Total 881 F&B / Tourism / Hospitality job vacancies

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- Any other duties/tasks as requested by management

About the Role

We are looking for a motivated Commis Chef (junior) to join our fine dining Japanese kitchen. You will assist in basic food preparation, support the kitchen team in daily operations, and learn the fundamentals of Japanese cuisine in a professional and supportive environment.

Responsibilities

• Assist the Senior Chefs in all kitchen operations, including food preparation, cooking, plating, and maintenance of kitchen equipment and work areas.

• Ensure all food items are prepared according to standardised recipes and presentation guidelines.

• Maintain high standards of cleanliness and organisation in the kitchen.

• Collaborate with the team to develop new dish ideas and improve existing menu items.

• Uphold food safety and hygiene practices at all times.

Requirements:

• Min 1 to 2 years’ of relevant experience in Japanese cuisine.

• Formal culinary training or relevant experience in a professional kitchen environment.

• Knowledge of food preparation techniques, kitchen equipment, and food safety regulations.

• Passion for creating delicious, high-quality dishes and a commitment to continuous learning and development.

• Ability to work well under pressure and maintain a positive attitude.

• Team player with good communication skills.

• Flexibility to work split shifts, including weekends and public holidays.

Join the Opening Team at ANEMELO Greek Restaurant

ANEMELO Greek Restaurant is a new dining destination opening in Singapore, inspired by authentic Greek hospitality, quality ingredients, and genuine guest experiences.

We are looking for passionate, dedicated, and motivated individuals to join our opening team.

Responsibilities:

1. Support the Kitchen Team in Daily Operations
2. Assist with food preparation and basic cooking tasks according to recipes and standards.
3. Ensure all mise en place is prepared, organized, and ready before service.
4. Maintain food quality, consistency, and presentation standards at all times.
5. Follow all food hygiene, sanitation, and workplace safety procedures.
6. Keep workstations clean, organized, and properly stocked throughout the shift.
7. Assist with receiving, storing, and rotating ingredients using FIFO procedures.
8. Support senior chefs during service to ensure smooth kitchen operations.
9. Assist with opening, closing, and cleaning duties as assigned.
10. Report equipment issues, stock shortages, or food quality concerns to supervisors.
11. Work closely with team members to maintain an efficient and positive working environment.
12. Learn and develop culinary skills through training and daily kitchen operations.
13. Adhere to company policies, procedures, and operational standards.

Requirements:
- At least 1 year of work experience
- 5 day work week based on roster
- Able to work on weekends and Public Holidays

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- Any other duties/tasks as requested by management

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- Any other duties/tasks as requested by management

About the Restaurant

Udon Shin is a Japanese udon specialist that started in Tokyo (in 2011). In November 2025, it opened its first international outlet – Singapore. The concept is all about craftsmanship and freshness: we follow a “Four Fresh” philosophy – Udon noodles are freshly kneaded, freshly cut, freshly boiled, and tempura is freshly fried. The kitchen is an open concept where diners can see their Udon being freshly made and cooked.

Job Summary

The primary role of the Commis Cook / Chef De Partie is to provide support to the Head and Sous Chef and any other persons or companies assigned, in a professional and timely manner. This individual will assist with daily kitchen operations and must be flexible in terms of job scope and work hours to meet the demands of our fast-paced and dynamic organization. 

This individual possesses communication, people management, meticulous, service-oriented skill and a good team player.

Responsibilities

• Support the Head Chef, Sous Chef, and kitchen team to maintain efficient daily kitchen operations
• Prepare, arrange, and portion food items accurately following standard recipes and presentation guidelines
• Maintain full knowledge of menu items, recipes, cooking methods, and presentation standards to ensure consistency
• Monitor ingredient stock, kitchen equipment, inventory, and supplies to ensure availability for daily service
• Store all food products properly in designated refrigerators and containers, following safe handling procedures
• Maintain high standards of sanitation, cleanliness, and safety throughout all kitchen areas at all times
• Clean and maintain kitchen equipment regularly to ensure proper functioning and hygiene
• Assist with monthly inventory counts and accurately record food wastage to support cost control
• Collaborate closely with team members to achieve high customer satisfaction through quality food preparation
• Perform additional duties as assigned to support kitchen operations

Preferred competencies and qualifications

• Certificate in Culinary Skills or equivalent qualification such as GCE 'N' level
• Basic food hygiene certification
• Knowledge of various cooking methods, ingredients, equipment, and food preparation procedures
• Experience working in a kitchen environment, with 3+ years relevant experience considered for Chef De Partie role
• Strong communication and interpersonal skills to work effectively within a team
• Positive service attitude, coachable mindset, and willingness to learn
• High standard of personal hygiene
• Candidates with more than 3 years of relevant experience can be considered for the Chef De Partie position.

