Total 762 Senior Executive level F&B / Tourism / Hospitality job vacancies

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.

• Direct supervision over Penang and Western Kitchen.
• Undertake full responsibility for department scheduling within budgeted labour cost.
• Set culinary team budget and monitor profit and loss.
• Improve culinary productivity and processes.
• Optimize team’s productivity to meet hotel’s F&B revenue and support the direction of venturing into external catering business.
• Rethink and Reconstruct the new way of work to improve Food Quality, Consistencies and Operating Procedures.
• Source Seasonality Produces to create Curious Menu to entice the guests.
• Drive Optimal Food Cost and Food Quality.
• Further enhancement of the Buffet Set up and Improve Food Varieties.
• Collaborate with other Business Unit to create new Revenue Stream of Food Concepts.
• Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee’s grooming and hygiene.
• Prepare operational reports and analyze setting forth progress, adverse trends and make appropriate recommendations for success.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• In conjunction with F&B management team, assist in maintaining a high level of service principal in accordance with established standards.
• Develops policies and procedures to enhance and measure quality, continually updates written policies procedures to reflect state-of-the-art techniques, equipment and terminology.

1. Operations Management

• Supervise daily F&B operations (restaurant, café, banquet, or kitchen)
• Ensure smooth service flow between kitchen and service staff
• Monitor opening and closing procedures
• Maintain cleanliness, hygiene, and safety standards

2. Staff Supervision & Training

• Lead and manage service staff and kitchen teams
• Schedule staff shifts and manage attendance
• Train staff on service standards and SOPs
• Conduct performance evaluations and provide feedback

3. Customer Service

• Ensure high-quality customer service standards
• Handle customer complaints and resolve issues professionally
• Engage with customers to improve satisfaction
• Maintain a positive dining experience

4. Inventory & Cost Control

• Monitor stock levels of food, beverages, and supplies
• Order and manage inventory to avoid shortages or wastage
• Control food cost and ensure profitability
• Coordinate with suppliers and vendors

5. Quality Control

• Ensure food and beverage quality meets company standards
• Check presentation, taste, and portion control
• Ensure compliance with hygiene and food safety regulations

6. Sales & Revenue Management

• Assist in achieving sales targets
• Promote menu items and upselling strategies
• Monitor daily sales and report performance
• Support marketing promotions and events

7. Reporting & Administration

• Prepare daily, weekly, or monthly reports (sales, stock, wastage)
• Maintain records of expenses and purchases
• Assist management in planning and budgeting

8. Compliance & Safety

• Follow health, safety, and sanitation regulations
• Ensure staff follow workplace safety procedures

Full-Time & Part-Time Positions Available

Location: Hillview, Singapore

We are looking for hardworking, trustworthy, and positive individuals to join our team immediately. No prior F&B experience is required as training will be provided.

WHY JOIN US?

✅ Competitive Salary + Performance Commissions

✅ Free Staff Meals

✅ Fixed Shift Options (Day or Night Shift)

✅ Simple & Streamlined Operations

✅ Career Progression Opportunities

✅ Internal Promotions Preferred

✅ Friendly & Supportive Team Environment

SALARY

Full-Time:
$2,000 – $2,500 per month

• Performance Commissions

Part-Time:
$10 – $15 per hour

• Performance Commissions

WORKING HOURS

6 Days Per Week

Choose Your Preferred Shift:

Day Shift:
10:00am – 6:30pm

Night Shift:
6:00pm – 2:00am

WHO WE ARE LOOKING FOR

• Singapore Citizens or Permanent Residents only

• Foreigners need not apply

• No experience required

• No minimum educational qualifications required

• Good communication skills

• Friendly and customer-oriented

• Trustworthy and responsible

• Positive attitude and willing to learn

• Team player who works well with others

• Able to work in a fast-paced environment

• Looking for a long-term career opportunity

JOB RESPONSIBILITIES

As an Operations Executive, you will be responsible for the day-to-day operations of the outlet, including:

• Preparing and serving food according to company procedures

• Operating POS and handling customer payments

• Providing excellent customer service

• Assisting customers with orders and enquiries

• Receiving and checking daily stock deliveries

• Preparing ingredients and products for service

• Maintaining cleanliness and hygiene standards

• Packing takeaway and delivery orders

• Supporting teammates to ensure smooth operations

• Opening and closing of the outlet when required

Our operations are designed to be simple and efficient, with many preparation processes handled centrally, making the role easy to learn and execute.

