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

Job Summary:

The Warehouse Inbound/Outbound Administrator is responsible for coordinating and supporting daily warehouse operations related to incoming and outgoing shipments. This role ensures accurate documentation, timely data entry, proper inventory updates, and smooth communication between warehouse staff, transporters, and customers

Key Responsibilities:

• Process and verify receiving documents (DO, PO, invoice, packing list)
• Update system records for incoming goods
• Coordinate with warehouse team for unloading and put-away
• Report discrepancies, damages, or shortages
• Maintain proper filing and documentation
• Generate daily/weekly/monthly reports
• Handle email correspondence and customer inquiries

Requirements:

• Basic knowledge of warehouse operations
• Proficient in MS Office (especially Excel)
• Experience with WMS/ERP systems is an advantage
• Good communication and coordination skills
• Detail-oriented and able to work in a fast-paced environment

Job Responsibilities:

1. Obey the rules and disciplines of the hotel and the restaurant.Under the leadership of the general manager, strive to do their own work well.

2. Responsible for the overall work of the production department, organizing and directing the cooking                         work.Do a good job of labor allocation, do have a comprehensive understanding of subordinates, close contact with each chef, reasonable arrangement of technical positions of each chef.

3. Take the initiative to listen to the opinions of guests, keep in touch with the service department and other departments, and constantly improve and improve the quality of food in the production department.

4. Be familiar with and master all the supplies, supervise the purchasing plan of the supplies, and the custody of various supplies to prevent the deterioration of raw materials.

5, control the food cost, reasonable use of all kinds of raw materials, reduce waste, do everything.

6, pay attention to the quality of food, often check the specifications, fast supply, do in an orderly way, urgent customer urgent.

7, do a good job in the management and technical training of chefs to maintain the characteristics and flavor of local             dishes.Be familiar with various varieties and new dishes, increase the variety of designs and colors, and create the characteristic food and flavor of the hotel.

8. Do a good job of food, utensils and kitchen workers' personal hygiene, as well as living appearance and style.

9. Coordinated the front and rear fields, and listened to the feedback of guests with an open mind.

58 RECRUITMENT PTE. LTD. 19C9772 67026282

We are seeking a HR Generalist cum Payroll to support and partner closely with various departments in driving HR operational excellence across the organisation. This role plays a key part in strengthening HR processes, ensuring compliance, and supporting a positive employee experience.

We are a growing, people-oriented company that values our employees. We offer staff benefits including daily lunch, annual leave, medical and dental benefits.

Key Responsibilities

1. Payroll & Compensation

• Manage and support end-to-end payroll administration

• Analyse compensation benchmarks and surveys to support salary proposals and budgeting

• Ensure accuracy and compliance in payroll processing

2. Employee Lifecycle Management

• Oversee onboarding and offboarding processes (e.g. contracts, letter of appointment, new staff orientation, exit clearance)

• Prepare HR documentation such as confirmation letters, resignation acceptance, and other employment-related letters

• Maintain and key in proper employee records and documentation

3. Employee Relations

• Provide guidance to employees on HR policies, compensation, and benefits

• Handle employee relations matters, including investigation and resolution of issues in a fair and professional manner

4. Recruitment & Talent Support

• Post job advertisements across job portals

• Screen candidates, shortlist, and coordinate interviews with hiring managers

• Support hiring managers in recruitment processes

5. HR Policies & Compliance

• Support the development, implementation, and continuous improvement of HR policies and SOPs

• Ensure HR practices and documentation are compliant with statutory requirements and company standards

• Prepare and submit surveys required by government statutory boards

6. Stakeholder Management

• Build strong working relationships with outlet teams, operations, and internal stakeholders

• Provide HR advisory support to departments when required

7. HR Projects

• Participate in HR initiatives, projects, and programs as assigned
• Any other ad hoc duties as assigned

Requirements

• Diploma or Degree in Human Resource Management or related field preferred\\
• Minimum 2 years of relevant HR experience preferably in payroll and full-spectrum HR functions
• Proficient in Microsoft Office (Excel, Word, PowerPoint)
• Strong interpersonal and communication skills
• Good writing and documentation skills
• Detail-oriented, organised, and able to multitask
• Positive attitude with a proactive and “can-do” mindset
• Results-driven and able to work independently
• Tech-savvy and adaptable to HR systems
• Ability to communicate in multiple languages will be an advantage
• Fresh graduates are welcome to apply

You will faithfully and diligently serve the company and carry out the duties and responsibilities of your position and other duties and responsibilities that are assigned to you from time to time.

