Total 5,723 Others level F&B / Tourism / Hospitality job vacancies

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

• Safeguard the premises and personnel; and the harmony of earth and people
• Perform security checks and access control responsibilities
• Handle any security related matters
• Take action of unusual occurrences
• Report in detail any suspicious incidents
• Patrol randomly or regularly building and perimeter

Job Requirements

• Proven work experience as a security officer or relevant position
• Trained security officer with relevant certification
• Excellent knowledge of public safety and security procedures/protocols
• Surveillance skills and detail orientation
• Integrity and professionalism

Working Hours: 5days

(According to the arrangement/roster)
7AM-7PM / 7PM-7AM

Working Location: 5 Senoko Road

Job Duties

• Clean and make up guestrooms according to hotel standards, including changing linens and replenishing amenities.
• Ensure cleanliness and hygiene of guestrooms, bathrooms, and assigned areas.
• Carry out general cleaning duties such as dusting, vacuuming, mopping, and sanitizing surfaces.
• Ensure rooms are well-presented and ready for guests at all times.
• Report any maintenance issues, damages, or lost & found items promptly.
• Maintain and restock housekeeping trolley and cleaning supplies.
• Provide basic assistance to guests when required in a courteous and professional manner.
• Follow hotel safety and hygiene standards.

Job Requirements

• Able to work independently and complete assigned rooms efficiently
• Responsible with good attention to detail
• Positive attitude and willing to learn
• Prior housekeeping or cleaning experience is an advantage
• Able to work on weekends and public holidays

Pay Rate: $12 per room

We regret that only shortlisted candidates will be notified.

Job Purpose:

We are looking for an Assistant Finance Manager to assist the Head of Finance in overseeing all financial aspects of business and drive the company’s financial strategy and planning, ensuring that we utilise our capital and resources prudently.

The successful candidate will supervise the Finance team to ensure the smooth running of the day-to-day operations.

Job Description

1. Responsible for the monthly and yearly financial reporting, cashflow planning and operating cost analysis.

2. Responsible for the monthly management reporting, including performance by Business Units (with analysis of expenses and profitability/loss).

3. Analyse and interpret financial data and recommend changes to improve financial performance.

4. Align and improve the internal control according to the Company’s Financial and Internal Control Policies and Procedures.

5. Ensure year end audit is completed within deadlines, liaise and maintain good working relationships with external auditors, tax agent, company secretary and bankers.

6. Attend to the needs of the Business Units on operational issues which are Finance related.

7. Oversee the accounts receivable and the credit control function and highlight to management on critical matters.

8. Assist the Head of Finance in the preparation of annual budgets and periodic forecast and the annual stocktake exercise.

9. Oversee non-employee related insurance policy matters.

10. Initiate modifications/enhancements to the computerised systems and accounting procedures to increase efficiency and control.

11. Assist Head of Finance on ad-hoc assignments.

Job Requirements:

1. Strong analytical and problem solving skills;

2. Meticulous and able to work under pressure and meet tight deadlines;

3. Good interpersonal & negotiation skills;

4. Able to provide guidance and motivate team members to work together to meet deadlines and key deliverables;

5. Able to interact with non English speaking colleagues.

6. Proven track record and leadership qualities;

7. Proficient in Microsoft Navision system and accounting software.

Education, Experience & Training

1. Degree in Accountancy, ACCA, CPA or its equivalent qualifications

2. Minimum 8 years relevant work experience, with 3 years managerial responsibilities in SME food manufacturing, FMCG or similar industry

3. Good knowledge of SFRS

Restaurant marketing Manager position typically involves overseeing all aspects of restaurant operations, ensuring quality service, maintaining operational standards, managing staff, and contributing to business growth. Below is a general outline of the responsibilities and duties that may be expected for this role:

1. Operational Management:

• Oversee the daily operations of the restaurant, ensuring smooth and efficient service.
• Monitor and enforce food safety and cleanliness standards in accordance with local regulations.
• Ensure that all operational procedures and protocols are followed consistently.

2. Staff Management:

• Recruit, train, and manage restaurant staff, including front-of-house and kitchen employees.
• Set performance goals and provide regular feedback, coaching, and training.
• Schedule shifts and manage staffing levels to meet business demands.
• Foster a positive work environment to motivate and retain staff.

3. Customer Service:

• Ensure high standards of customer service are maintained.
• Address customer complaints and resolve issues in a professional and timely manner.
• Monitor guest feedback and take action to improve service quality and customer satisfaction.

