Total 13,323 F&B / Tourism / Hospitality job vacancies in islandwide

Responsibilities:

• Perform venepuncture for the collection of blood specimens for dispatch

• Sorts and records all blood specimens collected, and ensure that they are correctly labelled

• Other ad-hoc duties as and when required

Requirements:

• Phlebotomy certificate

• SNB

All qualified applicants, please click “ APPLY NOW”

Kimmy Low Yi Ting (Kim) | CEI Registration Number: R23112122

Recruit Express Pte Ltd Company Reg. No. 199601303W | EA LICENCE Number: 99C4599

Job Responsibilities

• Ushering the guests warmly upon arrival and escorting them to their tables with the menus.
• Serve food and beverages to guests according to established fine-dining service standards in a timely-manner.
• Be knowledgeable about the menu, including ingredients and preparation methods.
• Anticipate and fulfil customer needs, such as refilling water glasses or providing additional utensils.
• Present and explain the bill to customers, as well as process payments accurately and efficiently.
• Address customer concerns and complaints in a timely and professional manner.
• Ensure compliance with health and safety regulations to maintain high-quality hygiene standards.
• Carry out any ad-hoc duties as assigned.

Job Requirements

• Best with working experience in a restaurant, hospitality management and/or other related fields.
• Customer-oriented and proactive.
• Familiarity with health and safety regulations and food safety standards.
• Effective verbal and written communication skills in English are essential, as our customers primarily communicate in English.

Responsibilities:

• Oversee daily operations of the front-of-house team, ensuring exceptional guest service.
• Train and mentor staff in customer service excellence and operational procedures.
• Manage scheduling, resolve conflicts, and maintain high team morale.
• Enforce hygiene and safety standards across all service areas.
• Collaborate with management to enhance service quality and efficiency.
• Handle escalated guest inquiries and ensure satisfactory resolutions.

Requirements:

• Proven experience in a leadership role within hospitality or F&B.
• Strong leadership, communication, and organizational skills.
• Knowledge of food safety regulations and customer service best practices.
• Ability to inspire and lead a team in a fast-paced environment.

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Tay Shiong Luan | EA Personnel No.: R23115166

· Perform opening and closing duties

· Assist cook in food preparation including cutting vegetables, meat according to SOP

· Prepare sauces, spices, seasonings and marinades based on standard recipes

· Perform Deep frying task, prepare salad, peel egg shell, make gyoza etc.

· Store food in designated containers and storage areas to prevent spoilage

· Assist in dishwashing if required

· Handle any other duties assigned by Chef

· Follow company safety SOP and wear safety equipment while working in the kitchen

· 负责开店的食材准备及清理工作

· 根据标准操作流程，协助厨师准备食材,包括切菜，切肉

· 根据食谱准备酱料、香料、调味料和腌汁

· 油炸食物，准备沙拉, 剥鸡蛋， 包饺子等

· 存储食物在指定的容器和储存区, 以防止腐坏变质

· 如有需要,协助清洗碗盘

· 处理主管分配的其他工作

· 遵从公司的安全准则，在厨房工作是佩戴安全设备

Common Man Coffee Roasters - Barista Team Members

We are on the lookout for Barista Team Members to join our fast growing cafe joint!

If you want to perfect your Barista skills this is the perfect place, or if you have aspirations to move into management we can help you take the next step in your career. We offer our world class coffee academy courses by our talented roastery team to our baristas and service crew to build our teams' knowledge.

Our Outlets that are hiring

• CMCR @ Martin
• CMCR @ Joo Chiat

Remuneration Structure

• Up to $2,500 Completion Bonus (Terms and Conditions Applied)
• End-year performance bonus
• Medical and Dental Insurance Coverage
• Staff meals and drinks provided
• Team member Referral Bonuses
• Great annual leave

Job Requirements

• 44 hour 5 day work week
• Comfortable to work on weekends and public holidays when required to

Join us today!

Job Benefits:

S$2,000 Joining Bonus
Competitive salary range
5-Day Working Week
Monthly Sales Incentive
Half-Yearly Performance Bonus
Meal Allowance or Staff Meals provided
Medical Benefits
Dental benefits
Staff discount across brands
Referral Incentive
Job Security

The Role:

To translate the concept and ideals of Da Paolo Brand into a successfully operating restaurant and to closely support your immediate superior., taking responsibility of your assigned tasks within your station that will contribute to the smooth running of operations.To achieve world class standards in order to exceed customer expectations and to act as a role model for staff, reflecting its unique culture, positive attitude and excellent standards at all times.

