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Settha Palace Hotel

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

Job Description - Restaurant and Banquet Manager

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

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

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

We care:

...about what you've achieved. Where you want to go in your career. What you've learned from your mistakes. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom will know nothing about F&B service.

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

We care that you have the ability to work without constant supervision, and cooperate and communicate very well with other departments - verbally, and in writing.

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

This opportunity is for you if:

• You love the business of Fine Dining within the context of a small boutique hotel.
• You have a strong and adventurous disposition.
• You love exploring new cultures.
• You love communicating with people, even if they have trouble understanding you.
• You truly love the sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

But the opportunity is NOT for you if:

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

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why. Excuses or non-constructive complaints won't lead you or us to any kind of success.
• Previous experience as a Restaurant Manager, Maitre D or Assistant Restaurant Manager
• Banqueting experience is highly desirable
• Previous experience living/working outside your home country, preferably in Asia.
• Good F&B business acumen.

You'll get:

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

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

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

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

Job Description - Front Office Manager

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

This role requires:

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

You'll get:

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

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

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

Key Responsibilities:

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

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

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

But the opportunity is NOT for you if:

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

Position reports to the General Manager.

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

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

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

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!

CE LA VI

CÉ LA VI serves up tantalising Contemporary Asian cuisine & innovative Cocktails using the region's finest ingredients. A global luxury lifestyle dining and entertainment brand born in Southeast Asia, with venues in Dubai, Shanghai, Taipei, Tokyo and Singapore. Our Restaurant, Skybar and Lounge offer breath-taking 360-degree views of the Singapore skyline.

Job Description

Join Our Culinary Team at CÉ LA VI

CÉ LA VI is a dynamic, high-energy nightlife and dining destination, renowned for delivering exceptional experiences to a diverse clientele. Our passion for culinary excellence drives us to create unforgettable dining moments for our guests.

We are seeking passionate and talented Chefs to join our culinary team. If you have a love for cooking, creativity in the kitchen, and a desire to be part of a world-class culinary establishment, we invite you to apply!

Position Overview

As a Chef at CÉ LA VI, you will be an integral part of our kitchen brigade, working alongside our Head Chef and Sous Chefs to deliver outstanding cuisine. You will take ownership of a specific kitchen section, ensuring that every dish meets our exacting standards for quality, presentation, and flavor.

No experience? No problem! If you bring passion for cooking, a willingness to learn, and a strong sense of teamwork, we will provide the training and guidance you need to grow. This is a fantastic opportunity to develop your culinary skills and learn from an exceptional team.

If you're ready to bring your enthusiasm to a vibrant and prestigious venue, we look forward to welcoming you to our team!

Tung Lok Millennium Pte Ltd

Tung Lok Group, established in 1984, is Singapore’s leading restaurant group with more than 40 restaurants in Singapore, China, Japan, Indonesia, and Vietnam. Its restaurants, renowned for its quality and distinctive character, offer a variety of cuisines such as Cantonese, Northern Chinese, Vegetarian, Seafood specialities, Western, Japanese, and trendsetting Global Chinese cuisine, executed by talented and award-winning masterchefs.

Job Description

Responsibilities:

• Wash, peel, trim, slice, dice, and chop a variety of all the ingredient and minimize food wastage
• Use knives and cutting tools safely and effectively
• Ensure proper handling and storage of all ingredients
• Maintain consistency in cut sizes and preparation techniques to meet recipe standards
• Adhere strictly to food safety and hygiene standards
• Clean and sanitize workstations, knives, cutting boards, and equipment before and after use
• Assist with inventory rotation (FIFO), stock checks, and reporting of low supplies
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Prior experience in a high-volume kitchen, food production environment and central kitchen preferred
• Good knife skills and familiarity with different cutting techniques
• Physical stamina to stand for long periods
• Team player with a positive attitude and strong work ethic
• 6 days’ work week (Monday to Saturday, 0730hrs to 1730hrs)

Whatsapp 91834574 for more information

MADRAS NEW WOODLANDS RESTAURANT PTE. LTD.

Job Description

LE CLOS PTE. LTD.

Job Description

Chef de Partie – Job Description

We are seeking a skilled and motivated Chef de Partie to join our culinary team. As Chef de Partie, you will be responsible for running a specific section of the kitchen and ensuring the highest standards of preparation, quality, and presentation. This is an excellent opportunity to grow within a dynamic and professional environment.

Key Responsibilities:

• Manage your designated station (hot, cold, pastry, etc.) during prep and service.
• Ensure food is prepared to the highest standards of quality and consistency.
• Work closely with the Sous-Chef and Head Chef to support daily operations.
• Maintain cleanliness and organisation of your station in accordance with hygiene and safety regulations (HACCP, NEA standards).
• Train and guide Commis Chefs and junior team members.
• Monitor stock levels and inform Sous-Chef of shortages or issues.
• Uphold portion control, waste management, and kitchen efficiency.

Requirements:

• Minimum 2 years of experience as a Chef de Partie or strong experience as a Demi Chef in a reputable kitchen.
• Solid knowledge of culinary techniques and kitchen equipment.
• Team player with good communication skills and a positive attitude.
• Strong sense of responsibility, organisation, and attention to detail.
• Passion for quality food and continuous learning.
• Familiarity with food safety standards in Singapore (HACCP, NEA) preferred.

The Daily Prata Pte. Ltd.

Job Description

Job Description

Pratta Making and Cooking, Nool Pratha Bun Pratha,

Naan making, Tandoori Roti, Tandoori Butter Rotti,Carlick Naan

Cook Thosai,Gee dosai, masala Dosai, Onion Dosa, Buttermasala Dosai

Cook South Indian Tiffins

Cook South Indian Lunch Meals

Cook South Indian Dinner, Dishes

Cook North indian Lunch Thali

Cook North indian Dinner Dishes

Cook North and South Indian snacks

Cook Hyderabad Briyani

Cook Malabar Briyani

cook Chittinad Dum Briyan,chicken DumBriyani, mutton briyani

Requirments

Minimum 4 Years experience in the kitchen room

No formal Education

Is willing to work shift hours, Weekends and Public holidays

Knowledge of best cooking practices you get joy from cooking

Company uniform all the times of working place

Enjoy planning, organizing and problem solving

The Daily Prata Pte. Ltd.

Job Description

Job Description & Requirements

1. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

2. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

3. Coordinates daily tasks with the Sous Chef.

4. Responsible to supervise junior chefs or commis.

5. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

6. Ensure that the production, preparation and presentation of food are of the highest quality at all times.

7. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

8. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

9. Full awareness of all menu items, their recipes, methods of production and presentation standards.

10. Follows good preservation standards for the proper handling of all food products at the right temperature.

11. Operate and maintain all department equipment and reporting of malfunctioning.

12. Ensure effective communication between staff by maintaining a secure and friendly working environment.

13. Establishing and maintaining effective inter-departmental working relationships.

14. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

15. Personally responsible for hygiene, safety and correct use of equipment and utensils.

16. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

17. Checks periodically expiry dates and proper storage of food items in the section.

18. Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.

19. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

20. Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

21. Daily feedback collection and reporting of issues as they arise.

22. Assess quality control and adhere to hotels service standards.

Carry out any other duties as required by management.

The Daily Prata Pte. Ltd.

Job Description

Roles & Responsibilities

The Chef is responsible for all day-to-day management of the restaurant, kitchen and catering requirements at the hotel, to ensure the highest standards of service delivery and customer satisfaction are achieved, as well as delivery of the hospitality operations in a sustainable and profitable manner. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes.

