Total 6,361 F&B / Tourism / Hospitality job vacancies

Project Support & Coordination

• Assist in the delivery of project management services throughout the project lifecycle.
• Conduct background research, data collection, and benchmarking to support decision-making.
• Establish and maintain effective project documentation and reporting systems.
• Support the development and updating of detailed project plans and schedules.
• Assist in establishing and maintaining a robust communication framework to align all stakeholders, facilitating swift decision-making and proactive issue resolution.

Monitoring & Reporting

• Track project progress and performance indicators; prepare updates and reports
• Manage change control processes and maintain accurate change logs.
• Assist in weekly dashboard, formal progress reports and presentations for stakeholders.

Stakeholder Engagement

• Liaise with clients, contractors, consultants, and other stakeholders.
• Attend project meetings and produce accurate and timely meeting minutes.
• Support communication flow between internal and external teams.
• Assist in proactive cost tracking and forecasting with Client’s QS to monitor budget utilisation, assess potential risks early, and provide real-time cost reporting.
• Assist in maintaining structured payment certificate process, ensuring claims are aligned with verified progress and maintaining healthy cash flow for all project stakeholders.

Responsible for leading the overall administration and operations of the Pastry and Bakery kitchen, ensuring all pastry and bakery products consistently meet the highest standards of quality, presentation, and taste in line with management expectations. Oversees the daily operations of the pastry section, including production for outlets, staff cafeteria, and banquet/convention functions.

Ensures full compliance with food safety, hygiene, and service standards at all times. Drives innovation and creativity in all pastry offerings, contributing to menu development and seasonal creations that enhance the overall guest experience. Supervises, trains, and develops the pastry team to maintain operational excellence and consistency.

Regularly reviews and updates Standard Operating Procedures (SOPs) to ensure efficiency, consistency, and alignment with best practices.

• Core Accounting Functions:This includes meticulous financial record-keeping, bank reconciliations, and managing accounts payable and receivable.
  
• Xero Proficiency:Advanced use of Xero for all accounting functions.
  Generating detailed financial reports and analyses.
  Utilizing Xero's capabilities for tax-related tasks.
  
• GST Compliance:Accurate preparation and timely submission of GST returns.
  Staying abreast of changes in GST regulations.
  Handling GST-related queries and audits.
  
• Corporate Tax Compliance:Preparation and submission of corporate tax returns.
  Calculating corporate tax liabilities.
  Understanding and applying relevant corporate tax laws.
  Maintaining accurate records for corporate tax purposes.
  Liaising with tax authorities.
  
• Financial Reporting and Analysis:Preparing comprehensive financial statements.
  Analyzing financial data to identify trends and areas for improvement.
  Providing financial insights to management for decision-making.
  
• Audit Support:Assisting with internal and external audits.
  Preparing audit schedules and supporting documentation.
  
• Compliance and Risk Management:Ensuring compliance with all relevant accounting and tax regulations.
  Identifying and mitigating financial risks.
  

Key Skills and Qualifications (Enhanced):

• In addition to the previous skills:In-depth knowledge of corporate tax laws and regulations.
  Experience in preparing corporate tax computations and returns.
  Strong analytical and problem-solving skills.
  Ability to interpret and apply complex tax regulations.
  

Job Responsibilities:

• Updating of outlets daily sales into standard spread sheet for data entry into accounting system. Process includes:

  - Checking of daily bank in status

  - Report any discrepancy in sales/POS reports received

  - Verify sales print out with Sales Reports received

  - Liaise with outlets on any discrepancy on cash deposit, mall voucher etc. Arising from and with bank on errors from credit card transactions

  - Packing of sales receipt/credit cards charge slips/vouchers

  - Checking of month end POS sales reports and tally with daily reports

• Verify unit price on supplier invoices against master price list. Ensure goods receive is in accordance with standard goods receiving procedure and then update accounts accordingly once it is verified

