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

Primary Role:

Assisting in the kitchen, cafe and service areas by ensuring the highest quality foods and beverages are prepared and served for every meal service.

Essential Functions:

1. KITCHEN PRODUCTION:

• Preparing meal ingredients for the Cook, which includes washing, peeling, cutting, and slicing ingredients.
• Assisting kitchen staff to unload food supplies from delivery trucks.
• Properly washing and drying all dishes, utensils, cooking instruments and cutting boards.
• Neatly putting away all utensils, cooking instruments, dishes, and cutting boards in their respective places.
• Packing take-out orders as needed.
• Removing garbage, replacing garbage bags, and washing garbage cans.
• Mopping and sweeping the kitchen areas as required.
• Storing ingredients and food items according to food safety standards.
• Carry out any other duties as required by management.

2. PREPARING FROM SCRATCH WITH LOVE: Preparing food or beverages with passion and love is essential to food quality and leading the (that represents the brand). Whenever humanly possible, always use fresh, seasonal ingredients and cook from scratch. The main duty is to prepare food or beverages for the daily meal services, followed by kitchen support and shift relief.

3. ATMOSPHERE: To keep the kitchen atmosphere looking fun and inviting. To keep signage and displays up to date. To work efficiently, keeping your station organized and clean.

4. SAFETY & SECURITY: Maintain a safe work environment for all staff and guests. Secure kitchen during non- operating hours. Keep food samples based on SOP and adhere to all food safety and hygiene standards

5. COMPANY VISION: Understand and deliver company’s vision and operational objectives. Adhere to and have knowledge of all company (SOP) policies & procedures.

Job Requirements

• Candidates with no experience are welcome to apply
• Great team player
• No educational requirements

Primary Role:

Prepare meals, manage staff and oversee all day-to-day operations. Be the Director of Quality, ensuring the highest quality foods are prepared and served.

Essential Functions:

1. KITCHEN PRODUCTION:

• Oversee all kitchen activities, assign team’s tasks. For the Sous Chef, cooking is the main priority!
• Ensuring promptness, freshness, and quality of dishes.
• Implementing hygiene policies and examining equipment for cleanliness.
• Working with the Head chef on designing new recipes, planning menus, and selecting plate presentation.
• Reviewing staffing levels to meet service, operational and financial objectives.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.
• Prepare menus as required and submit on time to HO.

2. COOKING FROM SCRATCH WITH LOVE: Cooking with passion and love is essential to food quality and leading the brand. Whenever humanly possible, always use fresh, seasonal ingredients and cook from scratch. Main duty is to prepare delicious and balanced meals. Always taste all dishes before putting them on the line, regardless if it's you or one of your staff prepare. ALWAYS TASTE EVERYTHING!

3. ATMOSPHERE: Keep the kitchen looking fun and inviting, updating signage and displays. Make sure staff are working efficiently and the environment projects a clean, organized, and professional business.

4. TRAINING: In charge of all staff training, make sure all new staff are receiving proper training and follow SOPs.

5. REGISTER: (If applicable) Ensure register is properly opened every day and ‘end of day’ is closed out every evening.

6. HIRING: Hire staff. This includes conducting interviews, doing reference checks, wage negotiation (with H/O).

7. COMMUNICATION: Respond to all emails within 24 hours (1 business day).

8. FOOD COST: Monitor kitchen to ensure proper use of product and inventory control while keeping waste to a minimum (under 2%). Make sure there is no theft by staff or students. Perform monthly inventory and send results to Head Office by 5th. Meal service, including snacks and catering should be kept at 30% COGS. Accounts that do not pay rent or utilities need to keep food costs no higher than 40% COGS, depending on lunch pricing.

9. LABOR %: Follow daily labor targets of 20~25%, depending on lunch pricing. When the workday is slow, send people home and/or call off shifts and if busy, ask team to stay late. Ensure staff are following their schedule and taking proper breaks. SOP for labor is 1 staff member for every 50 lunches in sales.

10. SAFETY & SECURITY: Maintain a safe work environment for all staff and guests. Secure kitchen during non-operating hours. Keep food samples for 14 days and adhere to all company safety standards.