· Chef is responsible to assist chef & cook with smooth running of the kitchen operation.

· Proven work experience and be well versed in both North and South Indian dishes

· Prepare authentic South Indian Dishes,Local Indian Dishes like varities of Murtabak, Roti john , Thosai,Mee goreng , Mee Kuah

· North Indian Dishes: Chapathi. Naan, Tandori Roti, Tandori chicken, Palak Panneer, Keema, Halo, Channa masala, Samosa, Etc.

· Able to handle/cook Large Quantities. Cooking Multi - Indian Cuisine and Malay Cusines in Large Volumes both in gravies, Soup and dried and also can able to do Nasi Padang, Mee Siam, Mee Rebus.

· Need to stock and manage Spices, dry and wet groceries, Fresh and Frozen meats and supervise mixtures

· Ensuring Kitchen in clean and safe all times according to SFA Standard

· Ensuring Food safety and Good Quality of Food and Its Ingredients

· Able to work in a Fast Pace Environment.

· Able to take over ad-hoc duties during a shortage of Manpower

· Able to work on Sunday and public holidays.

· Check on ingredients or look into replenishing ingredients on daily basis

· Maintain Kitchen Equipment’s and Machines.

· Maintain Stocks according to the requirement

Shin Terroir Pte Ltd

Job Description

Job Description & Requirements

Come join the Miru Collection

Helmed by Chef Takeshi Nakayama, Shin Terroir is a Japanese yakitori omakase restaurant in Singapore that highlights seasonality, ingredient quality, and traditional grilling techniques throughout its menu. At the heartof the restaurant is a custom three-tier grill from Osaka, where skewers are cooked over Wakayama oak binchōtan charcoal to bring out clean, balanced flavours. The dining experience is complemented by a carefully curated beverage program featuring Champagnes and Burgundies, selected to enhance each course.

Job Overview

We are looking for a dedicated Chef de Partie (CDP) with a strong passion for Japanese cuisine. The CDP will be responsible for running an assigned kitchen section, ensuring consistency, and delivering high-qualitydishes according to restaurant standards. This role requires precision, discipline, and a solid or basic understanding of Japanese cooking methods and ingredients.

Key Responsibilities

• Manage and oversee a designated section

• Prepare, cook, and present dishes to the highest standard, ensuring consistency and authenticity.

• Assist in developing new dishes and seasonal specials under the guidance of senior chefs.

• Maintain mise en place, ensuring readiness and efficiency for service.

• Monitor stock rotation (FIFO) and ensure proper storage of Japanese ingredients.

• Uphold food hygiene, safety, and sanitation standards at all times.

• Communicate effectively with kitchen and service teams during service.

• Train and support Commis Chefs or kitchen assistants within the section.

• Report any issues with equipment, stock shortages, or quality concerns to Sous Chef.

Requirements

• Experience on a yakitori grill

• Experience working directly with a Japanese chef, preferably in an omakase or yakitori setting

• Strong knowledge of Japanese cooking techniques (skewering, grilling over binchotan, dashi, knife skills, etc.)

• Minimum 2–3 years of kitchen experience, preferably in a Japanese restaurant.

• Ability to work independently in a section while being a team player.

• High attention to detail, presentation, and consistency.

• Good communication skills and ability to follow instructions from senior chefs.

Compensation and benefits

• Opportunities to deepen skills in Japanese omakase and Yakitori cuisine

• Competitive salary

Ikano Pte Ltd

If this sounds like something you want to be part of, there’s no time like the present to get in touch, as we might have the role for you in our Shopping Centre. We are looking for a new team member to join us in Malaysia at IPC Shopping Centre. Ikano Retail Asia owns IPC, a shopping centre, adjacent to the IKEA Damansara store in Petaling Jaya.

Job Description

NEO EMPIRE PTE. LTD.

Job Description

JOB SUMMARY

Assistant Chef oversee the preparation and cook a variety of dishes; serving the dishes on time and in the right order; ensuring health, hygiene and safety standards are adhered to; and making sure utensils and work areas are clean and ready for the next shift.

RESPONSIBILITIES & EXPECTATIONS:

- Assist in the creation and preparation of cuisine (eg. Muslim, Thai, Local cuisine).

- Assist in the smooth-running operations of a catering kitchen.

- Assist in the planning and execution of new menu, including research & development ,costing, photo-shooting, etc.

- Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.

- Ensure that quality, quantity, and correctness of food items served and displayed are per company’s standard recipes.

- Check quantity and quality of items ordered are received and stored in proper condition.

- Work closely and cooperate with all levels of staff (e.g. superiors, peers and subordinates) to achieve highest possible satisfaction of food items.

- Ad-hoc duties as assigned

Mandai Resorts Pte. Ltd.

About Banyan Tree Group

Job Description

Main Duties and Responsibilities

We are seeking a passionate culinary professional to join our team as our Demi Chef.

The incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols to ensure a successful opening. 

Key Responsibilities

• The incumbent will assist the Sous Chef and Executive Sous Chef in the daily operations of the kitchen, ensuring the smooth running of the kitchen, maintaining high standards of food quality, and adhering to health and safety regulations.

Food Preparation: 

• Assist in the preparation of various dishes according to the chef's specifications.

• Ensure the freshness and quality of ingredients.

• Follow recipes and standards to maintain consistency in food quality.

Station Management: 

• Oversee the operations of a specific station in the kitchen as assigned by the Sous Chef and Executive Sous Chef.

• Assist in managing inventory for the assigned section. Notify senior chefs when ingredients need to be replenished. Minimize wastage by following proper portion control and storage procedures.

• Ensure that the station is clean, organized, and properly stocked before service.

Inventory Management: 

• Assist in managing kitchen inventory.

• Monitor stock levels and place orders as needed and advised by Sous Chef and Executive Sous Chef.

• Any other tasks as assigned by the Sous Chef and Executive Sous Chef. 

Job Requirements

• Nitec/Higher Nitec in Culinary or Hospitality Management, or any related field of professional qualification. 

• Applicants without experience are welcome to apply 

• 1 to 2 years’ experience, preferably in the hospitality or food & beverage industry. 

• Strong knowledge of food preparation techniques and culinary terminology. 

• Excellent organizational and time management skills. 

• Ability to work under pressure.

• Passion for food and a commitment to delivering high-quality cuisine.

JOBSEEK HR CONSULTANCY PTE. LTD.

Job Description

Our restaurant specializing in Western cuisine is looking for a reliable and experienced Chef to lead and support daily kitchen operations.

The ideal candidate should have solid experience in Western cooking, be familiar with food preparation and cooking processes, and be able to work efficiently in a fast-paced kitchen while maintaining high standards of food quality, consistency, and hygiene.

• Prepare and cook Western dishes according to restaurant standards and recipes.

• Lead daily kitchen operations and coordinate with kitchen staff.

• Oversee food preparation processes including cutting, marinating, portioning, and cooking.

• Ensure food quality, presentation, and consistency meet company standards.

• Maintain cleanliness and hygiene in the kitchen at all times.

• Monitor stock levels, kitchen supplies, and assist with inventory control.

• Ensure compliance with food safety and hygiene regulations.

• Support training and guidance of junior kitchen staff when required.

• At least 2–3 years of experience as a Chef or in a similar role in a Western restaurant or kitchen environment.

