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Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats, businessmen & world leaders. We have hosted notable guests such as IMF Chief Christine Lagarde, Mdm Aung San Suu Kyi, former UN Secretary General Ban Ki Moon and President H.E. Michael D. Higgins of Ireland.

Job Description - Front Office Manager

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us.
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Overseeing the daily operations of the Front Desk, including reservations, check-ins, and guest departures.
• Soliciting guest feedback and using it to constantly elevate our guest journey.
• Improving the Standard Operating Procedures (SOPs) for the Front Office to ensure excellence at every touchpoint.

We care:

...about what you've achieved. Where you want to go in your career. What you've learned along the way. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom may be new to luxury hospitality.

We care that you would genuinely care - about your team, our guests and specifically, about giving every guest a memorable experience.

We care that you have the ability to work proactively, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the boutique hotel business and the intimacy of a small, high-end property.
• You have a strong and adventurous disposition and love exploring new cultures.
• You love communicating with people, even when there are language or cultural barriers.
• You find a sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why.
• Previous experience in front office management in a luxury environment
• Previous experience living/working outside your home country, preferably in Asia.
• Strong administrative skills and business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Assistant Hotel Accountant

For our refined F&B Operation that includes an elegant gourmet a la carte restaurant and 150 seat banquet room, we are now welcoming applicants for the position of Assistant Accountant.

Key Responsibilities:

• Assisting the Financial Controller in ensuring that the Accounting Department operates smoothly and efficiently.
• Ensuring that the bookkeeping is done accurately.
• Assist with preparing the monthly Financial Package.
• Handling & monitoring the General Ledger Accounts.
• Daily auditing of all records pertaining to revenue of the hotel.
• Prepares daily income and statistics reports.
• Prepares relevant documents for incorporation in the monthly accounts.
• Perform any other duties as assigned by the hotel's management.

This challenging full time hands-on position is for you if you:

• 4-year bachelor's degree in Finance and Accounting or related major.
• Some qualification in OMA/ ICASL/ AAT or equivalent in the Hospitality industry would be an added advantage.
• 2 years work experience required.
• Good command of English language.
• Hotel accounting experience is a strong advantage.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily to foreign cultures.

Position reports to the General Manager.

We welcome all nationalities to apply. You should be available to start the new assignment as soon as possible.

For a single status candidate, we offer economy air ticket, tax free salary, suitable on site accommodation, laundry, and medical insurance in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Frites Management Limited

FRITES - Belgium on Tap is a Belgian beerhouse restaurant in Hong Kong. It presents delicious, traditional European fare washed down by one of Hong Kong’s largest selections of draught and bottled Belgian beer.

Job Description

• Preparing and cooking all menu items

• Responsible for kitchen operations such as setting up cooking utensils and equipment

• Any kitchen duties assigned by Head Chef

Requirements

• 1-3 years of working experience in western cuisine is highly preferred but not a must

• At least 2 years related experience

• Work in shifts

• Immediate available will be an advantage

• Mature, good manner and good in communication

• Candidates have full working rights for Hong Kong.
   

Location: Quarry Bay
 

Interested parties, please send your CV to us including your expected salary, available period and contact detail through APPLY NOW.

Alice Boulangerie Pte Ltd

Alice Boulangerie & Restaurant began as a mother-daughter tribute to their love for sweets and bakes. With a passion for classic French patisserie and viennoiseries, we assembled a top artisanal team to bring our savoir-faire to life. Inspired by the curious Alice squirrel, we continuously innovate, expanding into a modern contemporary gastronomic experience. Today, Alice Boulangerie is more than just an artisanal French bakery—it’s a destination for culinary exploration in the heart of the city.

Job Description

*5working days per week

*No split shift

*Fun and friendly working environment

Job Descriptions

• Report to Head of Department
• Prepare all baked goods, French pastries and other baked items
• Prepare ingredients, handle baking and other kitchen equipment according to SOP to achieve consistency of food execution and food quality
• Food safety & hygiene procedure are practised at all time
• Pack and store raw materials and finished goods
• Store food in accordance with food safety standards
• Create pastries, baked goods and confections
• Decorating pastries and desserts to ensure tasteful presentation
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Inspect and ensure that the work station is clean and meet the NEA hygiene standards at all times
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With at least 2-3 years of Bakery experience
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and take initiative
• Prefers to hold a recognized Basic food hygienic certification.
• Able to work weekends and public holidays

Please send in your resume to 80•••130 for more information

Alice Boulangerie Pte Ltd

Alice Boulangerie & Restaurant began as a mother-daughter tribute to their love for sweets and bakes. With a passion for classic French patisserie and viennoiseries, we assembled a top artisanal team to bring our savoir-faire to life. Inspired by the curious Alice squirrel, we continuously innovate, expanding into a modern contemporary gastronomic experience. Today, Alice Boulangerie is more than just an artisanal French bakery—it’s a destination for culinary exploration in the heart of the city.

Job Description

*5 working days per week

*No split shift

*Fun and friendly working environment

Job Responsibilities:

• Report to Head of Department
• Provide control on food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation, scheduling and decoration
• Monitor the preparation of the productions to ensure adherence to recipes and specifications
• Assist to oversee production process, portioning, presentation and quality of pastry & bakery products
• Perform day-to-day kitchen activities efficiently
• Guide, train, and supervise junior members
• Consistently execute menu items with responsibility to the taste and presentation standards
• Minimise the wastage and spoilage of ingredients and other food items
• Job involves all aspects of pastry including and not limited to
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Inspect and ensure that the work station is clean and meet the NEA hygiene standards at all times
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With at least 2-3 years of pastry experience
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and take initiative
• Able to work weekends and public holidays
• Prefers to hold a recognized Basic food hygienic certification

Please send in your resume to 80•••130 for more information

Alice Boulangerie Pte Ltd

Alice Boulangerie & Restaurant began as a mother-daughter tribute to their love for sweets and bakes. With a passion for classic French patisserie and viennoiseries, we assembled a top artisanal team to bring our savoir-faire to life. Inspired by the curious Alice squirrel, we continuously innovate, expanding into a modern contemporary gastronomic experience. Today, Alice Boulangerie is more than just an artisanal French bakery—it’s a destination for culinary exploration in the heart of the city.

Job Description

Job Summary:
The Chef de Cuisine is responsible for leading and managing the culinary team to deliver an exceptional dining experience. This role involves overseeing menu planning, food preparation, inventory management, and ensuring compliance with health and safety standards. The individual will collaborate with other departments to maintain seamless kitchen operations and uphold the company’s culinary vision. The ideal candidate should possess strong leadership skills, creativity, and extensive knowledge of culinary trends.

Job Descriptions

New Product Development (NPD): 

• Create and formulate recipes, ensuring quality and consistency before market launch.
• Ensure consistent food quality presentation and portion control across all dishes
• Oversee food preparation, ensuring all dishes meet established guidelines and customer expectations.

Supplier Collaboration:

• Communicate with suppliers to gather information on new materials updates.
• Collaborate with suppliers to source high-quality ingredients within budget constraints.

Cost Management: 

• Monitor and control food costs, optimizing efficiency without compromising quality.
• Manage kitchen inventory, including ordering, stocking, and ensuring minimal waste.
• Consistently negotiate with supplier for better ingredient cost

Menu Enhancement: 

• Develop, plan, and execute innovative menus in line with the company’s vision.
• R&D and create seasonal/permanent new dishes for dine-in menu, festive menu and bespoke canape events menu.
• Able to calculate food cost and set proper SOP for consistent deliverance of food dishes

Trend Analysis: 

• Stay informed about culinary trends and ingredient availability to inform menu development and innovation.

Concept Development: 

• Propose and develop innovative culinary concepts inspired by current market trends.

Job Requirements:

• Minimum 8 years of relevant experience in Modern European cuisine
• Proven experience as a Chef de Cuisine or similar leadership role in a culinary environment.               
• Strong knowledge of food trends, culinary techniques, and industry best practices.            
• Excellent leadership and team management skills.
• Guide and train junior chefs in the team; identify and address ongoing training needs
• Lead and manage the kitchen team, fostering a collaborative and productive environment.           
• Maintain a safe and efficient kitchen environment, addressing any issues promptly.
• Ensure compliance with food safety, sanitation, and health regulations
• Required to handle various administrative and paperwork tasks to ensure smooth operations.
• Strong communication and organizational skills.    
• Commitment to work rotating shifts, weekends, and public holidays.

