Total 2,148 F&B / Tourism / Hospitality job vacancies

Key Responsibilities:

Operational & Service Management:

- Oversee daily food service operations, ensuring smooth workflow and timely service.

- Develop and enforce standard operating procedures (SOPs) for kitchen and service areas.

- Ensure food quality, presentation, and portion control meet company and regulatory standards.

- Monitor and maintain food safety, sanitation, and hygiene compliance (HACCP, FDA, local health codes).

- Manage food preparation and service to optimize speed and efficiency.

Staff Leadership & Training:

- Hire, train, and supervise kitchen and front-of-house staff.

- Schedule and assign shifts to ensure adequate coverage during peak hours.

- Conduct performance evaluations and provide ongoing coaching and feedback.

- Foster a positive work environment that promotes teamwork and efficiency.

Customer Service & Quality Assurance:

- Ensure excellent customer service and handle customer complaints promptly.

- Monitor customer feedback and implement service improvements.

- Work with chefs and service teams to enhance menu offerings and service experiences.

Inventory & Cost Control:

- Oversee food purchasing, inventory management, and stock control to minimize waste and costs.

- Develop budgets and monitor financial performance, including cost control and revenue growth.

- Negotiate supplier contracts and maintain good relationships with vendors.

- Implement portion control and waste reduction strategies.

Compliance & Safety Management:

- Ensure adherence to all food safety, hygiene, and workplace safety regulations.

- Conduct regular health and safety audits and staff training.

- Stay up-to-date with industry regulations and implement necessary changes.

Technology & Process Improvement:

- Utilize POS systems, digital ordering, and inventory management tools.

- Analyze operational data to improve efficiency and service speed.

- Implement innovative food service trends and customer engagement strategies.

Qualifications & Skills:

- Bachelor's degree in Hospitality Management, Business Administration, or a related field (preferred).

- Proven experience in food service management, restaurant operations, or institutional dining.

- Strong leadership, organizational, and problem-solving skills.

- Knowledge of food safety regulations (HACCP, ISO).

- Excellent communication and interpersonal abilities.

- Ability to work in a fast-paced, high-pressure environment.

- Proficiency in restaurant management software, POS systems, and scheduling tools.

Interested parties, please WhatsApp your updated resume to +65 8838 7279.

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Key Responsibilities:

Operational & Service Management:

- Oversee daily food service operations, ensuring smooth workflow and timely service.

- Develop and enforce standard operating procedures (SOPs) for kitchen and service areas.

- Ensure food quality, presentation, and portion control meet company and regulatory standards.

- Monitor and maintain food safety, sanitation, and hygiene compliance (HACCP, FDA, local health codes).

- Manage food preparation and service to optimize speed and efficiency.

Staff Leadership & Training:

- Hire, train, and supervise kitchen and front-of-house staff.

- Schedule and assign shifts to ensure adequate coverage during peak hours.

- Conduct performance evaluations and provide ongoing coaching and feedback.

- Foster a positive work environment that promotes teamwork and efficiency.

Customer Service & Quality Assurance:

- Ensure excellent customer service and handle customer complaints promptly.

- Monitor customer feedback and implement service improvements.

- Work with chefs and service teams to enhance menu offerings and service experiences.

Inventory & Cost Control:

- Oversee food purchasing, inventory management, and stock control to minimize waste and costs.

- Develop budgets and monitor financial performance, including cost control and revenue growth.

- Negotiate supplier contracts and maintain good relationships with vendors.

- Implement portion control and waste reduction strategies.

Compliance & Safety Management:

- Ensure adherence to all food safety, hygiene, and workplace safety regulations.

- Conduct regular health and safety audits and staff training.

- Stay up-to-date with industry regulations and implement necessary changes.

Technology & Process Improvement:

- Utilize POS systems, digital ordering, and inventory management tools.

- Analyze operational data to improve efficiency and service speed.

- Implement innovative food service trends and customer engagement strategies.

Qualifications & Skills:

- Bachelor's degree in Hospitality Management, Business Administration, or a related field (preferred).

- Proven experience in food service management, restaurant operations, or institutional dining.

