Total 895 Junior Executive level F&B / Tourism / Hospitality job vacancies

Job Description:

• Assist cook in food preparation

• Cut vegetables and prepare ingredients

• Maintain kitchen cleanliness and hygiene

• Support daily kitchen operations

• Assist in food packing and serving

• Help to sell food and handle cashier when required

• Provide basic customer service

• Perform other ad-hoc duties assigned by supervisor

Requirements:

Basic cooking experience in F&B preferred

• Able to work in fast-paced environment

• Responsible and hardworking

• Able to work flexible hours

• 6 days work week

• Shift work may be required

Working Hours:

6 days per week

Assistant Cook duties and responsibilities

The primary duty of an Assistant Cook is to assist the Cook in the day-to-day operations of the kitchen. Their main duties include

• 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

Assistant Cook skills and qualifications

A successful Assistant Cook candidate will have various prerequisite skills and qualifications needed to perform duties effectively. These qualifications include:

• Experience in kitchen operations

• In-depth understanding of food health and safety regulations

• Exceptional time management and organisational skills

• Excellent verbal communication skills

• Exceptional physical stamina and strength

• Ability to work as part of a team

• Thoroughness and attention to detail

Assistant Cook experience requirements

Assistant Cooks have no specific work experience requirements. However, employers prefer candidates who have worked with a cook or have experience in a kitchen-related role. Applicants who have worked in restaurants, commercial kitchens, catering agencies and hotels are ideal for this role. Candidates can also receive valuable experience through volunteering. Candidates can receive experience through formal trainings and internships.

• Ensure daily opening and closing duties in the outlet are properly executed
• Supervision of food preparation and food production to ensure that 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
• Ensure staffs follow company safety SOP
• Follow company safety SOP
• Backend duties: stock takes, scheduling etc
• Help out at other outlets when needed.
• Handle any other duties assigned by Chef

Founded in 2000, BreadTalk Group Pte Ltd has rapidly expanded from Singapore to become a distinctive household brand. The Group has established its mark on the world stage with its bakery, restaurant, and food atrium footprints.

Responsibilities:

• Prepare, cook, and plate food according to our recipes to ensure high quality and great presentation
• Handle specialty sauces and ingredients
• Perform quick and accurate cashiering and provide friendly service at the stall front
• Assist with stocktaking and monitor portion sizes to keep food waste low
• Maintain cleanliness and hygiene at workstation

Requirements:

• Prior kitchen experience is a plus
• 6 days work week (Full-time only, shift basis)

Job Summary

Prepare and cook herbal teas and desserts such as chrysanthemum tea, barley water, roselle tea, soya bean jelly, peach gum, herbal jelly, and almond jelly. Learn about Chinese medicinal herbs and assist customers as a shop assistant in a Traditional Chinese Medicine (TCM) shop.

Responsibilities

• Prepare and cook various herbal teas including chrysanthemum tea, barley water, and roselle tea to meet quality standards
• Prepare and cook traditional desserts such as soya bean jelly, peach gum, herbal jelly, and almond jelly with attention to taste and presentation
• Learn and apply knowledge of Chinese medicinal herbs to support shop operations
• Assist customers by providing friendly and efficient service as a shop assistant in the TCM shop
• Maintain cleanliness and organization of the shop and preparation areas to ensure a safe and welcoming environment

• Actively share ideas, opinions and suggestions to improve the environment and menus
• Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
• Communicate effectively with the rest of the team and thrive for guest feedback
• Ensure all kitchen colleagues are aware of standards & expectations
• Maintain and enhance the food products through creative menu development and presentation
• Adhere to menu engineering program and create seasonal and holiday menus according to hotel guidelines
• Control outlet food cost, through menu engineering, production efficiencies, and food waste
• Conduct corrective disciplinary action forms and documentation if needed
• Completes daily temperature logbooks and insures FIFO of all received goods.
• Adhere to and follow ALLSAFE health and safety protocols, ensure all colleagues are trained and held accountable for the set standard
• Place work orders for items needing repair
• Other duties as assigned

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization.

• Identify and develop team members with potential.

• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.

• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service.

We require Deckhand that is able to

-protray good self image

-maintain cleaniness of boat

-assist passengers during embarkation and disembarkation

-assist captain

-basic communication

-explaining of products and service to customer

-work in a team

Roles and responsibilities not limited to the above

An Assistant Cook supports the head chef or main cook in preparing meals, maintaining kitchen cleanliness, and ensuring smooth kitchen operations. This role is essential for keeping food preparation efficient and organized.