Education:

Min. Primary
Ability to communicate in basic English is a must.

Experience:

Must have at least a minimum of 3 months kitchen experience
Passion in European cuisine.

Skill & Attributes Requirements:

Attended SFAs basic food hygiene course or equivalent.
Ability to communicate and develop an effective working relationship with fellow employees.
Possesses and exhibits the drive to provide exceptional service.
Possess the drive and passion to excel in the F&B industry
Communication skills & team player.
Self motivated with positive working attitude.

Kitchen Service:

Prepare and assemble food based on KDS/Printer as efficiently as possible.
Ensure that all food are coming out to specs and that each items are taste tested for quality control.
Conduct daily food preparation temperature checks as assigned by the Head Chef

Additional Responsibilities:

To take responsibility for contributing towards your own development with the guidance of the Head Chef & Group Executive Chef and attend training courses as identified.
To show commitment to the company values in all aspects of your role.
To act as a positive ambassador for the business.
To attend training & meeting sessions when required
Must know how to operate and do minor maintenance and repair work

• Maintain the cleanliness and general upkeep of Kitchen.
• Monitor, train and supervise all team members’ actions regarding safe food production.
• To consistently offer professional, friendly and proactive guest service while supporting fellow colleagues.
• To complete daily order lists to ensure quality food ordering while maintaining budgeted costs.
• To ensure quality & quantity levels are maintained.

Requirements:

• Minimum Diploma in culinary or related field of study.
• Must have at least 3 years of relevant working experience.
• Must be able to build teamwork and work with diverse people.
• Able to work for 6 working days.
• Able to work on weekends.
• Able to work in fast paced environment.

Interested applicants, please send in your updated resume.

We regret that only short listed candidates will be notified.

EA License : 17C8871

Uni Recruit (Singapore) Pte Ltd

Roles & Responsibilities

· Manage and oversee the entire operation

· Deliver superior customer services and ensure customer satisfaction

· Plan and develop customer loyalty programs

· Plan new and update existing company policy

· Develop the overall marketing strategy

· Respond efficiently to customer questions and complaints

· Organize and supervise shifts

· Manage and lead staff (including hiring new employees)

· Training and evaluate staff performance

· Forecast requirements and maintain inventory

· Manage supplies (including costs control and minimizing wastage)

· Nurture a positive working environment for all employees

· Monitor operations, implement innovative strategies to improve productivity and sales

Job description:

• Preparing ingredients, following standardized recipes, and cooking delicious dishes with precision and consistency.
• Operating kitchen equipment and maintaining a clean and organized work station.
• Adhering to food safety and sanitation guidelines at all times.
• Displaying a positive attitude, teamwork, and adaptability to meet the demands of the kitchen environment.

Requirement：

• Can accept hot environment
• Willing to work & good attitude

JK Tan (R1875280) Job Expert Pte Ltd (Co Reg: 202007543Z; EA License 21C0766)

By submitting your personal data and/or resume, you are giving consent to collect, use and disclosure of your personal data and/ or resume by the company (or its appointed EA ) for the purpose of the processing and administration relating to this job application.Only shortlisted candidates will be notified

Roles & Responsibilities

· Manage and oversee the entire operation

· Deliver superior customer services and ensure customer satisfaction

· Plan and develop customer loyalty programs

· Plan new and update existing company policy

· Develop the overall marketing strategy

· Respond efficiently to customer questions and complaints

· Organize and supervise shifts

· Manage and lead staff (including hiring new employees)

· Training and evaluate staff performance

· Forecast requirements and maintain inventory

· Manage supplies (including costs control and minimizing wastage)

· Nurture a positive working environment for all employees

· Monitor operations, implement innovative strategies to improve productivity and sales

Key Responsibilities

• Kitchen duties, prepare serving points and serve customers
• Prepare beverages, fruits, vegetables and serving points
• Dish out, replenish food during meal time, serving and out-ration
• To collect food samples after each meal
• Wash and clean utensils/ cutleries, serving counters, dining area after each meal
• Other duties that Company deem relevant may also be assigned

Key Requirements

• At least 1 year(s) of relevant working experience
• Valid food hygiene certification

Our Client is a Singapore based company in Hospitality industry with global presence. Due to business needs, they are now recruiting a Guest Experience Officer to be part of their Customer Service team for ongoing transformation projects. They are located Islandwide - easily accessible.

