Total 5,748 F&B / Tourism / Hospitality job vacancies

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.

We’re a central kitchen helping Singapore food brands scale, and we’re looking for someone who genuinely loves food and people. This role is not about cold calling. It’s about building strong relationships with our existing customers, understanding their business, and helping them grow.

What you’ll do

• Be the main point of contact for your customers
• Build strong, long-term relationships and become someone they trust
• Coordinate with our R&D and Ops teams to deliver what customers need
• Spot opportunities to grow accounts, new SKUs, higher volume, better solutions
• Stay curious about food trends and share ideas with customers

Who we’re looking for

• Someone who is good at building genuine connections with people
• Passionate about food, excited by new F&B concepts
• Enjoys analysing menus and thinking about how to improve them
• Organised, responsible, and follows through on tasks
• Comfortable working with different teams internally
• No experience in sales or F&B is okay. What matters most is your attitude and interest in food.

Why join us

• Focus on building relationships, not chasing leads
• Exposure to real F&B operations, R&D, and scaling brands
• Work with a team that cares about food and doing things right
• Grow as we grow

Small scale sushi and yakitori restaurant in orchard looking for hardworking and meticulous chef who are willing to learn and grow with the company.

Responsible for food preparation and coordinate with head chef for ordering and inventory management

Takes drink orders, recommend sakes and top up drinks when required.

Ensure that prepared food are of the highest quality and standard at all times

Aware all menu items, recipes, methods of production and presentation standards

Follows good preservation standards for the proper handling of all food products at the right temperature

Ensure effective communication when presenting dishes to customers

Have knowledge and experience in sushi and yakitori making

Collect payment and bill customers after the service

Restaurant is open for lunch and dinner service 6 days a week

Salary: $2700 to $3800

If interested, please whatsapp your resume to 8361 0968

Manager, Internal Control & Risk Management (Real Estate / Hospitality | 8+ Years) CL-RI-01

Interested applicants do reach out via email to claire@2nats.com (do not only apply through this job portal, TQ!)

Our client is looking for an experienced internal control and risk management professional to support governance, compliance, and enterprise risk matters across the business. This role will work closely with stakeholders to strengthen internal controls, monitor policy compliance, and drive risk management initiatives across the organisation.

Key Responsibilities

Follow up with process owners on audit recommendations and control improvements

Perform internal control reviews and support ad hoc governance projects

Maintain and update group policies, procedures, and internal control documentation

Support compliance with relevant local regulatory requirements

Manage business continuity planning initiatives

Maintain risk frameworks and registers, and support annual risk and sustainability reporting

Coordinate annual internal control self-assessments across business units

Requirements

Degree in Accountancy or related discipline, with CA, ACCA, or CIA viewed favourably

At least 8 years of relevant experience in internal controls, risk management, internal audit, or compliance

Prior experience in Big 4 and/or commercial internal audit / ERM environments preferred

Experience within real estate or hospitality would be advantageous

Strong writing skills, attention to detail, discretion, and stakeholder management skills

Interested applicants do reach out via email to claire@2nats.com (do not only apply through this job portal, TQ!)

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Claire Lin Xiuxin

Co-Founder | 2Nats (Nat & Nat Search Pte Ltd)

Whatsapp Messaging: +65 8892 1316 | Email: claire@2nats.com

Website: https://2nats.com/

Linkedin: linkedin.com/in/clairelinxx/

EA Licence No.: R1103711

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.

Position: Hotel F&B Waiter

Work Week & Shift: 6 days

Location: Central Singapore

Job Responsibilities:

• Support daily operations at the café and banquet.
• Assist the Outlet Manager to ensure smooth and efficient service.
• Attend to customers’ needs, handle enquiries, and resolve feedback with professionalism.
• Maintain high service standards and ensure SOPsare followed.
• Handle cashiering duties, including dailyopening and closing.
• Oversee banquet setup and maintain cleanlinessof function rooms.
• Carry out other ad-hoc duties as assigned.

Requirements:

• Prior F&B experience will be an advantage.
• Possess a valid WSQ Food Safety & Hygiene Certificate.
• Strong customer service skills with a warm and pleasant personality.
• Able to work effectively in a fast-paced environment with minimal supervision.
• Passionate about serving and building a career in the F&B industry.
• Willing to commit to weekends and Public Holidays.

