Total 13,436 F&B / Tourism / Hospitality job vacancies in islandwide

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

Sona’s Grill Restaurant is looking for a Tandoori Chef/Curry Chef who will be part of our North Indian Kitchen and handle all departments including starters, main courses and desserts.

The Chef will primarily be responsible for cooking the dishes mainly North Indian curries and Tandoor dishes.

Job Description:

• Handling daily food preparation and ensuring that restaurant orders are prepared according to the recipes.
• Ability to prepare food quickly in a fast paced environment.
  Profound knowledge of North Indian Vegetarian and Non-Vegetarian Cuisine is a must.
• Being able to come up with own recipes and ideas to improve the menu selection.
  Taking directions well and being able to replicate the restaurant dishes according to the recipes provided.
• Knowledge in food preparation for event catering would be advantageous to this role.

Job Expectations:

• At least 5 year(s) of working experience in the related field is required for this position.
• Full-Time position(s) available with a 6 days work week.
  Full benefits package upon confirmation - medical, leave etc.

Priority will be given to Singaporeans/PR!

Requirement :

• 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• Check freshness of food and discard out-of-date items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

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

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

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Position: F&B EXECUTIVE

Salary: $2,500.00 - $4,000.00

Location: West (Good environment)

Job Description:

• Greeting customers and serving customers
• Taking orders and serving food and beverages
• Resolve customer complain
• Other ad-hoc duties

Requirement:

• Preferbly with F&B experience
• Positive attitude with a strong sense of communication with customer

CRESCENDO HR PTE. LTD. / 21C0786

NCS / R21102835

.Weigh, measure, mix and prep ingredients according to recipes

· Steam, grill, boil, bake or fry meats, vegetables, and other ingredients

· Check food and ingredients for freshness

· Arrange and garnish dishes

· Ensure that kitchen area, equipment and utensils are cleaned

· Maintain standards for food storage, rotation, quality, and appearance

· Manage food costing and inventory

· Develop recipes and determine how to present dishes

· Create prep lists for kitchen crew & schedule kitchen sta roster

· Order and maintain an inventory of food and supplies

· Monitor sanitation practices and follow kitchen safety standards

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

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

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Location: Islandwide

Working days: 5 days, must be able to commit at least 1 weekend

Responsibilities:

• Coordinate daily restaurant management operations
• Deliver superior service and maximizecustomer satisfaction
• Respond efficiently and accurately to customer complaints
• Manage restaurant's good image and suggest way to improve it
• Create report on weekly, monthly, and annual revenues and expenses
• Train new and current employees on proper customer service practices

Requirements:

• Minimum Diploma/Degree holder
• Have at least 2 years of relevant experience
• Bilingual to handle both English and Chinese speaking customers

Job Highlights

Job Description and Responsibilities:

Responsible to assist cooks in providing excellent Food & Beverage service to the guests.

• Plan and purchase food and necessary supplies needed to provide food service, ensuring sufficient quantity of food and in a timely manner.
• Organise storage of food after its delivery or purchase.
• Keep an accurate inventory of supplies and order replacement of supplies as needed.

Food Preparation

• Assist the Head Chef
• Set up workstations with all needed ingredients and cooking equipment, prepare ingredients to use in cooking.
• Any ad-hoc duties as assigned

Requirements:

Possess excellent communication and interpersonal skills

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

Ability to work cohesively with cooks and other fellow team members as part of a team

Able to work on weekends and public holidays (6-day roster)

Able to communicate with Mandarin speaking customers when necessary

Others: Meals / uniform provided

Immediate Hiring

Medical Benefits provided.

If you have an interest in applying for this role, please apply online . Only shortlisted candidates will be notified. Priority will be given to Singaporeans

