Total 3,018 F&B / Tourism / Hospitality job vacancies in Raffles Place, Central Singapore

Production Cook
Based in Tuas
5 Days a week
Shift work (7-430pm, 1230-10pm)
$2700-$4300

Job Responsibilities:

• Assist Sous-Chef work in daily kitchen operation
• Cook meals according to recipe
• Ensure quality and safety of cooked meals
• Supervise team of Catering Assistants
• Responsible for kitchen cleanliness and hygiene
• Others duties assigned by Sous-Chef

Job Requirements:

• Min 2 year chef experience
• Hands-on experience cooking South Asian Cuisines, Western Cuisines and Local cuisines
• WSQ Food Safety Course Level 1, if available

Lim Jun Yao

Reg No: R1989028

The Supreme HR Advisory Pte Ltd

EA No: 14C7279

chef reponsibilities:

1.planing food daliy.

2.overseeing all kitchen operations.

3.coordinating kitchen staff.

4.creating new recipes to keep the mune fresh.

5.ensuring that all food is of excellent quality.

6.traning staff to prepare and cook all the menu items.

7.keeping in mind budget and availability of seasonal ingredients.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: $3000 - $3500

Requirement

• At least two years of relevant working experiences

As a Captain for a fine dining restaurant, you are responsible for assisting the Restaurant Manager in the day-to-day functions of the restaurant. You would also be responsible for providing excellent customer service to guests. This includes greeting guests, taking their orders, delivering food and drinks, and ensuring that their needs are met throughout their meal.

A) Leadership & People Management

• Be proactive and responsible for own duties and assist others where required

B ) Service Excellence

• Opening and closing of restaurant
• Taking and fulfilling customers’ orders
• Cleaning and clearing tables
• Proper handling of the POS system
• Other side duties
• Comply with operational service standards
• Assist in organization and maintenance of inventory and storage
• Comply and practice food safety based on food hygiene standards
• Uphold and maintain high standards of hygiene

C) Risk Management

• Work in line with the restaurant’s risk aversion programme
• Assist in health and hygiene audits as well as safety checks

https://wa.me/6596420989

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

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

Job Descriptions

• The incumbent will be assisting in the preparation of cooked food items and sauces, as well as mise en place for seafood from Japan. He/She will also handle all back kitchen work.
• The incumbent will be working closely with the Second Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program.

Job Requirement

• Experience in Japanese cuisine (either Sushi or Washoku)
• Experience in Japanese Fine Dining or Michelin-starred establishment preferred

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Research & Development Chef (R&D)
Based in Tuas
5 Days a week
Shift work (7-430pm, 1230-10pm)
$2000-$5000

Job Description:

• Work with BD Team to develop new customers and markets for catering and manufactured food products
• Outline solutioning for industrial customers with product, process, equipment and manpower requirement
• Propose menus and recipes detailing material used, quantities and costs
• Develop processes methods to achieve product quality, shelf-life and production efficiency
• Establish packaging, transfer, storage and application methods for products
• Coordinate production with Central Kitchen team

Job Requirements:

• Min 3 year culinary experience in large-scale industrial kitchen or food factory
• Familiar with local catering and F&B needs and operation
• Knowledge of food science & technology
• Ability to present proposals and write documentations

Lim Jun Yao

Reg No: R1989028

The Supreme HR Advisory Pte Ltd

EA No: 14C7279

Meet KINN, where our properties are more than just places to stay - they're sanctuaries designed for creating meaningful connections and cherished memories within a secure, inclusive, and peaceful environment. Our vision is to redefine hospitality as a comprehensive lifestyle experience, thoughtfully curated to everyone’s needs.

We are looking for Full-time Front Office Associate to serve as our guests’ main point of contact and manage all aspects of their accommodation. Serving as KINN’s ambassador, you will be instrumental in creating a pleasant and memorable stay for our guests, and to show them the full KINN experience.

