1,751 Catering jobs in Singapore

Job Description

The successful candidate will play a key role in our Procurement team, driving strategic procurement initiatives across the SIA Group through supplier and market analysis, risk management, stakeholder engagement, and execution to deliver value for the company.

• Develop procurement strategies ensuring alignment with overall business objectives, customer experience standards, and cost optimization goals. Continuously scan market trends and innovations to inform and update strategic direction.
• Lead end-to-end category sourcing strategy and execution i.e. design RFP, bid evaluation, and supplier selection in compliance with procurement policies and regulatory requirements. Conduct cost comparison and present recommendations for award of contracts.
• Lead commercial negotiations with catering and service providers on pricing, contractual terms, and service level agreements (SLAs).
• Manage strategic relationships with service providers to ensure consistent service delivery and high passenger satisfaction. Drive value creation by identifying opportunities such as waste reduction, menu design and new innovative ideas to optimise costs.
• Collaborate with and support Business Users to resolve operational and service-level issues with service providers.
• Scale up digital transformation of catering procurement processes by leveraging Gen AI and data analytics tools to enhance decision-making, improve supplier performance, and drive strategic value.

• A Bachelor’s degree in any discipline.
• Minimum of 2 years’ relevant experience in procurement roles, with a solid understanding of procurement and governance best practices preferred.
• Fresh graduates are also welcome to apply.
• Good knowledge of category management, risk management, procurement strategies, processes, and procedures.
• Demonstrate good business acumen with the ability to analyze market and financial data, understand commercial impacts, and align procurement decisions with broader organizational objectives.
• Strong critical thinking and problem-solving skills.
• Excellent interpersonal, communication, negotiation, and influencing abilities.
• Ability to multi-task and adapt quickly in a fast-paced, dynamic environment.
• Detail-oriented with strong numerical aptitude.

We thank all candidates for your interest in Singapore Airlines, and regret that only shortlisted candidates will be notified.

• Entry level

• Contract

• Purchasing and Supply Chain
• Industries
• Airlines and Aviation

Job Responsibilities

• Be able to prepare and present Thai cuisine in accordance with defined standards of a fine dining outlet
• Create special menus for promotion, special occasions, etc.
• Manage food inventory and control
• Mantian hygiene and safety practices in the kitchen
• Assist in preparing daily marketing list of food items required by the restaurant and check on quality of food from suppliers
• Train and guide young / trainee cooks to achieve established cooking standards in the shortes possible time
• Perform any other duties as assigned by the Executive Chef

Job Requirements:

• At least above 5 years of relevant working experience in a Thai restaurant
• Has some supervisory experience working with young/trainee cooks
• Ability to stand for long periods, lift heavy items
• Ability to work in a fast-paced environment
• Good interpersonal skills
• Good leadership skills

· We are looking for Food & Beverage Supervisor experience (3-5 years) in supervisory role in coffeeshop/food court sector.

· Candidates for this role must have high initiative and positive working attitude.

· Able to provide supervision and guidance to staffs on food handling and hygiene and to ensure the compliance to SFA standards and to train new staffs.

· Responsible for ordering, receiving and checking of goods and supplies.

· Ensure the neatness and cleanliness of the coffeeshop.

· Helps to promote and sell our food & beverage items to customers.

· Need to provide helps to stall tenants, handle complains, enquiries and solve daily issues.

· Need to handle POS system and record daily sales.

· Need to implement Safe Management Measures for our company.

· Must be able to work on shift, week end and public holiday, 6 day working days per week and rest on week day.

· Food Hygiene Course or F&B officer certificate is a must.

· Candidates with good coffee making and cooking skill will be an advantage.

· Only Singaporean.

We are looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

• 2+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

This position is concerned with the maintenance of superior quality and standards of food preparation, presentation and the development of CDPs and Commis, contributing to the profitability of the kitchen brigade and responsible for the organization and effective supervision of their designated section in line with prescribed Hilton International policies and procedures.

This position is covering the concerned area of Conrad Singapore Marina Bay

What will I be doing?

