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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.

MIRACLE SPACES PTE. LTD.

Job Description

Chef Job Scope:

1.. Prepare and cook high-quality dishes that meet the restaurant's standards and customer expectations.

2. Plan and develop menus, including new dishes and specials.

3. Manage kitchen inventory, ordering supplies and ingredients as needed.

4. Lead and supervise kitchen staff, providing guidance and training to ensure excellent performance.

5. Maintain a clean, safe, and organized kitchen environment, adhering to health and safety regulations.

6. Collaborate with other front of house and managementt o ensure smooth operations.

7. Monitor food quality and presentation, making adjustments as needed.

KHALIFA'S HOLDING PTE. LTD.

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

• Proven min 2 years to 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

Amazon Falls Co., Ltd.

["Columbia Pictures Aquaverse is a water theme park in Pattaya that combines exciting water rides with themes from popular Columbia Pictures movies. The park is suitable for all ages and focuses on high-quality service, safety, and modern technology, ensuring a fun and memorable experience for visitors."]

Job Description

Job Title: Executive Chef  
Location: Sattahip, Chonburi

Map: https://columbiapicturesaquaverse.com/contact-us
Company: Sony Pictures Columbia Pictures Aquaverse

Job Description:
We are seeking an experienced Executive Chef with a strong background in multi-cuisine and international food environments. As part of the Sony Pictures Columbia Pictures Aquaverse, the first water park under the Sony brand, the Executive Chef will play a critical role in overseeing all aspects of the culinary operations. This includes menu creation, kitchen management, food quality control, and maintaining high standards of food safety and hygiene across all outlets in the water park. Cost control and efficient resource management are key components of this role.

Responsibilities:

• Lead and manage a diverse culinary team in creating high-quality meals for a large and varied clientele in a fast-paced, high-volume environment.

• Develop innovative, multi-cuisine menus that cater to the diverse tastes of international guests.

• Ensure all food is prepared according to safety, sanitation, and quality standards.

• Control kitchen costs including food, labor, and waste management to ensure budget adherence.

• Work closely with suppliers to source high-quality ingredients that meet international standards and company requirements.

• Collaborate with other departments to plan and execute special events, promotions, and entertainment-related offerings.

• Manage inventory, ordering, and storage of all food items.

• Provide leadership, training, and mentorship to kitchen staff, ensuring adherence to company policies and operational excellence.

• Ensure an exceptional guest dining experience, aligning with the entertainment and hospitality values of the highest standards.

Qualifications:

• Proven experience as an Executive Chef, preferably in a multi-cuisine or international food environment.

• Background in hospitality and entertainment, with experience in high-volume, guest-focused environments.

• Strong leadership skills and experience managing a large, diverse team.

• Excellent communication skills in English (both written and spoken) is a must.

• Creative and innovative, with a passion for culinary arts and guest service excellence.

• Ability to work under pressure and manage multiple tasks efficiently.

• Strong knowledge of food safety and sanitation standards.

• Degree or diploma in Culinary Arts or related field is a plus.

• Proven experience in cost control and managing budgets within the culinary operations.

Experience Requirements:

• Minimum of 5 years of experience as an Executive Chef, with a focus on hospitality and entertainment industries.

• Experience working in international and multi-cultural environments is preferred.

• Proven experience in cost control and managing kitchen budgets effectively.

Why Join Us:

• Be part of the exciting, dynamic environment of the first Sony Pictures Columbia Pictures Aquaverse Water Park in Sattahip, Chonburi.

Opportunity to innovate and create memorable culinary experiences for guests from around 

• Benefits:

• Competitive salary.

• Opportunity to work in a dynamic culinary environment.

• Professional development opportunities.

Amazon Falls Co., Ltd.

["Columbia Pictures Aquaverse is a water theme park in Pattaya that combines exciting water rides with themes from popular Columbia Pictures movies. The park is suitable for all ages and focuses on high-quality service, safety, and modern technology, ensuring a fun and memorable experience for visitors."]

Job Description

Job Opening: Indian Chef – Specializing in South Indian & Gujarati Cuisine

Location: Sattahip, Chonburi, Thailand
Employment Type: Full-Time
Start Date: Urgently Required
Salary: Competitive, based on experience

Job Overview:

We are seeking a skilled and passionate Indian Chef with proven expertise in South Indian and Gujarati cuisine to join our team in Sattahip, Chonburi. possess a culinary degree, have at least 5 years of experience, and be fluent in English. Strong cooking and presentation skills, along with creativity and a deep love for authentic Indian food, are essential.

Key Responsibilities:

• Prepare and present authentic South Indian and Gujarati dishes with consistency and flair

• Supervise kitchen operations, maintain hygiene, and ensure food quality standards

• Collaborate with the kitchen team and manage daily inventory and ingredient sourcing

• Uphold high standards of plating, taste, and kitchen discipline

• Train and mentor junior kitchen staff

• Contribute to seasonal and innovative menu planning

Position Focus Areas:

South Indian Chef

• Dishes: dosa, idli, vada, sambar, rasam, biryani, and more

• Regional expertise: Tamil Nadu, Kerala, Andhra Pradesh, Karnataka

• Vegetarian and non-vegetarian cooking required

Gujarati Chef

• Dishes: dhokla, thepla, undhiyu, khichdi, kadhi, sweets, and thali meals

• Vegetarian cuisine focus with traditional and festive food knowledge

• Experience in large-scale or thali service preferred

Qualifications:

• Education: Culinary degree or equivalent professional training

• Experience: Minimum 5 years specializing in South Indian and/or Gujarati cuisine

• Language: Fluent in English

• Skills Required:

  • Excellent cooking and presentation abilities

  • Team leadership and time management

  • Ability to work efficiently in a high-pressure kitchen

Benefits:

• Competitive salary

• Professional and supportive work environment

• Opportunity to showcase authentic regional Indian cooking

• Career growth and development opportunities

PHOENIX OPCO PTE. LTD.

Job Description

Are you an experienced player within the Singapore hospitality landscape?

We are looking for people just like you!

QT Singapore is our latest and one of the most exciting new openings in our company's history. Our first venture into Asia, bringing the unique QT brand and world class service standards to one of the world's leading entertainment, dining and travel destinations.

Aside from being involved from the ground up of what will be one of the most talked about new hotel openings in Singapore in 2024, we offer the following incentives to our staff -

• Market leading, competitive salary packages paid above industry rates

• Unrivalled opportunities for development and growth

• Training and coaching from leading names in global hospitality leadership

A commitment to employees that work-life balance being paramount to a successfully performing team

We are looking for that ‘Top 1%’, the best of the best, the ‘Names’ in the Singapore hospitality scene. We want you to be sharing your flair, wisdom and individuality to launch a completely new brand to the market.

You have been looking for that chance to take your already incredible career to even greater heights, we can give that to you!

The Scope:

A Demi/ Chef de Partie is a skilled and experienced culinary professional responsible for overseeing the preparation, cooking, and presentation in the F&B outlet. 

Responsibilities:

• Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures

• Plan, prepare, and implement high-quality food and beverage products and set-ups in the restaurant

• Work seamlessly with recipes, standards, and plating guides

• Maintain cleanliness and hygiene according to safe and sound procedures as well as established Food Safety Management System standards

• Use all equipment, tools, and machines appropriately

• Prepare menus as requested

• Always maintain a professional and positive attitude towards team members and supervisors

• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly

• Conduct regular taste tests and plate presentations to maintain quality standards and uphold the reputation of the establishment

• Assist in training and development of junior staff members

• Check and follow up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control, and cost at all times

• Assist in managing the kitchen's inventory, ensuring that all necessary ingredients are available for daily production

• Understand, practice, and promote teamwork to achieve missions, goals, and overall departmental standards

• Carry out any other related duties as directed by the senior chefs

• Maintain an acceptable degree of knowledge with regard to food product

• Comply with all of the established hotel operational policies & procedures

Qualification:

• Culinary diploma or equivalent certification from a recognized culinary institute is preferred. 

• Possess a valid Food Hygiene certificate

Experience:

• Proven experience as a Demi/ Chef de Partie or similar role in Western and/or Asian Cuisine within reputable restaurants or hotels

Key Competencies:

• Strong work ethics 

• Meticulous and service-oriented 

• Ability to work without close supervision and within established time frames 

AlwaysHired Pte. Ltd.

Job Description

Key Info

• 5 days a week. Shift varies.

  AM: 7.30am - 4pm

  PM: 1.30pm - 10pm

• Basic is up to $6000

• Location: Central

Responsibilities

• Ensure all food prepared meets certification, quality, and hygiene standards.

• Assist in menu creation, preparation, and execution for banquets and events.

• Supervise food preparation to maintain consistency, presentation, and taste.

• Coordinate with the Executive Chef on menu planning and recipe development.

• Support food innovation and continuous improvement in kitchen offerings.

• Collaborate with banquet and event teams on production schedules and requirements.

• Oversee kitchen operations during events to ensure timely delivery and quality.

• Lead, train, and mentor junior chefs and kitchen staff on standards and hygiene.

• Ensure efficient kitchen operations and high performance of all staff.

• Assume leadership of the kitchen in the absence of the Executive Chef.

Requirement

• At least 3-5 years of experience as a chef with experience in banquet and large-scale event catering preferred.