Key Responsibilities:

• Assist in preparing ingredients (washing, peeling, chopping vegetables, cutting meat, etc.)
• Help cook basic dishes under supervision
• Follow recipes and instructions from the head chef
• Maintain cleanliness of kitchen, utensils, and work areas
• Store food properly and check freshness of ingredients
• Assist in plating and presentation of dishes
• Clean dishes, kitchen equipment, and surfaces
• Ensure hygiene and food safety standards are followed
• Help with inventory and stocking supplies

Job Responsibilities:

·      Receive, inspect andverify incoming and outgoing goods with the relevant documents

·      Properly storematerials and products in designated locations

·      Pick, pack, andprepare items for delivery or internal distribution

·      Maintain accurateinventory records and update stock movements

·      Monitor stock levelsand report shortages or discrepancies

·      Conduct regular stockcounts and assist in inventory audits

·      Ensure properlabelling and safe handling of goods

·      Ensure cleanlinessand organisation of the warehouse

·      Operate basicwarehouse equipment (e.g., pallet jack)

·      Follow workplacesafety and health regulations

Job Requirements:

·      Min.3 years of relevant experience in warehouse/storekeeping

·      Basic knowledge of inventory systems or record-keeping

·      Physically fit and able to lift heavy items (about 8 – 12kg)

·      Attention to detail and good organisational skills

·      Ability to work independently and as part of a team

·      Basic computer skills (e.g., data entry in Excel)

The assistant cook will prepare meals and followestablishment recipes. Duties include preparing ingredients, adhering to therestaurant menu, and following food health and safety procedures. Cook, clean,assist other cooks and staff and deliver food in a fast-paced The Senior cookwill prepare meals and follow establishment recipes. Duties include preparingingredients, adhering to the restaurant menu, and following food health andsafety procedures. Cook, clean, assist other cooks and staff and deliver foodin a fast-paced environment. Work may include operating a grill, oven, orfryer. Previous experience in a team environment and various cooking methodspreferred.
That cook need to play as multitasking role he must be ready to washing vesselsand cleaning kitchen environment

Dutiesand Responsibilities

·        Settingup, cleaning, and organizing work stations

·        Preparingingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

·        Preparingdeep fryer, utensils, and grill for shift

·        Rotiprate flour mixing

·        Readyto cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

·        preparationof south indian & north indian curies

·        Takingorders from wait staff or computerized system

·        Cookingorder according to food health and safety standards

·        Recommendingideas for specials or seasonal dishes

·        Handlingmultiple food orders at one time

·        Monitoringmultiple food orders as new orders arrive

·        Dressingorder for presentation

·        Ensuringeach guest order has the correct food and sides

·        Deliveringfood order to wait staff in a timely manner

·        Storingall food properly

·        Sanitizingand cleaning work stations and utensils

·        Reorderingstock and food supplies

·        Monitoringother cooks and team members

·        Assistingother cooks in preparing food or helping other team members when needed

Requirements andQualifications

·        Readyto work any shift

·        Ableto work in a fast-paced environment

·        Ableto multitask, prioritize, and manage time efficiently

·        Physicalendurance to stand for an entire shift

·        Self-motivatedand self-directed

·        Workswell as part of a team and on individual tasks

·        Ableto quickly memorize complex or multiple orders

·        Highschool degree or equivalent

·        Previousexperience as a cook, or relevant work experience

·        Legallyable to work in establishments which serve alcohol

·        Ableto work early mornings, nights, and weekends

·        Mustpass a background check

·        Ableto read and write

The Junior Sous Chef is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. 

Main responsibilities include, but not limited to, marketing, staffing, quality, training and development of team members.

Primary Responsibilities

Food Quality

• To be responsible for monitoring food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications.
• Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage. Ensure ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation.

Management And Leadership Of The Culinary Team

• Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Sous Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure correct and professional operation is conducted.  Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Ensures smooth and effective communication among the kitchens and with other departments
• Ensures that all deadlines are met.

Training, Learning And Development Of Culinary Team 

• Conducts training regularly for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and to develop to a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports Accor’s Corporate Social Responsibility program.
• Performs any other duties and responsibilities that may be assigned.

GYUKATSU KYOTO KATSUGYU IS HIRING!

Join Japan's No.1 Beef Katsu family today!

SUMMARY AND BENEFITS

• Work location: Raffles City Shopping Centre / One Holland Village
• Work Schedule: 5 workdays, 44 hours per week
• Sign-on bonus (Terms and conditions apply)
• Staff incentive program
• On-the-job Training provided

ROLE & RESPONSIBILITIES

• Oversee mise-en-place, kitchen order, and adherence to standard recipes and presentation.
• Possess in-depth knowledge of the menu, products, kitchen roles, and internal systems (e.g. inventory, food costing, wastage control).
• Manage stock ordering, control, and recipe updates.
• Conduct regular staff training, monitor performance, and assist with inductions.
• Maintain and adapt cleaning schedules and operational checklists (e.g. opening/closing, mise-en-place).
• Ensure compliance with food hygiene, health, and safety standards.
• Support the chef in food production planning, responding to customer feedback, and managing complaints.
• Responsible for cost control related to training, maintenance, and procurement.
• Ensure proper use and care of equipment to minimize breakdowns and food wastage.
• Perform other duties as delegated by the chef or management.

