Total 30 Manager level F&B / Tourism / Hospitality job vacancies in Surabaya, East Java

Job Summary

We are urgently seeking an experienced F&B Manager to lead daily retail outlet operations, manage HR processes including interviews and permit applications, and ensure effective communication across teams.

Responsibilities

• Lead daily operations of the retail outlet to ensure smooth and efficient service delivery
• Conduct interviews and manage permit application processes to support HR functions
• Communicate clearly and effectively with team members and stakeholders to facilitate collaboration and problem-solving
• Apply knowledge of HR matters to support recruitment and compliance activities

Preferred competencies and qualifications

• Minimum 5 years of experience in the F&B industry or a related field

Other Information

Please forward your resume for interview at blumkoh@hotmail.com or WhatsApp to 97548801.

Roles & Responsibilities

We are looking for a Restaurant Manager to lead all aspects of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service.

Restaurant Manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

To be successful in this role, you’ll need management skills and experience in both front and back of the house. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity. Back of the house management experience is also essential, as you’ll hire qualified Cooks and Wait Staff, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations.

We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences.

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Requirements and skills

• Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role
• Proven customer service experience as a manager
• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
• Familiarity with restaurant management software
• Strong leadership, motivational and people skills
• Acute financial management skills

Key Responsibilities

1.      Actively develop new customers and new business opportunities in logistics services.

2.      Promote the company's solutions including local distribution, international freight (air & sea), and warehousing services.

3.      Conduct market research and identify potential clients.

4.      Prepare quotations, follow up on sales leads, and convert prospects into customers.

5.      Build and maintain strong relationships with customers to support long-term cooperation.

6.      Work closely with operations teams to ensure smooth service delivery.

Job Requirements:

1.     Proven experience in the logistics industry (minimum 1 year) with strong sales or business development capabilities.

2.      Knowledge of local logistics, air freight, sea freight, or warehousing services.

3.      Proven skills in new customer development and effective communication

4.      Self-motivated, result-driven with strong ability in new business development.

Tian Tian Hainanese Chicken Rice is a globally recognised Singapore’s iconic heritage brand, is opening its first premium shopping and lifestyle destination, with excellent connectivity via MRT and public bus services.  

We are seeking for an experienced Restaurant Manager to lead the front‑of‑house operations, comfortable working in a fast‑paced, high‑traffic mall environment. This role is ideal for a hands‑on leader with strong experience in premium shopping malls, airports, hotels, or high‑volume chain restaurants, who can balance operational discipline with warm, authentic hospitality. 

Key Responsibilities 

Front‑of‑House (FOH) & Customer Service Leadership 

• Lead daily restaurant operations, act as Manager‑on‑Duty, conduct pre shift briefings to ensure service readiness, oversee service flow & queue management, cashiering and guest experiences 
• Handle escalated customer feedback and service recovery professionally 
• Maintain consistent service standards during peak tourist and travel periods 

 People & Shift Management 

• Recruit, train, coach, and motivate service crew and supervisor 
• Plan manpower deployment and work shift rosters  
• Work closely with the Assistant Restaurant Manager to ensure full daily coverage 
• Conduct performance reviews and support staff retention 

 Landlord Specific Audits & Compliance 

• Ensure strict adherence to mall’s SOP operating requirements 
• Maintain high standards of grooming, hygiene, cleanliness, and safety 
• Regular and surprise audits by landlords 
• Prepare for inspections and government authorities (NEA, SFA, SCDF, MOM) 
• Incident reporting response times 

 Commercial & Operational Control 

• Own outlet KPIs: service speed, guest experience, labour and wastage 
• Monitor and report daily sales, inventory levels, cost drivers and stock variance 
• Work with HQ to execute promotions and seasonal demand planning 
• Coordinate service improvements based on landlord or customer feedback 
• Submit daily sales, and incident reports accurately and on time 

 Operations & Financials 

• Full responsibility for P&L, cost control, labour %, food cost 
• Daily opening & closing accountability 
• Inventory management, supplier liaison, stock audits 

Requirements 

• Min5 to 7 years of managerial role in F&B 
• Prior experiences in premium shopping malls, airports, hotels, or branded restaurant chains with the strictest F&B Compliance 
• Strong leadership, interpersonal, and problem-solving skills 
• Proficiency in English and comfortable interacting with local and international customers 
• Familiar with POS systems 
• Certification: WSQ Food Safety Level 3 (or willing to obtain) 

