Total 150 Director/C-Level F&B / Tourism / Hospitality job vacancies

Job Summary

The Chief Cook leads kitchen operations to deliver authentic cuisine, managing menu development, food preparation, staff, inventory, and quality assurance while ensuring compliance with health and safety standards and enhancing customer satisfaction.

Responsibilities

• Design and update menus featuring traditional and contemporary Indian dishes based on seasonal ingredients and customer preferences
• Oversee food preparation and cooking to ensure adherence to recipes, presentation standards, and timely delivery
• Manage kitchen staff by hiring, training, scheduling, and motivating the team to achieve operational excellence
• Maintain a clean, safe, and organized kitchen environment compliant with health and safety regulations
• Monitor ingredient and supply inventory levels, place orders as needed, and minimize waste through portion control and creative use of leftovers
• Conduct regular quality checks to ensure all food meets restaurant standards and promptly resolve any quality issues
• Train staff on proper food handling and sanitation practices to uphold food safety protocols
• Engage with guests occasionally to collect feedback and participate in special events or promotions involving food presentation or tasting
• Apply strong knowledge of Indian culinary techniques, spices, and ingredients to maintain authenticity and innovation in menu creation
• Communicate effectively with team members and customers to foster a collaborative and customer-focused kitchen environment
• Manage multiple tasks efficiently in a fast-paced setting to meet operational demands

Able to cook and serve authentic Dishes

Able to cook south thali meals and various Biryani items

Able to cook all types of tiffin items like Idly, Dosa, Parotta, and make side-dishes like Kurma, Saambaar and Chutney in authentic style or home-cooking style with less-oil

Able to cook for take-away or delivery orders

Responsible to clean the kitchen before and after the use everyday

Responsible for cleaning dishes also (no separate dish-cleaner employed)

Should be able to communicate with customers in multiple languages like Tamil, Hindi and English

Should work as a team in the kitchen and share responsibilities in a team-environment

Should maintain food safety and hygiene practices and keep himself/herself well groomed and clean

Should be willing to work in rotating or permanent night shifts

Should be willing to do food deliveries to nearby places 

Should be a master in cooking both non-veg and veg dishes in the same home-cooking / restaurant style.

Willing to learn new recipies and introduce and be creative in creating new food recipies

Should manage inventory of ingredients and raw-materials

Should not waste ingredients and raw-materials especially when cooking for big group sizes

Company Name: Dusit Thani Laguna Singapore

Job Title: Assistant Director of Sales

JOB DESCRIPTION

To assist the Director of Commercial to ensure successful and efficient operation of the Sales department in compliance with Corporate policy and procedures; and maximize sales and revenue through planning, managing, and evaluating.

• Develops strategic action plans for hotels to drive measurable, incremental sales revenue.
• Identify areas of opportunity in performance and optimize the performance of the sales team.
• Work with individual hotel teams to identify skill development areas and properly deploy sales and marketing resources.
• Maintains and upgrades communication networks to ensure that the hotel is having a competitive advantage in information and sales leads.
• Executes and supports the operational aspects of business booked (e.g. generating proposal, Corporate Rate Application letter, writing contract, customer correspondence).
• Able to support hotels' service and relationship strategy, driving customer loyalty by delivering service excellence throughout each customer experience.

JOB REQUIREMENTS

• Minimum of 5 years of sales experience in a similar capacity, preferably in a 5-star class environment
• Have a positive attitude toward challenges and the drive to excel
• Possesses professional disposition with excellent communication and interpersonal skills

BENEFITS

• Company Transport Pick-up/Drop-off Provided
• Uniform Provided, Duty Meals, F&B Discount, Dental, and Medical
• Employee Room Rate Globally, Learning & Development Opportunities, Staff Recognition Award

*Only shortlisted candidates will be notified.

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.

Uphold high standards of food quality to ensure customer satisfaction.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

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.

