Total 5,790 F&B / Tourism / Hospitality job vacancies

To plan, execute, and optimise events, sponsorships, and experiential activations across F&N’s portfolio, including 100PLUS Magnolia, and NutriSoy, driving brand relevance, trial, and engagement across sports, health, wellness, and lifestyle platforms.

Manage and negotiate event and sponsorship contracts negotiations and contract management with third‑party vendors, partners, and organisers, including scope of work, costs, timelines, and deliverables

Ensure clear definition and compliance of Right of Use(ROU) for brand assets, logos, content, imagery, footage, and event IP across all platforms

Work closely with internal stakeholders (marketing, legal ,finance, PR agency, social media asset management ) to ensure contracts align with brand, commercial, and compliance requirements.

Experiential Marketing & Brand Activations

• Plan and execute on-ground experiential activations across F&N brands, tailored to each brand’s target audience, occasion, and brand role
• Deliver  engagement, and brand experience programmes across sports, health & wellness, community, and lifestyle touchpoints
• Adapt activations to suit different brand objectives:
• 100PLUS – hydration, sports, active lifestyle, recovery,

Magnolia – nutrition,  school occasions ie experience centre

• Track activation effectiveness, consumer response, and post-event learnings

Core Skill Sets

Event & Sponsorship Execution

• Ability to work weekends and odd hours for events execution.
• Proven experience in planning and executing large-scale events, sports sponsorships, and experiential brand activations,  particularly within sports/ health and fitness, and or wellness lifestyle platforms.
• Strong understanding of on-ground activation mechanics including sampling, engagement touchpoints, branding visibility, and crowd flow management.
• Ability to manage set-up, event-day operations, and tear-down, ensuring brand standards and safety requirements are met.

Stakeholder & Partner Management

• Confident in managing external vendors, event organisers, agencies, and venue partners, including briefing, coordination, and issue resolution.
• Experience working with sponsorship partners to ensure fulfilment of agreed entitlements, right-of-use (ROU), and brand exposure.

Commercial & Compliance Awareness

• Basic understanding of contracts, sponsorship agreements, and compliance requirements, including usage of logos, content, imagery, and event IP.
• Able to track budgets, manage costs, and support post-event evaluation and reporting.

Planning, Reporting & Optimisation

• Strong planning skills with the ability to translate brand objectives into executable activation plans. Comfortable tracking event effectiveness, consumer response, and learnings to improve future activations.

• can work on publick holidays
• can work on shifts/change of shifts
• can work and stand for long hours
• at least 10 years experiences
• have relavant certificates/diploma
• hardworking and keen
• 
  
• Provide overall supervision of production activities.
• Plan, organize and lead a team of production workers to achieve production target and output, cycle time, and yield.
• Improvement in maintaining product quality and productivity. Provide a guideline to check on processes thereby assuring that work is done by the operators.
• Monitor the daily efficiency status of the line.
• Ensure good housekeeping and safety at the workplace.
• Oversee hiring and training of food production personnel
• Perform other duties as assigned.

. At least 10 years experience

· 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 certificates

1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Plan, design, and update menus based on seasonal availability, customer preferences, and market trends

Prepare and oversee the preparation of high-quality dishes, ensuring consistency in taste, presentation, and portion sizes

Supervise and coordinate kitchen staff, including cooks, assistants, and helpers

Train, mentor, and evaluate kitchen team members to maintain high performance standards

Ensure strict adherence to food safety, hygiene, and sanitation regulations

Monitor and maintain kitchen cleanliness, organization, and workflow efficiency

Control food costs, reduce wastage, and ensure profitability without compromising quality

Collaborate with management on pricing, promotions, and special events

Inspect ingredients and finished dishes to ensure quality and freshness

Develop new recipes and continuously innovate to enhance the menu

Ensure proper use and maintenance of kitchen equipment

Experience: Minimum 5 years experience in Prata Flipping

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Company Overview
Eleven Seventeen Capital is a Singapore-based hospitality group with five dining concepts, including Meadesmoore, Fat Belly, Market Bistro, Elixir Coffee Stand, and YARA. The group is committed to delivering quality dining experiences across Singapore’s vibrant food scene.

