Total 5,740 F&B / Tourism / Hospitality job vacancies

F&B Supervisor (Hospitality/F&B) – Singapore

Salary: Up to $42,000 per annum

We are seeking a proactive and service-driven Restaurant Supervisor to oversee daily operations and ensure exceptional dining experiences across our hospitality concepts. This role is ideal for someone hands-on, detail-oriented, and passionate about leading teams while maintaining high service and operational standards.

What you will be doing?

You may be required to perform the following, but not limited to:

• Oversee daily restaurant operations to ensure smooth service and a high-quality guest experience
• Supervise, train, and guide service staff to maintain service standards and consistency
• Coordinate front-of-house operations, including reservations, seating arrangements, and service flow
• Ensure compliance with hygiene, safety, and regulatory requirements
• Handle customer feedback and resolve complaints promptly and professionally
• Support inventory management, stock ordering, and cost control initiatives
• Assist in manpower planning, staff scheduling, and attendance tracking
• Work closely with kitchen and management teams to ensure seamless operations
• Monitor sales performance and support initiatives to drive revenue growth
• Maintain cleanliness, presentation, and overall ambiance of the restaurant
• Support marketing activities, promotions, and in-house events where required
• Prepare operational reports and provide feedback to management

What are we looking for?

• Proven work experience as a Restaurant Supervisor or similar F&B leadership role
• Strong leadership and team management skills
• Excellent customer service and communication abilities
• Ability to work in a fast-paced, high-pressure environment
• Good problem-solving skills and attention to detail
• Basic understanding of inventory, cost control, and operational KPIs
• Flexibility to work shifts, weekends, and public holidays
• Passion for hospitality and delivering exceptional guest experiences

What we offer

• Location: Central
• Work Days: 5 Working Days
• Staff meals, medical benefits and insurance
• Late night transport
• Career progression opportunities within a growing hospitality group

Shortlisted candidate will be contacted for an in-person interview.

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.

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.

The HSE Manager is responsible for overseeing all Health, Safety, and Environmental (HSE) functions across cafeteria and catering operations, ensuring full compliance with regulatory requirements, client standards, and internal policies. This role drives a proactive safety culture, ensuring that all operations are conducted in a safe, hygienic, and compliant manner.

Working closely with the Operations Manager and HR, the HSE Manager ensures alignment across EHSS, food safety, and audit requirements, while providing governance, monitoring, and continuous improvement in all HSE-related areas. The role also supports audit readiness, incident management, and implementation of safety systems across all sites.

Responsibilities

1. HSE Governance & Compliance

●     Lead and oversee all HSE-related functions across cafeteria and catering operations.

●     Ensure compliance with applicable regulations (e.g., SFA, NEA, MOM) and client EHSS standards including ECC (Environmental Control Coordinator) Program.

●     Maintain and enforce company HSE policies, procedures, and risk management frameworks.

●     Ensure alignment with food safety management systems (e.g., ISO 22000) and hygiene standards

●     Develop, implement, and review allergen management programs, including segregation, labeling, training, and communication

2. Audit & Certification Management

●     Lead preparation and coordination for EHSS, food safety, and internal/external audits.

●     Maintain all HSE-related documentation including risk assessments, safety procedures, and compliance records.

●     Ensure timely closure of audit findings, corrective actions, and continuous improvement initiatives.

●     Own Management System Functions and support certification requirements (e.g., bizSAFE, ISO standards, Responsible Business Alliance) and maintain audit readiness at all times.

3. Risk Assessment & Control

●     Conduct regular risk assessments for all operational activities, including kitchen operations, equipment use, and service areas.

●     Identify potential hazards and implement preventive and corrective control measures.

●     Review and update risk assessment documents and safe work procedures regularly.

4. Incident Management &Investigation

●     Lead reporting, investigation, and documentation of incidents, accidents, and near-misses.

●     Conduct root cause analysis and implement corrective and preventive actions.

●     Ensure timely reporting to management and relevant authorities where required.

5. Training & Safety Culture

●     Develop and implement HSE training programs for all staff, including onboarding and refresher training.

●     Conduct toolbox meetings, safety briefings, and awareness campaigns.

●     Promote a strong safety culture and ensure staff compliance with safety and hygiene practices.

6. Workplace Safety & Hygiene Oversight

●     Ensure proper implementation of hygiene practices, food handling procedures, and sanitation standards.

●     Monitor cleanliness of kitchen, service, and dining areas through regular inspections.

●     Ensure proper use of PPE, equipment safety, and compliance with workplace safety protocols.

7. Business Continuity & Emergency Preparedness

●     Support development and implementation of Business Continuity Plans (BCP) and emergency response procedures.

●     Ensure readiness for emergency scenarios such as fire, power failure, or public health incidents.

●     Conduct drills and ensure staff are trained in emergency response protocols

8. Collaboration & Advisory Role

●     Work closely with Operations Manager on operational safety and compliance implementation.