BOSS HIRE GLOBAL PTE. LTD.

Job Description

Responsibilities

•  Assist the Head Chef, Sous Chef, or Junior Sous Chef during service, ensuring smooth timing and execution of dishes.
• Ensure the taste, texture, presentation, and portion sizes of all pastry dishes meet company standards.
• Uphold ingredient quality and consistency by following prescribed recipes and techniques.
• Take ownership of your station’s cleanliness, organization, and readiness at all times.
• Communicate effectively with the team regarding improvements, challenges, or needs in your section.
• Ensure every dish prepared and served from your station aligns with the restaurant’s high standards.

What We're Looking For

• Minimum 3–4 years of relevant pastry/kitchen experience
• Strong attention to detail with a passion for high-quality food presentation
• A positive, motivated team player who thrives in fast-paced environments
• Eager to learn and grow, with a can-do attitude and strong work ethic
• Creative, result-driven, and committed to excellence
• Able to work weekends, public holidays, and split shifts as required
• Immediate availability is a plus!

MCI Career Services Pte Ltd

With over 19 years in the industry, MCI is a leading recruitment and outsourcing provider in Singapore. Our team of 100+ professionals leverages an extensive network to recruit top talent across diverse sectors. We have successfully placed over 30,000 candidates and served more than 1,000 clients. At MCI, we don't just fill positions – we elevate businesses by connecting them with the right individuals. We promise to deliver only the best services, as we are not here just to help but to make companies interesting!

Job Description

Basic Salary Range: $4000 - S6,200.00 (depends on experience) + AWS
Work Location: Central / Islandwide
Working Hours: 9.30am - 10.00pm (2-hour break for Lunch and Dinner),
Working Day: 6-day work week (weekends, and public holidays)

Key Responsibilities

• Prepare and cook traditional Teochew and Cantonese dishes according to established restaurant quality standards.

• Independently handle wok-fried, steamed, braised, soup, seafood, and roast dish stations under high-volume operational conditions.

• Inspect the freshness of incoming ingredients daily, with a strong focus on raw seafood, meats, and specialized oriental produce.

• Maintain strict cleanliness, sanitation, and food safety standards across all back-of-house operations in compliance with local environmental health regulations.

• Lead and coordinate workflow seamlessly with the kitchen team during peak service periods to ensure optimal output and minimal ticketing delays.

• Train, mentor, and supervise junior kitchen staff to upgrade overall culinary execution and operational efficiency.

 Job Requirements

• Professional Certificate in Culinary Arts or an equivalent technical qualification.

• A minimum of 3 years of verified experience operating within a Chinese / Oriental kitchen setting, with specific expertise in Cantonese or Teochew culinary techniques.

• Proven capability and confidence in cleaning, butchering, and preparing raw seafood items.

• Possessing a valid Food Hygiene Certificate Level 2.

• Strong interpersonal and communication skills, a team player alignment, a positive attitude, and a strong willingness to continually refine culinary skills.

• Thrives in a fast-paced kitchen environment requiring the handling of raw seafood, meats, pork, lard, and alcohol components.

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

Please submit your updated resume in MS Words format by using the APPLY NOW BUTTON.

 By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.

https://www.mci.com.sg/wp-content/uploads/2025/09/MCI-Job-Applicant-Data-Protection-Notice.pdf

**We regret to inform that only shortlisted candidates would be notified.

 LIM SHIAW SIAN
Registration Number: R26162121
EA Licence No: 06C2859 (MCI Career Services Pte Ltd)

Nanachome

Job Description

Join Nanachome Singapore Be Part of Something Extraordinary!

Minami-Aoyama Nanachome is one of Japan's most celebrated premium charcoal-grilled yakitori restaurants, earning prestigious recognition including One Michelin Star and Tabelog Bronze, and is renowned as one of the most sought-after dining reservations in Japan.

Now, Nanachome proudly opens its first international restaurant in Singapore, marking the beginning of an exciting new chapter.

As a newly established brand in Singapore, this is more than just a job—it's an opportunity to grow with us from the very beginning. We are building a warm, supportive, and professional team where every individual is valued. Whether you are looking to develop your skills, advance your career, or take on greater responsibilities in the future, Nanachome offers the platform to help you succeed.

Backed by experienced partners from Singapore, Tokyo, and Shanghai, we are committed to creating an exceptional workplace while bringing authentic Japanese yakitori culture to Southeast Asia.

If you are passionate about hospitality, eager to learn, and ready to grow with an exciting new brand, we would love to welcome you to the Nanachome family.We are currently seeking:

Responsibilities

- Develop and implement kitchen SOPs and standards prior to opening; conduct staff training, assessments and ongoing coaching.

- Ensure staff adhere to health and safety regulations, including food handling and cleanliness.

Requirements

- Experienced in Japanese cuisine 3 years minimum.

- Able to work closely with and support the Japanese Head Chef.

- Strong knowledge of Japanese cuisine and kitchen operations.

- Has an established network with relevant food suppliers and vendors (preferred).

- Able to communicate effectively in Japanese with the Head Chef(preferred).

- Strong understanding of Fine Dining service standards, workflows and guest experience.

- Proven ability to train, supervise, and develop kitchen team, ensure consistent high service standards across the restaurant.

- Must be able to speak Japanese language.

Salary Package and Benefits.

- Salary: S$7,000–S$8,500 (depending on experience and qualifications)

- Staff meals provided

- Medical benefits (14 days outpatient medical leave and 60 days hospitalization leave)

- Annual leave: 7 days, increasing by 1 day for each completed year of service.

- Performance bonus or annual salary review, subject to business performance.

- Training and development opportunities.

Interested candidates, please apply with your detailed resume. Kindly put with your application.

Job Type : Full – Time, 6 Days Work Week.

Working Location : Teck Lim Road (No Quota)

Seed Kitchen Pte Ltd

Job Description

Open to workpass applicants too.

About Us

At Tora Tora Tora, we are all about bringing the vibrant, authentic energy of sushi and sake culture to Singapore. Located in Ubi, we pride ourselves on excellent food, seamless pairings, and a tight-knit, passionate team. We are looking for a dedicated Full-Time Chef to step up to the counter and help us keep the high-quality dishes rolling.

Key Responsibilities

Your daily rhythm will center around keeping the kitchen running like a well-oiled machine. Your core duties will include:

• Kitchen Duties: Managing your station, organizing inventory, and ensuring smooth communication and flow during busy service rushes.

• Cooking: Executing sushi, appetizers, and hot dishes according to our established recipes, presentation standards, and quality controls.

• Prepping: Handling high-quality ingredients with care. This includes daily mise en place, slicing fish, prepping vegetables, and brewing signature sauces.

• Clean Up: Maintaining a pristine workspace. You will handle daily breakdown, sanitizing workstations, and ensuring the kitchen strictly adheres to local food safety and hygiene regulations.

About You

We are looking for someone who takes pride in their craft, works well under pressure, and values teamwork.

• Experience: 1 to 2 years of experience in a commercial kitchen. (Prior experience with Japan cuisine or sushi preparation is a fantastic bonus, but a solid foundation and a willingness to learn are what matter most).

• Skills: Strong knife skills, basic understanding of food safety, and the ability to maintain speed and accuracy during peak hours.

• Attitude: Reliable, detail-oriented, and someone who doesn't mind rolling up their sleeves to help the team with cleanup at the end of the night.

About us

Tora Tora Tora, Singapore. Located at 62 Ubi Rd 1, #11-19, Singapore 408734.

Bachmann Japanese Restaurant Pte Ltd

Job Description

·     Overall Kitchen Management

·        Take full charge of daily kitchen operations, opening and closing procedures, and operational readiness.

·        Exercise independent judgment to ensure smooth and efficient kitchen workflow.

·     Supervision and Control of Kitchen Staff

·        Supervise, lead, and deploy all kitchen staff.

·        Prepare kitchen duty rosters and manage manpower planning.

·        Ensure staff discipline ,productivity, and compliance with company policies and SOPs.

·     Authority in Recruitment and HR Matters

·        Conduct interviews and recommend hiring of kitchen staff.

·        Provide induction training, on-the-job training, and skills upgrading for staff.

·        Conduct performance evaluation and recommend confirmation, promotion, disciplinary action, and termination where necessary.

·     Food Quality, Safety, and Compliance

·        Oversee food preparation and production to ensure company quality standards are met.

