Total 942 Senior Executive level F&B / Tourism / Hospitality job vacancies

We are seeking a highly skilled and experienced Executive Chef to be seconded to our overseas outlets. The ideal candidate will bring expertise in Southeast Asian and Chinese cuisines, demonstrate strong leadership in kitchen operations, and uphold the highest culinary and food safety standards.

Key Responsibilities:

• Oversee and manage outlet Head Chefs and kitchen teams, ensuring smooth day-to-day operations.
• Lead recruitment, training, and development of kitchen staff for new and existing outlets.
• Ensure strict adherence to SOPs, HACCP, and AVA food safety standards.
• Maintain consistent food quality, presentation, and safety across all outlets.
• Oversee kitchen equipment and facility maintenance to ensure efficiency and compliance.
• Develop and introduce innovative new dishes in line with brand direction and seasonal opportunities.
• Drive culinary excellence while balancing operational efficiency and cost control.

Requirements:

• Proven experience as an Executive Chef or similar senior culinary leadership role.
• Strong expertise in Southeast Asian and Chinese cuisines.
• Solid knowledge of HACCP standards and kitchen management best practices.
• Strong leadership, team management, and communication skills.
• Creative flair in menu planning and dish development.
• Willingness to be seconded overseas (China).

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs
• Recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

Prepare foods to the specifications of the client

Prepares food before the arrival of guests

Makes adjustments to food items to accommodate guests with allergies or specific diet concerns

Manages other employees in the kitchen

Acts as liaison to front-of-house employees to ensure proper food service temperature

Seasons food according to recipes or company needs

Orders ingredients and spices as needed

Operates various kitchen appliance such as a blender, oven, grill, or stand mixer

Portions, arranges, and garnishes food based on client preference

Assists other cooks during the food assembly process

Devises new recipes

Estimates expected food consumption and organises preparation

Keeps records and accounts of food purchases

Job Description

• Industry/ Organization Type: Agriculture/ Poultry
• Position Title: Sales Executive
• Working Location: Senoko
• Working Hours: 5 Days, Monday – Friday (8am – 5pm)
• Salary Package: Basic Salary + Commission + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Source and identify new reseller and distributor opportunities for fresh and frozen poultry products.
• Maintain strong relationships with existing clients through regular follow-ups, support, and addressing their requirements.
• Plan and execute sales strategies to meet targets and drive business growth.
• Prepare and deliver sales proposals, quotations, and agreements to prospective customers.
• Collaborate with the marketing team to support campaigns and promotional activities.
• Handle collection of payments when required and follow up on any outstanding or payment-related matters.

APPLY NOW!!!

• Minimum GCE “O” Level qualification.
• At least 2 years of relevant sales experience, preferably within the seafood, agriculture, or poultry industry.
• Possess Class 3 driving license and own vehicle.

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 #83422 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

Role Overview

The Human Resource Admin Executive provides day-to-day HR operational support across HJH Maimunah’s restaurant outlets, manufacturing facility, and corporate office. Reporting to the HR Manager, you will ensure seamless administration of HR processes, accurate record-keeping, and compliance with Singapore employment

regulations.

Key Responsibilities

•  Maintain and update employee records in the HRIS, ensuring data accuracy for personal details, leave balances, and training logs
• Process payroll inputs: time-sheet verification, claims reimbursement, CPF contributions, and work pass renewals
• Coordinate recruitment logistics: job postings, interview scheduling, candidate correspondence, and offer letter preparation
• Manage leave application workflow, attendance tracking, and ad hoc HR reporting for management review
• Assist in administering benefits programs, insurance enrolments, and employee wellness initiatives
• Support HR audits and compliance exercises by preparing documentation and liaising with MOM, CPF Board, and other authorities

Required Qualifications

• Diploma or bachelor’s degree in Human Resources, Business Administration or a related discipline
• Minimum 2 years of hands-on HR administration experience, preferably in F&B or food manufacturing sectors
• Solid understanding of Singapore employment laws, Employment Act, CPF regulations, and work pass procedures
• Proficiency with HRIS platforms (e.g., Info-tech) and advanced Excel skills for data analysis
• Excellent organizational skills, meticulous attention to detail,and ability to manage multiple tasks under tight deadlines
• Strong interpersonal and communication skills, with a service-oriented mindset and discretion in handling confidential information

F&B EXECUTIVE

To manage the day-to-day F&B operations, include supervising & preparing meals according to a prescribed system, preparing ingredients, adhering to the in-store menu, serving guidelines, and following food health and safety procedures.

