Total 882 Senior Executive level F&B / Tourism / Hospitality job vacancies

As Executive Chef, you will be the visionary force behind Tesoro’s culinary identity, driving excellence across all kitchen and event operations.  This is a highly hands-on leadership role – you will be working closely with the team on the pass, in prep and throughout service to uphold standards and lead by example.  In this pivotal leadership role you will:

• Lead the culinary vision for Tesoro, crafting menus that reflect Italian traditions whilst embracing contemporary techniques and creativity
• Provide hands-on leadership, mentoring and developing a high-performing kitchen team, and fostering a culture of excellence, collaboration and continued growth
• Design and execute seasonal menus showcasing premium Tasmanian produce
• Ensure uncompromising quality, consistency, presentation standards and a seamless dining experience
• Oversee Conference & Events culinary operations, designing tailored menus and ensuring flawless execution for corporate functions, celebrations and signature hotel events in alignment with brand standards and revenue objectives.
• Manage food and labour cost performance, procurement, and supplier partnerships to drive operational efficiency and culinary innovation
• Maintain compliance with food safety, HACCP and WHS standards
• Collaborate closely with F&B and hotel leadership, aligning Tesoro’s culinary experience with the broader hotel strategies, promotions and guest experience goals
• Champion creativity, innovation and continuous improvement, positioning Tesoro as a destination dining experience

Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.

ABOUT THE ROLE

•Culinary Leadership & Quality by oversee all kitchen operations, ensuring food quality, taste and presentation also develop creative menu and seasonal promotion to enhance guest satisfaction.

•Cost Control and Efficiency, with managing food cost, wastage and effective inventory by ensuring optimal portion control and work closely with purchasing for supplier and vendor quality and pricing.

•Hygiene, Safety and Compliance, through full compliance with Food Safety Standards, maintaining cleanliness and conduct regular audit and trainings.

•Guest Experience Collaboration, with FB Service, Front Office and Sales team to meet the guest expectations and handling guest feedbacks by continuously improve with ensuring quality consistency

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

We are looking for an experienced and qualified Senior Cook to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a cook

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

• Able to cook north Indian food.

Job Responsibilities:

• Ensure all food safety and hygiene standards & activities are in compliance with all statutory requirements and company policies

• Establish/review SOP, work instruction and operational standard for food quality and safety to meet SFA, Halal, HACCP/EU and FSSC requirements

• Review effectiveness of corrective/preventive action initiatives for factory non-conformance

• Ensure materials, process and product specification are met before production

• Organize and conduct GMP, food safety and CCP/OPRP related training to factory staff.

• Initiate, drive and implement continuous improvement project to sustain food safety and quality in factory.

• Any other duties as assigned by the company from time to time

Job Requirements:

• Degree/Diploma in Food Science/Chemical Process Technology

• Able to work full time in production area

• Excellent critical thinking and problem solving skills

• Possess analytical skills and initiative

Job Description

• Industry/ Organization Type: F&B Distributor
• Position Title: Sales Executive (F&B)
• Working Location: East - Tampines North
• Working Hours: 5.25 days (Mon – Fri: 8am-5.30pm, Alternate Sat: 8am-12pm)
• Salary Package: Basic Salary + Commission + Transport Allowance up to SGD 1000 + Phone Bill Reimbursement + AWS + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Identify and pursue new business opportunities.
• Build and maintain strong relationships with customers.
• Issue daily orders based on customer requests.
• Check stock for daily deliveries.
• Prepare quotations for current and potential customers.
• Ensure customers make payments within agreed credit terms.
• Review your sales performance to meet or exceed targets.
• Represent the company at exhibitions, events, and demonstrations.

APPLY NOW!!!

• Min. O level
• Min. 1 year of sales or customer service experience preferably in a similar industry
• Ability to meet sales targets and manage customer accounts effectively

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 #83067 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

Job description

Roles & Responsibilities

Able to cook and serve authentic Dishes
Able to cook south thali meals and various Biryani items 
Able to cook all types of tiffin items like Idly, Dosa, Parotta, and make side-dishes like Kurma, Saambaar and Chutney in authentic style or home-cooking style with less-oil
Able to cook for take-away or delivery orders
Responsible to clean the kitchen before and after the use everyday
Responsible for cleaning dishes also (no separate dish-cleaner employed)
Should be able to communicate with customers in multiple languages like Tamil, Hindi and English
Should work as a team in the kitchen and share responsibilities in a team-environment
Should maintain food safety and hygiene practices and keep himself/herself well groomed and clean
Should be willing to work in rotating or permanent night shifts
Should be willing to do food deliveries to nearby places 
Should be a master in cooking both non-veg and veg dishes in the same home-cooking / restaurant style.
Willing to learn new recipies and introduce and be creative in creating new food recipies
Should manage inventory of ingredients and raw-materials
Should not waste ingredients and raw-materials especially when cooking for big group sizes

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

• 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

Job Summary

The Executive Chef leads the culinary team to create menus, maintain food quality, manage kitchen operations, control budgets, source ingredients, and ensure health and safety compliance, shaping the restaurant’s culinary identity.

Responsibilities

• Lead the culinary team to develop innovative menus that align with the restaurant’s vision and customer preferences
• Oversee food preparation processes to ensure consistent high-quality dishes
• Manage kitchen operations to optimize workflow, efficiency, and team collaboration
• Control and monitor kitchen budgets to maintain cost-effectiveness and profitability
• Source and evaluate ingredients to guarantee freshness, quality, and supplier reliability
• Enforce compliance with health and safety regulations to maintain a safe kitchen environment
• Act as the creative visionary to define and evolve the restaurant’s culinary identity

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

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