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

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

At Four Seasons Hotel Singapore, we create more than just stays – we craft meaningful, memorable experiences. Amidst the vibrant energy of the city, our Hotel is a calm sanctuary where discerning travellers find a true sense of home and place. Our thoughtfully designed environment, from lush gardens to serene, generous spaces, rejuvenates and inspires, allowing both guests and employees to thrive.

As part of our team, you are not just filling a position. You are crafting meaningful moments, and contributing to a journey of discovery. Here, we value warmth, attention to detail, and the ability to anticipate needs before they are spoken – traits that define true luxury hospitality. Life at Four Seasons Hotel Singapore is authentic and full of purpose, just like the experience we deliver to every guest.

If you have a sincere passion for creating meaningful moments and seek to grow in a setting where excellence is the standard, we invite you to join us and be part of something exceptional.

Discover more at press.fourseasons.com/singapore

About the role:

Executive Chef, NOBU Singapore

As the Executive Chef for NOBU Singapore, you will be the creative force behind exceptional à la carte menus, omakase offerings, and seasonal specialties that embody the essence of NOBU. You will ensure every dish reflects the highest level of craftsmanship, precision, and artistry, delivering an experience that captivates both traditional connoisseurs and modern gourmets.

In this leadership role, you will inspire, mentor, and elevate your culinary team, fostering a culture of continuous growth, discipline, and excellence. Your deep respect for ingredients, attention to detail, and commitment to food safety and hygiene will set the benchmark.

Your presence on the restaurant floor will enhance guest engagement, allowing you to share the story behind each dish and create meaningful, lasting connections with diners from around the world.

What you will do:

• Lead the hiring, training, and daily management of kitchen personnel, fostering a cohesive and high-performing team. Foster a motivating work environment where team members are inspired to grow and excel.
• Providing clear feedback and supporting professional growth, including merit-based advancements.
• Uphold uncompromising culinary standards, ensuring consistency, precision, and excellence in every dish.
• Implement and maintain effective quality assurance systems that safeguard the integrity of each creation.
• Oversee all culinary processes—from preparation to final presentation—ensuring alignment with the restaurant’s elevated culinary philosophy.
• Collaborate with the Director of Food & Beverage and Executive Chef on menu design, special events, cost planning, and staffing strategies.
• Ensure full compliance with health, safety, and sanitation regulations, while maintaining the highest levels of cleanliness and kitchen discipline.
• Curate seasonal and market-driven menus that reflect guest preferences while balancing creativity, ingredient availability, and cost control.
• Develop thoughtful pricing strategies aligned with the brand’s positioning and financial objectives; oversee menu formatting and communication.
• Design and manage staff rosters in accordance with business forecasts and budgetary considerations.
• Oversee procurement of all food and kitchen equipment, ensuring optimal quality, cost-efficiency, and timely delivery.
• Establish clear product specifications and build trusted partnerships with suppliers to maintain consistency and quality.

What you bring:

• Strong leadership and team management skills, with the ability to lead, motivate, and inspire team members. Commitment to staff training and development, fostering a positive and productive work environment
• Minimum of 2 years of current experience as Executive Chef in a luxury modern Japanese fusion restaurant brand.
• Excellent knowledge of modern Japanese fusion culinary techniques, ingredients, and flavour profiles. Knowledge of the local palate is essential.
• Creative and innovative approach to menu development, with a passion for the profession.
• Excellent communication and interpersonal skills.
• Strong organizational and time-management abilities.
• High level of energy and creativity, with the ability to handle the demands of a dynamic kitchen environment.
• Ability to interact effectively with guests, ensuring a memorable dining experience.

What we offer:

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires flexibility in scheduling and the ability to work on a rotating split-shift basis, including weekends, and holidays.

Responsibilities

• Vendor Pre-qualification: Conduct pre-qualification to shortlist qualified vendors to be invited for tenders.
  

• Tender Preparation: Work closely with respective operations departments to prepare tender documents, arrange tender briefings, and conduct site shows for invitation to tender.
  

• Evaluation: Compile and evaluate tender submissions, including price analysis and quality assessment.
  

• Negotiation: Conduct tender interviews, clarifications, and negotiation of pricing and contracted terms.
  

