Total 681 Junior Executive level F&B / Tourism / Hospitality job vacancies

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

Job Scope:

Perform in-process & finished product quality checks

Monitor product quality and support troubleshooting

Supervise laboratory staff during shift

Requirements:

Min. Degree / Diploma in Food Science / Food Technology

Has prior 3 years’ experience

If interested, please email me at alexgoh@recruitexpress.com.sg or telegram @alexgohhl

➖

Alex Goh Hock Leong

(CEI.No: R1763413 l Recruit Express Pte Ltd (Healthcare & Life Science) | 99C4599).

Monthly Salary: UP to $4000 (Negotiable)

Working Address: Multiple locations

Working hours: 6 days work week (off will be on rotating basis)

MONDAY - THURSDAY

1030-1400

1630-2300

FRIDAY

1030-1400

1630-0000

SATURDAY

1530-2300

SUNDAY

1530-2200

Responsibilities and Duties:

• Daily Culinary Duties of Preparation, Cooking & Serving of dishes to Customers.

• Works with Owner and other Chefs to create new seasonal dishes as and directed by Owner.

• Communicate with suppliers to anticipate procurement, delivery and maintain minimal inventory count

• Monitors and undertakes to maintain costs within guidelines.

• Assist to train and guide junior chefs.

• Has broad spectrum of basic Japanese Culinary techniques

• Able to track and deliver latest dining trends and menus.

Qualification and Requirements:

• At least 4 years relevant experience in Japanese cuisine

• Positive attitude, cheerful and good interpersonal skills

• Comfortable working split shift and a 6 days work week

• Preferably ready to start immediately or within a short notice period
  

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

Job Description

• Familiar with the cooking of Chinese hot pot.

• Prepare raw materials/ingredients for cooking

• Cook food in accordance with the specified recipes and apply different methods of cooking

• Dish out, replenish food during peak time.

• Ensure cooking area and cooking equipment are kept clean and dry after each meal; and etc

• Mentor new culinary staff, Supervise Chef.

• Other duties that Company deem relevant may also be assigned

• Attractive compensation for the right candidate.

Job Description

• Familiar with the cooking of Chinese hot pot.

• Prepare raw materials/ingredients for cooking

• Cook food in accordance with the specified recipes and apply different methods of cooking

• Dish out, replenish food during peak time.

• Ensure cooking area and cooking equipment are kept clean and dry after each meal; and etc

• Mentor new culinary staff, Supervise Chef.

• Other duties that Company deem relevant may also be assigned

• Attractive compensation for the right candidate

Company Overview

Tea Bench Pte. Ltd is located in Singapore, offering career growth opportunities in a dynamic kitchen environment with attractive salary packages and staff meals.

Job Summary

You will assist in preparing and cooking dishes according to menu requirements while maintaining food quality, hygiene, and safety standards in a fast-paced kitchen environment.

Responsibilities

• Prepare and cook dishes following menu requirements to ensure consistent food quality
• Perform basic food preparation tasks including cutting, marinating, and portioning ingredients for efficient kitchen workflow
• Maintain cleanliness and organization of kitchen and workstations to uphold hygiene and safety standards
• Support senior kitchen staff in daily kitchen operations to facilitate smooth service delivery
• Follow instructions from senior kitchen staff and supervisors to meet kitchen operational needs
• Work efficiently within a team to maintain productivity during busy periods

Required competencies and certifications

• Minimum 1–2 years of relevant kitchen experience to perform core cooking and preparation tasks
• Basic knowledge of food preparation and kitchen safety standards to ensure compliance and safe food handling
• Ability to work efficiently in a fast-paced team environment to support kitchen operations
• Willingness to work shifts, weekends, and public holidays to meet operational demands

Preferred competencies and qualifications

• Positive attitude and willingness to learn to adapt and grow within the kitchen team

Other Information

Benefits

• Attractive salary package
• Staff meals provided
• Stable employment with career growth opportunities

