140 Modern Cuisine jobs in Singapore

The great things you will be expected to do:

• Serve and attend to customers promptly, politely and professionally.
• Keep all food counters and displays clean and tidy at all times.
• Ensure food displays, serving gears, cutlery, and food tags are in place and available to customers at all times.
• Serve food in the assigned plates in the portions approved by the client
• Comply with hygiene and safety regulations set by the Company, clients and government
• Perform any other related duties as assigned by the immediate supervisor

Key skills & qualifications

EDUCATION & QUALIFICATION

• Candidate must possess at least a Professional Certificate/NITEC

WORK EXPERIENCE

• At least 1 year of relevant work experience in F&B

ATTRIBUTES

• Customer-service oriented personality
• Proactive, friendly and pleasant characteristics
• Efficient interaction level and proficient in delivering great customer service
• Able to communicate skills and team player
• Cheerful and self-motivated with positive working attitude

The Food Service Manager is responsible for managing and coordinating all food and beverage operations to ensure quality, efficiency, and excellent customer service. The role involves supervising staff, overseeing kitchen and service performance, ensuring compliance with food safety regulations, and driving profitability through effective planning and management.

• Oversee daily food service operations including kitchen, bar, and dining areas.
• Ensure high standards of food quality, hygiene, and customer service are consistently maintained.
• Manage and train staff in food preparation, service, hygiene, and safety procedures.
• Plan menus in coordination with chefs and monitor portion control and food presentation.
• Ensure compliance with SFA , NEA , and liquor licensing regulations.
• Manage inventory, food costs, and procurement of supplies.
• Handle customer feedback, resolve issues, and maintain a high level of guest satisfaction.
• Monitor financial performance, control operating costs, and prepare management reports.
• Coordinate with suppliers, vendors, and contractors for maintenance and supplies.
• Plan and execute promotional activities and seasonal menu launches.
• Supervise equipment maintenance and ensure safety compliance within all food service areas.

• Diploma or Degree in Food & Beverage Management, Hospitality, or Business Administration.
• Minimum 3–5 years of managerial experience in food service, restaurant, or hospitality operations.
• In-depth knowledge of food safety, hygiene, and sanitation standards.
• Excellent leadership, communication, and organizational skills.
• Strong financial acumen with experience in cost control and budgeting.
• Proficient in Microsoft Office , POS systems , and basic inventory software.
• WSQ Food Hygiene Certificate is mandatory.
• Familiar with SFA and Liquor Licence regulations in Singapore.
• Class 3 Driving Licence (advantage).

• Champion the company's mission and values while ensuring the highest standards of service.
• Provide attentive and professional customer service to enhance the dining experience.
• Understand the full menu, special promotions, and membership benefits.
• Manage daily restaurant operations — from table setup and food service to condiment preparation and portioning.
• Supervise multiple service points, maintain equipment condition, and propose workflow improvements.
• Anticipate and fulfil customer needs while handling any service issues with care and diplomacy.
• Plan and execute events according to guest requirements.
• Lead staff scheduling, attendance tracking, and manpower planning.
• Contribute to recruitment efforts and support daily administrative tasks.
• Carry out additional responsibilities as assigned by the Manager.

We regret only shortlisted candidates will be contacted. All applications will be handled confidentially. By submitting your application, you agree to the collection, use, retention, and disclosure of your personal information to prospective employers.

Wecruit Pte Ltd

EA License No: 20C0270

Job Summary
As a member of the Food Service team, the individual will be tasked to assist and deliver in a pleasant, friendly and timely manner patient specific high-quality food and exemplary service to patients, guests, and staff.

Job Duties And Responsibilities

• Adhere to departmental and hospital policies and procedures and other foodservice regulations at all time.
• Participate in and monitors, according to pre-set criteria, sanitation and safety procedures – including HACCP program.
• Prepare aesthetically pleasing and 100% accurate trays within 45 minutes of patient ordering meal.
• Participate in a restaurant-style cold/hot production in preparing the highest quality food product in accordance to departmental standards.
• Ensure accurate delivery to wards (Inpatient or Outpatient areas of the hospital)
• Act upon patient meal service requests either by resolving the issue directly or alerting issues to the control room or operations executives.
• Adhere to hospital and departmental hand hygiene policy and procedures.
• Inventory and restock food and equipment, prior to meal service and assure adequate levels during meal service.
• Clean and sanitize equipment according to departmental policy.
• For administrative purposes, monitor, collect and/or record operation specific data.
• Perform all other duties as assigned

Job Requirements

• Able operate various kitchen equipments for meal service which includes coffeemaker, toaster, microwave oven, mixer, blender and other necessary equipment for meal service.
• Minimum GCE 5 "N" levels and above
• Communicate effectively in English both written and spoken
• Food service experience preferred

Food service crews : 2 vacancies

location : Nus U town

experience : minimum 2 years

Salary : negotiable,depending on experience

pleasant personality with good communication skills to serve and attend customer needs.

