Total 5,745 F&B / Tourism / Hospitality job vacancies

Job Description

• Carry out duties in the respective areas including raw food trimmer, cutter and wok station
• Prepare food with fillings and follow-up on appetizers and sauces
• Prepare all specified ingredients and sauces before the start of operation
• Arrange and prepare staff meals
• Label names and dates before food is stored
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements
• Any other jobs or duties assigned by the Chief Chef from time to time.

Job Requirements

• At least 2 years of relevant experience in Chinese cuisine
• Possess basic food hygiene certificate
• Good physical condition and endurance

JOB RESPONSIBILITIES:

- Responsible for the profit & loss of the restaurant and implement appropriate cost control measures

- Manage the restaurant’s budget and forecasts to meet or exceed management expectations

- Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority

- Oversee the daily operations of the restaurant

- Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes

- Supervise food and operational safety to ensure a comfortable environment for the customers

- Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy

- Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction

- Control labour through effective manpower scheduling and monitor leave of staff

- Actively involved in hiring process by identifying and selecting candidates for junior positions

- Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to termination of employment

- Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated

- Handle all restaurant administrative duties

- Any other jobs or duties assigned by the Area Manager from time to time

JOB SPECIFICATIONS:

- Minimum of 6 years management experience in Food & Beverage industry

- Possess sound leadership qualities and ability to manage service staff

- Excellent communication & interpersonal skills; able to build lasting relationships with guests.

- Possess good organizational and management skills; able to lead and inspire staff

Job Description:
We are looking for a proactive F&B Executive to support daily operations and ensure excellent service standards. This role offers strong career growth opportunities within the company.

Key Responsibilities:

• Oversee daily outlet operations and ensure smooth service flow
• Deliver excellent customer service and handle feedback professionally
• Coordinate with kitchen and service teams
• Monitor stock levels and assist in ordering supplies
• Ensure compliance with Singapore food hygiene and safety standards
• Support staff supervision, training, and scheduling
• Assist in sales reporting and operational improvements

Requirements:

• Diploma/Degree in Hospitality or related field
• 1–3 years of F&B experience in Singapore preferred
• Good communication and team management skills
• Able to work shifts, weekends, and public holidays

Core Responsibilities

1. Multi‑Outlet Operations

• Act as liaison between HQ and outlet kitchen teams
• Identify operational gaps and support issue resolution
• Ensure alignment with SOP & service standards

2. SOP Governance & Audits

• Conduct spot checks on hygiene, food safety & operational SOPs
• Recommend workflow improvements

3. Supplier, Vendor & Inventory Coordination

• Manage supplier orders, deliveries & goods verification
• Maintain inventory logs and vendor files
• Process supplier invoices & coordinate with Finance

4. Cash Handling & Finance SOP Compliance

• Collect outlet cash (if any) and reconcile documents
• Submit accurately to Finance team

5. Expansion, Renovation & Reinstatement Support

• Coordinate with contractors on timelines, checks & installations
• Support new openings, reinstatement works & equipment setup

6. Cross‑Functional Coordination

• Work with Marketing on campaigns & activations
• Coordinate with Finance, HR & Ops on reporting, staffing & onboarding
• Produce weekly & monthly operational reports

7. Admin & Documentation

• Maintain permits, renewals, and operational documents
• Track key operational KPIs and risks

Job Description

• Oversee the daily kitchen operations of a brand
• Maintain the highest quality and consistency of all food products by ensuring stringent compliance to food safety and food quality control standards
• Ensure proper maintenance of the kitchen within each outlet
• Collaborate with the Marketing Team with new launches, promotions, branding, and labeling of concepts and products
• Review sales and food costs daily to monitor actual financial results and take corrective action as necessary to ensure that financial goals are met
• Plan, direct and coordinate future outlet openings
• Manage, supervise and groom a team of chief chef, section head and kitchen staff to ensure maximum utilization of manpower allocated
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Drive culinary excellence by being a champion for food quality and consistency
• Develop standard recipes and SOPs for food preparation and presentation
• Actively involved in menu development and establishing menu prices
• Understand current and emerging culinary trends as well as consumer needs and behaviors
• Ensure that all activities conform to HACCP & 5S guidelines
• Any other jobs or duties assigned by the Director of Kitchen Operations from time to time

