Total 29,485 F&B / Tourism / Hospitality job vacancies

Job Description

Oversee the daily operation and food preparations process to ensure that highest professional food quality & safety standards set by the Management.

• Act as the key point of contact to client for all services, operation & related issues and ensure all cases are addressed and closed in a timely manner.
• Meet targets on sales, COGS, manpower cost, other operating cost & financial objectives set by the Management.
• Control & direct food preparations process, daily operations and coordination with relevant stakeholders to ensure timely execution of daily meals to patients correctly.
• Source & purchase of all necessary culinary & operations supplies.
• Ensure all production & service equipment (including hot holding cabinets for wards) in good condition at all times.
• Ensure kitchen & preparation area align with mandatory & management (SFA, HSE) standards.
• Supervises staff & oversee every meal plating (belting) processes (modified texture, therapeutic needs, menu selection, etc.).
• Safeguard required standards on all food preparation & service by implementing training to increase staff food handling knowledge
• Plan and conduct regular performance reviews with clients to iterate and improve company's effectiveness for clients and get feedback to further strengthen services.
• Participate in monthly or periodic audit activities conducted by HSE or client in achieving required KPIs.
• Recruit, hire, train all kitchen & operations staff.
• Conduct regular staff meeting/rollcall, administers schedules, employee performance evaluations, coaching & conduct counselling sessions if needed.

Requirements

• Minimum 1 year working in a healthcare industry
• Relevant experience in hospital food catering
• Able to work under stress and independently
• Ability to make sound decisions
• Knowledge/experience in IDDSI or SBS Diet

Interested candidates, do submit your updated resume to [email protected]

Working Hours

• Mon - Fri, Office Hours

Job Scope

• Small Scale kitchen enviroment
• To assist Product developers in lab trial work incl. raw material batching, processing/cooking, data recording, file keeping, good kitchen practices, keep quality test sample management.

TELE me at @yijingggggg or WA me at https://wa.me/+6598623556 NOW!
Interested candidates, please submit your resume to [email protected]

Alison Chen
Outsourcing Team
Recruit Express Pte Ltd (EA Licence No.: 99C4599)

Executive chef

Chinese cuisine

- Planning and managing kitchen staff.

- Maintain hygiene and safety standards

- Training kitchen staff/cook

- Manage inventory/ food cost

- Manage portion control and presentation.

- Ensure quality of food .

- Creation of menu

- Positive approach

- Address customer feedback and make adjustments.

Qualification

Proven experience

Knowledge of culinary techniques Strong leadership and communication.

Basic English and Chinese , spoken and written.

Position Title: Creative AI Web & Art Experience Designer

Job Description:

We are seeking a highly skilled Creative AI Web & Art Experience Designer who is passionate about blending art, technology, and marketing to create engaging digital experiences that captivate audiences. This unique role requires an innovative thinker who excels in visual design, understands the nuances of web integration, and harnesses the power of artificial intelligence to enhance user engagement and market appeal.

Key Responsibilities:

- Artistic Design: Conceptualize and create visually stunning designs for websites and digital campaigns that reflect our brand identity and resonate with target audiences.

- Web Integration: Collaborate with developers to implement and integrate front-end designs into user-friendly websites, ensuring functionality and responsiveness across devices.

- AI Utilization: Leverage AI tools and frameworks to enhance user experience, personalize content, and improve strategic marketing efforts, including data analysis and market trends.

- Market Research: Conduct research on market trends and user preferences to inform design choices and identify opportunities for innovation and user engagement.

- Collaboration: Work closely with cross-functional teams, including marketing, development, and product management, to deliver cohesive and compelling web experiences.

- Software Proficiency: Utilize design software such as Adobe Creative Suite (Photoshop, Illustrator, XD), Figma, Sketch, and web development tools including HTML, CSS, JavaScript, and front-end frameworks like React or Vue.js.

- Prototyping and Testing: Develop prototypes and conduct user testing to gather feedback and iterate on designs for optimal user experience.

- Content Strategy: Partner with content creators to integrate compelling narratives and visuals that attract and retain users.

Qualifications:

- Bachelor’s degree in Graphic Design, Web Development, Marketing, or a related field.

- Proven experience in web design and development with a portfolio showcasing both creative work and technical integration.

- Strong understanding of AI technologies and tools related to marketing and web integration (e.g. chatbots, personalization algorithms).

