Total 13,322 F&B / Tourism / Hospitality job vacancies in islandwide

Responsibilities:

• Lead the finance team and oversee cash flow, including optimization, forecasting, expense management, and budgeting activities.
• Hire and manage accounting staff, delegate tasks, and ensure accuracy.
• Understand and follow all accounting procedures and operations.
• Prepare and analyze financial reports, providing insights and recommendations to senior management.
• Manage relationships with external stakeholders, such as auditors, tax advisors, and financial institutions.
• Implement financial strategies for risk minimization and cost enhancement.
• Oversee financial reports and audit matters.
• Develop financial metrics based on P&L.
• Cooperate with auditors and implement their recommendations.
• Oversee Purchasing Department work and supervise cash counts.
• Coordinate with the IT Department for proper workflow.
• Improve internal controls to ensure compliance with company regulations.
• Evaluate financial performance and provide improvement measures to the management.

Requirements:

• Degree in Accountancy, ACCA, CPA or equivalent
• At least 5 – 8 years of relevant experience with supervisory skills, preferably from hospitality industry.

Interested candidates who wish to apply for the advertised position, please send in your resume to [email protected].

EA License No: 13C6305

Reg. No.: R24120209

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

· Prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items.

· Knowledge of Handling the spice items.

· Should have strong knowledge about traditional South and North Indian Food item.

· Preparations should be tasty, delicious and hygienic

· Able to work as a team member to maximise the output

· Follow the instructions of the head cook and Restaurant manager meticulously.

· Able to extract work from the people. Adhoc work under team.

· All preparations should be hygienic without much wastage.

· Should maintain good interpersonal relation with other workers in the Restaurant.

· Maintain at most discipline and obey the instructions of the Management.

· Able to attend the work punctually.

· Willing to work on shifts / staggering.

· Able to work on weekends and Public Holidays.

· Able to work well under pressure in a fast-paced environment

• Location: Near to Dhoby Ghaut MRT
• Purpose: To be responsible for planning, developing new room sales business while maintaining and servicing existing accounts.

Our Client is a hotel located near to Dhoby Ghaut MRT.

Challenges:

• Work as a team to generate banquet sales revenue for the respective segment you are assigned to handle.
• To ensure private social events eg wedding solemnisations, wedding banquets, wedding anniversaries, birthdays, baby’s full-moon, etc are executed to guest satisfaction and contribute to overall Banquet Sales budget.
• Manage enquiries on daily basis with prompt follow-up on emails or phone calls, ensuring all understanding with guests are documented in writing, and all client’s documents are filed in our common drive.
• Follow up the new leads for site visits, meeting couple’s needs and effectively secure the new wedding sales.
• Maintain good admin and follow-up for proper work flow eg purchases, complimentary room form submission, welcome cards, etc
• To develop new promotional packages, when needed
• To review costings for new menus or packages with Head Chef & Cost Controller to ensure we have healthy profit margin.
• To gather feedbacks from guests, and shared with team
• To work closely with operational team members to ensure that information for each event is correctly disseminated to them.
• To prepare contracts, ensure non-refundable deposits and final payment are collected in a timely manner.
• Work with Head Chef and Cost Controller for any menu customisation to ensure that healthy food cost is maintained.
• To keep the wedding packages’ P&L costings updated, with the assistance of the Cost Controller & Head Chef
• To ensure that all Banquet Event Orders (BEOs) are issued at least 14-21 days before dates of events.
• Attend and participate in the required Meetings – Sales Meeting, BEOs Meeting, Marcom Meeting.
• Logistics planning for outdoor wedding shows’ participation with vendor and our internal team members.
• Plan and organise in-house wedding shows, if required
• For food tasting, AV testing, actual events, please ensure that you are presence to meet up with couple and hand over to the operational team leader. On the event that you are unable to, please ensure that operational team leader is informed.
• For event day, recommends that you are presence till 2nd march; to ensure all is in good hand.
• Build and maintain internal and external relationships to deliver memorable and successful events
• To be able to cross-sell with well-versed of the product knowledge
• Assist team member with follow-ups if team member is on leaves.
• Any ad hoc duties from time to time as required by management.

What it Takes:

• Possess at least Diploma/Advanced/Higher/Graduate in Hospitality/Tourism/Hotel Management or equivalent.
• At least 2 years of working experience in the related field is required
• Working knowledge of MS Office applications and Opera Catering System

Sarah

Reg No: R2198293

EA Licence No: 21C0501

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

· Experience in cooking South indian food like idly,dosi & Meals Etc.