• Excellent cooking and food presentation skills, with attention to detail

Next Step:

Please submit your updated resume in MS Word format by clicking the QUICK APPLY button.

We regret to inform that only shortlisted candidates will be notified. Please note that your response to this advertisement will constitute informed consent to the collection, use, and/or disclosure of personal data by AlwaysHired, its affiliates and, where necessary, to relevant third parties, for purposes such as job application processing, career advisory, research, and other administrative purposes, in compliance with the relevant provisions of the Privacy Policy available at www.alwayshired.com.sg/privacy-policy.

Teo Jeron | Personnel Reg No: R26159511

AlwaysHired Pte Ltd | EA Licence: 24C2293

Authentic Bites Concepts Pte Ltd

Job Description

Elephant Grounds is an award-winning Hong Kong-born lifestyle brand renowned for its specialty coffee, Japanese influenced cuisine, and café culture. Founded in 2013 by Gerald Li and Kevin Poon, the brand began as a coffee kiosk within a retail shop and has since grown into a fully integrated coffee roastery, artisanal bakery, and restaurant concept with operations in Hong Kong, Manila, Jakarta Q1 2026, and now Singapore.

Our coffee program is led by an award-winning team - including a champion roaster and other specialty coffee professionals - with a relentless dedication to building a sustainable coffee program. Elephant Grounds focuses on the alchemy of space - design, music, and light - and the impact they have on guests, creating an unmistakable energy and vibe.

We are looking for passionate individuals to join us as Senior Chef De Partie.  If you’re driven by dedication and a love for exceptional culinary experiences, come be part of our team and help shape this extraordinary journey at Elephant Grounds.

 
Job Responsibilities

1) Section Leadership & Culinary Excellence

·       Take ownership of your designated kitchen section, ensuring all dishes meet Elephant Grounds’ exacting standards for taste, quality, and presentation.

·       Supervise, guide, and mentor junior kitchen staff, including Commis and Chef de Partie, to develop their skills and maintain consistency.

·       Maintain mise en place for your section ahead of service and ensure smooth coordination during peak hours.

2) Kitchen Operations & Hygiene

·       Enforce strict compliance with food safety, hygiene, and sanitation standards as per SFA regulations and internal SOPs.

·       Maintain high standards of cleanliness and organization across your section.

·       Alert Head Chef of any quality discrepancies, ingredient issues, or operational challenges.

3) Inventory, Cost Control & Quality Assurance

·       Assist in managing inventory, portion control, and ingredient usage to minimize waste and ensure operational efficiency.

·       Check deliveries, verify quality and freshness of ingredients, and ensure proper storage and rotation.

·       Support the Head Chef in maintaining food cost targets without compromising quality.

4) Team Development & Communication

·       Act as a key point of communication between the Head Chef and junior kitchen staff.

·       Foster a collaborative, professional, and growth-oriented kitchen culture.

·       Train and mentor junior chefs to ensure smooth operations and consistent execution across all services.

5) Continuous Improvement & Additional Responsibilities

·       Identify opportunities to improve kitchen processes, efficiency, and quality.

·       Take initiative in special culinary projects, new menu development, or events as assigned by management.

Job Requirement

·       Minimum 3–5 years’ experience as Senior Chef de Partie in a high-paced kitchen.

·       Proven experience in supervising or mentoring junior kitchen staff.

·       Strong technical cooking skills with attention to detail in taste, presentation, and portioning.

·       Food Hygiene certification required.

·       Ability to handle high-volume service calmly while maintaining quality and consistency.

·       Willingness to work flexible hours, including weekends and public holidays.

 
Must Have Factor

·       Hands-on, dependable, and proactive.

·       Strong sense of responsibility for kitchen discipline, quality, and consistency.

·       Growth-oriented, eager to learn, and committed to continuous professional development under experienced leadership.

Thank you for your interest for this position. Please note that only shortlisted candidates will be notified.

Authentic Bites Concepts Pte Ltd

Job Description

Elephant Grounds is an award-winning Hong Kong-born lifestyle brand renowned for its specialty coffee, Japanese influenced cuisine, and café culture. Founded in 2013 by Gerald Li and Kevin Poon, the brand began as a coffee kiosk within a retail shop and has since grown into a fully integrated coffee roastery, artisanal bakery, and restaurant concept with operations in Hong Kong, Manila, Jakarta Q1 2026, and now Singapore.

Our coffee program is led by an award-winning team - including a champion roaster and other specialty coffee professionals - with a relentless dedication to building a sustainable coffee program. Elephant Grounds focuses on the alchemy of space - design, music, and light - and the impact they have on guests, creating an unmistakable energy and vibe.

We are looking for passionate individuals to join us as Chef De Partie.  If you’re driven by dedication and a love for exceptional culinary experiences, come be part of our team and help shape this extraordinary journey at Elephant Grounds.

Job Responsibilities

1) Section Culinary Execution

·       Take full responsibility for your designated kitchen section.

·       Prepare and present dishes accordingly to brand standards for taste, quality, and presentation.

·       Ensure mise en place is consistently prepared ahead of service.

2) Kitchen Operations & Hygiene

·       Follow all food safety, hygiene, and sanitation guidelines as per SFA and internal SOPs.

·       Maintain cleanliness and organization of your section throughout prep and service.

·       Alert Head Chef of any discrepancies in quality, portioning, or freshness.

3) Stock & Cost Awareness

·       Assist with daily inventory and portion control to minimize waste.

·       Monitor proper usage and storage of ingredients to ensure consistency and reduce spoilage.

·       Receiving and checking deliveries when required.

4) Team Support & Communication

·       Work collaboratively with other kitchen stations to ensure smooth operations.

·       Guide and support junior staff.

·       Develop a positive, team-oriented work culture.

5) Additional Responsibilities

·       Perform any other additional responsibilities as assigned.

Job Requirement

·       Minimum 2 years of experience as a CDP or 3 years as Commis/Demi CDP in a high-paced kitchen.

·       Proficiency in cooking techniques.

·       Food Hygiene certification required.

·       Ability to handle high-volume service while maintaining quality and calmness.

·       Ability to work flexible hours/shift, including weekends and public holidays.

Must Have Factor

·       Hands-on, dependable, and proactive.

·       Strong sense of responsibility for kitchen discipline, quality, and consistency.

·       Growth-oriented, eager to learn, and committed to continuous professional development under experienced leadership.

Thank you for your interest for this position. Please note that only shortlisted candidates will be notified.

BOON LEE EATING HOUSE

Job Description

Roles & Responsibilities

You will be an integral part of the kitchen leadership team, working closely with the Head Chef or Executive Chef to ensure the highest quality of food preparation and service. You will assist in menu planning, supervising kitchen staff, and maintaining kitchen operations to uphold the restaurant's standards of excellence. we are always looking for new ideas and creations to be added into our menu to create a different environment, whereby we are able to cater to everyone's taste buds.

Key Responsibilities:

· Assist in menu planning, recipe development, and ensuring consistent food quality.

· Oversee food preparation, including cooking, plating, and presentation.

· Train, mentor, and supervise kitchen staff, ensuring they follow recipes and best practices.

· Collaborate with the Head Chef or Executive Chef to create daily specials and seasonal menus.

· Manage inventory, order supplies, and maintain stock levels to minimize waste and control costs.

· Monitor kitchen equipment for functionality and coordinate maintenance and repairs as needed.

· Maintain kitchen hygiene and cleanliness according to health and safety standards.

· Enforce food safety and sanitation practices to ensure the safety of both staff and customers.

· Assist in scheduling kitchen staff and managing labour costs.

· Participate in hiring and onboarding new kitchen team members.

· Collaborate with the front-of-house team to ensure efficient service and address customer feedback.

Qualifications:

• Culinary degree or relevant culinary certification is preferred.
• Previous experience as a Sous Chef or in a similar leadership role in restaurant kitchen.
• Strong knowledge of culinary techniques, food safety and sanitation.
• Proficiency in menu planning, recipe development and food costing.
• Leadership and team management skills, with the ability to motivate and mentor kitchen staff.
• Excellent communication and interpersonal skills.
• Able to work on weekends and Public holidays when required.

STAFFKING PTE LTD

Company Overview In StaffKing, we believe that people are the key to a successful business. Our mission is to provide employment services of the highest quality to our valued clients and we strive to conduct our business to help our clients achieve maximum productivity with the right talents. StaffKing focuses on providing excellent employment services to both large and small businesses across various industries. Our services include：* Recruitment Consultancy* Permanent Placement* Contract & Part Time Placement* Manpower Outsourcing* Payroll Services We Specialize in these areas:*Engineering*Accounting & Finance*Sales & Marketing*Logistics & Supply Chain*Administration & Human Resources*Computer & Information Technology*Manufacturing & Production*Hotel & Restaurant & Retail*Education & Training*Media & Creative Design Our core management team and senior consultants are veterans in the human capital industry. With this team of skilled and experienced professionals, StaffKing has every confidence in our ability to fulfil our clients' recruitment needs. Reach out to us today, let us help you achieve your career goals!Email: info@staffking.com.sg Check Out Our Socials!Website : www.staffking.com.sgInstagram : https://www.instagram.com/staffkingpteltd/Facebook : https://www.facebook.com/staffkingpteltd/

Job Description

🧑‍🍳 Sous Chef (North – Central Kitchen)

Location: North Area (Central Kitchen)
Industry: Food Manufacturing / Catering / Central Kitchen Operations

Job Responsibilities

• Assist the Head Chef in overseeing daily central kitchen operations, ensuring consistency, quality, and efficiency.

