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

QC Executive 

Location: Boon Lay

5 Days Monday to Friday - 9am to 6pm

$3000 to $3800 

Requirements

Diploma or Degree in Food Science, Food Technology, Quality Assurance or related field.

Minimum 2-3 years of working experience in F&B manufacturing, preferably in seafood processing.

Familiar with Food Safety Management Systems (e.g. HACCP, ISO 22000, BRC, GMP) is an advantage.

Willing to travel overseas for supplier visits or audits.

Job scope

Prepare, maintain and update technical documents related to salmon/seafood raw material processing and finished products.

Maintain documentation and records for Food Safety & Quality Management System (FSQMS), including SOPs, work instructions and quality records.

Monitor and ensure compliance with food safety standards, regulatory requirements and company quality policies.

Conduct quality checks and inspections for incoming raw materials, processing stages and finished goods.

Investigate customer complaints and quality issues, perform root cause analysis and follow up with corrective and preventive actions.

Work closely with production, warehouse and purchasing teams to ensure quality requirements are met.

Assist in internal audits, external audits and regulatory inspections.

Prepare quality reports and support continuous improvement initiatives in the factory.

Participate in overseas supplier visits or audits when required.

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

Job Description

• Partner with Hiring Managers on the recruitment process sourcing, screening, offering and providing interview evaluations and tracking the status of the candidates.

• Attend to job seekers and potential applicants who walk into the Recruitment Office to assist them with their enquiries or interview appointments.

• Publish positions on advertisement channels and job portals, monitor process and track data.

• Manage resumes received; ensure applicants’ information are updated in the ATS.

• Disseminate shortlisted applicants to Departments for review and track the outcome.

• Manage and coordinate the interview process with hiring managers and candidates; ensuring good candidates’ experience.

• Review job descriptions and job requirements for posting on the external job boards.

• Prepare salary proposals for shortlisted candidates and extend offers to candidates ensuring proposed salaries are in alignment with internal policies.

• Participate in and support recruitment activities and events.

• Prepare and generate reports as required.

• Perform any other jobs as assigned within the Talent Acquisition scope.

Job Requirements

• At least 2 years of recruitment experience.

• Applicants with prior experience as a recruitment consultant and those with prior HR experience in large multinational companies will have an advantage for the role. Candidates without the academic qualification but with equivalent years of experience is welcome to apply.

• Prior experience in recruiting for F&B related roles will be an advantage.

• Ability to maintain the confidentiality of sensitive personnel information.

• Possess knowledge of Singapore Labour Laws / Employment Act is an advantage.

• A good team player and able to work under tight timelines and in a fast-paced environment.

• Fluent in written and conversational English.

Responsibilities:

1. Supervise and coordinate assigned shift; conduct daily pre-operation meeting with staffs on duties

2. Conduct On-the-Job Training (OJT) to employees including the proper and safe manner of routine cleaning using equipment & machinery

3. Ensure all daily and periodic cleaning works are carried out as per schedule

4. Attend to complaints and ensure customers' satisfaction

5. Check on staff punctuality and discipline

6. Any other duties assigned by Superiors and Clients

Requirements:

1. Able to work midnight shift

2. Able to work OT including weekends and public holidays.

3. Able to work in islandwide locations, and able to go to multiple locations daily.

4. Excellent customer service skills and able to interact well with clients

5. At least 1 year’s experience in similar role in hotel sector

• Located near Esplanade MRT
• Yearly PWM bonus
• Annual Increment
• Bi monthly Salary Payment
• Annual leave, Medical, Insurance
• Training Provided
• Uniform Provided
• SINGAPOREAN ONLY

Responsibilities:
• Clean food waste on the crockery (Plate, bowl, spoon, etc.)
• Place all the crockery into the dishwasher for cleaning
• Other ad-hoc duties as required

Please call or WhatsApp 8896 2338 for more information

Study each recipe and gather all necessary ingredients

• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervis Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area able to cook local Chinese food

Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g.grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes

Primary Role:

Prepare meals, manage staff and oversee all day-to-day operations. Be the Director of Quality, ensuring the highest quality foods are prepared and served.