Location

• Singapore

Salary Range

• SGD $3,500 – $4,600 per month

Job Specifications

• Upload claims on supermarket portals (DFI,NTUC and Amazon)
• Check & verify discrepancies of invoices & issue CN/DN accordingly
• Send weekly or monthly listings / SOA to customers
• Filing of documents
• Assist to key in invoices for AP
• Any ad-hoc jobs as assigned by superior

Job Requirements

• Certificate in Accountancy, Finance or equivalent.
• Minimum 2 Year(s) of working experience in the related field.
• Knowledge in Navision system will be an advantage
• Proficient in Excel
• Meticulous, positive and hardworking

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift )

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurantsResponsibilities• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

BREAD & HEARTH ARTISANAL BAKERY CAFE

Part Time Assistant Chef

✨Salary:  $16 per hour

✨Location : 30 East Coast Road - Katong V (nearby Marine Parade MRT)

✨Working Day : Commit at least one weekday and both weekend. Commitment period 3-6 months

✨Working Shift:  Weekday: 0700-1600/1700 (30 min break) & Weekend: 0800 - 1500 (30 min break)

Responsibilities:

• 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
• Follow the recipe on a consistent basis to keep the food quality and food cost constant.
• Prepare and serve breakfast and assure that the menu is followed on a consistent basis as per schedule.
• Prepare items (Mis En Place) that are needed for the following days consumption.
• Self-dependent and independent allocation of tasks
• Assist in all other preparation work in the kitchen

Interested applicants, can send resume to career@henri.com.sg or apply via WhatsApp +65 8802 1303

We regret that only shortlisted candidates will be notified.

If you fancy a cool, easy-going atmosphere full of dynamic and spirited individuals, you are at the right place.

We are on the lookout for passionate, optimistic and fun-loving people to join our big family of Wonderful People.

With our wide array of hotels and brands, there are countless opportunities and exposure to work in different stories. You will be immersed with prospects in career and learning development, employee recognition, mentorship and benefits even when you travel.

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

• You get to work primarily in 1 of our 25 hotels in Singapore
• 6 days' work week (8 hours per day)
• Attractive incentives and bonus
• Staff rates at Accor hotels in Singapore and worldwide
• Birthday Leave

Responsibilities:

• Ensure highest standard of cleanliness, order and appearance of the hotel.
• Plan monthly roster for Housekeeping team.
• Assign housekeeping employee their roles and duties; inspect work, etiquette and grooming for conformance and ensure compliant.
• Ensure employee attendances/allowances/incentives are updated for payroll.
• Maintain accurate attendance and leave record of housekeeping employee in HRMS system.
• Assist in the area of employee retention via mentoring, counselling and creating conducive working environment for all employee.
• Supervise, train, and retrain employee, including interns, to prescribed hotel standard.
• Identify high potential employee for career progression.
• Ensure the cleanliness and appropriate supply of rooms or its equivalent according to the standards and procedures set and approved by the hotel management. Eg.monitor forecasted occupancy and ensure adequate manpower to clear all check out rooms by 3 pm and guest rooms by 6 pm.
• Maintain monthly Thorough Cleaning schedule to ensure extra attention-to-detail cleaning is done for all rooms on rotation basis.
• Ensure that the condition of fixtures, fittings and building components are well-maintained.
• Report and follow up with Maintenance team to correct room and public area defects.
  Maintain proper record of activities/events such as Inventory, Rooming Lists, housekeeping/maintenance records.
• Usage of cleaning materials must be monitored and ensure all inventories are adequately stored, recorded and properly maintained.
• Observe, monitor and gather feedbacks from parties concerned to review work processes and propose innovative ideas to improve work efficiency.
• Propose processes on cost saving measures without compromising hotel service standards and ensure successful implementation.
• Attend to guest request and complaints related to housekeeping issues and provide guest with feedback, when necessary.
• Assist the Duty Manager/Front Office Manager/Hotel Manager to disseminate and implement work policies.
• Undertake any reasonable tasks as and when assigned by the management.

