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

Responsibilities

• Prepare and cook food according to established recipes and standard operating procedures (SOPs).
• Ensure smooth day-to-day kitchen operations and proper allocation of duties among kitchen staff.
• Ensure all food orders are prepared and served promptly while maintaining quality standards.
• Perform kitchen-related administrative duties, including stock checking, inventory control, and ordering of supplies.
• Maintain high standards of cleanliness, hygiene, and housekeeping within the kitchen.
• Ensure all food is stored, prepared, and presented in compliance with food safety and hygiene regulations.
• Monitor food quality, consistency, and presentation to ensure customer satisfaction.
• Minimize food wastage and ensure efficient use of ingredients and kitchen resources.
• Ensure kitchen equipment is properly maintained and used safely.
• Support menu planning and continuous improvement of food offerings where required.

Requirements

• Strong experience in Chinese cuisine, including the preparation of various noodle and rice dishes.
• In-depth knowledge of Chinese cooking techniques, ingredients, and regional specialties.
• Profound understanding of different types of beverages and their pairing with Chinese cuisine.
• Proficient in the use of Chinese specialty cooking equipment.
• Strong leadership and organizational skills with the ability to manage multiple tasks simultaneously.
• Ability to assign responsibilities effectively and work well under pressure.
• High level of patience, attention to detail, and commitment to quality.
• Good understanding of food safety, hygiene, and kitchen sanitation standards.
• Ability to work independently and as part of a team.
• Willingness to work night shifts, weekends, and public holidays as required.

Preferred Qualifications

• Previous experience in a Chinese restaurant or similar food establishment.
• Food Hygiene Certification or equivalent qualification.
• Experience supervising or leading kitchen staff is an advantage.

Located at Taiseng

We are seeking an experienced Kitchen Chef to join a new opening restaurant in Telok Ayer

Responsibilities

• Assist Head Chef in daily kitchen operations
• Maintain food quality, consistency and presentation
• Ensure proper food safety and hygiene practices
• Monitor inventory and stock levels
• Ensure smooth service operations

Requirements

• Experience in Japanese restaurants
• Ability to work in a fast-paced opening team environment
• Positive attitude and team player
• Food Hygiene Certificate preferred

email- lucas.chang@swiftsearchglobal.com

EA Personnel Name: Lucas Chang
EA Personnel No: R1874043
EA License No: 18C9495

• Ensuring that all food is of excellent quality and served in a timely manner.

• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.

• Overseeing all kitchen operations.

• Coordinating kitchen staff, and assisting them as required.

• Training staff to prepare and cook all the menu items.

• Taking stock of ingredients and equipment, and placing orders to replenish stock.

• Enforcing safety and sanitation standards in the kitchen.

• Creating new recipes to keep the menu fresh.

• Keeping up to date with industry trends.

• Receiving feedback and making improvements where necessary.

Location: Orchard

Working Hours: 5 days work week, shift rotation required

Be the First Smile Guests See

Our client is a leading global hospitality company. They are looking for a passionate and service-oriented Front Desk Agent to join our hospitality team. As the face of the hotel, you will play a vital role in creating memorable guest experiences by delivering warm welcomes, seamless check-ins, and exceptional service throughout every guest's stay.

Key Responsibilities

Guest Services & Hospitality

• Welcome guests with professionalism, warmth, and genuine hospitality.
• Manage check-in and check-out processes efficiently and accurately.
• Assist guests with enquiries, requests, and special arrangements.
• Deliver personalised service to ensure a memorable and enjoyable guest experience.
• Handle guest feedback and concerns promptly, ensuring effective resolution.

Front Office Operations

• Verify reservations, room assignments, billing details, and payment methods.
• Process payments and maintain accurate guest accounts and records.
• Manage guest correspondence via phone, email, and other communication channels.
• Coordinate luggage handling, deliveries, mail, and guest requests.
• Ensure all front office procedures and daily operational tasks are completed accurately.

Guest Engagement & Revenue Support

• Promote hotel facilities, services, and loyalty programmes.
• Identify opportunities to upsell room categories and hotel offerings.
• Provide recommendations on local attractions, dining options, and nearby amenities.
• Support initiatives that enhance guest satisfaction and maximise revenue opportunities.

Teamwork & Coordination

• Work closely with Housekeeping, Engineering, F&B, and other departments to ensure seamless guest experiences.
• Participate in shift briefings, training sessions, and team meetings.
• Maintain accurate information within the property management system.
• Support colleagues and contribute to a positive team environment.

Compliance & Safety

• Adhere to hotel policies, procedures, and brand standards.
• Ensure guest information is handled confidentially and securely.
• Follow cash handling, financial control, health, safety, and emergency procedures.
• Safeguard guest valuables and maintain high standards of professionalism.

