Total 13,405 F&B / Tourism / Hospitality job vacancies in islandwide

Job Responsibilities:

• Manage day-to-day operations and food preparation
• Assist in ordering, inventory, food cost management
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Help to maintain a climate of smooth and friendly cooperation
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential

Job Responsibilities:

· Oversee and manage the restaurant operational and manpower planning

· Ensure execution of operating standards that optimize returns on assets and increases sales and improves profits

· Analyse and report weekly on stock control, sales and profits to ensure accurate and timely financial tracking

· Ensure that guest satisfaction is monitored and where appropriate, rectified throughout their experience

· To constantly identify areas for improvement in service and food and beverage quality by reviewing various service quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly

· To liaise with the Kitchen to ensure a consistently good standard of food quality, efficient profitability and creative presentation

· Perform other duties as assigned by Management

Job Requirements:

· Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.

· At least 3 Year(s) of working experience in the related field is required for this position.

· Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.

· Adequate knowledge of organizational effectiveness

· Able to work in fast pace working environment and shift schedule (including Saturday, Sunday and PH)

Job Description

• Greet and escort customers to their tables
• Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies)
• Prepare tables by setting up linens, silverware and glasses
• Inform customers about the day’s specials
• Offer menu recommendations upon request
• Up-sell additional products when appropriate
• Take accurate food and drinks orders, using a POS ordering software,order slips or by memorization
• Check customers’ IDs to ensure they meet minimum age requirements for consumption of alcoholic beverages
• Communicate order details to the Kitchen Staff
• Serve food and drink orders
• Check dishes and kitchenware for cleanliness and presentation and report any problems
• Arrange table settings and maintain a tidy dining area
• Deliver checks and collect bill payments
• Carry dirty plates, glasses and silverware to kitchen for cleaning
• Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. parties)
• Follow all relevant health department regulations
• Provide excellent customer service to guests
• Any other duties as assigned by the Outlet Manager

Job Description

Experience in Hotpot cuisine.

 Creative thinking on food presentation.

 Prepare, cook and serve a variety of items in accordance with specific menus.

 Assist in creating new dishes and menus.

 Assist with inventory and managing suppliers.

 Maintain food quality and standards.

 Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

 Maintain kitchen cleanliness, hygiene and safety

 Other ad-hoc job duties.

Requirements

 Must be flexible and able to work during our peak times including weekends and public

holiday.

 Possess of professional certificate/NITEC/Culinary qualification.

 Minimum 2 years related experience.

 Fluent in both English and Mandarin (Bonus) preferred.

 Passion for food, creative and teamwork.

Job Description

Familiar with the cooking of Chinese cuisine eg. Chinese or hot pot etc.

• Prepare raw materials/ingredients for cooking

• Cook food in accordance with the specified recipes and apply different methods of cooking

• Dish out, replenish food during peak time.

• Ensure cooking area and cooking equipment are kept clean and dry after each meal; and etc

• Mentor new culinary staff, Supervise Commis Chef

• Attractive compensation for the right candidate.

Job Description

Creative thinking on food presentation.

 Prepare, cook and serve a variety of items in accordance with specific menus.

 Assist in creating new dishes and menus.

 Assist with inventory and managing suppliers.

 Maintain food quality and standards.

 Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

 Maintain kitchen cleanliness, hygiene and safety

 Other ad-hoc job duties.

Job Description

Experience in Hotpot cuisine.

· Creative thinking on food presentation.

· Prepare, cook and serve a variety of items in accordance with specific menus.

· Assist in creating new dishes and menus.

· Assist with inventory and managing suppliers.

· Maintain food quality and standards.

· Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

· Maintain kitchen cleanliness, hygiene and safety

· Other ad-hoc job duties.

Requirements

· Must be flexible and able to work during our peak times including weekends and public

holiday.

· Possess of professional certificate/NITEC/Culinary qualification.

· Minimum 2 years related experience.

· Fluent in both English and Mandarin (Bonus) preferred.

· Passion for food, creative and teamwork.

APERO Casual French Bistro & Wine at 37 Circular road is looking for a Waitress for service.

Waiters assist restaurant patrons by noting their order, serving tables their requested meals, and preparing bills at the end of the table's meal. Waiters are also responsible for asking customers if they are satisfied with their meal and providing any assistance should the customer not be satisfied.

Waiter Responsibilities:

• Maintain the cleanliness of the restaurant
• Greet customers and hand out menus.
• Make menu recommendations and inform patrons of any specials.
• Take meal and beverage orders from customers and place these orders in the kitchen.
• Deliver meals and beverages to tables when they have been prepared.
• Check that customers are satisfied with their meal.
• Prepare the bill for tables when requested.
• Cash up bills and ensure that the correct amount has been paid.
• Administer change to tables if needed.
• Greeting the costumer on the way out.

5 days work a week

Restaurant closed on Sunday

Attractive salary based on experience ( fresh graduate welcome)

Duty meals and late night transport provided

Staff discounts

Possibilities to learn about Wines, Spirits and Cocktails.

Here at THE PROVIDORE SINGAPORE we frankly believe that we are stronger as a team!

TEAMWORK MAKES THE DREAM WORK!

We take pride in having an environment that is open and welcoming, to achieve our goals together. With an emphasis on communication and connection, we promote opportunities for all to develop and achieve success; our employees are our family, and we strive to create an inclusive and positive culture for all!

Across our various roles and departments, we have a diverse workforce that is built on the strengths of each and every individual. Our ethos is to create an environment where our people matter, and a place where we celebrate each other’s success.

If being part of a fun, dynamic team that works hard yet plays harder is something you are looking for, what are you waiting for? You might just be the next celebrated member of our team!

Visit https://theprovidore.com/careers/ for more opportunities and to apply directly!

OUR BRANDS:

1. THE PROVIDORE SINGAPORE

Western Cuisine

• Downtown Gallery, Mandarin Gallery. Paya Lebar Quarters, Raffles City, Raffles Place, Wisma Atria, and Vivo City

2. RISTORANTE LUKA

Japanese & Western Fusion

• Tanjong Pagar and Cross Street Exchange

3. SUSHI KATORI

Omakase Sushi

• Tanjong Pagar

4. THE WINE DISTRIBUTION COMPANY (TWDC)

• Ayer Rajah

HIRING FOR:

RESTAURANT SUPERVISOR

• THE PROVIDORE SINGAPORE

Western Cuisine

Job Description:

You will be responsible for supporting the Restaurant Manager in managing the daily restaurant operations, safeguarding our restaurant's revenue, profitability, and quality goals.

This will be achieved by preserving our positive and productive work environment for the betterment of our employees, as well as by upkeeping the highest standards of customer service quality for our guests.

• Adhere to the standards of service and lead by example, as per requirements and training
• Provide a warm, friendly welcome to the restaurant for all our guests
• Guide the team in positively recommending and promoting meal items to our guests, as well as advising them on any on-going promotions
• Ensure timely taking and serving of orders, including food and beverages to our guests; regularly cross-checking with both guests and the back-of-house team to ensure accuracy of orders
• Proper inputting of orders into the point-of-service (POS) system and prompt settling of bills with our guests
• Actively attend and promptly respond to any queries and / or needs from our guests
• Attend and promptly respond to our guests on only queries and / or needs
• Participate in the regular evaluation of operations and procedures, suggesting improvements wherever possible
• Support enforcement of strict hygiene regulations and upkeep of the restaurant's overall cleanliness, hygiene, and safety standards
• Assist the Restaurant Manager in the planning and preparation of employee rosters, and reports where required
• Any other skill-development or ad-hoc task as assigned

Job Requirements:

• Will be good to have at least 2 years related working experience in a similar restaurant or Food & Beverage (F&B) environment

*We have a long and positive track record of developing our Restaurant Supervisors to Assistant Restaurant Managers, Restaurant Managers and Multi-Outlet Managers

*There are also career development options in Bar, Back-of-House (BOH, Bakery, Pastry, Deli, and Retail if the interest and passion is there

• Able to work under pressure in a fast-paced, yet fun environment
• Great communication skills with positive, interpersonal, and man-management skills
• A team player with a good sense of job responsibility and a keen eye for details
• Honest willingness to learn and grow with the Company

We look forward to receiving your application, and the opportunity to meet you!

