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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 and businessmen, requiring warm and personalized service.

Job Description - Restaurant and Banquet Manager

But will you fit this job like a Billie Jean glove? Read on to find out...

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

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us and using our meeting facilities
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Managing daily F&B operations of the restaurant, bar and banqueting
• Soliciting guest feedback
• Using that feedback to help us improve our F&B operation
• Improving the Standard Operating Procedures (SOPs) for your areas of responsibility

We care:

...about what you've achieved. Where you want to go in your career. What you've learned from your mistakes. 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 will know nothing about F&B service.

We care that you would genuinely care - about your team, our guests & corporate clients, and specifically, about giving all our guests at the Settha Palace a memorable experience.

We care that you have the ability to work without constant supervision, 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 business of Fine Dining within the context of a small boutique hotel.
• You have a strong and adventurous disposition.
• You love exploring new cultures.
• You love communicating with people, even if they have trouble understanding you.
• You truly love the 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.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily and build a routine, motivate yourself and work independently.

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. Excuses or non-constructive complaints won't lead you or us to any kind of success.
• Previous experience as a Restaurant Manager, Maitre D or Assistant Restaurant Manager
• Banqueting experience is highly desirable
• Previous experience living/working outside your home country, preferably in Asia.
• Good F&B 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 very well rounded and 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.

Do not miss out on this rewarding opportunity!

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.

Leading Nation HK Limited

Leading Nation

Job Description

JIJA BY VICKY LAU

We are seeking a passionate and skilled Pastry Chef de Partie/Demi Chef to join our team at JIJA by Vicky Lau. The ideal candidate will have a solid foundation in pastry techniques and a love for creating beautiful desserts inspired by Yunnan cuisine. You will work alongside our Head Pastry Chef and Pastry Junior Sous Chef to produce exceptional pastries and desserts while contributing ideas to our seasonal menus.

Key Responsibilities:

• Prepare a variety of pastries, desserts, and bread, ensuring high standards of quality and presentation.

• Collaborate in developing creative seasonal dessert menus that align with our restaurant's identity.

• Maintain quality control throughout the production process, ensuring all pastries meet our standards and are served fresh.

• Support and train junior pastry staff, promoting a collaborative kitchen environment.

• Assist in managing inventory for pastry ingredients, ensuring freshness and proper storage.

• Uphold hygiene and safety standards in compliance with health regulations.

Key Skills & Qualifications:

• Proven experience in pastry production, preferably in a fine dining environment.

• A passion for innovative pastry design and flavor combinations; knowledge of Yunnan cuisine is a plus.

• Strong interpersonal skills and ability to work collaboratively in a high-pressure kitchen.

• Excellent attention to detail in presentation and quality control.

• Ability to respond effectively to changing demands in a busy restaurant.
  

Benefits:

• 8 rest days per month (after probation)

• Annual leave & Statutory holidays

• Marriage leaves, Maternity leave, Paternity leave, Compassionate leave, etc

• Meal allowance

• Monthly Card Tips

• Medical allowance

• Staff discount

Interested parties please send your full resume including PRESENT & EXPECTED salary and DATE of available to "HR & Admin. Dept." by clicking Apply Now below. 

The information provided will be treated in strict confidence and be used only for consideration of your application for relevant / similar posts within the Group / Company.

Ideals Recruitment Pte Ltd

Ideals Recruitment is a new and dynamic recruitment company that brings effective services to individuals and organisations with a sense of urgency and commitment.

Job Description

Industry: Japanese restaurant

Basic Salary : $2500 - $3500 + VB

Working Hours: 44 hours per week

Working Location : Central region

Minimum 1 year of experience in F&B

Responsibilities

• Assist the sous chef and head chef with daily ingredient preparation

• Prepare and assemble basic menu items such as miso soup, side salads, and hot/cold appetisers, ensuring high-quality presentation before serving.

• Cook, serve and maintained kitchen cleanliness according to company SOP
  

Requirements

• At least 1 year experience in F&B or food preparation is preferred.

• Food Safety Cert is a MUST

Seize This Opportunity !

Click Apply Now to upload your updated Resume/CV, and take the first step toward an exciting new career!

Only shortlisted candidates will be contacted.

Ieran Bey

Registration No: R26159634

EA Licence no: 14C7121

BYD by 1826 Pte Ltd

Job Description

Be part of the Winning Award Brand!

About Us: BYD by 1826 uniquely combines car showrooms with dining experiences and is a leader in Singapore's automotive and hospitality sectors. Committed to delivering innovative and sustainable solutions to our clients. We pride ourselves on exceptional customer experiences and long-term partnerships.

Role Overview: The Outlet Head Chef is responsible for the overall management and performance of the restaurant’s kitchen operations. This role demands exceptional culinary expertise, leadership, and a commitment to maintaining the highest standards of cuisine, hygiene, and service excellence. The Head Chef ensures that every dish reflects the restaurant’s vision, quality, and style while fostering a culture of professionalism and teamwork within the culinary brigade. 

Job Responsibilities:

• Lead and oversee all aspects of kitchen operations, ensuring efficiency, consistency, and adherence to established culinary standards.

• Design and update menus aligned with seasonal trends, guest preferences, and market developments to maintain a competitive edge.

• Enforce strict compliance with food hygiene, sanitation, and safety regulations in accordance with SFA and HACCP standards.

• Manage kitchen budgets, control food costs, oversee inventory, and negotiate with suppliers to ensure cost efficiency.

• Lead, train, and develop kitchen staff while fostering a respectful, accountable, and team-oriented kitchen culture.

• Collaborate closely with management and service teams to ensure alignment on restaurant goals, promotions, and events.

• Promote sustainable sourcing, waste reduction practices, and continuously seek opportunities to enhance productivity and guest satisfaction.

Requirements:

• Diploma or Degree in Culinary Arts or Hospitality Management. 

• Minimum 5 years of experience as Head Chef or Senior Sous Chef in a fine-dining or upscale restaurant. 

• Strong leadership, communication, and organizational skills. 

• Excellent knowledge of food production, menu engineering, and cost management. 

• Certification in food hygiene and safety (SFA Level 3 or higher) is mandatory. 

• Passionate, disciplined, and committed to delivering culinary excellence. 
  

Benefits:

• AWS

• Performance Bonuses

• 1826 Employee Well Being Programme:

  • Dental

  • Medical outpatient

  • Optical / Eye wear

  • Comprehensive health screening

  • Hospital insurance (Up to $100,000 coverage)

  • Home loan subsidy (Up to $1,000/month)

  • Car loan subsidy (Up to $1,000/month)

• Exciting career growth opportunities

• 12 - 14 days annual leave

• Additional leaves: Birthday etc.

• Friends & Family dining discounts!

Ichimatsu Investment Pte Ltd

Job Description

🐟🍣 Join Our Team – New Japanese Robatayaki Restaurant at Duxton Hill!

Join the Culinary Team of Singapore’s Newest Japanese Dining Destination!

Our newly opened Japanese restaurant in the heart of Duxton Hill offers an elevated, authentic experience with premium ingredients and traditional techniques — including Robatayaki and other classic Japanese styles. We are now looking for a talented and experienced Chef to support our Head Chef and lead the kitchen team.

