Total 7,486 F&B / Tourism / Hospitality job vacancies

• Well Established Japanese F&B Company
• Salary UP$2800 + Incentive + Variable Bonus
• Working Location: Central / East
• Working days & hours: 5.5 Days
• Excellent Welfare & Benefits

Job Scope

• Assist in the kitchen and food preparation.
• Prepare equipment for the cooking process.
• Weigh, measure and mix ingredients according to recipes.
• Maintain a high standard of all food preparation and service in the kitchen according to the required standards.
• Ensure accurate and consistent cook practice and presentation.
• Ensure the kitchen areas are clean, tidy and organized.
• Ensure proper hygiene practices based on Food & Beverages Safety and Hygiene policies.
• Responsible in controlling cost and minimize food wastages.

Requirement

• GCE N Level and above
• 1 - 3 years of relevant experiences in similar role

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

You will prepare food from raw ingredients to final production by following recipes, controlling portions, and ensuring food presentation meets design standards. You will maintain quality and safety standards in the kitchen while supporting the Head Chef and kitchen team.
Responsibilities

• Prepare food by cleaning, cutting, and storing ingredients before cooking to ensure readiness for meal production
• Follow recipes accurately to control portions and maintain consistent food presentation as designed
• Cook food according to company requirements to meet quality and taste standards
• Maintain a safe and sanitary work environment by adhering to hygiene and safety protocols
• Support stock management by assisting in receiving food products, rotating stock, and storing supplies correctly
• Communicate clearly and collaborate with kitchen and service team members to coordinate tasks and ensure smooth operations
• Manage multiple kitchen tasks efficiently within short timeframes to meet production demands
• Maintain a high standard of work by following the Head Chef’s instructions precisely
• Perform any other ad-hoc duties assigned to support kitchen operations

Assistant Cook duties and responsibilities

The primary duty of an Assistant Cook is to assist the Cook in the day-to-day operations of the kitchen. Their main duties include

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

Assistant Cook skills and qualifications

A successful Assistant Cook candidate will have various prerequisite skills and qualifications needed to perform duties effectively. These qualifications include:

• Experience in kitchen operations

• In-depth understanding of food health and safety regulations

• Exceptional time management and organisational skills

• Excellent verbal communication skills

• Exceptional physical stamina and strength

• Ability to work as part of a team

• Thoroughness and attention to detail

Assistant Cook experience requirements

Assistant Cooks have no specific work experience requirements. However, employers prefer candidates who have worked with a cook or have experience in a kitchen-related role. Applicants who have worked in restaurants, commercial kitchens, catering agencies and hotels are ideal for this role. Candidates can also receive valuable experience through volunteering. Candidates can receive experience through formal trainings and internships.

• MNC (Woodlands | Singapore)
• Basic: $3500 to $4500 + AWS + VB
• Monday – Friday (830am to 530pm)
• Company Transport Provided (Island Wide)
• Training Provided

Job Responsibilities:

• Supporting production troubleshooting and process improvement activities.
• Providing technical support to customers, including product applications, RMPS, and customer complaint investigations.
• Participating in new product development and product improvement projects.
• Preparing samples for customers and the Sales team.
• Maintaining laboratory equipment, quality records, and calibration activities.
• Supporting the sourcing and implementation of new laboratory equipment and methodologies.
• Assisting in maintaining the Quality and Environmental Management System (QEMS) and safety management system within the R&D department.
• Planning and executing assigned R&D projects.
• Preparing technical documentation, including product specifications, PDS, and TDS.
• Conducting laboratory trials and supporting commercialization at manufacturing sites.
• Providing technical training to internal stakeholders and customers when required.
• Participating in customer meetings, presentations, and business trips as required.
• Ensuring compliance with workplace safety requirements and maintaining good housekeeping practices.

Requirements:

• Bachelor's Degree in Food Science, Food Technology or a related science discipline.

• Minimum 5 years of relevant experience in the food industry, preferably in:
• Chocolate and confectionery applications; Specialty fats and oils; Product development; Technical service; or Manufacturing operations.
• Candidates with strong relevant experience in food applications and product development will be highly regarded.

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

Production Manager

Job Responsibilities:

• Oversee end-to-end production operations, including production planning, scheduling, and execution.

