Total 6,713 F&B / Tourism / Hospitality job vacancies

As a Chef de Partie, you will be responsible for managing a specific section of the kitchen, ensuring consistent food quality, efficient operations, and adherence to Realm’s standards. You will support the Head Chef in delivering dishes that reflect precision, creativity, and wellness-focused dining.

Key Responsibilities

Food Preparation & Quality Control

• Manage and oversee a designated kitchen section (e.g. hot, cold, pastry)
• Prepare and present dishes according to recipes and standards
• Ensure consistency in taste, portioning, and plating
• Monitor food quality and freshness at all times

Kitchen Operations

• Maintain cleanliness and organization of your workstation
• Ensure compliance with food safety and hygiene regulations
• Manage stock levels, storage, and ingredient rotation (FIFO)
• Assist with ordering and receiving supplies

Team Leadership

• Supervise and guide junior kitchen staff
• Support training and development of kitchen crew
• Work closely with the kitchen and service team to ensure smooth service

Menu & Development Support

• Assist in menu execution and new dish development
• Contribute ideas aligned with wellness and ingredient-driven concepts

Requirements

• Proven experience as a Chef de Partie or similar role
• Strong knowledge of cooking techniques and kitchen operations
• Ability to work in a fast-paced, high-standard environment
• Good leadership and communication skills
• Willing to work shifts, weekends, and public holidays

Working Days: 4 days off per month

Working hours : 11am - 11pm (10 hours per day, 2 hours break)

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

• Manage and oversee your assigned kitchen section (e.g. grill, sauté, garde manger, etc.)
• Prepare and cook dishes according to company standards and recipes
• Ensure consistency, quality, and presentation of all dishes
• Maintain high standards of food hygiene and kitchen cleanliness (NEA/SFA compliance)
• Assist in stock control, ordering, and minimising wastage
• Support junior kitchen staff and ensure smooth coordination during service
• Work closely with Sous Chef and Head Chef on daily operations

Join an exciting new hospitality concept and play a key role in shaping the bar experience from the ground up. We are seeking an experienced and passionate Assistant Housekeeper to lead operations, drive guest experience, and build a vibrant culture.

Responsibilities:

• Support the Executive Housekeeper in overseeing daily Housekeeping and Laundry operations.
• Ensure guest rooms, public areas, and back-of-house areas meet luxury cleanliness and presentation standards.
• Supervise and guide the Housekeeping team to maintain high service quality and operational efficiency.
• Conduct routine inspections and promptly address housekeeping and maintenance issues.
• Handle guest feedback and service recovery matters related to housekeeping operations.
• Assist with recruitment, training, scheduling, and performance management of team members.
• Monitor housekeeping inventory, linen usage, and departmental cost controls.
• Ensure compliance with all health, safety, hygiene, and brand standards.

Requirements:

• Diploma in Hospitality Management or a related field.
• Minimum 5 years of experience in Housekeeping operations
• Strong knowledge ofhousekeeping standards, procedures and operations

Salary: $4,500 - $5,000

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: 4 days off per month

Working hours : 11am - 11pm (10 hours per day, 2 hours break)

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

Job Summary:

The Business Development Manager will drive growth strategies for our Food& Beverage business, focusing on expanding market presence, building relationships with key stakeholders, and identifying new opportunities. This role combines strategic planning, sales, and marketing to enhance the brand's reach and profitability.

Key Responsibilities:

Market Analysis:

Research and analyze market trends, competitor activities, and customer preferences to identify opportunities for growth.

Strategy Development:

Develop and implement business development strategies to penetrate newmarkets and increase market share.

Relationship Management:

Build and maintain strong relationships with suppliers, distributors, and key clients.

Collaborate with cross-functional teams including marketing, sales, and operations.

Sales & Revenue Generation:

Drive sales initiatives and lead negotiations with potential clients.

Set sales targets and monitor performance to achieve revenue goals.

Brand Promotion:

Work closely with the marketing team to develop promotional materials andcampaigns that align with business objectives.

Budget Management:

Prepare and manage budgets for business development projects and initiatives.

Reporting:

Provide regular reports on market conditions, competitive analysis, and sales performance to senior management.

Qualifications:

Education:

Bachelor’s degree in Business Administration, Marketing, or related field; MBA preferred.

Experience:

5+ years of experience in business development or sales within the F&B industry.

Proven track record of achieving sales targets and driving business growth.

Skills:

Strong negotiation and communication skills.

Ability to analyze data and market trends effectively.

