Total 182 F&B / Tourism / Hospitality job vacancies in D26 Springleaf, Upper Thomson

Singapore Food Services Pte Ltd  is the latest venture under The Plattering Co. Pte Ltd, known for its beautiful grazing tables and creative catering buffet setup displays, sharing platters, bowls and bentos and unique catering setups. Singapore Food Services Pte Ltd aims to deliver innovative and delightful halal catering solutions, building upon the legacy of excellence established by The Plattering Co. Pte Ltd

As we continue to expand, we are seeking a dynamic and results-driven Catering Sales Manager to lead and grow our catering sales for both halal and non-halal brands. This role is responsible for generating new business, leading the sales team, maintaining client relationships, and ensuring that all events reflect the highest standards of service and cultural sensitivity. The ideal candidate will have a strong background in food & beverage sales, excellent interpersonal skills, and an understanding of dietary requirements and cultural considerations related to halal catering.

Key Responsibilities:

Sales & Business Development:

• Develop and execute sales strategies to grow halal and non-halal catering services.

• Identify and pursue new business opportunities through networking, cold calling, online platforms, and industry events.

• Build strong relationships with corporate clients, event planners, religious organizations, wedding clients, and other key markets.

• Prepare and present customized proposals and catering packages based on client needs and budget.

• Keep abreast of tender opportunities, plan and submit proposals. 

• Work closely with the marketing team to support marketing campaigns.

Client Management:

• Act as the main point of contact for clients from initial inquiry through to post-event follow-up.

• Ensure clear communication with clients regarding dietary needs, cultural preferences, and service expectations.

• Coordinate tastings, site visits, and meetings as required.

• Build rapport with clients to grow long term business.

Event Coordination & Support:

• Work closely with operations, kitchen, and logistics teams to ensure client requirements are accurately executed.

• Provide detailed event orders and timelines to internal teams for smooth service delivery.

• Attend events as needed to oversee execution and ensure client satisfaction.

People Management, Reporting & Administration:

• Oversee sales administration, ensuring smooth sales operations. 

• Oversee sales team’s performance and drive sales for sales targets to be met.

• Maintain accurate sales records, client databases, and forecasting reports.

• Report sales performance to the Management

• Meet or exceed monthly and annual sales targets.

Qualifications:

• Minimum 3 years of experience in catering or hospitality sales, with experience in both halal and non-halal segments preferred.

• Strong understanding of halal food practices and sensitivity to cultural and religious requirements.

• Excellent communication, negotiation, and customer service skills.

• Proven track record of meeting or exceeding sales targets.

• Proficient in CRM systems, Microsoft Office Suite, and event management software.

• Ability to work flexible hours including evenings and weekends, depending on event schedules.
  
  

• For Chinese and Western food orders
• Food preparation, including chopping, slicing, and measuring ingredients.
• Cooking and assembly of dishes, ensuring adherence to recipe and procedures
• Conduct stocktaking and order supplies for your station
• Maintain cleanliness and organization in the kitchen
• Receive and store food deliveries, rotating stock to ensure freshness
• Minimise wastage where appropriate
• Collaborate with culinary team for timely execution of food orders, ensuring high-quality food and service
• Assist in maintaining kitchen equipments/tools before and after food service
• Always apply safety standards and comply with health, safety, and hygiene guidelines and regulations
• Monitor food stock, maintain supplies, and place orders when required
• Consistently adhere to grooming and appearance standards
• Perform general housekeeping duties
• Constantly seek to improve work methods and food quality
• Support club events and ad-hoc tasks and assignments

Requirements

• Company will apply work pass -WP and EP
• Experience in kitchen operations, food preparation or production a plus
• Take instructions and hardworking individual
• Able to deliver under pressures, self-motivated and passionate with culinary work
• Team player and attention to details
• Able to commit to shift hours ; 6 days work week including weekends and public holiday
• Work location at 239 Sime Road Singapore 289685. (Transport to and fro daily at Caldecott MRT)

Job Summary

Oversee daily food production operations to ensure safety, compliance with SFA regulations (HACCP), and quality standards. Lead and train production staff, manage workflow, enforce hygiene, and coordinate with QA, maintenance, and warehouse teams to meet targets and minimize waste.

