Total 5,742 F&B / Tourism / Hospitality job vacancies

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.

Company Overview

Positano Risto offers a relaxed indoor-outdoor setting serving halal Italian cuisine with alcohol-free drinks. It provides a Muslim-friendly dining experience focused on hearty, authentic Italian dishes for diners worldwide.

Job Summary

Deliver attentive and friendly service to ensure guests enjoy a memorable dining experience in a halal Italian restaurant.

Responsibilities

• Greet and welcome customers warmly to create a positive first impression
• Take accurate food and beverage orders to ensure customer satisfaction
• Serve and clear food and beverages promptly to maintain service quality
• Respond quickly and clearly to customer inquiries to resolve issues and enhance experience
• Maintain cleanliness and service standards throughout the restaurant to ensure a hygienic environment
• Monitor and restock amenities and utensils regularly to support uninterrupted service
• Perform additional duties as assigned to support restaurant operations

Required competencies and certifications

• Possess GCE ‘O’ Levels or Food & Hygiene Certificate or equivalent
• Maintain a well-groomed, professional appearance
• Communicate effectively with customers and team members
• Work independently and collaboratively in a team environment
• Operate effectively in a fast-paced environment
• Stand for long hours during shifts
• Work on weekends and public holidays

We are looking for an experienced Chef de Cuisineto join our team. The ideal candidate will have a passion for food and a strongdesire to create innovative, delicious dishes.

Responsibilities:

·      Conduct menu planning sessions, meetings andtastings

·      Oversee and inspect food preparation and service

·      Ensure that all employees follow facility standardsand sanitation practices

·      Assist in training employees.

·      Overseeing all daily kitchen activities, includingfood preparation, cooking, plating, and ensuring efficient workflow. 

·      Maintaining high standards for food quality andpresentation, ensuring adherence to health and safety regulations

·      Managing inventory, ordering supplies, and controllingfood costs to ensure profitability. 

Qualifications:

·       Working experience as Chef de Cuisine, or a related role.

·       Ability to thrive in a high-pressure environment.

·       Creative, innovative thinking.

·       Exceptional standards for cleanliness, health, and safety.

We are looking for food and beverage supervisor who is responsible forall of the business operations of a dining establishment. Duties typicallyinclude interviewing, hiring, training, scheduling and managing employees, aswell as overseeing inventory, including food and beverages, supplies and otherrestaurant equipment.

Responsibilities:

• Ensure exceptional customer service by training and coaching staff on proper service techniques, resolving customer complaints, and ensuring a positive dining experience.
• Maintains constant communication with and supports the Executive Chef;
• Analyses and monitors food and supply costs and revenue data on daily, weekly and monthly basis;
• Manages the guest dining reservation system;
• Receives and greets guests and assists with seating, ensuring that guests have a pleasant and memorable dining experience;
• Coordinates food service between kitchen and service staff;
• Monitoring the restaurant’s cash flow and settling outstanding bills;
• Reviewing customer surveys to develop and implement ways to improve customer service;

Qualifications:

• Relevant experience as F&B Supervisor or related role
• Excellent customer service skills
• Good communication skills
• Leadership skills
• Proficient in computer including POS systems, Word and Excel
• Professional appearance appropriate for a fine dining establishment
• Full time flexible hours are required 

Assist chefs in all food preparation duties

Food Preparation

· Prepare cold foods and raw foods, slice meat and wash vegetables

· Wash, peel and/or cut various foods to prepare for cooking or serving

· Butcher and clean fowl, fish, and poultry to prepare for cooking or serving

· Cut, slice or grind meat, poultry, and seafood to prepare for cooking

· Distribute food to Hall staff to serve to customers

· Keep records of the quantities of food used

Food Storage

· Store food in designated containers and storage areas to prevent spoilage

· Receive and store food supplies, equipment, and utensils in refrigerators, cupboard, and other storage areas

· Inform supervisors when supplies are getting low or equipment is not working properly

Hygiene and Workplace Safety

· Maintain good food hygiene and kitchen safety practices

· Assist in cleanliness and maintenance of kitchen area

Perform other reasonable job duties as requested by Supervisors

Food Preparation

· Prepare food according to the Company standard procedures.

· Assist in cooking and food preparation

· Prepare cold foods and raw foods, slice meat, and wash vegetable

· Stir and strain soups and sauces

· Butcher and clean fowl, fish, and poultry to prepare for cooking or serving

Kitchen Operation

· Ensure kitchen operations are carried smoothly and effectively

· Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas

· Responsible for inventory management to ensure sufficient stock for operation efficiency

Hygiene and Workplace Safety Management

· Ensure kitchen cleanliness, food hygiene and kitchen safety practices

People Management

· Lead team and problem solving

· Allocate work to junior kitchen cooks

Equipment Management

· Responsible for kitchen equipment maintenance

· Perform other reasonable job duties as requested by Superior

Administration

· Assist superior in administrative duties

Food Preparation

· Prepare food according to the Company standard procedures.