· Ability to follow SOP’s and detailed recipes.

· Knowledge of varieties of Indian Spice.

· Follow the Instructions of Head Cook and able to work with team Member.

· Ensure the food quality and the presentation.

· Ensure the prompt and speedy delivery of orders.

· Receiving goods after checking the quality and quantity.

· Storage of raw materials and ingredients appropriately.

· Check the quality of raw and cooked food products to ensure the standards.

· Ensure personal hygiene and safety requirements.

· Ensure the cleanliness of the kitchen, cooking utensils, and equipment.

· Must be able to work on weekends and public holidays.

· Able to work well under pressure in a fast-paced environment.

Job Summary:

• Basic Salary: Up to $2500
• Time: 4 weekdays & 1 weekend based on router:-
• 8am to 5pm
• 9am to 6pm
• 10am to 7pm
• Location: Tagore Industrial Avenue, Sindo Industrial Estate, Singapore 787817

Job Responsibilities:

• Coordinating office activities and operations to secure efficiency and compliance to company policies.
• Create and update records and databases with personnel, financial and other data.
• Submit timely reports and prepare presentations/proposals as assigned.
• Assist colleagues whenever necessary.
• Check orders for accuracy, confirm quality, quantity and specifications.
• Ensure employees are following all food safety and basic hygiene standards.
• Filling out and maintaining proper paperwork.
• Complying with any and all standards, internal policies and legal regulations that apply to the finished product.
• Comparing finished products to original patents.

Requirements:

• Knowledge of health and safety compliance.
• Preferably with experience working in hotel or tourism industry.
• Strong computer literacy on Microsoft Office.
• Manage internal and external contractors for equipment maintenance.
• Ensure compliance with HACCP and ISO22000 standards.
• Able to work within tight timelines and be responsive to Company matters.

How to apply:

By submitting any application or resume to us, you will be deemed to have agreed and consented to us disclosing your personal information to prospective employers for their consideration.

We regret that only shortlisted candidates will be notified.

David Tang
Registration Number: R23115252
EA Licence No: 16C8004 (Elitez Pte Ltd)

· Experience in cooking South indian food like idly,dosi & Meals Etc.

· Ability to follow SOP’s and detailed recipes.

· Knowledge of varieties of Indian Spice.

· Follow the Instructions of Head Cook and able to work with team Member.

· Ensure the food quality and the presentation.

· Ensure the prompt and speedy delivery of orders.

· Receiving goods after checking the quality and quantity.

· Storage of raw materials and ingredients appropriately.

· Check the quality of raw and cooked food products to ensure the standards.

· Ensure personal hygiene and safety requirements.

· Ensure the cleanliness of the kitchen, cooking utensils, and equipment.

· Must be able to work on weekends and public holidays.

Able to work well under pressure in a fast-paced environment.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

· Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

· Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

· Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

· Buying, weighing and storing ingredients and food supplies

· Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

· Managing inventory, unloading supplies and organising the storeroom

· Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

· Maintains clean work areas, utensils, and equipment.

· Develop new menu items while improvising the existing ones.

· Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

· Able to cook north Indian food.

· Able to do shift work.

· Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

· Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

· Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

· Contributes to daily,holiday and theme menus in collaboration with supervisor.

· Maintains cleanliness and sanitation of equipment, food storage, and work areas.

· Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

· Listens to customer complaints and suggestions and resolves complaints.

· Implements suggestions within parameter of position and refers more complex concerns to supervisor.

· Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

· Maintains clean work areas, utensils, and equipment.

· Develop new menu items while improvising the existing ones.

· Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

· Able to cook north Indian food.

· Able to do shift work.

· Assisting with the preparation of food and the serving of all meals to customers.

· Supervising a team to ensure that the kitchen and service areas are clean and tidy.

· Ensuring all food and health and safety regulations are followed.

A Chief Cook who handles the operation and hygiene practices. Able to communicate and work closely with the staffs to accommodate to the needs of our customers. Able to share experiences with owners to further improve the structures of the company. To create a better working environment for the staffs.

This position is responsible for delivering quality food and maintaining kitchen standards.

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 Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

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

· Experience in cooking South indian food like idly,dosi & Meals Etc.

· Ability to follow SOP’s and detailed recipes.

· Knowledge of varieties of Indian Spice.

· Follow the Instructions of Head Cook and able to work with team Member.

