Total 2,155 F&B / Tourism / Hospitality job vacancies

我們是一家正在成長的公司，正在尋找一位積極進取的銷售主管加入我們的團隊，與我們一起在食品貿易行業共同成長。

我們正在尋找：

• 食品科學/食品技術/相關領域的專業背景
• 對銷售和業務拓展充滿熱情
• 良好的溝通與人際關係建立能力
• 自備交通工具並願意出差
• 具備食品配料/食品製造業經驗者優先考慮
• 歡迎應屆畢業生申請

工作範圍

• 開發新客戶並維護現有客戶關係
• 向製造商推廣我們的食品配料解決方案
• 了解客戶需求並推薦合適的產品
• 跟進銷售機會和市場趨勢
• 準備銷售報告、客戶拜訪報告和市場動態報告

福利包括年度加薪、獎金、津貼等。

Kami merupakan sebuah syarikat yang sedang berkembang pesat dan sedang mencari eksekutif jualan yang bermotivasi untuk menyertai pasukan kami dan berkembang bersama kami dalam industri perdagangan makanan.

Apa yang kami cari:

• Latar belakang dalam sains makanan / teknologi makanan / bidang berkaitan
• Minat terhadap jualan dan pembangunan perniagaan
• Kemahiran komunikasi dan membina hubungan yang baik
• Mempunyai pengangkutan sendiri dan bersedia untuk melancong ke luar bandar
• Pengalaman dalam industri bahan makanan/pembuatan makanan adalah satu kelebihan
• Graduan baru digalakkan untuk memohon

Skop Kerja

• Membangunkan pelanggan baharu dan mengekalkan akaun sedia ada
• Promosikan penyelesaian bahan makanan kami kepada pengeluar
• Memahami keperluan pelanggan dan mengesyorkan produk yang sesuai
• Menindaklanjuti peluang jualan dan trend pasaran
• Menyediakan laporan jualan, laporan lawatan pelanggan dan kemas kini pasaran

Faedah-faedah termasuk kenaikan gaji tahunan, bonus, elaun dan sebagainya.

We are a growing company looking for a motivated sales executive to join our team and grow together with us in food trading industry.

What we are looking for:

• Background in food science / food technology / related field
• Passion for sales and business development
• Good communication and relationship-building skills
• Possess own transport and willing to travel outstation
• Experience in food ingredients / food manufacturing industry is an advantage
• Fresh graduates are encourage to apply

Job Scope

• Develop new customers and maintain existing accounts
• Promote our food ingredients solutions to manufacturers
• Understand customer needs and recommend suitable products
• Follow up on sales opportunities and market trends
• Prepare sales report, customer visit report and market updates

Benefits include annual increment, bonus, allowance etc.

We are a growing company looking for a motivated sales executive to join our team and grow together with us in food trading industry.

What we are looking for:

• Background in food science / food technology / related field
• Passion for sales and business development
• Good communication and relationship-building skills
• Possess own transport and willing to travel outstation
• Experience in food ingredients / food manufacturing industry is an advantage
• Fresh graduates are encourage to apply

Job Scope

• Develop new customers and maintain existing accounts
• Promote our food ingredients solutions to manufacturers
• Understand customer needs and recommend suitable products
• Follow up on sales opportunities and market trends
• Prepare sales report, customer visit report and market updates

Benefits include annual increment, bonus, allowance etc.

We are a growing company looking for a motivated sales executive to join our team and grow together with us in food trading industry.

What we are looking for:

• Background in food science / food technology / related field
• Passion for sales and business development
• Good communication and relationship-building skills
• Possess own transport and willing to travel outstation
• Experience in food ingredients / food manufacturing industry is an advantage
• Fresh graduates are encourage to apply

Job Scope

• Develop new customers and maintain existing accounts
• Promote our food ingredients solutions to manufacturers
• Understand customer needs and recommend suitable products
• Follow up on sales opportunities and market trends
• Prepare sales report, customer visit report and market updates

Benefits include annual increment, bonus, allowance etc.

Roles & Responsibilities

Job Description:

Waiter / Waitress / Cashier cum Service Crew - JobScope

1. Greet and welcome guests warmly upon arrival.

2. Supervise and guide junior service crew members, waiters, and waitresses.

3. Prepare tables for meals, including setting up linens, silverware, glassware, and arranging the dining area.

4. Refill salt, pepper, sugar, cream, condiments, and napkin containers; keep serving stations well-stocked.

5. Restock service areas with necessary supplies such as food items, tableware, and linens.

6. Escort customers to their tables and assist with seating arrangements.

7. Assist the cashier by answering phone calls for enquiries and reservations; greet, seat, and thank guests.

8. Clear dishes and glasses from tables or counters and deliver them to the kitchen for cleaning.

9. Clean and reset tables or counters after guests have finished dining.

10. Perform general cleaning duties, including sweeping, mopping floors, and taking out the trash.

11. Adhere to all relevant food hygiene and safety guidelines and house rules.

Cashier Job Scope

· Receive customer payments and provide accurate change.