Salary & Benefits 

• Meal allowance (Staff meals also provided)
• Transport allowance 
• Uniform and training provided  
• Annual Wage Supplement (AWS) and Variable Bonus 
• Performance incentives (in accordance to personal ＆company's business performance) 
• Insurance and Medical Benefits 
• Staff Discount 

Location: Changi Airport
Employment Type: Full‑time
Salary Range: SGD 3,800 – 4,800 (based on experience)
Industry: Food & Beverage / Hospitality
Experience Level: Supervisory / Assistant Manager

Job Description

Tian Tian Hainanese Chicken Rice is looking for a competent and motivated Assistant Restaurant Manager to support the daily operations of Tian Tian Chicken Rice’s first premium mall outlet with millions of footfalls annually. You will work closely with the Restaurant Manager to ensure smooth operations, consistent service standards, and strong team leadership.

Key Responsibilities

Shift& Floor Operations

• Lead Front of House (FOH) operations during assigned shifts as Manager‑on‑Duty
• Conduct pre‑shift briefings and ensure service readiness
• Supervise service execution, cashiering accuracy, and guest flow
• Handle guest feedback and service recovery independently when required

Team Supervision & Training

• Guide and support service crew
• Ensure adherence to grooming, punctuality, and SOP standards
• Assist in onboarding and on‑the‑job coaching of new staff

Operations Support

• Manage daily cash handling and shift reconciliation
• Support inventory checks and stock receiving
• Prepare shift handover notes and operational reports

Coverage& Continuity

• Fully capable of running the outlet independently when required
• Alternate opening and closing shifts with the Restaurant Manager
• Ensure smooth operations during peak periods and late hours

Requirements

• Min 3 – 5 years of F&B supervisory experiences
• Prior experiences in premium shopping malls, airports, hotels, or branded restaurant chains
• Confident leading shifts and managing front‑of‑house operations
• Strong leadership, communication, people management and problem‑solving skills
• Proficiency in English and comfortable interacting with local and international customers
• Familiar with POS systems
• WSQ Food Safety Level 1 or 2 (Level 3 sponsorship provided after probation)

Salary & Benefits

• Staff meals provided and meal allowance
• Transport allowance
• Uniform and training provided
• Annual Wage Supplement (AWS) and Variable Bonus
• Performance incentives (in accordance to personal ＆company's business performance)
• Insurance and Medical Benefits
• Staff Discount

Head Chef | Cherry Hill Tavern

Base Salary from $85,000 + Super + Bonus + Group Wide Discounts

We’re searching for a Head Chef to lead the kitchen at the Cherry Hill Tavern - the beating heart of our local community and the place where pub classics meet plates locals can’t get enough of.

For years, Cherry Hill Hotel has been a go-to for Doncaster locals. Conveniently located on Reynolds Road, our Bistro is more than just a place to grab a feed. It’s a versatile and relaxed place we host special events, perfect for casual celebrations. With a dedicated function menu and a team that takes care of the details. 

Having recently completed a major renovation including new major kitchen equipment, this is your opportunity to put your mark on this venue and lead a high performing team. Working alongside Executive Chef Tony Moss, this is your place to shine whilst continuing to develop your career.

A day in the life of a Head Chef:

• Command the kitchen like it’s your own, keeping it running smooth, safe, and profitable
• Be a key part of the leadership crew, working closely with the Publican and FOH team
• Share your passion, skills, and creativity to grow a high-performing kitchen team
• Keep the connection between the kitchen and front of house flowing with good vibes and great food every shift

Inherent requirements:

• This is a hands-on role that involves manual handling and lifting as part of regular duties (e.g. moving stock, kegs, and deliveries). Applicants must have the ability to perform physical tasks safely and efficiently.

About you:

• You’ve got the experience, confidence, and pride to own the kitchen and make it shine
• You’ve got trade cooking qualifications and food safety certifications sorted
• You live and breathe the Head Chef life - creating food people talk about and coming in each day ready to lead

If you’re ready to put your stamp on a kitchen locals love, let’s talk.

The benefits are good too!

