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

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.

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.

Our food and beverage chef is required to do basic food preparation and cooking while maintaining good food hygiene. They are also needed to do regular stock checks with fellow food and beverage co-workers to avoid any disruption in the operations of the food outlet. They are also required to have basic knowledge on the food handling and also food hygiene.

We are looking for an Food Outlet Manager who isresponsible for the profitability and performance of a food service outlet.Duties include overseeing daily operations, customer service, staff workschedules, cashiering, food supplies, maintenance and administrativeoperations.

Responsibilities:

• Administer purchasing and receiving procedures
• Analyze service quality and customer satisfaction
• Conduct staff performance assessment process
• Contribute to innovation process within own scope of work in thebusiness unit
• Facilitate compliance with legislative and regulatoryrequirements
• Foster service innovation
• Identify and establish internal and external stakeholderrelationships
• Implement loss/risk prevention
• Lead team to implement change
• Manage and implement business continuity plans
• Manage compliance with food and beverage hygiene policies andprocedures
• Manage cost and quality controls
• Manage crisis situations
• Manage food and beverage operations
• Manage guest service
• Manage site/outlet and equipment maintenance
• Manage the customer experience
• Manage training
• Monitor income and expenses
• Optimize workforce for service excellence

Qualifications:

• Experience in the same industry is an advantage
• Positive, confident and personable demeanor
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, andsafety.

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 ariseto 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

About the Role

We are seeking a hands-on HR Executive (Generalist) to support the full spectrum of human resource operations in a fast-paced F&B environment. This role will play a key part in supporting business growth and ensuring compliance with local employment regulations.

Key Responsibilities

• Manage end-to-end recruitment, onboarding, and offboarding processes
• Maintain accurate employee records and HR documentation
• Support manpower planning and hiring activities
• Process payroll and ensure accurate salary disbursement
• Ensure compliance with Singapore Employment Act, MOM regulations, CPF contributions, and IR21 tax clearance
• Handle work pass applications, renewals, and documentation
• Manage employee relations, feedback, and disciplinary matters
• Maintain HR policies, SOPs, and employee handbook
• Support performance management and compensation processes
• Perform administrative duties including procurement, coordination, and office management

Requirements

• Diploma or Degree in Human Resource Management, Business, or related field
• Minimum 3 years of HR generalist experience
• Familiar with Singapore labour laws, CPF, payroll, and HR compliance practices
• Experience in F&B, retail, or hospitality industry is an advantage
• Proficient in Microsoft Office and HR systems
• Strong interpersonal and communication skills
• Able to work independently in a fast-paced environment
• Detail-oriented with strong sense of responsibility

All applications will be assessed 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

Manage the kitchen, food preparation, supplies ordering and kitchen staff for general food service and functions

Kitchen Management

· Overall responsible for culinary activities of the kitchen

· Check the quantity and quality of received products to ensure items are as ordered and standards are met

· Achieve food margin set by the Company

· Monitor and maintain stock levels to reduce wastage and to maximize profitability

· 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 consistency in food quality control, hygiene and safety

· Ensure that food handling and hygiene regulations are followed in accordance with regulations

Equipment Management

· Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards

People Management

· Supervise and coordinate activities of kitchen staff

· Instruct and train other kitchen workers in the preparation, cooking, garnishing, and presentation of food

· Inspire and motivate the team to achieve food specifications

· Assist in recruitment of kitchen staff

· Manage a team of chefs and their areas of responsibilities

Sales Management

· Collaborate with restaurant manager to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers

Cost Management

· Manage food and manpower cost

Administration

· Responsible for kitchen administration duties

Perform other reasonable job duties as requested by Superior

Position Summary:
The Restaurant Supervisor plays a pivotal role in supporting the Restaurant Manager in daily outlet operations to ensure consistent service excellence, team alignment, and compliance with safety and quality standards. This role involves leading by example, mentoring front-line staff, managing shift responsibilities, and ensuring our brand values are lived and delivered daily.