- Strong leadership, organizational, and problem-solving skills.

- Knowledge of food safety regulations (HACCP, ISO).

- Excellent communication and interpersonal abilities.

- Ability to work in a fast-paced, high-pressure environment.

- Proficiency in restaurant management software, POS systems, and scheduling tools.

WhatsApp resume @ +65 8838 7279

Asset Preparation & Deployment
• Prepare and configure new endpoint devices (desktop/laptop/workstation)
• Perform asset tagging and inventory update
• Install and configure standard operating system, drivers, and approved software
• Apply corporate security policies, antivirus, and endpoint management tools
• Validate device readiness prior to deployment

Data Migration & User Profile Migration
• Backup existing user data and profiles
• Migrate user files, documents, browser bookmarks, PST files, and application settings
• Restore user data to replacement devices
• Verify successful migration and user accessibility
• Coordinate with users on migration scheduling and cutover

Device Cloning & Imaging
• Create and maintain standard corporate images
• Perform device cloning/imaging based on approved baseline configuration
• Ensure consistency of software packages and security configurations
• Troubleshoot imaging and deployment issues

Hardware Replacement & Installation
• Replace existing EUC devices with new equipment
• Disconnect and reconnect peripherals including monitors, docking stations, keyboards, printers, and network connections
• Perform onsite installation and setup
• Conduct basic operational checks after deployment

User Support & Troubleshooting
• Provide onsite or remote support during migration activities
• Troubleshoot basic hardware, software, login, and connectivity issues
• Escalate unresolved issues to relevant support teams/vendors
• Provide basic user guidance after deployment

Asset Recovery & Disposal Coordination
• Collect and account for replaced devices
• Coordinate storage, disposal, or return of old equipment
• Ensure proper handling of storage media and company assets
• Support data wiping coordination where applicable

Documentation & Reporting
• Maintain deployment and migration records
• Update asset management systems
• Provide deployment status reports and issue tracking
• Document exceptions, unresolved issues, and escalation actions

Buddy Hoagies is hiring Full & Part timers for new outlet. WhatsApp HR @ 8126 8194 to join us now!

Job Responsibilities
SERVICE CREW:
Taking order, preparing basic food items such as soup / toast / drinks, serving food, clearing tables and general restaurant upkeeping. On the job training will be provided.

• Full Time: 5 Days Week (47 Hours / Week), 2 Off Days Per Week (No split shift)
• Part Time: From $11.45/Hour (Depends on experience), Flexible Schedule
• 11am - 10pm (Full Shift) / 11am - 4pm (Lunch Shift) / 6pm - 10pm (Dinner Shift)
• Gross Salary up to $2400 with OT (Depends on experience)

COOK:
Meets food quality and presentation standards. Meets kitchen hygiene standards. Adheres to cleaning schedule and hygiene procedures. Well versed and skilled in required work stations and is able to contribute effectively during busy periods. Minimizes food wastage by preparing the appropriate amount of stock and observing proper storage procedures. Handles equipment properly and professionally to minimize maintenance cost.

• Full Time: 5 Days Week (47 Hours / Week), 2 Off Days Per Week (No split shift)
• Part Time: From $12.25/Hour (Depends on experience), Flexible Schedule
• 11am - 10pm (Full Shift) / 11am - 4pm (Lunch Shift) / 6pm - 10pm (Dinner Shift)
• Gross Salary up to $2650 with OT (Depends on experience)

DISHWASHER:
Pre-rinsing: Rinse food residues and place them correctly in the dishwashing machine rack. Check dishwashing liquid, hot water temperature and machine operation to ensure good cleaning results. Assist in keeping the kitchen clean.

• Part Time: From $12.75 to $13.25/Hour (Depends on experience), Flexible Schedule
• Working hours: 11am - 10pm (Full Shift) | 11am - 4pm (Lunch Shift) | 5pm - 10pm (Dinner Shift)

Employment Benefits:
- Annual Salary Increment
- Performance Bonus
- Sales Incentive
- Annual Leave, Medical Leave & Benefits
- Career Advancement Opportunities
- Outlet Teambuilding Activities
- Convenient Work Locations Near MRT
- Staff Meal & Discount

Company Overview

D' CUISINES PTE. LTD.