• Good knowledge of Western cooking techniques and kitchen operations.

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

• Strong sense of responsibility, positive attitude, and willingness to learn and improve.

• Able to stand for long hours and work in a kitchen environment.

White Restaurant

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

Job Description

1. Day-to-Day Operations:

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

2. Staff Management & Development:

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

3. Customer Service & Satisfaction:

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

4. Sales & Profitability:

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

5. Health & Safety Compliance:

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

6. Labour Cost Management

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

7. Administrative Tasks:

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

CUT BUTCHERY GRILL PTE. LTD.

Job Description

Looking for an executive chef with Australian and French influenced techniques.
Application is open to all.

Company Overview / Employee Value Proposition

Establishing a premium diner so showcase the best of our produce.
Looking for passionate individuals. Big expansion plans, stable career growth opportunities. Family owned. Comfortable environment.

Job Summary

Lead the culinary team to deliver exceptional dining experiences by developing innovative menus, managing food costs, and ensuring compliance with food safety standards. Collaborate cross-functionally to drive guest satisfaction and business growth.

Responsibilities

• Lead the culinary team by setting and enforcing performance standards, policies, and procedures aligned with company values and brand reputation
• Ensure strict compliance with food safety, hygiene, and sanitation regulations to maintain the highest operational standards
• Develop and refine menus that balance authenticity, innovation, and guest satisfaction to enhance the dining experience
• Monitor industry trends and gather guest feedback to continuously evolve culinary offerings and service quality
• Manage food cost controls and optimize inventory and purchasing processes within budgetary guidelines to maximize profitability
• Collaborate with Restaurant Operations and Marketing teams to design and execute seasonal menus, special events, and promotions that increase guest engagement and revenue
• Engage directly with guests when appropriate to showcase culinary excellence and enhance hospitality
• Direct and mentor the culinary team to ensure smooth kitchen operations, consistency in food quality, and effective teamwork
• Conduct regular performance reviews, delivering clear feedback and tailored development plans to support team growth
• Foster a culture of respect, discipline, and continuous learning by implementing effective training programs that build individual and team capabilities
• Lead by example by setting collective goals focused on quality, efficiency, and creativity in all culinary activities

COMO Lifestyle Pte Ltd

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

Job Description

• To maintain standards set by the Pastry Chef in relation to pastry preparation, food quality and presentation in all outlets for the benefit of all guests and resort employees.
• 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
• Plan out the week: handle rotas, staff absences and assign duties to the team.
• Run the pastry section of a kitchen.
• Develop ideas for new pastry dishes.
• Support the Pastry chef with menu design.
• Assist with weekly ordering, stock rotation, receiving and correct storage of produce
• Ensure all cool rooms, fridges, freezers and dry store areas are maintained in a clean and safe manner, in compliance with health and company regulations.
• 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.
• Assist in the communication to kitchen staff of any programs, products, training or directives as outlined by the Executive Chef.
• Ensure all equipment within the kitchen is fully functional and safe, reporting any deficiencies to the Pastry Chef following the work order request to the engineering department
• Liaise with Pastry chef in the construction, compilation and costing of all menus.
• 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.
• To maintain personal hygiene and grooming standards and to ensure these standards are maintained with junior staff.

Prerequisite

• A culinary school certification or a diploma is a plus. Practical experience and basic education will also be considered.
• Good knowledge in the use of various cooking methods, ingredients, equipment and processes
• Ability to multitask and work efficiently under pressure.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Good communication and interpersonal skill with ability to interact with kitchen and restaurant staff.
• Good time management, fair in staff treatment, non-abusive and the use of profanity language and violent behaviour.

Lam's (Singapore) Culinary Enterprise Pte Ltd

Lam’s Culinary is a family enterprise that has been operating in Singapore's F&B scene since 1975. Over the years, our business has always been about creating quality and unique flavours to satisfy our customer's appetite, hence “True flavor comes from the heart" is our motto! From famous local and overseas celebrities to the everyday food lover, this ideal has earned us countless loyal customers who even till today, still recognize Lam’ s as a reputable brand for Chinese cuisines.

Job Description

Paperbakes Singapore – Join Us to Serve Real, Wholesome Food with Heart

Are you passionate about healthy food, warm service, and making someone’s day a little better? At Paperbakes Singapore, we believe good food should be wholesome, affordable, and made with real ingredients - no shortcuts, no heavy processing, and absolutely no MSG.

Our specialty? Parchment-baked meals like tender chicken, fresh fish, and nutritious sides - all cooked with minimal oil and maximum flavor. Every dish we serve is made to fuel busy lives in a healthier way, without compromising on taste.

We’re a vibrant and tight-knit team that works hard, supports one another, and has fun doing it. If you’re energetic, friendly, and believe in doing meaningful work that helps people feel good from the inside out - we’d love to have you with us.

Job Duties

• Ingredients preparation and light cooking
• Ensure food are baked and replenished promptly
• Control and replenish inventory stock in a timely manner
• Minimize food waste by following portion control guidelines
• Maintain food safety and hygiene standards
• Adhere to recipes and operating procedures guidelines
• Any other duties as directed

Job Requirements

• Minimum 1 year of relevant working experience in F&B
• Candidates with no prior experience are welcome to apply, as training will be provided
• Salary will be based on experience
• Flexible hours and shifts

Job Perks

• Annual Increment
• Year-End bonus
• Quarterly Sales Variable Bonus
• Referral Bonus
• Birthday Voucher
• Training and Development
• Career Progression
• Walking Distance from MRT

COMO Lifestyle Pte Ltd

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

Job Description

Job Responsibilities

• Provide strategic leadership to the culinary team, setting and enforcing performance standards, policies, and procedures in alignment with company values and brand reputation.
• Uphold the strictest compliance with food safety, hygiene, and sanitation regulations.
• Develop and refine menus, ensuring a perfect balance between authenticity, innovation, and guest satisfaction.
• Monitor industry trends and guest feedback to continually evolve the dining experience.
• Manage food cost controls and optimize inventory and purchasing in line with budgetary guidelines.
• Partner with Restaurant Operations and Marketing to conceptualize and execute seasonal menus, special events, and promotions that elevate guest engagement and drive revenue.
• Engage with guests when appropriate to enhance hospitality and showcase culinary excellence.
• Direct and mentor the culinary team to ensure smooth kitchen operations, consistency, and teamwork.
• Conduct regular performance reviews, providing clear feedback and development plans for each team member.
• Foster a culture of respect, discipline, and continuous learning within the kitchen, delivering effective training programs to build individual and team capabilities.
• Lead by example, setting collective goals for quality, efficiency, and creativity.

Prerequisite

• Proven track record as an Executive Chef or senior leadership role in fine dining, with strong expertise in Korean cuisine and butchery.
• Exceptional knowledge of diverse cooking methods, ingredients, kitchen equipment, and contemporary culinary trends.
• Strong business acumen in food cost management, productivity, and profitability.
• Ability to perform under pressure while delivering high-quality results consistently.
• Excellent communication and interpersonal skills; able to build strong relationships with both culinary and front-of-house teams.
• Guest-focused, service-oriented mindset with the ability to elevate the dining experience.
• Strong leadership presence: fair, professional, respectful, and a role model in kitchen culture.