·        Enforce food safety, hygiene, and sanitation standards in compliance with company SOP and regulatory requirements.

·     Inventory, Cost, and Supplier Management

·        Manage inventory control, food usage, and minimise wastage.

·        Liaise with Central Kitchen and external suppliers for ordering and stock replenishment.

·        Be accountable for kitchen cost control and stock management.

·     Equipment and Maintenance

·        Oversee the proper use, maintenance, and repair of kitchen equipment.

·     Administrative and Reporting Duties

·        Conduct stock takes, scheduling, and reporting of kitchen performance.

·        Report kitchen operations and issues to the Area Manager.

·     Safety Enforcement

·        Ensure all kitchen staff comply with workplace safety and company safety SOP.

·     Ad-hoc Managerial Duties

·        Assist other outlets when required.

Perform any other managerial duties as assigned by Management

LONG BEACH @ DEMPSEY

Job Description

CHINESE RESTAURANT

Proficient in various local seafood dishes.

To create menu items, recipes and develop dishes.

Cooking and barbecue and preparing high quality dishes.

Ensure quality control and presentation of the dishes.

Ensure food is stored, prepared and presented in a safe and hygiene manner.

Ensure smooth operations and allocations of duties within the kitchen.

Maintain cleanliness and the hygiene of the kitchen.

White Restaurant

At White Restaurant, we are more than just a restaurant—we are a family that believes in sparking joy and happiness for everyone. Established in 1999, we are the founder of the iconic "White Beehoon", a dish that has won the hearts of many. Over the years, we have built a strong reputation for serving delicious uniquely Singaporean dishes in a warm and welcoming environment across our 9 outlets in Singapore.

Job Description

1. Day-to-Day Operations:

• Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.
• Supervise and support staff to provide excellent customer service.
• Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.
• Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.
• Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

• Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.
• Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.
• Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

• Monitor customer feedback and ensure that customer service meets or exceeds company standards.
• Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

• Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.
• Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.
• Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

• Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.
• Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

• Ensure that labour expenses are align with budgetary goals.
• Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

AAPC (Thailand) Limited

Job Description

AAPC (Thailand) Limited

Job Description

Pirata LC Limited

Job Description

We're now looking for an energetic and focused Head Chef for Spanish cuisine to join Pirata Group.

You will be supporting the Executive Chef in running the kitchen and you will manage all aspects of the kitchen operations, ensure the team is well trained and motivated, and that food is prepared to the group’s high standards.

Fast track your career progression, join an internationally diverse work environment, learn about incredible dishes, and develop as a chef and leader.

Duties & Responsibilities

• Manage, mentor, and motivate the team

• Maintain cuisine standards

• Develop new dishes

• Order, maintain, and optimise stock levels to ensure both smooth operations and controlled cost of goods

• Ensure kitchen flow, order and cleanliness

Requirements

• At least 2 years experience as a Head Chef in a highly reputable restaurant

• Proven people management skills

• Positive attitude with a teamwork mindset

• Fluency in English is a must, other languages are advantageous

• Embodies our behavioural values – Teamwork, Be Nice, Commitment, and Positivity

Benefits

• 50% discount at all our restaurants

• Guaranteed monthly incentive bonus – the teams make our venues successful and are rewarded in line with its performance!

• Cash and credit card tips

• Medical insurance

• Referral bonus

Discover more about us: https://piratagroup.hk/our-story/

Kowloon Shangri-La, Hong Kong

Headquartered in Hong Kong SAR, the Shangri-La Group has grown from a single hotel business to a diverse and integrated global portfolio comprising quality real estate and investment properties, wellness and lifestyle facilities.

Job Description

About Us

Find Your Shangri-La in Shangri-La.

Headquartered in Hong Kong SAR, Shangri-La Group has grown from a single hotel business to a diverse and integrated global portfolio comprising quality real estate and investment properties, wellness and lifestyle facilities.

Today, the Group owns, operates and manages 100+ hotels under our family of five brands: Shangri-La Hotels & Resorts, Shangri-La Signatures, Kerry Hotels, JEN by Shangri-La, and Traders.

Luxury 5-Star Hotel in Hong Kong | Kowloon Shangri-La

About the Role

As an Executive Pastry Chef, you will lead the Pastry Kitchen operation to deliver exceptional pastry and bakery experiences through creativity, operational excellence and the highest culinary standards.

 Key Responsibilities

• Lead and oversee all daily operations of the Pastry Kitchen, ensuring smooth and efficient production for restaurants, banquets and special events

• Ensure the highest standards in pastry and bakery quality, taste, presentation, portion control and food consistency across all outlets

• Develop and introduce innovative pastry, bakery and dessert offerings in line with market trends, seasonal promotions and guest expectations

• Coordinate closely with Culinary, Restaurant, Banquet, Stewarding and Purchasing teams to ensure effective operations and quality control

• Monitor food freshness, inventory, requisitions, food cost and wastage control to achieve operational and financial objectives

• Maintain strict hygiene, sanitation and food safety standards in accordance with HACCP and hotel policies, including proper maintenance and cleanliness of kitchen equipment and facilities

• Conduct regular food tasting sessions, operational inspections and departmental briefings to ensure service excellence and operational readiness

• Lead, coach and develop the Pastry team through on-the-job training, performance management, succession planning and colleague engagement initiatives

• Support the Executive Chef in business planning, menu development, staffing management and continuous enhancement of the overall guest dining experience

•  Engage in regular meetings with Marketing Communications Team on new menu / festival items

 About You

• Minimum of 10 years of pastry experience in international luxury hotels, with at least 2 years of experience in a similar Executive Pastry Chef capacity

• Strong expertise in pastry, bakery and dessert production with creativity, attention to detail and knowledge of current market trends

• Solid knowledge of HACCP, food hygiene, sanitation standards, food safety procedures and kitchen operations management

• Strong understanding of food cost control, budgeting, inventory management and operational efficiency

• Excellent leadership, communication and interpersonal skills with the ability to lead and motivate the pastry & bakery team

• Well versed in computer application, system and email correspondence

• Good command in spoken and written English and Chinese

Why Join Us

• A workplace that values your passion and supports self-realization and personal growth.

• Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills.

• Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication.

• Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive.
  

Please apply in writing enclosing CV and quoting the reference to:

Director, Talent Management & Acquisition (Hong Kong)

Kowloon Shangri-La, Hong Kong

64 Mody Road, Kowloon, Hong Kong

Tel: (85•) •••• •815

Email: coe•••••@shangri-la.com

Website: https://www.shangri-la.com/

We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes.

We appreciate your interest in joining us. Please note that only successful candidates will be contacted.

YK MANPOWER PTE. LTD.

Job Description

• Assist Sous Chef in charge in the proper running of his assigned kitchens.

• To organize and prepare dishes related to the assigned kitchen, mise en place for buffet and a la carte menus. Check on the production level according to the business needs.

• Ensure quality and quantity standards are met.

• To check all equipment’s are in good working order and if necessary report to the Sous-Chef. Prepare any necessary work orders for engineering team.

• To assist in cleaning up the refrigerator, set up the work station for the day and work with stewarding in general cleanliness, sanitation.

Curate Kitchen Pte. Ltd.

Job Description

Role Overview
The Sous Chef plays a key role in ensuring smooth daily kitchen operations. Working closely with the Head Chef, you will support menu execution, maintain high food quality standards, and help manage kitchen staff and inventory.

Key Responsibilities

• Assist in the preparation and design of food and beverage menus
• Produce high-quality dishes with attention to presentation and taste
• Ensure the kitchen operates efficiently and meets quality standards
• Step in for the Head Chef in planning and directing food preparation when required
• Resolve kitchen issues proactively and handle high-pressure situations effectively
• Manage, train, and schedule kitchen staff; monitor and evaluate performance
• Order and manage inventory to ensure adequate stock levels
• Maintain cleanliness, organization, and compliance with food safety standards
• Foster a positive and professional working environment

Requirements & Skills

• 2–3 years of proven experience as a Sous Chef or Line Cook
• Strong knowledge of cooking methods, ingredients, kitchen equipment, and procedures
• Demonstrated ability in kitchen and team management
• Ability to work efficiently under pressure and solve problems quickly
• Familiarity with industry best practices and food safety standards

SUTL Marina Development Pte Ltd

ONE°15 Marina Sentosa Cove, Singapore is a waterfront lifestyle destination offering world-class marina facilities replete with a comprehensive range of exclusive club amenities. It is an unprecedented lifestyle destination with modern facilities including an infinity pool, fitness centre, members’ lounge, modern spa, tennis courts, 26 tastefully appointed rooms, as well as a selection of restaurants and bars. ONE°15 Marina Sentosa Cove is part of SUTL Enterprise Ltd, which is listed on the main board of the Singapore Exchange. Since its inauguration in 2007, the Club has won several international accolades including Best Asian Marina of the Year and the prestigious FIVE Gold Anchors Award.

