Total 6,772 F&B / Tourism / Hospitality job vacancies

Join a premium senior living and healthcare environment dedicated to delivering exceptional hospitality experiences for residents and their families.

Salary & Benefits

up to 3.5k

•  Ensure Unitized material (UM) food safety, quality and hygiene are in compliance with statutory and company requirements.
• As Food Safety Team Leader to lead food safety management system certification (ISO22K) and factory licence audit. This included HACCP study completion, change management and review to ensure food safety and quality documentation adequacy.
• Lead in CAPA system. This included raw / packaging material issue, process trouble shooting investigation and corrective / preventive action implementation.
• Support food safety and quality aspect of Pilot Plant and beverage concentrate new business. This included QA analysis/release and quality related document issuance.
• Ensure QA digitalization system implementation aligned with company policy incl. UM recipe intellectual property (IP) protection.
• Manage customer queries including regulatory compliance documentation.
• Manage QC lab tech scheduling and plan work force utilization to ensure efficient use of resources
• ·       Monitor and analyze process / product outputs, and drive process improvement to work toward zero-defect quality performance.
• ·       Conduct regular audits for internal operation and external supplier audit to meet food safety and management system compliance.
• Establish new ingredient and end product GHS & SDS.
• Participate continuous improvement project.
• Lead in food safety risk and BCP implementation aligned with Corporate Risk governance.        Any other work-related duties as assigned.

Interested candidates, do submit your resume to: jocelynchan@recruitexpress.com.sg OR telegram @jocelynchan

Jocelyn Chan| Consultant | Recruit Express Pte Ltd (Healthcare & Lifescience)

Company EA Licence number : 99C4599

Personnel EA License: R1331820

Job Responsibilities:

• Operate production machinery and equipment according to established procedures and safety guidelines.
• Set up machinery and perform adjustments as needed to ensure proper operation and product quality.
• Monitor machine performance and troubleshoot issues or malfunctions to minimize downtime and maintain productivity.
• Perform production tasks, such as assembling components, feeding materials into machines, and packaging finished products.
• Follow standardized work instructions and operating procedures to ensure consistent quality and output.
• Inspect products for defects or deviations from specifications and take corrective actions as necessary.
• Conduct quality checks and inspections throughout the production process to ensure products meet quality standards.
• Identify and segregate non-conforming products and report quality issues to supervisors or quality assurance personnel.
• Assist in implementing corrective actions and preventive measures to address quality concerns.
• Adhere to safety protocols and procedures to maintain a safe work environment for yourself and your colleagues.
• Wear appropriate personal protective equipment (PPE) and follow safety guidelines when operating machinery or handling hazardous materials.
• Report any safety hazards, incidents, or near misses to supervisors or safety personnel promptly.
• Clean and maintain production equipment and work areas to ensure cleanliness and prevent contamination or safety hazards.
• Perform routine maintenance tasks, such as lubricating machinery and replacing worn parts, to keep equipment in good working condition.
• Report any maintenance issues or equipment malfunctions to maintenance personnel for repairs.

Job Requirements:

• High school diploma or equivalent.
• Previous experience in food manufacturing or production is preferred but not required.
• Ability to follow instructions and work effectively in a team environment.
• Basic math skills and mechanical aptitude.
• Attention to detail and ability to perform repetitive tasks with accuracy.
• Strong problem-solving skills and ability to troubleshoot equipmentissues.
• Physical stamina and ability to lift, carry, and move heavy objects.

Working Hours:

• 7am to 5pm (Monday to Friday)

Work Location: 15 Jalan Tepong, Singapore 619336

Why Join Us:

• Be part of a company that values and invests in its employees.
• Work in a collaborative and inclusive environment.
• Have a strong supportive culture that encourages innovation and career growth.
• Competitive compensation and benefits package.

Attractive Staff Benefits: Performance Bonus, Medical benefits, and Staff Purchase

1. Responsible for the dining experience of guests at Violet Oon ensuring their complete satisfaction from the moment of arrival till departure.
2. This service objective is achieved through responsible management of the operations and its financial performance.
3. Ensure smooth operations, and assume the role as a mentor and continue to develop and deliver high service standards to meet guest expectations. Ensure compliance to established service standards.
4. Comply with all regulatory rules and regulations of government agencies pertaining to Safety and Sanitation codes.
5. Accountable for staff management, guest engagement and financial management. Ensure at all time to uphold and practice Violet Oon Inc Pte Singapore, policies and procedures. This position is not limited to the duties listed below and can be changed, expanded, reduced or eliminated by Violet Oon Inc Pte Singapore to meet the business needs of the company.