Requirements

• Diploma in Hospitality, Tourism, or a related discipline preferred.
• 1–3 years of experience in Front Office, Customer Service, or hospitality-related roles.
• Strong communication and interpersonal skills with a customer-focused mindset.
• Familiarity with hotel property management systems is an advantage.
• Able to multitask and perform well in a fast-paced environment.
• Strong problem-solving abilities and attention to detail.
• Proficiency in English; additional languages are a plus.
• Willingness to work rotating shifts, weekends, and public holidays.

Interested candidates kindly click APPLY NOW to submit your latest CV.

We regret that only shortlisted candidates will be notified.

Search Avenue Pte Ltd

EA License No.: 25C2695

EA Registration No.: R25157669 [Amanda Wee]

Company Overview

Set amidst 15 acres of lush greenery, Shangri-La Hotel, Singapore offers luxurious guestrooms, suites, serviced apartments, and residences. Renowned for legendary Asian hospitality, it features exquisite dining, landscaped gardens, and Singapore’s first CHI, The Spa at Shangri-La.

Job Summary

Lead the daily operations of the local cuisine section, ensuring authentic, high-quality buffet and live cooking experiences. Mentor chefs, enforce food safety, and collaborate on menu planning to deliver exceptional guest satisfaction in a fast-paced hotel environment.

Responsibilities

• Oversee daily operations of the local cuisine section, including wok and live cooking stations, to ensure efficient service delivery
• Execute high-volume buffet service with consistent quality, speed, and guest satisfaction
• Supervise live cooking stations to ensure engaging guest interaction and professional showmanship
• Maintain authenticity and excellence in local dishes, focusing on wok-fried specialties
• Lead, train, and mentor chefs assigned to buffet and live cooking stations to enhance team performance
• Ensure strict adherence to recipes, portion control, and plating standards for consistent presentation
• Monitor food replenishment cycles to maintain freshness and appealing buffet displays
• Enforce food safety, hygiene, and HACCP compliance across all stations to meet regulatory standards
• Manage mise en place planning and station readiness to optimize peak service efficiency
• Collaborate with the Executive Chef on menu planning, emphasizing local and seasonal ingredients
• Control food costs by minimizing waste and optimizing ingredient use
• Coordinate with service teams to ensure seamless guest experience and smooth operational flow

Required competencies and certifications

• Diploma or Degree in Culinary Arts or equivalent professional training
• Minimum 8 years of culinary experience with at least 3 years in a supervisory role, preferably in buffet or high-volume hotel dining
• Strong expertise in local cuisine and wok cooking techniques
• Proven experience managing live cooking stations or open kitchens
• Demonstrated leadership skills with experience supervising kitchen teams
• Solid knowledge of food safety, hygiene, and HACCP standards
• Ability to perform under pressure in fast-paced, guest-facing environments
• Good communication skills with a proactive and service-oriented mindset

JOB DESCRIPTION:

• Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu specification and production schedules
• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To lead and manage the kitchen to achieve production goals, productivity, and profitability KPIs set by the management.
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure the availability of supplies and food or approved substitutions in adequate time for preparation
• To plan and execute the development of new culinary recipes and menus, and to work closely with relevant department to implement new items
• Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times
• Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
• Seek to ensure at all times that customers have the best experience possible
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Any other duties and responsibilities as assigned.

JOB REQUIREMENTS:

• Hands on cooking experience in a Indian restaurant and handling in high volume service operations preferred
• Highly skilled in cooking techniques and comprehensive knowledge of both North & South Indian cuisines
• Thorough experience with preparing and cooking North and South Indian Authentic dishes
• Understand Indian Food culture and techniques and knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Able to cook different types of Indian Briyanis, South & North Indian Meals, dosa, chutneys and also Satti Soru
• North Indian Dishes: Tandoori items, Naans items, Chappati and skilled in prata making and able to cook different varieties of pratas
• Able to cook for atleast 500-1000 pax on a daily basis
• Experience in preparing Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam, Carrot halva etc
• Must be able to work on weekends and public holidays and work overtime if necessary
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes
• The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly
• Follows Proper Handling and Right Temperature of all Food Products
• Maintain workplace safety and health policies and procedures

JOB DESCRIPTION:

• Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu specification and production schedules
• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To lead and manage the kitchen to achieve production goals, productivity, and profitability KPIs set by the management.
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure the availability of supplies and food or approved substitutions in adequate time for preparation
• To plan and execute the development of new culinary recipes and menus, and to work closely with relevant department to implement new items
• Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times
• Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
• Seek to ensure at all times that customers have the best experience possible
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Any other duties and responsibilities as assigned.