· Serve as the host/hostess of the restaurant, greeting and assisting customers.

· Handle customer reservations, both in person and over the phone.

· Assist and manage impatient or upset customers professionally, especially during peakhours.

· Operate and manage the cash register, including all cash, credit card, and digitalpayment transactions.

· Ensure the cash register is balanced at the end of each shift or working period.

· Answer incoming phone calls regarding enquiries, orders, and reservations.

· At least GEC O Level, Nitec/ Higher Nitec with min. 1 year experience in Customer Service or Cashiering position.

Job Description

We are looking for a Junior Sous Chef to support daily food manufacturing, catering, and kitchen production operations. The role involves supervising preparation, guiding kitchen staff, supporting food quality control, stock control, and kitchen workflow.

Responsibilities

• Assist Sous Chef in daily kitchen, catering, and production operations.
• Supervise preparation and cooking during service or production.
• Support food manufacturing and catering preparation requirements.
• Guide CDP and junior kitchen staff on assigned tasks.
• Check food quality, portioning, and presentation before service or dispatch.
• Assist with stock control, ordering, and wastage monitoring.
• Ensure kitchen cleanliness, hygiene, and food safety standards are maintained.
• Support manpower arrangement and station planning.
• Assist with kitchen workflow and production planning.
• Report operational issues to the Sous Chef or kitchen management team.
• Carry out other kitchen duties assigned by the kitchen management team.

Requirements

• Able to lead a small kitchen team or assigned section.
• Able to maintain food quality and kitchen flow during operations.
• Good understanding of food preparation, cooking standards, and kitchen discipline.
• Able to work in a food manufacturing, catering, or central kitchen environment.
• Able to follow and enforce company SOPs.
• Responsible and able to take initiative.
• Able to communicate clearly with kitchen and operations team.
• Food hygiene certificate will be an advantage.

Benefits

• Staff meal provided.
• Training provided.
• Career progression available.
• Annual leave and statutory benefits according to company policy.

Job Description

We are looking for a Sous Chef to oversee daily food manufacturing, catering, and kitchen production operations. The role includes managing the kitchen team, maintaining food quality, supporting production planning, stock control, wastage control, and kitchen standards.

Responsibilities

• Oversee daily kitchen, catering, and production operations.
• Manage kitchen team during preparation, production, service, and catering requirements.
• Ensure consistent food quality, taste, portioning, and presentation.
• Assist with menu execution, production planning, and kitchen workflow.
• Monitor stock usage, ordering, wastage, and cost control.
• Ensure all kitchen staff follow hygiene, safety, and company SOPs.
• Conduct checks on food storage, kitchen cleanliness, and equipment condition.
• Assist with staff training, deployment, and performance monitoring.
• Handle daily kitchen issues and report major matters to management.
• Coordinate with operations, procurement, and management when required.
• Carry out other kitchen management duties assigned.

Requirements

• Able to manage kitchen operations and service flow.
• Able to supervise and guide kitchen staff.
• Good understanding of food quality control, stock control, and wastage control.
• Able to work in a food manufacturing, catering, or central kitchen environment.
• Able to enforce hygiene, food safety, and company standards.
• Able to communicate and coordinate with different departments.
• Responsible, organised, and able to make operational decisions.
• Food hygiene certificate will be an advantage.

Benefits

• Staff meal provided.
• Training provided.
• Career progression available.
• Annual leave and statutory benefits according to company policy.

OVERVIEW OF ROLE

The SalesExecutive – Rooms is responsible for supporting the growth of room revenue through proactive sales activities, account servicing and business development efforts.

Reporting to the Director of Sales, this role focuses on generating room business opportunities across key market segments including corporate, leisure and travel trade. The Sales Executive assists in maintaining strong client relationships, identifying new business opportunities and ensuring excellent service throughout the sales process.

Working closely with the Sales, Revenue Management, Reservations and Operations teams, this role supports the achievement of room revenue targets and overall commercial objectives.

MAIN DUTIES & RESPONSIBILITIES

The main responsibilities of the Sales Executive – Rooms are summarised below; however, the list is not exhaustive.

GENERAL DUTIES

•Proactively prospect and generate room business opportunities across corporate, leisure and travel trade segments.

• Conduct sales calls, client visits, networking activities and site inspections to promote the hotel.

• Respond promptly to client enquiries regarding room bookings, negotiated rates and group accommodation requests.

• Prepare proposals, quotations, contracts and rate agreements in accordance with hotel policies and procedures.