- Excellent problem-solving skills and the ability to think creatively under pressure.

- Strong communication and collaboration abilities to effectively work within a team.

- AI interface with marketing with 3D animation and videos

- Can read, write and speak Bahasa Indonesia and Mandarin.

Preferred Knowledge & Skills:

- Familiarity with SEO best practices and analytics tools to assess user engagement.

- Experience with content management systems (CMS) like WordPress, Drupal, or similar.

- Knowledge of responsive design principles and accessibility standards.

Job Responsibilities:

• Report to Head Pastry Chef and support to Sous Chef/Jr Sous Chef
• Provide control on food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation, scheduling and decoration
• Monitor the preparation of the productions to ensure adherence to recipes and specifications
• Assist to oversee production process, portioning, presentation and quality of pastry & bakery products
• Perform day-to-day kitchen activities efficiently
• Guide, train, and supervise junior members
• Consistently execute menu items with responsibility to the taste and presentation standards
• Minimise the wastage and spoilage of ingredients and other food items
• Job involves all aspects of pastry including and not limited to
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Inspect and ensure that the work station is clean and meet the NEA hygiene standards at all times
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With at least 2-3 years of pastry experience
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and take initiative
• Able to work weekends and public holidays
• Prefers to hold a recognized Basic food hygienic certification.

Job Responsibilities

- Responsible for the daily operations of the restaurant

- Ensure the restaurant meets and maintains health & safety regulations, sanitation, handling & cleaning procedure / standards, and food safety.

- Ensuring consistent maintenance and preventive maintenance of all equipment in the outlet.

- Train, supervise, discipline, and motivate staff to achieve excellence in performance and ensuring compliance on HR Policies and Guidelines.

- Provide excellent customer experience

- Monthly Stock-take

Requirements

- Min 3years of relevant experience

- A positive work attitude and willingness to learn and contribute

- Good interpersonal and communication skills

- Strong leadership with good people skills

- Able to work under pressure and in a fast-paced environment

- Able to handle work professionally, independently, and efficiently.

Job Responsibilities:

• Report to Head Pastry Chef and support to Sous Chef/Jr Sous Chef
• Supporting the daily activities of the back-of house kitchen
• Prepare ingredients by chopping, slice, mince food ingredients.
• Basic Knowledge on raw meat, seafood handling
• Follow instructions and SOP given and food ingredient handlings, minimize food waste daily
• Check Inventory from time to time
• Mise en place daily work stations and ready for service
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With minimum of 4 years of relevant experience
• Must be able to communicate well with team members
• Able to report on food wastages and know basic costing of food ingredients for the menu
• Prefers to hold a recognized Basic food hygienic certification
• Food safety and hygiene practice in food handling
• Able to work weekends and public holidays

Snapshot of Your Role

Reporting to the Head Chef, the Sous Chef plays a pivotal role in the management and administration of all aspects of the kitchen's operations. With a strong focus on culinary excellence, financial prudence and people acumen, the Sous Chef is responsible for overseeing the overall kitchen operation and maintaining financial responsibility for their section.

The great things you will be expected to do:

• Work closely with their superiors and the kitchen management team to develop and adhere to a budget, ensuring cost-effective procurement and utilization of ingredients and supplies
• Monitor food costs, manage inventory, and implement strategies to minimize waste, controlling food usage in line with established standards
• Update and maintain data tracking systems to provide accurate financial information for management decisions
• Prepare meals in accordance with portion and quality standards specified in recipes, ensuring consistency and excellence in taste and presentation
• Keep up to date with the latest culinary trends, and implement changes in recipes or work methods pertaining to menus, daily specials, and promotional activities
• Assume the full duties of the Senior Sous Chef in their absence, providing leadership and direction to kitchen staff, ensuring smooth operations, and meeting customer expectations
• Maintain a safe and sanitary kitchen environment by adhering to hygiene and safety regulations set by the company, government, or clients
• Ensure the safe operation of all equipment and promptly report any faulty equipment to superiors
• Adhere to all company, government, and client regulatory controls related to food preparation, storage, and safety, ensuring compliance in all kitchen activities
• Mentor and guide junior kitchen staff to enhance their culinary skills, teamwork, and adherence to safety and hygiene standards
• Perform any other related duties as assigned by the immediate superior, adapting to the evolving needs of the kitchen and demonstrating flexibility in managing a variety of tasks

Key skills & qualifications

EDUCATION & QUALIFICATION

• Culinary degree or relevant certification preferred.

