Total 5,746 F&B / Tourism / Hospitality job vacancies in Overseas

Job Description:

• Collect used dishes, utensils, and plates
• Sort and rinse dirty dishes, utensils, and plates
• Operate dishwashing machines or wash items by hand
• Organize and keep cleaned dishes and utensils
• Clear rubbish and dispose of kitchen waste

Requirements:

• Able to work independently and manage multiple tasks in a fast-paced environment.
• A good team player with a mature, self-motivated, and positive attitude.
• Communication with client's Facility Manager / Staff required. Knowledge of English / Mandarin / Malay is essential.
• Job will require long periods of standing. Physically fit candidates preferred.
• Singaporeans or LTVP only.

Other Information:

• 6 working days per week
• Salary: S$2,000 to $2,200
• Location: Multiple locations / islandwide (in Singapore)

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

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

5 days work week, 10am-9pm with 2 hours break

Salary: $2700-$2800 + OT + AWS + Incentives + Bonus

Location: Guoco Tower, Tanjong Pagar

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Requirements:

• With cook experience in Spanish cuisine is preferred

Kelly Chong Reg No:R26161160

The Supreme HR Advisory Pte Ltd EA No: 14C7279

If you fancy a cool, easy-going atmosphere full of dynamic and spirited individuals, you are at the right place.

We are on the lookout for passionate, optimistic and fun-loving people to join our big family of Wonderful People.

With our wide array of hotels and brands, there are countless opportunities and exposure to work in different stories. You will be immersed with prospects in career and learning development, employee recognition, mentorship and benefits even when you travel.

Job Details (Here’s what you can expect!)

• 5 days’ work week

• Staff rates at Accor hotels in Singapore and worldwide

• Birthday leave

RESPONSIBILITIES:

Warehouse Operations

• Oversee receiving, counting, sorting, packing, storage and labelling of goods

• Maintain proper stock levels and ensure accurate inventory records

• Ensure proper receipt, counting, sorting, packing, storage and labelling of goods

• Verify all incoming shipments and deliveries against invoices and packing lists, ensure all goods are received in good condition and report discrepancies or damage promptly

• Ensure goods are properly prepared and packed for delivery

• Handle heavy products safely

• Maintain warehouse cleanliness, organisation, and safety standards

Logistics Coordination

• Plan and coordinate logistics operations, including inbound and outbound shipments, customs clearance, and freight arrangements

• Monitor and track shipments to ensure timely delivery

• Ensure compliance with customs regulations and liaise with freight forwarders for smooth clearance

• Optimize routes and reduce transportation costs where possible

 Inventory Management

• Conduct regular stock checks and cycle counts

• Report stock discrepancies or damaged goods to management promptly

• Investigate and resolve inventory discrepancies

• Prepare inventory reports for management review

 Documentation & Compliance

• Ensure accurate documentation for all shipments and receipts

• Comply with company policies and regulatory requirements

• Maintain records for audits and reporting purposes

 Continuous Improvement

• Identify process gaps and propose improvements

• Support implementation of warehouse management systems (WMS)

• Support other warehouse logistics and procurement related activities as and when assigned
  

REQUIREMENTS:

• Diploma in Logistics, Supply Chain Management, or related field

• Minimum 3 years of experience in warehouse and logistics environment

• Knowledge of import/export documentation, incoterms and customs clearance processes

• Strong knowledge of inventory control and WMS systems

• Proficient in MS Office applications (Excel and Word)

• Good communication and problem-solving skills

• Ability to work under pressure and meet deadlines

• Physically fit to handle heavy products

• Class 3 driving license

Job Summary

Lead and manage kitchen operations by controlling food preparation, designing menus, planning orders, and overseeing staff hiring, training, and performance to ensure high-quality culinary service and compliance with safety standards.