• Documentation: Prepare recommendation papers, ensuring timely approval and award.
  

• Contract Management: Issue contract agreements to awarded vendors.
  

• Variation Handling: For changes to contracts, raise variations for approval and issue variation letters to vendors.
  

• Systems Management: Creation of contracts and change orders in the purchasing portal.
  

• Compliance: Ensure procurement activities comply with group procurement policies and SOPs.
  

• General Support: Any other procurement and contract management related tasks which may be assigned.
  

Requirements

• Education: Minimum Diploma in Hospitality, Business, Purchasing, Supply Chain or equivalent.
  

• Experience: No experience is required.
  

• Skills: Good communication and writing skills.
  

• Technical Proficiency: Proficient in Microsoft Excel, Word, and PowerPoint.
  

• System Knowledge: Knowledge in SAP is an advantage

Senior Chef de Partie – South American Cuisine

Job Summary

You will lead an assigned kitchen section to ensure smooth daily operations, prepare dishes to company standards, and support the Head Chef in maintaining food quality and hygiene in a busy restaurant environment.

Responsibilities

• Lead and manage an assigned kitchen section to ensure efficient daily operations
• Prepare and execute South American dishes consistently according to company standards
• Support the Head Chef in maintaining food quality, taste, presentation, and hygiene standards
• Monitor mise en place, prep levels, and section readiness for lunch, takeaway, and dinner services
• Train and guide junior kitchen staff to improve skills and performance within the section
• Manage portion control, stock rotation, and minimize food wastage effectively
• Maintain discipline, cleanliness, and operational efficiency in the kitchen
• Collaborate with management and senior kitchen team to enhance kitchen systems and execution

Preferred competencies and qualifications

• Experience as a Chef de Partie or Senior Chef de Partie
• Good knowledge of hot kitchen operations and service flow
• Ability to lead a kitchen section confidently and perform well under pressure
• Strong discipline, consistency, and teamwork skills
• Experience in South American cuisine is an advantage

Other Information

• Location: 25 Teo Hong Road
• Working Days: Tuesday to Sunday
• Working Hours: 10:00 AM to 10:00 PM

Shipping Executive (Air & Sea Freight)

• Salary: Up to $4,800 basic + variable bonus

• Working hours: Monday to Friday, 8:30am – 5:30pm

• Location: Penjuru Lane

Industry: Food import, export, and distribution (including handling of regulated food products and compliance with local authorities)

Responsibilities:

• Handle import, export, and transshipment documentation (e.g. customs permits, insurance, shipment advice)

• Coordinate container trucking, unloading, and related logistics activities

• Manage S/G applications and controls, including bank bill monitoring

• Process T/R and L/C applications

• Perform goods receipt, inventory data entry, and processing control

• Arrange SFA inspections where required

• Plan and maintain sufficient stock levels to meet sales demand, ensuring no stock shortages

• Ensure compliance with Quality Control procedures, including sampling processes

• Oversee contract administration and general administrative functions related to purchasing and shipping

• Maintain and update product costing in the system

• Handle any other ad-hoc duties as assigned by management

Requirements:

• Proficient in Globe 3 system

• At least 5 years of relevant experience in air and sea freight operations

Job Description

• Industry/ Organization Type: Agriculture/ Poultry
• Position Title: Sales Executive
• Working Location: Senoko
• Working Hours: 5 Days, Monday – Friday (8am – 5pm)
• Salary Package: Basic Salary + Commission + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Source and identify new reseller and distributor opportunities for fresh and frozen poultry products.
• Maintain strong relationships with existing clients through regular follow-ups, support, and addressing their requirements.
• Plan and execute sales strategies to meet targets and drive business growth.
• Prepare and deliver sales proposals, quotations, and agreements to prospective customers.
• Collaborate with the marketing team to support campaigns and promotional activities.
• Handle collection of payments when required and follow up on any outstanding or payment-related matters.

APPLY NOW!!!

• Minimum GCE “O” Level qualification.
• At least 2 years of relevant sales experience, preferably within the seafood, agriculture, or poultry industry.
• Possess Class 3 driving license and own vehicle.