Duties and Responsibilities:

1. Specialized in Asian Cuisine only

2. Setting up the kitchen with cooking utensils and equipment.

3. Study each recipe and gather all necessary ingredients

4. Cook food in a timely manner

5. Delegate tasks to kitchen staff

6. Inform the wait staff about daily specials

7. Ensure appealing plate presentation

8. Supervise Cooks and assist as needed

9. Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)

10. Monitor food stock and place orders

11. Check freshness of food and discard out-of-date items

12. Experiment with recipes and suggest new ingredients

13. Ensure compliance with all health and safety regulations within the kitchen area

Job Summary

Support key account operations, strengthen relationships with existing customers, and manage the PUDO network while promoting new products and services.

Key Responsibilities

• Support the daily operation and management of key accounts to ensure service quality.
• Maintain and deepen relationships with existing customers, identifying opportunities for business growth.
• Introduce and promote new products and services to existing clients.
• Assist in the management and coordination of the PUDO (Pick-Up & Drop-Off) network
• Prepare reports, presentations, and data analysis using Excel and PowerPoint.
• Coordinate with sales and operations teams to resolve customer issues.

Requirements

• Proficiency in Mandarin (spoken and written) to facilitate communication with Mandarin-speaking clients and partners.
• Experience in the logistics industry is preferred.
• Good skills in Excel and PowerPoint.    
• Strong customer service and communication skills.
• Ability to manage customer relationships and operational coordination.

Job Summary

The Sales Management Specialist supports sales performance monitoring, profitability analysis, and operational process optimization. This role works closely with sales, finance, and operations teams to ensure business targets are achieved while improving overall operational efficiency through data-driven insights.

Key Responsibilities

1. Sales Performance & KPI Management

• Monitor and track sales performance against established KPIs and business targets.
• Develop and maintain sales performance dashboards and reports.
• Analyze sales data to identify trends, opportunities, and potential risks.
• Provide insights and recommendations to support strategic decision-making.

2. Profitability & Pricing Analysis

• Conduct gross margin analysis for customized solutions and new service offerings.
• Evaluate profitability by customer segment, product flow, and service type.
• Support the sales team with pricing analysis and commercial strategy.
• Assist management in optimizing revenue and margin performance.

3. Revenue & Billing Management

• Manage customized billing arrangements for key accounts.
• Ensure the accuracy and timeliness of billing and revenue recognition.
• Monitor revenue performance and coordinate necessary adjustments with finance teams.
• Support the implementation of billing process improvements.

Requirements

• Proficiency in Mandarin (spoken and written) to facilitate communication with Mandarin-speaking clients and partners.
• Bachelor's degree in any discipline.
• Strong proficiency in Excel and data analysis tools.
• Strong analytical thinking with attention to detail.
• Good communication and cross-functional coordination skills.
• Ability to translate data insights into actionable business recommendations.
• Fresh graduates with strong analytical skills are welcome to apply.

-Works under the supervision of the F&B DIRECTOR

- Cook South Indian and North Indian food

-Superwise over all kitchen and any adhoc jobs as per Head Chef.

- Performs inventory and supply ordering duties, as well as assists in kitchen preparation so that the Head chef can more easily cook meals.

- Preparation duties include mixing, chopping, grinding batter and basic cooking skills like tossing, frying, steaming.

- Clean and or insure the sanitary conditions and operating order of kitchen appliances, equipment, food storage areas and the kitchen itself.

- Purchase, verify quality and quantity of food and kitchen supplies required for daily activities and various functions.

- Estimate the amount and kind of food to be purchased, taking into account the nature of the function and the number of guests.

- Plan, budget, provision and maintain inventory.

- Understands South Indian Vegetarian cooking and ingredients. At least little bit like Dosai, Idli, Vadai

- Should be willing to work in a fast paced environment especially when the business demands are high.

-MUST be a team player and be willing to help out where ever necessary in the kitchen sometimes when other members are unwell or not able to come

- Will also be responsible for keeping all the live cooking areas clean and tidy

- As a chef in our kitchen you will not only be responsible for cooking, but will also help in the preparation work required.

Should be able to cook Prata and prepare the dough

* Hot Environment.

Le Petit Croissant a premium French bakery in Singapore, is looking for a Full-Time Kitchen Assistant to help us create delicious treats every day!

What You’ll Do

Assist with preparation of pastries, sandwiches, and baked goods.

Maintain a clean, organized, and safe kitchen environment.

Follow recipes and quality standards to ensure consistent product excellence.

Support the kitchen team in daily operations and inventory management.

Help with packaging and organizing orders for delivery.

What We’re Looking For

Previous experience in F&B, baking, or kitchen work is a plus, but not mandatory.

Passion for food, baking, and quality.

Strong teamwork and reliability.

Willingness to work full-time and adapt to a fast-paced environment.

Good communication skills in English.