Position: Chef
📍 Location: 10 Duxton Hill
🕒 Working Hours: 8-hour rotating shifts (between 2:00 PM – 12:00 AM)
📆 Rest Days: 6 days off per month
💰 Salary Range: $3,000 – $4,200 per month

Key Responsibilities

• Support the Head Chef in daily operations and team management;

• Oversee food preparation, quality control, and presentation standards;

• Train and mentor junior kitchen staff;

• Ensure compliance with hygiene, safety, and sanitation regulations;

• Assist with inventory, ordering, and supplier coordination;

• Innovate and contribute ideas for seasonal or special menus;

• Manage inventory and stock of ingredients and supplies;
  

Requirements

• Possess at least a valid Food Safety Course Level 1 certificate;

• Strong leadership and organizational skills;

• Excellent understanding of kitchen operations and food safety standards;

• Able to work in a dynamic, fast-paced environment;
  

Benefit:

• Annual leave;

• Sick leave;

• Medical benefit;

• Staff meal provided;

• Staff discount;

• Salary Increment and annual bonus (Performance-based);

• Supportive and friendly working environment.

  
  

Be part of something new and exciting in Singapore’s vibrant food scene! If you’re passionate about Japanese cuisine and delivering a top-notch dining experience, we’d love to hear from you.

📩 Apply now and grow with us from day one!

Ichimatsu Investment Pte Ltd

Job Description

🐟🍣 Join Our Team – New Japanese Robatayaki Restaurant at Duxton Hill!

Company Overview
Our newly opened Japanese restaurant in the heart of Duxton Hill offers an elevated, authentic experience with premium ingredients and traditional techniques — including Robatayaki and other classic Japanese styles. We’re now hiring passionate and dedicated team members to be part of our crew team!

Position: Assistant Chef
📍 Location: 10 Duxton Hill
🕒 Working Hours: 8-hour rotating shifts (between 2:00 PM – 12:00 AM)
📆 Rest Days: 6 days off per month
💰 Salary Range: $2,800 – $3,500 per month

Key Responsibilities

• Assist with daily kitchen prep, including washing, chopping, and organizing ingredients;

• Prepare and serve authentic Robatayaki-style cuisine;

• Take customer orders, prepare beverages, and process payments;

• Ensure cleanliness and hygiene in all kitchen and dining areas (including dishwashing duties);

• Manage inventory and stock of ingredients and supplies;

• Adhere strictly to food hygiene and safety standards;

  
  

Requirements

• Possess a valid Food Safety Course Level 1 certificate;

• Strong work ethic and ability to thrive in a fast-paced kitchen environment;

• Friendly, service-oriented, and committed to guest satisfaction;

• Responsible, punctual, and a proactive team player;

• Willingness to work rotating shifts, including weekends and public holidays;

• Excellent attendance and reliability;

  
  

Benefit:

• Annual leave;

• Sick leave;

• Medical benefit;

• Staff meal provided;

• Staff discount;

• Salary Increment and annual bonus (Performance-based);

• Supportive and friendly working environment.

  
  

Be part of something new and exciting in Singapore’s vibrant food scene! If you’re passionate about Japanese cuisine and delivering a top-notch dining experience, we’d love to hear from you.

📩 Apply now and grow with us from day one!

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. Responsible for staff recruitment and oversee kitchen operations.

2. Responsible for kitchen operations.

3. Familiarise with operation of all kitchen equipment.

4. Ensure overall kitchen hygiene and cleanliness is maintained.

5. Plan menu and create new dishes.

6. Ensure good quality of all ingredients delivered by suppliers.

7. Implement Kitchen Staff discipline.

8. Gather feedback from Restaurant Manager with regard to popularity of dishes served and comments on food.

9. Co-ordinate with Restaurant Manager on pre-arranged functions and/or activities.

10. Conduct Kitchen Staff training and advancement.

11. Handle food-related customers’ complaints.

12. Recommend new ideas to improve business.

13. Train staff on preparations of new items in menu.

14. Observe & ensure safety precaution in the kitchen.

15. Check that gas and stoves are turned off before leaving the kitchen at closing hour

16. Stir-fry and cook dishes in the menu.

17. Monitor the inventory level of all ingredients and notify the Chief Cutter when stock level is low.

18. Familiarise with all sauces and cooking methods for all food items.

19. Defrost and cut poultry, beef and other meat items.

20. Anticipate the following day’s supplies and prepare appropriate quantity of ingredients.

21. Maintain inventory of stainless steel cutlery used for sorting out various dishes.

22. Receive orders issued by service staff and sort out ingredients for the dishes.

23. Strike off items on order-chits for completed dish

AVANGUARDE PTE. LTD.

Job Description

Are you a culinary visionary who believes that a kitchen is more than just a place to cook—it’s a place to inspire?

AVANGUARDE PTE. LTD. is seeking a Head Chef to lead our latest F&B concepts. We don’t just serve food; we create experiences. As our Head Chef, you will be the bridge between culinary excellence and our mission to help youths reach their goals. You will lead a kitchen team that values creativity, discipline, and the "art" of the plate, while directly contributing to the growth of young talents entering the industry.

Key Responsibilities

Concept & Menu Innovation: Design and execute seasonal, creative menus for our F&B concepts that align with the aesthetic and artistic spirit of Avanguarde.

Kitchen Leadership: Oversee daily back-of-house operations, ensuring peak performance, consistency, and a high standard of quality.

Mentorship & Training: In line with our core mission, you will mentor junior staff and youths, providing them with the professional skills and confidence to pursue their culinary dreams.

Operational Excellence: Manage food costing, inventory, supplier relationships, and labor costs to ensure the commercial success of the outlet.

Quality & Safety: Maintain rigorous hygiene and safety standards (SFA compliance) while fostering a clean, organized, and positive kitchen culture.

Collaboration: Work closely with our arts and fashion teams to curate special event menus (e.g., gallery openings, theatre nights, or fashion launches).

Who We Are Looking For

The Creative Professional: At least 5–8 years of experience in high-volume or boutique F&B environments, with at least 2 years in a leadership role.

The Mentor: Someone with a "people-first" mindset who is passionate about teaching and developing the next generation of chefs.

The Artist: A chef who understands plating as an art form and can contribute to the lifestyle-focused vision of the Avanguarde brand.

The Strategist: Strong grasp of P&L, inventory management, and kitchen efficiency.

Why Join Avanguarde?

Purpose-Driven Career: Beyond the kitchen, you are part of a movement to empower Singapore’s youth.

Creative Freedom: We encourage bold ideas and unique culinary concepts.

Multidisciplinary Environment: Work in a vibrant ecosystem alongside musicians, artists, and designers.

Growth Opportunities: As a holding company with multiple concepts, there is significant room for career expansion and project leadership.

How to Apply

If you have a palate for excellence and a heart for mentorship, we want to hear from you. Please submit your CV and a brief portfolio of your signature dishes or menu concepts.

FR KITCHEN PTE. LTD.

