Total 14,971 F&B / Tourism / Hospitality job vacancies in islandwide

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Job Description:

• Ensure strict adherence to Halal standards and regulations in all procurement activities, including the acquisition of certified products and services.
• Collaborate with the procurement team to manage requisitions, purchase orders, and vendor interactions, consistently considering and implementing Halal requirements.
• Organize and maintain the filing system for Halal certificates and supplier documents, ensuring compliance with Halal rules.
• Coordinate the efficient delivery and logistics to various outlets.
• Maintain open communication channels with Accounts, Operations, Outlets, Chefs, and Suppliers to guarantee that goods consistently meet the required quality and quantity, with a particular focus on Halal standards.
• Foster and sustain positive relationships with suppliers, ensuring the smooth operation of procurement processes.
• Regularly update outlets on any changes to products and provide detailed information/specifications.

Requirements

• Certification in Halal compliance is a plus • Administrative skills are ideal

• Familiar with Microsoft Office

Interested candidates can Whatapps +65 90850773

EA License 22C1383

EA Personnel R22110043

Your Role

We are looking for a Management Trainee to be responsible in the store operations.

What Will You Do

• Responsible for opening or closing store.
• In charge of Front and Back of House.
• To be able to work at all designated stations (Line, Prep, Cashiering, Take Away etc).
• To assist in Expo Station (call tickets, call back to line, maintain reasonable ticket times).
• To ensure high quality of food and proper presentation.
• To provide good customer service at all time.

What Do We Want

• Have Food Hygiene Certificate will be added advantage.
• Comfortable to work in stressful and intensive environment.
• Able to multitask.
• Able to handle beef and non-halal food.
• Able to work 5 days a week including weekends.
• No experience is welcome, training and Food Hygiene Course will be provided.

What Will You Get In Return

You will be holding a key position in a big organization with attractive rewards and a wide range of benefits. You will be entitled to a basic salary up to $3500 + attractive perks like sales incentive, birthday leaves and medical benefits.

1. Billing and Accounts

2. Create/Handle Social media marketing

3. Fluent in English/Tamil (Mandatory)

4. Food safety course from SFA is mandatory

5. Knowledge in Microsoft word and Excel (Certification will be added advantage)

6. Nutrition certificate will be added advantage

7. Day to day Operations and management

8. Human resources management

9. Maintain inventory and stocks

10. Fixing the menu for the day and arrange the stocks accordingly in advance

11. Should be ready for extended hours

12. 12-14 hours Shift is required (6:30 AM to 9:30 AM, 11 AM to 2:30 PM, 5-10 PM)

13. Weekly off will be on Monday or Tuesday only

14. Maintain high standards of hygiene

15. Packaging and delivery

Pastry Chef Supervisor

Salary : $4000 - $5000
Working hour : 6days (8am-6pm)
Location: Kaki Bukit

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.

Responsibilities:

• Assist in catering kitchen
• Give training to new employee
• Interview candidate
• Responsible to purchase kitchen ingredients
• Plan new menu

Requirement:

• At least 5-7 years of experience

Leo Shin Guan Reg No: R22108030

The Supreme HR Advisory Pte Ltd EA No: 14C7279

We are representing a few hotels to hire candidates with the right fit for the following vacancy

Responsibilities:

• Cleaning of hotel rooms, rotation cleaning duties (thorough cleaning, shampoo carpet cleaning, etc) as required.

• Responsible for the cleanliness, maintenance of her/his work area and ensure security of guestrooms and privacy of guests.

• Replenish all room supplies according to the Operational Standards.

• Report faulty items that needed repair to the Floor Supervisors/Housekeeping office

• Perform other duties as and when assigned by the Management.

Requirements:

• Minimum secondary education or equivalent

• Able to work on shift, including weekends and public holidays

INTERESTED CANDIDATES, PLEASE APPLY HERE WITH RESUME

EILEEN PANG

EA REG: R1988493

BUSINESS LICENSE: 22C1222

EXCEDER CONSULTING PTE. LTD.

Job Responsibilities:

• Assist in day-to-day operations and food preparation
• Maintain high standard of cleanliness and sanitation in the kitchen
• Manage food inventory
• 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:

• Proven experience in a commis cook role
• Willing to work shift hours, weekends and Public Holidays
• Candidates who possess a Food Hygiene certificate will have an added advantage
• Able to work under pressure in a fast-paced environment
• Great at communicating, connecting and respectful of everyone

Pastry Chef Supervisor

Salary : $4000-$5000
Working hour : 8am-6pm 6days work
Location: Kaki Bukit

Job Duties

• Assist in catering kitchen
• Provide training to new comer
• Assist in interview / screening candidate
• Purchase cooking ingredients
• Plan & lauch new menu

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

Job Description

• Confident in interaction with customers, colleagues, and other departments where appropriate.
• Inspect and ensure food overall cleanliness of the outlet
• Give training to staff where necessary
• Understand and complies with the company’s policies and procedures
• Handle customer complaints and feedback
• Ensure closing and opening process are in good order

Requirement

• Experience in a supervisory role in running a restaurant
• Service-Oriented & Excellent service attitude
• Good communication and strong interpersonal skill
• Good team player
• Thrives working in a fast-paced environment as part of a team
• A fast learner and able to think quickly on one’s feet
• Work with passion, zest, energy and professionalism
• Need to work in weekend and public holiday

TSH and its subsidiaries and associated company (together, the” Sloshed Group”) is in the business of (i) operating a multi-concept chain of pubs and bars, and (ii) the import and distribution of spirits, wines and liquors. Sloshed Group currently operates several outlets covering six (6) concepts. Quaich Bar (4 outlets) and Signature Reserve with whisky as the main theme and The Other Room as our award-winning cocktail bar.

With Two (2) newly outlets just opened – Quaich Wanderlust@Hotel InterContinental Singapore and Quaich Capitol Whisky and Cigar Lounge@Hotel Kempinski, a luxury blend of a cocktail and whisky bar hidden in a corner of two of the finest internationally acclaimed hotels awaits the right candidates to enter with us into a world that is intimate and exclusive, yet complete in every way, with its finesse dripping from every drop of liquid in the glass, through every bite teeth, sinks our food offerings, while eyes glisten with awe a professional yet friendly service experience of a knowledgeable and passionate team.

Job Description & Responsibilities:

· Simple cooking food menu items according to standard recipes and SOPs.

. Ensure that all standard of food preparation and quality are met.

· Washing dishes and glasses.

· Ensure that the kitchen meets hygiene and safety standards.

. Any other ad-hoc duties assigned by the outlet manager.

Job Details:

· Working days: 5-day and 6-day alternate working system.

· Retirees are welcome to apply (Singapore Citizens only).

. 10 hours shift work per day till midnight.

Job Requirements:

· Prefer to have kitchen work experience and food hygiene certificate.

· Serious work attitude.

· Able to do standing work for long hours.

Job Duties and Responsibilities:

Sales &Financials

• Control labour cost, and monitor operating expenses to meet budget.
• Work towards achieving Sales targets with the team
• Keeping track on the daily sales collection and ensure it is being bank-in accordingly
• Maintains Sales reports and tracking, checking on daily closing sales report, record daily collection.
• Strives to increase revenues, improve service and comes up with the appropriate suggestions.

Staff Management

• Supervise staff and team.
• Conduct daily staff briefing and share information.
• Coach and motivate the team to maintain high morale.
• Maintians staff motivation levels
• Take an active role in the day-to-day training and development of the team
• Plan weekly duty roster and assign staff for daily operations.
• Check tasks assigned are completed as per standards.
• Maintain high visibility during service in order to ensure smooth running of operations, and guest engagement.

Daily Operations & Controls

• Ensures Standard operating procedures followed up
• Check to confirm daily tasks are completed
• Comply to all (SFA) rules and regulations pertaining to sanitation and hygiene.
• Check all equipment are maintained and in good working order.
• Oversee the smooth running of the operations to ensuring operation efficiency
• Ensure all areas of the restaurant remain clean and free of clutter.
• Coordinate with purchaser for orderings such as beverages, and-stock.
• To order and maintain stock levels to avoid stock outages.
• Coordinate with Chef on group booking.
• Prepare all reports required including but not limited to:
• Sales Reports & Tracking
• Duty Roster and Attendance records
• Part time and OT records, Inventory reports, All other related reports
• Establish a good relationship between kitchen, and service employees, in order to provide a pleasant and well-organized working environment.
• Follows up on all instructions/direction/initiatives from the management and cascades down all instructions professionally.

Customer Service

• Takes a lead role to ensure service lapses are minimal and follow up on complaints and service recovery.
• Maintain a constant focus on providing excellent, memorable guest experiences.
• Compiled feedback lists and follow through
• Monitor and report on all feedback including online channels
• Ensure smooth service flow and handle complaints/feedback and concerns of guests in professional manner.
• Builds relationships with regular guest

Skills, and Attitude:

• Display initiative, leadership qualities and ability to motivate team
• Practice sales selling techniques to increase revenue.
• Courteous and patient
• A team player and works well with people
• Able to work under pressure
• Mature pleasant personality and can make sound decisions.
• Ability to work in a fast-paced environment

REQUIREMENT

• Candidate must possess at least 5 Year(s) of working experience in the related field
• Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.

Candidate will act as a Management for this job position.

• Monitor food cooking machines and make adjustments to the controls for devices such as boilers, ovens, fryers and cookers
• Program kitchen equipment to operate according to company and recipe standards and make changes to cooking temperature and time
• React to any type of alarms or malfunctions of the equipment and operate the shut-off switch when necessary
• Load raw ingredients into the cooking machine and measure the amount needed by following company recipes and industry standards
• Comprehend written instructions and recipes from the company when putting together ingredients and starting a new batch of products
• Remove the finished product from the production line and push batches to the next step of the process for packaging
• Verify that each finished item meets the quality standards of the company by observing the size, shape and luster of each snack item
• Sanitize all materials and machinery parts at the end of each shift and clean the workspace at the worker station by following company cleanliness standards

Overview:

You will be responsible for the day-to-day operations and financial aspects of the establishment. The role requires decisive decision-making to maintain operational standards and effectively implement the store's vision through adept management of both managers and team members.

Work Schedule:

• Weekly Hours: 44 hours
• Working Days: 5 days

Key Responsibilities:

1. Optimize Service Flow:Facilitate service flow to optimize Safety, Cleanliness, Quality, and Speed.
2. Food Safety and Facility Maintenance:Ensure honest execution of food safety checks, enforce safety protocols, and maintain facilities and equipment meticulously, with a strong emphasis on restaurant hygiene before, during, and after shifts.
3. Team Member Development:Address team members' weaknesses through comprehensive training, development planning, and, when necessary, disciplinary measures.
4. Training Program Execution:Oversee the seamless execution of training programs, utilizing one-on-one coaching and training methodologies. This includes all aspects from interviewing and talent assessment to appropriate recruitment.
5. Employee Guidance:Provide guidance to employees throughout the training manual, covering orientation through to certifications.
6. Management of Support Functions:Manage support functions such as Marketing, Purchasing, Inventory, HR, Payroll, and P&L Analysis.
7. Inventory Management:Regularly conduct stock counts and initiate orders from vendors to uphold optimal inventory levels.

Interested candidates can Whatapps +65 90850773

EA License 22C1383

EA Personnel R22110043

• 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 include the info as follow in your updated resume.

• Reason for leaving (all past & present employment)
• Last drawn salary
• Expected salary
• Availability/notice period
• A recent photo

We regret that only short listed candidates will be notified.

EA License : 17C8871

Uni Recruit (Singapore) Pte Ltd

1. Training staff to follow our eating establishment procedures.

2. Maintaining safety and food quality standards.

3. Keeping customers happy and handling complaints.

4. Organizing schedules.

5. Ordering food, materials and other supplies while stay within budget limitation.

6. Keep our eating establishment running smoothly, increase profitability and sale growth.

Responsibilities:

1. Diligently execute checklists, requisitions, and opening/closing procedures for each shift.
2. Adhere to service standards, employing appropriate protocols in guest interactions.
3. Conduct regular facility and kitchen inspections to ensure optimal food quality and service. Adjust product temperatures, appearance, and taste as necessary.
4. Maintain a positive and informative communication style with guests and colleagues. Provide accurate information and assistance while listening attentively.
5. Demonstrate proficiency in handling cash transactions, strictly following established procedures.
6. Support the manager in promotional activities, stay updated on relevant information, and contribute to the planning of special events.
7. Monitor team performance and offer guidance for improvement when necessary.
8. Possess a comprehensive understanding of Food & Beverage operations, overseeing both supervision and guest interactions.
9. Exhibit effective English communication skills, both verbal and written, in interactions with guests and colleagues.
10. Take responsibility for the storage of restaurant supplies.
11. Prioritize tasks effectively to ensure smooth day-to-day restaurant operations.
12. Foster a collaborative team environment, contributing positively as a team player.

Working hours/days: 44 hours/week, 5 days

Other benefits:

• $80 monthly Performance Incentive (T&C applies)
• Profit Sharing Incentive
• Variable Performance Bonus
• 2 Staff Meals provided

Interested candidates can Whatapps +65 90850773

EA License 22C1383

EA Personnel R22110043

Job Responsibilities:

• Responsible for ensuring a positive guest experience
• Ability to courteously and efficiently interact and serve guests to ensure their satisfaction while dining, in accordance with all Company standards, policies, and procedures.
• Fully understands the restaurant’s concept other specifics of the Company
• Engage with guests as they make food and beverage decisions
• Serve food courses and beverages to guests
• Pick-up used plates and cutleries and clean tables as needed to ensure a clean dining area
• Enter orders, deliver food and beverages, process payments
• Achieve company objectives in sales, service, quality, appearance of facility, sanitation,cleanliness, and creating a positive, productive working environment
• Manage time effectively with minimum supervision.
• Assist the Managers and/or Supervisors in ensuring that the Steps of Service are met and executed by all restaurant staff members.
• Practicing excellent communication management

Requirements:

• Completion of at least high school "O" Level, Diploma in any field
• At Least 2 years in related field
• Good Interpersonal and Communication Skills
• Superior Food and Beverage Knowledge

• Monitor food cooking machines and make adjustments to the controls for devices such as boilers, ovens, fryers and cookers
• Program kitchen equipment to operate according to company and recipe standards and make changes to cooking temperature and time
• React to any type of alarms or malfunctions of the equipment and operate the shut-off switch when necessary
• Load raw ingredients into the cooking machine and measure the amount needed by following company recipes and industry standards
• Comprehend written instructions and recipes from the company when putting together ingredients and starting a new batch of products
• Remove the finished product from the production line and push batches to the next step of the process for packaging
• Verify that each finished item meets the quality standards of the company by observing the size, shape and luster of each snack item
• Sanitize all materials and machinery parts at the end of each shift and clean the workspace at the worker station by following company cleanliness standards

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation

• Verify that prepared food meets requirements

• Ensure quality control and presentation of the food

• Adhere to safety procedures

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

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food orders

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

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Work with the kitchen in charge of ordering

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

If you want to perfect your Viennoiserie skills, Tiong Bahru Bakery is the perfect place. We offer world-class bakery training to build our teams' knowledge, and being part of the Spa Esprit Group also means that there is an opportunity for promotion and growth across the company to our sister restaurant brands.

Our people aren't robots, we empower people to be themselves, and let their personalities, ideas, and creativity shine. We take care of our people, we work hard to understand our team members as individuals to set everyone up for success.

Roles and responsibilities

1. Supervise the Viennoiserie staffs by ensuring that tasks given to them are completed in a quick and safe manner.
2. Responsible for the quality, taste and presentation of the food in accordance with the standards.
3. Responsible for the development of recipes, the post-launched evaluation and revision.
4. Ensure that adequate resources, i.e. manpower, materials and equipment, are available for the efficient production and presentation of all food and beverage items
5. Ensure accurate use and maintenance of all the production and kitchen equipment.
6. Continuously seek out opportunities for cost cutting and efficiency though review, analysis and feedback.
7. Ensure high food hygiene standards in the kitchen.
8. Supervise Viennoiserie staff to ensure that they perform their jobs.
9. Provide training to upgrade the skills of the Viennoiserie staff and ensure they have good product knowledge.

Team Benefits

• Amazing career growth and promotion opportunities
• Industry-leading packages
• 5-day work week
• End-year performance bonus
• Group medical, hospitalisation and dental insurance
• World-class certified coffee, wine, bakery, food and leadership training
• Overseas expansion exposure opportunities
• Meal allowance and amazing coffee for free all day!
• Discount across all SEG brands
• Group D&D and team bonding events
• Team member referral bonus
• Great annual leave
• Night shift allowance
• Early morning transport provided

Responsibilities:

• Build a competitive edge and reach profit and sales goals.
• Create and expand new account by offering expert customer support.
• Meet sales goals and expand client base.
• Gather data about businesses from markets and customers.
• Conduct sales visits and presentation of products to provide support and manage the primary account.

Requirements:

• Min 'O' Level or it’s equivalent
• At least two years related sales experience
• Previous sales experience in trading/packing material is an added advantage
• Good communication skills

Interested candidates who wish to apply for the advertised position, please click 'APPLY' to send in your resume.

EA License No: 13C6305

Reg. No.: R1874608

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.

BASIC FUNCTION

Assists the Outlet Manager in the administration, operations and profitability of the designated outlet under his care. Directs, control and motivate associates to ensure an efficient and profitable operation, providing associates with feedback when necessary.

To assist the Outlet Manager and/or Bar Manager in providing the highest standard of F&B quality in line with Four Points by Sheraton Singapore, Riverview and Starwood F&B standards for the brand.

To train, motivate and lead the associates / team members assigned to him.

DUTIES & RESPONSIBILITIES

1. Assists in planning, co-ordinating and supervising activities of associates in restaurant.

2. Ensures that facilities of the outlet conform to sanitary regulations.

3. Aware of the importance of sales volume and ensures that every effort is made by the associates to maximize sales for the outlet.

4. Sees to it that service procedures are set up and kept up-to-date and that there is constant on-the-job training.

5. Conveys to the Executive Chef any guest criticisms on quality of food, its temperature and appearance.

6. Suggests and promotes menu items, beverages and wines.

7. Reports any exceptional occurrences without delay to the Outlet Manager/ Assistant F&B Manager.

8. To attend all training and upgrading modules which may be assigned from time to time in order to provide the highest service standards for the brand.

9. Anticipates heavy business times and organizes procedures to handle extended waiting lines.

10. Anticipates guests’ needs, responds promptly and acknowledges all guests however busy at any time of the day. Promotes positive guest relations at all times.

11. Ensures that soiled or damaged equipment is not put into use, watching particularly for chipped or cracked dishes, glasses and damaged linen.

12. Checks maintenance of all equipment located or used in the areas under his supervision and requests immediate repairs where indicated. Makes every attempt to prevent the loss or damaged, for any reasons of hotel property.

13. Checking stock levels and ordering supplies in the absence of the Outlet Manager.

14. Co-ordinates music playback on various platforms and entertainment ensuring correct volume appropriate to guests and in-line with the various governing agencies/licences.

15. Looks into complaints concerning food and services.

16. Handles guest complaints, resolves and ensures guests’ satisfaction.

17. Conducts daily line up (briefing) and reviews all information in the absence of the Outlet Manager.

18. Monitors associates performance in all phases of service and job functions, ensuring all procedures are carried out in accordance to the Outlet and In-Room Service standards, provides direct coaching when necessary.

19. Provides feedback to associates on their performance. Handles disciplinary problems and counsels employees.

20. Fosters and promotes a co-operative, positive working climate, maximizing productivity and increasing employees’ morale.

21. Performs other duties assigned by the Management.

Pastry Chef Supervisor
Salary : $4000-$5000
Working hour : 8am-6pm 6day
Location: Kaki Bukit

Job
-Assist in catering kitchen
-give training to new comer
- interview new comer -chef
-purchasing kitchen ingredients

-cook new menu as well

If Interest please kindly click on the Apply button

Ong Choon Kiat (James) | Reg No: R22104989

The Supreme HR Advisory Pte Ltd | EA No: 14C7279

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

Main Job Tasks and Responsibilities

• The Assistant Restaurant Manager is responsible for all aspects of assigned outlet operations as well as financial performance.
• Ensures that all duties are carried out to serve all Customers to full satisfaction, including preparation of the outlet for services and maintaining the outlet in a clean and tidy condition
• He or She must must be able to:
• Sales oriented and ability to lead team to achieve sales targets
• Display initiative, leadership qualities and ability to motivate oneself and team
• Builds relationships with regular guests together with the Restaurant Managers and understands their requirements and establish and maintain active interaction with all guests to ensure total satisfaction
• Coordinate all Reservations to ensure optimum capacity
• Must be able to take full ownership and responsibility of the assigned outlet and ensure smooth service flow with the team

Skills and Requirements:

• At least 3 years experience in the management of a restaurant or F&B service operation
• Friendly and outgoing personality
• Team player