Total 2,384 F&B / Tourism / Hospitality job vacancies in Changi Road, Singapore

UPTOWN is a cafe & vintage consignment store by day, casual elevated restaurant by night.

We serve specialty coffee, contemporary fusion brunch food, while dinner service focuses on quality cocktails & hearty comfort food, with a slight western twist.

We are looking for a passionate Junior Sous Chef to join our team.

Responsibilities include planning and managing food preparation. Assisting the Head Chef in planning menus, training new staff, and recording inventory. Experience in Asian Fusion cuisine. Familiar with sanitation regulations and inventory management.

Duties and responsibilities

• Ensuring that all food is of excellent quality and served in a timely manner
• Coordinating kitchen staff, and assisting them as required
• Training staff to prepare and cook all the menu items
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Taking stock of ingredients and equipment, and placing orders to replenish stock
• Provide monthly inventory report to management
• Enforcing safety and sanitation standards in the kitchen
• Receiving feedback and making improvements where necessary

Required Skills and Abilities

• Passionate about food and learning new recipes
• Excellent communication and interpersonal skills
• Great inventory management skills
• An excellent understanding of kitchen operations
• Able to handle multiple roles within the kitchen
• Must be able to work days, evenings, and weekends as necessary

Qualifications

• Culinary school degree / diploma.
• Experience working in an established restaurant as junior sous-chef.
• Advanced knowledge of the culinary arts
• Perfectionism in sanitation and quality control
• Portfolio of creative, unique dishes
• Food safety and handling certified
• Valid vaccination that is a requirement of the job

Direct Reports to

• Head Chef

Job Title: Logistics Specialist

Grow Your Career in Logistics!

Location: B&H Singapore | Full-Time: Monday to Friday, plus alternate Saturdays

Looking to build a career in logistics and warehousing? B&H Singapore is searching for a proactive Logistics Specialist to support our day-to-day operations and help drive our success. This is a fantastic opportunity to get hands-on experience and grow within a thriving industry that’s full of future opportunities!

What You'll Do:

Assist with receiving, inspecting, and storing goods.

Pick, pack, and prepare orders for dispatch.

Manage inventory records and conduct stock checks.

Help keep the warehouse organised, safe, and efficient.

Work closely with the team to meet customer expectations and delivery schedules.

What You’ll Bring:

A strong attention to detail and a positive, proactive attitude.

Good communication skills to collaborate with your team.

Basic IT skills for using inventory systems.

Previous experience in logistics or warehousing is a plus, but not required – we’ll support your growth!

Why Join Us:

Career growth opportunities in a fast-expanding logistics industry.

Competitive salary with room for advancement.

Be part of a dynamic, supportive team with a focus on your development.

Ready to launch your logistics career? Apply now to join B&H Singapore and start building your future with us!

The candidate should take full responsibilities of food preparation, sauce making, partial cooking process to fulfill customer and outlets needs in finished products.

The role requires candidate to:

-Familiar with Chinese cuisine taste.

-Familiar with Sichuan ingredients.

-Know the timing of cooking the meat sauce (like chili sauce).

-Following all production frameworks to accomplish tasks in time.

-Work shit is required as orders and time of D.O. may differ from time to time.

Job Description and Requirements

Roles and Responsibilities

Responsibilities:

· Responsible for staff scheduling, including work assignments/employee breaks.

· Responsible for managing store hygiene

. Cashier at the front desk and assist with serving dishes

· Plan and execute activities to improve efficiency, quality and reduce waste.

· Perform production resource planning based on logistics planning and order volume for each store and inventory management.

Requirements:

· At least 2 years of relevant F&B work experience

· Able to start work immediately or on short notice.

· Proficient in English and Mandarin to communicate with guests.