Job Description

The Sous Chef (Food Manufacturing) is a pivotal leadership role responsible for the day-to-day culinary operations within a large-scale food production facility. This role involves direct supervision of the production kitchen team, ensuring the consistent execution of recipes, maintaining exceptional product quality, and strictly adhering to all food safety and hygiene regulations. The Sous Chef will be instrumental in optimizing production processes, managing inventory, and contributing to new product development in a high-volume manufacturing environment.

Key Responsibilities:

Production Leadership & Management:

Oversee and manage all aspects of daily food production, ensuring efficient workflow and adherence to strict production schedules and targets.

Lead, train, and motivate a team of junior chefs, commis chefs, and production operatives, fostering a high-performance and safety-conscious culture.

Ensure consistent product quality, taste, and appearance according to established recipes and specifications, from ingredient preparation to final packaging.

Monitor cooking processes, equipment operation, and critical control points (CCPs) to maintain product integrity and safety.

Proactively identify and resolve operational issues, bottlenecks, and deviations from standards.

Collaborate with the Production Manager to optimize production layouts and workflows for maximum efficiency.

Food Safety & Quality Assurance:

Implement and rigorously enforce all food safety management systems, including HACCP, GMP (Good Manufacturing Practices), and Singapore Food Agency (SFA) regulations.

Conduct regular internal audits and quality checks on raw materials, in-process products, and finished goods.

Maintain meticulous records for production batches, temperature logs, hygiene checks, and corrective actions.

Ensure impeccable standards of kitchen hygiene, sanitation, and cleanliness across all production areas.

Oversee proper handling, storage (FIFO), and rotation of all food items to minimize spoilage and prevent cross-contamination.

Lead by example in all aspects of workplace safety and health (WSH), reporting incidents and promoting safe working practices.

Recipe & Product Development:

Assist the Head Chef in developing, testing, and scaling new recipes and product formulations for mass production, considering flavor profiles, shelf-life, and cost-effectiveness.

Provide feedback and insights on ingredient sourcing, culinary techniques, and process improvements to enhance product innovation and quality.

Ensure accurate documentation and standardization of all recipes (Standard Operating Procedures - SOPs) for consistent production.

Inventory & Cost Control:

Manage and monitor inventory levels of ingredients and supplies, coordinating with purchasing to ensure timely procurement and minimize stockouts.

Implement effective portion control, waste reduction, and cost-saving measures without compromising on quality.

Conduct regular stock takes and reconcile inventory discrepancies.

Maintenance & Compliance:

Ensure all kitchen equipment is properly maintained, calibrated, and operated safely. Report any malfunctions or repair needs promptly.

Stay updated on the latest food industry trends, technologies, and regulatory changes in Singapore.

Participate in external audits (e.g., SFA, certification bodies) and ensure readiness for inspections.

Requirements:

Diploma or Degree in Culinary Arts, Food Science, Food Technology, or a related field.

Minimum of 4-6 years of culinary experience, with at least 2-3 years in a supervisory role within a food manufacturing, central kitchen, or high-volume catering environment.

Proven leadership and team management skills, with the ability to inspire and train staff.

Excellent culinary skills with a strong understanding of various cooking methods, ingredients, and flavor profiles applicable to large-scale production.

Proficient in production planning, scheduling, and quality control.

Strong problem-solving abilities and decision-making skills under pressure.

Good communication and interpersonal skills, capable of effectively liaising with different departments.

Proficiency in Microsoft Office Suite (Word, Excel) for reporting, inventory, and recipe management.

Flexibility to work shifts, including weekends and public holidays, as per production demands.

POND TREASURE3 PTE. LTD.

Job Description

Responsibilities:

• 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.

RE&S Enterprises Pte Ltd

RE&S Enterprises Pte Ltd is a leading restaurant chain with more than 70 outlets dotting the Singapore landscape. Our 30 years of presence in Singapore signifies the commitment to continual growth and innovation. Our business and customer mantra seizes opportunities to offer an experience of Japanese culture via relevant, affordable quality and service that are focused on Food for Life.

Job Description

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift)

RE&S Enterprises Pte Ltd

RE&S Enterprises Pte Ltd is a leading restaurant chain with more than 70 outlets dotting the Singapore landscape. Our 30 years of presence in Singapore signifies the commitment to continual growth and innovation. Our business and customer mantra seizes opportunities to offer an experience of Japanese culture via relevant, affordable quality and service that are focused on Food for Life.

Job Description

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

This person must have strong Japanese fine dining cuisine experience and omakase experience

Oak & Ember Pte Ltd

Job Description

SUMMARY:

As the Junior Sous Chef at Oak & Ember, you will support the Sous Chef and Head Chef in the preparation, smoking, cooking, and presentation of our signature smoked meat dishes. You will play a key role in assisting with daily kitchen operations, supervising junior staff, and ensuring consistency and quality across all menu items. This position is ideal for a motivated culinary professional with strong technical skills, a passion for smoked meats, and a desire to grow into a leadership role within a dynamic kitchen environment.

KEY RESPONSIBILITIES:

Culinary Support & Leadership

-      Provide guidance and support to Junior chefs, helping develop their skills

-      Step in to supervise the kitchen team in the absence of senior chefs when required

-      Assist the Sous Chef and Head Chef with planning and preparing food items for service

-      Oversee assigned stations and ensure all dishes are prepared to Oak & Ember standards

-      Assist in maintaining prep lists, delegating basic tasks, and ensuring timely station readiness

Menu Development

-      Contribute ideas for specials and seasonal menu updates

-      Help assemble and plate dishes with consistency in taste, texture, and presentation

-      Assist with menu preparation for special events, private functions, and catering orders as needed

-      Support the Sous Chef and Head Chef in refining recipes and experimenting with smoking techniques and flavors

Operational Management

-     Monitor prep levels, portion sizes, and food quality to reduce waste and maintain efficiency

-     Maintain high standards of cleanliness and hygiene across all kitchen areas and equipment

-     Support day-to-day kitchen operations, ensuring smooth service flow and station organization

-     Assist with inventory checks, proper storage, and rotation of smoked meats and other ingredients

Team Support

-      Assist with any other tasks needed to support the kitchen operations

-      Work collaboratively with the kitchen team to ensure smooth and efficient service

-      Communicate effectively with junior chefs and sous chefs, guiding their development

JOB REQUIREMENTS:

-      Minimum 5 years of related experience with WSQ Food Hygiene Certificate

-      Experience as a strong Chef de Partie or Junior Sous Chef

-      Strong knife skills and fundamental cooking techniques

-      Able to work in a fast-paced environment and handle peak hours calmly

-      Responsible, punctual, and a good team player with a positive attitude

POND TREASURE1 PTE. LTD.

Job Description

Position: Full-Time Kitchen Crew

As a Full-Time Kitchen Crew, you will play a vital role in ensuring the smooth operation of our kitchen. Your responsibilities will include:

· Preparing ingredients, following standardized recipes, and cooking delicious dishes with precision and consistency.

· Operating kitchen equipment and maintaining a clean and organized work station.

· Collaborating with the culinary team to ensure timely preparation and delivery of meals.

