Total 5,738 F&B / Tourism / Hospitality job vacancies

Key Responsibilities

• Assist the kitchen team with basic food preparation such as washing, peeling, cutting, and portioning ingredients.
• Support chefs during service (prep, packing, basic cooking tasks).
• Ensure all hygiene, food safety, and workplace safety standards are followed.
• Dispose of rubbish and maintain cleanliness in all kitchen and storage areas.
• Wash dishes, utensils, and kitchen toolsAssist with stock receiving and storage.
• Keep the kitchen clean, organised, and hygienic at all times.

Requirements

• Prior kitchen experience is an advantage, but not required.
• Willing to learn and able to take instructions well.
• Hardworking, disciplined, and responsible.
• Positive attitude and willingness to learn
• Able to work weekends and public holidays
• Physically fit and able to stand for long hours.

Key Responsibilities

• Assist the kitchen team with basic food preparation such as washing, peeling, cutting, and portioning ingredients.
• Support chefs during service (prep, packing, basic cooking tasks).
• Ensure all hygiene, food safety, and workplace safety standards are followed.
• Dispose of rubbish and maintain cleanliness in all kitchen and storage areas.
• Wash dishes, utensils, and kitchen toolsAssist with stock receiving and storage.
• Keep the kitchen clean, organised, and hygienic at all times.

Requirements

• Prior kitchen experience is an advantage, but not required.
• Willing to learn and able to take instructions well.
• Hardworking, disciplined, and responsible.
• Positive attitude and willingness to learn
• Able to work weekends and public holidays
• Physically fit and able to stand for long hours.

• Assist in the preparation and cooking of dishes in accordance with established recipes and standards
• Handle basic cooking duties with minimal supervision
• Prepare ingredients (e.g., chopping, marinating, portioning) efficiently
• Maintain cleanliness and organization of the kitchen and assigned workstations
• Ensure proper food storage, labeling, and stock rotation (FIFO)
• Adhere strictly to food safety and hygiene standards
• Support chefs during service and ensure timely food preparation
• Monitor inventory levels and report shortages
• Perform any other ad hoc duties as assigned

Requirements:

• Minimum 1–2 years of relevant kitchen experience
• Basic culinary knowledge; professional training or certification is an advantage
• Willing to work shifts, weekends, and public holidays
• Starting as a permeant part time around 3-4 days a week
• Location: Sentosa
• Salary: $15phr for part time, subsequently up to $2800
• Able to start work immediate or on short notice

How to apply:

Interested applicants kindly state your expected salary, last drawn salary and starting date.

We regret to inform that only shortlisted candidates will be notified.

Log on to www.e-cruitteam.com.sg for more job opportunities!

EA Personnel: Teo Kai Xin, Joey
EA Reg ID: R23114229
EA Licence No.:19C9603

About Us:
SC Prime is a fast-growing F&B group managing a portfolio of restaurant brands across Singapore. We are seeking a vibrant, energetic and detail-oriented Senior Accounting Executive with strong experience in accounting (preferable F&B industry) to oversee our group’s accounting operations and lead a small finance team in delivering timely, accurate financial reports to management.

Key Responsibilities:

• Manage the full set of accounts for multiple F&B outlets under the group.
• Lead the preparation and timely submission of monthly P&L statements, balance sheets, and cash flow reports to the Director.
• Work independently, ensuring accuracy and adherence to reporting deadlines.
• Perform budgeting, forecasting, and variance analysis to support decision-making.
• Ensure compliance with GST regulations and corporate tax matters.
• Handle month-end and year-end closing activities.
• Review and enhance internal accounting procedures and cost control processes.
• Liaise with external auditors, banks, tax agents, and regulatory bodies.