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Franchise Concepts Pte Ltd for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

Job Description

• Carry out duties in the respective areas including raw food trimmer, cutter and wok station
• Prepare food with fillings and follow-up on appetizers and sauces
• Prepare all specified ingredients and sauces before the start of operation
• Arrange and prepare staff meals
• Label names and dates before food is stored
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements
• Any other jobs or duties assigned by the Chief Chef from time to time.

Job Requirements

• At least 2 years of relevant experience in Chinese cuisine
• Possess basic food hygiene certificate
• Good physical condition and endurance

Job Description

• Carry out duties in the respective areas including raw food trimmer, cutter and wok station
• Prepare food with fillings and follow-up on appetizers and sauces
• Prepare all specified ingredients and sauces before the start of operation
• Arrange and prepare staff meals
• Label names and dates before food is stored
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements
• Any other jobs or duties assigned by the Chief Chef from time to time.

Job Requirements

• At least 2 years of relevant experience in Chinese cuisine
• Possess basic food hygiene certificate
• Good physical condition and endurance

Job Description & Requirements

- Handle day to day operations of coffee shop stall

- Prepare menu and train new staff

- Ensure workplace cleanliness

- Prepare ingredients and run daily operations in kitchen

- Ensure Workplace safety

- Liaise with supplier on food inventory/

- Conduct orientation for new chefs

- Perform shift operations and planning

- Conduct food tasting to ensure quality

Responsibilities:

• Prepare and cook authentic Korean dishes.

• Ensure all dishes are prepared to the highest quality standards and within the recipes.

• Manage kitchen operations, including inventory and staff supervision.

• Adhere to hygiene and food safety regulations, ensuring a clean and safe kitchen environment.

• Assist in menu development and cost control.

Requirements:

• Proven experience as a Chef.

• Culinary diploma or equivalent certification.

• Knowledge of cooking techniques and ingredients.

• Strong organizational and leadership skills.

• Ability to work in a fast-paced environment, including evenings, weekends and holidays.

Aurora Asia Pacific (21C0671)|Stephanie (R21100585)

Job Description & Requirements

Responsibilities:

• Prepare and cook authentic Korean dishes.

• Ensure all dishes are prepared to the highest quality standards and within the recipes.

• Manage kitchen operations, including inventory and staff supervision.

• Adhere to hygiene and food safety regulations, ensuring a clean and safe kitchen environment.

• Assist in menu development and cost control.

Requirements:

• Proven experience as a Chef.

• Culinary diploma or equivalent certification.

• Knowledge of cooking techniques and ingredients.

• Strong organizational and leadership skills.

• Ability to work in a fast-paced environment, including evenings, weekends and holidays.

Aurora Asia Pacific (21C0671)|Stephanie (R21100585)

We’re Hiring for Breakfast–Lunch Cook!

Our hotel is looking for a Cook to handle breakfast service only — perfect for someone who prefers daytime working but evenings free.

What You’ll Do:

• Cook and prepare buffet breakfast

• Keep the kitchen clean and organized

• Work with a supportive kitchen team

What We’re Looking For:

• Cooking experience
• Reliable, dependable and punctual,
• Comfortable with a fast-paced morning shift, able to work independently
• Nearby residence is a plus

Why Join Us?

• Daytime hours only ☀️
• No late nights
• Friendly working environment
• Meal provided
• 7am to 4pm,
• 5.5/ 6 days work week

Role Summary

The Chef is responsible for planning, preparing, and presenting high-quality dishes while maintaining food safety, kitchen hygiene, and consistent culinary standards. The role supports menu development and ensures an exceptional dining experience for guests.

