Total 13,422 F&B / Tourism / Hospitality job vacancies in Islandwide

Responsibilities

• 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
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head 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
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

Job Description

• Coordinating daily restaurant management operations
• Delivering superior food and beverage service and maximizing customer satisfaction
• Responding efficiently and accurately to restaurant customer complaints

We are looking for an executive to be under training to lead all aspects of our business. You will deliver a high-quality service standards and motivate our staff to provide excellent customer service. Your responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

To be successful in this role, you’ll need management skills and experience in both front and back of the house. We want you to know how to oversee the front line operations efficiency and back of the house management experience is also essential, as you will set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations.

We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences.

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant marketing efforts
• Recommend ways to reach a broader audience
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Requirements

• Degree holder or equivalent
• Strong leadership, motivational and people skills
• Keen interest to learn operational and management skills
• Ability to multi-task and excellent organizational skills
• Ability to adapt in fast - paced and fast - changing environment
• Able to keep up with operations/shift hours, weekends and public holidays included
• Ability to cope with stress and unforseen circumstances

You will be working as the maintenance technician for a 4 star hotel.

Benefits:

• 13th Month Bonus + Performance Bonus
• Night Shift Allowance
• Meal Provided
• 14 Days AL

Salary:

• $2,000 - $2,300

Working days/hours:

• 3 rotating shifts, 6 days' work week, 8 hours per shift

The Challenges:

• Perform preventive maintenance and repair work for the building and equipment
• Provide AV support to events
• Provide equipment installation, refurbishment
• Maintain equipment checklist and recording of routine checks
• Coordinate work order with other departments
• Attend to emergency, fire alarm, flooding and electrical failure
• Inspect and/or supervise on M&E contractors’ repair work and servicing
• Compliance with safety rules and regulations and maintain clean and orderly work areas
• Any other duties may be assigned from time to time

What It Takes:

• Min NITEC or Diploma in Mechanical & Electrical
• Good knowledge of general maintenance processes and methods
• Sound working knowledge of mechanical and electrical systems, plumbing and sanitary, air-conditioning and mechanical ventilation, fire protection and chiller
• Experience with hotel/apartment/condominiums preferred
• Able to work on 3 rotating shifts

Submit your resume (Word format) to [email protected] or,

Text wa.me/86474090

Talents@Work Pte Ltd (21C0501)

Lin Shu Shu (R22109227)

Job Role:

-Assist in daily operations

-Ensure that the restaurant and kitchen is properly maintained and clean

-Oversee food preparations, presentation and storage to ensure food health and safety compliceny.

-Regular checks with customers to gather feedbacks

-resolving of conflicts in a professional way

Job Requirements:

-Experience in F&B

-Able to resolve minor conflicts if need to

-Good command of English and team management skill

-Able to monitor inventories for restaurant are well stocked and make adjustment based on sales

-Team player with good attitude

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

Roles & Responsibilities

· Manage and oversee the entire operation

· Deliver superior customer services and ensure customer satisfaction

· Plan and develop customer loyalty programs

· Plan new and update existing company policy

· Develop the overall marketing strategy

· Respond efficiently to customer questions and complaints

· Organize and supervise shifts

· Manage and lead staff (including hiring new employees)

· Training and evaluate staff performance

· Forecast requirements and maintain inventory

· Manage supplies (including costs control and minimizing wastage)

· Nurture a positive working environment for all employees

· Monitor operations, implement innovative strategies to improve productivity and sales

Responsibilities:

• Prepare and cook high-quality dishes in accordance with company standards and recipes.
• Plan menus that reflect seasonal ingredients and meet customer expectations.
• Supervise kitchen staff and coordinate food preparation schedules.
• Ensure food safety and sanitation practices are followed at all times.
• Manage kitchen inventory, including ordering and stocking ingredients.
• Monitor food costs and work within budgetary guidelines.
• Train and mentor kitchen staff on proper cooking techniques and procedures.
• Develop new recipes and innovate on existing menu items.
• Maintain a clean and organized kitchen environment.
• Collaborate with management on menu planning, staffing, and customer service issues.

Requirements:

• Proven experience as a chef or cook in a similar role.
• Culinary degree or equivalent certification preferred.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Ability to work well under pressure in a fast-paced environment.
• Excellent leadership and communication skills.
• Attention to detail and creativity in food presentation.
• Understanding of food safety and sanitation regulations.
• Availability to work evenings, weekends, and holidays as needed.

