Total 6,361 F&B / Tourism / Hospitality job vacancies

Delegating responsibilities and supervising business operations

Hiring, training, motivating and coaching employees as they provide attentive, efficient service to customers, assessing employee performance and providing helpful feedback and training opportunities.

Resolving conflicts or complaints from customers and employees.

Monitoring store activity and ensuring it is properly provisioned and staffed.

Analyzing information and processes and developing more effective or efficient processes and strategies.

Establishing and achieving business and profit objectives.

Maintaining a clean, tidy business, ensuring that signage and displays are attractive.

Generating reports and presenting information to upper-level managers or other parties.

Ensuring staff members follow company policies and procedures.

Other duties to ensure the overall health and success of the business.

Interviewing, hiring, and training cooks and other kitchen staff.

Planning and supervising tasks carried out by the food preparation staff.

Taking responsibility for the health and safety of the food team.

Planning food menus and ensuring that the menu is fresh and well presented.

Keeping abreast of culinary trends and incorporating these into the menu.

Developing recipes and determining how best to present dishes.

Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.

Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.

Checking regularly that the equipment and work areas are kept spotless.

Keeping abreast of and complying with the latest health and safety laws and regulations.

Welcoming customers, reading and listening to people to determine beverage preferences, making recommendations, and taking drink orders.

Planning drink menus and informing customers about new beverages and specials.

Selecting and mixing ingredients, garnishing glasses, and serving beverages to customers.

Checking identification to ensure customers are the legal age to purchase alcohol.

Taking inventory and ordering supplies to ensure bar and tables are well-stocked.

Adhering to all food safety and quality regulations.

Handling cash, credit, and debit card transactions, ensuring charges are accurate and returning correct change to patrons, balancing the cash register.

Maintaining a clean work and dining area by removing trash, cleaning tables, and washing glasses, utensils, and equipment.

Making sure employees that report to you meet performance expectations.

Giving instructions or orders to subordinate employees.

Ensuring that the work environment is safe, secure and healthy.

Meeting deadlines.

Approving work hours.

Ensure great customer service at all levels.

·      Carry out all administrative and clerical functions to support the Banquet team including but not limited to written and telephone communications to internal and external contacts

·      Completing administrative duties related to the Banquet Operation, including event signage, buffet tags and event lists and payroll responsibilities

·      Answer telephone and email messages and respond accordingly.

·      Prioritizing and distributing incoming mails

·      Coordination of department meetings, recording and distributing meeting minutes

·      Filing of all pertinent correspondence in a timely manner.

·      Maintain adequate inventory of office supplies.

·      Assist with ordering products for events, maintaining par levels and inventory counts.

·      Ability to complete daily tie outs based on BEO's and event consumption

·      Assist in keeping BEO log book and calendar updated.

·      Assist with staff scheduling to ensure efficient casual labor management

·       Perform all other duties assigned by the Manager

We’re Hiring: Pastry Chef

Got a sweet tooth and a passion for pastry? We’re looking for a creative and dedicated Pastry Chef to join our culinary family! If you find joy in whisking up delightful desserts, crafting beautiful bakes, and experimenting with new creations that wow both the eyes and tastebuds, this role is for you!

Join us in making our pastry kitchen a place where tradition meets innovation, and every day smells like butter and success.

Key Responsibilities    

• Assist in the preparation and production of desserts and pastry items according to established recipes and standards.
• Follow instructions and guidance provided by senior pastry chefs to ensure quality, consistency, and timely execution.
• Maintain cleanliness, organisation, and proper sanitation of pastry work areas, equipment, and storage facilities.
• Adhere strictly to food hygiene, safety, and health standards, including personal hygiene and professional grooming requirements.
• Support proper maintenance and care of kitchen equipment and promptly report any defective equipment or sanitation issues.
• Observe menu performance and assist in preparation adjustments to meet guest expectations under the guidance of senior chefs.
• Provide courteous, professional, and respectful service while working collaboratively within the kitchen team.
• Perform any other duties as assigned by the Head Pastry Chef, Executive Chef & Management to support smooth culinary and F&B operations.

Requirements

• Diploma in Baking and Pastry.
• Minimum 3 years of relevant pastry experience.
• Strong presentation skills and attention to detail.
• Passion for creating visually appealing and innovative pastry displays.
• A collaborative team player with a positive and hands-on attitude.
• Friendly, approachable, and possess strong communication skills.
• Able to remain composed and focused in a fast-paced kitchen environment.

Why Join Us?

