Total 5,790 Others level F&B / Tourism / Hospitality job vacancies

Roles and Responsibilities

Key Responsibilities

Pantry Supervisor - Raffles Place

Supervise and coordinate pantry staff and daily pantry activities
Ensure proper food preparation, portioning, and presentation standards
Maintain cleanliness, sanitation, and food safety compliance
Monitor and control inventory levels; place orders as needed
Inspect food quality and freshness
Train and mentor pantry team members
Ensure adherence to company policies and health regulations
Handle customer requests and resolve complaints professionally
Assist in menu planning and cost control measures
Maintain proper storage of food and supplies

F&B Supervisor - Bt Timah

* Oversee daily operations: Ensure smooth opening/closing, efficient food preparation, and fast service.

* Supervise staff: Assign tasks, train employees, and maintain teamwork and discipline.

* Maintain food quality & hygiene: Follow safety standards, ensure cleanliness, and check food quality.

* Handle customers & stock: Manage customer service, monitor inventory, and oversee cash transactions

Production Supervisor - Pandan Loop
-supervise / co-ordinate staff, assign tasks, monitor performance
-monitor schedules, output, organise resources
-quality checks / compliance
-ensure work place safety protocols compliance
-identify / resolve problems to minimise downtime
-implement quality practices, reduce waste, improve efficience
-track production metrics, prepare reports

Requirements:

• Food Hygiene Cert
• -GCE N Level

• PC literate ( Excel / Powerpoint )

Salary up to $2300 per month

whatsapp Grace 87952790

Job Description

• Industry/ Organization Type: Trading / Supply Chain
• Position Title: Food Sales Executive
• Working Location: Pasir Panjang (Walk distance from MRT)
• Working Hours: 5 Days, Monday – Friday (9am – 5.30pm)
• Salary Package: Basic Salary + Variable Bonus
• Duration: Permanent

Key Responsibilities

• Develop and grow the company’s food business segment.
• Conduct market analysis and identify emerging food trends to support sales planning.
• Source and pursue new business opportunities with restaurants, supermarkets, and distributors.
• Track market developments and competitor activities to uncover potential growth areas.
• Collect customer insights to assist in achieving sales targets.
• Establish and maintain strong relationships with clients, suppliers, and headquarters.
• Analyse sales performance and market data to support forecasting and decision-making.
• Participate in food exhibitions, trade shows, and industry events to promote products and gain insights.
• Work closely with internal departments and overseas offices to align strategies and operations.
• Handle the entire sales process, from contract discussions to delivery, ensuring accurate documentation.
• Coordinate with suppliers, logistics partners, and headquarters for smooth import and export processes.
• Prepare sales reports, forecasts, and business proposals for management review.
• Perform additional duties as assigned when required.

APPLY NOW!!!

• Minimum Diploma qualification or equivalent.
• At least 1–2 years of relevant working experience.
• Proficient in written and spoken Japanese to communicate with Japanese speaking stakeholders.
• Familiar with international trade procedures and regulations related to food import and storage.
• Positive attitude with adaptability, resourcefulness, and willingness to learn.
• Independent, sales-driven, and able to adapt to a dynamic environment.
• Willing to travel locally or regionally when necessary.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #83717 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

we are Vietnamese restaurant and pub looking for head chef who able to Manage and oversee daily kitchen operations of the Vietnamese restaurant

Prepare and cook authentic Vietnamese dishes to a high professional standard

Develop and create new menu items to enhance variety and attract customers

Lead, train, and supervise kitchen staff to ensure smooth day-to-day operations

Plan staff schedules and ensure adequate manpower for all shifts

Maintain high standards of food quality, presentation, and consistency

Ensure all kitchen equipment is properly maintained and in good working condition

Enforce workplace safety, hygiene, and food safety standards (WSH & SFA regulations)

Manage inventory, stock control, and ordering of kitchen supplies efficiently

Minimize food wastage and control kitchen costs

Ensure overall kitchen cleanliness and compliance with company SOPs

Work closely with management to improve operations and customer satisfaction

Able to work flexible shifts, including weekends, public holidays, and late hours

Job Type: Full-time
Contract Duration: 2 Years
Monthly Salary: SGD 3,900 – SGD 4,900

About the Role

Barrels Entertainment is looking for an experienced and hands-on Restaurant Manager to oversee the daily operations of our North Indian cuisine restaurant in Singapore.

