Total 163 F&B / Tourism / Hospitality job vacancies in Surabaya, East Java

Job Summary

You will welcome customers, recommend and prepare beverages, manage inventory, handle transactions, maintain cleanliness, and ensure compliance with food safety and alcohol regulations while creating a positive customer experience.

Responsibilities

• Greet customers and assess their beverage preferences through active listening to recommend suitable drinks
• Plan and update drink menus, informing customers about new beverages and specials
• Select and mix ingredients, garnish glasses, and serve beverages accurately to customers
• Verify customer identification to ensure legal age compliance for alcohol service
• Take inventory and order supplies to maintain well-stocked bar and tables
• Follow all food safety and quality regulations to ensure customer safety
• Process cash, credit, and debit card transactions accurately, balance cash register, and return correct change
• Maintain cleanliness of work and dining areas by removing trash, cleaning tables, and washing glasses, utensils, and equipment
• Develop new cocktail recipes to enhance menu offerings
• Stand, walk, bend, and lift up to 25 lbs for extended periods to perform duties efficiently

Preferred competencies and qualifications

• High school diploma
• Additional education, training, certificates, or experience relevant to bartending
• Availability to work nights, weekends, and holidays
• Basic math and computer skills to handle transactions and inventory
• Strong interpersonal and communication skills to engage customers professionally
• Effective task and time management skills to handle busy periods
• Attention to detail and knowledge of drink mixing tools and techniques
• Positive, engaging personality and professional appearance

Required competencies and certifications

• Meets state minimum age to serve alcohol

JOB DESCRIPTION CHEF

Able to prepare the South Indian cuisine bulk cooking and North Indian cuisine bulk cooking for Restaurant and weddings

Able to do bulk cooking for catering wedding and all occasion

Recommend new dishes in South and North Indian cuisine

Able to cook South Indian & North Indian food Recipes and menus

Must know how to cook Vegetarian dishes and Non vegetarian dishes.

Experience in making Indian Desserts and Snacks

All Round in Tandoori dishes and south Indian dishes vegetarian and Non Vegetarian

Minimum five years’ experience

Able to work in weekends and public holidays.

Able to do bulk cooking for wedding catering.

Bulk cooking for catering

Prepares and posts daily work assignment sheets based on menu and staff duty roster; assigns cooking or food preparation tasks to cook the food and  prepared according to standard recipes and institutional practices; instructs staff in proper food preparation techniques; ...

Extend recipes to facility population requirements.

Fill pre-preparation and inventory pull sheets before every meal.

Orient and train program for inmate workers.

Stick to sanitation and safety program.

Display good communication and human relation skills as per Food Service Manager’s directions.

Support manager to manage high level of good client relations.

Develop and set up local procedures for receipt, check and food and non-food issue.

Cook varied regular and special diet foods for balanced healthy diet.

Prepare meat, fish, poultry, vegetables and Fish, soups, gravies, sauces and desserts.

Use varied kitchen equipment in large quantity food production.

Offer advice, counsel and instruction to staff members.

Handle disciplinary measures appropriate to authority delegated.

Oversee food preparation for adherence to quality standards.

Extend recipes to facility population requirements.

Fill pre-preparation and inventory pull sheets before every meal.

Orient and train program for inmate workers.

Stick to sanitation and safety program.

Display good communication and human relation skills as per Food Service Manager’s directions.

Support manager to manage high level of good client relations.

Develop and set up local procedures for receipt, check and food and non-food issue.

Cook varied regular and special diet foods for balanced

The position is responsible for assisting the Executive Chef / Head Chef with operation of the kitchen; ensuring that food standards, preparation, ordering, presentation and cooking techniques are carried out according to established recipes and standards.

