Total 5,786 F&B / Tourism / Hospitality job vacancies

Reporting to the Security Executive, you shall be responsible in ensuring the safety and security of guests, associates and hotel property by maintaining high security standards and adhering to hotel policies.

Responsibilities

• Prevent ex-employees from entering without Human Resource or Security Manager approval and detain unauthorized associates on the floor.
• Monitor and prevent unauthorized removal of hotel property without proper authorization from the relevant Head of Department.
• Conduct parcel searches for associates on alternate days to ensure security compliance.
• Act as a witness during Finance Department cashier checks and assist Duty Managers with Do Not Disturb (DND) room checks and unlocking safes in unoccupied guest rooms.
• Prevent unauthorized, off-duty and former associates from loitering in the hotel.
• Issue contractor ID tags in exchange for personal documents and ensure contractors are escorted to designated work areas by relevant departments.
• Issue vendor passes to suppliers and their workers before entry.
• Collect and verify surrender of visitor, contractor, and vendor passes upon exit at staff entrances/exits.
• Enforce proper footwear requirements for all visitors, contractors, and suppliers entering the hotel premises.
• Manage vehicle parking in loading/unloading bay to prevent congestion and obstruction, including denying entry when the bay is full.
• Prevent loitering and entry of undesirable characters, including relatives and friends of associates, without management permission.
• Screen job seekers visiting the hotel and report information to Human Resource for follow-up.
• Patrol guest floors to stop unauthorized persons from entering guestrooms or loitering in corridors, ensuring all guestroom doors, floor pantries, and risers are locked and secured.
• Avoid entering guestrooms except during emergencies or when authorized.
• Inspect fire safety equipment (extinguishers, hoses, alarms, sprinklers, detectors) and ensure emergency doors and staircases are unobstructed.
• Record and hand over articles found on guest floors to Housekeeping, maintaining a Lost and Found register.
• Detect signs of smoke or danger signals, keeping records.
• Prevent solicitation by prostitutes or pimps and monitor their movements when accompanying guests.
• Remove vagabonds and known undesirable characters from hotel premises and monitor suspicious persons near guest lift lobbies, referring non-guests to Front Desk.
• Restrict entry of transvestites not accompanied by guests and prevent call girls and prostitutes from soliciting clients on premises.
• Alert Security Manager or Executive on duty about suspicious characters with detailed descriptions for further action.
• Restrict movement of fast-food vendors, drivers, and bodyguards in the hotel lobby.
• Between 0001 and 0800 hours, allow only hotel guests to use guest lifts and register visitors going to guest rooms with guest consent.
• Register call girls and prostitutes visiting guest rooms and observe guests checking out after midnight with excessive luggage.
• Maintain cleanliness and order in the Security Control Room and Fire Alarm Control Room.
• Ensure CCTV monitors, recording decks, and walkie-talkie sets are operational and monitor CCTV for incidents continuously.
• Account for and log daily-used keys (store, pantry, etc.) and track security colleagues’ movements via walkie-talkie communication.
• Record Duty Manager feedback in the Log Book.
• Report any fire alarm control panel or lift system malfunctions immediately to Engineering or Maintenance Departments.
• Prevent unauthorized persons from entering the Fire Alarm Control Room and safeguard all items and equipment inside.
• Be knowledgeable of fire emergency and evacuation procedures.
• Manage smooth traffic flow on the driveway, preventing vehicle obstruction and touting by taxi drivers.
• Prevent suspicious characters from loitering at the driveway and record details of vehicles with visible damage.
• Ensure firefighting equipment at the driveway is accounted for and in good working order.
• Perform additional ad-hoc duties as requested from time to time.

Required competencies and certifications

• Possess a valid Security (PLRD) licence.
• Hold GCE ‘N’ Level certification or equivelant.
• Prior working experience in hotel safety and security will be an added advantage.
• Ability to work rotating shifts, including public holidays and weekends.
• Good interpersonal and communication skills with attention to detail.