Job Summary

Lead and manage kitchen operations by planning food preparation, supervising staff, controlling costs, and ensuring hygiene and safety standards to deliver high-quality culinary experiences across diverse cuisines.

Responsibilities

• Plan and direct food preparation and culinary activities across diverse cuisines to ensure consistent quality and customer satisfaction
• Modify existing menus or develop new menus that meet established quality and taste standards
• Estimate food requirements and calculate food and labor costs to implement effective cost control measures
• Supervise kitchen staff activities to maintain high hygiene standards and operational efficiency
• Coordinate equipment purchases and repairs to ensure kitchen functionality and safety
• Recruit, train, and manage kitchen staff to build a skilled and motivated team
• Resolve operational problems and customer complaints promptly to maintain service quality
• Apply garnishing techniques to enhance the presentation of prepared dishes before serving
• Perform administrative duties including purchasing and stock management to support kitchen operations
• Ensure compliance with nutrition, sanitation regulations, and safety standards to uphold food safety
• Maintain accurate timekeeping and payroll records for kitchen staff
• Foster a positive and professional work environment through effective collaboration with coworkers and customers
• Support management initiatives by contributing ideas and maintaining a cooperative, revenue-focused mindset
• Execute other ad-hoc duties assigned by the general manager to support overall kitchen operations

• Oversee daily restaurant and F&B operations, including front-of-house and back-of-house activities.
• Manage and supervise staff, including recruitment, scheduling, training, and performance evaluation.
• Monitor inventory levels, control costs, and prepare sales and operational reports.
• Ensure compliance with Singapore food safety regulations and company policies.
• Maintain high standards of customer service and resolve customer feedback or complaints promptly.
• Coordinate with suppliers and vendors to ensure smooth restaurant operations.
• Drive sales growth and implement strategies to improve operational efficiency and profitability.

· Assists the Outlet Manager/Area Manager in outlet operations to ensure compliance with health and safety standards as well as food handling hygiene standard

· Oversees the smooth operation of 1 outlet in the absence of Outlet Manager

· Plan and maintain a safe level of outlet inventory for the outlet operation. Ensure strict receiving, checking and storage procedures of products

· Be proficient of all the responsibilities of the Service Staff and the various work stations

· Manage opening and closing shift and ensure an efficient work stations exists

· Good working knowledge of opening and closing procedures

· Perform food quality and customer service checks

· Supervise and manage staff while on duty. Prioritize and assigning work to the staff

· Be knowledgeable in MOM regulations and laws

· Plan staff schedule to maximize manpower resource and productivity in the absence of Outlet Manager

· Maintain critical standards for product quality, service speed and training, cleanliness and sanitation

· Manage the development and training of service staff Assist in coaching and counselling problems with service staff

· Ensure proper grooming and appearance of service staff

· Assist Outlet Manager in enforcing discipline and proper conduct of all staff

· Good understanding of the POS system

· Assist the Outlet Manager/area Manager in outlet administrative duties and petty cash claims and reconciliations and the timely submission of all documents and paperwork to Corporate office

· Ensure all cash takings are promptly deposited in the absence of Outlet Manager

· Assist in conducting monthly stock checks and take of all inventories

· Assist Outlet Manager in ensuring proper coordination and execution of promotions and marketing activities implemented by Marketing Department

Company Overview

TANA DEVELOPMENT (SINGAPORE) PTE. LTD. operates CoCoICHIBANYA, a renowned Japanese curry house delivering authentic flavors and quality dining experiences.

Job Summary

Lead restaurant operations to ensure consistent food quality, cost control, and staff management while maintaining hygiene and productivity standards at CoCoICHIBANYA.