• Supervise food preparation, cooking, and portioning for bulk production.

• Ensure strict compliance with food hygiene, safety standards, and company SOPs.

• Coordinate with production, logistics, and operations teams to meet daily output requirements.

• Support menu execution, recipe standardisation, and cost control initiatives.

• Train, guide, and manage kitchen staff to maintain productivity and discipline.

• Monitor inventory levels and assist with stock ordering and wastage control.

• Step in to lead kitchen operations in the absence of the Head Chef.

Requirements

• Minimum 3–5 years of relevant experience in a central kitchen, catering, or high-volume food production environment.

• Prior experience as a Sous Chef or Senior Chef preferred.

• Strong knowledge of food safety, hygiene standards, and kitchen operations.

• Ability to work in a fast-paced, production-driven environment.

• Good leadership and team management skills.

• Willing to work shifts, weekends, and public holidays when required.

🍱 Catering Sales Executive (West)

Location: West Area
Industry: Catering / Food Services

Job Responsibilities

• Actively source and develop new catering clients (corporate, events, institutions, private functions).

• Manage end-to-end sales process including client enquiries, proposals, quotations, and order confirmation.

• Maintain strong relationships with existing customers to drive repeat business.

• Coordinate closely with operations and kitchen teams to ensure smooth event execution.

• Understand client requirements and recommend suitable menus and catering solutions.

• Conduct site visits and attend client meetings when required.

• Prepare sales reports, forecasts, and follow-ups.

• Achieve monthly and annual sales targets.

Requirements

• Minimum 1–3 years of sales experience, preferably in catering, F&B, or service-based industries.

• Strong communication and interpersonal skills.

• Self-motivated, target-driven, and customer-oriented.

• Comfortable with both outdoor sales and office coordination work.

• Proficient in MS Office (Word, Excel, Outlook).

• Possession of own transport is an advantage.

To Apply, kindly click on the "APPLY NOW" button.

We regret that only shortlisted candidates will be notified.

StaffKing Pte Ltd (20C0358) | Chong Kar Ming (John) (R21101412)

Panthera Group Co., Ltd.

["Panthera Group was founded in 2005 as an amalgamation of food & beverage, nightlife, hotel, property, investment and management companies. Over those years, the company has grown to become the largest operator of bars, clubs and restaurants in Thailand.","Acquisitions over the years have also included Sun Legal giving Panthera in-house legal counsel on corporate matters. These measures have also allowed us to obtain the proper legal framework to start our significant cannabis sector investment, which will be a challenge but one we are very excited about."]

Job Description

Responsibilities

• Oversee and manage all kitchen operations and culinary standards

• Plan, develop, and update menus while ensuring food quality and consistency

• Control food cost, inventory, and kitchen budget

• Lead, train, and supervise the kitchen team

• Ensure compliance with hygiene, safety, and sanitation standards

• Coordinate closely with management and other departments

Qualifications

• Proven experience as an Executive Chef or Head Chef

• Strong leadership and kitchen management skills

• Good knowledge of food cost control and kitchen operations

• Able to communicate in English

• Able to work under pressure and manage multiple tasks

Energeia Innovations Company Limited

Job Description

Job Description

• Support kitchen operations for a new luxury omakase sushi restaurant

• Prepare and cook dishes mainly from the grill and kitchen section (not sushi handling)

• Assist in menu preparation, ingredient selection, and kitchen setup before opening

• Maintain food quality, hygiene, and presentation standards in line with fine dining service

• Work closely with the Head Chef during pre-opening to help establish and stabilize kitchen workflow

• Participate in daily preparation, lunch and dinner service, and inventory control

Job Requirement

• Minimum 10 years’ experience in Japanese cuisine

• Strong skills in hot kitchen or grill cooking

• Understanding of Japanese ingredients and seasonal menu preparation

• Team-oriented, reliable, and detail-minded personality

• Able to join before the restaurant opening and support the setup phase

BABEM SG PTE. LTD.

Job Description

Calling All Pastry Chefs 🍰Lady M is Hiring! 👩‍🍳

Love pastries and take pride in your craft? If you’re passionate, hands-on, and ready to grow with us—we’d love to meet you!

Lady M is seeking dedicated and passionate Pastry Chefs at Assistant, Junior, and Sous Chef levels to support daily pastry production. The role involves preparing high-quality pastries and desserts while maintaining strict standards of consistency, food safety, and hygiene in a professional kitchen environment.

• Prepare and produce pastries, desserts, cakes, and crêpes in accordance with company recipes and quality standards

• Carry out daily mise en place, baking, assembly, and finishing of pastry items

• Ensure consistency in product quality, portion control, and presentation

• Maintain cleanliness and organisation of workstations in compliance with food hygiene and safety regulations

• Follow standard operating procedures (SOPs) and workplace safety requirements

• Assist with stock handling, inventory control, and minimisation of wastage

• Work closely with team members to ensure smooth daily kitchen operations

• For Junior / Sous Chef levels:

  • Support coordination of daily production workflow

  • Guide and provide on-the-job training to junior pastry staff when required

• Relevant experience in a pastry or bakery role, aligned with the applied level

• Strong interest in pastry production with good attention to detail

• Ability to work effectively in a fast-paced kitchen environment

• Good teamwork and communication skills

• Willingness to work shifts, weekends, and public holidays

• Able to start immediately or on short notice preferred

• Experience in crêpe making and mille crêpes baking will be an advantage

• Applicants must be legally authorised to work in Singapore without the need for employer sponsorship

HERO HOLDINGS PTE. LTD.

Job Description

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Frog'ys Pte Ltd

MERCI MARCEL is a multi-concept lifestyle destination bringing relaxed French social dining in unique design spaces that celebrate modern French food, artisanal products, independent fashion and modern art.

Job Description

Bonjour! We’re MERCI MARCEL! A relaxed French social destination where food, design, and culture meet. As we grow, so does our community. And guess what? We’re growing! With 9 outlets (and counting)!

New Outlets: Serangoon Gardens & Great World City
Existing Outlets: Orchard, East Coast, Club Street & Robertson Quay

What’s In It For You:

• Salary: $2,700 – $3,200 (5 days work week, 44 hours & no split shifts)

What We Expect From You:

• Thrive in a busy, high-energy kitchen; be on your feet and handle food preparation and cooking duties efficiently.
• Flexible with shifts, including weekends and public holidays.
• Prepare, cook, and present dishes to the highest standard, in line with Merci Marcel’s quality and style.
• Work closely with the Head Chef & Sous Chef to ensure consistency, creativity, and excellence in every plate.
• Communicate clearly, proactively, and respectfully with both team and management.
• Enforce hygiene, food safety, and health regulations in all kitchen processes.

What’s In It For You:

• Salary: $2,700 – $3,200 (5 days work week, 44 hours & no split shifts)

Perks & Benefits:

• Monthly Incentive Bonus (KPI up to $700)
• Daily Meal Allowance ($7/day)
• Medical Incentive (co-pay $5 for panel clinics)
• Dental Incentive ($200/year)
• Wellness ($250/year)
• Staff Discounts (dining & retail) & Referral Bonus (up to $400!)
• Welcome & Birthday Vouchers
• Salary Increment upon confirmation
• Long Service Incentives
• Career progression in a growing company that values meritocracy, innovation, sincerity, and responsibility.

Who We're Looking For:

• Energetic & Passionate: You thrive in a fast-paced environment
• Team Player: You’re excited to work with a fun, supportive crew
• Guest-Obsessed: You put the guest at the heart of everything you do
• Eager to Learn: Always growing, always collaborating. Leave your ego at the door!
• Experience: It’s great if you have it, but it’s your attitude and willingness to contribute that matters most!

Sounds like you? Let’s talk. Apply now and join the Merci Marcel community.
Bring your passion, and we’ll bring the rest.

Recruit Now Singapore Pte Ltd

We provide solutions to all recruitment needs as well as HR services for a range of industries in Singapore. Our clients varying from well-known and established corporations to up-and-coming start-ups, put their trust in our services to provide the most efficient and effective results for recruitment and HR services. Supporting the exponential growth of our clients is and always will be what we strive for. We have a team of well-equipped recruiters who are dedicated to placing job seekers with the best-suited companies. We make sure our recruiters at Recruit Now are well-educated on employment laws, job market and skillsets needed for respective industries to ensure a meticulous selection process in recruitment and safe employment. Take your first step in finding your career.

Job Description

Sous Chef (Hot Kitchen)  | Up till $4500 basic + variable bonus

• Working location: Island wide (Multiple location)

• Working Days/Timings: 44 hours per week. It will be a 6-day work week. A full shift is 7am -4pm.

Responsibilities:

• Lead hot station production and ensure consistency in all cooked dishes.

• Set daily prep plan and allocate mise en place tasks.

• Monitor plating quality, portion control, and visual presentation.

• Communicate with FOH team to pace and coordinate orders.

• Lead staff meal planning and preparation.

• Conduct opening and closing procedures, including hygiene and temperature checks.

