Total 5,850 F&B / Tourism / Hospitality job vacancies

Key Responsibilities:

• To plan and manage the day-to-day operations of the kitchens ensuring the quality, standards and meeting the expectations of the customers on a daily basis
• To oversee kitchen and service staff
• To develop menu rotations; be responsible for budget and cost control, as well as formulate standards to enhance overall efficiency and effectiveness of the operations for all food production.
• To oversee operations to ensure that food quality, costing, food safety and hygiene standards are in line with company requirements.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Monitors the quality of raw and cooked food products to ensure that standards are met
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed

Key Requirements:

• Ability to speak and understand French fluently is required to liaise with French-speaking clients/stakeholders.
• Minimum of 5 years of experience.
• Solid experience in a senior chef position in similar capacity, supervising operations ideally in international hotels (4 or 5 stars), upscale chain restaurants or institutional catering environment.
• Experience with large scale food production and HACCP food safety standard essential.
• Solid hands-on cuisine production skills with good knowledge of the latest market trends and contemporary food presentation know-how.
• A self-driven creative leader with the ability to create and maintain a variety of menu standards from casual to elegant.
• Good administrational, communications, team building and food cost management skills.

Job Responsibilities

• Ensure daily opening and closing duties in the outlet are properly executed

• Overseeing outlet operations and maintaining its operational smoothness

• Maintain high productivity, quality, and customer service standards

• Respond efficiently and accurately to customer feedback

• Recruiting & hiring of restaurant staff

• Responsible for induction training and on the job training of new employees and also newly promoted staff

• Responsible for employee's performance and discipline

• Responsible for achieving target sales and profit levels

• Liaise with Central Kitchen and external suppliers for ordering

• Manage stock levels of beverage and other related utensils and cutleries

• Backend duties: Sales report, stock takes, scheduling etc

• Ensuring safety, cleanliness and sanitation standards are adhered to by all staffs of the restaurant

Job Requirements

• Minimum GCE O-Level or ITE qualifications

• Minimum 3 years managerial experience in F&B or relev experience

• Positive attitude with ability to influence and lead a team

• With F&B experience is an asset but not essential

• Pleasant and cheerful personality, energetic and team player

• Provide friendly and professional service to customers

• Able to multi-task, adapt to fast paced environment and work under pressure

• Able to perform split shift and work on weekends and public holidays

• Possess WSQ Food & Hygiene Certificate

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control, usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Ensure staffs follow company safety SOP

· Follow company safety SOP

· Backend duties: stock takes, scheduling etc

· Help out at other outlets when needed.

· Handle any other duties assigned by Area Manager

· Minimum GCE N-Level or ITE qualifications

· Minimum 2 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Perform opening and closing duties

· Assist the cook in food preparation including frying, cooking soup, and cutting vegetables and meat according to SOP

· Prepare sauces, spices, seasonings and marinades based on standard recipes

· Perform Deep frying task, prepare salad, peel egg shell, make gyoza etc.

· Store food in designated containers and storage areas to prevent spoilage

· Assist in dishwashing if required

· Handle any other duties assigned by Chef

· Follow company safety SOP and wear safety equipment while working in the kitchen

• Wash dishes, glassware, pots or pan.
• Maintain cleanliness of the dishwashing area, equipment and utensil.
• Place clean dishes, utensil or cooking equipment in storage area.
• Throw rubbish at designated area.
• Clean trash bin.
• Assist in cooking, deep frying by following the recipe.
• Assist to collect the soiled dishes from dining area and send to kitchen for cleaning.
• Perform other job duties as requested by Chef.
• Follow company safety SOP and wear safety equipment while working in the kitchen.

• Able to perform split shift and work on weekends and public holidays.
• Physically fit to do manual task.
• Able to operate the dishwasher machine.
• Able to work in a team as well as independently.
• Able to work in warm, oily and humid environment.
• Possess WSQ Food & Hygiene Certificate.
• Maintain good food hygiene and follows dishwasher’s SOP.

Job Summary

Support warehouse operations by managing receiving tasks, conducting inventory counts, verifying stock discrepancies, and safely operating warehouse equipment to ensure efficient stock handling.