At Singapore Swimming Club, this isn’t just a job - it’s your chance to be part of the energy that brings our community to life. From sports and social activities and events to food and fun, you’ll join a warm, collaborative team that values creativity, initiative, and joy in the everyday. Do what you love while creating meaningful experiences for our members.

Job Responsibilities:

• Provide technical support and be able to respond to the needs of Operations in a timely manner;
• Responsible for coordinating the work arrangement and scheduling of engineers, and leading the subordinate engineers to complete the regional equipment management work;
• Responsible for the inventory management of spare parts and equipment in the maintenance workshop, to ensure that the warehouse entry and exit and inventory are correct;
• Responsible for the skills training and assessment of engineers under the jurisdiction;
• Responsible for auditing engineer repair and maintenance quality assessment;
• Provide engineers with technical support and be able to respond to the needs of engineers in a timely manner;
• Other ad-hoc equipment-related work arrangements.

Job Requirements:

• Min Nitec or Diploma in electrical and machinery and other related majors are preferred, skilled use of computer office systems;
• More than 3 years working experience in equipment maintenance;
• Have good communication skills and strong learning ability;
• Strong sense of responsibility, ability to resist pressure, and team management ability
• Able to accept travel arrangements

Position: Sous Chef

Reporting To: Executive Chef

Reporting to the Executive Chef of the assigned school and working closely with the Kitchen Team, this position will be responsible for maintaining a high standard of cleanliness in the kitchen and to be responsible for the preparation and cooking of a well-balanced and nutritious children’s menu for morning snacks, lunch and afternoon snack.

Job Role & Responsibilities

• Maintain food safety and sanitation standards.
• Follow recipes, including measuring, weighing and mixing ingredients
• Ensure ingredients and final products are fresh
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
• Present, garnish and arrange final dishes
• Occasionally serve food
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food
• Ensure food is hygienically stored and food storage areas are kept clean.
• Ordering stock in line with requirements, keeping accounts and budget control.
• Maintaining correct stock levels, ensuring stock rotation and ensuring all stocks are clearly labeled to include expiry dates.
• Ensure all kitchen equipment are cleaned before and after use.
• Keeping track freezers and refrigerators at the correct temperature.
• Adhere to the Health Promotion Board Guidelines during the preparation, cooking and serving of all food.
• Ensuring the effective and regular removal of waste materials to the designated waste bins.
• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by superiors

Requirements:

• Exceptional cooking skills
• Ability to effectively manage the kitchen staff, motivate them and assign duties fairly
• Familiarity with the best practices in the hotel and catering services industry
• Knowledge of health and safety standards
• Proficient in Microsoft Office, Excel, Basic Computer knowledge, Procurement system
• Ability to multitask and work quickly under pressure
• Advanced verbal and written communication skills
• Attention to detail and organizational skills
• Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness
• Ability to work as part of a team, collaborating on complex dishes
• Interpersonal skills to interact with a variety of other people, dishwashers, management and sometimes school staff.
• Calm demeanor to work in a high-stress, fast-paced environment
• Accountability for the dishes they prepare measuring up to the expectations of management
• Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the Head Chef
• Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing
• Ability to stand in one place for hours at a time, handle extreme heat and work shifts
• Must have at least 2 years of relevant cooking experience, preferably in pre-school or childcare setting
• Excellent communication and interpersonal skills
• Able to work well independently as well as within a team
• Able to do basic calculations.

All applications are reviewed on a rolling basis. Only shortlisted candidates will be notified.

Job Description (Assistant Baker – MCPP Trainee)

Under the SGUnited Mid-Career Pathways Programme, the Assistant Baker will support daily bakery operations while undergoing structured on-the-job training. The trainee will be exposed to fundamental baking techniques, ingredient handling, food hygiene standards, and production processes in a commercial kitchen. This role aims to equip the trainee with practical skills and industry knowledge in bakery production.

Key Responsibilities:

• Assist in preparation of ingredients (measuring, weighing, mixing).
• Support production of baked goods such as cakes, pastries, and cookies.
• Operate basic bakery equipment (mixers, ovens, proofers) under supervision.
• Follow standard recipes and production schedules to ensure product consistency.
• Maintain cleanliness and hygiene of workstations in compliance with food safety standards.
• Assist in decorating, finishing, and packaging of baked products.
• Monitor stock levels and support inventory control and stock rotation (FIFO).
• Ensure proper storage of ingredients and finished products.
• Adhere to workplace safety and hygiene regulations.
• Work collaboratively with team members and report to the Head Baker/Supervisor.