Leadership Competencies :

·Change management – Generates activity and seeks new challenges to improve work performance demonstrate an optimistic outlook and recovers quickly from failure.

·Decision Making – makes sound decisions quickly under pressure takes calculated risks based on adequate information and analysis makes a rational balanced judgments on the basis of available information.

·Motivating and influencing Others – creates a climate of teamwork by encouraging harmony, cooperation and communication cares for others by monitoring their well – being inspires a positive attitude to work among subordinates and persuades others so that they can adjust their positions and readily gains agreement and support from others, respects the contributions of others.

·People development – Encourages a culture of continuous personal and worked-related improvement through own actions and ensures learning from successes and failures Guides and coaches staff passes on personal expertise and draws on the diverse backgrounds skills and knowledge of people while defining and reinforcing standards and appropriate behaviour.

People Management:

·Through hands on management, supervise closely all Commis Chefs in the performance of their duties in accordance with policies and procedures and applicable laws.

·Delegate appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.

·Ensure employees have a complete understanding of rules and regulations and that behaviour complies.

·Monitor employees morale and provide mechanisms for performance feedback and development

·Assists in conducting annual performance appraisals providing honest and appropriate feedback

·Effectively communicate guiding principles and core values to all levels of employees.

What are we looking for?

·To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.

·To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.

·To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.

·To maintain a high customer service focus by approaching job with the customers always in mind.

·To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.

·To maintain a kitchen environment that promotes flair, creativity and consistency in the quality of food taste and presentation.

·To ensure that all Food Safety Management Program polices and guidelines are followed and implemented.

·For direct supervision of the following employees:

CDPs/Commis Chefs

·To assess and monitor cleanliness on a daily basis, ensuring that all equipment remains clean and in good working order.

·To supervise, guide and develop chefs of a lower grade ensuring the quality of food production remains at optimum levels.

·To liaise closely with the Chef de Cuisine ensuring food quality and preparation techniques are of the highest standard.

·To closely monitor and control the daily food merchandise, ensuring quality of goods received, taking corrective action where necessary.

·Food Safety and Hygiene: To follow all polices and guide lines are followed.

·To follow Hiltons Fire & Safety procedures.

·Ensuring all Hotel policies and procedures are correctly observed and followed.

·Performing any additional tasks as delegated by management or guests to ensure our guests receive outstanding service.

What will it be like to work for Hilton?

We are more than a place to stay; we are a place to Stay Inspired. Our job is to discover what inspires our Guests so that we may ensure an experience of a lifetime. Our job is also to discover what motivates and inspires each of us to consistently provide luxury service.

At Conrad, we take the time to understand the wants, needs and desires that make each of our Guests unique. Then we can create a stylish luxury experience that’s uniquely personal, deeply memorable and, above all, smart.

As a Team Member, your goal is to provide the world’s most personal service, tailored to each individual; to deliver service so smart, it allows the Guest to be more focused, more connected, more relaxed.

Making connections is the cornerstone of providing smart luxury service. Our four Service Principles all take root in our ability, as Team Members, to make connections with our Guests.

Staying inspired to live these service principles requires us to:

Consistently apply luxury skills.

Work as a seamless team.

Feel empowered.

Keeping our Guests inspired requires us to help them:

Feel engaged.

Feel at home.

Feel pampered.

Feel special.

You are the face of the brand to our Guests. It is important to understand that of all the people who are a part of the Conrad team, the most important is you.

You determine whether our brand makes that connection with the Guest. Your commitment to caring for each Guest determines whether they want to be at a Conrad hotel—more specifically, at YOUR Conrad hotel.

To represent our brand, you must consistently practice the skills of a leader in luxury.

As a team, we build each other up, and together we learn and grow.

