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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.

WAREHOUSE CQ PTE. LTD.

Job Description

We are seeking a passionate and disciplined Demi Chef / Chef de Partie to join our culinary team.

Key Responsibilities

• Support Head Chef in all areas of kitchen management
• Be a team player and promote positive team dynamics in kitchen and restaurant
• Be fully aware and well trained to prepare every item in the menu to high quality standards
• Develop a strong knowledge of all company menu items/ products
• Ensure strict adherence to kitchen SOPs, food prep hygiene and personal hygiene guidelines at all times
• Daily operations – timely deliverance of consistent food, checking stock, meeting customers’ needs
• Effective stock/fresh food rotation to minimise wastage (I.e. FIFO procedure)
• Waste management – In line with regulations and agreed procedure
• Adhering to health and safety standards for kitchen & kitchen staff as dictated by Government authorities
• Advising on kitchen equipment requirements including cooking and service hardware
• On-going general maintenance and cleanliness of the kitchen and all food preparation areas

Requirements & Qualifications

• Experience: Minimum of 1 year of experience
• Certifications: Food Safety Certification
• Technical Skills: Mastery of basic cooking techniques

What We Offer

• 48 hours work week (excluding break)
• 5-6 days work wee available
• midnight shift (transport provided)
• $2000 join bonus
• target incentives

Singaporean ONLY

FIVE STAR HAINANESE CHICKEN RICE RESTAURANT (2000) PTE. LTD.

Job Description

* Daily operations of the kitchen

* Responsible for kitchen management including profit & loss and budget / cost control

* Planning, scheduling, preparing, cooking and serving meals

* Designing new recipes, planning menu and selecting plate presentation

* Maintain promptness, freshness and quality of dishes

* Leading team of crews in the preparation, cooking, garnishing and presentation of meals

* Setting and monitoring performance standards for staff

* Performing administrative tasks

* Maintaining a clean working environment and ensure safety when operating kitchen equipment

* Monitoring stock level through regular stock checks and make sure stock is properly stored.

* Assist in monthly inventory checks.

* Any other ad-hoc duties as assigned by the Company

MDESG PTE. LTD.

Job Description

A Pizza Chef (or Pizzaiolo) crafts high-quality pizzas from dough preparation, sauce making, and topping customization to baking in various ovens (wood-fired, deck) while maintaining kitchen hygiene, managing inventory, potentially developing recipes, and ensuring customer satisfaction by adhering to food safety and quality standards in a fast-paced environment.

Key duties involve dough handling, ingredient prep (washing, chopping, slicing), baking, cleaning equipment, monitoring stock, and collaborating with kitchen staff, requiring skills in time management, teamwork, and food safety. 

Key Responsibilities• Dough & Toppings: Prepare pizza dough (various types), make fresh sauces (tomato, pesto, cream), wash, chop, and slice ingredients (vegetables, meats).•

Baking: Cook pizzas in different ovens (wood-fired, electric, etc.), monitoring time and temperature for perfect crust and toppings.
• Order Fulfillment: Execute orders from menu or custom requests, ensuring accuracy and attention to detail for special dietary needs.

• Kitchen Management: Maintain a clean, sanitized, and organized cooking station, sterilize equipment, and manage inventory/stock levels.

• Menu & Quality: Suggest new recipes, ensure quality standards, and uphold portion control.

• Staff Collaboration: Communicate with other kitchen staff, train new cooks, and resolve customer issues. 

Essential Skills & Requirements:
• Experience as a pizza chef or baker.
• Proficiency with pizza ovens and kitchen equipment (dough sheeters).
• Strong understanding of food safety and hygiene practices.
• Ability to work quickly and efficiently in a team.
• Knowledge of different doughs, ingredients, and cooking techniques.
• Willingness to work flexible hours

MDESG PTE. LTD.

Job Description

A Hot Kitchen Chef

Prepares and cooks hot dishes, overseeing a specific section (like grill, sauté) while managing staff, ensuring quality/consistency, maintaining hygiene (HACCP), controlling costs, and handling inventory for their station, reporting to senior chefs and ensuring timely service for all orders. 

Key Responsibilities:
• Food Preparation & Cooking:
◦ Cook and plate dishes according to restaurant standards, recipes, and presentation guidelines.
◦ Prepare daily mise-en-place (ingredients) for the station.
◦ Demonstrate advanced cooking techniques (e.g., dry heat, sous vide).

