Total 829 Senior Executive level F&B / Tourism / Hospitality job vacancies

Job Description

• Manage all aspects of recruitment, including reviewing job descriptions, posting job advertisement, sourcing, screening, scheduling interviews, conducting interviews to offering and onboarding of new hires
• Liaise with respective department and hiring managers to determine hiring needs
• Rationalise all recruitment channels in terms of rates, services, terms & conditions
• Apply work passes and liaise with MOM on work pass related issues
• Prepare LOA and file new hire documents
• Build rapport with schools and manage internship, traineeship and scholarship
• Analyse HR related data and salary benchmarking
• Assist with any special projects and perform other duties as assigned

Job Requirements

• Bachelor’s Degree/Diploma in human resource management or other related disciplines
• Experience in recruitment in-house / agencies setting to handle high volume of candidates
• Good interpersonal and communication skills to handle all levels of staff
• Resourceful, highly initiative with ability to work independently

To submit your application, please apply online apply@rn-care.com or call +(65) 6514 9838 for private and confidential discussion.

Your interest will be treated with the strictest of confidence. We regret that only shortlisted candidates will be notified or contacted.

RN Care Pte. Ltd
EA License No: 17C8900

Job Description

• Assist in implementation and management of food safety (HACCP & ISO 22000) & quality assurance programmes in Central Kitchen & outlets (local & overseas)
• Training of staff in Standard Operating Procedures (SOPs), food hygiene and food handling techniques
• Assist in QA testing programme and new product development
• Conduct regular inspections • Conduct investigations on customers’, outlets’ and Central Kitchen’s feedback
• Ensure all SOPs are adhered to at Central Kitchen & outlets
• Liaise with vendors/contractors on maintenance matters pertaining to food safety/QA issues

Job Requirements

• Minimum Diploma in Food Science & Technology or related field
• Preferably 3 years of working experience in the QA field (inspection, central kitchen or manufacturing background) in the F&B industry
• Able to write and converse well in both English & Mandarin due to operational needs to communicate with mandarin-speaking clients
• Highly motivated, meticulous and takes initiative

To submit your application, please apply online apply@rn-care.com or call +(65) 6514 9838 for private and confidential discussion.

Your interest will be treated with the strictest of confidence. We regret that only shortlisted candidates will be notified or contacted.

RN Care Pte. Ltd
EA License No: 17C8900

• Menu Development & Creativity: Designing innovative menus, plating techniques, and daily specials that align with restaurant concepts and seasonal trends. Instawork +1
• Operations Management: Overseeing all back-of-house operations, including food preparation, food production, and banquet or room service activities. Myskillsfuture.gov.sg +1
• Staff Leadership & HR: Hiring, training, mentoring, and managing kitchen staff, including sous chefs, line cooks, and dishwashers. Indeed +2
• Financial & Inventory Control: Managing food cost through strict inventory management, ordering supplies, and reducing waste to meet budgetary goals. Betterteam +2
• Health & Safety Compliance: Ensuring all food handling, storage, and sanitation practices meet or exceed local health department regulations. Indeed +2
• Quality Assurance: Monitoring food quality, taste, and presentation to ensure consistency and guest satisfaction. Instawork +3
• Administrative Duties: Scheduling staff hours, setting up kitchen stations, and coordinating with front-of-house management on service issues. Indeed +2

Job Description

• Assist to oversee and manage selected outlet’s chief chefs and kitchen staffs
• Assist on recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs
• Recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

Job Description:
We are looking for a proactive F&B Executive to support daily operations and ensure excellent service standards. This role offers strong career growth opportunities within the company.

Key Responsibilities:

• Oversee daily outlet operations and ensure smooth service flow
• Deliver excellent customer service and handle feedback professionally
• Coordinate with kitchen and service teams
• Monitor stock levels and assist in ordering supplies
• Ensure compliance with Singapore food hygiene and safety standards
• Support staff supervision, training, and scheduling
• Assist in sales reporting and operational improvements

Requirements:

• Diploma/Degree in Hospitality or related field
• 1–3 years of F&B experience in Singapore preferred
• Good communication and team management skills
• Able to work shifts, weekends, and public holidays

Job Title:

Customer Service Executive

Job Purpose:

To manage customer inquiries, coordinate orders, and ensure smooth communication between customers and internal teams.

Key Responsibilities:

1. Handle customer inquiries via phone, email, and WhatsApp.
2. Process sales orders, quotations, and follow-ups.
3. Coordinate with sales, design, and production teams to ensure timely delivery.
4. Update customers on order status and resolve basic issues.
5. Maintain proper records of orders, quotations, and customer data.
6. Support daily administrative and operational tasks.

Requirements:

• Minimum ITE or equivalent.
• Good communication skills in English (Chinese is a plus).
• Proficient in Microsoft Office (especially Excel).
• Organized, detail-oriented, and able to multitask.
• Able to work independently and as part of a team.

Working Hours

• Monday – Friday: 8:30am – 6:00pm
• Saturday: 9:00am – 1:00pm

Good to Have (Optional)

• Experience in customer service, admin, or sales support roles.
• Experience in printing, manufacturing, or B2B environments.
• Familiarity with ERP/accounting systems.

Company Overview

BRINDA'S PTE. LTD. was established in 2003, serving vegetarian and non-vegetarian options. It operates a 24-hour restaurant, delivery, and catering service, seeking dynamic individuals for a fast-paced environment.

Job Summary

A local F&B company is expanding and seeks a Senior Executive Chef experienced with Old Folks Home menus and diverse cuisine formats to lead bulk cooking and kitchen operations efficiently.

Responsibilities

• Develop and plan daily menus and routine ingredient orders aligned with Old Folks Home dietary requirements and IDDSI menu formats
• Manage ordering of regular items including vegetables and meat to ensure timely supply for kitchen operations
• Execute bulk cooking processes adhering to cook chill methods to maintain food quality and safety
• Oversee kitchen cleanliness and enforce hygiene standards throughout food preparation and cooking areas
• Coordinate timely dispatch of catering orders to meet client schedules and quality expectations
• Supervise and manage cooks’ time and workflow to optimize kitchen productivity and service delivery
• Work effectively on weekends and public holidays to support continuous kitchen operations

Preferred competencies and qualifications

• Experience with Chinese, international, and multi-cuisine menu preparation

Position Overview

The Club Residences Executive provides assistance to tenants and guest by assisting with reservations, accounting procedures, handling of complaints or enquiries and all other the day-to-day operation matters of the Club Residences. Partnering with respective immediate departments to meet established standard prior to their requirements, the Senior Club Executive is also responsible for the overall tenure, efficient check-in / check-out, in unit explanation and update of all Guest Preferences.

The Role

• Confirm reservation in system and review all noted information in trace, note and amenity reports
• Prepare guest registration card and room key upon check in
• Conduct group check-ins/outs
• Aliases with culturist team and bell desk for guest arrival/ departure transportation arrangement
• Handle guest's complaint and inquiries and provide responses accurately
• Build good rapport with all individuals including internal and external
• Assist in making reservations such as walk in reservation
• Present folio to guest and resolve and disputed charges

Talent Profile

• Diploma in Hospitality Management
• Excellent communication skills
• Minimum of 1 years' experience working in an upscale hotel or luxury residences
• Willing to work flexible hours, including weekends and public holidays
• Excellent judgment, attention to detail and ability to handle confidential information

The Senior cookwill prepare meals and follow establishment recipes. Duties include preparingingredients, adhering to the restaurant menu, and following food health andsafety procedures. Cook, clean, assist other cooks and staff and deliver foodin a fast-paced environment. Work may include operating a grill, oven, orfryer. Previous experience in a team environment and various cooking methodspreferred.
That cook need to play as multitasking role he must be ready to washing vesselsand cleaning kitchen environment

Duties andResponsibilities

·        Settingup, cleaning, and organizing work stations

·        Preparingingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

·        Preparingdeep fryer, utensils, and grill for shift

·        Rotiprate flour mixing

·        Readyto cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

·        preparationof south indian & north indian curies

·        Takingorders from wait staff or computerized system

·        Cookingorder according to food health and safety standards

·        Recommendingideas for specials or seasonal dishes

·        Handlingmultiple food orders at one time

·        Monitoringmultiple food orders as new orders arrive

·        Dressingorder for presentation

·        Ensuringeach guest order has the correct food and sides

·        Deliveringfood order to wait staff in a timely manner

·        Storingall food properly

·        Sanitizingand cleaning work stations and utensils

·        Reorderingstock and food supplies

·        Monitoringother cooks and team members

·        Assistingother cooks in preparing food or helping other team members when needed

Requirements andQualifications

·        Readyto work any shift

·        Ableto work in a fast-paced environment

·        Ableto multitask, prioritize, and manage time efficiently

·        Physicalendurance to stand for an entire shift

·        Self-motivatedand self-directed

·        Workswell as part of a team and on individual tasks

·        Ableto quickly memorize complex or multiple orders

·        Highschool degree or equivalent

·        Previousexperience as a cook, or relevant work experience

·        Legallyable to work in establishments which serve alcohol

·        Ableto work early mornings, nights, and weekends

·        Mustpass a background check

·        Ableto read and write

Job Description

• Industry/ Organization Type: Japanese Retail and F&B Industry
• Position Title: Cook/Senior Cook
• Working Location: Central – 313 Somerset (Nearest MRT: Somerset) / South – Anchorpoint (Nearest MRT: Queenstown) / West – West Coast (Nearest MRT: Clementi) / East - Parkway Parade (Nearest MRT: Marine Parade MRT) – Choose either one workplace
• Working Hours: 5.5 days, Off day falls on weekday (1.5-2 hours lunch break)
• Salary Package: Gross Salary up to SGD 3000 (Up to SGD 2700 + OT) + Variable Bonus
• Duration: Permanent