We are seeking a strong leader with solid experience in restaurant operations, team management, guest service, and a good understanding of North Indian cuisine and beverage operations. The ideal candidate should be proactive, service-oriented, and able to perform well in a fast-paced F&B environment.

This role requires someone who can lead by example, maintain high service standards, and support both the floor and operational needs of the business, especially during peak periods and events.

Key Responsibilities

• Oversee the day-to-day restaurant operations to ensure smooth service, efficiency, and customer satisfaction.
• Lead, supervise, train, and motivate service staff to maintain high standards of performance and professionalism.
• Support hiring and staff onboarding, including scheduling and manpower planning.
• Work closely with the kitchen team and management on menu planning, promotions, and continuous improvements.
• Assist in developing and maintaining a strong food and beverage offering, including cocktails and beverage promotions that complement the restaurant concept.
• Manage reservations, customer service, and guest feedback, and resolve any issues promptly and professionally.
• Ensure compliance with food hygiene, workplace safety, and cleanliness standards at all times.
• Monitor stock levels, coordinate ordering, and manage supplier relationships for both food and beverage items.
• Support and coordinate events, group bookings, and special functions, including staffing and service planning.
• Monitor operating costs, control wastage, and support budgeting and cost management.
• Conduct regular checks on restaurant facilities, equipment, and overall outlet condition, and arrange maintenance when required.
• Step in operationally when needed, including supporting the service floor or bar during busy periods.

Job Requirements

• Minimum 6 years of experience in restaurant or hospitality operations, including experience in a supervisory or managerial role.
• Strong knowledge of North Indian cuisine and restaurant service operations.
• Experience in managing teams in a fast-paced dining environment.
• Good understanding of beverage operations and cocktail service is an advantage.
• Strong leadership, communication, and interpersonal skills.
• Able to handle customer concerns professionally and maintain a high level of guest satisfaction.
• Good organisational skills and attention to detail.
• Able to work flexible hours, including weekends and public holidays where required.
• Bachelor’s Degree, Diploma, or equivalent qualification in Hospitality, Business, or a related field is preferred.

Preferred Attributes

• Hands-on management style with strong operational awareness.
• Ability to work under pressure and make sound decisions quickly.
• Positive attitude, team-oriented mindset, and commitment to service excellence.
• Experience in handling events, promotions, and high-volume service periods.

About Us

Barrels Entertainment operates vibrant dining concepts in Singapore, focused on quality food, strong service, and memorable guest experiences. We are looking for a committed and capable manager to support our continued growth and operational excellence.

Job Description & Requirements

Job Description & Requirements

· Need prepare meals and follow establishment recipes.

· Responsible to prepare ingredients and adhering to the restaurant menu.

· Cook, clean, assist other cooks and staff

· To prepare authentic Chettinad cuisine, all varieties of Biryani

· Experience in South Indian varieties of food – Prata, Idly, Dosa, Varieties rice, appam, pakora, vadai, all varieties of Chutney

· Responsible to deliver food in a fast-paced as per customer requirement.

· Willing to work in any shifts and rotational weekly offs.

· Need to follow food health and safety procedures.

About the Role: Join our kitchen team as a skilled Chinese Cook, preparing authentic Chinese cuisine that defines our brand experience. You will maintain high culinary standards while ensuring kitchen efficiency and food safety compliance.

Key Responsibilities:

• Prepare and cook Chinese dishes according to standard recipes and presentation guidelines
• Ensure consistent food quality, taste, and portion control
• Manage ingredient preparation, stock rotation, and kitchen station cleanliness
• Maintain strict adherence to SFA food hygiene and safety standards
• Collaborate with kitchen team to optimize workflow during peak service
• Assist in menu development and cost control initiatives
• Mentor junior kitchen staff and maintain discipline in kitchen operations

Requirements:

• Minimum 5 years of experience as a Chinese Cook in restaurant or hotel kitchens
• Proficient in Chinese cooking techniques: wok handling, steaming, braising, and sauce preparation
• WSQ Food Hygiene Certificate (mandatory)
• Knowledge of food cost control and kitchen inventory management
• Able to work in fast-paced environment, including weekends and public holidays
• Team player with strong stamina and commitment to quality

What We Offer:

• Competitive salary with service charge sharing
• Staff meals and uniform provided
• SkillsFuture training opportunities

1. Menu Development & Planning

• Design and develop authentic Chinese cuisine menus, with a focus on traditional and specialty Chinese BBQ dishes (e.g., Peking duck, char siu, roasted pork belly, and lamb skewers).