Requirements:

• Diploma/Degree in Accounting, Finance or equivalent (audit background preferred).
• Minimum 5 years of relevant experience, with at least 2 - 3 years with SME.
• Proficient in XERO software
• Solid knowledge of Singapore accounting standards and tax regulations.
• Strong organizational skills, with the ability to handle multiple entities and tight timelines.
• Proactive, reliable, and able to work independently with minimal supervision.
• Fluent in both english and chinese (written and spoken)

What We Offer:

• Competitive salary package ($3500 - $4800)
• Career development within a growing F&B group
• A supportive team and collaborative working environment
• Exposure to diverse restaurant concepts and business models

Location: Ubi

In this position, you will act as the second in command in our kitchen, following and enforcing our Executive Chef’s requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs.

Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment and processes.

Strong knowledge of cooking methods, kitchen equipment, and best practices.

Teamwork-oriented with outstanding leadership abilities.

Flexible working hours, including weekends and evenings, when necessary.

Job Responsibilities

1. Ensure compliance with food safety, quality, and regulatory requirements within the manufacturing facility.
2. Implement and maintain GMP, HACCP, and ISO food safety systems.
3. Conduct internal audits, inspections, and food safety monitoring activities.
4. Investigate QA/QC issues, customer feedback, and product non-conformities.
5. Support product evaluation, sampling, testing, and shelf-life monitoring.
6. Work closely with Production teams on corrective and preventive actions.
7. Maintain and update SOPs, process flow documentation, and product specification.
8. Coordinate pest control programs and follow up on service reports.
9. Liaise with auditors, regulatory authorities, vendors, and internal stakeholders.

Requirements

• Diploma in Food Science or related discipline.
• HACCP certification preferred.
• ISO Internal Auditor certification is an advantage.
• Experience in food manufacturing / food safety environment preferred.
• Knowledge of GMP, HACCP, and ISO standards.
• Strong analytical skills with good attention to detail.
• Able to work independently and collaboratively.

Key Attributes

• Strong sense of responsibilities and integrity.
• Good communication and teamwork skills.
• Detail-oriented with problem-solving ability.

Work Days

• 5.5 day rotational work schedule

Job Title: Sales Assistant (Part-time)

Location: Millenia Walk / VivoCity

Working days: Friday + Weekend

Working Hours: 12 pm-8 pm (Friday) & 12pm-9pm (Weekend)

Salary: $13.50 per hour (Additional commission incentives offered)

Key Responsibilities:

Assist with daily store operations

Actively promote and demonstrate electronic and home appliance products to customers

Provide accurate product information and recommendations

Help achieve sales targets through proactive customer engagement

Maintain cleanliness and organization of the store

Requirements:

Previous experience in promoting home or kitchen products is required

Available to work on Fridays and weekends.

Central Kitchen Duties

• Adhere to recipes and operating procedures guidelines
• Food preparation
• Any other duties as directed 

Driving & Delivery Duties

• ISO22000 guidelines with QR code scanning for delivery updates
• Ensure all deliver goods are handled properly during transit
• Maintain food safety and hygiene standards
• Assist with loading and unloading as needed
• Adhere to operating procedures guidelines
• Any other duties as directed

Available shift:

• Days -  4/5 or 6 
• Hours - 10

Job Requirements

• Minimum 1-2 year of relevant working experience
• Candidates with no prior experience are welcome to apply, as training will be provided
• Simple lifting
• Valid Class 3 driver’s license with clean driving records
• Familiar with Singapore’s roads and safe driving practices

Job Perks

• Annual Increment
• Year-End bonus
• Referral Bonus
• Birthday Voucher
• Training and Development
• Career Progression
• Walking Distance from Tai Seng MRT

Looking for Kitchen Helper (Preschool – Katong)

Kitchen Operations Management:

• Prepare food according to SOP to achieve consistency of French food execution and French food quality control before service
• Prepare, cook French food and present food effectively and efficiently, meeting the company operations manual and standards.
• Assist in the preparation, cooking, garnishing, and presentation of food.
• Keep up to date with the current promotions and new items on the menu.
• Ensure that procedures for supplies, equipment, and work areas comply with the established standards.
• Work safely around kitchen equipment and report any maintenance issues to the Chef.
• Assist in accurate food-ordering and stocking levels.
• Estimate amounts and costs of required supplies, such as food and ingredients.

