Total 13,648 F&B / Tourism / Hospitality job vacancies in Islandwide

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

Job Description

- Understand and comply to company’s policies and procedures

- Work closely with the managers to lead staff

- Ensure smooth operation of outlet

- Confident in interacting with customers

- Provide recommendations and upsell to maximize profitability

- Able to handle POS and staff roster
- Maintain good hygiene and housekeeping
- Statutory Benefits (Annual Leave, Sick Leave, Medical Claim)
- Uniform will be provided

Requirements

- Start work at midnight 12am

- F&B experience

- Able to work in a fast-paced environment

- Strong focus on operations, customer service and food quality

restaurant Service or equivalent.

Costing Analyst - Bishan / F&B Industry [3770]

Working day: Mon – Fri 9am -6pm

Salary range: $3200 - $4200

Working Location: Bishan

Requirements

• Degree in Accounting / Business / ACCA or equivalent
• 1 to 2 years' business analysis / financial planning and analysis experience
• F&B/Retail industry experience would be an advantage

Job scopes

• Responsible for monthly variance analysis and reporting to assist management in decision-making and improving operating efficiencies.
• Review and analysis on PPV.
• Process, evaluate, interpret and report of stock/cost information for monthly closing schedules and reconciliation.
• Support the annual budgeting process and monthly P&L forecasting/analysis.
• Assist in projects to better improve cost savings and efficiencies and support cross functions in their improvement projects.
• Assist in implementation of BOM and PIB system.

WhatsApp: +65 82026403

Email: [email protected]

14C7279 The Supreme HR Advisory Pte Ltd

R21103770 Chu Jenn Anne

Key Roles and Responsibilities:

• Operate heavy forklift for loading and unloading of goods
• Assist in machine moving
• Crating and Uncrating of wooden crates
• To assist and work in partnership with the Installation Team to carry out mechanical installation job
• Coordinating with the relevant department to complete work smoothly
• Assist in cargo inspection/witness of uncrating and move-in cargoes.

Requirements:

• Must have Heavy Forklift License
• Must be physically fit
• Preferably have experience in the similar capacity in manufacturing or construction industry or Semi-conductor industry
• Able to work in an outdoor environment or cleanroom.
• Able to communicate and coordinate with the team members and clients.
• Able to operate a heavy forklift would be an added advantage
• Class 4 license is an advantage

Job Description & Requirements

Career Progression to Supervisor Chef within 6 months

Training Salary = $1,500

Training Period 2 - 12 weeks (clear passing criteria)

Salary thereafter $1700-$2200 per month

- Annual Leave

- Medical Leave

- Medical Subsidy

- CPF (if applicable)

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:

• 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

We are looking for individuals who love interacting with customers in a fast-paced environment as a team. If you enjoy providing the best services to customers, CALL US NOW! Or text me at 91137188!

Undergo 6months Management Trainee Program

By end of 6months, candidate should be able to perform Assistant Store Manager's duty.

• Ensure compliance to food safety, highest quality of food and hygiene standards at all times

• Duties includes Supervisor and Manager duties and may rotate task within Restaurant

• Assist to create good working environment and develop subordinates by identifying areas that needs training and action to support it

• Maintain high level of customer service

• Perform cashiering duties as and when required.

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

• Manage, direct and co-ordinate all operation-related activities in a proficient and pleasant method

• Ensure that overall store image is maintained and the brand is well represented at all times

• Monitor opening and closing duties of the outlet

• Communicate daily and act as liaison between operations staff and management

• Ensure that POS system is operational and accurate at all times

• Any other ad-hoc duties assigned

Nearest MRT Stations to our outlets:

- Orchard MRT

- Bras Basah MRT

- King Albert Park MRT / Sixth Avenue MRT

Requirements

• Candidate who have the willing to learn attitude as F&B experience

• Able to perform shifts, long hours and work on weekends and Public Holidays

• Motivated, result-oriented and a fast learner

• Good organizational and planning abilities

• Excellent interpersonal and communication skills

• Positive attitude with ability to influence positively

• Attractive career progression pathway

• Computer literate and with excellent interpersonal skills

We regret that only selected candidate will be notified, thank you.

