Total 6,021 F&B / Tourism / Hospitality job vacancies

Job Responsibilities

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure 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

· Maintenance of restaurant equipment

Job Requirements

· Specialize in Asian cuisines。 Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills and food presentation skills

· Fully responsible for taste, quality and hygiene of the food produced.

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

Royal Host is a Japanese Western-style restaurant renowned for its meticulous selection of ingredients and heartfelt service, know as Omotenashi.
The company's vision is to extend its legacy of quality dining experience beyond Japan and become a globally beloved restaurant chain.
As a Assistant Kitchen Manager at Royal Host's inaugural overseas store in Singapore's Jewel Changi Airport, you will work closely with the Head Chef and Management team.
Your role will involve assisting in overseeing the Kitchen operations, ensuring adherence to quality standards, contributing to menu development, and fostering a culture of teamwork and culinary excellence.

Responsibilities and Duties:
- Oversee the day-to-day operations of new outlets, ensuring smooth functioning, staffing and adherence to company's standards.
- Play a huge role in the launch of new outlets in Singapore, including coordinating with suppliers and ensuring equipment setup.
- Lead and motivate a diverse team of staff to achieve operational excellence and delivery exceptional customer service.
- Provide comprehensive training to new and existing staff on company procedures, product knowledge, and customer service standards.
- Address customer inquiries, feedback, and complaints promptly to maintain high levels of customer satisfaction.
- Implement and maintain quality control measures to uphold food and beverage standards.
- Ensure compliance with relevant regulations and standards, including food safety and hygiene protocols

Benefits:
- Meal allowance of $200 per month
- Attendance allowance $200 per month
- 8 days Annual Leaves
- Staff discount
- Uniform and shoes will be provided
- Yearly bonus subject to work performance
- Insurance and Medical Benefits

Working Hours:

5 days work week (44 hours per week)

Sun - Thu : 8:30am - 11:00pm (shift), Fri, Sat|Eve of PH 8:30am - 11:00 (shift)

• Strong proficiency in AutoCAD and 3D rendering software, with the ability to produce accurate layout drawings independently is a must.

Responsibilities

• Develop and refine kitchen layout drawings and 3D renderings to support commercial foodservice projects.
• Translate operational requirements into practical design solutions, ensuring efficient workflow and equipment placement.
• Prepare technical drawings, mark-ups, and equipment schedules using AutoCAD or equivalent software.
• Support coordination between consultants, contractors, and suppliers during project execution.
• Assist in site inspections to ensure installations align with approved drawings and specifications.
• Ensure designs comply with relevant regulatory requirements relating to ventilation, fire safety, and foodservice infrastructure.

Requirements

• Diploma or Degree in Mechanical Engineering, Building Services, Interior Design, or related discipline.
• Strong proficiency in AutoCAD and 3D rendering tools; ability to produce and interpret technical drawings confidently.
• Familiarity with commercial kitchen layouts, equipment planning, or hospitality environments is preferred.
• Project management experience in kitchen or F&B fit-out projects is advantageous but not mandatory; structured training will be provided.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

Monthly Salary: UP to $7000 (Negotiable)

Working Address: Determined later

Working hours: 48 hours 5 days work week

Responsibilities and Duties:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance with concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies.

• Support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

Qualification and Requirements:

• Ability to speak fluent Japanese to communicate with customers and staff

Benefits:

• Performance bonus

• Sales incentive

• Annual Leave entitlement and Medical benefits
  

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

Job Title
Cook / Stall Cook (F&B)

About the Role
We are looking for a responsible and hardworking Cook to support the daily operations of our food stall in Singapore. The candidate will be involved in food preparation, cooking, kitchen cleanliness, stock handling and day-to-day stall operations. Experience in a fast-paced food stall or hawker environment will be an advantage.

Key Responsibilities

1. Prepare and cook food according to the stall’s recipes, standards and operating procedures.
2. Handle food preparation work, including washing, cutting, marinating and portioning ingredients.
3. Ensure food is prepared and served in a timely and consistent manner during operating hours.
4. Maintain cleanliness of the kitchen, food preparation area, equipment and utensils.
5. Follow food safety, hygiene and workplace cleanliness standards at all times.
6. Monitor stock levels, check incoming supplies and assist with inventory arrangement and storage.
7. Support opening and closing duties of the stall, including preparation and cleaning work.
8. Work closely with the team to ensure smooth daily stall operations.
9. Assist with other kitchen and stall-related operational duties as assigned by management.

