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

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.

5 days // 9am-6pm

Working Location:

(a). 352 Joo Chiat Raod, Singapore 427599

(b) 3015 Bedok North Street 5, #04-16/17,Shimei East Kitchen, Singapore 486350

Salary commencementdepends on experience

Responsibilities & Duties

AR functions - Post receipts to system, send monthly SOA to customers and follow up with outstanding payment.

AP functions - Manage payment processing of vendor invoices and prepare payment.

Petty cash expenses and reimbursement

Perform bank reconciliation

Prepare quarterly GST returns

Data entry and keeping all the documents filing up to date

Payroll

Monthly payroll processing, CPF submission

Requirements:

With Book keeping experience

Maintaining full sets of accountsusing TASBooks for audit

LCCI higher in Accounting or related field

Detail-oriented and well-organized

Able to meet deadlines independently

3–5 years of relevant experience

SF Group – Singapore Regional Treasury Center

SF Group is a leading integrated logistics and supply chain service provider in Chinaand across Asia, with businesses spanning express logistics, supply chain solutions,aviation logistics, international services and technology-enabled platforms. The Group’sservice network covers major markets across Asia, Europe and the Americas.The Singapore Treasury Center serves as SF Group’s overseas treasury platform,providing funding support to the Group’s overseas subsidiaries and supporting theGroup’s internationalization strategy and global business expansion.

Responsibilities

1. Build short-term forecasts for overseas cash pools to safeguard liquidity at the global treasury center.

2. Oversee funding needs of overseas subsidiaries; orchestrate transfers and allocations per their cash plans.

3. Devise differentiated cash-management strategies for each subsidiary, ensuring smooth settlement and higher capital effiffifficiency.

4. Execute treasury investments for the overseas center to generate yield.

5. Strengthen cash-management infrastructure through policies, processes, and systemenhancements.6. Interface with partner banks, maintain strong relationships, and integrate the latest cash-management products and services into daily operations.7. Provide tailored cash-management solutions in response to subsidiary requirements.8. Complete ad-hoc tasks assigned by management.

Requirements

1. Bachelor’s degree or above.

2. 3+ years of cash-management experience;

3. prior experience in international treasury of large multinational groups preferred;

4. Good command of English for internal and external communication (e.g. banks, stakeholders).

Role Overview:

We are seeking a proactive and results-driven Business Development Executive to assist the Business Development Manager to drive revenue growth for our event venue and catering services. You will assist BDM on securing new corporate clients and strategic partnerships to maximise venue rentals and expand our catering market share.

Key Responsibilities:

• Drive Venue & Catering Revenue: Actively prospect, pitch, and close deals with corporate clients (HR, event planners, training departments) for venue rentals (seminars, conferences, dinners) and catering contracts (daily lunches, events and weddings).
• Develop Strategic Partnerships: Forge and maintain long-term agreements with event management companies, MNCs, and schools for recurring business. Explore bulk supply opportunities to other food outlets.
• Create Compelling Offers: Develop and promote tiered venue rental packages and tailored catering menus for corporate functions and festive seasons.
• Manage Sales Pipeline: Use a CRM to track leads, manage client relationships, and forecast revenue. Set and achieve clear KPIs for all business segments.
• Enhance Online Reputation: Implement a system to generate positive Google reviews after events and monitor online feedback.

Qualifications & Experience:

• 1+ years in B2B sales or business development, preferably in hospitality, events, or catering.
• Strong existing network with corporate decision-makers is a strong advantage.
• Prepare and deliver proposals, quotations, and presentations to potential clients
• Proficiency in CRM software (Gohighlevel) and data analysis to inform strategy.
• Excellent communication, negotiation, and presentation skills.

We Offer:

• Competitive base salary + uncapped commission.
• Key role in growing an established brand.
• Dynamic and supportive work environment.

Job Summary

Supervise daily restaurant operations to deliver efficient customer service. Lead and train staff, maintain service and hygiene standards, manage stock and coordination with kitchen, and ensure compliance with policies and safety regulations.