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 #83422 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 Scope:

1. Create and execute highly-engaging, cross-platform social media & marketing campaigns (Visuals / Videos / Wordings for marketing campaigns)
2. Produce, curate and/or manage content - copy-writing & design. Handle the content schedule and posting of content
3. Maintain and Update Online Woocommerce Website
4. Experience in attaining public relations coverage both online and offline
5. Processing of invoices for online orders
6. Simple research work
7. Customer Communication / Engagement
8. Assisting with ad hoc duties as required

Job Requirement:

1. Job cebook & Instagram marketing. Knows how to use email marketing tools. Preferably with a good understanding of the F&B industry
2. Social media analytics and ad experience are preferred.
3. Social media management and community managers are referred.
4. Exceptional communication skills, both written and verbal. Strong written English is a MUST
5. Ability to multitask and meet tight deadlines
6. Graphic design skills will be a bonus
7. Photography skills will be a bonus

JOB DESCRIPTION

Job Title

Food & Beverage Executive

Occupation

F&B EXECUTIVE

Job Description & Requirements

Job Description & Requirements
Coordinating daily restaurant operations

Delivering superior food and beverage service and maximizing customer satisfaction
Responding efficiently and accurately to restaurant customer complaints
We are looking for a F&B Executive to be under training to lead all aspects of our business. You will deliver a high-quality service standards and motivate our staff to provide excellent customer service. Your responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high 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 front line operations efficiency and back of the house management experience is also essential, as you will set work schedules, oversee food prep and make sure we comply with health and safety 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
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 marketing efforts
Recommend ways to reach a broader audience
Train new and current employees on proper customer service practices
Implement policies and protocols that will maintain future restaurant operations

1. Requirements

Degree holder or equivalent
Strong leadership, motivational and people skills
Keen interest to learn operational and management skills
Ability to multi-task and excellent organizational skills
Ability to adapt in fast - paced and fast - changing environment
Able to keep up with operations/shift hours
Ability to cope with stress and unforseen circumstances

2. SKILLS
Ability to MultitaskManagement SkillsLeadershipMicrosoft ExcelQuality ControlRestaurantsStressHousekeepingInterpersonal SkillsInventoryOperations ManagementSanitationComplianceCashieringCustomer SatisfactionTeam PlayerCustomer ServiceHospitality

3. KEY INFORMATION

Job Function F&B Position

Level Executive

Minimum Years of Experience 2

Employment Type Full Time

Minimum Qualification Level Bachelor's Degree or equivalent

Field of StudyBusiness & Administration n.e.c. (including entrepreneurship), Hospitality Mgt, Culinary Skills Degree

Monthly Salary Range (SGD)$2,800 - $3,800

Government Support No schemes selected

4. WORKPLACE DETAILS
Workplace Address Local

Postal Code 408528

Block/House No: 1 Engku Aman Turn, #01-03

Building Name: Wisma Geylang serai

2.

SKILLS

Ability to Multitask

Administration

Compliance

Customer Satisfaction

Customer Service

Cut

Entrepreneurship

Leadership

Management Skills

Marketing

Sanitation

Stress

3.

KEY INFORMATION

Job Post Duration

14 Calendar Days

Number of Vacancies

10

Job Function

F&B

Position Level

Executive

Minimum Years of Experience

2

Employment Type

Full Time

Flexible Work Arrangement

Telecommuting

Minimum Qualification Level

Bachelor's Degree or equivalent

Field of Study

Business & Administration n.e.c. (including entrepreneurship)

Monthly Salary Range (SGD)

$2,800 - 3,800

Government Support

No schemes selected

4.

WORKPLACE DETAILS

Workplace Address

Local

This position involves multiple workplace locations in Singapore

5.

SCREENING QUESTIONS

Question 1

Are you prepared to work on weekends and Public Holidays

(Yes/No)

Question 2

Are you prepared to do multi-tasking work

(Yes/No)

Question 3

Are you prepared to do shift duties / split shift duties

(Yes/No)

Job Description:

· Prepare and cook food

· Evaluate food products to ensure that quality standards are consistently attained

· Ensure good kitchen hygiene and housekeeping duties

· Maintain regular cleaning for all kitchen areas and equipment

· Implementing hygiene policies and examining equipment for cleanliness.