Key responsibilities & duties will include (but not limited to): 

• Supervision of kitchen in the absence of the Executive Chef. Delegate duties and responsibilities to kitchen employees to ensure service demands are met. 
• Lead team members by setting a positive example. 
• Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service.
• Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
• Maintain excellent presentation standards and cost control for all food and beverage outlets.
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained.
• Works with and co-ordinates the work of apprentices, cooks and stewarding team in the preparation and production of food as required.
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. 
• Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations and food preparation guidelines.
• Cultivate a positive work environment and identify existing skills and potential, ensuring development of kitchen team members.
• Assist in the preparation of monthly reports, commenting on key performance indicators and actions taken to keep on target.
• Ensure regular and effective communication with the Conference Sales Manager and Conference Coordinator, to meet the expectations of conference and events organisers.
• Carry out annual and mid-year appraisals with team members under your responsibility.
• Accountable for stock ordering and inventory management, plus monthly stock takes.
• Contribute to cost control through energy conservation, correct storage of all materials and use of equipment per operating standards and manufacturers’ specifications.

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 GCE ‘O’ Level
• Min 1 year of experience in front desk duties
• Ability to read and speak English fluently
• Good interpersonal and communication skills
• Excellent track record in work performance as well as timekeeping
• Possess a high level of confidentiality when handling Private & Confidential matters
• Proficient in MS Office Word & Excel
• Five-day work week.
• Rotating shift hours. Must be willing to commit on weekends and public holidays.

BENEFITS

• Company Transport / Uniform / Duty Meals / Medical & Dental Coverage provided
• Employee Discount Rate for F&B Dine-In and Hotel Room Stay Globally
• Learning & Development Opportunities and Staff Recognition Awards

JOB DESCRIPTION

• Responsible for the preparation of all dishes that are prepared in their section.
• Ensure food quality, presentation and safety standards are being adhered to.
• Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
• Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness.
• Ensures that mis-en-place is prepared for each shift’s needs.
• Follows control systems this will ensure quality and portion consistency.
• Directs chefs in their section in preparing, cooking, and presenting culinary dishes; enforces strict health and hygiene standards in the kitchen; and trouble-shoots any problems that may arise.
• Supervises and ensures food items are properly stored at the end of the shift.
• Ensures the food cost for the outlet kitchen is at a minimum by adhering to standards.
• Assists the Sous Chef/Chef de Cuisine with Menu planning, inventory control, scheduling, ordering of kitchen supplies.
• Organizes and sets up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity.
• Ensures that operating and kitchen equipment is well maintained up to the standard with minimum breakage
• Carries out orders handed down to them by the Sous chef and Chef de Cusine.
• Delegates duties to chefs working in their section of the kitchen.
• Works closely with the Sous Chef to ensure kitchen is running smoothly and efficiently.
• Creates the market list on daily basis, listing all produce to be purchased
• Handles and reports any accident immediately to the Sous Chef.
• Attends daily briefing, meeting to ensure the smooth operation.
• Under supervision of the Sous Chef/Chef de Cusine, participates in recruiting, hiring, training, and evaluating all employees, to ensure the productivity and effectiveness of the assigned section.
• Provides additional training for the culinary employees in the areas and skills necessary for performing their function.
• Performs other tasks or projects as assigned by hotel management or superiors.

JOB REQUIREMENT

• At least 2 years of Chef de Partie experience in the hospitality industry.
• Be knowledgeable about his or her specialty, as well as culinary functions in general.
• Solid understanding of HACCP.
• Proven track record of cost control including food, equipment, labor, and waste to meet the food quality goals and the hotel’s financial goals.
• Demonstrate a real passion for menu planning and leadership

EMPLOYEE BENEFITS

• Company Transport / Uniform / Duty Meals / Medical & Dental Coverage provided
• Employee Discount Rate for F&B Dine-In and Hotel Room Stay Globally
• Learning & Development Opportunities and Staff Recognition Awards

Job Description

• Ensure consistency in quality, presentation, and food safety standards for all pastry and dessert items.
• Responsible for the preparation of pastries, desserts, breads, and baked goods within the assigned section.
• Maintain proper storage, labeling, and usage of pastry ingredients to prevent spoilage and ensure cost efficiency.
• Support and guide junior kitchen staff in pastry techniques, baking precision, and plating standards.
• Enforce strict hygiene, sanitation, and HACCP compliance in the pastry kitchen.
• Assist the Chef with inventory control, production planning, and ordering of pastry supplies.
• Collaborate closely with Chef de Partie and senior chefs to support daily operations and special events.

