Total 13 Senior Executive kitchen crew job vacancies in F&B / Tourism / Hospitality category in Indonesia

Job Description

We are seeking a proactive and customer-focused Operations Executive to support crew welfare and vessel concierge services for vessels calling at Singapore ports. The successful candidate will manage crew orders, coordinate procurement activities, and ensure timely delivery of welfare supplies to vessels.

Key Responsibilities

• Prepare monthly catalogues for crew private orders.
• Manage crew private orders, slop chest requests, and concierge orders for vessels.
• Coordinate with vessel representatives regarding crew welfare requirements.
• Source and procure consumer products including electronics, sporting goods, groceries, personal care products, and specialty items.
• Prepare quotations, pricing proposals, and product recommendations based on customer requirements and budgets.
• Coordinate with suppliers and logistics partners to ensure timely procurement and delivery.
• Arrange deliveries through port agents and other approved delivery channels.
• Monitor order status and provide updates to customers and vessel representatives.
• Prepare invoices, delivery documentation, and coordinate payment collection where required.
• Identify suitable alternatives when requested products are unavailable and obtain customer approval.
• Maintain positive working relationships with customers, suppliers, and service providers.
• Ensure compliance with company procedures and operational requirements.

Requirements

• 2–3 years of experience in ship supply, maritime logistics, procurement, customer service, hospitality, retail operations, concierge services, or related fields.
• Diploma or Degree in Business, Logistics, Supply Chain Management, Maritime Studies, or a related discipline is an advantage.
• Strong written and spoken communication skills to liaise with vessel representatives, suppliers, and service providers.
• Proficient in Microsoft Excel, Outlook, and other office applications; experience with ERP or order management systems is an advantage.
• Able to work flexible hours, including occasional evenings or weekends, based on operational requirements.
• Strong organisational and multitasking abilities with attention to detail.
• Good interpersonal, negotiation, and problem-solving skills.
• Able to work independently and manage multiple tasks in a fast-paced environment.
• Willing to travel locally to ports, supplier locations, or delivery points when required.

Preferred Competencies

• Procurement and sourcing
• Customer service and stakeholder management
• Maritime logistics coordination
• Quotation preparation and costing
• Supplier management
• Operations planning and coordination
• Problem-solving and decision-making

Interested applicants,
Please send your detailed CV to moo@bezcareers.com

EA Registration No : R1440698 / Licence Number : 07C4571

Brief Summary:
Join a dynamic team where you will play a pivotal role in enhancing customer satisfaction within the food and beverage sector. This position offers opportunities for those with experience in customer service.

Responsibilities:

• Greet and assist customers with their orders.

• Prepare and serve food and beverages.

• Operate POS systems and manage payment transactions.

• Maintain cleanliness and hygiene in accordance with SFA/NEA standards.

• Support opening and closing duties, including restocking supplies.

Requirements:

• Minimum secondary school education (N/O Levels).

• 2-4 years of relevant experience in the food and beverage industry.

• Strong communication skills, teamwork abilities, multitasking capability, and a customer service orientation.

Interested candidates who wish to apply for the advertised position, please click on “Apply Now”. We regret that only shortlisted candidates will be notified.

EA License No: 01C4394 (PERSOL Singapore Pte Ltd)

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Job Description

To assist the production team in main kitchen and supervise students in food preparation and maintenance of hygiene and food safety standards.

• Set good examples in hygiene, and food safety and ensure the relevant SOP is adhered to by students.

• Demonstrate good practices in preparing meals and ensuring high quality in production and service standards

• Monitor and manage the usage of ingredients by students to minimise food waste.

• Manage the storage of supplies in accordance with SOP

• Adopt appropriate technology to keep track of inventory usage and kitchen waste

• Liaise with commercial partners to understand how to optimise the usage of kitchen equipment or improve the way we use their products

Job Requirements

• Preferably diploma in Hospitality or Food & Beverage or related fields

• Familiar with current skill standards

• Minimum of 2 years in Asian and / or Western cuisine (Culinary Arts)

• Passion for food, food service, education, F&B industry

• Excellent communication skills in oral and written English

• Good planning and organisation skills

• Good interpersonal skills

• Proficient in Microsoft Office applications

• Proficient in managing inventory

• Attention to detail especially considering food hygiene and safety

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

The Food Quality Assurance & Compliance Manager is responsible for ensuring consistent food quality, food safety, operational compliance, and workplace safety across the Central Kitchen, restaurants, and retail outlets. The role conducts regular audits and inspections to verify adherence to company SOPs, quality standards, hygiene requirements, and regulatory requirements, while driving continuous improvement throughout the organization.

Key Responsibilities

Quality Assurance & Operational Compliance

* Conduct routine inspections and audits of the Central Kitchen, restaurants, and retail outlets.

* Ensure all locations comply with company SOPs, recipes, portioning standards, and food preparation procedures.

* Monitor product consistency, taste, presentation, and quality standards across all outlets.

* Identify operational gaps and implement corrective and preventive actions.

* Verify that approved ingredients, recipes, and production methods are consistently followed.

* Ensure product quality standards are maintained from production to customer service.

Food Safety & Hygiene

* Ensure compliance with food safety regulations, HACCP requirements, and company food safety policies.

* Conduct food safety inspections covering storage, handling, preparation, temperature control, cleaning, and sanitation practices.

* Monitor hygiene standards of food handlers and food preparation areas.

* Investigate food safety incidents, customer complaints, and non-conformances.

* Maintain food safety documentation, records, and corrective action reports.

Workplace Safety

* Conduct workplace safety inspections at all operational locations.

* Ensure compliance with Workplace Safety and Health (WSH) requirements and company safety procedures.

* Identify workplace hazards and recommend corrective actions.

* Monitor safe work practices, equipment usage, PPE compliance, and housekeeping standards.

* Support incident investigations and follow-up actions.

Training & Continuous Improvement

* Train and coach outlet managers, kitchen supervisors, and staff on SOP compliance, food safety, quality standards, and workplace safety requirements.

* Conduct refresher training and awareness programs.

* Support new outlet openings by implementing quality and food safety systems.

* Recommend process improvements to enhance operational efficiency and product consistency.

Auditing & Reporting

* Develop audit checklists and compliance scorecards.

* Prepare audit reports with findings, corrective actions, and follow-up recommendations.

* Track outlet compliance performance and report trends to management.

* Follow up on corrective actions to ensure timely closure.

* Coordinate internal and external audits where required.

Requirements

* Diploma or Degree in Food Science, Food Technology, Quality Management, Hospitality, Culinary Management, or related field.

* Minimum 3–5 years of experience in food manufacturing, central kitchen operations, restaurant operations, or food quality management.

* Strong knowledge of food safety, HACCP, GMP, hygiene standards, and workplace safety requirements.

* Experience conducting operational audits and outlet inspections.

* Willingness to travel frequently between the Central Kitchen, restaurants, and retail outlets.

Key Performance Indicators (KPIs)

* Outlet SOP compliance scores.

* Food safety audit scores.

* Reduction in customer complaints.

* Product consistency across outlets.

* Corrective action closure rate.

* Workplace safety compliance rate.

* Staff training completion rate.

* Successful audit and inspection outcomes.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

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)

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.