Industry: Technology Integrator

Location: Central / West area

Schedule: 5-day work week

Skills: Development & Security, Software Life Cycle

The position will focus on DevSecOps / Development Life Cycle, providing testing and technical obeservation and analysis for continuous improvement.

Position Responsibilities:

• Will work closely with Product Teams to implement various automation processes to streamline the workflow and help developers for proper development and deployment.
• Developing and operating the application release management workflows but developing custom integrations and tools using existing CI / CD products.
• Develop automation test cases for the products and ensure test cases are covered.

Position Requirements:

• Degree in Computer Science, Engineering or related IT field.
• 6 to 8 years working experience in DevOps / DevSecOps environment.
• Strong ability in automation, standardization and maintain best practices in software development and testing.

We will consider all candidates but will prioritise those who have closer requirements to client needs.

Thank you!!

Job Descriptions

• Customer Delight: Serve with a smile, making every guest feel welcome.
• Culinary Excellence: Prepare dishes according to prescribed procedures and maintain high standards.
• Operational Support: Assist with kitchen opening and closing tasks.
• Hygiene and Cleanliness: Ensure proper food hygiene and keep the cafe sparkling clean.
• Team Collaboration: Be a reliable team player, supporting other positions as needed.

Job Requirements

• Flexibility: Available for flexible shifts, including weekends.
• Adaptability: Thrive in a fast-paced environment.

Working hours

• 5 or 6 days work week
• 44 hrs per week

Responsibilities

• 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
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head 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
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

You will be working as the maintenance technician supervisor for a 4 star hotel.

Benefits:

• 13th Month Bonus + Performance Bonus
• Night Shift Allowance
• Meal Provided
• 14 Days AL

Salary:

• Up to $3200

Working days/hours:

• 3 rotating shifts, 6 days' work week, 8 hours per shift

The Challenges:

• Perform preventive maintenance and repair work for the building and equipment
• Provide AV support to events
• Provide equipment installation, refurbishment
• Maintain equipment checklist and recording of routine checks
• Co-codinate work order with other departments
• Attend to emergency, fire alarm, flooding and electrical failure
• Inspect and/or supervise on M&E contractors’ repair work and servicing
• Compliance with safety rules and regulations and maintain clean and orderly work areas
• Any other duties may be assigned from time to time

What It Takes:

• Minimum 5 years of relevant work experience of which a minimum 5
• Diploma in Facilities and Building Management or related disciplines.
• Sound knowledge in various regulations such as Singapore Civil Defence Force (SCDF), Fire Safety Act, Workplace Safety and Health Act etc.
• Perform work on weekends and public holidays.

Submit your resume (Word format) to [email protected] or,

Text wa.me/86474090

Talents@Work Pte Ltd (21C0501)

Lin Shu Shu (R22109227)

- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work

- To perform any duties given by the supersior

A Food Outlet Manager is a person who serves as the captain of hospitality company staff with goals like providing exceptional customer service. Outlet managers are highly motivated personnel, committed to their superior and have great management and organizational skills. They usually work together with the company’s senior or executive chef and work under the close supervision of a general manager.

Duties of a Food Outlet Manager

· Food Outlet Managers are responsible for company’s outlet performance like personnel management, beverage and foods and other services and operations. They monitor and make sure that there is a smooth running of customer service areas and satisfaction.

· The Food Outlet Manager interacts with their clients in order to make sure that satisfaction and promotion of facilities and services are adequately met. An outlet manager communicates with other departments in order make sure that customers’ needs are satisfied and met. They make sure that good handling of cash is properly followed. They also deal with customer’s complaint and listen with some feedbacks so as to improve their services.

· The manager is responsible in recruiting team professional as well as qualified staff who is dedicated to provide great services. They organize appointments and meetings for staff, change menu and other matters related to their line of work and implement trainings for employees if needed. Outlet managers focus on safety and health standards in order to make sure that their teams have good knowledge on safe working condition.

· The Food Outlet Manager is in-charge of performance and sales of the company and ensures that the company’s profits and goals are met. They take monthly inventories with their supplies and maintain an optimum stock level so as to meet their customer’s demand. They avoid excess and detect waste for optimum profit without affecting the company’s performance.

The Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes, delegate tasks to kitchen staffs to ensure meals are prepared in a timely manner.

