Total 139 Director/C-Level F&B / Tourism / Hospitality job vacancies

Responsible for food preparation and cooking to standard operating procedures.

Ensure smooth operations and allocation of duties within the kitchen.

Ensure that all orders are fulfilled in a timely manner and to expected standards.

Attend to kitchen-related duties stock- checking and inventory and ordering.

Ensure good hygiene and housekeeping standards within the kitchen.

Ensure food is stored, prepare and presented in a safe and hygiene manner.

Maintain strong relationships with key clients and wholesale buyers.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

Job Description & Requirements

-Design and create menus that align with the restaurant's concept and customer preferences.

-Develop new recipes and refine existing ones to maintain high standards of quality and presentation.

-Adjust menu offerings based on seasonal availability and customer feedback.

-Monitor food quality, presentation, and taste to ensure consistency and high standards.

-Maintain compliance with food safety regulations, including proper handling, storage, and sanitation.

-Conduct regular inspections to ensure cleanliness and organization in the kitchen.

Interviewing, hiring, and training cooks and other kitchen staff.

Planning and supervising tasks carried out by the food preparation staff.

Taking responsibility for the health and safety of the food team.

Planning food menus and ensuring that the menu is fresh and well presented.

Keeping abreast of culinary trends and incorporating these into the menu.

Developing recipes and determining how best to present dishes.

Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.

Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.

Checking regularly that the equipment and work areas are kept spotless.

Keeping abreast of and complying with the latest health and safety laws and regulations.

JOB DESCRIPTION

• interviewing, hiring, and training cooks and other kitchen staff.
• Planning and supervising tasks carried out by the food preparation staff.
• Taking responsibility for the health and safety of the food team.
• Planning food menus and ensuring that the menu is fresh and well presented.
• Keeping abreast of culinary trends and incorporating these into the menu.
• Developing recipes and determining how best to present dishes.
• Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.
• Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.
• Checking regularly that the equipment and work areas are kept spotless.
• Keeping abreast of and complying with the latest health and safety laws and regulations.

JOB REQUIREMENTS

• A high school diploma or equivalent.
• Training at a community college, technical school, culinary arts school, or 4-year college.
• At least 2 years’ experience working as a head cook.
• Knowledge of culinary trends.
• A proven ability to create unique and delicious dishes.
• The ability to multitask and cope in a high-pressure environment.
• Excellent leadership and communication skills.

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs

• Oversee the daily operation of the kitchen

• Maintains food quality and safety standards

• Ensure proper maintenance of the kitchen within each outlet

• Designing and implementing new ideas for the menu

• Ensuring the Kitchen standards are being followed and adhered to by all employees.

Requirements

• At least 3 years of relevant working experience as Chief Cook

• Must be dedicated and committed

Responsible for food preparation and cooking to standard operating procedures.

Ensure smooth operations and allocation of duties within the kitchen.

Ensure that all orders are fulfilled in a timely manner and to expected standards.

Attend to kitchen-related duties stock- checking and inventory and ordering.

Ensure good hygiene and housekeeping standards within the kitchen.

Ensure food is stored, prepare and presented in a safe and hygiene manner.

Maintain strong relationships with key clients and wholesale buyers.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

Job Summary

Lead the overall F&B strategy and operations, driving profitability, brand standards, and growth across all outlets within the organization.

Key Responsibilities

• Oversee all F&B operations, ensuring quality, consistency, and service excellence
• Drive financial performance (P&L, budgeting, cost control, revenue growth)
• Develop and execute F&B strategies, concepts, and expansion plans
• Lead and develop senior management teams across outlets
• Ensure compliance with food safety, hygiene, and regulatory standards
• Manage supplier partnerships, procurement, and cost efficiencies
• Enhance customer experience and brand positioning

Requirements

• 10+ years of F&B experience, with senior leadership exposure
• Proven track record in multi-outlet or regional operations
• Strong financial acumen and business strategy skills
• Excellent leadership and stakeholder management

Reporting

Reports to CEO / Managing Director

Roles & Responsibilities

· Ensure the quality of all the dishes adhere to company’s standard

· Liaise with other department for the maintenance of kitchen equipment

· Supervise kitchen operations and ensure smooth flow of food

· Increase profit and reduce expenditure and control cost

· Familiarise with the menu

· Create new dishes

· Conduct checks before operation starts

· Manage the department and conduct briefings

· Handle dismissal, termination and resignation

· Ensure the departments follow the 5S and HACCP requirements

· To perform any other duties assigned by superior

Requirements

· At least 6 years of relevant experience in Chinese cuisine

· Experience in managing staff

· Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking

· Execellent time management and able to multi-task

· Good leadership and organizational skills

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs

• Oversee the daily operation of the kitchen

• Maintains food quality and safety standards

• Ensure proper maintenance of the kitchen within each outlet

• Designing and implementing new ideas for the menu

• Ensuring the Kitchen standards are being followed and adhered to by all employees.

Requirements

• At least 3 years of relevant working experience as Chief Cook

• Must be dedicated and committed

Responsible for food preparation and cooking to standard operating procedures.

Ensure smooth operations and allocation of duties within the kitchen.

Ensure that all orders are fulfilled in a timely manner and to expected standards.

Attend to kitchen-related duties stock- checking and inventory and ordering.

Ensure good hygiene and housekeeping standards within the kitchen.

Ensure food is stored, prepare and presented in a safe and hygiene manner.

Maintain strong relationships with key clients and wholesale buyers.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

Job Summary

Our restaurant seeks a passionate, skilled chef to plan menus, lead kitchen operations, and deliver high-quality, nutritious, and cost-effective dishes that delight patrons and set us apart.