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes

Job Description:

-Overall responsible for all operations components of the department to ensure efficiency and effectiveness of operations

-Responsible for the development and implementation of F&B's annual business plan and medium-long term strategies, as well as establishing key performance objectives to ensure that meet business targets and drives sustainable, profitable growth

-Ensure that operational standards are met in regard to sanitation requirements, food safety regulations, operation licences and loss prevention

-Maintain and develop high standards of operations in restaurant by ensuring all SOPs are relevant, up to date, trained effectively and operationally delivered.

-Participate in Marketing activities to ensure maximum exposure for restaurant, including the development and implementation of the annual and monthly promotions calendar.

-Drive high levels of guest satisfaction through the consistent execution of brand standards, visible operational leadership, and hands-on interaction with guests and team members.

Job Requirements:

-Minimum 5 years’ related experience

-Strong financial acumen, leadership skills to lead and motivate the team

-Ability to work under pressure

Siglap/Bedok Area

Operations (F&B)

Full-Time

$2800-3500 PER MONTH

5-6 days/week (Based on operational needs)

Must be able to work on weekends.

Resposible for :

• Operate in the kitchen, cooking and manage inventory, order supplies and maintain cleaniness.
• Enforce a postive work culture emphasizing teamwork and collaboration.
• Maintain quality control in food and beverage preparation and conduct regualr store inspections.
• Be extremely comfortable around canines, interaction with animals. Need to spend a lot of times with them.
• Best job for Dogs/Cats lover .
• Ability to stand in all roles in the cafe. Cashier, Server.
• Opening and Closing of the Cafe .
• Western Food Mainly.

Job Requirements:

• Experience in a similar cooking role.
• Responsible team player.
• Ability to do simple cooking and preparing drinks.
• Barista skills is an advantage (but training will be provided).
• Cooking skills is an advantage (but training will be provided).
• Passion and pride in coffee making.
• Passion for F&B industry with proven experience in delivering excellent customer experiences.
• Strong interpersonal and communication skills.
• We will ONLY accept applicants who has a strong love for dogs/cats of all sizes.
• May require spending your day playing with dogs and cleaning after 'accidents'.

Job Description & Requirements

We are hiring for a passionate and enthusiastic Sous Chef to join our family and to lead our culinary team, with the following requirements:

Responsibilities:

• To oversee the Café kitchen Operations
• Responsible for the efficient organization of the business area in relation to financial performance i.e. gross profit, food costs, manhours planning, productivity levels, etc.
• To ensure that the kitchen team follow the developed menu/recipes accordingly
• To ensure the highest quality, consistency and TFP (Tastiness, Freshness and Presentation) of product.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• To develop and plan SOPs for the kitchen team.
• Monitoring and controlling of overall food cost in all kitchen sections and stewarding department within budgetary controls
• Manage and ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times and are followed according to HACCP food hygiene regulations.
• Implement strategies to minimize overstock holding and wastage
• Supervise and manage all kitchen staff and their training needs
• To ensure a safe working environment for co-workers and customers in accordance with prevailing local health and safety regulations and HACCP (Hazard Analysis and Critical Control Points) standards
• Ensure health and productivity at work are achieved through healthy deli and exceptional dining experiences.
• To evaluate and execute corrective measures on any food and dining experience • Any other tasks as and when assigned by Management
• Interested in learning to manage the end-to-end steps of menu creation, costing, product launch and menu refinement by working closely with the kitchen crew and management team

Requirements

• Possess good interpersonal & communication skills
• Able to work under pressure
• Able to perform shifts including weekends and Public Holidays
• Completed Level 2 Food Hygiene standard
• Good track record of managing a cafe or similar operation will be an advantage

Duties and Responsibilities

 Undertake menu planning

 Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus.

 Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.

 Check quantity and quality of stock received and notify suppliers of deficiencies.

 Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.

 Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines.

 Co-operate fully with the statutory inspections and implement recommendation as appropriate.

 Supervise other the Kitchen Staff Team on shift and undertake performance appraisal

 To undertake such other duties as may be assigned from time to time.

Qualification and competences

 Certificate in food production from a recognized institution

 Food handler’s certificate.

