Total 5,711 Others level F&B / Tourism / Hospitality job vacancies

We are looking for food and beverage supervisor who is responsible forall of the business operations of a dining establishment. Duties typicallyinclude interviewing, hiring, training, scheduling and managing employees, aswell as overseeing inventory, including food and beverages, supplies and otherrestaurant equipment.

Responsibilities:

• Ensure exceptional customer service by training and coaching staff on proper service techniques, resolving customer complaints, and ensuring a positive dining experience.
• Maintains constant communication with and supports the Executive Chef;
• Analyses and monitors food and supply costs and revenue data on daily, weekly and monthly basis;
• Manages the guest dining reservation system;
• Receives and greets guests and assists with seating, ensuring that guests have a pleasant and memorable dining experience;
• Coordinates food service between kitchen and service staff;
• Monitoring the restaurant’s cash flow and settling outstanding bills;
• Reviewing customer surveys to develop and implement ways to improve customer service;

Qualifications:

• Relevant experience as F&B Supervisor or related role
• Excellent customer service skills
• Good communication skills
• Leadership skills
• Proficient in computer including POS systems, Word and Excel
• Professional appearance appropriate for a fine dining establishment
• Full time flexible hours are required 

We are looking for food and beveragesupervisor who can direct and schedules kitchen, bar staff and food andbeverage servers. During peak hours they may assist in seating or servingcustomers and ensure the cleanliness and general look of the dining room.

Responsibilities:

• Greet customers and answer their questions about menu items and specials
• Take food or drink orders from customers
• Relay customers’ orders to other kitchen staff
• Prepare food and drink orders, such as sandwiches, salads, and coffee
• Accept payments and balance receipts
• Serve food and drinks to customers at a counter, at a stand, or in a hotel room
• Clean assigned work areas, dining tables, or serving counters
• Replenish and stock service stations, cabinets, and tables
• Set tables or prepare food trays for new customers

Qualifications:

• Excellentsales skills
• Excellentcustomer service skills
• Goodcommunication skills
• Leadershipskills
• Provenhuman resource management skills such as training, motivation,
• Excellentorganizational skills
• Knowledge of the products, services, sector,industry and local area
• Knowledge of relevant legislation andregulations

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in a fast-paced and often stressful work environment. They also need passion and enthusiasm forwhat they do. This is a full-time job and the hours are typically long, withweekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

The assistant cook will prepare meals and followestablishment recipes. Duties include preparing ingredients, adhering to therestaurant menu, and following food health and safety procedures. Cook, clean,assist other cooks and staff and deliver food in a fast-paced The Senior cookwill prepare meals and follow establishment recipes. Duties include preparingingredients, adhering to the restaurant menu, and following food health andsafety procedures. Cook, clean, assist other cooks and staff and deliver foodin a fast-paced environment. Work may include operating a grill, oven, orfryer. Previous experience in a team environment and various cooking methodspreferred.
That cook need to play as multitasking role he must be ready to washing vesselsand cleaning kitchen environment

Dutiesand Responsibilities

·        Settingup, cleaning, and organizing work stations

·        Preparingingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

·        Preparingdeep fryer, utensils, and grill for shift

·        Rotiprate flour mixing

·        Readyto cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

·        preparationof south indian & north indian curies

·        Takingorders from wait staff or computerized system

·        Cookingorder according to food health and safety standards

·        Recommendingideas for specials or seasonal dishes

·        Handlingmultiple food orders at one time

·        Monitoringmultiple food orders as new orders arrive

·        Dressingorder for presentation

·        Ensuringeach guest order has the correct food and sides

·        Deliveringfood order to wait staff in a timely manner

·        Storingall food properly

·        Sanitizingand cleaning work stations and utensils

·        Reorderingstock and food supplies

·        Monitoringother cooks and team members

·        Assistingother cooks in preparing food or helping other team members when needed