• At month end to update outlet inventory end count into SAP. Reconcile any variance arise between the outlet inventory excel record with accounting record

• Reconcile Account Payables statements with accounting records and then follow up with bank portal payments

• Preparation of selected P&L audit schedules

• Assists superior on ad-hoc administrative and financial duties

• Participate in year end annual inventory & cash count

• Compilation of mall & other vouchers for reimbursement from landlord & 3rd party voucher

• Reconcile Account Payables statements with accounting records and then follow up with cheque issue

• Hands-on daily accounting entries - AR, AP & Inventories as and when require

• Assists superior on ad-hoc administrative and financial duties from time to time

Job Requirements:

• Higher NITEC or LCCI or equivalent

• Minimum 1-year relevant experience with F&B AR/AP exposure

• Experience in auditing and knowledge of SAP/QuickBooks accounting software would be an advantage

• Proficient in Microsoft Office

• Meticulous & careful, responsible, initiative, independent & good team player

• Ability to multi-task and meet deadline in a fast-paced work environment

Other information:

• 5 Days work week

• Office located at Senoko Crescent

• Applicable for Singaporean only

Interested candidates, please email your updated resume with expected salary to us @ joinus@astons.com.sg

*We regret only shortlisted candidates will be notified.

The Dim Sum Head Chef is responsible for leading and managing all aspects of the Dim Sum Kitchen operations, ensuring the preparation and presentation of authentic, high-quality dim sum dishes in line with the restaurant standards. This role oversees menu development, food quality, kitchen efficiency, hygiene compliance, cost control, and team leadership.

Culinary Operations

• Plan, prepare, and oversee the daily production of all dim sum items, including steamed, fried, baked, and specialty products.
• Ensure consistency in taste, texture, portioning, and presentation of all dishes.
• Maintain authenticity while introducing innovative dim sum offerings to enhance guest experience.
• Monitor mise en place, production schedules, and kitchen workflow for smooth service operations.
• Ensure freshness and proper storage of all ingredients.

Menu Development

• Create seasonal menus, promotional items, and signature dim sum selections.
• Introduce new recipes based on market trends and guest preferences.
• Standardize recipes and maintain recipe costing.

Team Leadership

• Supervise, train, coach, and develop all dim sum kitchen associates.
• Schedule manpower efficiently according to business volume.
• Maintain discipline, motivation, and teamwork within the kitchen.
• Conduct on-the-job training for junior chefs and apprentices.

Food Safety & Hygiene

• Ensure strict compliance with food safety regulations, HACCP, sanitation, and hygiene standards.
• Conduct regular checks on cleanliness of kitchen equipment, utensils, and workstations.
• Ensure safe handling and storage of food products.

Cost Control & Inventory

• Control food cost through proper purchasing, portion control, and waste management.
• Monitor inventory levels and coordinate ordering of specialty ingredients and supplies.
• Minimize wastage and maintain profitability targets.

Guest Satisfaction

• Ensure timely food production during service periods.
• Respond positively to guest feedback and special requests.
• Maintain high standards to achieve excellent guest dining experiences.

• Prepares asset, liability, and capital account entries by compiling and analyzing account information.
• Documents financial transactions by entering account information.
• Recommends financial actions by analyzing accounting options.
• Summarizes current financial status by collecting information; preparing balance sheet, profit and loss statement, and other reports.
• Substantiates financial transactions by auditing documents.
• Maintains accounting controls by preparing and recommending policies and procedures.
• Guides accounting clerical staff by coordinating activities and answering questions.
• Reconciles financial discrepancies by collecting and analyzing account information.
• Accomplishes the result by performing the duty.