Responsibilities:

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Ensure appealing plate presentation
• Supervise cooks and assist as needed
• Enforce good practice of hygiene and food safety standard
• Prepare the food according to the standard procedure
• Ensure the quality of food
• Perform other reasonable job duties as requested by Supervisors

Requirements:

• Possess at least 2 years of relevant experience as Chef in catering, hotels or restaurants
• Excellent time management abilities
• Familiarity with sanitation regulations

A Food Outlet Manager is a person who serves as the captain of hospitality company staff with goals like providing exceptional customer service. Outlet managers are highly motivated personnel, committed to their superior and have great management and organizational skills. They usually work together with the company’s senior or executive chef and work under the close supervision of a general manager.

Duties of a Food Outlet Manager

· Food Outlet Managers are responsible for company’s outlet performance like personnel management, beverage and foods and other services and operations. They monitor and make sure that there is a smooth running of customer service areas and satisfaction.

· The Food Outlet Manager interacts with their clients in order to make sure that satisfaction and promotion of facilities and services are adequately met. An outlet manager communicates with other departments in order make sure that customers’ needs are satisfied and met. They make sure that good handling of cash is properly followed. They also deal with customer’s complaint and listen with some feedbacks so as to improve their services.

· The manager is responsible in recruiting team professional as well as qualified staff who is dedicated to provide great services. They organize appointments and meetings for staff, change menu and other matters related to their line of work and implement trainings for employees if needed. Outlet managers focus on safety and health standards in order to make sure that their teams have good knowledge on safe working condition.

· The Food Outlet Manager is in-charge of performance and sales of the company and ensures that the company’s profits and goals are met. They take monthly inventories with their supplies and maintain an optimum stock level so as to meet their customer’s demand. They avoid excess and detect waste for optimum profit without affecting the company’s performance.

Responsibilities:

• Develop and execute creative and innovative menus that reflect our culinary vision and satisfy customer preferences.
• Oversee all aspects of food preparation, ensuring that dishes are prepared to the highest standards of quality, taste, and presentation.
• Manage kitchen staff, including hiring, training, and scheduling.
• Create and maintain standard operating procedures to ensure consistency and efficiency in kitchen operations.
• Monitor food costs and manage inventory to maximize profitability.
• Ensure compliance with all health and safety regulations.
• Collaborate with the management team to develop strategies for business growth and improvement.
• Stay current with industry trends and culinary innovations.

Requirements:

• Proven experience as an Executive Chef or in a similar leadership role.
• Extensive knowledge of culinary techniques, ingredients, and kitchen equipment.
• Strong leadership and management skills, with the ability to motivate and mentor a diverse team.
• Excellent communication and interpersonal abilities.
• Creative thinking and problem-solving skills.
• Ability to thrive in a fast-paced environment and handle pressure gracefully.
• Culinary degree or equivalent certification preferred.
• ServeSafe certification or equivalent food safety training preferred.

Responsibilities

• 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
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head 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
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Job Scope

• Station Management: Oversee and manage a specific section of the kitchen.
• Food Preparation: Prepare and cook dishes according to recipes and restaurant standards.
• Menu Execution: Execute menu items with consistency and quality during service.
• Ingredient Handling: Select, measure, and handle ingredients according to recipes and standards.
• Team Supervision: Supervise and train junior chefs and kitchen staff.
• Inventory Control: Monitor ingredient levels and manage inventory for your section.
• Quality Control: Ensure dishes meet taste, texture, and presentation standards.
• Sanitation: Maintain cleanliness and organization of the kitchen and equipment in your section.
• Coordination: Coordinate with other sections to ensure timely and efficient service.
• Customer Service: Address special requests as per customer requirements.
• Problem Solving: Handle issues that arise during service and resolve them effectively.
• Compliance: Follow health, safety, and hygiene regulations.