Young hon Lim/ manager

Render private limited

EA licence no 15c7827

EA reg no R1550906

• To prepare food from quality authentic Indian raw materials, herbs and spices,cook Indian cuisine dishes and tandoor disahes in its traditional way.
• To ensure that all the Indian food is freshly prepared, and the food standards are met.
• Ensuring correct stock rotation procedures are followed which are laid out in the kitchen.
• To be experienced in Indian, Chinese and South Indian vegetarian cuisines.
• He has to work together with the Head cook for introducing new dishes and menus.
• He is to monitor and control stock levels and inventory which will be in his jurisdiction.
• His task includes ensuring correct stock rotation and procedures are followed in the storage area as required by the mandate.
• He is responsible for monitoring portion and waste control.
• He is also required to cook for catering functions when needed.
• He should have the capacity to work under pressure during an extremely busy period.
• If food is finishing at the outlets on a busy day, he must be able to cook the same or similar items again if needed.
• He is to process the UNIQUE curry taste for our customers, consistency is more important and all food should be perfected before leaving the kitchen. It should taste and be perfected prior to dispatch.
• He must train new cooks & assistant cooks when the situation arises.
• He is to contribute to the meeting with cooks on a weekly basis to discuss menus and production needs.
• To ensure the kitchen is cleaned every day and do the thorough cleaning once a week with team
• He must do break shift, every day comes at 8am and leaves by 11am and come back at 5pm & leaves at 10pm thus covering Break fast, Lunch& Dinner production needs.
• He has to do catering preparations and conduct the menu sampling for the guests.
• To be creative in everyday cooking and to introduce new dishes and menus as and when necessary.

Requirements- This is a full-time and permanent position and is required to be fulfilled by an experienced chef working in a similar industry.

Mandatory Requirements

He i srequired to work on weekends and public holidays and take off on a weekday.

To speak the language: Tamil & Hindi

Responsibilities:

• Sales Strategy: Develop and drive the sales strategy under the guidance of the Director Business Solutions.
• Portfolio Expertise: Showcase a deep understanding of our range of solutions and their applications across various sectors to support our growth strategy.
• Business Planning: Create and execute a business plan that not only meets but exceeds set sales targets.
• Prospect Management: Manage the sales pipeline, identifying prospects, understanding their needs, and guiding them through the sales process.
• Solution Design: Lead the design and delivery of innovative solutions and proposals in line with industry best practices.
• Lead Generation: Be resourceful in generating leads, utilizing various methods like leveraging your network, cold calling, and using the sales process effectively.
• Client Relations: Build and maintain strong relationships with clients, new and existing, throughout the opportunity lifecycle.
• Operations Collaboration: Develop a strong rapport with the Operations team to ensure clients' requirements are met.
• Documentation: Prepare necessary documents such as proposals, tender documents, and presentations.
• CRM Utilization: Use the CRM system to track activity and opportunities, ensuring accurate and timely updates.
• Industry Insights: Analyze, collate, and present industry reports.

Requirements:

• Education: A degree in Business or Sales.
• Experience: At least 3 years of experience with a solid understanding of market trends in local F&B and institutional food service, along with a strong network.
• Sales Expertise: Proven success in consultative selling, influencing, and negotiating at a senior level in the B2B market.
• Professionalism: Display a high level of professionalism and integrity in all interactions.
• Communication Skills: Effective verbal and written communication skills.
• Organization: Meticulous and well-organized, with the ability to work under tight timelines.
• Business Acumen: Commercially astute, with strong financial and entrepreneurial experience.
• Proactivity: Proactive, self-driven, results-oriented, and highly adaptable.

Apply directly: https://www.careers-page.com/tyson-jay/job/L584YRY3/apply

Rexy Manpower Supplies Pte Ltd | EA License No.: 16C7954

Lim Kong Wei, Ivan | EA Personnel No.: R1109856

We are looking for an F&B Outlet Manager to lead all aspects of our businesses. You will deliver a high-quality menu and motivate our staff to provide excellent customer service.

As an F&B Outlet Manager, your responsibilities include maintaining the restaurant’s revenue, profitability, quality goals and staff deployment. You will ensure efficient restaurant operations and quality customer service standards.

To be successful in this role, you will need good management skills and experience in both front and back of the house. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity. Back of the house management experience is also essential, as you will play an essential role as a hiring manager for your Outlet. You will need to be experience in overseeing food preparation and comply with health and safety restaurant regulations in F&B.

Ultimately, you have to ensure our restaurant runs smoothly and customers have a pleasant dining experience.

Job Responsibilities

• To coordinate daily restaurant operations.
• To oversee food and beverage services to customer’s satisfaction.
• To respond efficiently to customer complaints.
• To coordinate daily Front and Back of the House and operations.
• To ensure consistent food and beverage product quality.
• To optimize employee rostering.
• To appraise staff performance and provide feedback to improve productivity.
• To monitor future needs for goods, kitchen utensils and cleaning products.
• To ensure compliance with SFA regulations.
• To uphold good image of both the Company and the restaurant.
• To control operational costs and identify measures towards sustainability.
• To create sales reports on daily basis.
• To facilitate events and promotions with Marketing strategies.
• To come up with creative and innovative ideas to reach a larger target market.
• To impart knowledge to new and current employees on proper F&B practices.
• To implement good policies and protocols that will maintain future restaurant operations.
• Any other tasks assigned by the Management and/or Operations Manager.