• Supervise the preparation, cooking, and packaging of products to ensure consistency and quality.

• Develop and implement processes to improve productivity, reduce costs, and ensure consistent product quality.

• Monitor production performance and troubleshoot operational issues, implementing solutions to optimize efficiency.

• Ensure adherence to production schedules and timelines

• Maintain a clean, safe, and compliant production environment, ensuring all safety and health regulations are met.

• Coordinate with internal teams and suppliers for smooth material flow and timely replenishment.

• Prepare and analyze reports on production performance, including yield, efficiency, and inventory levels.

• Lead and train production staff, providing guidance, performance reviews, and skill development opportunities.

• Ensure compliance with food safety regulations, HACCP standards, and workplace safety protocols.

• Conduct regular quality control checks and maintain accurate production records.

• Assist in equipment maintenance planning and liaise with external vendors for repairs and servicing.

• Coordinate with the procurement team to ensure timely availability of raw materials.

• Ensure efficient use of resources, minimising wastage

Collaborate with the Chief Chef on new product trials and process improvements.

• Prepare and present production reports for management review.

• Participate in audits and inspections by regulatory authorities.

• Troubleshoot production issues and implement corrective actions.

• Perform other duties as assigned by management

Job Requirements:

• Fluent in Mandarin & English.

• Strong team player, with experience in supervising production staff.

• Experience in production planning, inventory management, and process optimization.

• Excellent problem-solving, organizational, and time-management skills.

• Strong communication and coordination abilities to work cross-functionally.

• Ability to work in a fast-paced environment and adapt to changing production

Job Description & Requirements

Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

. Able to Know cook very well south and north indian food and pratta making

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Company Overview

Quentin's Singapore has served traditional fusion Eurasian cuisine since 2000. It operates at The Eurasian Community House in Ceylon Road and Mess Hall in Sentosa.

Job Summary

Join Quentin's Singapore as a chef in our Eurasian restaurant at Sentosa, working in a family-oriented, dynamic team with flexible hours. Training is provided, and part-time roles are available.

Responsibilities

• Prepare and cook Eurasian dishes following established recipes to maintain food quality and consistency
• Collaborate with team members to ensure smooth kitchen operations and timely meal service
• Maintain cleanliness and organization of the kitchen workspace to meet hygiene standards
• Adapt to flexible working hours and contribute positively to a family-oriented workplace culture
• Participate in training sessions to develop culinary skills and knowledge of Eurasian cuisine

Preferred competencies and qualifications

• Experience in cooking or culinary arts is welcomed but not required, as training will be provided
• Ability to work part-time with flexible scheduling

Location: Thomson Plaza

Salary:

• $4,000/ month
• Split Shift
• Benefits
• Dental

Roles & Responsibilities

Responsibilities:

• Manage daily restaurant operations to ensure smooth running of operations
• Coordinate and supervise all aspects of service, ensuring all customers have a positive experience
• Monitor food and beverage quality, ensuring they meet our high standards
• Maintain inventory, order supplies, and manage budgetary and financial operations
• Lead, train, and motivate a team of waitstaff, cooks, and other restaurant employees
• Handle customer complaints, inquiries, and feedback professionally
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Strong leadership and interpersonal skills
• Ability to manage multiple tasks in a fast-paced environment
• Able to work split shifts, weekends and public holidays
• Excellent communication and customer service skills
• Ability to motivate and lead a team effectively
• Knowledge of health and safety regulations related to food service

Whatsapp 97378573 for more information

IHG Hotels & Resorts' first voco™ hotel in South East Asia is now open on Singapore’s world-famous Orchard Road!

voco® Orchard Singapore provides guests with the world-renowned voco™ experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different.

Your day to day

voco Orchard Singapore is seeking a passionate Chef de Cuisine for il Cielo, its vibrant rooftop restaurant serving contemporary Italian cuisine. As Chef de Cuisine, you will be running the kitchen for this restaurant, contributing to the overall success of the restaurant, in accordance with the hotel’s standards and financial goals. To train, oversee and coordinate the culinary brigade in order to prepare, cook and present food according to hotel standard recipes.