Essential Functions:

1. KITCHEN PRODUCTION:

• Oversee all kitchen activities, assign team’s tasks. For the Head Chef, cooking is the main priority!
• Ensuring promptness, freshness, and quality of dishes.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentation.
• Reviewing staffing levels to meet service, operational and financial objectives.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.
• Prepare menus as required and submit on time to HO.

2. COOKING FROM SCRATCH WITH LOVE: Cooking with passion and love is essential to food quality and leading the brand. Whenever humanly possible, always use fresh, seasonal ingredients and cook from scratch. Main duty is to prepare delicious and balanced meals. Always taste all dishes before putting them on the line, regardless of if you or one of your staff prepare. ALWAYS TASTE EVERYTHING!

3. ATMOSPHERE: Keep the kitchen looking fun and inviting, updating signage and displays. Make sure staff are working efficiently and the environment projects a clean, organized, and professional business.

4. TRAINING: In charge of all staff training, make sure all new staff are receiving proper training and follow SOPs.

5. REGISTER: (If applicable) Ensure register is properly opened every day and ‘end of day’ is closed out every evening.

6. HIRING: Hire staff. This includes conducting interviews, doing reference checks, wage negotiation (with H/O).

7. COMMUNICATION: Respond to all emails within 24 hours (1 business day).

8. FOOD COST: Monitor kitchen to ensure proper use of product and inventory control while keeping waste to a minimum (under 2%). Make sure there is no theft by staff or students. Perform monthly inventory and send results to Head Office by 5th. Meal service, including snacks and catering should be kept at 30% COGS. Accounts that do not pay rent or utilities need to keep food costs no higher than 40% COGS, depending on lunch pricing.

9. LABOR %: Follow daily labor targets of 20~25%, depending on lunch pricing. When slow, send people home and/or call off shifts and if busy, ask team to stay late. Ensure staff are following their schedule and taking proper breaks. SOP for labor is 1 staff member for every 50 lunches in sales.

10. SAFETY & SECURITY: Maintain a safe work environment for all staff and guests. Secure kitchen during non- operating hours. Keep food samples for 14 days and adhere to all company safety standards.

11. CATERING: Our Client is a catering company and contracts with schools that may require catering. All catering events require a booking sheet to be sent to relevant upper management ahead of the event for review and approval. No event is rejected without consulting Head Office.

12. CASH CONTROL: Follow Management Cash Handling Policy, count and manage all cash funds, do refunds and go to the bank weekly. Always keep safe locked and record prepayment and cash deposits using the safe log. Manage & complete petty cash form, following the reporting policies.

13. PURCHASING: Manage all food and supply orders following approved vendor list and purchasing policy. Office supplies, small-wares, fixtures, and equipment orders are handled by the Head Office.

Job Requirements

• At least 3 years of experience in a relevant role
• Minimum High School Diploma in Culinary
• Strong Team Player

*Marketing Intern*

About the Role

We’re looking for a creative and proactive Marketing Intern to support our social media and marketing efforts. If you enjoy brainstorming content ideas, designing posts, and turning engagement into real results, this role is for you.

You’ll work closely with our team to plan, execute, and analyze content across platforms like Instagram and TikTok, while supporting promotions and campaigns that drive bookings.

Key Responsibilities

- Brainstorm and plan content ideas for Instagram & TikTok (Reels, posts, stories)

- Design social media posts

- Assist with filming and editing short-form videos

- Track and report content performance (reach, engagement, saves, etc.)

- Analyze what performs well and suggest improvements

- Brainstorm promotions, campaigns, and creative ideas to increase sales

- Stay updated on social media trends and adapt them for the brand

- Support ad hoc marketing tasks when needed.