Proficiency in CRM software and Microsoft Office Suite.

Personal Attributes:

Self-motivated with a proactive approach to problem-solving.

Strong interpersonal skills and ability to work in a team-oriented environment.

What We Offer:

Competitive salary and performance-based bonuses.

Opportunities for professional development and growth.

A dynamic and collaborative work environment.

Guest Relations: Welcome and seat diners, present menus, and offer expert recommendations on food and beverages. Address and resolve any customer complaints promptly

Team Leadership: Supervise the waitstaff, conduct pre-shift briefings, and delegate tasks to ensure a smooth, efficient shift. Train junior servers on menu items, wine pairings, and service standards.

Service Coordination: Liaise directly with the kitchen and bar to ensure timely and accurate order delivery.

Quality Assurance: Inspect the dining room before service to ensure cleanliness, adequate supplies, and adherence to hygiene and safety standards.

Operational Duties: Manage table reservations, organize staff duty rosters, and prepare reports on customer feedback and team performance

In addition that must need to know how to cook the following items

·        Idli, Dosa, Pongal, Vadai, Poori Masal & Parotta

·        Fish Molee. Famous in South India

·        Kerala Karimeen Fry.

·        Aila Curry.

·        Prawns Kuzhambu.

·        Kheema with Coconut Curry

·        Chicken Roast.

·        Payyoli Chicken Fry.

·        Chettinadu Chicken

·        Crab (Small and Big Size)

·        Mutton Biriyani

·        Chicken Biriyani

·        Egg Biriyani

·        Prawn Biriyani

·        hettinad Dry Pepper Chicken,

·        Chettinad Kozhi Kuzhambu,

·        Spicy Chettinad Fish Fry Recipe

·        Chettinad Mutton Chops Kuzhambu Recipe

·        Chettinad Nandu Varuval Recipe

·        Thalapakkati Style Chicken Biryani

·        Mutton Chukka Varuval

·        Chicken Ghee Roast

·        Chettinad Chicken Kuzhambu

·        Small Variety Fish Fry

·        Boondhi Raita

·        Boiled Egg

·        Fruit Custard

·        Weigh, measure, mix and prep ingredients according to recipes.

·        Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.

·        Check food and ingredients for freshness.

·        Arrange and garnish dishes.

·        Work well under pressure and within the time limit.

·        Ensure that kitchen area, equipment and utensils are cleaned

Japanese Restaurant Operations Manager

Mukai Japanese Kaisendon

Job Responsibilities

• Operate, maintain, and repair hotel systems, equipment, and facilities

• Perform preventive maintenance and attend to work orders and emergencies

• Monitor utilities and system performance; take corrective actions when required

• Carry out maintenance and repairs for electrical, mechanical, plumbing, fire protection, and life safety systems

• Conduct daily inspections, startup, and shutdown of building services

• Attend to guest and internal department maintenance requests promptly

• Maintain accurate logs, records, and work order documentation

• Ensure compliance with energy management and operational standards

• Supervise external contractors and ensure quality of work

• Maintain tools, equipment, and engineering housekeeping standards

• Participate in departmental meetings as required

Requirements

• NTC 2 in Electrical or Mechanical Engineering

• Minimum 2 years of relevant experience in facilities or building maintenance

• Experience in a service-oriented environment (e.g., hospitality) preferred

• Basic conversational and written English

• Possess PUB Electrician License or equivalent (advantageous, not mandatory)

• Must be able to perform manual tasks

We regret that only shortlisted candidates will be notified.

By sending us your personal data and/or resume, you are deemed to consent to Recruit Fast Pte Ltd or its agents to collect, use and disclose your personal data and/or resume for the purpose of processing and administrating this job application.

Sharmaine Yoong
Recruit Fast Pte. Ltd. (EA License: 23C1828)
EA Personnel: 24124011

must need to know how to cook the following items

·        Idli, Dosa, Pongal, Vadai, Poori Masal & Parotta

·        Fish Molee. Famous in South India

·        Kerala Karimeen Fry.

·        Aila Curry.

·        Prawns Kuzhambu.

·        Kheema with Coconut Curry

·        Chicken Roast.

·        Payyoli Chicken Fry.