Job Requirements

• At least 5 years of relevant working experience as an Executive Chef
• Able to communicate effectively with team members to support kitchen operations and service standards.
• Knowledge of HACCP, health and safety standards would be an advantage
• Strong management, leadership skills and interpersonal skill
• Must be dedicated and committed

Responsibilities:

- Manage day-to-day operations to ensure smooth site functioning

- Provide effective instruction and supervision of site cleaners to ensure daily operational goals are met

- Train, coordinate, assign tasks, and resolve immediate issues within the team

- Plan and deliver schedules for specific needs, such as periodic cleaning timetables, using available manpower and equipment

- Oversee the servicing and maintenance of cleaning equipment

- Be willing to work night shifts, weekends, and public holidays

- Deploy across various locations island-wide

- Perform other ad hoc duties and participate in assigned projects

Requirements:

- Degree in Facilities Management or a related discipline

- At least 5–8 years of experience in cleaning or facilities management industries (e.g., hotels, commercial sectors)

- Proficient in Microsoft Office

- Strong analytical and persuasive skills

- Excellent time management skills

- Well-groomed, with strong interpersonal and communication skills

- Positive work attitude; able to work independently as well as in a team

- Willing to work across multiple locations and on rotational shifts

- Preferably with a Class 3 driving licence

WhatsApp: +65 90820021 (Kyler)
Email: kylergan.supreme@gmail.com

Location: Beach Rd, Singapore
Working days : 6 days ; 7:00am -3:00pm / 3:00pm -11:00pm / 11:00pm- -7:00am [ Night shift only 1 month 1-2 times ]
Salary : $ 2,500 - $2,700

Responsibilities : 

• Provide all guests with a friendly, accurate and efficient check-in/check-out while following the company's policies and procedures.
• May be tasked to execute room checks, reservation and public area checks etc, as part of the Hotel's effort to offer.
• Staffs more holistic training, towards possible promotion.
• Answering inquiries by guest (email/phone/at the counter) and render reasonable assistance within the expectation of keeping with excellent hospitality standards.
• Cashiering duties and maintain accurate cash float

The Supreme HR Advisory Pte. Ltd | 14C7279
Gan Kai Le | R23112683

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• 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.

Brief Summary:
Join a dynamic organization operating in the F&B and retail sectors, where you will engage with diverse challenges and take part in shaping the legal landscape of the business. This is an excellent opportunity for professionals seeking to make a significant impact by ensuring compliance with legal standards while supporting cross-border operations.

Responsibilities:

• Identify and manage legal and compliance risks associated with business operations in Singapore and internationally, ensuring adherence to local laws and international standards.
• Draft, review, and manage a variety of contracts and legal documents to minimize the potential for disputes.
• Research and analyze the latest laws, regulations, and policy updates in relevant jurisdictions; provide legal support and issue legal opinions for international business activities.
• Manage and respond to arbitration and litigation cases both locally and abroad, while standardizing and enhancing company management practices and risk controls.
• Offer legal support and consultancy to various departments as required.

Requirements:

• Bachelor’s degree in Law or a related field; a legal professional certification is preferred.
• Minimum of 5 years of relevant legal experience, preferably in the F&B or retail industries.
• Comprehensive knowledge of commercial law, contract review, and compliance management.
• Experience managing business-related legal issues, including franchises, partnerships, distribution, and licensing.
• Strong risk management skills with a capability to provide actionable legal solutions.
• Proficient in handling cross-border legal matters and coordinating with external legal counsel.
• Detail-oriented and analytical, with the ability to collaborate effectively across various business functions.

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

EA LicenseNo.: 01C4394 (PERSOL SINGAPORE PTE LTD)

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Job Description & Requirements

Key Requirements for Cook:

• Some experience in Western Cuisine
• Responsible for the day to day food preparation and kitchen cleanliness at the lounge kitchen
• Stocks ordering and stocks rotation
• Performing stock check and inventory record
• Hardworking and willing to learn
• Any other ad hoc duties assigned
• Able to perform shift work, work on weekends and public holidays
• 5-days work week.