What we offer

• Annual Wage Supplement (AWS)
• Variable Bonus*
• Meal Allowance
• Uniforms
• Birthday leave
• Flexible Medical Benefits (Dental / Optical)
• Learning & Career Development opportunities

We regret that only shortlisted candidates shall be notified.

HOT KITCHEN (LOCAL) — MARYMOUNT BAKEHOUSE
From $2,600 → $3,000+

Marymount Bakehouse is expanding.

We are looking for a local hot kitchen cook who wants to grow beyond a standard café role — and is keen to learn how sourdough can be applied across a full menu.

This is a hands-on role. You will be trained to work with sourdough not just in bread, but in pies, pastas, and core components of our dishes.

5 day work week

What You Will Do

• Run hot kitchen service (pasta, pies, dine-in items)
• Learn and apply sourdough techniques across dishes
• Handle prep, portioning, and station organisation
• Maintain consistency and cleanliness during service
• Work closely with a small, focused team

What We’re Looking For

• Singaporean / PR (local hire)
• Some kitchen experience preferred, but not required
• Good attitude and willingness to learn
• Able to work weekends and peak periods
• Comfortable working in a fast-paced, tight kitchen

What You’ll Get

• Starting salary from $2,600
• Structured progression to $3,000 or more based on performance
• Direct training from the founder
• Exposure to a full sourdough-driven menu
• Clear growth pathway based on consistency and responsibility

This is not a repetitive kitchen role.

You will be learning a system, a craft, and a way of working that goes beyond typical café kitchens.

If you’re serious about improving, we’ll invest the time to train you.

The Butler ensures a pleasant and impeccable service experience by personally attending to guests/customers’ needs and requests. The primary responsibilities include coordinating amenity deliveries, replenishment of room amenities, attending to errands assigned by VIP guests/customers, perform Food and Beverage related duties and household management in luxurious suites. He/She should be able to work under stressful situation and tight time constraints with ease.

The Butler should have a fundamental knowledge of formal etiquettes and international protocols for addressing Royals, State of Heads or prominent corporate delegates or VIPs. He/She works with other butlers and departments such as Housekeeping, Food and Beverage and Concierge to meet guests/customers’ requests and handle logistical matters such as in-room dining, laundry, garment pressing and shoe shine services. Due to the high guest interface, the Butler should have excellent communication skills, a good command of English and exceptional listening skills in managing various guests/customers’ requests and queries. He/She is required to be resourceful in resolving any challenges faced and be knowledgeable of major tourist attractions and current local events and activities. He/She should be aware of the property's safety regulations.

~ Acquire industry knowledge
~ Demonstrate initiative and enterprising behaviours
~ Establish relationships for guest confidence
~ Facilitate effective communication and engagement at the workplace
~ Identify and establish internal and external stakeholder relationships
~ Maintain personal image and emotional competence to manage self and team at the workplace
~ Monitor guest/customer experience
~ Perform online collaboration
~ Provide butler service
~ Provide essentials of dining room service
~ Provide room service
~ Resolve guest concern and feedback
~ Role model the service vision
~ Study specialty coffee
~ Study specialty tea
~ Study wine and spirits

• Well Established Food & Beverage Company
• Salary: $12/hour + Incentive
• Staff Meal Provided
• Working hours: Flexible
• Working location: Islandwide
• On-Job Training Provided

Job Scope

• Greet customers.
• Attend to customer needs & requests in a pleasant manner.
• Serving, taking orders & clearing tables.
• Provide good customer service.
• Promote menu items.
• Restaurant Daily Opening / Closing duties.
• Cashiering duties.
• Be able to handle your assigned table of customers confidently.
• Other ad-hoc duties as assigned.

Requirement

• GCE O Level and above
• 0 – 2 years related experience in F&B

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)

EA Recruitment Pte Ltd

EA License No: 21C0492

• Well Established F&B Company
• Salary $2600 + Incentive + Variable Bonus
• Working hours: 5.5 Days
• Working Location: Orchard / Jewel
• On-Job Training Provided

Job Scope

• Greet customers.
• Attend to customer needs & requests in a pleasant manner.
• Serving, taking orders & clearing tables.
• Provide good customer service.
• Promote menu items.
• Restaurant Daily Opening / Closing duties.
• Cashiering duties.
• Be able to handle your assigned table of customers confidently.
• Other ad-hoc duties as assigned.