· Adhering to food safety and sanitation guidelines at all times.

· Assisting in inventory management and ordering supplies as needed.

· Displaying a positive attitude, teamwork, and adaptability to meet the demands of the kitchen environment.

Requirements:

· Previous experience in a similar role is preferred but not required.

· A passion for food, exceptional customer service, and a positive attitude.

· Ability to thrive in a fast-paced, high-pressure environment.

· Excellent communication and interpersonal skills.

· Attention to detail and ability to work well within a team.

· Flexibility to work various shifts, including weekends and holidays.

Benefits:

· Competitive salary and opportunities for career growth.

· Comprehensive training to enhance your culinary and customer service skills.

· A positive and inclusive work environment that values teamwork and creativity.

· Employee discounts on meals and other perks.

Part Time offer $14-15

Chuan Yang Ji Mutton Soup Steamboat Pte. Ltd.

Job Description

you will play a vital role in ensuring the smooth operation of our kitchen. Your responsibilities will include:

· Preparing ingredients, following standardized recipes, and cooking delicious dishes with precision and consistency.

· Operating kitchen equipment and maintaining a clean and organized work station.

· Collaborating with the culinary team to ensure timely preparation and delivery of meals.

· Adhering to food safety and sanitation guidelines at all times.

· Assisting in inventory management and ordering supplies as needed.

· Displaying a positive attitude, teamwork, and adaptability to meet the demands of the kitchen environment.

Requirements:

· Previous experience in a similar role is preferred but not required.

· A passion for food, exceptional customer service, and a positive attitude.

· Ability to thrive in a fast-paced, high-pressure environment.

· Excellent communication and interpersonal skills.

· Attention to detail and ability to work well within a team.

· Flexibility to work various shifts, including weekends and holidays.

Benefits:

· Competitive salary and opportunities for career growth.

· Comprehensive training to enhance your culinary and customer service skills.

· A positive and inclusive work environment that values teamwork and creativity.

· Employee discounts on meals and other perks.

BLOOM RASA PTE. LTD.

Job Description

Roles & Responsibillities

Working Days: 4 days off per month
Working hours : 11am - 11pm (10 hours per day, 2 hours break)

Job Duties:

• Overall in charge of kitchen operations
• Procurement, selection, inspection and preparation of ingredients
• Cut various meats and vegetables as per established specification
• Track inventory stock in kitchen and conduct daily order
• Cleans food preparation areas as determined by law and company policy
• Prepares food to the specifications of the client
• Prepares food before the arrival of guests
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
• Manage other employees in kitchen
• Acts as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to recipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as a blender, oven, grill
• Portions, arranges, and garnishes food based on client preference
• Direct and lead the food assembly process
• Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and sanitation of restaurant and kitchen equipment

Job Requirements

• At least 5 years' experience in western cuisine
• Good experience in western cuisine kitchen operation
• Knowledge of good hygiene practices
• Willing to work long hours and OT when required
• Understand western spices well

Jws Cuisine Pte. Ltd.

Job Description

Roles & Responsibillities

Working Days: 4 days off per month

Working hours : 11am - 11pm (10 hours per day, 2 hours break)

Job Duties:

• Overall in charge of kitchen operations
• Procurement, selection, inspection and preparation of ingredients
• Cut various meats and vegetables as per established specification
• Track inventory stock in kitchen and conduct daily order
• Cleans food preparation areas as determined by law and company policy
• Prepares food to the specifications of the client
• Prepares food before the arrival of guests
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
• Manage other employees in kitchen
• Acts as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to recipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as a blender, oven, grill
• Portions, arranges, and garnishes food based on client preference
• Direct and lead the food assembly process
• Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and sanitation of restaurant and kitchen equipment

Job Requirements

• At least 5 years' experience in western cuisine
• Good experience in western cuisine kitchen operation
• Knowledge of good hygiene practices
• Willing to work long hours and OT when required
• Understand western spices well

COMO Lifestyle Pte Ltd

A unique lifestyle destination aims to bring together a community inspired by fashion, food, directional design and new concepts.

Job Description

• Assists the Executive Chef in the daily duties and responsibilities.
• Assists in scheduling and coordination of work and other kitchen staff in the absence of the Executive Chef.
• Verifies the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Enforces controls to minimize food and supply waste and pilferage.
• Execute and maintain standard recipes, cooking techniques and presentation to assure consistency of quality and costs.
• Co-prepares annual, monthly and weekly budget for food, labor and other costs.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Work hand in hand with restaurant managers to assure that food production consistently exceeds the expectations of guests.
• Enforces and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Interacts with guests from time to time to establish positive relationship.
• Support safe work habits and a safe working environment at all times.

LEE & CAI 1 PTE. LTD.

Job Description

Job Description

• Manage and oversee daily kitchen operations.
• In charge of cooking and preparing of all the dishes.
• Responsible for food and menu planning, food costing and quality control.
• Upkeep of kitchen cleanliness and hygiene standard.
• Remove any hazards and ensure safety in kitchen and also check for any defects in the kitchen and equipment.
• To perform ad-hoc duties as assigned by outlet Manager

Job Requirements

• At least 3-5 years of experience in Chinese Cuisine.
• Able to work as a team player.
• Able to commit 6 days of work per week.
• Able to work in a fast paced environment.

HAFLONG TEA PTE. LTD.

Job Description

Job Scope:

The Pastry Chef Intern will work closely with the team to support daily kitchen operations, assist in the preparation of a variety of baked goods and desserts, and learn fundamental techniques in pastry arts. This role offers hands-on experience in a professional kitchen environment, providing the opportunity to develop technical skills, creativity, and kitchen discipline under the guidance of experienced chefs.

• Assist in the preparation and production of pastries, breads, desserts, and other baked items.
• Support in measuring, mixing, and baking according to standard recipes and guidelines.
• Help with plating and presentation of pastries and desserts for service.
• Maintain cleanliness and organization of the pastry station and kitchen areas.
• Monitor inventory of ingredients and notify the team of shortages.
• Assist with storing ingredients and prepared items following hygiene and safety standards.
• Follow all kitchen protocols, food safety standards, and company SOPs.
• Participate in team briefings and contribute ideas during menu development or seasonal changes.
• Be open to learning and support various aspects of kitchen operations as needed

Marriott International

Job Description

Marriott International

Job Description

Banyan Tree Hotels & Resorts (Thailand) Limited

Job Description

Banyan Tree Hotels & Resorts (Thailand) Limited

Job Description

Lucky Flame Group Limited

Job Description

Chef De Partie

Two-And-A-Half Street

Sai Ying Pun

At Two-And-A-Half Street we believe in creating an experience which is memorable for our guests, with delicious coffee, great food and legendary service. We are looking for an CDP to join our growing team. This is an exciting position for individuals looking to grow into a leadership role.