Job Description

Main Duties and Key Responsibilities:

• Plan, organize, and supervise all banquet food production activities.
• Ensure timely preparation and delivery of food for weddings, conferences, social functions, and special events.
• Coordinate closely with the Banquet Sales and Operations teams to execute event requirements accurately.
• Attend banquet event briefings and ensure culinary readiness for all functions.
• Monitor food quality, taste, presentation, portion control, and consistency.
• Supervise and train kitchen staff to achieve operational excellence.
• Prepare duty rosters and allocate manpower according to event requirements.
• Ensure proper mise-en-place is completed before each event.
• Maintain cleanliness and organization of all banquet kitchen areas.
• Assist in menu creation, costing, and seasonal menu development.
• Monitor food costs and implement measures to minimize wastage and spoilage.
• Ensure proper ordering, receiving, storage, and stock rotation of food products.
• Conduct regular inventory checks and stock control exercises.
• Recommend improvements to banquet menus and food presentation.
• Ensure compliance with all food hygiene, sanitation, and workplace safety regulations.

Requirements:

• Should possess at least N/O Levels with a minimum of 3 years of relevant working experience.
• Should possess basic computer skills.

GRAND IMPERIAL HOTEL PTE. LIMITED

Job Description

You are the Master of your culinary station, creating delicious dishes guests love. As a Chef de Cuisine, you’re not just overseeing kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Responsibilities:

Here’s what you’ll do during a typical day:

·      Prepare great tasting dishes: Season, cook, and test dishes according to standard recipes, ensuring consistency in taste and presentation

·      Supervise the kitchen team: Oversee line cooks to ensure and provide support as needed in the absence of Head Chef to ensure smooth and efficient operations

·      Maintain kitchen cleanliness: Keep all work areas clean, tidy, and free of cross-contamination

·      Ensure food quality and storage compliance: Monitor ingredient quality, ensuring proper storage and stock rotation

·      Assist with cost management: Contribute to controlling food costs, improving gross profit margins, and meeting departmental financial targets

·      Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment 

·      Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being

Qualifications:

·      Highschool graduate with at least 3 years of experience in a hotel setting.

·      At least 1 year as a Demi Chef de Partie or equivalent. Technical culinary education preferred.

·      Proficient in International cuisine, with expertise in various cooking techniques

·      Knowledge of seafood/meat processing, cooked food processing, storing, and receiving standards.

·      Posses WSQ Food Safety Level 1 certification.

The Fullerton Bay Hotel

The Fullerton Bay Hotel Singapore is the latest addition to the dazzling Marina Bay waterfront. Alongside spectacular views of the bay and Singapore skyline, the Hotel provides legendary service and embodies contemporary luxury and refined elegance.

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

· Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens.

· Ensure that all designated action points from briefings/meetings are being followed by the individuals concerned.

· Guide the entire team in decision-making and judgement.

· Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times.

· Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

· Ensure disciplinary and grievance procedures are properly adhered to and followed.

· Handle customer comments and complaints and take swift corrective action after consultation with the Chef de cuisine & Leadership Team.

· Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.

· Find ways to improve the efficiency of the operations, which will benefit our clients.

· Assist the Chef de cuisine in constantly finding ways to further improve the Food cost through strategic purchasing, right volumes, without negatively affecting pre- determined quality standards.

· Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.

· Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens.

· Complete detailed checks of the entire kitchen operation during all service periods taking necessary actions to correct any deviation from quality standards.

· Conduct weekly inspections of his/her kitchen with minuted follow-ups.

· Plan co-ordinate and supervise all menu implementations in a timely manner.

· Assist in the preparation and control of daily and weekly market lists.

· Create and develop new dishes and recipes by keeping up with the latest market trends.

· Constantly strive to improve kitchen operating procedures.

· Be partially responsible for the labour budget of the kitchen department.

· Propose and initiate when approved, new services and products for our guests.

· Control manpower distribution throughout the assigned kitchen, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business.

· Perform any other reasonable duties as required by the department head from time to time.

· Continuously look at market trends, innovate and create accordingly.

· Be very flexible and open to requests and changes.

· Comply with all hygiene standards required and have necessary training with staff.

· Ensure maximum compliance to all FSS Policy & Procedure.

· To strive for improvement through daily training and continuous updating.

· To comply with the relevant hotel grooming standard and ensure proper standard is followed by all subordinates

· To comply with all safety and security regulations.

· Strictly adhere to all Policy & Procedure existing in the hotel.

· Perform any other reasonable duties as required by the department head from time to time.

Requirements:

· Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.

· Working knowledge of recipe costing process.

· Knowledge of catering from menus to runners to set-up and breakdown procedures.

· Possesses knowledge of sanitation standards. Serv Saf certified.

· Demonstrates teamwork and customer service focus.

· Demonstrates excellent communication skills.

· Knowledge of food inventory

MCI Career Services Pte Ltd

With over 19 years in the industry, MCI is a leading recruitment and outsourcing provider in Singapore. Our team of 100+ professionals leverages an extensive network to recruit top talent across diverse sectors. We have successfully placed over 30,000 candidates and served more than 1,000 clients. At MCI, we don't just fill positions – we elevate businesses by connecting them with the right individuals. We promise to deliver only the best services, as we are not here just to help but to make companies interesting!

Job Description

Sous Chef

• Salary Range: S$ 2,900.00 – S$ 4,300.00 (Depends on experience)

Chef

• Salary Range: S$ 2,700.00 – S$ 3,900.00 (Depends on experience)

• Work Location: Central / Islandwide

• Working Hours: 9.30am - 10.00pm, 6-day work week (Able to work weekends, and public holidays)

• 2-hour break: Can cook own meal.

Core Responsibilities

• Prepare, execute, and cook authentic Teochew and Cantonese dishes to meet restaurant standards.

• Manage daily kitchen operations across multiple stations, including wok-fried, steamed, braised, soup, seafood, and roast dishes.

• Evaluate and maintain the absolute freshness of ingredients, with a primary focus on raw seafood and meats.

• Enforce rigorous kitchen cleanliness, environmental hygiene, and food safety standards at all times.

• Coordinate seamlessly with the kitchen team during high-volume service periods.

• Coordinate effectively with the kitchen team to optimize service efficiency and resolve bottleneck pressures under high-volume conditions.

• Take charge of training and onboarding junior kitchen staff to ensure consistency in food preparation and culinary execution.

• Execute culinary directives and instructions from the Head Chef and Sous Chef efficiently.

Job Requirements

• Professional Certificate in Culinary Arts or a related field.

• Minimum of 3 years of specialized experience operating within a Chinese / Oriental kitchen setting (specifically Cantonese or Teochew cuisine).

• Verifiable expertise in processing and handling raw seafood.

• Comfort operating in a non-halal kitchen environment that requires the direct handling of pork, beef, and raw seafood ingredients.

• Strong interpersonal skills, positive team-player attitude, and a strong willingness to adapt and learn.

• A valid Level 2 Food Hygiene Certificate is preferred.

Key Benefits & Remuneration

• Annual Wage Supplement (AWS) Included

• Comprehensive Medical and Dental Benefits

• Complimentary Duty Meals Provided

• Progressive and Collaborative Kitchen Culture

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

Please submit your updated resume in MS Words format by using the APPLY NOW BUTTON.

By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.

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**We regret to inform that only shortlisted candidates would be notified.

LIM SHIAW SIAN
Registration Number: R26162121
EA Licence No: 06C2859 (MCI Career Services Pte Ltd)

Les Amis Holdings Pte Ltd

The Les Amis Group has grown from strength to strength, capitalising on its commitment to quality in food, wine and service, while venturing into other cuisine styles and concepts.

Job Description

Company Overview

Les Amis Group is a leading Singapore restaurant group with 38 outlets locally and multiple overseas ventures. It offers diverse cuisine styles from fine French dining to casual Asian fare, built on values of excellence, integrity, inclusiveness, and teamwork.