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

Job Responsibilities:

1. Pleases customers by providing a pleasant dining experience.

2. Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.

3. Executes cold food production in accordance with standards of plating guide specifications.

4. Adheres to proper food handling, sanitation, and safety procedures.

Requirements:

1. Minimum one (1) years of cooking experienced include food preparation

2. Current food handler certification

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.

Our Client is in the Online F&B industry in Singapore. Due to their current expansion plan, they are looking for a Front End developer - Ruby on Rails to join their team, in hopes of developing the current high performing team. They are located in the East.

Responsibilities

• Maintain high standards and creating scalable processes and support product management efforts.
• Participate in technical interview process of hiring new engineers.
• Responsible for designing and architect existing or new systems and platforms.
• Responsible for high-quality code and provide production-ready assurances through tests or QA
• Responsible and collaborate through code reviews and pair programming
• Coach the team to be proficient in testing and completing the work by documenting all necessary information to the product manager or stakeholder.
• Any ad-hoc duty as assigned.

Requirements

• Min Degree in IT or Computer Science
• Experience in Ruby on Rails framework, React JavaScript / Typescript.
• Proficient in writing tests with RSpec.
• Sounded knowledge of command line and toolchains (e.g. Zsh, Vim, Tmux).

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.

Recruitpedia Pte. Ltd.

EA License No. 19C9682

EA Reg. No. R23115553 (Lai Hor Yan)

Position Responsibilities:

• Handle full-set accounts for the department / business.
• Involved in accounting / bookkeeping function such as AP / AR entries, invoicing, payment processing and follow-up.
• Will also perform quotation, SOA and liaise with subsidiaries and corporate secretary tax agents and auditors.
• May be assigned other accounting functions from time to time.

Position Requirements:

• Diploma / Degree Holder in Accounting, Finance or equivalent field.
• 2 years working experience accounting principles, bookkeeping management, taxation, processing.
• Proficient in MS Office applications especially MS Excel, knowledge in QuickBook Accounting system a strong advantage.

We will look into all candidate but will prioritize those closest to the requirement.

Thank you!!

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

We are looking for a motivated Chef with experience in Chinese cuisine.

· Responsible for smooth kitchen production.

· Keep the work area clean and organized and ensure food safety.

· Maintain high level of food presentation and standard food quality according to standard operating procedure.

· Maintain proper stock for the smooth running of operations.

· Construct new or existing culinary creations ensuring the variety and quality of the servings.

· Properly control the cost of various ingredients and food; consume rationally.

· Operate and maintain equipment and facilities in accordance with established procedure; have a strong sense of hygiene and safety.

· Provide support ad hoc duties assigned by management.

Requirements

· Passionate in culinary skills

· Flexible, ready to learn, able to multi task

· Able to commit long working hours, weekends, and public holidays

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

Job Description

- Understand and comply to company’s policies and procedures

- Work closely with the managers to lead staff

- Ensure smooth operation of outlet

- Confident in interacting with customers

- Provide recommendations and upsell to maximize profitability

- Able to handle POS and staff roster
- Maintain good hygiene and housekeeping
- Statutory Benefits (Annual Leave, Sick Leave, Medical Claim)
- Uniform will be provided

Requirements

- Start work at midnight 12am

- F&B experience

- Able to work in a fast-paced environment

- Strong focus on operations, customer service and food quality

restaurant Service or equivalent.

Job Description

- Understand and comply to company’s policies and procedures

- Work closely with the managers to lead staff

- Ensure smooth operation of outlet

- Confident in interacting with customers

- Provide recommendations and upsell to maximize profitability

- Able to handle POS and staff roster
- Maintain good hygiene and housekeeping
- Statutory Benefits (Annual Leave, Sick Leave, Medical Claim)
- Uniform will be provided

Requirements

- Start work at midnight 12am

- F&B experience

- Able to work in a fast-paced environment

- Strong focus on operations, customer service and food quality

restaurant Service or equivalent.