• Innovate new dishes while preserving the authenticity of Chinese culinary traditions, incorporating seasonal and customer-preferred items.

2. Chinese BBQ Expertise & Operations

• Oversee the preparation, marination, roasting, and grilling of Chinese BBQ items, ensuring quality and consistency.

• Manage specialized BBQ equipment, such as Chinese ovens, rotisseries, and charcoal grills.

• Develop and implement standardized procedures for Chinese BBQ preparation, ensuring exceptional taste and efficiency.

3. Kitchen Operations & Workflow Optimization

• Supervise daily kitchen operations, ensuring smooth workflow, timely service, and adherence to hygiene and safety standards.

• Streamline kitchen processes for efficient production of Chinese BBQ and other dishes while maintaining quality control.

• Monitor inventory levels and source ingredients cost-effectively without compromising quality.

4. Team Leadership & Training

• Recruit, train, and lead kitchen staff, including sous chefs and line cooks, in Chinese cuisine and BBQ techniques.

• Mentor team members to enhance culinary skills and knowledge of traditional Chinese cooking methods.

• Foster a positive work environment, promoting teamwork and high performance.

5. Quality Control & Food Presentation

• Ensure high standards of food quality, taste, and presentation for all dishes, with special attention to BBQ items.

• Regularly inspect ingredients and finished dishes to ensure consistency and customer satisfaction.

• Implement customer feedback to refine and improve dishes.

6. Customer Experience & Collaboration

• Collaborate with front-of-house teams to understand customer preferences and deliver a superior dining experience.

• Interact with guests to showcase culinary expertise and receive direct feedback on Chinese BBQ and other menu items.

7. Budgeting, Sourcing & Cost Management

• Manage kitchen budgets, control food costs, and minimize waste while maintaining exceptional quality.

• Source authentic, high-quality ingredients for both Chinese BBQ and other menu items.

8. Innovation & Trend Analysis

• Stay updated on culinary trends in Chinese cuisine, especially BBQ, and adapt menus to modern dietary needs (e.g., vegan, gluten-free).

• Introduce creative dishes while retaining the cultural authenticity of Chinese cuisine.

Required Experience & Skills:

1. Professional Culinary Experience

• Minimum of 8-10 years of experience in Chinese cuisine, with at least 3-5 years specializing in Chinese BBQ.

• Expertise in traditional Chinese cooking techniques, including wok cooking, and BBQ.

2. Chinese BBQ Expertise

• Proven skills in preparing and mastering Chinese BBQ, such as marination, roasting, and grilling.

• Hands-on experience with Chinese BBQ equipment (e.g., charcoal grills, Chinese ovens).

3. Culinary Education & Certifications

• Formal culinary training from a recognized institution, with certifications in Chinese culinary arts or BBQ techniques preferred.

• Knowledge of food safety standards, with certifications such as HACCP being highly desirable.

4. Leadership & Team Management

• Demonstrated experience leading and mentoring kitchen teams in a fast-paced environment.

• Ability to foster teamwork and maintain a positive and productive kitchen environment.

5. Menu Development & Creativity

• Proven ability to create innovative, authentic, and customer-driven Chinese cuisine and BBQ menus.

• Knowledge of adapting traditional recipes for modern dietary preferences.

6. Attention to Detail & Quality Control

• Strong focus on food quality, presentation, and safety standards, especially in BBQ production.

• Consistently deliver dishes that meet or exceed customer expectations.

7. Budgeting & Cost Management

• Experience managing kitchen budgets, controlling costs, and reducing waste.

8. Cultural Awareness & Adaptability

• Deep understanding of regional Chinese BBQ styles and ability to adapt them for various markets.

• Awareness of local customer preferences and trends in Chinese cuisine.