Job: Culinary

Title: Sous Chef - Main Kitchen (Conrad Singapore Marina Bay)

Location: null

Requisition ID: HOT0BPAE

EOE/AA/Disabled/Veterans

Job responsibilities

• Oversee daily store operations and manpower planning
• Ensure adherence to company SOPs, service levels, and operational standards
• Train, motivate, and manage staff to achieve top performance
• Maintain high levels of food quality, hygiene, and workplace safety compliance
• Lead and inspire the team to achieve sales targets and deliver excellent customer service
• Ensure smooth handover, opening, and closing procedures for each shift
• Work in a fast-paced coffee shop and food court environment , ensuring smooth operations
• Handle operational challenges and drive improvements for efficiency and customer satisfaction

• Prior experience in F&B supervision is preferred
• Strong leadership and team management skills
• Ability to work in a fast-paced and high-energy setting
• Excellent problem-solving and communication skills
• Passionate about customer service and food quality

Are you a hands-on leader with a passion for F&B operations? Join our team and be part of a dynamic, fast-paced environment in a coffee shop and food court setting !

Overview

Join to apply for the Commercial General Manager Foodservice Chains South East Asia role at Kerry Dairy Ireland

Kerry is the world's leading taste and nutrition company for the food, beverage and pharmaceutical industries. Every day we partner with customers to create healthier, tastier and more sustainable products that are consumed by billions of people across the world. Our vision is to be our customers' most valued partner, creating a world of sustainable nutrition. A career with Kerry offers you an opportunity to shape the future of food while providing you opportunities to explore and grow in a truly global environment.

Kerry is the world's leading taste and nutrition company for the food, beverage and pharmaceutical industries. Every day we partner with customers to create healthier, tastier and more sustainable products that are consumed by billions of people across the world. Our vision is to be our customers' most valued partner, creating a world of sustainable nutrition. A career with Kerry offers you an opportunity to shape the future of food while providing you opportunities to explore and grow in a truly global environment.

The General Manager, Foodservice Chains, is responsible for shaping and executing the customer and channel strategy across South East Asia. This includes establishing the short- and long-term product portfolio and leading the Sales team to deliver profitable growth, with a strong focus on Quick Service Restaurants (QSR), Coffee/Tea chains, Convenience Stores, and Full Service Restaurant accounts. The role centers on strategic expansion, commercial excellence, and building strong partnerships with global and regional chain operators to drive sustained value in the foodservice sector.

Work Location: Singapore

• Develop and execute short- and long-term Foodservice strategies for Southeast Asia, aligned with regional growth targets.
• Lead and manage the Foodservice Sales team, ensuring optimal resource allocation to support business expansion.
• Oversee local and regional accounts, providing strategic guidance and operational oversight.
• Identify new growth opportunities and build a robust commercial and R&D pipeline to support innovation and customer-centric solutions.
• Collaborate with R&D to develop new product concepts that reflect market trends and meet evolving customer expectations.
• Build and nurture strategic relationships across customer organizations, including R&D, Marketing, and Procurement functions.
• Monitor business performance against key metrics and actively participate in leadership reviews and planning sessions.
• Lead cross-functional teams across Sales, Marketing, RD&A, Finance, and Operations to deliver best-in-class customer service.
• Serve as the regional interface for global accounts, ensuring alignment with global strategies and initiatives.

• 10–15 years of experience in the food & beverage industry, with a strong track record in Foodservice.
• Proven commercial acumen and strategic thinking capabilities.
• Deep understanding of QSR, FSR, and C-Store markets, including trends and success drivers.
• Excellent communication and stakeholder management skills.
• Ability to build and manage a network of channel partners across diverse markets

Beware of scams online or from individuals claiming to represent us. A Kerry employee will not solicit candidates through a non-Kerry email address or phone number. In addition, Kerry does not currently utilise video chat rooms (e.g., Google Hangouts) to conduct interviews. Refuse any request that asks you to provide payment to participate in the hiring process (e.g., purchasing a “starter kit,” investing in training, or something similar). Kerry will not ask you to pay any money at any point in the hiring process with the exception of reimbursable travel expenses. In addition, any payments made by Kerry will be from official firm accounts bearing the Kerry name.

