Total 882 Senior Executive level F&B / Tourism / Hospitality job vacancies

• Up to $7,500 basic + Variable bonus.

• Permanent position/ 5 work days

• Participate in the construction new design and building project at Jurong east area.

 Our client is a reputable MNC and leading A1 main contractors diverse in civil and large-scale infrastructure projects.

Job Responsibilities:

• Report to the Project Manager

• Support project and construction management for building projects

• Develop and review architectural and engineering drawings to ensure compliance with specifications and regulations

• Liaise with architects, engineers, and other technical teams to ensure design requirements are met

• Oversee construction activities, including planning, implementation, and monitoring of work schedules in accordance with the master and detailed work programme

• Liaise with consultants on technical issues and coordinate with subcontractors on site activities

• Prepare reports and method statements

• Monitor ongoing construction activities

Qualifications:

• Bachelor’s Degree in Civil Engineering or Building

• Experience in large-scale building construction projects preferred

  Other Information:
  To apply please click on the APPLY NOW button or email your resume to search84@searchindex.com.sg with the following details inside your resume 
  • Reason for leaving each past & current employment
  • Salary drawn for each past & current employment
  • Expected Salary
  • Earliest availability date
  We regret only shortlisted candidates will be notified.  
  Lionel Cheow
  EA License | 14C7092
  EA Registration Number | R1105005

Duties and Responsibilities

• Undertake menu planning

• Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus.

• Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.

• Check quantity and quality of stock received and notify suppliers of deficiencies.

• Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.

• Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines.

• Co-operate fully with the statutory inspections and implement recommendation as appropriate.

• Supervise other the Kitchen Staff Team on shift and undertake performance appraisal

• To undertake such other duties as may be assigned from time to time.

Qualification and competences

• Certificate in food production from a recognized institution

• Food handler’s certificate.

• Experience of 3 years working in a kitchen providing meals for large numbers

• Ability to prepare and serve well-presented and attractive meals to individual requirements.

• A positive attitude and commitment to providing nutritious meals and offer a range of choices including to those with specific dietary requirements.

• The ability to form positive relationships with colleagues.

• Knowledge of prevailing regulations on Hygiene.

Key Responsibilities

• Culinary Excellence: Prepare, cook, and plate food according to recipes and station standards to ensure consistency and quality.
• Supervision & Training: Lead kitchen staff (cooks, assistants), providing training, guidance, and performance feedback.
• Operational Management: Oversee station setup, manage food inventory, check stock quality, and reduce waste.
• Hygiene & Safety: Maintain strict sanitation standards, ensuring compliance with food safety regulations.
• Menu & Prep: Assist with menu planning and prep ingredients (chopping, marination) for the shift.

Requirements

• Experience: Usually 3+ years in a professional kitchen environment.
• Education: Culinary certificate, Nitec, or equivalent culinary vocational training preferred.
• Skills: Strong cooking techniques, leadership skills, menu planning, and inventory management.
• Certifications: Often requires a food handler's certificate.

Key Competencies

• Leadership: Capable of supervising teams and managing shift operations.
• Teamwork: Ability to work efficiently in a high-pressure team environment.
• Multi-tasking: Efficiently manage multiple orders and kitchen tasks simultaneously.
• Safety Conscious: Thorough understanding of food safety and sanitation principles. 

Job Description

• Industry/ Organization Type: F&B Ingredients Supplier
• Position Title: Sales Executive
• Working Location: Bukit Merah (Walk distance from MRT)
• Working Hours: 5 Days, Monday – Friday (9am – 6pm)
• Salary Package: Basic Salary (Yearly increment) + Variable Bonus (Profit Sharing)
• Duration: Permanent

Key Responsibilities

• Grow sales by managing and expanding existing key customer accounts.
• Source and develop new business leads, turning opportunities into sales with effective strategies.
• Establish and nurture long-term client relationships through consistent engagement and service.
• Organise and run sales initiatives and promotions to meet business goals.
• Achieve and surpass sales targets through structured planning and disciplined follow-through.
• Attend client meetings, trade exhibitions, and industry events as the company’s representative.
• Study market movements and customer requirements to identify trends and sales potential.
• Compile sales updates, pipeline reports, and forecasts for management review.
• Work closely with the marketing team to support campaigns and product promotions.
• Negotiate agreements, and close deals to optimise revenue.
• Track competitor activities and propose actions to strengthen market position.
• Provide reliable after-sales follow-up to maintain satisfaction and encourage repeat business.