9. Strong Communication Skills

• Ability to communicate effectively with team members, suppliers, and front-of-house staff to ensure smooth operations.

Help protect quality, improve consistency, and support innovation.

We are looking for a hands-on F&B QA/QC Executive with a strong kitchen background to support food quality, kitchen compliance, and product consistency, while partnering with the R&D team on product testing and continuous improvement.

This role is ideal for someone who understands kitchen realities, cares about standards, and enjoys both operational discipline and product development.

Job Summary

You will support food quality assurance and quality control activities across kitchen operations, ensuring products meet recipe standards, food safety requirements, and quality expectations. The role includes on-site kitchen checks, process verification, troubleshooting, and supporting R&D in product trials, recipe refinement, and implementation.

Key Responsibilities

• Conduct routine quality checks on food preparation, product consistency, taste, portioning and presentation
• Monitor adherence to SOPs, recipes, food handling and kitchen operating standards
• Support implementation and upkeep of food safety, hygiene and QA standards
• Identify deviations, root causes, and recommend corrective actions
• Carry out on-site checks at kitchen level to ensure standards are consistently met
• Support process control for ingredients, production methods and finished products
• Monitor wastage, handling practices and product quality issues
• Work closely with kitchen teams to troubleshoot quality concerns and improve execution
• Support R&D team in product trials, recipe testing and product evaluations
• Assist in standardising recipes and documenting product specifications
• Participate in sensory evaluations, test runs and product improvement initiatives
• Support launch readiness for new products through operational validation
• Maintain QA/QC records, checklists and supporting documentation
• Support internal audits, kitchen inspections and corrective follow-ups
• Provide feedback and recommendations for process improvements
• Assist in training teams on quality standards and best practices
• Work closely with kitchen operations, procurement and R&D teams
• Support alignment between product development and operational execution
• Ensure quality standards are practical and sustainable on the ground

What We’re Looking For

• Experience in kitchen operations with exposure to quality control, food safety or product development
• Hands-on kitchen background is essential
• Knowledge of food safety and hygiene standards (SFA / HACCP knowledge advantageous)
• Good understanding of recipes, food consistency, and kitchen process controls
• Detail-oriented, practical and able to work independently on the ground
• Comfortable working both in kitchen operations and development support environment

Work Arrangement

• Office / operational hours, subject to operational and product trial requirements
• Hands-on role involving kitchen and site support
• Opportunity to grow into QA, R&D or food innovation functions

Suitable For

• Senior cooks or chefs looking to move into quality and product roles
• QA/QC professionals who prefer a practical kitchen-facing role
• Candidates interested in both food quality and innovation

Job Summary

The Service Crew is responsible for providing excellent customer service, maintaining cleanliness and hygiene standards, and ensuring smooth day-to-day operations of the outlet. The role involves serving customers efficiently and ensuring a pleasant dining experience.

Key Responsibilities

• Greet customers warmly and assist them in placing orders.
• Take and process food and beverage orders accurately.
• Prepare and serve food/drinks according to company standards.
• Handle cash and operate POS systems when required.
• Maintain cleanliness and hygiene in the dining area, counter, and kitchen.
• Ensure all equipment and utensils are clean and in good working condition.
• Follow all food safety and hygiene standards (SFA/NEA requirements).
• Replenish stock, condiments, and supplies as needed.
• Assist in opening and closing duties of the outlet.
• Provide excellent customer service and handle customer feedback professionally.
• Perform other duties assigned by the supervisor or manager.

Requirements

• Minimum secondary school education.
• Prior F&B or customer service experience preferred (training provided).
• Positive attitude and willingness to learn.
• Good communication and teamwork skills.
• Able to work shifts, weekends, and public holidays.
• Physically fit to stand for long hours.

Job Description

• Industry/ Organization Type: Manufacturing/ Food Production
• Position Title: Restaurant Manager
• Working Location: Central
• Working Hours: 6 days (12hours per day)
• Salary Package: Up to $5,000 + Bonus
• Duration: Permanent

Key Responsibilities

• Oversee daily restaurant operations and maintain a positive outlet image.
• Coordinate front and back-of-house activities to ensure smooth service delivery.
• Train and coach new and existing staff on customer service best practices.
• Manage staff training, scheduling, and performance evaluations.
• Organize and supervise shifts.
• Address customer complaints promptly and suggest appropriate solutions.
• Ensure adherence to safety and sanitation regulations.
• Control operational costs and implement measures to reduce waste.
• Stay updated on market trends and develop innovative processes to improve efficiency.
• Prepare reports.
• Analyze and forecast sales to optimize profitability.