Posting Type: LI

• Executive

• Full-time

• Management and Manufacturing

• Dairy Product Manufacturing

Referrals increase your chances of interviewing at Kerry Dairy Ireland by 2x

Johor Bahru, Johore, Malaysia 7 hours ago

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F&B Sous Chef - Sky Residence Marina Bay Sands Singapore

LOVE WHAT YOU DO? THERE IS A PLACE FOR YOU HERE!

Be part of our diverse and inclusive team.

1. Support the Executive Chef and the team ensuring smooth daily operations.
2. Manage and handle all administrative duties for the department with regards to Team Members, payroll, records, scheduling, duty rosters, purchase requests, market list order and recipe costing as per company operating systems.
3. Assist in menus preparation, recipe card and plating guides.
4. Work closely with receiving and purchasing team on a day-to-day operation controlling raw material quality standard.
5. Ensure quality of food items according to the standards in place, including ensuring all food items are in perfect sanitary condition, applying “First in First out!” best kitchen practice.
6. Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.
7. Adhere to all the standards of food presentation, production, and portioning controls.
8. Ensure uncompromising level of commitment and support to the Hygiene Manager and Executive Chef to achieve the highest level of food safety requirement in all kitchens.
9. Ensure safe and proper use of equipment at all times and give guidance to all culinary colleagues.
10. Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product.
11. Assist individuals with their job functions and on-the-job training when necessary to ensure optimum service to customers.
12. Estimate food consumption to schedule purchases and requisition of raw materials.
13. Minimize food waste and spoilage to expenses in line with budget.
14. Prepare efficient daily work list and train line cooks to produce mise en place with a sense of priority and time management.
15. Assist Executive Chef in providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.
16. Provide constant feedback to the employees on their job performance creating a work environment which values trust and transparency.
17. Maintain high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.
18. Maintain high standards of grooming for oneself and subordinates ensuring good customer relations at all times, particularly when working in the public areas of the hotel.
19. Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchen.

1. Diploma/Degree in Western/Chinese Culinary Arts or related field preferred

1. 7 years managerial experience in a high volume 4-5 star hotel/Restaurant
2. Possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment
3. Knowledge of Asian/Western/Italian/Japanese cuisines, their preparation and service.
4. Have understanding of latest culinary concepts in a broad range of cuisines
5. Knowledge in using computer for administration work
6. Good knowledge on basic accounting and calculation of food costs
7. Excellent logistical, culinary and leadership skills
8. Able to instill safety and sanitation habits
9. Willing and able to work shift work

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

In charge of developing and implementing sales and marketing strategy in assigned territories/sales channel including marketing initiatives, business development opportunities as well as new market entry plan, analysis, budget, and timeline.

Pro-actively innovate and respond to market needs.

Build knowledge of the market in terms of new product development, market potential & size, key players, consumption patterns, etc.

Manage and build relationships with customers.

Enable negotiations regarding price variations, customer specifications, and promotional mechanisms.

Participate in local and/or global trade shows and exhibitions to promote brand awareness.

Job Requirements:

• Degree or Diploma in Marketing / Business / Management or equivalent.
• Possess a positive attitude with high level of self-motivation and determination.
• Good interpersonal skills and able to interface with all levels, internally and externally in a professional and responsive manner.
• Strong in customer relationship management and networking.
• Proficiency in presentation is an essential requirement.
• Good command of English and Mandarin (to liaise with Mandarin speaking associates).
• Willingness to travel as and when required.
• Experience in Business Development in FMCG, F&B or Hospitality sector is a bonus.

Only shortlisted candidates will be notified by the HR department.

Tee Yih Jia Food Manufacturing Pte Ltd is the leading frozen foods manufacturer in Singapore, exporting more than 90% of our renowned Spring Home products to countries such as Europe, North America, South Africa, Middle East, and Asia Pacific. Tee Yih Jia has world-class manufacturing facilities in Singapore, Malaysia, China, and the United States, which hold international certifications of quality controls and hygiene such as HACCP and BRC.