· Designing new recipes, planning menus, and selecting plate presentations.

· Reviewing staffing levels to meet service, operational, and financial objectives.

· Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

· Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

· Setting and monitoring performance standards for staff.

· Obtaining feedback on food and service quality, and handling customer problems and complaints.

Job Requirements:

· 4-10 years of experience in F&B industry.

· Advanced knowledge of food professional principles and practices.

· Proficient knowledge of human resources management.

· Excellent communication skills.

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

Responsibilities

• Provide administrative support to the various Heads of Department by encoding correspondence, reports & documents, handling or screening of incoming calls and random visitors, setting meeting with various departments and clients.
  
• Assist in raising Purchase Requisitions and monitoring purchase related items including but not limited to Goods Received/Service Accepted (GRSA) and capex progress monitoring for all departments.
  
• Acts as liaison between various departments and Hotel manager and make follow-ups to different departments, company, person any pending documents as requested by the Head of Departments including the status thereof.
  
• Schedules and coordinates appointments, meetings and events, including registration and travel arrangements as necessary.
  
• Assists with customer inquiries and problem resolution as well as completion of management reports which requires input from all departments as well as monitoring guests’ reviews and staff compliments.
  
• Manage all inward and outward correspondence of the hotel to ensure timely and accurate receipt and dispatch of the same.
  
• Set-up and maintain Management Office’s correspondence files and ensure safe custody and confidentiality.
  
• Stock up stationery and ensure all office/equipment are of good working conditions.
  
• Provides support in ensuring all compliance matters are adhered to in accordance with the guidelines set out.
  
• Any other responsibilities or projects assigned by the Hotel Manager and Heads of Department.
  

Requirements

• Minimum of 2-3 years of experience in a similar position at this level.
  
• Demonstrated experience providing administrative support in a fast-paced, multi-task environment.
  
• Excellent organizational, interpersonal, and communications skills
  
• Ability to handle internal and external contacts at all levels with sensitivity and professionalism.
  
• Strong ability to maintain and treat highly confidential information with absolute discretion.
  
• Very presentable, with an approachable yet confident personality, demonstrating flexibility and a positive can-do attitude.
  
• Highly adaptable, resilient, and able to work under pressure and meet tight deadlines with limited supervision and minimal direction.
  
• Maintains high performance standards: ensuring that all work is effectively complete, monitors the progress of work against schedules and departmental requirements, works effectively by using a highly collaborative style

Industry: Manufacturing
Location: Tampines

Responsibilities

• Manage end-to-end monthly payroll processing, ensuring accuracy and timely salary disbursement.
• Administer tax clearance (IR21) and ensure compliance with local statutory requirements and MOM regulations.
• Support annual salary reviews, bonus exercises, and compensation benchmarking activities.
• Oversee employee benefits administration, including medical insurance, leave management, and claims processing.
• Handle employee enquiries related to payroll, compensation, benefits, CPF, and tax matters.
• Maintain accurate and up-to-date HR and payroll records in HRIS systems.
• Support onboarding and offboarding processes related to payroll, benefits, and final payments.
• Prepare HR metrics, payroll reports, and perform data analysis to support management decision-making.
• Assist in internal and external audits, including statutory reporting and compliance documentation.

Requirement:

• Diploma or Degree in Human Resources, Business Administration, or related discipline.
• 3–5 years of relevant HR experience, with strong exposure to payroll and compensation & benefits.
• Hands-on experience with payroll systems (experience with local payroll software will be advantageous).
• Proficient in Microsoft Excel (e.g., Pivot Tables, VLOOKUP, data analysis functions).
• Good understanding of Singapore Employment Act, CPF regulations, and statutory compliance requirements.
• Meticulous, dependable, and able to handle confidential information with professionalism.
• Strong communication skills and ability to interact with employees across different levels.
  