Responsibilities

• Oversee daily production operations to ensure products are manufactured safely and comply with SFA regulations (HACCP)
• Lead and manage production staff to maintain efficient workflow and meet production targets
• Schedule and train production staff to enhance team performance and adherence to standards
• Enforce hygiene and safety standards throughout the production process to maintain product quality
• Coordinate with Quality Assurance, maintenance, and warehouse teams to optimize production efficiency and minimize waste
• Supervise food manufacturing processes including processing, preparation, and packaging to meet quality and quantity targets
• Monitor raw materials usage to control costs and ensure availability for production needs
• Maintain accurate records of production output and staff attendance for operational tracking and reporting

JOB DESCRIPTION:

• Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu specification and production schedules
• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To lead and manage the kitchen to achieve production goals, productivity, and profitability KPIs set by the management.
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure the availability of supplies and food or approved substitutions in adequate time for preparation
• To plan and execute the development of new culinary recipes and menus, and to work closely with relevant department to implement new items
• Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times
• Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
• Seek to ensure at all times that customers have the best experience possible
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Any other duties and responsibilities as assigned.

JOB REQUIREMENTS:

• Hands on cooking experience in a Indian restaurant and handling in high volume service operations preferred
• Highly skilled in cooking techniques and comprehensive knowledge of both North & South Indian cuisines
• Thorough experience with preparing and cooking North and South Indian Authentic dishes
• Understand Indian Food culture and techniques and knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Able to cook different types of Indian Briyanis, South & North Indian Meals, dosa, chutneys and also Satti Soru
• North Indian Dishes: Tandoori items, Naans items, Chappati and skilled in prata making and able to cook different varieties of pratas
• Able to cook for atleast 500-1000 pax on a daily basis
• Experience in preparing Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam, Carrot halva etc
• Must be able to work on weekends and public holidays and work overtime if necessary
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes
• The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly
• Follows Proper Handling and Right Temperature of all Food Products
• Maintain workplace safety and health policies and procedures

JOB DESCRIPTIONS:

• To be responsible for the entire operations and supervision of a team of service staff assigned and co-coordinate with the kitchen and stewarding to ensure a smooth and efficient services
• Responsible for leading and managing restaurant and coordinating daily restaurant management operations
• Train new and current employees on proper customer service practices, banquet service procedures and standards.
• Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
• To be responsible for performing opening and closing duties and responsible for other duties as and when required.
• Review order dockets to guarantee correct and efficient preparations for orders received to present the accurate final bill to customers and process payment
• Perform shift closing on the Point of Sales terminal, tally cash and credit card settlements
• To bring up restaurant marketing strategies and regularly review product quality and research new vendors and recommend ways to reach a broader audience such as discounts and social media promotions
• Establishes rapport with guests to build guest loyalty and respond efficiently and accurately to restaurant customer complaints/feedback
• Ensure compliance with sanitation and safety regulations and ensure that the whole restaurant is always kept clean, organized, and presentable at all times

JOB REQUIREMENTS:

• Must have experience in working for Indian restaurants as a manager
• Preferably with experience in food packaging and distribution network through various channels
• Comprehensive knowledge of Indian cuisines (Vegetarian & Non-Vegetarian) is highly preferred
• Able to identify dishes or wide knowledge of Indian / Bangladesh food
• Understand Indian Food culture and techniques
• Preferably with Class 3 Driving Licence
• Willing to do rotating shift
• Able to work long hours and available especially on weekends and public holidays in line with business needs, the flexibility to work late evenings with prolonged period of standing (strictly off day on weekdays)
• Ability to work under pressure and fit into work culture
• Ability to remain calm and make quick decisions under stressful circumstances
• Good interpersonal skills and able to interface with all levels, internally and externally, in a professional and responsive manner.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and able to multi-task
• Strive towards meeting/exceeding sales goals and monthly sales target
• Customer-focused, with excellent written and verbal communication, networking and negotiation skills

Responsibilities

1. Vendor Management

• Source and evaluate suitable vendors and transportation partners based on cost, reliability, and service quality
• Build and maintain strong working relationships with vendors
• Address and resolve any supplier-related issues or operational concerns promptly

2. Logistics Coordination & Planning

• Plan and coordinate daily transportation activities, including routing, scheduling, and vehicle allocation
• Ensure timely and accurate delivery of goods across all assigned locations
• Advise on optimal logistics solutions to improve efficiency and cost-effectiveness