Requirements andQualifications

·        Readyto work any shift

·        Ableto work in a fast-paced environment

·        Ableto multitask, prioritize, and manage time efficiently

·        Physicalendurance to stand for an entire shift

·        Self-motivatedand self-directed

·        Workswell as part of a team and on individual tasks

·        Ableto quickly memorize complex or multiple orders

·        Highschool degree or equivalent

·        Previousexperience as a cook, or relevant work experience

·        Legallyable to work in establishments which serve alcohol

·        Ableto work early mornings, nights, and weekends

·        Mustpass a background check

·        Ableto read and write

Cost Control Executive

Mandarin Oriental, Singapore is looking for a Cost Control Executive to join our Finance team.  

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.  

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences. 

Mandarin Oriental, Singapore is a sanctuary of luxury and sophistication overlooking the iconic Marina Bay.   

About the job 

Based at the Mandarin Oriental, Singapore within the Finance Department, the Cost Control Executive is responsible for the analysis of operating costs, maintains the beverage store in good order, supervises the daily operation of receiving and storeroom, ensures related standard operating procedures are followed and activities are conducted smoothly and ensures the beverage inventory is effectively maintained at an optimum level.

As Cost Control Executive, you will be responsible for the following duties:  

Goods Receiving

• Lead and support the Goods Receiving Team and ensure goods received are according to purchase order specifications and in compliance with HACCP requirements.

• Ensure all invoices are updated in the inventory system on day of receipt.

• Address any posted invoice related queries from the Finance team in speedy manner.

• Ensure all HACCP/FLHSS related documentation are recorded accurately and kept updated in timely manner.

• Attend HACCP/FLHSS meetings and follow-up on requirements.

• Ensure cleanliness and orderliness of the goods receiving area.

• Work closely with the Purchasing team and all departments for operational efficiency.

Handling of Beverage Store

• Handle the activities of the Beverage Store with regards to stocking/receiving/issuing of all beverages.

• Ensure inventory levels are always adequate for operational needs without overstocking.

• Develop methods and procedures for handling, storing, rotating and issuing stock.

• Determine the best method of storage to meet HACCP guidelines.

• Ensure cleanliness and orderliness of the beverage store.

• Highlight slow moving items in timely fashion and work with operational departments in clearing the slow-moving goods.

• Perform month-end stock count and reconcile counted quantity in inventory system.

Cost Control Functions

• Monitor food & beverage purchases to eradicate waste and maximize returns on use of resources.

• Provide accurate flash food and beverage cost updates in timely manner for management information.

• Perform random checks in all areas to eliminate overstocking of supplies.

• Provide weekly casual labour cost update for management information and corrective action.

• Support menu engineering, recipe costing analysis, in collaboration with the food and beverage team to maximize profit margins.

• Review existing internal controls in relevant areas to ensure compliance of the Hotel Finance Policy, and to proactively address any control shortcomings.

• Report any operational irregularities to the Director of Cost Management.

• To carry out any other duties that may be reasonably requested by the Director of Cost Management.

Month-end Duties

• Conduct month-end closing of the inventory system and provide inventory reports to the Finance Manager.

• Provide cost journals to the Finance Manager.

• Assists in performing month-end verification checks on physical inventory count in food & beverage outlets.

• Support the Finance team with any needed information to enable timely and well- coordinated month-end close

As Cost Control Executive, we expect from you:  

• Minimum 1-2 years of experience working in a luxury hotel in similar capacity 

• Adaptable and can work in a fast-paced environment 

Our commitment to you  

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.  

• MOstay. When you work as hard as our colleagues do, it’s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones. 

• Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally. 

• Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role. 

We’re Fans. Are you? 

Job Description:

Expanding Chinese restaurant chain is looking for a dynamic and experienced Assistant Restaurant Manager to lead the day-to-day operations of one of our restaurants. The Assistant Restaurant Manager will be responsible for ensuring an exceptional guest experience, maintaining operational efficiency, and leading a motivated team. This role will work closely with the Restaurant Manager to achieve financial and operational targets, while upholding the company's standards for customer service and hospitality.

