Total 163 F&B / Tourism / Hospitality job vacancies in Surabaya, East Java

Job description

We are looking for a Pastry Cook to support at our Central Kitchen to prepare different types of Cakes and pastries delivered to our customers on a daily basis.

Responsibilities

· Preparation of pastry ingredients, (Weighing, Mixing, Baking etc.)

· Production and decoration of pastries (Cakes, Cupcakes, Macarons, Sponges etc.)

· Operate machines for production of pastries

· Adhere to the kitchen’s/SFA Standard operational procedures (SOPs)

· Maintain and sanitize baking utensils, tools and Machinery

· Any Ad-hoc duties assigned by superior (Packing of finished products, cutting etc.)

Requirements

· Team player with a good learning attitude and a keen interest in developing professionally in the Pastry industry

· Able to commit to a 5.5 MINIMUM Days’ work week

· Experienced/Non-experienced applicants are welcomed

Please send a complete resume including:

· Personal details and contact information

· All relevant and past work experience with references.

· Last drawn salary and expected salary.

· Date of availability.

· Only shortlisted candidates will be notified.

A Senior Cook

leads kitchen station operations, ensuring high-quality, consistent food preparation and plating while supervising junior staff

. They are responsible for managing inventory, maintaining strict food safety/hygiene standards (HACCP), training team members, and supporting menu development to ensure smooth, efficient, and profitable kitchen operations

A Waiter Supervisor

manages daily front-of-house operations, ensuring high-quality service, staff efficiency, and customer satisfaction

. Key responsibilities include training, scheduling, and mentoring waitstaff, handling customer complaints, managing inventory, and ensuring compliance with safety and hygiene standards. They act as a liaison between kitchen and service staff, often handling administrative tasks like cash reconciliation.

Company Overview

Illius Singapore Pte Ltd produces gourmet ice cream and operates Japanese and Asian food brands including Uozen. They partner with leading Japanese suppliers to offer fresh dairy and food products, supporting a diverse food processing and trading business.

Job Summary

Those with Western or Korean cooking experience will be considered.

You will prepare and fillet meat, selected seafood, vegetables and related items, manage daily hot kitchen preparations, and update inventory to support smooth kitchen operations in a Japanese restaurant setting and support the Chef in his operations.

PLEASE NOTE: the restaurant is non-halal.

Responsibilities

• Fillet meat and selected seafood to meet quality and presentation standards for Japanese cuisine
• Prepare daily ingredients and dishes for the hot kitchen to ensure timely service
• Update and maintain accurate inventory records to support kitchen supply management
• Adapt to working in a hot kitchen environment, including (Washoku cooking), a plus but not mandatory

RESPONSIBILITIES

We are looking for a hands-on and proactive Supervisor with strong operational experience to oversee daily site operations, ensure smooth service delivery, and maintain high standards of efficiency and compliance.

Responsibilities:

• Conduct daily inspection and maintenance of 14 coffee machines, including basic troubleshooting, cleaning, and coordinating with Nestlé for servicing and parts replacement.

• Monitor coffee machine performance and respond promptly to faults to prevent operational disruptions.

• Support daily meal operations (breakfast, lunch, tea break), including assisting at the counter assistant (CA duties) when required.

• Ensure beverages and fridge items are consistently topped up and available throughout the day.

• Manage and oversee dock and storage areas to ensure proper organization, cleanliness, and compliance with food safety standards.

• Handle day-to-day on-site operational issues, feedback, and service requests efficiently.

• Support catering operations, including setting up, coordinating, and delivering food to event rooms as needed.

• Work closely with Operations Managers, kitchen team, and clients to ensure smooth daily operations.

• Ensure adherence to food safety, hygiene, and workplace safety regulations at all times.

• Maintain proper documentation and reporting of operational issues and maintenance activities.