Basic Functions:

1. To ensure guest receive the highest possible level of service.
2. Ensure the cleanliness and presentation of the restaurant at all times.
3. Training of subordinates on the job.
4. Handling of complaints and proper service recovery
5. Minimizing and controlling cost through efficiency and productivity.

Job Duties and Responsibilities:

Sales &Financials

• Control labour cost, and monitor operating expenses to meet budget.
• Work towards achieving Sales targets with the team
• Keeping track on the daily sales collection and ensure it is being bank-in accordingly
• Maintains Sales reports and tracking, checking on daily closing sales report, record daily collection.
• Strives to increase revenues, improve service and comes up with the appropriate suggestions.

Staff Management

• Supervise staff and team.
• Conduct daily staff briefing and share information.
• Coach and motivate the team to maintain high morale.
• Maintians staff motivation levels
• Take an active role in the day-to-day training and development of the team
• Plan weekly duty roster and assign staff for daily operations.
• Check tasks assigned are completed as per standards.
• Maintain high visibility during service in order to ensure smooth running of operations, and guest engagement.

Daily Operations & Controls

• Ensures Standard operating procedures followed up
• Check to confirm daily tasks are completed
• Comply to all (SFA) rules and regulations pertaining to sanitation and hygiene.
• Check all equipment are maintained and in good working order.
• Oversee the smooth running of the operations to ensuring operation efficiency
• Ensure all areas of the restaurant remain clean and free of clutter.
• Coordinate with purchaser for orderings such as beverages, and-stock.
• To order and maintain stock levels to avoid stock outages.
• Coordinate with Chef on group booking.
• Prepare all reports required including but not limited to:
• Sales Reports & Tracking
• Duty Roster and Attendance records
• Part time and OT records, Inventory reports, All other related reports
• Establish a good relationship between kitchen, and service employees, in order to provide a pleasant and well-organized working environment.
• Follows up on all instructions/direction/initiatives from the management and cascades down all instructions professionally.

Customer Service

• Takes a lead role to ensure service lapses are minimal and follow up on complaints and service recovery.
• Maintain a constant focus on providing excellent, memorable guest experiences.
• Compiled feedback lists and follow through
• Monitor and report on all feedback including online channels
• Ensure smooth service flow and handle complaints/feedback and concerns of guests in professional manner.
• Builds relationships with regular guest

Skills, and Attitude:

• Display initiative, leadership qualities and ability to motivate team
• Practice sales selling techniques to increase revenue.
• Courteous and patient
• A team player and works well with people
• Able to work under pressure
• Mature pleasant personality and can make sound decisions.
• Ability to work in a fast-paced environment

Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).
• Performance Rewards: Quarterly incentives and attractive bonuses.
• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.
• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.
• Smooth Transitions: Night transport provided for late-night work or transit.
• Career Growth Opportunities: Explore advancement within our dynamic organization.
• Education Support: Invest in your future with opportunities for further study.
• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

• Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers.

• Supervise Chef De Partie to make sure duties assigned are completed with standards set inclusive of machine/equipment maintenance, stock deliveries, cleanliness, quality of food and set-up for daily operations/events

• Report to Head Chef /Sous Chef on all staff and operation matters

• To constantly be physically involved in all phases of the daily operation requirements

• Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits.

• Attend weekly meeting with Corporate Executive Chef / Chef De Cuisine to discuss future plans and review ongoing actions.

• Attend weekly EO meeting.

• Demonstrate new cooking techniques and new equipment to cooking staff.

• Update menu recipe cards and menu planning for promotion.

• Monitor staff schedules, transfers, overtime, annual and statutory holiday

• Conduct kitchen meetings when Sous Chef is absent, daily briefing and training classes for staff to develop skills.

• Adheres to rules and regulations set by the higher Management.

• Ensure that adequate stock is always maintained in the relevant station.

• Adheres to rules and regulations set by the Management.

• Monitor staff roster, transfers, overtime, annual and statutory holidays and supervise staff appraisals.

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.

• At least 3 Year(s) of working experience in the related field is required for this position.

• Required Skill(s): culinary

• Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.
  
  Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).

• Performance Rewards: Quarterly incentives and attractive bonuses.

• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.

• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.

• Smooth Transitions: Night transport provided for late-night work or transit.

