Total 47 Senior Executive kitchen crew job vacancies in Australia

Job Description

• Assist in implementation and management of food safety (HACCP & ISO 22000) & quality assurance programmes in Central Kitchen & outlets (local & overseas)
• Training of staff in Standard Operating Procedures (SOPs), food hygiene and food handling techniques
• Assist in QA testing programme and new product development
• Conduct regular inspections • Conduct investigations on customers’, outlets’ and Central Kitchen’s feedback
• Ensure all SOPs are adhered to at Central Kitchen & outlets
• Liaise with vendors/contractors on maintenance matters pertaining to food safety/QA issues

Job Requirements

• Minimum Diploma in Food Science & Technology or related field
• Preferably 3 years of working experience in the QA field (inspection, central kitchen or manufacturing background) in the F&B industry
• Able to write and converse well in both English & Mandarin due to operational needs to communicate with mandarin-speaking clients
• Highly motivated, meticulous and takes initiative

To submit your application, please apply online apply@rn-care.com or call +(65) 6514 9838 for private and confidential discussion.

Your interest will be treated with the strictest of confidence. We regret that only shortlisted candidates will be notified or contacted.

RN Care Pte. Ltd
EA License No: 17C8900

Company Introduction
Aviation One Pte Ltd is a premier aircraft management and flight support provider headquartered in Singapore. We specialize in the management and operation of private jets, delivering tailored aviation solutions to our clients.

We are currently seeking a dedicated Crew Training Administration Executive to join our growing team. In this role, you will oversee crew training schedules, maintain compliance records (including licenses and recurrent training), coordinate with training providers, and ensure alignment with aviation regulations such as EASA, FAA, SMAR, and CAACI.

Job Description
The Crew Training Administration Executive is responsible for the scheduling, documentation, and regulatory compliance of flight crew training. This includes managing crew records (licenses and recurrent training), booking training facilities, maintaining databases, and ensuring adherence to aviation safety standards (e.g., EASA, FAA, SMAR, CAACI) to guarantee crew readiness at all times.

Key Responsibilities

• Training Coordination: Plan, schedule, and arrange initial and recurrent training for flight crew, including booking training facilities.
• Record Maintenance: Maintain accurate and up-to-date training records and crew documentation in both digital systems and physical files, ensuring full regulatory compliance.
• Data Management: Ensure accuracy and integrity across all training systems and databases.
• Compliance Control: Monitor license expirations, safety training deadlines, and recurrent training requirements to meet all regulatory obligations.
• Communication: Act as the main point of contact between crew members, instructors, and the planning team regarding training schedules.
• Reporting: Prepare reports and documentation related to training activities.
• Onboarding Support: Compile training packs and required documentation for new hires.

Key Responsibilities

• Oversee daily kitchen operations across multiple outlets

• Ensure food quality, presentation, and consistency meet brand standards

• Lead, train, and manage kitchen teams

• Ensure compliance with food safety and hygiene standards (SFA/NEA)

• Manage inventory, stock control, and food cost

• Coordinate with front-of-house and management teams

• Handle manpower planning, staff rosters, and operational challenges

• Report kitchen performance and improvement plans to senior management

Requirements

• Minimum 5 years’ experience in a senior or management-level kitchen role in Thai/Economic Rice Cuisine

• Proven experience as an Executive Chef / Kitchen Head / Executive Cook

• Strong leadership, communication, and organizational skills

• Ability to perform under pressure in a fast-paced environment

• Able to work weekends, public holidays, and peak periods

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• Has shift responsibilities and is accountable for the smooth running of the Kitchen
• Responsible for staff management, product quality, food cost and staff recruitment
• Develop and maintain the highest standard of product quality
• Create a sound and strong working relationship with all staff and help to develop their maximum potential
• Evaluate the operations and procedures and suggest improvements
• Ensure food items are prepared according to company standards of quality and consistency
• To assist in conducting training for the subordinates to maintain on a constant basis the highest possible of product quality and conduct in a first class manner
• Responsible for food sales and wastage
• Enforcement of hygiene regulations and upkeep of the kitchen cleanliness and hygiene standard
• Responsible for the submission in a timely manner, all reports, schedules etc
• To attend all meetings and training programs when required

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

• Job Title: Accounts Executive
• Reporting to: Financial Controller
• Location: Singapore

Overview

Working as part of the Crewing Finance Team, you will manage the full set of Singapore books and support financial operations across local and overseas subsidiaries. This role drives financial reporting and partners with operational leaders to enhance financial performance.

