Total 1,140 F&B / Tourism / Hospitality job vacancies

Description
Job Responsibility
- Manage and oversee daily kitchen operations.
- Upkeep of the kitchen cleaniness and hygiene standard.
- To perform ad-hoc duties as assigned by Superior.

Working locations at Newest / Flora Vista / The Promenade / Sixth Ave / Bukit Timah/ Upper Thomson

Note: Please indicate your expected salary in your resume

About Lantern

Lantern at Fullerton Bay is already celebrated for its distinctive character, approachable style, and vibrant social atmosphere. Poised to transform into a leading social and cocktail destination, Lantern will blend creativity, sophistication, and a relaxed, welcoming vibe. Our vision is to reimagine the bar experience with a bold, innovative beverage program, engaging activations, and a dynamic atmosphere that sparks connection and celebration. We are now seeking passionate, talented, and creative individuals to join us on this journey—people who thrive in a fast-paced environment, love crafting memorable guest experiences, and want to play a key role in shaping Lantern’s identity as a must-visit, standalone bar in the heart of the city.

As a Guest Relations Executive, you will be responsible for upholding the highest quality standards for the food and beverage (F&B) operations in our restaurants, bars and to fulfil room service requests.

The Guest Relations Executive is the first point of contact for Lantern’s guests, responsible for delivering warm, story-driven, and intuitive luxury service. This role ensures a seamless, memorable guest experience while supporting events, activations, and the outlet’s positioning as a leading luxury rooftop bar.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

· Project a professional and welcoming image to the business and be active in seeking and developing relationships to drive reservations

· Provide the perfect first impression with a smile and welcome

· Greet, welcome, and engage guests, delivering a personalized, story-driven experience aligned with Lantern’s concept “Classics Recrafted: Stories from the Pier.”

· Manage reservations, VIP bookings, and walk-ins, ensuring optimal table allocations and flow.

· To ensure that guest on every table receives attention and service.

· To monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.

· Support guest satisfaction initiatives, including NPS tracking, feedback follow-up, and service recovery.

· To prepare a monthly report of guest comments, guest list and report that assist business decision.

· Have a full understanding of Operating Procedures and their role within these standards

· Collaborate with bar and floor teams to maintain ambiance, visual presentation, and service quality.

· Confidently take an order asking all relevant questions linked to sequence of service

· Ensure problems are dealt with immediately and proactively with the support of Outlet Manager

· Assist with private bookings and events, liaising with clients to ensure seamless execution.

· Act as brand ambassador, communicating the Lantern story, signature cocktails, and event highlights to guests.

· Maintain knowledge of menu, promotions, seasonal offerings, and storytelling elements for guest-facing interactions.

· Support marketing and CRM initiatives by capturing guest data, encouraging loyalty program sign-ups, and promoting upcoming events.

· Support Lantern’s programming, including themed nights, mixology masterclasses, live music events, and storytelling series.

· Collaborate with bar, marketing, and floor teams to maintain ambiance, visual presentation, and service quality during events.

· Promote upcoming events, seasonal promotions, and loyalty initiatives to enhance guest engagement and repeat visitation.

Requirements:

· Six months related experience

· Customer-oriented approach and patience

· Excellent people skills

Responsibilities:

• Assisting the Finance Manager to oversee the full finance functions.
• Develop, review and implement accounting and financial procedures and policies to ensure compliance with accounting standards and financial policies.
• Implements policies and procedures to comply with statutory requirements
• Strategically plan and monitor budget utilization and ensure compliance with accounting, tax and legislative requirements.
• Preparation of timely, complete and accurate monthly financial reports and analysis to the management
• Monitor and review credit control
• Assist in the review of financial performance
• Collaborate with auditors/inspectors from government agencies and co-ordinate audit preparations on all financial audits

.

Requirements:

• Possess a Degree in Accountancy/Finance
• Min 5 years of experience in a similar capacity
• Proficient in Microsoft Excel.
• Good interpersonal and communication skills.
• Good leadership skills.
• Strong analytical skills.