Salary range: $2200 – $2500

Perks:

• Annual Wage Supplement (AWS)
• Yearly Performance Bonus
• Meal Provided
• Dental Benefit

We are seeking a creative and experienced head chef to join our team. Ashead chef, you will manage the back-of-house. You will run the daily operationsof the kitchen, manage the kitchen staff to ensure that the highest quality offood is served to our guests, and ensure that all food and labor cost goals aremet.

Responsibilities:

• Direct all kitchen operations, including food preparation, cooking, and cleanup
• Maintain kitchen equipment as needed
• Supervise chefs and cooks
• Resolve issues as they arise to ensure the continuation of foodservice
• Maintain control of the kitchen to ensure efficiency
• Plan menus and set prices based on the availability of ingredients
• Make sure that all staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
• Inspect raw and cooked food to guaranty quality
• Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment
• Direct monthly inventory
• Maintain vender relationships
• Recruit and train chefs and kitchen staff

Qualifications:

• Ability to remain productive in a high-pressure environment
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations

1. Menu Development & Planning

• Design and develop authentic Chinese cuisine menus, with a focus on traditional and specialty Chinese BBQ dishes (e.g., Peking duck, char siu, roasted pork belly, and lamb skewers).

• Innovate new dishes while preserving the authenticity of Chinese culinary traditions, incorporating seasonal and customer-preferred items.

2. Chinese BBQ Expertise & Operations

• Oversee the preparation, marination, roasting, and grilling of Chinese BBQ items, ensuring quality and consistency.

• Manage specialized BBQ equipment, such as Chinese ovens, rotisseries, and charcoal grills.

• Develop and implement standardized procedures for Chinese BBQ preparation, ensuring exceptional taste and efficiency.

3. Kitchen Operations & Workflow Optimization

• Supervise daily kitchen operations, ensuring smooth workflow, timely service, and adherence to hygiene and safety standards.

• Streamline kitchen processes for efficient production of Chinese BBQ and other dishes while maintaining quality control.

• Monitor inventory levels and source ingredients cost-effectively without compromising quality.

4. Team Leadership & Training

• Recruit, train, and lead kitchen staff, including sous chefs and line cooks, in Chinese cuisine and BBQ techniques.

• Mentor team members to enhance culinary skills and knowledge of traditional Chinese cooking methods.

• Foster a positive work environment, promoting teamwork and high performance.

5. Quality Control & Food Presentation

• Ensure high standards of food quality, taste, and presentation for all dishes, with special attention to BBQ items.

• Regularly inspect ingredients and finished dishes to ensure consistency and customer satisfaction.

• Implement customer feedback to refine and improve dishes.

6. Customer Experience & Collaboration

• Collaborate with front-of-house teams to understand customer preferences and deliver a superior dining experience.

• Interact with guests to showcase culinary expertise and receive direct feedback on Chinese BBQ and other menu items.

7. Budgeting, Sourcing & Cost Management

• Manage kitchen budgets, control food costs, and minimize waste while maintaining exceptional quality.

• Source authentic, high-quality ingredients for both Chinese BBQ and other menu items.

8. Innovation & Trend Analysis

• Stay updated on culinary trends in Chinese cuisine, especially BBQ, and adapt menus to modern dietary needs (e.g., vegan, gluten-free).

• Introduce creative dishes while retaining the cultural authenticity of Chinese cuisine.

Required Experience & Skills:

1. Professional Culinary Experience

• Minimum of 8-10 years of experience in Chinese cuisine, with at least 3-5 years specializing in Chinese BBQ.

• Expertise in traditional Chinese cooking techniques, including wok cooking, dim sum preparation, and BBQ.

2. Chinese BBQ Expertise

• Proven skills in preparing and mastering Chinese BBQ, such as marination, roasting, and grilling.

• Hands-on experience with Chinese BBQ equipment (e.g., charcoal grills, Chinese ovens).

3. Culinary Education & Certifications

• Formal culinary training from a recognized institution, with certifications in Chinese culinary arts or BBQ techniques preferred.

• Knowledge of food safety standards, with certifications such as HACCP being highly desirable.

4. Leadership & Team Management

• Demonstrated experience leading and mentoring kitchen teams in a fast-paced environment.

• Ability to foster teamwork and maintain a positive and productive kitchen environment.

5. Menu Development & Creativity

• Proven ability to create innovative, authentic, and customer-driven Chinese cuisine and BBQ menus.

• Knowledge of adapting traditional recipes for modern dietary preferences.

6. Attention to Detail & Quality Control

• Strong focus on food quality, presentation, and safety standards, especially in BBQ production.

