Total 574 F&B / Tourism / Hospitality job vacancies

The Senior cookwill prepare meals and follow establishment recipes. Duties include preparingingredients, adhering to the restaurant menu, and following food health andsafety procedures. Cook, clean, assist other cooks and staff and deliver foodin a fast-paced environment. Work may include operating a grill, oven, orfryer. Previous experience in a team environment and various cooking methodspreferred.
That cook need to play as multitasking role he must be ready to washing vesselsand cleaning kitchen environment

Duties andResponsibilities

·        Settingup, cleaning, and organizing work stations

·        Preparingingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

·        Preparingdeep fryer, utensils, and grill for shift

·        Rotiprate flour mixing

·        Readyto cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

·        preparationof south indian & north indian curies

·        Takingorders from wait staff or computerized system

·        Cookingorder according to food health and safety standards

·        Recommendingideas for specials or seasonal dishes

·        Handlingmultiple food orders at one time

·        Monitoringmultiple food orders as new orders arrive

·        Dressingorder for presentation

·        Ensuringeach guest order has the correct food and sides

·        Deliveringfood order to wait staff in a timely manner

·        Storingall food properly

·        Sanitizingand cleaning work stations and utensils

·        Reorderingstock and food supplies

·        Monitoringother cooks and team members

·        Assistingother cooks in preparing food or helping other team members when needed

Requirements andQualifications

·        Readyto work any shift

·        Ableto work in a fast-paced environment

·        Ableto multitask, prioritize, and manage time efficiently

·        Physicalendurance to stand for an entire shift

·        Self-motivatedand self-directed

·        Workswell as part of a team and on individual tasks

·        Ableto quickly memorize complex or multiple orders

·        Highschool degree or equivalent

·        Previousexperience as a cook, or relevant work experience

·        Legallyable to work in establishments which serve alcohol

·        Ableto work early mornings, nights, and weekends

·        Mustpass a background check

·        Ableto read and write

Job Description:

• Oversee the service of all food & beverages.
• Receive training and perform duties in various sections of company’s operations.
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position.
• Progressively master the skills to run restaurant operations.
• Maintaining safety and food quality standards.
• Lead and motivate staff in achieving sales targets and customer satisfaction.
• To ensure excellent customer satisfaction and enhance customer experience.
• Coordinating daily front- and back-of-house restaurant operations.
• Provide support as needed in various department.
• Perform ad-hoc duties as assigned by operation managers.

Requirement:

• No experiences is welcomed to apply, on-job-training is provided
• Highly motivated and willing to learn
• Able to work on weekends and PH
• Customer - oriented, excellent interpersonal and communication skills

At 21 Carpenter, we are committed to delivering exceptional guest experiences through well-maintained facilities and a safe, comfortable environment. We are seeking a hands-on and service-oriented Engineering Technician to support the day-to-day maintenance and upkeep of the hotel.

Reporting to the Director of Finance and Operations, you will play a key role in ensuring that all hotel facilities, guest rooms, equipment, and public areas are maintained to the highest standards. This role is ideal for individuals who enjoy troubleshooting, problem-solving, and working in a dynamic hospitality environment.

Key Responsibilities

Facilities Maintenance & Operations

• Maintain the overall condition, functionality, and appearance of the hotel’s facilities, guest rooms, public areas, and back-of-house spaces.
• Carry out routine inspections and preventive maintenance works to ensure equipment and building systems operate efficiently.
• Attend to and complete maintenance requests promptly, ensuring minimal disruption to hotel operations and guest experience.

Repair & Troubleshooting

• Perform basic repairs and maintenance works, including:

1. Carpentry
2. Painting and touch-up works
3. Plumbing repairs
4. Electrical maintenance
5. Air-conditioning and ventilation systems (HVAC)
6. Furniture repairs
7. Lighting replacement and repairs

• Diagnose and troubleshoot maintenance issues and implement appropriate corrective actions.
• Respond promptly to operational breakdowns and emergency maintenance situations.