Requirements

• Interest in baking and food production.
• Willingness to learn and adapt in a fast-paced kitchen environment.
• Able to perform physical tasks and stand for extended periods.
• Basic understanding of food hygiene and safety practices is an advantage (training will be provided).
• Ability to follow instructions, recipes, and standard procedures accurately.
• Good teamwork and communication skills.
• Mid-career individual eligible for the SGUnited MCPP programme.

Duration

Upon successful completion of the 6-month attachment under the SGUnited Mid-Career Pathways Programme, the trainee may be considered for full-time employment, subject to performance and suitability.

Job Description & Requirements

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring high standards of food quality, customer service, and operational efficiency. This role involves managing staff, controlling costs, and maintaining compliance with local regulations.

Key Responsibilities:

Manage and oversee daily restaurant operations, including opening and closing procedures

Supervise, train, and schedule staff to ensure smooth operations

Ensure high standards of customer service and handle customer feedback or complaints professionally

Monitor food quality, hygiene, and safety standards in compliance with local regulations

Control operational costs, including food, labor, and inventory management

Work closely with the kitchen team to maintain menu quality and consistency

Prepare reports on sales, expenses, and overall business performance

Ensure proper maintenance of restaurant facilities and equipment

Implement marketing and promotional activities to drive business growth

Requirements:

Diploma or Degree in Hospitality, Business, or related field (preferred)

Minimum 3–5 years of relevant experience in F&B or restaurant management

Strong leadership and team management skills

Good communication and interpersonal skills

Ability to work in a fast-paced environment and handle pressure

Knowledge of food safety and hygiene standards

Basic financial and reporting skills

Working Hours:

5–6 days work week, including weekends and public holidays

Shift-based schedule as required by operations

Additional Notes:

The role requires hands-on involvement in daily operations

May be required to support multiple outlets if needed

Job Description & Requirements

The Kitchen Supervisor is responsible for overseeing daily kitchen operations, ensuring food quality, hygiene standards, and smooth coordination between kitchen staff. This role supports the Head Chef/Management in maintaining efficiency, consistency, and compliance with food safety regulations.

Key Responsibilities:

Supervise daily kitchen operations, including food preparation and cooking processes

Ensure all dishes are prepared according to company standards and recipes

Monitor food quality, presentation, and portion control

Maintain high standards of cleanliness, hygiene, and food safety in compliance with local regulations

Lead, train, and guide kitchen staff to ensure efficiency and teamwork

Assist in inventory control, stock ordering, and minimizing food wastage

Ensure proper storage of ingredients and monitor stock levels

Coordinate with front-of-house team to ensure smooth service flow

Assist in scheduling kitchen staff and managing manpower allocation

Report operational issues to management and suggest improvements

Requirements:

Minimum 2–4 years of relevant kitchen experience, preferably in a supervisory role

Knowledge of food safety and hygiene standards

Ability to work in a fast-paced environment

Good teamwork and communication skills

Basic understanding of inventory and cost control

Working Hours:

5–6 days work week, including weekends and public holidays

Shift-based schedule

Additional Notes:

Hands-on role requiring active involvement in food preparation and kitchen operations

Job Description

• Manage all aspects of recruitment, including reviewing job descriptions, posting job advertisement, sourcing, screening, scheduling interviews, conducting interviews to offering and onboarding of new hires
• Liaise with respective department and hiring managers to determine hiring needs
• Rationalise all recruitment channels in terms of rates, services, terms & conditions
• Apply work passes and liaise with MOM on work pass related issues
• Prepare LOA and file new hire documents
• Build rapport with schools and manage internship, traineeship and scholarship
• Analyse HR related data and salary benchmarking
• Assist with any special projects and perform other duties as assigned

Job Requirements

• Bachelor’s Degree/Diploma in human resource management or other related disciplines
• Experience in recruitment in-house / agencies setting to handle high volume of candidates
• Good interpersonal and communication skills to handle all levels of staff
• Resourceful, highly initiative with ability to work independently

To submit your application, please apply online apply@rn-care.com or call +(65) 6514 9838 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

Job Summary:

The Central Kitchen Operation Admin is responsible for providing administrative and operational support to ensure smooth coordination between production, warehouse, logistics, and outlets. This role manages documentation, order processing, inventory records, production scheduling support, and reporting. The position plays a key role in maintaining accurate data, supporting workflow efficiency, and ensuring timely communication across departments.