APPLY NOW!!!

• At least 2 years of relevant experience in F&B operations
• Bilingual in English and Mandarin to liaise with Mandarin-speaking counterparts
• Able to commit on weekends or Public Holidays
• Experience in the Chinese cuisine industry or similar culinary environments will be an advantage.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #69871 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Leadership & Operations Manager

Responsibilities

• Manage staff by scheduling, training, and evaluating employee performance to enhance productivity and team effectiveness
• Plan and oversee daily operations to ensure smooth workflow and timely issue resolution
• Develop and improve operational workflows and standard operating procedures (SOPs) to optimize efficiency
• Monitor key performance indicators (KPIs) to track and improve operational outcomes
• Identify and resolve operational delays, complaints, and inefficiencies to maintain service quality
• Control budget and costs to align with financial targets and resource allocation
• Ensure compliance with quality and safety standards across all operations
• Coordinate cross-departmental activities to foster collaboration and streamline processes

Preferred competencies and qualifications

• Diploma or Degree in Business or related field
• Minimum 3–5 years of operations experience
• Proficiency in Microsoft Excel and reporting tools
• Strong leadership and communication skills demonstrated through managing teams and workflows

Job Duties

1) Ensure the quality and standards of the foods are in sync with company's

SOP

2) Ensure preparation and presentation are of the highest standards

3) Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

4) Control and manage food costs and wastage

5) Ensure cleanliness and hygiene are in line with NEA requirements

6) Oversee the daily production and operations in the Kitchen which includes the planning and directing of all food preparation, as well as ensuring proper staffing requirement are met

7) To ensure that all staff are compliant to the safety, hygiene and sanitation procedures at all times Requirements

Have relevant experience in SiChuan cuisine for at least 5 years

Able to do OT

PH off in lieu
Physically fit

• Prepare awesome meals for our customers.
• Weigh, measure, mix and prep ingredients according to recipes.
• Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.
• Check food and ingredients for freshness.
• Arrange and garnish dishes.
• Work well under pressure and within the time limit.
• Ensure that the kitchen area, equipment and utensils are cleaned.
• High school diploma or equivalent preferred.
• Prior experience in related food and beverage service and food preparation positions.
• Thorough experience with hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and health codes.
• Ability to use slicers, mixers, grinders, food processors, etc.
• Able to handle work in a fast-paced environment.
• 6 days work week including weekends and public holiday

Junior/Senior Marketing Executive

Salary range

Executive level: $3200-$3700

Senior executive level: $3800-$4300

Key Responsibilities:

1. Marketing Campaign Planning & Execution

• Plan, develop, and execute integrated marketing campaigns across digital and offline channels (e.g., social media, content, events, partnerships).

• Coordinate with internal teams and external agencies to ensure timely and effective campaign rollouts.

• Monitor and report campaign performance and optimise based on insights and KPIs.

• Manage marketing calendars and ensure alignment with brand and business objectives.

2. Consumer Events & Brand Activation

• Conceptualise and execute consumer-facing events and activations that promote the usage of Brand products (e.g., cooking demos, sampling events, workshops, collaborations).

• Manage end-to-end event planning including ideation, vendor coordination, logistics, and on-site execution.

• Work with partners, influencers, and communities to drive engagement and brand awareness.

• Track event performance and derive insights to improve future activations.

3. Digital Assets & Creative Coordination

• Support the development of digital marketing assets (e.g., online banners, e-commerce visuals) in collaboration with the creative team.

• Prepare clear briefs and ensure assets are aligned with campaign objectives and brand guidelines.

• Review and provide input on creatives to ensure accuracy, clarity, and effectiveness.

Requirements

• Min Diploma / Degree in marketing
• Min 2 to 3 years of marketing experience

Food industry

Interested candidates, please forward your resume to kevynhuang@recruitexpress.com.sg

Consultant: Huang Jingsheng Kevyn (R1333338)
Recruit Express Pte Ltd (99C4599)