Preventive Maintenance

• Participate in the Hotel's preventive maintenance programme to ensure all equipment and facilities remain in good working condition.
• Assist in monitoring maintenance schedules and ensuring work is completed according to established standards.

Guest & Operational Support

• Attend to guest maintenance requests in a professional, courteous, and timely manner.
• Work closely with other departments to support daily hotel operations and maintain service excellence.
• Support special projects, refurbishment works, and other operational initiatives as assigned.

Requirements

Qualifications & Experience

• Minimum 2–3 years of relevant experience in building maintenance, facilities management, engineering, hospitality, or a related field.
• Prior experience in a hotel, serviced residence, commercial building, or facilities environment will be an advantage.
• NITEC, Higher NITEC, or equivalent technical certification in Engineering, Electrical, Mechanical, Building Services, or a related discipline is preferred.

Why Join 21 Carpenter?

• Be part of a luxury boutique hotel with a strong focus on guest experience and service excellence.
• Work in a collaborative and supportive environment where your contributions make a direct impact on hotel operations.
• Opportunities to learn, develop, and grow your technical and hospitality skills.
• Competitive benefits and employee wellness programmes.

Job description:

SKOSH is a modern Japanese-inspired café serving handcrafted onigiri, sandos, quality coffee, and matcha-led drinks, with an evening hand roll bar. We're opening a brand-new outlet on Scotts Road and hiring a fresh team to grow it with us. Part of The Hey Co Group, we offer hands-on training, a supportive team, and room to grow your career.

Key Responsibilities:

Take full ownership of an assigned station (e.g. grill, garde manger, pastry), ensuring mise en place is complete and organised before each service.

Prepare, cook and plate dishes to the agreed recipe, portion and presentation standards consistently across every order.

Monitor stock levels for the section, communicate ordering needs, and minimise wastage through proper rotation (FIFO).

Maintain strict compliance with SFA food hygiene and HACCP requirements, including correct temperature control, labelling and storage.

Supervise and guide Commis Chefs and Kitchen Staff within the section, supporting their training and development.

Coordinate with other sections and front of house to ensure smooth, timely service during peak periods.

Keep the workstation, equipment and surrounding areas clean, sanitised and in good working order.

Report equipment faults, stock discrepancies or safety hazards promptly to the Sous Chef or Head Chef.

Requirements

Minimum 2-3 years' relevant kitchen experience, with at least 1 year in a similar section or CDP role.

Experience in Japanese cuisine is an advantage.

Valid SFA Food Safety Course Level 1 (Basic Food Hygiene) certification;

Strong knowledge of kitchen operations, food preparation techniques and ingredient handling.

Able to work in a fast-paced environment, on rotating shifts, weekends and public holidays.

Good team player with the ability to remain calm and organised under pressure..

Apply Now!

Job Summary

Lead daily restaurant service operations to ensure excellent customer experiences, efficient team coordination, and compliance with hygiene and safety standards in a fast-paced F&B environment.

Responsibilities

• Supervise and coordinate daily restaurant service operations to maintain smooth workflow and high service standards
• Assign duties and create work schedules for waiters and service staff to optimize team performance
• Deliver prompt, friendly, and professional customer service to enhance guest satisfaction
• Take customer orders and assist with food and beverage service during peak periods or as needed
• Address and resolve customer feedback and service-related issues to maintain positive dining experiences
• Train new employees on service procedures, menu knowledge, and hygiene standards to ensure consistent quality
• Monitor restaurant cleanliness, table settings, and dining-area presentation to uphold brand standards
• Collaborate with kitchen staff to ensure accurate and timely order delivery for efficient service
• Check stock levels of service items and coordinate replenishment to avoid shortages
• Enforce compliance with company policies, food hygiene regulations, and workplace safety requirements
• Support the Restaurant Manager by preparing daily reports and assisting with operational tasks

Preferred competencies and qualifications

• Previous supervisory experience in F&B or restaurant service is preferred as it enhances team leadership effectiveness

Other Information

• Must be able to work shifts, weekends, and public holidays in a fast-paced environment
• Demonstrate responsibility, punctuality, and a strong service orientation

Preparing ingredients (washing, cutting, marinating, etc.)