Key Responsibilities:

• Supervise daily Front Of House (FOH) operations ensuring excellent customer service and operational standards.
• Conduct pre-shift briefings to communicate daily goals, promotions, and guest expectations (google reviews).
• Assist in training and onboarding of new FOH staff.
• Monitor food safety, hygiene, and cleanliness standards are upheld.
• Handle customer inquiries and resolve complaints effectively and empathetically.
• Support inventory checks/ ordering and ensure adequate stock for service.
• Perform cash handling duties including end-of-day reconciliation and deposits.
• Enforce adherence to all operational SOPs and brand guidelines.
• Escalate issues to the Restaurant Manager and collaborate on operational improvements.

Requirements:

• Minimum 2 years of experience in a supervisory role within the food & beverage industry.
• Strong interpersonal and communication skills.
• Basic understanding of POS systems and cash handling.
• Ability to lead, train and motivate a team.
• Comfortable to work on weekends, and public holidays.
• Demonstrated commitment to customer satisfaction and team support.

Position Summary:
The Kitchen Assistant supports the smooth operation of the kitchen by handling food preparation, maintaining cleanliness, and assisting chefs at various stations. This position plays a critical foundational role in enabling the culinary team to deliver consistent food quality and service efficiency. The Kitchen Assistant must work quickly, safely, and cooperatively to meet the demands of a high-volume kitchen environment.

Key Responsibilities:

• Assist with washing, peeling, chopping, and preparing ingredients for dishes.
• Ensure all kitchen tools, utensils, and equipment are clean, sanitized, and stored properly.
• Maintain cleanliness and hygiene across all prep and cooking areas.
• Support dishwashing duties and waste disposal.
• Assist in portioning, food labelling, and food storage organization.
• Refill cooking stations and ensure readiness for meal periods.
• Follow kitchen safety procedures and food handling standards.
• Cooperate with all kitchen staffs to support daily kitchen operations.

Requirements:

• At least of 1 – 2 years of kitchen work experience in Chinese and/or Seafood restaurants required; training will be provided.
• Basic understanding of kitchen hygiene and food handling is an advantage.
• Good physical stamina and ability to work in a fast-paced kitchen.
• Positive attitude, strong teamwork, and willingness to learn.
• Able to work 10 hours shift (6 days work week), weekends, and public holidays.

Company Overview

The client operates a restaurant requiring a skilled supervisor to manage daily operations, ensuring smooth opening, staff coordination, and high standards of hygiene and customer service.

Job Summary

We are seeking a responsible and experienced Restaurant Supervisor to oversee daily restaurant operations, prepare the beverage counter, and maintain hygiene and cleanliness standards.

Responsibilities

• Prepare the beverage counter starting at 6:30 AM to ensure readiness before business hours
• Open and set up the restaurant and noodle stalls for daily operations efficiently
• Supervise and coordinate kitchen, service, and stall staff to maintain smooth workflow and service quality
• Maintain high standards of hygiene, cleanliness, and food safety throughout the restaurant by conducting daily inspections
• Organize and ensure all areas are neat and well-maintained through routine checks
• Manage staff attendance, monitor performance, and enforce discipline according to company policies
• Monitor beverage and supply inventory levels and report shortages promptly to management
• Address customer feedback and complaints professionally to enhance customer satisfaction
• Execute proper closing procedures and secure the outlet at the end of each day

Required competencies and certifications

• Minimum 2 years of supervisory experience in the F&B or restaurant industry
• Knowledge of food hygiene and safety standards

Preferred competencies and qualifications

• Strong leadership and communication skills demonstrated through effective team supervision
• Ability to start work early at 6:30 AM
• Organizational skills to multitask efficiently in a fast-paced environment

Responsibilities

• Deliver friendly customer service while accurately handling cashier transactions using POS systems
• Assemble dishes by applying toppings, sauces, and arranging final presentation to meet quality standards
• Conduct final quality checks on dishes before serving to ensure customer satisfaction
• Maintain cleanliness and hygiene of the counter and service area throughout shifts
• Follow vegan food handling procedures and comply with hygiene regulations to ensure food safety

Required competencies and certifications

• WSQ Basic Food Hygiene Certificate
• Ability to work shifts, including weekends and public holidays

Preferred competencies and qualifications

• Experience working in a similar food service concept

Other Information

Benefits

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

Food Processing Worker (Halal Meat) x 5 vacancies

Job Description

Operations Management

• Oversee, lead, and ensure smooth daily operations across all cafés and kiosks.