Key responsibility included but not limited to:

• Operate Cashier machine
• To serve customers and take order.
• Packing of cooked food
• Keep track of stock and replenish when stocks are low.
• Ordering of food ingredients.
• Cleaning of stalls and upkeep hygiene
• Required to work on weekends and public holiday.
• Manage staff & scheduling once a month or fortnightly
• Organize preparation work to be completed within the day
• Churn out sales report accordingly to POS data
• Ensure food safety & work safety guidelines
• Able to multitask, prioritize & manage time efficiently
• Physically fit to lead & manage team members
• Able to work independently during preparation hours
• Ensure the food quality standard for dine-in, delivery and take-away (or Pick-up) are consistent and of the highest serving quality.
• Take food orders from customers accurately and with a positive attitude
• Key in customer’s orders into POS
• Engage with customers in a friendly manner
• Good knowledge of the menu, with the ability to make suggestions
• Ensure customer receives their meals and take action to correct any issues
• Rotate with assigned colleagues on cashiering and service
• Collect payments from customer
• Deposit cash into Company’s assigned bank account on alternate days/weekly depending on company policy
• Posses hygiene certificate is advantage.

The Senior cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.
That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Duties and Responsibilities

·         Setting up, cleaning, and organizing work stations

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

·         Preparing deep fryer, utensils, and grill for shift

·         Roti prate flour mixing

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

·         preparation of south indian & north indian curies

·         Taking orders from wait staff or computerized system

·         Cooking order according to food health and safety standards

·         Recommending ideas for specials or seasonal dishes

·         Handling multiple food orders at one time

·         Monitoring multiple food orders as new orders arrive

·         Dressing order for presentation

·         Ensuring each guest order has the correct food and sides

·         Delivering food order to wait staff in a timely manner

·         Storing all food properly

·         Sanitizing and cleaning work stations and utensils

·         Reordering stock and food supplies

·         Monitoring other cooks and team members

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

Requirements and Qualifications

·         Ready to work any shift

·         Able to work in a fast-paced environment

·         Able to multitask, prioritize, and manage time efficiently

·         Physical endurance to stand for an entire shift

·         Self-motivated and self-directed

·         Works well as part of a team and on individual tasks

·         Able to quickly memorize complex or multiple orders

·         High school degree or equivalent

·         Previous experience as a cook, or relevant work experience

·         Legally able to work in establishments which serve alcohol

·         Able to work early mornings, nights, and weekends

·         Must pass a background check

·         Able to read and write

An Executive Sous Chef in a hotel manages daily kitchen operations, supervising staff across multiple outlets (banquets, restaurants, room service) to ensure high-quality food production and consistent service. Reporting to the Executive Chef, focusing on inventory management, food cost control, staff training, and ensuring compliance with hygiene/safety standards.

Key Responsibilities;

• Operational Leadership: Manage all food preparation areas, including restaurants, banquet halls, and employee dining, ensuring smooth daily operations.
• Menu Planning & Innovation: Collaborate with the Executive Chef to design menus, focusing on local, seasonal products and innovative concepts.
• Staff Development: Supervise, train, mentor, and motivate culinary staff, encouraging a productive and harmonious work environment.
• Cost Control: Manage inventory, orders, and food waste to maximize profitability and adhere to budgetary goals.
• Quality & Safety Assurance: Enforce strict hygiene, sanitation, and safety standards (e.g., HACCP, HALAL CERTIFICATION) in accordance with hotel policies and local regulations.
• Liaison Duties: Communicate with the Food and Beverage Manager and procurement team to maintain quality standards and handle guest feedback.

Job Description:

To work with, assist and support the Head of Enterprise Develop & Partnerships and the CEO to achieve SAFEF’s objective of supporting local food production through building partnerships with members and other industry stakeholders

Responsibilities:

Support engagement of SAFEF members to determine areas of partnerships
Support engagement of industry players to determine areas of collaboration   
Propose partnerships and collaboration projects
Support implementation of collaborations
Support activities to improve outreach to members and industry players
Collate, track and analyse data across projects to support reporting and decision-making
Support preparation of reports, presentations and updates

Requirements:

Bachelor’s degree in business development related subjects.   At least 2 years of relevant experience.
Excellent planning, organizational and communications skills.
Proficient in Microsoft Office (Excel, PowerPoint, Word).
Communicate verbally and in writing with Chinese speaking stakeholders.
Proven ability in time, budget and team management.
Knowledge of seafood industry is preferred.

Job Description:

• Set up cutlery, crockery and glassware on table and replace soiled tableware and service items to prepare the table for the next customers
• Serve food and beverages to ensure all dishes match the order ticket to the corresponding tables
• Operate Point of Sales (POS) Systems when managing beverage order
• Provide go-the-extra-mile service to create a positive customer experience
• Maintain hygiene, safety, and standards, follow the organization’s personal, food and beverage hygiene standards
• Assist in opening, operating, and closing of shifts and execute daily operational tasks according to staff roster
• Suggest areas and execute continuous improvement activities within work area
  

Requirements:

• Capable to liaise with Mandarin speaking associates will be advantage
• With or without relevant experience are welcome (training will be provided)
• Willing to work 5.5days per week
• Willing to work on Public Holiday and weekends

Position 1: Sales Executive – General Trade

• Develop growth strategies and business acquisition plans to increase client base and achieve KPI
• Identify trends and customer needs, building a short/medium/long-term sales pipeline in accordance with KPI
• Assist in the coordination and implementation of marketing strategies, and delegate tasks that achieve strategic goals
• Establish strong relationships and work closely with trade partners
• On boarding new clients using company apps for ordering