Grow your career within ALH Hotels and the wider Endeavour Group network.  An exclusive discount card for ALH Hotels, BWS, Dan Murphy’s and other Endeavour Group brands, not to mention discounts from Woolworths and Big W. Endeavour Wellbeing Support;  our EAP service offers critical incident support, career, conflict, nutrition and lifestyle, money, family, legal and employee assistance. 

In line with our ongoing commitment to responsibility, candidates will be required to complete Employee Due Diligence checks which may include a National Police Check as part of the recruitment process.

#WeAreTogetherCreators #ComeAsYouAre #DreamBig #FeelTheEnergy #LeaveYourMark #ALH #EndeavourGroup

Our Talent Team and Hiring Leaders kindly request no unsolicited resumes or approaches from Recruitment Agencies. Endeavour Group is not responsible for any fees related to unsolicited resumes.

Key Responsibilities

1.      Actively develop new customers and new business opportunities in logistics services.

2.      Promote the company's solutions including local distribution, international freight (air & sea), and warehousing services.

3.      Conduct market research and identify potential clients.

4.      Prepare quotations, follow up on sales leads, and convert prospects into customers.

5.      Build and maintain strong relationships with customers to support long-term cooperation.

6.      Work closely with operations teams to ensure smooth service delivery.

Job Requirements:

1.     Proven experience in the logistics industry (minimum 1 year) with strong sales or business development capabilities.

2.      Knowledge of local logistics, air freight, sea freight, or warehousing services.

3.      Proven skills in new customer development and effective communication

4.      Self-motivated, result-driven with strong ability in new business development.

Job Description:

We are looking for a highly motivated and skilled Junior Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background, leadership experience, and a passion for heritage food.

Key Responsibilities

• Oversee the preparation of sauces, stocks, and base components to ensure consistent flavour profiles
• Monitor cooking temperatures, timings, and batch quality to maintain product standards throughout the day
• Coordinate production schedules to meet daily order requirements, catering demands, and outlet replenishment
• Conduct regular checks on equipment (steamers, stoves, ovens, etc.) to ensure they are functioning safely and efficiently
• Assist in implementing workflow improvements to enhance productivity and reduce bottlenecks in the kitchen
• Support the standardization of recipes and ensure all team members follow SOPs accurately
• Ensure smooth handover between shifts with proper documentation of production levels, issues, and outstanding tasks
• Assist in training staff on new machinery, tools, or updated cooking techniques as required
• Uphold strict hygiene, food safety, and cleanliness standards across the production area
• Take charge in the Sous Chef’s absence and lead the team to ensure smooth operations

Qualities:

• At least 2 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.

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.

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).

Job Summary

The Finance Manager will oversee the full spectrum of financial management for Singapore operations, including financial reporting, compliance, budgeting, and business partnering. This role supports management decision-making, ensures regulatory compliance, and strengthens financial governance.

Key Responsibilities

1. Financial Reporting & Compliance

• Oversee full set of accounts and ensure timely and accurate financial reporting in accordance with Singapore Financial Reporting Standards (SFRS) and company policies
• Ensure compliance with Inland Revenue Authority of Singapore requirements, including GST and corporate tax
• Manage statutory reporting, audit coordination, and ensure audit readiness
• Establish and enhance internal controls, financial policies, and governance frameworks

2. Budgeting & Financial Planning

• Lead annual budgeting and periodic forecasting processes
• Conduct variance analysis and provide actionable insights to management
• Support financial planning and business performance analysis

3. Business Partnering

• Partner with operations and business teams to provide financial insights and cost optimisation recommendations
• Support key projects and business initiatives with financial evaluation
• Monitor financial performance and proactively identify risks and opportunities

4. Treasury & Cash Flow Management

• Manage cash flow, funding requirements, and banking relationships
• Perform cash forecasting and fund planning
• Ensure proper controls over payments and financial risks

5. AR/AP & Settlement Management

• Oversee accounts receivable and payable processes
• Strengthen credit control and collection processes
• Ensure reconciliation accuracy and settlement efficiency

6. Tax & Risk Management

• Ensure compliance with local tax regulations and manage tax risks
• Liaise with external tax advisors where required
• Monitor financial and operational risks and implement mitigation measures

7. Team Management

• Lead and develop the finance team, including capability building and succession planning
• Drive continuous improvement in finance processes and systems

