Total 29,505 F&B / Tourism / Hospitality job vacancies in singapore

Key Responsibilities:

• Travel to assigned supermarkets/marts outlets for daily outlet visitations.
• Build rapport with assigned accounts.
• Responsible for the proper arrangement of the company’s goods in supermarkets/marts outlets.
• Perform first in and first out, and conduct checks on the expiry dates of products on display to ensure products' freshness.
• Monitor the stock levels at supermarkets/marts outlets and prompt store management to reorder when stock levels appear low.
• Liaise and coordinate with external and internal staff on product ordering.
• Ensure no out-of-stock situation at assigned outlets.
• Set up and display in-store promotional displays, promoter stands, and other point-of-sales materials.
• Negotiate with store personnel for better display positions and space.
• Provide regular feedback and reports to Supervisor on stock levels, display issues, and any competitive activities.
• To achieve the sales target set by the Company.
• To perform related job responsibilities and support any specific projects when assigned.

Job Requirements:

• Candidate must possess at least a Higher Secondary/Nitec and above.
• Preferably candidates specializing in Merchandising, Sales - Retail/General or equivalent.
• Knowledge in using google map/map to navigate from outlet to outlet in the shortest possible time.
• Good written and communication skills.
• Able to work independently and as a team.
• Able to work on alternate Saturdays.

• Able to work in both BOH and FOH roles
• Providing excellent customer service
• Preparing food items according to established recipes and standards.
• Adhering to food safety and hygiene standards at all times.
• Handling cash transactions and payments
• Performing regular cleaning of the food store
• Packing and preparing deliveries for food deliveries
• Assisting with other tasks and duties as - assigned by management.
  
  Benefits:
• Sign up bonus (for full time and limited time only)
• Daily Targets Incentives up to $250.00
• Referral Incentives
• Yearly Performance Bonuses
• Medical Benefits
• Staff Meals & Uniform provided
• Career Advancement Opportunities
• Generous Annual Leave

Cook in hawker centre

Stall selling Nasi Lemak

Able to cook up dishes , usage of deep fryer

Kitchen duties

Help out with serving of food, cashiering.

Job Descriptions

• The incumbent will be in charge of all kitchen related activities ranging from menu creation, plating design, kitchen staff management as well as inventory management. It is important for the incumbent to be knowledgeable and creative with various ingredients, coming up with new menus in line with the restaurant concept that would appeal to customers and help boost the name and sales of the restaurant. While establishing excellent standards of food quality and production, the incumbent acts as a controller in assuring consistency of all the products that leave the kitchen.
• Experience in fine dining traditional Japanese sushi restaurant and fine dining cooked Japanese dishes. Other MICHELIN-starred experience is highly preferred.

Job Requirements

• Minimum 15 years working experience
• Detail-oriented, dynamic, motivated, strong sense of responsibility
• Experience with sushi from mise en place to preparation and presentation is a must
• Experience in other high-end Japanese sushi restaurant
• Michelin-starred experience is an added advantage
• Able to work shifts, weekends and public holidays

Working hours

• 5 days

Job Descriptions

• Includes daily operation requirement for Service & Kitchen crews
• Supervise daily operation
• Managing supplies requirement with suppliers
• Planning work schedules for team members
• Able to prepare all products in absence of cook
• Opening & closing of work stations

Job Requirements

• Driven and willing to learn.
• Able to work independently in a fast-paced environment.
• Able to commit rotational shift, weekends and public holidays.

Benefits

• Monthly Incentives
• Variable Bonus
• Meal & Uniform provided
• Annual Leave & Medical Leave

Working hours

• 5days work week

Job Descriptions

• Food preparation.
• Assist head chef in the preparation of food ingredients & cooking.
• Operate kitchen equipment such as Oven, Fryer and etc.
• Assist in managing the operation of the kitchen.
• Maintain cleanliness of kitchen at all times and assist in any ad-hoc duties assigned.

Job Requirements

• Driven and willing to learn.
• Able to work independently in a fast-paced environment.
• Able to commit rotational shift, weekends and public holidays.

Benefits

• Monthly Incentives
• Variable Bonus
• Meal & Uniform provided
• Annual Leave & Medical Leave

Working hours

• 5days work week

Job Descriptions

• Manage customer flow and seating arrangement
• Greet customers, take orders, serve food and beverages and clear tables
• Respond promptly to customers’ enquiries with a consistently positive and helpful attitude, including answering questions about the menu.
• Ensure restaurant cleanliness daily by clearing tables, returning dishes to the kitchen, sweeping and mopping floors, washing and sanitizing kitchen utensils, and servicing restrooms.
• Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy.