Our Client is a SGX Listed company in Hospitality industry. Due to business needs, they are now recruiting a Corporate Development Analyst to be part of their Corporate Development team for ongoing transformation projects. They are located in the West Area - easily accessible.

Roles and Responsibilities of Corporate Development Analyst:

• Create financial models, conduct feasibility assessments, perform valuation analyses, and scenario planning to support decision-making processes.
• Support transactional activities including due diligence, negotiations, and deal structuring.
• Aid in the preparation of recommendations, studies, and presentations for senior management.
• Oversee strategic initiatives from project inception to completion.
• Foster relationships with internal stakeholders and external partners such as financial, tax, real estate, and legal advisors.
• Assist in various ad-hoc tasks related to the coordination of Corporate Development functions.

Requirements:

• Degree in Business, Finance, Real Estate, or a related field
• Minimum of 2 years' relevant experience in similar industry
• Experience in hospitality/real estate industry

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]

• EA License No: 19C9682
• EA Personnel No: R2198636
• EA Personnel Name: Oh Puey Xin

The role is responsible for routine duties in cleaning and servicing of guest rooms and/or public areas of the Hotel.

Primary responsibilities

• To clean guests' bedroom and/or bathroom.
• To ensure cleanliness of the public areas of Hotel.
• To replenish room amenities according to the operational standards.
• To ensure security of guest rooms and privacy of guests.
• To anticipate guests’ needs, respond promptly and acknowledge all guests.
• To perform thorough cleaning duties.
• To comply with hotel and department policies and procedures at all times.
• To carry out other duties as and when assigned by your Superior and/or the Management.

*Only shortlisted candidates will be notified.

*This role is for 2 properties - Novotel Singapore on Kitchener (nearest MRT: Farrer Park) & Mercure ICON Singapore City Centre (nearest MRT: Chinatown).

• Complete tasks assigned by the Manager accurately and efficiently.
• Responsible for opening and closing.
• Ensure smooth daily operations with compliance to hygiene and safety standards.
• Manage duties such as stock take, administration and training.
• Assist in handling cash flow and cashier.
• Serving food and beverage with pleasant and efficient service to customers.
• Suggest and recommend menu choice to customers.

Requirements:

• Degree/ Diploma in Business Studies / Hospitality / Culinary or related studies.
• Preferably with F&B experience.
• Take pride in customer service and able to perform in a team.
• Able to lead, manage and motivate the team.
• Willingness to work in a fast pace environment, weekend and public holiday.
• Able to work 6 working days per week.
• Customer service oriented and able to communicate with all level.

Interested candidates, kindly send in your detailed resume with a recent photo in Ms Words format.

We regret that only short listed candidates will be notified.

Uni Recruit (Singapore) Pte Ltd / EA Lic: 17C8871

• Complete tasks assigned by the Manager accurately and efficiently.
• Responsible for opening and closing.
• Ensure smooth daily operations with compliance to hygiene and safety standards.
• Manage duties such as stock take, administration and training.
• Assist in handling cash flow and cashier.
• Serving food and beverage with pleasant and efficient service to customers.
• Suggest and recommend menu choice to customers.

Requirements:

• Diploma in Business Studies / Hospitality / Culinary or related studies.
• Preferably with F&B experience.
• Take pride in customer service and able to perform in a team.
• Able to lead, manage and motivate the team.
• Willingness to work in a fast pace environment, weekend and public holiday.
• Able to work 6 working days per week.
• Customer service oriented and able to communicate with all level.

Interested candidates, kindly send in your detailed resume with a recent photo in Ms Words format.

We regret that only short listed candidates will be notified.

Uni Recruit (Singapore) Pte Ltd / EA Lic: 17C8871

- Preparing meal ingredients for the cook, which includes washing, peeling, cutting, and slicing ingredients.

-Assisting kitchen staff to unload food supplies from delivery trucks.

-Properly washing and drying all dishes, utensils, cooking instruments and cutting boards.

-Neatly putting away all utensils, cooking instruments, dishes, and cutting boards in their respective places.

-Removing garbage, replacing garbage bags, and washing garbage cans.

-Storing ingredients and food items according to food safety standards.

-Perform additional duties as requested.

Work site: Novena / Woodlands

- 协助厨师准备膳食原料，包括清洗、去皮、切割和切片。

- 协助厨房工作人员从送货卡车上卸下食品。

- 正确清洗和晾干所有餐具、器皿、烹饪工具和砧板。

- 将所有器具、烹饪工具、盘子和砧板整齐地放在各自的地方。

- 根据食品安全标准储存配料和食品。

- 根据要求执行额外的工作。

Job Responsibilities

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting & hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control ,usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Backend duties: stock takes, scheduling etc

· Handle any other duties assigned by Chef

Job Requirements

· Minimum GCE N-Level or ITE qualifications

· Minimum 3 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

Job Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all bakery activities to ensure dishes are prepared in accordance to the established recipes.
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees in order to ensure consistency in food presentation, taste and texture.
• Appraise the performance of the subordinate and make recommendations for promotions or other actions.
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set-up for new restaurant.
• Make reports on all matters pertaining to kitchen operation.
• Menu Planning & costing.
• Creating new product and recipes.
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders.

Job Requirements

• Minimum 5 years working pastry experiences in F&B industry.
• Certificate/Diploma in Food and Beverage / Hospitality Management
• Possess WSQ Hygiene Certificate is an advantage.
• Able to do shift work, including weekends and public holidays.
• Good organizing skills and able to communicate well.
• Work well with others and when under pressure.
• Attention to detail and ability to identify and solve problems.
• Fluent in Japanese language as need to liase with Japan Franchisor.

Job Duties

· Working with Outlet Manager to manage all F&B and day-to-day operations

· Learn from Outlet Manager to acquire information about methods,

procedures, and standards required to perform and excel in your training

· Serve guests efficiently and cater to special requests of guests

· Maintain cleanliness and ensure hygiene standards are met according to Company’s requirements

· Progressively master the skills to run restaurant operations

· Upon completion of all basic training, set new goals and objectives with the management for your progression in the company

· Perform any ad-hoc duties as required by Management

Job Requirements /

Skills

· At least GCE O-Level / Diploma / Degree qualifications

· Able to perform split shift and work on weekends and public holidays

· With F&B experience is an asset but not essential

· Pleasant and cheerful personality, energetic and team player

· Willing to learn and has passion for service industry

· Provide friendly and professional service to customers

· Able to multi-task and adapt to fast paced environment

· Possess WSQ Food & Hygiene Certificate

Roles & Responsibilities

• Able to prepare chinese dishes, chinese northen foods
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Provide assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Able to work on weekend and PH

A chef de cuisine is the hands-on leader in a restaurant kitchen. From hiring and training staff to supervising food preparation and final plating, the chef de cuisine is directly responsible for every dish that comes out of the kitchen. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes. A professional kitchen is an intense environment, so chefs de cuisine must be able to endure long hours of standing and walking around, along with working nights and weekends.

Responsibilities

• Cultivating relationships with vendors, farmers, and other wholesale food suppliers to ensure the highest quality ingredients.
• Monitoring physical inventory, including kitchen equipment, food items, and other supplies, and generating purchase orders as needed.
• Demonstrated understanding of proper food storage and product rotation procedures to ensure freshness and quality.
• Scheduling staff and assigning daily responsibilities to maximize kitchen efficiency
• Inspecting every dish to confirm correct portion size, visual appeal, and quality compliance.

Minimum Qualifications

· Proven work experience As Chef de Cuisine.

· Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers).

· Advanced knowledge of culinary, baking and pastry techniques.

· Leadership skills.

· Ability to remain calm and undertake various tasks.

· Excellent time management abilities.

· Up-to-date knowledge of cooking techniques and recipes.

· Familiarity with sanitation regulations.