• Plan or participate in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
• Review menus, analyzes recipes, determines food, labor, overhead costs and assigns prices to menu items.
• Monitor food apportionment policy to control costs.
• Introduce and test the market with new products which are market-orientated in terms of price and product.
• Exercise efficient Payroll Management/Resource allocation through the establishment of a flexible workforce throughout the Division. This will be based on the principles of a flexible team members base (Full Time & Part Time team members), multi-skills and multi-tasking.
• Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
• Trains, manages and motivates the kitchen team in order to provide high standard of service for customers and meet departmental and hotel targets.
• Provide direction and support to the team on a daily basis.
• Assist the Executive Chef and Executive Sous Chef to supervise and manage the performance of the front office department. Assist to facilitate the performance management cycle throughout the year.
• Work closely with the Human Resources department in the recruitment of colleagues to ensure staffing are met.
• Identify any training gaps and work with the Learning & Development colleagues to ensure training gaps are close.
• Assist in managing the day-to-day activities and scheduling of the team to ensure proper coverage.
• Recommend and/or initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with Company rules and policies. Alert management of potentially serious issues.
• Ensure all staff is properly trained on systems, security and cash handling procedures, and service standards and have the tools and equipment needed to effectively carry out their job functions.
• Promote teamwork and quality service through daily communication and coordination with other departments, including Finance, Revenue, Sales and Marketing, Food and Beverage, Housekeeping, and Maintenance.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services.
• May occasionally interact with outside contacts:Guests – to ensure their total satisfaction
  Suppliers – regarding orders and invoices.
• Introduce and test the market with new products which are market-orientated in terms of price and product.
• Supervise cooking and other kitchen personnel and coordinate their assignments to ensure economical and timely food production.
• Monitor methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Devise special dishes and develops innovative recipes.
• Assist with the development and maintenance of policies & procedures, work processes and standards of performance within the Department. Ensure annual review to accurately reflect any changes.
• Submit to the Executive Chef/Executive Sous Chef on a monthly basis: Hygiene Checklist and Documentations, Trainers Report and Record, Monthly Outlet Schedule, Engineering Reports, Attendance Reports, Vacation Schedules and Team member of the Month.
• Through hands-on management, supervise closely all Outlet Chefs in the performance of their duties in accordance with policies & procedures and applicable laws.
• Instill the Training philosophies of the company and work closely with the Training Manager developing Departmental Trainers.
• Develop and assist with training activities focused on improving skills and knowledge.
• Conduct quarterly check-in and annual Performance Appraisals providing honest and appropriate feedback.
• Take an active involvement in the Welfare, Safety, Development and well-being of team members providing advice, counseling and truthful, diplomatic feedback.
• Ensure high standards of personal presentation & grooming.

What we need from you

• Diploma or higher level qualification from a Culinary or Hotel School with specialised training in culinary arts.
• At least 2 years work experience as Chef de Cuisine in an Italian Restaurant.
• Must possess a valid food hygiene certificate.
• Fluent in English, both spoken and written. Knowledge of another language is desirable.
• Commitment to work rotating shifts, weekends and public holidays.
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

What we offer

We’ll reward all your hard work with a great salary and benefits – great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

Job Summary

You will assist with order taking, handle cash transactions, prepare kitchen work, and promote food items to customers while working efficiently under pressure during scheduled shifts.

Responsibilities

• Take customer orders accurately to ensure smooth service flow
• Handle cash transactions securely and reconcile payments
• Prepare kitchen ingredients and assist with food preparation tasks
• Promote food items actively to customers to increase sales
• Manage work tasks efficiently under pressure during busy periods
• Learn new tasks quickly to support daily operations effectively

Preferred competencies and qualifications

• Ability to learn quickly and adapt to changing work demands
• Capability to work well under stress and maintain service quality

Other Information

Working Hours

• 9:30 AM to 9:30 PM with a 2-hour break split into lunch and dinner

A neighbourhood food shop is seeking a Chief Cook with expertise in local cuisine. The role requires working split shifts (5:00am–9:00am and4:00pm–8:00pm), including weekends and public holidays.

Key responsibilities include preparing and cooking food in compliance with food hygiene and safety standards, supervising and training kitchen assistants, and coordinating with counter staff to ensure smooth daily operations.

The role also involves managing inventory to maintain adequate stock levels while avoiding overstocking, particularly of perishable ingredients.

