Total 5,850 Others level F&B / Tourism / Hospitality job vacancies

Job Details:

· Work Week: 5.5 days per week

· Work Hours: 11am - 11pm (1hour 45min break)

· Lunch & Dinner provided

· Gross Salary Range: $3,000 - $5,000

· Locations: Many outlets in Singapore

Job Scope:

· Clearing Customer Tables

· Daily Housekeeping

· Topping up Drinks / Soup

· Attend to Customers’ needs

· Managing of staff

· Managing outlet

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

Job Details:

· Work Week: 5.5 days per week

· Work Hours: 11am - 11pm (1hour 45min break)

· Lunch & Dinner provided

· Gross Salary Range: $6,000 - $8,000

· Locations: Many outlets in Singapore

Job Scope:

· Work with chefs for efficient provisioning and purchasing of supplies.

· Estimate food and beverage costs.

· Supervise portion control and quantities of preparation to minimize waste.

· Perform frequent checks to ensure consistent high quality of preparation and service.

· To lead the team on each shift and ensure the company service standards are upheld.

· Investigate and resolve complaints concerning food quality and service.

· Ensure sufficient stocks supplies in restaurant for smooth operation.

· Perform other duties as assigned by management

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties maybe assigned.

• Responsible to supervise and prepare all food in assigned kitchen.

• Prevent food spoilage through daily checks and ensures that all incoming and outgoing food items are up to agreed standards.

• Have full knowledge of all menus being offered in the respective kitchen at any one time.

• Ensure that all conducted training of food preparations, hygiene and grooming standards is relayed, understood and followed by subordinates.

• To ensure that all kitchen Mise en Place is prepared according to production plan.

• To carry out daily checks of all refrigerators and freezers.

• Check food storage areas and refrigerators for cleanliness and proper functioning at least twice daily.

• Concerned with maintaining a consistent quality and continuously shows efforts to upgrade the products produced in assigned area.

• To ensure constant rotation of all stocks in the kitchens.

• To ensure highest standards of hygiene are always adhered to throughout Food preparation.

• Keep superior informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.

• Responsible for the cleanliness of respective section.

• Ensure all equipment is being maintained and cleaned regularly.

Requirements:
• Completion of GCE ‘O’; or minimum of two years related experience and/or training; or equivalent combination of education and experience.

• Knowledgeable in all food products

• Knowledge of all cooking methods

• Knowledgeable in all cutting methods

• Trained in all food safety and sanitation standards

Location: Central 

Working days: 5/6 days rostered shift

Job Responsibilities:

• Prepare and cook menu items according to company recipes and standards.
• Ensure food quality, taste, and presentation meet company expectations.
• Oversee kitchen operations, including food preparation and plating.
• Maintain cleanliness and hygiene standards in compliance with NEA guidelines.
• Monitor stock levels, perform inventory checks, and place orders when required.
• Ensure all food preparation areas comply with safety and sanitation regulations.

Job Requirements:

• Proven experience as a Chef or Cook in F&B industry.
• Knowledge of food safety and hygiene standards.

By submitting any application or résumé to us, you will be deemed to have agreed and consented to us disclosing your personal information to prospective employers for their consideration.

We regret to inform you that only shortlisted candidates will be notified. All applications will be treated with the strictest confidence.

Elitez Pte Ltd | EA Licence: 16C8004| Tiong Hong Wee | Registration No: R23115259

✨ Management Executive (F&B) – Iconic 5-Star Hotel, City Hall MRT ✨

Position: F&B Management Trainee


Requirements:

• Possess Bachelor Degree or equivalent qualification
• Able work on weekends / public holidays
• Training provided for entry level! (Cooking Skill & Floor Services)

Job Scope:

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

Position: F&B Management Trainee

Requirements:

• Possess Bachelor Degree or equivalent qualification
• Able work on weekends / public holidays / Rotating Shift
• Training provided!

Job Scope:

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

Position Overview

The Hygiene Manager is responsible for ensuring that all food handling and preparation within an establishment meet strict local & International safety standards. The individual protects public health, safeguards the business's reputation, and requires strong leadership and a comprehensive understanding of food safety management systems, FSMS/ HACCP/ ISO22000.

The Role

Food Safety Management

• Review, develop, implement, and maintain comprehensive food safety management systems such as HACCP (Hazard Analysis Critical Control Point) and ISO22000.
• Lead, plan and ensure successful annual Internal Audit and External Audit.
• Ensure all operations meet or exceed food safety regulations set by government bodies like the Singapore Food Agency (SFA).
• Set and enforce high standards for personal hygiene among all staff. This includes overseeing cleaning and sanitizing procedures for all equipment, food service areas, and facilities.
• Lead monthly meeting with committee team. Maintain, strengthen and improve overall food safety and hygiene via effective communication and execution with the team.
• Work with the purchasing and supply chain teams to conduct audits and manage food safety and quality issues with suppliers.
• Liaise with pest control contractor, monitor performance and review monthly reports to manage and prevent pest issue/ infestation.
• Liaise with chemical vendor, monitor performance and review monthly reports to ensure good chemical management.
• Monitor and work with external caterer to ensure food safety and hygiene of staff kitchen, staff café and staff meals.
• Monitor, review and identify opportunity for continuous improvement in food safety and hygiene management system.

Inspections and Audits

• Conduct regular internal audits of food preparation areas, storage, and equipment.
• Prepare for and manage inspections by regulatory agencies and third-party auditors.
• Plan and liaise with lab specialist on monthly sampling.
• Review lab test results.
• Conduct root cause analysis and implement corrective actions if there is any unsatisfactory result.
• Maintain meticulous records of food safety procedures, training sessions, audits, and corrective actions.
• Prepare reports for management and regulatory bodies.
• Investigate and resolve food safety-related incidents, customer complaints, and near-misses.
• Conduct root cause analysis to implement corrective and preventative actions.
• Identify and assess potential food safety hazards in all stages of food handling and processing, from receiving raw materials to serving the final product.
• Work with engineering team on regular inspection, schedule repair and review preventative maintenance reports to ensure compliance and completion of services.

Waste Management

• Develop and oversee procedures for waste management, including recycling and minimizing food waste.

Training and Development

• Design and deliver food safety and hygiene training programs for new and existing employees.
• Promote a positive food safety culture where employees feel empowered to report concerns.
• Support Certification of Marine Stewardship Council (MSC) & Aquaculture Stewardship Council (ASC).

Sustainability

• Work with Sustainability Committee to drive Sustainability Initiatives

Talent Profile:

• Diploma/ Degree in Food Science, Food Technology, Microbiology, or a related field
• Professional certifications such as HACCP, Certified Auditor, or other relevant food safety certifications are required
• Preferably 5 years' experience in a food safety role within a food manufacturing or hospitality environment
• A deep understanding of food safety regulations, industry best practices, and standards like ISO 22000
• The ability to lead, mentor, and motivate a team to achieve high hygiene standards.
• Excellent written and verbal communication to effectively train staff, liaise with regulatory agencies, and present reports to management
• The capacity to define problems, analyse data, identify trends, and implement effective solutions
• A meticulous and organized approach to record-keeping and inspections.

Job Description & Requirements

Cook cum cleaner at Childcare Centre in Tampines near the MRT

To prepare breakfast, lunch and tea break.

To maintain cleanliness in the kitchen, storeroom and to take charge of groceries.

Must clean the workplace and follow heath and safet guidlines.

To follow all sanitation procedures.

Work as a team with the cleaners.

7 - 4.30 pm / 8-5pm

Call Cecilia at 90690910

Job Opportunity: Commis 1 / CDP at Burrata Joy & Gustavo Lapasta

Location: 30 East Coast Road, #01-12/13, Singapore 269694 (Marine Parade MRT)

Join our vibrant team at Burrata Joy & Gustavo Lapasta, the go-to destination for families, couples, and friends seeking authentic Italian cuisine. With freshly made pizzas, pasta, and burrata imported directly from Puglia, we provide hearty meals in a warm, welcoming, and relaxed atmosphere.

As a Commis 1 / CDP, you’ll work alongside a talented and passionate team, led by Malaysian-born, Italian-born Outlet Chef Francesco. Guided by the culinary standards set by Executive Chef-Owner Roberto Galetti, your role will be vital in ensuring consistent quality and excellence in every dish.

What We’re Looking For:

• Passionate Learners: Enthusiastic about trying and mastering new dishes.
• Team Players: Collaborative individuals who thrive in a dynamic kitchen environment.
• Ambitious Individuals: Eager to learn, grow, and take on different kitchen stations

What We Offer:

• Balanced Schedule: 5.5 working days per week.
• Leave Benefits: Starting with 10 days annual leave per year, with 1 additional day per year.
• Annual Bonus: Based on individual and team performance.
• Staff Meals: Two meals provided daily.
• Uniform: casual uniform provided (t shirt with logo)
• Monthly Incentives: Performance-based rewards after confirmation, tied to sales targets.

Send your CV to 

gm@garibaldisingapore.com

 or via WhatsApp at +65 9438 3062

Note: Due to quota limitations, only Singaporeans, PRs, or LTVP+ holders are eligible to apply.

Join us in creating memorable Italian dining experiences, one dish at a time!

Job Description & Requirements

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Requirements:

• At least 4 years of culinary experience
• Extensive food knowledge and creativity
• Possess excellent communicate and management skills
• Decisive and critical thinker with strong leadership skills
• Well-groomed and presentable

Reporting to the Executive Housekeeper / Room Supervisor, the incumbent will be responsible to:-

• Collect all required handphone and keys from housekeeping office at the beginning of a shift.
• Clean and correctly supply 12-16 rooms or its equivalent in an 8 hour shift
• Maintain clean and neat pantry and work area.
• Check all vacant rooms and report any discrepancy.
• Clean guest rooms according to required standards and designated priorities as per system.
• Take good care of all cleaning equipment.
• Make economical and proper use of cleaning agents and supplies.
• Report guest feedback and maintenance problems to Floor Supervisor.
• Lost and Found items are to be handed to housekeeping office with all relevant details. Any Lost and Found is to be reported immediately.
• Report Do Not Disturb/ Service Refuse Rooms.
• Return handphone and keys to housekeeping office at the end of a shift. Report any outstanding matter before signing off.
• Any other duties assigned from time to time
  
  Requirements
  - Able to perform rotating shifts and 6 days work week.
  - Able to work under pressure and detail oriented.
  - Able to converse in basic English for effective communication between guests and colleagues.
  - Minimum 1 year of relevant experience.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

The Accounts Executive will be responsible for supporting the Senior Accounts Executive in all aspects of day-to-day accounting functions and operational activities. This position reports to the Senior Accounts Executive and to the Company Accounts and Finance Head.

Incharge of cooking and ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service and kitchen operations.
Prepare ingredients for cooking according to the establishment’s standard recipes and operating procedures.

Upkeep hygiene and safety of kitchen and ensure food quality and customer satisfaction.

Maintain standards for food storage, rotation, quality, and control wastage and manage food cost to ensure profitability

Ensure compliance with SFA standards and provide counter service, when needed

Requirements

Minimum 3 years of relevant experience of kitchen management. Outstanding communication and leadership skills, credentials in health and safety training. Good time management and multitasking skills,

Physical stamina to stand for long hours and handle kitchen tasks

58 RECRUITMENT PTE. LTD

19C9772

67026282