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

Responsibilities:

- Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

- Study each recipe and gather all necessary ingredients

- Cook food in a timely manner

- Delegate tasks to kitchen staff

- Inform wait staff about daily specials

- Ensure appealing plate presentation

- Supervise Cooks and assist as needed

- Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)

- Monitor food stock and place orders

- Check freshness of food and discard out-of-date items

- Experiment with recipes and suggest new ingredients

- Ensure compliance with all health and safety regulations within the kitchen area

Requirements:

- Proven work experience as a Chef or Cook

- Hands-on experience with various kitchen equipment (e.g. Chinese cuisine dishes)

- Leadership skills

- Ability to remain calm and undertake various tasks

- Excellent time management abilities

- Up-to-date knowledge of cooking techniques and recipes

- Familiarity with sanitation regulations

Jober Pte Ltd UEN 201616711G

EA License No: 16C8401

XING CHONG | Registration No: R22109860

#SGUnitedJobs

Website : https://www.jobersg.com/

Company Overview

Mandala Club, managed by The Mandala Group, is a vibrant community in a heritage Chinatown building offering luxury hospitality, dining, working, wellness, and curated events. We blend design, service, and innovation to create inspiring lifestyle experiences.

Job Summary

The S&E Executive at Mandala Club manages event logistics and production to ensure on-brief, on-budget, and timely delivery. This role aligns F&B operations with event bookings and orders, supporting seamless event execution and client engagement.

Responsibilities

• Manage event inquiries and engage clients to ensure clear communication and satisfaction
• Lead the S&E Operations Team daily tasks to maintain smooth event operations
• Deliver performance management to optimize team effectiveness and event outcomes
• Create detailed event briefs and coordinate logistics and production for flawless execution
• Serve as the on-site client contact, welcoming clients and supporting site visits
• Collaborate with the Operational Management Team to prepare venues for events
• Maintain an Events Tracker to analyze booking sources, revenue, and production costs
• Submit Measurement and Evaluation (M&E) reports for assigned projects to assess success
• Build strong relationships across departments to deliver consistent, on-brand event experiences
• Oversee F&B event programming by coordinating event logistics, creating event orders, and briefing FOH and BOH teams
• Support RSVP tracking and respond to guest queries to enhance event engagement

Required competencies and certifications

• Minimum 3 years of relevant experience with proven food and beverage industry knowledge
• Fluent in English, both spoken and written

Other Information

THE RIGHT PERSON

• Demonstrates passion for hospitality and delivering exceptional lifestyle experiences
• Exhibits great attention to detail in event planning and execution
• Maintains discipline and focus to meet targets within deadlines
• Applies critical analysis to troubleshoot problems and propose viable solutions
• Embraces entrepreneurial spirit by managing ambiguity and taking calculated risks
• Communicates clearly and effectively at all organizational levels
• Open to new ideas while balancing adventurous and practical approaches
• Leads and inspires teams to achieve high performance
• Driven by continuous improvement and a strong desire to succeed
• Maintains high energy, professionalism, and strong work ethic
• Proven ability to collaborate cross-functionally and build strong networks

Job Responsibilities:

• Assist in day-to-day operations and food preparation
• Maintain high standard of cleanliness and sanitation in the kitchen
• Manage food inventory
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Help to maintain a climate of smooth and friendly cooperation
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• Proven experience in a commis cook role
• Willing to work shift hours, weekends and Public Holidays
• Candidates who possess a Food Hygiene certificate will have an added advantage
• Able to work under pressure in a fast-paced environment
• Great at communicating, connecting and respectful of everyone

Hourly rate: S$14/hour

About the Company

Our client is a premier food company with a strong European heritage and a significant footprint across the APAC region. They are acting as a critical link in the global supply chain by ensuring the highest levels of quality and regulatory compliance for their international partners.

About the Job

This is a professional, office-based role focused on high-level quality coordination and compliance management. As a QA Executive, you will be the backbone of the Quality Management System, ensuring that all technical documentation and regulatory standards are met with precision.

• Compliance Management: Manage and maintain the IFS Broker quality system and act as the key liaison for all audit-related matters.
• Strategic Documentation: Oversee the end-to-back documentation process for global suppliers and customers, including risk assessments and technical data sheets.
• Issue Resolution: Support the QA Manager in investigating customer complaints and coordinating Root Cause Analysis (CAPA) with internal teams.
• Regulatory Support: Assist in food safety and regulatory assessments for various products and markets, specifically focusing on food specifications and labeling.