Job Requirements

• At least 2 years’ experience as a Demi Chef or similar role, preferably in a hotel pastry kitchen.
• Strong foundation in pastry techniques, baking methods, and dessert presentation.
• Good understanding of HACCP and food safety practices.
• Demonstrated ability to manage costs, reduce waste, and maintain product consistency.
• Creative mindset with a genuine passion for pastry arts and leadership.

Benefits

• Company Transport / Uniform / Duty Meals / Medical & Dental Coverage provided
• Employee Discount Rate for F&B Dine-In and Hotel Room Stay Globally
• Learning & Development Opportunities and Staff Recognition Awards

About Us

We are a fast-growing catering and food services company specialising in events, corporate catering, and central kitchen operations.

Job Responsibilities

• Oversee daily central kitchen operations and ensure smooth execution of all catering orders
• Plan, organise, and delegate tasks to kitchen team to ensure timely production
• Manage high-volume catering orders and large-scale events with strict timing control
• Ensure food quality, consistency, and presentation meet company standards
• Monitor inventory levels and coordinate purchasing based on projected demand
• Check and ensure quality of all incoming ingredients and supplies
• Enforce hygiene, food safety, and cleanliness standards in compliance with regulations
• Ensure proper use, maintenance, and upkeep of kitchen equipment
• Lead, supervise, and maintain discipline within the kitchen team
• Work closely with operations and logistics team to ensure successful order fulfilment
• Perform any other duties as assigned by Management

Requirements

• Minimum 5 years of relevant kitchen experience (catering / central kitchen preferred)
• Experience handling high-volume production (events / buffet / large orders)
• Strong leadership and team management skills
• Able to work in a fast-paced, high-pressure environment
• Good organisational and planning ability
• Familiar with food safety and hygiene standards

Who We Are Looking For

• Strong sense of responsibility and ownership
• Able to lead and manage operations independently without constant supervision
• Disciplined and able to follow systems and SOPs
• Proactive, hands-on, and solution-oriented

Important Note

• We operate in a structured, SOP-driven environment.
• Candidates who prefer a flexible or unstructured working style may not be suitable for this role

What We Offer

• Good Benefit (Enquire during Interview)
• Opportunity to lead and grow with a fast-expanding company
• Career progression to senior leadership roles
• KPI -Performance-based incentives

How to Apply

Please submit your resume/CV (with details of your experience in handling high-volume kitchen operations) here in MCF and also send a copy to novie@eatzgroup.com with

Head Chef Responsibilities:

1. Menu Planning – Design and update menus, create new dishes, and ensure seasonal and customer preferences are considered.

2. Food Preparation & Cooking – Oversee cooking, ensure quality, taste, and presentation of all dishes.

3. Kitchen Management – Supervise kitchen staff, assign tasks, and maintain smooth workflow.

4. Inventory & Ordering – Monitor ingredient stock, order supplies, and control food costs.

5. Health & Safety Compliance – Ensure hygiene, food safety, and workplace safety standards are strictly followed.

6. Training & Development – Train kitchen staff in cooking techniques, presentation, and hygiene practices.

7. Quality Control – Maintain high standards for taste, consistency, and presentation of all menu items.

8. Cost Management – Manage kitchen budgets, minimize waste, and optimize food cost efficiency.

We are looking for a meticulous and proactive individual to join our team as a Sales Administration Executive. In this dynamic role, you will be the backbone of our daily operations, ensuring smooth financial processing, administrative efficiency, and sales support. This position is ideal for a junior professional or a fresh graduate who is eager to grow and possesses strong numerical instincts.

