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

Chef (Chinese Pastries)

Gross Salary: $3000 - $3500

Working Hours: 10am - 10pm, 6 days
Location: Vivocity

Responsibilities:

• Prepare, bake, and cook Chinese Pastries (Jian Bing)
• Monitor ingredient freshness and ensure consistent quality in baked goods.
• Operate and maintain kitchen equipment, ensuring cleanliness and functionality.
• Maintain a clean and organized workstation, adhering to food safety regulations.
• Assist in inventory management and timely restocking of baking ingredients.

Requirements:

• At least 1-2 years of Chinese Pastries (Jian Ping) related cooking experience

Company Name: Talent Recruitment Pte Ltd

EA License No: 24C2338

EA Personnel Name: Loke Sai Lye (Loke)

EA Personnel No: R24123366

Email: [email protected]

Contact Number: 8805 9869

• Managing facilities and maintenance operations of existing facilities for healthcare/hospitality industry.
• Ensure contractors/vendors complete repair and maintenance work to required timelines and standards.
• Participating in new built project, assist in project management role during the design, tender, construction and post construction stages of the projects.
• Using computer aided management software in facilities maintenance.
• Coordinate, supervise and assist in major renovations, additions and alterations works, capital replacement works and the like to successful completion.
• Facilitate the supervision of operation staffs, planning and overseeing the manpower deployment of staff in the department.
• Participate in Fire Safety management, training and exercises. Assist to set up and maintain the CERT teams.
• Respond and attend to Emergency events whenever occurred (Fire Alarm, Power trip, Water leakage issues, etc.), including off-duty hours.
• Knowledge of F&B supervision works, licensing requirements and maintain high standards of cleanliness and hygiene is a plus.

We regret only shortlisted candidates will be contacted. All applications will be handled confidentially. By submitting your application, you agree to the collection, use, retention, and disclosure of your personal information to prospective employers.

EA License No: 20C0270

EA Personnel No: R22110981

EA Personnel Name: Law Mei Fong

• Provide good customer service to customer
• Taking order and cashiering
• Maintain cleanliness and housekeeping of work areas, equipment and adhere to health, safety and sanitation guidelines
• Clearing of plates and cutleries.

We regret only shortlisted candidates will be contacted. All applications will be handled confidentially. By submitting your application, you agree to the collection, use, retention, and disclosure of your personal information to prospective employers.

Wecruit Pte Ltd

EA License No: 20C0270

Job Description

• Assist in overseeing lounge operations as required.
• Assist in coordinating lounge operations including planning staff schedules, and relevant reports/paperwork.
• Assist in the re-deployment of staff where required and ensure that manpower requirements are met for all the various staff groups.
• Assist in training new staff in the lounge and ensure product knowledge is accurately delivered to staff.
• Participate and help the staff with the daily operations
• Possess full knowledge of food, beverages, and other products & services served/provided by the lounge.
• Responsible for all ordering, inventory, stationery, and stocks for daily use in the lounge.
• Receiving and maintaining records and accounts for food, beverage, and store supplies received from vendors.
• Attend to customers’ queries, feedback, and complaints in a timely professional way.
• Conducting and submitting monthly consumption and inventory checklist
• Any additional duties (including hands-on cleaning duties) as required

Requirements

• Degree or Diploma Holders
• Relevant hands-on experience in F&B Operations would be an advantage
• 2-3 years of experience in serving in the F&B field is preferred
• Able to accept 6 days of rotating shift working hours as required by the airport’s operations (Morning shift, afternoon shift, and midnight shift) including Public Holidays
• Fluency in written and verbal English
• Good communication and interpersonal skills
• Always maintain a high standard of personal hygiene, neatly attired and professionally groomed.

*We regret that only shortlisted candidates will be contacted

(Western Cuisine)

• 6 days
• Tue to Sun, 1130am - 1030pm (2 hr break)
• Tanjong Pagar / Tanglin
• S$ 3,000 - 3,500

Responsibilities:

• Overseeing restaurant operations and ensuring a smooth flow
• Team management
• Customer service, serve and clear tables
• Maintain hygiene and cleanliness.