Skills and Experience Required

• Diploma or Degree in Food Science, Food Technology, or a related technical field.
• Ideally 2–3 years of experience in a QA role within the Food Industry, Food Trading, or FMCG.
• Familiarity with IFS, BRC, or FSSC 22000 is highly preferred.
• Great communication skills are required for internal and external coordination.
• Attention to detail, a structured approach to work, and proficiency in managing complex document control systems.

To apply online please use the 'apply' function, alternatively you may contact Florence Pang via LinkedIn https://www.linkedin.com/in/florence-pang-14742515a/ or email at florence.pang@randstad.com.sg

(EA: 94C3609/ R25139901)

Our client is a one of the leading players in the Industrial Manufacturing industry. Due to business needs, they are now recruiting a Regional Business Development Manager to be part of their Sales team to support their business needs. They are located in the East - easily accessible.

Job Responsibilities of Regional Business Development Manager:

• Drive sales growth by achieving targets and strengthening key accounts
• Identify and secure new business opportunities with both existing and new customers
• Build and maintain strong client relationships, addressing needs and resolving issues
• Develop strategies to win market share and stay competitive
• Analyse customer trends to retain and grow accounts
• Maintain accurate sales data and pipeline updates in CRM (Salesforce)
• Collaborate with cross-functional teams (engineering, marketing, product) to drive initiatives
• Develop and execute sales strategies to support regional growth
• Generate demand and expand opportunities in MRO and CapEx spending
• Conduct regular client visits, presentations, and follow-ups
• Manage the full sales cycle from lead generation to negotiation and closing
• Stay updated on market trends and competitor activities

Requirement

• Degree in engineering field
• Min 5-10 years of B2B industrial sales experience to F&B Manufacturer
• Comfortable with overseas travelling

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.
We regret that only shortlisted candidate will be notified.

Email Address: jobs@recruitpedia.sg

Recruitpedia Pte. Ltd.
EA License No. 19C9682
EA Reg. No. R2198636 (Oh Puey Xin)

Woodsmen is a butcher-to-fire concept focused on quality produce and honest cooking over wood fire. We’re building a strong, tight-knit kitchen team and looking for Commis Cooks who are eager to learn, work hard, and grow.

What You’ll Do

• Assist in daily food prep and mise en place
• Support your section during service
• Learn wood-fire cooking
• Maintain cleanliness and food safety standards
• Follow instructions and work closely with senior chefs

What We’re Looking For

• Some kitchen experience is a plus
• Positive attitude and willingness to learn
• Able to work in a fast-paced environment
• Good discipline and team spirit
• Passion for food and cooking

Why Join Woodsmen

• Learn wood-fire cooking and work with quality ingredients
• Hands-on training and real kitchen exposure
• Clear growth pathway within the team

Supportive and focused kitchen environment


Benefits

• 5 days week
• Dental allowance
• Meals provided
• Insurance
• learn from the best in the industry

SUMMARY:

As a Chef de Partie at Oak & Ember, you will be an integral part of our kitchen team, specializing in the preparation and execution of our dishes. You will work closely with the Head Chef and Sous Chef to ensure that every dish meets our exceptional standards for quality and flavour. This position offers a dynamic opportunity for a culinary professional who is passionate about smoked meats and dedicated to achieving excellence in every aspect of their work.

KEY RESPONSIBILITIES:

Food Preparation and Cooking

- Assist in the creation and development of new menu items

- Ensure all dishes are served at the highest quality and consistency

- Prepare, cook and present dishes in line with our recipes and standards

- Oversee and execute cooking process, ensuring meats are cooked to perfection with optimal flavour

Kitchen Operations

- Coordinate with other kitchen chefs to ensure smooth and efficient service

- Adhere to health, safety and hygiene standards in all food preparation and cooking activities

- Assist with inventory management, including ordering, receiving and storing ingredients

- Maintain an organized and efficient workstation, following food safety and sanitation guidelines

Quality Control

- Conduct regular checks on the quality and freshness of ingredients

- Implement and maintain portion control and waste management practices

- Monitor food quality and presentation, ensuring every dish meets Oak & Ember’s high standards

Team Collaboration

- Mentor and support junior kitchen staff, fostering a positive and productive work environment

- Communicate effectively with the front-of-house team to ensure customer satisfaction

- Work closely with the Head Chef, Sous Chef and other kitchen staff to ensure seamless operations

This position is located at our Loyang location.

