Total 7,586 F&B / Tourism / Hospitality job vacancies

Assistant Cook Job Description:

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

Assistant Cook duties and responsibilities:

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

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

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

• Buying, weighing and storing ingredients and food supplies

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

• Managing inventory, unloading supplies and organising the storeroom

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

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

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

• Able to cook north Indian food.

• Able to do shift work.

Assistant Cook Job Description:

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

Assistant Cook duties and responsibilities:

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

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

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

• Buying, weighing and storing ingredients and food supplies

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

• Managing inventory, unloading supplies and organising the storeroom

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

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

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

• Able to cook north Indian food.

• Able to do shift work.

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock-checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Profound knowledge of food and beverage
• Proficient with kitchen equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

Store Assistant duties and responsibilities

Our company is seeking an enthusiastic Store Assistant to work in our store. Duties include helping our customers identify and purchase items, restocking the retail space, and creating appealing merchandize displays. The ideal candidate will have a desire to provide excellent customer service and increase sales. Store Assistants ensure that retail operations are carried out effectively and efficiently for maximum customer satisfaction. Their day-to-day duties include:

• Assists in achieving store recruiting goals

• Run Cash Register

• Drive the achievement of the store’s sale targets while also meeting individual sales goals

• Assist in maximizing the business potential of the store and maximizing sales by department in line with company strategy

• Monitor proper use and ensure the quality of data in the sales staff’s client books, working with sales staff to propose action plans

• Facilitate staff trainings and new hire inductions, ensuring the proper follow up steps are taken

• Deliver exceptional service to all clientele by upholding brand service values and standards while managing customer relationships in a timely, professional manner

• Identifies performance issues and policy violations according to company policy and partners with the Store Manager

• Keeping the store fully stocked

• Maintaining the highest level of visual merchandising and store conditions

• Delivering exceptional sales services for improved customer satisfaction

• Interacting with customers and identifying their needs and preferences

• Operating cash registers and point-of-sale machines

• Receiving and verifying the quality and quantity of new shipments

• Enforcing in-store security and health and safety procedures and regulations

• Perform any other duties assigned by the director.

Store Assistant duties and requirements

• High school diploma or GED is preferred.

• Proven retail sales experience.

• The ability to stand for extended periods.

• The ability to use labeling and pricing equipment as well as Point of Sale (POS) software.

• The ability to work in a fast-paced environment.

• Strong organizational skills.

• Effective communication skills.

• Exceptional customer service skills.

• Detail-oriented.

• Previous specialty retail management experience, preferably in the outdoor industry

• Retail background preferred-previous management experience

• The ability to work under pressure.

• Availability to work within opening hours (e.g. evenings, holidays, weekends).

A Sales Supervisor plays a critical role in supporting the success of an organization. They are the leader in coordinating the day-to-day activities of the sales representatives and ensuring that they are meeting their goals. The sales supervisor must work closely with the store manager, general manager, and production manager to communicate changing customer needs. As a liaison between the organization and the customers, the production supervisor must anticipate changing customer needs and design products that meet such needs.

Sales Supervisor Job Responsibilities

• Supervise the activities of the sales team including marketing activities like product activations.

• Assist the line manager to recruit, training, enumerating, and retaining a competent sales team.

• Provide reports to top management like sales reports, lead generation reports, customer complaints reports, and new customers’ on-boarded reports.

• Prepare sales presentations and other sales tools.

• Assist the line managers to ensure adequate client communication, maintain contacts with clients and provide feedback.

• Initiate sales activities, strategies, and sales plans required to build brand visibility.

• Serve as a point of reference to employees in terms of showing great work ethic, habits, personal character, and professional character.

• Develop and maintain accurate records of prospects, leads, pricing, sales activities, and active clients.

• Controlling company marketing expenses to ensure the marketing expenditure is kept within budget.

• Attend trade shows and other marketing events and represent the organization.

• Evaluate the performance of the sales team and seek ways to improve the team’s performance.

• Identify the trends in the market, both current, and future that are likely to affect the performance of the organization.

• Ensure the items are displayed correctly in the malls, supermarkets, and other sales points.

Sales Supervisor Skills/Abilities/Knowledge

• Bachelor’s degree in a business-related course with emphasis on marketing.

• Proven work experience in marketing and achieving set targets.

• Excellent communication skills, both written and verbal communication.

• Ability to lead and motivate a sales team, and put in place measures to retain a great team.

• Excellent selling skills, ability to close deals, and deal with post-purchase anxiety.

• Excellent selling skills, people-oriented, and ability to motivate a team.

• Ability to identify potential areas of growth and identify new business partnership opportunities.