Job Requirements

• Bachelor’s degree in Accounting, Finance, or related disciplines
• Professional qualification such as ACCA, CA (Singapore), or equivalent preferred
• Minimum 6–8 years of relevant experience, with supervisory or team management exposure
• Familiar with Singapore financial reporting standards and tax regulations (e.g. IRAS requirements), with hands-on experience in statutory reporting, audit coordination, and compliance management
• Strong experience in financial analysis, cost management, settlement, taxation, and risk control
• Experience in logistics, supply chain, or large corporate environments is an advantage
• Familiarity with Southeast Asia financial operations is a plus
• Effective communication skills in English to support day-to-day business operations
  
  working location : CBD

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations

• Deliver superior service and maximize customer satisfaction

• Respond efficiently and accurately to customer complaints

• Regularly review product quality and research new vendors

• Organize and supervise shifts

• Appraise staff performance and provide feedback to improve productivity

• Estimate future needs for goods, kitchen utensils and cleaning products

• Ensure compliance with sanitation and safety regulations

• Manage restaurant’s good image and suggest ways to improve it

• Control operational costs and identify measures to cut waste

• Create detailed reports on weekly, monthly and annual revenues and expenses

• Promote the brand in the local community through word-of-mouth and restaurant events

• Recommend ways to reach a broader audience (e.g. discounts and social media ads)

• Train new and current employees on proper customer service practices

• Implement policies and protocols that will maintain future restaurant operations

Requirements and skills

• Proven work experience as a Restaurant Manager, Restaurant General Manager

• Proven customer service experience as a manager

• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

• Familiarity with restaurant management software, like OpenTable and PeachWorks

• Strong leadership, motivational and people skills

• Acute financial management skills

Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Job Description:

We are seeking a dedicated and skilled Junior Sous Chef to join our Kueh Department. The ideal candidate will support the Sous Chef in overseeing daily kueh production, ensuring consistency, quality, and adherence to HarriAnns’ authentic Nyonya heritage. This role is ideal for someone with strong culinary fundamentals, hands-on production leadership experience, and a passion for traditional handmade kueh.

Key Responsibilities

• Assist the Sous Chef in managing daily kueh production, preparation, and workflow
• Ensure all kueh are produced with consistent taste, texture, and presentation standards
• Supervise, guide, and train production staff on proper techniques, portioning, and processes
• Support recipe development, including refining traditional kueh and testing new product ideas
• Oversee dough preparation, steaming, cooking, moulding, wrapping, filling, and finishing work
• Monitor production timelines to meet daily order requirements and ensure efficiency
• Manage inventory of raw materials, ingredients, and packaging items; assist in stock-taking and requisitions
• Uphold strict hygiene, food safety, and cleanliness standards across the production area
• Take charge in the Sous Chef’s absence and lead the team to ensure smooth operations

Qualities:

• At least 2 years of relevant working experience, preferably in kueh, pastry, or bakery production
• Experience with traditional Nyonya kueh production is an advantage but not compulsory
• Strong interest in heritage food, new recipes, and continuous improvement of products
• Good teamwork, communication skills, and ability to handle production pressure and timelines
• Willingness to learn, adapt, and pick up new methods, techniques, and machinery where required

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 highly motivated and skilled Junior Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background, leadership experience, and a passion for heritage food.

Key Responsibilities

• Oversee the preparation of sauces, stocks, and base components to ensure consistent flavour profiles
• Monitor cooking temperatures, timings, and batch quality to maintain product standards throughout the day
• Coordinate production schedules to meet daily order requirements, catering demands, and outlet replenishment
• Conduct regular checks on equipment (steamers, stoves, ovens, etc.) to ensure they are functioning safely and efficiently
• Assist in implementing workflow improvements to enhance productivity and reduce bottlenecks in the kitchen
• Support the standardization of recipes and ensure all team members follow SOPs accurately
• Ensure smooth handover between shifts with proper documentation of production levels, issues, and outstanding tasks
• Assist in training staff on new machinery, tools, or updated cooking techniques as required
• Uphold strict hygiene, food safety, and cleanliness standards across the production area
• Take charge in the Sous Chef’s absence and lead the team to ensure smooth operations

Qualities:

• At least 2 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.