●     Collaborate with HR on workforce-related compliance requirements and training.

●     Provide guidance and advisory support on HSE matters across all departments.

Requirements

●     Minimum 5 years of experience in HSE, food safety, or workplace safety roles within F&B or similar industries.

●     Strong knowledge of Singapore regulatory requirements (SFA, NEA, MOM).

●     Experience in audit management, risk assessment, and incident investigation.

●     Relevant certifications (e.g., bizSAFE Level 3, ISO 22000, Food Safety certifications) preferred.

●     Strong analytical, documentation, and communication skills.

Key Competencies

●     HSE Governance & Compliance

●     Risk Assessment & Control

●     Audit & Certification Management

●     Incident Investigation &Reporting

●     Training & Safety Culture Development

●     Cross-Functional Collaboration

About Us:

At Fit Island, we are dedicated to promoting a healthy and active lifestyle for our members. We believe that a balanced diet is an essential part of achieving wellness, which is why we are excited to introduce a new culinary team member to create healthy Mediterranean-inspired dishes for our club members. We are seeking a passionate and skilled Chef de Partie who shares our commitment to health and nutrition.

Responsibilities:

As a Chef de Partie at Fit Island, your role will be integral in our mission to provide wholesome and delicious dining options. Your responsibilities will include:

1. Food Preparation: Meticulously preparing and cooking dishes using fresh and nutritious ingredients, while adhering to dietary guidelines.
2. Quality Control: Ensuring that all dishes are prepared to the highest standards in terms of taste, presentation, and nutritional value.
3. Station Management: Overseeing and maintaining a specific section within the kitchen to ensure efficient service.
4. Kitchen Hygiene: Maintaining a clean and organized kitchen while strictly adhering to food safety and hygiene standards.

Qualifications:

• Proven experience as a Chef de Partie, with a passion for creating healthy Mediterranean-inspired dishes.
• Culinary degree or relevant certification is a plus but not mandatory.
• Exceptional communication and teamwork skills.
• Ability to work in a fast-paced environment while maintaining a high level of attention to detail.
• A positive can-do attitude, dedication to culinary excellence, and a desire to learn and grow.

What We Offer:

• Competitive salary commensurate with experience.
• A supportive and dynamic work environment.
• Opportunities for professional growth and development.
• 5 days work week.

How to Apply:

If you are a passionate and creative Chef de Partie with a commitment to creating healthy and flavorful Mediterranean-inspired dishes, we encourage you to apply.

Join us in our mission to support the well-being of our members through nutritious and delicious cuisine. We look forward to welcoming a new culinary talent to our team at Fit Island.

Key Responsibilities and Duties

• Culinary Excellence: Preparing, seasoning, and cooking high-quality dishes, including sauces, soups, and entrees, while ensuring consistent presentation.
• Kitchen Management: Supervising kitchen staff, including line cooks and prep cooks, and delegating tasks during service.
• Inventory & Purchasing: Ordering, receiving, and inspecting food supplies and kitchen equipment.
• Safety & Sanitation: Enforcing strict food safety, health regulations, and cleanliness standards, such as HACCP. 

Required Skills and Qualifications

• Culinary Expertise: Strong knowledge of cooking techniques, flavor combinations, and knife skills.
• Leadership: Experience leading a team, training junior staff, and maintaining a calm demeanor under pressure.
• Operational Knowledge: Understanding of food safety regulations, inventory control, and kitchen equipment maintenance

WORKING LOCATION -BUKIT TIMAH

TALENT LINK SOLUTION – (23C1962)

PATRICK POH

Reg No - R1107847

Industry: Manufacturing
Location: Tampines

Responsibilities

• Manage end-to-end monthly payroll processing, ensuring accuracy and timely salary disbursement.
• Administer tax clearance (IR21) and ensure compliance with local statutory requirements and MOM regulations.
• Support annual salary reviews, bonus exercises, and compensation benchmarking activities.
• Oversee employee benefits administration, including medical insurance, leave management, and claims processing.
• Handle employee enquiries related to payroll, compensation, benefits, CPF, and tax matters.
• Maintain accurate and up-to-date HR and payroll records in HRIS systems.
• Support onboarding and offboarding processes related to payroll, benefits, and final payments.
• Prepare HR metrics, payroll reports, and perform data analysis to support management decision-making.
• Assist in internal and external audits, including statutory reporting and compliance documentation.

Requirement:

• Diploma or Degree in Human Resources, Business Administration, or related discipline.
• 3–5 years of relevant HR experience, with strong exposure to payroll and compensation & benefits.
• Hands-on experience with payroll systems (experience with local payroll software will be advantageous).
• Proficient in Microsoft Excel (e.g., Pivot Tables, VLOOKUP, data analysis functions).
• Good understanding of Singapore Employment Act, CPF regulations, and statutory compliance requirements.
• Meticulous, dependable, and able to handle confidential information with professionalism.
• Strong communication skills and ability to interact with employees across different levels.
  