Key Responsibilities

• Handle a wide range of raw fish and other ingredients
• Bake, grill, steam and deep-fry meats, vegetables, fish, poultry and other foods
• Prepare ingredients for menu items and ensure adequate quantity to avoid wastage
• Ensure food portions and food presentation meet company standards
• Ensure ingredients and final products are fresh
• Monitoring supplies and re-ordering stock as needed
• Packing and labelling of sashimi
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food at the correct temperature in order to avoid spoilage
• Maintain food safety and sanitation standards
• Monitor and train subordinates to obtain good-quality skills and performance
• Welcome and bid farewell to customers as part of an open-concept restaurant environment
• Ad-hoc assigned by Chef

APPLY NOW!!!

• Min. 1 year of working experience in a related field
• Training is provided to inexperienced candidate
• Maintain quality, excellent service & cleanliness at all times
• Good personal hygiene practice
• A food hygiene certificate is a plus

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #67107 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Rachael Lee | EA Reg No.: R2093131

Job Description

• Industry/ Organization Type: Manufacturing (Home Appliances)
• Position Title: Senior Sales Executive
• Working Location: Ubi
• Working Hours: 5 days (Mon – Fri, 830am – 530pm)
• Salary Package: Basic salary up to $3,300 + Commission up to $4,000 + Variable Bonus
• Duration: Permanent Role

Key Responsibilities

• Meet growth and monthly sales targets by managing the retail sales channel.
• Develop and execute a strategic sales plan to expand the customer base.
• Conduct sales training for dealer teams, covering retail processes and customer management.
• Analyse dealer network strengths and weaknesses to assign tasks to sales and marketing teams.
• Handle administrative tasks and track individual and team sales performance.
• Collaborate with Marketing, Accounts, Logistics, Operations, and HR to complete tasks.
• Prepare monthly sales, collection reports, and yearly budget plans.
• Monitor market changes and competitor activities; participate in strategic policy-making.
• Work closely with the sales team to achieve company objectives, with a high level of motivation.
• May need to travel for regional sales and product meetings.

APPLY NOW!!!

• Diploma in Sales & Marketing, Retail Management, or Business.
• 3-5 years of sales experience, ideally in kitchen appliances with traditional and modern trade/project sales.
• Proven experience in leading sales teams from planning to closing and consistently meeting/exceeding targets.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #73501 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Order supplies to stock inventory appropriately.

Verify and endorse all incoming products & raw materials.

Help in the preparation and design of all food and drinks menus.

Produce high quality plated both design and taste-wise.

Assist in preparation, washing, peeling, chopping, and cutting all food ingredients.

Ensuring the food preparation areas are clean and hygienic.

Comply with and enforce sanitation regulations and safety standards.

Resourcefully solve any issues that arise and seize control of any problematic situation.

Maintain a positive and professional approach with customers.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

Finance Planning

• Ensure to perform the various activities like menu costing, menu pricing and introducing or changing of menus according to the Food and Beverage Department’s requirements.
• Prepare monthly listing of slow moving and obsolete items and recommend further action

People Management

• Establish and maintain seamless co-ordination & co-operation with all departments of the hotel to ensure maximum cooperation, productivity, and guest service.

• Respond to queries, by resolving issues in a timely and efficient manner to ensure customer satisfaction.

• Ensure that all personnel are kept well informed of department’s objectives and policies.

• Hygiene / Personal safety / Environment:

•  Ensures that the workplace and storage areas remain clean and tidy
• Respects the instructions and safety guidelines for the equipment (s)he uses
• Applies the hotel's security regulations (in case of fire etc)
• Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).

Job Description & Requirements

Stylez Pte Ltd operates multiple Japanese dining establishments in Singapore including a robata kappo restaurant, a kappo dining outlet, and a Western-Japanese fusion bar. We are seeking an experienced Senior Izakaya Chef for our robata kappo outlet.

Job Description

• Lead and take full responsibility for the hot kitchen and charcoal robata section
• Develop and execute authentic Japanese kappo and izakaya menus aligned with Japanese traditional culinary techniques
• Perform fish butchery and prepare sashimi and Japanese raw seafood dishes to a professional standard
• Control food cost within the target ratio and manage the monthly P&L for kitchen operations
• Oversee procurement and supplier selection for ingredients from local Singapore-based suppliers
• Train and evaluate junior chefs to maintain Japanese culinary standards

Requirements

• Minimum 5 years of experience in Japanese izakaya or kappo, specialising in charcoal robata grilling and sashimi
• At least 3
  years in a supervisory or lead chef role
• Proven experience in food costing with a target food cost ratio.
• Strong knowledge of traditional Japanese culinary techniques across robata, hot kitchen, and raw preparation
• Experience managing local supplier relationships, including ordering and inventory control