Responsibilities

• Perform daily receiving tasks to support smooth warehouse operations
• Conduct inventory counts and verify stock discrepancies to maintain accurate stock records
• Operate warehouse equipment such as forklifts and stackers safely to move and organize stock
• Complete ad-hoc duties as assigned to support warehouse team and operations

Required competencies and certifications

• Valid forklift license to operate warehouse equipment safely and legally

Other Information

• Work schedule: 5.5 day work week, Monday to Friday, plus Saturday morning

• Ensure daily opening and closing duties in the outlet are properly executed
• Supervision of food preparation and food production to ensure that food quality standards are met company SOP
• Ensure kitchen operations, food safety and hygiene standards as set in our SOP
• Recruiting& hiring of restaurant staff
• Responsible for induction training and on the job training of new employees and also newly promoted staff
• Train and demonstrate cooking techniques and proper equipment usage to staff
• Responsible for employee's performance and discipline
• Manage stock levels of food and other related utensils and cutleries
• Manage inventory control, usage and minimise usage
• Liaise with Central Kitchen and external suppliers for ordering
• Handling the repair & maintenance of restaurant equipment
• Ensure staffs follow company safety SOP
• Follow company safety SOP
• Backend duties: stock takes, scheduling etc
• Help out at other outlets when needed.
• Handle any other duties assigned by Chef

Job Description & Requirements

· To perform weekly and dailyordering of ingredients for individual sections

· Supervise all cooking activitiesto ensure dishes are prepared in accordance to the established recipes

· Preparemise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard ofcleanliness in the kitchen at all times

· Train new employees in order toensure consistency in food presentation, taste and texture

· Appraise the performance of thesubordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staffadhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee thereceiving/collection of delivery of materials from suppliers

· Dealing with suppliers andensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matterspertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard ofpersonal hygiene and observe all guidelines pertaining to the handling andpreparation of orders

· Minimum GCE N-Level or ITEqualifications

· Minimum 10 years workingexperience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with abilityto influence and lead a team

· Possess WSQ Food & HygieneCertificate

· Good understanding of proceduresrelated to kitchen operation

· Able to do split shift and workon weekends and public holidays

· Able to multi-task, adapt tofast paced environment and work under pressure

· Uphold excellent food hygieneand kitchen safety practices

· Able to speak japanese to liaisewith japanese R&D team

Jo Ju Bang Korean Food is growing, and we are seeking competent people who are passionate about the food industry. If you have even a basic understanding of kitchen work, you can join our team because we will provide training.

Since we're growing, you're looking at more than just a job—you're looking at a position that could eventually lead to management positions.

Depending on the individual, working days in Singapore and PR will vary from four to six days, with salaries ranging from $2600 to $4000.

Do email us at jojubang.sgkr@gmail with your resume and we will arrange a meet up interview to understand you more

An executive chef is the highest-ranking culinary leader in a restaurant, hotel, or hospitality venue. They bridge the gap between gastronomy and business,

managing back-of-house operations, developing menus, overseeing food costs, and hiring and training kitchen staff

.

[

1

,

2

,

3

,

4

,

5

,

6

,

7

]

A comprehensive breakdown of an executive chef's job duties and responsibilities includes:

Job Description

• Responsible for receiving of goods, store them in the order of first-in-first-out (FIFO) basis.
• Prepare raw food materials, vegetables, fishes, meats, seafood etc.
• Process, thaw, cut, butcher and season raw food.
• Responsible for manufacturing of basic food ingredient like curry paste, samba paste, samosa paste, spring roll, fritter etc.
• Responsiblefor cleaning and maintaining of operation's area.
• Ad-hoc duties as assigned.

Requirements

• No experience required.
• Good communication skills.
• Positive attitude and friendly.
• Team player.

Job Responsibilities

Business Manager (Central Kitchen) manages the overall performance of an organization's central kitchen. Besides monitoring production output levels to ensure that quality levels are maintained, he/she is also expected to set up new food production standards, kitchen operation guidelines and to propose research and development activities for new products. To constantly liaise with suppliers on food cost changes and procure new vendors to maintain control on food production cost. He/she is placed in charge of new projects e.g. develop new sales channels to increase sales for the Central Kitchen.