· Ensure the food quality and the presentation.

· Ensure the prompt and speedy delivery of orders.

· Receiving goods after checking the quality and quantity.

· Storage of raw materials and ingredients appropriately.

· Check the quality of raw and cooked food products to ensure the standards.

· Ensure personal hygiene and safety requirements.

· Ensure the cleanliness of the kitchen, cooking utensils, and equipment.

· Must be able to work on weekends and public holidays.

· Able to work well under pressure in a fast-paced environment.

Responsibilities:

• Lead and oversee the Sales & Marketing department to drive business growth and achieve revenue targets.
• Develop and implement comprehensive sales and marketing strategies to maximize market penetration and increase brand awareness.
• Manage key client accounts and build strong relationships with clients and partners.
• Collaborate with internal teams to ensure alignment of sales and marketing efforts with business objectives.
• Monitor market trends and competitor activities to identify opportunities and stay ahead of industry developments.
• Analyze sales and marketing data to measure performance and identify areas for improvement.
• Lead and mentor a team of sales and marketing professionals to drive performance and achieve targets.

Responsibilities:

• Degree in Marketing, Business, or equivalent.
• At least 5 – 8 years of room sales with supervisory experience, preferably from an established 5-Star hotel.

Interested candidates who wish to apply for the advertised position, please send in your resume to [email protected].

EA License No: 13C6305

Reg. No.: R24120209

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Responsibilities:

• Oversee the F&B establishments as assigned.
• Ensure and maintain all F&B service activities are operating seamlessly.
• Maintain excellent communication with customers and satisfactorily handle their concerns and inquiries.
• Ensure that the establishment is ready for service and oversee an efficient run-down.
• Assure the least amount of spoiling, breaking, and wastage.
• Use sales strategies to increase income.
• Manage cash and stock control in accordance with business policies.
• Ensure that all beverages are produced and delivered in accordance with SOP.
• Serve inventive cocktails and always try something new with preparation and presentation.
• Bar and beverage regulation.
• Match foods to beverages and offer advice based on such pairing.
• Educate and inspire the service staff.
• Ad hoc duties assigned.

Requirements:

• GCE ‘N’, ‘O’ level or equivalent.
• Minimum of 2 years working experience in F&B.
• Ability to start work within short notice will be an added advantage

Interested candidates who wish to apply for the advertised position, please send in your resume to [email protected].

EA License No: 13C6305

Reg. No.: R24120209

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

· The Head Chef is expected to prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items.

· Preparations should be tasty, delicious and hygienic.

· Able to work as a team member to maximise the output.

· Follow the instructions Restaurant manager meticulously.

· Able to extract work from the people. Adhoc work under team.

· Knowledge of Indian Spice items.

· Willing to undergo training and follows the instruction meticulously as conveyed in training.

· All preparations should be hygienic without much wastage.

· Should maintain good interpersonal relation with other workers in the kitchen.

· Maintain at most discipline and obey the instructions of the Management.

· Able to attend the work punctually

· Willing to work on shifts / staggering.

· The Head Chef is expected to prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items.

· Preparations should be tasty, delicious and hygienic.

· Able to work as a team member to maximise the output.

· Follow the instructions Restaurant manager meticulously.

· Able to extract work from the people. Adhoc work under team.

· Knowledge of Indian Spice items.

· Willing to undergo training and follows the instruction meticulously as conveyed in training.

· All preparations should be hygienic without much wastage.

· Should maintain good interpersonal relation with other workers in the kitchen.

· Maintain at most discipline and obey the instructions of the Management.

· Able to attend the work punctually

· Willing to work on shifts / staggering.

· Experience in cooking South indian food like idly,dosi & Meals Etc.

· Ability to follow SOP’s and detailed recipes.

· Knowledge of varieties of Indian Spice.

· Follow the Instructions of Head Cook and able to work with team Member.

· Ensure the food quality and the presentation.

· Ensure the prompt and speedy delivery of orders.

· Receiving goods after checking the quality and quantity.

· Storage of raw materials and ingredients appropriately.

· Check the quality of raw and cooked food products to ensure the standards.

· Ensure personal hygiene and safety requirements.

· Ensure the cleanliness of the kitchen, cooking utensils, and equipment.

· Must be able to work on weekends and public holidays.

Able to work well under pressure in a fast-paced environment

· Experience in cooking South indian food like idly,dosi & Meals Etc.