Location: 79 Lucky Heights
Type: Full Time

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 Summary

Lead kitchen operations by developing seasonal menus, managing inventory, and ensuring timely meal preparation. Recruit, train, and support kitchen staff while maintaining sanitation and safety standards. Manage the kitchen team in the executive chef’s absence.

Responsibilities

• Develop new menu options based on seasonal changes and customer demand to enhance customer satisfaction and restaurant offerings
• Assist with the preparation and planning of meal designs to ensure quality and consistency
• Coordinate kitchen activities to ensure timely and efficient meal service
• Resolve customer problems and concerns directly to maintain high service standards
• Monitor and record inventory levels and order supplies as needed to maintain kitchen operations
• Support junior kitchen employees with line cooking, food preparation, and dish plating to ensure smooth workflow
• Recruit and train new kitchen employees to meet restaurant and kitchen standards and improve team capability
• Create schedules for kitchen employees and evaluate their performance to optimize staffing and productivity
• Implement and adhere to sanitation and safety regulations to maintain a safe and compliant kitchen environment
• Manage the kitchen team in the executive chef’s absence to ensure continuous leadership and operational efficiency
• Apply strong knowledge of cooking methods, kitchen equipment, and best practices to maintain high culinary standards
• Utilize MS Office and restaurant software programs to support kitchen management and administrative tasks
• Demonstrate teamwork and leadership by guiding kitchen staff and fostering a collaborative work environment
• Communicate effectively with team members and customers to ensure clear understanding and service excellence

Required competencies and certifications

• Minimum of 2 years’ experience in a similar kitchen management role

Preferred competencies and qualifications

• Good understanding of MS Office and restaurant software programs
• Strong knowledge of cooking methods, kitchen equipment, and best practices
• Outstanding leadership abilities and teamwork orientation
• Excellent communication and interpersonal skills

Job Summary

Lead kitchen operations to ensure timely delivery of fresh, high-quality dishes. Design menus and recipes, coordinate and train kitchen staff, implement hygiene standards, manage inventory and purchasing, and maintain service excellence through performance monitoring and customer feedback.

Responsibilities

• Ensure promptness, freshness, and quality of all dishes served
• Coordinate cooks' tasks to optimize kitchen workflow and service efficiency
• Implement hygiene policies and inspect kitchen equipment to maintain cleanliness standards
• Design new recipes, plan menus, and select appealing plate presentations to enhance customer experience
• Review staffing levels to align with service, operational, and financial goals
• Hire and train kitchen staff including cooks, food preparation workers, and dishwashers to build a skilled team
• Perform administrative tasks including inventory management and purchase order processing to maintain supply levels
• Set and monitor performance standards for kitchen staff to ensure consistent quality and productivity
• Collect and analyze feedback on food and service quality and resolve customer complaints to improve satisfaction
• Manage availability to work on-call, shifts, after hours, weekends, and public holidays to support kitchen operations

Preferred competencies and qualifications

• Culinary education with 2+ years of formal training
• Minimum 5 years of experience in a similar kitchen management role
• Advanced knowledge of professional food principles and practices
• Proficient in human resources management to support staff development
• Excellent knowledge of back-of-house (BOH) systems, ordering, and inventory management
• Strong communication skills to effectively lead and coordinate teams
• Ability to meet deadlines in a fast-paced kitchen environment

Job Summary

You will welcome customers, recommend and prepare beverages, manage inventory, handle transactions, maintain cleanliness, and ensure compliance with food safety and alcohol regulations while creating a positive customer experience.

Responsibilities

• Greet customers and assess their beverage preferences through active listening to recommend suitable drinks
• Plan and update drink menus, informing customers about new beverages and specials
• Select and mix ingredients, garnish glasses, and serve beverages accurately to customers
• Verify customer identification to ensure legal age compliance for alcohol service
• Take inventory and order supplies to maintain well-stocked bar and tables
• Follow all food safety and quality regulations to ensure customer safety
• Process cash, credit, and debit card transactions accurately, balance cash register, and return correct change
• Maintain cleanliness of work and dining areas by removing trash, cleaning tables, and washing glasses, utensils, and equipment
• Develop new cocktail recipes to enhance menu offerings
• Stand, walk, bend, and lift up to 25 lbs for extended periods to perform duties efficiently

Preferred competencies and qualifications

• High school diploma
• Additional education, training, certificates, or experience relevant to bartending
• Availability to work nights, weekends, and holidays
• Basic math and computer skills to handle transactions and inventory
• Strong interpersonal and communication skills to engage customers professionally
• Effective task and time management skills to handle busy periods
• Attention to detail and knowledge of drink mixing tools and techniques
• Positive, engaging personality and professional appearance

Required competencies and certifications

• Meets state minimum age to serve alcohol

JOB DESCRIPTION CHEF

Able to prepare the South Indian cuisine bulk cooking and North Indian cuisine bulk cooking for Restaurant and weddings

Able to do bulk cooking for catering wedding and all occasion

Recommend new dishes in South and North Indian cuisine

Able to cook South Indian & North Indian food Recipes and menus

Must know how to cook Vegetarian dishes and Non vegetarian dishes.

