Total 941 Senior Executive level F&B / Tourism / Hospitality job vacancies

- Location(s): CBD area

- Working Days: 6 days/week

- Working Hours: 11am to 11pm (2 hours break)

Responsibilities & Requirements:

- Assist the team in menu planning, inventory management, and ordering supplies.

- Ensure consistency in the food preparation and presentation.

- Maintain a clean and hygienic kitchen environment, adhering to all food safety and sanitation guidelines.

- Assist in managing stock levels, ensuring adequate supply without overstocking.

- Ability to stay calm under pressure and solve issues quickly and effectively.

- Able to work in a fast-paced environment.

Benefits:

Product Trainings | Incentives & Allowance | Annual Leave | Medical Benefits | Dental Benefits | Staff meals

We look forward to working with you!

Company Overview

The restaurant serves freshly prepared seafood dishes infused with traditional Indian spices and cooking techniques, offering authentic coastal Indian flavors and exceptional hospitality in Singapore.

Job Summary

Lead and inspire culinary and restaurant teams to deliver exceptional food quality, operational excellence, and outstanding guest experiences in a dynamic hospitality environment.

Responsibilities

Executive Chef

• Lead all kitchen operations to ensure efficient workflow and high-quality food production
• Design and update menus incorporating seasonal specials to enhance guest offerings
• Manage food costs and inventory to optimize profitability and reduce waste
• Train and mentor kitchen staff to improve skills, consistency, and teamwork
• Balance culinary creativity with operational efficiency to maintain standards

Head Chef

• Supervise daily kitchen activities to ensure smooth and timely food preparation
• Ensure consistency in food preparation and presentation to meet quality standards
• Collaborate with management on menu planning to align with business goals
• Maintain high standards of kitchen hygiene and safety compliance

Restaurant Manager

• Oversee daily restaurant operations to ensure seamless service delivery
• Manage staff scheduling and performance to optimize team productivity
• Ensure customer satisfaction by addressing and resolving guest issues promptly
• Monitor budgets, inventory, and compliance with operational standards to sustain profitability

Required competencies and certifications

• Proven experience as an Executive Chef or in a leadership kitchen role
• Strong leadership, communication, and organizational skills
• Ability to manage teams effectively and solve operational challenges
• Passion for culinary innovation and maintaining high food quality standards

Preferred competencies and qualifications

• Previous management experience in hospitality settings

Other Information

Would you like me to format these into polished ads ready for posting on job boards (with consistent branding and call-to-action), or keep them as plain descriptions for internal use?

Job Expectations

• Collaborate closely with the Assistant Manager to ensure courteous services are provided to all hotel guests in a timely manner. Responsively and tactfully address guest complaints, requests, and enquiries.
• Understanding the guests’ preferences to ensure that services offered meet their needs.
• Stay well-informed about the hotel facilities and functions as well as be updated on all tourist-related information.
• Ensure a professional and courteous working relationship and maintain an effective flow of communication with all hotel personnel.
• Approach any additional tasks assigned by superiors diligently and professionally.

Requirements

• O Levels or equivalent.
• Able to work rotating shifts, weekends and Public Holidays.
• Positive attitude with an outgoing personality and good communications skills.
• Those without experience are welcome to apply.

Employees will get to enjoy benefits such as Medical, Flexi, Birthday Leave & Vouchers, Annual Health Screening, and Insurance Coverage.

Job Description:
We are looking for a passionate and creative Marketing Executive to join our team. The ideal candidate will be responsible for developing and executing digital marketing strategies to increase our online presence, engage our audience, and drive sales growth. If you have a knack for storytelling, a keen eye for design, and a deep understanding of digital trends, we want you on our team!

Key Responsibilities:

• Develop, implement, and manage digital marketing campaigns across various channels, including social media, email, SEO, and paid advertising.
• Create engaging and relevant content for social media platforms, website, and email newsletters.
• Monitor and analyze the performance of digital marketing campaigns, providing insights and recommendations for improvement.
• Manage the company's social media accounts, including content creation, scheduling, and community engagement.
• Collaborate with the design team to create visually appealing graphics and videos.
• Conduct market research to identify trends and opportunities for growth.
• Stay updated with the latest digital marketing trends and best practices.
• Coordinate with external vendors and agencies as needed.

