Total 707 Junior Executive level F&B / Tourism / Hospitality job vacancies

Responsibilities:

• Support R&D activities in seasoning compounding, new product development, and applications
• Assist with monthly development of new seasonings, application methods, and promotional items
• Coordinate new raw material and flavour sourcing with the Purchasing team
• Handle new raw material registration, documentation, and evaluation
• Perform QC checks (sensory and visual) on finished products and incoming materials
• Evaluate existing and alternative food ingredients
• Maintain R&D laboratory cleanliness and operations
• Conduct plant hygiene inspections
• Support HACCP and Halal quality systems and documentation
• Perform other duties as assigned

**5 days work week (8.30am-5.30pm), Mon-Fri

Wecruit Pte Ltd | 20C0270
Tew Jie Wei | R22106822

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control, usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Ensure staffs follow company safety SOP

· Follow company safety SOP

· Backend duties: stock takes, scheduling etc

· Help out at other outlets when needed.

· Handle any other duties assigned by Area Manager

· Minimum GCE N-Level or ITE qualifications

· Minimum 2 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

Company Overview

IHCL and its subsidiaries offer warm Indian hospitality and world-class service through brands like Taj, SeleQtions, Vivanta, Ginger, and amã Stays & Trails. IHCL recently launched Bombay Brasserie in Singapore, continuing its legacy of Indian cuisine and hospitality globally.

Job Summary

Assist the Sous Chef and Head Chef in managing daily kitchen operations to deliver high-quality food and service in a dynamic, high-volume environment.

Responsibilities

• Assist Sous Chef and Head Chef in coordinating daily kitchen operations to ensure efficient workflow
• Supervise kitchen sections to maintain smooth service execution during all shifts
• Maintain consistent food quality, taste, and presentation standards to meet brand expectations
• Enforce strict adherence to food safety, hygiene, and SOPs including HACCP guidelines
• Support menu implementation by planning preparation and organizing mise-en-place activities
• Train and mentor commis chefs and kitchen assistants to enhance team skills and performance
• Monitor stock levels and implement measures to minimize food wastage and support inventory control

Preferred competencies and qualifications

• Prior experience as Chef de Partie or in an equivalent kitchen role
• Strong knowledge of kitchen operations and section management to optimize productivity
• Ability to perform effectively under pressure during high-volume service periods
• Good understanding of food safety and hygiene standards to maintain compliance
• Team-oriented mindset with discipline and eagerness to learn continuously
• Passion for delivering quality-driven cooking with consistency

• Accessible location

• Mon – Fri office hour

• Dynamic working environment

Responsibilities:

• Ensure all received products meet food hygiene standards in line with ISO 22000, HACCP, and relevant procedures.

• Place orders for a variety of stock, including food items, disposables, stationery, utensils, and crockery.

• Verify delivered stock to ensure it matches specifications and ordered quantities.

• Track, report, and resolve any damages or discrepancies in orders received.

• Manage daily stock requisitions and process pantry requests promptly.

• Handle vendor invoices for received orders and ensure proper routing for approval.

• Maintain cleanliness and proper organization of storage areas, including stores, chillers, and freezers.

• Assist the Supervisor in overseeing overall store operations.

• Prepare and submit monthly utilization reports as requested by management.

• Ensure accurate and thorough record-keeping of store transactions.

• Uphold cleanliness in the store area and perform miscellaneous tasks as assigned by the Supervisor.

Requirements:

• Minimum GCE 'N' Level / 'O' Level or Nitec, with 4-6 years of relevant experience or a recent Diploma graduate.

• 2-3 years of supervisory-level experience in a hospital, upscale hotel, restaurant, or high-volume food service facility is preferred.

• Previous store operations experience is advantageous.

• Proficient in Microsoft Office applications (Word, Excel, PowerPoint).

• Relevant knowledge of raw material identification (food) is a plus.

Interested candidates who wish to apply for the advertised position, please click on “Apply”. We regret that only shortlisted candidates will be notified.

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Job Duties

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements / Skills

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

Job Description:

Duties:

• Follow company operating hours, shift schedules, and duty roster.
• Adhere to hygiene standards, safety regulations, and company guidelines.
• Complete tasks on time while maintaining cleanliness standards.
• Assist the Cook with daily meal preparation, ingredient prepping, and packing.
• Help the F&B store with packing dry food rations.
• Report damaged or faulty equipment, broken crockery, or cutlery to the Supervisor.
• Perform other duties as assigned by the F&B Manager or Senior Production Chef.

Requirements:

• Preferably N-level education (or equivalent) or higher
• 1 year of relevant experience preferred
• Physically fit and able to handle physical tasks
• Basic English literacy (ability to read the menu)
• Required to work 6 days per week

We’re looking for: Motivated, reliable individuals who can work efficiently in a team, follow instructions, and maintain high standards of cleanliness and safety in the workplace.