Responsibilities

Financial Accounting & Reporting

• Manage full set of accounts for Singapore crewing entities, including general ledger, accounts receivable, accounts payable, and balance sheet reconciliations to ensure accurate financial records.
• Process timely billings to customers and journalize monthly crew transactions and ship statements to maintain up-to-date accounts.
• Reconcile inter-company balances and manage monthly inter-company billing, journal entries, and settlements to ensure accuracy across entities.
• Prepare management reports and financial statements compliant with local accounting standards to support decision-making.
• Coordinate with overseas teams to resolve day-to-day accounts settlements and disputes efficiently.

Cash Management

• Prepare daily cash flow positions and forecasts to support liquidity management.
• Manage payment processing to ensure timely and accurate disbursements.

Audit & Tax Compliance

• Liaise with external auditors to facilitate statutory audits and ensure a smooth audit process.
• Coordinate with tax agents on corporate tax filings, GST submissions, and compliance matters to meet statutory requirements.
• Ensure adherence to local statutory and regulatory financial requirements.

Budgeting & Forecasting

• Assist in annual budgeting and periodic forecasting exercises to support financial planning.
• Analyze variances between actual results and budget/forecast to identify financial trends and issues.
• Provide financial insights and recommendations to support business decisions and improve performance.

Business Partnering

• Collaborate with local and overseas subsidiaries’ General Managers to review financial performance and provide actionable insights.
• Ensure financial and statutory compliance for overseas subsidiaries to maintain regulatory standards.
• Support subsidiaries in forecasting revenue, costs, and profitability to enhance financial planning.
• Lead onboarding of new subsidiaries into Microsoft Dynamics 365 to streamline financial operations.

Preferred competencies and qualifications

• 5–8 years of relevant accounting experience, preferably in shipping or crewing industries.
• Experience managing full set of accounts independently.
• Prior exposure to Microsoft Dynamics 365 or ERP environments is a strong advantage.
• Strong analytical skills to interpret financial data and support decision-making.
• Effective communication skills to collaborate with cross-border teams.
• Proactive, detail-oriented, and able to work independently.
• Singaporeans / PR preferred (not essential for role performance).

A Food Service Team Leader is responsible for overseeing and directing the food service team, ensuring smooth and efficient operations while maintaining high customer service standards. They manage staff, handle customer interactions, and ensure compliance with relevant regulations and company policies.

Key Responsibilities:

• Team Management: Lead, train, and supervise food service staff, including assigning tasks, managing schedules, and addressing performance issues.
• Customer Service: Provide excellent customer service, resolving issues and complaints in a professional and timely manner.
• Operational Management: Ensure smooth operation of the food service area, including inventory management, quality control, and adherence to hygiene and safety standards.
• Compliance: Maintain compliance with relevant regulations, company policies, and industry standards.
• Staff Development: Provide ongoing training and development opportunities for team members.
• Communication: Communicate effectively with staff, management, and customers.
• Problem Solving: Address and resolve issues that may arise during service.
• Performance Management: Evaluate and provide feedback to team members on their performance.
• Sales: Assist in maximizing sales and profits through effective service and menu recommendations.

Example Duties:

• Welcoming Customers: Providing a positive and welcoming experience for all customers.
• Resolving Customer Complaints: Handling customer complaints in a professional and efficient manner.
• Training Staff: Providing training on customer service, food preparation, and safety procedures.
• Maintaining Inventory: Ensuring adequate stock levels of food and supplies.
• Enforcing Hygiene Standards: Maintaining a clean and hygienic environment.
• Supervising Service: Ensuring that food is prepared and served according to standards.
• Addressing Emergencies: Responding effectively to any emergencies that may arise.
• Managing Payroll and Manpower: Overseeing the payroll and manpower budget for the team.

Position Title: Head Chef
Salary: $5000 - $5500
Working Days & Hours: Shift work from 11am - 10pm (8 hours per day) / (6 days OFF per month)
Location: Bayfront

Responsibilities:

• Plan and direct food preparation and culinary activities in the kitchen.
• Modify menus or create new ones that meet quality standards.
• Estimate food requirements, which include food or labour costs budgeting as set by Management.
• Recruit and supervise kitchen staff, and schedule them according to operational needs.
• Ensure kitchen staff adheres to recipes and serving portions correctly.
• Motivate and coach staff to perform better in their respective roles.
• Arrange for equipment purchases and repairs.
• Perform administrative duties.
• Support any other relevant business duties and responsibilities as and when assigned by the Owner.

Requirements:

• Min Diploma or equivalent with 10 years of relevant experience in Culinary in a full-fledged kitchen setting.
• Possess food hygiene and safety certification.
• Able to work on rotating shifts, weekends & public holidays.