HOW TO APPLY

Please include:

• Full Name

• Age

• Residential Area

• Availability

• Full-Time or Part-Time Application

Immediate vacancies available.

Only shortlisted candidates will be contacted.

Supply Chain & Inventory Executive (Food Industry)

Location: Bishan MRT or Marymount MRT
Working Hours: Monday to Friday, 8.30am – 5.00pm
Reporting To: Purchasing & Inventory Manager

ABOUT THE ROLE

Support the Purchasing & Inventory Manager in procurement, import coordination and inventory management for food ingredients and spices. The incumbent will also provide coverage for selected duties during the Manager's absence.

RESPONSIBILITIES

Procurement & Import Coordination

• Verify suppliers' order confirmations against purchase orders.
• Coordinate with overseas suppliers and freight forwarders on shipment schedules and delivery timelines.
• Monitor inbound shipments, indent orders and samples, and maintain ETA reports.
• Handle import-related documentation and ensure accurate data entry into SAP.
• Liaise with stakeholders on shipments under various Incoterms
• Prepare monthly marine cargo insurance declarations and product labels when required.

Inventory Management

• Conduct inventory checks and investigate stock discrepancies with the warehouse team.
• Perform SAP inventory transactions, including stock adjustments, repacking and inventory movements.
• Monitor inventory levels and prepare clearance reports for slow-moving or short-dated products.
• Assist with monthly inventory reporting and annual stock take exercises.

REQUIREMENTS

• Minimum 3–5 years of experience in Procurement, Inventory or Supply Chain Operations.
• Knowledge of SAP, Incoterms and intermediate Microsoft Excel.
• Experience in the food ingredients, food manufacturing or FMCG industry is preferred.

Join a 5-stars hotel in Singapore where you’ll play a key role in delivering smooth, well-executed hotel events and functions. You’ll be responsible for setting up, coordinating, and ensuring every event runs seamlessly while providing warm and professional guest service.

What You’ll Be Doing

• Set up function rooms, banquet tables, buffet counters, and refreshment stations based on event requirements

• Ensure all event areas are properly prepared, clean, and ready at least 30 minutes before each function

• Maintain service mise-en-place to support smooth day-to-day operations

• Support full event execution from setup to teardown, including basic billing and post-event reporting

• Supervise and guide junior staff and casual labour when required

• Ensure proper handling and usage of equipment in line with safety and operational standards

• Provide attentive guest service: greet guests, assist with requests, and handle feedback professionally

• Assist with hosting, cashiering, and bartending duties when required

• Act as a runner to support coordination between function rooms and service areas

Who We Are Looking For

• Minimum 1 year of banquet experience in a 5-star hotel environment

• Candidates with similar experience are preferred

• Minimum secondary school qualification

• Fluent spoken English with basic written communication skills

• Positive attitude with strong service mindset and good interpersonal skills

• Comfortable working in a fast-paced, high-pressure hospitality environment

Salary & Others

• Salary: $3,200 – $3,300 per month

• Medical Benefits, AWS (13th month bonus), Variable Bonus, Birthday Leave, Hotel Staff Discounts 
  (If applicable)

• 5-day work week

• Shift-based schedule (including nights, weekends, and PH)

Hey Rocket Pte. Ltd. (EA 21C0816)
Angel Chia (R25126511)

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 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.

Management Trainee (Teochew Cuisine) x 5
Working days & hours: 6days, 10hrs, 11am - 11pm (2hrs Break)
Location: Clarke quay

Responsibilities:

• Greet and assist customers
• Handle cashiering duties and banking duties
• Provide courteous and efficient food and beverage services to the customers
• Help prepare and clear the tables for restaurant patrons
• Attend and respond to customers’ needs promptly and professionally
• Assist in the serving of the menu-items to restaurant patrons at their seats
• Ensure the smooth operations of the restaurant

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 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 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.