Soup Holdings Limited

Job Description

Manage the kitchen, food preparation, supplies ordering and kitchen staff for general food service and functions

Kitchen Management

· Overall responsible for culinary activities of the kitchen

· Check the quantity and quality of received products to ensure items are as ordered and standards are met

· Achieve food margin set by the Company

· Monitor and maintain stock levels to reduce wastage and to maximize profitability

· Ensure kitchen operations are carried smoothly and effectively

· Receive and store food supplies, equipment and utensils in refrigerators, cupboards and other storage areas

· Responsible for inventory management to ensure sufficient stock for operation efficiency

Hygiene and Workplace Safety Management

· Ensure consistency in food quality control, hygiene and safety

· Ensure that food handling and hygiene regulations are followed in accordance with regulations

Equipment Management

· Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards

People Management

· Supervise and coordinate activities of kitchen staff

· Instruct and train other kitchen workers in the preparation, cooking, garnishing, and presentation of food

· Inspire and motivate the team to achieve food specifications

· Assist in recruitment of kitchen staff

· Manage a team of chefs and their areas of responsibilities

Sales Management

· Collaborate with restaurant manager to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers

Cost Management

· Manage food and manpower cost

Administration

· Responsible for kitchen administration duties

Perform other reasonable job duties as requested by Superior

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

We are seeking a highly skilled and experienced Executive Chef to be seconded to our overseas outlets. The ideal candidate will bring expertise in Southeast Asian and Chinese cuisines, demonstrate strong leadership in kitchen operations, and uphold the highest culinary and food safety standards.

Key Responsibilities:

• Oversee and manage outlet Head Chefs and kitchen teams, ensuring smooth day-to-day operations.
• Lead recruitment, training, and development of kitchen staff for new and existing outlets.
• Ensure strict adherence to SOPs, HACCP, and AVA food safety standards.
• Maintain consistent food quality, presentation, and safety across all outlets.
• Oversee kitchen equipment and facility maintenance to ensure efficiency and compliance.
• Develop and introduce innovative new dishes in line with brand direction and seasonal opportunities.
• Drive culinary excellence while balancing operational efficiency and cost control.

Requirements:

• Proven experience as an Executive Chef or similar senior culinary leadership role.
• Strong expertise in Southeast Asian and Chinese cuisines.
• Solid knowledge of HACCP standards and kitchen management best practices.
• Strong leadership, team management, and communication skills.
• Creative flair in menu planning and dish development.
• Willingness to be seconded overseas (China).

Insurgence HQ Pte Ltd

Job Description

We are looking for a dedicated and skilled Chef de Partie to join our kitchen team. The successful candidate will be responsible for managing a specific section of the kitchen, ensuring consistent food quality, smooth operations, and adherence to food safety standards.

• Take full responsibility for an assigned kitchen section (e.g. hot kitchen, cold kitchen, grill, etc.)

• Prepare, cook, and present dishes according to established recipes and standards

• Ensure food quality, taste, portioning, and presentation are consistently maintained

• Supervise and guide Commis Chefs and kitchen assistants within the section

• Assist the Sous Chef and Head Chef in daily kitchen operations

• Maintain the cleanliness and organisation of workstations at all times

• Ensure compliance with SFA food hygiene and workplace safety regulations

• Monitor stock levels, assist with inventory control, and minimise food wastage

• Participate in menu execution, mise en place planning, and service preparation

• Report any equipment issues, food safety concerns, or operational problems promptly

Tyson Jay Management

Job Description

Responsibilities

• Assist the Head Chef in daily kitchen operations, ensuring authentic Italian dishes are prepared to high standards of taste and presentation.
• Supervise and guide junior staff within your section, maintaining efficiency and consistency during service.
• Contribute to the creation of new Italian menu items, incorporating seasonal produce and traditional techniques.
• Oversee mise en place preparation, stock control, and assist with supplier ordering and deliveries.
• Uphold the highest standards of food hygiene and safety, in line with regulatory requirements.
• Support training and development of junior team members, fostering a positive and professional work culture.

• Proven experience in Italian cuisine, with at least 3 years in a professional kitchen.
• Diploma/Certificate in Culinary Arts or equivalent professional training.
• Strong leadership and organizational abilities, with the capacity to perform under pressure.
• Creative, detail-oriented, and passionate about delivering authentic Italian dining experiences.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

Lam's (Singapore) Culinary Enterprise Pte Ltd

Lam’s Culinary is a family enterprise that has been operating in Singapore's F&B scene since 1975. Over the years, our business has always been about creating quality and unique flavours to satisfy our customer's appetite, hence “True flavor comes from the heart" is our motto! From famous local and overseas celebrities to the everyday food lover, this ideal has earned us countless loyal customers who even till today, still recognize Lam’ s as a reputable brand for Chinese cuisines.

Job Description

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Job Duties

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● Pack pre-marinated chickens

● Wash, peel and cut vegetables

、

● Weigh and portion ingredients

● Label and pack food items

● Maintain food safety and hygiene

standards

● Adhere to recipes and operating

procedures guidelines

● Any other duties as directed

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Job Requirements

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● Candidates with no prior experience

are welcome to apply, as training

will be provided

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● Flexible hours and shifts

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Job Perks

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● Annual Increment

● Year-End bonus

● Referral Bonus

● Birthday Voucher

● Training and Development

● Career Progression

● Walking Distance from Tai Seng MRT

Aama Brother's

Job Description

Job Description & Requirements

• Pratta Making and Cooking, Nool Pratha Bun Pratha,
• Naan Making, Tandoori Roti, Tandoori Butter Roti, Garlic Naan
• Cook Thosai,Gee Dosai, Masala Dosai, Onion Dosa, Buttermasala Dosai
• Cook South Indian Tiffins
• Cook South Indian Lunch Meals
• Cook South Indian Dinner, Dishes
• Cook North Indian Lunch Thali
• Cook North Indian Dinner Dishes
• Cook North and South Indian snacks
• Cook Hyderabad Briyani
• Cook Malabar Briyani
• Cook Chettinad Dum Briyani,Chicken DumBriyani, Mutton Briyani

Requirments

• Minimum 4 Years experience in the kitchen room.
• No formal Education
• Is willing to work shift hours, Weekends and Public holidays
• Knowledge of best cooking practices you get joy from cooking
• Company uniform all the times of working place.
• Enjoy planning, organizing and problem solving

Aama Brother's

Job Description

Job Description & Requirements

• Pratta Making and Cooking, Nool Pratha Bun Pratha,
• Naan Making, Tandoori Roti, Tandoori Butter Roti, Garlic Naan
• Cook Thosai,Gee Dosai, Masala Dosai, Onion Dosa, Buttermasala Dosai
• Cook South Indian Tiffins
• Cook South Indian Lunch Meals
• Cook South Indian Dinner, Dishes
• Cook North Indian Lunch Thali
• Cook North Indian Dinner Dishes
• Cook North and South Indian snacks
• Cook Hyderabad Briyani
• Cook Malabar Briyani
• Cook Chettinad Dum Briyani,Chicken DumBriyani, Mutton Briyani

Requirments

• Minimum 4 Years experience in the kitchen room.
• No formal Education
• Is willing to work shift hours, Weekends and Public holidays
• Knowledge of best cooking practices you get joy from cooking
• Company uniform all the times of working place.
• Enjoy planning, organizing and problem solving

Aama Brother's

Job Description

Job Description & Requirements

Roles & Responsibilities

The Chef is responsible for all day-to-day management of the restaurant, kitchen and catering requirements at the hotel, to ensure the highest standards of service delivery and customer satisfaction are achieved, as well as delivery of the hospitality operations in a sustainable and profitable manner. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes.