Prepare and cook food items on placed orders

• Ensure good presentation of each dish served
• Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste
• Handle equipment, appliances, supplies and tools
• Follow and adhere to health and safety procedures
• Maintain a clean working environment

Info can be share ATM: -

• Basic $2100 - $2300
• Bishan / Marymount
• 6 Days (11:00am to 9:30pm (break time 2:30pm ~ 5:00pm))

Your Responsibilities: -

• Prepare and cook food in accordance with prescribed recipes, maintaining high standards in quality and presentation, and adhering to food preparation checklists.
• Prepare a diverse range of food items such as meats, seafood, poultry, and vegetables using various kitchen equipment like broilers, ovens, grills, and fryers.
• Get ingredients ready for cooking by portioning, chopping, and appropriately storing them prior to use.
• Adhere strictly to food safety handling protocols and personal hygiene procedures.
• Regularly monitor and ensure the correct temperatures of both kitchen appliances and food, promptly reporting any issues to management.
• Get items ready for cooking methods such as broiling, grilling, frying, sautéing, etc., by portioning, battering, breading, seasoning, and/or marinating.

You will need: -

• No exp required but willing to learn the craft of Japanese Cuisine
• Only Singaporean May Apply

Interested applicants may click "Apply Now" or email to [email protected] to submit your application.

By submitting your personal data and/or resume, you will be deemed to have agreed and consented to us collecting, using, retaining, and disclosing your personal information to prospective employers for their consideration.

We regret to inform that only shortlisted candidates would be notified. We wish you the best of luck!

Recruit Lync Pte. Ltd. | EA Licence Number: 22C1000

Jonathan Chang Sing Erh | EA Personnel Licence: R22110541

Overview: -

• Monthly Basic Salary: Up to $3200 (Depending On Experience)
• Woodlands (Beverage industry)
• 5 Days (Monday to Friday), Office Hours

Your Responsibilities: -

• Implementation and updating of the plant’s Food Safety (ISO 22000), Quality (ISO 9001), HACCP, Organic, and Halal Management Systems certified by 3rd party certification bodies.
• Supporting operations (quality control/ troubleshooting) and ensure products released meet all necessary requirements
• Liaise with government agencies / certification bodies on new product registration and certification information
• Ensure compliance to CCP, OPRP and Quality Control Points
• Monitoring and maintenance of correction and corrective action rectification from suppliers, in house inspections and daily routine checks.
• Conduct periodical food safety and hygiene inspections and training where evidence of compliance is lacking

You will need: -

• Minimum 2 years of QA/QC experience and product development in F&B manufacturing
• Minimum req; Diploma in Food Technology, Food Science or equivalent

Interested applicants may click "Apply Now" or email to [email protected] to submit your application.

By submitting your personal data and/or resume, you will be deemed to have agreed and consented to us collecting, using, retaining, and disclosing your personal information to prospective employers for their consideration.

We regret to inform that only shortlisted candidates would be notified. We wish you the best of luck!

Recruit Lync Pte. Ltd. | EA Licence Number: 22C1000

Jonathan Chang Sing Erh | EA Personnel Licence: R22110541

Responsibilities:

• Receives training and performs duties in several departments such as Sales, Operations and Finance
• Learns line and staff functions, operations, management viewpoints and company policies and practices that affect each phase of business
• Sets performance goals and objectives with upper management
• Monitors performance progress with management and key trainers
• Observes experienced workers to acquire knowledge of methods, procedures, and standards required for performance of departmental duties
• Receives training in functions and operations of related departments to facilitate subsequent transferability between departments and to provide greater promotional opportunities
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to work on split shifts, weekends, and public holidays
• Service oriented and passionate working in F&B industry
• Possess good communication and interpersonal skills
• PC literate, well-organized and self-motivated

Whatsapp 91834574 for more information

Responsibilities:

• Offer a professional, friendly greeting and engaging service
• Assist in monitoring the guests’ needs, check and coordinate special requests such as special menu requirements, cake or flower orders, tables’ requests, and promotional offers
• Allocate and check the table arrangement both prior and during service, ensuring special requests are met wherever possible
• Check on guests’ satisfaction, attend guests’ needs and comments with proper follow up with Manager
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to work on split shifts, weekends and public holidays
• PC literate, well-organized and self-motivated
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information