• Strong organization skills and multi-tasking skills.

• The ability to work under pressure.

• Availability to work within opening hours (e.g. evenings, holidays, weekends).

Job Responsibilities

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting & hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

Job Responsibilities

• Ensure daily opening and closing duties in the outlet areproperly executed

• Supervision of food preparation and food production toensure that food quality standards are met company SOP

• Ensure kitchen operations, food safety and hygienestandards as set in our SOP

• Recruiting & hiring of restaurant staff

• Responsible for induction training and on the job trainingof new employees and also newly promoted staff

• Train and demonstrate cooking techniques and properequipment usage to staff

• Responsible for employee's performance and discipline

• Manage stock levels of food and other related utensils andcutleries

• Manage inventory control ,usage and minimise usage

• Liaise with Central Kitchen and external suppliers forordering

• Handling the repair & maintenance of restaurantequipment

• Backend duties: stock takes, scheduling etc

Job Requirements

• Minimum GCE N-Level or ITE qualifications

• Minimum 3 years working experience in F&B or relevantexperience

• Positive attitude with ability to influence and lead ateam

• Possess WSQ Food & Hygiene Certificate

• Good understanding of procedures related to kitchenoperation

• Possess passion in Japanese Cuisine

• Able to work in warm, oily and humid environment

• Able to do split shift and work on weekends and publicholidays

• Able to multi-task, adapt to fast paced environment andwork under pressure

• Uphold excellent food hygiene and kitchen safety practices

Located at Golden Cafe Food Court in Katong Shopping Centre, we are looking for a responsible and hands-on Outlet Supervisor to support the daily operations of the food court. The candidate will assist in maintaining service standards, ensuring smooth day-to-day operations, and supporting operational coordination within the outlet. Applicants should possess good communication and problem-solving skills, and be able to work effectively in a food court environment.

Roles& Responsibilities

•   Assist in daily outlet operations and ensure compliance with company SOPs and operational procedures.

·    Manage POS system operations and maintain accurate daily sales records.

·    Assist the Outlet Manager in staff scheduling and manpower arrangements.

·    Ensure accuracy in cash handling and reconciliation processes.

·    Maintain outlet cleanliness, organisation, and operational standards.

·    Coordinate and ensure outsourced cleaning staff maintain proper cleanliness standards.

·    Oversee food hygiene and safety practices within the outlet.

·    Responsible for ordering, receiving, and checking goods and supplies.

·    Support basic staff supervision and maintain workplace discipline and operational standards.

·    Support daily operational coordination and handle basic customer service matters.

·    Report operational or maintenance issues to the management team when necessary.

Essential Skills & Requirements
•   Minimum ‘N’ Level qualification with at least 3 years of relevant F&B operational experience.

·    Possess a valid Food Hygiene Certificate.

·    Experience in using Infotech attendance and scheduling modules is an advantage.

·    Basic computer literacy and ability to use POS systems and operational software.

·    Good hands-on problem-solving skills related to food court or coffee shop operations.

·    Able to work independently and maintain positive working relationships within the team.

·    Basic inventory monitoring and stock coordination experience preferred.

Working Hours

6-day work week | 1 rest day per week (scheduled on weekdays) | Working hours based on operational roster requirements | Required to work on rotational shifts during weekends and public holidays.

Remuneration

Salary will be commensurate with the candidate’s experience, qualifications, and overall suitability for the role.

Employment Type: Full-Time

Job Summary

We are looking for a responsible and hardworking Public Attendant to support the cleanliness and upkeep of our hotel premises and nearby assigned properties. The successful candidate will play an important role in ensuring a clean, safe, and pleasant environment for both guests and staff.

Key Responsibilities

• Carry out daily cleaning and maintenance of public areas within the hotel, including lobby, corridors, lifts, restrooms, staircases, and staff areas.
• Ensure all public areas are kept clean, tidy, and presentable at all times.
• Replenish restroom supplies and maintain cleanliness standards.
• Dispose of rubbish and maintain proper waste management practices.
• Report maintenance issues, damages, or unusual findings to the supervisor promptly.
• Assist with ad-hoc cleaning duties as assigned by management.
• Conduct cleaning duties at one of the company’s nearby properties 3 times per week.
• Be required to assist operations at the Bencoolen Street property under the same role and responsibilities whenever operational needs arise.
• Follow workplace safety and hygiene procedures at all times.

Requirements

• Physically fit and able to perform cleaning duties.
• Responsible, reliable, and able to work independently.
• Prior housekeeping or cleaning experience in hotels or commercial buildings will be an advantage.
• Positive attitude and willingness to support operational requirements across properties.
• Able to work weekends and public holidays when required.