Requirements

1. Relevant experience in cooking, food preparation or food stall operations will be an advantage.
2. Able to work in a fast-paced kitchen or food stall environment.
3. Able to stand for long hours and carry out physically active work during operations.
4. Willing to work shifts, weekends and public holidays, based on operational requirements.
5. Responsible, punctual and able to work well in a team.
6. Basic knowledge of food hygiene and kitchen cleanliness is preferred.
7. WSQ Food Safety certification will be an advantage.

Salary Range
SGD 3,600 to SGD 5,200 per month

Work Location
Singapore

Working Hours
Based on roster / shift arrangement, including weekends and public holidays where required

Responsibilities

• Assist the Front Office Manager in maintaining proper, efficient, and profitable functioning of the department.
• Collaborate with the Front Office Manager to develop long-term and short-term strategies planning, plan budgets and forecast for the department.
• Provide recommendations and advice to the Front Office Manager for process and strategy improvements within the department.
• Analyze trends, changing needs, and guests’ expectations to proactively meet accommodations, services, and facility needs.
• Ensure staff support efforts to achieve ARR and occupancy goals through yield management of room inventory.
• Monitor the Housekeeping Department to maintain excellent service and cleanliness for guestrooms and public areas within the budget.
• Oversee the Reservation Section to achieve yield % goals and provide a 3-month daily booking forecast to the management.
• Supervise the Telephone Sections for prompt and friendly handling of administrative and guest calls.
• Periodically inspect guest rooms, public areas, lobby, and other facilities ensure consistency of high standards.
• Coordinate with Outsource Security for efficient surveillance and proper reporting and follow-up on incidents.
• Collaborate with the Front Office Manager and Human Resources for manpower needs, recruitments, promotions, and terminations etc.
• Review departmental programs to support team development.
• Undertake any other duties assigned by the Front Office Manager with diligence and professionalism.

Requirements

• Diploma in any field
• At least 5 years of relevant experience in a similar capacity
• Team player with positive attitude, enthusiasm and initiative
• Knowledge in Opera System will be advantageous

Employees will get to enjoy benefits such as Medical, Flexi, Birthday Leave & Vouchers, Annual Health Screening, and Insurance Coverage.

· Perform opening and closing duties

· Assist the cook in food preparation including frying, cooking soup, and cutting vegetables and meat according to SOP

· Prepare sauces, spices, seasonings and marinades based on standard recipes

· Perform Deep frying task, prepare salad, peel egg shell, make gyoza etc.

· Store food in designated containers and storage areas to prevent spoilage

· Assist in dishwashing if required

· Handle any other duties assigned by Chef

· Follow company safety SOP and wear safety equipment while working in the kitchen

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

Job Duties

· 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

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements / Skills

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

Job Responsibilities

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure 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

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

• 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

Front Office Manager

The Front Office Manager is responsible for overseeing all aspects of the Reception Operations efficiently and to lead the YOTELAIR front desk team by example and motivate them.

Main Responsibilities

• Handles daily maintenance of room inventory status to achieve optimal levels of revenues while maintaining high levels of guest satisfaction
• Anticipate guest needs through observation and offer prompt, efficient service either personally or through effective communication with other departments
• Coordinates with Mall management security with regards to any criminal act within the Hotel or suspicious guests
• Work with relevant departments on vouchers, billing instructions, rebates, deposits to ensure no bad depts, skippers, untraceable charges and allowances.
• Coordinate and take charge of any emergency while higher Management is not on duty in hotel premises. Supervises and executes required emergency procedures in the events of fire, power failure and other emergency situations
• Maintain absolute cleanliness and ordinance of all areas and displays at Mission Control, Ground Control, KOMYUNITI Lounge (club lounge) and all public areas on lobby including Restrooms, Public Showers and Gym.
• Ensure that pre-check in procedures are effectively carried out according to standard operating procedures
• Deal with guests’ enquiries, problems and complaints promptly, efficiently and courteously to the satisfaction of guests and interest of the Hotel
• Ensure High guest facing visibility at all times. Divide time in the lobby and all other areas to ensure that the Reception department is operating effectively.
• Perform high balance guest check and follow up for further deposits, if required
• Inspect VIP rooms prior to approval and ensuring high visibility in guest contact area
• Perform aspects of Human Resources and training as needed, including; performance appraisals, counseling, coaching, training, etc.
• Ensure all Front Office Crew Members are accounted for and performing their duties as per YOTELAIR Singapore Changi Airport Standards.
• Solicit and communicate guest feedback for continuous improvement.
• Extend professionalism and courtesy to fellow crew members and customers always.
• Prepare weekly rosters and forecasts for the department considering occupancy levels and ensuring optimum crew manning.
• Ensure a daily pre-shift meeting is conducted on the overnight and be current on all events and citywide attractions.
• Administrative duties include but are not limited to; end of shift reports, payroll and YOTEL communication tool.
• Perform tasks as assigned by the Senior Manager or General Manager.