Requirements:

• Min. 2 years relevant experience

Quah Siying (Jeslyn) R1982418

The Supreme HR Advisory Pte Ltd 14C7279

Job Description

• Receive stock from the Main Store into the Issue Store and ensure that the product specifications and quantities match the description indicated in the requisition list before releasing it to Operations
• Operate equipment for loading and unloading stocks and possibly pallet jacks or forklifts if required.
• Pack the items according to the packing list. Ensure correct quantity and no damaged or expired items are packed
• Organize, label, and manage stocks according to the required standards
• Perform physical stock count to identify stock variances to be reconciled
• Assist in stacking, replenishing, packing, and storage of store
• Assist in the delivery of items to respective sections/areas
• Ensure all de-carton boxes are disposed of timely and neatly
• Clean and maintain the production area, including machinery parts, basins, trolleys, and pallets
• Maintain cleanliness and order in every storage location
• Perform any other warehouse-related activities as instructed by the warehouse manager and store officer

Requirements

• Degree or Diploma Holders
• 2-3 years of hands-on experience in warehouse management is preferred
• Able to operate loading and unloading equipment and machines
• Able to accept 6 days of rotating shift working hours as required by the airport’s operations (Morning shift, afternoon shift, and midnight shift) including Public Holidays
• Attention to detail and strict quality control to ensure the accuracy of work
• Physically fit as the work requires standing for long periods and lifting heavy objects

*We regret that only shortlisted candidates will be contacted

Service Technician(Kitchen Equipment)

willing to learn Welcome!!

Working days: 5.5days

Working Hours: Mon-Fri 8am - 5pm, Sat 8am -12pm

Working Location: Defu Lane 10 (Hougang)

Salary: Basic $2000 - $2500 + OT (When require)

Job Description:

• Install, service, and repair commercial kitchen equipment.
• Perform routine maintenance and inspections to ensure equipment operates efficiently and safely.
• Diagnose mechanical and electrical issues and implement effective solutions.
• Perform testing and inspection on finished goods for quality issues and perform corrective actions.
• Provide assistance and technical service requests to and by project clients.
• Other duties as assigned by management.

Tee Xin Li Reg No: R24121619

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Join Us as a Restaurant Server and Redefine Hospitality!
5-Day Work Week | Multiple Prime Locations

Are you passionate about delivering exceptional dining experiences? Looking for a workplace that values your efforts and nurtures your growth? Your opportunity to shine is here!

Why Join Us?

At our vibrant dining destinations in Siglap, Tanjong Pagar, Chinatown, or Robertson Quay, we don’t just create unforgettable moments for our guests—we celebrate our team members who make it all possible.

Your Benefits, Your Rewards:

• Work-Life Harmony: Enjoy a balanced 5-day work schedule, with Sundays off to recharge.
• Extra Earnings: Perfect attendance? Get rewarded with a $150 attendance bonus!
• Annual Bonus (AWS): We recognize and reward your dedication with an annual wage supplement.
• Convenient Transport: Late shift? We’ll arrange your ride for any shift ending after 11:30 PM.
• Health and Leave: Start with 11 days of annual leave (which grows with you!) and comprehensive medical coverage.
• Performance Bonuses: Go the extra mile, and we’ll recognize it with sales and retention incentives.

Your Role Matters:

• Customer Excellence: Deliver stellar service, ensuring guests leave with a smile and come back for more.
• Smooth Operations: Coordinate daily front-of-house activities and maintain food quality standards.
• Team Empowerment: Mentor new team members and foster a collaborative, upbeat environment.
• Stock Preparedness: Keep inventories well-managed to ensure seamless service.
• Safety First: Uphold health, sanitation, and safety regulations to create a welcoming space.

Why You’ll Thrive with Us:

This isn’t just another server job—it’s a career leap into a supportive team culture where your contributions are valued and your growth is prioritized. With tailored training and career progression opportunities, you’ll gain the tools to excel and make every shift meaningful.

Ready to turn your passion into a rewarding career? Apply today and step into a role where you truly belong.