Responsibilities

• Supervise daily restaurant or food outlet operations to ensure smooth functioning
• Lead and coordinate service staff to deliver efficient and timely customer service
• Assign duties, prepare work schedules, and monitor staff attendance and performance for operational effectiveness
• Maintain food and beverage service standards consistently to enhance customer satisfaction
• Respond professionally to customer enquiries, feedback, and complaints to resolve issues promptly
• Train new staff on service procedures, hygiene standards, and workplace conduct to uphold quality and safety
• Inspect table setup, cleanliness, and dining area presentation to ensure a welcoming environment
• Monitor stock levels of beverages, supplies, and service items and report replenishment needs to maintain inventory
• Coordinate with kitchen staff to ensure timely and accurate order service for seamless operations
• Enforce compliance with company policies, hygiene requirements, and safety regulations to maintain standards
• Support cashiering, order taking, and floor service duties as needed to assist team operations
• Perform additional duties as assigned by the employer to support business needs

Preferred competencies and qualifications

• Basic knowledge of food hygiene and service standards

Job Title: Production Worker (Full-Time / Part-Time)

Location: Bedok , Singapore

We are a growing food manufacturing company based in Bedok, committed to delivering safe, high-quality products. Join our team and be part of a supportive, fast-paced environment.

Responsibilities

• Operate production line

• Assist in packing, labeling, and quality checks

• Maintain cleanliness and hygiene in the work area

• Follow food safety and workplace safety guidelines

• Support ad-hoc tasks as required by supervisors

Requirements

• No prior experience required; training provided

• WSQ Food Hygiene certification preferred

• Physically fit and able to work in a fast-paced environment

• Team player with a positive attitude

• Able to commit to work on weekends (if needed)

Employment Details

• Type: Full-Time or Part-Time

• Salary: Competitive hourly/daily rates. We are looking for full-time.

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 with colleagues. 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

• Prepare and cook a variety of dishes daily for mixed rice display, ensuring consistent quality and taste
• Execute stir-frying and cooking techniques to produce large quantities of dishes efficiently
• Plan daily menus to meet peak customer demand and adjust quantities accordingly
• Monitor and maintain food quality, taste, texture, and presentation to meet company standards
• Maintain high standards of kitchen hygiene, including cleaning work areas and cooking utensils regularly
• Manage food inventory by checking ingredient freshness, ordering supplies timely
• Coordinate with assistants or helpers to set up and operate the food stall smoothly
• Stand for extended periods and work early morning shifts as required

Required competencies and certifications

• Valid food hygiene certificate
• Minimum 1-2 years of cooking experience in economic rice/mixed rice stalls or similar food preparation environments
• Strong stir-fry cooking skills and ability to manage high-volume food production
• Physical stamina to stand for long periods and work early morning shifts

Preferred competencies and qualifications

• Ability to work independently with a strong sense of responsibility
• Teamwork skills to collaborate effectively in a fast-paced environment

Company Overview

We are a growing food manufacturing company specialising in traditional Southeast Asian kueh, supplying to retail outlets, catering services, and corporate clients across Singapore. We are committed to preserving authentic recipes while maintaining high production standards.

Job Description

The Traditional Kueh Chef will be responsible for preparing and producing a variety of traditional kueh in a central kitchen environment,ensuring consistency, quality, and food safety standards.

Key Responsibilities

Prepare and produce a wide range of traditional kueh (e.g.kueh lapis, ondeh-ondeh, kueh talam, ang ku kueh)

Ensure consistency in taste, texture, and presentation

Follow standardized recipes and production schedules

Operate kitchen equipment safely and efficiently

Maintain cleanliness and hygiene in compliance with foodsafety standards (e.g. SFA requirements)

Monitor ingredient quality and stock levels

Assist in new product development and recipe improvement

Work closely with the production team to meet daily outputtargets

Requirements

Minimum 3–5 years of experience in traditional kueh production

Strong knowledge of local kueh-making techniques and ingredients

Experience in central kitchen or high-volume production preferred

Ability to work early shifts (start at 3AM), weekends, and public holidays

Ability to work at Hot Kitchen Environment

Good team player with a positive working attitude

Basic understanding of food hygiene and safety practices

Salary Range

SGD $4,500 – $4,800 per month

(Salary will be commensurate with experience and skills)

Working Hours

6 days work week

Start work at 3AM required

Location

Central Kitchen (Singapore)