Please submit your updated resume in Word format by using the Apply Now Button.
We regret that only shortlisted candidates will be notified

Reeve Lim Kok Kiong
Recruit Fast Pte. Ltd. (EA License: 23C1828) 
EA Personnel: R1330005
Email: reeve@recruitfast.sg 
Website: www.recruitfast.sg

able to organise n plan daily driver duty/delivery, must to be prepare to stand in if driver absent/mc. night shift.

About SK tes

SK tes is a global leader in secure and sustainable technology lifecycle management services. From secure IT asset disposition to advanced materials recovery, our approach is built on a simple principle: extending the value of resources while minimising environmental impact.

Over the years, this commitment has delivered tangible outcomes—supporting circularity, reducing landfill, and helping organisations achieve their sustainability and data security goals. Responsible recycling today is critical to sustaining tomorrow, and at SK tes, we are committed to building a more sustainable future through operational excellence and innovation.

Job Summary

The Production Supervisor / Area Owner is responsible for supervising daily production operations within the Battery Recycling Plant, ensuring effective production planning, process stability, and quality performance. This role leads production operators, monitors output, manages resources, and ensures work is carried out safely, efficiently, and in accordance with established work instructions and quality standards.

In this role, you will work closely with Engineering and Maintenance teams to support continuous improvement initiatives, investigate non‑conformances, and improve productivity and equipment utilisation. You will also be accountable for workforce capability, performance reporting, housekeeping standards, and operational discipline, contributing to reliable and sustainable manufacturing operations.

Key Responsibilities

• Supervise production teams and manufacturing activities as Area Owner, covering production planning, process troubleshooting, and quality control.

• Conduct employee performance reviews, addressing performance gaps, time management, discipline, and work commitment in accordance with company policies.

• Supervise production scheduling, route sheets, and team performance metrics to ensure output targets are achieved.

• Be accountable for productivity, quality, and training metrics, and provide regular performance reports to management and cross‑functional stakeholders.

• Support Engineers in Production Continuous Improvement Programmes (CIP), including investigations, corrective actions, and non‑conformance reviews with proper documentation.

• Ensure all staff are appropriately trained and competent to perform assigned tasks in accordance with production work instructions, including overtime assignments when required.

• Monitor raw material usage and availability, proposing solutions to address shortages or constraints.

• Manage material and labour variances against established standards and propose corrective actions where required.

• Oversee basic maintenance of production machinery to maximise output, equipment uptime, and performance through proper records and checklists.

• Maintain production floor cleanliness and safety standards by performing daily 5S and housekeeping checks.

• Work with production operators to improve process efficiency and operational stability.

• Coordinate with the Maintenance team to implement and sustain Total Productive Maintenance (TPM) practices.

• Prepare and present monthly KPIs and reports to management.

• Maintain skills matrices and machine utilisation data to support effective capacity planning.
  

Functional Skills & Knowledge Requirements

• NITEC, Diploma, or Degree in Engineering or other relevant disciplines.

• Relevant experience in manufacturing, process plant, or heavy industry environments.

• Experience handling chemicals, machinery, and production equipment in accordance with safety standards.

• Proven experience supervising or leading a team of operators or workers.

• Basic computer skills for production reporting and documentation.

• Good communication, reporting, and coordination skills.

• Strong time management, discipline, and ability to meet operational requirements.

• Willingness to work overtime or weekends based on operational needs and in accordance with MOM regulations.

• Comfortable working in a fast‑paced, non‑air‑conditioned industrial environment, in compliance with Workplace Safety and Health (WSH) standards.

Job Description & Requirements

As an Assistant Chef, you will support kitchen operations in all aspects of food preparation and kitchen operations, ensuring high-quality dishes are consistently prepared and served. This role requires a combination of culinary skills, teamwork and adherence to food safety standards.