Responsibilities

• Perform check in and check out duties in accordance to the Hotel’s P&P Standards
• Update guest information into Hotel PMS system
• Filing of guest registration cards into Guest In House folders for check in guest
• Filing and storage of guest registration cards for check out guests
• Checking and charging of daily arrivals, guest in house and future bookings via Hotel PMS and various OTAs (Online Travel Agent) according to Hotel P&P standards
• Checking of daily arrivals and departures, ensuring that rooms/capsules are blocked and prepared for guest arrivals
• Perform checks on cleanliness of public areas and other guest areas such as dorms, guest toilets, public areas etc
• Check pantries and topping up of pantry amenities
• Preparing and sending of daily hotel reports to relevant parties nightly

Requirements

• Independent and adaptable
• Self-confident and makes an effort to be well-groomed and tidy
• Excellent communication and organizational skills
• Fluency in English is a must.
• Previous work experience as a hotel front desk agent, receptionist or similar role is preferred, but will train the right person.
• Commitment to work a 5 day work week including shifts and weekends.
• Experience with property management and digital softwares such as CloudBeds or Opera will be a huge plus!
• Experience managing online travel agent websites such as Booking.com and Agoda work is an advantage

Food Production Technologist
Based in Tuas
5 Days a week
Shift work (7-430pm, 1230-10pm)
$3200-$3600

Job Description :

• Lead an operation team in daily food preparation and ready meal production
• Translate new customer requirement to product designs and specifications
• Develop processes to produce required quality products
• Plan production to ensure customer demands are met
• Innovate processes to improve productivity and outputs

Job Requirements :

• Degree or Diploma in Food Technology or equivalent
• Min 3 years working experience in food manufacturing industries or industrial central kitchen
• In-depth understanding of food technologies and large scale processing equipment

Lim Jun Yao

Reg No: R1989028

The Supreme HR Advisory Pte Ltd

EA No: 14C7279

Food Research and Development Executive
Buona Vista MRT / One-North MRT
5 Days
9am-6pm
$3000-$5500

Job Responsibilities:

• Able to work in a food science laboratory and possesses analytical and problem-solving skills
• Ensure all product creations comply with customer, government and legal regulatory requirements within the country of use
• Ensure timely documentations of formulae, product and packaging specifications, sensory evaluation, nutritional information and any other document related to product / packaging development
• Extend the application of product(s) developed through recipes creation and sensory evaluation
• Send newly developed products for nutritional, microbiological analysis and other tests such as gluten, aflatoxin, GMO, Sudan Red, 3-MCPD, etc. to meet specific market requirements
• Support Sales / Marketing / Business Unit / Management in Trade events / exhibitions /product presentation and market study by preparing recipes and products.
• Provide training and technical support to Sales / Marketing / Business Unit in new product development and new product launches.
• Any other duties or ad hoc projects as assigned by direct supervisor

Job Requirements:

• Bachelor degree in Food Science / Food Technology or equivalent
• 5 years of relevant R&D experience in rice, shelf stable sauces (must have) and condiments
• Knowledge in HACCP, GMP and other safety regulations
• Proven track record on product innovation and commercialization with an in-depth knowledge for conceptualization to technology transfer in the production scale
• Able to handle multiple projects
• Proficient in Microsoft Office

Lim Jun Yao

Reg No: R1989028

The Supreme HR Advisory Pte Ltd

EA No: 14C7279

Job Descriptions

• Will be expected to do inventory checks
• Required to do ordering also

Job Requirements

• Preferably with 2 years experience
• Japanese cuisine expertise is much preferred

Working hours

• Split Shift 8-10 hours a day.

LOOKING FOR MUSLIM STAFF Only (PART-TIMER)

• Responsible for effective implementation of the plant’s Food Safety (ISO 22000), Quality (ISO 9001), HACCP, Organic, and Halal Management Systems and its PRP prerequisite programs, certified by 3rd party certification bodies.
• Liaise with government agencies / certification bodies (SFA, HPB, MUIS) on all matters on product registration or plant certification information.
• Carry out internal audit activities, to verify operation activities meet HACCP, GMP, hygiene / sanitary, ISO 22000 and ISO 9001 requirement periodically.