JOB REQUIREMENTS:

- Proven experience as a Chef de Partie or similar role in a restaurant

- Excellent knife skills and attention to detail

- Strong organizational and time management abilities

- Ability to work under pressure in a fast-paced environment

- Team player with strong communication skills

Responsibilities:

1. Plan and strategize for new store openings, lease renewals, relocations, expansions, and closures.

2. Handle negotiations and management of existing lease renewals with landlords.

3. Assess the impact of renovation schedules, sales transfers, initiative rollouts, and store movements.

4. Develop creative design concepts for tender proposals and maintain a network of designers for project collaboration.

5. Collaborate closely with Project and Maintenance teams to address facility, renovation, and landlord improvement issues.

6. Review lease contracts, seek legal guidance when necessary, and flag any inconsistencies or deviations.

7. Manage and track all lease documentation to ensure completion; keep leasing reports and schedules up to date.

8. Ensure compliance with legal and operational standards.

9. Conduct site visits to explore potential expansion opportunities.

10. Work with landlords and property agents to secure new sites via tenders or negotiations.

11. Keep up-to-date with real estate developments in Singapore and identify suitable locations for the brands.

12. Participate in relevant industry, social, and business networking events as needed.
    

Requirements:

1. Diploma / Degree in Business, Real Estate or related fields with minimum 2 – 3 years of relevant working experience in tenancy management and leasing 

2. Possess solid presentation skills, proficient in MS Office applications

3. Excellent negotiation and communication skills

4. Able to facilitate and orchestrate resources cross functionally to support business development activities

5. Highly motivated, acute business sense with an analytical mind
   

HOW TO APPLY:

Interested applicants, please click on “Apply Now” or submit your resume to ref71@trustrecruit.com.sg

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Lee Jia Xiang

EA Personnel Reg No: R25158171

SUMMARY:

As the Junior Sous Chef at Oak & Ember, you will support the Sous Chef and Head Chef in the preparation, smoking, cooking, and presentation of our signature smoked meat dishes. You will play a key role in assisting with daily kitchen operations, supervising junior staff, and ensuring consistency and quality across all menu items. This position is ideal for a motivated culinary professional with strong technical skills, a passion for smoked meats, and a desire to grow into a leadership role within a dynamic kitchen environment.

KEY RESPONSIBILITIES:

Culinary Support & Leadership

-      Provide guidance and support to Junior chefs, helping develop their skills

-      Step in to supervise the kitchen team in the absence of senior chefs when required

-      Assist the Sous Chef and Head Chef with planning and preparing food items for service

-      Oversee assigned stations and ensure all dishes are prepared to Oak & Ember standards

-      Assist in maintaining prep lists, delegating basic tasks, and ensuring timely station readiness

Menu Development

-      Contribute ideas for specials and seasonal menu updates

-      Help assemble and plate dishes with consistency in taste, texture, and presentation

-      Assist with menu preparation for special events, private functions, and catering orders as needed

-      Support the Sous Chef and Head Chef in refining recipes and experimenting with smoking techniques and flavors

Operational Management

-     Monitor prep levels, portion sizes, and food quality to reduce waste and maintain efficiency

-     Maintain high standards of cleanliness and hygiene across all kitchen areas and equipment

-     Support day-to-day kitchen operations, ensuring smooth service flow and station organization

-     Assist with inventory checks, proper storage, and rotation of smoked meats and other ingredients

Team Support

-      Assist with any other tasks needed to support the kitchen operations

-      Work collaboratively with the kitchen team to ensure smooth and efficient service

-      Communicate effectively with junior chefs and sous chefs, guiding their development

This position is located at our Loyang location.

JOB REQUIREMENTS:

-      Minimum 5 years of related experience with WSQ Food Hygiene Certificate

-      Experience as a strong Chef de Partie or Junior Sous Chef

-      Strong knife skills and fundamental cooking techniques

-      Able to work in a fast-paced environment and handle peak hours calmly

-      Responsible, punctual, and a good team player with a positive attitude

Job Summary

Responsible in ensuring hotel operations smooth running and satisfying hotel guests’ needs through attending to their enquiries and providing solutions and good customer service. Identify operation gaps and improve hotel review ratings across all OTA, TripAdvisor and social media.

Duties and Responsibilities

Operations

· Improving on operations procedures.

· Managing a team of staff under various departments.

· Ensuring smooth operations by preparing roster and arranging shift cover for last min leave/ medical leave.

· Checking all emails and OTA messages are being replied promptly within a day.

· Checking all payments are being charged for non-refundable bookings and cancellable bookings are being charged based on the cancellable policy.

· Checking no outstanding payments for in-house and check out guests.

· Ensuring accuracy of daily reports.

· Providing training to new joiners.

· Covering shift when necessary.

· Checking and monitor of inventory level.

· Sourcing of new supplier and reviewing existing suppliers and operators.

