Total 5,723 F&B / Tourism / Hospitality job vacancies

Working Hour
Mondays to Fridays: 7:30 am to 3:30 pm

Key Responsibilities

• Lesson Preparation & Management

  • Prepare food ingredients for teachers in advance of practical lessons.

  • Manage and clear food items in the food laboratory after lessons.

• Inventory & Supplies Management

  • Manage items in food laboratories and staff lounges to ensure sufficient supplies.

  • Receive deliveries and check food items, utensils, and equipment in the food laboratories.

• Maintenance & Hygiene

  • Maintain food laboratories and pantries to ensure high standards of hygiene and cleanliness.

  • Maintain refrigerators in food laboratories and pantries to ensure hygiene and cleanliness.

• Administrative Support

  • Assist with the shredding of past coursework materials.

• General Duties

  • Perform any other simple tasks as assigned by the Principal, Vice-Principal, or Key Personnel.

Qualifications, Skills & Experience

• Communication Skills: Good communication and interpersonal skills.

• Preferred Experience: Preferably 2 years of experience as a Food Lab Assistant or equivalent in a school environment.

• Food Safety Knowledge: Understands and executes food safety procedures diligently.

• Personal Attributes: Pleasant team player, responsible, and able to carry out assigned tasks effectively.

• Hygiene Standards: Upholds a high level of personal and workplace hygiene.

Responsibilities

• Maintain tunnel washer, washer extractor and dryers to keep laundry machinery and equipment in operational condition.
  
• Troubleshoot and repair inoperative machines.
  
• Provide support and assistance by responding appropriately to repair situations, assessing the problem, and taking the appropriate action.
  
• Perform preventative maintenance and cleaning of machine ductwork and related equipment.
  
• Maintain an inventory of tools and supplies necessary for the completion of repairs, and keep tools in good condition.
  

Requirements

• Minimum NITEC in Electrical Engineering / Mechanical Engineering or equivalent.
  
• General mechanical, diagnostic, and troubleshooting abilities.

Job Description & Requirements

-Design and create menus that align with the restaurant's concept and customer preferences.

-Develop new recipes and refine existing ones to maintain high standards of quality and presentation.

-Adjust menu offerings based on seasonal availability and customer feedback.

-Monitor food quality, presentation, and taste to ensure consistency and high standards.

-Maintain compliance with food safety regulations, including proper handling, storage, and sanitation.

-Conduct regular inspections to ensure cleanliness and organization in the kitchen.

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 usuallyperformed 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.

Job Description & Requirements

* Oversee and manage selected outlet’s chief chefs and kitchen staffs

* Oversee the daily operation of the kitchen

* Maintains food quality and safety standards

* Ensure proper maintenance of the kitchen within each outlet

* Ensuring the Kitchen standards are being followed and adhered to by all employee

Position Summary Statement

To assist the Executive Chef /Executive Sous Chef in the daily operations of the kitchen, including supervision of the kitchen and the production of food.

Primary Responsibilities

a) To be responsible for all activities of the particular section they are in charge of.

b) To be responsible for the total quality of food prepared from the Section they are in charge of.

c) To match volume of food prepared in the section in accordance with business thereby avoiding over-production or under-production. Right sizing of food production prevents food wastage and keeps food cost within budget.

d) To be responsible for the cleanliness and tidiness of kitchen with all staff under his care observing strict rules of personal hygiene.

e) Halal team leader who has completed mandatory Halal training programme by MUIS-appointed training provider

f) Oversee the compliance of the MUIS Halal Certification Condition and highlight and assist in rectifying any non-compliance

g) Work together with other Halal team members and advise to ensure full compliance with conditions across all departments

h) Endorse invoices and delivery orders to ensure that all products and raw materials are Halal and have been approved by MUIS.

i) Advise on changes or renewal of Halal application

j) Maintain documentation in accordance to Halal Certification requirements

k) Ensure NEA and MUIS licence criteria is observed both at Central Kitchen and at outlets with regular checks

l) Assist in application of all NEA and MUIS licences

Financial

a) To ensure that there is no wastages and help to keep food cost in his section low.

b) To manage the section within approved manpower budget without incurring unnecessary expenses via overtime, etc.

Corporate Assets

a) To ensure that all equipment are kept in good working conditions and that they are serviced in accordance with suppliers’ recommendations thereby protecting their long term investment value.

b) To ensure that the kitchen is kept in a neat and clean condition thereby posing no safety threat to kitchen staff.

Sales

a) To actively contribute in the outlet business by producing good quality food at competitive prices which meets the expectations of customers

Job Responsibilities:

Culinary Operations & Support:

• Assist the Chef in overseeing daily kitchen operations, including food preparation, service execution, and quality assurance.

• Support menu planning initiatives and ensure proper implementation of recipes and standards.

• Ensure consistency in food quality, taste, and presentation across all service periods.

Team Supervision & Development:

• Supervise, coach, and motivate kitchen team members to maintain high performance standards.

• Monitor the progress and development of cooks and provide guidance where necessary.

• Foster teamwork and promote a positive and professional kitchen environment.

Food Cost & Inventory Control

• Support inventory management and stock control processes to minimise wastage.

• Assist in monitoring food costs and ensuring efficient utilisation of resources.

Food Safety, Hygiene & Compliance:

• Ensure compliance with hygiene, HACCP, and workplace safety standards.

• Enforce kitchen operating procedures and sanitation guidelines.

• Maintain a safe, clean, and organised kitchen environment at all times.

Guest Satisfaction & Service Excellence:

• Contribute to delivering outstanding guest satisfaction through effective leadership and consistent culinary execution.

Job Requirements:

• Certificate in Culinary Skills, GCE ‘O’ Level, or equivalent professional qualification.

• Minimum 4 years of culinary experience. Japanese Cuisine experience in a hotel/QSR environment will be an added advantage

• Prior supervisory experience is preferred.

• Proficient in Microsoft Office applications.

• Knowledge of HACCP.

• Good interpersonal, communication, and supervisory skills.

• Strong leadership and team supervision capabilities.

• Good operational planning and organisational skills.

• Sound understanding of food cost control and inventory management.

• Strong problem-solving and decision-making abilities.

• Ability to work effectively in a fast-paced, high-pressure environment.

• Able to perform shift work, and willing to work during weekends/public holidays.

Primary Responsibilities

· Oversees Daily Operations and Achieving Targets

· Works closely with the manager to forecast sales, covers and payroll costs.

· Supervises the daily operation and ensures sufficient manning coverage for operations.

· Assigns the supervisors with responsibilities and tasks that they are best suited for.

· Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel.

· Consistently adheres to timeline of deliverables.

· Maintains consistency in quality of food, beverage, and service above all else.

· In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.

· Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations.

· This includes in depth and supervision knowledge of bar and wine operations.

· Detailed knowledge and experience in establishing, training, and executing sales techniques and marketing plans.

· Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel’s applicable processes, software and technologies is present in the operation during all meal periods.

Provides a Leading and Consistent Guest Experience

· Is pro-actively engaged in guest service.

· Promotes sales through direct guests’ contact.

· Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest’s database.

· Handles guest complaints and comments competently and swiftly.

· Leads the service team to personalise guest experience and in accordance with Hotel Standards.

· Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.

· Is a mentor and role model.

· Proactive, innovative with in depth Food & Beverage and market knowledge

· Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.

· Leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style.

· Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills.

· Drives the team to achieve common goals and builds strong team work.

· Uses the performance review process to identify and develops talent for growth.

· Manages performance issues by using various coaching styles.

· Displays cultural affinity and shows empathy to all team members.

· Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months.

· Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed.

· Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.

· Observes colleague’s individual performance, grooming and punctuality.

· Performs colleague appraisals and executes disciplinary actions if required.

· Provides a level of Safety and Security for guests and colleagues.

· Assists in recruitment, inducts, and trains the team who are competent and confident.

· Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.

· Checks daily opening and closing duties.

Marketing Plan and Revenue Management

· Comfortably and confidently answers questions and attends to queries or feedback regarding the STALLS.

· Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.

· Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.

· Submits monthly sales analysis with improvement action plan.

· Uses revenue management tools to generate reports.

· Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

· Conducts regular on the job trainings for colleagues to develop their skills and knowledge.

· Guides the departmental orientation for new hires.

· Ensures that colleagues are aware of rules and regulations.

· Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

· Performs any other duties that may be assigned by the manager. Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

· Develops own knowledge and skills to grow as a leader.

· Ensures NEA rules and regulations are met and achieve.

· Performs any other duties and responsibilities that may be assigned.

Job Description

• Meeting and ensuring quality, output, and timeline are being observed and met at all times.
• Support daily noodle production operations.
• Pack according to specific requirements.
• Labelling of products.
• General housekeeping of the production area.
• Support other team members whenever required.
• Ad-hoc duties assigned by the management.

Requirement

• Minimum completed primary school or equivalent
• Self-motivated, able to work independently and a team player
• 6 days' work week

* Loading, transporting, and delivering food to customers in a safe, timely manner

• Reviewing orders before and after delivery to ensure completeness, accuracy, and customer satisfaction
• Assisting with loading and unloading items from vehicles
• Accepting payments for delivered items or food
• Professional interaction with customers and management
• Work location : Fishery Port Road
• Work Day : 6 days per week

OB SUMMARY
Reporting to the Sous Chef, the Chef De Paritie will be responsible for assisting in the daily operations of the kitchen, ensuring high standards of food preparation, presentation, and hygiene are maintained. This role plays a vital part in managing kitchen staff, maintaining efficient kitchen operations, and delivering exceptional culinary experiences for guests.

WHAT YOU WILL BE DOING:

• Attend pre-shift meetings to receive daily kitchen assignments and updates from the Executive Chef.
• Assist in food preparation and cooking processes, ensuring that all dishes are prepared according to the hotel’s standards and recipes.
• Ensure and maintain food quality, ensuring all dishes are presented to the highest standards.
• Ensure all health and safety guidelines are followed, including food handling, storage, and sanitation.
• Assist with the preparation and presentation of dishes for special events, banquets, and large functions.
• Maintain a positive and professional working environment in the kitchen, promoting teamwork and cooperation.
• Assist in the proper storage of food and ingredients, ensuring that food safety standards are adhered to at all times.
• Work efficiently during high-pressure periods, ensuring consistency and quality in all food served.
• Follow all workplace safety and security policies and procedures. Report accidents, injuries, and incidents to the appropriate team immediately.
• Participate and contribute actively in all Corporate Social Responsibility and Sustainability initiatives organized by the hotel.
• Perform any other duties and responsibilities as may be assigned by the Executive Chef.

YOUR EXPERIENCE AND SKILLS INCLUDE:

• Proven experience as a Chef De Partie or in a similar role in a fast-paced kitchen environment.
• Strong culinary skills with knowledge of various cooking techniques and styles.
• Excellent organizational and time-management skills to handle multiple tasks and prioritize effectively.
• Strong attention to detail and ability to maintain high standards of cleanliness and food safety.
• Ability to work well under pressure and in a fast-paced environment.
• Positive service-oriented attitude with a commitment to team success.
• Flexible with working days and hours, including weekends and public holidays.
• Strong communication and interpersonal skills.

Job Scope:

1. Create and execute highly-engaging, cross-platform social media & marketing campaigns (Visuals / Videos / Wordings for marketing campaigns)
2. Produce, curate and/or manage content - copy-writing & design. Handle the content schedule and posting of content
3. Maintain and Update Online Woocommerce Website
4. Experience in attaining public relations coverage both online and offline
5. Processing of invoices for online orders
6. Simple research work
7. Customer Communication / Engagement
8. Assisting with ad hoc duties as required

Job Requirement:

1. Job cebook & Instagram marketing. Knows how to use email marketing tools. Preferably with a good understanding of the F&B industry
2. Social media analytics and ad experience are preferred.
3. Social media management and community managers are referred.
4. Exceptional communication skills, both written and verbal. Strong written English is a MUST
5. Ability to multitask and meet tight deadlines
6. Graphic design skills will be a bonus
7. Photography skills will be a bonus

Responsibilities

Food Preparation and Cooking:

• Prepare, cook, and present food within the designated station in accordance with the restaurant’s menu.
• Ensure food is of high quality and meets the required specifications for taste, presentation, and hygiene.

Station Management:

• Manage and oversee the daily operations of your section (e.g., grill, pastry, sauce, fish, or vegetable station).
• Ensure that all food orders are prepared and delivered on time during service.
• Monitor and maintain the cleanliness and organization of your work area.

Team Collaboration:

• Work closely with other kitchen staff (Sous Chefs, Commis Chefs, Kitchen Porters) to ensure smooth kitchen operations.
• o Assist junior kitchen staff by providing guidance and training when necessary.

Stock Control:

• Ensure that ingredients are fresh and ordered as needed.
• Assist in controlling food costs and minimize waste.

Health & Safety Compliance:

• Maintain health and safety standards, following food safety guidelines.
• Ensure that food preparation, cooking, and storage areas meet hygiene standards.

Menu Development:

• Assist in the development of new dishes and help with the creation and testing of new menu items when needed.

Requirements

• At least 1 year relevant experience in catering will be an added advantage
• Passionate in culinary skills
• Flexible, ready to learn, able to multi task
• Able to commit long working hours, weekend and public holidays

Location: Located in the West (Pandan Loop)

Interested candidates are invited to apply online with a comprehensive resume, via the APPLY NOW button below.

We regret that only shortlisted candidates will be notified.

Thank you for applying.

QC Executive 

• Location: Chin Bee Ave (Boon Lay)

• 5Days Monday to Friday 9am to 6pm

• $3000 to $3800 

• Diploma or Degree in Food Science, Food Technology, Quality Assurance or related field.

• Minimum 2-3 years of working experience in F&B manufacturing, preferably in seafood processing.

• Familiar with Food Safety Management Systems (e.g. HACCP, ISO 22000, BRC, GMP) is an advantage.

• Willing to travel overseas for supplier visits or audits.

Interested applicants can also send your resume to (Liwenpoh741#gmail.com) and allow our consultant to match you with our clients. No Charges will be incurred by Candidates for any service rendered.