What We Offer

• Stable employment within an established hotel group
• Friendly and supportive working environment
• Staff benefits and annual leave entitlement
• Opportunities for long-term growth within the company

Black Sheep Restaurants, HK is looking for suitable candidates to fill the position in Singapore.

ROLE:

The Accounts and People and Culture Admin Assistant is responsible to support both the people and culture and finance teams in Singapore.
Their role will be to work alongside the operations team in Singapore and the larger team in Hong Kong to streamline basic accounting and people and culture functions, in turn enabling Operations to focus on what they do best – taking care of guests.

RESPONSIBILITIES:

●       Support finance functions including but not exclusive to payroll, accounts payable, and accounts receivable.

●       Preparing or updating employment records related to hiring, transferring, promotion, attendance, and termination.

●       Ensuring new hire paperwork is completed and processed

●       Advising job applicants of job duties, responsibilities, benefits, schedules, working conditions, promotion opportunities, etc.

●       Overseeing hiring process, including but not exclusive to coordinating job posts, writing job descriptions, reviewing resumes, and performing reference checks.

●       Work with teammates closely together with different divisions and stakeholders, to facilitate accurate and on-time payments of invoices.

●       Handle ad-hoc projects and support continuous improvement for the group.

●       Responsible for month-end closing processes and providing timely and accurate figures whenrequested.

●       Support annual statutory audit.

●       Manage Medical Insurance monthly enrolment and termination

●       Manage work injury reporting, and subsequent insurance claims

●       To integrate fully into the business and gain a deeper understanding of who we are and what we do, 2 support shifts a week in the restaurants will be part of this role.

●       Degree holder/ professional qualification in a related field is preferred.

●       Excellent communication skills, orally and written.

●       High attention to detail, strong analytical skills, able to work to tight deadlines.

●       Ability to work both independently and as part of a team.

●       Experience in the hospitality industry and knowledge of restaurant operations is preferred but not required.

●       Skilled in MS Word, Excel, PowerPoint etc.

●       Experience in using Xero Accounting System is a plus.

Write to us, with your full details .. angela@reveres.com.sg.

1. Menu Development & Culinary Direction

• Recipe Creation: Design innovative recipes and plan menus that align with the establishment's concept and seasonal ingredient availability.
• Plate Presentation: Determine exact plating and aesthetic standards to enhance the overall dining experience.
• Quality Control: Taste and inspect dishes continuously before they leave the kitchen to ensure they meet rigorous standards. [1, 2, 3, 4, 5]

2. Staff Management & Leadership

• Hiring & Training: Recruit, hire, and mentor kitchen personnel, including sous chefs, line cooks, and dishwashers.
• Scheduling: Set staffing schedules to ensure adequate coverage and labor optimization across all operating hours.
• Team Building: Lead pre-shift meetings, encourage teamwork, and foster a positive, productive work environment. [1, 2, 3, 4]

3. Financial & Inventory Control

• Budgeting: Collaborate with general managers and owners on financial planning, setting food costs, and managing overhead.
• Inventory Management: Monitor stock levels, order food supplies from vendors, and evaluate ingredient quality.
• Cost Control: Keep a strict eye on changing food prices and monitor the profitability of menu offerings to ensure financial targets are met. [1, 2, 3, 4]

4. Health, Safety, & Compliance

• Sanitation Standards: Implement and enforce rigorous hygiene and sanitation policies throughout the kitchen.
• Regulatory Compliance: Ensure the kitchen staff follows all local food safety laws, health department regulations, and equipment safety protocols.
• Issue Resolution: Handle customer complaints related to food swiftly and professionally. [1, 2, 3, 4]

Responsibilities:

1. Operational Leadership:Provide overall leadership and management for the restaurant, ensuring smooth day-to-day operations.

2. Staff Management:Recruit, train, and manage restaurant staff, fostering a positive and high-performing team culture.

3. Shift Scheduling:Develop and manage staff schedules, including public holidays and night shifts, to ensure adequate coverage.

4. Customer Service Excellence:Maintain a high standard of customer service, ensuring customer satisfaction and resolving issues promptly.

5. Quality Control:Oversee the quality of food and beverage service, ensuring consistency with established standards.

6. Inventory Management:Manage inventory levels, including ordering and stock control, to minimize waste and optimize resources.

7. Financial Oversight:Monitor and manage restaurant finances, including budgeting, cost control, and achieving revenue targets.

8. Adherence to Policies:Ensure compliance with company policies, health and safety regulations, and licensing requirements.

9. Marketing and Promotion:Contribute to marketing initiatives and promotional activities to drive customer traffic and revenue.

