Total 512 Director/C-Level F&B / Tourism / Hospitality job vacancies

Jobscope:

1. Ensure timely and safe production of cooked foods, adhering to regulatory requirements (FSA, WSHA, etc).

2. Able to knead Prata, Naan and Chappathi dough.

3. Able to prepare and cook Bangladeshi Cuisine.

4. Able to prepare meats, cutting slicing and de-veining meats.

5. Able to cook in small and large quantities without compromising on taste and quality. Work with large kitchen equipment and mixers.

6. Demonstrate safe handling of foods adhering to regulatory requirements including, preparation, marination, packing and sealing, and freezing techniques.

7. Physically fit to carry heavy loading up to 40kg.

8. Able to meet production requirements and make ingredients requests based on production output.

9. Manage cooks in the kitchen, assign kitchen helpers with dishing out and cleaning crew with dishwashing duties. Actively participate in duties when staff on leave as an all-rounder.

10. Ensure cleanliness of cooking area, processing area, and finished goods area abiding by regulatory requirements.

11. Conduct day closing and opening, washing of cooking utensils, equipment, cleaning, and sanitization of premises.

12. Record temperature gauge for chillers and freezers daily.

13. Maintain recipe standards and timely dishing out of menu items in a fast-paced environment and able to cover stations from other cooks/preparers in their absence.

14. Able to read and dish out foods based on platform orders, bulk and regular orders.

15. Always ensure use of Personal Protective Equipment.

16. Ensure kitchen KPIs are met.

17. Reports to Operations Manager.

18. Able to work independently

Skills Required/ Soft Skills:

· Possess strong culinary skills in dishing out Bangladeshi food products.

· Able to operate large capacity cooking equipment, woks and stove.

· Able to work long hours as operations commence from 6am to 10pm and different shifts.

· Multiskilled to handle multiple products at one time and handle staff movements and stations.

. Able to lift heavy bags (up to 40kg)

Educational Qualification:

Diploma Qualification, preferably in F&B or more than 8 years’ experience.

Years of Experience:

At least 3 years running Bangladeshi Food Business

Key Selection Criteria:

. Strong Culinary Skills in preparing Bangladeshi Cuisine

. Ability to work on different shifts and manage staff

. Able to work long hours and lift heavy stuff (up to 40kg)

Working Condition:

. Long hours due to long operational hours

. Physically able to stand long hours

. Hot Kitchen environment

Specific Training Requirements:

Basic Hygiene Cert is a must, if not we will send for training.

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

"Job Description:

1. Coordinate daily operations for Restaurant operations.

2. Manage other restaurants outlets by receiving other manager’s feedbacks.

3. Deliver good service and maximize customer satisfaction.

4. Respond efficiently and accurately to customer’s complaints.

5. Regularly review product quality, and sourcing for new vendors.

6. Daily reporting and inventory report to the Managing Director.

7. Ensure compliance with sanitation and Safety regulations.

8. Jointly coordinating and planning menu with Head Chef.

9. Managing and maintaining restaurant’s image to the public and suggest ways to improve it.

10. Control operational costs and identify measures to cut waste.

11. Train new and current employees on proper customer service, and service quality.

12. Implement policies and protocols from Company policy.

13. Any other Ad-Hoc as required by Managing Director."

"Job Requirements

1. Full-time position.

2. Good soft skills and management skills.

3. Disciplined, conscientious and meticulous (has an eye for details)

4. Preferable with 7-10 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Strong Leadership and Motivational skills

7. Good communication and interpersonal skills."

Career Progression to Supervisor Chef within 6 months

Training Period 2 - 12 weeks (clear passing criteria)

- Annual Leave

- Medical Leave

- Medical Subsidy

- CPF (if applicable)

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

"Job Description:

1. Coordinate daily operations for Restaurant operations.

2. Manage other restaurants outlets by receiving other manager’s feedbacks.

3. Deliver good service and maximize customer satisfaction.

4. Respond efficiently and accurately to customer’s complaints.

5. Regularly review product quality, and sourcing for new vendors.

6. Daily reporting and inventory report to the Managing Director.

7. Ensure compliance with sanitation and Safety regulations.

8. Jointly coordinating and planning menu with Head Chef.

9. Managing and maintaining restaurant’s image to the public and suggest ways to improve it.

10. Control operational costs and identify measures to cut waste.

11. Train new and current employees on proper customer service, and service quality.

12. Implement policies and protocols from Company policy.

13. Any other Ad-Hoc as required by Managing Director."

"Job Requirements

1. Full-time position.

2. Good soft skills and management skills.

3. Disciplined, conscientious and meticulous (has an eye for details)

4. Preferable with 7-10 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Strong Leadership and Motivational skills

7. Good communication and interpersonal skills."

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs

• Oversee the daily operation of the kitchen

• Maintains food quality and safety standards

• Ensure proper maintenance of the kitchen within each outlet

• Designing and implementing new ideas for the menu

• Ensuring the Kitchen standards are being followed and adhered to by all employees.

Requirements

• At least 2 years of relevant working experience as Chief Cook

• Must be dedicated and committed

Key Responsibilities:

· Check the freshness of food and ingredients

· Supervise and coordinate activities of cooks and other food preparation.

· Develop recipes and determine how to present the food.

· Plan menus and ensure uniform serving sizes and quality of meals.

· Inspect supplies, equipment, and work areas for cleanliness and functionality.

· Control and direct the food preparation process and any other relative activities.

· Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

· Plan orders of equipment or ingredients according to identified shortages.