Responsibilities

• Manage food preparation processes to ensure timely and high-quality meal production
• Design and update menus with new or existing culinary creations to maintain variety and quality
• Plan and order kitchen equipment and ingredients based on inventory shortages to maintain smooth operations
• Coordinate and arrange timely repairs of kitchen equipment to minimize downtime
• Identify and resolve operational problems or defects to maintain kitchen efficiency
• Hire, train, and manage kitchen staff to build a skilled and effective team
• Supervise and evaluate subordinate staff to ensure adherence to standards and productivity
• Assess staff workload and calculate appropriate compensation to optimize labor resources
• Maintain accurate payroll and attendance records for all kitchen employees
• Ensure compliance with sanitation regulations and safety standards to uphold a safe working environment
• Work across different shop locations and on public holidays as required to support business needs

Reports to

Security Supervisor/ Assistant Security Manager

Roles and Responsibilities

1. Must be responsible, disciplined, and able to lead by example, highly motivated and influence others positively

2. Primary duty is to assist in safeguarding CHS properties and assets

3. Secondary duty is to be a Service Ambassador of CHS.  In short, to ensure that guests of CHS have a safe and memorable experience

4. Conduct random checks on consignments and staff entering/leaving the hotel and their personal belongings at the security checkpoint to impede pilferage

5. Identify and report unusual or suspicious occurrences in the hotel to Superiors

6. Perform traffic enforcement patrols and take enforcement action against illegal parking

7. Performs basic Fire Command Centre (FCC) duties

8. Performs Access Control & Validation duties at Security Checkpoint including handling of lost and found property

9. Performs Witness and Bank Chaperone duties.11. Performs Lobby Surveillance and Driveway duties

10. Respond to Room safe and Door lock matters

11. Conduct basic Investigation/ Fact-findings and provide assistance to Guests/ Staff when handling incidents and generate incident reports.

12. Assist in planning the team deployment roster

13. Other duties encompass patrolling CHS property, security pass exchange, neutralize any domestic conflicts or criminal activities within CHS, monitoring of CCTVs, security coverage / chaperones for VIPs, checking on contractor’s work, identifying structure or operational deficiencies, identify security and safety hazards and report them to the supervisors

14. Any other duties as and when assigned by the Security Supervisor/ Assistant Security Manager

Education and Work Experience

1.     GCE ‘N’ Level or equivalent

2.     Minimum 1 year of relevant experience in security operation

3.     Possesses Security Officer License and relevant PWM module certificates

4.     Shift work including weekends, PH and when required

Job Summary

Lead and manage daily food and beverage operations by designing menus, forecasting supplies, enforcing policies, and building vendor and customer relationships to drive business success and operational excellence.

Responsibilities

• Design and continuously improve delicious and attractive menus to enhance customer satisfaction
• Forecast, plan, source, and order food and beverage supplies to maintain optimal inventory levels
• Build and maintain positive relationships with food and beverage vendors to ensure quality and timely deliveries
• Manage daily food and beverage operations to ensure smooth service and compliance with standards
• Enforce adherence to food safety regulations to maintain a safe and hygienic environment
• Maintain positive customer relationships by processing complaints and responding effectively to customer needs
• Assist with marketing events to promote food and beverage offerings and increase customer engagement
• Create and enforce restaurant policies, set targets, and monitor KPIs to drive operational performance
• Hire, train, and manage food and beverage staff to build a competent and motivated team

Preferred competencies and qualifications

• Minimum of 4 years experience in the hospitality industry with a focus on food and beverage management
• Culinary or food service management degree may be advantageous
• In-depth knowledge of the food industry to inform decision-making and strategy
• Strong working knowledge of restaurant management software and related computer applications
• Ability to adhere to budgets and meet financial targets to ensure profitability
• Exceptional organizational, leadership, problem-solving, and communication skills to lead teams and resolve challenges
• Ability to forecast food and beverage needs accurately to optimize inventory and reduce waste
• Excellent customer service skills to enhance guest experience
• Strong delegation skills to effectively manage team responsibilities

Job Description & Requirements

We’re seeking a skilled Senior candidate who would lead shifts at the outlet. Ideally, you’ve had some working experience with an Thai cuisine, but this is not a must.As a shift lead, you will problem-solve daily, communicate effectively, work fast, and be consistently accurate. In this role, you’re well positioned to lead, and on track to progress to higher roles. Your duties and responsibilities include:Lead with Precision: Manage food preparation and execution to our exact recipes and standards, ensuring every dish is perfect.
Keep Things Running Smoothly: Maintain a clean and organized work area, adhering to strict food safety and hygiene regulations.
Ensure Seamless Operations: Complete daily checklists to ensure prompt and accurate opening, shift changes, and outlet closings.
Operate Kitchen Equipment: Master kitchen equipment like ovens, stoves, fryers, and food processors to ensure consistent and quality results.
Manage Inventory: Keep an eye on stock levels, reduce waste, and ensure efficient use of resources.
Stay on Top of Food Rotation: Ensure all food is properly rotated, labelled, and stored to maintain freshness and safety.
Efficient Service: Oversee line food levels to maintain a steady, high-quality service throughout your shift.
Keep Things Clean: Maintain a clean environment and ensure your uniform is always in top condition.
Track Orders: Reconcile and report all received orders to ensure smooth and accurate service.
On top of a competitive salary package, other benefits include:
• Annual performance bonus