EA Personnel R22110043 Tan Eng Kang

EA License 21C0430 A Dreamworks Company Pte Ltd

Job Responsibilities

1. Food Safety Management:Develop and implement food safety systems, including HACCP.
   Enforce hygiene and safety protocols in compliance with SFA, MUIS, MOM, and other regulations.
   
2. Inspections and Risk Assessment:Conduct regular inspections of food preparation areas onsite and offsite.
   Identify and assess food safety risks in handling, preparation, and storage.
   Implement corrective actions, training, and preventive measures to enhance safety standards.
   
3. Supplier Compliance:Audit suppliers regularly to ensure adherence to food safety and quality standards.
   
4. Quality Assurance:Update the Quality Management System (QMS) and Standard Operating Procedures (SOPs) to meet regulatory and industry standards.
   Maintain accurate and comprehensive records in compliance with policies.
   
5. Regulatory Compliance:Serve as the primary liaison for audits and inspections by SFA, MUIS, HACCP, and ISO.
   Ensure documentation and records meet hygiene and safety requirements.
   
6. Additional Responsibilities:Support any other assigned tasks as needed.
   

Job Requirements

1. Certifications and Qualifications:SFA Food Hygiene Officer certifications and FSMS certification.
   NITEC Certificate or equivalent in Food Science or a related field specializing in food safety.
   
2. Experience:At least 2 years in Quality Assurance or Food Safety within the F&B or catering industry.
   Familiarity with Singapore’s food safety regulations, including HACCP, ISO, and SFA guidelines.
   
3. Skills and Competencies:Detail-oriented with strong compliance skills in food safety.
   Effective communication skills to train and guide team members.
   

Working Location: Tuas

Benefits:

• Complimentary coffee every day!

• Staff discounts

• Lunch meals provided

• Monthly performance related bonus

Job Responsibilities:

• Preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry and meat, marinating ingredients, and preparing sauces.

• Ensure that food items are prepared according to standardized recipes and portion sizes.

• Maintain cleanliness and organization of the kitchen workstation.

• Adhere to food safety standards and regulations.

• Maintain stock levels and report inventory needs.

• Menu Improvement: Provide input and suggestions for menu items and recipes based on experience and customer feedback.

• Other ad-hoc duties

Job requirements:

• Have initiative and hardworking with positive attitude to learn and contribute.

• Minimum 2 years of experience in kitchens.

• Ability to work in a fast-paced environment.

•Team-oriented and detail-oriented.

• Possess a valid food hygiene certificate.

• 6D work week.

22C1322 Maxhunt
R24124011 Sharmaine Yooong

A Pan-Asian Sous Chef is responsible for overseeing kitchen operations in an Asian-inspired restaurant or food establishment, ensuring the preparation and presentation of high-quality dishes from various Asian cuisines (e.g., Chinese, Japanese, Thai, Korean, Vietnamese). This role typically involves managing kitchen staff, assisting in menu development, ensuring food quality and consistency, and maintaining cleanliness and safety standards. The Sous Chef works closely with the Head Chef, supporting daily kitchen operations, overseeing food prep, handling inventory, and assisting in training and developing junior staff. Key skills include strong knowledge of Asian culinary techniques, leadership abilities, and time management.

Job Title: Pan-Asian Sous Chef
Key Responsibilities:

• Lead kitchen team in preparing high-quality dishes from various Asian cuisines.
• Assist Head Chef with menu development and recipe creation.
• Maintain consistent food quality, presentation, and portioning.
• Oversee food preparation, inventory management, and kitchen sanitation.
• Train, mentor, and supervise junior kitchen staff.
• Ensure compliance with food safety and hygiene standards.
• Assist in ordering and managing kitchen supplies.
• Collaborate with front-of-house teams to ensure timely food delivery.

Skills & Qualifications:

• Proven experience in a Sous Chef or similar role within an Asian kitchen.
• Strong knowledge of Asian cooking techniques and ingredients.
• Excellent leadership and communication skills.
• Ability to thrive in a fast-paced kitchen environment.
• Attention to detail and a passion for Asian cuisine.

Job Summary:

The Executive Chef will oversee all culinary operations in a high-end Pan-Asian restaurant. This includes menu development, kitchen management, and maintaining the highest standards of food quality and safety. The Executive Chef will be responsible for creating innovative dishes that reflect the diversity and richness of Pan-Asian flavors while maintaining profitability and operational efficiency.