• Implement and maintain operational standards and workflow efficiency.

• Ensure full compliance with hygiene, safety, and regulatory requirements.

Staff Leadership & Management

• Supervise, mentor, and lead staff to deliver high-quality service.

• Conduct staff training, coaching, and performance evaluations.

• Manage staff records, including attendance, performance, and HR documentation.

• Plan and prepare staff rosters; manage monthly timesheets.

Customer Relations

• Build and maintain positive, professional relationships with customers.

• Handle customer feedback and ensure service excellence.

Sales & Financial Management

• Lead the team to achieve sales goals and drive revenue growth.

• Monitor financial performance, control costs, and support budget management.

Administrative Duties

• Manage documentation, reporting, and other store administrative tasks.

• Undertake additional duties as assigned by management.

• All other duties assigned by OM/Management

Requirement

• Minimum of 10 years of working experience in the Food & Beverage (F&B) sector would be an advantage.

• Ability to commit to extended working hours as required by operational needs.

Job Summary

Responsible for overseeing the daily operations, performance, and profitability of multiple F&B kiosks within an assigned area, ensuring operational efficiency, brand consistency, and high standards of customer service.

Key Responsibilities

• Manage and oversee day-to-day operations of multiple kiosks.

• Ensure compliance with company SOPs, food safety, and hygiene standards.

• Monitor sales performance, cost control, inventory, and wastage.

• Lead, train, and supervise kiosk teams, including manpower planning and performance reviews.

• Maintain service quality, brand standards, and customer satisfaction.

• Prepare operational and performance reports for management.

Requirements

• Minimum 10 years of relevant F&B experience, with multi-outlet or supervisory experience preferred.

• Strong leadership, operational, and people management skills.

• Knowledge of food safety regulations and cost control.

• Willingness to work flexible hours, including weekends and public holidays.

Responsibilities:

• Compensation & Benefits:
• Ensure compliance with legal regulations (MOM, RBA) and HQ requirements.
• Benchmark compensation with manufacturing/contract manufacturing/semicon industries.
• Oversee yearly merit increment and appraisal process.
• Propose salary adjustments for promotions and upgrades.
• Plan and execute bonus payouts as per guidelines and budget.
• Drive and participate in annual budgeting exercises.
• Stay updated on market trends and regulatory changes.
• Develop and maintain HR procedures and documentation.
• Liaise with HRI and HRMC.
• Implement continuous improvement initiatives and HR projects.
• Training & Development:
• Guide HR Administrator on training-related matters.
• Oversee employee training for skill and career development.
• Conduct training needs analysis using the competency model.
• Source and recommend suitable training programs.
• Act as an internal consultant for learning and development initiatives.

Requirements:

• Degree in HR Management or equivalent.
• At least 5 years of managerial experience, ideally in manufacturing.
• In-depth understanding of Singapore employment laws, HR best practices, C&B analysis, and training functions.
• Experience with Responsible Business Alliance (RBA) is an advantage.

______________________________________________________

HOW TO APPLY :

Interested candidates, please submit your resume by clicking on “Quick Apply” or contact win@hkmsvs.com for more details.

Please provide following information in the resume for immediate processing

1) Reasons for leaving current and/or last employment

2) Last drawn and/or current salary

3) Expected salary

4) Date of availability and/or Notice Period

All applications will be treated in strictest confidence and only shortlisted candidates will be notified

Wee Wai Dan

EA License No : 03C5391

EA Reg No : R22109628