* Guaranteed yearly salary increment
• Monthly performance incentives
• Structured and rapid career progression for high performers
• Multiple performance recognition awards including star performers, service ambassadors’ awards
• Sponsorship opportunities for professional upskilling
• Medical and dental benefits
• Daily staff meals

Start work 5am

Job Summary

This position is responsible to assist the Manager on ensuring smooth daily operations in the Salon & Boutique, and providing efficient services to all guests professionally as a customer-focused role. Reporting directly to the Store Manager and indirectly to the Operations Manager, this position will be situated in TWG Tea Salon & Boutique and is required to follow the weekly duty roster as planned out by the Store Manager.

Job Descriptions

• Assist the Assistant F&B Retail Manager in overseeing and ensuring daily smooth Salon & Boutique operations
• Responsible for ordering of goods and supplies, receiving and checking of inventory of goods and supplies
• Responsible for offering a friendly and efficient services to all guests
• Process guests orders to ensure that all items are prepared and served promptly
• Assists in setup and clear down of the front and back of Salon & Boutique operations
• Ensure food safety regulations are followed as according to NEA’s policy
• To ensure neatness and cleanliness of service ware
• Promote and sell our range of products and food and beverage items to walk-in customers
• Perform demonstrations of products
• Attending to customers’ needs, complaints and enquiries
• Handling of cash, POS system and report of take-in-cash when on duty
• Responsible for recording daily sales report, ensuring all food and beverage items and products are accounted for
• To provide guidance, coaching and mentor of new joined service staff

Outlets

• ION
• Takashimaya
• Marina Bay Sands
• Swissotel
• Raffles City
• Airport (Transport provided for opening shift and closing shift)

Welfare & Benefits

• 13th Month Salary
• Meal Allowance
• Performance Bonus
• Birthday Incentives
• Medical Benefits
• Staff Discount
• Festive Gifting

Requirements

• Minimum 2 years' of experience in F&B / Retail Operations, preferably in luxury goods industry
• Welcoming personality
• Good communication and interpersonal skills
• Hands-on and customer-focused role, hence we require someone with drive, efficiency and assertiveness
• High initiative and positive attitude
• Available to work on weekdays, Saturdays and Sundays

Attractive remuneration package with salary that commensurate with relevant experience.

Please upload or send in a detailed RESUME indicating reasons for leaving, last drawn salary, expected salary and date of availability.

Only shortlisted candidates will be notified.

Responsibilities:-

Develop, propose, and execute marketing strategies and campaigns—including advertising & promotions (A&P), digital initiatives, and brand partnerships—to enhance brand visibility and drive footfall to our restaurants.

• Design and implement customer engagement and retention strategies to boost loyalty and repeat visits.
• Coordinate closely with designers, vendors, and the Operations team to ensure timely rollout and activation of campaigns and promotions.
• Liaise with media agencies and support in planning for and managing above-the-line / below-the-line / out-of-home advertising plans and budgets.
• Analyze consumer behaviour, market trends, and industry benchmarks to inform and optimize marketing strategies.
• Monitor and track marketing budget and expenditures to ensure cost-efficiency and ROI.
• Execute marketing initiatives across paid and organic channels to drive customer acquisition, loyalty, engagement, and revenue growth.
• Develop and maintain a content calendar; create engaging digital assets to strengthen brand presence across the website and social media platforms.
• Support the production, adaptation, and updating of digital and in-store marketing materials as needed.
• Liaise with internal teams and external agencies to align on campaign strategies and ensure smooth execution.
• Handle daily administrative tasks and provide support on marketing operations and ad-hoc assignments.

Job Requirements

• Diploma or degree in Marketing, Business Administration, Communications, preferably in F&B industry.
• At least 1 year of experience in a marketing or related role.
• Strong communication skills .i
• Familiarity with web analytics tools and campaign performance reporting.
• Experience in photography is a plus.
• Highly organized, detail-oriented, and capable of managing multiple tasks effectively.
• Positive, proactive, and collaborative team player.