Requirements:

• Min Diploma in Marketing, Communications, or related field.
• At least 1 year of relevant experience in marketing.
• Proficient in using social media platforms (Facebook, Instagram, LinkedIn, etc.) and digital marketing tools
• Excellent written and verbal communication skills.
• Creative mindset with a strong attention to detail.
• Ability to work independently and as part of a team.
• Knowledge of graphic design software (Adobe Creative Suite, Canva) is a plus.

Interested applicants, you may either apply via here or sent an email at hr@harrianns.com.

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

Job Highlights

• Global Hospitality Company
• Career Development with sponsored training opportunities
• Excellent Staff Benefits

Job Description

Reporting to Front Office Manager, the incumbent shall be responsible to:

Operations

• To ensure that all VIP arrival rooms are checked, and amenities are replenished in the rooms prior to the guest’s arrival.
• To welcome and bid farewell to all VIP guests.
• To develop and maintain close business contacts with house guests and to provide personalized service whenever possible.
• Attend to guests’ requests and thoroughly investigate guest complaints.
• Ensure effective communication via daily briefing, weekly update and monthly brainstorming within the department.

Guest Service

• Provide guests with access to hotel services, forward in-room meal requests, and ensure that mail, faxes and packages are delivered in a timely manner.
• To deal with irate guests and find ways to resolve issues to the guests’ satisfaction.
• To serve as concierges, assisting guests with ground transportation, restaurant or entertainment reservations, and providing other information about the locale

Pre-requisities:

1. Singaporean or PRs only.

2. Must be willing to work on weekends and public holidays.

Our esteemed client in the Food Manufacturing industry is seeking a Food Quality & Production Executive/ Food Technologist to join their dynamic team:

• Employment Type: Permanent
• Position: Food Quality & Production Executive/ Food Technologist
• Location: West, Singapore
• Working Hours: 5.5 days (Saturday half day)
• Salary Package: Up to $2,700 + AWS + Bonus

Job Responsibilities:

• Support food safety and quality systems (ISO 22000, GMP, HACCP).
• Manage and monitor daily production operations.
• Coordinate with relevant authorities on compliance matters.
• Support procurement, cost control, and stock taking activities.
• Assist in supervision of production workers.
• Conduct food tasting, testing, and quality checks.
• Assist in R&D of new products.
• Ensure hygiene, safety, and compliance of raw materials and finished products.
• Ensure production equipment is maintained in good working condition.

Job Requirements:

• At least Diploma in Food Science or related field preferred.
• Min 1 year of working experience is preferred; Inexperienced candidates are welcome to apply too as training will be provided.
• Knowledge of ISO 22000, GMP, and HACCP standards.
• Proficient in Microsoft Office and computer literate.

Ready to apply? Here’s how: 

• Click the APPLY button, or 
• Email your resume (in MS Word or PDF format) to adelin@intuitrecruitment.com. Include the job title in your email subject line for prompt processing. 

Only shortlisted candidates will be notified. 

By submitting your application, you consent to the collection and use of your personal data under Personal Data Protection Act (PDPA). 

Adelin Chong | EA Personnel Reg No.: R1875641 

Intuit Recruitment Pte Ltd | EA License No.: 25C2793 

Responsibilities:

Product Management

• Support end-to-end product lifecycle management for flavour portfolios, from concept and launch to rationalization.
• Translate market trends, customer insights, and technical capabilities into clear product value propositions.
• Collaborate with R&D and Application teams to define product positioning, claims, and application suitability.
• Maintain product documentation including technical summaries, application notes, and internal training materials.
• Monitor portfolio performance and support pricing, margin, and competitiveness analysis.