Requirements

- Interest in marketing, content creation, or social media

- Basic understanding of Instagram & TikTok trends

- Creative, organized, and proactive

- Comfortable sharing ideas and thinking out of the box

- Basic Canva or video editing experience

- Comfortable appearing in front of the camera when required

What You’ll Gain

- Hands-on experience in real-world marketing

- Exposure to content strategy, analytics, and campaign planning

- Opportunity to build a strong, portfolio-worthy body of work

A minimum commitment of 6 months is required. Interested candidates may contact us at 8896 2338.

Provides overall management for a major food service unit.

Plans, organizes, assigns, and supervises the work of a number of diversified personnel engaged in food preparation and service.

Observes quality of food service and gives instructions for maintenance of high standards.

Develops and prepares menus according to sound dietary principles.

Develops, prepares, and prices menus to satisfy customers' desires; promotes cash sales and catering/banquet service.

Coordinates catering/banquet service activities; recommends menus to customers.

Works as necessary to insure customer satisfaction, which may include occasional odd hours and/or remaining on-call for problem solving.

Reviews inventory and requisitions and purchases food supplies as required; makes direct special purchases.

Assigns and trains personnel and determines work schedules.

Reporting to the Director of Sales, you are responsible to manage a portfolio of accounts in the assigned Corporate or Leisure segments with the objective of generating revenue and occupancy for the Hotel.

RESPONSIBILITIES

• To increase revenue and occupancy through sourcing for new business and maintaining good relationship with existing clients
• Drive for results by working towards achieving sales targets set by the Hotel and to ensure maximum clients’ satisfaction
• Represent the Hotel in trade shows, exhibitions and events to seek opportunities for business and acquisitions in the portfolio
• Conduct hotel site inspection for existing and new/potential accounts
• Entertain existing and potential clients in order to maintain rapport, good relationship and increase business opportunities
• Maintain accurate accounts and data sheets for existing clients and ensure up-to-date reporting of information
• Prepare and generate all Sales reports relevant to the portfolio of accounts on a timely basis (daily, weekly or monthly), ensuring accuracy and efficiency.
• Conduct resume meeting with all departments involved for any confirmed groups and work closely with other relevant departments
• Attend all events for clients in the Hotel (eg: Dorsett Wine Hour), organize sales blitz, promotions and activities
• Responsible for handling of Corporate or Leisure guest feedback and work with operations team in responding to guests in a prompt and efficient manner
• Perform any other ad-hoc duties assigned by the Director of Sales / Assistant Director of Sales from time to time

SKILLS & QUALIFICATION REQUIREMENTS

• Diploma in Hotel Management / Sales & Marketing or equivalent
• At least 4 years sales experience in the Hospitality industry for Senior Sales Manager role
• Proven sales track records and good clientele network
• Result-driven individual with excellent PR, communication and interpersonal skills
• Pro-active team player

WHAT WE OFFER

• Annual Wage Supplement (AWS)
• Sales Incentives*
• Leave including birthday leave
• Medical benefits including Flexi-Benefits (Optical & Dental)
• Training & career opportunities

Responsible for food preparation and cooking to standard operating procedures.

Ensure smooth operations and allocation of duties within the kitchen.

Ensure that all orders are fulfilled in a timely manner and to expected standards.

Attend to kitchen-related duties stock- checking and inventory and ordering.

Ensure good hygiene and housekeeping standards within the kitchen.

Ensure food is stored, prepare and presented in a safe and hygiene manner.

Maintain strong relationships with key clients and wholesale buyers.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

Company Overview

Mandala Club is an inclusive community in Singapore offering luxury hospitality, dining, working, wellness, and curated events in a heritage building. Managed by The Mandala Group, it blends design, service, and innovation to create inspiring member experiences.

Job Summary

The Captain at Mandala Club Singapore leads daily operations to deliver exceptional service and create outstanding Members’ experiences in a fast-paced, membership-driven hospitality environment.

