Total 5,739 Others level F&B / Tourism / Hospitality job vacancies

**Reports to: ** Director of Operations (DOO) or designated personnel

**Key Responsibilities: **

- **Operational Coordination: ** Oversee daily front-of-house operations, including bar tasks such as beverage preparation, setting tables, and ensuring cleanliness through daily chores.

- **Telephone Etiquette: ** Adhere to the standard operating procedures (SOP) established by management.

- **Quality Control: ** Maintain product quality and presentation consistency as dictated by company standards and management guidelines.

- **Sales Targets: ** Achieve sales goals through effective upselling of food and beverages while ensuring excellent customer satisfaction.

- **Regulatory Compliance: ** Ensure adherence to hygiene, health, food safety, and risk management regulations, fostering a safe work environment for all staff and during deliveries.

- **Strategic Support: ** Collaborate with the Restaurant Manager (RM) to align on accountability and planning strategies to fulfill the company's business objectives.

- **Inventory Management: ** Oversee inventory processes, including ordering, receiving, and stocktaking, ensuring daily completion of Food Safety Management System (FSMS) monitoring forms.

- **Food Safety Standards: ** Implement and uphold proper food handling, sanitation, and infection control protocols at all times.

- **Brand Commitment: ** Deliver on the company brand promise by providing exceptional customer service consistently.

- **Menu Knowledge: ** Possess a strong understanding of the restaurant and bar menu, including recipes.

- **Additional Responsibilities:

** Perform other duties as assigned by the General Manager (GGM), Director, or designated personnel.

Requirements:

*Committed to delivering high levels of customer service and providing go-the extra-mile service.

*Ability to work under pressure in a fast-face environment

For a career pathway chat, please call 97333729

Send your CV to: myfuture@dhm.com.sg

1. Assisting with the preparation of food and the serving of all meals to customers
2. Supervising a team to ensure that the kitchen and service areas are clean and tidy
3. Ensuring all food and health and safety regulations are followed
4. Coordinate kitchen staff
5. Implementing food hygiene standards, ordering ingredients and supplies, measuring portions, planning menus, and arranging for the catering of special events

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• 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

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• 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

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Graphic Designer Intern (6-Month Internship)

About Us

We are a fast-growing F&B group with multiple concepts ranging from trendy cafés to full-service dining. Our brand is vibrant, creative, and constantly evolving — and we’re looking for a Graphic Designer Intern to help bring our ideas to life visually.

Role Overview

As a Graphic Designer Intern, you’ll work closely with our marketing and operations teams to create visually compelling content that drives customer engagement, brand awareness, and sales. This is a hands-on role with real impact across digital and on-ground campaigns.

What You’ll Do

- Design marketing materials for social media (Instagram, Facebook, TikTok)

- Create promotional posters, menus, EDMs, and in-store visuals

- Support campaign launches, seasonal promotions, and event collaterals

- Assist in branding projects for new concepts or outlets

- Work with photos/videos to enhance visual storytelling

- Ensure brand consistency across all touchpoints

What We’re Looking For

- Currently pursuing or recently completed a Diploma/Degree in Graphic Design or related field

- Proficient in Adobe Creative Suite (Photoshop, Illustrator, InDesign)

- Basic knowledge of video editing tools (e.g. Premiere Pro, CapCut) is a plus

- Strong sense of layout, typography, and color

- Up-to-date with social media trends (especially F&B content)

- Able to work fast, adapt, and handle multiple projects

- A strong portfolio (school or personal projects welcome)

What You’ll Gain

- Real-world experience in a dynamic F&B environment

- Opportunity to work on actual campaigns and brand launches

- Exposure to marketing strategy and consumer behavior

- A strong portfolio with live projects

- Potential full-time opportunity upon completion

Internship Details

- Duration: 6 months

- Location: Singapore

- Working Hours: Full-time (5 days/week)

- Allowance: $1200 to $1600 a month

How to Apply

Send your resume and portfolio to HR@Teeinvestments.com with the subject: Graphic Designer Intern Application.

Only shortlisted candidates will be notified.

Job Description & Requirements

We are looking for a cook who can prepare North Indian and South Indian dishes.

• Setting up of workstation with all necessary cookware
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Ensure all food and other items are stored properly
• Quality check of all ingredients
• Monitor stock and place orders when there are shortages
• Maintain kitchen in sanitised condition

Requirements

• Relevant experience as a cook in preparing North Indian and South Indian dishes
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Efficient and must be a good team player

Our client is a one of the leading players in the Industrial Manufacturing industry. Due to business needs, they are now recruiting a Regional Business Development Manager to be part of their Sales team to support their business needs. They are located in the East - easily accessible.

Job Responsibilities of Regional Business Development Manager:

• Drive sales growth by achieving targets and strengthening key accounts
• Identify and secure new business opportunities with both existing and new customers
• Build and maintain strong client relationships, addressing needs and resolving issues
• Develop strategies to win market share and stay competitive
• Analyse customer trends to retain and grow accounts
• Maintain accurate sales data and pipeline updates in CRM (Salesforce)
• Collaborate with cross-functional teams (engineering, marketing, product) to drive initiatives
• Develop and execute sales strategies to support regional growth
• Generate demand and expand opportunities in MRO and CapEx spending
• Conduct regular client visits, presentations, and follow-ups
• Manage the full sales cycle from lead generation to negotiation and closing
• Stay updated on market trends and competitor activities

Requirement

• Degree in engineering field
• Min 5-10 years of B2B industrial sales experience to F&B Manufacturer
• Comfortable with overseas travelling

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.
We regret that only shortlisted candidate will be notified.