• Consistently deliver dishes that meet or exceed customer expectations.

7. Budgeting & Cost Management

• Experience managing kitchen budgets, controlling costs, and reducing waste.

8. Cultural Awareness & Adaptability

• Deep understanding of regional Chinese BBQ styles and ability to adapt them for various markets.

• Awareness of local customer preferences and trends in Chinese cuisine.

9. Strong Communication Skills

• Ability to communicate effectively with team members, suppliers, and front-of-house staff to ensure smooth operations.

We are looking for a talented and experienced HeadChef to oversee all aspects of our kitchen operations. The Head Chef will beresponsible for designing menus, managing kitchen staff, ensuring food quality,and maintaining a safe and sanitary environment.

Responsibilities:

• Design andupdate menus based on seasonal ingredients and customer preferences
• Overseedaily kitchen operations and ensure efficient workflow
• Supervise,train, and mentor kitchen staff
• Maintainhigh standards of food quality, presentation, and hygiene
• Monitorinventory levels and order supplies as needed
• Controlfood costs and minimize waste
• Ensurecompliance with health and safety regulations
• Collaboratewith management on menu development and special events
• Addresscustomer feedback and resolve any kitchen-related issues
• Implementand enforce kitchen policies and procedures

Qualifications:

• Proven experience as a Head Chef or similar role

•  Culinary degree or equivalent professional training
•  Strong leadership and team management skills
•  Excellent knowledge of food preparation and kitchen operations
•  Creativity and passion for culinary arts
•  Ability to work under pressure and meet deadlines

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

This position is catered for candidates who are trained in Food and Beverage segment with or without relevant experience to prepare them for Management role in managing a restaurant.

Training program in place for the incumbent:

· Building candidate’s capability from entry-level to managerial Restaurant Manager level

· Participate in planning and execution of managing a restaurant.

· Inculcate good customer service mind set as well as understanding of Company service standard and SOP.

· Manpower planning and rostering

· Assist in monthly reporting

M-I-T are to :-

· Maintain service quality and consistency standards

· Adhere to the Group’s procedures and propose improvements to:

· maintain a healthy working environment;

· ensure customers’ satisfaction;

· monitor stocks level including inventory checks; and

ensure the overall management of the restaurant operations

· 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

· No open fire cooking environment, using combi oven

· Distribute food to Food Packer staff to serve into Bento

· Keep records of the quantities of food used

· 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

· 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

Working day: Mon to Fri

Salary: up to $2500 + completion bonus
Duration: 1 year direct contract

Working Days & Hours: Mon-Fri Office Hours

Location:  Boon Lay

Job Description:

Laboratory Maintenance

Operate, maintain and ensure safe use of lab equipment.

Manage lab inventory including raw material, consumable items and chemical reagent.

Perform routine maintenance and cleaning of lab equipment; schedule service when needed.

Maintain correct waste segregation (chemical and general waste) and ensure timely, safe disposal in accordance with EHS and R&D lab procedures.

Maintain a clean and safe working environment and perform 5S housekeeping diligently.

Maintain accurate trial records, sample labels, equipment logs and safety checklist.

Process Trial Support

Prepare sample following R&D formulations and instructions.

Support product reformulation trials, shelf-life study samples, and sensory preparation.

Perform standard laboratory tests according to prescribed procedures and recording of test results

Conduct simple chemical and physical analysis measurements, for example Titration, pH, Brix, Specific gravity, particles sizes measurement and others.

Support preparation of reports, photos, and data summaries for process trials.

Others

Perform job assignment as and when instructed.

Implement and conform to all established environmental management system.

Support the implemented environmental management system.

Comply with all applicable procedures and legal and other requirements.

Comply with Group’s Charter of Corporate Behaviour and Code of Conduct according to the Employee Handbook.

Job Requirements: Min Diploma in Life Sciences/Biotechnology/Chemistry or similar

Interested candidates, please submit your resume to: allylok@recruitexpress.com.sg

Ally Audrey Lok Xin Woon

Recruit Express Pte Ltd (Healthcare & Lifescience)

Company EA Licence number : 99C4599

Personnel EA License: R21102307

allylok@recruitexpress.com.sg

• Responsible for stuffed tofu stall(opening and closing stalls)

• Sorting and arranging goods

• Selling stuffed tofu

• Organize your stalls

•Order

• Monthly inventory of products

• Complete instructions and tasks assignedby the department headct to Ministry of Manpower regulations