 Requirements:

• Minimum 2 to 3 years of supervisory experience in F&B, catering, or hospitality operations.
• Hands-on, operationally strong, and willing to be on the ground to support daily activities.
• Basic technical knowledge or experience in equipment maintenance (e.g. coffee machines) is an advantage.
• Good problem-solving skills with the ability to respond quickly to operational issues.
• Able to work in a fast-paced environment and manage multiple tasks effectively.
• Strong communication and interpersonal skills to work with internal teams and clients.
• Service-oriented mindset with attention to detail and quality standards.
• Basic knowledge of food safety and hygiene standards (e.g. HACCP) preferred.
• Able to work shifts, weekends, and public holidays when required.
• Able to handle manual tasks (e.g. lifting, setup for catering/events).

Are you passionate about the food industry? We're located Bedok and we're seeking talented individuals to join our dynamic team. If you thrive in a fast-paced environment and are eager to contribute to our exciting culinary ventures, apply now!

Dynamic and Established Catering Company Seeking Chef De Partie (Western Section) - Supervisory Role

Responsibilities:

• Ability to Prepare High Quality Western Dishes
• Always Ensuring Quality Control as Well as Visually Appealing End-Products
• Responsible for Proper Storage, Labelling and ensure Compliance to FEFO of all Food Supplies to Prevent Unnecessary Spoilage and to Maintain Cost Control
• Responsible to Create Daily the Market List to Prepare Items to Be Purchased
• Ability to work independently as well as a team player
• Ensure compliance with Hygiene & Safety Regulations at all times
• Assisting in Other Areas of the Kitchen When Required
• Performs Other Tasks or Projects as Assigned By Chef and Management.

Requirements:

• Proven work experience as a Western Cook/Chef (3 years)
• Hands on experience with various Kitchen Equipment
• Ability to work in fast environment and delivering in timely manner
• Possess Positive Mindset and Have the Enthusiasm to Develop and Improve Your Skillset and Knowledge
• Multitasking and Organizational Ability

Job Info

• Attractive Renumeration commensurate with your experience and qualifications
• Work in a Pleasant Working Environment
• Work Location – Bedok Industrial Estate (take 17A from Bedok MRT – 2nd last stop)
• Performance Bonus and many more benefits

Please email updated resume to WhatsApp to 9857-9292 with:

1. Expected Renumeration

2. Earliest Availability

3. Vaccination/COVID Status

Only Shortlisted and Successful Candidates will be contacted. Remuneration offered shall be commensurate with qualifications and relevant experience.

Job Description:

We are looking for a highly motivated and skilled Junior Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background, leadership experience, and a passion for heritage food.

Key Responsibilities

• Oversee the preparation of sauces, stocks, and base components to ensure consistent flavour profiles
• Monitor cooking temperatures, timings, and batch quality to maintain product standards throughout the day
• Coordinate production schedules to meet daily order requirements, catering demands, and outlet replenishment
• Conduct regular checks on equipment (steamers, stoves, ovens, etc.) to ensure they are functioning safely and efficiently
• Assist in implementing workflow improvements to enhance productivity and reduce bottlenecks in the kitchen
• Support the standardization of recipes and ensure all team members follow SOPs accurately
• Ensure smooth handover between shifts with proper documentation of production levels, issues, and outstanding tasks
• Assist in training staff on new machinery, tools, or updated cooking techniques as required
• Uphold strict hygiene, food safety, and cleanliness standards across the production area
• Take charge in the Sous Chef’s absence and lead the team to ensure smooth operations

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

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 Description:

The Sous Chef will oversee daily hot food kitchen operations, ensuring consistent food quality, productivity, food safety, and team performance. This role requires strong leadership, hands-on cooking expertise, and the ability to manage kitchen staff, workflows, and standards in a fast-paced environment.