1. Manage central production operations

2. Manage compliance with food and beverage hygiene policies and procedures in accordance to relevant Government agencies’ regulations e.g. SFA

3. Manage high volume food production operations and endure timely deliverance of stocks

4. Manage non-compliant quality and feedback cases

5. Monitor overall production output levels. Manage inventory, monitor stock levels and conduct regular stock take.

7. Establish and maintain good rapport with suppliers to ensure sufficient supply of ingredients for food preparation.

8. Arrange and transfer supplies and equipment between storage and work areas, in accordance to Workplace Safety and ensure work environment is safe for work for all employees.

9. Forecast and budget sales and expenses. Conduct financial analysis, provide monthly profit and loss reports.

10. Take lead on special projects e.g. to develop new sales channel to increase profitability of the Company.

Job Requirements

1. Able to solve daily operational issues with efficiency

2. Able to communicate effectively to all levels and receptive to feedback

3. Numerate and with good cost budgeting skills

4. Able to work under pressure in a fast paced, dynamic and challenging work environment

· A valid Food Safety And Hygiene Certificate (Level 3), preferably (level 4)

· At least 3 years of experience in related scope of work

· Familiar with Central Kitchen or manufacturing sector

· Proficient in MS Words and Excel

Come Join the Burnt Ends Hospitality Group!

Founded by Chef-Owner Dave Pynt, Burnt Ends is a modern barbecue restaurant in Singapore’s Dempsey Hill serving modern Australian barbecue and boutique wines and spirits in a fun, relaxed atmosphere. At the heart of this modern barbecue restaurant is an open kitchen concept with a custom four-tonne, dual cavity oven, and four elevation grills. Burnt Ends writes new menus daily and believes that there is magic that comes from cooking with wood.

Job Responsibilities:

• Assist the Executive Chef and follow all kitchen procedures and guidelines
• Drive organisational policies and procedures for inventory management
• Operate kitchen to maintain profitability and costs for the culinary operations
• Support to create new recipes for inclusion in new menus
• Prepare food and manage kitchen operations in the Production Kitchen
• Prepare daily mise-en-place and ensure food is prepared according to recipes and quality standards
• Assist with general kitchen duties and collaborate with the team for smooth operations
• Work efficiently under pressure and multitask as needed
• Uphold food hygiene and safety standards at all times
• Ensure consistency in food quality, presentation, and portioning
• Manages food and product ordering by keeping detailed records
• Minimise food wastage and maintain kitchen cleanliness
• Take on other duties as assigned by superiors

Job Requirements:

• Minimum 3 years of relevant experience
• No minimum cert required
• Good communications skills
• Excellent use of various cooking methods, ingredients, equipment and processes
• Able to multitask and work efficiently under pressure
• Be punctual and well disciplined
• 5 day work week (44 hours per week)

Benefits:

• Medical insurance
• Dental coverage
• Annual performance bonus
• Daytime hours (No nightshift)
• Strong growth and development opportunities
• 12 days Annual leave + 1 day Birthday leave
• 1.5x OT pay for hours worked beyond 44/week
  

If you’re passionate about food, love working with a great team, and want to be part of something new and exciting, we’d love to meet you! Apply now and be part of Burnt Ends!

Job Description & Requirements

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring high standards of food quality, customer service, and operational efficiency. This role involves managing staff, controlling costs, and maintaining compliance with local regulations.

Key Responsibilities:

Manage and oversee daily restaurant operations, including opening and closing procedures

Supervise, train, and schedule staff to ensure smooth operations

Ensure high standards of customer service and handle customer feedback or complaints professionally

Monitor food quality, hygiene, and safety standards in compliance with local regulations

Control operational costs, including food, labor, and inventory management

Work closely with the kitchen team to maintain menu quality and consistency

Prepare reports on sales, expenses, and overall business performance

Ensure proper maintenance of restaurant facilities and equipment

Implement marketing and promotional activities to drive business growth

Requirements:

Diploma or Degree in Hospitality, Business, or related field (preferred)

Minimum 3–5 years of relevant experience in F&B or restaurant management

Strong leadership and team management skills

Good communication and interpersonal skills

Ability to work in a fast-paced environment and handle pressure

Knowledge of food safety and hygiene standards

Basic financial and reporting skills

Working Hours:

5–6 days work week, including weekends and public holidays

Shift-based schedule as required by operations

Additional Notes:

The role requires hands-on involvement in daily operations

May be required to support multiple outlets if needed