Requirements:

· Proven 3 years experience as a chef in an Indian restaurant

· Exceptional proven ability in kitchen management

· Ability in dividing responsibilities and monitoring progress

· Outstanding communication and leadership skills

· Up-to-date with culinary trends and optimized kitchen processes

· Able to cook varieties of Indian Authentic cuisines

· Must be able to work on weekends and public holidays if necessary

· Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy

· Different methods of cooking such as dry/moist heat cooking, grilling, broiling and etc

· Demonstrate sous vide method

· Excellent cooking skills and ability to multi-task

· Ability to thrive in a fast-paced environment and complete tasks responsibly

· Maintain workplace safety and health policies and procedures

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs

• Oversee the daily operation of the kitchen

• Maintains food quality and safety standards

• Ensure proper maintenance of the kitchen within each outlet

• Designing and implementing new ideas for the menu

• Ensuring the Kitchen standards are being followed and adhered to by all employees.

Requirements

• At least 2 years of relevant working experience as Chief Cook

• Must be dedicated and committed

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs

• Oversee the daily operation of the kitchen

• Maintains food quality and safety standards

• Ensure proper maintenance of the kitchen within each outlet

• Designing and implementing new ideas for the menu

• Ensuring the Kitchen standards are being followed and adhered to by all employees.

Requirements

• At least 2 years of relevant working experience as Chief Cook

• Must be dedicated and committed

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs

• Oversee the daily operation of the kitchen

• Maintains food quality and safety standards

• Ensure proper maintenance of the kitchen within each outlet

• Designing and implementing new ideas for the menu

• Ensuring the Kitchen standards are being followed and adhered to by all employees.

Requirements

• At least 2 years of relevant working experience as Chief Cook

• Must be dedicated and committed

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs

• Oversee the daily operation of the kitchen

• Maintains food quality and safety standards

• Ensure proper maintenance of the kitchen within each outlet

• Designing and implementing new ideas for the menu

• Ensuring the Kitchen standards are being followed and adhered to by all employees.

Requirements

• At least 2 years of relevant working experience as Chief Cook

• Must be dedicated and committed

Key Responsibilities:

· Check the freshness of food and ingredients

· Supervise and coordinate activities of cooks and other food preparation.

· Develop recipes and determine how to present the food.

· Plan menus and ensure uniform serving sizes and quality of meals.

· Inspect supplies, equipment, and work areas for cleanliness and functionality.

· Control and direct the food preparation process and any other relative activities.

· Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

· Plan orders of equipment or ingredients according to identified shortages.

Requirements:

· Proven 3 years experience as a chef in an Indian restaurant

· Exceptional proven ability in kitchen management

· Ability to divide responsibilities and monitoring progress

· Outstanding communication and leadership skills

· Up-to-date with culinary trends and optimized kitchen processes

· Able to cook a variety of Indian Authentic cuisines

· Must be able to work on weekends and public holidays if necessary

· Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy

· Different methods of cooking such as dry/moist heat cooking, grilling, broiling etc

· Demonstrate sous vide method

· Excellent cooking skills and ability to multi-task

· Ability to thrive in a fast-paced environment and complete tasks responsibly

· Maintain workplace safety and health policies and procedures

Key Responsibilities:

· Check the freshness of food and ingredients

· Supervise and coordinate activities of cooks and other food preparation.

· Develop recipes and determine how to present the food.

· Plan menus and ensure uniform serving sizes and quality of meals.

· Inspect supplies, equipment, and work areas for cleanliness and functionality.

· Control and direct the food preparation process and any other relative activities.

· Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.

· Plan orders of equipment or ingredients according to identified shortages.

Requirements:

· Proven 3 years experience as a chef in an Indian restaurant

· Exceptional proven ability in kitchen management

· Ability in dividing responsibilities and monitoring progress

· Outstanding communication and leadership skills

· Up-to-date with culinary trends and optimized kitchen processes

· Able to cook varieties of Indian Authentic cuisines

· Must be able to work on weekends and public holidays if necessary

· Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy

· Different methods of cooking such as dry/moist heat cooking, grilling, broiling and etc

· Demonstrate sous vide method

· Excellent cooking skills and ability to multi-task

· Ability to thrive in a fast-paced environment and complete tasks responsibly

· Maintain workplace safety and health policies and procedures

Summary: The Operations Director is responsible for overseeing food service and front-of-house operations across multiple sites. This role focuses on managing day-to-day operations, financial planning, budgeting, and ensuring high levels of client satisfaction. The Operations Director will also work closely with leadership to guide organizational development, drive continuous improvement, and achieve business targets. This position requires strong leadership, organizational skills, and the ability to thrive under pressure in a dynamic environment.

Responsibilities:

• Lead and manage food service and operational teams, addressing operational challenges effectively.
• Analyze factors affecting business performance and implement both short- and long-term solutions.
• Develop and execute financial strategies, including budgeting and reporting, to meet business unit targets.
• Collaborate with the leadership team to improve operational processes, policies, and resource allocation.
• Ensure client satisfaction by regularly reviewing service and operational standards.
• Provide leadership to site managers, fostering a culture of efficiency and teamwork.

Requirements:

• Diploma/Degree in F&B Operations, Hospitality, or equivalent.
• Minimum 5 years of experience in managing multiple sites in a managerial capacity.
• Excellent organizational, communication, and problem-solving skills.
• Ability to manage under pressure and work effectively with internal and external stakeholders.
• Preferably experienced in setting up F&B outlets.

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Tay Shiong Luan | EA Personnel No.: R23115166

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs

• Oversee the daily operation of the kitchen

• Maintains food quality and safety standards

• Ensure proper maintenance of the kitchen within each outlet

• Designing and implementing new ideas for the menu

• Ensuring the Kitchen standards are being followed and adhered to by all employees.

Requirements

• At least 2 years of relevant working experience as Chief Cook

• Must be dedicated and committed