Cooking food items as per recipes and restaurant standards

Ensuring food quality, taste, and presentation consistency

Maintaining cleanliness of kitchen equipment and work area

Following food safety and hygiene regulations (HACCP standards if applicable)

Monitoring stock and reporting shortage of ingredients

Assisting head chef or kitchen supervisor when needed

Controlling portion size and minimizing food waste

Ensuring timely preparation during busy service hours

Proper storage of food items (chilled, frozen, dry storage)

Job Description

• Industry/ Organization Type: Manufacturing (Food Ingredients)
• Position Title: Sales Manager (Export) / Regional Sales Manager 
• Working Location: Tai Seng (Walking Distance from MRT)
• Working Hours: 5 days (8.30 AM – 5 PM)
• Salary Package: Basic Salary up to $7,500 + AWS + Variable Bonus
• Duration: Permanent Role

Key Responsibilities

• New sales generation and maintenance of current sales through proactive promotion of new items, development of new customers, customer relationship building, and keeping abreast with competition and developments in the market.
• Develop product knowledge and selling proposition for products.
• Develop, control, and direct the sales strategy in the designated region for profitable sales growth.
• Plan, develop, coordinate, and execute sales policies and programs.
• Manage the activities of the appointed distributors in the region to ensure they are focused on expanding the customer base and seeing to customers' needs by providing quality service.
• Provide strategic input in the planning process, as well as information on markets, trends, competitors and opportunities.
• Achieve sales targets.
• Conduct internal coordination with Customer Service and Technical teams to support our customers and distributors in the region.
• Organize meetings, product trials and demos.
• Any other ad-hoc duties as required.

APPLY NOW!!!

• Degree/Diploma in Food Science or related discipline
• Minimum 5 years of experience as a Sales Manager/Key Accounts Manager or related
• Candidates with experience dealing with overseas distributors/customers in the Asia/Southeast Asia region have an added advantage
• Knowledge of Meat Processing and QSR Markets are preferred

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #65757 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

Job Summary:

The Category Manager is accountable for delivering sales growth, margin expansion and inventory efficiency across assigned categories. The role owns end-to-end commercial performance, including range strategy, pricing, promotion effectiveness and supplier profitability, while ensuring sell-through and disciplined stock management.

Job Scope:

• To develop and implement strategic plans for assigned categories within the framework of a disciplined category management business process so as to achieve Company’s financial goals and objectives, improve market share and to meet customer’s needs.
• Achieve category sales, profit and income goals and objectives through developing and implementing business plans for the assigned categories.
• Translate customer insights, market trends and performance data into clear category priorities and actions.
• Maintain strategic supplier partnerships with partners through joint business plan discussions and periodic performance reviews.
• Develop and manage an optimal category assortment, ensuring relevance, differentiation, space productivity and profitability, which also focuses on customers’ demands through periodic range reviews of assigned categories.
• Manage sourcing of right products internationally, which fits the demands of local customers.
• Develop and implement promotion plans that bring excitement to our customers, to drive incremental sales & profitability to the business.
• Ensure timely allocation of stocks and sell-through of products. Conduct periodic reviews and apply learnings to improve processes that will drive future sales performance.
• Develop and implement a competitive pricing strategy that delivers value to our customers.
• Establish collaborative retailer/supplier relationships to maximise income/terms/discounts to improve sales and profitability of category.
• Work closely with the Supply Planning Team to ensure accurate forecasts, healthy stock availability and on-shelf availability and optimised inventory levels.
• Ensure full compliance with Company policies, including but not limited to governance standards and product inventory management processes.
• Deliver shrink and stock holding reduction targets through effective range & inventory management and product lifecycle planning.
• Actively contribute to a culture of collaboration, learning, accountability and continuous improvement across teams and stores.
• Lead initiatives pertaining to assigned projects independently.
• Any other adhoc projects or duties as required