Requirements and skills

• Prior experience as a Restaurant/ Outlet Manager/ Executive or similar experience preferably in establishments such as Toast Box, Killiney, Ya Kun Coffee and Toast.
• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff.
• Familiarity with restaurant management software, like OpenTable, PeachWorks and Raptor
• Strong leadership, motivational and good people skills.

Please note that our establishments serve pork.

As a Chef de Partie, you are responsible for supporting the Head and Sous Chef in the kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.

You must ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

Duties:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management

Working Location: 41 Kreta Ayer Road, Singapore 089003

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

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

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

The Sales Associate will strive to delight our customers, and deliver an incredible shopping experience in the outlet by attending to customers’ needs through premium customer service, solid product knowledge, and expertise.

The need for a friendly shopping environment is maintained by greeting and acknowledging every customer. The staff should also maintain excellent housekeeping for a neat and clean shopping environment.

Sales & Customer Service

• Promote the sales of merchandise and offer quality customer service under all circumstances in a professional manner

Day to Day Operations

• Assist in general cleaning, price tagging, coding, storage and display of merchandise

Housekeeping

• Ensure that the boutique is kept neat and tidy at all times to project the exclusive image of the brand

Grooming & Conduct

• Maintain a high standard of personal grooming and appropriate conduct at all times

Other Duties

• Perform any other duties that may be assigned from time to time by Supervisor or Operations Manager

Requirements

• Candidate must possess at least Professional Certificate/NiTEC, Diploma/Advanced/Higher/Graduate Diploma in Others or equivalent.
• At least 2 to 3 years of working experience in the related field is required for this position.
• Preferably Non-Executive specialized in Sales - Retail/General or equivalent.

Job Details:

· Work Week: 5.5 days per week

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

· Lunch & Dinner provided

· Gross Salary Range: $6,000 - $8,000

· Locations: Many outlets in Singapore

Job Scope:

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

· Estimate food and beverage costs.

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

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

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

· Investigate and resolve complaints concerning food quality and service.

· Ensure sufficient stocks supplies in restaurant for smooth operation.

· Perform other duties as assigned by management

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

Position Responsibilities:

• The primary scope will be the technical lead for Engineering team relating to the design and development of high-calibre electrical / electronics and power supply system.
• The designing portion will include designing test plans, developing technical documentation, defining specifications for equipment to be procured / used.

Position Requirements:

• Must be a Degree holder in Electrical / Electronics Engineering or closely similar in that field.
• 5 years’ experience in High-Power Electrical and Electronics equipment with strong knowledge in engineering topologies.
• Strong exposure in the field of Voltage, AC/DC, Power Supply, Transformers, Switchgears, UPS Systems etc.
• Good verbal and able communicate with various stakeholders and colleagues for guidance and consultation.
• Understand electrical codes and safety standards (eg: CE, IEC, API, BS)

Will consider all candidates but will prioritize those closest to the requirement.

Thank you!!!

Job Details:

· Work Week: 5.5 days per week

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

· Lunch & Dinner provided

· Gross Salary Range: $6,000 - $8,000

· Locations: Many outlets in Singapore

Job Scope:

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

· Estimate food and beverage costs.

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

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

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

· Investigate and resolve complaints concerning food quality and service.

· Ensure sufficient stocks supplies in restaurant for smooth operation.

· Perform other duties as assigned by management

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

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

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

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

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Manage overall operations and is responsible for the effective and successful management of labour, productivity, quality control, sales and safety measures as established and set for the Outlets in-charge. Group Operations Manager will ensure safe and efficient operations and will serve as a company representative on regulatory issues. Enhance the operational procedure, systems, and principles in the areas of information flow and management, business processes, enhanced management reporting, and look for opportunities to expand systems. Carry out supervisory responsibilities in accordance with company's policies.

Group Operations Manager duties and responsibilities include interviewing, selection, and hiring; training new and existing employees; planning, assigning and directing work; authoring and discussing with employee’s performance appraisals; addressing employee performance and corrective action plans; employee motivation and rewards. Organizing the budget and sales of the Company in collaboration with the Chief Operations Officer.

Job Responsibilities:

• Recruit, select, train, assign, schedule, coach, counsel, and discipline employees.
• Communicate job expectations; planning, monitoring, appraising, and reviewing job contributions.
• Plan and review compensation actions; enforcing policies and procedures.
• Contribute operations information and recommendations to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality, and customer-service standards; resolve problems; complete audits; identify trends.
• Forecast requirements; prepare an annual budget; schedule expenditures; analyze variances; initiating corrective actions.
• Develop operations systems by determining product handling and storage requirements; develop, implement, enforce, and evaluate policies and procedures; develop processes for receiving product, equipment utilization, inventory management, and shipping
• Analyze and improve organizational process and workflow, employee and space requirements, and equipment layout; implement changes
• Maintain safe and healthy work environment by establishing, following, and enforcing standards and procedures; complying with legal regulations
• Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations
• Accomplish operations and organization mission by completing related results as needed
• Minimize operations labour budget expectations
• Responsible for all Outlet Managers and Supervisors.
• Run a safe, injury/accident-free workplace
• Establish contracts and pricing and ensuring proper maintenance and serving as primary liaison with the local government agencies, such as fire, police, health, labour and safety agencies
• Manage relationships with key operations vendors
• Track vendor pricing, rebates and service levels
• Review and approve all operational invoices and ensure they are submitted for payment accordingly
• Serve as primary point of contact when there are customer issues related to equipment quality, customer service, or accidents and mishaps on-site. In particular, this includes any issues on-site at client facilities, such as breaking a fence or tape residue on flooring
• Communicate customer issues with operations team and devise ways of improving the customer experience, including resolving problems and complaints
• Work closely with Senior Operations Manager and management team to set and/or implement policies, procedures, and systems and to follow through with implementation.
• Communicate all operating policies and/or issues at department meetings
• Work closely with the inventory manager and team to perform analysis of our inventory and ensure we are utilizing our inventory effectively, purchasing the right equipment, maintaining solid inventory data, and reduce sub-rental expenses
• Ensure all processes remain compliant with OSHA health and safety regulations and other governmental regulations
• Our establishments is non-halal

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

Job Description

• Serves food and beverage to guest according to prescribed service standards and procedures
• Maintains the cleanliness and service supply at the service station to ensure prompt and effective operation.
• Familiarizes with all food and beverage items in the menu, items on promotions and daily special menu, its ingredients, method of preparation, portion size and presentation to be able to deliver ideal service maximizing guest satisfaction.
• Practices suggestive selling to boost food & beverage sales, at the same time increase guest satisfaction.
• Accomplishes and forwards orders to the kitchen; efficiently and correctly key in order from POS
• Confirms satisfaction with the guest, and informs supervisor or manager immediately in case of guest complains.
• Handles guest’s bill and invoice in a good service manner.
• Any other duties assigned by the Outlet Manager.

Job Requirements

• Minimum of 1 year in hospitality business.
• Knowledgeable in various kinds of food and beverage would be an added advantage.
• Have good English communication skills both in written and spoken.
• Pleasant personality with good communication and interpersonal skills.
• A good attitude and open to learning.

Please note that our establishments serve pork.

Location: Islandwide

Working Hours: 6 days, 10 hrs per day

Salary: $1900-$3900 depending on experience

Job Responsibilities:

• Assist in basic food preparation tasks
• Support chefs and cooks in various tasks
• Maintain cleanliness and hygiene in the kitchen area
• Prepare simple dishes or components of dishes

Job Requirements:

• Have experience in handling dim sum

Job Description

• Industry/ Organization Type: Food & Beverage
• Position Title: Store Manager cum Cook
• Working Location: Joo Chiat
• Working Hours: 6 days (7 am – 7 pm/8 am – 8 pm/9 am – 9 pm)
• Salary Package: Up to $3000 + OT + AWS + Variable Bonus
• Duration: Permanent

Key Responsibilities

• Oversee the dining area – includes setting up the dining room before service, ensuring everything is clean and well presented, and that all tables are properly set.
• Ensure customer satisfaction by maintaining an engaging and attentive interaction.
• Monitor the performance of the restaurant staff, provide feedback, and keep the team motivated.
• Handle the staff schedule, training, and any personnel issues.
• Ensure that all health and safety regulations are adhered to, both in the dining area and in the kitchen.
• Prepare ingredients for cooking and cook dishes according to the recipes.
• Ensure that the kitchen is kept clean and organized, and that all cooking utensils and equipment are properly cleaned and maintained.
• Monitor the quality of the food being served to ensure it meets the outlet’s standards.

APPLY NOW!!!

• Minimum ‘N’/’O’ Levels or equivalent
• At least 3 years of experience in Food & Beverage establishment operations, including customer service, staff management and kitchen operations.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #65715 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Norman Wee | EA Reg No.: R23115114