Job Title: Kitchen Assistant (Frying Operations)

Job Description:

We are hiring a Kitchen Assistant to support daily frying operations at a food stall in a hawker centre setting. The role focuses on preparing and frying food items supplied by a central kitchen, maintaining food safety standards, and ensuring outlet cleanliness.

Key Responsibilities:

• Perform deep-frying of food items according to standard procedures

• Ensure food is cooked properly and safe for consumption

• Assist with basic kitchen tasks as required

• Maintain cleanliness and hygiene of the outlet and work area

• Follow food safety and operational guidelines

• Support daily stall operations as part of a small team

Requirements:

• Prior experience in cooking or frying (hands-on frying required)

• Comfortable working in a fast-paced food stall environment

• Able to work a 6-day work week, including weekends

• Role involves standing for extended periods and handling hot equipment

• Able to start work within a short notice period

• Eligible to work in Singapore

Salary:

• $3,000 - $3,400 per month

Work Arrangement:

• 6-day work week

• 1 weekday rest day (Wednesday)

• Working hours: 5.00am – 3.00pm

Work Location(s):

• Marine Parade (hawker centre)
• Yishun (hawker centre)

Employment Type:

• Full-time

How to Apply:

Interested candidates may submit their application via MyCareersFuture or WhatsApp 87994886 "Kitchen Assistant - Operations Assistant"

Only shortlisted candidates will be notified.

Epiphanius Tan (R26160523)
Crew By HRnet | HRnet Ventures Pte Ltd EA24C2435

• Enforce performance standards, policies and procedures in Food & Beverage kitchen department in line with company regulations.
• Ensure strict compliance towards food and hygiene policies and procedures.
• Introduce and implement new ideas for the customer dining experience.
• To be fully aware of trends in the industry and make regular suggestions for improvement of the menu.
• Efficient food cost management.
• Minimize expenditure to increase profitability with the guidelines set by the budget.
• Support and work closely with the Operations and Marketing team in developing special festive dining menus and/or marketing initiatives to drive traffic and increase per customer spend
• Able to interact with customer(s) as and when required to further enhance the dining experience of customers
• Implement direction and organize the culinary team to ensure smooth operation of the kitchen.
• To hold regular performance appraisals with members of the culinary team, identifying areas for development and training needs, and ensuring that this training is effective.
• Set and explain clearly to team members regarding collective targets and standards that should be achieved as a team.
• To organize and implement training for the needs of the kitchen team as a whole and the individual staff as needed.
• 5-years progressive hands-on experience with increased accountability as an Executive Chef or Senior Sous Chef managing multiple kitchens and chef brigades.
• Experience with developing, presenting and implementing recipes / menus at the right price point in European, Middle Eastern and Asian cuisines.
• Must have hands-on experience with different economic cycles within the industry including the implementation of cost reduction programmes without compromising on food quality and customer service

• Responsible for overall performance of assigned kitchens
• Oversee preparation and production of food items
• Drive food quality assurance and process improvement
• Work closely with all stakeholders to ensure delivery-on-time fulfilment
• Manage and uphold serviceability and hygiene integrity of kitchen infrastructure & equipment
• Manage staff related matters; including staff integration, coaching/mentoring and performance management
• Participate in cross functional initiatives, including automation projects

Job Description & Requirements

Role and Responsibilities

1. To ensure the overall cleanliness and tidiness of the guest rooms and public areas to ensure a welcoming hospitality.

2. Collection and signing in and out the keys for assigned areas.

3. To ensure that trolleys are fully stocked with linens and supplies needed for room cleaning.

4. Ensuring that guests’ rooms and check-out rooms are cleaned in accordance with the housekeeping requirements.

5. Replenishing of room supplies and toiletries for guest rooms and check-out rooms to ensure guests’ satisfaction.

6. Cleaning and maintaining the maid pantry and service area daily.

7. Removal of all dirty service trays & trolleys, cutleries and crockeries from guest corridors.

8. To check that all room status is the same as the Room Attendant daily report.

9. Responsible for cleaning of 15 rooms daily on average.

10. Reporting of any maintenance defects to the housekeeping office.

11. Reporting of any lost and found to the relevant department for their necessary actions.

12. Preffered with at least 1 year experience

Interested please WA 8896 2338

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices