Total 13,345 F&B / Tourism / Hospitality job vacancies in Islandwide

Our Client is a SGX Listed company in Hospitality industry. Due to business needs, they are now recruiting a Technical Manager to be part of their Technical team for ongoing transformation projects. They are located in the West Area - easily accessible.

Roles and Responsibilities of Technical Manager:

• Create engineering services briefs for new projects, assess and provide feedback on consultant's designs
• Provide engineering guidance and insight during the due diligence process for potential new projects, conversions, or renovations of existing hotels
• Conduct routine and scheduled site visits to assigned projects to ensure they comply with Brand Standards.
• Carry out necessary technical inspections of potential or existing properties
• Periodically review and contribute to the enhancement of design and construction standards to align them with sustainable technologies w

Requirements:

• Degree in relevant industry
• 8 - 10 years' relevant experience in hospitality/ consultancy firms for relevant projects

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.

We regret that only shortlisted candidate will be notified.

Email Address: [email protected]

• EA License No: 19C9682
• EA Personnel No: R2198636
• EA Personnel Name: Oh Puey Xin

We're on the lookout for dedicated individuals to join our fishball family!

明发鱼圆面～招聘中！

This position will be accountable for planning, coordinating and managing staff and services to ensure efficient and effective F&B operations and that customer service standards are maintained at all times.

Responsibilities

• Encompass formulating and implementing operating procedures and standards, managing and developing team members, and liaising with internal stakeholders to ensure that the company's goals and objectives are met
• Work with team members in service and food preparation to minimize wastage and increase productivity and efficiency
• Monitor and minimize wastage of consumables and maintain labor productivity ratios
• Forecast business volumes and adjust resources and staffing as needed
• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction.
• Respond to guest comments, requests, and complaints promptly and professionally.
• Closely manage all financial performance and make the necessary adjustments to meet and exceed the financial goals of the outlet
• Ensure compliance with all relevant government regulatory requirements
• Maintain regular communication with all stakeholders and ensure compliance with brand standards as prescribed by the Director

Requirements

• Minimum 5-7 years experience in an restaurant
• F&B experience is preferred
• Possess a comprehensive set of F&B service and operations skills and a focus on customer service
• Enjoys problem-solving and can think outside the box in difficult situations
• Team oriented approach to management with a mindset of open communications
• Capable of building and managing relationships with multiple departments as well as key customers
• Administration knowledge of F&B operations and Quality management, proficient in Microsoft Office programs
• Have a well-groomed, professional appearance

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：

* Past experience as a working chef.

* Great leadership and interpersonal skills.

* Ability to run stocktaking and place orders for resupply.

* Profound knowledge of different kinds of beverages

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

* Able to work night shift

Demo Chef [Kitchenware]

Salary: $3000 - $4000 + Transport Allowance
Working Days: 5 days , 8.30am – 5.15pm
Location: Kwong Min Road (Boon Lay) | will need to travel to client’s place

Job Responsibilities:

• To organise and lead show cooking for existing and new client.
• Development and delivery of specific training sessions for clients, dealers' partners, consultants, chef, etc.
• Support / engage clients in the product first use.
• To run product training, demonstration, testing and commissioning during project hand-over period.
• Take on unit sales activity.
• To create product awareness to existing / new customers.
• Menu development and / or culinary test according to client's needs and requirement.
• To contribute to company's profitability growth from the above engagement.

Job Requirements:

• Diploma / Higher Nitec in Culinary Art / Culinary in Food Service or equivalent.
• Competent to lead and conduct show cooking / demo / equipment training.
• 2 - 3 years of experience in culinary background and some working experience in the commercial kitchen environment is added advantage.
• Willing to travel upon business requirement.
• With proficiency with Microsoft Office is preferred.
• Willingness to take on additional portfolio by managing unit sales opportunities.

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

Working Hours: Mon-Fri 8.30am to 5.30pm

Location: Boon Lay

Job Scope:

• Work independently to plan, lead and coordinate technical work in line with R&D, marketing and manufacturing requirements.
• Able to resolve issue and concerns raised during the project with minimal guidance from line manager.
• Effectively communicate status and risks and plan, lead and coordinate pilot plant and lab trials in accordance with HSE, QP and HACCP requirements.
• Plan, lead and coordinate development activities (e.g. product shelf life testing, designing for quality, consumer test preparation. etc.).
• Provide direction for product development, use digital simulation models to obtain, understand and interpret consumer insights and commercial information.
• Create and maintain accurate consumer-led specifications and be responsible for stakeholder management and influencing decisions based on conclusions made from analysis and interpretation of results.
• Other ad hoc duties assigned

Job Requirements:

• Min Diploma/ Degree in Food Science and Technology
• Minimum 3-5 years lab work experience preferably within the food industry

Interested applicants please send your resumes to [email protected]

Jessica Nguyen Huynh Thanh Truc

Recruiter (R23113787)

EA License No. 99C4599

Outdoor Sales Executive | CRM & POS System | Novena

• Mon – Fri
• 9.30am – 6.30pm
• Nearest MRT: Novena / Toa Payoh
• $3,000 - $3,600 + Transport allowance + Commission

Job Description

• Handle inquiries and provide product knowledge.
• Identify new partnership opportunities.
• Maintain a proactive relationship with existing clients.
• Meet targeted sales objectives.
• Provide real-world intelligence to the marketing department.
• Prepare weekly and monthly sales report.

Requirements

• Minimum O-level, or equivalent
• Minimum 1 year of sales experience in F&B or Retail industry

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

JOB DESCRIPTION

• Greet and usher customers into the restaurant
• Present menu to the customers, handling and serving their orders accurately
• Recommend and upsell products to diners
• Ensure cleanliness and tidiness of dining area
• Clear tableware and the tables after the customers leave
• Customer-oriented with pleasant personality
• Other tasks as assigned

REQUIREMENTS

• Relevant experience in the service/F&B industry is an advantage but not necessary as training will be provided
• Team player in a fast-paced environment and able to work in harmony
• Responsible and maintain positive attitude with a high level of energy at all times
• Self-driven and possess good learning attitude
• Independent and able to multi task
• With Food Hygiene Certificate or related preferred
• Willing to work at multiple locations, as rostered
• Able to work shifts, weekends and public holidays

BENEFITS

• $500 referral scheme
• Career & growth development
• Meal & uniform provided
• Performance bonus
• Sales incentive
• Staff packages (staff discounts, birthday allowance)
• Statutory benefits (annual Leave, sick leave, medical claim)

We're on the lookout for dedicated individuals to join our fishball noodles family!

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices
• Work with front house staff to facilitate smoother working process

Job Description:

• Perform daily operation tasks (including Kitchen Operations)
• Manage a team of Full time and Part time crew members in your assigned restaurant (including recruitment)
• Assist in Training and Development for new hires in terms of kitchen, counter and dining operations for business growth
• In-charge of stock check & ordering, confirm the condition of all delivery items are within specifications, and ensure proper storage of all stocks
• Responsible for the sales and cash float used during the shift, comply with all the Finance and Operations Department cash-handling policies
• Provide service excellence to our customers and able to handle complaints, performing service recovery and giving recognition to staff based on customer compliments
• Oversee that all equipment of the entire restaurant are fully-functioning, taking initiative for simple repair works where necessary
• Undertake any operation related duties as assigned by the Restaurant General Manager or Area Managers

Job Requirement

• 1 year full time experience in F&B industry,
• Willing to work shift and weekends/Public Holidays
• At least 2 years of supervisory work experience in any QSR (Quick Service Restaurants)
• Proficient in spoken and/or written English

Interested applicants please click Apply Now.

responsibilities:

1. Menu Planning and Development:Collaborate with chefs or head cooks to plan and develop menus.
   Ensure that menus meet customer preferences, quality standards, and budgetary constraints.
   
2. Food Preparation and Cooking:Supervise and coordinate food preparation activities.
   Monitor the quality of food products and ensure adherence to recipes and presentation standards.
   
3. Staff Management:Recruit, train, and supervise kitchen staff.
   Schedule kitchen staff shifts and manage work assignments.
   Provide guidance and support to kitchen team members.
   
4. Inventory Management:Monitor and control inventory levels of food and kitchen supplies.
   Order supplies and ingredients as needed, while minimizing waste.
   
5. Food Safety and Sanitation:Ensure compliance with health and safety regulations.
   Implement and maintain hygiene standards in the kitchen.
   Oversee proper storage and handling of food products.
   
6. Quality Control:Conduct regular quality control checks on food items.
   Address and resolve any issues related to food quality or service.
   
7. Budgeting and Cost Control:Work within budgetary constraints to optimize kitchen operations.
   Control costs by minimizing waste, negotiating with suppliers, and managing expenses.
   
8. Customer Service:Collaborate with front-of-house staff to ensure smooth service.
   Address customer feedback and resolve any kitchen-related issues.
   
9. Menu Costing:Calculate the cost of menu items to determine pricing strategies.
   Adjust menu prices as needed to maintain profitability.
   
10. Adherence to Regulations:Stay informed about relevant health and safety regulations.
    Ensure compliance with local, state, and federal food safety standards.
    
11. Problem Solving:Handle unexpected issues and emergencies efficiently.
    Find solutions to challenges that may arise during daily operations.
    
12. Communication:Maintain open communication with kitchen and restaurant management.
    Collaborate with other departments, such as front-of-house staff and management.
    
13. Training and Development:Provide ongoing training to kitchen staff on new techniques, menu items, and safety procedures.
    Foster a positive and collaborative work environment.
    

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices
• Excellent knowledge of all sections
• Ability to produce excellent high-quality food
• Good oral communication
• Team management skills
• High level of attention to detail
• Good level of numeracy
• Enthusiasm to develop your own skills and knowledge plus those around you
• Adaptability to change and willingness to embrace new ideas and processes
• Ability to work unsupervised and deliver quality work
• Positive and approachable manner
• Team player qualities