• Maintain kitchen equipment, cleanliness, and food safety standards.

• Prepare and submit daily kitchen reports (e.g., prep sheet usage, waste, stock alerts).

• Submit weekly kitchen performance reports to the Head Chef (e.g., highlights, issues, equipment status, prep forecasting).

• Train and coach the Cook to step up during leave or peak hours.

• Escalate any equipment, staffing, or inventory issues to Head Chef.

• Any other duties that may be assigned.

Requirements:

• Minimum 3–5 years of professional kitchen experience in all-day brunch, café, or bistro concepts.

Private Chef Pte Ltd

Job Description

Chef de Partie / Junior Sous Chef / Executive Chef

Private Events, Catering & Live Seafood Kitchen
Location: Singapore (On-site)

We’re not a typical restaurant kitchen — and we don’t want to be. Every event is different, every menu is custom, and every service is a new challenge. From intimate fine-dining experiences to large-scale celebrations, we work with some of the world’s best ingredients: live seafood, premium meats, and seasonal produce. Our clients include high-profile individuals, celebrities, and private hosts who expect nothing but the best.

Here, you won’t be “stuck on one station.” You’ll grow into a versatile, well-rounded chef — involved not only in cooking, but also in menu creation, prep strategy, wholesale planning, and team leadership as you progress. If you love learning, adapting, and pushing yourself beyond routine kitchen work, you’ll thrive with us.

What You’ll Be Doing

• Prepare and execute dishes across multiple cuisines with consistency and precision

• Work hands-on with live seafood and premium meats, developing advanced handling and butchery skills

• Contribute creatively to bespoke, event-specific menus

• Support prep planning, kitchen flow, and wholesale/event execution

• Maintain strict hygiene, safety, and organizational standards

• Collaborate closely with chefs, service teams, and clients for smooth service

(Executive Chef level will also oversee menu direction, kitchen leadership, team development, and operational standards.)

What We’re Looking For

• Chef de Partie: Minimum 3 years experience in a restaurant or hotel kitchen

• Junior Sous Chef: Minimum 5 years experience with section leadership

• Executive Chef: Minimum 8 years of professional kitchen experience with proven leadership

• Strong product knowledge, especially in seafood and premium ingredients

• Adaptable, detail-driven, and quality-focused

• Comfortable communicating with customers and contributing beyond the kitchen

• A team player who wants to grow into operations and leadership roles

Why Join Us?

• Exposure to diverse cuisines, menus, and private event formats

• Daily hands-on experience with top-tier ingredients

• A real career pathway — not limited to the traditional restaurant ladder

• Creative freedom to influence menus and concepts

• Competitive incentives, insurance, and health benefits

• A close-knit team that works hard, supports each other, and takes pride in what we do

About Us

We are one of Singapore’s leading Private Events & Catering Companies, backed by deep experience in premium ingredients and bespoke dining. Our chefs don’t just follow recipes — they create, adapt, and lead. Whether you’re building your foundations or ready to lead at the highest level, this is a place where your craft, character, and ambition all matter.

If you’re ready to grow beyond the ordinary kitchen path, we’d love to hear from you.

ABBA OL PTE. LTD.

Job Description

Job Description & Responsibilities:

• Design and execute a high-quality omakase dining experience, including seasonal and daily tasting menus

• Select premium ingredients and manage daily sourcing of fresh seafood and produce

• Ensure authentic Japanese culinary techniques and presentation standards

• Prepare and serve dishes directly to guests at the counter with professional guest interaction

• Maintain consistent food quality, taste, and portion control

• Oversee kitchen operations related to omakase service

• Train and supervise junior kitchen staff (if applicable)

• Ensure strict hygiene, food safety, and kitchen cleanliness standards

• Manage inventory, minimize wastage, and control food costs

• Collaborate with management on menu development and special events

Requirements / Qualifications

• Minimum 3–5 years experience as an Omakase Chef / Sushi Chef in reputable Japanese restaurants

• Strong knowledge of Japanese cuisine, especially sushi, sashimi, and omakase-style dining

• Skilled in knife techniques, fish cutting, and seafood handling

• Experience with counter-service dining and guest engagement

• Good understanding of seasonality and ingredient pairing

Able to work under pressure in a high-end dining environment

• Professional attitude, good grooming, and communication skills

• Team player with leadership capability

• Knowledge of food safety and hygiene standards

• Certification in culinary arts or Japanese cuisine (preferred but not mandatory)

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Junior Sous Chef

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Efficient preparation of dishes and meals

• Ensure consistent and smooth running of food production

• Accuracy in recipes, cost control, ordering and stock management 

• Strict adherence to purchasing procedures

• Leading by examples on all hygiene requirements

• Regular review of guest comments so that improvement can be driven in VOG

• Liaison between Food and Beverage departments

• Exceeding customer’s expectation by encouraging and promoting high level of service

• Present in the Kitchen during service time

• Recruit, induct and train a Culinary team who are competent and confident to exceed guest expectations  

• Ensure that the kitchen staff work harmoniously in order to ensure timely production of quality foods

• Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings

• Drive constant service and system improvement, be entrepreneurial

• Developing strategy for cross-marketing with the aim of increasing profit

• Use the performance review process to identify and develop talent for growth management performance issues, using coaching styles

• Follow guidelines provided in Colleague Handbook 

• Set example to others on personal hygiene and cleanliness on and off duty

• Guide and train the Junior Colleague on a daily basis to ensure high motivation and productive working environment

• Acquire culinary knowledge and skills to grow as a Chef de Cuisine

• Interface the needs/requirements of other department with Kitchen

Qualifications:

• Relevant Culinary School or College Diploma, preferred

• Minimum of 5 years relevant experience in the management culinary position, preferably in similar operations style

• Basic Food Hygiene Certificate 

• Strong working knowledge with computer, Microsoft Office, Procurement & Requisition Module

• Good interpersonal skills with ability to communicate with all levels of employees

• Service oriented with an eye for details

• Ability to work effectively and contribute in a team

• Good presentation and influencing skills

• Multicultural awareness and able to work with people from diverse cultures

• Flexible and able to embrace and respond to change effectively

• Ability to work independently and has good initiative under dynamic environment 

• Self-motivated and energetic
   

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Chef De Partie

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Maintain daily mise en place and prepare ingredients

• Inspect and clean food preparations areas, to ensure safe and sanitary food-handling practices

• Ensure the highest standards and consistent quality in the daily preparation

• Keep up to date with the new products, recipes and preparation techniques

• Have full knowledge of all menu items, daily highlights and promotions 

• Adhere to recipes and stock management 

• Adjust cooking based on guest preferences 

• Effective communication between colleagues to ensure a secure and friendly working environment

• Establishing and maintaining effective inter-departmental working relationships

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues

• Actively share ideas, opinions and suggestions

• Efficiency in preparations and execution

• Follow guidelines provided in Colleague Handbook

• Set example to others on personal hygiene and cleanliness on and off duty

• Guide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environment

• Acquire culinary knowledge and skills to grow as a Junior Sous Chef

Qualifications

• Minimum of 4 years in basic culinary position, preferably in similar operations

• Basic Food Hygiene Certificate

• Certificate in Culinary

• Knowledge of different culinary techniques

• Technical Culinary Skills

• Good Open Communication

• Reliable and consistent

• High Personal Hygiene and Presentation, Clean/Tidy

• Ability to work in a team

• Self-motivated and energetic 

• Eager to learn 

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

If you feel you are ready for your next professional challenge, apply on: https://smrtr.io/vf5Jk

Bistro Onethirtysix (Whampoa) Pte. Ltd.

Bistrone36 is a cosy, jovial bar and kitchen tucked away in a corner of a peaceful street situated at Whampoa West.

Job Description

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

SUNSET METT SING PTE. LTD.

Job Description

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 81 venues and with presence in 22 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

METT Singapore, a Heritage Icon in the heart of Fort Canning Park.

The hotel blends colonial charm with contemporary soul. Just minutes from Orchard Road, this lifestyle hotel features 84 rooms and suites, 2 pools, and exclusive venues for dining, wellness, and social connection. With every detail designed to inspire meaningful moments, METT Singapore is a destination where simplicity meets refined living.

The Chef de Partie is responsible for preparing all food products in all kitchen sections and making them ready for in-house service or dispatching to delivery.

Your day-to-day responsibilities:

2.1 Prepares and ensures outstanding food quality, appearance, and consistency that adhere to restaurant’s recipes and standards

2.2 Completes assigned prep work duties in an efficient time frame

2.3 Support the Sous Chef in the daily operation and work

2.4 Moves prepared food out of the prep area continuously

2.5 Works together in a team-oriented environment to produce foods in a timely and orderly manner

2.6 Assists in ensuring the accuracy and quality of received food products and other supplies as required for daily operations

2.7 Keeps all workstations and equipment as clean as possible at all times. Follows a cleaning schedule for designated equipment and storage areas

2.8 Keeps sanitation solutions up to Company codes at all times and ensures that all utensils, plate ware, glassware, storage containers, serving dishes, and equipment are always clean and sanitized

2.9 Observes compliance with the company’s policies and procedures, as well as governmental laws and regulations

2.10 Collaborates to create new ideas for their sections

2.11 Constantly develop skills and knowledge

2.12 Performs other duties pertinent to this job as assigned.

Knowledge, Skills, and Experience:

4.1 Minimum 3-4 years of kitchen experience, previously worked in a fine dining concept

4.2 Understands oral and written instructions in English

4.3 Handles multiple priorities and works under stress

4.4 Maintains all international standards of health guidelines for food preparation and safety

BLPC LLP

Job Description

Job Description & Requirements.