WORK EXPERIENCE

• Proven experience as a Sous Chef or equivalent role
• Strong financial acumen with experience in budget management and cost control
• Knowledge of industry best practices, culinary trends, and food safety regulations
• Excellent leadership and communication skills
• Ability to work well under pressure and adapt to changing circumstances
• Detail-oriented, creative, and dedicated to culinary excellence

COMPETENCIES

• Computer literacy with advance abilities in spreadsheets and presentation software tools (Microsoft excel and powerpoint; or Google Sheets and Slides)
• Presentation skills (all levels including senior management)
• Good command of written and spoken language skills in English

ATTRIBUTES

• Possess critical thinking and problem solving skills
• Assist with inventory and managing of supplies
• Ensure quality control and presentation of all food items
• Ensure proper handling and storage of all food items in accordance with restaurant standards and sanitation / health regulations
• Ad-hoc duties as assigned by chef in-charge

cook 4 desserts

prepare inventory

serve and take order in stall

able to work alone on weekdays and manage part-timers on weekends

must have SFA food hygiene cert

have experience in cooking in kitchen / stall before

able to work on weekends

off day on weekday (monday)

able to carry 5kg beans load

hardworking with profit sharing scheme after 6 months

Job Responsibilities

- Manage and run the daily operations of the restaurant, ensuring that sales targets and service standards are met

- Achieving the highest service standards and exceeding a high guest expectation daily

- Establish good rapport with customers and handle customers' request professionally and promptly

- Lead and motivate staff in achieving sales target and customer satisfaction

- Plan staff rosters and provide training and coaching to staff on customer service and product knowledge

- Enforce and comply with licensing, hygiene regulation, health and safety legislation and guidelines

- Manage operational costs and requisite stocks/items required by the restaurant

- Assess and improve restaurant profitability and to prepare and present staffing/sales reports to the Management in a timely manner

Requirements

- Min 3 years of relevant experience in managing restaurant.

- Present a positive and professional attitude at all times.

- Can work independently and as a team player with good interpersonal skills

As a Night Duty Manager, you are expected to be:

• Familiar with our policies and procedures concerning reservations, room assignments, charges & credit, security, service delivery standard.
• Responsible for the efficient operation of the Front Office.
• Able to supervise and lead junior staff in the department.
• Able to resolve guest conflicts efficiently and diplomatically to maintain goodwill while complying with the hotel's policies.
• Able to liaise effectively with other departments and work as a team.

Job Description & Requirements

serving customers No experience required, like the catering industry, hardworking and willing to work Just follow the company's arrangements, 7 days of annual leave, 14 days of sick leave

• Position : Sales Executive (Outdoor/Food Distribution) - Up to Gross $4,500 or more
• Location : East – Tampines North Drive
• Working hours: Monday to Friday | 8am to 5.30pm & Alternate Saturday | 8am to 12pm
• Salary (commensurate with experience) : Up to Basic of $3,000 + Average Commission of $800 - $1000 + AWS + Transport Allowance $900 (with vehicle) or $300 (Without vehicle) + Mobile Reimbursement + Average of one month Bonus + Up to 16 Days of Annual Leaves + Medical Benefits
• Duration : Permanent
• Industry : Food Distributor

Main Responsibilities:

• Service all customers under your account.
• Issuing daily orders as requested from your customers.
• Stock checking for daily delivery loading.
• Prepare quotation for all existing and potential customers.
• Ensure customer’s payments are made within credit terms without any outstanding payments.
• Reviewing your own sales performance, aiming to meet or exceed targets.
• Representing company at exhibitions, events and demonstrations.
• All jobs as instructed by Business Development Manager when necessary.

Requirements:

• Minimum N/ O/’ Level with relevant experience
• Must be PC literate
• Bilingual in English and Mandarin to communicate with colleagues who can only speak in mandarin

Email to: [email protected]

Do visit www.facebook.com/search.personnel for more job listings.