Requirements & Competencies:

• Minimum of 1 year in basic culinary position
• Basic cooking and sanitary knowledge

Perks
* Birthday Leave to spend with loved ones on your special day
* Competitive Staff Discounts across outlets
* Medical and Health Insurance coverage
* Opportunity to learn from knowledgeable mentors in the industry

F&B Management Trainee

Requirements:

• Possess Bachelor Degree or equivalent qualification
• Able work on weekends / public holidays
• Training provided for entry level!

Job Scope:

• Learn and execute daily business operation and management
• Prepare and cook menu items in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in afast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters with colleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Prepare innovative recipes to delight and whet the appetite of customers, visitors and guests.

Prepare culinary dishes and meals as per orders requested by servers.

Develop new menu items while improvising the existing ones.

Follow recipe and menu specifications.

Maintain the cooking premises clean, neat and tidy.

Monitor and support other cooking staff in preparing culinary dishes and meals.

Adhere to quality in preparing recipes and meals.

Develop and initiate cost-cutting ideas without sacrificing the quality and tastes of the dishes.

Teach and train the other cooking staff.

Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

Job Responsibilities

· Manage and oversee the entire restaurant operation

· Deliver superior guest services

· Ensuring guest satisfaction and revenue growth for restaurant

· Respond efficiently to customer questions and complaints

· Organize and supervise shifts and arrange the part timer worker

· Manage and lead staff

· Control costs and minimize waste

· Nurture a positive working environment

Job Requirement are:

· You are required to work on compulsory split shifts

· You are required to work 6 days per week.

· Flexible weekly off according to business needs

· Willing to work long hours as per the business requirement

· You are required to work compulsory on weekends and public holidays.

· Supervising the floor during meal periods to ensure that all standards and steps of service are met through all guests interactions.

· You are required to open the restaurant and close the restaurant

· Daily Breakfast set up, as we are located inside the hotel

· Good command over written and spoken English

· Responding to guest review on social media and other digital platforms

· Strictly following all the local requirements of SFA

1. Supervision of Daily Operations:Oversee the day-to-day operations of the restaurant, including opening and closing procedures.
   Ensure that all areas of the restaurant (dining, kitchen, bar if applicable) are properly staffed and functioning smoothly.
   
2. Customer Service:Maintain high standards of customer service and hospitality.
   Handle customer inquiries, complaints, and feedback in a professional and efficient manner.
   
3. Staff Management:Supervise and coordinate the activities of restaurant staff, including servers, hosts/hostesses, and bartenders.
   Provide training and development opportunities to staff to enhance their skills and knowledge.
   
4. Scheduling and Shift Planning:Create and manage staff schedules to ensure adequate coverage during all shifts.
   Monitor and adjust staffing levels as necessary to meet operational needs and budget constraints.
   
5. Quality Control:Ensure that food and beverages meet quality standards before being served to customers.
   Conduct regular inspections of the dining area, kitchen, and restrooms to maintain cleanliness and hygiene.
   
6. Inventory and Stock Management:Monitor inventory levels of food, beverages, and supplies.
   Place orders with suppliers and vendors as needed to maintain appropriate stock levels while minimizing waste.
   
7. Health and Safety Compliance:Ensure compliance with health and safety regulations and sanitation standards.
   Train staff on proper food handling procedures and safety protocols.
   
8. Financial Management:Monitor expenses and control costs to maximize profitability.
   Prepare daily sales reports and cash handling procedures.
   
9. Promotions and Upselling:Implement promotional activities and upselling techniques to increase sales and revenue.
   Encourage staff to promote menu items and specials to customers.
   
10. Team Leadership and Motivation:Lead by example with a positive attitude and strong work ethic.
    Foster a team-oriented environment, motivating staff to achieve goals and deliver exceptional service.
    
11. Communication and Collaboration:Communicate effectively with kitchen staff, management, and other departments.
    Collaborate with the management team to implement policies, procedures, and initiatives.
    
12. Problem Solving and Conflict Resolution:Address issues and resolve conflicts that arise during shifts.
    Handle emergencies and unforeseen situations calmly and efficiently.