Job Summary
Join as a Front of House Supervisor to create excellent dining experiences by managing guest interactions, supporting service operations, and maintaining a welcoming restaurant environment in a fast-paced hospitality setting.

Responsibilities

• Communicate clearly with guests to take orders accurately and ensure satisfaction
• Coordinate with teammates to deliver efficient food service and maintain smooth operations
• Perform cashier duties accurately to handle customer payments
• Maintain cleanliness and tidiness of the restaurant to create a welcoming atmosphere
• Support various service tasks to ensure seamless daily restaurant operations
• Adapt quickly to fast-paced work demands while maintaining service quality

Preferred competencies and qualifications

• Experience in fine casual dining environments
• Immediate availability to start work
• Strong command of English to communicate effectively with guests and team
• Ability to work both independently and collaboratively as a team player
• Demonstrate reliability, responsibility, and eagerness to learn
• Maintain a positive attitude and willingness to grow within the company

Job Responsibilities including but not limited to:

• Prepare and cook food for all customers according to service standard and procedures.
• Preparation work during kitchen opening and closing operation hours (mise en place)
• Ensuring the food preparation areas are clean and hygienic.
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing, and distributing ingredients
• Ensure quality control and food presentation as per standard company recipes
• Ensuring all portion controls are strictly adhered to following the chef’s practices
• Ensure prepare guests’ order in a time manner
• Monitors usage of equipment and utensils to prevent damage and to ensure the equipment are maintained regularly to prolong the life span
• Washing, peeling, chopping, cutting and cooking food stuffs and helping to prepare all food items listed on the menu
• Disposing of rubbish and disposing refuse on a regular basis
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Perform miscellaneous job-related duties as assigned

Job Description

• Supervise, prepare and bake artisan breads, sweet and savoury bakes and pastries for service.
• Supervise food preparation to ensure consistent food quality before service / dispatch.
• Ensure good practices for food storage in accordance with food safety standards.
• Comply with workplace safety & health system and F&B hygiene policies and procedures.
• Perform production site and equipment maintenance.
• Manages expense control, food cost, wastage, and quality control in accordance to the agreed targets.
• Maintain and administer receiving procedures for inventories.
• Review processes to improve food & process quality, productivity, and operation.
• Conduct orientation and training of team members.
• Assist in team staffing.

JobRequirements

• Minimum 5 years working pastry experiences in F&B industry
• Certificate/Diploma in Food and Beverage / Hospitality Management
• Possess WSQ Hygiene Certificate is an advantage
• Possess passion in Baking & Pastry /Japanese Cuisine
• Able to do shift work, including weekends and public holidays
• Good organizing skills and able to communicate well.
• Work well with others and when under pressure
• Attention to detail and ability to identify and solve problems.

We are seeking a highly organized and detail-oriented Administrative Assistant to join our team. The ideal candidate will be responsible for assisting with various administrative tasks to ensure smooth and efficient operations within the organization.

Responsibilities:

• Provide support with paperwork, including document filing and administrative duties.
• Manage and update relevant documentation, such as invoices, purchase orders, and data entry.
• Handle incoming and outgoing correspondence, including emails and phone calls.
• Schedule appointments and meetings, and coordinate logistics as needed.
• Perform ad-hoc administrative assignments as assigned by the reporting officer.
• Collaborate with team members to ensure tasks are completed accurately and on time.

Requirements:

• Proven experience in an administrative role or similar position.
• Proficient in Microsoft Office Suite (Word, Excel, Outlook, PowerPoint).
• Excellent organizational and time management skills.
• Strong attention to detail and accuracy.
• Effective communication skills, both verbal and written.
• Ability to multitask and prioritize tasks in a fast-paced environment.
• Adaptability and willingness to take on new challenges.