• Assist with client presentations, familiarisation trips, trade shows, networking events and sales missions.

• Support the execution of sales plans and initiatives to achieve room revenue goals.

•Undertake any other duties or responsibilities assigned by the Director ofSales.

ACCOUNT MANAGEMENT

•Maintain strong relationships with existing clients, travel agents, wholesalers and business partners.

• Assist in managing a portfolio of accounts and supporting account growth strategies.

• Monitor account production and identify opportunities for increased business.

• Ensure all client interactions reflect NoMad’s service philosophy and luxury hospitality standards.

•Maintain accurate client records, contact details and account activities.

SALES PERFORMANCE & BUSINESS DEVELOPMENT

• Support the achievement of individual and departmental room night and revenue targets.

•Identify new business opportunities through market research, prospecting and relationship building.

• Monitor competitor activity, market trends and industry developments.

• Assist in maintaining an active sales pipeline and conversion tracking.

•Contribute to sales forecasts, reports and business reviews.

COLLABORATION & COORDINATION

• Work closely with Reservations, Front Office and Revenue Management teams to ensure smooth handling of room bookings and client requirements.

•Coordinate with Events and Food & Beverage teams when group accommodation includes meetings, events or dining components.

• SupportMarketing & Communications initiatives that drive room demand and brand awareness.

• Ensure clear and timely communication between clients and hotel departments.

ADMINISTRATION & REPORTING

•Maintain accurate records of sales activities, account management updates and client correspondence within the CRM system.

• Prepare weekly and monthly sales activity reports.

• Track enquiries, leads, bookings and production performance.

• Ensure all contracts, agreements and documentation are completed accurately and filed appropriately.

• Assist with database management and sales administration tasks.

GUEST EXPERIENCE & BRAND REPRESENTATION

•Represent NoMad Singapore professionally in all client interactions and external engagements.

• Deliver a seamless and positive customer experience throughout the sales journey.

• Build long-term relationships that encourage repeat business and brand loyalty.

• Uphold and promote the positioning and standards of the NoMad brand.

EXPECTATIONS

The SalesExecutive – Rooms is expected to:

•Maintain a consistently professional and positive attitude.

•Demonstrate strong sales initiative and accountability for assigned business objectives.

• Build and maintain effective relationships with clients and business partners.

•Communicate clearly and professionally with internal and external stakeholders.

•Demonstrate strong organisational and time-management skills.

• Work collaboratively across departments to achieve commercial goals.

• Uphold company values, professionalism and brand standards at all times.

QUALIFICATIONS

• Diploma or Degree in Hospitality Management, Business Administration, Marketing or a related field preferred.

• Minimum1–3 years of experience in hotel sales, hospitality sales or a related commercial role.

•Experience working with corporate, leisure or travel trade segments is advantageous.

• Strong communication, interpersonal and negotiation skills.

•Proficiency in Microsoft Office applications and CRM systems.

• Strong administrative and organisational abilities with attention to detail.

• Ability to manage multiple priorities in a fast-paced environment.

•Results-oriented with a proactive and customer-focused mindset.

•Previous experience within luxury hospitality or lifestyle brands is advantageous.

JOB DESCRIPTION

1. Full P&L Ownership

Own and manage the full Profit & Loss for the FoodService channel.

Monitor revenue, COGS, logistics costs, trade spend,and profitability.

Optimize pricing to balance competitiveness and marginobjectives.

2. Distributor Management

Monitor distributor performance on a monthly basis(sell-out volumes, distribution points, account gains/losses, stock levels).

Conduct regular business reviews (monthly/quarterly)to track KPIs and identify growth opportunities.

Define clear annual KPIs (volume targets, pricingstrategy, coverage objectives).

Develop distributor capabilities through training(product knowledge, sales tools, dairy applications).

3. Key Account Management

Manage and grow strategic accounts (QSR, internationalhotel chains, premium restaurants, coffee chains, bakeries).

Build joint business plans to drive volume growth andcategory penetration.

Lead negotiations on pricing, promotions (LTOs), menulistings, and contracts.

Identify and develop new dairy applicationopportunities (cheese, cream, butter, milk-based solutions).

4. Customer Relationship Management

Conduct regular customer visits to strengthenrelationships and identify opportunities.

Engage chefs, F&B managers, and procurementthrough consultative selling.

Provide product training and technical support (e.g.,cheese applications, cream performance).

Participate in industry events, networking sessions,and trade fairs.

Ensure high responsiveness and customer satisfaction.

5. Forecasting & Order Management

Develop accurate demand forecasts based on trends,seasonality, and market insights.

Collaborate closely with supply chain to ensureproduct availability and avoid stock-outs/overstock.

Track customer ordering patterns and proactivelyadjust forecasts.

6. Reporting & Performance Tracking

Prepare and present weekly, monthly, and quarterlysales reports.

Analyze performance vs. budget, prior year, andtargets.

Deliver actionable insights and recommendations tomanagement.

Maintain CRM accuracy (pipeline, customers,opportunities).

Track distributor performance, promotions, and ROI.

7. Market & Competitor Analysis

Monitor local dairy market trends (pricing,consumption, innovation).

Conduct competitive benchmarking (product range,pricing, positioning, promotions).

Identify gaps and opportunities for differentiation.

Stay updated on regulatory changes, import conditions,and food trends in Singapore.

Gather customer insights to anticipate marketevolution.

8. Marketing Strategy

Develop and execute channel-specific marketing plansaligned with regional/global strategy.

Launch new products, based on market data and usersinsights

Collaborate with marketing teams on branding andactivation.

Drive trade marketing initiatives (chef demos,sampling, trade shows such as FHA Singapore).

Adapt value propositions by segment (fine dining,bakery, café chains, QSR).

PROFILE

Experience

At least 5 years of experience in Food Service(F&B / dairy preferred).

Strong knowledge of the Singapore market.

Skills & Competencies

Strong expertise in Food Service distributionnetworks.

Proven experience managing distributors and executingstrategic plans.

Direct Key Account management experience.

Solid understanding of supply chain and logistics.

Experience managing commercial and marketing budgets.

Ability to build compelling value propositions acrossthe value chain.

Strong analytical and negotiation skills.

Languages

English: mandatory

French: a strong plus

Personality

Autonomous, proactive, and solution-oriented

Organized, with strong planning and prioritizationskills

Analytical, with the ability to interpret data andtranslate insights into actions

Strong team player with good communication skills

Social, with strong networking ability

Passionate about food and the F&B industry

Remuneration

SGD 7,000 – 10,000 per month (depending on experience)

We are looking for a head chef for Korean restaurant;

• Passionate and self-motivating
• Having knowledge on Korean recipes and ingredients
• Proactive to share idea for developing recipe and new menu
• Research Korean Food Trend and suggest how to localization
• Long service is required as the position is crucial
• Mandatory to speak Korean

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• 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 cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Roles & Responsibilities

Job Description:

1. Supervise and guide junior service crews/ waiter/ waitress.

2. Prepare tables for meals, including setting up items such as linens, silverware and glassware. Arrange tables and dining areas.

3. Fill salt, pepper, sugar, cream, condiment and napkin containers. Stock serving station or dining areas with supplies.

4. Stock service areas with supplies such as coffee, food, tableware and linens.

5. Prepare hot and cold beverages in the machine.

6. Greet guest and welcome them.

7. Escort customers to their tables and assist guests with seating arrangement.

8. Assist cashier by answering phones to take reservations and by greeting, seating and thanking guest.

9. Remove dishes and glasses from tables or counters and take them to kitchen for cleaning.

10. Clean tables or counters after patrons have finished dining.

11. Perform cleaning duties such as sweeping, mopping floors, and taking out trash.

12. Adhere to all relevant food hygiene & safety house rules.

Cashiering Job Scope (When needed)

1. Receive payments and present change to customers

2. Function as the host/hostess of the restaurant

3. Make reservations for customers

4. Appeal to impatient or irritated customers, especially during rush hours

5. Manage the register, including all credit card and cash operations

6. Ensure a balance of the register at the end of the shift or working period

7. Answer the restaurant telephone for enquiries and reservations

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- Any other duties/tasks as requested by management

We are seeking a highly skilled and experienced Executive Chef to be seconded to our overseas outlets. The ideal candidate will bring expertise in Southeast Asian and Chinese cuisines, demonstrate strong leadership in kitchen operations, and uphold the highest culinary and food safety standards.

Key Responsibilities:

• Oversee and manage outlet Head Chefs and kitchen teams, ensuring smooth day-to-day operations.
• Lead recruitment, training, and development of kitchen staff for new and existing outlets.
• Ensure strict adherence to SOPs, HACCP, and AVA food safety standards.
• Maintain consistent food quality, presentation, and safety across all outlets.
• Oversee kitchen equipment and facility maintenance to ensure efficiency and compliance.
• Develop and introduce innovative new dishes in line with brand direction and seasonal opportunities.
• Drive culinary excellence while balancing operational efficiency and cost control.

Requirements:

• Proven experience as an Executive Chef or similar senior culinary leadership role.
• Strong expertise in Southeast Asian and Chinese cuisines.
• Solid knowledge of HACCP standards and kitchen management best practices.
• Strong leadership, team management, and communication skills.
• Creative flair in menu planning and dish development.
• Willingness to be seconded overseas (China).