Uphold high standards of food quality to ensure customer satisfaction.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

Roles & Responsibilities

• To cook and prepare South Indian Dishes: different types of Briyanis, thosai (all types), idly, poori, upma, chutneys, sambars, pratas, South Indian Meals, etc
• To cook and prepare North Indian Dishes: Tandoori items, Naans items, Chappati, khichadi, Palak Panneer, North Indian Meals etc
• Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Carrot halwa, Raskulla, payasam, bajji, samosa chaats, bonda, pakkoda, indian soup etc
• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Able to introduce new menu’s every three months to change customer tastes and to give new variety for repeated customers
• Seek to ensure at all times that customers have the best experience possible
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards of restaurant at all times
• Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods

JOB REQUIREMENTS:

• Diploma/Degree
• Minimum of atleast 15 years of culinary working experience in Indian kitchen
• Preferably with experience in an Indian (North & South) Restaurant/Catering industry and handling in high volume service operations
• Able to cook for atleast 500 to 1000 pax on a daily basis
• Able to cook and prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items
• Must be able to work rotating shifts/split shifts and work on weekends and public holidays if necessary (off days on weekday)
• Must be able to stand for long hours and work for extended hours
• Highly skilled in cooking techniques and comprehensive knowledge of North & South Indian Traditional Authentic cuisines (Vegetarian & Non-Vegetarian)
• Experience in cooking different types of South Indian Dishes (ie Pot Rice “Satti Soru”) and North Indian Dishes including Indian beverages and snacks
• Skilled in prata making and able to cook different varieties of pratas with the speed of restaurant requirements
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Hands-on experience with various kitchen equipment (e.g. Hot Plate, Thandoor, etc)
• Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables etc
• Ability to thrive in a fast-paced environment and complete tasks responsibly

The chief cook creates and implements menus, manages the kitchen budget, and orders supplies. And also train and supervise the kitchen staff, including sous chefs, line cooks, and dishwashers.

Chief Cook Duties and Responsibilities

• The chief cook is responsible for creating and implementing the restaurant’s menu. They must consider customers’ preferences and dietary restrictions, as well as the availability of ingredients.

• The chief cook is responsible for managing the daily operations of the kitchen, including scheduling staff, ordering supplies, and managing the kitchen budget.

• The chief cook is responsible for training and supervising the kitchen staff, including sous chefs, line cooks, and dishwashers. They must ensure that all staff members are properly trained and adhere to food safety and sanitation guidelines.

• coordinating with other departments, such as front-of-house staff and management, for ensuring that the kitchen runs smoothly and that customer needs are met.

• The chief cook is expected to stay current with trends and new techniques in the culinary industry. This can be done by attending culinary classes, and workshops, and researching new recipes and equipment.

Chief Cook Job Requirements

• Chief cooks must have extensive training in all aspects of food preparation, including cooking techniques, kitchen management, and food safety and sanitation.

• Many aspiring chief cooks start as a line or apprentice chefs and work their way up the kitchen hierarchy.

• Most chief cooks have several years of experience working in a professional kitchen. They must have experience working in different kitchen positions and have a proven track record of success as a chef.

• Strong leadership and management skills, excellent communication and interpersonal skills, and the ability to work well under pressure and meet deadlines are also important for a chief cook.

Job Description

1. We need following Chief Chef

a. Thai Muslim Seafood.

b. Western Food

c. Chicken Rice

d. South Indian Cuisine

2. Willing to start with Short Notice.

3. Rotating Shift till 3am in the morning from 10am.

4. Responsible for Purchase and store keeping.

5. Responsible for Budgeting.

6. Responsible for Cost Control.

7. Responsible managing Manpower in the department.

8. Responsible for Food Hygiene, Cleanliness and Food Quality.

9. Responsible for all MUIS Halal Requirements Strictly.

Requirements

1. Minimum 5 Years’ Experience in the relevant field.

2. No Strict Basic Education Required.

3. Minimum 2 years’ Experience in HALAL Restaurant Operations.

4. MUIS HALAL training will be an added Advantage.

5. Willing to work Overtime whenever required.

6. We open for all Weekends and Public Holidays.

7. Willing to work with rotating off days.

Job Description

1. We need following Chief Chef

a. Thai Muslim Seafood.

b. Western Food

c. Chicken Rice

d. South/North Indian Cuisine

2. Willing to start with Short Notice.

3. Rotating Shift till 3am in the morning from 10am.

4. Responsible for Purchase and store keeping.

5. Responsible for Budgeting.

6. Responsible for Cost Control.

7. Responsible managing Manpower in the department.

8. Responsible for Food Hygiene, Cleanliness and Food Quality.

9. Responsible for all MUIS Halal Requirements Strictly.

Requirements

1. Minimum 5 Years’ Experience in the relevant field.

2. No Strict Basic Education Required.

3. Minimum 3 years’ Experience in HALAL Restaurant Operations.

4. MUIS HALAL training will be an added Advantage.

5. Willing to work Overtime whenever required.

6. We open for all Weekends and Public Holidays.

7. Willing to work with rotating off days.

Job Description

1. We need following Chief Chef

a. Thai Muslim Seafood.

b. Western Food

c. Chicken Rice

d. South Indian Cuisine

2. Willing to start with Short Notice.

3. Rotating Shift till 3am in the morning from 10am.

4. Responsible for Purchase and store keeping.

5. Responsible for Budgeting.

6. Responsible for Cost Control.

7. Responsible managing Manpower in the department.

8. Responsible for Food Hygiene, Cleanliness and Food Quality.

9. Responsible for all MUIS Halal Requirements Strictly.

Requirements

1. Minimum 5 Years’ Experience in the relevant field.

2. No Strict Basic Education Required.

3. Minimum 2 years’ Experience in HALAL Restaurant Operations.

4. MUIS HALAL training will be an added Advantage.

5. Willing to work Overtime whenever required.

6. We open for all Weekends and Public Holidays.

7. Willing to work with rotating off days.

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.

Uphold high standards of food quality to ensure customer satisfaction.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

Job Description

1. We need following Chief Chef

a. Thai Muslim Seafood.

b. Western Food

c. Chicken Rice

d. South/North Indian Cuisine

2. Willing to start with Short Notice.

3. Rotating Shift till 3am in the morning from 10am.

4. Responsible for Purchase and store keeping.

5. Responsible for Budgeting.

6. Responsible for Cost Control.

7. Responsible managing Manpower in the department.

8. Responsible for Food Hygiene, Cleanliness and Food Quality.

9. Responsible for all MUIS Halal Requirements Strictly.

Requirements

1. Minimum 5 Years’ Experience in the relevant field.

2. No Strict Basic Education Required.

3. Minimum 3 years’ Experience in HALAL Restaurant Operations.

4. MUIS HALAL training will be an added Advantage.

5. Willing to work Overtime whenever required.

6. We open for all Weekends and Public Holidays.

7. Willing to work with rotating off days.

• Prepare culinary budget and forecast

• Control expenses based upon the budget

• Comply with the budget allocated to the department

• Manage & control food cost, increase revenue and profit

• Achieve revenue and profit in target

• Control the operational marketing to reach turnover and cost targets

• Ensure that P&P and SOP are respected

• Establish with creativity along with the General Manager to ensure highest standard in Food and Beverage offerings at Pullman Ninh Binh

• Review and update SOPs monthly

• Ensure that health and safety rules are respected

• Ensure that regular lab tests of food hygiene and sanitation are conducted

• Prepare and maintain recipe standards

• Check consistency of food preparation and presentations

• Control and be proactive during operations

• Responsible for the follow-up and application of the hygiene and safety standards within the kitchens and storage areas

• Control the quality of the raw goods and products use

• Responsible for the quality of every dish

• Check all the specifications sheets of each dish

• Ensure respect of the specification sheets and recipes

• Control and participate in the production

• Ensure the safety and cleanliness of the entire section of the back of house along with the stewarding.