Job Summary

You will prepare and cook food following SOPs to ensure consistent quality and presentation in a French fine dining setting, maintain kitchen safety and hygiene standards, manage supplies efficiently, and support kitchen operations.

Responsibilities

• Prepare food according to SOPs to ensure consistent execution and maintain high food quality before service
• Cook and present dishes effectively and efficiently, adhering to company operations manual and standards
• Assist in preparing, cooking, garnishing, and presenting food to meet quality and presentation standards
• Monitor and update knowledge of current promotions and new menu items to support kitchen readiness
• Ensure supplies, equipment, and work areas comply with established hygiene and safety standards
• Operate kitchen equipment safely and promptly report maintenance issues to the Chef
• Assist in maintaining accurate food ordering and stock levels to prevent shortages or waste
• Estimate required quantities and costs of food supplies and ingredients to support budgeting and procurement

Required competencies and certifications

• Minimum of 3 years experience in a basic culinary position
• Basic knowledge of cooking techniques and sanitary food handling

Preferred competencies and qualifications

[None provided]

Other Information

Perks

• Birthday Leave to spend with loved ones on your special day
• Competitive Staff Discounts across outlets
• Medical and Health Insurance coverage
• Opportunity to learn from knowledgeable mentors in the industry

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ATHENA ALLIANCE PTE. LTD.

Job Description

Head Chef Wanted — Boutique Wine Bistro 🍷

Location: Dhoby Ghaut, Exit B. UBS building
Type: Full-time
Pay: Competitive salary + Food sales commission

We run a small, wine-loving bistro and we're on the hunt for a Head Chef to run our kitchen and make the menu their own. If you love good food, great wine (get to taste it with food), and want a kitchen where you actually get creative freedom (not just execute someone else's recipes) — let's talk.

• Running the kitchen day-to-day — hot side, cold side, all of it
• Leading and looking out for your kitchen crew
• Sorting out the staff schedule so everyone's set up to succeed
• Keeping things clean, safe, and running smoothly (health checks won't scare you)
• Handling the odd customer hiccup like a pro
• Keeping an eye on food costs and labour costs, and sourcing good ingredients
• Managing stock so we're never out of the good stuff
• Building menus that actually make sense with our wine list
• Dreaming up special menus for wine pairing dinners and events
• Hitting our monthly kitchen numbers (we'll help you get there)

• You've led a kitchen before — Head Chef, Sous Chef, Chef de Cuisine, whatever the title, you know how to run a pass
• You're into wine, or at least curious enough to learn what pairs with what
• You can keep food costs in check without cutting corners on flavour
• You've got ideas and want a place that'll actually use them
• You're calm when it's slammed and kind to your team when it's not
• Food safety cert (or happy to get one)

• Competitive salary
• Real creative input — menu, events, all of it
• A boutique, quality-first kitchen (no corporate playbook here)
• Room to grow with us

dnata Singapore Pte Ltd

dnata is a leading global air and travel services provider. In Singapore, the company serves more than 50 airline customers with a team of 1,500 highly-trained employees, offering ground handling, cargo, and flight catering services at Changi Airport.

Job Description

Summary

You are required to have experience working in the F&B industry and have a proven track record in your area of specialization.

Duties and Responsibilities 

• Prepare Mise-en-place and food items in accurate and standard portion and quantities.

• Prepare meals as directed and according to recipe, menu specification and expected standard.

• Attend to any last-minute additional meal order or menu changes due to flight delay.

• Assist Sous Chef and Production Chef during Food Presentation.

• Ensure all prepared food is properly labelled with Day Sticker.

• Ensure meals are prepared according to Work Order timings and are blast chilled accordingly.

• Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.

• Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.

• Ensure staffs adhere to safety rules and regulation practices.

• Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.

• Monitor and ensure food temperatures are within standard limits and provide training, supervise and assign job to staff.

• Monitor and check staff attendance against roster and work schedule.

• Minimize wastage and optimize stock level of raw materials and ingredients.

• Monitor stock level of raw materials and products in the cold room or freezer.

• Submit wastage and spoilage report to Production Chef.

• Check and ensure weight of meals is prepared to specifications.

• Plan and order dry store items ahead actual requirement.

• Conduct daily cold room/freezer/equipment inspection.

• Raise Work Requisition and liaise with Facilities & Flight Kitchen Engineering Department (FE) on breakdown of equipment or damaged facilities.

• Undertake any other duties assigned by immediate superior.

• Conduct daily cold room/freezer/equipment inspection.

• Ensure compliance with all workplace safety, security, and health policies and procedure

• Perform any ad-hoc duties as assigned by the reporting manager or department head

Requirements

• Minimum 3 years of experience in culinary operations

• Must have a comprehensive culinary background in a specific cuisine

Grand Park City Hall

Park Hotel Group aims to be a world-renowned brand in hospitality. We have hotel properties in Singapore, Hong Kong and China, with expansion plan into the Asia Pacific region. If you share our vision and possess the drive to excel, we would like you to join us.

Job Description

Grand Park City Hall is a sustainable sanctuary of modern comfort that takes pride and care in what we do and find joy in giving our best to positively impact people and the planet. We believe that true hospitality begins with service delivered with love and passion.

If you share our passion for service, we invite you to join us.

Discover your passion. Discover Love at Grand Park City Hall.

Job Responsibilities

• Ensure that all food items are prepared as per standard recipe cards while maintaining portion control and minimizing waste.

• Place emphasis on correct food preparation and handling.

• Ensure that food stock levels within the kitchens are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

• Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained.

• Ensure that administrative tasks are completed and submitted on time.

• Focus on high standard in food preparation, presentation and service.

• Ensure all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.

• Perform any other job tasks as assigned.

Job Requirements

• Ability to establish priorities and work independently as well as part of a team

• Ability to handle and resolve recurring problems and customer complaints in a professional and tactful manner

• Applicants must be willing to work shift duties including weekends and public holidays.

GENESIS MANPOWER PTE. LTD.

Job Description

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

EDEN LOFT SG PTE. LTD.

Job Description

Job Description & Requirements

• To prepare high quality traditional authentic Indian food, especially North Indian Guajarati dishes.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.
• To ensure that all the dishes are freshly prepared and the food standards are met.
• Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Should monitor and maintain stock levels and inventory.
• Need to monitor stock rotation procedures are followed as per inventory.
• Experience in all North Indian cuisines.
• Monitoring portions and waste control.
• To provide quality of food
• Flexible to work in any shifts, especially in split shifts.
• Availability to work within opening hours (e.g. evenings, holidays, weekends)

Sai Brothers Kitchen

Job Description

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• 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
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Minimum 5 years experience as a chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes

YK MANPOWER PTE. LTD.

Job Description

• Assist Sous Chef in charge in the proper running of his assigned kitchens.

• To organize and prepare dishes related to the assigned kitchen, mise en place for buffet and a la carte menus. Check on the production level according to the business needs.

• Ensure quality and quantity standards are met.

• To check all equipment’s are in good working order and if necessary report to the Sous-Chef. Prepare any necessary work orders for engineering team.

• To assist in cleaning up the refrigerator, set up the work station for the day and work with stewarding in general cleanliness, sanitation.

ISHA CREATIONS PTE. LTD.

Job Description

POSITION: Kitchen Assistant (North & South Indian Cuisine)

LOCATION: Central area

DEPARTMENT: Food & Beverage

ROLE OVERVIEW:

We are looking for a dependable and hardworking Kitchen Assistant to support kitchen operations and assist in the preparation and cooking of North and South Indian cuisine. The role requires good hygiene practices, commitment, and flexibility to work rotational shifts, weekends, and public holidays.

KEY RESPONSIBILITIES:

• Prepare food ingredients (cutting, cleaning, marinating, portioning, etc.)
• Assist the Chef in cooking North and South Indian dishes
• Support daily kitchen operations to ensure smooth and timely service
• Maintain excellent personal hygiene at all times
• Ensure cleanliness of kitchen, equipment, and workstations
• Follow recipes, instructions, and food quality standards
• Assist with plating and food presentation when required
• Be punctual and maintain good attendance and time discipline
• Support the team to deliver good food quality and customer satisfaction

REQUIREMENTS:

• Basic experience or knowledge in North and South Indian cuisine
• Able to prep food and assist in cooking
• Possess a valid Food Hygiene Certificate (or willing to obtain one)
• Good understanding of cleanliness and food safety practices
• Committed, responsible, and willing to learn
• Customer-oriented and a good team player
• Able to work rotational shifts, weekends, and public holidays

Marina Bay Sands Pte Ltd

Marina Bay Sands® is Asia’s leading destination for business, leisure and entertainment delivering once-in-a-lifetime experiences. The landmark building is situated in the heart of Singapore’s Central Business District and transforms Singapore’s skyline and the country’s tourism landscape.