Customer Service

· Following up that all guest’s special request prior to check in and arrange accordingly.

· Listening and attending to guests concerns and complains and ensure their concerns/complains are being dealt with in the best amicable way.

· Checking on OTA reviews and follow up on the complains mentioned in the review to ensure no repeat of similar issue. Compliments the team if there are good reviews mentioning specific GRO/ Housekeeping.

· Bringing up online review ratings.

Reports

· Checking of daily shift reports and submit to Operation Manager/ General Manager for month end reporting.

· Preparing and tally daily credit card statement from daily shift report and submit to Operation Manager/ General Manager for month end reporting.

· Preparing and consolidate monthly petty cash report and submit to Operation Manager/ General Manager for month end reporting.

· Checking of cancellation and no-show reports for every month end to make sure that it is correctly reported and charged for all OTAs.

· Tabulating month end staff rostering and incentives.

Housekeeping and Maintenance

· Checking of guest rooms before guest arrival.

· Ensuring good communication between Housekeeping and Front desk Department.

· Setting up schedule for internal room care, internal maintenance of guest rooms and external maintenance.

· Enhancing, improving and suggesting with GM on the overall hotel and hotel guest rooms experience.

Revenue Management

· Increasing ADR.

· Managing hotel room rates and allotments.

· Knowing OTAs and hotel rates and promotions.

· Managing hotel expenses.

· Hitting monthly hotel revenue target.

· Assisting in collections of any outstanding payments.

Job Holder’s specifications

· Possesses a Degree or Diploma in Hospitality or equivalent.

· Has at least 3 years of experience on managerial role or at least 6 years of front desk experience.

· Must possess integrity and drive.

· Proficient in Microsoft Office Applications.

· Must be highly independent and resourceful.

· Possess good communication and leadership skills.

· Able to correspond in writing with customers, suppliers and internal staff.

· Able to withstand work pressure and guests’ demands.

JOB SUMMARY

Serves as the property Manager on Duty and oversees all property operations, ensuring that the highest levels of hospitality and service are provided. Represents property management in resolving any guest or property related situation. Manages the flow of questions and directs guests within the lobby. Serves as Guest Relations Manager and handles the tracking of service issues.

CORE WORK ACTIVITIES

Supporting Property Operations and Guest Relations Needs

• Maintains a strong working relationship with all departments to support property operations and goals and to expedite the resolution of any problems that may arise through the general operation of the property.
• Communicates any variations to the established norms to the appropriate department in a timely manner.
• Strives to improve service performance.
• Ensures compliance with all policies, standards and procedures.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Managing the Guest Experience

• Intervenes in any guest/employee situation as needed to insure the integrity of the property is maintained, guest satisfaction is achieved, and employee well being is preserved.
• Provides immediate assistance to guests as requested.
• Serves as a leader in displaying outstanding hospitality skills.
• Sets a positive example for guest relations.
• Responds to and handles guest problems and complaints.
• Interacts with customers on a regular basis throughout the property to obtain feedback on quality of product, service levels and overall satisfaction.
• Records guest issues in the guest response tracking system.

Job Summary

Design and manage menus for special events, coordinate ingredient sourcing and delivery logistics, lead kitchen and catering staff to ensure smooth operations, and maintain high food quality and customer satisfaction.

Responsibilities

• Design, create, and submit menus tailored for special events of varying sizes to meet client expectations.
• Conduct advanced tastings and practice runs to ensure menu items meet quality standards.
• Organize and source all necessary ingredients for each menu item for every event.
• Transport food, tables, and equipment to event locations to ensure efficient catering service delivery.
• Set up buffet tables independently, including carrying items between van and event site.
• Manage kitchen and catering staff to maintain smooth workflow and timely food service during events.
• Assist with post-event cleanup to ensure no items are left behind and uphold company reputation.
• Handle and manage large catering orders effectively to meet event demands.
• Apply knowledge of vegetarian local cuisine to menu planning and preparation.
• Start work at 3am to prepare for event requirements.
• No weekend off.
• Assist in the restaurant operations during off catering season.

Required competencies and certifications

• Possess a valid driving Class 3 licence to transport food and equipment safely.

Preferred competencies and qualifications

• Experience in budgeting and forecasting for catering events.
• Strong customer service and interpersonal skills to engage with clients and team members.
• Proficiency in digital literacy and event planning to coordinate logistics.
• Knowledge of food quality standards, sanitation, and hotel management practices.
• Leadership skills to manage diverse teams and scheduling efficiently.