Work Location: Woodlands South MRT area

Join In Bonus of $500 (including terms & conditions) will be applicable for hirings under this post

• To perform food handling tasks that require prolonged walking and standing duration.
• Ensure compliance to Food Safety and Hygiene practices at all time. 
• Attend to customers’ needs and requests for food with the best customer service quality. 
• Ensuring all the food products are in perfect conditions and correctly priced at all times.
• Upkeep cleanliness and hygiene standards at all time.
• Cash handling and able to perform daily food handling and housekeeping chores.
• Having Food and Beverage and Café working experience is an additional advantage. 

Job scope:

- Prepare food items for ready consumption (e.g. cooking, toasting, reheating)

- Portion, assemble and/or package menu dishes and other food items

- Clean food preparation areas, kitchen stations, equipment, tables, cutlery

- Provide counter service (e.g. greet customers, recommend food items), where needed

- Collect payment from customers

- Package food/drinks for takeaways

- Additional incentive provided for wine sales (In-house training will be provide)

Working Days:

- Monday to Friday (5 working day per week)

- Outlet closed on Saturday, Sunday & Public Holiday

Working Hours:

- hours of work will be according to the duty rooster

- 44 hours per week

- Overtimes allowance provided

Benefits

- 14 working days annual leave

- Medical & Dental Claims: Up to SGD 320 per year

- FREE 1 meals

Role Overview

We’re looking for a reliable and hands-on Kitchen Assistant to support daily kitchen operations. You’ll play an important role in food preparation, maintaining cleanliness, and assisting the chef with essential tasks to keep everything running smoothly.

⸻

Key Responsibilities

• Prepare ingredients and assemble food items (e.g. sandwiches, simple dishes)

• Ensure consistency in food quality and presentation

• Maintain cleanliness and hygiene of the kitchen and service counter

• Assist the chef with daily prep and essential kitchen tasks

• Handle basic food preparation (cutting, portioning, organizing ingredients)

• Ensure all tools, equipment, and workstations are clean and properly stored

• Support smooth kitchen operations during service hours

⸻

What We’re Looking For

• Positive attitude and willingness to learn

• Ability to work in a fast-paced environment

• Good hygiene and attention to cleanliness

• Team player with good communication

• Basic kitchen knowledge is a plus (training provided)

• Responsible and able to follow instructions

⸻

Bonus Points If You

• Have experience in a café or kitchen environment

• Can work efficiently during busy hours

• Pay attention to detail in food prep and presentation

⸻

Why Join Us

• Supportive team environment

• Opportunity to learn kitchen operations and grow your skills

• Be part of a fast-moving and creative F&B space

Assistant Cook duties and responsibilities

The primary duty of an Assistant Cook is to assist the Cook in the day-to-day operations of the kitchen. Their main duties include

• 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

Assistant Cook skills and qualifications

A successful Assistant Cook candidate will have various prerequisite skills and qualifications needed to perform duties effectively. These qualifications include:

• Experience in kitchen operations

• In-depth understanding of food health and safety regulations

• Exceptional time management and organisational skills

• Excellent verbal communication skills

• Exceptional physical stamina and strength

• Ability to work as part of a team

• Thoroughness and attention to detail

Assistant Cook experience requirements

Assistant Cooks have no specific work experience requirements. However, employers prefer candidates who have worked with a cook or have experience in a kitchen-related role. Applicants who have worked in restaurants, commercial kitchens, catering agencies and hotels are ideal for this role. Candidates can also receive valuable experience through volunteering. Candidates can receive experience through formal trainings and internships.

Job Description

• Assist in food preparation
• Ensure the freshness and quality of food items
• Maintain cleanliness and the hygiene of the kitchen
• Understand and complies with the mandatory hygiene standards and requirements
• Perform any other duties as assigned by the Chef
• Required knowledge in Chinese cuisine.
• Able to work night shift if needed

Requirements

• Minimum 2 years of relevant working experience as a cook in fast paced F&B industry (quick service restaurant, fast food chains, Hotel etc)
• Diploma/Professional Certificate in Culinary Arts (preferred but not a must)
• Sound knowledge of food safety standards and procedures

We are hiring at our Holland Village and Tanglin Mall locations.

We’re looking for a reliable, efficient, and passionate Cook to join our kitchen team! If you enjoy working with fresh ingredients, preparing honest and delicious food, and being part of a supportive team, we’d love to hear from you. We make our bread and desserts on site as well as our pasta, sauces and soups. You can see our menu online.

What You’ll Do:

• Prepare and cook a variety of dishes according to established recipes and standards
• Ensure food quality, presentation, and consistency
• Maintain cleanliness and hygiene in the kitchen at all times
• Assist with food prep, stock taking, and kitchen organisation
• Work closely with the team to ensure smooth and timely service

What We’re Looking For:

• Previous kitchen experience
• Good understanding of food hygiene and safety
• Ability to work quickly and efficiently under pressure
• Team player with a positive attitude
• Willingness to learn and follow kitchen procedures and recipes to prepare menu items of a consistent quality

What We Offer:

• Competitive salary and daily staff meals
• Training and growth opportunities
• Supportive team and stable work environment
• Exposure to fresh, preservative-free food and a wholesome menu

Job Description

•Familiar with the cooking of Chinese cuisine eg. Chinese hot pot etc.

• 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 Commis Chef

• Other duties that Company deem relevant may also be assigned

•Attractive compensation for the right candidate.

• 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.