10. Problem-Solving:Address and resolve operational challenges, customer complaints, and staff issues promptly.

11. Adaptability:Flexibility to work on public holidays and night shifts as necessary to meet business demands.

12. Reporting and Communication:Provide regular reports to higher management, communicate goals, and collaborate with other departments.

13. Training and Development:Facilitate training programs for staff development and skill enhancement.

Job Requirements:

· Managerial Experience:Proven experience in a managerial role within the restaurant or hospitality industry.

· Availability:Must be available to work on public holidays and night shifts.

· Leadership Skills:Strong leadership and interpersonal skills with the ability to motivate and guide a diverse team.

· Customer-Centric:A customer-centric mindset with a focus on delivering an exceptional dining experience.

· Financial Acumen:Solid financial management skills, including budgeting and cost control

· Problem-Solving:Excellent problem-solving abilities in a dynamic and fast-paced environment.

We appreciate your interest in joining our team. Please note that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA Licence ID : 18C9520

EA Registration ID: R1765753

Company Overview

Thai Dynasty is a multi-industry conglomerate founded in 2018, focused on delivering value-added services at affordable prices to a broad customer base.

Job Summary

You will support daily operations at a western cuisine by preparing ingredients, maintaining cleanliness, and accurately processing customer orders to ensure smooth service.

Responsibilities

• Prepare ingredients by performing light preparation tasks to support food assembly
• Maintain cleanliness and organization of the outlet to ensure a safe and welcoming environment
• Receive and process customer orders accurately to facilitate timely service
• Follow on-the-job training to develop skills and improve job performance

Preferred competencies and qualifications

• Ability to learn quickly through on-the-job training
• Basic food handling and hygiene awareness

Other Information

• Working Location: Marina One (CBD area)
• Work Schedule: 5 days a week (Monday to Friday)
• Complimentary staff meal provided
• High monthly performance incentives available after confirmation
• Remuneration commensurate with experience
• All outlets equipped with sanitizers and safety measures

About Us

JUNGLE is an award winning Thai Grill & Bar on Ann Siang Hill, driven by good produce, curiosity, and soul. Our team is made up of talented individuals who are passionate about good food, great company, and genuine hospitality.

Job Description

We are seeking a motivated and reliable Junior Cook to join our kitchen team. This entry-level role is ideal for someone passionate about food and eager to develop their culinary skills in a fast-paced, professional kitchen environment. The Junior Cook will assist with food preparation, maintain kitchen cleanliness, and support senior kitchen staff in daily operations.

No training or background in Thai cooking is necessary - but what we do look for are curious chefs, with a passion for cooking and an openess to learn.

Job Details

• Assist with basic food preparation such as chopping, peeling, and measuring ingredients
• Prepare dishes under the supervision of senior chefs
• Maintain high standards of food hygiene and safety
• Keep workstations, equipment, and storage areas clean and organized
• Support the kitchen team during service periods

Qualifications

• Passion for cooking and interest in developing a culinary career
• Basic knowledge of food preparation and kitchen operations (training provided)
• Willingness to learn and work well in a team
• Culinary school training is an advantage but not required

Keys to success

• Team player with sense of belonging
• Enable a positive work environment and positive attitude

Benefits Include

• 5-Day Work Week
• 44 Hours A Week
• Bonus incentives and perks

Other Details

• Walking distance MRT (Central area)
• Staff meals provided
• Benefits and Annual Leave upon confirmation

Job Description & Requirements

• To work closely with the team and Mater Chef on day-to-day operation.
• To practice innovation and creativity by constantly introducing new creations and presentations of the dim sum.
• To be responsible for the total quality of food prepared.
• To match volume of food prepared in accordance with business thereby prevents food wastage and keeps food cost within budget.
• To be responsible for the cleanliness, hygiene and tidiness of the kitchen with staff under his care observing strict rules of personal hygiene as stipulated by the National Environment Agency and in compliance with FSMS standards.
• To achieve a high standard of food quality which meets the expectations of hotel guests
• To ensure that all kitchen equipment are kept in good working conditions and that they are serviced in accordance with suppliers’ recommendations thereby protecting their long term investment value.
• To ensure that the kitchens are in a neat and clean condition thereby posing no safety threat to kitchen staff.

Requirement

• Minimum 3 - 5 years with relevant experiences in Chinese Restaurant.
• Sound product knowledge of Cantonese dim sum cuisine.
• WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedures
• Other existing and/or new Workforce Skills Qualifications (WSQ)
• Able to work on rotating shifts, weekends and public holidays.
• Service-oriented and a team player.