Key Responsibilities

• Lead and oversee daily hot food kitchen operations to ensure consistent quality, taste, and presentation in accordance with approved recipes and standards
• Supervise, guide, and motivate kitchen staff, ensuring proper task allocation, discipline, and high performance during daily operations
• Actively participate in hands-on cooking and production, especially during peak periods, to support operational efficiency
• Enforce strict compliance with food hygiene, safety, and sanitation standards in line with SFA and company requirements
• Monitor food preparation processes, portion control, and cooking methods to minimize wastage and control food costs
• Conduct daily checks on ingredient freshness, storage conditions, temperature control, and expiry dates
• Support inventory management including stock ordering, stock rotation (FIFO), and reporting of discrepancies or shortages
• Train and coach junior chefs and kitchen assistants to improve technical skills, productivity, and adherence to SOPs
• Assist in maintaining a clean, organized, and efficient kitchen environment while supporting audits, inspections, and continuous improvement initiatives

Qualities:

• At least 3-5 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

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 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.

About Us

We are a growing plant-based food manufacturer and wholesaler in Singapore, passionate about making sustainable eating accessible and delicious. As we expand our digital presence, we are looking for a motivated individual to help us manage and grow our online sales channels.

Role Overview

This flexi-time role is perfect for someone who thrives in digital sales and social media management. You’ll be responsible for:

• Managing and optimizing sales through our website (Using Hostinger)

• Opening up and expanding web-based sales opportunities

• Running and growing our social media accounts

• Servicing existing customer accounts with care and professionalism

• Developing new business opportunities to expand our reach

What We Offer

• Flexible working hours (approx. 22 hours per week)

• Flexible arrangement with autonomy and independence

• Opportunity to contribute to a mission-driven, plant-based food business

Requirements

• Singapore Citizens or PR only

• Prior experience in e-commerce, digital sales, or social media management preferred

• Strong communication and customer service skills

• Self-driven, proactive, and able to work independently

• Passion for plant-based food and sustainability is a plus

You will oversee all culinary production, ensuring food quality, safety, efficiency, and innovation while managing a team of chefs and kitchen staff. This role demands strategic planning, operational excellence, and culinary leadership to meet the diverse demands of internal outlets and external event catering.

Key Responsibilities:

1. Central Kitchen Production:

• Lead daily operations of the central kitchen, ensuring efficient, high-volume production of
• core items (e.g., marinated meats, sauces, gravies, dressings).
• Develop, standardize, and continuously improve production recipes and processes to
• ensure consistency and quality across all outlets.
• Coordinate with outlet chefs to fulfil special menu requests and seasonal offerings.
• Monitor inventory levels and coordinate with procurement for timely sourcing of
• ingredients.

2. Catering Event Menu Design & Planning

• Work closely with clients, sales teams, and event coordinators to design customized
• menus aligned with the theme, dietary needs, and budget of each event.
• Develop seasonal, themed, and signature catering menus that reflect current food trends
• and client preferences.
• Conduct tasting sessions for clients and stakeholders as part of the menu approval
• process.

3. Event Execution & Quality Control

• Lead culinary preparation for all catering events, ensuring food quality, presentation, and
• timing meet high standards.
• Personally oversee food plating, buffet setups, and live cooking stations to ensure visual
• appeal and customer satisfaction.

4. Staffing & Coordination

• Plan staffing for each event, assign roles, and conduct pre-event briefings to ensure
• clarity on responsibilities and timelines.
• Manage temporary, outsourced, or part-time kitchen teams as needed for larger events.
• Coordinate with service teams (F&B, logistics, decorators) to ensure smooth flow of
• operations during the event.

5. Resource Management

• Oversee the preparation, packing, and transportation of food and equipment from the
• central kitchen to event venues.
• Ensure proper storage and handling of food during transport, maintaining hygiene and
• temperature control standards.
• Prepare and maintain checklists for event readiness, including kitchen equipment,
• utensils, serving ware, and ingredients.

6. Cost Management & Reporting

• Ensure all catering events are executed within allocated budgets and resource plans.
• Monitor food and labor costs per event and analyze profitability and efficiency.
• Submit post-event reports outlining successes, challenges, and recommendations for
• improvement.