Responsibilities:

• Assisting with the preparation of ingredients, including washing, cutting and marinating meats and vegetables, according to recipes and chef instructions.
• Helping with cooking tasks like stir-frying, steaming, deep-frying and other basic cooking duties as directed by chef.
• Helping with plating and garnishing dishes to ensure consistent and appealing presentation.
• Maintaining a clean and organized work station.
• Ensuring kitchen equipment and tools are in good working order.
• Assisting with receiving goods, organizing and storing supplies and monitor inventory levels.
• Ensure all cooking stations are well-stocked with necessary ingredients and supplies.
• Properly disposing of waste materials according to established procedures.
• Adhering to recipes, food safety guidelines and instructions from chefs and supervisors.
• Collaborating with other kitchen staff to ensure smooth and efficient service.
• Following all safety and hygiene protocols.
• Other ad-hoc duties given by the chef.

Requirements

• Minimum 3 years of professional chef experience
• Familiarity of basic Chinese cooking techniques, not limited to stir-frying, steaming and braising.
• Understand and adhere to food safety and hygiene regulations.
• Team player and good communication skills.

As the Section Head (Bread), you will manage our boulangerie operations. Your goal is to balance the art of traditional baking with the efficiency of high-volume production, ensuring every loaf and pastry meets our brand's global standards.

Key Responsibilities:

• Fermentation & Baking: Oversee mixing, bulk fermentation, and proofing cycles for all bread varieties (baguettes, soft buns, laminated dough).

• Consistency at Scale: Manage oven rotations and temperatures to ensure perfect crust and crumb across large batches.

• Operational Workflow: Coordinate with the packing and logistics teams to ensure products are cooled and ready for timely dispatch.

• Equipment Care: Supervise the proper use and maintenance of industrial mixers, dividers, and specialized ovens.

• Team Supervision: Lead and schedule the bread production team to meet daily output targets.

Requirements:

• Minimum 5 years of experience in commercial baking or artisanal boulangerie.
• Proven experience in managing large-scale dough production.
• Knowledge of Bizsafe, 5s and SFA food hygiene regulations
• Willingness to work rotating shifts and weekends/public holiday.
• Able to work in a central kitchen environment
• Able to carry up to 20kg of heavy load (E.g. Flour, etc)

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

• Meet and greet all guests, and potential guests, at the front of the Restaurant
• Ensure the restaurant is ready to receive guests prior to opening and that tables are ready in line with opening standards
• Maintaining impeccable uniform and personal presentation standards in accordance with hotel policy
• Take telephone bookings and document in the Reservation book according to restaurant standards
• Ensure guest Database are updated effectively and reach out the guest for any new promotions
• Maintain detailed knowledge of menu, including daily specials
• Enforces staff motivation and team building
• Ensure tables are cleared quietly and efficiently
• Follow up and respond timely to the guest reservation and respond to every inquiry and feedback from the guest within 24 hours
• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Summary

You are required to have the passion and experience working in the F&B industry.

Duties and Responsibilities

• Prepare Mise-en-place

• Prepare food items in accurate and standard portion and quantities.

• Prepare meals as directed and according to recipe, menu specification and expected standard.

• Attend to any last-minute additional meal order or menu changes due to flight delay.

• Ensure all prepared foods are properly labelled with Day Sticker.

• Ensure meals are prepared according to Work Order timings and are blast chilled accordingly.

• Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.

• Maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.

• Observe and practice safety rules and regulations.

• Ensure food temperatures are within standard limits.

• Ensure meals are prepared according to specifications.

• Minimize wastage during food preparation.

• Inform immediate superior if any equipment or utensils are damaged or not working.

• Undertake any other duties assigned by immediate superior.

• Ensure compliance with all workplace safety, security, and health policies and procedure

• Perform any ad-hoc duties as assigned by the reporting manager or department head

Requirements

• No experience required

• Must have passion and interest in F&B industry

We are looking for a skilled BBQ Chef to join our culinary team. You will play a key role in delivering high-quality roasted and barbecue dishes for our à la carte restaurant, weddings, and banquet events, while maintaining the highest standards of food quality, presentation, and hygiene. If you are passionate about Chinese BBQ cuisine, thrive in a fast-paced kitchen environment, and take pride in consistency and innovation, we invite you to be part of our dynamic team.

