Total 6,021 Others level F&B / Tourism / Hospitality job vacancies

The Executive Pastry Chef oversees all pastry kitchen operations, ensuring high-quality products, consistency, food safety, and profitability. They develop menus, manage staff, control costs, and maintain culinary standards.

Job Responsibilities:

• Design and develop dessert, pastry, bread, and bakery menus.
• Create seasonal and specialty pastry offerings.
• Supervise and train pastry chefs, bakers, and kitchen staff.
• Ensure consistency in product quality, presentation, and taste.
• Manage inventory, ordering, and supplier relationships.
• Control food costs, labor costs, and waste.
• Maintain food safety, sanitation, and hygiene standards.
• Schedule staff and oversee daily production.
• Collaborate with executive chefs and management on menuplanning and special events.
• Monitor kitchen equipment and coordinate maintenance when necessary.
• Stay current with industry trends and innovative pastry techniques.

Job Requirements:

• Formal culinary or pastry arts training preferred.
• Several years of professional pastry experience, including leadership roles.
• Strong knowledge of baking techniques, chocolate work, sugar work, and dessert presentation.
• Excellent leadership, communication, and organisational skills.
• Knowledge of food safety regulations and HACCP standards.
• Ability to work under pressure and manage multiple priorities.
• 5 day work week (44 hours per week)

Benefits:

• Medical insurance
• Dental coverage
• Annual performance bonus
• Strong growth and development opportunities
• 12 days Annual leave + 1 day Birthday leave

If you’re passionate about food, love working with a great team, and want to be part of something new and exciting, we’d love to meet you! Apply now and be part of Burnt Ends!

Food preparation: Chop, slice, and prepare ingredients according to recipes.

Cooking meals: Execute menu items using various cooking methods (grilling, frying, baking, etc.).

Quality control: Taste and check food to ensure proper seasoning and doneness.

Sanitation: Clean and disinfect workstations, utensils, and equipment.

Food presentation: Garnish and plate dishes to meet company standards.

Inventory management: Monitor supplies, store food properly, and reorder stock when needed.

Collaboration: Work with chefs and other cooks to ensure timely service.

Shift duties:: Handle opening/closing tasks such as organizing stations and cleaning.

Skills:

Cooking techniques: Knowledge of grilling, sautéing, baking, and frying.

Food safety: Understanding of hygiene standards; certifications like ServSafe are preferred.

Teamwork: Ability to collaborate with kitchen staff.

Time management: Handle multiple orders efficiently.

Physical stamina: Ability to stand for long hours and work in hot environments.

Communication: Clear interaction with colleagues and sometimes customers

• To be able to do North and south indian food .
• Able to follow company SOP.
• To keep up with cleanliness and hygenie measures.
• Basic knowledge of safety measures.
• Any other ad hoc duties specified by the Restaurant Manager or Supervisor
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages, when needed.
• Adhere company rules.
• Able to work well in a team, Team player.
• Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)
• Staff meal provided.
• Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Job Description & Requirements

*To be able to do Asian Cuisine.

*Able to follow company SOP.

*To keep up with cleanliness and hygenie measures.

*Basic knowledge of safety measures.

*Any other ad hoc duties specified by the Restaurant Manager or Supervisor

*Ensure great presentation by dressing dishes before they are served

*Keep a sanitized and orderly environment in the kitchen

*Ensure all food and other items are stored properly

*Check quality of ingredients

*Monitor stock and place orders when there are shortages, when needed.

*Adhere company rules.

*Able to work well in a team, Team player.

*Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)

*Staff meal provided.

*Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Call or whatsapp 93883802 to arrange for interview.

Base salary: $2,000 to $2,500

Transport Allowance: $500 to $1,000

Commission scheme after probation completed.

We are looking for a full-time Outdoor Sales Executive to join us.

Job Scope

• Hunt for new accounts
• Service and grow the customer base

Job Requirements

• Well groomed & neat
• Comfortable communicating with people
• Good interpersonal and communication skills
• High adaptivity and flexibility
• Able to effectively communicate to customers in English and minimum one other language
• At least 1 year outdoor sales experience
• Experience in F&B sales related job is a plus

Job Description

• Ensure consistent food quality
• Assist in ingredient preparation
• Prepare the food items strictly must follow the company SOP
• Maintain kitchen cleanliness and hygiene

Requirements

• No experience required as training will be provided (paid training given)
• Can commit 5.5 days work weeks including weekend and Public Holidays
• Able to start work as early as 9am and until 10pm as rostered
• Physically fit and able to work in hot and fast-paced environment

To submit your application, please apply online or apply@rn-care.com call +(65) 6220 0847 for private and confidential discussion.

Your interest will be treated with the strictest of confidence. We regret that only shortlisted candidates will be notified or contacted.

RN Care Pte. Ltd

EA License No: 17C8900

. At least 20 years experience in F&B industry

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant degree/diploma

• 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
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Job Responsibilities:

• Assist the Director in delivering high-quality hospitality management consulting services to hotel clients.
• Conduct on-site or remote hotel operational audits covering front desk, housekeeping, F&B, and guest service standards.
• Support the development of Standard Operating Procedures (SOPs) and service improvement plans for clients.
• Prepare consulting reports, presentations, and data analysis for client projects.
• Perform market research on Singapore’s hospitality industry, including competitor analysis, room rate benchmarking, and customer satisfaction trends.
• Assist in client meetings, document key discussion points, and follow up on action items.
• Help coordinate hotel pre-opening projects, including staffing plans, training materials, and operational checklists.
• Monitor project timelines and deliverables to ensure client satisfaction.
• Support the Director in preparing business proposals and pitch decks for new client acquisition.