***We do not charge our candidates any referral fee nor bind them with any contract.***

Chloe Ong

Senior Consulting Manager (APAC)

Reg no.: R22105510

EA No: 13C6684

Job Description

• Meal preparation, hygiene, food distribution to classrooms.
• Ensure food is stored and handled properly
• Ensure kitchen and all its equipment are thoroughly sanitised.
• Keep stock of pantry items and update centre leader of inventory.

Pre-requisites

• Enjoy working with children.
• Food hygiene certificate
• Able to handle induction stove.
• Location: Woodlands

Responsibilities

• Change bed linen and make beds
• Replace used towels
• Sweep and mop floors
• Vacuum carpets
• Dust furniture
• Replenish bath care products (e.g. soap and shampoo)
• Restock beverages and food items in the mini-bar
• Clean public areas, like corridors
• Report any technical issues and maintenance needs
• Address guests’ queries (e.g. on additional services)
• Help guests retrieve lost items
• Ensure all assigned rooms are clean and tidy by the end of the shift
• Follow hotel security guidelines

Requirements

• Work experience as a Hotel Room Steward
• Experience with industrial cleaning equipment and products
• Good physical health and stamina
• Flexibility to work in shifts
• Ability to work with little or no supervision while meeting high-performance standards
• Excellent organization skills
• Ability to follow instructions

Position: Cook / Chef

• Working Days: 5 Days work, 10:30am to 10pm, 9am to 8:30pm- 1.5 hr break a day
• Working Location: Islandwide
• Salary: $2,800-$3,000

Job Scope
- Stir fry rice and noodle dishes

☎️ Whatsapp +6588278652 (Hym)

Goh Hym Yien Reg No: R24121939

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

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

Duties:

• Responsible for ensuring the smooth, efficient, and profitable operation of the hotel.
• Overseeing key areas within the Front Office such as reception, cashiering, telephone services, reservations, and baggage handling. Supervise junior staff, ensuring they maintain professionalism and contribute to a positive corporate image for guests.
• Ensure prompt, courteous, and efficient service for all guests, addressing any complaints with tact and diplomacy. Assist with guest check-in and check-out processes.
• Handle security-related duties by directing guests to the Security department for incidents, thefts, or offences, and manage issues involving guest misconduct or unauthorized individuals in coordination with security personnel.
• Maintain a cash float aligned with occupancy levels, authorize rate and room changes, handle paid-outs, cash advances, and cheque acceptance following hotel procedures and credit policies.
• Closely monitor room inventory to ensure optimal room usage, maximizing revenue opportunities.

Requirements

• Minimum Diploma in Hotel Management or relevant discipline
• Willingness to work rotating shifts.
• At least 4 years of experience in the hospitality 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]

Recruitpedia Pte. Ltd.

EA License No: 19C9682

EA Personnel No: R2198636 (Oh Puey Xin)

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• Able to work night shift and public holiday

Responsibilities:

• Greet customers and hand out menus.
• Take meal and beverage orders from customers and place these orders in the kitchen.
• Make menu recommendations and inform patrons of any specials.
• 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.

Requirements:

• Endurance to walk and stand for long hours.
• Flexible work hours.
• Ability to remain calm and professional with difficult customers.
• Excellent interpersonal skills.
• Coordination to carry plates or trays without dropping anything.
• Able to work on weekend and public holiday.

Job Description

• Industry/Organization Type: Manufacturing of Meat Products
• Position Title: Factory Manager
• Working Location: Nearest MRT – Admiralty/Sembawang
• Working Hours: Monday – Saturday, 7 am – 5 pm
• Salary Package: Up to $5,000 + Profit Sharing + Commission + AWS
• Duration: Permanent

Key Responsibilities

• Manage Daily Operations: Oversee the food production process to guarantee efficient and timely production.
• Quality Control: Implement stringent quality control measures to meet company and regulatory standards.
• Inventory Management: Ensure the availability of raw materials and minimize waste.
• Staff Supervision: Supervise and train staff, ensuring adherence to safety and production protocols.
• Process Optimization: Continuously enhance production processes for efficiency and quality.
• Regulatory Compliance: Ensure compliance with health, safety, and food safety regulations, including HACCP and other relevant standards.
• Equipment Maintenance: Manage maintenance and repair of production equipment to minimize downtime.
• Production Planning: Develop schedules to optimize resource utilization and meet demand.
• Cost Management: Control production costs and seek cost-saving measures.
• Problem Solving: Resolve production issues promptly to maintain quality.
• Supplier Coordination: Negotiate with suppliers for timely delivery of raw materials.
• Health and Safety: Maintain a safe work environment and conduct safety audits.
• Waste Management: Implement practices to reduce production waste and enhance sustainability.
• Record Keeping: Keep accurate records of production, inventory, and quality controls.
• Training Programs: Develop training for staff to boost skills and knowledge.
• Budget Management: Manage the production budget within approved limits.
• Customer Complaints: Address complaints and implement corrective actions.
• Technology Integration: Adopt new technologies to improve efficiency and quality.
• Performance Monitoring: Evaluate staff performance and provide necessary feedback.
• Emergency Response: Develop plans for production-related incidents to minimize operational impact.