· Chef is responsible to assist chef & cook with smooth running of the kitchen operation.

· Proven work experience and be well versed in both North and South Indian dishes

· Prepare authentic South Indian Dishes,Local Indian Dishes like varities of Murtabak, Roti john , Thosai,Mee goreng , Mee Kuah

· North Indian Dishes: Chapathi. Naan, Tandori Roti, Tandori chicken, Palak Panneer, Keema, Halo, Channa masala, Samosa, Etc.

· Able to handle/cook Large Quantities. Cooking Multi - Indian Cuisine and Malay Cusines in Large Volumes both in gravies, Soup and dried and also can able to do Nasi Padang, Mee Siam, Mee Rebus.

· Need to stock and manage Spices, dry and wet groceries, Fresh and Frozen meats and supervise mixtures

· Ensuring Kitchen in clean and safe all times according to SFA Standard

· Ensuring Food safety and Good Quality of Food and Its Ingredients

· Able to work in a Fast Pace Environment.

· Able to take over ad-hoc duties during a shortage of Manpower

· Able to work on Sunday and public holidays.

· Check on ingredients or look into replenishing ingredients on daily basis

· Maintain Kitchen Equipment’s and Machines.

· Maintain Stocks according to the requirement

Khaansaei Tech

Job Description

Roles & Responsibilities

The Chef is responsible for all day-to-day management of the restaurant, kitchen and catering requirements at the hotel, to ensure the highest standards of service delivery and customer satisfaction are achieved, as well as delivery of the hospitality operations in a sustainable and profitable manner. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes.

· Chef is responsible to assist chef & cook with smooth running of the kitchen operation.

· Proven work experience and be well versed in both North and South Indian dishes

· Prepare authentic South Indian Dishes,Local Indian Dishes like varities of Murtabak, Roti john , Thosai,Mee goreng , Mee Kuah

· North Indian Dishes: Chapathi. Naan, Tandori Roti, Tandori chicken, Palak Panneer, Keema, Halo, Channa masala, Samosa, Etc.

· Able to handle/cook Large Quantities. Cooking Multi - Indian Cuisine and Malay Cusines in Large Volumes both in gravies, Soup and dried and also can able to do Nasi Padang, Mee Siam, Mee Rebus.

· Need to stock and manage Spices, dry and wet groceries, Fresh and Frozen meats and supervise mixtures

· Ensuring Kitchen in clean and safe all times according to SFA Standard

· Ensuring Food safety and Good Quality of Food and Its Ingredients

· Able to work in a Fast Pace Environment.

· Able to take over ad-hoc duties during a shortage of Manpower

· Able to work on Sunday and public holidays.

· Check on ingredients or look into replenishing ingredients on daily basis

· Maintain Kitchen Equipment’s and Machines.

· Maintain Stocks according to the requirement

Khaansaei Tech

Job Description

Pratta Making and Cooking, Nool Pratha Bun Pratha,

Naan Making, Tandoori Roti, Tandoori Butter Roti, Garlic Naan

Cook Thosai,Gee Dosai, Masala Dosai, Onion Dosa, Buttermasala Dosai

Cook South Indian Tiffins

Cook South Indian Lunch Meals

Cook South Indian Dinner, Dishes

Cook North Indian Lunch Thali

Cook North Indian Dinner Dishes

Cook North and South Indian snacks

Cook Hyderabad Briyani

Cook Malabar Briyani

Cook Chettinad Dum Briyani,Chicken DumBriyani, Mutton Briyani

Requirments

Minimum 4 Years experience in the kitchen room.

No formal Education

Is willing to work shift hours, Weekends and Public holidays

Knowledge of best cooking practices you get joy from cooking

Company uniform all the times of working place.

Enjoy planning, organizing and problem solving

PRATA ALLEY PTE. LTD.

Job Description

Job Description & Requirements:

To prepare high quality traditional authentic Indian food, especially North Indian dishes.

Should have the knowledge about properties and usage of herbs and spices in food Preparation, and to cook north Indian dishes in a traditional way.

To ensure that all the dishes are freshly prepared and the food standards are met.

Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.

Plan and arrange ingredients for next day preparation and orders

Need to understand the customer requirements,as per order.

To Introduce new dishes and menus.

Should monitor and maintain stock levels and inventory.

Need to monitor stock rotation procedures are followed as per inventory.

Experience in all North Indian cuisines.

Monitoring portions and waste control.

To provide quality of food.

A deep understanding of authentic North Indian food preparation.

Flexible to work in any shifts, especially in split shifts

PRATA ALLEY PTE. LTD.

Job Description

Roles & Responsibilities

1. Responsible to cook South Indian, North Indian food items and able to prepare Tandoor, Prata, Snacks, Sweets and beverages.

2. Particularly Sambar, Rasam, Puligravy, Moorkulamabu, all type of Kootu, Poriyal, Piratal, Masial, Fried items, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rice etc.,

3. Fully responsible for taste, quality and hygiene of the food produced.

4. Fully responsible for Quality Control of kitchen food production operations. Taste and certify each and every food produced before they served.

5. Must ensure assistant cooks follow the correct recipe methods of our restaurant.

6. Inspect raw materials and certify they are in the prescribed quality. Check the freshness of vegetables before cook.

7. Must have experience in fast faced vegetable cutting and cleaning operations. For emergency, in absence of Vegetable cutter or Dishwasher you must capable to do the job. Must have strong healthy body to carry heavy utensils.

8. For emergency you must load/unload cooked foods to our delivery vehicles.

9. Fully responsible for the Hygiene system maintained at the kitchen.

10. Coordinate in menu planning and supervise cooks

11. Capable to supervise and cook for 3000 persons at a time.

12. Weekly 6 days needs to work from Shop opening to Shop closing(10 am to 10 pm with 3 hours break, Saturday, Sunday and Public holidays work compulsory.

CHEF - Requirements

Minimum Secondary education

Minimum 5 years culinary experience.

Able to cook South Indian, North Indian food items and able to prepare Tandoor, Prata, Snacks, Sweets and beverages.

4. Capable to produce Sambar, Rasam, Puligravy, Moorkulamabu, all type of Kootu, Poriyal, Piratal, Masial, Frieditems, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rice etc.,

5. Must have experience in fast faced vegetable cutting and cleaning operations. For emergency, in absence of Vegetable cutter or Dishwasher you must capable to do the job.

6. Must have strong healthy body to carry heavy utensils. Sound Health in case emergencies to load/unload 25, 50, 100 kg containers of cooked foods to our delivery vehicles.

7. Must have a good knowledge and experience in raw material and vegetables checking, Wastage reduction techniques

8. Capable lead the team to cook for 3000 persons at a time..

9. Must have strong leadership skills and a good team player. Able to stand long hours in kitchen. Able to take a quick decision and able to start preparation when receive bulk sudden orders for catering.

10. Weekly 6 days needs to work from Shop opening to Shop closing(10 am to 10 pm with 3 hours break, Saturday, Sunday and Public holidays work compulsory)

Hilton Hotel

Job Description

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

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

What will I be doing?  