Team Leadership & Supervision:
◦ Lead, train, and motivate junior chefs (Demi/Commis).
◦ Delegate tasks and supervise food production for the section.
◦ Ensure efficient workflow during busy periods.

• Quality & Consistency:◦ Monitor food quality, seasoning, and attractive presentation.
◦ Identify flaws and correct them to maintain consistent taste.• Hygiene & Safety:
◦ Maintain high standards of cleanliness and organization (HACCP).
◦ Implement and adhere to health, safety, and sanitation guidelines.

• Inventory & Cost Control:
◦ Manage stock, minimize waste, and control food costs.
◦ Assist with budgeting and ordering.

• Coordination:◦ Coordinate with other kitchen sections and senior chefs (Sous/Executive).
◦ Participate in setting up buffets and special functions. 

Essential Skills:
• Strong leadership and communication.
• Passion for food and high personal hygiene standards.
• Ability to work quickly, efficiently, and under pressure.
• Detail-oriented with a keen eye for quality.

FIELDNOTES PTE. LTD.

Job Description

Job Responsibilities 

• Oversee day to day overall kitchen operations

• QC and ensure high quality and consistency of all cakes

• Implement SOP and stock taking and cleanliness standards throughout kitchen

• Troubleshoot and analyse customers’ feedback to improve food quality

• Oversee and ensure compliance hygiene, sanitation and safety standards 

• Lead, train and manage new employees and provide ongoing training for all staff 

• Recruiting, hiring and training when needed 

• Efficient manpower planning and rostering

• Work with Head Chef on task assigned or needed

Requirements: 

• At least 3 years of cake/pastry experience with 2 years of supervisory experience. 

• Extensive food knowledge and creativity

• Experience in maintaining rigorous high quality and safety standards

• Strong leadership, self-motivated and good people skills 

• Team player with a good learning attitude

Kuan Zhai Alley Pte. Ltd.

Kuan Zhai Alley Pte Ltd is a Chinese restaurant in Singapore. We are looking for dynamic individuals to join our kitchen and services team.

Job Description

• Prepare, cook and present food effectively and efficiently, general duties in the kitchen
• Assist in the preparation, cooking, garnishing, and presentation of food
• Ensure consistency, high standard food products are served to customers
• Understands and compile with the mandatory hygiene and cleanliness standards
• Maintain good condition of kitchen supplies, equipment and work areas
• Assist in receiving food products and supplies, and controlling the stock rotation and correct storage

Requirement:

• Dynamic, Proactive and Independent with a positive attitude
• High initiative and energetic personality
• Good to have Chinese restaurant experience
• Holds high hygiene and safety standards
• Candidates with/ without working experience are welcome to apply
• 6 days work week (Mon to Sat) on rotating shift
• Free Staff Meals
• Uniforms & Aprons Provided
• Staff discount
• Training provided

AlwaysHired Pte. Ltd.

Job Description

Job Summary:

The Central Kitchen Executive Chef leads all culinary operations within the central kitchen. This includes menu development, recipe standardization, production management, quality control, food safety, team leadership, inventory control, and R&D. The chef also manages the entire operational workflow from planning and preparation to production, packing, storage, and distribution to ensure smooth support for multiple outlets with consistency, efficiency, and high standards.

Key Responsibilities:

1. Menu Planning & Recipe Standardization

• Develop and update menus for various outlets/brands.

• Standardize recipes with portioning, costing, and preparation methods.

• Maintain consistency in taste, appearance, and cost efficiency.

• Adjust menus based on seasonality, feedback, and market trends.

2. Operation Workflow Management (Full Process Control)

The Executive Chef must design, implement, and oversee the entire production workflow:

A. Demand Planning

• Review outlet orders, sales trends, and forecasts.

• Plan production schedule (daily/weekly/monthly).

• Coordinate with operations and logistics teams.

B. Raw Material Preparation

• Issue ingredient requisition to warehouse.

• Ensure ingredients are cleaned, cut, marinated, portioned according to SOP.

• Confirm mise en place readiness before cooking.

C. Cooking & Production

• Assign tasks to chefs/cooks.

• Ensure correct cooking techniques, temperature, and timing.

• Monitor batch consistency and efficiency.

D. Quality Control Checkpoint 1

• Taste and inspect each batch.