4. Financial Management:

• Manage budgets and ensure cost control across all areas of the business, including food, labor, and overhead.
• Monitor sales and revenue, analyze financial reports, and implement strategies to meet financial goals.
• Handle cash flow and ensure accurate billing and payments.

5. Inventory & Supply Chain Management:

• Oversee inventory levels and ensure that stock is maintained and replenished.
• Manage relationships with suppliers to ensure timely deliveries and competitive pricing.
• Track and reduce waste to improve profitability.

6. Marketing & Promotion:

• Collaborate with marketing teams to promote the restaurant and drive customer traffic.
• Plan and execute marketing campaigns and events, such as discounts, special menus, or holiday promotions.
• Analyze market trends to identify new opportunities for growth.

7. Compliance & Regulations:

• Ensure the restaurant complies with all legal and health regulations, including licensing, health codes, and employee rights.
• Maintain records for audits, inspections, and reporting.

8. Strategic Planning:

• Work with upper management to develop strategies for long-term growth and business success.
• Assist in the development of new policies and procedures to improve operational efficiency.

9. Technology and Systems Management:

• Oversee POS (Point of Sale) systems, reservation systems, and other technology to enhance operations.
• Ensure that technology is used effectively for inventory, ordering, and customer management.

Shipping Executive (Air & Sea Freight)

• Salary: Up to $4,800 basic + variable bonus

• Working hours: Monday to Friday, 8:30am – 5:30pm

• Location: Penjuru Lane

Industry: Food import, export, and distribution (including handling of regulated food products and compliance with local authorities)

Responsibilities:

• Handle import, export, and transshipment documentation (e.g. customs permits, insurance, shipment advice)

• Coordinate container trucking, unloading, and related logistics activities

• Manage S/G applications and controls, including bank bill monitoring

• Process T/R and L/C applications

• Perform goods receipt, inventory data entry, and processing control

• Arrange SFA inspections where required

• Plan and maintain sufficient stock levels to meet sales demand, ensuring no stock shortages

• Ensure compliance with Quality Control procedures, including sampling processes

• Oversee contract administration and general administrative functions related to purchasing and shipping

• Maintain and update product costing in the system

• Handle any other ad-hoc duties as assigned by management

Requirements:

• Proficient in Globe 3 system

• At least 5 years of relevant experience in air and sea freight operations

Job Details (Here’s what you can expect!)

• Attractive bonus
• Staff rates at Accor hotels in Singapore and worldwide
• Birthday leave

Job Responsibilities:

• Sales support for Sales & Marketing department.
• Handling of Mobile Check-In process for hotels reservations.
• Monitoring and reporting of No Shows for hotel reservations.
• Process waiver for cancellation and assist in contractual matters.
• Process credit card charges to travel agents and other partners.
• Generate sales reports for management reporting.
• Other adhoc duties as assigned.

Requirements:

• Proficient in basic computer knowledge.
• Good interpersonal skills and communication skill.
• Proactive and meticulous individual with good administrative and organisational skills.
• Able to work independently and as a team in a fast-paced environment.
• Working knowledge in PMS will be an advantage.

Job Description

• Industry/ Organization Type: Agriculture/ Poultry
• Position Title: Sales Executive
• Working Location: Senoko
• Working Hours: 5 Days, Monday – Friday (8am – 5pm)
• Salary Package: Basic Salary + Commission + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Source and identify new reseller and distributor opportunities for fresh and frozen poultry products.
• Maintain strong relationships with existing clients through regular follow-ups, support, and addressing their requirements.
• Plan and execute sales strategies to meet targets and drive business growth.
• Prepare and deliver sales proposals, quotations, and agreements to prospective customers.
• Collaborate with the marketing team to support campaigns and promotional activities.
• Handle collection of payments when required and follow up on any outstanding or payment-related matters.

APPLY NOW!!!

• Minimum GCE “O” Level qualification.
• At least 2 years of relevant sales experience, preferably within the seafood, agriculture, or poultry industry.
• Possess Class 3 driving license and own vehicle.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #83422 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Rachael Lee | EA Reg No.: R2093131

We are seeking a reliable Food and Beverage Driver to deliver food and beverage items to various locations efficiently and on time. This role requires strong communication skills, a clean driving record, and a commitment to food safety and customer satisfaction.

