The best place to find hotel jobs in South East Asia!

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.

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

To create optimum customer satisfaction by providing the highest standard of food quality and presentation according to hotel procedures. Strive to exceed guest expectation and bring the culinary team to greater heights. Always act in a professional manner using the company’s Mission, Purpose and Values.

Responsibilities:

• Assist and support the operation of Pastry kitchen

• Actively shares ideas, opinions & suggestions in daily shift briefings.

• Ensures storeroom requisitions are accurate to minimize repeat visits.

• Promotes Health and Safety at all times.

• Reports any engineering defects to immediate supervisors.

• Ensures that subordinate employees report for work punctually and grooming standards are met.

• Ensures all spot check and temperature control sheets are filled as required.

• Maintains cleanliness and proper rotation of product in all chillers.

• Minimizes wastage/ spoilage.

• Maintains consistent on the job training sessions for culinary colleagues.

• Liaison daily with Outlet Chefs to keep open communication & guest feedback.

• Strives to maintain & improve all food preparations & presentations.

• Daily checks of all mis en place to ensure freshness & quality standards.

• Actively seeks tools for self-growth and development

• Is fully conversant with all health and safety, fire and emergency procedures.

• Maintains a high standard of personal hygiene, dress, uniform, and body language.

• Is polite and professional in any situation where the image or regulation of the hotel is represented.

• Attends meetings and training as required by supervisors.

• Exercises responsible behaviour at all times to uphold the image and reputation of the company.

• Ensures that the Hotel’s properties and facilities are protected and are kept in good working condition. Reports any loss or damage to the Hotel’s properties and facilities promptly and appropriately.

• Carries out any other reasonable duties and responsibilities as assigned.

Requirements:

• 1-2 years of working experience in a similar capacity in hospitality industry.

• Diploma, Certificate in Culinary or its equivalent.

• Strong team player with great passion in Pastry.

• Attention to details.

• Proficient in English language.

Grand Park City Hall

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

Job Description

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

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

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

Job Responsibilities

• Participate in the food preparation in accordance with accepted standards of quality

• Training and development of new and existing employees

• Ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times

• Responsible for proper storage, labelling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control

• Work closely with the Executive Chef to ensure kitchen is running smoothly and efficiently

• Optimize food quality and guest satisfaction

• Assist the Executive Chef with Menu planning, inventory control, scheduling, ordering of kitchen supplies.

Job Requirements

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

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

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

Verve Holdings Pte Ltd

Job Description

Verve Restaurant Group is looking for energetic, dynamic and committed people to join us as Demi Chef and Chef De Partie.

Location: Clarke Quay/ Riverside Point

Working days and hours: 5 days a week, 48 hours per week. These positions require selected applicants to work past midnight. Transport will be provided when working after midnight.

Job Types: Full-time, Permanent

Main responsibilities are as follows:

Support Head Chef in all areas of kitchen management

Be a team player and promote positive team dynamics in kitchen and restaurant

Be fully aware and well trained to prepare every item in the menu to high quality standards

Develop a strong knowledge of all company menu items/ products

Ensure strict adherence to kitchen SOPs, food prep hygiene and personal hygiene guidelines at all times

Daily operations – timely deliverance of consistent food, checking stock, meeting customers’ needs

Effective stock/fresh food rotation to minimise wastage (I.e. FIFO procedure)

Waste management – In line with regulations and agreed procedure

Adhering to health and safety standards for kitchen & kitchen staff as dictated by Government authorities

Advising on kitchen equipment requirements including cooking and service hardware

On-going general maintenance and cleanliness of the kitchen and all food preparation areas

SINGAPOREAN ONLY

Salary depends on experience

RU LONG QING PTE. LTD.

Job Description

Job Summary

Lead kitchen operations by applying your extensive expertise in Sichuan, Northeastern, and Hunan cuisines to deliver high-quality dishes efficiently. Drive menu innovation, manage kitchen staff, and uphold rigorous safety and sanitation standards to enhance customer satisfaction and operational excellence.

Responsibilities

• Deliver consistently excellent food quality and timely service across all kitchen functions
• Adapt flexibly to various kitchen roles, including dishwashing and waste disposal, to support smooth operations
• Plan menus strategically considering budget constraints and seasonal ingredient availability to optimize cost and quality
• Oversee all kitchen activities to ensure operational efficiency and compliance with standards
• Coordinate and assist kitchen staff to maintain productivity and quality during service
• Train kitchen staff to prepare and cook all menu items to established standards
• Conduct regular stocktaking of ingredients and equipment, and place timely orders to maintain inventory levels
• Enforce strict safety and sanitation protocols to comply with health regulations and ensure a safe working environment
• Innovate by creating new recipes to refresh the menu and attract customers
• Monitor industry trends and incorporate relevant developments to keep the menu competitive
• Collect and analyze customer feedback to implement continuous improvements
• Demonstrate willingness to work weekends, public holidays, and extended hours as required to meet business needs

AEGEANSEA PTE. LTD.

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

Job Description

**Primary Responsibilities:**

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

**Requirements:**

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

• 5 days working week

• Sundays closed.

• meal allowance provided

LUXEVOUR PTE. LTD.

Job Description

Kitchen Manager

Employment Type: Full-time

Reports to: Operations Manager / Business Owner

Key Responsibilities

Kitchen Operations & Team Leadership

• Lead, coach and motivate kitchen team to maintain consistent food and service standards

• Supervise daily kitchen operations and make sound decisions during service

• Conduct briefings and manage the team in the absence of the Unit Manager

• Coach, counsel and discipline team members when necessary

______________

Menu Planning & Food Preparation

• Plan and refresh monthly and festive menus based on sales performance, seasonality and food cost

• Work with Manager on menu updates and printed materials

• Cook and guide the kitchen team to prepare dishes according to standard recipes and portions

• Ensure correct production quantities for each meal period to minimise wastage

• Ensure freshness, quality and presentation of all food served

______________

Supplies, Inventory & Cost Control

• Manage ordering of ingredients and supplies to ensure adequate stock without over-ordering

• Check and verify goods received from suppliers

• Monitor food cost, portion control and wastage

• Maintain proper storage, labelling and stock rotation

• Inspect kitchen equipment to ensure safe and proper working condition

______________

Hygiene, Safety & Compliance

• Enforce food hygiene, personal hygiene and workplace safety standards

• Ensure kitchen and work areas are clean, dry and organised at all times

• Prevent food contamination and ensure compliance with regulatory standards

• Ensure safe handling of equipment and ingredients

______________

______________

Administration & Scheduling

• Prepare kitchen rosters and manpower schedules

• Manage attendance, overtime, leave applications and public holiday planning

• Ensure time-in and time-out records are accurate

• Submit staff documents and reports to Hqon time

• Attend meetings and support ad-hoc operational duties when required

______________

Grooming & Professional Standards

• Ensure team members are properly groomed and in clean uniforms

• Enforce appropriate footwear and professional appearance

• Ensure hygiene standards are followed at all times

______________

Requirements

• Experience as a Kitchen Manager, Senior Sous Chef or similar role in café or casual dining

• Strong knowledge of kitchen operations, food costing and inventory control

• Hands-on cooking ability with a practical, business-minded approach

• Good leadership, communication and problem-solving skills

• Knowledge of food hygiene and safety standards in Singapore

1-Group (Singapore)

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

Job Description

We are looking for a professional Pastry Chef De Partie/ Junior Sous Chef to support our kitchens at CapitaSpring, following our Head Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

• Assist in all pastry production, including desserts, pastries, and bread, supporting 3 - 4 outlets.