Key Responsibilities

Finance & Billing

• Prepare and issue accurate invoices, credit notes, and payment receipts in a timely manner.
• Assist in reconciling accounts, tracking payments, and following up on outstanding receivables.
• Support the finance team with basic bookkeeping and data entry into accounting systems.

Administration & Operations

• Maintain an organized digital and physical filing system for records and contracts.
• Prepare regular operational reports and assist with internal documentation.
• Coordinate with internal departments to ensure seamless workflow and resolve administrative bottlenecks.

Sales Support

• Assist the sales team with order processing and verification of sales contracts.
• Maintain and update the sales pipeline and customer relationship management (CRM) database.
• Prepare quotations and follow up on pending documentation with clients.

Process Improvement

• Identify opportunities to improve administrative workflows and billing accuracy.
• Ensure compliance with company policies and contribute to a culture of operational excellence.

Requirements (The Ideal Candidate)

• Minimum GCE 'O' / 'A' Level, NITEC, or Diploma. Fresh graduates are welcome to apply.
• Open to entry-level candidates. 0 to 3 years of experience in administration or finance support is preferred, but candidates with no prior experience who demonstrate strong learning agility are welcome to apply.
• Proficient in Microsoft Office Suite (Word, Excel, PowerPoint). Familiarity with Excel formulas (VLOOKUP, PivotTables) is a strong advantage.

Core Competencies:

• Strong numerical sense and high attention to detail.
• Excellent time management and ability to prioritize tasks in a fast-paced environment.
• Adaptable, self-motivated, and a team player with a positive attitude.

Restaurant Supervisor Responsibilities:

1. Oversee Daily Operations – Ensure smooth functioning of restaurant activities, including food service, staff coordination, and customer experience.

2. Manage Staff – Supervise and train servers, kitchen staff, and other team members; assign duties and monitor performance.

3. Customer Service – Handle customer inquiries, complaints, and feedback to maintain high service standards.

4. Inventory & Supplies – Monitor stock levels, order supplies, and manage inventory to prevent shortages.

5. Health & Safety Compliance – Ensure hygiene, food safety, and workplace safety standards are strictly followed.

6. Scheduling & Payroll – Prepare staff schedules and assist in payroll or attendance tracking.

7. Report Management – Maintain records of daily sales, staff performance, and operational issues; report to management.

8. Quality Control – Ensure food presentation, taste, and service meet the restaurant’s standards.

Responsibilities:

• Set up and clear catering venues, including tables, buffets, and service stations.
• Serve food and drinks to guests courteously.
• Keep the service area clean, tidy, and well-stocked.
• Refill buffet and beverage stations as needed.
• Assist with food handling, packing, and transportation.
• Follow safety and hygiene guidelines.
• Work as a team to ensure smooth and successful events
• Address guest inquiries or requests promptly and politely.
• Communicate effectively with team members and supervisors to ensure smooth service flow.
• Perform other related duties as assigned by the Catering Supervisor or Manager.

Requirements:

• Prior experience in catering, F&B service, or hospitality is an advantage
• Good communication and interpersonal skills
• Pleasant personality with a positive service attitude
• Able to work in a fast-paced environment and handle multiple tasks
• Physically fit and able to stand for long hours
• Able to lift and move catering equipment and supplies
• Willing to work on weekends, evenings, and public holidays as required
• Basic understanding of food safety and hygiene practices
• Reliable, punctual, and a good team player

COOK – INDIAN RESTAURANT

Company: R&M Banana Leaf Indian Cuisine
Location: Singapore (EAST)
Employment Type: Full-Time

Job Description:

• Sort, deliver and pick up shipments for a specific courier route
• Delivery & collection within a standard time frame
• Be accountable for all cash transactions resulting from the delivery or collection of shipments
• Ensure the maintenance of allocated vehicle
• Ensure the security and integrity of all shipments
• Provide accurate and complete paperwork records for shipment movement
• Other ad-hoc duties as and when required by the supervisor

Job Requirements:

• Valid Singapore Class 4 driving licence
• At least 2 years of Class 4 licence