Responsibilities

• Safely transport food and beverage products to customers, catering sites, or internal outlets according to delivery schedules.
• Load and unload delivery vehicles, ensuring items are handled with care and stored at appropriate temperatures.
• Verify delivery contents and obtain delivery confirmations or signatures.
• Inspect and maintain vehicle cleanliness, fuel levels, and report any mechanical issues promptly.
• Follow all health and safety regulations, including food handling, temperature control, and sanitation guidelines.
• Assist warehouse/commissary/procurement with packing, organizing, and inventory when not driving.
• Communicate with dispatch, commissary, staffs, and clients regarding order details, delays, or issues.
• Maintain accurate delivery logs and documentation as required.
• Ensure safe driving at all times
• Any other duties as assigned
• Possess Class 3 / 4 driving license

We are looking for a talented and experienced HeadChef to oversee all aspects of our kitchen operations. The Head Chef will beresponsible for designing menus, managing kitchen staff, ensuring food quality,and maintaining a safe and sanitary environment.

Responsibilities:

• Design andupdate menus based on seasonal ingredients and customer preferences
• Overseedaily kitchen operations and ensure efficient workflow
• Supervise,train, and mentor kitchen staff
• Maintainhigh standards of food quality, presentation, and hygiene
• Monitorinventory levels and order supplies as needed
• Controlfood costs and minimize waste
• Ensurecompliance with health and safety regulations
• Collaboratewith management on menu development and special events
• Addresscustomer feedback and resolve any kitchen-related issues
• Implementand enforce kitchen policies and procedures

Qualifications:

• Proven experience as a Head Chef or similar role
•  Culinary degree or equivalent professional training
•  Strong leadership and team management skills
•  Excellent knowledge of food preparation and kitchen operations
•  Creativity and passion for culinary arts
• Ability to work under pressure and meet deadlines

Benefits Included:

Weekly salary disbursement

CPF contributions

Job Description:

Fixed 5.5 working days weekly

Flexibility to use your own bike or rent ours

No previous experience needed

Must possess a Class 2B licence

⚠️ Limited intake — act quickly!

- A

We are looking for a passionate Head Chef responsible for ensuringthat the standard and quality of the food production and the hygiene within thedepartment is maintained at the highest level at all times. This role is verymuch hands-on, requiring attention to detail and a positive work attitude.

Responsibilities:

• Supervise the preparation of all food
• Oversee and supervise all kitchen staff
• Manage kitchen stocks
• Ensure catering staff are working safely at all times
• Dealing with suppliers and ensuring that they supply quality goods at affordable prices
• Managing the inventory and ordering stock as needed
• Overseeing the maintenance of kitchen equipment and organizing repairs when needed
• Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
• Developing new dishes and overhauling menus to attract more clientele
• Ensuring that guests receive excellent service and enjoy their culinary experience

Qualifications:

• Experience and success in equivalent job roles
• Punctual, organized and trustworthy
• Professional appearance
• Ability to manage other people
• Ability to motivate staff
• Excellent communication skills

We arelooking for a Restaurant Manager that can oversee hiring, training, andmanaging personnel, as well as controlling inventory ordering procedures tomaximize profit margins on each dish delivered. Most importantly your goal as aRestaurant Manager is to boost productivity, collaborate with the team to reachthe sales goal, guarantee client satisfaction, and adhere to business policies.

Responsibilities:

• Track and handle customer concerns, make sure they're satisfied, and provide effective follow-up so they can get feedback.
• Maintain inventory and conduct routine inspections of food and beverage preparation and presentation to increase sales.
• Uphold and guarantee adherence to the accepted standards for food quality.
• Ensure that labor expenses, guest relations, and local, state, and federal laws are adhered to.
• Assess performance and suggest a pay raise and incentives for everyone.
• Keep track of each employee's schedules, records, and reports.
• Create advertising materials, special strategies for promotions and merchandising, and make sure that local and corporate standards are followed.
• Ensure excellent shop display, hygienic practices in the kitchen, and sufficient sanitation.

Qualifications:

• Relevant restaurant experience
• Training in food safety
• Financial literacy
• Ability to handle a fast-paced work environment

We are looking for an excellent cook, must be able to follow instructions incooking and delivering well-prepared meals. They must be deft in moving aroundthe kitchen and apt in multi-tasking. Experience in using various ingredientsand cooking techniques is also important.

Responsibilities:

• Quality check ingredients and prepared products to be used during service
• Follow recipes accurately
• Prepare food using various appliances and equipment
• Maintain a clean, safe and sanitized work area
• Organize equipment, utensils and other tools prior to service
• Participate in the garnishing and presentation of dishes
• Oversee opening and closing duties for each assigned shift
• Clean and sanitize work areas

Qualifications:

• Proven experience as cook
• 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
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina