Total 1,784 F&B / Tourism / Hospitality job vacancies

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Job Summary

The Sous Chef supports the Head Chef in managing daily kitchen and back-of-house operations, including menu planning, cost control, staff supervision, administration, and maintaining hygiene and safety standards. The role ensures smooth workflow, consistent food quality, and adherence to company procedures and regulatory requirements.

Key Responsibilities

• Assist in overseeing daily food production and overall kitchen operations to ensure smooth service.
• Support manpower planning and maintain effective communication with the kitchen team to ensure efficient workflow.
• Ensure food served meets quality, taste, nutrition, and safety standards.
• Assist in planning and executing monthly rotating menus, special promotions, and banquet menus in collaboration with the Head Chef/Unit Manager.
• Address and follow up on customer feedback regarding food quality and kitchen services, ensuring service recovery where needed.
• Coordinate with F&B teams for daily and weekly banquet or event requirements.
• Ensure all services and operations comply with in-house, corporate, and regulatory standards.
• Assist with administrative tasks such as submitting inventory, cost control, and operational reports.
• Prepare and submit HR-related documentation (e.g., attendance, leave, timecards) for kitchen staff to the reporting manager.
• Attend service or operational meetings and contribute to improving overall service levels.
• Assist in staff training, development, and performance evaluations.
• Ensure safe and proper usage of all kitchen and cleaning equipment; report faulty equipment promptly.
• Uphold and enhance hygiene, workplace safety, and food safety standards for both front-of-house and back-of-house operations.
• Ensure accurate recording of food sampling logs, daily cooking core temperatures, and refrigerator/chiller temperature logs.
• Support Head Chef and management during visits from other departments (e.g., HR, Purchasing, Finance, SEQ).
• Perform any other duties assigned by the Head Chef, client, or management to support operational needs.

Key Requirements

• Minimum 4-5 years of relevant experience in a professional kitchen environment, preferably in a supervisory role.
• Strong verbal and written communication skills to ensure effective teamwork and clear instructions.
• Good organizational skills, with the ability to prioritize and coordinate workflows in a fast-paced environment.
• Strong interpersonal and people management skills to work effectively with staff at all levels and handle customer interactions professionally.
• Ability to understand menu planning, food costing, and kitchen operations within organizational objectives.
• Strong customer service orientation with the ability to respond professionally to feedback.
• Team player with leadership qualities and a commitment to maintaining high culinary standards.
• Knowledge of food hygiene, safety regulations, and adherence to company and regulatory requirements.

Working days: 5-day work week 
Working hours: 9am to 6pm
Work location: Boon Lay
Salary: $2300 - $2800

Responsibilities:

• Ensure the food manufacturing process comply with food safety standards, specifications, and government and industry regulations.
• Assist in the implementation and maintenance of ISO 22000, FSSC 22000, Halal and SFA documentation and standards.
• Conduct routine inspections of production processes to ensure compliance with regulatory standards and perform routine in-process checks on products.
• Support regulatory inspection, customer audits and visits and to follow-up with corrective action and documents, when necessary.
• Responsible for reporting any non-conformance of products / process and timely reporting to the Executive / Manager.
• Other ad-hoc duties as required.

Requirements:

• Knows how to use MS Office.
• Able to work in chilly environment (10°C to 15°C).
• Preferably a Diploma in Food Science, Food Technology or equivalent.
• Preferably knowledgeable in local & international food safety standards

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Cai Jie Ying), Evelynn || EA Personnel License R24120580

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

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

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills• Up-to-date with culinary trends and optimized kitchen processes

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

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

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

Location: Guoco Tower, Tanjong Pagar

Job Description:

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

Requirements:

• With cook experience in Spanish cuisine is preferred

Kelly Chong Reg No:R26161160

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Accounts Payable (AP)     

• Process and record suppliers' invoices accurately and on a timely basis
• Reconcile invoices against suppliers' statements and supporting documents
• Statements of Account (SOA)
• Coordinate with internal departments to resolve billing discrepancies
• Record payments in the accounting system and maintain proper documentation and filing
• Process payments to vendors on a timely basis

Accounts Receivable (AR)

• Prepare and record invoices in the accounting system
• Scan and send invoices, together with supporting documents to customers
• Verify completeness of supporting documents and ensure proper filing
• Record incoming payments accurately
• Prepare and issue Statements of Account (SOA) to customers and follow up on outstanding balances
• Respond to customer enquiries in a timely and professional manner

Expense Processing

• Assist in processing staff expense claims, including data entry and verification
• Inventory Support
• Assist in stock take and cycle counts where required
• Assist to retrieve documentation for stock valuation purposes

Others

• Maintain and update customer and vendor master data in the accounting system
• Ensure proper, accurate and systematic filing of accounting and supporting documents
• Provide administrative and operational support to the finance team
• Perform ad-hoc duties as assigned

Requirements:

• LCCI or relevant qualification
• Proficient in Microsoft Excel and accounting software
• Detail-oriented, organized and able to meet deadlines
• Good communication and interpersonal skills
• Positive attitude and willingness to learn