Requirements:

• Diploma in Food Technology or equivalent
• At least 2 years of QA/QC experience in relevant industry
• Familiar with ISO standards for Quality and Food Safety, ie QMS 9001, FSMS 22000, HACCP, PRPs e.g. 5S, GMP.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R21100996

Job Descriptions

• The incumbent will be assisting in the preparation of cooked food items and sauces, as well as mise en place for seafood from Japan. He/She will also handle all back kitchen work.
• The incumbent will be working closely with the Second Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program.

Job Requirement

• 5-10 years of Sushi cooking experience
• Experience in Japanese cuisine (either Sushi or Washoku)
• Experience in Japanese Fine Dining or Michelin-starred establishment preferred

Recommendation Points

• Work as a 3rd chef in the kichen
• You can work in one of the famous michelin star Sushi restaurants in Singapore.
• Learn traditional edomae sushi preparations.

Working hours

• 5 days
• Tuesday to Saturday
• 10am to 3pm, 5pm to 11pm : break during split shift
• Sunday, Monday, Off day

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Job Descriptions

• Serving customers. Taking orders and cashiering.
• Some knowledgeable in coffees, cocktails & wines.

Working hours

• 5days work week
• Working hours: 11am to 3pm, 6pm to 11pm
• Split shift. Sundays closed & certain PH we are closed.

Hostess / Waitress/Waiter Responsibilities

• Maintain a friendly and diplomatic relationship/manner with all prospective guests who wish to enter the restaurant or bar at all times
• Provide friendly, courteous, and professional service at all times
• Ensure all reservation information is properly documented including time, date, number of covers, name/room number and contact number
• Prepare table allocations from reservation book before respective meal period seating
• Ensure good communication with Management
• Maintain complete knowledge of all menu items
• Prepare and check tables before service
• Clear and reset tables
• Ensure that all Company practices and procedures are met when delivering food from the kitchen to the Guest
• Ensure the overall cleanliness and order of the restaurant tables, chairs, floors, and service station at all times
• Ensure that all cleaning duties are completed in allocated times to the Company standards
• Complete all opening and closing procedures
• Must be proficient in effective and efficient table maintenance
• Be assertive and attentive at ALL times
• Have thorough knowledge of all product and service procedures

• Ensure the day to day operation is smooth in the restaurant
• Assist the leadership team of the restaurant in achieving high guest satisfaction
• Guide and lead the server in the restaurant
• Perform the duties of supervisor on regular basis
• Maximize sales potential and encourage up selling in order to maximize rates.
• Ensure cash floats are secured at all times.
• To work within budgeted costs
• To minimize abuse of operating equipment
• To ensure that requisitions for supplies are completed, delivered and accounted for.
• To minimize the use of overtime
• To ensure that there is enough operating equipment at all times.
• To record all voids, and report any payment discrepancies to Restaurant Manager.
• To follow Company procedures when handling cash, credit cards and cheques.
• To see guests concerning all complaints and report all complaints to Manager.
• To liaise with colleagues over guests requirements and needs.
• To ensure handover at shift end and beginning.
• To liaise with Head Chef on a regular basis.
• To liaise with Reception on a regulars basis.
• To gain customer feedback at all times.
• To complete a full report of the day’s events in the Management Report Book.
• Create and maintain a personal and respectful rapport with regular guests.
• Maintain a high customer profile, and handle promptly and courteously all guest comments, questions, complaints, requests and enquiries, taking the necessary action steps and ensuring thorough follow-through.
• Familiarize yourself with guests needs and requirements in order to ensure an efficient and friendly service
• Fanatical focus on quality and consistency in all areas, food and beverage quality, guest service, cleanliness, etc.
• Support all other revenue centers in the hotel such as Rooms and Events
• To be results driven and totally accountable.
• Attend daily business review meetings, weekly strategic sales meetings, management meetings and other meetings as required/requested.
• Undertake regular inspections to ensure that the company’s assets are well maintained and protected.
• Ensure that the business is seen as a respected, important member of the community by local influencers.
• Carry out any other duties as are within the scope, spirit and purpose of the job as requested.   

• Assist in greeting and seating guests.
• Perform the task of maximize sales opportunities through knowledge of product and suggestions. 
• Ensure that orders are taken clearly and accurately so that the cashier and kitchen ambassadors can fulfil their duties effectively.
• Assist in supervising the team in providing quality and cousu main service to the guests.
• Pay regular attention to guests to ensure that their requests are attended to and exceed their expectation.
• Serve food and beverage to guests in the restaurant/banquet area.
• Assist with the set up of the outlet/ banquet area
• Participate in the daily briefings of the department as well as monthly meetings to discuss the various aspects of service.
• Promote the restaurant’s specialties and serve in accordance to the established standards.
• Ensure that the working areas are well maintained.
• Be helpful towards guests that need assistance.
• Clean and prepare tables for inflow of guests.
• Assure guests that their complaints or feedback will be dealt with and report to manager with regards to any feedback given.
• Keep tables and service areas clean and tidy as per procedure manual.
• Maintain hygienic food service techniques during service.
• Take responsibility for your designated section and station.
• Coach and train team to deliver consistent service
• Perform all tasks to Sofitel Brand standards.
• Any other reasonable request within your range of competence as required by your Supervisor or Hotel Management.

• Ensuring guest and employee satisfaction, while maintaining market competitiveness and exceptional financial performance.
• Ensuring appropriate hiring, training, motivating, coaching, and developing of department’s team members.
• Responsible for ensuring the smooth daily operation of the Food and Beverage Department.
• Develop and administer the F&B budget, action plan and promotional activities of the department to stimulate sales and profit while controlling operating expenses.
• Surveying, reviewing and analyzing competition, market trends, customer needs and comments in order to be proactive and adapt with business intelligence.  
• Evaluating changes in guest needs, the guest mix and competitive set, to recommend appropriate product/service and operational changes as necessary.
• Attend and actively participate in weekly Head of Department meetings respecting the confidentiality of issues which may be discussed formally or informally.
• Manage the service of food and beverage within the restaurant, café, bar, and in room dining.
• Ensure cleaning and maintenance of outlets, work areas, tableware, utensils and other materials and equipment used by restaurant, bar, room service and conference areas.
• Regular liaison with the Engineering Department ensuring that maintenance requests are completed quickly focusing on guest needs as a priority.
• Coordinate between Conference and Events, Food & Beverage and Front Office to ensure that preparations for conference events involving Front Office/ Housekeeping have been made.
• Assist in the preparation monthly restaurant, bar, and cafe reports, commenting on key performance indicators and action taken to keep on target.
• Management and guidance of outlet staff under control, namely Managers, Food & Beverage Supervisors/ Team Leaders and Food and Beverage Attendants.
• Prepare weekly and monthly forecasts for restaurant, bar room service and cafe areas.
• Be knowledgeable of and operate within appropriate outlets and hotel liquor licensing guidelines and House Management Policies.
• Any other duties as assigned.

Responsible to assist the head chef in overseeing the kitchen and managing kitchen staff. Roles include developing menus, training staff, and overseeing food preparation.

Responsible to manage and supervises all kitchen staff, includes cooks, prep cooks and dishwashers. Responsible for hiring, training, and scheduling staff, as well as handling any disciplinary actions if required.

To ensure that all food prepared in the kitchen meets the restaurant's quality standards in terms of taste and quality.

The Sous Chef is responsible for creating and managing a budget for the kitchen. They must ensure that the kitchen operates within the budget and that all expenses are properly recorded.

Responsible for maintaining inventory of food, beverages, and supplies. check that the kitchen has enough inventory to meet and avoid running out of critical items.

Responsible to oversee food preparation in the kitchen, ensure that all dishes are prepared with quality and taste in a timely manner.