Key Responsibilities:

1. Day-to-Day Operations:

- Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.

- Supervise and support staff to provide excellent customer service.

- Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.

- Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.

- Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

- Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.

- Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.

- Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

- Monitor customer feedback and ensure that customer service meets or exceeds company standards.

- Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

- Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.

- Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.

- Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

- Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.

- Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

- Ensure that labour expenses are align with budgetary goals.

- Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

Job Requirements

• Certificate/Diploma in Hospitality/Restaurant Management or equivalent.
• Minimum 3 years of relevant experience.
• Energetic, good team player and service oriented.
• Great leadership with solid analytical, communications and interpersonal skills.

Hotel Cleaner

6 days, 8am- 4pm

Salary: $1800-$2000

Location: Kramat Rd, Singapore 228750 (Somerset)

Job scope:

• Clean and tidy up hotel rooms.
• Dust and polish various surfaces and furniture
• Vacuum, sweep, and mop floors
• Empty trash bins
• Change linens and towels and replace toiletries.
• Collaborate with the housekeeping team to complete the daily cleaning schedule.
• Restock cleaning supplies in the hand cart.
• Report any issues that require maintenance.

Cheong Yeat Long | R25145358

The Supreme HR Advisory Pte Ltd | EA 14C7279

Job Responsibilities:

Section Operations & Food Production:

• Set up the workstation with required mise en place, tools, equipment and supplies in accordance with established standards.

• Review production schedules and par levels to establish daily priorities and ensure operational readiness.

• Prepare and fabricate meat, fish, and poultry for menu items according to recipes and specifications.

• Ensure consistency in food preparation, portioning and presentation standards.

Supervision & Team Coordination:

• Supervise and guide junior kitchen team members within the assigned section.

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

• Communicate operational needs and supply requirements to the Executive Chef in a timely manner.

Inventory & Cost Control:

• Assist in controlling inventory levels and managing stock to minimize wastage.

• Monitor food cost and ensure efficient utilization of ingredients.

• Support requisition processes and ensure proper stock rotation.

Workplace Standards & Equipment Maintenance:

• Inspect cleanliness and working condition of tools, equipment and supplies to ensure compliance with standards.

• Maintain organization, cleanliness and sanitation of work areas at all times.

Job Responsibilities:

• Certificate in Culinary Skills, GCE ‘O’ Levels or equivalent qualification.

• Minimum 4 years of relevant experience in the F&B industry.

• Candidates without formal qualifications but with substantial hospitality or food service experience may be considered.

• Prior supervisory experience is preferred.

• Good understanding of food cost control and inventory management.

• Ability to work independently or collaboratively in a fast-paced environment with minimal supervision.

• Strong culinary and section management skills.

• Ability to prioritise tasks and manage daily production efficiently.

• Knowledge of food safety, hygiene, and HACCP standards.

• Leadership capability to guide and develop junior team members.

Position Summary:
The Restaurant Supervisor plays a pivotal role in supporting the Restaurant Manager in daily outlet operations to ensure consistent service excellence, team alignment, and compliance with safety and quality standards. This role involves leading by example, mentoring front-line staff, managing shift responsibilities, and ensuring our brand values are lived and delivered daily.

Key Responsibilities:

• Supervise daily Front Of House (FOH) operations ensuring excellent customer service and operational standards.
• Conduct pre-shift briefings to communicate daily goals, promotions, and guest expectations (google reviews).
• Assist in training and onboarding of new FOH staff.
• Monitor food safety, hygiene, and cleanliness standards are upheld.
• Handle customer inquiries and resolve complaints effectively and empathetically.
• Support inventory checks/ ordering and ensure adequate stock for service.
• Perform cash handling duties including end-of-day reconciliation and deposits.
• Enforce adherence to all operational SOPs and brand guidelines.
• Escalate issues to the Restaurant Manager and collaborate on operational improvements.

Requirements:

• Minimum 2 years of experience in a supervisory role within the food & beverage industry.
• Strong interpersonal and communication skills.
• Basic understanding of POS systems and cash handling.
• Ability to lead, train and motivate a team.
• Comfortable to work on weekends, and public holidays.
• Demonstrated commitment to customer satisfaction and team support.

Responsibilities:

· Influence business unit leadership to make sound strategic decisions for business

· Provide key analysis of strategic concepts plus financial assumptions along with feasible recommendations

· Assisting the management operations, supporting administrative and clerical tasks, and coordinating with other departments for project support to meet the organization's objectives and profitability goals

· Assisted in developing policies and procedures to ensure greater control and accountability of all departmental functions

· Excellent communication, be organized, and have time-management skills to perform duties in a fast-paced environment

Technical Skills and Competencies:

· Active participation in strategic planning process, including development and execution of business campaigns

· To develop negotiation and presentation skills to communicate effectively and clearly to others

· To understand of audience engagement and other business support functions

· To identify key stakeholder relationships, needs and interests, and coordinate with stakeholders on day-to-day basis

· To collate feedback on different media and understand and present the advantages and / or disadvantages of different communications media options

· To develop company business campaigns and enhance campaign awareness and campaign visibility

Responsibilities:

• Act as the Head of Kitchen, overseeing all culinary operations across outlets and banquets.
• Take full accountability for kitchen performance, food standards, manpower, and cost control.
• Plan, organise, and direct daily kitchen activities to ensure smooth operations.
• Step in actively during service periods and peak banquet operations.
• Lead and execute large-scale Western banquets, events, and catering operations.
• Ensure timely execution of banquet orders with consistent quality and presentation.
• Supervise mise en place, cooking, plating, and buffet setup during service.
• Plan and execute Western banquet menus, set menus, and event-specific offerings.
• Ensure menu feasibility, kitchen capability, and cost efficiency.
• Maintain standard recipes, portion control, and food presentation guidelines.
• Take ownership of food costing, stock control, ordering, and inventory management.
• Monitor food wastage and implement measures to optimise cost efficiency.
• Work within approved budgets while maintaining food quality standards.
• Lead, train, and supervise the kitchen team, including Sous Chefs, Chef de Parties, and Commis Chefs.
• Plan duty rosters and manpower deployment according to operational needs and banqueting demands.
• Coach and develop kitchen staff to improve skills, consistency, and productivity.
• Enforce kitchen discipline, professionalism, and company policies.
• Ensure full compliance with food safety, hygiene, and sanitation standards (SFA, HACCP, workplace safety).
• Maintain a clean, safe, and well-organised kitchen at all times.
• Ensure proper use and maintenance of kitchen equipment.
• Work closely with Operations, Banquet Sales, and Service teams to support events and guest requirements.
• Participate in event planning meetings to align kitchen execution with operational expectations.
• Address guest feedback and operational issues related to food and service in a professional manner.

Requirements:

• Diploma or professional certification in Culinary Arts or equivalent.
• Minimum 8–10 years of relevant kitchen experience, preferably in hotels or banquet operations.
• Proven experience in leading kitchen teams and managing full kitchen operations.
• Strong hands-on culinary and banquet execution skills.
• Proven leadership and people management capability.
• Good knowledge of food costing, inventory, and kitchen budgeting.
• Strong operational and problem-solving skills.
• Ability to work under pressure

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way
• Oversee food preparation, checking that all kitchen staff are performing their duties
• Monitor equipment quality and order new equipment as needed
• Help the restaurant determine how much food and supplies need to be ordered
• Train new kitchen staff
• Create menus that tend to suit the need of customers, and in some cases suggest new dishes to customers
• Maintain work schedule for kitchen staff so as to ensure smooth flow of activities in the kitchen
• Make sure that kitchen safety measures are met and that sanitation practices are carried out
• A respectable knowledge of food handling and environmental sanitation standards

Cook 3

Job Summary

You will assist the kitchen team with food preparation, ingredient handling, and maintaining cleanliness to support smooth daily kitchen operations.