Responsibilities:

• Menu & Recipe Development: Design and create new Pan-Asian dishes, incorporating traditional flavors with contemporary twists. Regularly update the menu based on seasonal ingredients and customer preferences.
• Leadership: Manage and mentor the kitchen team, ensuring a smooth and efficient kitchen operation. Foster a creative, positive environment that encourages teamwork and growth.
• Operational Efficiency: Streamline kitchen workflows, manage inventory, and ensure timely preparation and service of dishes.
• Cost Control & Budgeting: Monitor food costs, labor expenses, and overall budget to maximize profitability while maintaining quality.
• Food Safety & Compliance: Ensure that kitchen staff adhere to health and safety regulations, maintaining a clean, organized, and safe working environment.
• Collaboration with Front-of-House: Work with the service team to ensure that the dining experience aligns with the restaurant’s quality standards and customer expectations.

Skills & Experience:

• 5+ years of experience in a senior culinary role, preferably in Pan-Asian or fusion kitchens.
• Expertise in a wide range of Asian cooking styles, including Japanese, Thai, Korean, and Chinese.
• Strong leadership and organizational skills, with the ability to manage and inspire a team.
• Proven experience in managing food costs, inventory, and kitchen operations.
• A creative, customer-centric approach to menu development and culinary innovation.
• Knowledge of food safety regulations and kitchen hygiene practices.
• Culinary degree or equivalent professional experience.

Job Overview:

The Commis Chef will assist with the preparation and cooking of traditional and contemporary Pan-Asian dishes. You will work in a dynamic kitchen environment, learning from senior chefs, and gaining hands-on experience with various Asian culinary techniques. The role is perfect for someone passionate about Asian cuisine and eager to develop their skills.

Key Responsibilities:

• Food Preparation: Assist in preparing vegetables, meats, and sauces for daily service, ensuring all ingredients are fresh and well-prepared.
• Cooking Assistance: Work with the kitchen team to prepare and cook dishes using various Asian cooking methods, such as stir-frying, grilling, and braising.
• Station Maintenance: Keep your cooking station clean, organized, and well-stocked, following food safety protocols and maintaining a hygienic workspace.
• Team Support: Work collaboratively with senior chefs and other team members to ensure smooth kitchen operations and timely delivery of orders.
• Training & Development: Learn about Asian culinary techniques, ingredients, and presentation styles under the guidance of experienced chefs.

Qualifications:

• Some experience in a professional kitchen, preferably in a Pan-Asian or other ethnic cuisine environment.
• A genuine interest in Asian food and willingness to learn.
• Ability to work in a fast-paced environment and maintain focus under pressure.
• Strong teamwork and communication skills.
• Good understanding of food hygiene and safety practices.
• Passion for culinary excellence and creativity.

Key Responsibilities:
• Greet guests warmly upon arrival and establish a welcoming atmosphere.
• Act as the primary point of contact for guest inquiries, concerns, and special
requests.
• Build positive relationships with regular and new guests to foster loyalty.
• Monitor service quality throughout the guest journey, from arrival to
departure.
• Handle guest feedback professionally, resolving issues promptly and
escalating when necessary.
• Maintain high visibility in guest-facing areas to address needs proactively.
• Collaborate with front-of-house and back-of-house teams to ensure smooth
service operations.
• Provide training and support to team members on delivering outstanding
guest experiences.
• Step in to assist during high-volume periods to ensure service consistency.
• Gather customer feedback through surveys, reviews, or informal
conversations.
• Analyze feedback trends to recommend improvements in service or
operations.

Requirements:
• Previous experience in hospitality, customer service, or a related field;
leadership experience preferred.
• Exceptional verbal and written communication skills; ability to engage
effectively with diverse audiences.
• Quick thinking with the ability to resolve conflicts and handle complaints
tactfully.
• Ability to motivate and support team members in delivering top-notch
service.
• Adaptability to varied situations, including busy periods and challenging
guest interactions.
• Familiarity with POS systems, and guest feedback tools is a plus.

