Total 5,697 F&B / Tourism / Hospitality job vacancies

Industry: Manufacturing
Location: Tampines

Responsibilities

• Manage end-to-end monthly payroll processing, ensuring accuracy and timely salary disbursement.
• Administer tax clearance (IR21) and ensure compliance with local statutory requirements and MOM regulations.
• Support annual salary reviews, bonus exercises, and compensation benchmarking activities.
• Oversee employee benefits administration, including medical insurance, leave management, and claims processing.
• Handle employee enquiries related to payroll, compensation, benefits, CPF, and tax matters.
• Maintain accurate and up-to-date HR and payroll records in HRIS systems.
• Support onboarding and offboarding processes related to payroll, benefits, and final payments.
• Prepare HR metrics, payroll reports, and perform data analysis to support management decision-making.
• Assist in internal and external audits, including statutory reporting and compliance documentation.

Requirement:

• Diploma or Degree in Human Resources, Business Administration, or related discipline.
• 3–5 years of relevant HR experience, with strong exposure to payroll and compensation & benefits.
• Hands-on experience with payroll systems (experience with local payroll software will be advantageous).
• Proficient in Microsoft Excel (e.g., Pivot Tables, VLOOKUP, data analysis functions).
• Good understanding of Singapore Employment Act, CPF regulations, and statutory compliance requirements.
• Meticulous, dependable, and able to handle confidential information with professionalism.
• Strong communication skills and ability to interact with employees across different levels.
  

Interested candidates please apply online or send your latest CV to alex.fong@AlwaysHired.com.sg

AlwaysHired Pte Ltd

Reg No: R1549345

EA: 24C2293

We regret to inform that only shortlisted candidates will be notified. Please note that your response to this advertisement will constitute informed consent to the collection, use, and/or disclosure of personal data by AlwaysHired, its affiliates and, where necessary, to relevant third parties, for purposes such as job application processing, career advisory, research, and other administrative purposes, in compliance with the relevant provisions of the Privacy Policy available at www.alwayshired.com.sg/privacy-policy

A Senior Cook

leads kitchen station operations, ensuring high-quality, consistent food preparation and plating while supervising junior staff

. They are responsible for managing inventory, maintaining strict food safety/hygiene standards (HACCP), training team members, and supporting menu development to ensure smooth, efficient, and profitable kitchen operations

Position Summary

Banquet Executive is responsible for supervising all phases of alltype of banquet functions and coordinating activity on a daily basis. Theindividual should oversee banquet event and ensure that all service standards,departmental policies are followed by banquet staffs. Act as a single point ofcontact with the banquet host during the banquet function. 

Responsibilities

• Ensure all function rooms are fully set not just only in accordance torequirements/instructions as stated in Banquet Event Order but to beresponsible for the smooth running of functions to ensure guest stratification

• Supervise subordinates effectively so that guest’s satisfaction isachieved and disciplines subordinates whatever necessary
• Coordinate relevant functional details as well as guests’ requirements and delegate respective duties to subordinates to ensure guests’ requirementsare being met
• Coordinate individual functions with respective Sales Manager
• Plan and coordinate all relevant details of individual events from theinformation available on the Banquet Event Order with subordinates anddepartment concerned
• Administrate post function report after end of function and to identifythe problems and suggest solutions to Banquet Operations Manager when appropriates

At Shangri‑La Singapore, we are a heart‑warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, a tranquil and sincere working environment, work‑life balance, and recognition of efforts.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri‑La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, including unique family‑themed rooms supported by a host of dedicated family‑focused amenities.

We are looking for a Chef de Cuisine (Asian & Western) to join our team!

Job Responsibilities

• Lead and manage the Asian and Western kitchen operations, ensuring consistent excellence in food quality, presentation and taste
• Develop, innovate, and execute authentic Asian and Western menus aligned with brand standards and guest expectations
• Oversee daily kitchen operations, including food preparation, production schedules, and service execution
• Maintain the highest standards of hygiene, food safety, and sanitation in compliance with statutory and hotel regulations
• Manage food cost controls, portioning, inventory, and wastage to achieve financial targets
• Train, mentor, and inspire culinary colleagues to build a skilled, motivated, and high‑performing kitchen team
• Conduct regular menu reviews, tastings, and quality checks to ensure consistency across all outlets and events
• Collaborate closely with different departments to deliver seamless dining experiences
• Lead new product development for promotions, seasonal offerings, and special events
• Ensure proper use, care, and maintenance of kitchen equipment and facilities
• Monitor guest feedback and implement improvements to enhance satisfaction and loyalty
• Uphold Shangri‑La’s service culture, brand values, and culinary philosophy at all times

Job Requirements

• Minimum of 12 years of progressive culinary experience, with significant exposure to both Asian and Western cuisines
• Proven experience in a leadership role such as Chef de Cuisine or Senior Sous Chef in a luxury hotel or high‑end restaurant
• Strong menu development skills with a passion for innovation and authenticity
• In‑depth knowledge of food safety, hygiene standards, and kitchen operations
• Excellent leadership, communication, and people management skills
• Strong financial acumen with experience in cost control, budgeting, and inventory management
• Ability to remain calm and decisive in a fast‑paced, high‑pressure environment
• Flexibility to work shifts, weekends, and public holidays as required

Job Role:

• Plan and prepare a wide range of dishes, ensuring quality and consistency.
• Innovate and design menus, considering seasonal availability and customer preferences.
• Manage kitchen operations, including inventory control and procurement of ingredients.
• Supervise and train kitchen staff to maintain high standards.
• Adhere to food safety and hygiene regulations.

Job Requirements:

• Proven experience as a Chef or relevant culinary role.
• Proficiency in various cooking techniques and cuisines.
• Strong leadership and organizational skills.
• Creativity and the ability to develop unique, appealing menus.
• Familiarity with food safety and sanitation standards.

Job Role:

• Assist in daily operations
• Ensure that the restaurant and kitchen is properly maintained and clean
• Oversee food preparations, presentation and storage to ensure food health and safety compliceny.
• Regular checks with customers to gather feedbacks
• Resolving of conflicts in a professional way

Job Requirements:

• Experience in F&B
• Able to resolve minor conflicts if need to
• Good command of English and team management skill
• Able to monitor inventories for restaurant are well stocked and make adjustment based on sales
• Team player with good attitude

Job Role:

• Plan and prepare a wide range of dishes, ensuring quality and consistency.
• Innovate and design menus, considering seasonal availability and customer preferences.
• Manage kitchen operations, including inventory control and procurement of ingredients.
• Supervise and train kitchen staff to maintain high standards.
• Adhere to food safety and hygiene regulations.

Job Requirements:

• Proven experience as a Chef or relevant culinary role.
• Proficiency in various cooking techniques and cuisines.
• Strong leadership and organizational skills.
• Creativity and the ability to develop unique, appealing menus.
• Familiarity with food safety and sanitation standards.

9Toast Cafe is a speciality café selling handcrafted japanese sandos based in central Singapore. We value new ideas, innovation, open collaboration and above all, exceptional customer service.

We are able to sponsor work permits for Malaysians.

Location: Dhoby Ghaut MRT, Singapore

Operating Hours:

Mon-Fri 9am-5pm

Sat-Sun 9am-6pm

Job scope:

- Prepare simple food & drink menu items

- Process customer orders via cashier

- Able to recommend drinks/food to customers if needed

- Weekly inventory management

- Table duties including service and clearing

- Able to recommend drinks/food to customers

- Able to assist in some daily operations job, keeping outlet clean and tidy

- Ad hoc duties when needed

What we are looking for:

- Prior experience in F&B industry is preferred

- Cheerful, energetic, sociable

- Excellent customer service

- Responsible

If interested, please whatsapp +65 8905 0253 with your name and CV.

A Waiter Supervisor

manages daily front-of-house operations, ensuring high-quality service, staff efficiency, and customer satisfaction

. Key responsibilities include training, scheduling, and mentoring waitstaff, handling customer complaints, managing inventory, and ensuring compliance with safety and hygiene standards. They act as a liaison between kitchen and service staff, often handling administrative tasks like cash reconciliation.

Company Overview

Illius Singapore Pte Ltd produces gourmet ice cream and operates Japanese and Asian food brands including Uozen. They partner with leading Japanese suppliers to offer fresh dairy and food products, supporting a diverse food processing and trading business.

Job Summary

Those with Western or Korean cooking experience will be considered.

You will prepare and fillet meat, selected seafood, vegetables and related items, manage daily hot kitchen preparations, and update inventory to support smooth kitchen operations in a Japanese restaurant setting and support the Chef in his operations.

PLEASE NOTE: the restaurant is non-halal.

Responsibilities

• Fillet meat and selected seafood to meet quality and presentation standards for Japanese cuisine
• Prepare daily ingredients and dishes for the hot kitchen to ensure timely service
• Update and maintain accurate inventory records to support kitchen supply management
• Adapt to working in a hot kitchen environment, including (Washoku cooking), a plus but not mandatory

Bonjour! We’re MERCI MARCEL! A relaxed French social destination where food, design, and culture meet. With 9 outlets (and more on the way), we’re growing our community and looking for passionate individuals to join Marcel’s adventure—always serving the best, with a smile!

What We Expect From You:

Team Management

• Lead, train, and inspire the kitchen team to deliver excellence (“Only serving the best with a smile”).
• Build a positive, collaborative kitchen culture where teamwork and morale thrive.
• Conduct regular check-ins and performance reviews to support staff growth and skills development.
• Onboard new chefs effectively, ensuring they adapt quickly to SOPs and company culture.
• Motivate the team to continuously improve, maintaining high culinary standards and exceeding guest expectations.
• Work closely with Kitchen Support Team to strengthen culinary and product knowledge.