· Ability to follow SOP’s and detailed recipes.

· Knowledge of varieties of Indian Spice.

· Follow the Instructions of Head Cook and able to work with team Member.

· Ensure the food quality and the presentation.

· Ensure the prompt and speedy delivery of orders.

· Receiving goods after checking the quality and quantity.

· Storage of raw materials and ingredients appropriately.

· Check the quality of raw and cooked food products to ensure the standards.

· Ensure personal hygiene and safety requirements.

· Ensure the cleanliness of the kitchen, cooking utensils, and equipment.

· Must be able to work on weekends and public holidays.

· Able to work well under pressure in a fast-paced environment.

F&B Operations Executive

• Working hour : 5/6 days work week routine shift
• Salary : $3000 - $4000
• Outlet : Changi Business Park Central

Interested applicants can send your resume to ✉ [email protected] or WhatsApp: +65 94283063 and allow our Consultants to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

Job Scope:

• Report directly and support the CEO in aspect of the CEO’s work
• Handle all project and task assigned by CEO and update progress and completion
• Maintain clear and professional communication with clients, partners and internal team
• Assist CEO in monitoring and evaluating various business departments, operational performance and providing improvements to optimize business processes and outcome
• Attend meeting alongside with CEO, take detailed minutes and follow up on action tasks and deliverables
• Draft and prepare correspondence for internal announcements
• Track, reconcile and ensure CEO’s expenses are in order in monthly basis
• Assist in planning events and visits
• Other ad-hoc duties as assigned by CEO

Requirement:

• At least 3 years of work experience supporting senior executives

Leo Shin Guan Reg No: R22108030

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Responsibilities:

* Responsible for food preparation and cooking to standard operating procedures;

* Ensure smooth operations and allocation of duties within the kitchen;

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

* Attend to kitchen-related duties stock- checking and inventory and ordering;

* Practice and ensure good hygiene and housekeeping standards within the kitchen;

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

* Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

* Profound knowledge of food and beverage

* Proficient with kitchen equipment

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

* Able to work night shift

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Catering Chef

• Working hour: 6 days work week (shift work)
• Salary : $4000 - $5500
• Location : near Tai Seng MRT

Interested applicants can send your resume to ✉ [email protected] or WhatsApp: +65 94283063 and allow our Consultants to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

Key Responsibilities:

Food Preparation and Presentation:

• Oversee the plating and presentation of food items according to established standards and recipes.
• Ensure that all dishes are prepared to the highest quality standards and are visually appealing.

Quality Control and Inventory Management:

• Supervise the receiving of deliveries and inspect all incoming items to ensure they meet quality standards.
• Monitor food quality during the cooking process, addressing any issues promptly to maintain consistency and excellence.
• Implement portion control measures and monitor waste to optimize efficiency and minimize costs.

Menu Development and Planning:

• Offer suggestions and creative ideas to enhance the kitchen's performance and elevate the dining experience.
• Assist in menu planning and development, offering input and expertise to create innovative and appealing dishes.

Staff Management and Training:

• Schedule staff shifts and coordinate kitchen operations to ensure smooth service and efficient workflow.
• Provide training and mentorship to kitchen staff, ensuring they are proficient in culinary techniques, kitchen procedures, and safety protocols.

Requirement:

• Relevant experience

Leo Shin Guan Reg No: R22108030

The Supreme HR Advisory Pte Ltd EA No: 14C7279

· Responsible for managing all functions and day to day operations of the restaurant during opening, mid or closing shifts.

· Manage all necessary repair and maintenance issues.

· Make recommendations concerning development, promotion, and disciplinary action affecting team members.

· Manage inventory and liaise with store manager to make necessary orders in advance.

· Proven ability to develop teams and training of new staff.

· Knowledge of systems, methods and processes that contribute to smooth operations
both in back-end and front-end.

· Shares knowledge of South Indian Vegetarian food and ensures good food quality.

· Manage Catering orders and ensuring smooth flow in catering operations.

· Maintaining and monitoring duty roster schedules.

· Implementing regular cleaning rota, daily, weekly and monthly and doing regular
follow-ups.

· Ensures excellent customer service and has good customer management skills.

· Retains customer loyalty by ensuring good customer experience and relationships.

· Candidate should have completed Degree.

· Ability to work in a fast-paced environment.

· Ability to work well with teams.

· Candidate having working Tamil knowledge is important.

· Minimum 10 years of relevant working experience in a setup similar to ours.