Requirements:

• Degree in Business Management or any other relevant discipline
• Minimum 3 year of experience in category management, buying or commercial roles within the FMCG or multi-category retail industry
• Training will be provided
• Good Microsoft office applications skills, especially in Excel and other data reporting tools.
• Good in commercial acumen with the ability to interpret data and drive profitable decisions
• Good organizational, communication and negotiation skills
• Confident negotiator and influencer, able to manage complex supplier and internal stakeholder relationships

Additional Information:

• Commencement Date: Immediate
• Working days and hours: Monday to Friday, 8.30am to 6pm
• Location: Tampines

We are seeking a dynamic and results-driven Assistant Director of Catering to support the overall catering sales strategy and drive revenue growth for the hotel. The ideal candidate will be responsible for developing and securing corporate, MICE, wedding, and social event business while assisting in leading the catering sales team to achieve departmental objectives. This role requires strong sales acumen, leadership capabilities, and excellent client relationship management skills.

Key Responsibilities

Sales & Revenue Generation

• Drive catering sales revenue through proactive solicitation of corporate, MICE, wedding, and social event business.
• Identify and develop new business opportunities to achieve departmental revenue targets.
• Conduct sales calls, client meetings, presentations, and hotel site inspections.
• Build and maintain strong relationships with existing and prospective clients, event planners, and corporate partners.
• Negotiate contracts and close business opportunities effectively.
• Collaborate closely with Banquet Operations and other departments to ensure seamless event execution and guest satisfaction.
• Monitor market trends and competitor activities to identify business opportunities and maintain competitiveness.

Leadership & Team Management

• Support the Director of Sales in managing the daily operations of the catering sales department.
• Lead, coach, and motivate the catering sales team to achieve KPIs and revenue goals.
• Provide guidance and support to team members in handling client enquiries, negotiations, and event coordination.
• Foster a positive and high-performing team environment.

Administrative & Reporting

• Prepare sales forecasts, monthly reports, and revenue analysis.
• Maintain accurate account and booking records in Delphi, Opera, or relevant sales systems.
• Assist in annual budgeting, forecasting, and strategic sales planning.
• Ensure all contracts, proposals, and event documentation are properly managed and updated.

Requirements

• Minimum 4 years of relevant hotel catering or event sales experience in Singapore.
• Prior supervisory or managerial experience preferred.
• Strong knowledge of MICE, weddings, and banquet operations.
• Proven track record in achieving sales targets and managing key accounts.
• Excellent communication, negotiation, and interpersonal skills.
• Strong organizational and problem-solving abilities.
• Proficient in Microsoft Office and hotel sales systems such as Delphi and Opera.
• Ability to work flexible hours, including weekends and public holidays when required.

We are seeking a dedicated and experienced Assistant Sous Chef (Chinese Cantonese Cuisine) to join our culinary team. In this role, you will support daily kitchen operations to ensure the consistent preparation and presentation of high-quality Chinese Cantonese cuisine in accordance with hotel standards. You will play a key part in upholding food safety, hygiene, and operational excellence while mentoring junior associates and contributing to a dynamic, fast-paced kitchen environment.

If you are passionate about Chinese Cantonese cuisine, thrive under pressure, and are committed to culinary excellence and continuous improvement, we invite you to be part of our team.

Job Responsibilities:

• Supervise daily kitchen operations to ensure efficiency and consistency.
• Ensure all Chinese cuisine dishes meet quality, taste, and presentation standards.
• Conduct pre-service briefings and ensure station readiness.
• Manage food ordering, requisitions, and inventory based on forecasts.
• Enforce strict food safety, hygiene, HACCP, and FSMS compliance.
• Oversee proper food handling, storage, labelling, and FIFO practices.
• Minimize food waste and control costs through efficient production planning.
• Supervise cleaning and maintenance of kitchen equipment and work areas.
• Train, mentor, and develop junior kitchen staff and trainees.
• Collaborate with Sous Chef and other departments for smooth operations.