Job Responsibilities:

• Prepare high-quality roasted and BBQ meat dishes for à la carte, weddings, and banquet functions.
• Ensure all dishes meet hotel standards in taste, presentation, and consistency.
• Manage daily kitchen operations, including food quality, menu execution, and service efficiency.
• Control food costs through proper portioning, minimizing waste, and monitoring spoilage.
• Supervise preparation, portion control, and presentation of BBQ and roasted items.
• Maintain strict hygiene, sanitation, and cleanliness of kitchen, equipment, and workstations.
• Inspect incoming goods and ensure they meet hotel quality specifications.
• Collaborate with stewarding and other departments to maintain cleanliness and smooth operations.
• Support menu development, food tastings, and new dish creation including documentation/photos.
• Participate in training, briefings, SOP improvements, and ensure compliance with hotel policies and local regulations.

Job Requirements:

• Minimum 6 years’ experience in Chinese BBQ cuisine, preferably in hotel or large-scale kitchen environments.
• Relevant certifications: Food Safety (FSC Level 1/WSQ), HACCP, and First Aid.
• Strong ability to work in fast-paced, high-pressure kitchen operations.
• Capability to manage multiple priorities and tasks simultaneously.
• Experience in supervising, training, and guiding junior kitchen staff.
• Good knowledge of food safety, hygiene, and regulatory compliance.
• Strong attention to detail in food quality, presentation, and consistency.
• Effective communication skills (both written and verbal).
• Positive attitude, professionalism, discipline, and willingness to learn and adapt.
• Team-oriented mindset with strong interpersonal skills and ability to collaborate across departments.

Join our team and be part of an extraordinary journey to provide the pinnacle of luxury and service to our valued guests.

Occupying Levels 25 to 39 of the DUO Tower, Andaz Singapore is a lifestyle hotel brand by Hyatt Hotels Corporation that inspires fresh perspectives. The first Andaz property in Southeast Asia offers well-appointed guestrooms and suites, four event venues, and five dining and drinking concepts, with stunning views of the city. Situated at the crossroads of the Kampong Glam, Little India and Bras Basah Bugis cultural districts—with their intimate shophouse-filled alleyways and atmospheric colours, textures and flavours— Andaz Singapore aims to spark discovery of the rich culture of Singapore, and inspire guests to experience the city from new angles.

Global in scale while local in perspective, the Andaz brand empowers self-expression and stimulates guests’ curiosity through imaginative travel for a distinctively local experience. Through thoughtful, unscripted service tailored for travelers, Andaz hotels enable guests to go beyond the familiar to discover and define their personal essence while immersing themselves in the spirit of the eclectic culture around them.

Come join us to express your Andaz as the Hotel’s Assistant Manager – Cantonese Restaurant if the following describes you.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Assistant Manager - Outlet is responsible to assist the Outlet Manager in managing the assigned outlet as a successful independent profit center, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Fluent in both English and Mandarin in order to communicate with Mandarin speaking guests.

• Minimally one year as Assistant Manager in a hotel or large Cantonese/Chinese restaurant with good standards.
• Great knowledge in restaurant management
• Well-versed in operational standards, managing manpower cost & driving financial goals
• Comprehensive knowledge of business needs and productivity requirements
• Strong communication and leadership skills
• Excellent administrative, customer service and interpersonal skills
• A can-do attitude

** We regret that only shortlisted candidates will be notified **

Occupying Levels 25 to 39 of the DUO Tower, Andaz Singapore is a lifestyle hotel brand by Hyatt Hotels Corporation that inspires fresh perspectives. The first Andaz property in Southeast Asia offers well-appointed guestrooms and suites, four event venues, and five dining and drinking concepts, with stunning views of the city. Situated at the crossroads of the Kampong Glam, Little India and Bras Basah Bugis cultural districts—with their intimate shophouse-filled alleyways and atmospheric colours, textures and flavours— Andaz Singapore aims to spark discovery of the rich culture of Singapore, and inspire guests to experience the city from new angles.

