Total 29,819 F&B / Tourism / Hospitality job vacancies in Singapore

At Shangri-La Singapore we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for a Chef De Partie (In Room Dining) to join our team!

As a Chef De Partie (In Room Dining), we rely on you to:

• Oversee the daily preparation and production of all dishes, ensuring that they are prepared according to standard recipes and portion sizes.
• Maintain high standards of food hygiene, safety, and sanitation in the kitchen, following all HACCP guidelines and local health regulations.
• Conduct regular taste tests and plate presentations to maintain quality standards and uphold the reputation of the establishment.
• Ensure that all dishes leaving the kitchen meet the highest standards of taste, texture, and appearance.
• Assist in managing the kitchen's inventory, ensuring that all necessary ingredients are available for daily production.
• Monitor food cost and portion control to reduce waste and maintain cost efficiency.

Shangri-La Singapore partners with the Employment and Employability Institute (e2i) under the Talent Attraction Programme, to grow the talent pool for the Hospitality industry. Career Switchers are also welcome.

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Assistant Restaurant Manager/ Operations Manager

** Available shifts: 10.30am - 3.30pm or 5pm - 10pm

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station

Job Responsibilities:

• Deliver top-notch customer service by providing a pleasant dining experience for guests
• Serve food in a timely and efficient manner
• Collaborate with kitchen team to ensure accurate order fulfilment
• Perform preparation, table set up and ensure the proper handling of all operating equipment
• Assist in ensuring smooth operation of the restaurant, including opening and closing procedures, taking orders, setting tables, and cleaning the restaurant
• Demonstrate in-depth knowledge of the restaurant menu and products to provide excellent service
• Adhere to the compliance of sanitation and safety regulations

Job Requirements:

• 1-3 years of relevant experience preferably in Fine Dining
• Prior experience working in a preopening team would be advantageous
• Possess strong knowledge in food (relevant cuisine) and beverage
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public

Job Description:

• Assist with the complete setup and breakdown of the banquet area.
• Relay food and beverage orders.
• Maintain a high level of cleanliness and awareness of sanitary practices.
• Anticipate guests’ needs and exceed customer service expectations.
• Maintain composure in a fast-paced environment.
• Relay important information about orders, allergies and special requests to the appropriate person.
• Respond urgently and appropriately to any concerns.

Job Requirements:

• Min GCE N/O Level
• No Prior experience required - on job training provided

*Please be notified that only shortlisted candidates will be notified*

By submtting your personal data and/or resume, you give consent to the collection, use, and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.

EA Personnel Name: Chan Jun Wei

EA Personnel No: R1543992

EA License No: 21C0845

Job Description

• Industry/ Organization Type: Manufacturing/ Food Production
• Position Title: Accounts Executive
• Working Location: Senoko
• Working Hours: 5 days, Mon – Fri, 8am – 6pm
• Salary Package: Up to $5,000 + Bonus
• Duration: Permanent Role

Key Responsibilities

• Handle full set of accounts including but not limited to Accounts Receivable, Accounts Payable, General Ledger, and Bank Reconciliation.
• Prepare and review monthly financial statements and ensure accurate and timely reporting.
• Assist in budget planning and management control procedures.
• Handle high volume of transactions and ensure all entries are recorded accurately and timely.
• Manage all aspects of statutory audit and ensure compliance with relevant financial regulations.
• Liaise with various stakeholders including suppliers, clients and auditors.
• Any other ad-hoc duties as assigned by the management.

APPLY NOW!!!

• At least 2 years of related working experience in the F&B industry.
• Minimum Diploma in Accounting, Business Administration or related discipline.
• Proven experience in full sets of accounts management, including knowledge of accounting principles and practices.
• Able to commit OT as and when needed.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to [email protected]. Please indicate #68111 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 | Adelin Chong | EA Reg No.: R1875641

Our client is a restaurant management company that operates and franchises in Singapore and other Asian countries.

• Assess market trends to uncover and evaluate new food and beverage retail leasing opportunities that foster business growth.
• Develop relationships with tenants, landlords, and stakeholders to negotiate and close lease agreements.
• Work with marketing and operations teams to drive leasing efforts and support tenant onboarding.
• Monitor and report on the performance of leased properties, ensuring alignment with business objectives.

Requirements:

• Diploma and above
• At least 2 years of business development and leasing management experience in F&B or retail industry.
• Proficient in Microsoft Office skills for data and reports.
• Good knowledge in commercial leasing processes.
• Proven negotiation skills, communication, and build strong relationships with diverse stakeholders.

