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

Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Get to know us first!

What is INITIA GROUP?

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

Ministry of Scalp Therapy

F&B

JOB OVERVIEW: As a Chef De Partie (CDP) you are responsible for supporting the Head and Sous Chef, delivering consistently high-quality food, handling purchase orders and ensuring that items arriving are documented. They ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

DUTIES & RESPONSIBILITIES :

• Plan and execute menus in collaboration with other colleagues
• Manage ingredients that should be frequently available on a daily basis
• Follow the directions of the executive and sous chef
• Ensure adherence to all relevant health, safety and hygiene standards.
• Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.
• Give attention to the productivity of the kitchen such as speed and food quality

QUALIFICATIONS :

• Diploma or Qualification from a culinary school.
• Past experience working in a similar role.
• Ability to work well in a team
• Excellent listening and communication skills as well as multi-tasking skills.
• Knowledge of best practices for safety and sanitation.
• Passion for delivering great food and service.
• Available to work shifts during weekends and holidays

JOIN US!

Paperbakes Singapore – Join Us to Serve Real, Wholesome Food with Heart

Are you passionate about healthy food, warm service, and making someone’s day a little better? At Paperbakes Singapore, we believe good food should be wholesome, affordable, and made with real ingredients - no shortcuts, no heavy processing, and absolutely no MSG.

Our specialty? Parchment-baked meals like tender chicken, fresh fish, and nutritious sides - all cooked with minimal oil and maximum flavor. Every dish we serve is made to fuel busy lives in a healthier way, without compromising on taste.

We’re a vibrant and tight-knit team that works hard, supports one another, and has fun doing it. If you’re energetic, friendly, and believe in doing meaningful work that helps people feel good from the inside out - we’d love to have you with us.

Job Duties

• Ingredients preparation and light cooking
• Ensure food are baked and replenished promptly
• Control and replenish inventory stock in a timely manner
• Minimize food waste by following portion control guidelines
• Maintain food safety and hygiene standards
• Adhere to recipes and operating procedures guidelines
• Any other duties as directed

Job Requirements

• Minimum 1 year of relevant working experience in F&B
• Candidates with no prior experience are welcome to apply, as training will be provided
• Salary will be based on experience
• Flexible hours and shifts

Job Perks

• Annual Increment
• Year-End bonus
• Quarterly Sales Variable Bonus
• Referral Bonus
• Birthday Voucher
• Training and Development
• Career Progression
• Walking Distance from MRT

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Job Summary

The Quality Control Supervisor is responsible for overseeing all quality assurance and food safety activities in the food production facility. This role ensures that products meet company quality standards, customer specifications, regulatory requirements, and ISO 22000 Food Safety Management System (FSMS) standards. The supervisor monitors production processes, hygiene practices, documentation, corrective actions, and continuous improvement initiatives to ensure safe and high-quality food products are consistently produced.

Responsibilities:

• Supervise daily quality inspections for raw materials, processing, packaging, and finished products.
• Ensure compliance with product specifications, sensory standards, and food safety requirements.
• Conduct routine checks on product appearance, texture, moisture content, weight, labeling, and packaging integrity.
• Monitor Critical Control Points (CCPs) and Operational Prerequisite Programs (OPRPs) during production.
• Review and verify production records, batch records, and quality reports.
• Investigate product non-conformities, customer complaints, and quality incidents.
• Implement corrective and preventive actions (CAPA) to prevent recurrence of quality issues.
• Coordinate product sampling and laboratory testing when required.
• Ensure full compliance with ISO 22000 Food Safety Management System requirements.
• Maintain and monitor HACCP plans, hazard analysis, and risk assessments for food production processes.
• Ensure food safety documentation, SOPs, work instructions, and records are properly maintained and updated.
• Conduct internal audits and assist during external audits, certification audits, and regulatory inspections.
• Monitor traceability and product recall procedures to ensure readiness and compliance.
• Verify sanitation, cleaning, and pest control programs are effectively implemented.
• Ensure staff adherence to GMP (Good Manufacturing Practices), SSOP (Sanitation Standard Operating Procedures), and food safety protocols.
• Support continuous improvement initiatives related to food safety, hygiene, and operational efficiency.
• Work closely with Production Manager to ensure production processes meet quality and food safety standards.
• Monitor processing parameters such as packaging conditions.
• Ensure proper calibration and maintenance of measuring and inspection equipment.
• Assist in optimizing production efficiency while maintaining product quality standards.
• Ensure proper handling and storage of raw materials and finished products.