Requirement

• GCE O Level and above
• 0 – 2 years related experience in F&B

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)
EA Recruitment Pte Ltd
EA License No: 21C0492

Key Responsibilities

• Oversee daily kitchen operations across multiple outlets

• Ensure food quality, presentation, and consistency meet brand standards

• Lead, train, and manage kitchen teams

• Ensure compliance with food safety and hygiene standards (SFA/NEA)

• Manage inventory, stock control, and food cost

• Coordinate with front-of-house and management teams

• Handle manpower planning, staff rosters, and operational challenges

• Report kitchen performance and improvement plans to senior management

Requirements

• Minimum 5 years’ experience in a senior or management-level kitchen role in Thai/Economic Rice Cuisine

• Proven experience as an Executive Chef / Kitchen Head / Executive Cook

• Strong leadership, communication, and organizational skills

• Ability to perform under pressure in a fast-paced environment

• Able to work weekends, public holidays, and peak periods

Responsibilities:

• Greet and serve guests in a warm, professional, and timely manner.
• Take and deliver accurate food and beverage orders.
• Assist with setting up and clearing tables, maintaining cleanliness of dining area.
• Support daily operations including food running and basic prep tasks as needed.
• Provide recommendations and assist with guest enquiries.

Requirements:

• Positive attitude and a team-player mindset.
• Able to work shifts, weekends, and public holidays.
• Prior experience in F&B or casual dining preferred.
• Willingness to learn and grow in a fast-paced environment.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

Responsibilities

• Prepare and cook Italian dishes (e.g. pasta, risotto, antipasti, pizza) to standard recipes and presentation guidelines
• Supervise mise en place and maintain readiness for your assigned section during service
• Guide and support junior staff (e.g. Commis) to ensure smooth operations
• Maintain hygiene and food safety standards in compliance with NEA and SFA regulations
• Track stock levels, assist with receiving supplies, and report low inventory to the Head/Sous Chef
• Coordinate with other kitchen sections for smooth service during peak periods

Requirements

• Experience in an Italian kitchen
• Strong working knowledge of Italian ingredients, cooking techniques, and plating
• Culinary diploma or certificate preferred (especially in Italian cuisine)
• Team-oriented, calm under pressure, and meticulous in maintaining standards

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

•

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• 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

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.

• Coordinating cooks' tasks.

• Implementing hygiene policies and examining equipment for cleanliness.

• Designing new recipes, planning menus, and selecting plate presentations.

• Reviewing staffing levels to meet service, operational, and financial objectives.

• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

• 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.

Executive Chef Requirements:

• Advanced knowledge of food professional principles and practices.

• Proficient knowledge of human resources management.

• Excellent communication skills.

• Ability to meet deadlines.

Our company is seeking an experienced food production manager to oversee our food production operations. The ideal candidate will have extensive experience in managing staff, overseeing production processes, and ensuring the highest standards of food safety and quality.

Be sure to list the daily tasks, such as supervising production, managing inventory, and overseeing quality control, and other key duties. You will oversee delivery and development of the food offer and services, both in the restaurants and hospitality services supporting commercial initiatives, innovation, and team development.

Duties and Responsibilities

• Develop, implement, and maintain production schedules and processes to ensure optimum productivity and efficiency

• Hire, train, and manage production staff, including setting and monitoring performance goals

• Collaborate with sales and marketing teams to develop and implement product launches

• Create and maintain inventory records and manage raw material inventory levels

• Ensure compliance with all food safety regulations and industry standards, including HACCP

• Identify and address production issues and area(s) for improvement

• Monitor and maintain equipment and machinery in production facilities

• Prepare production reports and communicate with upper management regarding production goals and results

• To ensure the prompt and efficient preparation and service in all food areas to the company’s standard and to the customers’s satisfaction.

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• Degree or Diploma or minimum three years relevant work experience

• Able to work early mornings, nights, and weekends

• Ability to work effectively as part of a team

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.