Marketing & Market Intelligence

• Execute go-to-market initiatives including product launches, campaigns, and promotional materials.
• Conduct market, competitor, and trend analysis in food and beverage categories (e.g., beverage, dairy, bakery, confectionery, savoury, oral care).
• Develop customer-facing content such as presentations, brochures, and digital marketing assets with strong technical accuracy.
• Support regional or local trade events, customer seminars, and innovation showcases.

Customer Engagement & Technical Support

• Participate in customer meetings alongside Sales to present flavour solutions, technical concepts, and application benefits.
• Act as a technical marketing interface between customers and internal R&D/Application teams.
• Gather customer feedback and translate it into actionable insights for product improvement or innovation.
• Support customer trials, tastings, and concept validation where required.

Qualifications:

• Bachelor’s degree in Food Science, Food Technology, Chemistry, Marketing, or related discipline.
• Solid technical understanding of flavour applications and food systems.

Interested candidates kindly send in your resume to wendykhoo@recruitexpress.com.sg

Attn: Wendy Khoo Hui Wen (R1761665)

Recruit Express Pte Ltd (99C4599)

• Up to $7,500 basic + Variable bonus.

• Permanent position/ 5 work days

• Participate in the construction new design and building project at Jurong east area.

 Our client is a reputable MNC and leading A1 main contractors diverse in civil and large-scale infrastructure projects.

Job Responsibilities:

• Report to the Project Manager

• Support project and construction management for building projects

• Develop and review architectural and engineering drawings to ensure compliance with specifications and regulations

• Liaise with architects, engineers, and other technical teams to ensure design requirements are met

• Oversee construction activities, including planning, implementation, and monitoring of work schedules in accordance with the master and detailed work programme

• Liaise with consultants on technical issues and coordinate with subcontractors on site activities

• Prepare reports and method statements

• Monitor ongoing construction activities

Qualifications:

• Bachelor’s Degree in Civil Engineering or Building

• Experience in large-scale building construction projects preferred

  Other Information:
  To apply please click on the APPLY NOW button or email your resume to search84@searchindex.com.sg with the following details inside your resume 
  • Reason for leaving each past & current employment
  • Salary drawn for each past & current employment
  • Expected Salary
  • Earliest availability date
  We regret only shortlisted candidates will be notified.  
  Lionel Cheow
  EA License | 14C7092
  EA Registration Number | R1105005

Duties and Responsibilities

• Undertake menu planning

• Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus.

• Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.

• Check quantity and quality of stock received and notify suppliers of deficiencies.

• Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.

• Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines.

• Co-operate fully with the statutory inspections and implement recommendation as appropriate.

• Supervise other the Kitchen Staff Team on shift and undertake performance appraisal

• To undertake such other duties as may be assigned from time to time.

Qualification and competences

• Certificate in food production from a recognized institution

• Food handler’s certificate.

• Experience of 3 years working in a kitchen providing meals for large numbers

• Ability to prepare and serve well-presented and attractive meals to individual requirements.

• A positive attitude and commitment to providing nutritious meals and offer a range of choices including to those with specific dietary requirements.

• The ability to form positive relationships with colleagues.

• Knowledge of prevailing regulations on Hygiene.

Key Responsibilities

• Culinary Excellence: Prepare, cook, and plate food according to recipes and station standards to ensure consistency and quality.
• Supervision & Training: Lead kitchen staff (cooks, assistants), providing training, guidance, and performance feedback.
• Operational Management: Oversee station setup, manage food inventory, check stock quality, and reduce waste.
• Hygiene & Safety: Maintain strict sanitation standards, ensuring compliance with food safety regulations.
• Menu & Prep: Assist with menu planning and prep ingredients (chopping, marination) for the shift.

Requirements

• Experience: Usually 3+ years in a professional kitchen environment.
• Education: Culinary certificate, Nitec, or equivalent culinary vocational training preferred.
• Skills: Strong cooking techniques, leadership skills, menu planning, and inventory management.
• Certifications: Often requires a food handler's certificate.

Key Competencies

• Leadership: Capable of supervising teams and managing shift operations.
• Teamwork: Ability to work efficiently in a high-pressure team environment.
• Multi-tasking: Efficiently manage multiple orders and kitchen tasks simultaneously.
• Safety Conscious: Thorough understanding of food safety and sanitation principles. 