Requirements:

• Diploma or Degree in Food Science, Food Technology, Microbiology, Quality Assurance, or related field.
• Minimum 3–5 years of experience in food manufacturing quality control or food safety management.
• Experience in food production is preferred.
• Hands-on experience with ISO 22000, HACCP, GMP, and food safety audits.
• Strong knowledge of food safety regulations and ISO 22000 standards.
• Familiarity with HACCP principles and CCP monitoring.
• Good leadership, communication, and problem-solving skills.
• Strong attention to detail and documentation accuracy.
• Ability to work in a fast-paced food production environment.
• Proficiency in Microsoft Office and quality reporting systems.

• To maintain standards set by the Pastry Chef in relation to pastry preparation, food quality and presentation in all outlets for the benefit of all guests and resort employees.
• Act as a mentor to the kitchen team responsible for pastries and desserts.
• Prepare and produce varying quantities of bread, pastries, cookies, desserts and other baked goods according to recipe and customer request for events
• Plan out the week: handle rotas, staff absences and assign duties to the team.
• Run the pastry section of a kitchen.
• Develop ideas for new pastry dishes.
• Support the Pastry chef with menu design.
• Assist with weekly ordering, stock rotation, receiving and correct storage of produce
• Ensure all cool rooms, fridges, freezers and dry store areas are maintained in a clean and safe manner, in compliance with health and company regulations.
• Ensure all food is prepared in line with standard recipes to maintain food costs and product consistency.
• Ensure all kitchen staff follows safe working practices.
• Assist in the communication to kitchen staff of any programs, products, training or directives as outlined by the Executive Chef.
• Ensure all equipment within the kitchen is fully functional and safe, reporting any deficiencies to the Pastry Chef following the work order request to the engineering department
• Liaise with Pastry chef in the construction, compilation and costing of all menus.
• Covering all duties required of the Pastry chef in their absence.
• Communicate daily with purchasing to control food costs, yield management and ensure accuracy of all purchasing.
• To maintain personal hygiene and grooming standards and to ensure these standards are maintained with junior staff.

Prerequisite

• A culinary school certification or a diploma is a plus. Practical experience and basic education will also be considered.
• Proven experience in a Pastry Junior Sous role for a minimum of 2 years.
• Good knowledge in the use of various cooking methods, ingredients, equipment and processes
• Ability to multitask and work efficiently under pressure.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Good communication and interpersonal skill with ability to interact with kitchen and restaurant staff.
• Good time management, fair in staff treatment, non-abusive and the use of profanity language and violent behaviour.

JobResponsibilities 工作职责：

• Oversee daily kitchen operations and food preparation.
  负责厨房日常运作及菜品制作。
• Plan menus and ensure authenticity and quality of Chinese dishes.
  制定菜单，确保菜品的正宗性与质量。
• Supervise and train kitchen staff.
  管理并培训厨房员工。
• Maintain food safety, hygiene, and sanitation standards.
  确保食品安全、卫生及清洁标准。
• Monitor inventory and control food costs.
  管理库存并控制成本。
• Ensure timely and consistent food service.
  确保出餐及时且稳定。

JobRequirements 任职要求：

• Proven experience as a Chief Cook or similar role.
  具备主厨或相关岗位经验。
• Strong knowledge of Chinese cuisine and cooking techniques.
  熟悉中餐烹饪技术。
• Good leadership and team management skills.
  具备良好的管理及领导能力。
• Able to work in a fast-paced environment.
  能适应快节奏工作环境。
• Knowledge of food safety standards.
  了解食品安全规范。

Salary& Benefits 薪资福利：

·       Staff meals provided.
提供员工餐。

• Career growth opportunities.
  提供发展晋升机会。

Are you passionate about delivering exceptional dining experiences and driving restaurant success? Join our team as a Restaurant Manager and play a pivotal role in creating memorable moments for our guests while ensuring our operations run smoothly and profitably.