Email Address: jobs@recruitpedia.sg

Recruitpedia Pte. Ltd.
EA License No. 19C9682
EA Reg. No. R2198636 (Oh Puey Xin)

Job Responsibilities:

• Supervise and coordinate the daily duties of waiters and service staff
• Ensure good customer service and smooth restaurant operations
• Monitor staff attendance, grooming, and work performance
• Handle customer enquiries and resolve service issues when needed
• Assist in training new staff and maintaining cleanliness standards

Job Requirements:

• Relevant experience in F&B service or restaurant operations
• Able to work in a fast-paced environment
• Responsible, well-organised, and customer-oriented
• Willing to work shifts, weekends, and public holidays if required

We regret that only shortlisted candidate will be notified.

PANDA HRESOURCE PTE LTD (Lic No.: 19C9971)

WANG FEI REG NO.R1223614

The Head Chef will lead the kitchen team in delivering authentic Cantonese cuisine of the highest quality. This role requires skills of Cantonese cooking techniques, strong leadership in kitchen operations, and commitment to maintaining food safety and service excellence.

Key Responsibilities

1       Menu Development

o    Innovate seasonal specials while preserving authenticity.

o    Ensure consistency in taste, presentation, and portion control.

2       Kitchen Operations

o    Oversee daily food preparation and cooking processes.

o    Manage inventory ,ordering, and supplier relationships to ensure fresh, high-quality ingredients.

o    Control food costs and minimize wastage.

3       Team Leadership

o    Supervise, train, and mentor kitchen staff.

o    Allocate tasks and schedules to ensure smooth operations.

o    Foster a collaborative and respectful work environment.

4       Quality & Compliance

o    Uphold hygiene and safety standards in line with Singapore’s NEA and SFA regulations.

o    Conduct regular checks on food storage, preparation, and service.

o    Ensure compliance with company policies and operational standards.

5       Customer Experience

o    Collaborate with front-of-house staff to align kitchen output with customer expectations.

o    Address special dietary requests and ensure customer satisfaction.

Job Description & Requirements

Role and Responsibilities

1. To ensure the overall cleanliness and tidiness of the guest rooms and public areas to ensure a welcoming hospitality.

2. Collection and signing in and out the keys for assigned areas.

3. To ensure that trolleys are fully stocked with linens and supplies needed for room cleaning.

4. Ensuring that guests’ rooms and check-out rooms are cleaned in accordance with the housekeeping requirements.

5. Replenishing of room supplies and toiletries for guest rooms and check-out rooms to ensure guests’ satisfaction.

6. Cleaning and maintaining the maid pantry and service area daily.

7. Removal of all dirty service trays & trolleys, cutleries and crockeries from guest corridors.

8. To check that all room status is the same as the Room Attendant daily report.

9. Responsible for cleaning of 15 rooms daily on average.

10. Reporting of any maintenance defects to the housekeeping office.

11. Reporting of any lost and found to the relevant department for their necessary actions.

12. Preffered with at least 1 year experience

Interested please WA 8896 2338

Join a One-of-a-Kind Culinary Concept by Chef Corey Lee in Singapore

We are excited to invite passionate culinary professionals to be part of an extraordinary venture led by Chef Corey Lee, the acclaimed chef behind the three Michelin-starred Benu in San Francisco. Located at 2 Bulim Ave, Jurong West, Na Oh restaurant brings authentic Korean cuisine to a groundbreaking setting — within a cutting-edge automotive manufacturing facility.

Unique Dining Experience: The restaurant boasts beautiful architecture, creating an aesthetically pleasing environment for guests. Working here, you will be part of the most advanced kitchen in Singapore, offering a truly unique culinary experience.

Innovative Partnership: The restaurant is developed through a unique partnership, blending the expertise of a top automotive manufacturer with the culinary excellence of a Michelin-starred dining establishment.

Experimental Ingredients: Our menu will feature experimental ingredients, including fresh vegetables harvested from a smart farm located within the factory. This approach ensures ensuring unmatched freshness and quality.

Positions Available

· Service Crew

Salary and Benefits

· Flexible shifts (Lunch Service / Dinner Service)

· Salary: To Be Discussed

· WICA Coverage

· Staff Meal Provided

Qualifications

· In-depth knowledge of traditional and modern Korean cuisine (preferred)

· Hospitality degree or relevant certification (preferred)

· Extensive customer service experiences (preferred)

· Strong leadership and organizational skills

· Collaborative spirit with a positive team mindset

· Familiarity with food safety and sanitation regulations

Key Responsibilities

· Collaborate with head chef and kitchen team to ensure seamless communication and coordination

· Maintain a detailed knowledge of the menu, including seasonal changes and special offerings

· Maintain excellent and consistent level of customer service, addressing guest concerns promptly and professionally

· Follow closely on instructions and guidelines set out by Managers

· Monitor and maintain compliance with safety, hygiene and sanitation regulations

· Oversee daily restaurant operations to ensure smooth and efficient service flow with daily operation reports

· Lead and manage team including recruitment, training, scheduling and performance management

· Manage inventory and cost controls

· Identify opportunities for improvement and implement best practices to upload standards

· Monitor and maintain compliance with safety, hygiene and sanitation regulations

Why Join Us?

· Work with a Michelin-starred chef: Learn and grow under the mentorship of Corey Lee

· Experience a unique setting: Be part of an experimental and immersive dining concept in an extraordinary location

· Contribute to innovation: Help pioneer a new standard in Korean fine dining using farm-to-table ingredients harvested from our in-house smart farm

Ready to take your culinary career to the next level, be part of something bold, beautiful, and uniquely Korean — right here in Singapore?

Email your resume to: management@onmi-sg.com

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• 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

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• 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

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• 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

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.