Job Description:
- Wash, peel, and cut vegetables according to required standards
- Assist with basic food preparation tasks
- Maintain the cleanliness and hygiene of the kitchen area
- Support the kitchen team in daily operations
- Follow food safety and hygiene guidelines

Requirements:
- Able to stand for long hours
- Responsible, hardworking, and able to follow instructions
- Basic understanding of kitchen hygiene is an advantage
- Able to work in a team

Singaporeans and SPR are welcome to apply

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 Description

• Oversee overall quality and safety of food products at Central Kitchen
• Ensure that food products meet standards set by company and regulatory bodies
• Develop and review quality and safety policies
• Conduct and manage regular inspections and audits
• To maintain and improve existing quality control procedures
• Conduct investigations on customers’ feedback
• Validate that all products were made in compliance with established QA protocol
• Ensure that standard operating procedures are adhered to
• Monitor quality standards of products
• Ensure that all activities conform to HACCP & AVA/NEA guidelines
• Supervise and oversee all quality assurance matters
• Product and process development
• Assist in all areas of R&D, product and process development, food tasting

Job Requirements

• Minimum Degree in Food Science & Technology or related field
• Preferably 5 years of working experience in the QA field (inspection, central kitchen or manufacturing background) in the F&B industry
• Able to write and converse well in both English & Mandarin due to operational needs to communicate with mandarin-speaking clients
• Highly motivated, meticulous and takes initiative

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 Description

• Assist in implementation and management of food safety (HACCP & ISO 22000) & quality assurance programmes in Central Kitchen & outlets (local & overseas)
• Training of staff in Standard Operating Procedures (SOPs), food hygiene and food handling techniques
• Assist in QA testing programme and new product development
• Conduct regular inspections • Conduct investigations on customers’, outlets’ and Central Kitchen’s feedback
• Ensure all SOPs are adhered to at Central Kitchen & outlets
• Liaise with vendors/contractors on maintenance matters pertaining to food safety/QA issues

Job Requirements

• Minimum Diploma in Food Science & Technology or related field
• Preferably 3 years of working experience in the QA field (inspection, central kitchen or manufacturing background) in the F&B industry
• Able to write and converse well in both English & Mandarin due to operational needs to communicate with mandarin-speaking clients
• Highly motivated, meticulous and takes initiative

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

Position Title: Chef de Cuisine – Manager (Kerala Cuisine – Curries Specialist)
Department: Kitchen Operations
Reports To: General Manager / Operations Director

Role Overview

The Chef de Cuisine – Manager is responsible for leading all kitchen operations with a strong focus on authentic Kerala cuisine, particularly traditional and contemporary Kerala-style curries. This role combines culinary excellence, people management, and operational control, ensuring food quality, consistency, hygiene standards, and cost efficiency while maintaining the authenticity of Kerala flavours.

Key Responsibilities

Culinary & Menu Management

• Develop, prepare, and execute authentic Kerala curries (including vegetarian, seafood, poultry, and meat-based curries) using traditional techniques, spices, and ingredients.

• Ensure consistency in taste, presentation, and portion control across all dishes.

• Design and update menus in line with seasonal ingredients, customer preferences, and business direction.

• Maintain authenticity of Kerala cuisine while adapting dishes for commercial scalability.
  Kitchen & Team Management

  • Lead, train, and supervise kitchen staff, including sous chefs, cooks, and kitchen assistants.

  • Plan staff duty rosters, manage attendance, and ensure adequate manpower for daily operations.

  • Conduct on-the-job training to improve culinary skills, food safety knowledge, and productivity.

  • Enforce discipline, teamwork, and professional kitchen conduct at all times.

  Operations & Cost Control

  • Oversee daily kitchen operations to ensure smooth service during all shifts.

  • Manage food costs, inventory, ordering, and stock rotation to minimize wastage.

  • Work closely with suppliers to source quality ingredients, particularly Kerala spices and specialty items.

  • Monitor kitchen expenses and support management in meeting budget targets.

  Food Safety & Compliance

  • Ensure strict compliance with SFA food hygiene standards, workplace safety, and company SOPs.

  • Maintain high standards of cleanliness and hygiene in all kitchen areas.

  • Prepare and support documentation for inspections and audits when required.
    

    Requirements & Qualifications

    • Strong specialization in Kerala cuisine and curries.

    • Proven experience in a Chef de Cuisine, Head Chef, or Kitchen Manager role.

    • In-depth knowledge of Kerala spices, cooking methods, and traditional recipes.

    • Strong leadership, team management, and communication skills.

    • Experience in cost control, inventory management, and kitchen budgeting.

    • Knowledge of Singapore food safety and hygiene regulations is an advantage.

    • Ability to work long hours, weekends, and public holidays.