Job Description

- Understand and comply to company’s policies and procedures

- Work closely with the managers to lead staff

- Ensure smooth operation of outlet

- Confident in interacting with customers

- Provide recommendations and upsell to maximize profitability

- Able to handle POS and staff roster
- Maintain good hygiene and housekeeping
- Statutory Benefits (Annual Leave, Sick Leave, Medical Claim)
- Uniform will be provided

Requirements

- Start work at midnight 12am

- F&B experience

- Able to work in a fast-paced environment

- Strong focus on operations, customer service and food quality

restaurant Service or equivalent.

Good culinary and teamwork skill

Handworking and willing to teach

Ensure ingredients and final products are fresh.

Ensure and maintain the cleanliness of kitchen and premise.

Provide recipes and standard operating procedure

Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods.

Present, garnish and arrange final dishes.

Stock-take and ordering of ingradients and supplies

Able to work on weekend

Managing of food costing

Procurement of ingredients

Planning of kitchen station and kitchen staff

A Restaurant Manager makes sure the restaurant runs smoothly. They hire and train staff following company policies. In addition, Restaurant Managers speak with customers about any concerns or problems, while also creating work schedules.

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 events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Requirements and skills

• Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role
• Proven customer service experience as a manager
• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
• Familiarity with restaurant management software, like OpenTable and PeachWorks
• Strong leadership, motivational and people skills
• Acute financial management skills

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities: •Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc •Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM) •Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts •Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times •Maintain safety requirements at the restaurant •Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines •Managing budgets • Manage stock levels of food and other related utensils and cutleries •Handle customers’ compliments and complaints promptly

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

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

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to [email protected])

Role and Responsibilities

• Pleases customers by providing a pleasant dining experience
• Accomplishes restaurant human resource objectives by orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees.
• Communicating job expectations; planning, monitoring, appraising, and reviewing job contributions.
• Meets restaurant financial objectives forecasting requirements, preparing annual budget scheduling expenditure, analysing variances, and initiating corrective actions.
• Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures, complying with legal regulations.
• Ensure proper grooming and hygiene standards for all kitchen staffs.

Work Experience requirement

• 5+ years of hospitality related experience

• 3+ years of restaurant manager or leadership experience

• Qualifications and Education Requirements

• Diploma or a Degree (management, hospitality management)

• Preferred Skills

• Customer service

• People management / fostering teamwork

• Good verbal communication

• Self-motivated with high energy level

• Multi-tasking

• Resolving conflicts

• Developing budgets

Salary Range
Commensurate with Experience

Benefit
√ Attractive Salary Packages
√ Sales Incentive
√ Referral Incentive
√ Performance Bonus
√ Medical&Dental Benefits
√ Training&Certification
√ Career Advancement
√ Annual Leave (up to 18days)
√ Staff Meal/Discount
√ Birthday Vouchers

Working Hours/Location
• 5.5 working days

• Split Shift

To Apply:

Please send your resume via WhatsApp at 97596952 or
Email us at [email protected]

*Singaporeans Only.

*We regret to inform you that only shortlisted candidates will be notified. *

Job Description & Requirements

Operational

• Manage daily operations and events.
• Monitors equipment and inventory levels and takes appropriate action.
• Handle ordering and inventory control.
• Handle guest complaints, enquiries and feedbacks.
• Establish good rapport with guests, maintain good customer relations, and handle guest feedback promptly and efficiently.

Training / People

• Training and supervising the junior team members achieve guest satisfaction, operations efficiency and productivity
• Conducts briefing in the absence of the managers as required to communicate effectively to the F&B team to ensure that they are kept current on pertinent hotel information and activities

Financial & Administration

• Prepare reports as required by management.
• Comply to workplace safety and health regulations and ensure that all stalls are trained in WSH practices.

Job Requirements

• Experience in events is an added advantage
• START WORK 12AM
• Bar knowledge required
• Strong operational and leadership skills
• Good communication and interpersonal skills