Department: Central Kitchen / Operations
Reports to: Group Executive Chef
Work Location: Central Kitchen Facility

Key Responsibilities:

1. Production & Order Coordination

• Receive and consolidate daily orders
• Prepare and issue production order lists to kitchen team
• Coordinate with Central Kitchen Executive Chef and production team on daily output
• Track production progress and update status to relevant stakeholders
• Handle urgent or last-minute order changes

2. Operation Workflow Administration

• Support end-to-end workflow documentation from order → production → packing → delivery
• Ensure all required documents (production sheets, packing lists, delivery orders) are prepared accurately
• Maintain proper records of batch numbers, production dates, and expiry dates
• Ensure workflow compliance with SOPs and report any deviations

3. Inventory & Stock Control Support

• Update and maintain inventory records for raw materials, packaging, and finished goods
• Assist in stock issuance to kitchen and reconcile usage
• Monitor stock levels and alert relevant team for replenishment
• Support stock take and inventory audits

4. Warehouse & Logistics Coordination

• Prepare delivery schedules and coordinate with drivers/logistics team
• Generate delivery orders, invoices, and dispatch documents
• Track delivery status and resolve any discrepancies
• Coordinate returns, shortages, or damaged goods

5. Documentation & Data Management

• Maintain accurate filing of operational documents (orders, invoices, stock records, QC logs)
• Update system/ERP data for production, inventory, and delivery
• Ensure proper version control of SOPs and forms
• Prepare daily, weekly, and monthly reports

6. Quality & Compliance Support

• Assist in maintaining food safety and hygiene documentation (e.g. temperature logs, cleaning records)
• Support internal audits and external inspections (NEA, SFA, HACCP)
• Ensure traceability records for all production batches

7. Communication & Coordination

• Act as liaison between Central Kitchen, Warehouse, Procurement, Logistics, and Outlets
• Ensure timely communication of production schedules, stock issues, and delivery updates
• Support management with data and reports for decision-making

Requirements:

• Diploma or equivalent in Business Administration, Supply Chain, or related field
• 1–3 years experience in operations/admin, preferably in F&B or central kitchen
• Strong organizational and coordination skills
• Proficient in Microsoft Excel and basic ERP/inventory systems
• Good communication and multitasking ability
• Detail-oriented with strong accuracy in documentation

Key Performance Indicators (KPIs):

• Accuracy of order processing and documentation
• Timeliness of production coordination and delivery scheduling
• Inventory record accuracy and stock reconciliation
• Efficiency of workflow support and issue resolution
• Compliance with documentation and audit requirements

Retail Shop Sales Manager Recruitment

We are seeking 1 experienced Retail Shop Sales Manager tojoin our team.

Responsibilities

• Oversee daily retail shop operations and sales management
• Develop and implement sales strategies to achieve performance targets
• Manage inventory and product display, ensuring brand standards are maintained
• Achieve and exceed sales targets through proactive engagement
• Analyze sales data and propose improvement strategies and marketing initiatives

Requirements 

• Minimum 3 years of experience in retail or sales management
• Excellent communication and customer service abilities
• Bilingual in English and Chinese preferred, to engage diverse customer groups
• Positive, proactive attitude with the ability to thrive in a fast-paced environment
• 5.5 days work

WhatWe Offer

• A professional and collaborative working environment.
• Opportunities for career development and advancement.
• Competitive remuneration package

Compensation& Benefits

• Probation period (3–6 months): Base salary SGD$3,000 + high commission
• After probation: Base salary SGD$3,300 + high commission
• Attractive commission structure with significant earning potential

·       Supportiveteam environment

Additional Benefits (After Probation)

• Full Attendance Bonus
• Annual Leave: 14 days
• Medical Leave: 10 days
• Dental Subsidy: $150–$300 per year
• Education Materials and expenses: $300 - $500 per year     

Location: Singapore

Employment Type: Full-time

F & B Management Trainee (Services)

Working Days: 6 days rostered work week; 1 week 44 working hours
Location: Dempsey
Salary: Up to $ 2600

Requirements:

• Degree holder, with 1 year F & B experience
• Able work on weekends / public holidays
   

Job Scope: 

• Hands-on involvement in daily operation to understand and execute duties
• Undertake management trainings and responsibilities with focus on sales management, customer satisfaction, operating expenses and shop’s profitability
• Focus mainly on Service / FOH, but will have exposure to Kitchen / BOH. (May cover Kitchen / BOH if operationally required)
• Enforce and ensure compliance to Company SOPs, governmental regulations, food safety and hygiene standards within the store
• Any other ad-hoc duties base on operational needs

Interested applicants kindly submit your resume through here and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

Tan Yu Jing Reg No: R26161199

The Supreme HR Advisory Pte Ltd EA No: 14C7279