11. CATERING: Cezars Kitchen is a catering company and contracts with schools that may require catering. All catering events require a booking sheet to be sent to relevant upper management ahead of the event for review and approval. No event is rejected without consulting Head Office.

12. CASH CONTROL: Follow Cezars Management Cash Handling Policy, count and manage all cash funds, do refunds and go to the bank weekly. Always keep safe locked and record prepayment and cash deposits using the safe log. Manage & complete petty cash form, following the reporting policies.

13. PURCHASING: Manage all food and supply orders following approved vendor list and purchasing policy. Office supplies, small-wares, fixtures, and equipment orders are handled by the Head Office.

Job Requirements

• At least 2-3 years of culinary experience
• Strong team player
• Diploma in Culinary would be an added advantage

Job Description

• Manage all aspects of recruitment, including reviewing job descriptions, posting job advertisement, sourcing, screening, scheduling interviews, conducting interviews to offering and onboarding of new hires
• Liaise with respective department and hiring managers to determine hiring needs
• Rationalise all recruitment channels in terms of rates, services, terms & conditions
• Apply work passes and liaise with MOM on work pass related issues
• Prepare LOA and file new hire documents
• Build rapport with schools and manage internship, traineeship and scholarship
• Analyse HR related data and salary benchmarking
• Assist with any special projects and perform other duties as assigned

Job Requirements

• Bachelor’s Degree/Diploma in human resource management or other related disciplines
• Experience in recruitment in-house / agencies setting to handle high volume of candidates
• Good interpersonal and communication skills to handle all levels of staff
• Resourceful, highly initiative with ability to work independently

To submit your application, please apply online apply@rn-care.com or call +(65) 6514 9838 for private and confidential discussion.

Your interest will be treated with the strictest of confidence. We regret that only shortlisted candidates will be notified or contacted.

RN Care Pte. Ltd
EA License No: 17C8900

Job Description & Requirements

As the Beverage Outlet Manager of a beverage outlet, you are fully responsible for all aspects of the outlet's operations from day-to-day service execution and team management to inventory control, cost management, and customer satisfaction. The outlet offers a diverse range of products including juices and ice smoothie. Your role is critical in ensuring smooth operations, achieving sales targets, controlling costs, and delivering a top-tier customer experience.

Key Responsibilities:

1. Outlet Operations & Execution

• Oversee all daily operations of the outlet, ensuring efficiency, cleanliness, and consistency in product preparation and service.
• Ensure all food and beverage items are prepared and served according to brand SOPs.
• Implement and maintain hygiene and safety standards according to local regulations (e.g. SFA/NEA).

2. Manpower Planning & Staff Management

• Lead recruitment, onboarding, training, and development of outlet staff.
• Create and manage effective shift rosters to ensure proper manpower coverage during peak and off-peak hours.
• Monitor staff performance, provide coaching and feedback, and implement disciplinary actions when needed.
• Foster a motivated, team-oriented working environment.

3. Inventory & Ordering Management

• Monitor daily stock usage and place timely orders to avoid overstocking or shortages.
• Conduct regular inventory counts and track wastage.
• Work with suppliers to ensure quality, pricing, and delivery timelines are met.
• Implement controls to minimize spoilage, overproduction, and expired stock.

4. Budget Control & Cost Management

• Manage outlet expenses (labor, inventory, utilities) within allocated budget.
• Monitor and control food cost and wastage against set targets.
• Analyze cost patterns and propose cost-saving initiatives without compromising quality.

5. Sales Target & Business Performance

• Monitor daily sales and track performance against weekly/monthly sales targets.
• Drive in-store promotions, upselling strategies, and menu optimization to increase average order value and profitability.
• Provide sales and operational reports to management with improvement suggestions.

6. Customer Satisfaction & Experience

• Ensure high standards of service to enhance the overall customer experience.
• Handle and resolve customer complaints or feedback promptly and professionally.
• Monitor and improve customer satisfaction scores or ratings (e.g. in-store feedback, Google Reviews, etc.).
• Encourage repeat visits through loyalty programs, promotions, or personalized service.

7. Reporting & Documentation

• Submit daily sales reports, petty cash logs, and staff attendance to management.
• Maintain accurate records of stock levels, supplier invoices, and customer feedback logs.
• Ensure food safety documentation (e.g., cleaning checklists, expiry logs, temperature checks) are updated and filed.

Key Performance Indicators (KPIs):

• Outlet Sales Target Achievement (%)
• Labor Cost % vs Sales
• Food Cost % and Wastage Rate
• Customer Satisfaction Rating (e.g., 4.5+ on review platforms)
• Staff Retention Rate & Training Completion

we're hiring at big short coffee (beach road)

check out our IG: @bigshortcoffee
we’ve been incredibly busy, and our team is growing!

big short coffee was built to be a little different, we experiment with flavours, techniques, and ingredients you don’t usually see in coffee, drawing inspiration from molecular gastronomy, cocktail bars, and even science labs.

we’re looking for people who are passionate about coffee and excited to grow their career with us. our team is tight-knit, high-performing, and committed to creating memorable coffee experiences for every customer.

Barista

• 44 hours work week
• 2 days off per week
• Looking to build a long term career with us
• Enthusiastic about coffee, learning and growth

we’re looking for someone with a great personality, someone who enjoys speaking with guests and sharing what we do. We’ll guide you as you learn new techniques and explore the future of coffee together.

message us on WhatsApp at 9099 4745 or email team@bigshortcoffee.com

Job Summary

We are seeking a skilled and passionate Chef to prepare meals, maintain kitchen cleanliness, ensure food quality, assist with menu planning, and support smooth kitchen operations.

Responsibilities

• Prepare and cook meals following recipes and quality standards to ensure consistent taste and presentation
• Maintain kitchen cleanliness and hygiene to comply with health and safety standards
• Monitor ingredient stock levels and assist with ordering to prevent shortages and waste
• Follow food safety regulations to ensure safe food handling and preparation
• Collaborate with kitchen staff to coordinate tasks and maintain efficient kitchen operations

Required competencies and certifications

• Proven experience as a Chef or Cook to perform meal preparation and kitchen duties effectively
• Basic knowledge of food safety and hygiene to maintain compliance with health standards
• Ability to work efficiently in a fast-paced kitchen environment
• Strong teamwork and communication skills to support collaboration among kitchen staff
• Responsible and hardworking attitude to maintain high work standards

We are seeking a passionate and service-oriented individual to join us as a Bellman & Concierge. This dual-role is essential in delivering seamless and memorable guest experiences.

Key Responsibilities:

• Greet guests warmly upon arrival and departure
• Assist with luggage handling and room escorting
• Provide information on hotel amenities and local attractions
• Handle loyalty programme enrolments and VIP arrangements
• Coordinate guest arrivals, departures, and room moves
• Arrange transportation services (taxis, airport transfers, etc.)
• Ensure the lobby and driveway are clean, welcoming, and well-managed
• Communicate guest requests across departments effectively
• Uphold safety and security standards, including proper handling of guest belongings
• Support teammates during peak periods and special events

Procurement Assistant Manager (F&B) 

Introduction: 

Ebb & Flow Group is a dynamic F&B hospitality company, proudly operating over 10 outlets across Singapore. We specialize in blending exceptional cuisine with captivating ambiance, creating memorable dining experiences. 

We are seeking an experienced Procurement Assistant Manager to join our team. In this role, you will oversee procurement operations, manage supplier relationships, and ensure efficient sourcing and inventory management across our diverse portfolio of F&B outlets. 

Key Responsibilities: 

• Create and execute effective procurement strategies to meet the needs of our brands and optimize costs. 

• Identify, evaluate, and negotiate with vendors to secure favourable terms and conditions. Ensure timely and efficient supplier performance. 

• Negotiate contracts and manage order placements, ensuring compliance with company policies and timely resolution of issues. 

• Maintain accurate inventory records, oversee asset tagging and tracking, and manage inventory systems across all outlets. 

• Collaborate with chefs and outlet managers to monitor food and beverage costs, identifying opportunities for savings and improving cost efficiency. 

• Assist with procurement-related operational matters, providing support to ensure smooth service delivery at all outlets. 

Qualifications: 

• Minimum 5-7 years of experience in procurement, preferably in the F&B or hospitality industry. 

• Strong negotiation skills and a proven track record in securing cost-effective deals. 