7. Team Leadership & Operations:

• Lead, train, and mentor central kitchen staff including sous chefs, line cooks, and kitchen
• assistants.
• Implement and enforce food safety, hygiene, and sanitation standards (e.g., HACCP,
• ISO 22000).
• Maintain kitchen equipment and workspaces to meet operational and safety
• requirements.
• Track kitchen KPIs and contribute to operational reporting and budgeting.

Requirements:

• Diploma/Degree in Culinary Arts or equivalent, with at least 3 to 5 years of progressive culinary experience, including leading large-scale kitchen and catering operations.
• Proven ability to lead, train, and motivate diverse kitchen teams (permanent and part-time), while fostering a culture of quality, safety, and efficiency.
• Strong track record in menu planning, recipe standardization, and creating innovative dishes aligned with market trends, dietary needs, and client requirements.
• Skilled in kitchen operations management, cost control, inventory planning, and delivering events within budget while maintaining high quality standards.
• In-depth understanding of food safety, hygiene, and sanitation standards (e.g., HACCP, ISO 22000), with experience implementing and maintaining compliance in high-volume production.

Company Overview / Employee Value Proposition

HO LEE FOOD (S) PTE. LTD. We specialise in manufacturing of Otah, Spring Roll Vegetables.

Job Summary

You will perform data entry and administrative tasks to support purchasing invoice processing and compliance documentation. You will maintain company certification files and assist with factory inspections to ensure adherence to Halal and ISO standards.

Responsibilities

• Enter purchasing invoice data and update payment records accurately to support financial tracking
• Print customer invoices and product labels to ensure correct documentation and product identification
• Record and file customer orders accurately to maintain reliable order information
• Organize and file administrative documents to maintain orderly and accessible records
• Maintain and update the company’s Halal, ISO22000, and ISO45001 certification files and documentation to ensure compliance
• Verify purchasing invoices for compliance with the Halal System to uphold certification standards
• Conduct factory walkabouts during inspections after acquiring relevant knowledge and skills to support audit readiness
• Assist with invoice and payment processes to ensure timely and accurate financial transactions
• Complete assigned administrative and operational tasks to support team functions and maintain workflow

Preferred competencies and qualifications

• Basic accounting knowledge to assist with invoice and payment processes
• Good computer literacy to efficiently perform data entry and manage documents
• Attention to detail to ensure accuracy in data entry and compliance verification
• Careful and attentive work approach to maintain high-quality documentation and records

Other Information

• Working Days: 5 days per week, choice of off days if required
• Working Hours: 8:30am to 6pm
• Salary: $1900.00 monthly. Salary negotiable if choice of off day is on weekday.
• Skill allowance after passing the respective courses

On-the-job training provided; company arranges external training to equip employees with skills and knowledge for compliance and documentation maintenance

• Location: Bedok Food City

Roles & Responsibilities

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs with service. Candidates for this role need to be comfortable working in afast-paced and often stressful work environment. They also need passion and enthusiasm for what they do. This is a full-time job and the hours are typically long, with weekend and evening work quite common. Work is usually performed in a well-lit industrial kitchen and in close quarters withc olleagues. A role as a lead line cook would suit people who are passionate about cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant experiencein food court / institutional catering

- Willing to be involved in hands on operations

- Excellent communication and interpersonal skills

- Able to lead and motivate to produce results

- Ability to work in a fast-paced environment

- Team player

**Open to S'poreans and PRs only**

• Prepare food for service (e.g. cutting vegetables, meats, preparing sauces, etc.), which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.

• Responsible for providing excellent service standards at all times, and to ensure courteous and efficient food and beverage services to the customers. This includes but is not limited to the following:

- Be proactive and vigilant in service.

- Interact with customers in a pleasant and calm manner.

- Greet all customers by name warmly, with an appropriate greeting.

- Keep updated on current menu (e.g. specialties, menu deviations, to be aware if running out of items, etc.)

- To attend and respond to the customers’ needs promptly and professionally.

- To collect and process payment and/or give to the cashier, return change or credit card to the customers.

• To assist in ensuring a high level of health and safety, cleanliness and food hygiene and to ensure that safe working practices are followed.