Job Requirements

• No Requirements

Benefits

• No AWS but there is Bonus
• 7 days AL and 14 days medical leave

Working hours

• 6days (Tuesday Off)

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Job Descriptions

• Exercise Work Safety at ALL Times in the kitchen
• Observe food hygiene
• Maintain the cleanliness of your workstations
• To adopt First-In-First-Out method for maintaining all sundries and food items and ensure accurate stock level
• To assist in the preparation and operation
• Perform such other duties and responsibilities that may be assigned from time to time
• Work closely with Head Chef in prepared food in accordance with restaurant standards
• Assist Head Chef in ordering and purchasing of ingredients
• Oversee and maintain hygiene standard
• Contribute to controlling costs, improving profit margin
• Any ad-hoc duties as assigned

Job Requirements

• 5 years of working experience at Japanese fine dining

Working hours

• 6days and 44 hours a week / Split shift

• Ensure all operations are carried on in an appropriate, cost-effective way
• Improve operational management systems, processes and best practices
• Purchase materials, plan inventory and oversee warehouse efficiency
• Formulate strategic and operational objectives
• Manage budgets and forecasts
• Planning & scheduling Cold-chain Logistics (warehousing/transportation/loading & unloading, optimization of route planning/external storage, pick & pack operations, and 3PL/Shipment logistic)
• Recruit, train and supervise staff
• Perform any other ad-hoc duties assignments

Responsibilities:

• Prepare and cook food for all customers according to service standard and procedures.
• Preparation work during kitchen opening and closing operation hours (mise en place)
• Ensuring the food preparation areas are clean and hygienic.
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing, and distributing ingredients
• Ensure quality control and food presentation as per standard company recipes
• Ensuring all portion controls are strictly adhered to following the chef’s practices
• Ensure prepare guests’ order in a time manner
• Monitors usage of equipment and utensils to prevent damage and to ensure the equipment are maintained regularly to prolong the life span
• Washing, peeling, chopping , cutting and cooking food stuffs and helping to prepare all food items listed on the menu
• Disposing of rubbish and disposing refuse on a regular basis
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Perform miscellaneous job-related duties as assigned

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• 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
• Self motivated with good people skills

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

Thai Chef needed for restaurant.

Roles include:

Setting the menu and ensure high quality standard of food.

Preparation of ingredients, and proper storage.

Maintain a clean working environment

Interview with trial will be required to test standard of food.

Supervise kitchen staff.

Ensure kitchen is running smoothly during rush hours.

Responsibilities:

• Lead nutrition and allergen management, ensuring high standards across services.
• Stay informed on nutrition guidelines to enhance the company's wellness framework.
• Guide and mentor a team of dietitians and nutritionists for professional growth.
• Educate the Operations Team on wellness and food allergy risk management.
• Develop and implement nutrition programs and allergen management initiatives.
• Advise on nutritional aspects of menus and address related concerns.
• Contribute to business tenders and account retention through nutrition proposals.
• Ensure compliance with nutritional, allergen, and sustainability standards.

Requirements:

• Bachelor's in Dietetics, Nutrition, Food Science, or related fields.
• 5+ years in food service nutrition; expertise in childhood and sports nutrition a plus.
• Knowledge of nutrition and allergen legislation; registration with relevant professional bodies.
• Proficiency in nutrient analysis software and excellent public speaking skills.

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

Ivan Lim | EA Personnel No.: R1109856

Job Responsibilities

• Responsible for the daily preparation of ingredients (e.g. boiling, washing, peeling, slicing etc.)
• Assisting Cooks & Chefs with cooking and food presentation
• Maintaining the quality and plating standards of all food items
• Washing of all appliances, utensils, cutting boards, and dishes
• Upkeeping of kitchen cleanliness and personal hygiene at all times
• Restocking of all inventory items
• Any other ad-hoc duties as assigned

Job Requirements

• No experience required
• 6-days workweek, including weekends and public holidays
• Positive working attitude
• Experience in food preparation and cooking is an added advantage

(Experienced candidates will be considered for a senior role to be working at our 3rd outlet which will be opening in 2024.)

Additional Employee Benefits

• Birthday Leave + Annual Leave (starting from 14 days)
• Sick Leave + Medical consultation reimbursement
• Staff Meal upon completion of Full Shift
• Complimentary non-alcoholic drinks
• Family & friends discount on food & beverage

We are looking for passionate individuals to join our Rockin’ Family! ☕

We Offer:

• 5 Days Work Week (Including Sat, Sun & PH)
• Attractive Salary Package
• Medical Benefits
• Birthday Benefit
• Staff Discount
• Staff Meal
• Great Career Progression
• Fun-loving Work Environment
• Various Locations (https://www.rockymaster.com.sg/outlet-locator)

Job Description

1. To assist in supervising, coaching and guiding the junior team members in their

daily work.

2. To regularly check for consistency in quality and standard of food

3. To be involved in the preparation of mise-en-place and food production

4. To be involved in daily recording of food wastage, ordering and receiving of stock,

etc.

5. To conduct the month-end inventory stocks check

6. To suggest and discuss with the KIC on the ergonomic aspect of the kitchen

operations to ensure a smoother and more efficient operational work flow

7. To assist in maintaining of the personal grooming and hygiene standard of the team

8. To assist in maintaining of the overall hygiene and cleanliness of kitchen and

equipment

9. Any other appropriate duties and responsibilities as assigned by superior or Senior

Management

• Prepare quality South Indian food for customers
• weigh, measure, mix and prepare ingredients according to recipes
• Steam, boil or fry meats, fish, vegetables and other ingredients
• Arrange and garnish dishes
• Work well under pressure and within time limits
• Ensure kitchen area, equipment and utensils are cleaned
• Prior experience in related food and beverage service and food preparations positions
• Experience with hot and cold food preparations
• Good working knowledge of accepted sanitisation standards and health codes
• Ability to use slicers, mixers, grinders, food processors etc
• Able to handle work in a fast-paced environment

Responsibilities:

• Control and direct the Vietnamese food preparation process and any other relative activities.
• Set up the kitchen and develop Vietnamese recipes and have knowledge on ingredients.
• Produce high-quality display and taste of Vietnamese dishes.
• Handle and plan orders of equipment or ingredients according to identified shortages.
• Be fully in charge of hiring, managing and training kitchen staff.
• Maintain a positive and professional approach with coworkers and customers.
• Perform other duties as assigned.

Minimum Qualifications:.

• Preferably someone with 1 year of culinary experience.
• Skilled experience in cooking and plating Vietnamese or Korean dishes is preferable.
• Knowledgeable of techniques, methods, tools, and equipment used in preparing and cooking high quality food on a large scale.
• Possess good communication skill and able to mentor kitchen employees.
• Able to work long hours and weekend.

Job Summary

Responsible in ensuring hotel operations smooth running and satisfying hotel guests’ needs through attending to their enquiries and providing solutions and good customer service. Identify operation gaps and improve hotel review ratings across all OTA, TripAdvisor and social media.

Duties and Responsibilities

Operations

• Improving on operations procedures.
• Managing a team of staff under various departments.
• Ensuring smooth operations by preparing roster and arranging shift cover for last min leave/ medical leave.
• Checking all emails and OTA messages are being replied promptly within a day.
• Checking all payments are being charged for non-refundable bookings and cancellable bookings are being charged based on the cancellable policy.
• Checking no outstanding payments for in-house and check out guests.
• Ensuring accuracy of daily reports.
• Providing training to new joiners.
• Covering shift when necessary.
• Checking and monitor of inventory level.
• Sourcing of new supplier and reviewing existing suppliers and operators.

Customer Service

• Following up that all guest’s special request prior to check in and arrange accordingly.
• Listening and attending to guests concerns and complains and ensure their concerns/complains are being dealt with in the best amicable way.
• Checking on OTA reviews and follow up on the complains mentioned in the review to ensure no repeat of similar issue. Compliments the team if there are good reviews mentioning specific GRO/ Housekeeping.
• Bringing up online review ratings.

Reports

• Checking of daily shift reports and submit to Operation Manager/ General Manager for month end reporting.
• Preparing and tally daily credit card statement from daily shift report and submit to Operation Manager/ General Manager for month end reporting.
• Preparing and consolidate monthly petty cash report and submit to Operation Manager/ General Manager for month end reporting.
• Checking of cancellation and no-show reports for every month end to make sure that it is correctly reported and charged for all OTAs.
• Tabulating month end staff rostering and incentives.

Housekeeping and Maintenance

• Checking of guest rooms before guest arrival.
• Ensuring good communication between Housekeeping and Front desk Department.
• Setting up schedule for internal room care, internal maintenance of guest rooms and external maintenance.
• Enhancing, improving and suggesting with GM on the overall hotel and hotel guest rooms experience.

Revenue Management

• Increasing ADR.
• Managing hotel room rates and allotments.
• Knowing OTAs and hotel rates and promotions.
• Managing hotel expenses.
• Hitting monthly hotel revenue target.
• Assisting in collections of any outstanding payments.

Job Holder’s specifications

• Possesses a Degree or Diploma in Hospitality or equivalent.
• Has at least 3 years of experience on managerial role or at least 6 years of front desk experience.
• Must possess integrity and drive.
• Proficient in Microsoft Office Applications.
• Must be highly independent and resourceful.
• Possess good communication and leadership skills.
• Able to correspond in writing with customers, suppliers and internal staff.
• Able to withstand work pressure and guests’ demands.

Employment Benefits

• AWS and performance bonus
• 14 days Annual leave
• 1 day Birthday leave
• Medical and Dental benefits
• Other Managerial benefits

Primary Responsibilities

• Responsible for supporting in securing and maximising all sales opportunities from assigned market segments to achieve department objectives and key performance indicators
• Actively source for new accounts and develop existing accounts to meet key performance indicators
• Represent RWS by participating in trade shows, conventions and promotional events; Maintain regular contact including site inspections and sales calls with key contacts in the assigned market segments
• Manage and deliver assigned sales KPIs based on the assigned portfolio of corporate /government/education/community/ MICE / Dry, Social & Wedding Events and clients
• Assist / oversee sales outreach events and activities on ad hoc basis
• Plan, develop and execute sales campaigns to increase sales
• Develop and maintain long-term business relationships with corporate clients by providing consistent sales service, prompt follow-up on enquiries and rapport building
• Deliver sales presentations and conduct site inspections to showcase all RWS offerings
• Collaborate with supporting business units to formulate sales proposals that are client focused and ensure timely submission of sales contracts and reports
• Analyze and present weekly sales reports and account portfolio on a monthly basis

Responsibilities:

• Degree in business or related fields
• Minimum 7 years’ relevant experience with proven track record in leading a sales team
• Possesses strong interpersonal and communication skills
• Strong knowledge of the tourism and attractions sales industry in a similar role

Chef de Partie

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Nearby Maxwell / Outram Park MRT
Salary: $3000 to $ 3500

Job Overview

We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking and baking skills according to the executive chef’s recipes and specifications. Your work will be an important factor to our client’s contentment. The goal is to expand our clientele and reputation to ensure our long-term success.

Job Responsibilities:

As a Chef De Partie, the incumbent will be working closely with the Executive Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen. The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards. The incumbent must assist the Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources. The Chef De Partie must demonstrate and practice high levels of working hygiene and safety in the kitchen at all times. To be successful in this role you must possess:

A) Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

B ) Culinary Excellence

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

C) Risk Management

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

D) Other Roles and Responsibilities

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

Job Description

• Coordinate the maintenance of rooms, public areas and housekeeping equipment
• Inspect rooms and public areas to ensure cleanliness level conforms to hotel standards
• Maintain inventory of housekeeping supplies and equipment
• Monitor turnover of rooms to ensure housekeeping efficiency
• Organize work activities for shift commencement and completion
• Plan resources and allocate work assignments to team members
• Supervise work performance to ensure cleaning and maintenance are carried out in accordance with SOPs.
• Execute response and recovery actions during emergency situations
• Resolve guests’ concerns and feedback
• Conducts training and coaching to team members
• Assist with cleaning duties as and when required

Requirements

• Min 2 years of supervisory experience in housekeeping operations
• Able to perform rotating shifts, including weekend and public holidays
• Team player with positive work attitude
• Possess good communication, interpersonal and leadership skills
• Has good observation and pays attention to details
• Ability to work independently and take initiative
• Able to start work within short notice will be an added advantage

Job Descriptions

Food preparation:

• The commis is responsible for preparing food items according to recipes and the instructions of the head chef or sous chef.

Kitchen assistance:

• The commis assists the head chef and other kitchen staff with tasks such as chopping vegetables, preparing sauces, and cleaning work areas.

Food safety and sanitation:

• The commis follows food safety and sanitation protocols in the kitchen, including proper handling and storage of food, cleaning and sanitation of equipment and work surfaces, and adherence to health and safety guidelines.

Inventory management:

• The commis may be responsible for inventory management, including counting and storing food items, and ordering kitchen supplies.

Equipment maintenance:

• The commis helps maintain kitchen equipment by cleaning and sanitizing tools and machines, and reporting any defects to the head chef or sous chef.

Communication:

• The commis communicates with other kitchen staff to ensure that food is prepared efficiently and accurately, and with servers to ensure that orders are completed on time.

Overall, the commis is responsible for supporting the kitchen staff in all aspects of food preparation and service, while learning the skills and techniques required to advance to higher positions in the kitchen. The commis is expected to be able to work in a fast-paced environment and follow instructions from the head chef or sous chef.

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

Job Description

• Interviewing, hiring, and training cooks and other kitchen staff.
• Planning and supervising tasks carried out by the food preparation staff.
• Taking responsibility for the health and safety of the food team.
• Planning food menus and ensuring that the menu is fresh and well presented.
• Keeping abreast of culinary trends and incorporating these into the menu.
• Developing recipes and determining how best to present dishes.
• Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.
• Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.
• Checking regularly that the equipment and work areas are kept spotless.
• Keeping abreast of and complying with the latest health and safety laws and regulations.

Requirements

• 3 or more years of cooking experince;
• Hardworking;
• Good leadership
• Willing to learn new things;
• Kind.
•