JOB REQUIREMENTS:

• Atleast 4 years of hands-on cooking experience
• Preferably with experience in an Indian (North & South) Restaurant/Catering industry and handling in high volume service operations
• Proven experience in large-scale catering operations
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking indian dishes in a traditional way
• Must have the experience in cooking different types of South Indian Dishes and North Indian Dishes including Indian beverages and snacks
• Preferably able to cook varieties of Indian Briyani, dhalcha, chukka items and varieties of indian curries (fish, mutton, etc)
• Ability to prepare and manage specialty dishes like "Satti Soru" and customized menu items.
• Able to cook Indian and Western dishes such as pizza, pastas, finger food, snacks
• Must be able to work on weekends and Public Holidays. Strictly no off day on Friday, Saturdays, Sundays and Public Holidays) (6 days work week. Off day on every Tuesdays)
• Fast-paced kitchen environment in both bistro and catering settings
• Must be willing to work long hours, including early mornings, evenings, weekends, and public holidays
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables
• Ability to thrive in a fast-paced environment and complete tasks responsibly
• Maintain workplace safety and health policies and procedures

Working Days: 4 days off per month

Working hours : 11am - 2pm [ 10 hours per day , 2 hours break ]

Need to be on Standby for Night Shift

Rotate Night Shift Work

Manage Multiple Outlets

Job Duties:

Overall in charge of kitchen operations

• Procurement, selection, inspection and preparation of ingredients
• Cut various meats and vegetables as per established specification
• Track inventory stock in kitchen and conduct daily order
• Cleans food preparation areas as determined by law and company policy
• Prepares food to the specifications of the client
• Prepares food before the arrival of guests
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
• Manage other employees in kitchen
• Acts as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to recipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as a blender, oven, grill
• Portions, arranges, and garnishes food based on client preference
• Direct and lead the food assembly process
• Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and sanitation of restaurant and kitchen equipment

Job Requirements

• At least 5 years' experience in western cuisine
• Good experience in western cuisine kitchen operation
• Knowledge of good hygiene practices
• Willing to work long hours and OT when required
• Understand western spices well

Management Trainee (Teochew Cuisine) x 5
Working days & hours: 6days, 10hrs, 11am - 11pm (2hrs break)
Location: Clarke quay

Responsibilities:

• Greet and assist customers
• Handle cashiering duties and banking duties
• Provide courteous and efficient food and beverage services to the customers
• Help prepare and clear the tables for restaurant patrons
• Attend and respond to customers’ needs promptly and professionally
• Assist in the serving of the menu-items to restaurant patrons at their seats
• Ensure the smooth operations of the restaurant

Join an exciting new luxury hospitality concept and play a pivotal role in shaping exceptional guest experiences from the ground up. We are seeking an experienced and dynamic Director of Rooms to lead Front Office, Housekeeping, and Guest Services operations, drive service excellence, and build a high-performing team culture.

Responsibilities:

• Oversee the daily operations of Front Office, Housekeeping, and Guest Services departments.
• Ensure exceptional guest service standards and seamless guest experiences throughout the hotel.
• Monitor guest feedback and implement service improvements to enhance satisfaction.
• Ensure compliance with brand standards, operational procedures, and company policies.
• Collaborate with various departments to ensure smooth and efficient hotel operations.
• Lead, mentor, and develop department heads and Rooms Division team members.
• Drive recruitment, training, performance management, and employee development initiatives.
• Manage departmental budgets, labour costs, and operational expenses to achieve financial targets.
• Monitor key performance indicators, including guest satisfaction, occupancy, and operational productivity.
• Champion service excellence, uphold brand values, and implement strategies to improve operational efficiency and profitability.

Requirements:

• Diploma/Degree in Hospitality Management or a related field.
• At least 8 years of Rooms Division experience, including leadership experience in hotels.
• Strong knowledge of Front Office, Housekeeping, and Guest Services operations.
• Proven leadership and team management skills in a hospitality environment.
• Experience in driving guest satisfaction and operational excellence.
• Good understanding of budgeting, manpower planning, and cost management.
• Excellent communication, organisational, and problem-solving skills.
• Ability to thrive in a fast-paced luxury hospitality environment.

Salary: $10,000 - $11,000

To apply, kindly click APPLY NOW to submit your latest CV.

We regret that only shortlisted candidates will be notified.

Chan Zi Hui

EA Registration No.: R1220899

EA License No.: 25C2695

Working days & hours: 6days, 10hrs, 11am - 11pm (2hrs break)
Location: Clarke quay

Responsibilities:

• Greet and assist customers
• Handle cashiering duties and banking duties
• Provide courteous and efficient food and beverage services to the customers
• Help prepare and clear the tables for restaurant patrons
• Attend and respond to customers’ needs promptly and professionally
• Assist in the serving of the menu-items to restaurant patrons at their seats
• Ensure the smooth operations of the restaurant