Duties:

• Provide courteous and efficient service, striving to fulfill each guest's request whenever possible. Ensure all telephone calls are answered promptly, within three rings.
• Be well-versed in all room types, rates, and availability, and up-sell services whenever possible.
• Take ownership of guest issues, addressing complaints promptly and in line with established procedures. Report to a supervisor for further follow-up if needed, and complete glitch reports when necessary.
• Ensure the safety and security of guest rooms by following emergency and fire procedures, and encourage guests to use Safe Deposit boxes (El-Safe) in accordance with hotel policies.
• Be knowledgeable about hotel facilities, functions, major city attractions, and events to provide guests with accurate information. Maintain a professional, courteous relationship and effective communication with all hotel personnel.

Requirements

• Minimum O Level
• Willingness to work rotating shifts.
• Min 1-2 years of customer service experience

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.

We regret that only shortlisted candidate will be notified.

Email Address: [email protected]

Recruitpedia Pte. Ltd.

EA License No: 19C9682

EA Personnel No: R2198636 (Oh Puey Xin)

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

Responsibilities:

• Operate dishwashing machines to clean dishes, utensils, and kitchen equipment effectively.
• Sort and stack clean dishes and kitchenware in their designated areas.
• Hand-wash items that cannot be machine-washed, following proper sanitation practices.
• Maintain cleanliness and organization of the dishwashing area, including floors and equipment.
• Assist with the disposal of waste and recycling materials according to health and safety regulations.
• Collaborate with kitchen staff to ensure a smooth workflow and timely service.
• Report any equipment malfunctions or maintenance needs to the kitchen manager.
• Follow all health and safety guidelines to ensure a safe working environment.
• Assist with other kitchen duties as needed, such as food prep or stocking supplies.

Requirements:

• Min 2 years experience in hotel, restaurant, cafe kitchen
• Willing to learn, with strong motivation to excel

* 5-day work week

Responsibilities:

• Perform venepuncture for the collection of blood specimens for dispatch

• Sorts and records all blood specimens collected, and ensure that they are correctly labelled

• Other ad-hoc duties as and when required

Requirements:

• Phlebotomy certificate

• SNB

All qualified applicants, please click “ APPLY NOW”

Kimmy Low Yi Ting (Kim) | CEI Registration Number: R23112122

Recruit Express Pte Ltd Company Reg. No. 199601303W | EA LICENCE Number: 99C4599

• Train, orientate and monitor new service staff
• Assist management in sales building and maintain strict cost control
• Cash management
• Set service standards for the restaurant – greetings, up sell, friendliness, etc.
• General maintenance, upkeep, and others
• Attend to guest service or dining area issues promptly and effectively
• Prepare weekly work schedules for all service staff, including part-timer
• Oversee and supervise the staff and make sure they discharge their duties
• Responsibly and according to all the guidelines as set out
• Temporarily assist in the role of Waiter/Waitress, Cashier, Food & Drink Runners whenever necessary
• Ensure overall cleanliness of the entire restaurant dining area and outside areas of the restaurant
• Any other duties as assigned by management

Requirements:

• Minimum Degree in Hospitality Management or related field of study.
• Must have at least 6 years of relevant working experience.
• Must be able to build teamwork and work with diverse people.
• Able to work for 6 working days.
• Able to work on weekends.
• Able to work in fast paced environment.
• Ability to uphold a positive team environment

Interested applicants, please send in your updated resume.

We regret that only short listed candidates will be notified.

EA License : 17C8871

Uni Recruit (Singapore) Pte Ltd

Roles & Responsibilities

· Ensure that all dishes are cooked well and properly presented

· Oversee food preparation, checking that all kitchen staff are performing their duties

· Monitor equipment quality and order new equipment as needed

· Help the restaurant determine how much food and supplies need to be ordered

· Train new kitchen staff

· Ensure proper hyigene and cleanilness

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

REQUIREMENTS

• At least 5 Year(s) of working experience in the related field is required for this position.
• For candidates without the relevant qualifications, must have experience in handling Indian Cuisine Culinary.
• Required Skill(s): Indian Cuisine Culinary
• Knowledge of various cooking procedures and methods will be an advantage.
• Ability to work in a team
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent
• Ability to work in a team.
• Ability to multi-task.