Responsibilities

• Plan menus considering budget constraints and seasonal ingredient availability to optimize cost-effectiveness and freshness
• Lead and coordinate kitchen staff to ensure efficient operations and timely food service
• Train kitchen staff to prepare and cook all menu items to maintain consistent quality standards
• Monitor ingredient and equipment inventory, placing orders to replenish stock promptly
• Enforce strict safety and sanitation standards to maintain a clean and safe kitchen environment
• Create innovative recipes to refresh the menu and attract returning customers
• Stay informed on industry trends to continuously improve culinary offerings
• Collect and analyze customer feedback to implement improvements in food quality and service
• Ensure all food served meets excellent quality standards and is delivered promptly

Preferred competencies and qualifications

• Culinary school degree or diploma
• Proven experience as a working chef with advanced culinary arts knowledge
• Portfolio demonstrating creativity and unique dish development
• Strong multitasking skills to manage multiple kitchen tasks under pressure
• Effective leadership and interpersonal skills to inspire and manage kitchen teams
• Ability to conduct stocktaking and manage supply orders efficiently
• Commitment to high work ethic and passion for delivering exceptional food experiences

Roles & Responsibilities

• Assist in preparing, cooking, and serving food according to menu and recipes.
• Wash, cut, peel, and prepare ingredients as required.
• Ensure proper storage and handling of food items.
• Maintain cleanliness and hygiene of the kitchen, utensils, and equipment.
• Assist in monitoring stock levels and reporting shortages to the supervisor.
• Follow food safety, hygiene, and sanitation guidelines at all times.
• Support the Chief Cook and kitchen team in daily operations.
• Perform any other kitchen-related tasks as assigned.

Job Requirements:

• Previous experience as a Kitchen Assistant, Assistant Cook, or similar role preferred.
• Basic knowledge of food preparation and cooking methods.
• Understanding of food safety and hygiene practices.
• Ability to follow instructions and work as part of a team.
• Physically fit to stand for long hours and carry out kitchen tasks.
• Good time management and willingness to learn

Responsible for food preparation and cooking to standard operating procedures.

Ensure smooth operations and allocation of duties within the kitchen.

Ensure that all orders are fulfilled in a timely manner and to expected standards.

Attend to kitchen-related duties stock- checking and inventory and ordering.

Ensure good hygiene and housekeeping standards within the kitchen.

Ensure food is stored, prepare and presented in a safe and hygiene manner.

Maintain strong relationships with key clients and wholesale buyers.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

Position Overview

The Senior Procurement Manager is responsible for leading and overseeing all procurement functions of the hotel, including project procurement (CAPEX), contract management, and daily operational procurement. The role ensures cost effectiveness, contract compliance, sustainability alignment, and uninterrupted supply to support the hotel's operational excellence and luxury service standards.

The Role

Project Procurement (CAPEX & Special Projects)

• Lead procurement activities for all CAPEX and project-related works in accordance with company policies and approval matrices
• Manage end-to-end tender processes, including preparation, issuance, clarification, evaluation, and recommendation
• Conduct detailed commercial comparisons and cost-benefit analyses
• Lead negotiations to secure optimal commercial, technical, and contractual terms
• Prepare and issue Letters of Intent (LOI) and Awards of Contract upon approval
• Collaborate closely with user departments, consultants, and project teams to ensure timely delivery and budget control

Contract Management & Vendor Sourcing

• Ensure all departmental contracts are valid, current, and renewed in a timely manner with zero contract lapses
• Review existing contracts regularly to ensure commercial competitiveness and operational relevance
• Source, pre-qualify, and evaluate new vendors when required
• Coordinate with user departments to define scopes of work and invite tenders from a minimum of three (3) qualified vendors
• Prepare comparison reports, lead negotiations, and finalize commercial terms
• Maintain a compliant and performance-driven vendor database aligned with hotel standards

Oversight of Daily Procurement Operations

• Provide strategic oversight of daily procurement activities executed by the procurement team
• Ensure effective procurement coverage across:Food procurementNon-food procurementContractual purchasesReceiving operations
• Review procurement reports, vendor performance, and compliance with purchasing policies
• Guide and support the procurement team to ensure accuracy, timeliness, and service excellence
• Proactively manage supply risks, cost fluctuations, and operational disruptions

Governance, Cost Control & Sustainability

• Ensure procurement activities comply with internal controls, audit requirements, and approval frameworks
• Drive cost optimization initiatives without compromising quality or guest experience
• Support sustainability objectives through responsible sourcing, waste reduction, and vendor alignment
• Prepare reports and recommendations for Management and Executive Committee as required

Talent Profile:

• Minimum Degree qualification in relevant field
• Minimum 3 years of experience leading a procurement team
• Sound knowledge of hotel procurement and contract management
• Ability to manage multiple stakeholders and priorities

• Hiring and training kitchen staff on food handling or equipment safety
• Creating and updating menus based on ingredient pricing and seasonality
• Setting and maintaining standards for food quality and dish presentation
• Managing ingredients or supplies inventory
• Overseeing kitchen-related finances, including budget and food and labor costs
• Training front-of-house (FOH) staff, such as food servers or bartenders, on menu and presentation details
• Ensuring kitchen staff follow all regulations regarding health, food safety and sanitation procedures
• Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
• Wash, Cut and prepare foods designated for cooking.
• Maintain sanitation, health and safety standards in work areas
• Assist in the preparation of food
• Clean and sanitize kitchen areas including, work surfaces, cupboards and storage areas, as well as dispose of kitchen garbage
• clear and clean tables and trays
• refill condiments and other supplies at tables and in serving areas
• unpack and store supplies in refrigerators, cupboards and storage areas