Responsibilities

• Prepare and serve food consistently following restaurant recipes, portioning, cooking, and quality standards
• Order food products according to predetermined specifications and verify correct unit counts and condition upon delivery following receiving policies
• Manage food costs by controlling usage through proper storage, adherence to standard recipes, and waste control procedures
• Train kitchen personnel to safely operate all kitchen equipment to maintain a safe working environment
• Maintain cleanliness and sanitation standards throughout kitchen and food preparation areas
• Perform administrative tasks to support daily restaurant operations and compliance
• Implement management plans and instructions to achieve operational goals
• Oversee food quality, cooking standards, and hygiene compliance to ensure customer satisfaction
• Enhance kitchen productivity and optimize work process flow for efficiency
• Conduct induction training for new hires to equip them with necessary skills and role knowledge
• Carry out staff appraisals professionally to monitor and improve performance
• Manage kitchen staff productivity, scheduling, and task assignments to meet operational demands

Other Information

Interested parties please drop your email to coco.recruit@gmail.com or WhatsApp to 97581741

Job Responsibilities:

• Manage day-to-day operations and food preparation
• Assist in ordering, inventory, food cost management
• 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:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential

Hourly rate: S$14/hour

A restaurant cook (or line cook) is

responsible for preparing ingredients, cooking menu items to exact recipes, and ensuring food safety

. They operate kitchen equipment, manage station setups, and maintain a sanitized workspace.

Core Duties & Responsibilities

• Food Preparation: Weigh, measure, chop, and mix ingredients for daily service.
• Cooking: Apply various culinary techniques (e.g., grilling, baking, frying, sautéing) to prepare food accurately according to standardized recipes.
• Plating & Presentation: Assemble, garnish, and present dishes according to the restaurant's visual standards.
• Sanitation & Safety: Strictly adhere to food safety guidelines by rotating stock, properly labeling containers, maintaining safe food temperatures, and cleaning workstations.
• Inventory Management: Monitor food supplies and notify the head chef or manager of low-stock ingredients.
• Teamwork: Coordinate with fellow cooks, dishwashers, and waitstaff to ensure seamless service during peak hours.

Company Overview

Pano Kato is a stylish restaurant, serving simple, pure Mediterranean cuisine with natural ingredients imported from Europe. The bright, airy space suits business and family dinners, offering family-friendly, gluten-free, and vegan options.

Job Summary

Manage daily outlet operations and lead front and back of house teams to deliver excellent customer service and operational efficiency at Pano Kato.

Responsibilities

• Manage daily outlet operations for both front and back of house to ensure smooth service delivery
• Oversee inventory stocking, management, and control to maintain optimal supply levels
• Train new front of house hires to uphold service standards and operational procedures
• Analyze operational data to identify areas for improvement and implement actionable suggestions
• Provide guidance and advice to junior staff to support their development and performance
• Attend to customer needs and requests, resolving issues promptly to enhance customer satisfaction
• Work effectively during weekends and public holidays to support business operations

Preferred competencies and qualifications

• Minimum 2 years of experience in the Food & Beverage industry or a strong interest in joining the F&B sector
• Demonstrated leadership and communication skills to manage teams and interact with customers

Chef (Indian Restaurant – Chettinad Cuisine)

Job Title

Chef – Indian Restaurant (Chettinad Cuisine)

Job Summary

We are seeking an experienced and passionate Chef specializing in authentic South Indian Chettinad cuisine to join our restaurant team. The successful candidate will be responsible for preparing high-quality traditional Indian dishes, maintaining food quality and hygiene standards, managing kitchen operations, and ensuring customer satisfaction through excellent food preparation and presentation.

Key Responsibilities

• Prepare and cook a wide variety of authentic Chettinad and South Indian dishes.
• Plan menus and develop new recipes while maintaining traditional flavors and cooking techniques.
• Ensure consistency in taste, quality, and presentation of all dishes.
• Monitor food stock levels and assist in ordering ingredients and kitchen supplies.
• Maintain cleanliness and hygiene standards in compliance with food safety regulations.
• Supervise and train kitchen assistants and junior kitchen staff.
• Ensure proper storage and handling of food products.
• Minimize food wastage and control kitchen costs.
• Coordinate with management regarding menu planning and special customer requests.
• Ensure smooth daily kitchen operations during service hours.