Responsibilities:

• Assist the Chef in menu planning, food preparation, and cooking.
• Supervise and train kitchen staff, fostering a positive and collaborative team environment.
• Ensure all dishes are prepared to the highest quality standards and presented according to specifications.
• Monitor kitchen operations to maintain food safety, hygiene, and cleanliness.
• Ensure compliance with health and safety regulations, company policies, and industry standards.
• Train and mentor staff on safety protocols and best practices, fostering a safety-first culture.
• Conduct regular safety training and drills to ensure staff preparedness for emergencies.
• Manage inventory and assist with ordering supplies as needed, ensuring proper stock levels.
• Collaborate with the Chef to maintain food cost controls and minimize waste.
• Help develop and implement new recipes and menu items.
• Maintain organization in the kitchen, ensuring equipment and tools are used properly.
• Assist in scheduling kitchen staff and managing labor costs.
• Address any issues or concerns that arise during service to ensure smooth operations.

Requirements:

• At least two (2) years of working experience in the related field and in similar capacity
• Complete understanding of all cookery
• Thorough understanding of all occupational health & safety issues
• Flexible and energetic
• Excellent communicator, team player and with leadership qualities
• Has thorough knowledge of all food products - local and imported

* 5-day work week

Job Scope

· To be overall responsible for the coffeeshop operation aspects including general maintenance, work area cleanliness and safety.

· Handle and liaise with all upcoming tenants/existing tenants service agreements

· Ensure licenses are always valid

· Manage team schedules to the needs of the business

· Serve as role model for company values and standards

· Build and maintain good working relationship with the tenants

· Need to onsite to ensure operations are moving smoothly

· Training and briefing staffs on workplace safety and certain job scopes

· Responsible for the cash in/cash out of the stalls on a daily basis

· Provide daily, weekly and monthly performance reports for management to review

Job Requirement

· Need to have at least 5 years of experience working in a relevant position in a F&B environment

· Able to work during weekends

· Resilient & ability to perform under pressure excellent communications & interpersonal skill

· Willingness to learn and adapt

Responsibilities:

• Prepare and bake pastries, desserts, and breads according to established recipes and specifications.
• Set up and stock the pastry station with necessary ingredients and supplies.
• Ensure that all finished products meet quality and presentation standards before service.
• Follow food safety and sanitation guidelines to maintain a clean and organized workspace.
• Assist in the development of new pastry items and menu offerings.
• Collaborate with the pastry team to ensure timely production and service during busy periods.
• Monitor inventory levels and assist with ordering and stocking as needed.
• Participate in daily prep tasks and assist with cleaning duties at the end of shifts.
• Support the team by sharing knowledge and helping train new staff members.

Requirements:

• At least two (2) years of working experience in the related field and in similar capacity
• Willing to learn, with strong motivation to excel
• Passion for food & result oriented

* 5-day work week

Contract Period: From 1 Jan 2025 to 31 Dec 2025 with an option to extend the Contract for a further period of 1 year.

Working hours:

· Mondays to Thursday: 7:30am to 4:00pm, inclusive of 30 mins lunch break

· Fridays: 7:30am to 3:30pm. inclusive of 30 mins lunch break

·Service not required on Saturdays, Sundays and gazetted public holidays

Scope of Services:

· Work closely with teachers to provide support in preparation of lessons;

§ Help to replenish ingredients

§ Prepare the ingredient for the classes ie cutting of chicken/fish and separate the ingredients into specified portions according to class size,

§ Clean teachers’ centre tables,

§ Assist students with cookers / ovens / grill / blenders / steamers, mop spills, etc.

· General cleaning of kitchens including cleaning table tops, sinks, cookers, sweeping and mopping of the floor and emptying dustbins.

· General maintenance of the cookers, ovens, grills, microwave ovens, small kitchen appliances such as blenders, cake mixers, food processors, electric steamers, etc. and washing machine.

· Maintain kitchen and food hygiene including proper food handling and storage, clear fridges of unwanted/spoilt foods and sanitise fridge.

· Maintain kitchen safety (handling electrical appliances and keep sharp objects in safe location)

· Check all cutleries and kitchen equipment are in place and are accounted for.

· Ensure that all taps, electric points and gas main are turned off if not in used.

· Replenish the perishables and dry goods. Check that ingredients have not expired.

· Organise equipment in kitchens and store room. Neaten up and replace any posters or labels where required

· Assist teacher in charge with stocktake of assets.

Qualification, Skill & Experience:

· At least 1 years of working experience in school kitchen or similar working environment

· At least GCE N Level certification

· Other relevant certification such as Nitec and Higher Nitec related to culinary and/ food science

· Proficient in English as medium of verbal and written communication

· Able to converse in 1 other language

· Able to handle kitchen equipment such as ovens, cookers, blenders, steamers and etc.