What to expect:

• Oversee daily restaurant operations
• Implement and uphold Standard Operating Procedures (SOPs) for service recovery, task cycles, and cost control
• Take ownership of sales, food quality, and guest experience
• Maintain safety, hygiene, and cleanliness in compliance with NEA/SFA regulations and company standards
• Oversee manpower planning and scheduling to ensure optimal staffing levels during peak and off-peak hours, while maintaining labor cost efficiency.
• Manage administrative tasks, including payroll processing, employee documentation, and compliance with HR policies
• Take charge of inventory management
• Collaborate with the Executive Chef and Sous Chef to strategize and assist in menu curation and new food offerings
• Partner with the HQ team to develop restaurant partnerships, coordinate advertising and promotions (ANP), and manage other ad-hoc projects as required.
• Coordinate with the Reservation Manager for event sales, ensuring smooth follow-up actions and alignment with the kitchen and HQ teams

Requirement

• At least 5 years of relevant experience in F&B restaurants
• Minimum ‘O’ level or Graduate Diploma in any field/Diploma/Advanced/Higher/ in F&B service or equivalent
• Willing to be involved in hands on operations
• Excellent communication and interpersonal skills
• Ability to work effectively under pressure in a fast-paced environment

5 Days work/week rostered, must be able to work weekends and PH
Time: Between 10am to 3pm and 5pm to 10pm (Split Shift)
- 44 Hours/Week

The Food Processing Worker will be handling poultry (mainly) and other halal meat products. S/he will be doing marination, skewering, meat-cutting, packing and/or general work, depending on her/his skillset.
Responsibilities:

• Operate food preparation machine and equipment
• Follow the food processing SOP and recipe strictly
• Ensure workplace safety and hygiene

Requirements:

• High standard of personal hygiene
• Can cope with the physical demands of the job, e.g., cold temperatures (10°C to 15°C), stand for long periods, carry products in baskets weighing 10kg to 15kg
• No experience needed (training will be provided)

Available shifts

1. Day shift: 9am to 9pm
2. Evening shift: 2pm to 2am

(You can opt to work either 5 days a week or 6 days a week for the shift you choose)

Salary package (6-day, 12-hour week)

Basic salary: $1,900

Gross salary (including overtime): $3,050

Others:

• Company transport is provided from Admiralty MRT
• Meals are provided
• Uniform and jacket are provided

This role will support the Chef De Cuisine in managing daily kitchen operations, supervising staff, and ensuring the highest standards of culinary excellence and hygiene.

What you will expect:

• Assist the Sous Chef and Head Chef in managing daily kitchen operations, running service smoothly, and stepping up to lead the kitchen in their absence
• Oversee the preparation, cooking, and presentation of all dishes, ensuring they consistently meet the restaurant's standards
• Coordinate and manage the mise en place process across various sections, optimizing kitchen efficiency and timely service
• Train and mentor junior staff, sharing knowledge and techniques to foster their development
• Assist with inventory management, stock rotation (FIFO), ordering, and minimizing food waste

Skills/Qualifications

• Proven experience as a Senior Chef de Partie or Junior Sous Chef
• Be able to work in team based and fast paced environment
• Recognized culinary academic qualifications will be an added advantage
• Basic Food Hygiene
• Positive attitude and a passion for culinary excellence

5 Days work/week rostered, must be able to work weekends.

Time: Between 10am to 3pm and 5pm to 10pm (Split Shift) - 44 Hours/Week

SCOPE

Reporting to the Banquet Manager, the Banquet Supervisor is responsible for supervising the successful organization, preparation, and execution of all types of banquet events. The incumbent will provide full support to ensure that the Banquet Service Department operates as a successful and independent profit centre, executing all functions efficiently to maximize guest satisfaction through effective planning, organization, and control of administrative and operational tasks.

OVERALL OBJECTIVES

• Assist in leading the banquet team efficiently in costs and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Oversee and ensure the successful organizing and execution of all types of banquet events.
• Conduct shift briefings to delegate, update and disseminate relevant information to colleagues and part-timers.
• Supervise the team members on shift. Ensuring that they are well groomed and properly attired to ensure strict adherence to Hotel's standards of quality service
• Ensure function rooms, operating equipment, service and storage areas are well-maintained and in good and proper working conditions.
• Interact with guests and address guest feedback promptly and implement improvements to enhance overall satisfaction.
• Build close working relationship and effective communications with culinary team and other departments
• Directly oversee the actual set-up and services of contracted functions by giving specific information to servers, by coordinating the timings of event and to ensure success of each function
• Strictly adhere to all rules & regulations within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.

REQUIREMENTS

• Warm, pleasant, friendly and confident, with good interpersonal skills.
• Possess good command of English
• Minimum 2 years’ experience in a similar capacity.
• Positive attitude and team player with ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
• Experience with MS Office with strong administrative, analytical, trouble-shooting and decision-making skills.

Company Overview

C.O.T.U (Centre Of The Universe) is a premier lifestyle and entertainment venue in Singapore’s CBD at CapitaGreen. It features five unique concepts including a sky pool, steakhouse, cocktail bars, and ultra-lounge across 18,000 sq ft with stunning city views.

Key Responsibilities:

• Plan and manage kitchen operations
• Develop menus and create new dishes
• Ensure food is prepared and presented to high standards
• Monitor food inventory levels and order supplies
• Manage kitchen staff, including recruitment and training
• Ensure kitchen is clean, safe, and orderly
• Set and control budget for food supplies and labor costs
• Liaise with other departments to meet customer needs
• Keep up-to-date with food industry trends

Qualifications:

• Degree or diploma in culinary arts or related field
• Minimum 5 years of experience in similar role
• Strong knowledge of food preparation methods and techniques
• Strong management and leadership skills
• Excellent communication and interpersonal skills
• Knowledge of food safety standards and regulations
• Ability to work under pressure and handle multiple tasks efficiently
• Strong financial management skills
• Flexibility to work weekends, evenings, and public holidays

Perks:

• Career Growth Opportunities
• Attractive Salary package
• Outpatient & Hospitalisation benefits
• Staff meals & late night transport
• Staff discount across all venues
• Birthday Leave

If you're someone who thrives in dynamic environments and shares a passion for the F&B/Entertainment scene, we invite you to join us. Together, let's create remarkable experiences and set new standards of excellence. Apply now and become a part of this exciting journey!

Job Responsibilities:

- Perform guest check-in and check-out procedures.

- Attend to guest enquiries professionally via phone, email and walk-ins.

- Handle room reservations and update guest details in the hotel system.

- Conduct regular floor checks and ensure public areas are clean and presentable.

- Coordinate with housekeeping to ensure rooms are ready for arriving guests.

- Assist guests with directions, recommendations and general enquiries.

- Prepare shift handover reports and update operational logs.

- Assist with inventory checks and stock replenishment when required.

- Support night audit and operational duties when assigned.

- Perform any other duties assigned by the Management.

Requirements:

- Friendly and service-oriented personality.

- Comfortable interacting with guests from different nationalities.

- Able to work independently and as part of a team.

- Able to work weekends and public holidays when required.

- No experience required. Training will be provided.

Preferred Availability:

- Minimum 2 to 3 shifts per week.

- Able to commit for at least 3 months preferred.

- Morning, Afternoon and Night shifts available.

What We Offer:

- Flexible scheduling.

- Hands-on hospitality experience.

- Friendly and supportive working environment.

- Opportunity to learn front office, reservations and hotel operations.

We are seeking a professional Chef de Cuisine to join our team. A chef de cuisine serves as a culinary supervisor and is in charge of several kitchens, each specializing in a specific type of food.

Responsibilities:

• Monitor and train all staff in proper sanitation procedures. Ensure that all employees are in assigned uniforms and serving safe food.
• Oversee daily production from each kitchen department to ensure proper presentation and preparation to event guidelines.
• Conduct regular department walk-throughs and random food tastings.
• Establish proper portion sizes and controls to ensure proper amounts are being prepared for events.
• Oversee the creation of standard operating photos, recipes and descriptions for all cooks.
• Oversee the integrity of the kitchen.
• Oversee the culinary aspects of tastings, making appearances as necessary.
• Cook in kitchen as needed, taste products that are produced to ensure quality and consistency.

Qualifications:

• Working experience as a Chef de Cuisine, Chef, or a related role.
• Knowledge of various kinds of cuisines would be an added advantage.
• Demonstrated ability to lead people and get results through others.
• Ability to effectively solve problems and make decisions in a fast paced, high-pressure environment.

Job Description

• Industry/ Organization Type: F&B Distributor
• Position Title: Sales Executive (F&B)
• Working Location: East - Tampines North
• Working Hours: 5.25 days (Mon – Fri: 8am-5.30pm, Alternate Sat: 8am-12pm)
• Salary Package: Basic Salary + Commission + Transport Allowance up to SGD 1000 + Phone Bill Reimbursement + AWS + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Identify and pursue new business opportunities.
• Build and maintain strong relationships with customers.
• Issue daily orders based on customer requests.
• Check stock for daily deliveries.
• Prepare quotations for current and potential customers.
• Ensure customers make payments within agreed credit terms.
• Review your sales performance to meet or exceed targets.
• Represent the company at exhibitions, events, and demonstrations.

APPLY NOW!!!

• Min. O level
• Min. 1 year of sales or customer service experience preferably in a similar industry
• Ability to meet sales targets and manage customer accounts effectively

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #83067 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