WA ME 9735 4019 for more QS Executive role

Job scope

• Prepare, maintain and update technical documents related to salmon/seafood raw material processing and finished products.

• Maintain documentation and records for Food Safety & Quality Management System (FSQMS), including SOPs, work instructions and quality records.

• Monitor and ensure compliance with food safety standards, regulatory requirements and company quality policies.

• Conduct quality checks and inspections for incoming raw materials, processing stages and finished goods.

• Investigate customer complaints and quality issues, perform root cause analysis and follow up with corrective and preventive actions.

• Work closely with production, warehouse and purchasing teams to ensure quality requirements are met.

• Assist in internal audits, external audits and regulatory inspections.

• Prepare quality reports and support continuous improvement initiatives in the factory.

• Participate in overseas supplier visits or audits when required.

POH LI WEN REG NO: R25136683

THE SUPREMEHR ADVISORY PTE LTD EA NO: 14C7279

JOB DESCRIPTION

Job Title

Food & Beverage Executive

Occupation

F&B EXECUTIVE

Job Description & Requirements

Job Description & Requirements
Coordinating daily restaurant operations

Delivering superior food and beverage service and maximizing customer satisfaction
Responding efficiently and accurately to restaurant customer complaints
We are looking for a F&B Executive to be under training to lead all aspects of our business. You will deliver a high-quality service standards and motivate our staff to provide excellent customer service. Your responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high productivity, quality, and customer-service standards.To be successful in this role, you’ll need management skills and experience in both front and back of the house. We want you to know how to oversee the front line operations efficiency and back of the house management experience is also essential, as you will set work schedules, oversee food prep and make sure we comply with health and safety regulations.We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences.

Responsibilities

Coordinate daily Front of the House and Back of the House restaurant operations
Deliver superior service and maximize customer satisfaction
Respond efficiently and accurately to customer complaints
Regularly review product quality
Organize and supervise shifts
Appraise staff performance and provide feedback to improve productivity
Estimate future needs for goods, kitchen utensils and cleaning products
Ensure compliance with sanitation and safety regulations
Manage restaurant’s good image and suggest ways to improve it
Control operational costs and identify measures to cut waste
Create detailed reports on weekly, monthly and annual revenues and expenses
Promote the brand in the local community through word-of-mouth and restaurant marketing efforts
Recommend ways to reach a broader audience
Train new and current employees on proper customer service practices
Implement policies and protocols that will maintain future restaurant operations

1. Requirements

Degree holder or equivalent
Strong leadership, motivational and people skills
Keen interest to learn operational and management skills
Ability to multi-task and excellent organizational skills
Ability to adapt in fast - paced and fast - changing environment
Able to keep up with operations/shift hours
Ability to cope with stress and unforseen circumstances

2. SKILLS
Ability to MultitaskManagement SkillsLeadershipMicrosoft ExcelQuality ControlRestaurantsStressHousekeepingInterpersonal SkillsInventoryOperations ManagementSanitationComplianceCashieringCustomer SatisfactionTeam PlayerCustomer ServiceHospitality

3. KEY INFORMATION

Job Function F&B Position

Level Executive

Minimum Years of Experience 2

Employment Type Full Time

Minimum Qualification Level Bachelor's Degree or equivalent

Field of StudyBusiness & Administration n.e.c. (including entrepreneurship), Hospitality Mgt, Culinary Skills Degree

Monthly Salary Range (SGD)$2,800 - $3,800

Government Support No schemes selected

4. WORKPLACE DETAILS
Workplace Address Local

Postal Code 408528

Block/House No: 1 Engku Aman Turn, #01-03

Building Name: Wisma Geylang serai

2.

SKILLS

Ability to Multitask

Administration

Compliance

Customer Satisfaction

Customer Service

Cut

Entrepreneurship

Leadership

Management Skills

Marketing

Sanitation

Stress

3.

KEY INFORMATION

Job Post Duration

14 Calendar Days

Number of Vacancies

10

Job Function

F&B

Position Level

Executive

Minimum Years of Experience

2

Employment Type

Full Time

Flexible Work Arrangement

Telecommuting

Minimum Qualification Level

Bachelor's Degree or equivalent

Field of Study

Business & Administration n.e.c. (including entrepreneurship)

Monthly Salary Range (SGD)

$2,800 - 3,800

Government Support

No schemes selected

4.

WORKPLACE DETAILS

Workplace Address

Local

This position involves multiple workplace locations in Singapore

5.

SCREENING QUESTIONS

Question 1

Are you prepared to work on weekends and Public Holidays

(Yes/No)

Question 2

Are you prepared to do multi-tasking work

(Yes/No)

Question 3

Are you prepared to do shift duties / split shift duties

(Yes/No)