Global in scale while local in perspective, the Andaz brand empowers self-expression and stimulates guests’ curiosity through imaginative travel for a distinctively local experience. Through thoughtful, unscripted service tailored for travelers, Andaz hotels enable guests to go beyond the familiar to discover and define their personal essence while immersing themselves in the spirit of the eclectic culture around them.

Come join us to express your Andaz as Waiter/Waitress - Room Service if the following describes you.

You will be responsible to provide an excellent and consistent level of service to your customers. The Waiter/Waitress – Room Service is responsible to provide an exceptional customer service in the function of ordertaker in the Food & Beverage division of the hotel.

Your Profile

• Certificate in Hospitality or Tourism management.
• Work experience in hotel operations is preferred.
• Good customer service, communications and interpersonal skills are a must.
• A can-do attitude.

1. Menu Creation and Development: A chef de cuisine is responsible for designing menus that reflect the restaurant’s concept, while considering customer preferences, seasonal ingredients, and culinary trends. He/She must have a keen understanding of flavor profiles, food pairings, and presentation techniques to create a memorable dining experience.
2. Overseeing Food Preparation: The chef de cuisine ensures that all dishes are prepared to perfection, following standardized recipes and maintaining consistency in taste and presentation. He/she lead by example, demonstrating proper cooking techniques and ensuring that the kitchen staff adheres to high standards of food safety and hygiene.
3. Team Leadership andManagement: As the head of the kitchen, a chef de cuisine must effectively manage and inspire their team. This involves hiring and training kitchen staff, delegating tasks, and fostering a positive and collaborative work environment. He/She must also have strong communication and leadership skills to motivate their team and ensure smooth operations.
4. Quality Control: A chef de cuisine is responsible for maintaining the highest quality standards in every aspect of food preparation. He/She conduct regular inspections of ingredients, oversee food storage and rotation, and ensure that all dishes meet the desired quality and taste.
5. Cost Control and Budgeting: Managing the kitchen’s budget is a crucial responsibility of a chef de cuisine. They must develop strategies to minimize food waste, control food costs, and optimize kitchen operations. This involves effective inventory management, portion control, and careful menu planning.
6. Collaboration with Suppliers and Vendors: A chef de cuisine establishes strong relationships with suppliers and vendors to ensure a steady and reliable supply of high-quality ingredients. He/She negotiate contracts, source ingredients, and stay updated on the latest trends and seasonal offerings.

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations to ensure smooth workflow and service delivery
• Deliver superior customer service to maximize satisfaction and loyalty
• Respond efficiently and accurately to customer complaints to resolve issues promptly
• Regularly review product quality and research new vendors to maintain high standards
• Organize and supervise staff shifts to optimize coverage and productivity
• Ensure compliance with sanitation and safety regulations to uphold health standards
• Manage the restaurant’s public image and suggest improvements to enhance reputation
• Control operational costs by identifying and implementing waste reduction measures
• Promote the brand in the local community through word-of-mouth and restaurant events to increase visibility
• Recommend marketing strategies such as discounts and social media ads to reach a broader audience
• Train new and current employees on proper customer service practices to maintain service quality
• Implement policies and protocols to sustain efficient future restaurant operations

Required competencies and certifications

• Proven work experience as a Restaurant Manager, Restaurant General Manager, or similar role
• Proven customer service experience in a managerial capacity
• Extensive food and beverage (F&B) knowledge, including the ability to recall ingredients and dishes to inform customers and staff
• Familiarity with restaurant management software
• Strong leadership, motivational, and people management skills
• Acute financial management skills

• To cook high quality traditional authentic Bangladesh food, speciality in Bangladesh dishes.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook Bangladesh dishes in a traditional way.
• To ensure that all the dishes are freshly prepared and the food standards are met.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Need to monitor stock rotation procedures are followed as per inventory.
• Experience in all Bangladesh cuisines.
• To maintain quality of food
• A deep understanding of authentic Bangladesh food preparation.
• Capacity to work under pressure during the extremely busy period.

Description & Requirements

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in variousutensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages