Total 74 Senior Executive level F&B / Tourism / Hospitality job vacancies

JOB DESCRIPTION:

• Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu specification and production schedules
• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To lead and manage the kitchen to achieve production goals, productivity, and profitability KPIs set by the management.
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure the availability of supplies and food or approved substitutions in adequate time for preparation
• To plan and execute the development of new culinary recipes and menus, and to work closely with relevant department to implement new items
• Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times
• Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
• Seek to ensure at all times that customers have the best experience possible
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Any other duties and responsibilities as assigned.

JOB REQUIREMENTS:

• Minimum 4 years of hands-on cooking experience in an Indian restaurant and handling in high volume service operations preferred
• Highly skilled in cooking techniques and comprehensive knowledge of both North & South Indian cuisines
• Thorough experience with preparing and cooking North and South Indian Authentic dishes
• Understand Indian Food culture and techniques and knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Able to cook different types of Indian Briyanis, South & North Indian Meals, dosa, chutneys and also Satti Soru
• North Indian Dishes: Tandoori items, Naans items, Chappati and skilled in prata making and able to cook different varieties of pratas
• Experience in preparing Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam, Carrot halva etc
• Must be able to work on weekends and public holidays and work overtime if necessary
• 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
• Follows Proper Handling and Right Temperature of all Food Products
• Maintain workplace safety and health policies and procedures

Handle full sets of HR matters.

Handle payroll functions and ensure timely/accurate processing of payroll transactions and leave management.

Ensure compliance and timely submission of monthly CPF and Tax filings (IR8A and IR21) for all employees.

Prepare and administer HR related letters (i.e. employment contracts, confirmation, promotion etc.), memos and/or notices.

Manage claims from employees and assist in all insurance-related claims.

Manage payroll-related government claims (Levy Waiver / NS / Maternity / Paternity / Childcare Leave) and all kinds of government grants.

Manage all work pass related matters including new applications, renewals and cancellation. May need to manage the repatriation of work permit holders (if any)

Analysis of Manpower resource allocation and visa quotas.

Good knowledge of MOM employment act

Ensuring training is implemented and to ensure all necessary certificates and / or Licenses are obtained by the Company under full compliance of regulations.

Maintaining employee record, employee payment details and health records, employee relation and communication.

Support and deliver HR services including on-boarding/off-boarding, recruitment, employee relations & welfare, disciplinary and grievance handling etc.

Organise and maintain HR information.

Be the contact person on all relevant statutory board matters with government bodies such as CPF, MOM, IRAS etc. & Participate in various statutory surveys and government grant submissions.

General office administration and business support.

Perform other Ad-Hoc duties as assigned

Job Requirements:

Diploma in any discipline

Minimum 2 years of relevant HR experiences across various domains

Strong knowledge in the Labour law and employment-related regulations

Good interpersonal and communication skills

People-oriented, pleasant disposition and able to thrive in fast-paced environment

Highly Independent

An F&B Executive oversees the daily operations of food and beverage outlets. Their core responsibilities include

managing front-of-house staff, ensuring strict hygiene standards, controlling inventory and costs, and delivering exceptional customer service

. They act as the vital bridge between upper management and the serving staff.

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Daily Operations

• Floor Management: Supervise daily opening, closing, and shift handovers, ensuring service runs smoothly and efficiently.
• Customer Engagement: Interact with guests, handle special requests, and address feedback or complaints to ensure high satisfaction.
• Event Coordination: Plan and execute banquet events, private parties, or corporate gatherings, working closely with kitchen and service teams. [1, 2, 3, 4, 5]

Staff Leadership

• Training and Development: Train, mentor, and motivate waitstaff, bartenders, and hosts.
• Scheduling: Plan staff duty rosters based on peak hours and business demands.
• Performance Evaluation: Monitor grooming, attire, and service delivery, providing regular coaching to maintain brand standards. [1, 2, 3, 4, 5]

Financial & Inventory Management

• Stock Control: Conduct regular scheduled inventories, order supplies, and requisition items as needed.
• Cost Control: Implement and strictly enforce the FIFO (First In, First Out) method to minimize food wastage and spoilage.
• Sales Tracking: Assist in managing labor and supply costs alongside the Restaurant Manager or Unit Manager, and monitor revenue goals. [1, 2, 3, 4, 5]

Compliance & Safety

• Hygiene Standards: Enforce strict compliance with local health codes, food safety, and sanitation regulations.
• Safety Policies: Report accidents, injuries, or unsafe working conditions to management immediately and ensure staff adhere to emergency and security procedures. [1, 2, 3]

Our client is a well-established company in the FMCG industry, specializing in food distribution and retail operations. Due to their current expansion plan, they are looking for a Key Account Executive to join their Commercial team. They are located in the (North) – easily accessible.

Basic + Commission

Responsibilities:

• Manage and support key retail accounts to drive sales growth, product distribution, and in-store visibility.
• Handle sales forecasting, account planning, and monitoring of sales performance.
• Liaise with internal departments to coordinate order fulfilment, inventory planning, promotional activities, and customer requirements.
• Monitor trade execution including product placement, stock availability, pricing, and shelf presence across assigned accounts.
• Support new product launches, product range expansion, and promotional activities within retail channels.
• Coordinate and execute trade campaigns, pricing adjustments, and retailer initiatives.
• Track promotional performance and prepare post-campaign evaluations.
• Prepare sales reports, account updates, and market analysis on a timely basis.
• Conduct market visits to monitor competitor activities and pricing trends.
• Support ad-hoc operational and commercial activities when required.

Requirements:

• Degree qualification with relevant experience in FMCG sales or key account management.
• Possess Class 3 driving license; own vehicle will be an added advantage.
• Experience handling retail accounts, sales forecasting, and trade promotions.
• Proficient in Microsoft Office applications.

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/CV.
We regret that only shortlisted candidates will be notified.

Email Address: jobs@recruitpedia.sg
EA License No: 19C9682
EA Personnel No: R22104769
EA Personnel Name: Ong Boon Kiet (Travys)

Job Duties

· Working with Outlet Manager to manage all F&B and day-to-day operations

· Learn from Outlet Manager to acquire information about methods,

procedures, and standards required to perform and excel in your training

· Serve guests efficiently and cater to special requests of guests

· Maintain cleanliness and ensure hygiene standards are met according to Company’s requirements

· Progressively master the skills to run restaurant operations

· Upon completion of all basic training, set new goals and objectives with the management for your progression in the company

· Perform any ad-hoc duties as required by Management

Job Requirements /

Skills

· At least GCE O-Level / Diploma / Degree qualifications

· Able to perform split shift and work on weekends and public holidays

· With F&B experience is an asset but not essential

· Pleasant and cheerful personality, energetic and team player

· Willing to learn and has passion for service industry

· Provide friendly and professional service to customers

· Able to multi-task and adapt to fast paced environment

· Possess WSQ Food & Hygiene Certificate

Inviting aspiring F&B candidates with interest in Japanese cuisine, seeking to work in a dynamic restaurant group, with fine dining and casual dining operations in the city area.

• seeking experienced and passionate personnel to join us in our Japanese fine-dining flagship outlet and casual dining restaurant;
• at least 2 years relevant experience in Japanese cuisine
• meticulous and detailed in their presentation of food and service;
• well-groomed and comfortable working under stress and a demanding environment;
• comfortable working split shift and a 6 days work week, and
• preferably ready to start immediately or within a short notice period;
• Successful applicants can expect good career progression and competitive remunerations;

We offer

• 10 days Annual Leave entitlement
• Opportunity for overseas travel
• Excellent career prospects and various benefits for senior employees.

Candidates who are able to work independently and self-motivated with a desire to join a STABLE AND PROGRESSIVE company should apply. Interested applicants may email their resume to hr1@fkdunamis.com

6 months maternity cover

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• To scrutinize all invoices and verify their accuracy. 

• To double check invoices with purchase orders and receiving receipts. 

• To maintain records of all disbursements as required for company controls. 

• To process vendor payment via DBS bulk payment. 

• To reconcile vendor SOA and resolve discrepancies 

• To maintain proper filling and documentation as required by the Hotel. 

• To assist in month-end closing activities 

• Performs any other related duties that may be assigned from time to time.  

SKILLS & ABILITIES

• Min Diploma in in Finance/Accounting with 3 years related experience and/or training in similar capacity; or equivalent combination of education and experience.
• Candidate that has hospitality experience has an added advantage.
• Ability to work independently and in a fast-paced environment.

JOB DESCRIPTION

• Provide a high level of customer service and assist in members and guests’ enquiries.

• Assist in golf reservations for members and guests (via phone, email or in-person).

• Perform opening and closing procedures for golf sports shop.

• Responsible for the accountability of all sales and money transactions made during shift.

• Maintain an accurate up-to-date Golf Tee Sheet.

• Collect fees for the green, buggy, rental club/shoes, corporate and late cancellation, etc.

• Assist members and guests by selling merchandize an providing information in a professional manner.

• Assist in rotating stock, displaying merchandize in an appealing, well presented and orderly manner.

• Assist in maintaining/monitoring inventory and stocktake.

• Communicate with Golf Service Attendant, Golf Course Officer on changes, wherever appropriate.

• Assist corporate events with billing, registration, goodies bags, issuing score card, etc.

• Receive and process payment from member’s monthly statement, refunds and billing disputes.

• Assist and provide application relevant forms for members and guests on various privileges and services that we offer

JOB REQUIREMENTS

• Min 1 year of experience in front desk duties
• Good interpersonal and communication skills
• Possess a high level of confidentiality when handling Private & Confidential matters
• Five-day work week (include weekends and public holiday).
• Rotating shift hours.