• Career Growth Opportunities: Explore advancement within our dynamic organization.

• Education Support: Invest in your future with opportunities for further study.

• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

Key Responsibilities:

Operational & Service Management:

- Oversee daily food service operations, ensuring smooth workflow and timely service.

- Develop and enforce standard operating procedures (SOPs) for kitchen and service areas.

- Ensure food quality, presentation, and portion control meet company and regulatory standards.

- Monitor and maintain food safety, sanitation, and hygiene compliance (HACCP, FDA, local health codes).

- Manage food preparation and service to optimize speed and efficiency.

Staff Leadership & Training:

- Hire, train, and supervise kitchen and front-of-house staff.

- Schedule and assign shifts to ensure adequate coverage during peak hours.

- Conduct performance evaluations and provide ongoing coaching and feedback.

- Foster a positive work environment that promotes teamwork and efficiency.

Customer Service & Quality Assurance:

- Ensure excellent customer service and handle customer complaints promptly.

- Monitor customer feedback and implement service improvements.

- Work with chefs and service teams to enhance menu offerings and service experiences.

Inventory & Cost Control:

- Oversee food purchasing, inventory management, and stock control to minimize waste and costs.

- Develop budgets and monitor financial performance, including cost control and revenue growth.

- Negotiate supplier contracts and maintain good relationships with vendors.

- Implement portion control and waste reduction strategies.

Compliance & Safety Management:

- Ensure adherence to all food safety, hygiene, and workplace safety regulations.

- Conduct regular health and safety audits and staff training.

- Stay up-to-date with industry regulations and implement necessary changes.

Technology & Process Improvement:

- Utilize POS systems, digital ordering, and inventory management tools.

- Analyze operational data to improve efficiency and service speed.

- Implement innovative food service trends and customer engagement strategies.

Qualifications & Skills:

- Bachelor's degree in Hospitality Management, Business Administration, or a related field (preferred).

- Proven experience in food service management, restaurant operations, or institutional dining.

- Strong leadership, organizational, and problem-solving skills.

- Knowledge of food safety regulations (HACCP, ISO).

- Excellent communication and interpersonal abilities.

- Ability to work in a fast-paced, high-pressure environment.

- Proficiency in restaurant management software, POS systems, and scheduling tools.

Interested parties, please WhatsApp your updated resume to +65 8838 7279.

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Key Responsibilities:

Operational & Service Management:

- Oversee daily food service operations, ensuring smooth workflow and timely service.

- Develop and enforce standard operating procedures (SOPs) for kitchen and service areas.

- Ensure food quality, presentation, and portion control meet company and regulatory standards.

- Monitor and maintain food safety, sanitation, and hygiene compliance (HACCP, FDA, local health codes).

- Manage food preparation and service to optimize speed and efficiency.

Staff Leadership & Training:

- Hire, train, and supervise kitchen and front-of-house staff.

- Schedule and assign shifts to ensure adequate coverage during peak hours.

- Conduct performance evaluations and provide ongoing coaching and feedback.

- Foster a positive work environment that promotes teamwork and efficiency.

Customer Service & Quality Assurance:

- Ensure excellent customer service and handle customer complaints promptly.

- Monitor customer feedback and implement service improvements.

- Work with chefs and service teams to enhance menu offerings and service experiences.

Inventory & Cost Control:

- Oversee food purchasing, inventory management, and stock control to minimize waste and costs.

- Develop budgets and monitor financial performance, including cost control and revenue growth.

- Negotiate supplier contracts and maintain good relationships with vendors.

- Implement portion control and waste reduction strategies.

Compliance & Safety Management:

- Ensure adherence to all food safety, hygiene, and workplace safety regulations.

- Conduct regular health and safety audits and staff training.

- Stay up-to-date with industry regulations and implement necessary changes.

Technology & Process Improvement:

- Utilize POS systems, digital ordering, and inventory management tools.

- Analyze operational data to improve efficiency and service speed.

- Implement innovative food service trends and customer engagement strategies.

Qualifications & Skills:

- Bachelor's degree in Hospitality Management, Business Administration, or a related field (preferred).

- Proven experience in food service management, restaurant operations, or institutional dining.

- Strong leadership, organizational, and problem-solving skills.

- Knowledge of food safety regulations (HACCP, ISO).

- Excellent communication and interpersonal abilities.

- Ability to work in a fast-paced, high-pressure environment.

- Proficiency in restaurant management software, POS systems, and scheduling tools.