Experience in making Indian Desserts and Snacks

All Round in Tandoori dishes and south Indian dishes vegetarian and Non Vegetarian

Minimum five years’ experience

Able to work in weekends and public holidays.

Able to do bulk cooking for wedding catering.

Bulk cooking for catering

Prepares and posts daily work assignment sheets based on menu and staff duty roster; assigns cooking or food preparation tasks to cook the food and  prepared according to standard recipes and institutional practices; instructs staff in proper food preparation techniques; ...

Extend recipes to facility population requirements.

Fill pre-preparation and inventory pull sheets before every meal.

Orient and train program for inmate workers.

Stick to sanitation and safety program.

Display good communication and human relation skills as per Food Service Manager’s directions.

Support manager to manage high level of good client relations.

Develop and set up local procedures for receipt, check and food and non-food issue.

Cook varied regular and special diet foods for balanced healthy diet.

Prepare meat, fish, poultry, vegetables and Fish, soups, gravies, sauces and desserts.

Use varied kitchen equipment in large quantity food production.

Offer advice, counsel and instruction to staff members.

Handle disciplinary measures appropriate to authority delegated.

Oversee food preparation for adherence to quality standards.

Extend recipes to facility population requirements.

Fill pre-preparation and inventory pull sheets before every meal.

Orient and train program for inmate workers.

Stick to sanitation and safety program.

Display good communication and human relation skills as per Food Service Manager’s directions.

Support manager to manage high level of good client relations.

Develop and set up local procedures for receipt, check and food and non-food issue.

Cook varied regular and special diet foods for balanced

The position is responsible for assisting the Executive Chef / Head Chef with operation of the kitchen; ensuring that food standards, preparation, ordering, presentation and cooking techniques are carried out according to established recipes and standards.

Key responsibilities & duties will include (but not limited to): 

• Supervision of kitchen in the absence of the Executive Chef. Delegate duties and responsibilities to kitchen employees to ensure service demands are met. 
• Lead team members by setting a positive example. 
• Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service.
• Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
• Maintain excellent presentation standards and cost control for all food and beverage outlets.
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained.
• Works with and co-ordinates the work of apprentices, cooks and stewarding team in the preparation and production of food as required.
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. 
• Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations and food preparation guidelines.
• Cultivate a positive work environment and identify existing skills and potential, ensuring development of kitchen team members.
• Assist in the preparation of monthly reports, commenting on key performance indicators and actions taken to keep on target.
• Ensure regular and effective communication with the Conference Sales Manager and Conference Coordinator, to meet the expectations of conference and events organisers.
• Carry out annual and mid-year appraisals with team members under your responsibility.
• Accountable for stock ordering and inventory management, plus monthly stock takes.
• Contribute to cost control through energy conservation, correct storage of all materials and use of equipment per operating standards and manufacturers’ specifications.

JOB DESCRIPTION

• Provide a high level of customer service and assist in members and guests’ enquiries.
• Assist in golf reservations for members and guests (via phone, email or in-person).
• Perform opening and closing procedures for golf sports shop.
• Responsible for the accountability of all sales and money transactions made during shift.
• Maintain an accurate up-to-date Golf Tee Sheet.
• Collect fees for the green, buggy, rental club/shoes, corporate and late cancellation, etc.
• Assist members and guests by selling merchandize an providing information in a professional manner.
• Assist in rotating stock, displaying merchandize in an appealing, well presented and orderly manner.
• Assist in maintaining/monitoring inventory and stocktake.
• Communicate with Golf Service Attendant, Golf Course Officer on changes, wherever appropriate.
• Assist corporate events with billing, registration, goodies bags, issuing score card, etc.
• Receive and process payment from member’s monthly statement, refunds and billing disputes.
• Assist and provide application relevant forms for members and guests on various privileges and services that we offer

JOB REQUIREMENTS

• Min GCE ‘O’ Level
• Min 1 year of experience in front desk duties
• Ability to read and speak English fluently
• Good interpersonal and communication skills
• Excellent track record in work performance as well as timekeeping
• Possess a high level of confidentiality when handling Private & Confidential matters
• Proficient in MS Office Word & Excel
• Five-day work week.
• Rotating shift hours. Must be willing to commit on weekends and public holidays.

BENEFITS

• Company Transport / Uniform / Duty Meals / Medical & Dental Coverage provided
• Employee Discount Rate for F&B Dine-In and Hotel Room Stay Globally
• Learning & Development Opportunities and Staff Recognition Awards