Job Description

Job Responsibilities

• As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef
• The management of a section with the assistance of Commis Chefs
• The preparation and cooking of food to the restaurant specific standards
• Development and supervision of the Commis Chef on section
• Awareness and implementation of waste controls
• Section stock control and rotation
• Completion of the cleaning schedule for the kitchen
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc
• Detailed Knowledge of the full menu
• Team working
• Compliance with legal requirements under the H&S act 1974 and food hygiene
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs
• Reporting of maintenance issues to the relevant parties
• All restaurant and menu standards adhered to at all times
• Food produced to highest standards and to restaurant specification
• Wastage kept to an absolute minimum
• Stock items used in the correct order
• Ability to give a detailed description of all dishes
• All health and safety requirements met and documentation including cleaning schedules and temperature records completed
• Full support given to Sous and Head Chef and colleagues
• Smooth and efficiently run section, tasks completed in a timely manner
• Regular and consistent training, coaching and support given to Commis chefs

Job Requirements

Education & Certification

• Diploma/Degree in Culinary Arts

Experience

• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity

Competencies

• Possess food hygiene and safety certification
• Able to work on rotating shifts, weekends & public holidays
• Possess a well-groomed, professional appearance
• Demonstrates a full understanding of their role and carries it out in line with their job description
• Works effectively with the rest of the team
• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources
• Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions
• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

AEGEANSEA PTE. LTD.

“ ALATI, or salt from the ancient Greek word ἅλας, takes great pride in serving only the freshest produce wild-caught by the hands of the fishermen at the Aegean Sea. Donning its traditional uniform of blue and white, the casual and comfortable restaurant with an ambiance reminiscent of Cyclades opened its doors for business on 30th September, 2015. Everything in the menu, from the meat to the pastry to the bread, are made painstakingly and meticulously by hand.”

Job Description

**Primary Responsibilities:**

• Prepare and cook dishes in the menu according to restaurant's standards of quality, recipe,
consistency and time lines
• Work effectively with the kitchen team to deliver high-quality service
• Exercise cost control to minimize food wastage and spoilage
• Collaborate with Sous Chef/Head Chef to implement new menu items or systems
• Report maintenance issues to the Sous Chef/Head Chef promptly
• Strictly adhere to food safety, sanitation, and hygiene requirements
• Follow company policies, processes, and procedures
• Be flexible and assist in the kitchen during busy times as needed
• Attend trainings and meetings as required
• Other ad hoc duties as requested

**Requirements:**

• At least 4 years of relevant experience in dining cuisines
• Good communication and teamwork skills
• Ability to follow instructions and procedures
• Knowledge of cooking procedures and methods
• Experience using cutting, cooking, and baking tools
• Ability to multitask and work efficiently under pressure
• Maintain kitchen equipment and report any defects/malfunctions promptly
• Culinary diploma or related certification preferred
• Continuously upgrade culinary skills through training or self-study
• Culinary diploma or related certification preferred
• Experience in Mediterranean cuisine is advantageous

• 5 days working week

• Sundays closed.

• meal allowance provided

FK DUNAMIS GROUP PTE. LTD

FK Dunamis Group Pte Ltd and its subsidiaries manage the Hachi Group of restaurants in Singapore comprising of Hachi Restaurant at the iconic National Gallery Singapore, The Public Izakaya at 100AM Shopping Mall, The Public Izakaya 2 and Hoppy Bar at Altez. Our restaurants, which are all located in the CBD area, deliver a range of Japanese cuisines from omakase fine dining to casual izakaya operations in the most authentic and true to concept Japanese approach. In addition to the operating restaurant business, the Group has diversified interests in developments in Japan and Indonesia.

Job Description

Job Description & Requirements

-Daily Culinary Duties of Preparation, Cooking & Serving of dishes to Customers.
-Works with Owner and other Chefs to create new seasonal dishes as and directed by Owner.
-Understands and works with supplier to anticipate procurement, delivery and maintain minimal inventory count.
-Monitors and undertakes to maintain costs within guidelines.
-Assist to train and guide junior chefs.
-Has broad spectrum of basic Japanese culinary techniques
-Able to track and deliver latest dining trends and menus.

Thank you for your interest in our company, please email your resume to hr•@fkdunamis.com, and we will reach out to you if your application is found suitable.

Seorae Korean Charcoal BBQ

Welcome to SEORAE JIB, where 'SEORAE' signifies our expertise as the leading Korean BBQ restaurant in the world, and 'Jib’, or home, indicates our commitment to make you feel at home the moment you are with us.

Job Description

VIOLET OON INC PTE LTD

Welcome to Violet Oon Singapore, a highly-acclaimed group of restaurants and creator of Asian gourmet delights that are rooted in Nyonya and Singapore cuisine.

Job Description

About the Role

We are looking for a hands-on and reliable Junior Sous Chef to support the overall kitchen operations at Bibik Violet. You will assist in supervising the kitchen team, ensuring smooth daily operations, and maintaining food quality and consistency in a fast-paced casual dining environment.

Key Responsibilities

• Assist in managing and supervising daily kitchen operations, including all kitchen staff and activities

• Support the Head Chef / Sous Chef in ensuring all duties are carried out according to company standards (equipment maintenance, stock handling, cleanliness, food quality, and daily setup)

• Report to Head Chef / Sous Chef on operational matters and team performance

• Be actively involved in day-to-day kitchen operations, including food preparation and service

• Ensure efficiency and proper cost control of kitchen operations, including monitoring expenses and stock usage

• Assist in stock ordering, stock take, and receiving of goods

• Support menu planning, promotions, and updating of recipe standards where required

• Guide and train junior kitchen staff to ensure consistency and skill development

• Conduct daily briefings and assist in team coordination during service

• Attend meetings with Head Chef / Management to review operations, discuss plans, and follow up on action items

• Monitor staff scheduling, attendance, and overtime where required

• Ensure all kitchen operations comply with food hygiene and safety regulations

• Maintain cleanliness, organisation, and readiness of all kitchen sections

• Adhere to all company policies and management instructions

Requirements

• Minimum 2–3 years of relevant kitchen experience, preferably in a supervisory role

• Experience in local cuisine / casual dining concepts preferred

• Strong leadership and team coordination skills

• Hands-on, responsible, and able to work in a fast-paced environment

• Good communication and organisational skills

• Willingness to learn and grow within the company

Employee Benefits

🍽️ Staff meals provided during shift
🏥 Medical reimbursement (up to $200/year for confirmed staff)
🎂 Birthday treats and gifts (up to $200)
💰 Performance bonuses and quarterly incentives
👔 Uniform reimbursement for confirmed staff
🚕 Night transport provided for late shifts
📈 Opportunities for promotion and internal transfer
🎓 Further education support and employee assistance programmes

Marriott International

Job Description

NIVI'S KITCHEN PTE. LTD.

Job Description

Job Description & Requirements

• Authentic South Indian Food Preparation: We are seeking a chef with extensive experience in preparing a wide variety of authentic South Indian dishes. Your knowledge of traditional recipes, spices, and cooking techniques will be the cornerstone of our culinary offerings.
• Kitchen Supervision: As the In-Charge Chef, you will oversee the kitchen operations. This includes managing the kitchen staff, ensuring smooth workflow, and maintaining quality standards in all dishes.
• Night Shift: We are looking for a dedicated professional who is willing to work night shifts. South Indian cuisine is known for its vibrant flavors, and many patrons seek these flavors well into the evening.
• Hard Work and Dedication: Your commitment to your craft is essential. We need a chef who is passionate about delivering consistently excellent South Indian dishes and is willing to put in the hard work required.
• Hygienic Food Preparation: Maintaining a clean and hygienic kitchen is of utmost importance. You will be responsible for upholding strict food safety and hygiene standards to ensure the health and satisfaction of our customers.

YK MANPOWER PTE. LTD.

Job Description

• Assist Sous Chef in charge in the proper running of his assigned kitchens.