As the Chef de Partie, you will be responsible for performing the following tasks to the highest standards: 

• Responsible for restaurant food production, including breakfast, room order, dinner and staff meal. 
• Prepare menus as required in a timely manner and strictly in accordance with the recipe, standards and the standard of plating. 
• Maintain compliance with FSAA requirements in all aspects of hotel operations. 
• Operate all equipment, appliances and machines properly. 
• Assist the Chef in maintaining focus in personnel training of new and current staff, work on SOP improvement and continuous improvement in all other areas. 
• Actively participate in kitchen meetings to maintain continuous improvement of kitchen operations, achieve goals and maintain smooth communication. 
• To do takeout work or work outside the kitchen when required. 
• Ensure that all kitchen staff are informed about occupancy rates, forecast plans and revenue. 
• Respond to each request to the satisfaction of the guest. 
• Active learning and appropriate change where required. 
• Accept constructive criticism with an open mind. 
• Follow any new menu changes requested by the Chef and any working methods for new menus, daily specials and promotions. 
• Work closely with the Chef in ordering food quantities for the day, maximise the use of food produce to eliminate waste and obtain the best rate of return. 
• Regularly check on all equipment belonging to the department to ensure they are in good working order, report any problems to the Head Chef if necessary. 
• Ensure that recipes and costs exist and are updated. 
• Monitor the quality and quantity of food to ensure the maximum economy of raw materials. 
• Attend monthly management meetings, operations meetings and organizes departmental meetings in the absence of the Chef. 
• Check the quality of food prepared by staff according to the required standards and make necessary adjustments. 
• Work closely with the Chef to determine the menu selection in regular meetings to satisfy both the guest and the segment. 
• Master the use of all electrical equipment in the kitchen and observe how to handle them safely and carefully. 
• Understand, practice and promote the team's working methods at all times to achieve the mission and objectives and the overall standards of the department. 
• Ensure that all staff are fully aware of the hotel's fire and life safety / emergency procedures 
• Adopt the hotel's safety policy. 
• Perform any other reasonable duties and duties as assigned. 

What are we looking for? 

A 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: 

• High school or equivalent, preferably from a professional culinary school. 
• 1 to 3 years kitchen management experience in a 4 or 5-star hotel restaurant or high-level individual restaurant and 3 years Kitchen Chef experience. 
• Creative with strong research capability and development spirit and able to execute effectively. 
• Extensive knowledge of kitchen equipment and able to train staff. 
• Basic knowledge of computer operation. 
• Knowledge of food safety systems. 
• Ability to complete tasks on time in order of priority. 
• Work well under pressure, able to stay calm and solve problems. 
• Able to work well independently as well as in a team. 

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 travellers 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! 

VARIVANA RESORT KOH PHANGAN CO., LTD.

Job Description

About the role

We are seeking an experienced and talented Sous Chef to join our team at Varivana Resort Koh Phangan. As Sous Chef, you will play a crucial role in our thriving Hospitality & Tourism company, overseeing the kitchen operations and supporting the Head Chef. This is a full-time position based in Surat Thani.

What you'll be doing

1. Assist the Head Chef in planning, organizing and directing all food preparation activities

2. Oversee the day-to-day operations of the kitchen, ensuring high standards of food quality and presentation

3. Supervise and train kitchen staff, delegating tasks and ensuring efficient workflow

4. Develop and implement new menu items, recipes and cooking techniques

5. Ensure compliance with health, safety and hygiene regulations

6. Manage kitchen inventory, ordering supplies and controlling costs

7. Collaborate with the management team to improve operations and drive innovation

What we're looking for

1. Minimum 3 years' experience as a Sous Chef or in a similar role within the hospitality industry

2. Strong culinary skills and expertise in various cooking techniques

3. Excellent time management, organisational and problem-solving abilities

4. Proven track record of leading and motivating a kitchen team

5. Passion for creating high-quality, innovative dishes

6. Flexible and adaptable to changing demands and priorities

7. Knowledge of food safety, hygiene and cost control practices

What we offer

At Varivana Resort Koh Phangan, we are dedicated to providing our employees with a supportive and rewarding work environment. You will have the opportunity to grow your career, with access to ongoing training and development programs. We offer competitive remuneration, as well as a range of benefits including health insurance and discounts on resort stays.

About us

Varivana Resort Koh Phangan is a premier hospitality and tourism destination located in the beautiful island of Surat Thani. Our resort offers a unique blend of luxury and sustainability, catering to both leisure and business travellers. With a strong focus on exceptional customer service and culinary excellence, we are committed to creating unforgettable experiences for our guests.

If you are passionate about culinary arts and eager to be part of our dynamic team, we encourage you to apply now.

Fico Restaurant Pte. Ltd.

Job Description

Fico is a casual, beachfront Italian restaurant along East Coast Park by Chef-Partner Mirko Febbrile. Fico is inspired by Cucina Povera (a waste-not, want-not approach) and celebrates the simplest things in life, from humble ingredients to genuine, no-frills hospitality.

Fico 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. The Executive Chef exists to future-proof the kitchen through people and systems. This role is responsible for building strong training pathways, tightening execution during peak service, and preparing the kitchen to scale with confidence. This is a hands-on leadership role focused on long-term stability rather than short-term heroics.

You'll be in charge of:

• Planning and directing food preparation for the venue alongside the Head Chef
• Build and implement clear training and progression pathways for Sous Chefs, CDPs, and junior team members
• Strengthen on-the-line execution, addressing gaps that appear under pressure
• Prepare the kitchen for growth and higher volumes through forward planning, structure, and team depth
• Balance creativity with consistency, ensuring food evolution never compromises execution
• Set, communicate, and uphold clear standards across food quality, prep, and service
• Partner closely with FOH and management to align service flow, manpower planning, and guest experience
• Training and mentoring of junior team members
• Food quality control, cost control of ingredients.
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

Requirements:

• Proven experience in a leadership capacity in a high-volume, quality-driven restaurant
• Strong track record of developing people and building leadership depth in the kitchen
• Calm, structured leadership style with the ability to steady teams during pressure
• Deep respect for Italian cuisine and tradition, with a grounded approach to creativity
• Strong operational and organisational skills, especially around training and service execution
• Ability to think long-term and build systems that support sustainable growth

What to expect:

• Direct transport in to restaurant from Bedok MRT
• 5 day work week
• Join a dynamic, young and fun loving service team
• Excellent team culture and a defined career growth plan to develop yourself

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 an interview.

Curry Leaf Restaurant

LAGNAA... barefoot dining is a Concept Restaurant located in the heart of Little India.

Job Description

Job Description & Requirements

1. Prepare South and North Indian Cuisine

2. Supervise and manage Catering Orders

3. Supervise the preparation of misen place daily according to recipe

4. Work with Master Chef to plan and create monthly dishes for promotion

5. Supervise the preparation of masala mix for tandoor meats.

6. Supervise the Tandoor Chef and ensure tandoor temperature is constantly maintained at the required temperature

7. Supervise and prepare spices for grinding for a variety of gravies

8. Supervise and keep up to date recipes to prepare a variety of Naan breads and kebabs

9. Monitor proper marination and cuts for meats and vegetables according to recipe

11. Train kitchen staffs

12. Compliance of hygiene standards set by the authorities

Goodwood Park Hotel Private Limited

Goodwood Park Hotel is a Skills Framework Supporting Company

Job Description

GOODWOOD PARK HOTEL SINGAPORE

One of Singapore’s most established Heritage Hotels and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Food & Beverage Department.

Reporting to the Chef De Partie, your job responsibilities include, but are not limited to:-

Responsibilities

• Support the Pastry Team in the preparation, production and presentation of our pastries and cakes.
• Experience in pastries and cakes production and decorations.
• Creative and has an eye for detail.