• Work in close collaboration with Director of Culinary

• Work in partnership with all Outlet Managers and Culinary Team to bring the best quality food and beverage experience

• Work in harmony with each member of the F&B Team and Culinary Team

• Ensure the transmission of the ascendants and descendants’ information

• Organize and conduct the weekly department meetings and the daily briefings

• Participate in F&B meeting when it’s required

• Participate and prepare for the management meeting of the Hotel

• Supervise the management and maintenance of the equipment

• Supervise the team

• Supervise the goods’ stock management

• Check and always control the cleanliness of the department and especially at closing time

• Knowing and mastering the job descriptions, the P&P and SOP of entire department

• Having a strong knowledge of services and products offered (food & beverage)

• Having an overall knowledge of the different services and sites of the Hotel

• Having a strong knowledge of the surrounding activities and local events

• Comment and forecast the operation for next month based on the monthly report

• Set management incentives based on objectives

• Update the management objectives according to the property activity

• Sustainable Development the quality of food and beverage standard

• On a weekly basis check on the outlets’ consumption and needs to be proactive

• Maintains a high standard of appearance and always grooming during working hours

• Apply and adhere to rules and regulations as per Heartist handbook, departmental and Hotel policies and procedures, including those for emergency situations

• Develop and maintain an understanding of the overall organization’s mission, vision and values.

• Handles any guest’s complaint in a professional manner, as per Hotel’s Policy & Procedures.

• Ensures all activities are carried out honestly, ethically and within the parameters of the Vietnam Law.

Warehouse & Operations Director (onsite at warehouse)

15 years of experience in Food Service, culinary industry, FMCG, Coldroom or Food Manufacturing Industry

Role Overview

We are seeking a dynamic and hands-on Operations Director to lead and drive operational excellence across our Singapore operations. This role requires a strong leader who takes ownership, builds high-performing teams, and ensures seamless operational execution.

The successful candidate will be deeply involved in daily operations, guiding teams, resolving operational challenges on the ground, and setting clear standards for performance, accountability, and workplace safety.

Key Responsibilities

Operational Leadership

• Lead and actively oversee day-to-day operations to ensure timely, efficient, and high-quality delivery of goods and services

• Take full ownership and accountability for operational outcomes, service levels, and team performance

• Manage and optimise end-to-end supply chain and logistics operations

• Identify operational gaps and implement improvements to enhance productivity and efficiency

Performance & Process Optimisation

• Analyse operational data and KPIs to drive continuous improvement and informed decision-making

• Develop, manage, and monitor operational budgets, balancing cost efficiency with service quality

• Implement process improvements to enhance operational effectiveness and scalability

Team Leadership & Development

• Build, mentor, and develop a strong operations team while fostering collaboration and accountability

• Continuously elevate team capability and performance through coaching, training, and clear expectations

• Promote a high-performance culture focused on operational excellence

Safety & Customer Excellence

• Champion workplace safety by ensuring compliance with safety regulations and best practices

• Foster a customer-centric culture that consistently delivers high service standards

Requirements

• Minimum 15 years of relevant experience in one or more of the following industries:

  • Food Service

  • Culinary

  • FMCG

  • Cold Chain / Cold-room

  • Food Manufacturing

• Strong experience in operations management, supply chain, and operational improvement

• Hands-on leader who is comfortable working closely with operations teams on the ground

• Proven experience in warehouse management within the relevant industries listed above

• Demonstrated experience in people leadership, mentoring, and team development

• Experience working as part of a management team, contributing both strategically and operationally

• Solid experience in budgeting, financial planning, and cost optimisation

• Strong problem-solving ability, adaptability, and results-oriented mindset

• Experience in the food service or culinary industry

• Proficiency in operational systems and software tools is a plus

Additional Information

• Salary: Up to SGD 12,000 basic + $100 mobile allowance + AWS + Variable Bonus

• Working Hours: Monday to Friday, 8:30 AM – 5:30 PM

• Candidate must be comfortable with hands-on operations

Job Summary

Lead marketing and business development efforts to drive our brand growth, client acquisition, and partnership expansion. You will develop and execute strategic marketing initiatives, manage key client relationships, and spearhead events that enhance market visibility and business opportunities.