• Ensuring that all food meets the highest quality standarsand its served on time.
• Planning the minuend designing the plating for each dish.
• Coordinating kitchen staff, and wasting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices to regularly update the menu
• Creating new recipes to regularly update the menu
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and improvements or resolve issues.

Chef De Cuisine Requirements:

• Qualification from a culinary school.
• 5+years of experience in a similar position.
• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high pressure environment.
• Experience managing inventories and stocktaking.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.

GRWVI PTE. LTD.

Job Description

Join us in this exciting role where you take on the leadership role to manage and operate a culinary back of house operations to drive growth.

1. Culinary & Revenue

• Menu Engineering for Profit: Design, develop, and meticulously test all menu items, with a primary focus on sales viability, high profit margins, and inventory optimization. Utilize menu engineering principles to maximize the profitability of the food product mix.
• Signature Product Sales: Identify and develop "signature" or "anchor" dishes that drive customer traffic and brand recognition. Collaborate with the Restaurant Manager and Captain to promote high-margin daily specials and seasonal items.
• Recipe Standardization & Cost Control: Establish, document, and enforce precise Standard Operating Procedures (SOPs) for all recipes and portion control. Conduct weekly CoGS (Cost of Goods Sold) analysis to ensure food costs remain within aggressive budget targets and support the restaurant's revenue goals.
• Quality & Consistency (Excellence): Personally oversee and monitor food presentation, quality, and taste consistency for every service, embodying the standard of Excellence. Implement feedback loops with the FOH team to quickly adapt to customer satisfaction data.

2. Financial Oversight & Supply Chain

• Budget & Waste Management: Manage the kitchen budget, forecast ingredient needs, and conduct daily and weekly inventory checks with full transparency. Implement and track strategies to minimize food waste and control shrinkage, demonstrating Integrity in resource management.
• Strategic Procurement & Cost Sourcing: Select and manage relationships with specialist suppliers, ensuring both authenticity and the best possible pricing. Implement a secure and transparent receiving and storage system to uphold Integrity in the supply chain.
• Labor Efficiency: Oversee kitchen staff scheduling to optimize labor costs and productivity, ensuring labor hours directly correlate with anticipated sales volume and peak service periods.
• Equipment & Maintenance: Manage the selection, repair, and maintenance schedule for all kitchen equipment, ensuring all assets are accounted for and functional to prevent operational disruption.

3. Leadership, Training

• Team Leadership & Respect: Lead, inspire, and manage the entire kitchen brigade, fostering a professional, disciplined, and positive work environment built on Respect. Ensure fair treatment and communication across all BOH staff levels.
• Training and Development: Create and implement comprehensive training programs focusing on both standard kitchen practices and advanced Asian cooking techniques. Instill a sense of Pride in the team's craft and the quality of the food produced.
• BOH Compliance & Integrity: Enforce strict adherence to all established company policies and procedures, acting with Integrity when handling staff performance issues, time management, and internal controls.
• Interdepartmental Liaison (Respect): Act as the primary liaison between the central kitchen Restaurants, ensuring seamless, respectful, and effective communication to achieve concerted service goals and revenue targets.

4. Safety, Health, and Regulatory Compliance

• Sanitation & Hygiene (Integrity): Establish and enforce the highest standards of sanitation, cleanliness, and food safety protocols (HACCP), ensuring full Integrity of the food product from storage to plate.
• Regulatory Compliance: Ensure the restaurant kitchen is in full and continuous compliance with all local health department regulations and licensing requirements.
• Workplace Safety: Maintain a safe working environment, conducting regular safety audits and providing training on the proper use of equipment to minimize risks.

You will need the following:

1. Certified culinary background - Diploma / certificate with relevant academic qualifications

2. Minimum 2 years in a restaurant or central kitchen environment - with demonstrated leadership roles

3. Deep passion for food and people

4. Physical fitness

Benefit

1. Company annual bonus

2. Training and development

3. Fast track career guidance

4. Insurance

Ristorante Pietrasanta Pte Ltd

We named our restaurant Pietrasanta - where our founders are from. We have been in operation since 2008 and believe in serving authentic Italian food. We are expanding and therefore looking for more staff to join us.

Job Description

Pietrasanta group: Passionate Italian concepts

Established in 2007, our group is a homegrown company with different concepts of Italian dining. Our goal is to give our customer a home/warm feeling whenever they dine at our outlets. We operate an Italian restaurant, 3 Pizzeria, 1 Gelato shop and 1 central kitche.

Our Team Culture

We’re passionate to develop our people to create the next generation of managers and chefs by training and promoting from within.

We want to create a space where everyone feels welcome. People can come together to enjoy great food, gelato, wine and company. We care about our customers and welcome them as we do into our home.

Culinary Team Members

Our kitchens are the heart of our restaurants, we have a positive, supportive environment to develop your skills. Being part of our groupo, there is an opportunity for promotion and growth across the company. We are on the lookout for a range of Kitchen roles:

Chef De Partie

-Salary Range; commensurate based on experience:
From $4,000 to $4,500 per month

-Working Time: 3 x Split Shift (10am to 3pm - 5pm to 10pm) 2 x Single Shift ( 7 working Hours)

This time schedule can be amended on change based on needs.

-Off Days: 2 x Week

Job Responsibilities:
• Responsible for food preparation and cook dishes according to restaurant’s standards of quality and recipes
• Ensure food handling and hygiene regulations are in accordance with SFA standards.
• Able to perform hot kitchen food preparations
• Keeping the kitchen and equipment clean and in good working conditions
• Working closely with the head chef and his assigned personnel: supporting Sous/Junior Sous Chef
• Preparation/delegating of mise en place
• Maintain proper stock for smooth running of daily restaurant operations
• Ensure proper handling and storage of all food items
• Ensure quality control and food presentation, ensuring all portion controls are strictly adhered to following the head chef's practices

Job Requirements:
• Minimum 2 years of experience in similar role
• Excellent communication, interpersonal, leadership and organisational skills
• Able to cope in a fast-paced environment
• Enjoys being challenged, committed to serving food of the highest quality.
• Have good initiative, a self-starter and a team player.

Team Benefits

· Career growth and promotion opportunities

· Monthly bonus with target reached

· Free staff meals and drinks

· Discount across all our brands

· Team member referral bonus

ALSHIFA PTE. LTD.

Job Description

• Menu creation: Design innovative menus and seasonal dishes that align with customer preferences.
• Food preparation: Cook and oversee the preparation of meals, ensuring consistency and taste.
• Kitchen supervision: Lead and coordinate kitchen staff, delegating tasks and monitoring performance.
• Inventory management: Order supplies, manage stock levels, and minimize food waste.
• Quality control: Ensure dishes meet standards of flavor, presentation, and portion size.
• Health & safety compliance: Maintain strict adherence to food safety regulations and sanitation practices.
• Training & mentoring: Develop the skills of junior cooks and assistants through guidance and coaching.
• Collaboration: Work with restaurant management to align culinary offerings with business goals.

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.

TRIO96 PTE. LTD.

Job Description

Coordinating with the team smoothly during all the meal preparation and services.

Creating new recipes to regularly update the menu.

Stocktaking ingredients and equipment, and placing orders as needed.

Train, mentor, and supervise the kitchen team

Complying with food sanitation and hygiene.

Maintaining the kitchen cleanliness and safety.

Staying updated with the new trends in the food industry.

PUNJABY DAWAT PTE. LTD.

Job Description

EXECUTIVE CHEF

• Developing unique and cuisine-appropriate menus.
• Collaborating with the Restaurnt manager to set item prices
• Staying current on developing trends in the restaurant industry.
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
• Monitoring inventory and purchasing supplies and food from approved vendors.
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.
• Identifying and introducing new culinary techniques.
• Preparing meals and competing prep support as needed.

PUNJABY DAWAT PTE. LTD.

Job Description

Sous Chef Job responsibilities :-

* Directs food preparations and collaborates with the Executive Chef.

* Helps in the design of food and drinks menu.

* Produces high quality pating, including both design and taste.

* Oversees and supervises kitchen staff.

* Assists with menu planning, inventory and mangement of supplies.

GRATIFY MANAGEMENT PTE. LTD.

Job Description

About Us:
We are a dynamic pizza and fried chicken restaurant committed to delivering delicious food and exceptional service. We are seeking a skilled and passionate Pizza Chef to join our culinary team. The ideal candidate will have a strong focus on crafting exceptional pizzas while also being capable of preparing a variety of other dishes to maintain high standards of food quality and hygiene.