3. Client-Centric Site Execution & Key Account Management

• Lead end-to-end on-site setup and execution with a strong focus on client experience, repeat engagement, and brand consistency
•  Ensure all equipment, food presentation, and logistics are delivered and set up to align with client expectations and service standards
• Act as the primary on-site liaison, proactively engaging event organisers to ensure seamless delivery and satisfaction
• Provide dedicated attention to key accounts during events, anticipating needs, managing expectations, and reinforcing long-term relationships
• Monitor service quality in real time, addressing feedback immediately to enhance overall guest experience and drive return rate
• Resolve operational issues swiftly with minimal disruption, maintaining service excellence at all times
• Oversee efficient teardown and post-event recovery, ensuring all equipment is properly accounted for and site is restored to client standards

4. On-Site Event Coordination, Planning & Manpower Management

• Serve as the on-site event coordinator, driving seamless execution through proactive planning, alignment, and real-time coordination
• Lead cross-functional coordination with kitchen, operations, logistics, and site teams to ensure readiness and delivery against event requirements
• Develop and execute manpower planning for events, including staffing allocation, role assignment, and contingency coverage based on event scale and complexity
• Ensure optimal deployment and supervision of on-site staff to maintain service efficiency and quality standards
• Translate event briefs into clear operational plans, aligning stakeholders on timelines, responsibilities, and service expectations
• Maintain clear, structured communication with internal teams and clients on event flow, logistics updates, and execution status
• Anticipate operational needs and dependencies, ensuring resources are effectively mobilised to support service excellence
• Act as the central point of coordination on-site, ensuring smooth transitions across setup, service, and teardown phases

5. Process Improvement & Compliance

• Continuously review logistics workflows to identify improvement opportunities, enhance efficiency, and strengthen service reliability
• Implement and enforce logistics policies, SOPs, and safety standards across all operations
• Ensure full compliance with company policies and applicable regulatory requirements, including food safety and workplace safety standards
• Enforce ISO 22000-aligned requirements for logistics and transportation, ensuring all delivery vehicles meet food safety standards (e.g. hygiene, temperature control, segregation, and traceability)
• Conduct periodic checks and audits on vehicles and logistics processes to ensure adherence to ISO 22000 and internal compliance frameworks
• Drive corrective and preventive actions (CAPA) to address gaps and continuously elevate operational and compliance standards

6. Team Supervision & Management

• Supervise logistics staff, including drivers and assistants
• Plan work schedules and ensure adequate manpower coverage
• Conduct performance monitoring, coaching, and disciplinary actions where required

7. Recruitment & Training

• Support recruitment of logistics personnel in collaboration with HR
• Provide onboarding and on-the-job training to ensure operational readiness

8. Reporting & Documentation

• Maintain proper records of deliveries, incidents, and logistics activities
• Prepare basic reports on logistics performance, issues, and improvements

9. Any other ad hoc duties as assigned

Requirements

• Diploma or equivalent in Logistics, Operations, Event Management, or related field
• Minimum 2 to 4 years of experience in logistics, catering, or event operations
• Prior supervisory experience is an advantage
• Strong coordination and problem-solving skills
• Able to work in a fast-paced, hands-on environment
• Good communication and team leadership skills
• Comfortable working flexible hours, including weekends and public holidays
• Knowledge of food safety standards (ISO 22000 / HACCP) is a plus
• Class 3 driving licence is an added advantage

We are looking for a Kitchen Helper who works carefully, uses common sense, and treats food with respect.

This role requires someone who is neat, thoughtful, and responsible in food handling and preparation.

Responsibilities:

- Assist in daily food preparation and kitchen operations

- Wash, cut, and prepare vegetables carefully and correctly, Must neat.

- Handle ingredients properly without unnecessary waste

- Follow kitchen standards for cutting, portioning, and presentation

- Keep workstations clean, organised, and hygienic

- Support chefs and kitchen team efficiently

- Cut neatly to uniform size and thickness

Requirements:

- Able to work quickly without compromising quality

- Maintain speed and consistency during food preparation

- Fast, efficient, and detail-oriented in kitchen tasks

- Work at a steady, productive pace under time pressure

- Careful and detail-oriented in food preparation

- Uses common sense and works responsibly

- Able to follow instructions and kitchen standards

- Good attitude, disciplined, and willing to learn

- Does not waste ingredients or work roughly

- Kitchen experience is an advantage