·        Chettinadu Chicken

·        Crab (Small and Big Size)

·        Mutton Biriyani

·        Chicken Biriyani

·        Egg Biriyani

·        Prawn Biriyani

·        hettinad Dry Pepper Chicken,

·        Chettinad Kozhi Kuzhambu,

·        Spicy Chettinad Fish Fry Recipe

·        Chettinad Mutton Chops Kuzhambu Recipe

·        Chettinad Nandu Varuval Recipe

·        Thalapakkati Style Chicken Biryani

·        Mutton Chukka Varuval

·        Chicken Ghee Roast

·        Chettinad Chicken Kuzhambu

·        Small Variety Fish Fry

·        Boondhi Raita

·        Boiled Egg

·        Fruit Custard

·        Weigh, measure, mix and prep ingredients according to recipes.

·        Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.

·        Check food and ingredients for freshness.

·        Arrange and garnish dishes.

·        Work well under pressure and within the time limit.

·        Ensure that kitchen area, equipment and utensils are cleaned

The Dandy Collection is seeking a Head Chef for a modern Japanese Izakaya concept. The successful candidate must have extensive knowledge of Japanese ingredients and cooking techniques, as well as a proven track record leading and developing teams.

The candidate will be open to curating modern takes on classic dishes, including coming up with fun and interesting ideas to relate to the brand.

• Oversee daily kitchen operations
• Food consistency and quality control
• Creation of creative menus aligning with overall concept and brand
• Ordering and cost control
• Compliance with food hygiene and safety standards
• Training and development of kitchen team
• Rostering and Time & Attendance
• Kitchen team payroll management and control
• Deliver on the brand Noble Cause 'Making every night out, better than the last.'

Requirements

• Minimum 8 years of experience in culinary field
• Experience as Head Chef or Chef de Cuisine
• Well trained palate for Japanese cuisine
• High standard of food
• Commitment to delivering a high level of customer service
• Strong leadership and communication skills
• Willingness to train, inspire and develop a team
• Excellent planning and organisation skills
• Positive attitude
• Experience in working on an international spectrum is preferred

Job Description & Requirements

We are looking for an experienced Group Pizza Chef tolead and oversee pizza production across our outlets. The role involvesmaintaining high quality standards, developing recipes, training kitchen staff,and ensuring consistency in taste and presentation.

Key Responsibilities:
• Oversee pizza preparation and production across outlets
• Maintain consistency in dough preparation, toppings, and baking
• Train and supervise pizza chefs and kitchen staff
• Manage ingredient quality, stock levels, and food cost control
• Ensure food safety, hygiene, and kitchen standards are followed

Requirements:
• Proven experience in pizza making and kitchen leadership
• Strong knowledge of dough fermentation, baking techniques, and ingredients
• Ability to manage multiple outlets and train teams
• Passion for quality food and kitchen operations

Job Description

1, Financial Closing & Reporting

-Assist and coordinate month-end closing activities to ensure all deadlines are achieved

-Ensure financial reports are complete, accurate, and properly maintained

2, External Audit & Compliance

-Support the external audit process, including preparation of audit schedules and supporting documentation

-Liaise with external auditors and respond to audit queries in a timely manner

-Ensure accounts are maintained in an audit-ready state throughout the year

3, Operations Oversight

-Support the Finance Manager in managing day-to-day finance operations (AP, GL, etc.)

-Review financial transactions to ensure accuracy, completeness, and compliance with internal policies and controls

-Proactively identify, investigate, and resolve discrepancies

-Provide guidance and support to junior team members as needed

4, Process Improvement & Digitalization

-Identify process inefficiencies and drive continuous improvement initiatives

-Support finance transformation and digitalization projects

Job Requirements

-Bachelor Degree in Accounting / Finance or equivalent

-Minimum 5 years of relevant experience in Full Set Finance

Job Responsibilities:

• Preparing and executing dishes to the highest standards, following recipes and guidelines.

• Oversee a specific section of the kitchen, ensuring efficiency and consistency.

• Maintain hygiene and food safety standards

• Train and mentor junior kitchen staff to uphold quality and efficiency.

• Monitor stock levels and assist with inventory management.

• Ensure a clean and organized workstation at all times.

Job Requirements:

• Ability to work under stress in a fast-paced environment while maintaining attention to detail

• Passion for food and a commitment to delivering high-quality dishes.

• Good integrity and strong willingness to learn and grow with the team.

· Working hours: Monday OFF / Tuesday to Thursday, 4pm to 11pm / Friday to Sunday, 11am to 2:30pm / 4:30pm to 1am ( Transport will be provided )

· Salary Range: S$2500 – S$3000

· Working Days: 5.5 days’ work

· Meals: Duty Meal will be provided

Only Singaporean and Permanent Residents need apply