Key responsibilities

• Sales to Japanese restaurants customers in Singapore and Malaysia (proposing kitchen equipment, design & construction, after-sales follow-up)

• Coordination with local service technicians for after-sales service

• Liaison with the kitchen equipment support team at Japan Headquarters (coordinating potential projects, conveying and confirming client requests)

• General sales administration duties (order placement/receipt, delivery schedulemanagement, document preparation/checking)

• Communication with CAD personnel (drawing revision requests, confirmations,specification alignment)
  

Requirements

• Japanese business proficiency required for coordination with Japanese customers and the Japan Headquarters support team

• Experience in either sales or project coordination with Japanese customers (or both)

• Ability to read drawings and provide instructions in English to CAD personnel is desirable

• Hands-on CAD operation skills are a plus

• Experience working with Japanese restaurants or in the commercial kitchen equipment industry is preferable
  

HOW TO APPLY:

Interested applicants, please click on “Apply Now” or submit your resume to ref4@trustrecruit.com.sg

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Chong Kar Mun

EA Personnel Reg No: R2089894

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.

Key Responsibilities:

• Prepare and distribute daily revenue and statistical reports, ensuring all revenue transactions are accurately recorded.

• Investigate revenue discrepancies and perform necessary adjustments.

• Review rebates, allowances, and manual postings to ensure proper authorization and compliance with company policies.

• Verify sales collections against receipts and perform reconciliations (such as cash/VISA, Master etc).

• Perform reconciliations for sub-ledger vs general ledger, bank statements, and GST (input and output) in accordance with regulatory standards.

• Process supplier payments, including overdue accounts, and obtain management approval where required.

• Liaise with vendors on invoice and payment matters and coordinate with outlet managers on operational or financial issues.

• Prepare journal vouchers (JV) for expenses and other financial transactions.

• Assist in month-end closing activities in line with management timelines.

• Prepare management reports, including Profit & Loss, Balance Sheet, and Trial Balance.

• Maintain audit schedules (e.g., prepayments, accruals) and support both internal and external audit processes.

• Perform bank reconciliations and assist with audit confirmations and auditor queries during year-end audits.

• Support stock take activities at assigned locations.

• Handle guest enquiries or disputes related to billing and invoices.

• Ensure adherence to company policies, procedures, and internal controls related to revenue and accounting.

• Maintain working knowledge of property management systems, point-of-sale systems, and manual procedures.

• Perform any other ad-hoc duties as assigned by management.

Key Responsibilities:

• To plan and manage the day-to-day operations of the kitchens ensuring the quality, standards and meeting the expectations of the customers on a daily basis
• To oversee kitchen and service staff
• To develop menu rotations; be responsible for budget and cost control, as well as formulate standards to enhance overall efficiency and effectiveness of the operations for all food production.
• To oversee operations to ensure that food quality, costing, food safety and hygiene standards are in line with company requirements.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Monitors the quality of raw and cooked food products to ensure that standards are met
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed

Key Requirements:

• Ability to speak and understand French fluently is required to liaise with French-speaking clients/stakeholders.
• Minimum of 5 years of experience.
• Solid experience in a senior chef position in similar capacity, supervising operations ideally in international hotels (4 or 5 stars), upscale chain restaurants or institutional catering environment.
• Experience with large scale food production and HACCP food safety standard essential.
• Solid hands-on cuisine production skills with good knowledge of the latest market trends and contemporary food presentation know-how.
• A self-driven creative leader with the ability to create and maintain a variety of menu standards from casual to elegant.
• Good administrational, communications, team building and food cost management skills.

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.

An executive chef is the highest-ranking culinary leader in a restaurant, hotel, or hospitality venue. They bridge the gap between gastronomy and business,

managing back-of-house operations, developing menus, overseeing food costs, and hiring and training kitchen staff

.

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A comprehensive breakdown of an executive chef's job duties and responsibilities includes:

1. Menu Development & Culinary Direction

• Recipe Creation: Design innovative recipes and plan menus that align with the establishment's concept and seasonal ingredient availability.
• Plate Presentation: Determine exact plating and aesthetic standards to enhance the overall dining experience.
• Quality Control: Taste and inspect dishes continuously before they leave the kitchen to ensure they meet rigorous standards. [1, 2, 3, 4, 5]

2. Staff Management & Leadership

• Hiring & Training: Recruit, hire, and mentor kitchen personnel, including sous chefs, line cooks, and dishwashers.
• Scheduling: Set staffing schedules to ensure adequate coverage and labor optimization across all operating hours.
• Team Building: Lead pre-shift meetings, encourage teamwork, and foster a positive, productive work environment. [1, 2, 3, 4]

3. Financial & Inventory Control

• Budgeting: Collaborate with general managers and owners on financial planning, setting food costs, and managing overhead.
• Inventory Management: Monitor stock levels, order food supplies from vendors, and evaluate ingredient quality.
• Cost Control: Keep a strict eye on changing food prices and monitor the profitability of menu offerings to ensure financial targets are met. [1, 2, 3, 4]

4. Health, Safety, & Compliance

• Sanitation Standards: Implement and enforce rigorous hygiene and sanitation policies throughout the kitchen.
• Regulatory Compliance: Ensure the kitchen staff follows all local food safety laws, health department regulations, and equipment safety protocols.
• Issue Resolution: Handle customer complaints related to food swiftly and professionally. [1, 2, 3, 4]