What is this person like?

• Pro-active with a ‘can do’ positive attitude.
• Likes to be busy, always looking for the next task or goal to achieve.
• Embraces technology. Always willing to try out new systems and ways to improve guest experiences and operational processes.
• Great attention to detail in everything that they do.
• Sociable and confident with each other and our guests.
• Friendly, warm and welcoming always.
• Professional in their outlook, taking pride in their appearance, performance and reputation.
• Takes responsibility for their actions and those of the wider team.
• Likes to own problems and find solutions for the benefit of the guests and team alike.
• Effective leader who enjoys managing a team and bringing out the best work attitude in them.

Knowledge, experience, skills required

• Minimum of 2 years of customer experience as Duty Manager or 3 years as a Front Office Supervisor in mid-scale and/or upper midscale establishments that practice excellent customer service.
• Solid computer skills and good working knowledge of Property Management Systems such as Opera. Ability to learn new Property Management Systems, such as Stay N Touch - Rover PMS.
• Ability to read and speak English fluently. Second or multiple languages are a plus.
• Willing to work shifts including overnight shifts
• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Hospitality/Tourism/Hotel Management or equivalent.
• Preferably Manager specialized in Hotel Management/Tourism Services or equivalent.

Job Description：

• Engage and provide excellent customer service to ensue pleasant dining experience
• Welcomes and greets customers
• Build and maintain positive relationships with guests and loyal customers
• Build rapport with customers and manage their needs and expectations
•  Attend to customer's enquiries, propose menu, prepare quotation and coordinate events
• Ensure smooth coordination between front-of-house and kitchen teams
• Monitor customer satisfaction and provide feedback to management
• Provide accurate information about menu items, promotions, and services
• Any other ad-hoc jobs or duties assigned by the Manager from time to time

Job Requirement:

• Diploma or certification in Hospitality or related field
• Customer Service: Previous experience in customer service, ideally within the food and beverage industry.
• Organizational Skills: Must be able to handle multiple tasks simultaneously and manage members/guests needs effectively.
• Previous experience in customer service or F&B industry preferred
• Strong communication and interpersonal skills
• Positive attitude with a customer-first mindset
• Ability to work in a fast-paced environment
• Good problem-solving and conflict resolution skills
• Able to work shifts, weekends, and public holidays

Job Description:

• Supervise daily food manufacturing and production operations.
• Monitor production processes to ensure efficiency, quality, and safety.
• Lead and coordinate production workers to meet daily production targets.
• Ensure proper handling of raw materials, processing, packing, and storage.
• Maintain compliance with food hygiene, workplace safety, and company standards.
• Conduct quality checks on products and ensure consistency in production.
• Troubleshoot production issues and report equipment faults or operational problems.
• Train and guide workers on production procedures, hygiene standards, and safety practices.
• Prepare production reports and maintain proper records.
• Work closely with management to improve productivity and workflow.

Requirements:

• Proven experience in food manufacturing, food production, or related industry.
• Experience in supervising or leading production workers.
• Good knowledge of food safety, hygiene, and quality control procedures.
• Able to monitor and manage daily production activities effectively.
• Strong sense of responsibility and leadership.
• Able to work in a fast-paced environment and meet production deadlines.
• Good communication and coordination skills.
• Willing to work shifts, weekends, and overtime when required.

Job Responsibilities

• Maintain cleanliness and tidiness of the hotel's front-of-house and public areas at all times.
• Ensure all assigned areas meet the hotel's hygiene and presentation standards.
• Report any maintenance issues or irregularities promptly.
• Perform any other duties assigned by the superior.

Job Requirements

• Able to work independently as well as in a team
• Responsible and attentive to detail
• Able to work rotating shifts, including weekends and public holidays

We regret that only shortlisted candidates will be notified.