Key Responsibilities

• Prepare and cook dishes according to the restaurant's recipes and quality standards.
• Develop and improve menu offerings, including seasonal and specialty dishes.
• Ensure consistency in food preparation, presentation, taste, and portion control.
• Monitor food quality and freshness of ingredients.
• Maintain kitchen hygiene and food safety standards in compliance with Singapore regulations.
• Manage food inventory, stock ordering, and ingredient storage.
• Minimize food wastage and control kitchen costs.
• Train and supervise kitchen staff on preparation techniques and quality standards.
• Coordinate with restaurant management to support promotions, events, and special menus.
• Ensure efficient kitchen operations during service periods.

Requirements

• Diploma, Certificate, or relevant professional culinary training.
• Minimum 3–5 years of experience as a Chef or similar culinary role.
• Strong knowledge of South Indian, Indian, or specialty cuisine (adjust based on the restaurant's concept).
• Knowledge of food safety and kitchen hygiene practices.
• Ability to work in a fast-paced restaurant environment.
• Strong teamwork and leadership skills.

Preferred Experience

• Experience in fine dining or specialty restaurant operations.
• Experience creating authentic regional dishes and menu development.
• Experience managing kitchen staff and food cost control.

Job Highlights

• Be part of a global leader in Augmented Hospitality and Tourism.​
• Discounts at over 3500 hotels globally and other discounts.
• Excellent career and development opportunities.

Job Description

Overview of Duties

• Works as part of the kitchen team. Engaged in cooking, baking, pastry cooking or butchering duties.
• This position involves food preparation and presentation with flair for breakfast, lunch and dinner for ala carte and buffet services.
• Maintain a clean and hygienic work environment whilst ensuring a product of high quality and presentation standards.
• Demonstrate commitment to customer service for internal and external customers.

Reporting Line

• This position reports to the Executive Chef.

Main Responsibilities & Duties

• Prepare and present menu items showing variety and flair.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Prepare and ensures availability of mis en place as required.
• Check that all cooked and pre-cooked foods are properly stored.
• Order necessary food according to proposed business demands.
• Consult with Executive Chef for guidance and authorisation of order.
• Liaise with front of house staff regarding the availability of menu items, additions to the menu and any relevant changes.
• Keeps all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned.
• Be familiar with other areas in the Kitchen so when called upon, assistance can be provided.
• Assist and liaise with chef on duty as required.

Experience & Skills

• Minimum 2 years of related experience in Hospitality/Hotel/F&B Culinary operations.
• Possess a valid WSQ Food Hygiene certificate would be an added advantage.

Job Description & Requirements
Overall manage daily kitchen operation, lead back-of-house team (cooks, kitchen helpers), arrange shift, on-job training for kitchen staff, control team discipline & working efficiency。

Develop seasonal new dishes, standardize recipe, portion control, stabilize dish taste & plating standard; cooperate with front desk for menu upgrade & promotion activity。

Purchase & check raw material, manage stock inventory, strictly control food cost, reduce ingredient waste, optimize kitchen gross profit。

Fully follow Singapore food hygiene regulation, maintain kitchen sanitation, pass NEA inspection regularly, supervise staff’s hygiene operation standard。

Directly take charge core cooking during peak hour, handle customer feedback on food quality timely。

EA License No. : 24C2389(0 COMPROMISE RECRUITMENT PTE.LTD.)
EA Personnel Name: HE YA
EA Personnel No: R24124237

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Job Description:

• Prepare high quality Chinese or Western food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Job Description:

• Prepare high quality Chinese food with emphasis on roasted meat.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Job Description

• Ensure the quality of all the dishes adhere to company’s standard
• Liaise with other department for the maintenance of kitchen equipment
• Supervise kitchen operations and ensure smooth flow of food
• Familiarise with the menu
• Conduct checks before operation starts
• Manage the department and conduct briefings
• Handle dismissal, termination and resignation
• Ensure the departments follow the 5S and HACCP requirements
• To perform any other duties assigned by superior

Job Requirements

• At least 4 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

JOB RESPONSIBILITIES:

• Select, wash and cut vegetables
• Prepare sufficient ingredients for operations use
• Wash, portion and store ingredients accordingly
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements
• Any other jobs or duties assigned by the Chief Chef from time to time.