Job Responsibilities:

• Prepare and bake pizzas based on custom requests from our menu.
• Proficiently prepare and bake pizza dough.
• Prepare and cook a variety of other dishes, including fried chicken and other menu items.
• Monitor food stock, maintain supplies, and place orders when required.
  Suggest new recipes to renew our menu and attract more clients.
• Consistently adhere to grooming and appearance standards.
• Prepare specific food items and meal components at your station.
• Collaborate with the culinary team to ensure high-quality food and service.
• Clean the kitchen and equipment before and after food service.
• Conduct stocktaking and order supplies for your station.
• Coordinate and cooperate with other kitchen staff to complete tasks.
• Apply safety standards and comply with health, safety, and hygiene guidelines and regulations.
• Regularly check the safety equipment for use.
• Report any mishaps in the kitchen.
• Improve food preparation methods based on feedback.
• Perform general housekeeping duties
• Assist the head chef in various areas of the kitchen as required.

PABNA RESTAURANT PTE. LTD.

Job Description

Job Description & Requirements

Roles & Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all restaurant activities to ensure dishes are prepared in accordance to the established recipes.
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees in order to ensure consistency in food presentation, taste and texture.
• Appraise the performance of the subordinate and make recommendations for promotions or other actions.
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set-up for new restaurant.
• Make reports on all matters pertaining to kitchen operation.
• Menu Planning & costing
• Creating new product and recipes
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum 3 years working pastry experiences in F&B industry
• Certificate/Diploma in Food and Beverage / Hospitality Management
• Possess WSQ Hygiene Certificate is an advantage
• Able to do shift work, including weekends and public holidays
• Good organizing skills and able to communicate well.
• Work well with others and when under pressure
• Attention to detail and ability to identify and solve problems.

EBB & FLOW PTE. LTD.

A passion for creating unique experiences.

Job Description

Junior Sous Chef | Pre-Opening

About Ebb & Flow Group
Ebb & Flow Group is all about creating dining experiences that feel thoughtful, creative, and effortless. From our food to our drinks to our spaces, we focus on quality and hospitality, and we love growing teams who care about craft, culture, and making every guest feel welcome.

We’re building our culinary team for an exciting new project, and this is a unique opportunity to help shape the kitchen and menu from the ground up. You’ll work alongside experienced leaders, have creative input, and help define the standards for food quality, consistency, and guest satisfaction.

• Assist the Head Chef and Sous Chef in managing kitchen operations during pre-opening

• Help develop and refine recipes, menus, and plating standards

• Supervise and train line cooks and kitchen staff to ensure consistency and quality

• Assist with kitchen setup, including equipment, prep stations, and inventory systems

• Maintain high standards of food safety, hygiene, and cleanliness

• Monitor food costs, portion control, and inventory management

• Work closely with HQ teams on procurement, stock management, and kitchen supplies

• Collaborate with Operations on kitchen workflow, trial services, and pre-opening planning

• Support trial services and staff training to ensure a smooth launch

• Stay updated on culinary trends and bring fresh ideas to the menu

• Previous experience as a Junior Sous Chef, Demi Chef, or similar role in a high-quality or upscale kitchen

• Passion for culinary excellence and creating memorable guest experiences

• Strong knowledge of cooking techniques, kitchen operations, and food safety standards

• Excellent communication, organization, and teamwork skills

• Flexible availability, including evenings, weekends, and holidays

• Pre-opening experience is a plus, but not required

• Birthday leave! 🎉

• Medical & dental coverage

• Staff discounts across all outlets

• Be part of a brand-new pre-opening team

Join us and help shape the kitchen for an exciting new project from day one. You’ll have hands-on experience, mentorship from experienced chefs, and the chance to bring creativity, leadership, and skill to a team building something truly special.

THAI HOUSE KITCHEN PTE. LTD.

Job Description

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

NAWAB'S INTERNATIONAL KITCHEN (SG) PTE. LTD.

Job Description

Ethiopian Cuisine Chef with Coffee Expertise

Requirements:

Proven experience in Ethiopian cuisine, including the preparation of traditional dishes.

Familiarity with Ethiopian coffee ceremonies and the ability to prepare and serve traditional Ethiopian coffee.

Knowledge of key ingredients and spices used in Ethiopian cooking.

Ability to maintain high standards of hygiene and food safety.

Good communication skills and teamwork.

Key Dishes to Prepare:

Injera: Traditional Ethiopian sourdough flatbread made from teff flour.

Doro Wat: Spicy chicken stew with hard-boiled eggs.

Tibs: Sautéed meat, typically beef or lamb, with vegetables and spices.

Kitfo: Minced raw beef seasoned with spices, often served with injera.

Shiro: A chickpea or lentil stew, spiced and thickened.

Ethiopian Coffee: Preparation of traditional coffee using the jebena, including roasting the beans, brewing, and serving with traditional ceremonies.

WE ARE SETTING UP THE FIRST ETHIOPIAN RESTURANT IN SINGAPORE.

HIRA GLOBAL PTE. LTD.

Job Description

• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• 10 years of experience in Japanese cuisine

HIRA GLOBAL PTE. LTD.

Job Description

• Preparing, cooking and presenting food at a designated station in a kitchen.
• Assisting an Executive Chef and Sous Chef in preparing menus and developing recipes and dishes.
• Delegating and supervising mise-en place preparations.
• Maintaining portion, quality and cost control.
• Conducting daily spot checks of the kitchen and food items.
• Implementing health, safety and food hygiene practices.
• Preparing specific food items and meal components at your station.
• Following directions provided by the head chef.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keeping your area of the kitchen safe and sanitary.
• Stocktaking and ordering supplies for your station.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen when required.

ZS Hospitality Management Limited

["ZS Hospitality Management Limited was established in 2014 in Hong Kong. ZS Hospitality Group is a multi \u2013 brand restaurant operator headquartered in Hong Kong. We are entirely dedicated to providing our guests with the very finest quality","international cuisine, exceptional service and genuine hospitality. Three of our restaurants (Ying Jee Club **, Hansik Goo*, Whey* achieved Michelin star accolades and another two restaurants (Testina and Plaa) in the Micheline Guide. The French fine-dining","restaurant named Feuille since May 2023 will be striving for Michelin and Green Star recognition.","ZS stands for Zao Shen (\u7076\u795e), the god who is in charge of the kitchen and eating, and monitoring the public good and evil and fire preparedness in Chinese culture. A kitchen is the key to a restaurant, being an F&B group, we adopt \u201cZS\" to be our group name.","To ZS Hospitality Group, diner come first and we will strive to get the recognition of its diners by providing them with top quality food and let them have a quality dining experience.","For more information, please visit our company website http:\/\/www.zshospitality.com\/.","To cope with our rapid business development, we are inviting energetic team members to join us!"]

Job Description

Responsibilities

• Responsible for kitchen daily operation at fine-dining establishment

• Ensure that the preparation and quality of food provided are consistently maintained

• Prepare ingredients and dishes to ensure they are prepared to the correct recipes and quality

• Ensure that the ingredients are fresh and have sufficient inventory

• Ensure all kitchen areas are maintained in compliance with HACCP and Safety & Environmental regulations

• Perform duties set aside by the Head Chef

Requirements

• At least 1 years working experience in Kitchen as Chef or related Food and Beverage industry

• Passionate in fine food preparation

• Experience in fine-dining restaurants is preferred 

• Familiar and knowledgeable in Western and Korean cuisine will be an advantage 

• Good communication skill and be able to communicate effectively with team members

• Good command of spoken English

Benefits

• Tips

• Birthday Leave

• 8 days off per month

• Duty Meals

• Medical Insurance

• Statutory Holidays

• Annual Leave

• Excellent Working Environment

• Discretionary Bonus

• Excellent Working Environment

• Employee Dining Discount

We offer competitive salary and attractive benefits to the right candidate. Interested parties please apply with full resume, availability, current & expected salary to HR Department by clicking “Apply NOW”.

(All personal information collected would be kept strictly confidential and for recruitment purposes only.)
 

FRENCH FOLD PTE. LTD.

Job Description

Bonjour! We’re MERCI MARCEL! A relaxed French social destination where food, design, and culture meet. As we grow, so does our community. And guess what? We’re growing! With 9 outlets (and counting), we’re opening a brand-new location at Serangoon Gardens, we want YOU to be part of this exciting chapter!

New Outlet: Serangoon Gardens

What’s In It For You:

• Salary: $2,700 – $3,200 (5 days work week, 44 hours & no split shifts)

What We Expect From You:

• Thrive in a busy, high-energy kitchen; be on your feet and handle food preparation and cooking duties efficiently.
• Flexible with shifts, including weekends and public holidays.
• Prepare, cook, and present dishes to the highest standard, in line with Merci Marcel’s quality and style.
• Work closely with the Head Chef & Sous Chef to ensure consistency, creativity, and excellence in every plate.
• Communicate clearly, proactively, and respectfully with both team and management.
• Enforce hygiene, food safety, and health regulations in all kitchen processes.

What’s In It For You:

• Salary: $2,700 – $3,200 (5 days work week, 44 hours & no split shifts)

Perks & Benefits:

• Monthly Incentive Bonus (KPI up to $700)
• Daily Meal Allowance ($7/day)
• Medical Incentive (co-pay $5 for panel clinics)
• Dental Incentive ($200/year)
• Wellness ($250/year)
• Staff Discounts (dining & retail) & Referral Bonus (up to $400!)
• Welcome & Birthday Vouchers
• Salary Increment upon confirmation
• Long Service Incentives
• Career progression in a growing company that values meritocracy, innovation, sincerity, and responsibility.

Who We're Looking For:

• Energetic & Passionate: You thrive in a fast-paced environment
• Team Player: You’re excited to work with a fun, supportive crew
• Guest-Obsessed: You put the guest at the heart of everything you do
• Eager to Learn: Always growing, always collaborating. Leave your ego at the door!
• Experience: It’s great if you have it, but it’s your attitude and willingness to contribute that matters most!

Sounds like you? Let’s talk. Apply now and join the Merci Marcel community.
Bring your passion, and we’ll bring the rest.

Greenwood Fish Market

“It all started with one fish”, as founder David Lee says. Particularly, a barramundi in his Honda Civic about 20 or so years ago.

Job Description

Greenwood Fish Market

📍Bukit Timah: 34 Greenwood Ave, S289236

📍Quayside Isle: 31 Ocean Way #01-02 to 05, S098375

• Assisting the Chef de Partie in preparing, cooking, and presenting dishes according to restaurant standards
• Maintaining a high level of food quality and consistency in assigned sections of the kitchen
• Supporting daily mise en place and ensuring ingredients are properly prepared and stored
• Following recipes, portion controls, and presentation standards as directed by senior chefs
• Ensuring the kitchen and workstations are kept clean, hygienic, and well-organised at all times
• Assisting in receiving and storing deliveries, checking for quality and freshness of ingredients
• Working closely with the kitchen team to ensure smooth operations during service

• At least 1 year of kitchen experience, preferably in a similar role or as a Commis Chef in a busy restaurant
• Basic cooking knowledge with a willingness to learn and develop culinary skills
• Ability to follow instructions and work under the guidance of senior chefs
• Strong sense of teamwork, reliability, and a positive work attitude
• Understanding of basic food safety and hygiene practices

• Incentive Scheme: 4%, 8%, 12% if sales targets are met
• Staff Meals: Free meals provided during shift
• Night Transport: Taxi claims available for exceptionally late days
• Top Seller Award: Incentives for the highest earner of each month from every outlet
• Wellbeing Benefits: Medical claims included
• Annual Leave: From 7 days onwards (negotiable on case to case basis)
• Confirmation Adjustment: Pay adjustment upon confirmation from 5% onwards
• Sentosa Entry Pass: Annual Sentosa islander pass provided for subsidised transport and free entry (for our Sentosa team)
• Career Progression: Career path personalisations and growth opportunities
• Staff Discount: 30% off the entire bill for staff when they dine in with us during their birthday (up to a max of 4 pax)

Greenwood Fish Market

“It all started with one fish”, as founder David Lee says. Particularly, a barramundi in his Honda Civic about 20 or so years ago.

Job Description

Greenwood Fish Market

📍Bukit Timah: 34 Greenwood Ave, S289236

📍Quayside Isle: 31 Ocean Way #01-02 to 05, S098375

• Preparing and cooking a variety of seafood dishes in accordance with established recipes and standards
• Maintaining a high level of food safety, hygiene, and cleanliness in the kitchen at our restaurant
• Assisting the head chef in menu planning and recipe development, incorporating seasonal ingredients
• Controlling food costs and ordering supplies as needed
• Deliver on kitchen techniques, recipe execution, and food presentation

• 1+ years of experience as a Chef de Partie in a busy kitchen environment
• Strong knowledge and experience in seafood cuisine, with a passion for creating high-quality dishes
• Ability to work well under pressure, with excellent time-management skills in a fast-paced kitchen environment
• Excellent leadership and communication skills, with the ability to motivate and manage the team
• Ability to multitask and prioritize tasks in a busy kitchen, with strong attention to detail
• Strong understanding of food safety and hygiene standards, with a commitment to maintaining a clean and safe kitchen at our restaurant

• Incentive Scheme: 4%, 8%, 12% if sales targets are met
• Staff Meals: Free meals provided during shift
• Night Transport: Taxi claims available for exceptionally late days
• Top Seller Award: Incentives for the highest earner of each month from every outlet
• Wellbeing Benefits: Medical claims included
• Annual Leave: From 7 days onwards (negotiable on case to case basis)
• Confirmation Adjustment: Pay adjustment upon confirmation from 5% onwards
• Sentosa Entry Pass: Annual Sentosa islander pass provided for subsidised transport and free entry (for our Sentosa team)
• Career Progression: Career path personalisations and growth opportunities
• Staff Discount: 30% off the entire bill for staff when they dine in with us during their birthday (up to a max of 4 pax)

KANAXS PTE. LTD.

Job Description

Job Description

We are an Indian bar specialising in authentic Karnataka (Bangalore-style) bar bites and small plates. We are seeking an experienced Executive Chef to lead overall kitchen operations, menu development, and culinary direction, while preserving the authenticity of Bangalore food culture and flavours.

This role is responsible for strategic kitchen management, quality control, and team leadership, in addition to overseeing preparation of Karnataka-style dishes.

• Lead and manage overall kitchen operations, including planning, coordination, and supervision

• Develop and refine menus focused on authentic Karnataka / Bangalore bar cuisine

• Ensure consistent quality, taste, presentation, and authenticity of all dishes

• Oversee food preparation processes and kitchen workflow across all sections

• Train, mentor, and supervise kitchen staff, including Chefs de Partie and Cooks

• Establish and enforce standard operating procedures (SOPs) for food preparation and hygiene

• Manage food costing, portion control, and wastage reduction

• Coordinate procurement, inventory control, and supplier management

• Ensure compliance with NEA regulations, food safety, and workplace safety standards

• Collaborate with management on concept development and seasonal menu planning

• Minimum 8–10 years of relevant culinary experience, with at least 3–5 years in a senior leadership role

• Strong expertise in Karnataka / Bangalore cuisine and food culture

• Proven experience in menu development and kitchen leadership

• Ability to manage a full kitchen team and operations independently

• Strong organisational, leadership, and communication skills

• Knowledge of food costing, inventory management, and operational efficiency

• Familiarity with Singapore food safety and hygiene regulations

KANAXS PTE. LTD.

Job Description

Job Description

We are an Indian bar specialising in authentic Karnataka (Bangalore-style) bar bites and small plates. We are seeking a Chef de Partie to manage a designated kitchen section and ensure consistent preparation of Bangalore-style dishes in accordance with menu standards.

The role requires hands-on cooking experience, good understanding of Karnataka flavours, and the ability to supervise daily kitchen activities within the assigned section.

• Take responsibility for an assigned kitchen section during preparation and service

• Prepare and cook regional Karnataka / Bangalore-style dishes according to recipes and standards

• Apply correct Karnataka spice blends and cooking techniques to maintain authentic flavours

• Ensure food quality, consistency, portion control, and presentation

• Coordinate with other kitchen sections to ensure smooth service flow

• Guide and support junior kitchen staff within the section

• Maintain kitchen hygiene, cleanliness, and food safety standards

• Monitor stock levels and assist in basic inventory control

• Minimum 3–5 years of relevant cooking experience, preferably in Karnataka / Bangalore cuisine

• Hands-on experience preparing Bangalore-style food, not limited to general Indian cuisine

• Familiarity with Bangalore food culture, street food, and bar-style dishes

• Ability to manage a kitchen section independently during service

• Able to work efficiently in a fast-paced bar or restaurant environment

• Team player with good communication and organisational skills

• Knowledge of food hygiene and workplace safety standards

Compass Group (S) Pte Ltd

Compass Group is the world’s leading food service company, specialising in providing food, vending and related contract services on their clients’ premises. The group generates annual revenue of over £16.9 billion and is listed on the London Stock Exchange. Worldwide, Compass Group operates in over 50 countries, at over 50,000 locations employing 600,000 people. Compass Group (Singapore) is a market leading and fast growing business, with over 600 employees across 50+ locations. In Singapore, the business currently operates with global brands like Eurest and Chartwells, with a sterling list of clients across business and industry and education sectors.

Job Description

Job Responsibilities:

• Prepare ingredients, including chopping vegetables, cutting meat, and assembling other food items according to our recipes and portion guidelines.

• Execute cooking techniques such as grilling, frying, baking, sautéing, and roasting to prepare a wide range of dishes with precision and consistency.

• Ensure that each dish leaving the kitchen meets our quality standards regarding taste, presentation, and portion size.

• Monitor food quality and freshness, making sure to adhere to all food safety and hygiene standards.

• Assist in maintaining kitchen inventory levels by tracking stock and informing the chef or supervisor when supplies are running low.

• Keep the kitchen and cooking utensils clean and sanitized, following established cleaning schedules and practices.

• Work closely with the kitchen team to coordinate food preparation activities, ensure efficient service, and maintain a positive and productive kitchen environment.

• Comply with all food safety regulations and guidelines, including proper handling of food and storage.

Job Requirements:

• Proven experience as a CDP in a restaurant or food service setting.

• Culinary school diploma or equivalent certification is a plus.

• Knowledge of various cooking techniques and cuisines.

• Familiarity with kitchen equipment and utensils.

• Strong attention to detail.

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

• Excellent teamwork and communication skills.

• Food safety and sanitation knowledge.

• Flexibility to work evenings, weekends, and holidays as required.

SWEET POTATO PROJECT PTE. LTD.

Job Description

About AIR CCCC

AIR CCCC is a contemporary dining destination in Dempsey Road, Singapore, focused on delivering high-quality cuisine, consistent execution, and an exceptional guest experience. We value teamwork, creativity, and discipline in the kitchen.