Responsibilities:

• Assist the Head Chef in daily kitchen operations and food preparation

• Oversee and mentor junior chefs and kitchen staff

• Ensure high standards of food quality, presentation, and consistency

• Maintain a clean, safe, and organized kitchen environment, adhering to hygiene and safety standards

• Assist in inventory management, stock control, and supplier orders

• Ensure efficient coordination during busy periods to meet service deadlines

• Maintain and manage the stock control of food and materials for daily usage

You must be:

•        Punctual and reliable 

•        Hard-working 

•        Friendly and extremely customer-focused   

•        Available in early hours on some days (starting at 6 am) 

Benefits: 

•        10 annual leaves + 14 statutory holidays 

•        Meals provided + free coffee 

•        Monthly staff awards with cash bonus

•        Staff discounts 

•        Shop opening hours 06:30 - 18:30

Grand Hyatt Hong Kong

Job Description

We are inviting passionate, energetic and devoted talents to join our dynamic culinary team.

What you will do:

• Achieve service excellence and maximize guest satisfaction by providing high quality food, which reflects the style of the outlet concept

• Lead Chef Commis or other kitchen personnel to ensure economical and timely food production

• Observe methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner

• Ensure the cleanliness of equipment and food quality could meet ISO22000 standards

What you should have:

• Preferably with 1 year of experience as Chef de Partie in a hotel or restaurant

• Comprehensive knowledge of hygiene, preparation techniques and cooking procedures

• A great team player with good communication skills

• Passionate in developing career in an upscale kitchen

What we offer:

• Care: A supportive and caring environment where diversity and inclusion are embraced

• Development: Immense learning opportunities to equip and grow yourself

• Well-being: Prioritize well-being and bring positivity at work and in life

Interested applicants please bring along your resume and meet us at the above time.

For more information, please contact the Human Resources Department at 2584-7002 / facsimile: 2802-0068.

DOMESTIC MAID SPECIALIST

Job Description

Responsibilities

Prepare, cook food and present food effectively and efficiently.

Assist in the preparation, cooking, garnishing, and presentation of food.

Keep up to date with the current promotions and new items on the menu.

Ensure that procedures for supplies, equipment, and work areas comply with the established standards.

Work safely around kitchen equipment and report any maintenance issues to the Chef de Cuisine.

Assist in accurate food-ordering and stocking levels.

Requirements

Minimum 5 year of experience working in kitchen as food preparation and/or cooking.

Minimum technical certificate or certificate in any relevant fields.

Great team player and customer service oriented.

Possess strong initiative and integrity.

Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

Assist in cleaning duties

Prepare and cook food items on placed orders

Ensure good presentation of each dish served

Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste

Follow and adhere to health and safety procedures

Maintain a clean working environment

Hotel Grand Pacific

Hotel Grand Pacific Singapore is a four star, smoke-free hotel consisting of deluxe rooms, premier rooms and suites all set up with broadband internet access.

Job Description

Responsibilities:

• Supervise and manage the daily operations of the Cold Kitchen.

• Ensure all food preparation meets established recipes, presentation standards, portion control, and NEA food safety regulations.

• Plan and oversee buffet production (Breakfast, Lunch, Dinner) according to reservation covers to minimise wastage.

• Ensure sufficient mise-en-place and timely replenishment of buffet and àla carte items.

• Monitor food quality, storage, and handling to prevent contamination and spoilage.

• Maintain cleanliness, hygiene standards, and proper equipment usage within the section.

• Monitor inventory levels and assist in requisition of supplies.

• Train, supervise, and evaluate kitchen staff performance.

• Review menus and propose improvements or new dishes to enhance guest satisfaction.

• Ensure proper shift handover and smooth kitchen operations.

• Other ad-hoc duties and responsibilities as and when assigned

Requirement:

• Relevant qualification in Culinary Arts or equivalent preferred.

• WSQ Food Safety & Hygiene certification.

• Minimum 2–3 years of relevant experience in hotel or F&B operations.

• Prior supervisory experience preferred.

• Strong knowledge of food safety, buffet production planning, and inventory control.

• Good leadership, communication, and organisational skills.

• Ability to work under pressure in a fast-paced environment.

• Able to perform rotating shifts, including weekend and public holidays.

SHENG MAO PTE. LTD.

Job Description

Plan, prepare, and cook menu items according to the restaurant’s standards and recipes

Supervise and guide cooks and kitchen assistants during food preparation

Ensure food quality, taste, portion size, and presentation meet company standards

Plan menus and suggest new dishes to improve sales and customer satisfaction

Manage inventory, monitor stock levels, and place orders for ingredients when needed

Ensure proper storage and handling of food in compliance with food hygiene regulations

Maintain cleanliness and hygiene of the kitchen in accordance with NEA and food safety standards

Train new kitchen staff on cooking techniques, food safety, and kitchen procedures

Control food costs and minimize wastage

Ensure kitchen equipment is properly used and maintained

Grand Hyatt Singapore

We care for people so that they can be their best, and it is our natural propensity to care that differentiates us as the Hyatt family. At Grand Hyatt Singapore, the commitment to care is extended to all stakeholders, including communities, guests, and most importantly our team members. Care is at the heart of our business, and it’s this distinct guest experience that makes Hyatt one of the world’s best hospitality brands and one of the world’s best place to work. Make a difference in the lives around you, and join a company that values respect, integrity, empathy, inclusion, wellbeing, and experimentation.

Job Description

You will be responsible to assist with the efficient running of the department in line with brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine / Executive Sous Chef in managing the Kitchen as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Holiday Inn Singapore Atrium

More than an iconic place to stay, Holiday Inn Hotels are a place to be in the moment–gathered to celebrate with family, laughing with friends, sharing a meal with the team, or just for some well-deserved me-time. No matter the reason you travel, when you’re here, you’re right where you’re meant to be.

Job Description

Join us as Head / Sous Chef (Western and Asian Cuisine) here in Holiday Inn Singapore Atrium.

Main Responsibilities:

• Responsible for the efficient operations in assigned kitchen areas; expected to be rotated into different areas with or without advance notice in regards operation demands at the sole discretion of the Executive Chef and/or Executive Sous Chef.

• Participate in the planning and costing of menus, Develop new products/dishes and write standard recipes.

• Controls and monitors food and labour cost in accordance to ensure performance against budget.

• Works with procurement in vendor sourcing.

• Adjust production levels to meet forecast demands, control wastage.

• Lead, supervise, coach and developed team members through on-going training.

• Regularly communicates with staff and maintains good relations, creating a conducive and encouraging work place.

• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly

Job Requirements:

• Minimum 5 to 6 years of Culinary experience including at least 2 years in supervisory capacity or an equivalent combination of education and experience.

• Good communication and leadership skills

• A great team player and passionate about cooking

• Obtained Food Hygiene certification as required by local government agency.

Employee Benefits:

• Competitive remuneration that commensurate with skills and knowledge.

• Health and dental insurance.

• Birthday off / Duty meal / Laundry

• Training and Development Opportunities.

• Up to 50% F&B discount at IHG Hotels selected restaurants.