Requirements &Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, Tourism, or a related field.
• Minimum 2–4 years of experience in hotel operations (e.g., front office, housekeeping, F&B, or revenue management) or in a hospitality consulting role.
• Strong understanding of hotel key performance indicators (KPIs) such as ADR, RevPAR, and occupancy rate.
• Excellent report-writing and presentation skills in English.
• Proficient in Microsoft Office (especially PowerPoint and Excel).
• Ability to work independently and under the Director’s guidance.
• Prior experience in Singapore’s hotel industry is an advantage but not mandatory.

Join our team and be part of a dynamic work environment where cleanliness, safety, and teamwork come first! We are currently hiring a Dishwasher to support our kitchen operations. No experience? No problem — we’ll train you!

Location:  Wisma Geylang Serai, Singapore
Salary Range:  $3,000 – $4,000/month
Employment Type:  Full-Time | 6-Day Work Week | Rotating Shifts (including weekends/public holidays)

Job Description

We are seeking a reliable and hardworking Dishwasher to support daily kitchen operations by maintaining cleanliness, hygiene, and organization of kitchen equipment and work areas. The successful candidate will play an essential role in ensuring smooth and efficient food service operations.

Key Responsibilities

• Wash, clean, and sanitize dishes, utensils, cookware, and kitchen equipment in accordance with hygiene standards
• Ensure adequate supply of clean dishes and utensils during peak service periods
• Maintain cleanliness of dishwashing areas, kitchen floors, and waste disposal areas
• Assist kitchen staff with basic cleaning and support tasks as required
• Follow all food safety, health, and sanitation regulations
• Ensure proper handling and storage of cleaning chemicals and equipment
• Report any equipment malfunction or maintenance issues to the Supervisor or Manager
• Carry out ad hoc duties as assigned by Management from time to time

Requirements

• Previous experience in a dishwashing or stewarding role is an advantage but not required
• Ability to work in a fast-paced kitchen environment
• Physically fit and able to stand for long periods and handle repetitive tasks
• Strong sense of cleanliness, hygiene, and attention to detail
• Willingness to work flexible hours, including weekends and public holidays
• Positive attitude and ability to work as part of a team

What We Offer

Competitive salary: $3,000–$4,000/month

Staff meals and uniforms provided

Training and support for long-term development

Your roles and responsibilities are as follows:

·      Report to the Head of Dim Sum department

·      Attend to the preparation and cooking of menu items involving the Dim Sum steamer department

·      Prepare ingredients to arrange for steaming

·      Assist other station member when absent or the workload approaches a more hectic pace

·      Participate in checking of all purchased supplies for quality and account for each delivered item

·      Assist in managing discipline, cleanliness, hygiene of the kitchen area

·      Assist in bi-monthly stock take and monitoring stock level

·      Adhere to hygiene and safety standards

·      Adhere to company's standard operating procedures

·      Any other appropriate duties and responsibilities as assigned

Job Description & Requirements

Roles & Responsibilities :

1. Cook all south Indian Chettinad Food Items for breakfast,Lunch & Dinner

2. Cook Special chettinad items like - Mutton Chukka, Mutton Kola Urundai, Chicken Naatukoli, Paal Paniyaram & Boli.

3. Cook Chettinad Snacks like Murukku, Seedai.

4. Prepare Chettinad Drinks.

Job Requirements :

1. Preference will be given if Cooking experience in South Indian Chettinad Food catering or restaurant in Singapore

2. Able to Work in flexible timings

Responsibilities

• Responsible & maintains day-to-day operations of house-keeping & highest food safety standard, cleanliness and hygiene.

• Ensures daily operations is aligned to all company policies, procedures and maximum standards.

• Provides on job training & guidance to team in kitchen operations in accordance with Hazard Analysis and Critical Control Points (HACCP) & Camp Cook House’s (CCH) Standard Operating Procedures (SOP)

• Monitors all equipment, Mechanical & Electrical (M&E) works & reports any defects to Maintenance Department and ensures maintenance works are carried out accordingly

• Maintains good working relationships with key stakeholders to foster a positive working environment.

• Performs regular checks during meal times to ensure our staff provides high food quality & service excellence to SAF army personnel.

Requirements

• Minimum 3-4 years experience (Catering / mass cooking / buffet / hotel) - muslim cuisine. 

• Pro-active and able to execute job tasks independently.

At least three years relevant experience in a similar capacity

Basic kitchen operations knowledge

Job Description

Follow the instructions of head chef.

Maintain kitchen hygiene and safety before, during and after operations.

Daily food preparation and restocking.

Cooking food up to standard, following the recipes given.

Ad hoc duties assigned

Benefits: AL, Medical Leave, Incentive

Requirement:

At least three years relevant experience in a similar capacity

Basic kitchen operations knowledge

Job Description

Follow the instructions of head chef.

Maintain kitchen hygiene and safety before, during and after operations.

Daily food preparation and restocking.

Cooking food up to standard, following the recipes given.