WhatsApp resume @ +65 8838 7279

Asset Preparation & Deployment
• Prepare and configure new endpoint devices (desktop/laptop/workstation)
• Perform asset tagging and inventory update
• Install and configure standard operating system, drivers, and approved software
• Apply corporate security policies, antivirus, and endpoint management tools
• Validate device readiness prior to deployment

Data Migration & User Profile Migration
• Backup existing user data and profiles
• Migrate user files, documents, browser bookmarks, PST files, and application settings
• Restore user data to replacement devices
• Verify successful migration and user accessibility
• Coordinate with users on migration scheduling and cutover

Device Cloning & Imaging
• Create and maintain standard corporate images
• Perform device cloning/imaging based on approved baseline configuration
• Ensure consistency of software packages and security configurations
• Troubleshoot imaging and deployment issues

Hardware Replacement & Installation
• Replace existing EUC devices with new equipment
• Disconnect and reconnect peripherals including monitors, docking stations, keyboards, printers, and network connections
• Perform onsite installation and setup
• Conduct basic operational checks after deployment

User Support & Troubleshooting
• Provide onsite or remote support during migration activities
• Troubleshoot basic hardware, software, login, and connectivity issues
• Escalate unresolved issues to relevant support teams/vendors
• Provide basic user guidance after deployment

Asset Recovery & Disposal Coordination
• Collect and account for replaced devices
• Coordinate storage, disposal, or return of old equipment
• Ensure proper handling of storage media and company assets
• Support data wiping coordination where applicable

Documentation & Reporting
• Maintain deployment and migration records
• Update asset management systems
• Provide deployment status reports and issue tracking
• Document exceptions, unresolved issues, and escalation actions

Buddy Hoagies is hiring Full & Part timers for new outlet. WhatsApp HR @ 8126 8194 to join us now!

Job Responsibilities
SERVICE CREW:
Taking order, preparing basic food items such as soup / toast / drinks, serving food, clearing tables and general restaurant upkeeping. On the job training will be provided.

• Full Time: 5 Days Week (47 Hours / Week), 2 Off Days Per Week (No split shift)
• Part Time: From $11.45/Hour (Depends on experience), Flexible Schedule
• 11am - 10pm (Full Shift) / 11am - 4pm (Lunch Shift) / 6pm - 10pm (Dinner Shift)
• Gross Salary up to $2400 with OT (Depends on experience)

COOK:
Meets food quality and presentation standards. Meets kitchen hygiene standards. Adheres to cleaning schedule and hygiene procedures. Well versed and skilled in required work stations and is able to contribute effectively during busy periods. Minimizes food wastage by preparing the appropriate amount of stock and observing proper storage procedures. Handles equipment properly and professionally to minimize maintenance cost.

• Full Time: 5 Days Week (47 Hours / Week), 2 Off Days Per Week (No split shift)
• Part Time: From $12.25/Hour (Depends on experience), Flexible Schedule
• 11am - 10pm (Full Shift) / 11am - 4pm (Lunch Shift) / 6pm - 10pm (Dinner Shift)
• Gross Salary up to $2650 with OT (Depends on experience)

DISHWASHER:
Pre-rinsing: Rinse food residues and place them correctly in the dishwashing machine rack. Check dishwashing liquid, hot water temperature and machine operation to ensure good cleaning results. Assist in keeping the kitchen clean.

• Part Time: From $12.75 to $13.25/Hour (Depends on experience), Flexible Schedule
• Working hours: 11am - 10pm (Full Shift) | 11am - 4pm (Lunch Shift) | 5pm - 10pm (Dinner Shift)

Employment Benefits:
- Annual Salary Increment
- Performance Bonus
- Sales Incentive
- Annual Leave, Medical Leave & Benefits
- Career Advancement Opportunities
- Outlet Teambuilding Activities
- Convenient Work Locations Near MRT
- Staff Meal & Discount

Company Overview

D' CUISINES PTE. LTD.

Job Summary

Lead and manage kitchen operations by planning food preparation, supervising staff, controlling costs, and ensuring hygiene and safety standards to deliver high-quality culinary experiences across diverse cuisines.