· Assist in cooking and food preparation

· Prepare cold foods and raw foods, slice meat, and wash vegetable

· Stir and strain soups and sauces

· Butcher and clean fowl, fish, and poultry to prepare for cooking or serving

Kitchen Operation

· Ensure kitchen operations are carried smoothly and effectively

· Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas

· Responsible for inventory management to ensure sufficient stock for operation efficiency

Hygiene and Workplace Safety

· Ensure kitchen cleanliness, food hygiene and kitchen safety practices

People Management

· Lead junior cooks or kitchen helpers in kitchen duties

· Allocate work to junior kitchen cooks

Equipment Management

· Responsible for kitchen equipment maintenance

Perform other reasonable job duties as requested by Supervisors

Restaurant Management

· Assist in overall management of the restaurant operations

· Supervise and coordinate assigned shift; conduct daily pre-operation meeting

· Observe, teach and correct staff's service standards

· Order daily supplies

· Ensure adherence to quality expectations and standards

· Ensure compliance with company cash handling policy and procedures

People Management

· Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees

· Plan duty roster

· Check on staff punctuality and discipline

Customer Service

· Handle customer enquiries and complaints

· Ensure customers' satisfaction

Administration and Reporting

· Handle administration and paperwork

Perform other reasonable job duties as requested by Supervisors

• Reputable family office - dealing with director owner
• New build project in Bali (Headcount based in Singapore)

About Our Client

The hiring organisation is a well-established entity within the financial services sector, known for its robust operations excellence. It operates on a global scale and is recognised for its focus on delivering high-quality projects and services.

Job Description

• Feasibility, concept development, design management, procurement, construction, and pre-opening
• Programme management, budget control, reporting, risk management, and change control
• Appointment and management of consultants, contractors, legal/tax advisors, and project stakeholders
• Governance, documentation, decision-making discipline, and owner reporting

The Successful Applicant

• 10+ years of property development experience
• Proven delivery of at least 3 hotel projects end-to-end (Singapore/ Bali/ SEA region)
• Strong exposure to both greenfield development and brownfield / asset enhancement works
• Hospitality project experience in Singapore and Indonesia / Southeast Asia
• Strong understanding of owner-side project delivery, not purely consultant or contractor-side
• Good commercial capability in budgeting, claims, cost plans, and financial decision-making
• Strong working knowledge of Indonesia development processes / PMA structures / permits, plus Singapore regulatory processes
• Ability to independently manage multiple concurrent projects

What's on Offer

• Opportunity to work directly with the asset owner in a fast-paced environment, with exposure to exciting new-build projects.

Contact

Hazel Choi (Lic No: R24122391 /EA no: 18S9099)

Quote job ref

JN-042026-6999805

Phone number

+65 6533 2777

Michael Page International Pte Ltd | Registration No. 199804751N   

In the restaurant manager role, you will facilitatean enjoyable and pleasurable dining experience for the restaurant’s patrons. Asa restaurant manager, you will lead and train restaurant staff to ensurehigh-quality service is delivered. Success in this role will be demonstrated byyour ability to grow the company’s profitability and customer base.

Responsibilities:

• Develops innovative strategies that increase the establishment’s profitability
• Ensures that the establishment is compliant with health and safety regulations
• Conducts marketing efforts and hosts events
• Sets work schedules to optimize staffing
• Ensures inventory is well-stocked and efficiently utilized
• Creates reports on daily, weekly, monthly, and annual restaurant operations
• Handles customer concerns and suggestions

Qualifications:

• Proven work experience as a Restaurant Manager
• Excellent customer services skills
• Basic knowledge of accounting and financial management
• Deep knowledge of F&B industry
• Strong leadership skills

About the Role

We are looking for a creative and hands-on Marcom Executive to support marketing campaigns, event execution, and digital content creation for a fast-growing F&B and entertainment group in Singapore.

Key Responsibilities

• Plan and execute marketing campaigns and events (e.g. festive promotions, live events, in-store activations)
• Coordinate with internal teams and vendors to ensure smooth campaign execution
• Support development and production of marketing materials and branding assets
• Manage social media platforms such as TikTok, Instagram, Facebook, and Google platforms
• Create and edit content including videos, photos, and event coverage
• Maintain consistent content posting and engagement
• Manage customer engagement via messaging platforms and social channels
• Track marketing performance and analyze campaign results
• Support marketing initiatives across multiple outlets

Requirements

• Diploma or Degree in Marketing, Communications, or related field
• Minimum 2 years of experience in marketing, events, or social media
• Experience in F&B, retail, or entertainment industry is an advantage
• Strong creativity and ability to execute marketing ideas
• Basic skills in video shooting and editing
• Familiar with social media platforms and content trends
• Strong communication and coordination skills
• Able to work in a fast-paced, event-driven environment
• Able to work on weekends or evenings when required

All applications will be considered based on merit, including skills, qualifications, experience, and ability to perform the job. We are committed to fair and progressive employment practices in accordance with the Tripartite Guidelines on Fair Employment Practices (TGFEP).