Candidates should possess a minimum of three (3) years of relevant experience and demonstrate the ability to work effectively as part of a team.

Assistant Cook duties and responsibilities

The primary duty of an Assistant Cook is to assist the Cook in the day-to-day operations of the kitchen. Their main duties include

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

Assistant Cook skills and qualifications

A successful Assistant Cook candidate will have various prerequisite skills and qualifications needed to perform duties effectively. These qualifications include:

• Experience in kitchen operations

• In-depth understanding of food health and safety regulations

• Exceptional time management and organisational skills

• Excellent verbal communication skills

• Exceptional physical stamina and strength

• Ability to work as part of a team

• Thoroughness and attention to detail

Assistant Cook experience requirements

Assistant Cooks have no specific work experience requirements. However, employers prefer candidates who have worked with a cook or have experience in a kitchen-related role. Applicants who have worked in restaurants, commercial kitchens, catering agencies and hotels are ideal for this role. Candidates can also receive valuable experience through volunteering. Candidates can receive experience through formal trainings and internships.

Job Overview

We are seeking a dedicated and customer-focused Restaurant Captain to oversee the daily front-of-house operations and ensure an exceptional dining experience for our guests. The ideal candidate will possess strong leadership skills, excellent communication abilities, and a passion for hospitality. The Restaurant Captain will be responsible for supervising service staff, maintaining service standards, and supporting the management team in achieving operational excellence.

Key Responsibilities

Service Operations:

• Supervise and coordinate the activities of service staff during daily operations.

• Ensure guests receive prompt, courteous, and professional service at all times.

• Monitor dining areas to maintain cleanliness, presentation, and service quality standards.

• Assist in table allocation, reservations, and guest seating arrangements.

• Coordinate effectively with the kitchen and service teams to ensure smooth order flow and timely food delivery.

• Handle guest requests, inquiries, and complaints professionally and efficiently.

Team Leadership:

• Guide, train, and motivate service staff to maintain high standards of performance.

• Conduct daily briefings to communicate operational updates and service expectations.

• Monitor staff attendance, grooming, discipline, and overall professionalism.

• Assist management in evaluating staff performance and identifying training needs.

• Promote teamwork and a positive working environment.

Customer Experience:

• Ensure a consistently high level of customer satisfaction.

• Build positive relationships with guests and encourage repeat business.

• Address customer feedback promptly and escalate concerns when necessary.

• Assist in implementing service improvement initiatives.

Operational \& Administrative Duties:

• Ensure compliance with company policies, service procedures, and operational standards.

• Monitor inventory levels of service-related items and report replenishment requirements.

• Assist in preparing daily operational reports and shift handovers.

• Support management during audits, inspections, and special events.

Compliance \& Safety:

• Ensure compliance with food safety, hygiene, workplace safety, and health regulations.

• Maintain cleanliness and safety standards within all dining and service areas.

• Ensure proper handling of food and beverages in accordance with company and regulatory requirements.

Requirements:

• Minimum 5 to 8 years of experience in the Food \& Beverage industry, preferably in a supervisory role.

• Strong leadership, communication, and interpersonal skills.

• Excellent customer service and problem-solving abilities.

• Ability to work in a fast-paced environment and handle multiple responsibilities effectively.

• Familiarity with POS systems and restaurant operations.

• Willingness to work shifts, weekends, and public holidays.

• Knowledge of food safety and hygiene standards.

• Multilingual proficiency is an advantage.

Why Join Us?

• Be part of a dynamic and growing hospitality organization.

• Opportunity to work with an experienced and professional team.

• Competitive salary and benefits package.

• Career growth and advancement opportunities.

• Positive and supportive work environment.

We are looking for a capable and experienced Restaurant Manager to take full responsibility for the operational success of our outlet. This role requires strong leadership, daily presence on the ground, and a deep understanding of customer service, hygiene, and food operations.

If you’ve previously led a team in a busy restaurant environment and know how to run a shift from opening to closing, we want to hear from you.