APPLY NOW!!!

• Minimum 2-3 years of sales experience in the food industry (experienced in selling to food manufacturers is an added advantage).
• Possess a valid Class 3 driving license (company van provided).
• Good sales motivation, communication ability, and marketing acumen.
• Adaptable team player who performs well in a fast-paced environment.

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 #81367 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

Dusit Thani Laguna Singapore is a luxury urban resort offering an exceptional blend of comfort, convenience, and sophistication. Situated within the grounds of the Laguna Resort, we provide world-class dining experiences that merge the finest international and Asian cuisines. We are seeking a passionate and dynamic Executive Chef to lead our culinary team and deliver innovative, high-quality cuisine that reflects our commitment to excellence.

Role Summary

As the Executive Chef, you will be responsible for overseeing all culinary operations across our diverse range of restaurants, bars, and event spaces. You will lead, train, and inspire a talented team of chefs while ensuring the highest standards of food quality, presentation, and service. Your creativity and expertise will drive our food and beverage offerings, enhancing the overall guest experience at Dusit Thani Laguna Singapore.

Key Responsibilities

• Lead and manage the culinary team, including menu planning, food preparation, and service standards.
• Develop innovative menus that showcase local and international flavors while adhering to the resort's brand and culinary philosophy.
• Ensure all food is prepared to the highest standards of taste, quality, and presentation.
• Maintain kitchen efficiency and ensure smooth day-to-day operations, including inventory management, cost control, and compliance with food safety and hygiene regulations.
• Collaborate closely with the Food & Beverage and Events teams to create bespoke dining experiences for guests, including private events, banquets, and special occasions.
• Train, mentor, and develop the culinary team to ensure continuous improvement and a positive work environment.
• Monitor and manage kitchen budgets, ensuring cost-effectiveness while maintaining quality.
• Stay updated on culinary trends and innovate to keep Dusit Thani Laguna Singapore at the forefront of the dining scene.

Requirements

• Minimum 10 years of culinary experience, with at least 3 years in an Executive Chef or similar leadership role in a luxury hotel or resort.
• Proven track record of managing high-volume, high-quality food production in multiple outlets.
• Expertise in international and Asian cuisines, with a flair for innovation and presentation.
• Strong leadership, communication, and team management skills.
• Excellent knowledge of food safety, sanitation, and HACCP standards.
• Ability to work in a fast-paced environment while maintaining attention to detail.
• Passionate about creating exceptional dining experiences that exceed guest expectations.

Duties and Responsibilities

• Undertake menu planning

• Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus.

• Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.

• Check quantity and quality of stock received and notify suppliers of deficiencies.

• Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.

• Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines.

• Co-operate fully with the statutory inspections and implement recommendation as appropriate.

• Supervise other the Kitchen Staff Team on shift and undertake performance appraisal

• To undertake such other duties as may be assigned from time to time.

Qualification and competences

• Certificate in food production from a recognized institution

• Food handler’s certificate.

• Experience of 3 years working in a kitchen providing meals for large numbers

• Ability to prepare and serve well-presented and attractive meals to individual requirements.

• A positive attitude and commitment to providing nutritious meals and offer a range of choices including to those with specific dietary requirements.

• The ability to form positive relationships with colleagues.

• Knowledge of prevailing regulations on Hygiene.

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

Kitchen Leadership & Management

• Oversee daily operations of the entire kitchen.
• Lead, manage, and train the kitchen team (chefs, cooks, stewards, etc.).
• Set performance standards and ensure discipline and teamwork.

Menu Planning & Development

• Design and update innovative, seasonal, and cost-effective menus.
• Create special menus for events, promotions, or VIPs.
• Ensure menus meet dietary, nutritional, and presentation standards.

Quality & Food Safety Assurance

• Maintain high standards of food quality, taste, and presentation.
• Ensure kitchen hygiene, cleanliness, and sanitation meet regulatory and internal standards (e.g., HACCP, WSQ).
• Conduct regular kitchen inspections and audits.

Cost Control & Budgeting

• Manage food costs, portion control, and minimize waste.
• Monitor inventory, purchasing, and storage practices.
• Work with management to meet budget goals and maintain profitability.

Health, Safety, and Compliance

• Ensure compliance with local food regulations and licensing.
• Implement kitchen safety protocols to avoid accidents or hazards.
• Prepare for audits or inspections and ensure all documentation is in order.