Responsibilities

• Lead daily operations at your designated station to ensure efficient team performance and uphold high service standards aligned with Mandala Club’s Mission, Vision, and Values
• Deliver exceptional Members’ experiences by applying proven hospitality expertise and exceeding service expectations
• Engage proactively with Members and guests to listen attentively, identify their needs, and respond promptly and professionally to requests
• Collaborate closely with the Floor Manager and Member Relations Team to coordinate efforts that ensure seamless and personalized experiences for Members
• Address and resolve Members’ concerns or feedback swiftly and respectfully, escalating issues to the Floor Manager when necessary to maintain satisfaction and continuous improvement
• Foster a positive team environment by supporting colleagues and promoting a culture of service excellence and community within the Club

Duties:

1. Prepare and cook menu items for human guests according to recipes and SOPs

2. Maintain food quality, portion control, and presentation standards.

3. Handle general kitchen cleaning: dishwashing, floor cleaning.

4. Ensure kitchen cleanliness and comply with NEA/SFA food hygiene standards .

5. Manage ingredient prep, stock rotation, and minimise wastage Coordinate with service team on orders during peak weekend hours

Company Overview

Mandala Club, managed by The Mandala Group, is a luxury hospitality community in a heritage building in Chinatown. We focus on design, food, service, and equality, offering dining, working, wellness spaces, and curated events to inspire and delight.

Job Summary

The Senior Bartender leads bar operations and financial performance, manages administrative tasks, and delivers reports. This role focuses on team development and beverage training to uphold the Mandala Cycle of Service and realize the Mandala Vision.

Responsibilities

• Empathize with team members to support their development and well-being
• Recommend improvements to enhance service standards and guest experience
• Collaborate with Floor management to understand and achieve monthly business targets
• Partner with management to drive revenue growth and profitability
• Manage stock levels, ordering processes, and maintain par levels for efficient inventory control
• Plan staffing and rosters aligned with business needs and peak periods
• Coordinate and manage supplier relationships to ensure quality and timely delivery
• Conduct month-end inventory counts and reporting to maintain accurate stock records
• Oversee bar administrative tasks to ensure smooth daily operations
• Serve as the primary contact for beverage programming across departments to ensure consistency
• Develop event menus in collaboration with Bar management to support programming goals
• Drive service excellence by coaching and motivating the bar team
• Manage back-of-house staff costing and rostering to optimize labor efficiency

We are looking for a Kitchen Cook who is dedicated, dependable, and enjoys working in a collaborative and inclusive kitchen environment. You will be part of a pioneering team operating in a smart kitchen to ensure consistency, safety, and efficiency.

Key Responsibilities

• Prepare, cook, and plate dishes according to recipes and standards
• Assist in food prep, portioning, and maintaining stock levels
• Operate smart kitchen equipment safely and efficiently
• Maintain high standards of hygiene, cleanliness, and food safety (SFA compliance)
• Support inclusive teamwork — working alongside and mentoring colleagues with disabilities
• Assist in menu planning, cost control, and daily operations
• Uphold MYMCA’s values of service, inclusivity, and excellence

Requirements

• Minimum 1 year of cooking experience in a café, restaurant, or catering environment
• Basic knowledge of food hygiene and kitchen operations
• Able to work in a team and follow standard operating procedures
• Positive attitude, patience, and willingness to learn new technologies

Why Join Us?

• Be part of a social enterprise with purpose
• Inclusive, supportive work environment
• Opportunities for training and career growth

• Uphold the company’s mission and values by delivering exceptional service standards.
• Provide professional and attentive customer service to create an outstanding dining experience.
• Be knowledgeable about the menu, promotions, and membership programs.
• Oversee daily restaurant operations, including table setup, food service, condiment preparation, and food portioning.
• Supervise various service stations, ensure equipment is well-maintained, and recommend process improvements.
• Proactively address customer needs and resolve any service-related issues with professionalism and tact.
• Plan and coordinate events according to guest requirements.
• Manage staff scheduling, track attendance, and oversee manpower planning.
• Support recruitment initiatives and handle routine administrative responsibilities.
• Perform any additional tasks assigned by the Manager.

We regret only shortlisted candidates will be contacted. All applications will be handled confidentially. By submitting your application, you agree to the collection, use, retention, and disclosure of your personal information to prospective employers.

Wecruit Pte Ltd

EA License No: 20C0270