OR

Position 2: Sales Executive – Modern On Trade (Night Scene)

• Develop growth strategies and business acquisition plans to increase client base and achieve KPI
• Identify trends and customer needs, building a short/medium/long-term sales pipeline in accordance with KPI
• Assist in the coordination and implementation of marketing strategies, and delegate tasks that achieve strategic goals
• Establish strong relationships and work closely with hospitality partners
• On boarding new clients using company apps for ordering

Job Requirements:

• Preferably with at least 3 years’ experience
• Familiar with (Convenient Stores, Minimarts & Provision Stores) for General Trade applicants
• Familiar with (Disco, KTV Pubs, Bistro & Restaurants) for Night Scenes applicants
• Excellent communication skills, must have a consultative sales approach and be a strong persuader and influencer
• Strong understanding of ecommerce and interest in driving business improvements through teamwork, and data-driven decision making
• Possess own transport
• Tech Savvy

Working Hours: 6 days, 55 working hours work week
Location:  Islandwide
Salary: $ 2800 - $ 3500

Requirements:

• Degree holder
• Able work on weekends / public holidays
   

Job Scope: 

• Prepare and cook menu items in accordance with specifications from recipes
• Maintain highest quality and consistent products standards
• Ensure safe and proper use of equipment at all times
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health / sanitation regulations
• Any other ad-hoc duties base on operational needs

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Responsibilities:

• Plan and coordinate delivery routes for all trucks serving modern trade and retail outlets across the island
• Supervise incoming air-freighted shipments, particularly perishable goods, ensuring timely and proper handling
• Manage and process daily invoice returns from modern trade customers
• Ensure accurate loading and unloading of goods, and maintain timely, cost-efficient delivery operations
• Develop and implement procedures to improve delivery efficiency and optimize operational costs
• Lead and manage the logistics team, including shift scheduling, coaching, training, and performance support
• Work closely with cross-functional teams to streamline processes, resolve issues, and enhance overall operations
• Ensure all operations comply with safety regulations and quality standards
• Monitor inventory levels and generate reports to track stock movement for management review
• Perform any other duties assigned by the Logistics Manager

Requirements:

• Diploma in Supply Chain Management, Logistics Management, or a related field
• At least 5 years of experience in operations management within the food manufacturing industry
• Strong analytical thinking and problem-solving abilities
• Excellent communication and interpersonal skills
• Proficient in Microsoft Office applications; knowledge of SAP S/4HANA is an advantage
• Able to work effectively under pressure in a fast-paced environment
• Strong multitasking skills with the ability to prioritize tasks efficiently
• Detail-oriented with a continuous improvement mindset

Wecruit Pte Ltd | 20C0270
Tew Jie Wei | R22106822

Job Description & Requirements

Job Description

As a Senior Cook you will be responsible for indian cuisine food preparation in the restaurant kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked meeting health and safety standards and innovating up new recipes for the restaurant.

The Senior Cook must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly. Senior Cook should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Job Requirements

- Ready to work any shift.

- Need to work long term.

- Ready to work for public holidays & Sunday.

Reception

• Morning Routine check

1. Making sure that all meeting rooms, floors and reception counter is clean and tidy.

2. Ensuring all magazines is placed neatly on the tables.

3. Ensuring the cushions in waiting area are placed nicely.

4. Switch on all PC’s, lights and coffee machine
   

• On the receptionist desk.

1. Replying all incoming emails and inquiries

2. Checking and sending email confirmation for meeting room bookings

3. Answering all internal & external calls

4. Doing daily report sheet, beverage forms, WEB ADI

5. Consolidating and sending acknowledgement email to bookers for F&B consumption after every meeting

6. Prepare meeting rooms 30min-1 hr for usage.

7. Guide banker or clients to the correct meeting room

8. Assist butler with beverage orders and preparation

9. Clean and sanities rooms after each meeting

10. Prepare for next day meeting (ensure sufficient glasses and bottles etc)
    

• Evening routine check

1. Switch off all lights

2. Switch off music

3. Do a round check making sure no items is left unattended

4. Inform security for any late meetings
   

Concierge

• Ensure the cleanliness of the area

• Take note of the client’s meeting for the day

• Assist staff with card access issues (the gantry shows “invalid”, “??”, no beep sound & cannot proceed to any floor)

• Handle all incoming emails regarding gantry issues (card activation, change of based floor or pre-registration)Assist to give VIP access to Private banking or Clients to the level

• Contact staff/banker if there’s a client, visitor or candidate for them (give them an access up to the floor after verifying. Should the staff/banker did not pick up, we would have to email them directly to notify)

• Give an access to those people who is going TXC counter or mail room

• Couriers that is sending parcel, hamper or flowers is to call the banker or staff directly for them to come down and collect. (Should the staff/banker requests the couriers to go up, they are to take the cargo lifts instead)