• Prepare pastry according to the menu and recipe specifications, ensuring that all products are consistent with the central kitchen's standards and specifications.

• Supervise and train pastry staff, including pastry cooks, bakers, and decorators, to ensure that all products are prepared and presented to the highest standards.

• Ensure that all pastry equipment is maintained and cleaned according to the food safety standards and procedures.

• Maintain inventory levels for all pastry supplies, including food, equipment, and utensils, and order supplies as needed.

• Assist in menu planning and recipe development to ensure that all pastry items are consistent with the central kitchen's standards and specifications.

• Ensure that all pastry is prepared safely, and that all pastry staff are trained on proper food handling techniques to minimize the risk of foodborne illness.

• Work with the executive chef and sous chef to develop and implement kitchen policies and procedures to ensure that the pastry department operates efficiently and effectively.

• Help manage the pastry department budget and ensure that all expenses are within budgetary constraints.

• Monitor pastry quality and consistency to ensure that all products meet the central kitchen's standards.

Experience & Requirements

• At least 2-3 years of experience as a Pastry Chef CDP or similar position in a high-volume kitchen environment.

• Culinary degree or equivalent experience in pastry arts.

• Knowledge of food safety regulations and proper food handling techniques.

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

• Hands-on approach to all operational aspects.

• Excellent communication skills and basic computer skills. Initiative, Self-motivated and interpersonal skills.

• Ability to work on weekends and PH and fast paced working environment.

Al Rahman Restaurant

Job Description

• Pleases customers by providing a pleasant dining experience.
• Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.
• Executes cold food production in accordance with standards of plating guide specifications.
• Attends to the detail and presentation of each order.
• Places and expedites orders.
• Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.
• Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.
• Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items.
• Stores leftovers according to established standards.
• Coordinates daily food supply inventory for cafeteria. Submits order to supervisor.
• Assists with receipt of deliveries.
• Contributes to daily, holiday, and theme menus in collaboration with supervisor.
• Ensures smooth operation of cafeteria services during absence of supervisor.
• Maintains cleanliness and sanitation of equipment, food storage, and work areas.
• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing as needed.
• Assists with orienting new employees to their work area.
• Listens to customer complaints and suggestions and resolves complaints.
• Implements suggestions within parameter of position and refers more complex concerns to supervisor.
• Instructs personnel in use of new equipment and cleaning methods and provides efficient and effective methods of maintaining work area.
• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.
• Demonstrated knowledge of and skill in ability to safely and effectively operate standard foodservice equipment
• Adaptability
• Decision-making
• Customer service
• Oral communication
• Planning, problem solving, and teamwork
• Developing budgets
• Self-motivated
• High energy Level
• Multi-tasking

HAVE FUN CINELEISURE PTE. LTD.

Job Description

Chef Responsibilities:

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

• Culinary school degree/diploma.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

Tiong Bahru Bakery

Tiong Bahru Bakery

Job Description

🔪 WHO YOU ARE
You’ve got fire in your belly and flavour in your fingertips. You’re a natural-born leader who thrives in the heat of service and isn’t afraid to challenge culinary norms. You understand produce, process, and people. Most importantly, you believe food should be both gut-friendly and gut-punching (in the best possible way).

✨ WHAT YOU’LL DO

• Captain the kitchen crew and run day-to-day operations with sharp precision
• Lead menu development with creativity, seasonality, and sustainability in mind
• Collaborate closely with our GM to keep the FOH + BOH magic alive
• Maintain high food safety standards, clean systems, and tighter-than-tight prep
• Inspire and grow your team — because a happy crew makes happy food
• Keep food cost and inventory in check without compromising soul or spice

👀 WHAT WE’RE LOOKING FOR

• Proven experience as Head Chef or a strong Senior Sous ready for the next leap
• Confident with naturally gluten-free cooking or open to mastering it
• Solid foundations in technique, with a love for fermentation, plant-forward cooking, and open-fire elements
• Calm under pressure, clean in process, and generous in leadership
• Passionate about innovation and making magic from scratch

💥 WHAT’S IN IT FOR YOU

• A chance to lead a kitchen where boundaries are meant to be pushed
• Support from a bold, independent hospitality group (Spa Esprit Group)
• Competitive salary package and career progression opportunities
• 5-day work week + split shifts to keep the rhythm sustainable
• A creative space to build a name, a team, and a food story worth telling

Think you’re the one to take our fearless food philosophy to the next level?
Slide into our inbox with your CV. We can’t wait to meet you.

BAGUS CUISINE PTE. LTD.

Job Description

• Create and prepare high-quality dishes
• Develop and implement new menu items
• Manage kitchen operations and staff
• Ensure compliance with sanitation and safety regulations
• Monitor food costs and maintain inventory levels
• Collaborate with suppliers and vendors
• Train and mentor junior kitchen staff
• Maintain a clean and organized kitchen workspace
• Adhere to company policies and procedures
• Provide excellent customer service

Din Tai Fung

Ranked as one of the world’s Top Ten Best Restaurants by The New York Times, the celebrated restaurant has its roots dating back to Taiwan more than 40 years ago. With its famous signature Steamed Pork Dumpling (xiao long bao) and Steamed Chicken Soup, this authentic Taiwanese restaurant makes waves with branches in Singapore, Thailand, Australia, China, Hong Kong, Indonesia, Japan, Malaysia, Philippines, South Korea, UAE, and USA.

Job Description

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• Has shift responsibilities and is accountable for the smooth running of the Kitchen
• Responsible for staff management, product quality, food cost and staff recruitment
• Develop and maintain the highest standard of product quality
• Create a sound and strong working relationship with all staff and help to develop their maximum potential
• Evaluate the operations and procedures and suggest improvements
• Ensure food items are prepared according to company standards of quality and consistency
• To assist in conducting training for the subordinates to maintain on a constant basis the highest possible of product quality and conduct in a first class manner
• Responsible for food sales and wastage
• Enforcement of hygiene regulations and upkeep of the kitchen cleanliness and hygiene standard
• Responsible for the submission in a timely manner, all reports, schedules etc
• To attend all meetings and training programs when required

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

Din Tai Fung

Ranked as one of the world’s Top Ten Best Restaurants by The New York Times, the celebrated restaurant has its roots dating back to Taiwan more than 40 years ago. With its famous signature Steamed Pork Dumpling (xiao long bao) and Steamed Chicken Soup, this authentic Taiwanese restaurant makes waves with branches in Singapore, Thailand, Australia, China, Hong Kong, Indonesia, Japan, Malaysia, Philippines, South Korea, UAE, and USA.