Interested candidates please apply online or send your latest CV to alex.fong@AlwaysHired.com.sg

AlwaysHired Pte Ltd

Reg No: R1549345

EA: 24C2293

We regret to inform that only shortlisted candidates will be notified. Please note that your response to this advertisement will constitute informed consent to the collection, use, and/or disclosure of personal data by AlwaysHired, its affiliates and, where necessary, to relevant third parties, for purposes such as job application processing, career advisory, research, and other administrative purposes, in compliance with the relevant provisions of the Privacy Policy available at www.alwayshired.com.sg/privacy-policy

Job Summary:
We are seeking a detail-oriented, service-driven and proactive Senior Executive, Service Excellence & Learning & Development to join our Hospitality team. This role is responsible for supporting service excellence initiatives and delivering learning and development programs across Hotels and Food & Beverage operations. You’ll play a key role in enhancing guest experience, strengthening service culture, and ensuring the effective execution and administration of training initiatives that support operational excellence.

Key Responsibilities:
Guest Experience & Service Excellence 

• Review and analyze guest feedback from surveys, reviews, and internal sources to identify service gaps. 

• Support service excellence initiatives and action plans to enhance guest satisfaction and service standards. 

• Collaborate with operational teams to identify service-related training needs and improvement opportunities. 

• Support data collection and basic analysis to monitor service quality trends. 

Learning & Development Delivery 

• Design, develop, and deliver training programs including onboarding, service culture, service standards, and product knowledge. 

• Facilitate stand-up training sessions, briefings, and learning tours across Hotels and F&B operations. 

• Support targeted talent development programs such as internships, apprenticeships, and management trainees. 

• Develop learning materials such as presentations, e-learning content, SOPs, and workshop resources. 

Training Operations & Administration 

• Coordinate end-to-end training logistics, including scheduling, venue setup, attendance tracking, and post-training follow-up. 

• Maintain training records, documentation repositories, SOPs, and learning databases. 

• Track training hours and program completion, ensuring timely and accurate updates in learning systems. 
  
• Prepare basic reports and support audits related to training and service excellence initiatives. 

Requirements:

• Diploma or Degree holder, preferably in Hospitality, Hotel Management, or a related field. 
  
• Exposure to learning & development, service excellence, or training coordination functions is an advantage. 

• Advanced Certificate in Training & Assessment (ACTA) or equivalent training qualification preferred. 

• Minimum 1–2 years of experience in the hospitality industry (Hotels, F&B, or related service environments). 

Company Overview

The client is a foodservice distributor specialising in beverages, offering a diverse portfolio including "Monin" syrups, purees, sauces, and powders. Finest Call and Master of Mixes from the US. Local manufacture of varieties of chilli fresh juices, concentrates, and tetra-pack juices. Also available: UHT full-cream milk, Jersey milk, whipping cream, citron tea, etc.

Job Summary

Drive sales growth by identifying market trends and opportunities, strengthening client relationships, and supporting marketing initiatives to expand the company’s beverage product reach.

Responsibilities

• Execute sales strategies to increase revenue from the company’s beverage products
• Analyze current market trends to identify opportunities for new product development and business growth
• Support marketing efforts by managing and enhancing social media platform content to engage target audiences
• Strengthen and maintain relationships with existing bar and café clients to ensure customer satisfaction and repeat business
• Identify and secure new client outlets in targeted districts to expand market presence
• Plan and implement the introduction of new products or promotional campaigns to drive sales
• Collect and analyze market intelligence, including pricing, competitor activities, and customer preferences, to inform sales strategies

Cost Control Executive

Mandarin Oriental, Singapore is looking for a Cost Control Executive to join our Finance team.  

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.  

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences. 

Mandarin Oriental, Singapore is a sanctuary of luxury and sophistication overlooking the iconic Marina Bay.   

About the job 

Based at the Mandarin Oriental, Singapore within the Finance Department, the Cost Control Executive is responsible for the analysis of operating costs, maintains the beverage store in good order, supervises the daily operation of receiving and storeroom, ensures related standard operating procedures are followed and activities are conducted smoothly and ensures the beverage inventory is effectively maintained at an optimum level.

As Cost Control Executive, you will be responsible for the following duties:  

Goods Receiving

• Lead and support the Goods Receiving Team and ensure goods received are according to purchase order specifications and in compliance with HACCP requirements.

• Ensure all invoices are updated in the inventory system on day of receipt.

• Address any posted invoice related queries from the Finance team in speedy manner.

• Ensure all HACCP/FLHSS related documentation are recorded accurately and kept updated in timely manner.