APPLY NOW!!!

• With at least 3 years of Food Manufacturing/Production/Food & Beverage experience in a similar capacity.
• Extensive knowledge of Chinese cuisine and SFA standards.
• Willingness to work long hours and on holidays.
• Possession of a Basic Food Safety and Hygiene Certificate.

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 #68607 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

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

You will be responsible to assist with the efficient running of the department in line with brand standards, whilst meeting employee, guest and owner expectations. The Pastry Chef is responsible to manage the Pastry Kitchen as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

• Minimum 2 years work experience as Pastry Chef, or Assistant Pastry Chef in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Ideally with an apprenticeship or professional diploma in Food Production with pastry specialisation.
• Good practical, operational and administrative skills with a flair for creativity are a must.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Job Responsibilities

• Ensures accuracy in cashiering duties, operates the P.O.S. machine, and handles cash efficiently.
• Keeps retail shelves fully stocked and replenished.
• Provides product knowledge and assists guests with gift selections.
• Identifies and communicates merchandising opportunities to management.
• Assists with monthly inventory stock takes.
• Supports the execution and maintenance of all visual displays in the shop.
• Ensure accuracy of order confirmations and invoices from suppliers.
• Coordinate with the manager to verify retail prices and ensure alignment.
• Track and follow up with suppliers to ensure timely deliveries.
• Address issues by liaising with suppliers and stores.
• Monitor stock levels of key items, manage weekly replenishments, and follow up with re-orders as needed.

Job Requirements

• At least 1 year of relevant experience in the retail industry.
• Proficient in Microsoft Excel and Office.
• Strong sense of urgency, with the ability to multitask and adapt to changing needs.
• Excellent communication and interpersonal skills, with a willingness to learn.
• Able to work independently, effectively, and reliably.

We are looking for passionate individuals to join our company

Our offer:

For more details: O'Coffee Club - Our Story (ocoffeeclub.com)

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✨Staff benefits✨

• 5 Days Work Week (Including Sat, Sun & PH)
• Attractive Salary Package
• Medical Benefits
• Birthday Allowance
• Staff Discount
• Staff Meal Allowances
• Great Career Progression
• Fun-loving Work Environment
• Various Locations

Responsibilities:

• Responsible for smooth daily operations in café
• Preparation of high quality beverages according to menu
• Light kitchen duties and preparation work
• Provide good customer service
• Basic housekeeping

Requirements:

• Passion for service and F&B industry
• Positive work attitude and a team player

Job Description

• Lead daily operation and ensure kitchen’s consistency in delivering high-quality food;

• Design new Nordic menus and food presentation that enhance customers’ culinary experience, meet quality standards and reflect restaurant’s theme;

• Perform cost proposals for new menu items;

• Ensure kitchen meets all Singapore’s regulations including food hygiene practices, sanitary and food safety guidelines;

• Manage and set kitchen staff roster;

• Train and ensure kitchen staff are equipped to meet daily operations;

• Inventory management of food and equipment supplies, food wastage control and doing purchase orders;

• Direct kitchen operations and tasks, including food preparation, cooking, and kitchen cleanup; and

• Arrange for kitchen equipment purchases and repairs.

Requirements

• At least 5 year(s) experience as a Head Chef or Sous Chef;

• Ability to lead and inspire a dynamic kitchen team;

• Ability to monitor expenses and manage food/kitchen budget;

• Strong passion for the art of food design;

• In-depth of knowledge of Nordic cuisine;

• Have worked in renowned restaurants globally;

• Excellent written and verbal communication in English language, and

• Culinary Degree or equivalent experience.