Job Description

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• To ensure that the food and presentation quality is constantly maintained
• Assist in preparation of ingredients for Chef
• Serve and introduce dishes to customers
• Ensure food items are prepared according to company standards of quality and consistency
• Upkeep of the kitchen cleanliness and hygiene standard
• Receiving of goods and inventory control
• Preparing of staff meals

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

THE HAPPY TWIG PTE. LTD.

Job Description

1. Daily operations of the kitchen including production, preparation & presentation.

2. Ensure all preparations are of highest quality at all times in terms if taste and plating

3. Efficient management of food costs & wastage.

4. Maximizing the overall food & beverage department profit.

5. Quality levels of production including cleanliness, sanitation & hygiene.

6. Monitor kitchen flow

7. Procurement & purchasing and managing the food costing to optimal for business profitability

8. Managing and training staff and duty roster

Requirements and experience to prepare all the below receipes

Breakfast preparation:

Different types of eggs preparation like omlette, sunny side, over easy, poached eggs, half boiled ….

English styles pancakes with different toppings

Indian dish like Vada, Poha, Upma, paratha, dosa, chutney of different style, as part of the hotel requirement of breakfast

Different styles of potatoes

Baking of cake and cookies for daily breakfast

Lunch and Dinner preparation:

Fusion Pizza like chicken tikka pizza, all day breakfast pizza

Stretching of pizza base

Fajitas

Stuffed jaleponos

Molten lava torte

Samosa

All types of pasta and pasta sauce

Baked Pasta

Able to do butchery

Mexican style fish preparation

Stuffed chicken

Crab Cake

All Mexican and European dishes

Sandwiches and Wraps

· You are required to work on split shifts

· You are required to work 6 days per week.

· Flexible weekly off according to business needs

· Willing to work long hours as per the business requirement

· You are required to work compulsory on weekends and public holidays.

· Daily Breakfast set up, as we are located inside the hotel

· Good command over written and spoken English

· Strictly following all the local requirements of SFA

Srisun Express pte ltd

Job Description

Chefs work with other kitchen staff to ensure that your kitchen runs effectively, and they have to be experts at ensuring food quality and maintaining kitchen equipment. Other duties and responsibilities that every Chef has include:

• To cook varieties of North and South Indian traditional dishes.
• Able to follow company SOP.
• To keep up with cleanliness and hygenie measures. Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.
• Basic knowledge of safety measures.
• Any other ad hoc duties specified by the Restaurant Manager or Supervisor
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages, when needed.
• Actively participatein the kitchen training, including on the job training and support junior staffs and trainess in the development.
• Adhere company rules.
• Able to work well in a team, Team player.
• Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)
• Staff meal provided.
• Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Call or whatsapp 93883802 to arrange for interview.

FOR THE LOVE OF PRATAS MANUFACTURERS PTE. LTD.

Job Description

• To be able to do North and south indian food .
• Able to follow company SOP.
• To keep up with cleanliness and hygenie measures.
• Basic knowledge of safety measures.
• Any other ad hoc duties specified by the Restaurant Manager or Supervisor
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages, when needed.
• Adhere company rules.
• Able to work well in a team, Team player.
• Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)
• Staff meal provided.
• Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

SRISUN EXPRESS RESTAURANT PTE. LTD.

Job Description

Senior Chef will be required to plan Menus, Organize, train and lead the kitchen team, in order to ensure the efficient and profitable delivery of desirable food to customers. Optimising the cooking processes with attention to speed, quality and delivery. Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner.

Ultimately, you’ll prepare and deliver a complete menu that delights our guests.

Requirements :

*To cook varieties of North and South Indian traditional dishes.

*Able to follow company SOP.

*To keep up with cleanliness and hygenie measures. Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

*Basic knowledge of safety measures.

*Any other ad hoc duties specified by the Restaurant Manager or Supervisor

*Ensure great presentation by dressing dishes before they are served

*Keep a sanitized and orderly environment in the kitchen

*Ensure all food and other items are stored properly

*Check quality of ingredients

*Monitor stock and place orders when there are shortages, when needed.

*Actively participatein the kitchen training, including on the job training and support junior staffs and trainess in the development.

*Adhere company rules.

*Able to work well in a team, Team player.

*Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)

*Staff meal provided.

*Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Call or whatsapp 93883802 to arrange for interview.

The Loco Group Pte Ltd

Who are we?

Job Description

Who are we?

Super Loco Group is Singapore’s leading Mexican restaurant group, and we are looking for a temporary, experienced Mobilisation Support to join the team. If you want to be part of a fantastic, growing brand, we would love to hear from you!

Who are you?

You’re an enthusiastic foodie, with good communication and teamwork skills, and a willingness to learn. Bonus points if you like tacos!

What will you be doing?

You will work alongside a team of talented and passionate chefs to prepare and plate up our amazing Mexican food, fresh in the restaurant. Experience is preferred.

• Lead daily kitchen operations — supervise food preparation, coordinate service flow, and ensure consistent quality and presentation across all dishes.
• Support the Head Chef in menu development, recipe creation, costing, and seasonal/ promotional menu planning.
• Maintain high standards of food safety & hygiene, ensuring full compliance with SFA, workplace safety regulations, and company SOPs.
• Train, mentor, and supervise kitchen staff, including scheduling, on-the-job coaching, performance support, and maintaining a positive kitchen culture.
• Oversee inventory management — monitor stock levels, manage ordering, control wastage, and ensure smooth kitchen operations during peak periods and events.
• Job RequirementMinimum 5 years of culinary experience in a professional kitchen, with at least 2–3 years in a supervisory or sous chef position.
• Strong knowledge of kitchen operations, food preparation techniques, cooking methods, and food safety standards (SFA / HACCP).
• Proven leadership skills with the ability to train, motivate, and guide junior kitchen staff in a fast-paced environment.
• Ability to manage inventory, costing, and ordering, with strong organisational and time-management skills.
• Willingness to work shifts, weekends, and public holidays, with a positive attitude, strong teamwork, and commitment to high culinary standards.

What will you get?

• A competitive monthly salary
• Additional performance incentives up to $250
• Comprehensive medical and dental insurance
• Paid annual leave and Birthday leave
• Staff meal and transport
• The opportunity to develop and grow with the company
  

What’s next?

We will contact you to arrange a quick chat over the phone.
If it goes well, we’ll introduce you to your line manager, and if you hit it off you’ve got the gig!

DOMESTIC MAID SPECIALIST

Job Description

esponsibilities

Prepare, cook food and present food effectively and efficiently.

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

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

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

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

Assist in accurate food-ordering and stocking levels.

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

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

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

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

Report on time, in proper uniform and grooming.

Requirements

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

Minimum technical certificate or certificate in any relevant fields.

Great team player and customer service oriented.

Possess strong initiative and integrity.

RESTOBARS (S) PTE. LTD.

Job Description

Job Description & Requirements

We are an Northern Indian fine dining restaurant seeking a passionate and experienced Tandoori Chef to join our culinary team. The ideal candidate will have deep knowledge of traditional North Indian cuisine, authentic tandoor cooking techniques, and a dedication to maintaining the highest culinary standards.

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.

Requirements:

• Minimum 2-5 years of experience as a Tandoori Chef in a fine dining or high-end Indian restaurant.
• Strong understanding of Northern Indian spices, marinades, and cooking methods.
• Excellent teamwork and communication skills.
• Ability to work efficiently under pressure while maintaining presentation and quality.

FIELDNOTES PTE. LTD.

Job Description

What you'll be doing

• Developing and implementing innovative pastry and dessert recipes that delight our customers

• Managing the pastry kitchen team, including scheduling, training, and performance management

• Ensuring high standards of food safety, hygiene and presentation in the pastry kitchen

• Collaborating with the Head Chef to align the pastry offerings with the overall menu concept

• Monitoring stock levels and placing orders for necessary ingredients and equipment

• Continuously exploring new trends and techniques to keep our pastry offerings fresh and exciting

What we're looking for

• Minimum 3 years' experience as a Sous Pastry Chef or Head Pastry Chef in a reputable restaurant, hotel or catering establishment

• Strong technical skills in classic and contemporary pastry techniques

• Excellent time management, problem-solving and organisational abilities

• A keen eye for detail and a commitment to maintaining high standards of hygiene and presentation

• Strong leadership and team management skills, with the ability to motivate and develop a talented pastry kitchen team

• A passion for creating visually stunning and delicious pastries and desserts

What we offer

• Competitive salary and performance-based bonuses

• Opportunities for professional development and advancement within the company

• A collaborative and supportive work environment with a close-knit team

• Employee discounts on Fieldnotes products

• Comprehensive health and wellness benefits

• 5 day work week

TUAS POT PTE. LTD.

Job Description

The Chef leads kitchen operations by planning menus, preparing and presenting dishes, managing food quality and costs, and supervising staff to deliver exceptional culinary experiences while ensuring compliance with health and safety standards.

Responsibilities

• Plan, prepare, and present high-quality dishes that meet culinary standards and customer expectations
• Develop and update menus to ensure variety and seasonal relevance, driving customer satisfaction and innovation
• Supervise and train kitchen staff to enhance team performance and ensure smooth coordination across kitchen sections
• Implement and maintain rigorous food hygiene, safety, and sanitation standards to comply with regulations and protect customer health
• Manage inventory effectively by controlling portion sizes and minimizing waste to optimize resource utilization
• Monitor food costs and assist with budgeting to ensure kitchen profitability and financial efficiency
• Ensure compliance with local health and safety regulations through regular audits and corrective actions
• Handle customer feedback professionally and implement improvements to enhance service quality and customer experience

Preferred competencies and qualifications

• Diploma or degree in Culinary Arts or Hospitality Management
• Minimum of 3–5 years of experience as a Chef or Sous Chef with proven expertise in menu development and kitchen management
• Strong knowledge of international cuisines, cooking methods, and presentation styles
• Excellent leadership, communication, and time-management skills to drive team success and operational efficiency
• Creativity and passion for food innovation to contribute to menu development and culinary excellence
• Ability to perform effectively under pressure in a fast-paced kitchen environment
• Knowledge of food safety and sanitation standards to maintain compliance and quality
• Strong organizational and multitasking abilities to manage multiple kitchen operations simultaneously
• Attention to detail and commitment to excellence in food preparation and presentation
• Team-oriented mindset with a positive attitude to foster a collaborative work environment
• High level of personal hygiene and professionalism to uphold kitchen standards
• Flexibility to work evenings, weekends, and holidays as required by operational needs

Citrus Grande Hotel Pattaya by Compass Hospitality

Job Description

Marriott International

Job Description

Marriott International

Job Description

Hilton Hotel

Job Description

A Demi Chef de Partie is responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience while assisting with food cost controls.

What will I be doing?

As a Demi Chef de Partie, you will be responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Demi Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Prepare and present high quality dishes within company guidelines
• Keep all working areas clean and tidy and ensure no cross contamination
• Prepare all mis-en-place for all relevant menus
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food stuffs are of a good quality and stored correctly
• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Report maintenance, hygiene and hazard issues
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Awareness departmental targets and strive to achieve them as part of the team
• Be environmentally aware

A Demi Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow::

• NVQ Level 2
• Basic Food Hygiene Certificate
• Positive attitude
• Good communication skills
• Ability to work under pressure
• Ability to work on own or in teams

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• NVQ Level 3
• Previous kitchen experience in similar role

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands.  Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day.  And, our amazing Team Members are at the heart of it all!

Sorrento (HK) Limited

Job Description

Job Duties:

- Assist the Executive Chef to lead and coach the team

- Assist in menu planning and recipe development

- Ensure inventory control and cost management

- Enforce kitchen safety and sanitation standards

- Collaborate with other staff members for smooth operations

- Deliver high quality consistent food product whilst pursing improvements in safety,

quality, value, process excellence and culture

- Ensure all equipment and substances are used and maintained in a safe

- Conduct quality control inspections to ensure department adheres to organizational

standards, kitchen cleanliness, hygiene standards, food handling and storage standards

- Responsible for maintaining continues improved quality control, including incoming raw

materials, disciplined food production and strong process controls on outgoing food

items

Requirement:

- Minimum 5 years relevant experience

- Competent knowledge of Middle Eastern cuisine

- Excellent food presentation skills

- Good command of both written and spoken in English

- Knowledge of food safety, sanitation and hygiene

- Immediately available or short notice is highly preferable

CL Holdings Limited

["Cafe Deco Group (\u201cCDG\u201d) is one of the leading and most successful hospitality groups in Hong Kong with over 30 restaurants and bars in Hong Kong and Sydney. The success behind the group lies in its full dining experience for all, including","consistently high quality of food, wide variety of cuisines, friendly and efficient service, as well as appealing ambience of its outlets for any occasion, business or pleasure.","To cope with our rapid business development, we are inviting energetic team members to join us!","Cafe Deco Group\u662f\u9999\u6e2f\u5c79\u7acb\u591a\u5e74\u4e14\u591a\u5143\u5316\u7684\u9910\u98f2\u96c6\u5718\u4e4b\u4e00\uff0c\u65bc\u9999\u6e2f\u53ca\u6fb3\u6d32\u6089\u5c3c\u71df\u904b\u8d85\u904e30\u9593\u9910\u5ef3\u3002\u6210\u529f\u80cc\u5f8c\u6709\u8cf4\u5176\u5168\u9762\u7684\u9910\u98f2\u9ad4\u9a57\uff0c\u5305\u62ec\u512a\u8cea\u7684\u98df\u54c1\u3001\u591a\u6a23\u5316\u7684\u83dc\u5f0f\u3001\u53cb\u5584\u4e14\u5bcc\u6548\u7387\u7684\u670d\u52d9\u3001\u4ee5\u53ca\u6bcf\u9593\u9910\u5ef3\u7684\u6109\u5feb\u6c1b\u570d\uff0c\u9069\u5408\u5404\u7a2e\u5546\u52d9\u6216\u4f11\u9592\u5834\u5408\u3002\u6211\u5011\u7684\u5c08\u696d\u5718\u968a\u81f4\u529b\u5f15\u5165\u5275\u65b0\u9910\u98f2\u6982\u5ff5\uff0c\u53ca\u5c07\u5177\u4eba\u6c23\u7684\u570b\u969b\u54c1\u724c\u5e36\u9032\u9999\u6e2f\uff0c\u70ba\u98df\u5ba2\u63d0\u4f9b\u7cbe\u5f69\u53ca\u5b8c\u7f8e\u7684\u9910\u98f2\u9ad4\u9a57\u3002"]

Job Description

We are a vibrant and innovative modern western dining brand dedicated to providing our customers with an enjoyable dining experience. To further enhance our business operations, we invite an experienced Executive Chef to join our team.

Key Responsibilities

• Daily duties including but not limited to motivate chefs, prepare schedules, control and supervise quality, handling errors and accidents that occur during the service

• Maintain a high standard of all food preparation, service, hygiene and work safety in respective kitchens, according to the standards required by the Group

• Plan and implement menu cycles and special menus by taking consideration of the latest trends in food presentation, nutritional value and seasonality.

• Manage the manpower and work allocation in accordance with the budgeted figures and suggest corrective actions in case of any deviations

• Conduct daily quality checks and wastage control on raw and produced items in all kitchens and ensure proper handling, storage, turnover and usage of raw and processed items

• Practice and promote teamwork at all times and set a good example of attitude and performance

Experiences and skills required

• Minimum 3-5 years in managerial level in Western Concepts

• Experience in busy volume outlet is a must

• Good knowledge in ALL aspect of kitchen including hot, cold, bakery pastry

• Strong sense of creative and innovative approach on food development with extensive knowledge in Western Fine Dining cuisines

• A strong leader to lead a team and team building 

• Excellent communication and interpersonal skill

• Good command of spoken and written in English and Cantonese

• Excellent work ethic, attention to details, positive attitude a must

• Process a valid Hygiene Manager qualification and knowledge in Occupational Health & Safety

• Proficient in Microsoft Office including Outlook & Excel

Working Location: Causeway Bay & Tsuen Wan West (two outlets)

We provide exciting career development opportunity and competitive remuneration package including 6 rest days per month, 12 days’ paid annual leave, 17 days bank holiday, marriage leave, birthday vouchers, discretionary bonus, medical benefits (including dependents), employee dining discount and career advancement opportunity to the right candidates. 

Interested parties, please send your resume with employment history, current and expected salary, available date and contact number to Human Resources Department by click Apply, or WhatsApp to  5320 0068 .

For more information about our Group, please visit our website at www.cafedecogroup.com.  

(Data collected will be used for recruitment purposes only. Applicants who do not hear from us within 6 weeks from the date of advertisement may consider their application unsuccessful.)

Supreme World Limited

Job Description

About the role

Hungry Tiger Hidden Dragon Restaurant and Bar (HTHD) is seeking a talented and creative Head Chef to join our team at Kai Tak Sports Park. HTHD is more than a restaurant; it is a dynamic cultural destination that brings together dining, social interaction and immersive cultural experiences.

As Head Chef, you will be responsible for overseeing all culinary operations, including menu development, food preparation, kitchen management and cost control. This is a full-time position in which you will play a pivotal role in delivering a joyful, playful and consistently exceptional dining experience.

What you'll be doing

1.⁠ ⁠Develop and implement creative, on-trend fusion menus that showcase culinary expertise and creative ideas

2.⁠ ⁠Manage cost control files, food costing and inventory levels

3.⁠ ⁠Lead, supervise and train the kitchen team to ensure consistent food quality and presentation in line with the restaurant’s standards and SOPs

4.⁠ ⁠Maintaining strict food safety and hygiene standards in the kitchen and fostering a positive and productive work environment

5.⁠ ⁠Collaborate with the Restaurant Manager to optimise operations and control costs

6.⁠ ⁠Work closely with Marketing team to create on-trend, unique and seasonal campaigns, ensuring alignment with brand direction and campaign objectives

7.Oversee the development and execution of B2B food offerings while maintaining consistent quality, creativity and operational excellence across all B2C menus

8.⁠ ⁠Work closely with suppliers and internal stakeholders to source quality ingredients, optimise procurement and support menu innovation

9.⁠ ⁠Carry out ad hoc duties and meet assigned timelines as directed by management

What we're looking for

1.⁠ ⁠A minimum of 6-8 years’ experience as a Head Chef or in a senior culinary role, preferably within a fun and vibrant restaurant environment

2.⁠ ⁠Strong understanding of brand positioning, with the ability to develop both B2C and B2B menus

3.⁠ ⁠Excellent leadership and management skills, with flexibility in kitchen operations and menu planning

4.⁠ ⁠Self-motivated, disciplined and able to multitask effectively under pressure

5.⁠ ⁠A strong team player with the ability to perform in a fast-paced environment

6.⁠ ⁠Passion for creating innovative, delicious and visually striking dishes

7.⁠ ⁠Excellent communication and problem-solving skills

8.⁠ ⁠A strong commitment to maintaining high standards of food safety and hygiene

What we offer

We are committed to providing a rewarding and fulfilling work environment. We offer a competitive salary, opportunities for career progression, and a positive, collaborative workplace culture.

About us

Our concept represents more than an attitude; it symbolises boundless energy and limitless possibilities. Beneath its vibrant exterior lies a multifaceted identity rich in creativity and cultural depth. HTHD is not simply a restaurant and bar, but a dynamic space that evolves with time and atmosphere, seamlessly blending gourmet cuisine, music and cultural artistry into a unique creative hub within the city.

Apply now to join our dynamic team as our next Head Chef!

The Lo & Behold Group

The Lo & Behold Group is a hospitality company that creates, owns and operates a series of timeless, thought-provoking concepts, each with a unique story and a distinct perspective on the cultural-culinary landscape. While each has a personality of its own, the properties are united by a carefully considered sense of place, purpose, pioneering design and above all, a commitment to creating awesome experiences for all who walk through our doors – employees, partners and customers alike.

Job Description

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 to 2025) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

Your responsibilities include:

• Executing mise-en-place efficiently; including setup of the array of ingredients, the process of preparing, caring for your workstation

• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation

• Monitor inventory count, quality of ingredients, and place orders when there are shortages

• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day

• Are thoughtful and kind, while upholding high standards

• Own outcomes and drive solutions

• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply
We are currently looking for several Cooks and Chefs de Partie to join our team across various venues, ranging from fine dining to casual concepts. We look forward to discussing these opportunities with you in more detail when we connect.

SOMMA RESTAURANT PTE. LTD.

Job Description

Somma is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 - 2025) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Execute the tenets of mise-en-place efficiently; including, setup of the array of ingredients, the process of preparing, caring for your workstation
• Prepare a wide range of ingredients, meeting the highest standards of taste and presentation
• Monitor inventory count, quality of ingredients, and place orders when there are shortages
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80832942.
Should your application progress to the next stage, we will be in contact to arrange for an interview.

