Total 7,434 F&B / Tourism / Hospitality job vacancies

Job Summary

The Sous Chef assists the Executive Chef in overseeing the daily kitchen operations, ensuring the preparation and delivery of high-quality food while maintaining food safety, hygiene, and kitchen efficiency. The Sous Chef is responsible for supervising kitchen staff, managing food production, maintaining quality standards, and supporting menu development.

Key Responsibilities

Kitchen Operations

• Assist the Executive Chef in managing the day-to-day kitchen operations.
• Ensure all dishes are prepared and presented according to company standards and recipes.
• Monitor food quality, portion control, and presentation before service.
• Coordinate and supervise food preparation during service periods.
• Ensure timely production and delivery of all menu items.

Team Leadership & Training

• Supervise and guide Chef de Partie, Commis Chefs, and Kitchen Assistants.
• Train and mentor kitchen staff on cooking techniques, food safety, and kitchen procedures.
• Assist in scheduling kitchen staff and allocating duties.
• Foster teamwork and maintain a positive working environment.

Food Safety & Hygiene

• Ensure compliance with all food hygiene and sanitation regulations.
• Maintain cleanliness and organization of all kitchen areas.
• Conduct regular checks on food storage, labeling, and temperature control.
• Ensure compliance with company SOPs and local food safety requirements.

Inventory & Cost Control

• Monitor stock levels and assist in ordering ingredients and supplies.
• Minimize food wastage through proper planning and stock rotation.
• Conduct stock checks and inventory counts when required.
• Ensure proper storage and handling of all food products.

Menu Development

• Assist the Executive Chef in developing new menu items and seasonal specials.
• Participate in menu tastings and recipe standardization.
• Provide suggestions to improve food quality and kitchen efficiency.

Health & Safety

• Follow workplace safety policies and procedures.
• Ensure kitchen equipment is used and maintained properly.
• Report equipment faults and maintenance issues promptly.

Salary range: $3000 - $3150

Work schedule: 5 days per week, 50 hours total, 2 times breaks per day (each 45mins)

Annual leave entitlement: 9 days

Meals provided during shifts

Work locations vary islandwide within shopping malls

Responsibilities

• Prepare and grill food items following safety and hygiene standards to ensure quality service
• Operate kitchen equipment safely during opening and closing hours in a shopping mall environment
• Manage daily kitchen tasks efficiently within scheduled 10-hour shifts plus two 45-minute breaks
• Maintain cleanliness and organization of the kitchen workspace throughout the shift
• Adapt to varying work locations islandwide to support operational needs

• Well Established Food & Beverage Company
• Salary: $1850
• Working hours: 30 hours/week
• Working location: Islandwide
• One Year Contract
• On-Job Training Provided

Job Scope

• Greet customers.
• Attend to customer needs & requests in a pleasant manner.
• Serving, taking orders & clearing tables.
• Provide good customer service.
• Promote menu items.
• Restaurant Daily Opening / Closing duties.
• Cashiering duties.
• Be able to handle your assigned table of customers confidently.
• Other ad-hoc duties as assigned.

Requirement

• GCE O Level and above
• 0 – 2 years related experience in F&B

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)

EA Recruitment Pte Ltd

EA License No: 21C0492

• MNC (Woodlands)

• Company Transport Provided

• Basic: $4000 to $6000 + AWS + VB

• Excellent Benefits + Career Progression

• Process Manufacturing Plant
  

Job Responsibilities:

• Oversee daily warehouse operations and manpower deployment

• Review and approve warehouse shift schedules

• Monitor departmental costs and support cost-saving initiatives

• Troubleshoot operational issues and drive process improvements

• Investigate operational deviations and implement corrective actions

• Coordinate preventive maintenance and equipment calibration activities

• Verify warehouse and equipment readiness after maintenance works

• Liaise with contractors and vendors for warehouse-related activities

• Prepare monthly operational and cost reports

• Manage Permit-to-Work (PTW) and contractor safety activities

• Conduct warehouse safety inspections and ensure regulatory compliance

• Train warehouse personnel on operational and safety procedures

• Ensure compliance with food safety, quality, environmental and workplace safety standards

• Maintain and support ISO 9001, ISO 14001, FSSC 22000 and HACCP management systems

• Support risk assessment and workplace safety initiatives

• Perform other duties assigned by management

Requirements:

• Diploma or Degree in Logistics, Supply Chain, Engineering, Food Science, Manufacturing or related discipline

• Minimum 3–5 years of warehouse, manufacturing, or food production experience

• Experience supervising warehouse operations and manpower

• Knowledge of warehouse processes, inventory control, and safety procedures

• Familiar with HACCP, FSSC22000, ISO9001, ISO14001, GMP, or food manufacturing standards
  

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume

• Work experiences and job responsibilities

• Current and Expected salary

• Reason for leaving

• Date of availability

• Education background

We regret that only shortlisted candidates will be contacted.

NG DIAUM YEE (R2198031)

EA Recruitment Pte Ltd

EA License No: 21C0492

Duties and Responsibilities

• Undertake menu planning

• Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus.

• Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.

• Check quantity and quality of stock received and notify suppliers of deficiencies.

• Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.

• Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines.

• Co-operate fully with the statutory inspections and implement recommendation as appropriate.

• Supervise other the Kitchen Staff Team on shift and undertake performance appraisal

• To undertake such other duties as may be assigned from time to time.

Qualification and competences

• Certificate in food production from a recognized institution

• Food handler’s certificate.

• Experience of 3 years working in a kitchen providing meals for large numbers

• Ability to prepare and serve well-presented and attractive meals to individual requirements.

• A positive attitude and commitment to providing nutritious meals and offer a range of choices including to those with specific dietary requirements.

• The ability to form positive relationships with colleagues.

• Knowledge of prevailing regulations on Hygiene.

Job Description

• Industry/ Organization Type: Manufacturing/ Food Production
• Position Title: Restaurant Manager
• Working Location: Central
• Working Hours: 6 days (12hours per day)
• Salary Package: Up to $5,000 + Bonus
• Duration: Permanent

Key Responsibilities

• Oversee daily restaurant operations and maintain a positive outlet image.
• Coordinate front and back-of-house activities to ensure smooth service delivery.
• Train and coach new and existing staff on customer service best practices.
• Manage staff training, scheduling, and performance evaluations.
• Organize and supervise shifts.
• Address customer complaints promptly and suggest appropriate solutions.
• Ensure adherence to safety and sanitation regulations.
• Control operational costs and implement measures to reduce waste.
• Stay updated on market trends and develop innovative processes to improve efficiency.
• Prepare reports.
• Analyze and forecast sales to optimize profitability.

APPLY NOW!!!

• At least 2 years of relevant experience in F&B operations
• Bilingual in English and Mandarin to liaise with Mandarin-speaking counterparts
• Able to commit on weekends or Public Holidays
• Experience in the Chinese cuisine industry or similar culinary environments will be an advantage.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #69871 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781