The Senior Executive supports the Quality Assurance function by ensuring the effective administration, coordination, and execution of internal audits and operational quality processes.

This role focuses on service audits, documentation, reporting, and follow-up tracking[PK1] and analysis, ensuring alignment with established service standards and supporting departments in maintaining quality compliance.

JOB SCOPE

1.     Internal Audit Coordination and Operational Support

·       Support the planning and scheduling of internal quality audits and incognito evaluations.

·       Coordinate audit logistics, including timelines, stakeholders, and documentation requirements.

·       Execute detailed, accurate and objective and observations in accordance with defined QA standards.

·       Write professional QA reports to record all audit findings, along with support evidence in a timely manner.

·       Provide logistical support for QA initiatives, audits, and training-related activities.

·       Liaise with department representatives to ensure smooth audit execution.

·       Support implementation of quality assurance processes and standard updates.

2.     Administrative and Communication Responsibilities

·       Maintain and update audit trackers, records ,and quality assurance documentation.

·       Consolidate audit findings into structured reports for management review.

·       Prepare regular reports (daily / weekly /monthly) on audit status, compliance levels, and outstanding follow-ups.

·       Ensure proper filing and version control of QA documents and reports.

·       Maintain dashboards or trackers to reflect current audit and compliance status.

·       Provide logistical support for QA initiatives, audits, and training-related activities.

·       Identify recurring administrative or process gaps and propose improvements

·       Support data consolidation to highlight insightful trends or recurring audit findings

·       Contribute to improving audit workflows, templates, and reporting formats

3.      Employee Engagement and Experience

·       Uphold and embrace the highest standards as a Marina Bay Sands TM by embracing the brand and service culture. Comply and follow Marina Bay Sands Workplace Safety and Health Policy practices, policies and guidelines.

·       Self–motivation for continuous learning and development.

·       Create a pleasant working environment that inspires the team and cultivates OneMBS culture.

·       Actively participate in departmental meetings as required.

·       Prepare reports (daily/weekly/monthly) as stipulated by management.

·       Review systems and processes for workflow and productivity improvement.

·       Contribute ideas and cooperate in the execution of on-going initiatives

·       Support Sands Cares and Sustainability programs.

·       Perform other duties and responsibilities as and when assigned by Management.

JOB REQUIREMENTS

Education

·       Diploma or Bachelor’s Degree in Hospitality, Business Administration, orrelated field

Required Experience

·       1–3 years of experience in administrative, operations support, or quality assurance roles

·       Exposure to hospitality operations or audit processes is an advantage

·       Familiarity with service standards (e.g., Forbes Travel Guide) is beneficial but not required

·       Be ready to work on weekends, public holidays.

Competencies

·       Strong organizational and administrative skills with attention to detail

·       Proficiency in Microsoft Excel and basic reporting tools

·       Ability to manage multiple tasks and follow through on deadlines

·       Clear communication and stakeholder coordination skills

·       Ability to follow structured processes and maintain accurate documentation

·       Team player with a proactive and disciplined work approach

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.

We are seeking an experienced Executive Chef to lead our central kitchen operations focused on the large-scale production of Sichuan-style sauces. The successful candidate will be responsible for overseeing day-to-day kitchen management, ensuring product consistency, and maintaining compliance with food safety and hygiene regulations.

Key Responsibilities:

• Manage overall operations of the central kitchen specializing in Sichuan sauce production.

• Lead recipe development and ensure consistent taste, texture, and quality of products.

• Supervise and train kitchen staff to meet production and hygiene standards.

• Monitor inventory, control food costs, and optimize production processes.

• Ensure strict adherence to food safety and SFA/HACCP regulations.

• Collaborate with management to improve kitchen efficiency and product development.

Requirements

• Minimum 8 years of experience in kitchen or central production management, preferably in Sichuan cuisine or sauce manufacturing.

• Strong expertise in traditional and modern Sichuan cooking techniques, including ingredient handling and preservation methods.

• Proven leadership and team management abilities in a high-volume production setting.

• In-depth understanding of food safety and hygiene practices.

• Good communication skills and ability to work under pressure.s.