Requirements

• Valid WSH Food Hygiene Certificate - 1

Event: Christmas & Chinese New Year

Date: 10 November 2025 to 28 February 2026, 5 day work week

Time: 9am to 6pm

Break: 1 hour unpaid break

Salary: $120/day

Hahahotpot PTD LTD

Job Description

Chef de Partie (CDP) / Demi Chef (Halal F&B Group)

Company: Haha’z Group Private Limited
Location: Singapore
Employment Type: Full-Time
Working Days: 5–6 days per week (shift-based)

Company Overview

Haha’z Group is a growing halal F&B group operating multiple outlets across Singapore. We focus on consistent food quality, strong kitchen leadership, and structured kitchen operations.

We are looking for experienced Chef de Partie (CDP) and Demi Chefs to support and lead kitchen operations across our outlets.

Position 1: Chef de Partie (CDP) – Outlet Chef

Salary: From $3,000/month (commensurate with experience and capability)

Job Description

• Manage daily kitchen operations for assigned outlet

• Act as Outlet Chef, overseeing service and prep

• Ensure food quality, consistency, and SOP compliance

• Lead and supervise kitchen staff during service

• Control food costs, stock usage, and minimise wastage

• Maintain halal standards, hygiene, and food safety

• Train and guide Demi Chefs and junior kitchen staff

Job Requirements

• Minimum 2–3 years experience as CDP or equivalent

• Able to manage a kitchen section or outlet independently

• Strong leadership and organisational skills

• Knowledge of halal kitchen operations is required

• Willing to work weekends and public holidays

Position 2: Demi Chef – Assistant Role

Salary: From $2,600/month (commensurate with experience and capability)

Job Description

• Assist CDP and Head Chef in daily kitchen operations

• Prepare ingredients according to recipes and SOPs

• Support service during peak hours

• Maintain cleanliness and hygiene of workstations

• Assist with stock handling and basic inventory tasks

Job Requirements

• Minimum 1 year relevant kitchen experience preferred

• Willing to learn and follow instructions

• Team player with good work attitude

• Knowledge of halal kitchen practices is an advantage

• Willing to work weekends and public holidays

Benefits & Others

• Structured kitchen operations and SOPs

• Stable employment in a growing F&B group

• Career progression opportunities

• Supportive and professional kitchen environment

CHAO YUAN PTE. LTD.

Job Description

Job Summary

We are looking for a hardworking and reliable Kitchen Assistant to support kitchen operations by preparing ingredients and assisting chefs with daily food preparation. The ideal candidate should have basic knowledge of cutting, cleaning, and preparing food items while maintaining high hygiene and safety standards.

• Wash, peel, cut, and prepare vegetables, fruits, meat, and other ingredients

• Assist chefs in basic food preparation tasks

• Follow proper cutting techniques and portion guidelines

• Maintain cleanliness and organization of kitchen and prep areas

• Ensure proper storage, labeling, and rotation of food items (FIFO)

• Follow food safety, hygiene, and sanitation standards at all times

• Assist with receiving and storing kitchen supplies

• Dispose of waste properly and minimize food wastage

• Support opening and closing kitchen procedures

• Perform other kitchen duties as assigned by the Head Chef or Supervisor
  

  
  Experienced kitchen assistant with at least 1+ year in food prep, cutting and hygiene preferred.

CH1291 PTE. LTD.

Job Description

Job Responsibilities:

• Plan and design menus in line with the restaurant’s concept

• Prepare and supervise the preparation of dishes

• Manage and train kitchen staff

• Ensure food quality, presentation, and consistency

• Control food costs and manage inventory

• Maintain hygiene, health, and safety standards

• Coordinate with management and front-of-house staff

Requirements:

• Proven experience as a Head Chef or in a similar role

• Strong leadership and communication skills

• In-depth knowledge of culinary techniques and cuisines

• Ability to work in a fast-paced environment

• Creativity and passion for cooking

• 5.5 days work week

CH1291 PTE. LTD.

Job Description

Job Responsibilities:

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

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

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

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

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

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

Requirements:

·  At least 2-3 years of experience

·  Ability to work in a fast-paced environment

·  5.5 days work week

CHAO YUAN PTE. LTD.

Job Description

Job Summary

We are seeking a skilled and passionate Kitchen Chef to prepare high-quality dishes, manage kitchen operations, and maintain food safety and hygiene standards. The ideal candidate has strong culinary skills, works well under pressure, and contributes to a positive and efficient kitchen environment.

• Prepare and cook menu items according to recipes and quality standards

• Ensure food presentation, taste, and portion control meet restaurant standards

• Maintain cleanliness and organization of the kitchen and workstations

• Follow food safety, hygiene, and sanitation regulations at all times

• Monitor food storage, labeling, and stock rotation (FIFO)

• Assist with menu planning and recipe development as required

• Coordinate with kitchen and front-of-house staff for smooth service

• Minimize food waste and support cost control efforts

• Operate kitchen equipment safely and properly

• Support opening and closing kitchen procedures

RED DOOR GROUP PTE. LTD.

Job Description

Are you warm, outgoing, passionate, authentic, and inspiring? If this sounds like you, we’d love to meet you!

Artemis Grill & Sky Bar, Singapore's premier rooftop dining destination, combines breathtaking skyline views with Mediterranean-inspired cuisine, offering an elevated experience of innovation, flavour, and elegance.

Join a team where passion meets creativity, and every day is a celebration of excellence.

What You'll Do:
As Demi/Chef De Partie, you'll play a key role in crafting exceptional dining experiences.

Here’s what you’ll tackle every day:

✔ Lead Your Station – Assist/Oversee a designated kitchen section, ensuring efficient and high-quality food preparation.
✔ Maintain Consistency – Follow recipes and plating guidelines to deliver dishes that meet our exacting standards.
✔ Stock & Supply Management – Monitor ingredient levels, manage orders, and minimize waste.
✔ Mentor & Train – Guide junior kitchen staff, fostering a collaborative and skilled team.
✔ Uphold Excellence – Adhere to food safety, hygiene, and sanitation standards at all times.

What Can You Bring to the Table?
We’re looking for someone who radiates positivity and professionalism, with skills and qualities such as:

• A professional and positive attitude, even in high-pressure situations.

• The ability to stay focused and efficient in a fast-paced kitchen.

• A strong commitment to food safety, hygiene, and cleanliness.

• Team spirit—you thrive in a collaborative environment.

• A keen eye for consistency in food preparation, presentation, and quality control.

• A willingness to learn and a problem-solving mindset.

What’s in It for You?
When you join us, you’re not just part of a team—you’re part of our family. Here’s what we offer:

💰 Up to $3,500 monthly + Monthly Incentives Package
🎉 Sign-on bonus of up to $3,000 
📅 5-day workweek with flexible shifts
✨ Group insurance coverage for peace of mind, staff meals and 50% employee discount at both restaurants, late-night transportation for your convenience 

1-SPRING PTE. LTD.

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.

AlwaysHired Pte. Ltd.

Job Description

Summary

• 5 days a week. Shift varies.

  AM: 7.30am - 4pm

  PM: 1.30pm - 10pm

• Basic is up to $6000

• Location: Central

Responsibilities

• Ensure that all food prepared in the kitchen meets the certification standards

• Assist in the creation, preparation, and execution of menus for various events, from large banquets to small corporate meetings.

• Supervise food preparation and cooking activities to ensure consistency and high standards of food presentation and flavor.