Job Requirements

• Minimum 2 years of relevant experience as a Chef specializing in Indian and Chettinad cuisine.
• Strong knowledge of traditional Chettinad spices, recipes, and cooking methods.
• Ability to prepare a variety of vegetarian and non-vegetarian South Indian dishes.
• Good understanding of food safety and hygiene practices.
• Ability to work in a fast-paced environment and handle multiple tasks efficiently.
• Strong teamwork and communication skills.
• Willingness to work on weekends, public holidays, and shifts.

Preferred Qualifications

• Professional culinary training or certification in Indian cuisine.
• Experience working in Indian restaurants in Singapore or overseas.
• Knowledge of menu costing and inventory management.

JOB DESCRIPTION:

• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties South Indian Dishes: different types of Briyanis, thosai, idli, varieties of pratas, South Indian Meals, Chicken/Fish/Mutton Curry, Dhalcha, Fish/Mutton/Chicken masala, etc
• North Indian Dishes: Tandoori items, varieties of Naans items, chicken tandoori, butter chicken, chicken tikka, chappati, panneer butter/masala, North Indian Meals etc
• To cook Bangladesh cuisines
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Ensure timely and safe production of cooked foods, adhering to regulatory requirements (FSA, WSHA, etc)
• Demonstrate safe handling of foods adhering to regulatory requirements including, preparation, marination, packing and sealing, and freezing techniques.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.

JOB REQUIREMENTS:

• Diploma/Degree
• Minimum 4 years of hands-on cooking experience in an Indian / Bangladesh Kitchen in relevant industry including handling in high volume service operations
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian / Bangladesh dishes in a traditional way
• Able to knead Prata, Naan and Chappathi dough, mix Thosai, Idly and Vadai Batter and Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor, etc)
• Able to prepare meats, cutting slicing and de-veining meats
• Must be able to work on weekends and public holidays if necessary
• Must be able to do overtime whenever required and actively participate in duties when kitchen staff on leave as all-rounder.
• Must have knowledge to control storage room temperatures for frozen/fresh meat and seafood products, vegetables etc
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi-Tasking is required
• Maintain workplace safety and health policies and procedures

About the Group

Gaia Group is a lifestyle company that creates & curates a series of timeless & innovative concepts spanning from culinary, entertainment, hospitality & event spaces, reinventing consumer experiences and bringing delight to everyone. At Gaia Group, we believe that there are multiple facets to life that shape our well-being. Through these experiences, one can create unforgettable memories, indulge their senses, while forging meaningful connections with one another. In the realm where passion intertwines with the palate, our culinary artisans embark on a flavourful odyssey, composing harmonies of taste that elevate beyond the ordinary. Hospitality isn’t just a transaction; it is part of our DNA.

Job Summary

The primary role of the Commis Cook / Kitchen Assistant is to provide support to the Head and Sous Chef and any other persons or companies assigned, in a professional and timely manner. This individual will assist with daily kitchen operations and must be flexible in terms of job scope and work hours to meet the demands of our fast-paced and dynamic organization.

Key Responsibilities:

• Support the Head, Sous Chef and the team to ensure smooth daily operations.
• Prepare, arrange, and portion all food by using standard recipes and present instructions in accordance with the standards established.
• Full awareness of all menu items, recipes, methods of production and presentation standards
• Check and ensure adequate provision of ingredients, working equipment, inventory, and supplies, etc. for smooth daily operation of the restaurant.
• Ensure all food products are stored properly in their appropriate refrigerator, storage containers with proper handling and usage.
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Ensure all equipment is being maintained and cleaned regularly.
• Assist in monthly inventory counts and proper recording of food wastage.
• Work closely and cooperate with other staffs to achieve highest possible satisfaction of food items.
• Any other duties as assigned

Requirements:

• Possess certificate in Culinary Skills / GCE 'O' level or equivalent
• Prior work experience would be an advantage
• Possess basic food and hygiene certificate is required
• Knowledge of various cooking methods, ingredients, equipment, preparation, and procedures
• Team player, preferable with good communication and interpersonal skills
• Positive service attitude, coachable, willingness to learn
• Working Location (1) Takashimaya or (2) Dhoby Ghaut area

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gyutan-Tan Pte Ltd for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.