Total 5,711 F&B / Tourism / Hospitality job vacancies

Job Responsibilities

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting & hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

Specialty Chef – Brazilian Pizza

Location: 25 Teo Hong Road
Working Days: Tuesday to Sunday
Working Hours: 10:00 AM to 10:00 PM
Rest Day: Monday

We are looking for a Specialty Chef – Brazilian Pizza to lead the preparation and execution of our Brazilian pizza offerings. The ideal candidate must have strong knowledge of Brazilian-style pizza, including dough preparation, sauce making, topping balance, baking consistency, and presentation.

Key Responsibilities

• Prepare and execute Brazilian pizzas according to the company’s required standards.
• Manage the full pizza section, including dough preparation, fermentation, shaping, topping, baking, and finishing.
• Ensure all pizzas are consistent in taste, texture, appearance, and portioning.
• Work with management to adjust and improve recipes, toppings, dough texture, and flavor profile when required.
• Develop and refine pizza recipes to suit the company’s brand direction and customer preferences.
• Maintain proper mise en place, prep levels, and section readiness for service.
• Monitor ingredient quality, stock usage, and wastage control within the pizza section.
• Ensure cleanliness, hygiene, food safety, and proper organisation of the workstation.
• Work closely with the kitchen team to ensure smooth coordination during lunch, takeaway, and dinner service.
• Assist in menu development by proposing pizza flavors, fillings, and seasonal or special items.
• Ensure all recipes, procedures, and standards are documented and followed consistently.
• Support management in training junior staff assigned to the pizza section when required.

Requirements

• Strong experience in preparing Brazilian pizza.
• Good understanding of dough fermentation, baking control, topping combinations, and pizza execution.
• Able to maintain consistency and quality under pressure.
• Open to feedback and willing to make adjustments according to management direction.
• Good discipline, organisation, hygiene, and teamwork.
• Able to work in a fast-paced restaurant environment.

Preferred Qualities

• Passion for Brazilian cuisine and pizza craftsmanship.
• Creative mindset for menu improvement and product development.
• Positive attitude and willingness to learn other areas of the menu over time.

Role Summary

The Specialty Chef – Brazilian Pizza is responsible for building and maintaining a strong Brazilian pizza program for the restaurant, ensuring high product quality, operational consistency, and flexibility to adapt to the company’s standards and direction.

Job Responsibilities:

• Host and engage guests throughout their dining experience, creating a welcoming and memorable environment.
• Create special moments for guests during celebrations and key occasions.
• Present and articulate menu items clearly, providing recommendations when appropriate.
• Ensure food and beverage orders are delivered promptly and accurately.
• Coordinate closely with service and kitchen teams to ensure smooth and seamless service delivery.
• Process orders and payments using POS systems and support operational tasks such as stock replenishment and cutlery polishing.
• Address guest enquiries and service-related issues professionally to ensure guest satisfaction.

Job Requirement:

• Minimum GCE ‘O’ Levels or equivalent.
• Minimum 2 years of supervisory experience in an established Food & Beverage environment.
• Prior experience in a guest-facing or service leadership role is preferred.
• Strong interpersonal and communication skills.
• Ability to articulate menu offerings confidently.
• Basic leadership and floor coordination skills.
• Proficiency in POS systems and cash handling.
• Ability to perform effectively in a fast-paced service environment.
• Able to perform shift work, and willing to work during evenings, weekends and public holidays.
• Able to stand for long hours and work in an environment where there can be hot, humid and wet weather.

Job Responsibilities:

• Welcome guests at the entrance and assist in leading them to their tables in a warm and professional manner, or welcome guests to the food carts.
• Present and articulate menu items clearly to guests, responding to basic enquiries and providing recommendations when appropriate.
• Host and engage guests while serving food and beverages, ensuring prompt and attentive service.
• Accurately process food and beverage orders, including operating the cash register and handling transactions.
• Support daily operations through stock replenishment, polishing cutlery, and completion of other assigned duties, and completion of other assigned duties. 
• Maintain cleanliness and organization of the dining area in accordance with hygiene and service standards. 
• Interact with guests to provide a welcoming and memorable experience, ensuring service expectations are consistently met.

Job Requirement:

• Minimum GCE ‘O’ Levels or equivalent. 
• Minimum 1 year of experience in Food & Beverage service, preferably within a hotel or established dining environment.
• Experience in customer-facing or service roles is preferred. 
• Good interpersonal and communication skills. 
• Ability to communicate menu information clearly and confidently.
• Basic cash handling and POS system operation skills.
• Ability to work effectively in a fast-paced service environment. 
• Basic knowledge of food and beverage service procedures.
• Able to perform shift work, and willing to work during evenings, weekends and public holidays.
• Able to stand for long hours and work in an environment where there can be hot, humid and wet weather.

• Responsible for supervising a team of warehouse personnel to ensure services provided meet customer’s requirements
• Responsible for inventory control accuracy, stock replenishment, capacity planning, timely processing of all inbound and outbound activities
• Perform inventory reconciliation on stock discrepancy
• Responsible for warehouse space management and proper handling of machinery and equipment
• To lead and implement warehouse management system and other work improvement projects

Skills and Qualifications:

• Diploma in logistics management or equivalent with at least 5 years’ experience in supervisory role
• Ability to lead and maintain good working relationship
• Ability to multi-task and meet tight deadlines
• Good planning and organising skills
• High degree of ability to adapt to evolving condition
• Posses forklift license

Singapore iconic and homegrown heritage Food Services and Manufacturing company, HarriAnns (www.harrianns.com) is looking for an Area Manager to join our expanding dynamic team. If you are passionate about the food and beverage industry and are serious about advancing your career (while having a bit of fun), we would love to hear from you.

As the Assistant to the Operations Manager, you will support in leading and managing the outlet teams to drive the sales performance of the outlets, ensuring the strategic growth of the business. Additionally, you will assist in overseeing the Operations team to ensure proper management of restaurant operations, as well as operational and manpower planning

Job Highlights

- Salary Up to $4500/mth + Sales Incentives!

- Career Advancement & Opportunities!

- Company Events & Gatherings!

- Fun & Vibrant Environment!

- Running multiple outlets!

JOB DESCRIPTION

Sales

· Lead and motivate restaurant supervisors in achieving sales targets and ensure strict adherence to SOP of food preparation and quality.

· Develop monthly sales targets and monitor sales performance of all outlets.

· Responsible for sales performance of the outlets; Develop plans and strategies to achieve sales targets.

· Responsible for the profitability of the outlets; Manage the manpower, food cost and operating costs to ensure profitability of all outlets.

· Work closely with Marketing on developing marketing strategy and promotions to drive sales.

Operations

· Lead and manage the Operations team to ensure proper management of restaurant operations; day to day operations and man-power planning.

· Lead and ensure that Standard Operating Procedures (SOPs) are adhered to; Review and evaluate SOP regularly to improve efficiency and productivity.

· Liaise with functional departments to ensure on outlets compliance of all related policies, standards, guidelines and regulatory requirements.

· Conduct regular outlet checks to ensure food quality, service and hygiene standards.

· Manage and responsible for inventory management and stock level at all outlets.

· Responsible and ensure that A&P programmes are well-executed in a timely and accurate manner.

· Responsible for maintaining excellent customer service standards; Review staff service standards and provide advice for improvement. Training and development if required.

· Responsible for staff management and staff recruitment; Review staff performance and provide advice for improvement. Review staffing and manpower to ensure adequate staffing to meet operational needs.

· Work closely with HR on recruitment and manpower planning as well as training and development.

· Lead in the investigation of all internal (staff) and external issues and ensure appropriate settlement.

· Responsible for staff retention as well as training and development of staff.

· Other related duties assigned.

Requirements:

· Possess at least a ‘Diploma' in any field.

· Minimum 3 years of relevant management experience in F&B operations

· Possess good knowledge in Food & Beverage industry and Restaurant Operations.

· Good communications, planning and execution skills.

· Team player with ability to lead and motivate the team.

· Excellent analytical and problem-solving skills.

Interested applicants, you may either apply via here or sent an email at hr@harrianns.com.

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

Job Summary:
We are seeking a detail-oriented, service-driven and proactive Senior Executive, Service Excellence & Learning & Development to join our Hospitality team. This role is responsible for supporting service excellence initiatives and delivering learning and development programs across Hotels and Food & Beverage operations. You’ll play a key role in enhancing guest experience, strengthening service culture, and ensuring the effective execution and administration of training initiatives that support operational excellence.

Key Responsibilities:
Guest Experience & Service Excellence 

• Review and analyze guest feedback from surveys, reviews, and internal sources to identify service gaps. 

• Support service excellence initiatives and action plans to enhance guest satisfaction and service standards. 

• Collaborate with operational teams to identify service-related training needs and improvement opportunities. 

• Support data collection and basic analysis to monitor service quality trends. 

Learning & Development Delivery 

• Design, develop, and deliver training programs including onboarding, service culture, service standards, and product knowledge. 

• Facilitate stand-up training sessions, briefings, and learning tours across Hotels and F&B operations. 

• Support targeted talent development programs such as internships, apprenticeships, and management trainees. 

• Develop learning materials such as presentations, e-learning content, SOPs, and workshop resources. 

Training Operations & Administration 

• Coordinate end-to-end training logistics, including scheduling, venue setup, attendance tracking, and post-training follow-up. 

• Maintain training records, documentation repositories, SOPs, and learning databases. 

• Track training hours and program completion, ensuring timely and accurate updates in learning systems. 
  
• Prepare basic reports and support audits related to training and service excellence initiatives. 

Requirements:

• Diploma or Degree holder, preferably in Hospitality, Hotel Management, or a related field. 
  
• Exposure to learning & development, service excellence, or training coordination functions is an advantage. 

• Advanced Certificate in Training & Assessment (ACTA) or equivalent training qualification preferred. 

• Minimum 1–2 years of experience in the hospitality industry (Hotels, F&B, or related service environments). 

Job Responsibilities:

▪ Oversee daily restaurant operations to ensure smooth service and high customer satisfaction.

▪ Manage operational costs, identify opportunities for efficiency, and implement waste-reduction

measures.

▪ Lead and develop the team, providing provide guidance, training and performance feedback.

▪ Conduct briefings with the team to ensure operational excellence, hygiene, accurate order taking,

and excellent customer experience.

▪ Maintain accurate records of team attendance, schedules, and any overtime.

▪ Implement best practices and SOPs to maintain quality, efficiency and service standards.

▪ Monitor product quality and maintain good working relationships with suppliers and vendors.

▪ Generate reports on financial and operational performance to support business performance

analysis and planning.

▪ Assist in budget preparation and business planning initiatives.

▪ Collaborate with marketing or communications teams on initiatives to enhance customer

engagement and brand visibility.

▪ Ensure compliance with health, safety, and sanitation regulations regularly.

▪ Perform other duties as assigned to support the overall success of the restaurant.

Job Requirements:

▪ Diploma, degree, or professional certification in Restaurant Management, Hospitality, or a related

field.

▪ Minimum 8 years of relevant F&B experience, with prior supervisory or managerial experience.

▪ Strong leadership, team management, and interpersonal skills.

▪ Experience in fine-dining or upscale dining establishments preferred.

▪ Have knowledge of food and beverage service standards.

▪ Flexible and adaptable to varied working hours, including shifts, weekends, and public holidays.

To apply, simply click on the ‘’APPLY’’ button in the job advertisement or alternatively, you can send in your resume via email/WhatsApp.

Email: edvision.consultancy@gmail.com

WhatsApp: (+65) 84687424 / 8089 0288

Edvision Consultancy

EA License: 24C2166

Monthly Salary: UP to $3500 (Negotiable)

Working Address: Multiple locations

Working hours: 6 days work week - off will be on rotating basis

MONDAY - THURSDAY

1030-1400

1630-2300

FRIDAY

1030-1400

1630-0000

SATURDAY

1530-2300

SUNDAY

1530-2200

Responsibilities and Duties:

• Daily Culinary Duties of Preparation, Cooking & Serving of dishes to Customers.

• Works with Owner and other Chefs to create new seasonal dishes as and directed by Owner.

• Communicates  with supplier to anticipate procurement, delivery and maintain minimal inventory count.

• Monitors and undertakes to maintain costs within guidelines.

• Assist to train and guide junior chefs.

• Has broad spectrum of basic Japanese Culinary techniques

• Able to track and deliver latest dining trends and menus.

Qualification and Requirements:

• Minimum 3 years relevant experience in Japanese cuisine

• Positive attitude, cheerful and good interpersonal skills

• Comfortable working split shift and a 6 days work week

• Preferably ready to start immediately or within a short notice period

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

POSITION: Chef Assistant (North & South Indian Cuisine)

LOCATION: Central area

DEPARTMENT: Food & Beverage

ROLE OVERVIEW:

We are looking for a dependable and hardworking Assistant Chef to support kitchen operations and assist in the preparation and cooking of North and South Indian cuisine. The role requires good hygiene practices, commitment, and flexibility to work rotational shifts, weekends, and public holidays.

KEY RESPONSIBILITIES:

• Prepare food ingredients (cutting, cleaning, marinating, portioning, etc.)
• Assist the Chef in cooking North and South Indian dishes
• Support daily kitchen operations to ensure smooth and timely service
• Maintain excellent personal hygiene at all times
• Ensure cleanliness of kitchen, equipment, and workstations
• Follow recipes, instructions, and food quality standards
• Assist with plating and food presentation when required
• Be punctual and maintain good attendance and time discipline
• Support the team to deliver good food quality and customer satisfaction

REQUIREMENTS:

• Basic experience or knowledge in North and South Indian cuisine
• Able to prep food and assist in cooking
• Possess a valid Food Hygiene Certificate (or willing to obtain one)
• Good understanding of cleanliness and food safety practices
• Committed, responsible, and willing to learn
• Customer-oriented and a good team player
• Able to work rotational shifts, weekends, and public holidays

Job description

We are looking for a Pastry Cook to support at our Central Kitchen to prepare different types of Cakes and pastries delivered to our customers on a daily basis.

Responsibilities

· Preparation of pastry ingredients, (Weighing, Mixing, Baking etc.)

· Production and decoration of pastries (Cakes, Cupcakes, Macarons, Sponges etc.)

· Operate machines for production of pastries

· Adhere to the kitchen’s/SFA Standard operational procedures (SOPs)

· Maintain and sanitize baking utensils, tools and Machinery

· Any Ad-hoc duties assigned by superior (Packing of finished products, cutting etc.)

Requirements

· Team player with a good learning attitude and a keen interest in developing professionally in the Pastry industry

· Able to commit to a 5.5 MINIMUM Days’ work week

· Experienced/Non-experienced applicants are welcomed

Please send a complete resume including:

· Personal details and contact information

· All relevant and past work experience with references.

· Last drawn salary and expected salary.

· Date of availability.

· Only shortlisted candidates will be notified.

Job Title:

Catering Assistant (Night)

About the Role

We are looking for a skilled and reliable Catering Assistant (Night) to join our kitchen team. You will play a vital role in preparing high-quality meals, maintaining food safety standards, and supporting smooth kitchen operations during night shifts.