• To organize and prepare dishes related to the assigned kitchen, mise en place for buffet and a la carte menus. Check on the production level according to the business needs.

• Ensure quality and quantity standards are met.

• To check all equipment’s are in good working order and if necessary report to the Sous-Chef. Prepare any necessary work orders for engineering team.

• To assist in cleaning up the refrigerator, set up the work station for the day and work with stewarding in general cleanliness, sanitation.

YK MANPOWER PTE. LTD.

Job Description

• Trains develops, and motivates supervisors and culinary staff to meet and exceed established food preparation standards consistently.

• Teaches preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.

Wenet SGP Pte Ltd

Wenetgroup Ltd. is an operations management consulting firm headquartered in Taipei, Taiwan. We provide one-stop business solutions to help clients solve operational challenges, optimize processes, and improve performance.

Job Description

Roles & Responsibilities

1. Menu Creation and Development: A chef de cuisine is responsible for designing menus that reflect the restaurant’s concept, while considering customer preferences, seasonal ingredients, and culinary trends. He/She must have a keen understanding of flavor profiles, food pairings, and presentation techniques to create a memorable dining experience.

2. Overseeing Food Preparation: The chef de cuisine ensures that all dishes are prepared to perfection, following standardized recipes and maintaining consistency in taste and presentation. He/she lead by example, demonstrating proper cooking techniques and ensuring that the kitchen staff adheres to high standards of food safety and hygiene.

3. Team Leadership and Management: As the head of the kitchen, a chef de cuisine must effectively manage and inspire their team. This involves hiring and training kitchen staff, delegating tasks, and fostering a positive and collaborative work environment. He/She must also have strong communication and leadership skills to motivate their team and ensure smooth operations.

4. Quality Control: A chef de cuisine is responsible for maintaining the highest quality standards in every aspect of food preparation. He/She conduct regular inspections of ingredients, oversee food storage and rotation, and ensure that all dishes meet the desired quality and taste.

5. Cost Control and Budgeting: Managing the kitchen’s budget is a crucial responsibility of a chef de cuisine. They must develop strategies to minimize food waste, control food costs, and optimize kitchen operations. This involves effective inventory management, portion control, and careful menu planning.

6. Collaboration with Suppliers and Vendors: A chef de cuisine establishes strong relationships with suppliers and vendors to ensure a steady and reliable supply of high-quality ingredients. He/She negotiate contracts, source ingredients, and stay updated on the latest trends and seasonal offerings.

Grand Copthorne Waterfront Hotel Singapore

Overlooking the historic Singapore River, Grand Copthorne Waterfront Hotel Singapore is a premier upscale conference hotel where luxurious elegance and contemporary style go hand in hand. Our luxury hotel in Singapore lets you experience the best of what the city has to offer. It is ideally located within easy reach of the Central Business District and the waterfront precincts of Robertson Quay, Clarke Quay and Boat Quay with their lively dining and entertainment venues.

Job Description

Key responsibilities

• Assist Junior Sous Chef/Sous Chef with their duties in the Cold Kitchen.

• Responsible for the cleanliness & tidiness of kitchen and ensuring strict rules on personal hygiene

• Check on any advance productions to be done/mise en place/other preparations for next day's business.

• Prepare the storeroom requisition orders for next day's production in accordance with the business forecast and with the approval of his supervisor.

• Monitor the order, storage of products and delivery of goods

• Responsible for receiving food and supplies, controlling and monitoring the temperatures, organizing the cooking and storage area

Requirements

• Experience working in the Cold Kitchen environment.

• 3-4 years of working experience in the related field is required for this position.

• Comfortable with shift working hours, including weekends and public holidays.

• Keen sense of learning and passion towards culinary.

The Supreme HR Advisory Pte Ltd

Here at The Supreme HR Advisory, we pride ourselves on being a vibrant recruitment firm with strong Southeast Asia standing. We believe in customizing our services to your unique needs. We are dedicated, enthusiastic and we take innovative approaches in customizing our services. Our depth of experience enables us to understand each industry’s challenges and provide expert advice on hiring requirements. Our goal is to leverage on our local knowledge and global expertise to deliver high-quality candidates specifically matched to the requirements of each of our client.

Job Description

Chef (Spanish cuisine)

5 days work week, 10am-9pm with 2 hours break

Salary: $2700-$3000 + OT + AWS + Incentives + Bonus

Location: Guoco Tower, Tanjong Pagar

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.

• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.

• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.

• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.

• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.

• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.

• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Requirements:

• With cook experience in Spanish cuisine is preferred

Cheong Yeat Long | R25145358

The Supreme HR Advisory Pte Ltd | EA 14C7279

Marina Bay Sands Pte Ltd

Marina Bay Sands® is Asia’s leading destination for business, leisure and entertainment delivering once-in-a-lifetime experiences. The landmark building is situated in the heart of Singapore’s Central Business District and transforms Singapore’s skyline and the country’s tourism landscape.

Job Description

Job Responsibilities

• As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef
• The management of a section with the assistance of Commis Chefs
• The preparation and cooking of food to the restaurant specific standards
• Development and supervision of the Commis Chef on section
• Awareness and implementation of waste controls
• Section stock control and rotation
• Completion of the cleaning schedule for the kitchen
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc
• Detailed Knowledge of the full menu
• Team working
• Compliance with legal requirements under the H&S act 1974 and food hygiene
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs
• Reporting of maintenance issues to the relevant parties
• All restaurant and menu standards adhered to at all times
• Food produced to highest standards and to restaurant specification
• Wastage kept to an absolute minimum
• Stock items used in the correct order
• Ability to give a detailed description of all dishes
• All health and safety requirements met and documentation including cleaning schedules and temperature records completed
• Full support given to Sous and Head Chef and colleagues
• Smooth and efficiently run section, tasks completed in a timely manner

Job Requirements

Education & Certification

• Diploma/Degree in Culinary Arts or related field preferred

Experience

• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity

Competencies

• Possess food hygiene and safety certification
• Able to work on rotating shifts, weekends & public holidays
• Possess a well-groomed, professional appearance
• Demonstrates a full understanding of their role and carries it out in line with their job description
• Works effectively with the rest of the team
• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources
• Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions
• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

Mount Faber Leisure Group Pte Ltd

MFLG is one of Singapore’s leading operators of a suite of leisure and lifestyle services, including attractions, guided tours, event venues, souvenir and lifestyle outlets as well as F&B operations from Mount Faber Peak to Sentosa.

Job Description

We are looking for a dedicated Demi Chef to join our culinary team.

Key Responsibilities

• Manage and oversee daily operations of the assigned stall, ensuring smooth and efficient service.

• Prepare and cook menu items according to SOPs.

• Monitor portion control and food costs, minimizing wastage while maintaining product standards.

• Handle inventory management, including stock replenishment, stock rotation (FIFO), and receiving deliveries.

• Maintain Hygiene & Food Safety at all times.

• Maintain a clean, organized, and efficient workstation at all times.

• Support operations across other outlets when required.

Papa Bear Singapore Pte. Ltd.

Job Description

Job description

Job Responsibilities：

- Prepare various types of dumplings and pastries according to the menu standards, ensuring consistent taste and quality

- Maintain cleanliness and hygiene in the production area to meet food safety standards

- Assist in inventory management by using raw materials efficiently and minimizing waste

- Complete dumpling production tasks on time according to order demands

- Support other kitchen operations to ensure smooth workflow

Job Requirements:

- Ability to work in a fast-paced and physically demanding kitchen environment

- 5.5-days work , Willingness to work in shifts, including weekends and public holidays

- Strong focus on food safety, hygiene, and maintaining high product quality and speed

- Prior experience in handmade dumpling preparation is preferred

voco® Orchard Singapore

Job Description

About Us

IHG Hotels & Resorts' first voco™ hotel in South East Asia is now open on Singapore’s world-famous Orchard Road!

voco® Orchard Singapore provides guests with the world-renowned voco™ experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different.

Your day to day

voco Orchard Singapore is seeking a dynamic and passionate Junior Sous Chef to be part of our team. The expectations for this incumbent will be to strive for high standards and push expectations in terms of quality, cleanliness, cost effectiveness, organization and efficiency.

• Review menus, analyzes recipes, assess food quality and labor requirements.

• Exercise efficient Payroll Management within your kitchen to maintain budgeted labor costs.

• Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment.

• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include other kitchen outlets, food and beverage, maintenance, business development & front office.