• Attend HACCP/FLHSS meetings and follow-up on requirements.

• Ensure cleanliness and orderliness of the goods receiving area.

• Work closely with the Purchasing team and all departments for operational efficiency.

Handling of Beverage Store

• Handle the activities of the Beverage Store with regards to stocking/receiving/issuing of all beverages.

• Ensure inventory levels are always adequate for operational needs without overstocking.

• Develop methods and procedures for handling, storing, rotating and issuing stock.

• Determine the best method of storage to meet HACCP guidelines.

• Ensure cleanliness and orderliness of the beverage store.

• Highlight slow moving items in timely fashion and work with operational departments in clearing the slow-moving goods.

• Perform month-end stock count and reconcile counted quantity in inventory system.

Cost Control Functions

• Monitor food & beverage purchases to eradicate waste and maximize returns on use of resources.

• Provide accurate flash food and beverage cost updates in timely manner for management information.

• Perform random checks in all areas to eliminate overstocking of supplies.

• Provide weekly casual labour cost update for management information and corrective action.

• Support menu engineering, recipe costing analysis, in collaboration with the food and beverage team to maximize profit margins.

• Review existing internal controls in relevant areas to ensure compliance of the Hotel Finance Policy, and to proactively address any control shortcomings.

• Report any operational irregularities to the Director of Cost Management.

• To carry out any other duties that may be reasonably requested by the Director of Cost Management.

Month-end Duties

• Conduct month-end closing of the inventory system and provide inventory reports to the Finance Manager.

• Provide cost journals to the Finance Manager.

• Assists in performing month-end verification checks on physical inventory count in food & beverage outlets.

• Support the Finance team with any needed information to enable timely and well- coordinated month-end close

As Cost Control Executive, we expect from you:  

• Minimum 1-2 years of experience working in a luxury hotel in similar capacity 

• Adaptable and can work in a fast-paced environment 

Our commitment to you  

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.  

• MOstay. When you work as hard as our colleagues do, it’s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones. 

• Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally. 

• Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role. 

We’re Fans. Are you? 

Responsibilities:

• Act as the Head of Kitchen, overseeing all culinary operations across outlets and banquets.
• Take full accountability for kitchen performance, food standards, manpower, and cost control.
• Plan, organise, and direct daily kitchen activities to ensure smooth operations.
• Step in actively during service periods and peak banquet operations.
• Lead and execute large-scale Western banquets, events, and catering operations.
• Ensure timely execution of banquet orders with consistent quality and presentation.
• Supervise mise en place, cooking, plating, and buffet setup during service.
• Plan and execute Western banquet menus, set menus, and event-specific offerings.
• Ensure menu feasibility, kitchen capability, and cost efficiency.
• Maintain standard recipes, portion control, and food presentation guidelines.
• Take ownership of food costing, stock control, ordering, and inventory management.
• Monitor food wastage and implement measures to optimise cost efficiency.
• Work within approved budgets while maintaining food quality standards.
• Lead, train, and supervise the kitchen team, including Sous Chefs, Chef de Parties, and Commis Chefs.
• Plan duty rosters and manpower deployment according to operational needs and banqueting demands.
• Coach and develop kitchen staff to improve skills, consistency, and productivity.
• Enforce kitchen discipline, professionalism, and company policies.
• Ensure full compliance with food safety, hygiene, and sanitation standards (SFA, HACCP, workplace safety).
• Maintain a clean, safe, and well-organised kitchen at all times.
• Ensure proper use and maintenance of kitchen equipment.
• Work closely with Operations, Banquet Sales, and Service teams to support events and guest requirements.
• Participate in event planning meetings to align kitchen execution with operational expectations.
• Address guest feedback and operational issues related to food and service in a professional manner.

Requirements:

• Diploma or professional certification in Culinary Arts or equivalent.
• Minimum 8–10 years of relevant kitchen experience, preferably in hotels or banquet operations.
• Proven experience in leading kitchen teams and managing full kitchen operations.
• Strong hands-on culinary and banquet execution skills.
• Proven leadership and people management capability.
• Good knowledge of food costing, inventory, and kitchen budgeting.
• Strong operational and problem-solving skills.
• Ability to work under pressure