Kitchen Operations

• Oversee day-to-day kitchen operations, ensuring smooth and efficient service from prep to closing.
• Manage menu execution together with Sous Chef to focus consistency, quality, and creativity in every dish.
• Control food cost, waste, and inventory and stock management.
• Ensure strict adherence to food safety, hygiene, and cleanliness standards at all times.
• Conduct regular inspections and audits to guarantee compliance with health and safety regulations.
• Resolve operational or quality issues quickly with a solutions-first mindset.

Customer Experience

• Ensure every plate leaving the kitchen meets impeccable quality and presentation standards.
• Collaborate with the service team to align kitchen output with guest expectations.
• Innovate menu items and specials to elevate the dining experience and keep the brand fresh.

Strategic & Financial Management

• Partner with management to develop and execute strategies that fuel growth and strengthen Merci Marcel’s brand.
• Take full ownership of the kitchen’s profit and loss—monitoring food costs, margins, and revenues to ensure profitability.
• Identify opportunities to innovate processes, reduce costs, and maximise efficiency while maintaining excellence.

What’s In It For You:

• Salary: $5,000 – $6,500 (5 days work week, 44 hours & no split shifts)

Perks & Benefits:

· Quarterly Incentive Bonus (KPI up to $700)

· Daily Meal Allowance ($7/day)

· Medical Incentive (co-pay $5 for panel clinics)

· Dental Incentive ($200/year)

· Wellness ($250/year)

· Staff Discounts (dining & retail) & Referral Bonus (up to $400!)

· Welcome & Birthday Vouchers

· Salary Increment upon confirmation

· Long Service Incentives

· Career progression in a growing company that values meritocracy, innovation, sincerity,

Who We're Looking For:

· Energetic & Passionate: You thrive in a fast-paced environment

· Team Player: You’re excited to work with a fun, supportive crew

· Guest-Obsessed: You put the guest at the heart of everything you do

· Eager to Learn: Always growing, always collaborating. Leave your ego at the door!

· Experience: It’s great if you have it, but it’s your attitude and willingness to contribute that matters most!

Sounds like you? Let’s talk. Apply now and join the Merci Marcel community.
Bring your passion, and we’ll bring the rest.

Role Overview

As a Cook at Lavi Taco, you play a key role in delivering consistent, high-quality food in a fast-paced kitchen environment. You are responsible for preparing dishes according to our standards while maintaining speed, cleanliness, and teamwork.

Key Responsibilities

Food Preparation & Execution

• Prepare ingredients and cook menu items according to standard recipes and SOPs
• Ensure consistency in taste, portioning, and presentation
• Execute orders accurately and efficiently during service

Kitchen Operations

• Maintain cleanliness and organisation of the kitchen at all times
• Follow food safety and hygiene standards (SFA compliance)
• Assist in opening and closing duties (prep, stock, cleaning)
• Monitor stock levels and inform supervisors of shortages

Quality Control

• Ensure all food served meets Lavi Taco’s quality standards
• Check freshness and proper storage of ingredients
• Minimise food wastage and handle ingredients responsibly

Teamwork & Communication

• Work closely with front-of-house team to ensure smooth service flow
• Support team members during peak periods
• Communicate clearly with supervisors and kitchen team

Discipline & Conduct

• Report to work on time and adhere to rostered shifts
• Maintain proper hygiene, grooming, and uniform standards
• Follow all company policies, SOPs, and instructions from management

Requirements

• Basic cooking skills or kitchen experience preferred (training provided)
• Ability to work in a fast-paced environment
• Strong teamwork and positive attitude
• Willingness to work weekends, public holidays, and shifts

What We Look For (Lavi Taco Fit)

• People first mindset- we believe in being good people first and foremost
• Hustle mindset (fast, efficient, no ego)
• Takes pride in food quality
• Team player- helps without being asked

Why Join Us

• Fast-growing F&B brand with strong culture
• Opportunity to grow into senior kitchen roles
• Learn modern Mexican concepts and systems
• Team-focused, energetic work environment

Key Duties:

* Assist with basic food prep (cutting, washing, portioning)

* Maintain kitchen cleanliness and hygiene standards

* Wash utensils and handle waste properly

* Restock ingredients and assist with inventory (FIFO)

* Support chefs during service and simple cooking tasks

* Receive and store deliveries properly

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a chef.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday

Job Role:

• Assist in daily operations
• Ensure that the restaurant and kitchen is properly maintained and clean
• Oversee food preparations, presentation and storage to ensure food health and safety compliceny.
• Regular checks with customers to gather feedbacks
• Resolving of conflicts in a professional way

Job Requirements:

• Experience in F&B
• Able to resolve minor conflicts if need to
• Good command of English and team management skill
• Able to monitor inventories for restaurant are well stocked and make adjustment based on sales
• Team player with good attitude