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: R24120303

Job Description & Requirements

• To ensure that all the dishes are freshly prepared and the food standards are met.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Need to monitor stock rotation procedures are followed as per inventory.
• To maintain quality of food
• A deep understanding of authentic indian food preparation.
• Capacity to work under pressure during the extremely busy period.
• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in variousutensils or grillers
• Well knowledge in south indian cuisine.
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• 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

As a Residential Concierge, you will be required to facilitate special requests to include airline reservations, ground transportation, dining reservations, spa and salon appointments, tickets to major events, accommodations, discount admissions, local area information and maps, and other services. In addition, you will have to assist with the direction and supervision of moves by scheduling and monitoring elevator and lobby access.

We are ideally looking for someone:

• Minimum Diploma and or equivalent in the Hospitality Industry
• At least 2 years of related experience in concierge, hospitality, or service.
• Possess good communication & interpersonal skills. Ability to converse in a foreign language will be an added advantage.
• Proficient in Microsoft Office software and Internet.
• Possess a Class 3 Driving License..

We offer a unique working environment within our innovative W brand and our dedicated team! And great opportunities for career development!

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Job Descriptions

• Control and direct the food preparation process and any other relative activities
• 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 kitchen staff.
• Managing and training kitchen and service staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records attendance
• Contacting the Executive Chef in the event of an emergency.
• Maintain high standards of behaviour and discipline throughout their shift
• Comply with nutrition and sanitation regulations
• Foster a climate of cooperation and respect between co-workers
• Having high communication skills and leadership
• Correctly use and maintain the security of equipment
• Actively promoting a customer focused culture within the kitchen and service teams and promptly addressing any customer complaints, concerns or queries.
• Ensuring that fresh food and the full menu choice is available throughout the service period.
• Providing a chef presence on dining area when required.
• Working with front and back of house developing clear communication and an inclusive culture among all staff.
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Suggesting ideas to develop and improve the food and service provided to meet and exceed the expectations of all its customers.
• Working as an active and co-operative member of the team, willing to be flexible in approach to changes in practices and customer demands and needs.
• Ensuring that all appropriate procedures are properly completed and appropriate kitchen records are maintained, in keeping with statutory requirements and policies and procedures.
• Taking responsibility for your actions and your part in maintaining a safe working environment in all areas.
• Proactively identifying risks and eliminating accidents from the work place by promoting an excellent Health & Safety culture and practices among staff.
• Reporting all complaints and incidents affecting health or hygiene to the Executive chef.

Job Requirements

• Minimum 8-10 years of Fine Dining experiences
• A familiarity with Japanese ingredients and seasons is desirable but not mandatory.
• Michelin star experience is preferable, but not essential
• Has an excellent record of kitchen and staff management with good communication skills
• Will fill in for the Head Chef in planning and directing food preparation when necessary
• Will be responsible for managing and training kitchen staff
• Ensures that the kitchen operates in a timely way that meets our quality standards
• Is highly proficient in spoken and written English

Benefits

• One MICHELIN star restaurant

Working Hours

• 10:00-15:00, 17:00-22:30
• Close on Thursday, Sunday and PH

• We are looking for resourceful & dedicated SINGAPOREANS/PR to join us!
• Seniors are welcome
• No experience is required, and training is provided.

Apply if you are keen!

Available locations: Bedok Mall, Fusionopolis One, Hillion Mall, Holland Village MRT Station, ION Orchard, Northpoint City and Tiong Bahru Plaza.

Benefits:
- Meals & uniform provided
- Medical and leave benefits
- Good career prospect
- Work near your home

Perform various stations' work:
- Cashier
- Kitchen duties
- Customer Service

Part Time: From $10.44 per hour
Full Time: From $1,990 per month

Part Time: Min 4 working days per week (at least 4 working hours per day)
Full Time: Commit 5.5 days per week including weekends (8 working hours per day)

Job Description:

1. Lead a group of technicians to maintain all the facilities, building, and services systems (BMS, Electrical etc)
2. Perform Preventive maintenance and corrective maintenance program according to procedure for all electrical & BMS systems
3. Conduct troubleshooting and determine root cause for rectification works of all electrical & BMS systems
4. Liaising and check with contractors on all electrical & BMS preventive and corrective works
5. Comply with all Plant environment and safety guidelines
6. Ensure sufficient critical spares inventory for all electrical & BMS system
7. Ensure complete documentation of procedures and maintenance works
8. Standby duties as and when required for A&A or rectification works
9. Any other ad hoc works assign by HOD

Job Requirements:

1. At least 3 years of relevant experience in electrical engineering
2. Strong technical knowledge of electrical systems, project managament skills, problem-solving abilities and excellent communications skills

Only shortlisted candidates will be notified by the HR department.