Job Description

1. Handling, checking, receiving, picking of goods via WMS system
2. Ensure accuracy of goods description & quantity upon put away in storage
3. Assist all sales orders had been picked & processed by end of the day
4. Proper house keeping and maintaining of storage area & MHE assigned
5. Daily cycle count prompted via system ensure stocks accuracy

• Position: Operations Manager (Fast Food Chain)
• Working Hours:5 days, 8.30am- 6pm
• Salary: $6500 -$8000 + $500 transport allowance
• Location: Geylang, and required to travel to 15 branches. Company will be moving to Woodlands Senoko in 2026

Interested applicants can also send your resume to WA: +65 8827 8712 (Ms Lynne) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

TAN LEE XIAN Reg No: R24123487

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job scope:

• Analyse data relationships, patterns and trends to gain important insights and make informed decisions
• Develop and maintain business continuity strategies, policies and guidelines
• Establish business continuity processes
• Provide leadership during crisis situations
• Direct negotiation policy and develop negotiation limits
• Facilitate innovation and lead managers to manage change
• Establish and maintain strategic business partner relationships
• Resolve conflicts with stakeholders
• Develop service recovery framework
• Drive customer loyalty for service excellence
• Develop and establish financial budget and plan
• Drive service quality and customer satisfaction
• Create original applications or ideas to reveal new possibilities and reshape goals through high level of innovativeness
• Facilitate innovation process within the organisation
• Lead by example at organisational level. Inspire, motivate and guide others to adopt a point of view, make changes or take action. Cultivate an open, cooperative and collaborative learning culture for the organisation
• Champion a service excellence ethos
• Lead managers to develop organisational and governance strategies
• Establish strategies for the allocation and deployment of resources efficiently and effectively
• Foster business relationships and organisational diversity
• Strategize workforce for service excellence
• Provide mentorship to help others in their professional and personal development to improve performance and further their careers
• Develop managers and high-potential employees through organisational talent capability reviews
• Develop self to maintain professional competence to lead an organisation
• Develop a business plan
• Establish business strategies for the business function
• Establish operational plans for the business function
• Strategize service operations
• Anticipate potential problems beyond the current scope and apply higher order problem solving tools and techniques to turn problems into opportunities
• Lead programme and project after-action review
• Develop a risk management framework, policy and process
• Manage compliance with F&B hygiene policies and procedures
• Manage revenue management

Requirements:

• At least Diploma in Business Management or any related fields
• Minimum 8 years’ experience in F&B operations with at least 3 years’ experience in leading at least a market chain outlets as Operations Manager or equivalent
• Ability to forecast and follow through budgets
• Set business plans and strategies with control in place
• High analytical skills to identify opportunities and trends in making business decisions
• Excellent computer skills in Power point, Words & Excel
• lf-initiate with inter-department leaders to develop plans to meet business KPIs
• Set vision and lead the team to achieve business results

• Security Officer
• Monthly Salary: $2,000
• Working Location: Tanjong Pagar
• Working Days & Hours: 4 Days (7-7 AM & PM Rotating)

Interested applicants can also send your resume to WA: +65 8827 8712(Ms Lynne) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

TAN LEE XIAN Reg No: R24123487

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Responsibilities

• Maintain peace and order within the Hotel premise and to provide safety and security to Hotel guests, patrons, employees and their belongings, and the Hotel's properties.
• Ensure no break-in and intrusion in secured and protected areas.
• Perform patrolling round in all areas of the Hotel’s premise.
• Conduct investigations on incidents involving disturbance, accidents, losses, thefts, etc. occurring in the Hotel.
• Report all matters that are harmful to the Hotel business
• Be familiar with the fire emergency plan.
• Take necessary action whenever the fire alarm is activated.
• Keep proper and updated records/entries in relevant security logs and records.

Job Requirement

• Relevant experience in hospitality industry will be an added advantage
• PLRD licensed
• Willing to work rotating shifts including weekends and public holidays

Job description

We are looking for a Pastry Cook to support at our Central Kitchen to prepare different types of Cakes and pastries delivered to our customers on a daily basis.