Interested candidates please e-mail your detailed resume with passport size photograph to:

The Recruitment Officer

Re: Application for the post of Commis Cook

Email: recruitment@shaw.com.sg

(Only shortlisted candidates will be notified)

We are looking for a Food and Beverage Supervisor to oversee the dailyoperations of our restaurant and bar services. This role is essential inensuring that guests receive exceptional service and that all food and beverageoperations run smoothly and efficiently..

Responsibilities:

• Supervise daily food and beverage operations
• Ensure high standards of customer service
• Manage and train service staff
• Monitor inventory and order supplies
• Coordinate with kitchen and bar teams
• Handle customer complaints and feedback
• Ensure compliance with health and safety regulations
• Assist in menu planning and promotions
• Schedule staff shifts and manages labor costs
• Maintain cleanliness and organization of service area

Qualifications:

• Proven experience in food and beverage service
• Strong leadership and team management skills
• Excellent communication and interpersonal abilities
• Knowledge of health and safety regulations
• Ability to work flexible hours, including weekends
• Attention to detail and problem-solving skills
• Customer-focused mindset
• Experience with POS systems and inventory management
• Ability to multitask in a fast-paced environment

Basic information: 

• Can choose 5 day (12 hour) or 6 day (9 hour or 12 hour)
• Basic $1,800, with OT up to $2,900
• Location: Jalan Buroh
• Performance Bonus + Staff Benefits + OT Payable

Job Scope: 

• Cold work environment (10°C to 15°C)
• Carry products in 10kg to 15kg baskets
• Process and prepare chicken products following quality standards
• Operate and maintain food processing equipment
• Ensure hygiene and food safety compliance
• Pack and label products accurately
• Support team for smooth daily operations

For interested candidates, please submit your updated resume by using the APPLY NOW BUTTON
By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform that only shortlisted candidates would be notified*
We wish you all the best in your career search.

Zen Career Pte Ltd | EA License No: 24C2559
Charlotte Lim (Limanqi) | EA Personnel No: R23113764

We are seeking a professional Chef de Cuisine to join our team. A chef decuisine serves as a culinary supervisor and is in charge of several kitchens,each specializing in a specific type of food.

Responsibilities:

• Monitor and train all staff in proper sanitation procedures. Ensure that all employees are in assigned uniforms and serving safe food.
• Oversee daily production from each kitchen department to ensure proper presentation and preparation to event guidelines.
• Conduct regular department walk-throughs and random food tastings.
• Establish proper portion sizes and controls to ensure proper amounts are being prepared for events.
• Oversee the creation of standard operating photos, recipes and descriptions for all cooks.
• Oversee the integrity of the kitchen.
• Oversee the culinary aspects of tastings, making appearances as necessary.
• Cook in kitchen as needed, taste products that are produced to ensure quality and consistency.

Qualifications:

• Working experience as a Chef de Cuisine, Chef, or a related role.
• Knowledge of various kinds of cuisines would be an added advantage.
• Demonstrated ability to lead people and get results through others.
• Ability to effectively solve problems and make decisions in a fast paced, high-pressure environment.

The Chief Engineer will be responsible for ensuring the efficient and effective maintenance of all mechanical, electrical and building systems to support the smooth running of the hotel.

Job Summary

• To oversee the daily operation of the engineering department and ensure that all requests for maintenance services requested by the hotel’s operational departments are expeditiously attended to. 
• To be responsible for the overall effectiveness of Engineering department. 
• To prepare the hotel’s annual maintenance budget. 
• To ensure that all engineering installations and constructions meet government rules and regulations.
• To ensure that the hotel’s engineering leases, contracts and bids are in accordance with the established standards and guidelines and they are supportive of the hotel’s interests. 
• To review the maintenance and repair cost of the hotel and recommend/implement cost reduction program. 

 Requirements

• Diploma or Degree in Engineering, Facilities Management, or a related field.
• Minimum 5 years of relevant experience in similar capacity.
• Strong leadership skills.
• Strong problem-solving abilities and attention to detail.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• 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.