F&B Management Trainee | Bakery Shop | Islandwide Hiring

Working Hours: 6 days rostered work week [Split Shift required 3pm-6pm] ; 1 week 55 working hours

Location: Islandwide

Salary: capped at $2900

Requirements:

• Degree holder, with 1 year F&B experience
• Able work on weekends / public holidays

Job Scope:

• Hands-on involvement in daily operation to understand and execute duties
• Undertake management trainings and responsibilities with focus on sales management, customer satisfaction, operating expenses and shop’s profitability
• Focus mainly on Service/ FOH, but will have exposure to Kitchen/ BOH. May cover Kitchen/ BOH if operationally required
• Enforce and ensure compliance to Company SOPs, governmental regulations, food safety and hygiene standards within the store
• Any other ad-hoc duties base on operational needs

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

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

Food preparation

• Plans monthly menu and work with Marketing on prints
• Cook dishes according to daily/ weekly/ monthly/ special festive menu
• Cook and guide kitchen team to cook according to correct number of portions for each meal period, without wastage
• Ensure freshness and quality of ingredients used and dishes served
• Ensure that the kitchen area is always kept clean and dry

Supplies/ Stocks control

• Maintain supplies to ensure adequate but not over-order and no wastage
• Checking of goods receivable from suppliers
• Practice good food hygiene and safety standards
• Inspects and checks operating equipment to ensure good working conditions

Customer Service

• Interact with clients and gather feedback
• Check clients’ satisfaction and provide immediate updates to Operations Manager and team

Communication

• Effectively communicate with team members and in Charge
• Inform Operations Manager or Head Office on operations or employees’ related issues
• Ensure team members provide good customer service during operations

Administration

• Prepare roster accordingly and schedules manpower
• Prepare attendance sheet, overtime process and team leaves application etc
• Ensure all colleagues’ time in and out are taken and accounted for.
• Ensure the team’s Public Holidays and Annual Leaves are planned, approved and cleared
• Record discipline matters after counselling employees
• Ensure team members’ documents eg forms are submitted to Head Office timely
• Ensure that resources, materials and ingredients are ordered accordingly with regards to wastage and delivery orders submitted timely
• Attend meetings when required
• Ad-hoc duties when required

Hygiene and work safety

• Practice good food hygiene and personal hygiene
• Take care to prevent any food contamination
• Reinforce all outlets follow strictly
• Observe safe work procedures when handling equipment
• Strictly follow employees’ entrance and emergency procedures at clients’ premise

Grooming and personal hygiene

• Ensure uniforms are properly laundered and are clean and neat
• Covered shoes and socksHygiene and work safety
• Practice good food hygiene and personal hygiene
• Take care to prevent any food contamination
• Reinforce all outlets follow strictly
• Observe safe work procedures when handling equipment
• Strictly follow employees’ entrance and emergency procedures at clients’ premise must be worn
• Be sure to freshen up after smoking
• Excessive accessories and nail polishes are not allowed
• Contribute to a cohesive environment where colleagues work together regardless of job tasks to ensure our clients enjoy our food served and have good dining experiences.
• To take on any other tasks or projects that may be assigned by the management from time to time.

• Lead a team of technicians to ensure the maintenance programs and rectification jobs are manage efficiently
• Responsible for the daily AC thermal comfort are within acceptable limit
• Plan and supervise all Preventive and Corrective Maintenance work activities, priorities and reallocate resource when required, on ACMV equipment system under the responsibilities of Facilities organization
• Lead and participate in equipment and system abnormalities root cause analysis, attend review meeting, and provide update, then execute corrective and preventive action for continual improvement, this includes installation and modification work on existing or new mechanical equipment and system
• Implement efficiency improvement on the operational process, innovating and implementing systems improvement on energy conservation
• Perform standby/duty to attend to system fault or after office hours, weekends and public holidays when required
• Minimise all facilities, building and services system downtime during operation.
• Ensure adherence to quality standards and health and safety regulations

Job Requirement:

• At least 3 years of hands-on experience in ACMV works or a related field.
• Thorough understanding of building regulations and health and safety protocols.
• Exceptional communication skills, with the ability to collaborate effectively with non-engineering team members.
• Strong problem-solving abilities and the capability to troubleshoot issues on-site

Job Descriptions

• Food preparation.
• Assist head chef in the preparation of food ingredients & cooking.
• Operate kitchen equipment such as Oven, Fryer and etc.
• Assist in managing the operation of the kitchen.
• Maintain cleanliness of kitchen at all times and assist in any ad-hoc duties assigned.