RESPONSIBILITIES

• Passes on knowledge of cooking to the Commis.
• Checks and improves on food quality and presentation in the section.
• Assists the Sous Chef and Chef De Partie in all matters regarding the section.
• Fully responsible for the food hygiene and cleanliness in the section.
• Maintain accurate Hygiene and HACCP records in full compliance with regulatory requirements
• Responsible for controlling, coordinating and participating in the activity of all Kitchen personnel engaged in cooking and preparing food.
• Ensure that all the food prepared and served is according to the standards set by the Executive Chef. 
• To ensure a high standard of cleanliness throughout the entire kitchen.
• Suggest new ideas for set up and display.
• Ensure that standard recipe is followed and understood.
• Discuss daily activity with other station supervisor whenever necessary. 
• Brief the staff if any policy is changed or discuss the daily operation with the Chef de Partie.
• Perform duty common to all service associates and other duties as may be assigned by management. 

AYANA Midplaza Jakarta is seeking a detail-oriented and proactive Security Admin to support our security operations. This role is vital in ensuring smooth administrative processes, supporting the security team, and maintaining documentation to uphold safety standards within the property.

Responsibilities:

• Manage and maintain security records, logs, and reports accurately and timely.
• Coordinate communication between the security team and other departments within the property.
• Assist in scheduling and tracking security personnel attendance and shifts.
• Prepare security-related documents and correspondence as required.
• Maintain inventory and documentation of security equipment and supplies.
• Assist in organizing security meetings, training sessions, and drills.
• Ensure compliance with internal security policies and regulatory requirements.
• Handle administrative tasks such as filing, data entry, and responding to security-related inquiries.

• Minimum diploma degree in Administration, Business, or related field.
• 1-2 years of experience in security administration or similar administrative roles.
• Strong organizational and multitasking skills.
• Good communication skills in English and Bahasa Indonesia, both written and spoken.
• Proficient in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook).
• Ability to handle confidential information with discretion.
• Detail-oriented and proactive in problem-solving.
• Willing to work in shifts as required.
• Criminal-free record.
• Knowledge of local laws and fire safety.
• Valid certification in CPR and First Aid.
• Certification in the Alcohol Awareness program.

Job Summary:

Food & Beverage Attendant is responsible for providing excellent customer service by serving food and beverages to guests, ensuring a pleasant dining experience and maintaining cleanliness and hygiene standards in the outlet.

Key Responsibilities:

• Greet and welcome guests in a friendly and professional manner.
• Present menus and provide detailed information on food and beverage offerings.
• Take accurate orders and communicate them to the kitchen/bar team.
• Serve food and beverages promptly and according to service standards.
• Ensure tables are properly set up and maintained throughout service.
• Handle guest inquiries, requests and complaints efficiently.
• Process billing and payments accurately.
• Maintain cleanliness of dining area, service stations and equipment.
• Follow all hygiene, safety and sanitation guidelines.
• Upsell menu items and promotions to maximize revenue.
• Work closely with team members to ensure smooth operations.

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring high standards of food quality, customer service, and operational efficiency. This role involves managing staff, controlling costs, and maintaining compliance with local regulations.

Key Responsibilities:

• Manage and oversee daily restaurant operations, including opening and closing procedures
• Supervise, train, and schedule staff to ensure smooth operations
• Ensure high standards of customer service and handle customer feedback or complaints professionally
• Monitor food quality, hygiene, and safety standards in compliance with local regulations
• Control operational costs, including food, labor, and inventory management
• Work closely with the kitchen team to maintain menu quality and consistency
• Prepare reports on sales, expenses, and overall business performance
• Ensure proper maintenance of restaurant facilities and equipment
• Implement marketing and promotional activities to drive business growth

Requirements:

• Diploma or Degree in Hospitality, Business, or related field (preferred)
• Minimum 3–5 years of relevant experience in F&B or restaurant management
• Strong leadership and team management skills
• Good communication and interpersonal skills
• Ability to work in a fast-paced environment and handle pressure
• Knowledge of food safety and hygiene standards
• Basic financial and reporting skills

Working Hours:

• 5–6 days work week, including weekends and public holidays
• Shift-based schedule as required by operations

Additional Notes:

• The role requires hands-on involvement in daily operations
• May be required to support multiple outlets if needed