• Special employee hotel accommodation rates at all IHG Hotels worldwide

What we offer:

In return for your hard work, you can look forward to a highly competitive salary and benefits package – What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

So whoever you are, whatever you love doing, if you’re ready to make the move to a great new career opportunity, we’ll make sure you’ll have Room to be yourself. Find out more by going to careers.ihg.com

Inter Island Manpower Pte Ltd

Job Description

Key Responsibilities

·        Prepare and cook teppanyaki dishes according to restaurant standards and recipes

·        Perform live cooking at the teppanyaki counter while interacting professionally with guests

·        Ensure food quality, taste consistency, and presentation meet company standards

·        Maintain cleanliness and hygiene of cooking stations in compliance with food safety regulations

·        Prepare ingredients, sauces, and mise en place before service

·        Monitor inventory levels and assist in stock ordering when required

·        Follow proper food handling, storage, and sanitation procedures

·        Work closely with kitchen and service teams to ensure smooth operations

·        Maintain equipment and ensure safe usage of teppanyaki grills and tools

Requirements

·        Proven experience as a Teppanyaki Chef or Japanese cuisine chef preferred

·        Strong knife skills and teppanyaki cooking techniques

·        Ability to perform live cooking confidently in front of guests

·        Good communication and customer service skills

·        Knowledge of food safety and hygiene standards

·        Ability to work in a fast-paced environment

·        Willing to work shifts, weekends, and public holidays

Registration number: R1216462

Inter Island Manpower Pte Ltd (Co Reg: 200810144N/ EA License: 08C3527)

Please send your updated resume by clicking "Apply". Only shortlisted candidates will be notified

Unlisted Collection

Unlisted Collection is the umbrella brand of hotelier and restaurateur Loh Lik Peng, bringing together a collection of boutique hotels and restaurants in Singapore, Shanghai, Sydney, London, Dublin, and County Cork. Each venue is housed in a carefully restored heritage building, blending historic charm with cutting-edge design and modern hospitality.

Job Description

Marguerite is awarded by Michelin with one star. ⭐ 

Taking root amidst the lush garden surrounds of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalised level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.

                                                                                      &

Housed within the Flower Dome at Gardens by the Bay. Hortus tempts with a host of sharing plates that celebrate the bright, fresh flavours of the Mediterranean. Vibrant salads, dips and home baked breads are perfect for grazing alongside heartier mains, tagines and rustic dishes straight off our wood fire grill. Housemade cakes, tarts and pastries entice through the day.

Job Description

The Chef de Partie / Junior Sous Chef supports daily kitchen operations, ensuring consistent food quality, proper preparation, and smooth service. This role assists in supervising junior staff, maintaining hygiene standards, and contributing to menu execution.

• Prepare, cook, and present dishes according to restaurant standards.

• Assist in supervising and guiding Commis Chefs and trainees.

• Ensure all mise-en-place is completed accurately and on time.

• Maintain high levels of cleanliness, hygiene, and food safety in the kitchen.

• Monitor stock levels and assist with ordering and inventory management.

• Support menu planning, specials, and new dish development when required.

• Ensure proper use and maintenance of kitchen equipment.

• Assist the Sous Chef in overall kitchen operations during service.

Job Requirement

• Proven experience as CDP or strong background as Demi Chef looking to step up.

• Excellent use of various cooking methods, ingredients, equipment and processes.

• Good understanding of kitchen operations, food safety, and hygiene standards.

• Strong teamwork, communication, and time-management skills.

• Ability to perform under pressure and in a fast-paced environment.

• Passion for food and commitment to quality.

• Excellent listening and communication skills.

Benefits

• 5 day’s work weeks

• Staff Meals + Staff Benefits + Birthday Leave

• Comprehensive Medical & Dental Insurance Coverage

Open to Singapore Citizens, Permanent Residents, and Employment Pass holders only. We regret that only shortlisted candidates will be notified.

Thank You

SOLO RISTORANTE PTE. LTD.

Job Description

We are looking for a hands-on independent Chef de Partie to be part of an Italian restaurant Kitchen.

Job Description & Requirements

• To supervise the assigned station / section and every dish that will come out of the kitchen.
• To ensure adequate stock levels of ingredients, prepare mise-en- place and manage inventory.
• To adhere to all food safety regulations and best practices.
• Communicate effectively with other kitchen staff and management, ensuring smooth operations.
• To create a professional environment consistent with Company Standards Policies & Procedures.
• To be able to stand for long hours and be familiar with the local sanitation requirements.

JOB REQUIREMENT:

1. Minimum of 2-3 years working experience or proven related work experience.

2. Independent and efficient.

3. Hospitality service.

POSITIVE DELIGHTS PTE. LTD.

Job Description

Job Summary

Supports the Head Chef in executing menus, supervising line cooks, and ensuring efficient and smooth kitchen operations.

Responsibilities

• Execute menu items accurately and consistently to maintain quality standards and customer satisfaction
• Supervise line cooks to ensure timely preparation and delivery of dishes during service
• Train junior staff on cooking techniques, kitchen procedures, and safety protocols to enhance team performance
• Organize kitchen workflow and resources to optimize operational efficiency and minimize delays
• Enforce food safety practices to maintain hygiene standards and comply with regulatory requirements

Required competencies and certifications

• Culinary diploma or equivalent training
• Knowledge of food safety practices

Preferred competencies and qualifications

• 3–5 years of kitchen experience
• Ability to supervise and train junior staff
• Strong cooking and organizational skills

POSITIVE DELIGHTS PTE. LTD.

Job Description

Job Summary

Leads the kitchen team, designs menus, supervises food preparation, and ensures high-quality standards.

Responsibilities

• Lead and coordinate kitchen team members to deliver efficient and high-quality food service
• Develop and design innovative menus that align with customer preferences and business goals
• Oversee food preparation processes to ensure consistency, quality, and timely delivery
• Implement and monitor food safety and hygiene protocols to maintain compliance with regulatory standards
• Manage food costing and kitchen operations to optimize resource use and profitability
• Apply creativity to innovate recipes and presentation, enhancing the dining experience

Required competencies and certifications

• Culinary degree or equivalent professional training
• Minimum 7 years of kitchen experience, including at least 2 years in a leadership role

Preferred competencies and qualifications

• Expertise in menu planning, food costing, and kitchen operations
• Strong knowledge of food safety and hygiene standards
• Creativity and ability to innovate with recipes and presentation

3KS HOLDINGS PTE. LTD.

Job Description

- Preparation of basic sauces, as directed by the Senior Chef(s)

- Preparation work such as washing, peeling, seasoning and chopping of vegetables and meats

- Assisting Senior Chef

- order food supplies and kitchen equirement as needed

- Ensure food storage units all meet standards & are consistently well-managed and clean

- Taking inventory of supplies and notifiying relevant person(s) when stock is low

PRIME MANPOWER SOLUTIONS PTE. LTD.

Job Description

Job Summary

The Chef is responsible for preparing and cooking menu items to consistent quality and presentation standards, ensuring food safety and hygiene compliance, maintaining kitchen cleanliness, and supporting smooth daily kitchen operations.

Key Responsibilities

Prepare and cook menu items according to standard recipes, portion sizes, and quality requirements.

Handle food preparation tasks (cutting, marinating, sauce prep, mise en place) efficiently and safely.

Maintain cleanliness and hygiene of workstation, kitchen equipment, and storage areas at all times.