• Excellent organizational and time management skills, with meticulous attention to detail. 

• Proficiency in inventory management systems and Microsoft Office Suite. 

Perks: 

• Work from Anywhere Mondays. 

• Birthday Leave to celebrate your special day. 

• Medical and Dental Benefits for your well-being. 

• Staff Discounts across 14 outlets in Singapore to enjoy our culinary offerings. 

If you are a proactive thinker with a passion for procurement and the F&B industry, we want to hear from you! 

Jobscope

·        Oversee the daily office administrative functions

·        Requisition and maintenance of office suppliers and consumables

·        Ensures safe, secure, and well-maintained facilities that meets environmental, health, and security standards

·        Issue warning letters

·        Prepare advance loan letter of guarantee for workers

·        Prepare Letter of undertaking /sponsorship bond for staff and workers

·        Apply government grants and claims

·        Building & Construction Authority (BCA) –Apply/renew/upgrade General Builders licence, Construction Registration System(CRS) workhead certifications and relevant courses

·        Work with HR on statutory training for staff/workers and recommend courses

·        Liaise with consultant & MOM/FEDA for company factory-converted dormitory licence renewal

·        Familiar with relevant government agencies applications e.g. URA, LTA, NEA, BCA, MOM, etc

·        Appeal traffic offence summons for drivers

·        Organise and co-ordinate company events

·        Renewal of OHSAS, ISO certification and BizSafe

·        Renewal of Company broadbands and mobile phone plans

·        SP Services - Apply Electricity/Water supply accounts as and when required

·        Liaise with SCDF on safety compliance in office and company dormitories

·        Liaise with company secretary on all corporate matters

·        Handle sensitive information with the utmost confidentiality

·        Involve in discussion and provide inputs on management matters for F&L Group companies.

·        Prepare Agenda and attend management /shareholders' meetings and prepare the minutes and resolutions to be confirmed by all parties.

·        Vet and draft all correspondences relating to office and boss personal issues.

·        Corppass - act as sub-admin/ assign, authorise and maintain users

·        Renew long term visit passes and exit permits and other immigration matters

·        Apply foreign visas

·        Perform any other ad-hoc administrative tasks assigned by MD

About the Role:
We are looking for a caring and responsible Cook cum Cleaner to join the Mosaic family. In this role, you will be the heart of our operations—ensuring our infants have nutritious meals and a safe, sparkling clean environment to grow in.

Key Responsibilities:

1. Cooking & Kitchen Management (Infant Focus):

• Prepare fresh, healthy, and age-appropriate meals for infants (e.g., porridge, purees) adhering to strict dietary guidelines.

• Manage pantry inventory, checking for freshness and expiry dates.

• Maintain strict food hygiene and kitchen cleanliness standards.

• Wash and sterilize utensils, cookware, and feeding equipment after use.

2. Cleaning & Environmental Hygiene:

• Perform daily cleaning and sanitization of classrooms, play areas, toilets, and common spaces.

• Disinfect toys, furniture, and learning materials to prevent the spread of illness.

• Ensure proper waste disposal and that bins are covered and clean.

• Support the teaching team by maintaining cleanliness in outdoor play areas (if applicable).

3. General Support:

• Assist teachers during meal times when required.

• Ensure drinking water stations are topped up and clean.

• Proactively report any maintenance or safety issues to the principal.

Requirements:

• Experience: Previous experience in a preschool, infant care, or childcare setting is highly preferred.

• Skills: Ability to cook nutritious meals suitable for babies/toddlers.

• Certification: Valid Food Hygiene Certificate is an advantage (or willingness to attend the course).

• Attributes: Punctual, physically fit, and loves being around children.

How to Apply:Interested candidates, please contact us with your details/resume:

• Call/WhatsApp: 8061 9646

• Email: career@mosaicglobal.sg

JOB DESCRIPTION

Job Title

Accounts cum Admin Executive

Occupation

ACCOUNTING OFFICER

Job Description & Requirements

Accounts cum Admin Executive

TYRWHITT HOSPITALITY PTE. LTD. 

View all jobs

North Region

Accounts Officers/Clerks (Accounting)

Full time

$3,000 – $4,500 per month

The Opportunity

TYRWHITT HOSPITALITY PTE. LTD.' is seeking an Accounts cum Admin Executive to join our team in the North Region. In this full-time role, you will be responsible for managing the company's accounts and providing administrative support.

Job Description

·         Responsible for full set of accounts, Handle AR/AP functions and inter-company billing

·         Prepare and submit GST returns

·         Process monthly staff payroll, CPF submission and yearly AIS submission (IR8A)

·         Handle MOM work pass related matters

·         Issue Purchase Order

·         Handle petty cash and process director & staff reimbursement

·         Ensure all credit card postings from POS or PMS tallies with credit card batching.

·         Update and reconcile credit card payments & receipts.

·         Ensure all city ledger billings are posted to correct AR account

·         Complete all government submissions/statistical requirements and Correspondences

·         5 day work week job

Job Requirement

·         At least a Diploma in Accountancy/ Business Administration or equivalent

·         Preferably 2-3 years of working experience and experience in handling full sets of accounts

·         Hands on experience with MYOB will be an added advantage

·         Mature, responsible and able to work independently with minimal supervision

·         Able to commence work immediately is preferred

What We Offer

At TYRWHITT HOSPITALITY PTE. LTD.', we value our employees and provide a supportive work environment with opportunities for career growth and development. We offer competitive remuneration, comprehensive benefits, and a range of health and wellbeing initiatives to support our team.

If you're interested in this exciting opportunity, we encourage you to apply now.

2.

SKILLS

Able To Work Independently

Accounting

Administration

Administrative Support

Audit

Data Entry

Hospitality

Microsoft Excel

Microsoft Office

Microsoft Word

Payroll

Tax

Team Player

Wellbeing

3.

KEY INFORMATION

Job Post Duration

30 Calendar Days

Number of Vacancies

1

Job Function

Accounting / Auditing / Taxation

Position Level

Executive

Minimum Years of Experience

2

Employment Type

Permanent

Flexible Work Arrangement

Flexi-Hours

Minimum Qualification Level

GCE 'O' Level

Monthly Salary Range (SGD)

$3,000 - 4,500

Government Support

No schemes selected

4.

WORKPLACE DETAILS

Workplace Address

Local

Postal Code

207576

Block/House No.

176

Street Name

TYRWHITT ROAD

Building Name (optional)

ARTON HOTEL

Key Responsibilities

· Guest Relations and Service Excellence

· Welcome guests upon arrival, ensuring they feel valued and comfortable.

· Guide guests to their tables and provide menus, explaining daily specials and promotions.

· Coordinate with the kitchen and bar to ensure timely preparation and delivery of orders.

· Monitor guests throughout their dining experience, anticipating needs and responding promptly.

· Address and resolve guest complaints or concerns with professionalism and empathy.

Qualifications and Experience

· High school diploma or equivalent; hospitality or management certification is a plus.

· 2-3 years’ experience in a similar role within a wine focused or hotel environment.

· Proficiency with restaurant reservation and POS systems.

· Training in food safety, responsible alcohol service, and guest relations preferred.

· Potential to contribute to menu planning, event coordination, and staff training initiatives.

. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Central Kitchen Location: Near Jurong Fishery Port Road

Work Hours: Split shifts (2 x 4 hours from Monday to Friday + 1 x 4 hours on Saturday or Sunday)

Shift 1: 5am to 9am

Shift 2: 12pm to 4pm

Shift 3: 6pm to 10pm

*rest area will be provided during breaks

Job Scope:

1) Menu planning and development while maintaining quality and consistency.

2) Food preparation and presentation while ensuring food safety and hygiene as the priority.

3) Inventory management - manage stock levels, order supplies, maintain a clean and organised kitchen environment.

4) Handling feedback from clients and build good rapport with them.

Requirements and Skills:

1) Culinary Experience: 3-5 years (at least) of experience in a professional kitchen with some leadership experience

2) Culinary Skills: Good knowledge of cooking techniques, kitchen operations and food safety regulations. Preferably skilled in Asian cuisine (Singapore Chinese Cuisine/Malay Cuisine/Indian Cuisine)

3) Time Management and Organization: Ability to priotize tasks, manage work flow while maintaining an organized kitchen.

Salary Range:

SGD $3500 to $4500