Responsibilities

• Prepare food by washing, cutting, and performing basic kitchen tasks to support meal preparation
• Follow chefs’ and supervisors’ instructions accurately to ensure quality and consistency
• Maintain a clean, organized, and hygienic kitchen environment to meet health standards
• Arrange and handle stock and ingredients efficiently to support kitchen workflow
• Pack ingredients or food items as needed to facilitate service readiness
• Collaborate effectively with team members to help ensure smooth kitchen operations during service

Preferred competencies and qualifications

• Previous kitchen experience to enhance task efficiency and understanding of kitchen operations

Service Captain / Crew 
Salary: $2,500 - $3,300
Working Location: Monday - Sunday | 5.5 Days/week (Based on Roster | Split Shift)
Location: Bukit Timah

Job Descriptions:

• Greet customers and seat them at their respective seats
• Taking orders ensuring items are served in a timely professional manner
• Proactively attend to the requests of customers Other ad hoc duties Job

Requirements:

• Min 1 year F&B working experience, preferably in a restaurant setting. Preferably with food hygiene cert

Email: supreme.jacksontan@gmail.com

Tan Yong Zhi (Jackson) | Reg: R24124461

The Supreme HR Advisory Pte. Ltd | EA No: 14C7279

Position:

[Chef / Line Cook / Demi Chef]

Employment Type:

[Full-time / Part-time]

Reports to:

[Head Chef / Restaurant Manager]

Job Summary:

We are seeking a passionate and skilled Chef to join our culinary team. You will be responsible for preparing high-quality dishes, ensuring consistency in taste and presentation, and maintaining a clean, safe kitchen environment. The ideal candidate is a team player who thrives in a fast-paced environment and has a deep respect for ingredients.

Key Responsibilities:

• Food Preparation & Cooking: Prepare, season, and cook dishes according to standard recipes and presentation specifications.
• Station Management: Set up and stock stations with all necessary supplies (“Mise en place”) before service begins.
• Quality Control: Ensure all food sent to guests meets the highest standards of quality, temperature, and taste.
• Inventory & Storage: Monitor food stock, assist in ordering supplies, and ensure all ingredients are stored at correct temperatures.
• Health & Safety: Maintain exceptional hygiene standards. Clean and sanitize work surfaces, tools, and equipment following food safety regulations (e.g., HACCP).
• Collaboration: Coordinate with front-of-house staff to ensure smooth service and timely delivery of orders.

Requirements

Experience & Education:

• Proven experience as a Cook or Chef in a professional kitchen environment.
• Degree from a culinary school or a valid professional cooking certification is preferred.
• Specialization in [Specific Cuisine, e.g., Italian, Fusion, Pastry] is a plus.

Technical Skills:

• Strong knife skills and mastery of various cooking methods (grilling, sautéing, roasting, etc.).
• In-depth knowledge of food health and safety regulations.
• Ability to multitasking and handle multiple orders simultaneously during peak hours.

Soft Skills & Physical Demands:

• Stamina: Ability to stand for long periods and work in a high-temperature environment.
• Teamwork: Excellent communication skills and a positive attitude toward colleagues.
• Precision: Great attention to detail, especially regarding plating and portion control.
• Flexibility: Willingness to work evenings, weekends, and holidays as required.

Optional Perks (To attract talent):

• Competitive salary and performance-based bonuses.
• Staff meals and employee discounts.
• Clear path for career progression and professional training.
• Health insurance or wellness benefits.

Would you like me to tailor this for a specific role, such as an Executive Chef or a Pastry Chef?