• Position: Operations Executive

• Location: Bedok North

• Working Hours: 5.5 days work week - Monday to Friday (9am - 6pm); Saturday (9am - 1pm)

• Salary (commensurate with experience): Up to $3,800 + Staff Meals + Variable Bonus + Medical Benefits

• Duration: Permanent

• Industry: Food & Beverage

Main Responsibilities:

• Assist in overall daily outlet operations

• Manage outlets’ manpower and provide support and assistance when necessary

• Properly handle customer complaints with patience and professional manner, and troubleshoot when there are problems/ issues happened 

• Cost control and maintain profit margins

• Strategize ways to improve outlet sales and working environment

• Cooperate with HR department for hiring of employees and any HR related issues

• Cooperate with Marketing Executive for any marketing related campaigns/ issues

• Maintain and review regularly on overall outlet standard operation procedures, processes and practices

• Any other ad-hoc duties assigned

Requirements:

• 2-3 years of relevant experience

• Prior experience in operations/F&B preferred

Email to: abby.pang@searchpersonnel.com.sg for more information.

Do visit www.facebook.com/search.personnel and https://www.instagram.com/search.personnel for more job listings and career tips!

***We do not charge our candidates any referral fee nor bind them with any contract.***

Abby Pang

Deputy Consulting Director (APAC)

Reg no.: R2093867

EA No: 13C6684

Thank you for your interest in this position. Our shortlisting period is 3 working days. Only shortlisted candidates will be contacted for further consideration.

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 that you continue your job search to maximize your opportunities. We wish you all the best and should we have any suitable roles that match your experiences/ qualifications/ preferences, we will reach out to you.

At AYANA Bali, we deliver world-class events ranging from international conferences to luxury weddings and gala dinners. We are looking for a professional and service-oriented Event Concierge Executive to act as the main on-site contact for clients during their events.

This role is responsible for supporting the client’s Person-in-Charge (PIC), coordinating with internal teams, and ensuring the event runs smoothly according to the approved BEO, event rundown, and AYANA’s luxury service standards.

Responsibilities

• Serve as the elevated, dedicated on-site liaison and proactive partner for the client’s Person-in-Charge (PIC), anticipating needs, providing regular updates, and delivering personalized assistance throughout the event.
• Conduct thorough pre-event facility and equipment inspections and walk-throughs to verify setup quality, room layout accuracy, AV/lighting/sound configuration, staging, furniture placement, décor, and overall venue readiness against the BEO and rundown.
• Strictly enforce adherence to the approved BEO and event rundown by monitoring timelines, transitions, program sequence, and all facility and equipment elements in real time.
• Lead on-floor event production by overseeing the smooth flow of the event, managing precise transitions between sessions or activities, maintaining program momentum, and executing minor adjustments seamlessly.
• Proactively identify and resolve operational issues (technical, timing, guest flow, facility or equipment related) during the event, escalating only critical matters to the Conference & Event Services Manager.
• Coordinate integrated execution across departments (AV/Technical, Facility/Logistics, Beverage, Banquets Service, Security) using strong facility and equipment expertise.
• Lead pre-event floor briefings with the crew and post-event debriefs to capture feedback, document successes and challenges, and drive continuous improvement.
• Perform ongoing client touch-base check-ins during the event and at event close to gather real-time feedback, address concerns, capture compliments, and identify upsell or return-business opportunities.
• Support revenue objectives by identifying and communicating potential add-ons (e.g., extra AV/equipment, décor enhancements, space upgrades) to the PIC and Manager during the event.
• Uphold and exemplify AYANA’s luxury standards, Balinese hospitality, cultural sensitivity, safety protocols, and sustainability practices in all on-floor interactions, facility handling, and equipment management.

• Only for Indonesian Citizen
• Minimum diploma or degree in Hospitality Management, Events Management, Tourism, or a related field.
• 4–6 years of progressive experience in conference services, banquet/event operations, or similar roles in luxury hotels or resorts.
• At least 2–3 years in a supervisory or leadership capacity handling on-floor execution for MICE and weddings (high-volume events preferred).
• Comprehensive, hands-on knowledge of MICE and wedding facilities (indoor/outdoor venues, capacities, layouts, contingency plans) and equipment (furniture, staging, AV/lighting/sound systems, décor items, etc.).
• Exceptional client-facing and communication skills; able to remain calm, proactive, professional, and polished under pressure.
• Strong organizational and multitasking abilities with meticulous attention to detail for real-time enforcement and verification.
• Proven leadership ability to direct and motivate junior staff, captains, or floor teams during events.
• Proficient in hotel/event software (Opera, Delphi, Cvent, or similar) and Microsoft Office.
• Fluency in English (written and spoken); additional Asian languages are advantageous.
• Flexible availability for extended hours, weekends, public holidays, and peak-season demands.
• High energy, positive attitude, cultural sensitivity, and an unwavering commitment to guest satisfaction and AYANA’s luxury reputation.