Job Requirements:

• Minimum 6 years of experience in Chinese cuisine.
• Experience in hotel, banquet, or large-scale kitchen environments.
• Food Safety certification (FSC Level 1).
• Strong knowledge of HACCP, hygiene, and sanitation standards.
• Ability to work in a fast-paced, high-pressure kitchen environment.
• Experience in supervising and training junior staff.
• Strong organizational and multitasking skills.
• Good verbal and written communication skills.
• High attention to detail in food quality and consistency.
• Positive attitude, professionalism, and strong teamwork orientation.

Join us and be part of a passionate culinary team committed to delivering exceptional dining experiences and upholding the highest standards of quality and service.

About the Employer:

Join our vibrant Japanese Yakiniku restaurant in the heart of Tanjong Pagar! We specialize in premium cuts of meat and authentic yakiniku grilling experiences, and we are seeking a dedicated Sous Chef with exceptional knife skills and a strong background in Japanese cuisine. If you excel in a fast-paced kitchen, enjoy preparing and presenting meat with precision, and thrive working at the counter, we want you to be part of our energetic team.

Job Responsibilities

• Perform precise knife work for meat preparation, portioning, trimming, and slicing according to yakiniku standards.

• Lead and oversee daily kitchen operations to ensure smooth and efficient workflow.

• Supervise and guide junior kitchen staff, ensuring consistency in food quality and preparation standards.

• Maintain cleanliness, hygiene, and food safety standards in compliance with regulations.

• Monitor food inventory and kitchen supplies, and coordinate replenishment when required.

• Work closely with chefs and management to support the restaurant’s operational goals.

• Perform any other ad-hoc duties assigned by management.
  

Job Requirements:

• Strong knife skills, especially in meat preparation and slicing.

• Experience in a Japanese restaurant is preferred but not required.

• Comfortable working at the counter and in a customer-facing service environment.

• Ability to work efficiently under pressure in a fast-paced kitchen environment.

• Strong leadership and teamwork skills, with experience guiding and mentoring junior staff.

• Excellent communication and interpersonal skills.

• Commitment to upholding cleanliness, hygiene, and food safety standards.
  

Tourlife Consultants Private Limited (23C1476)
Leading Recruitment Firm in Singapore

Kylie Ng (Reg No: R24121757)

We are looking for a hands-on Kiosk Manager who can fully run a Japanese sando food stall, including both operations management and active BOH cooking duties. 

Key Responsibilities 

• Oversee daily kiosk operations (FOH & BOH) ensuring smooth workflow, speed of service, and consistent product quality  
• Maintain high standards of hygiene, cleanliness, food safety, and SOP compliance  
• Perform hands-on BOH duties including food prep, cooking, grilling, and sandwich assembly  
• Ensure proper prep, kitchen organisation, portion control, and quality consistency  
• Lead and supervise a small team, including rostering, training, and shift management  
• Ensure strong teamwork, discipline, and efficient shift execution  
• Drive daily sales performance and operational efficiency, especially during peak hours  
• Monitor key KPIs such as sales, labour cost, and wastage  
• Manage inventory, stock ordering, and food cost control  
• Support basic P&L tracking and reporting  
• Assist in R&D for Japanese sando items and provide feedback on product and operations  
• Help refine recipes for consistency and operational scalability 

Requirements 

• Minimum 4–5 years' experience in running a food stall, kiosk, or small F&B outlet 
• Must have hands-on BOH experience (cooking, grilling, food prep, assembly)  
• Able to manage both operations and kitchen duties simultaneously  
• Strong leadership and team management skills  
• Experience in FOH + BOH operations  
• Basic understanding of food costing, inventory, and P&L  
• Fast, disciplined, and able to work in high-volume environment  