Follow food safety requirements (temperature control, cross-contamination prevention, FIFO/FEFO).

Ensure proper storage, labeling, and stock rotation of ingredients and prepared items.

Support daily opening/closing kitchen duties, including cleaning and sanitizing tasks.

Monitor ingredient usage, reduce wastage, and report low stock to supervisor.

Assist with receiving deliveries and checking items for quality, quantity, and freshness.

Work closely with the team to ensure timely service during peak hours.

Follow company SOPs and comply with workplace safety rules.

PLU THAI RESTAURANT PTE. LTD.

Job Description

Job Description

• Prepare fresh Thai salads and cold appetizers, such as Som Tum (Papaya Salad), Larb, and Yam Talay.
• Handle fresh herbs, vegetables, and proteins with precision and care.
• Ensure all cold dishes are visually appealing and prepared to standard recipes.
• Maintain strict hygiene standards at the cold station.

Accor Lounge

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.At Accor we believe that there is a place for everyone in the same way that our brands cater to all of our guests. That’s why we offer the greatest career opportunities, customer service skill training and the chance to work in the most diverse locations in the hotel, resort and hospitality industry.Every day we strive to make our guests Feel Welcome and our people Feel Valued.

Job Description

Company Description

Accor is a world leader in the hotel industry, present in 110 countries, with more than 5,500 hotels and 10,000 restaurants and bars. The group deploys an integrated hotel ecosystem that is among the most diversified in the sector, notably associating luxury and high-end brands, mid-range and economic offers, exclusive lifestyle concepts, venues for shows and entertainment, clubs, restaurants and bars, private residences, shared accommodation, concierge services and co-working spaces. Accor has a portfolio of incomparable brands, led by more than 300,000 employees around the world.

Job Description

Accor is in a partnership with one of the World's Leading Airlines, to manage the Lounge operations located in Changi Airport.

The Chef De Partie supports the Executive Chef and Sous Chef in managing kitchen operations, ensuring that food preparation, ordering, presentation and cooking methods are executed in line with established recipes and quality standards.

Key Responsibilities

• Lead by example and support team development 

• Supervise kitchen operations in the absence of senior chefs and delegate tasks to ensure smooth service.

• Assist with menu preparation and ensure sufficient stock and mise en place are available.

• Coordinate with restaurant staff on menu updates and availability.

• Maintain high standards of food presentation, hygiene, and cost control.

• Enforce stock rotation, minimize waste, and uphold inventory procedures.

• Ensure cleanliness and maintenance of kitchen equipment and work areas.

• Help prepare staff rosters and report operational issues to senior chefs.

Intertek Testing Services (S) Pte Ltd

Intertek is a leading Total Quality Assurance provider to industries worldwide. Our network of more than 1,000 laboratories and offices and over 42,000 people in more than 100 countries, delivers innovative and bespoke Assurance, Testing, Inspection and Certification solutions for our customers’ operations and supply chains. Intertek Total Quality Assurance expertise, delivered consistently with precision, pace and passion, enabling our customers to power ahead safely.

Job Description

Job Description & Requirements

Job Description & Requirements

1) prepare menus in collaboration with colleagues

2) ensure adequacy of supplies at the cooking stations

3)prepare ingredients that should be frequently avaliable (vegetables , spices etc)

4)cook and complete dishes in timely manner

5) able to cook vietnamese cuisine, snackes, spring roll

6) friendly and service oriented

7) able to perform shift, work on weekends and public holidays

8)ensure good hygiene practices and quality control of food and presentation

9) must be able to work in a fast pace environment.

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 - All Day Dining 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 - All Day Dining, 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 1 year work experience as Chef de Partie or 2 to 3 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.

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

PLAZA PREMIUM LOUNGE SINGAPORE PTE. LTD.

Job Description

Responsibilities

• Set up SOP and policies and ensuring the effective implementation of these policies and procedures.

• Responsible for pre-opening procurement of Kitchen equipment and utensils giving specifications, quality and quantity descriptions.

• Create and introduce recipes, food presentation standards, food promotions working closely with the Regional General Manager, the HQ Director of Operations, and Group Executive Chef.

• Ensure control of food costs and wastage while ensuring quality of food and its service meets the quality standards.

• Together with the Procurement Manager, review suppliers price rates ensuring that only the best quality products are supplied at best prices.

• Checks the market lists raised from each operating Kitchen to ensure adequate stocks are raised to meet service demands and competitive buying is practiced.

• Periodically checks on quality of goods received and to highlight issues of concern to the Procurement Manager/ Financial Controller.

• Continuously plans creative and unique menu items to appeal to the target market.

• Personally taste food produced from all operating Kitchens to verify quality standards and recipe specification and ensure consistency in quality and taste.

• Develops and trains Chefs, delegate responsibility, maximize productivity while minimizing labour cost.

• Plan and develop annual Kitchen operation budgets.

• Attend meetings, conducts meetings with the whole kitchen brigade weekly to discuss problems, changes to menus/recipes, upcoming business, special promotions etc.

• Work with the Cost Controller to ensure all menus, dishes and recipes are costed.

• To manage staffing levels to ensure service is performed with a broad range of skills and efficiency to ensure customer service is maintained.

• Encourage team building environments.

• Ensure Safety Health and Sanitation issues are always followed and addressed and the Kitchen department neat and clean.

• Ensure all Kitchen equipment/ utensils are properly used and table care of to retain equipment usage.

• Any other duties as may be assigned by the management from time to time.

Qualifications

• Minimum 8–10 years of progressive culinary experience, with at least 10 years as head chef.

• Proven experience managing multi-outlet or multi-unit kitchen operations, preferably in airport lounges, hotels, or high-volume F&B environments.

• Experience in pre-opening kitchen setup, including equipment specification, procurement planning, and operational workflow design.

• Demonstrated experience in menu engineering, food cost control, and kitchen budgeting.

Sake Labo Pte. Ltd.

Job Description

GYUKATSU KYOTO KATSUGYU IS EXPANDING!

Join Japan's No.1 Beef Katsu family today!

SUMMARY AND BENEFITS

• Work location: Raffles City Shopping Centre / One Holland Village

• Work Schedule: 5 workdays, 44 hours per week

• Sign-on bonus (Terms and conditions apply)

• Staff incentive program

• On-the-job Training provided

ROLE & RESPONSIBILITIES

• Assist in daily kitchen operations, ensuring consistent food quality and safety standards.

• Supervise food preparation and manage inventory, stock orders, and regular stock takes.

• Ensure proper food storage, cleanliness, and adherence to hygiene protocols.

• Inspect supplier deliveries for quality and support junior staff through training and guidance.

• Promote a positive, collaborative, and efficient kitchen environment.

REQUIREMENTS

• Min. of 2 years of experience in kitchen setting.

• Min. secondary school education with 'O' level passes

• Able to start work immediately or within a short notice period would be preferred

• Possess Food safety and hygiene certificate

• Able to work on weekends and public holidays

Please click on the APPLY button or send your resume directly to recruit@hedonismhospitality.co with your availability date and expected salary.

We regret to inform you that only shortlisted candidates will be notified.