Responsibilities

• Develop and execute marketing strategies that strengthen our brand presence and improve market positioning
• Lead digital marketing initiatives including social media management, content marketing, and brand campaign execution to increase audience engagement
• Build and manage strategic media and marketing partnerships to amplify brand reach and influence
• Identify and develop new business opportunities with corporate clients, institutions, and strategic partners to expand revenue streams
• Drive revenue growth by acquiring new clients, developing partnerships, and leading commercial initiatives
• Lead sales discussions, develop proposals, and negotiate partnerships to secure business deals
• Plan and manage industry events, forums, and exhibitions to increase business opportunities and enhance market visibility
• Collaborate with partners and stakeholders to design and deliver impactful events and business networking platforms

Required competencies and certifications

• Bachelor’s degree or above in Business, Marketing, Communications, or related fields
• Minimum 8 years of experience in marketing, business development, or sales leadership roles
• Proven track record in driving business growth, client acquisition, or partnership development
• Strong communication and negotiation skills

Job Highlights

• Dynamic work environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities

• Responsible for educating and communicating consumer insights.
• Acts as the owner, advocate, and guardian of the brand to ensure brand compliance
• Manage internal communications in the hotel and be the main contact for the Marketing and Communications of Artyzen Singapore.
• Execute all promotional activities and marketing campaigns across all channels while ensuring alignment and compliance with hotel and corporate strategy.
• Support the hotel in meeting the Sales and Marketing goals by leveraging resources and activities.
• Ensure the execution and implementation are aligned with the critical path for Artyzen Singapore.
• Ensure on-brand implementation of operating standards, procedures, and brand operations-driven programs.
• Responsible for hotel marketing communications daily work and develop appropriate actions with the relevant cross-function teams to achieve the hotel objectives.
• Develop, manage, and implement hotel marketing communications plans, including PR, social media, communications, advertising, and eCommerce within budget guidelines.
• Responsible for executing customer-facing communications, collateral development, photography, etc. and ensuring those materials are on-brand.
• Responsible for establishing and maintenance of the online channels including but not limited to the hotel website, OTAs, eCommerce channels etc.
• Establish and manage all the hotels’ social media platforms to follow the hotel marketing strategy and drive awareness and loyalty.
• Ensure all product information is correct in all forms of communication such as the internet, media, and printing materials.
• Maintain positive communication and relationship with hotel targeted media for both local and regional/international market.
• Manage the PR activities and oversee media visits, press conferences, media events, etc. on the property level.
• Develop a further relationship with the media to strive for targeted awards for the hotel.
• Responsible for writing and distribution of the press release timely and look for feature opportunities to ensure frequent exposure on the market.
• Acting as official spokesperson for the hotel when appropriate and responds to all media requests within 24 hours.
• Work with the crisis communication leaders, assess and evaluates the hotel crisis preparedness and develop, recommend, and implement a best-in-class crisis communications plan and approach. Be available to offer continuous support during crisis situations and ensure effective external communication. Support the senior management team with timely and informed recommendations.
• Responsible for monthly PR clipping and reports.
• Responsible for hotel event planning and execution.
• Identify local partnership opportunities and oversee the execution of activities.
• Manage the outsourced agencies and vendors in a professional manner to achieve the final objectives in the most cost-effective manner.
• Work with the F&B team closely to develop the F&B marketing plan and promotions on time.
• Engage in F&B marketing-related tasks and lead the bi-weekly meeting with the hotel F&B team to ensure efficient communication and perfect execution.
• Complete other tasks that turn over for handling.
• Business travel when necessary.
• Other ad-hoc assignments and projects as needed.

Requirements

• Degree holder in business administration marketing or related discipline
• Minimum of two years of previous experience in a similar capacity. Experience in the hospitality industry will be an advantage
• Proficient in MS Word, Excel, PowerPoint, etc.
• Good command of written and spoken English
• Excellent presentation, communication, written and oral skills
• Ability to work under pressure and be flexible
• Passionate and enthusiastic with a positive ‘can-do’ attitude