EA License No: 23C1703
EA Personnel No: R1762582
EA Personnel Name: Wong Choo Sian, Jabez

Job Description & Requirements

• We are running 24 hrs restaurant (South Indian, North Indian and Western) and we are looking for a Cook to join our team and prepare delicious meals for our customers.
• Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes.
• You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations.
• If you have experience with advanced cooking techniques and non-traditional ingredients, we’d like to meet you. Ultimately, you’ll prepare and deliver a complete menu that delights our guests.
• Must be handling South & North Indian customers by speaking multi-lingually. Must be able to work on public holidays, weekends and rotational shifts.

1. Day-to-Day Operations:

• Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.
• Supervise and support staff to provide excellent customer service.
• Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.
• Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.
• Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

• Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.
• Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.
• Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

• Monitor customer feedback and ensure that customer service meets or exceeds company standards.
• Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

• Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.
• Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.
• Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

• Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.
• Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

• Ensure that labour expenses are align with budgetary goals.
• Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

Company Overview

Glow Food operates multiple vegan food concepts, focusing on delivering high-quality, hygienic, and efficient food service with excellent customer experience.

Job Summary

The Operations Supervisor oversees daily operations across all Glow Food vegan concepts, ensuring operational efficiency, food quality, hygiene compliance, and excellent customer experience.

Responsibilities

• Oversee daily operations across all vegan concepts to maintain smooth workflow and operational efficiency
• Ensure staff consistently follow SOPs, recipes, and vegan food handling standards to uphold quality and safety
• Conduct daily opening and closing inspections for cleanliness, stock levels, and equipment functionality
• Monitor kitchen hygiene, food safety compliance, and personal hygiene standards to meet regulatory requirements
• Manage proper food storage, labelling, temperature control, and FIFO stock rotation to maintain food quality
• Control inventory by ordering, receiving, stock monitoring, and implementing wastage reduction measures
• Train, coach, and develop staff to build multi-concept operational skills and improve team performance
• Address customer feedback and resolve operational issues promptly to enhance customer satisfaction

Required competencies and certifications

• WSQ Basic Food Hygiene Certificate

Preferred competencies and qualifications

• WSQ Food Safety Level 3 / Food Hygiene Officer Certification
• Supervisory experience in fast-casual or multi-concept F&B operations
• Ability to work shifts, weekends, and public holidays (44-hour work week)

Other Information

Benefits

• Career advancement opportunities
• Multi-concept operations training
• Health and dental benefits
• Staff meals provided

F&B Service Crew

Location: Singapore
Reports To: F&B Manager

Role Summary

At MORROW, service is both a privilege and a calling. As a ambassador, you are not just part of the service team — you are the storyteller of our food philosophy, the connector between our nutrition pillars and our members’ daily choices. Every dish and drink is thoughtfully curated, and your role is to bring that ethos to life through excellent service, authentic engagement, and deep knowledge of what we offer.

This role requires ownership, collaboration, and agility. You will play a key part in creating memorable dining experiences while also stepping into other guest-facing roles as needed, ensuring seamless support across MORROW’s member journey.

Key Responsibilities

• Provide warm, attentive, and professional service, ensuring members feel welcomed and supported.
• Act as a spokesperson for MORROW’s nutrition pillars, explaining how dishes and drinks are curated to support health and lifestyle goals.
• Represent F&B offerings in cooking classes, demonstrations, or educational touchpoints, inspiring members through knowledge and engagement.
• Take and deliver orders with accuracy and consistency, always mindful of dietary preferences.
• Maintain hygiene, cleanliness, and operational standards of the highest quality.
• Manage guest flow, reservations, and service recovery with professionalism.
• Collaborate closely with teammates across all zones to ensure a seamless and integrated member experience.
• Support other customer service functions when needed, demonstrating agility and teamwork.
• Embody MORROW’s values by showing up with excellence, taking ownership, and uplifting the team culture.

Requirements

• 2+ years of experience in hospitality, restaurants, or member clubs.
• Valid food hygiene certification.
• Strong communication and interpersonal skills with an ability to engage and educate guests.
• Passion for wellness, nutrition, and service.
• Knowledge (or willingness to learn) of MORROW’s full offerings and the role F&B plays in supporting the nutrition pillar.
• Collaborative spirit and agility to adapt to changing guest traffic and operational needs.

Why Join Us:
At MORROW, you’re not just serving food or drinks — you are helping people live healthier, fuller lives. Service here is about purpose: supporting members in their goals, creating meaningful moments, and embodying a culture of excellence, collaboration, and care. You will be part of a passionate, multidisciplinary team where every role contributes to a greater mission.