Responsibilities

• Plan and direct food preparation and culinary activities across diverse cuisines to ensure consistent quality and customer satisfaction
• Modify existing menus or develop new menus that meet established quality and taste standards
• Estimate food requirements and calculate food and labor costs to implement effective cost control measures
• Supervise kitchen staff activities to maintain high hygiene standards and operational efficiency
• Coordinate equipment purchases and repairs to ensure kitchen functionality and safety
• Recruit, train, and manage kitchen staff to build a skilled and motivated team
• Resolve operational problems and customer complaints promptly to maintain service quality
• Apply garnishing techniques to enhance the presentation of prepared dishes before serving
• Perform administrative duties including purchasing and stock management to support kitchen operations
• Ensure compliance with nutrition, sanitation regulations, and safety standards to uphold food safety
• Maintain accurate timekeeping and payroll records for kitchen staff
• Foster a positive and professional work environment through effective collaboration with coworkers and customers
• Support management initiatives by contributing ideas and maintaining a cooperative, revenue-focused mindset
• Execute other ad-hoc duties assigned by the general manager to support overall kitchen operations

• Oversee daily restaurant and F&B operations, including front-of-house and back-of-house activities.
• Manage and supervise staff, including recruitment, scheduling, training, and performance evaluation.
• Monitor inventory levels, control costs, and prepare sales and operational reports.
• Ensure compliance with Singapore food safety regulations and company policies.
• Maintain high standards of customer service and resolve customer feedback or complaints promptly.
• Coordinate with suppliers and vendors to ensure smooth restaurant operations.
• Drive sales growth and implement strategies to improve operational efficiency and profitability.

· Assists the Outlet Manager/Area Manager in outlet operations to ensure compliance with health and safety standards as well as food handling hygiene standard

· Oversees the smooth operation of 1 outlet in the absence of Outlet Manager

· Plan and maintain a safe level of outlet inventory for the outlet operation. Ensure strict receiving, checking and storage procedures of products

· Be proficient of all the responsibilities of the Service Staff and the various work stations

· Manage opening and closing shift and ensure an efficient work stations exists

· Good working knowledge of opening and closing procedures

· Perform food quality and customer service checks

· Supervise and manage staff while on duty. Prioritize and assigning work to the staff

· Be knowledgeable in MOM regulations and laws

· Plan staff schedule to maximize manpower resource and productivity in the absence of Outlet Manager

· Maintain critical standards for product quality, service speed and training, cleanliness and sanitation

· Manage the development and training of service staff Assist in coaching and counselling problems with service staff

· Ensure proper grooming and appearance of service staff

· Assist Outlet Manager in enforcing discipline and proper conduct of all staff

· Good understanding of the POS system

· Assist the Outlet Manager/area Manager in outlet administrative duties and petty cash claims and reconciliations and the timely submission of all documents and paperwork to Corporate office

· Ensure all cash takings are promptly deposited in the absence of Outlet Manager

· Assist in conducting monthly stock checks and take of all inventories

· Assist Outlet Manager in ensuring proper coordination and execution of promotions and marketing activities implemented by Marketing Department

Company Overview

TANA DEVELOPMENT (SINGAPORE) PTE. LTD. operates CoCoICHIBANYA, a renowned Japanese curry house delivering authentic flavors and quality dining experiences.

Job Summary

Lead restaurant operations to ensure consistent food quality, cost control, and staff management while maintaining hygiene and productivity standards at CoCoICHIBANYA.

Responsibilities

• Prepare and serve food consistently following restaurant recipes, portioning, cooking, and quality standards
• Order food products according to predetermined specifications and verify correct unit counts and condition upon delivery following receiving policies
• Manage food costs by controlling usage through proper storage, adherence to standard recipes, and waste control procedures
• Train kitchen personnel to safely operate all kitchen equipment to maintain a safe working environment
• Maintain cleanliness and sanitation standards throughout kitchen and food preparation areas
• Perform administrative tasks to support daily restaurant operations and compliance
• Implement management plans and instructions to achieve operational goals
• Oversee food quality, cooking standards, and hygiene compliance to ensure customer satisfaction
• Enhance kitchen productivity and optimize work process flow for efficiency
• Conduct induction training for new hires to equip them with necessary skills and role knowledge
• Carry out staff appraisals professionally to monitor and improve performance
• Manage kitchen staff productivity, scheduling, and task assignments to meet operational demands

Other Information

Interested parties please drop your email to coco.recruit@gmail.com or WhatsApp to 97581741

Job Responsibilities:

• Manage day-to-day operations and food preparation
• Assist in ordering, inventory, food cost management
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Help to maintain a climate of smooth and friendly cooperation
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential

Hourly rate: S$14/hour