To ensure that the kitchen complies with all local, state, and federal regulations. This includes health and safety regulations, food handling regulations, and any other relevant regulations.

Ready to work in rotational holidays and ready to work in any shifts.

• Responsible for Market Trend Analysis, Landlord Management and Outlet location sourcing.
• Perform research to identify new trends/food concepts, mall demographics and track rental rates to identify rent trends.
• Support tenancy management of all existing outlets including but not limited to communication with landlords, tenure monitoring etc.

Requirements:

• Diploma in Business or equivalent.
• At least 2 years of work experience dealing with retail landlord, managing leases and marketing of retail spaces in F&B industry.
• Good communication, problem solving, analytical skills.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Reg No. R1326740

• Fulfil all assigned delivery on time.
• Pick and pack of items from Central Kitchen to be dispatched to outlets.
• Load and unload of items and transfer items between outlets, warehouse, etc.

Requirements:

• Possess Class 3 Driving License with clean records.
• At least 2 years of driving experience in F&B industry.
• Familiar with Singapore road and with good sense of direction.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Reg No. R1326740

• Responsible for effective implementation of the plant’s Food Safety (ISO 22000), Quality (ISO 9001), HACCP, Organic, and Halal Management Systems and its PRP prerequisite programs, certified by 3rd party certification bodies.
• Liaise with government agencies / certification bodies (SFA, HPB, MUIS) on all matters on product registration or plant certification information.
• Carry out internal audit activities, to verify operation activities meet HACCP, GMP, hygiene / sanitary, ISO 22000 and ISO 9001 requirement periodically.

Requirements:

• Diploma in Food Technology or equivalent
• At least 2 years of QA/QC experience in relevant industry
• Familiar with ISO standards for Quality and Food Safety, ie QMS 9001, FSMS 22000, HACCP, PRPs e.g. 5S, GMP.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R21100996

• Responsible for effective implementation of the plant’s Food Safety (ISO 22000), Quality (ISO 9001), HACCP, Organic, and Halal Management Systems and its PRP prerequisite programs, certified by 3rd party certification bodies.
• Liaise with government agencies / certification bodies (SFA, HPB, MUIS) on all matters on product registration or plant certification information.
• Carry out internal audit activities, to verify operation activities meet HACCP, GMP, hygiene / sanitary, ISO 22000 and ISO 9001 requirement periodically.

Requirements:

• Diploma in Food Technology or equivalent
• At least 2 years of QA/QC experience in relevant industry
• Familiar with ISO standards for Quality and Food Safety, ie QMS 9001, FSMS 22000, HACCP, PRPs e.g. 5S, GMP.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R21100996

Reporting to the RM (restaurant manager) and or his assigned personnel, working towards the restaurant's annual operating budget. Responsibilities include, but are not limited to:

*Coordinate daily front of the house operations including bar related job scopes; in charge for making beverages, daily chores; setting of table cutleries, folding of napkins, washing, cleaning etc

*Telephone Etiquette: as in accordance with manager's SOP.

*Always ensure and maintain consistency of product quality presentation as set by company and manager.

*To achieve sales targets by upselling beverages /food items and maintaining customer satisfaction.

*Ensures compliance with regulatory compliance for hygiene; health, food safety , risk management and working in a safe environment for all employees and during deliveries.

*Assisting RM working towards the same goal for accountability in planning strategies to ensure that the company business plan is delivered.

*Manage inventory which includes ordering, receiving and stock taking (FSMS-monitoring forms are duly filled daily).

*Ensures proper food handling, sanitation and infection control procedures at all times.

*Always deliver the company brand promise and provide exceptional customer service at all times.

*Must have good knowledge of the restaurant/bar menu and their recipes.

*Performs additional responsibilities, although not detailed, as requested by the restaurant manager/and or his assigned personnel at all times.

Requirements:

*Committed to delivering high levels of customer service and providing go-the extra-mile service.

*Ability to work under pressure in a fast-face environment

Contact: 97333729 for a career pathway chat

Send CV: [email protected]