· Able to use MS Word and Excel confidently

· Able to send emails to suppliers with teacher in charge supervision

• Handle full set of accounts, prepare management accounts and audit schedules.
• Review subsidiary accounts and analyse variance.
• Liaise with external auditor on audit matters and audit schedules.
• Experience in using internet banking for payment.
• Knowledge of payroll processing with Times Payroll.

Requirements:

• Degree in Accountancy or equivalent
• Min. at least 5 years in handling full set of accounts independently
• Accounting knowledge with hands on experience
• Familiar with Microsoft 365 Dynamic Business.
• Proficient in Ms Excel
• Ad hoc duties as assigned

5 days work week

Food Manufacturing Co.

Woodland Area

Interested candidates, please forward a detailed resume email to [email protected]

Tempserv Pte Ltd

License No: 06C3745

Attention: Audris Teo / EA Personnel No: R1102063

Position: Chef De Partie

Salary: S$2,600-S$3,000

Working Days & Hours: 5 days work week

Working Location: Clarke Quay MRT

Job Duties:

1. Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times

2. Assist in research and development (R&D) for new menu items, recipes, products and processes. Improve on existing menu items

3. Comply with all Company policies and procedures to ensure that all statutory regulations complied

4. Establish performance and development goals for team members.

5. Assist Head Chef in ordering stocks to maintain inventory at all times

6. Follow procedures to ensure proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste.

7. Promote teamwork and quality service through daily communication and coordination with other departments

8. Working closely with other Chefs of all levels

9. Perform other duties as directed by management / stakeholders

10. Cook and maintain kitchen Standard Operating Procedures (SOPs)

Job Requirements

1. At least 1 year of experience in the similar industry

2. Balancing skill in cost management

3. Innovative in curating new dishes

4. Positive attitude in interacting with both guests and staff

JOB PURPOSE: The AM is responsible for overall restaurant with a focus on bar operations, driving stellar business profitability & productivity, adhering to all established standard operating procedures (SOP). Using passion for the craft & skill in leading the team, energize & inspire them to provide outstanding service.

ACCOUNTABILITIES:

Responsibilities include creating and upholding a positive culture, with genuine service and operational excellence through effective & efficient systems and a motivating work environment.

1. Managing day-to-day operations for the F&B department including the restaurant, In-Room Dining & Mini-bar as appointed, ensuring quality standards and staying true to brand values.

2. Procuring necessary resources and ensure strict adherence to their appropriate usage, stock control procedures, inventory costs, portion controls and conduct regular stock checks to ensure availability of equipment/ bar stock to cater for guest requests and operational needs.

3. Support the evolving drink crafting, strategically plan & effectively manage funds and production methods, ensuring loss prevention while keeping brand values aligned & met with flawless execution.

4. Ensure sufficient staffing levels are maintained, with customised training & development planned, implemented & monitored for all team members; induction and mentorship with continuing development opportunities, supporting their employment & growth journey.

5. Successfully groom brand champions who are knowledgeable, trained and compliant in every facet of their roles, able to create a welcoming & exciting atmosphere. Ensure performance is maximised for highest productivity, exemplify consistent delivery of exceptional product & service standards.

6. Create and constantly monitor that SOPs are being upheld and improved upon for further effectiveness; understand market dynamics, continually redefining our best by evaluating market trends which are proactively diagnosed, to provide quality service surpassing guest expectations.

7. Align teams and implement action plans to successfully achieve business outcomes, balance all aspects of the business according to reports covering matters ranging from HR, Sales & Marketing, Finance and guest feedback which must be obtained regularly. Contribute as required to all external quality assurance audits and action plans.

8. Operational & guest challenges must be investigated & resolved appropriately in a timely manner.

9. Administrative duties such as resource allocation, effective rostering meeting operational needs & financial objectives with sound productivity and labour costs.

10. Instil strong ethics within the team, monitor & ensure venue adherence to all related licensing laws, compliance and company policies. Strict adherence to consistency in sanitation, health & food safety regulatory guidelines while ensuring maintenance & functionality of venue equipment.

11. Any other duties as assigned.

KNOWLEDGE / QUALIFICATIONS:

1. Minimum tertiary education or 2 year degree from an accredited university in hospitality related major with 5 years experience in the beverage or related professional area. Minimum 3 years managerial experience. WSET or equivalent trained preferred.

SKILLS:

1. Excellent leadership, organizational, communication & interpersonal skills, written & conversational English. Outlook & MS Office savvy, deep knowledge in wines, spirits, cocktails & barista-skilled preferred.

2. Creative, innovative, resourceful, attentive, adaptive, strong team player with an eye for detail, whilst still having the ability to work independently with minimum supervision.