REQUIREMENTS

• Min. 3 to 5 years of relevant experience in the F&B industry
• Min. Diploma or Degree in Culinary Arts / Hospitality Management / Professional Certificate / Nitec.
• Able to start work immediately or within a short notice period would be preferred
• Possess Food safety and hygiene certificate
• Able to work on weekends and public holidays

Please click on the APPLY button or send your resume directly to recruit@hedonismhospitality.co with your availability date and expected salary.

**We regret to inform you that only shortlisted candidates will be notified. **

You are passionate about food. You take the initiative to ensure quality food, service and ambiance to our guests. Through ownership, teamwork and kinship, you help to create memories for our guests.

The Assistant/ Chef-in-charge will be in a position of considerable responsibility and trust. He/she will be responsible for the daily running of the kitchen. Reporting directly to the Outlet Manager & Area Chef, the Assistant/ Chef-in-charge will supervise a team of kitchen staff, to ensure standard quality of food and menu planning.

Key Responsibilities & Duties

• Responsible for hiring of kitchen staff, the induction, training, staff evaluation and welfare of all kitchen staff with the Outlet Manager.
• Ensure all kitchen personnel are in proper attire and well-groomed, and practice good hygiene habits.
• Responsible for menu planning for Set Lunch
• Upkeep and maintain recipe book.
• Oversee the daily running of the kitchen.
• Responsible and accountable for the operations and profitability of the restaurant kitchen.
• Monitor and control costs (e.g. food, packaging, labour and operation costs) of the kitchen.
• Responsible for planning of kitchen duty roster.
• Attend monthly Outlet Chefs' Meeting with Area Chef.
• Ensure that the food standards and operations methods are strictly adhered to by kitchen staff.
• Responsible for all kitchen equipment and accessories belonging to the company, ensuring that they are safely kept, maintained and properly accounted for.
• Training of kitchen staff on the use of all the equipment in the kitchen ensuring safety, preventing damage and keeping in best working condition to prolong its use. Report on any irregularities and defects in equipment problems.
• Ensure that the production kitchen is in good housekeeping and sanitation condition and conforms to the food hygiene guidelines and requirements as stipulated by the Ministry of Environment.
• Oversee and monitor inventory levels and ensure optimum quantities are maintained and sufficient for daily sales and to agreed stock levels.
• Supervise periodic physical inventory. Performs stocktaking and reconciliation duties.

The position supports and assists the Pastry Chef in the supervision of the pastry production for new restaurant at Raffles Hotel Singapore, ensuring the highest standards of food quality and guest satisfaction are consistently achieved and maintained.

Main responsibilities include, but not limited to, marketing, staffing, quality, training and development of team members.

Primary Responsibilities

Food Quality

• Responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with the Receiving and Store department to ensure that all goods received meet the hotel’s quality standards and specifications.
• Constantly assesses freshness, presentation and temperature of food served.
• Supervises food tasting sessions.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage. Ensure ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation.
• Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Management And Leadership Of The Culinary Team

• Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instruct them in their work and communicate with Chef de Cuisine and Pastry Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure a correct and professional operation is conducted.
• Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Coordinates all outlet functions with the Chef de Cuisine, Pastry Chef, Catering Sales team and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity.
• Ensures smooth and effective communication among the kitchens and with other departments.
• Ensures that all deadlines are met.
• Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet/colleagues.

Training, Learning And Development Of Culinary Team 

• Stream lines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Conducts training regularly for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports Corporate Social Responsibility and sustainability efforts.
• Performs any other duties and responsibilities that may be assigned.

• Coordinate shipments with freight forwarders and service providers

• Prepare shipment documents, invoices, and packing lists

• Track customer payments and manage supplier payments

• Support sourcing orders and maintain records

• Handle basic office issues and supplies

• Manage mail, phone calls, and office events

• Assist with exhibitions and team activities

• Support filing, insurance renewals, and health screenings

Requirements:

• 1–2 years of logistics experience, ideally with shipping documentation

• Organized, detail-oriented, and proactive

• A team player with good communication skills

Interested applicants for the above advertised position(s), please kindly email an updated copy of your resume to: mailto:salestrader@talenttradersg.comgs1@talenttradersg.com

EA License No.: 13C6305

Reg. No.: R23117344 (Tiong Tian Ho)

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