Job Description

• Ensure the quality of all the dishes adhere to company’s standard
• Liaise with other department for the maintenance of kitchen equipment
• Supervise kitchen operations and ensure smooth flow of food
• Familiarise with the menu
• Conduct checks before operation starts
• Manage the department and conduct briefings
• Handle dismissal, termination and resignation
• Ensure the departments follow the 5S and HACCP requirements
• To perform any other duties assigned by superior

Requirements

• At least 4 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

Job Description

• Oversee the daily kitchen operations of a brand
• Maintain the highest quality and consistency of all food products by ensuring stringent compliance to food safety and food quality control standards
• Ensure proper maintenance of the kitchen within each outlet
• Collaborate with the Marketing Team with new launches, promotions, branding, and labeling of concepts and products
• Review sales and food costs daily to monitor actual financial results and take corrective action as necessary to ensure that financial goals are met
• Plan, direct and coordinate future outlet openings
• Manage, supervise and groom a team of chief chef, section head and kitchen staff to ensure maximum utilization of manpower allocated
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Drive culinary excellence by being a champion for food quality and consistency
• Develop standard recipes and SOPs for food preparation and presentation
• Actively involved in menu development and establishing menu prices
• Understand current and emerging culinary trends as well as consumer needs and behaviors
• Ensure that all activities conform to HACCP & 5S guidelines
• Any other jobs or duties assigned by the Director of Kitchen Operations from time to time

Job Requirements

• At least 5 years of relevant working experience as an Executive Chef
• Able to communicate effectively with team members to support kitchen operations and service standards.
• Knowledge of HACCP, health and safety standards would be an advantage
• Strong management, leadership skills and interpersonal skill
• Must be dedicated and committed

We are seeking a highly skilled and experienced Executive Chef to be seconded to our overseas outlets. The ideal candidate will bring expertise in Southeast Asian and Chinese cuisines, demonstrate strong leadership in kitchen operations, and uphold the highest culinary and food safety standards.

Key Responsibilities:

• Oversee and manage outlet Head Chefs and kitchen teams, ensuring smooth day-to-day operations.
• Lead recruitment, training, and development of kitchen staff for new and existing outlets.
• Ensure strict adherence to SOPs, HACCP, and AVA food safety standards.
• Maintain consistent food quality, presentation, and safety across all outlets.
• Oversee kitchen equipment and facility maintenance to ensure efficiency and compliance.
• Develop and introduce innovative new dishes in line with brand direction and seasonal opportunities.
• Drive culinary excellence while balancing operational efficiency and cost control.

Requirements:

• Proven experience as an Executive Chef or similar senior culinary leadership role.
• Strong expertise in Southeast Asian and Chinese cuisines.
• Solid knowledge of HACCP standards and kitchen management best practices.
• Strong leadership, team management, and communication skills.
• Creative flair in menu planning and dish development.
• Willingness to be seconded overseas (China).

Job Description

• Oversee the daily kitchen operations of a brand
• Maintain the highest quality and consistency of all food products by ensuring stringent compliance to food safety and food quality control standards
• Ensure proper maintenance of the kitchen within each outlet
• Collaborate with the Marketing Team with new launches, promotions, branding, and labeling of concepts and products
• Review sales and food costs daily to monitor actual financial results and take corrective action as necessary to ensure that financial goals are met
• Plan, direct and coordinate future outlet openings
• Manage, supervise and groom a team of chief chef, section head and kitchen staff to ensure maximum utilization of manpower allocated
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Drive culinary excellence by being a champion for food quality and consistency
• Develop standard recipes and SOPs for food preparation and presentation
• Actively involved in menu development and establishing menu prices
• Understand current and emerging culinary trends as well as consumer needs and behaviors
• Ensure that all activities conform to HACCP & 5S guidelines
• Any other jobs or duties assigned by the Director of Kitchen Operations from time to time

Job Requirements

• At least 5 years of relevant working experience as an Executive Chef
• Able to communicate effectively with colleagues and stakeholders to support kitchen operations and service standards.
• Knowledge of HACCP, health and safety standards would be an advantage
• Strong management, leadership skills and interpersonal skill
• Must be dedicated and committed