Responsibilities

· Preparation of pastry ingredients, (Weighing, Mixing, Baking etc.)

· Production and decoration of pastries (Cakes, Cupcakes, Macarons, Sponges etc.)

· Operate machines for production of pastries

· Adhere to the kitchen’s/SFA Standard operational procedures (SOPs)

· Maintain and sanitize baking utensils, tools and Machinery

· Any Ad-hoc duties assigned by superior (Packing of finished products, cutting etc.)

Requirements

· Team player with a good learning attitude and a keen interest in developing professionally in the Pastry industry

· Able to commit to a 5.5 MINIMUM Days’ work week

· Experienced/Non-experienced applicants are welcomed

Please send a complete resume including:

· Personal details and contact information

· All relevant and past work experience with references.

· Last drawn salary and expected salary.

· Date of availability.

· Only shortlisted candidates will be notified.

Your responsible for :

1) Create positive mindset and have good listening skill toward staff, and customer.

2) Recruiting of staffs directly only (not using any agents)

3) Oversee house keeping and cleanliness at all area of resturant

4) Observing and evaluating staff performance, and provide counselling to staff.

5) Correcting staff procedures to ensure the Company quality standards,

6) Ensure smooth work flow speed process and services.

7) Ensuring of OJT (On Job Training) to all staff.

- Good customer services

- Sanitation, Safety & Hygien procedures

- Company F&B preparation standard and speed food preparation with

Quality

8) Oversee all operation costs.

9) Acheve to sales target, and analyse information related to Profit & Sales.

10) Maintain all cutleries, equipments and facilities of resturant.

Duties:

1) Ensure all employee to follow YAYOI -SOP & QSC guide line

2) Attain Managers meeting at HQ.

3) Ensure No- expired product serve to customers.

4) Ensure all order from suppliers is in order.

5) Conducting daily briefing for staff ( twice a day)

6) Check on daily target given by HQ and ensure is met.

7) Reduce on food wastage.

8) Manage and coordinate activities of staff from preparing and serving Food & Beverage (F&B).

Job Description

• Assist in overseeing lounge operations as required.
• Assist in coordinating lounge operations including planning staff schedules, and relevant reports/paperwork.
• Assist in the re-deployment of staff where required and ensure that manpower requirements are met for all the various staff groups.
• Assist in training new staff in the lounge and ensure product knowledge is accurately delivered to staff.
• Participate and help the staff with the daily operations
• Possess full knowledge of food, beverages, and other products & services served/provided by the lounge.
• Responsible for all ordering, inventory, stationery, and stocks for daily use in the lounge.
• Receiving and maintaining records and accounts for food, beverage, and store supplies received from vendors.
• Attend to customers’ queries, feedback, and complaints in a timely professional way.
• Conducting and submitting monthly consumption and inventory checklist
• Any additional duties (including hands-on cleaning duties) as required

Requirements

• Degree or Diploma Holders
• Relevant hands-on experience in F&B Operations would be an advantage
• 2-3 years of experience in serving in the F&B field is preferred
• Able to accept 6 days of rotating shift working hours as required by the airport’s operations (Morning shift, afternoon shift, and midnight shift) including Public Holidays
• Fluency in written and verbal English
• Good communication and interpersonal skills
• Always maintain a high standard of personal hygiene, neatly attired and professionally groomed.

*We regret that only shortlisted candidates will be contacted

This position is responsible for maintaining the food preparation areas, facilities & equipment, and utensils in clean and orderly condition. They will be trained to handle the operations of equipment such as dishwashing machines.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Operating of Washing Equipment
• Garbage disposal and maintenance of the disposal area
• Proper handling of the equipment usage
• Other ad-hoc duties as assigned

REQUIREMENTS

• Physically fit
• Able to work in a hot and humid environment
• Able to start work immediately or within short notice
• Ability to work independently and in a team
• Ability to work in a fast-paced environment