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

• Collaborate with the banquet and event teams to understand specific event requirements and adjust food production schedules accordingly.

• Oversee the kitchen team during events, ensuring smooth operations, timely food delivery, and quality control, especially during peak times.

• Assist in managing, mentoring, and training junior chefs and kitchen staff, ensuring they understand the food preparation standards and hygiene protocols.

• Ensure the kitchen operates efficiently and that all staff are performing their duties to the highest standard.

• Provide leadership in the absence of the Executive Chef, managing kitchen staff and delegating tasks as needed.

• Ensure that the kitchen adheres to all food safety, hygiene, and regulations, including handling, storing, and preparing ingredients separately.

Requirement

• At least 4-6 years of experience as a chef with experience in banquet and large-scale event catering preferred.

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

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

Cheong Chaw Yong | Registration Number: R1876426 | AlwaysHired Pte Ltd

EA Licence No: 24C2293

AN XIN BUSINESS CONSULTANCY PTE. LTD.

Job Description

• Job Description

• Industry/ Organization Type: Restaurant
• Position Title: Chef
• Working Location: Central
• Working Hours: 6 days – Shiftwork
• Salary Package: from $3,300 – $6,000 per month
• Duration: Permanent

• Key Responsibilities

• Oversee and manage the kitchen’s food preparation and related activities
• Create menus using new or existing recipes, making sure all dishes are high quality and varied
• Check and approve each dish before it is served to customers
• Plan orders for kitchen supplies and ingredients based on needs
• Arrange repairs for kitchen equipment when required
• Fix any issues or defects in the kitchen
• Lead, manage, and train kitchen staff
• Supervise all kitchen team members
• Estimate and manage staff workloads and compensation
• Keep records of staff payroll and attendance
• Follow all nutrition, hygiene, and safety guidelines
• Encourage teamwork and respect among all staff

• APPLY NOW!!!

• Holds a relevant degree or diploma in the F&B industry
• Has 5 to 10 years of experience in the F&B industry
• Willing to work at different locations when needed
• Willing to work on holidays and flexible shifts
• 
  

Ikano Pte Ltd

If this sounds like something you want to be part of, there’s no time like the present to get in touch, as we might have the role for you in our Shopping Centre. We are looking for a new team member to join us in Malaysia at IPC Shopping Centre. Ikano Retail Asia owns IPC, a shopping centre, adjacent to the IKEA Damansara store in Petaling Jaya.

Job Description

Company description

The IKEA vision is to create a better everyday life for the many people. We do this by offering a wide range of well-designed, functional home furnishing products at prices so low that as many people as possible can afford them. We operate in Singapore, Malaysia and Thailand – and have an ambitious expansion plan to bring a little bit of Sweden to new markets in the region. We are part of the Ikano Group of companies and the only IKEA franchisee owned by the Kamprad family that founded IKEA.

We also develop, own and operate Shopping Centres that are anchored by IKEA and create walkable communities by including residential, office and other types of real estate in our development plans.

Your Assignment 

As a Kitchen Assistant, you will:

• Serve customers behind the Hot line with a smile
• Prepare Hot and Cold dishes, like chicken wings, soup, salads and desserts
• Ensure products and condiments are stocked up, in good condition and replenished on time
• Prepare and man Pick-up point for online orders
• Keep up cleanliness and hygiene standards at all times and adhere to processes and with Food Safety & Hygiene practices

• Be sales driven and passionate about food;
• Be enthusiastic about working with others in a team;
• Enjoy working in a vibrant retail environment;
• Confident in approaching and talking to people in a friendly manner;
• Good attention to detail and the ability to prioritise and organise individual work duties in order to make the most efficient use of time available. 

Please apply by 04 February 2026 

DON DON DONKI

Don Quijote, a Japanese discount retail chain famously known as “Donki”, is expanding to Southeast Asia as Don Don Donki.

Job Description

At DON DON DONKI, if you have a passion for Japanese cuisine, Sushi & Seafood preparation, and precision knife skills, this is your chance to be part of a team that values craftsmanship, quality, and creativity.

🐟What You’ll Do
Differentiate, cut, plate, and store seasonal fish and shellfish with a focus on absolute freshness and quality.
Perform expert sashimi cutting for various fish types, including Salmon, Tuna, Amberjack, and Yellowtail, showcasing superior knife skills.
Decorate sashimi platters with artistic flair to elevate the dining experience and visual appeal.
Demonstrate high-level skill in hand-pressing nigiri sushi rice, achieving the perfect texture and flavor profile.
Interact with customers at our open-concept counters, providing knowledgeable service and making expert recommendations.
Work with local suppliers via WhatsApp for stock checking and ordering to ensure a steady supply of fresh ingredients.
Collaborate with and guide kitchen helpers and junior chefs to refine their skills and optimize kitchen operations.
Adhere to all food safety regulations and sanitation standards to maintain a safe, high-quality environment.

💰 Competitive Salary & Pay Rates
Full-Time From $2,830 (4.5-day workweek = better work-life balance!)

🎁 Full-Time Benefits
Annual Leave: FT from 14 days (max 21 days!)
Medical GP Benefits
Employee Discounts
Referral Bonuses
WSQ Training Courses – Upskill and grow with us
Dental Coverage
AWS (13th-month bonus!)

✔️Who We’re Looking For
Mastery of knife skills and seasonal fish handling.
Proficient in inventory management and supplier coordination.
Excellent interpersonal communication for counter service.
A strong sense of accountability for your tasks and team.

📢 Ready to Join? Apply Now or walk in to apply at any of our store locations.

Contact us today!

LH MANPOWER SERVICE PTE. LTD.

Job Description

• Able to prepare multiple foods
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Provide assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Able to work on weekend and PH

LH MANPOWER SERVICE PTE. LTD.

Job Description

• Able to prepare multiple foods
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Provide assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Able to work on weekend and PH

OUE Limited

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

Job Description

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

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

Position Statement

A Chef de Partie prepares and cooks food according to standard procedures, recipes, and instructions, while assisting the Sous Chef in training team members. This role supports product development and ensures the smooth operation of the kitchen.

What will you be doing?

As Chef de Partie, you will:

• Prepare food efficiently, economically, and hygienically per standard recipes.
• Assist the Sous Chef in day-to-day kitchen operations and maintain high standards of food preparation and presentation.
• Follow recipes, plating guides, and maintain cleanliness and hygiene standards.
• Ensure compliance with HACCP regulations.
• Use kitchen equipment correctly and participate in off-site events as required.
• Complete tasks outside the kitchen area and assist in inventory taking.
• Work closely with the Stewarding department to ensure cleanliness and minimize losses.
• Respond to guest requests promptly and maintain a professional attitude.
• Adhere to hotel rules and team member handbook.
• Coordinate and participate in kitchen production, ensuring quality and portion control.
• Monitor food quality and adjust as needed.
• Perform other duties as assigned.

What are we looking for?

To succeed in this role, you should have:

• High school graduate or equivalent in Culinary.
• At least 2 years’ experience in a 5-star hotel or high-standard restaurant.
• Minimum 1 year as Demi Chef or equivalent in an international brand hotel.
• Valid Food Hygiene certificate.
• Familiarity with HACCP standards.
• Good command of English (preferred).

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!

Mufiz Restaurant Pte. Ltd.

Mufiz Restaurant Pte. Ltd. principal activity is RESTAURANTS.

Job Description

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

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

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

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress