Total 5,786 Others level F&B / Tourism / Hospitality job vacancies

Company Overview

At Shinya Izakaya, we offer a cozy setting to enjoy authentic Japanese dishes like sushi, sashimi, and sizzling skewers. With fresh ingredients and bold flavors, we bring the true essence of izakaya dining to your table.

Job Summary

Perform cooking duties in a non-aircon F&B environment, supporting kitchen operations and contributing to menu development.

Responsibilities

• Assist the head chef in preparing and cooking dishes to support daily kitchen operations
• Cut, steam, fry, and cook various ingredients to produce quality Japanese cuisine
• Wash and handle raw materials including vegetables, seafood, pork, poultry, and beef to ensure food safety and quality
• Clean and maintain kitchen equipment such as fridge, freezer, cooking area, exhaust hood, and drainage regularly to uphold hygiene standards
• Collaborate with management to review the menu periodically and design new promotional dishes to attract customers
• Adapt to additional ad hoc duties assigned by management to support kitchen and restaurant needs
• Work effectively in a non-aircon kitchen environment during split shifts and weekends/public holidays as scheduled
• Cooperate with team members to maintain smooth kitchen workflow and service delivery

Required competencies and certifications

• Experience as a chef in a restaurant setting

Preferred competencies and qualifications

• Ability to work cooperatively with team members

We are looking for a friendly and reliable Waiter/Waitress to join our team!

Responsibilities:

• Greet and serve customers with a positive attitude
• Take orders accurately and deliver food and beverages promptly
• Maintain cleanliness of tables and dining area
• Handle customer inquiries and ensure satisfaction

Requirements:

• Good communication and interpersonal skills
• Ability to work in a fast-paced environment
• Prior experience is a plus
• 8 working hours , including weekends & Public Holidays, off 1 day

What We Offer:

• Competitive salary
• Friendly and supportive work environment

If you are enthusiastic and enjoy working with people, we’d love to hear from you!

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

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Location: Gain City Megastore and main showrooms

Work Days: Weekends and Public Holidays only

Job Overview

We are looking for an enthusiastic and engaging Part-Time Demo Chef to conduct live cooking demonstrations at Gain City’s main showrooms. The ideal candidate should be passionate about food, confident in presenting to the public, and capable of showcasing kitchen appliances in a lively, informative, and customer-friendly manner.

Key Responsibilities

• Conduct engaging cooking demonstrations to highlight the features and benefits of Gain City’s kitchen appliances (e.g. ovens, air fryers, induction hobs, and small kitchen appliances).
• Interact with shoppers to create interest and drive sales conversion.
• Ensure all ingredients, tools, and equipment are properly prepared and maintained before and after each session.
• Work closely with the showroom and F&B team to support promotional events and campaigns.
• Maintain cleanliness and adhere to food safety and hygiene standards.
• Provide basic appliance usage tips and after-use care advice to customers.

Requirements

• Prior experience in culinary, food demonstration, or F&B service preferred.
• Outgoing personality with strong communication and presentation skills.
• Ability to work independently and handle live audience interactions confidently.
• Available to work weekends and public holidays. 3 time slots per day, 12-2pm, 3-5pm, and 6-8pm. Reporting at Siungei Kadut Gain City kitchen at 10.30am for preparation.
• Basic knowledge of kitchen appliances and home cooking trends is an advantage.
• Must possess a valid Food and Hygiene certification

Job Summary:

The Operations Coordinator will serve as the primary operational liaison between S.F. Express (Singapore) Pte. Ltd. and key stakeholders and suppliers. This role is responsible for end-to-endorder follow-up, exception management, document control, data tracking, and performance reporting to ensure smooth daily logistics operations.

Key Responsibilities

1. Client Operations Support

·       Represent SF Operations indaily coordination with key stakeholders to address operational requirements.

·       Manage order follow-up,exception handling, and Delivery Order (DO) organization.

·       Collect and relay operational information and feedback.

·       Support operational aspects of customer relationship maintenance.

2. Supplier Operations Coordination

·       Represent SF Operations indaily communication with suppliers.

·       Follow up on pickup anddelivery progress to ensure timely completion.

·       Convey customer operational requirements clearly to suppliers.

·       Supervise and drive exception rectification by suppliers.

·       Verify DO proof of delivery(POD) and sign-off status.

3.Exception Management & Escalation

·       Receive and verify exception reports from both clients and suppliers.