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

Responsibilities

• 6 years Solid automation experience in Scripting to include shell & Python scripting
• Must have in depth knowledge in coding using chef cook books (Ruby, Shell, PowerShell)for configuration management.
• Must have Experience in developing code using Terraform (HCL) configuration language for IP assignment and VM creation.
• Must have Automate infrastructure provisioning and configuration management processes using Ansible, Terraform and Chef cookbook
• 5 years of expert level experience with Ansible, Playbook in a 24*7 environment
• Application Management: Package and Task Sequences (Red Hat satellite, IBM AIX)
• Software Updates: Patch Management experience (Downloading patches, testing, bundling of patches, Deployment Packages)
• UNIX Operating System and Patch Management experience • Package solutions using satellite server
• Build tools to automate the security patching
• Build tools using Ansible, Python, Ansible automate production support activities that enable efficiency and productivity
• Automation, security tool problem analysis documentation; must be able to write and proof documents intended for technical and executive audiences.
• Ability to work in a time-sensitive environment; must be detail oriented and able to multitask to meet deadlines and company objectives
• Familiarity and/or experience in implementing ITIL concepts in addition to technical aptitude are highly valued • Previous experience with software development, infrastructure development, or development and operations
• Experience with Linux infrastructures, database SQL (MS SQL), CI/CD tools, Scrum & Agile workflow methodologies
• Up-to-date on the latest industry trends; able to articulate trends and potential clearly and confidently

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 132 properties in 47 countries. Open since 1994, Four Seasons Hotel Singapore provides a preferred address for business and leisure travellers, and the highly personalised, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honours include Top 10 ‘Singapore’s Best Hotels’ and Top 5 ‘Singapore’s Best Hotel Spas’ in Travel + Leisure’s Luxury Awards Asia Pacific. For more information on Four Seasons Hotel Singapore, visit press.fourseasons.com/singapore or follow us on www.instagram.com/FSSingapore and www.facebook.com/FourSeasonsHotelSingapore

About the role:

Chef de Partie (Night Chef)

The Night Chef is responsible for the flawless execution of all culinary tasks during the overnight shift. Working independently, the chef ensures timely preparation for the morning shift and breakfast service while managing In-Room Dining orders. This role requires strong collaboration and coordination with the morning team to ensure a seamless handover.

What you will do:

• Manage daily kitchen operations, ensuring efficient station setup and execution for breakfast and overnight service, maintaining the highest culinary standards
• Collaborate on menu development and preparation of guest orders, maintaining consistent quality, portioning, and presentation standards.
• Plan and prepare food items thoughtfully to minimize waste and avoid shortages.
• Communicate effectively with the Sous Chef and front-of-house regarding menu updates or operational challenges.
• Monitor food costs, control waste, and assist in ordering perishables to maintain optimal inventory levels.
• Uphold food safety, hygiene standards, and proper storage practices, including labelling, stock rotation, and temperature monitoring.
• Train, motivate, and supervise kitchen staff, fostering teamwork and adherence to hotel standards.
• Lead by example with an organized, positive, and customer-focused attitude, especially under pressure.
• Operate and maintain kitchen equipment safely and effectively, ensuring cleanliness at all times.

What you bring:

• Minimum of 4 years of related experience in a similar capacity in the related position with Four Seasons or other organizations, preferably with a luxury hospitality brand.
• At least 2 year of experience working in Southeast Asia, particularly in Singapore.
• Excellent knowledge of International culinary techniques, ingredients, and flavour profiles. Knowledge of local palate is essential.
• Creative and innovative approach to menu development, with a passion for the profession.
• Deep understanding and knowledge of Food and Health Safety regulations and policies.
• Excellent communication and interpersonal skills.
• Strong organizational and time-management abilities.
• High level of energy and creativity, with the ability to handle the demands of a dynamic kitchen environment.

What we offer:

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires the incumbent to be on a permanent overnight shifts basis, including weekends, and holidays.

Job Description & Requirements

1) prepare menus in collaboration with colleagues

2) ensure adequacy of supplies at the cooking stations

3)prepare ingredients that should be frequently avaliable (vegetables , spices etc)

4)cook and complete dishes in timely manner

5) able to cook vietnamese cuisine, snackes, spring roll

6) friendly and service oriented

7) able to perform shift, work on weekends and public holidays

8)ensure good hygiene practices and quality control of food and presentation

9) must be able to work in a fast pace environment.