 Experience of 3 years working in a kitchen providing meals for large numbers

 Ability to prepare and serve well-presented and attractive meals to individual requirements.

 A positive attitude and commitment to providing nutritious meals and offer a range of choices including to those with specific dietary requirements.

 The ability to form positive relationships with colleagues.

 Knowledge of prevailing regulations on Hygiene.

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS
A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef 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.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

1. In-depth understanding of the pain points of content creators, the growth demands at different stages, the formation of platform-based operation flow, and continue to improve the experience of creators;

2. Responsible for acquiring potential creators, quality IP and content;

3. Ability to activate the content creator community through different tactics;

4. Continuously iterate the operation workflow of content creators and also lead to improvements of operation tools in order to improve the operation efficiency.

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliceny.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 5 years of previous experience in serving in restaurant

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Job Description：

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and split shift

10,Must be able to work extra hours or weekend if needed

• Assist with the preparation of simple dishes such as salads or appetizers.
• Prepare ingredients for cooking by measuring, portioning, and weighing.
• Ensure that all areas of the kitchen, including counters and floors, are clean and organized.
• Wash dishes, pots, pans, and other kitchen tools.
• Help in storing and organizing food supplies in refrigerators, freezers, and storage areas.
• Keep track of inventory levels and inform kitchen management when supplies are running low.
• Unpack and store deliveries of fresh food and other supplies.
• Dispose of kitchen waste in a safe and hygienic manner.
• Separate recyclable materials from food waste and ensure proper disposal methods.
• Ensure personal hygiene, including wearing the proper uniform and protective gear like gloves and hairnets.
• Follow all health and safety guidelines to prevent contamination or accidents in the kitchen.
• Assist in the basic maintenance of kitchen equipment, reporting any faults or malfunctions to the kitchen manager.
• Clean and store kitchen equipment properly after use.
• Provide general support to chefs and cooks during busy periods.
• Run errands or perform small tasks as directed by senior kitchen staff.
• Perform any additional duties that the kitchen may require, especially during peak hours.
• Be ready to assist in any area of the kitchen to ensure efficient operations.

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

Strong experience in Chinese cuisine including all varieties of noodles and rice

Profound knowledge of different kinds of beverages

Deep knowledge of every aspect of Chinese dishes

Proficient with BBQ and Chinese specialty equipment

Ability to manage numerous tasks, assign responsibilities and display high patience

Able to work night shift and split shift

Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Ministry of Crab Dempsey is a prestigious restaurant located in the heart of Dempsey Hill, Singapore. Renowned for our exquisite seafood dishes and vibrant atmosphere, we are dedicated to delivering an exceptional dining experience that combines culinary artistry with outstanding hospitality.

We are seeking a dedicated and experienced F&B SUPERVISOR (Front of House Supervisor) to join our dynamic team.

Responsibilities

· Oversee daily front of house operations to ensure smooth and efficient service.

· Lead and manage the front of house team, providing training and support as needed.

· Maintain high standards of customer service, addressing any issues promptly and effectively.

· Coordinate with kitchen and bar staff to ensure seamless service.

· Manage reservations and seating arrangements to optimize the dining experience.

· Handle customer inquiries, feedback, and complaints professionally.

· Monitor and manage inventory and supplies for the front of house.

· Maintain cleanliness and organization of the front of house areas.

· Assist in organizing and executing special events and promotions.

Requirements

· Open to Singapore nationals or Permanent Residents only.

· Minimum of 3 years of experience in a supervisory role in a high-end restaurant or hospitality environment.

· Strong leadership and team management skills.

· Excellent customer service and communication skills.

· Ability to handle high-pressure situations and resolve conflicts effectively.

· Proficiency in reservation and point-of-sale systems.

· Detail-oriented with a strong focus on quality and efficiency.

· Availability to work evenings, weekends, and holidays as required.