Interested candidates please apply online or send your latest CV to alex.fong@AlwaysHired.com.sg

AlwaysHired Pte Ltd

Reg No: R1549345

EA: 24C2293

We regret to inform that only shortlisted candidates will be notified. Please note that your response to this advertisement will constitute informed consent to the collection, use, and/or disclosure of personal data by AlwaysHired, its affiliates and, where necessary, to relevant third parties, for purposes such as job application processing, career advisory, research, and other administrative purposes, in compliance with the relevant provisions of the Privacy Policy available at www.alwayshired.com.sg/privacy-policy

·      Manage return tray area and clear trayspromptly.

·      Clean and sanitize tables, chairs, andhigh-touch surfaces.

·      Sweep and mop floors, ensuring dining arearemains dry and safe.

·      Maintain cleanliness and hygiene of dining areathroughout the day.

Benefits

·      Career advancement opportunities.

·      Multi-concept kitchen training.

·      Health and dental benefits.

·      Staff meals provided.

Have deep understanding and experience with Resolume Arena.

Experience in sound system mixing console.

Experience in lighting control console.

Generate lyrcis sync with LED wall using Resolume Areana or similar software.

Plan, organize, and oversee all stage operations, performances, and live events.

Coordinate closely with entertainment artists and management to deliver high-quality live shows.

Supervise rehearsals and direct live performances, ensuring shows run smoothly and professionally.

Manage stage logistics including scheduling performers, stagehands, and technical crew.

Conduct regular checks of stage equipment, LED wall to ensure readiness.

Troubleshoot any stage-related issues.

Requirements:

At least 5 years of experience in stage management or event directing within entertainment and hospitality industry.

Able to work flexible hours including evenings, weekends, and public holidays.

Proven experience in managing teams, stage setups, and live entertainment productions.

Ability to scout, train, and mentor AV personnel or new hires in operating AV systems (sound, lighting, and multimedia equipment).

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.

1. Responsible for delivering the company's food to the site;

2. Responsible for managing the hygiene of the food;

3. Responsible for signing and handing over documents;

4. According to standard delivery procedures, perform delivery and pickup tasks safely, punctually, properly, and efficiently;

Job Requirements:

2. C3 or C4 and above driving license, more than three years of driving experience, familiar with traffic conditions;

3. Honest, trustworthy, stable, punctual, and professional;

4. Physically healthy, no adverse health conditions, no record of safety accidents;

5. Love the job, hardworking, and follow leadership instructions.

We are looking for Head Chef to organize the kitchen’s activities

- Control and direct the food preparation process and any other relative activities

- Plan orders of equipment or ingredients according to identified shortages

- Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked

- Follows and upholds all health codes and sanitation regulations

- Monitor inventory levels of commonly used items

- Arrange for repairs when necessary

- Maintain records of payroll and attendance

- Performs other duties assigned

- Foster a climate of cooperation and respect between co-oworkers

- Oversee the work of subordinates

- Be fully in charge of hiring, managing and training kitchen staff

- Estimate staff’s workload and compensations

** Proven experience as Head Chef

** Exceptional proven ability of kitchen management

** Ability in dividing responsibilities and monitoring progress

** Outstanding communication and leadership skills

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.

Job Description:

• Packing of cooked foods
• Able to complete tasks on time with minimal supervision
• Packing ingredients and food items according to food safety standards
• Any other duties as assigned

Job Summary:

Looking for candidates available to work as team work and Halal Kitchen staff required.

Certificate required : Food & Safety Hygiene Level 1

Part Timer:

• Working hours: Monday to Friday, 8.00 AM to 12:00 PM

Interested applicants may apply online or send via what apps message to +65 8539 5591

We Are Hiring

Are you a passionate culinary professional with a strong eye for detail and a commitment to quality and compliance? We are seeking a Kosher Kitchen Lead (Mashgiach) to join our dynamic and fast-paced establishment. In this role, you will contribute to delivering consistent culinary excellence while also supporting kosher supervision and ensuring adherence to required dietary standards within the kitchen.

Our Brand

Founded in 2018, Foragers has since been on an onward journey to introduce exceptional and one-of-a-kind hospitality concepts to Asia.

For more information about us, check out our website: https://foragers.com.sg/ 

What You'll Be Doing

• Deliver well-prepared, properly presented dishes with attention to consistency, timing, and detail during service.
• Kosher Compliance (Mashgiach Duties): Support daily kosher supervision requirements by ensuring all ingredients, preparation methods, and kitchen processes comply with established dietary laws and standards.

What We Are Looking For

• Minimum 2 years of kitchen experience in a high-volume environment
• Minimum 2 years of kosher inspector (Mashgiach) experience
• Must be knowledgeable in kosher requirements to ensure the kashrut status of professional kitchens
• Must be Jewish and certified to conduct kosher inspector (Mashgiach) duties to supervise the kashrut status of the outlet
• Excellent communication and teamwork skills