Key Responsibilities

Food Preparation & Cooking

• Prepare food according to established recipes, specifications, and presentation standards.
• Cook menu items in collaboration with the kitchen team, ensuring quality and consistency.
• Plan and coordinate food production to match meal serving hours, maintaining temperature, appearance, and taste standards.
• Ensure sufficient supplies and approved substitutions are available for smooth preparation.
• Set up and stock your station with necessary ingredients and equipment before service.

Kitchen & Equipment Management

• Maintain a clean, organized, and sanitary work area at all times.
• Properly handle and maintain kitchen equipment; report any malfunctions or maintenance needs.
• Store all food safely and properly, clearly marking dates and items.
• Monitor inventory and storage areas to ensure proper organization and minimal wastage.

Other Duties

• Perform any additional tasks or responsibilities as assigned by management.

Requirements

• Proven experience as a cook in a canteen, F&B outlet, or similar environment.
• Knowledge of food hygiene and sanitation standards.
• Ability to work night shifts reliably.
• Strong teamwork and communication skills.
• Commitment to delivering high-quality food consistently.

Company Overview

The client is a foodservice distributor specialising in beverages, offering a diverse portfolio including "Monin" syrups, purees, sauces, and powders. Finest Call and Master of Mixes from the US. Local manufacture of varieties of chilli fresh juices, concentrates, and tetra-pack juices. Also available: UHT full-cream milk, Jersey milk, whipping cream, citron tea, etc.

Job Summary

Drive sales growth by identifying market trends and opportunities, strengthening client relationships, and supporting marketing initiatives to expand the company’s beverage product reach.

Responsibilities

• Execute sales strategies to increase revenue from the company’s beverage products
• Analyze current market trends to identify opportunities for new product development and business growth
• Support marketing efforts by managing and enhancing social media platform content to engage target audiences
• Strengthen and maintain relationships with existing bar and café clients to ensure customer satisfaction and repeat business
• Identify and secure new client outlets in targeted districts to expand market presence
• Plan and implement the introduction of new products or promotional campaigns to drive sales
• Collect and analyze market intelligence, including pricing, competitor activities, and customer preferences, to inform sales strategies

• Position: Restaurant Operations Manager
• Location: City Hall

Job Summary

You will lead daily restaurant operations and manage the team to meet company standards and sales goals, ensuring smooth service delivery and customer satisfaction in a fast-paced environment.

Responsibilities

• Manage all aspects of restaurant operations to ensure efficient and smooth daily functioning
• Lead, train, and motivate team members to consistently deliver excellent service standards
• Enforce company policies, standard operating procedures (SOPs), and hygiene regulations to maintain compliance
• Monitor sales performance and implement initiatives to meet or exceed revenue targets
• Address and resolve customer feedback professionally to enhance guest satisfaction
• Plan and manage staffing, scheduling, and manpower allocation to optimize operational efficiency
• Collaborate with management to develop and execute business strategies and continuous improvements
• Communicate effectively in English and Mandarin to coordinate operations and team activities

Required competencies

• Proven experience managing restaurant or food & beverage operations
• Strong leadership skills demonstrated by successfully managing and developing teams
• Ability to achieve sales targets through strategic initiatives and performance monitoring
• Proficient understanding of operational workflows and service standards
• Excellent communication and interpersonal skills in English and Mandarin
• Capability to perform effectively in a fast-paced environment

If you are passionate about the F&B industry and ready to take on a leadership role, we would love to hear from you.

Please attach your resume for our reference when applying.

• can work on publick holidays
• can work on shifts/change of shifts
• can work and stand for long hours
• at least 10 years experiences
• have relavant certificates/diploma
• hardworking and keen
• 
  
• Provide overall supervision of production activities.
• Plan, organize and lead a team of production workers to achieve production target and output, cycle time, and yield.
• Improvement in maintaining product quality and productivity. Provide a guideline to check on processes thereby assuring that work is done by the operators.
• Monitor the daily efficiency status of the line.
• Ensure good housekeeping and safety at the workplace.
• Oversee hiring and training of food production personnel
• Perform other duties as assigned.