• Support the day-to-day kitchen operations to ensure smooth and consistent service.  
• Prepare and present dishes according to established recipes and quality standards.  
• Assist in managing hot kitchen operations, including wood-fired and/or charcoal grill stations.
•  Monitor food quality and ensure consistency during preparation and service.  
• Support food cost management through proper portioning and minimising wastage.  
• Assist with stock control, inventory checks, ordering, and receiving of goods. 
•  Ensure all ingredients and deliveries meet freshness and quality standards.  
• Maintain cleanliness, food hygiene, and workplace safety standards at all times.  
• Ensure proper handling and maintenance of kitchen equipment, including grill and fire-based cooking equipment.  
• Support staff scheduling and daily kitchen coordination. 
•  Guide and support junior kitchen staff to maintain smooth operations and teamwork.  
• Participate in daily briefings and maintain clear communication within the kitchen team.  
• Work closely with the Head Chef on menu improvements and seasonal offerings.  
• Maintain a clean, organised, and positive kitchen environment.  

Requirements 

• Minimum 3–5 years of experience as a Sous Chef or Senior Chef de Partie in a restaurant environment.  
• Experience with wood-fired cooking and/or charcoal grill operations preferred.  
• Good understanding of grilling techniques, fire management, and meat or seafood preparation.  
• Able to work well during busy service periods in a team-oriented environment.  
• Able to work flexible hours, including weekends and public holidays.  
• Hands-on, organised, and dependable with a positive working attitude.  
• Experience in modern grill, steakhouse, Mediterranean, or open-fire concept restaurants is an advantage. 

*Immediate Hiring*

✨ CAN START WORK IMMEDIATELY ✨

✨ NO EXPERIENCE NEEDED ✨

Occupation

Assistant Restaurant Manager

Job Description & Requirements

Get to know us first!

What is INITIA GROUP / INITIA SG?

The biggest lifestyle beauty lounge. INITIA Group sets out to find a consumer service business that is experience-based, differentiated and advantaged, non-seasonal, non-cyclical, highly predictable, has strong senior management, and strong online presence. Initia has been in the beauty industry and has created a series of new concept salons that blend with lifestyle and trends to provide unique and fascinating lounges.

Initia is not just doing beauty business alone, but it also has business in the F&B Industry and Art. It has been around for years and it has been working with local and many Korean companies in Singapore and in Malaysia.

Our brands :

• Bada (Previously known as Leekaja Salon) Singapore

• Walking on Sunshine

• You Are My Sunshine

• Ministry of Scalp Therapy

• F&B Brands

The work of Initia has been successful due to the fact that it has a strong and passionate team.

To be specific, it has strong and reliable teams on each outlet, not to mention the Marketing, Human Resources, IT and Accounting.

What can INITIA offer you?

We offer plenty of opportunities for growth and learning through the experience of working alongside top-tier staff and mentors. We give our team all the support, training and resources needed to enrich their knowledge and improve their mastery of highly coveted and in-demand marketable skills.

Initia Leverages people’s unique differences and celebrates the beauty of individuality.

We strive to find team members that are uniquely and perfectly suited for our best practices.

DUTIES & RESPONSIBILITIES :

• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations.

• Analyzing and interpreting trends to facilitate planning

• Coordinating front and back of the house operations for smooth delivery of services

• Ensure compliance with safety and sanitation regulations

• Control operations cost and identify measures to cut wastages

• Respond promptly to customer complaints, suggest solutions to resolve complaints

• Manage / maintain outlet good image

• Training / coaching of new / current staff on customer service best practices

• Organize and supervise shifts

• Managing staff training, schedules and work performance.

• Preparing reports

• Analyse and forecast sales figures to maximize profits,

QUALIFICATIONS :

• Bachelor Degree in Hospitality / Retail Management

• Proven work experience as Restaurant Manager / HospitalityManager

• Strong leadership skills.

• Excellent communication skills

• Customer service oriented

• Financial Management skills