Job Description

• Industry/ Organization Type: F&B Ingredients Supplier
• Position Title: Sales Executive
• Working Location: Bukit Merah (Walk distance from MRT)
• Working Hours: 5 Days, Monday – Friday (9am – 6pm)
• Salary Package: Basic Salary (Yearly increment) + Variable Bonus (Profit Sharing)
• Duration: Permanent

Key Responsibilities

• Grow sales by managing and expanding existing key customer accounts.
• Source and develop new business leads, turning opportunities into sales with effective strategies.
• Establish and nurture long-term client relationships through consistent engagement and service.
• Organise and run sales initiatives and promotions to meet business goals.
• Achieve and surpass sales targets through structured planning and disciplined follow-through.
• Attend client meetings, trade exhibitions, and industry events as the company’s representative.
• Study market movements and customer requirements to identify trends and sales potential.
• Compile sales updates, pipeline reports, and forecasts for management review.
• Work closely with the marketing team to support campaigns and product promotions.
• Negotiate agreements, and close deals to optimise revenue.
• Track competitor activities and propose actions to strengthen market position.
• Provide reliable after-sales follow-up to maintain satisfaction and encourage repeat business.

APPLY NOW!!!

• Minimum 2-3 years of sales experience in the food industry (experienced in selling to food manufacturers is an added advantage).
• Possess a valid Class 3 driving license (company van provided).
• Good sales motivation, communication ability, and marketing acumen.
• Adaptable team player who performs well in a fast-paced environment.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #81367 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Dusit Thani Laguna Singapore is a luxury urban resort offering an exceptional blend of comfort, convenience, and sophistication. Situated within the grounds of the Laguna Resort, we provide world-class dining experiences that merge the finest international and Asian cuisines. We are seeking a passionate and dynamic Executive Chef to lead our culinary team and deliver innovative, high-quality cuisine that reflects our commitment to excellence.

Role Summary

As the Executive Chef, you will be responsible for overseeing all culinary operations across our diverse range of restaurants, bars, and event spaces. You will lead, train, and inspire a talented team of chefs while ensuring the highest standards of food quality, presentation, and service. Your creativity and expertise will drive our food and beverage offerings, enhancing the overall guest experience at Dusit Thani Laguna Singapore.

Key Responsibilities

• Lead and manage the culinary team, including menu planning, food preparation, and service standards.
• Develop innovative menus that showcase local and international flavors while adhering to the resort's brand and culinary philosophy.
• Ensure all food is prepared to the highest standards of taste, quality, and presentation.
• Maintain kitchen efficiency and ensure smooth day-to-day operations, including inventory management, cost control, and compliance with food safety and hygiene regulations.
• Collaborate closely with the Food & Beverage and Events teams to create bespoke dining experiences for guests, including private events, banquets, and special occasions.
• Train, mentor, and develop the culinary team to ensure continuous improvement and a positive work environment.
• Monitor and manage kitchen budgets, ensuring cost-effectiveness while maintaining quality.
• Stay updated on culinary trends and innovate to keep Dusit Thani Laguna Singapore at the forefront of the dining scene.

Requirements

• Minimum 10 years of culinary experience, with at least 3 years in an Executive Chef or similar leadership role in a luxury hotel or resort.
• Proven track record of managing high-volume, high-quality food production in multiple outlets.
• Expertise in international and Asian cuisines, with a flair for innovation and presentation.
• Strong leadership, communication, and team management skills.
• Excellent knowledge of food safety, sanitation, and HACCP standards.
• Ability to work in a fast-paced environment while maintaining attention to detail.
• Passionate about creating exceptional dining experiences that exceed guest expectations.

Duties and Responsibilities

• Undertake menu planning

• Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus.

• Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.

• Check quantity and quality of stock received and notify suppliers of deficiencies.

• Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.

• Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines.

• Co-operate fully with the statutory inspections and implement recommendation as appropriate.