• Interact with outside contacts such as guests – to ensure their total satisfaction, vendors – to order supplies/ equipment and ensure best prices and quality. To assist with the Health Department and other regulatory agencies – regarding safety matters and kitchen inspections.

• Serve fresh ingredients to the guests of the highest quality of which reflect the style of the outlet concept.

• Monitor methods of food preparation, sizes of portions and garnishing of foods to ensure food is prepared in the described manner.

• Approve all food/ dishes leaving your section or kitchen before served to guests

• Estimate food consumption and purchases or requisitions of foodstuffs and kitchen supplies accordingly.

• Devise specialty dishes and develops innovative menus.

• Establish or enforce hygiene standards for the kitchen outlet.

• Develop and assist with training activities focused on improving skills and knowledge.

• Take an active involvement in the welfare, safety, development and well-being of hosts providing advice, counseling and (positive) constructive feedback.

• Assist with the development and maintenance of policies & procedures, work processes and standards of performance within the Department. Ensure quarterly reviews to accurately reflect any changes.

• Ensure the cleanliness and tidy of the Kitchen department and ensure all equipment is in good working order.

• Maintaining the cleanliness, neat and being well-groom appearance at all times during on duty

• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.

• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.

• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.

• Log security incidents and accidents in accordance with hotel requirements.

• Perform other duties as assigned including assisting staff with their job functions during peak periods.

What we need from you

• Diploma or Degree in Culinary Arts with a strong interest in Italian cuisine.

• At least 1 year experience in a similar position, or an experienced Chef de Partie will also be considered.

• Working experience in the hotel industry will be an added advantage.

• Commitment to work rotating shifts, weekends and public holidays.

• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

What we offer

We’ll reward all your hard work with a great salary and benefits – great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

Andaz Singapore

Andaz Singapore is a five-star hotel managed by Hyatt International, that focuses on design and relaxed luxury. This designer hotel is the the first Andaz hotel to open in South East-Asia back in 2017.

Job Description

Come join us to express your Andaz as Chef de Partie if the following describes you.

You have the passion for providing fresh and inspiring experience through F&B offerings that reflects the hotel’s focus on quality. You are service-oriented, one who enjoys interacting with guests and always strive to delight your guests’ taste buds with your F&B offerings. You are hardworking and a good team-player who looks to teach and inspire the team to be their best every day.

As the Chef de Partie, you will assist to oversee the assigned kitchen section/station in the outlet and ensure that it runs according to the hotel’s strategies and performance standards whilst meeting associate, guest and owner expectations. You will be responsible to assist in the organising and setting up of the kitchen section as effectively as possible, monitor food and operating costs, manage and reduce wastage. You will also prepare consistent, high quality food products and provide courteous, professional, efficient and flexible service.

Your Profile

• Ideally with a relevant degree or diploma in Culinary or Hospitality management.

• Minimum 2 years work experience as Chef de Partie or 3 to 4 years work experience as Demi Chef in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.

• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.

• Qualification in Kitchen Production or Management will be an advantage.

• Experience in leading a diverse team with varying degrees of experience and talents will be an advantage.

• Basic Computer Skills in MS Office and Recipe Maintenance System is preferred.

• Simple spoken and written English.

• With a positive can-do attitude.

• Able to work shifts, weekends and public holidays.

Benefits

• 5 days work week

• Medical/Dental/Optical benefits

• Staff discount

• Duty meals provided

• Uniform provided

• Applicable midnight allowance & OT

• Other exciting benefits e.g. Free Hyatt Hotel stays

** We regret that only shortlisted candidates will be notified **

Andaz Singapore

Andaz Singapore is a five-star hotel managed by Hyatt International, that focuses on design and relaxed luxury. This designer hotel is the the first Andaz hotel to open in South East-Asia back in 2017.

Job Description

Come join us to express your Andaz as Demi Chef if the following describes you.

You have the passion for providing bold and memorable moments through F&B offerings that reflects the hotel's focus on quality and creativity. You are service-oriented and always strive to delight your guests' tastebuds with your F&B offerings. You are hard working and a good team-player.

As a Demi Chef, you will be responsible to assist the kitchen in preparing consistent, high quality food product. You will also provide excellent, courteous, professional, efficient and flexible service to your guests at a consistent level that supports the outlet's operating concept thus, contributing to the overall success of the outlet, in accordance with the hotel's standards and financial goals.

Your Profile

• Ideally with a relevant degree or diploma in Culinary or Hospitality Management.

• Candidates without working experience are welcome.

• 1 year work experience as Demi Chef or 2 years as Commis in a hotel or restaurant with good standards will be an advantage.

• Basic Culinary skills.

• Simple spoken and written English.

• Good hygiene knowledge.

• Well-groomed and a can-do attitude.

• Able to work shifts, weekends and public holidays.

Benefits

• 5 days work week

• Medical/Dental/Optical benefits

• Staff discount

• Duty meals provided

• Uniform provided

• Applicable midnight allowance & OT

• Other exciting benefits e.g. Free Hyatt Hotel stays

** We regret that only shortlisted candidates will be notified **

1-Group (Singapore)

1-Group is Singapore’s leading F&B, lifestyle & hospitality group that operates a portfolio of iconic restaurants, cafes, bars, and clubs created with heart, purpose, and a vision for providing exceptional experiences. Over the decade, the group has witnessed countless first dates, celebrations, weddings, events, and continues to be the maker of great memories.

Job Description

1-Group is seeking skilled Chef de Partie/Senior Chef de Partie to lead their station and support overall kitchen operations. The ideal candidate will use their culinary expertise and teamwork to uphold our standards and deliver an exceptional dining experience for our guests.

Job Responsibilities:

• Assist the Chef with dish creation and preparation.

• Ensure all food handling and hygiene practices comply with NEA standards.

• Prepare and cook menu items according to the restaurant’s quality, recipes, consistency, and timing requirements.

• Keep all kitchen equipment clean and properly maintained.

• Monitor and manage kitchen and food supply inventory.

• Work closely with the team to deliver the highest level of food quality and guest satisfaction.

• Perform other ad hoc duties as assigned.

Job Requirements:

• Candidate should have at least 1 to 2 years of relevant experience in dining cuisines.

• Must have completed the Basic Food Hygiene course.

• Shows strong initiative and a proactive attitude.

• Able to manage and uphold sanitation and hygiene standards.

• Willing to learn and rotate across different kitchen stations and locations.

• Able to work on weekends and public holidays.

Job Location:

• The Summerhouse, 3 Park Ln, Singapore 798387

Candidates with relevant experience could be considered for the Senior Chef de Partie position.

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

[Universal Studios Singapore]

Job Responsibilities:

Culinary Operations & Support:

• Assist the Chef in overseeing daily kitchen operations, including food preparation, service execution, and quality assurance.

• Support menu planning initiatives and ensure proper implementation of recipes and standards.

• Ensure consistency in food quality, taste, and presentation across all service periods.

Team Supervision & Development:

• Supervise, coach, and motivate kitchen team members to maintain high performance standards.

• Monitor the progress and development of cooks and provide guidance where necessary.

• Foster teamwork and promote a positive and professional kitchen environment.

Food Cost & Inventory Control

• Support inventory management and stock control processes to minimise wastage.

• Assist in monitoring food costs and ensuring efficient utilisation of resources.

Food Safety, Hygiene & Compliance:

• Ensure compliance with hygiene, HACCP, and workplace safety standards.

• Enforce kitchen operating procedures and sanitation guidelines.

• Maintain a safe, clean, and organised kitchen environment at all times.

Guest Satisfaction & Service Excellence:

• Contribute to delivering outstanding guest satisfaction through effective leadership and consistent culinary execution.

Job Requirements:

• Certificate in Culinary Skills, GCE ‘O’ Level, or equivalent professional qualification.

• Minimum 4 years of culinary experience. Japanese Cuisine experience in a hotel/QSR environment will be an added advantage

• Prior supervisory experience is preferred.

• Proficient in Microsoft Office applications.

• Knowledge of HACCP.

• Good interpersonal, communication, and supervisory skills.

• Strong leadership and team supervision capabilities.

• Good operational planning and organisational skills.

• Sound understanding of food cost control and inventory management.

• Strong problem-solving and decision-making abilities.

• Ability to work effectively in a fast-paced, high-pressure environment.

• Able to perform shift work, and willing to work during weekends/public holidays.