Minimum Requirements (Strict Filtering)

· At least 5 years of experience in the F&B industry, with a minimum 3 years in a managerial or supervisory position

· Hands-on experience managing kitchen and front-of-house teams in a dine-in setup

· Familiar with shift planning, manpower deployment, and real-time staff supervision

· Skilled in inventory handling, supplier coordination, and stock-level monitoring

· Well-versed in food hygiene standards, licensing matters, and day-to-day cleanliness inspections

· Comfortable handling customer feedback and responding professionally to complaints or issues

· Proficient in using POS systems and maintaining outlet-level sales or petty cash records

· Available to work weekends, evenings, and public holidays as part of regular roster

· Physically fit and willing to be actively involved on the restaurant floor

 Experience That Will Give You an Edge

· Previous experience with new outlet setups, launching menus, or opening branches

· Able to conduct staff training and implement SOPs independently

· Familiarity with central kitchen operations or delivery order integration systems

· Track record of improving outlet performance or reducing wastage/costs

· Knowledge of simple reporting tools (Google Sheets, Excel) for daily tracking

 Perks of Joining Our Team

· You’ll take ownership of the restaurant like it’s your own

· Management will support you with systems, supplies, and hiring when needed

· Gain exposure to outlet-level budgeting, purchasing, and promotions

· Career pathway available to Multi-Outlet Manager or F&B Operations Lead

· Uniforms provided, meals included during shifts, and support staff on duty

Job Overview

We are seeking an experienced and results-driven General Manager (Restaurant) to oversee the operations of our restaurant. The ideal candidate will have a passion for the food service industry, strong leadership abilities, and a proven track record of driving profitability while ensuring high standards of service, quality, and customer satisfaction. As a General Manager, you will be responsible for all aspects of restaurant management, including staff leadership, operations, financial performance, and customer relations.

Key Responsibilities

Operational Management:

• Oversee daily operations of the restaurant to ensure a seamless experience for customers.
• Manage the execution of restaurant policies, procedures, and systems to maintain operational excellence.
• Coordinate with kitchen and service staff to ensure smooth workflow and high-quality service.
• Monitor inventory and supply levels, and collaborate with vendors to ensure timely deliveries.
• Ensure that all health, safety, and cleanliness standards are met, adhering to local and regulatory requirements.

Financial Management:

• Monitor and manage restaurant financials, including budgeting, forecasting, and reporting.
• Analyze sales, labor costs, and other operating expenses to improve profitability and reduce waste.
• Implement cost-control measures to improve margins and profitability.
• Prepare and manage the restaurant’s financial records, ensuring all transactions are recorded accurately.

Team Leadership & Development:

• Lead, train, and develop restaurant staff to provide outstanding service and ensure high levels of staff engagement and retention.
• Set clear performance expectations and conduct regular performance evaluations.
• Foster a positive work environment that encourages teamwork, communication, and professional growth.
• Handle employee relations, including resolving conflicts and providing solutions for employee concerns.

Customer Experience:

• Ensure an exceptional dining experience for all customers by maintaining high service standards.
• Address customer complaints and feedback promptly, ensuring resolution and customer satisfaction.
• Develop and implement strategies to enhance customer retention, loyalty, and positive word-of-mouth.
• Create promotional events and marketing initiatives to drive traffic to the restaurant.

Compliance & Safety:

• Ensure compliance with all local regulations, including food safety, health codes, and labor laws.
• Regularly conduct safety checks and audits to maintain a safe environment for customers and staff.

Requirements:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• 5+ years of experience in restaurant management, with at least 2 years in a senior management role.
• Proven track record of successfully managing restaurant operations and achieving business targets.
• Strong financial acumen, including experience managing budgets, costs, and financial reporting.
• Excellent leadership, communication, and interpersonal skills.

Proficiency in computer applications, including:

• Microsoft Office Suite (Excel, Word, PowerPoint).
• Restaurant management software, POS (Point of Sale) systems, and inventory management tools.
• Familiarity with payroll and scheduling software is a plus.
• Ability to thrive in a fast-paced, high-pressure environment while maintaining a positive attitude.
• Knowledge of food safety regulations and local health codes.
• Multilingual proficiency is a bonus.

Why Join Us?

• Be part of a dynamic and growing restaurant with a focus on quality and customer satisfaction.
• Lead a team in a collaborative and engaging work environment.
• Competitive salary and comprehensive benefits package, including [list benefits like medical insurance, performance bonuses, etc.].
• Opportunities for career growth and professional development within the organization.