SRI BISTARI@WOODLANDS PTE. LTD.

Job Description

• Prepare and cook food items on placed orders
• Ensure good presentation of each dish served
• Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste
• Handle equipment, appliances, supplies and tools
• Follow and adhere to health and safety procedures
• Maintain a clean working environment
• Checking the daily cash balance
• Interacting with the customers that come to the counter
• Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.

DOMESTIC MAID SPECIALIST

Job Description

Responsibilities

Prepare, cook food and present food effectively and efficiently.

Assist in the preparation, cooking, garnishing, and presentation of food.

Keep up to date with the current promotions and new items on the menu.

Ensure that procedures for supplies, equipment, and work areas comply with the established standards.

Work safely around kitchen equipment and report any maintenance issues to the Chef de Cuisine.

Assist in accurate food-ordering and stocking levels.

Estimate amounts and costs of required supplies, such as food and ingredients.

Maintain good knowledge of standard food preparation through training by immediate superior and manuals provided by the company.

Assist in keeping the kitchen clean, hygienic and tidy at all times.

Maintain good personal hygiene as well as high work and safety standards in the workplace.

Report on time, in proper uniform and grooming.

Requirements

Minimum 5 year of experience working in kitchen as food preparation and/or cooking.

Minimum technical certificate or certificate in any relevant fields.

Great team player and customer service oriented.

Prepare and cook food items on placed orders

Ensure good presentation of each dish served

Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste

Follow and adhere to health and safety procedures

Maintain a clean working environment

Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.

MING FA NOODLES HOUSE PTE. LTD.

Job Description

We're on the lookout for dedicated individuals to join our fishball noodles family!

👨‍🍳👩🏻‍🍳 Kitchen Assistant

• Able to cook and assist prepare of foods.
• Ensures that food is prepared and served to the customers on time.
• Ensures that health and safety standards with all food, beverage and equipment are upheld in the kitchen.
• Ensures kitchen staff stores all food items.
• Cultivate productivity and innovative mindset.
• Follow food and beverage safety and hygiene policies and procedures.
• Implement operations for service excellence.
• Maintain food and beverage production environment.
• Maintain quality control procedures.
• Maintain safe and secure working environment.
• Provide safety and security for guests.
• Receive and store food products.
• Respond to service challenges.
• Solve problems and make decisions at operations level

Interested, please 📞 8350 2988 for interview.

BOON TONG KEE PTE LTD

Job Description

- Reports to the Head Chef

- Assist Head Chef in running daily kitchen operations

- Able to cover respective kitchen section in the event of vacancy

(Inlcuding Live Station, Steaming section, Deep Frying Section, Wok Frying Section, Service Section)

- Experience working in Chinese Restaurant will be a plus point

- 5 years experience

- 6 Day work week

OUE Limited

OUE Limited is a leading real estate and healthcare group, growing strategically to capitalise on growth trends across Asia.

Job Description

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

Position Statement

The Junior Sous Chef, Garde Manger will manage and lead the team in the absence of Chef de Cuisine/ Sous Chef to ensure smooth running culinary operation and maximize the level of standard in the hotel’s kitchen.

What will you be doing?

As the Junior Sous Chef, Garde Manger you will be responsible for performing the following tasks to the highest standards:

• Assist to plan, prepare and high quality food production and quality control for all cold products, and items prepared in the Cold Kitchen.
• Work seamlessly with recipes, standards and plating guides.
• Maintain all HACCP aspects within the hotel operation.
• Recommend improvement of training manuals and SOPs.
• Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
• Work on offsite events when requested and complete jobs as assigned outside of the kitchen area.
• Assist in inventory taking.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Work with Chef de Cuisine/ Sous Chef on proposing menus as requested, in a timely manner.
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Effectively respond to guests’ requests and be receptive to constructive feedback.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Check and maintain the standards of dishes, portion control and costing at all times.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
• Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
• Exercise maximum control on wastage to achieve optimum profitability.
• Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Chef de Cuisine/ Sous Chef.
• Ensure that recipes and costings are established and updated.
• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
• To train and guide team members and ensure they are certified in their position before taking charge of an area of responsibility.
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.

What are we looking for?

A Junior Sous Chef, Garde Manger, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• 5 years as cook in a hotel or individual restaurant with high standards or in similar capacity.
• At least 2 years in supervisory role.
• Possess a valid Food Hygiene certificate.
• A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
• A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.
• Work well in stress situations, remain calm under pressure and able to solve problems.
• Knowledgeable in HACCP.

Shangri-La Singapore

Shangri-La Group is a global leader in luxury hospitality with unique Asian heritage.

Job Description

At Shangri‑La Singapore we are a heart‑warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, a tranquil and sincere working environment, work‑life balance, and recognition for your efforts.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, Shangri‑La Singapore is a sophisticated urban retreat for business and leisure travellers. Our 792 luxurious guestrooms and suites span across three distinct wings, including family‑themed rooms supported by dedicated family‑focused amenities.

We are looking for a Chef de Partie to join our team!

Job Responsibilities

• Supervise daily kitchen operations and ensure all food preparation meets the hotel’s standards for quality, presentation, and hygiene.

• Lead and mentor a team of cooks and commis chefs, providing guidance, training, and constructive feedback.

• Prepare, cook, and present dishes consistently at a high standard.

• Maintain HACCP and food safety compliance across all workstations.

• Support menu planning, costing, and recipe development when required.

• Ensure proper stock rotation, minimise wastage, and manage inventory effectively.

Job Requirements

• At least 5 years of relevant culinary experience, preferably in a hotel or high‑volume restaurant.

• Possesses strong leadership, communication, and organisational skills.

• Demonstrates creativity, passion for food, and attention to detail and able to work in a fast‑paced setting while maintaining consistency and quality.

• Has a strong understanding of food safety and hygiene standards

• Team player with a positive attitude and willingness to grow with the team.

Shangri-La Singapore

Shangri-La Group is a global leader in luxury hospitality with unique Asian heritage.

Job Description

At Shangri‑La Singapore we are a heart‑warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, a tranquil and sincere working environment, work‑life balance, and recognition for your efforts.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, Shangri‑La Singapore is a sophisticated urban retreat for business and leisure travellers. Our 792 luxurious guestrooms and suites span across three distinct wings, including family‑themed rooms supported by dedicated family‑focused amenities.

We are looking for a Demi Chef to join our team!

Job Responsibilities

• Assist the Chef de Partie in food preparation, cooking, and presentation across assigned sections.

• Ensure all dishes are prepared according to recipes and quality standards.

• Maintain hygiene, cleanliness, and food safety standards at all times.

• Support mise‑en‑place preparation and ensure readiness before service periods.

• Ensure proper handling and storage of ingredients to minimise wastage.Coordinate with team members to ensure smooth and efficient kitchen operations.

• Contribute to a culture of teamwork, care, and respect in line with Shangri‑La values.

Job Requirements

• 3 years of culinary experience, preferably in a hotel or reputable restaurant.

• Shows passion for cooking and a commitment to learning and growth.

• Understands food hygiene and safety requirements.

• Works well in a team and thrives in a fast‑paced environment.