The Junior Sous Chef supports the Sous Chef and Head Chef in daily kitchen operations, ensuring food quality, consistency, and hygiene standards are maintained at all times. This role is ideal for a motivated culinary professional looking to grow into a leadership position within a professional kitchen environment.

• Assist the Sous Chef and Head Chef in daily food preparation and service

• Supervise and support junior kitchen staff during shifts

• Ensure all dishes are prepared to AIR CCCC’s quality and presentation standards

• Maintain high standards of food hygiene, cleanliness, and workplace safety (SFA regulations)

• Assist with stock control, ordering, and minimising food waste

• Help with menu development, tastings, and new dish execution when required

• Step in to lead sections or shifts in the absence of senior chefs

• Ensure smooth kitchen operations during service periods

• Minimum 2–4 years of experience in a professional kitchen

• Prior experience as a Chef de Partie or equivalent role preferred

• Solid knowledge of kitchen operations, food preparation, and cooking techniques

• Familiarity with food safety and hygiene standards in Singapore

• Strong teamwork and communication skills

• Ability to work in a fast-paced environment and handle pressure

• Willingness to work shifts, weekends, and public holidays

• Passion for cooking and continuous learning

• Strong attention to detail and consistency

• Leadership potential and a positive attitude

• Good time management and organisational skills

• Competitive salary, commensurate with experience

• Opportunities for career growth and promotion

• Supportive and professional kitchen environment

• Staff meals and other applicable benefits

DAY ONE PTE. LTD.

Choose Day One so you can focus on your business growth. Our business is built around relieving your business demands. We do this by providing you the knowledge, systems and processes that are integrated into the way you work. Whether you have one employee or more than 100 employees, our system is designed to scale alongside your growth.

Job Description

Responsibilities including but not limited to:

• Maintaining inventory list, and stock management
• Ordering food ingredients from suppliers
• Planning of weekly schedule
• Training and coaching of staff, handling of staff issues and assisting in evaluating of staff
• Prepare maintenance report, food loss report
• Recruitment of part time candidates
• Giving suggestions and feedback to Store Manager
• Assist in investigation in event of customers’ complaints
• Streamline processes and ensure smooth operations
• Leading the store’s daily meeting
• Cost control (food cost / labour cost)
• Ad hoc duties assigned by superior

Requirements:

• A minimum of 3 years of relevant experience in KTV/Restaurant Service/Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills Strong planning and people management skill to lead a dynamic service team
• Team player with excellent interpersonal and communication skills
• Flexibility is a must so is the ability to multi-task, work under pressure and with short deadlines
• Able to work in fast-paced F&B environment
• Able to commit shift work, weekends and public holidays

Novel Developments

Job Description

Job Summary

Assist in the management of Kitchen Operations including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

Duties and Responsibilities

• Prepare and supervise the cooking of authentic local dishes in line with hotel standards.

·        Assist in menu planning and development focused on showcasing regional ingredients and heritage recipes.

·        Lead and guide kitchen staff in the preparation, presentation, and service of local cuisine.

·        Ensure proper portioning, plating, and taste consistency of local dishes.

·        Monitor inventory levels of local ingredients and coordinate with procurement to maintain stock.

·        Uphold food safety standards, cleanliness, and kitchen hygiene (in line with HACCP or relevant regulations).

·        Train junior kitchen staff on local cooking techniques, ingredients, and presentation.

·        Contribute to special local cuisine promotions, banquets, and cultural events.

·        Maintain positive guest interaction and handle feedback related to local food offerings.

PARKROYAL COLLECTION Pickering Singapore

Sitting in the heart of the Marina Bay with panoramic views of the city skyline, PARKROYAL COLLECTION Marina Bay, Singapore is the country's first Garden-in-a-Hotel.

Job Description

The incumbent is responsible to upkeep and maintain the hygiene standards and highest level of sanitation in the company by ensuring that all food served to guests and employees are free of microbiological, chemical and physical contamination. She or he will also require to ensure that all work areas conform to minimum requirements set by both company and local health authorities.

Responsibilities

• Implement critical control points system, procedures and corrective actions on personal hygiene of employees.

• Protective Measures: Require proper headgear and gloves in specific areas (cold kitchen, pastry, butchery, raw food handling) and restrict excessive jewelry in the kitchen.

• Health Monitoring: Ensure associates report illnesses and seek medical attention when needed.

• Cleanliness Protocols: Maintain cleanliness in hand wash areas and changing rooms.

• Implement critical control points and works with Engineering team on the preventive maintenance as well as rectification plan for F&B premises.

• Kitchen Access & Food Safety: Restrict kitchen access to authorized staff and separate raw and cooked food preparation areas.

• Cleanliness & Maintenance: Ensure all kitchen surfaces, equipment, and structures (floor, ceiling, drainage, etc.) are clean, functional, and free of wooden materials.

• Waste & Pest Control: Maintain covered, regularly emptied waste containers and implement an organized pest prevention system.

• Hygiene Practices: Maintain high hygiene standards in staff washrooms and follow an effective cleaning schedule throughout the kitchen.

• Communication Protocols: Report maintenance issues to the Chief Engineer, hygiene problems to the Chief Steward, and unsafe practices to the Executive Chef.

• Implement Cooking, Storage and Serving control points

• Food Safety Procedures: Strictly follow raw and cooked food segregation, proper cooking time/temperature controls, rapid chilling, and hot holding practices.

• Hygiene & Sanitation: Regularly perform sanitizing and disinfection procedures; dispose of unconsumed food immediately.

• Communication Duties: Coordinate with the Executive Chef for food preparation issues and the Chief Steward for cleanliness and sanitation concerns.

• Conduct regular inspection of F&B premises with Executive Chef and Chief Engineer.

• Conduct weekly review of outstanding issues and meeting minutes with Hygiene Committee.

• Involvement in employees' Food Safety training and other relevant hygiene related topics.

• Documentation & Reporting: Maintain weekly checklists and compile monthly reports on food safety training, lab tests, and supplier audits.

• Audit & Compliance: Ensure audit processes are carried out with integrity, confidentiality, and provide actionable recommendations.

• Management Communication: Keep top management informed about high-risk areas and necessary improvements to prevent food-borne illnesses.

• To carry out any other task as assigned by the Senior Management team .

Requirements:

• Minimum 2–3 years of experience in a similar role in the hospitality or F&B industry.

• Experience managing audits, SOPs, and regulatory inspections (e.g., by NEA or SFA).

• Mandatory: WSQ Food Hygiene Officer Course certification. Certification in HACCP or ISO 22000 is highly preferred.

• Deep understanding of food safety regulations (e.g., SFA/NEA guidelines).

• Ability to develop and implement HACCP plans, sanitation procedures, and food hygiene training.

• Strong documentation, analytical, and communication skills.

• Meticulous, with high attention to detail.

• Ability to handle confidential audit and testing data.

• Good team player and individual contributor.

• Able to work in fast paced environment and meeting tight deadlines.

Crowne Plaza Hotel Changi Airport

What's your passion? Whether you're into snowboarding, shopping or salsa dancing, at IHG we're interested in YOU. We love people who apply the same amount of care and passion to their jobs as they do to their hobbies - people who put our guests at the heart of everything they do.

Job Description

As Junior Sous Chef (Weddings), you’ll assist the Banquet Chef to direct all kitchen activities and prepare our delicious Cuisines for wedding and social events- helping create memorable experiences for guests whenever they dine in our hotel. You’ll also ensure your kitchen is able to run smoothly daily and be on par to our high standards for quality control.

A little taste of your day-to-day

Every day is different, but you’ll mostly be:

• Participates in the preparation of the hotel’s revenue plan and marketing programs

• Works with superior in the preparation and management of the department’s budget

• Organise food product with cost efficiency

• Attends and participates to other meetings as required by the administrative calendar

• Assists the Banquet Chef in developing training plans, develops training material in accordance with hygiene and food safety guidelines and implements training plans for the Food Production employees and other Food and Beverage employees

• Assists the Banquet Chef in the management of the day to day operation of the Food Production in halal and banquet operations and informs the Banquet Chef of major decisions taken in his/her absence

• Regularly communicate with staff and maintain good relations

• Assist in developing work efficient rosters in line with local labour codes

• Assists the Banquet Chef in developing popular menus offering guests value for money in accordance with IHG guidelines

• Attend and execute Food tasting and events successfully

• Ensure food standards, presentations are maintained and continuously improved with market trend.

• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same

• 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

• Ensure food safety and hygiene is equal to IHG and HACCP standards, ensuring all hygiene, halal documentation are updated
  

What we need from you

●      A minimum qualification in Diploma in Culinary Arts

●      At least 3 years of experience in the a supervisory level, including management experience

What you can expect from us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. 

So, join us and you’ll become part of our ever-growing global family.

JAO FAH SERVICES SINGAPORE PTE. LTD.

Job Description

Key Responsibilities:

• Prepare and cook a variety of tandoori dishes, including breads, kebabs, and curries.
• Manage the tandoor station efficiently, ensuring consistency and quality in every dish.
• Marinate meats and vegetables with authentic spice blends and maintain portion control.
• Work closely with the Head Chef to develop and refine the menu.
• Ensure proper hygiene, food safety, and kitchen cleanliness at all times.