Good Job Creations (Singapore) Pte Ltd

Good Job Creations Singapore (License Number: 07C5771) provides total HR solutions with core values of customer focus, teamwork, professionalism and contribution to the society and our clients. Our vision is to create opportunities for Asian talents in Singapore and across the region. For more information, visit us at www.goodjobcreations.com.sg

Job Description

【Job ID: 1425365】

Responsibilities:

• Welcome and assist customers, take orders, respond to enquiries, and provide courteous service.
• Serve food and beverages, handle payments, and perform basic cashier duties.
• Prepare ingredients and assist with simple cooking tasks; take on broader cooking duties depending on experience.
• Maintain kitchen cleanliness and uphold hygiene standards.
• Support inventory control, stock checks, and ordering processes.
• Assist with store opening and closing routines.
• Clean and organize the restaurant premises.
• Work closely with team members to ensure smooth daily operations.

• Proficiency in Japanese language for liaising with Japanese-speaking customers and stakeholders.
• Prior customer service experience.
• Positive and proactive attitude.
• No cooking experience required; willingness to learn and participate in cooking tasks is an added advantage.

Thewondermentcollective

Job Description

Role Overview
We are seeking a skilled and motivated chef to join our kitchen team. The role level (Demi Chef de Partie, Chef de Partie, or Junior Sous Chef) will be determined based on experience and capability. You will support daily kitchen operations, ensure high standards of food quality and hygiene, and contribute to a positive, professional kitchen environment.

Key Responsibilities

• Prepare, cook, and present dishes to the required standard

• Assist in or manage a designated kitchen section, depending on seniority

• Support smooth and efficient service across all sections

• Maintain consistency in food quality, portioning, and presentation

• Ensure food safety, hygiene, and cleanliness standards (HACCP) are met

• Assist with mise en place, stock rotation, and waste control

• Train and support junior kitchen staff as appropriate to role level

• Communicate effectively with the kitchen team during service

• Support menu development and daily specials where applicable

• Step up to lead service in the absence of senior chefs (for CDP / Junior Sous level)

Skills & Requirements

• Relevant culinary qualification or equivalent professional experience

• Experience in a professional kitchen environment

• Strong understanding of cooking techniques and kitchen operations

• Ability to work calmly and efficiently under pressure

• Good organisational, time-management, and teamwork skills

• Commitment to cleanliness, safety, and continuous improvement

What We Offer

• Competitive salary based on experience and role level

• Opportunity for progression and skill development

• Supportive and professional kitchen team

• Staff meals and other benefits (where applicable)

BYD by 1826 Pte Ltd

Job Description

Key Responsibilities:

• Oversee the preparation and execution of pastries, desserts, breads, and baked items.

• Manage and mentor Commis Chefs and Demi Chefs within the pastry section.

• Ensure all food preparation meets health and safety standards.

• Collaborate with the Head Pastry Chef to develop new recipes and seasonal menus.

• Monitor stock levels and place orders when necessary.

• Ensure efficient storage, labeling, and rotation of all ingredients and finished products.

• Maintain cleanliness and organization of the pastry section.

• Ensure portion control and minimize waste.

• Work closely with other kitchen sections to ensure smooth service.

• Stay up to date with pastry trends and techniques.

• Any other ad hoc duties as assigned.

Requirements:

• Proven experience as a Pastry Chef de Partie or in a similar role within a professional kitchen.

• Strong knowledge of pastry techniques, baking, and dessert plating.

• Culinary certification or formal pastry training preferred.

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

• Excellent time management and organizational skills.

• Strong communication and leadership abilities.

• Knowledge of food safety standards (HACCP or equivalent).

Working Conditions:

• Shifts may include early mornings, evenings, weekends, and holidays.

• Standing for extended periods and working in hot environments.

• Fast-paced, team-oriented kitchen setting

The Lo & Behold Group

The Lo & Behold Group is a hospitality company that creates, owns and operates a series of timeless, thought-provoking concepts, each with a unique story and a distinct perspective on the cultural-culinary landscape. While each has a personality of its own, the properties are united by a carefully considered sense of place, purpose, pioneering design and above all, a commitment to creating awesome experiences for all who walk through our doors – employees, partners and customers alike.

Job Description

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 to 2025) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Our pastry teams have always been integral to the full dining experience. This role encourages you to explore artistry and finesse through stunning and outstanding pastry or dessert creations.

You'll be in charge of:

• Leading the concept's pastry offerings

• Setting up and stocking up stations with all necessary supplies

• Daily mise-en-place, preparing for service, ensuring the station is kept at the highest hygiene and food safety standards

• Handling stock inventory appropriately

• Be a role model and guide junior team members

We love people who:

• Go above and beyond to make someone else's day

• Are thoughtful and kind, while upholding high standards

• Own outcomes and drive solutions

• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply
Should your application progress to the next stage, we will be in contact to arrange an interview.

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

Sous Chef

Summary of Responsibilities:

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

• Ensure that all recipes and product yields are accurately costed and reviewed regularly
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts
• Creative menu planning and correct food preparation for each outlets including banquets
• To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet
• Interacts with guests to obtain feedback on product quality and service levels
• Responds to and handles guest problems and complaints
• To be aware of all financial budgets and goals
• Ensure that the culinary department adheres to all company and hotel policies and procedures
• Project a positive and motivated attitude amongst all colleagues
• Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings
• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given
• Coach and counsel employees in a timely manner and in accordance with Company policy
• Identify strengths and weaknesses and provide timely feedback to the individual
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly

Qualifications:

• Basic Food Hygiene Certificate
• Minimum of 6 years relevant experience in the management culinary position, preferably in similar operations style
• 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

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

Key Responsibilities

• Ensure efficient and high-quality preparation of dishes, maintaining consistency during service.

• Oversee smooth kitchen operations, including recipe accuracy, cost control, ordering, and stock management.

• Enforce strict compliance with purchasing procedures, food safety, hygiene, and cleanliness standards.

• Lead by example in personal hygiene, food safety practices, and professional conduct at all times.

• Be present in the kitchen during service to ensure quality, speed, and guest satisfaction.

• Review guest feedback regularly and drive continuous improvement in food quality and service delivery.

• Work closely with Food & Beverage teams to ensure seamless operations and guest experience.

• Recruit, train, and develop a competent, motivated Culinary team capable of exceeding guest expectations.

• Foster a collaborative and positive work environment through coaching, regular team engagement, and clear communication.

• Drive innovation, service improvements, and cross-marketing initiatives to enhance revenue and profitability.

• Support talent development and performance management through effective use of reviews and coaching.

• Guide and mentor junior team members to build skills, confidence, and long-term career growth.

• Coordinate kitchen requirements with other departments to ensure operational alignment.

• Continuously enhance culinary knowledge and leadership capability in preparation for growth into a Chef de Cuisine role.

• Diploma in Culinary Arts or equivalent professional training (preferred).

• Minimum 5 years’ experience in a culinary leadership or management role, preferably in a similar operation.

• Strong working knowledge of Microsoft Office and procurement/requisition systems.

• Proven leadership, communication, and interpersonal skills with the ability to engage teams at all levels.

• Service-oriented mindset with strong attention to detail.

• Ability to work effectively in a fast-paced, dynamic, and multicultural environment.

• Self-motivated, adaptable, and proactive with strong initiative.

QT Singapore

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 

GIACOMO RESTAURANT PTE LTD

The desire to offer quality Italian food and amicable service in a sophisticated environment inspired Mr. Roberto Perlini ( fourmer founder of Perlini's Silver ), Mr. Carlo Alberto Passino ( former banker), Mr. Maurizo Calcinoni ( Former marketing director of Ermenegildo Zegna , Asia) , Mr. Michele Pavanello and Mr. Paolo Zanin to establish Otto Ristorante.

Job Description

• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent

• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes

• Preparing meat and fish

• Assisting with the management of health and safety

• Assisting with the management of food hygiene practices

• At least 3 years working experience as a chef de partie in Italian restaurant

• Hands on and positive working attitude

• Healthy and good attendance record

• Attractive Package

PARKROYAL Collection Hotels & Resorts

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

As a Junior Sous Chef, you will be responsible for the following in our Chinese Banquet Kitchen:

Responsibilities

• Is in charge of controlling, examining and tasting food in mis-en place being served to ensure a consistent standard is being served to our guests.
• Assist and ensures the inter-department transfers market lists and employee schedules are done on time.
• Ensure a high standard in presentation, variety and freshness in for all food production
• Ensure restaurant and working areas are properly maintained and cleaned.
• Is aware of cost control procedures, receipt development and ordering to insure freshness and preparation of all perishable items.
• Ensures a professional attire and personal hygiene at all times.
• Train and delegate tasks to part-time casual labour cooks.

Requirements

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma, Bachelor's Degree/Post Graduate Diploma/Professional Degree in Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or equivalent.
• At least 3 Year(s) of working experience in the related field is required for this position.
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent

Additional Information

• 5-day work week
• 13th month AWS and Performance Bonus
• Annual Leave from 16 days
• Up to 50% Associate Dining & Accommodation Discounts at Group Properties
• Referral Incentive of S$1,000*
• Career Development and Training opportunities

*Terms & Conditions apply.

PARKROYAL COLLECTION Marina Bay, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted applicants will be notified.

Sake Labo Pte. Ltd.

Job Description

GYUKATSU KYOTO KATSUGYU IS EXPANDING!

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

SUMMARY AND BENEFITS

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

• Work Schedule: 5 workdays, 44 hours per week

• Sign-on bonus (Terms and conditions apply)

• Staff incentive program

• On-the-job Training provided

ROLE & RESPONSIBILITIES

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

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

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

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

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

REQUIREMENTS

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

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

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

• Possess Food safety and hygiene certificate

• Able to work on weekends and public holidays

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

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

3 Embers Culinary Craft Pte Ltd

Job Description

Position: Chef de Partie (Full Time) Western

Job Description

Job Responsibilities:

1. Assisting other chefs in the kitchen

- Assist Sous Chef in the kitchen.

- Helps to prepare ingredients

2. Helping with deliveries

- Receive regular deliveries of fresh ingredients and help carry and unpack.

- Store at the proper storage area.

3. Measuring ingredients

- Prepare and measure our ingredients and spices ready for different recipes before the

Chefs start work.

4. Preparing vegetables and meats

- Helps to prepare vegetables and meats, including the seasoning or marinating of

produces, and prepare and chop vegetables.

5. Assisting with stock rotation

- Responsible for stock rotation, always check the validity of ingredients to ensure

freshness of ingredients used.

6. Cleaning stations

- Be responsible to tidy up after the other chefs and clean the different stations to

eliminate food contamination.

Requirements:

1. At least 5 years of cooking experience in an F&B establishment.

2. Minimum Secondary education or equivalent or culinary certification.

3. Good interpersonal skills.

4. Good working attitude and willingness to pick up new learning.

5. Organize and goal focus.

6. Fast learner and have an eye for details.

7. Able to work under pressure.

8. A good team player.

9. Possess a CAN-DO ATTITUDE.

Benefits:

AWS / Discretionary Bonus

6 days work per week.

Food provided

BYD BY 1826 (TANJONG PAGAR) PTE. LTD.

Job Description

Job Responsibilities

• To maintain standards set by the Head Pastry Chef in relation to food preparation and food quality
• Act as a mentor to the kitchen team responsible for pastries and desserts.
• Prepare and produce varying quantities of bread, pastries, cookies, desserts and other baked goods according to recipe and customer request for events
• Develop ideas for new pastry dishes.
• Ensure efficient storage, labeling, and rotation of all ingredients and finished products.
• Ensure all food is prepared in line with standard recipes to maintain food costs and product consistency.
• Ensure all kitchen staff follows safe working practices.
• Covering all duties required of the Pastry chef in their absence.
• Communicate daily with purchasing to control food costs, yield management and ensure accuracy of all purchasing.
• Any other ad hoc duties assigned.

Requirements:

• Proven experience as a Pastry Sous Chef or in a similar role within a professional kitchen.
• Strong knowledge of pastry techniques, baking, and dessert plating.
• Culinary certification or formal pastry training preferred.
• Ability to work under pressure and in a fast-paced environment.
• Excellent time management and organizational skills.
• Strong communication and leadership abilities.
• Knowledge of food safety standards (HACCP or equivalent).

Working Conditions:

• Shifts may include early mornings, evenings, weekends, and holidays.
• Standing for extended periods and working in hot environments.
• Fast-paced, team-oriented kitchen setting

Guzman y Gomez

Guzman y Gomez (GYG) Mexican Kitchen is a dynamic chain of food and beverage restaurants dedicated to enhancing guest experiences with authentic, high-quality Mexican cuisine. Our passion lies in crafting delicious dishes using real ingredients, with processes such as 24-hour marinades and rigorous chip-tasting sessions. We prioritize freshness and authenticity, believing that the extra effort is always worthwhile. Our team, known as the #DreamTeam, is the backbone of our success in Singapore. From service crew to chefs and managers, we embody cheerfulness, positivity, and energy, delighting guests with warm welcomes and genuine smiles. If you share our values and enthusiasm, join us today!

Job Description

Job Scope

Our Kitchen Assistant Crew members are the lifeblood of GYG. You are at the heart of the restaurant operations, preparing fresh and delicious food, problem solving and weighing-in with expertise on vibrant Mexican flavours. Every day you’ll have the opportunity to utilise fresh ingredients to produce high standard products for our new and repeat guests.

Benefits

These are just some of the benefits that come with working at GYG:

• Attractive Salary $$
• Performance Incentives (quarterly)
• Rapid Career Growth
• 5 days work week and 2 days OFF, 44 hours
• Outpatient & Hospitalisation benefits
• Staff meals & discounted meals
• Sign-up bonus of $2,000
• Staff referral programme of $500
• Various types of leave entitlements
• Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

We guarantee you will have lots of fun at work and not a single day is the same!

Guzman y Gomez

Guzman y Gomez (GYG) Mexican Kitchen is a dynamic chain of food and beverage restaurants dedicated to enhancing guest experiences with authentic, high-quality Mexican cuisine. Our passion lies in crafting delicious dishes using real ingredients, with processes such as 24-hour marinades and rigorous chip-tasting sessions. We prioritize freshness and authenticity, believing that the extra effort is always worthwhile. Our team, known as the #DreamTeam, is the backbone of our success in Singapore. From service crew to chefs and managers, we embody cheerfulness, positivity, and energy, delighting guests with warm welcomes and genuine smiles. If you share our values and enthusiasm, join us today!

Job Description

Job Description & Requirements

As the Head Chef, you’ll be responsible for ensuring that all kitchen quality standards are always complied with. You will be supporting the recruitment, training, and development of all kitchen crew, supporting the restaurant manager with P&L results which include, COGS, Labor, and Operating Expenses, and ensuring all food safety and WH&S policies and procedures are adhered to.

We appreciate experience comes in many shapes and sizes, what we mean specifically is;

- Experience in a kitchen/cooking role within a busy hospitality environment
- Experience leading and developing a team
- Certificate in commercial cookery or equivalent experience
- Good understanding of food safety concerns
- Excellent interpersonal and communication skills

Benefits

These are just some of the benefits that come with working at GYG:

• Attractive Salary $$
• Performance Incentives (quarterly)
• Rapid Career Growth
• 5 days work week and 2 days OFF, 44 hours
• Outpatient & Hospitalisation benefits
• Staff meals & discounted meals
• Sign-up bonus of $2,000
• Staff referral programme of $500
• Various types of leave entitlements
• Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

We guarantee you will have lots of fun at work and not a single day is the same!

D'RUBINAH @ PUNGGOL PTE. LTD.

Job Description

Specializes in Indian cuisine. Must learn to adapt to a fast-paced environment. Must be able to handle pressure and produce quality dishes. Must be efficient without compromising the quality of food. Learn how to be vocal to ensure good communication among staff. Would prefer someone who has experience in preparing Indian cuisines.

AJUMMA'S WG PRIVATE LIMITED

Job Description

Job Responsibilities:

• Assist in the preparation of Ingredients and other basic cooking tasks as directed by the head chef or restaurant manager.
• Assist in monitoring and managing kitchen inventory, including restocking, supplies and informing the chef or manager when items are running low.
• Support the kitchen team during cooking processes, including monitoring cooking times, temperatures, and ensuring adherence to recipes.
• Coordinate with other kitchen staff to ensure smooth operations and timely food preparation.
• Ensure compliance with food safety regulations, health codes, and other relevant industry standards.

Job Requirements:

• Best with working experiences in F&B and/or other related field.
• Ability to work efficiently in a fast-paced environment and manage time effectively.
• Ensure accuracy in measuring ingredients, following recipes, and maintaining cleanliness.
• Flexibility to handle various tasks and adapt to changing priorities in a dynamic kitchen setting.
• Willingness to collaborate with the kitchen team and contribute to a positive working atmosphere.

TWO MEN BAGELS (NOVENA) PTE. LTD.

Job Description

Job Description

We are seeking an experienced and professional Restaurant Manager to oversee the daily operations of our food & beverage outlet in Singapore. The role requires strong leadership, operational planning, financial control, and people management skills to ensure consistent service quality, operational efficiency, and business growth.

The Restaurant Manager will report directly to senior management and is responsible for ensuring the outlet operates in compliance with company standards, regulatory requirements, and commercial objectives.

• Oversee daily restaurant operations including service flow, kitchen coordination, and customer experience

• Ensure consistent implementation of SOPs, service standards, and food safety requirements

• Monitor operational performance and implement improvements to enhance efficiency and guest satisfaction

• Recruit, train, supervise, and evaluate service and kitchen staff

• Develop staff schedules, manage manpower planning, and control labour costs

• Conduct regular staff training, performance reviews, and disciplinary actions when necessary

• Foster a positive team culture focused on professionalism and accountability

• Manage outlet P&L performance, including sales targets, cost control, and wastage reduction

• Monitor inventory levels, supplier ordering, and stock rotation

• Prepare sales forecasts, operational reports, and monthly performance summaries

• Handle customer feedback, complaints, and service recovery professionally

• Maintain brand consistency across service, food presentation, and customer engagement

• Drive initiatives to improve customer retention and outlet reputation

• Ensure compliance with Singapore food hygiene, workplace safety, and regulatory requirements

• Liaise with relevant authorities, landlords, and vendors when required

• • Minimum 3–5 years of managerial experience in the food & beverage or hospitality industry

  • Proven experience managing a full-service restaurant or café operation

  • Strong leadership, problem-solving, and communication skills

  • Knowledge of cost control, inventory management, and staff scheduling

  • Familiarity with F&B regulations and food safety standards

  • Ability to work weekends, public holidays, and flexible hours

  • Diploma or higher qualification in Hospitality, Business Management, or related field preferred

  Salary & Benefits
  

  • Monthly salary commensurate with experience

  • Performance-based incentives

  • Annual leave and statutory benefits in accordance with Singapore labour laws

SAMBAL & SOTHI PTE. LTD.

Job Description

• Pleases customers by providing a pleasant dining experience.
• Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.
• Executes cold food production in accordance with standards of plating guide specifications.
• Attends to the detail and presentation of each order.
• Places and expedites orders.
• Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.
• Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.
• Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items.
• Stores leftovers according to established standards.
• Coordinates daily food supply inventory for cafeteria. Submits order to supervisor.
• Assists with receipt of deliveries.
• Contributes to daily, holiday, and theme menus in collaboration with supervisor.

ATIPICO PTE. LTD.

Job Description

Job Description & Requirements

Have a love and flair for crafting sweet symphonies of flavor? We are looking for a visionary pastry sous chef to join our team!

l Production of pastry goods and part of the baked goods.

l Ensure maximum quality, consistency and profitability of the production.

l Research and Develop recipes – including improving existing recipes, develop new recipes for specific occasions and menu renewal; implementing new techniques and new work processes to improve productivity and profitability of your department.

l Assist the Head Pastry Chef with the overall stock management (i.e. raw ingredients, semi-finished good,packaging and material supplies); liaise with suppliers and organise intuitive order placement following daily/weekly/monthly requirements.

l Represent our brand during public events and exhibitions when needed.

l Maintain cleanliness and organization in all work areas; responsible for the hygienic and safe preparation of food within the Kitchen/Outlet; ensure strict adherence to food safety, sanitation and NEA hygiene requirements and practices; enforce the basic rules of hygiene for the team under your supervision.

Job Qualifications

In-depth knowledge of pastry and baking.

Successful track record in baking/pastry is a must.

Able to work in a fast-paced environment.

Problem-solving work approach.

Creativity to design new and unique menu items to attract customers.

Leadership skills to manage the pastry section and staff in a kitchen, including hiring theright staff and motivating workers in a high-stress environment.

Analytical skills to support Management in business growth.