Job Requirements

• Beginners are welcome

Benefits

• Monthly Incentives
• Variable Bonus
• Meal & Uniform provided
• Annual Leave & Medical Leave

Working Hours

• 5 days work week

Job Responsibilities:

• Report to Head Pastry Chef and support to Sous Chef/Jr Sous Chef
• Supporting the daily activities of the back-of house kitchen
• Prepare ingredients by chopping, slice, mince food ingredients.
• Basic Knowledge on raw meat, seafood handling
• Follow instructions and SOP given and food ingredient handlings, minimize food waste daily
• Check Inventory from time to time
• Mise en place daily work stations and ready for service
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With minimum of 4 years of relevant experience
• Must be able to communicate well with team members
• Able to report on food wastages and know basic costing of food ingredients for the menu
• Prefers to hold a recognized Basic food hygienic certification
• Food safety and hygiene practice in food handling
• Able to work weekends and public holidays

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Job Responsibilities

• Perform opening and closing duties.
• Taking orders and attending to customer requests.
• Serve food and beverages to guests making recommendations if needed
• Adhere to all company service standards and protocols.
• Set up tables’ settings and side stations.
• Ensure customer satisfaction and maintain excellent customer relations.
• Friendly and energetic with good interpersonal skills.
• Proactively keeping the place neat and tidy at all times.
• Perform ad hoc duties assigned by Supervisor / Manager.

Job Requirements:

• With at least 2 years of F & B working experience in a restaurant
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and takes initiative
• Positive and motivated to work in a fast-pace work environment
• Clean and hygienic in food and beverage handling
• Able to work as a team with fellow colleagues
• Able to work weekends and public holidays

Part-Time positions are available at $15/hour.

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Job Details:

· Work Week: 5.5 days per week

· Work Hours: 11am - 11pm (1hour 45min break)

· Lunch & Dinner provided

· Gross Salary Range: $6,000 - $8,000

· Locations: Many outlets in Singapore

Job Scope:

· Work with chefs for efficient provisioning and purchasing of supplies.

· Estimate food and beverage costs.

· Supervise portion control and quantities of preparation to minimize waste.

· Perform frequent checks to ensure consistent high quality of preparation and service.

· To lead the team on each shift and ensure the company service standards are upheld.

· Investigate and resolve complaints concerning food quality and service.

· Ensure sufficient stocks supplies in restaurant for smooth operation.

· Perform other duties as assigned by management

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

Job Descriptions

• Prepare and execute high-quality Italian fine dining dishes
• Manage a specific section of the kitchen with precision and attention to detail
• Ensure exceptional food quality, taste, and artistic presentation
• Maintain strict kitchen hygiene and adhere to food safety regulations
• Assist in menu development and seasonal adjustments
• Contribute to the restaurant's pursuit of culinary excellence

Job Requirements

• Experience as a CDP, Junior CDP, or Commis Chef in Italian fine dining would be preferred
• Strong knowledge of Italian cuisine, ingredients, and cooking techniques
• Ability to work efficiently in a high-pressure fine dining environment
• Excellent attention to detail and consistency in food preparation
• Team player with good communication skills
• Passion for Italian gastronomy and commitment to culinary arts

Benefits

• Medical
• Uniform
• Staff Meal
• Incentives

Working Hours

• 5.5 days work / week

Job Descriptions

• Maintaining of dining area and work station cleanliness.
• Follow recipes and presentation specifications.
• Grilling food for customer
• In charge of outlet’s daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company’s product
• Share the responsibility in guarantying the hygiene, safety and the service quality

Job Requirements

• Need to learn how to grill food
• Have kitchen experience is better

Benefits

• Paid Annual Leave Per Year : seven (7) Days
• Paid Outpatient Sick Leave Per Year : up to fourteen (14) days
• Other Medical Benefit : up to $300 per year（listed by MOM)
• Other Salary–Related Components : monthly sales incentive (subject to individual and outlet sales performance)
• Year end bonus( CNY Bonus)
• Staff meal
• Team lunch/dinner
• T&C Apply

Working Hours

• Working Days: 5 days a week
• Working Timing:
• 1000 hrs to 2100 hrs
• (2 hours break)

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Proficiency in spoken Mandarin is preferred to communicate with Mandarin-speaking customers