Additional Information:

• Physically demanding
• Warm environment (kitchen)
• High working hours due to demand

EA Reg Number: R24123162

EA License Number: 24C2311

Job Descriptions

• Prepare and cook menu items in cooperation with the rest of the kitchen staff.
• Ensure food comes out simultaneously in high quality and in a timely fashion.
• Ensure proper and safe usage of kitchen equipment
• Always maintaining kitchen cleanliness, in accordance to prevailing SFA’s regulations
• Minimize the wastage and spoilage of ingredients and other food items
• Other ad-hoc duties as assigned

Job Requirements

• Experience in kitchen, preferably at least 1 year
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• High school diploma or equivalent; Diploma from a culinary school will be an advantage

Benefits

• Medical benefits, dental benefits, birthday voucher, staff discount

Working hours

• 5 days / 44 hours (Including weekends and PH)

Job Title: Chef de Partie (Production Shift)

• Type: Full-time position
• Cuisine: Italian
• Location: Hillview

RESPONSIBILITES

• Prepare and cook for production misen plus (Sauce, Soup, pasta etc) according to the restaurant's standards
• Ensure quality and consistency of dishes
• Maintain a clean and organized kitchen station

REQUIREMENTS

• 2-3 years of experience in a similar role
• 6 days work week Sunday Off
• Proficiency in Italian cuisine and preparation
• Ability to work in a fast-paced environment
• Able to work without much supervision
• Strong attention to detail and organizational skills
• Candidate with lesser experience can start as Trainee Position

BENEFITS

• 18days Annual leaves
• Higher Remuneration for Relevant Experience in similar set up
• Medical & Dental Benefits, Staff Meals, Uniforms
• Annual Loyalty Salary Increment
• Staff Discounts

Job Description & Requirements

1. ABLE TO COOK CHINESE STALL ECONOMY RICE

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE NEW DISHES

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO HEAD CHEF DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the kitchen and design exceptional menus

8. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard

Job Description

• Industry/Organization Type: Manufacturing of Meat Products
• Position Title: Factory Manager
• Working Location: Nearest MRT – Admiralty/Sembawang
• Working Hours: Monday – Saturday, 7 am – 5 pm
• Salary Package: Up to $5,000 + Profit Sharing + Commission + AWS
• Duration: Permanent

Key Responsibilities

• Manage Daily Operations: Oversee the food production process to guarantee efficient and timely production.
• Quality Control: Implement stringent quality control measures to meet company and regulatory standards.
• Inventory Management: Ensure the availability of raw materials and minimize waste.
• Staff Supervision: Supervise and train staff, ensuring adherence to safety and production protocols.
• Process Optimization: Continuously enhance production processes for efficiency and quality.
• Regulatory Compliance: Ensure compliance with health, safety, and food safety regulations, including HACCP and other relevant standards.
• Equipment Maintenance: Manage maintenance and repair of production equipment to minimize downtime.
• Production Planning: Develop schedules to optimize resource utilization and meet demand.
• Cost Management: Control production costs and seek cost-saving measures.
• Problem Solving: Resolve production issues promptly to maintain quality.
• Supplier Coordination: Negotiate with suppliers for timely delivery of raw materials.
• Health and Safety: Maintain a safe work environment and conduct safety audits.
• Waste Management: Implement practices to reduce production waste and enhance sustainability.
• Record Keeping: Keep accurate records of production, inventory, and quality controls.
• Training Programs: Develop training for staff to boost skills and knowledge.
• Budget Management: Manage the production budget within approved limits.
• Customer Complaints: Address complaints and implement corrective actions.
• Technology Integration: Adopt new technologies to improve efficiency and quality.
• Performance Monitoring: Evaluate staff performance and provide necessary feedback.
• Emergency Response: Develop plans for production-related incidents to minimize operational impact.

APPLY NOW!!!

• With at least 3 years of Food Manufacturing/Production/Food & Beverage experience in a similar capacity.
• Extensive knowledge of Chinese cuisine and SFA standards.
• Willingness to work long hours and on holidays.
• Possession of a Basic Food Safety and Hygiene Certificate.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #68607 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 | Norman Wee | EA Reg No.: R23115114

Job Description & Requirements

1. ABLE TO MAKE COFFEE AND TEA AT COFFEESHOP STALL

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE DRINKS

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO MANAGER DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the the coffeshop and assist supervisor and manager on any complains

8. Purchase of daily goods within budget guidelines and to the highest standard

9. Able to work long hours

10. Able to work night shift

• Create Fine-Dining menu that highlights the authentic taste of Chettinad restaurant
• Plan and oversee the day-to-day kitchen operations.
• Provide direction, supervision and coaching and training to the team members
• Plan and food preparation process
• Consistent production of high-quality dishes
• Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guest’s experiences and satisfaction
• Passionate and have knowledge of beverage and cocktail
• Inspecting the quality of fruits, vegetables and fish used to prepare food
• Estimate for ingredients to be purchased