·       Coordinate resolution efforts and track issues to full closure.

·       Immediately escalate major exceptions to higher management for urgent action.

4.Project Documentation & Traceability

·       Establish and maintaincomprehensive project information tracking logs, including:

·       Order records

·       Exception handling records

·       DO filing and archiving

·       Ensure all information is traceable for audit and operational review purposes.

5.Operational Data Reporting & Performance Evaluation

·       Regularly consolidate operational data, including:

·       On-time delivery rate

·       POD (sign-off) rate

·       Exception rate

·       Generate periodic performance summary reports.

·       Support supplier performance evaluations by providing data-driven operational insights.

Qualifications& Requirements

·       Diploma or equivalent qualification

·       Prior experience in logistics coordination, operations support, or supply chain preferred

·       Strong organizational and documentation skills

·       Good communication and problem-solving abilities

·       Proficient in Microsoft Office(Excel, Word) and basic data tracking tools

·       Able to work independently and escalate issues appropriately

·       Meticulous with details,especially regarding DO and POD documentation

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

The Chef de Partie is required to supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. We are looking for an individual who is passionate about cuisine! He/She should be attention to detail and has a strong work ethic. The candidate is expected to work together with other team members on a daily basis to ensure a flawlessly executed final product and the ability to supervise and train the line cooks is required.

• In the absence of the Chef de cuisine / Sous Chef take full responsibility for the running of the kitchen.
• Assist in the employment and retention of all staff.
• Supervise all commis chef's in the department.
• Assist in the maintenance of company paperwork.
• Assist in maintaining budgets and cost throughout all of the kitchens.
• Assist and supervise the agreed standard of food service during shift.
• Liaise and co-operate effectively with all other associated members of staff.
• Supervise the training of all new staff members in the department.
• Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations.
• Ensure all relevant food controls and correct temperatures are logged and adhered to at all time.
• Ensure the agreed standards of food preparation and presentation are adhered to at all times.
• Ensure all daily paperwork is filled out in accordance to company and government guidelines.
• To provide a friendly, courteous, quick, efficient and professional service at all times.
• Be aware of all relevant food suppliers and their products. Be in charge of ordering.
• Supervise the smooth and efficient service and production of food from the department by working and liaising with other departments and Restaurant staff, and ensuring all necessary work is completed prior to the commencement of service.
• To assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.
• To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and running of the department within these guidelines at all times.
• To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload.
• To ensure all working areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times, and especially after your shift has finished.
• To make sure, in conjunction with your team that all section files and recipes are maintained and updated.
• To maintain constant quality control of all food prepared and cooked ensuring it is to the Head Chef’s and Restaurant standards.
• To ensure all main cool rooms are tidy and clean at all times, especially after each service, so the Duty Chef can carry out daily ordering.
• To ensure that all health marks are collected and allocated to the correct administration.
• To operate the pass service of food from the kitchen to the restaurant, liaising with the Restaurant staff and ensuring the food is to the standard required by the Head Chef.
• To provide a clear handover during shift changes
• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work.
• To report any problems, accidents or kitchen equipment defects to the Head Chef.
• To confirm with the Head Chef and Senior Sous Chef any special requirements (including menu items and dishes), outstanding orders or work tasks required from your section.
• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.
• To make yourself aware and notify your staff to all menu changes, specialties, function menus and changes to standards prior to the commencement of service.

What do we expect of you

Reporting into the Floor Manager, you ensure that Mondrian guests have exceptional experiences. You are responsible for knowing and communicating all of the restaurants offerings. You are skilled at the art of suggestion. You care about people and it shows in how you deliver service. You are a skilled communicator to both colleagues and guests alike. You are well organized and work clean. You are composed under pressure, well-groomed and are enthusiastic. Your ability to spread joy is paramount.

How your day looks:

• Get familiar with daily reservations and activations
• Prepare stations with tools for service
• Participate in service following established SOP’s
• Check with guests on food allergies
• Manage guest experience with gusto
• Sell wine and be familiar with pouring processes
• Manage guest checks
• Chat guests and serve as an expert in your craft and community
• Consistently vibe check room and communicate with supervisors
• Periodic inventory count service ware
• Provide guidance and mentorship to junior team members

How do you deliver this?

• Tell It Like It Is- Be authentic, honest, direct, sincere & professional.
• Build Rapport – Be engaging, reliable, thoughtful, helpful, energetic & empathetic.
• Gain Trust- Be dependable, deliver on promises, take ownership & follow through.
• Play To Win – Be original, bold, cutting edge and decisive.
• Right Here, Right Now – Be attentive, meticulous, determined & impressive.

Job Description

1. Operation Management - Oversee daily store operations, ensuring smooth and efficient service daily. - Develop and implement standard operating procedures (SOPs) to maintain consistency and quality across stores. - Monitor and optimize workflows to enhance efficiency and productivity. - Ensure compliance with health, safety, and hygiene standards.

2. Strategic Planning and Execution - Collaborate with senior leadership to align operations with organizational objectives. - Analyze market trends and customer preferences to innovate and improve offerings. - Plan and execute promotions and events to drive customer engagement and sales. - Develop and manage budgets, controlling costs while maximizing profitability.

3. Collaboration with Parent Company in Japan - Work closely with management members in Japan Headquarters to ensure alignment of business strategies. - Communicate effectively with stakeholders in Japan, providing regular updates and operational reports. - Adapt and implement corporate policies and directives from the parent company into local operations. - Foster a strong relationship with the Japan headquarters to ensure smooth coordination and mutual understanding.

4. Team Leadership and Development - Lead, monitor, and motivate the operations team, fostering a positive work culture. - Oversee recruitment, training, and performance evaluations to ensure a skilled and dedicated team. - Identify training needs and create development programs to enhance staff performance and growth.

5. Financial Oversight - Monitor revenue, costs, and profitability across the outlets. - Conduct financial analysis, identifying opportunities to improve margins and reduce expenses. - Implement cost-control measures without compromising quality or service standards.

6. Customer Experience - Ensure a high standard of customer service is consistently delivered. - Handle customer feedback and complaints, implementing solutions to improve satisfaction. - Maintain close communication with guests to understand their preferences and adapt services accordingly.

7. Supplier and Inventory Management - Negotiate with suppliers to secure favorable terms and high-quality products. - Oversee inventory management, ensuring optimal stock levels and minimizing wastage. - Monitor and manage food and beverage procurement processes.

8. Compliance and Reporting - Ensure adherence to legal regulations, including labor laws, food safety, and licensing requirements. - Uphold the highest standards of compliance as required by the parent company. - Maintain thorough documentation of all operations to support audits, reporting, and regulatory inspections. - Promote a culture of compliance and ethical behavior across the organization through training and awareness programs.

Job Requirement

1. A Bachelor’s Degree in Business Administration, Accounting, Finance, or related field.

2. More than 20 years of experience in F&B operations in the F&B industry, including at least 5 years as a senior manager and above within a globally operating, publicly listed company. The successful candidate must have acquired the aforementioned experience within the last 5 years.

3. More than 5 years of experience in implementing and standardizing franchise operational procedures (SOP) across at least 10 outlets. Successfully launched new franchise locations within 6 months while ensuring compliance with brand standards. Demonstrated ability to achieve key performance indicators (KPI), including an average monthly sales value of SGD 130,000 or higher and a turnover rate of 3 times per day per outlet.

4. Proven experience in ensuring full compliance with Singapore’s food safety and quality regulations (SFA, NEA) and leading regulatory audits across multiple outlets. Additionally, the candidate must have the ability to integrate and enforce franchise (FC) operational and quality standards, aligning food safety management with FC brand guidelines and manuals to ensure consistency and excellence.

5. More than 5 years of experience in multi-location F&B management, directly supervising more than 10 outlets across different areas with a proven track record of leading and developing a team of more than 20 employees, including restaurant managers and frontline staff, ensuring consistent operational excellence and standardization

6. Excellent leadership, communication, and interpersonal skills.

7. Business-level proficiency in both English and Japanese (equivalent to JLPT N1) is required to effectively negotiate with senior management of key clients and suppliers, ensure accountability to stakeholders, and liaise with the headquarters in Japan.

8.At least 5 years of experience in a middle management role overseeing financial and corporate management.

Proven ability to manage business KPIs from multiple perspectives, drive continuous improvement through the PDCA cycle, and execute strategic initiatives based on financial statements, POS system data, and workforce reports. Experience in budget planning, cost control, and performance evaluation, with direct reporting to senior management of a publicly listed global headquarters located overseas.

9. Ability to thrive in a fast-paced, dynamic environment and solve complex problems.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.