• Supervise other the Kitchen Staff Team on shift and undertake performance appraisal

• To undertake such other duties as may be assigned from time to time.

Qualification and competences

• Certificate in food production from a recognized institution

• Food handler’s certificate.

• Experience of 3 years working in a kitchen providing meals for large numbers

• Ability to prepare and serve well-presented and attractive meals to individual requirements.

• A positive attitude and commitment to providing nutritious meals and offer a range of choices including to those with specific dietary requirements.

• The ability to form positive relationships with colleagues.

• Knowledge of prevailing regulations on Hygiene.

The Senior cookwill prepare meals and follow establishment recipes. Duties include preparingingredients, adhering to the restaurant menu, and following food health andsafety procedures. Cook, clean, assist other cooks and staff and deliver foodin a fast-paced environment. Work may include operating a grill, oven, orfryer. Previous experience in a team environment and various cooking methodspreferred.
That cook need to play as multitasking role he must be ready to washing vesselsand cleaning kitchen environment

Duties andResponsibilities

·        Settingup, cleaning, and organizing work stations

·        Preparingingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

·        Preparingdeep fryer, utensils, and grill for shift

·        Rotiprate flour mixing

·        Readyto cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

·        preparationof south indian & north indian curies

·        Takingorders from wait staff or computerized system

·        Cookingorder according to food health and safety standards

·        Recommendingideas for specials or seasonal dishes

·        Handlingmultiple food orders at one time

·        Monitoringmultiple food orders as new orders arrive

·        Dressingorder for presentation

·        Ensuringeach guest order has the correct food and sides

·        Deliveringfood order to wait staff in a timely manner

·        Storingall food properly

·        Sanitizingand cleaning work stations and utensils

·        Reorderingstock and food supplies

·        Monitoringother cooks and team members

·        Assistingother cooks in preparing food or helping other team members when needed

Requirements andQualifications

·        Readyto work any shift

·        Ableto work in a fast-paced environment

·        Ableto multitask, prioritize, and manage time efficiently

·        Physicalendurance to stand for an entire shift

·        Self-motivatedand self-directed

·        Workswell as part of a team and on individual tasks

·        Ableto quickly memorize complex or multiple orders

·        Highschool degree or equivalent

·        Previousexperience as a cook, or relevant work experience

·        Legallyable to work in establishments which serve alcohol

·        Ableto work early mornings, nights, and weekends

·        Mustpass a background check

·        Ableto read and write

Job Description

• Industry/ Organization Type: Japanese Retail and F&B Industry
• Position Title: Cook/Senior Cook
• Working Location: Central – 313 Somerset (Nearest MRT: Somerset) / South – Anchorpoint (Nearest MRT: Queenstown) / West – West Coast (Nearest MRT: Clementi) / East - Parkway Parade (Nearest MRT: Marine Parade MRT) – Choose either one workplace
• Working Hours: 5.5 days, Off day falls on weekday (1.5-2 hours lunch break)
• Salary Package: Gross Salary up to SGD 3000 (Up to SGD 2700 + OT) + Variable Bonus
• Duration: Permanent

Key Responsibilities

• Handle a wide range of raw fish and other ingredients
• Bake, grill, steam and deep-fry meats, vegetables, fish, poultry and other foods
• Prepare ingredients for menu items and ensure adequate quantity to avoid wastage
• Ensure food portions and food presentation meet company standards
• Ensure ingredients and final products are fresh
• Monitoring supplies and re-ordering stock as needed
• Packing and labelling of sashimi
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food at the correct temperature in order to avoid spoilage
• Maintain food safety and sanitation standards
• Monitor and train subordinates to obtain good-quality skills and performance
• Welcome and bid farewell to customers as part of an open-concept restaurant environment
• Ad-hoc assigned by Chef

APPLY NOW!!!

• Min. 1 year of working experience in a related field
• Training is provided to inexperienced candidate
• Maintain quality, excellent service & cleanliness at all times
• Good personal hygiene practice
• A food hygiene certificate is a plus

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #67107 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Rachael Lee | EA Reg No.: R2093131