- To run and manage restaurant's daily operations

- To ensure food safety

- To ensure sales targets are achieved at all times

- To optimize cost of goods

- To perform stock take, ordering, and plan weekly roster

- To ensure restaurant in compliance & good maintenance

- To ensure consistently high quality of customer service in all areas

- To respond to complaints, taking appropriate actions to turn dissatisfied guests into return guests

- To investigate and resolve complaints concerning food quality and service

- To ensure effective and friendly communications with all supervisors and staffs and develop a happy and cheerful working relationship with all staffs

- To maintain cohesiveness of the team to maximise positive teamwork efforts

Requirements

• The ability to inspire, motivate and lead a team
• Excellent communication and people skills
• A strong commitment to customer service
• Self-motivated and able to work in a fast paced environment
• The ability to work under pressure and handle challenging situations
• Confidence, driven and passionate about F&B
• The ability to understand and analyze sales figure and its cost implications
• Planning and organizational skills
• Knowledge of IT preferred.
• Willing to travel to different locations in Singapore
• Good stamina with long standing hours
• Flexible working hours
• Responsible and independent

Job Description & Requirements

We’re seeking a skilled Senior candidate who would lead shifts at the outlet. Ideally, you’ve had some working experience with an Indian or Mediterranean cuisine, but this is not a must.As a shift lead, you will problem-solve daily, communicate effectively, work fast, and be consistently accurate. In this role, you’re well positioned to lead, and on track to progress to higher roles. Your duties and responsibilities include:Lead with Precision: Manage food preparation and execution to our exact recipes and standards, ensuring every dish is perfect.
Keep Things Running Smoothly: Maintain a clean and organized work area, adhering to strict food safety and hygiene regulations.
Ensure Seamless Operations: Complete daily checklists to ensure prompt and accurate opening, shift changes, and outlet closings.
Operate Kitchen Equipment: Master kitchen equipment like ovens, stoves, fryers, and food processors to ensure consistent and quality results.
Manage Inventory: Keep an eye on stock levels, reduce waste, and ensure efficient use of resources.
Stay on Top of Food Rotation: Ensure all food is properly rotated, labelled, and stored to maintain freshness and safety.
Efficient Service: Oversee line food levels to maintain a steady, high-quality service throughout your shift.
Keep Things Clean: Maintain a clean environment and ensure your uniform is always in top condition.
Track Orders: Reconcile and report all received orders to ensure smooth and accurate service.
On top of a competitive salary package, other benefits include:
• Annual performance bonus up to 2 months' salary
• Guaranteed yearly salary increment
• Monthly performance incentives
• Structured and rapid career progression for high performers
• Multiple performance recognition awards including star performers, service ambassadors’ awards
• Sponsorship opportunities for professional upskilling
• Medical and dental benefits
• Daily staff meals

Start work 5am

- To run and manage restaurant's daily operations

- To ensure food safety- To ensure sales targets are achieved at all times

- To optimize cost of goods

- To perform stock take, ordering, and plan weekly roster

- To ensure restaurant in compliance & good maintenance

- To ensure consistently high quality of customer service in all areas

- To respond to complaints, taking appropriate actions to turn dissatisfied guests into return guests

- To investigate and resolve complaints concerning food quality and service- To ensure effective and friendly communications with all supervisors and staffs and develop a happy and cheerful working relationship with all staffs

- To maintain cohesiveness of the team to maximise positive teamwork efforts

Requirements

The ability to inspire, motivate and lead a team
Excellent communication and people skills
A strong commitment to customer service
Self-motivated and able to work in a fast paced environment
The ability to work under pressure and handle challenging situations
Confidence, driven and passionate about F&B
The ability to understand and analyze sales figure and its cost implications
Planning and organizational skills
Knowledge of IT preferred.
Willing to travel to different locations in Singapore
Good stamina with long standing hours
Flexible working hours including midnight shifts
Responsible and independent