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 5 years of previous experience in serving in restaurant

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 5 years of previous experience in serving in restaurant

Must be able to work night shift and split shift

Must be able to work extra hours or weekend if needed

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

l Able to work night shift and split shift

l Willing to work OT on weekends and public holiday

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 5 years of previous experience in serving in restaurant

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 5 years of previous experience in serving in restaurant

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

SCOPE

The Chef de Cuisine will oversee the daily kitchen operations of the assigned restaurant. The incumbent should ideally possess knowledge and expertise in French Brasserie cuisine and is responsible for menu planning, recipe development and costing. He/She will be part of the new restaurant opening team and will lead and motivate the culinary team while maintaining the highest standards of food safety and hygiene and will interact with guests and customers in order to create memorable dining experiences.

OVERALL OBJECTIVES

• Ensure customer satisfaction, profitability and overall success of the assigned outlet.
• Develop, curate and maintain menus, recipes and costing.
• Participate and supervise the culinary team in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Effectively manage labour and operating expenses while ensuring productivity and efficiency.
• Recruit, develop, train and engage team members while creating and maintaining a conducive working environment and ensure that innovation and new ideas are fostered and implemented.
• Ensure that All HACCP guidelines are achieved and maintained.
• Other ad-hoc duties as assigned

REQUIREMENTS

• Minimum 8 years culinary experience, with 3 years in a kitchen management role in a reputable restaurant and/or an international 5-star hotel
• Experienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants.
• Fluent in spoken and written English with good interpersonal and communication skills
• Possesses great leadership and motivational skills
• Strong organizational and time-management abilities with good problem solving and decision-making skills.
• Ability to interact effectively with guests, ensuring a memorable dining experience

SCOPE

The Chef de Cuisine will oversee the daily kitchen operations of the assigned restaurant. The incumbent should ideally possess knowledge and expertise in French Brasserie cuisine and is responsible for menu planning, recipe development and costing. He/She will be part of the new restaurant opening team and will lead and motivate the culinary team while maintaining the highest standards of food safety and hygiene and will interact with guests and customers in order to create memorable dining experiences.

OVERALL OBJECTIVES

• Ensure customer satisfaction, profitability and overall success of the assigned outlet.
• Develop, curate and maintain menus, recipes and costing.
• Participate and supervise the culinary team in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Effectively manage labour and operating expenses while ensuring productivity and efficiency.
• Recruit, develop, train and engage team members while creating and maintaining a conducive working environment and ensure that innovation and new ideas are fostered and implemented.
• Ensure that All HACCP guidelines are achieved and maintained.
• Other ad-hoc duties as assigned

REQUIREMENTS

• Minimum 8 years culinary experience, with 3 years in a kitchen management role in a reputable restaurant and/or an international 5-star hotel
• Experienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants.
• Fluent in spoken and written English with good interpersonal and communication skills
• Possesses great leadership and motivational skills
• Strong organizational and time-management abilities with good problem solving and decision-making skills.
• Ability to interact effectively with guests, ensuring a memorable dining experience

The employer company is a high-end Italian restaurant with a good environment. We are looking for a chef. Junior CDP, Commis or CDP level are all acceptable. Experience requirements are not high. Annual sick leave benefits are the same as those of the Ministry of Labor. Bonuses depend on performance.

Obey the leadership of the logistics team leader and the head of the administrative department, and strictly abide by the operating procedures
Frequently change the variety of colors and cooking methods, master the heat, use the right ingredients and ingredients for the dishes, and make them delicious, so that one dish can be cooked in multiple ways and sold immediately after cooking.

Reguirements：

Mininume 2 year of experience
During the cooking process, the pot should be washed once after each dish is cooked, and the stove should be kept clean and hygienic at all times. After the cooking work is finished, the stove, the floor, and the cooking utensils should be cleaned in time, and clean water should be poured into the wok. The unused food ingredients should be put into the refrigerator in time to prevent the taste and deterioration. Pay attention to personal hygiene when cooking, wash your hands when touching food, and strictly follow the hygiene requirements when operating.