Requirements:

• Minimum 3 years’ of relevant experience in the hospitality industry.
• Resourceful, self-motivated, possess a spirit of excellence as well as team player.
• Decision maker and confident.
• Able to motivate employee and lead and guide a team.
• Good interpersonal and communication skills.
• Accountability and dependability.
• Vigilant, quality focus and alert with keen eye for details.
• Service oriented with good personality.
• Able to work shift, weekends and public holidays.
• Able to work independently.

Job Description

• Industry/ Organization Type: Food Manufacturing
• Position Title: R&D Assistant (Food Industry)
• Working Location: Woodlands (Nearest MRT: Admiralty)
• Working Hours: 5 days (Monday - Friday: 8.30 AM – 5.30 PM)
• Salary Package: Basic Salary + AWS + Bonus
• Duration: Permanent Role

Key Responsibilities

• Support the R&D team with seasoning mixing, new product development, and how products are used.
• Support monthly work on new seasonings or new application methods and help prepare promotional items and presentations.
• Request new raw materials or flavours through the Purchasing team, and manage their registration, documentation, and evaluation.
• Perform QC checks (sensory and visual) on finished products from the seasoning line and on incoming or new raw materials.
• Review and compare current and alternative food ingredients.
• Maintain the R&D lab and keep it clean.
• Carry out plant hygiene checks.
• Support HACCP and Halal systems, including upkeep and documentation.
• Do other tasks assigned by the Company when needed.

APPLY NOW!!!

• Minimum Diploma in Food Science or equivalent.
• Preferably at least 1 year of relevant work experience.
• Candidates without relevant experience are welcome to apply; training will be provided.

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 #81651 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 | Angel Lim | EA Reg No.: R1769781

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurantsResponsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants • Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQualityAssurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaitenstaffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices • Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Job Expectations

Supervise and guide Room Attendants to maintain guest rooms, public areas, and service corridors to the highest standards of cleanliness, comfort, and safety.

Conduct regular inspections of rooms and facilities, ensuring prompt reporting and follow-up of maintenance issues with the Engineering Department.

Handle guest requests and feedback promptly, ensuring service excellence and guest satisfaction.

Oversee daily staffing and scheduling to ensure optimal coverage based on occupancy levels.

Recommend and implement procedures and policies for housekeeping operations to keep abreast of market best practices.

Act as a people manager who communicates performance expectations in accordance with job descriptions and monitor progress.

Maintain adequate inventory of housekeeping supplies and ensure proper use and storage of equipment.

Monitor departmental expenses and support cost-control initiatives to optimize resources.

Liaise closely with Concierge, Reception, Bell Counter and Front Office Cashier on guests’ arrival and departure.

Act as an advocate on safe work practices in the workplace by ensuring that housekeeping employees follow established safety regulations when using work equipment and supplies.

Provide directions to external vendors such as the public area cleaners, pest control, landscape, and laundry to ensure that service level agreements are met.

Schedule periodic works with outsource cleaning supplier for lobby area, public restrooms, corridors, meeting rooms, as well as carpet shampooing.

Perform any other duties assigned by supervisors, carrying them out diligently and professionally.

Requirements

Minimum Diploma or Degree in Hospitality, Tourism, or related field.

At least 3–4 years of housekeeping experience, including 1–2 years in a supervisory role.

Strong leadership and team coordination skills with attention to detail.

Service-oriented with the ability to assist in maintaining high cleanliness and operational standards.

Proficient in housekeeping management systems and familiar with scheduling and inventory procedures.

Hospitality certifications (e.g., CERT, service excellence, or operations management) are an advantage.

Professional, well-groomed, and composed in daily staff and guest interactions.

1.         Assist in preparing and replenishing ingredients for food preparation.

2.         Assist in fruits preparation, drinks preparation timely

3.         Ensuring food products are placed in assigned locations at the appointed time.

4.         Ensure cleanliness of the premise before and after opening of outlet

5.         Assist Chef in any ad-hoc duties if needed