Location: East Coast / Katong, Singapore
Employment Type: Full-Time
Salary: $4000 – $5000 per month
Industry: Food & Beverage / Restaurants

About Us

Company Overview / Employee Value Proposition

PANEVINO ("bread and wine") is a company that is dedicated to delivering handmade food from traditional recipes using quality ingredients. Cugini Trattoria Pizzeria, which launched in early 2009 is our main restaurant. For over 16 years, our restaurant has been part of the Katong dining scene, serving authentic Italian cuisine with consistency, heart, and craftsmanship.

We are seeking a culinary leader to shape the next chapter of our story.

The Opportunity

We are looking for an experienced Head Chef with a strong foundation in authentic Italian cuisine and traditional techniques to lead our kitchen and define our culinary direction.

You will work together with our Executive Chef from Italy on menu creation, quality standards, and team development — balancing heritage recipes with modern creativity.

Key Responsibilities

• Design and execute authentic Italian menus (fresh pasta, pizza, antipasti, regional classics, desserts)

• Maintain refined presentation and premium dining standards

• Implement seasonal menu innovation and signature dishes

• Jointly lead kitchen operations, costing, procurement, and inventory control

• Recruit, train, and mentor the kitchen team

• Ensure compliance with SFA/NEA food safety & HACCP requirements

Requirements

• 3-4 years’ experience specialising in Italian cuisine

• Demonstrated training or professional experience in authentic Italian or regional Italian cooking (e.g., Italian restaurants, trattorias, fine-dining concepts, culinary institutes, or apprenticeship under Italian chefs)

• Strong knowledge of traditional techniques, fresh pasta production, and scratch cooking

• Culinary certifications or formal training preferred

• Experience in menu costing and kitchen budgeting

• Hands-on, disciplined

Compensation & Benefits

• $4000 – 5000 monthly (commensurate with experience)

• Established 20-year brand with growth opportunities

• Staff meals and dining perks

Apply

Please submit your CV and portfolio/menu samples (if available).

The Mandai Rainforest Resort by Banyan Tree is nestled within the Mandai Wildlife Reserve, Singapore’s nature and wildlife destination that is home to renowned zoological parks – Bird Paradise, Night Safari, River Wonders, Singapore Zoo, and Rainforest Wild ASIA

We are seeking a highly motivated and experienced Banquet Supervisor to join our dynamic team and help us create unforgettable experiences for our guests.

The incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols.

Key Responsibilities:

• Oversee all aspects of banquet operations, including planning, organizing, and executing events.
• Ensure smooth and efficient execution of banquets, conferences, and other events.
• Coordinate with various departments (kitchen, housekeeping, engineering) to ensure seamless event delivery.
• Ensure that all team members are briefed on the details of the shift ahead.
• Ensure that all service procedures are carried out in accordance to the SOPs of the resort.
• Recruit, train, and supervise banquet staff, including banquet captains and servers.
• Provide leadership and direction for associates while on duty by offering professional skills and leading by example.
• Develop and maintain high standards of banquet service and performance.
• Address associates’ concerns and provide ongoing support and development.
• Provide administrative support for F&B events, including coordination of banquet services, room setups, and guest lists.
• Facilitate effective communication within the banquet team and with other departments.
• Manage banquet inventory, including food, beverages, and equipment. Not limited to monitoring stock levels and place orders as needed
• And any other tasks assigned by Banquet Manager.

Job Requirements

• Min Diploma in Food and Beverage and/or Hospitality Services or an equivalent professional qualification in a related field.
• 3 to 5 years’ experience in a similar capacity, preferably in the hospitality industry.
• Energetic, proactive, positive can-do attitude
• Ability to work under pressure and in a fast-paced environment.

(Benefits)

✔ Shuttle service from MRT stations (Springleaf, Choa Chu Kang, Ang Mo Kio, Khatib)

✔ Daily meals provided

✔ Comprehensive medical & health benefits

✔ Attractive bonus incentives

(We regret to inform that only shortlisted candidates will be contacted)

Roles:

• Assist in food preparation (cutting, marinating, skewering, etc.)
• Support cooking duties (grill / hot kitchen / basic Japanese dishes)
• Ensure ingredients are properly stored and handled
• Maintain cleanliness and hygiene of kitchen area
• Follow SOPs and food safety standards
• Assist senior chefs in daily kitchen operations
• Perform stock checks and basic inventory control
• Any other ad-hoc kitchen duties

Requirements:

• Able to work in a fast-paced environment
• Team player with positive attitude
• Willing to work shifts, weekends, and public holidays
• Singaporean only

Interested candidates whatsapp/call Lucas- 93392324

EA Personnel Name: Lucas Chang
EA Personnel No: R1874043
EA License No: 18C9495