Strong team player, willing to follow instruction and support colleagues.

Responsible and service-oriented,with a positive attitude toward work.

• Deliver meals to hospital wards: Ensure timely and accurate meal delivery to patients.
• Clear trays after consumption.
• Collect meal trays from hospital wards and return them to the kitchen for cleaning.
• Wipe down food trolleys.
• Maintain hygiene by cleaning and sanitizing trolleys after each meal service.
• Prepare cutlery for the next shift.
• Ensure sufficient and clean cutlery is ready for use by the following shift.
• Adhere to hygiene and safety protocols.
• Follow all hospital and legal standards to ensure safe and hygienic practices.
• Collaborate with team members.
  Work alongside other Service Excellence Assistants to ensure seamless delivery operations.

6 days a week

Shift 1 - 7am to 3pm

Shift 2 - 2pm to 10pm

The great things you will be expected to do:

• Serve and attend to customers promptly, politely and professionally.
• Keep all food counters and displays clean and tidy at all times.
• Ensure food displays, serving gears, cutlery, and food tags are in place and available to customers at all times.
• Serve food in the assigned plates in the portions approved by the client
• Comply with hygiene and safety regulations set by the Company, clients and government
• Perform any other related duties as assigned by the immediate supervisor

Key skills & qualifications

EDUCATION & QUALIFICATION

• Candidate must possess at least a Professional Certificate/NITEC

WORK EXPERIENCE

• At least 1 year of relevant work experience in F&B

ATTRIBUTES

• Customer-service oriented personality
• Proactive, friendly and pleasant characteristics
• Efficient interaction level and proficient in delivering great customer service
• Able to communicate skills and team player
• Cheerful and self-motivated with positive working attitude

Grade 13 Dietitian

• Attend meeting with client dietician to come up with nutritious menu according to IDDSI Eat Safe standards
• Menu creation, review, endorsement, and inspection of cooked food.
• Advise on nutritional breakdown of each meal served.
• Coordinate and liaison of Nursing Home & Hospital projects
• Assist in the development of healthier food products and meals for clients.
• Participation in business tenders by producing and explanation of menu
• Undertake any other duties that the Company's Management may deem necessary or appropriate to your role as a Dietitian
• Stay informed and ensure compliance on nutrition guidelines to enhance the company's wellness framework.
• Comprehensive knowledge of food safety regulations.
• Have excellent multitasking and communication skills.
• Be meticulous and attentive to details.
• Be able to work independently and in a team environment

The Food Service Manager is responsible for managing and coordinating all food and beverage operations to ensure quality, efficiency, and excellent customer service. The role involves supervising staff, overseeing kitchen and service performance, ensuring compliance with food safety regulations, and driving profitability through effective planning and management.

• Oversee daily food service operations including kitchen, bar, and dining areas.
• Ensure high standards of food quality, hygiene, and customer service are consistently maintained.
• Manage and train staff in food preparation, service, hygiene, and safety procedures.
• Plan menus in coordination with chefs and monitor portion control and food presentation.
• Ensure compliance with SFA, NEA, and liquor licensing regulations.
• Manage inventory, food costs, and procurement of supplies.
• Handle customer feedback, resolve issues, and maintain a high level of guest satisfaction.
• Monitor financial performance, control operating costs, and prepare management reports.
• Coordinate with suppliers, vendors, and contractors for maintenance and supplies.
• Plan and execute promotional activities and seasonal menu launches.
• Supervise equipment maintenance and ensure safety compliance within all food service areas.

• Diploma or Degree in Food & Beverage Management, Hospitality, or Business Administration.
• Minimum 3–5 years of managerial experience in food service, restaurant, or hospitality operations.
• In-depth knowledge of food safety, hygiene, and sanitation standards.
• Excellent leadership, communication, and organizational skills.
• Strong financial acumen with experience in cost control and budgeting.
• Proficient in Microsoft Office, POS systems, and basic inventory software.
• WSQ Food Hygiene Certificate is mandatory.
• Familiar with SFA and Liquor Licence regulations in Singapore.
• Class 3 Driving Licence (advantage).