• Adjust seasoning or process if needed.

• Ensure compliance with standards before moving forward.

E. Portioning & Packaging

• Supervise portion accuracy and packaging method (vacuum, sealed, chilled, frozen).

• Verify correct labelling (product name, date, batch code, expiry).

F. Quality Control Checkpoint 2

• Conduct final checks on packaging quality, food safety, and storage temperature.

• Approve or reject batches before storage or delivery.

G. Storage Management

• Ensure proper storage (chiller/freezer/dry) with FIFO method.

• Monitor temperature logs and prevent cross-contamination.

H. Coordination with Logistics

• Prepare delivery list for each outlet.

• Work with logistics/driver team to ensure timely delivery.

• Handle urgent orders or special requests efficiently.

I. Post-Operation Review

• Conduct end-of-day review on production output, wastage, and issues.

• Record data for future planning.

• Report to Central Kitchen Manager/Operations Director.

3. R&D (Research & Development)

• Innovate and develop new products, sauces, seasonal menus.

• Conduct taste tests, trials, and cost analysis.

• Improve existing recipes for cost, taste, or operational efficiency.

• Scale recipes for mass production with consistency.

• Work with marketing and operations for product launches.

• Collect customer/outlet feedback for continuous improvement.

4. Food Safety, Hygiene & Compliance

• Enforce strict HACCP, NEA, SFA, and internal standards.

• Monitor temperature logs, cleaning schedules, and hygiene audits.

• Lead corrective actions for non-compliance.

• Ensure staff follow PPE, sanitation, and safe handling procedures.

5. Team Leadership & Training

• Lead, train, and develop chefs, cooks, and assistants.

• Assign roles clearly and build a strong kitchen team.

• Conduct performance evaluations and coaching.

• Implement SOP training and cross-training programs.

6. Inventory & Cost Control

• Monitor ingredient usage and minimize wastage.

• Ensure accurate stock counts and FIFO rotation.

• Work with purchasing for sourcing and supplier evaluation.

• Control food cost and track yield percentages.

7. Facility & Equipment Management

• Ensure equipment is used correctly and safely.

• Schedule preventive maintenance and report breakdowns.

• Plan layout improvements for workflow efficiency.

8. Collaboration & Communication

• Work closely with Warehouse, Logistics, Procurement, Operations, and Outlet Managers.

• Coordinate on menu changes, production needs, and delivery schedules.

• Support new outlet openings with menu setup and training.

9. Reporting & Documentation

• Maintain recipe manuals, SOPs, production logs, and QC reports.

• Submit daily/weekly production and wastage reports.

• Document R&D results and improvement plans.

Requirements:

• Diploma/Degree in Culinary Arts, Food Science, or related field.

• 5–8 years culinary experience, including leadership roles.

• Central kitchen or large-scale production experience preferred.

• Strong knowledge of food safety, HACCP, and workflow management.

• Excellent leadership, planning, and problem-solving skills.

• Creative mindset for R&D and menu innovation.

Key Performance Indicators (KPIs):

• Consistency and quality of food produced.

• Efficiency and accuracy of workflow execution.

• On-time production and delivery.

• Successful new product launches.

• Food cost and wastage control.

• Hygiene audit and regulatory compliance scores.

• Staff performance, training completion, and retention.

 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.

Alvin Lee Meng Kim (Registration Number: R1435877)
AlwaysHired Pte Ltd
EA Licence No: 24C2293    

Hilton Hotel

Job Description

A Pastry Chef is responsible for operating the pastry section of the kitchen to deliver an excellent Guest and Member experience while planning production and developing seasonal offerings.

What will I be doing?

As a Pastry Chef, you are responsible for operating the pastry section of the kitchen while working closely with the Executive Chef and Sous Chef to deliver an excellent Guest and Member experience. A Pastry Chef will also be required to plan production and develop seasonal offerings. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Assist running the pastry section of the kitchen
• Ensure excellent quality throughout the dessert offerings
• Bring creativity to the pastry offerings
• Supervise and coordinate all pastry and dessert preparation and presentation
• Plan production to facilitate daily requirements
• Develop appropriate seasonal menu offerings
• Manage food cost controls to contribute to Food and Beverage revenue
• Ensure compliance with food hygiene and Health and Safety regulations

Pastry Chefs serving Hilton brands are 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:

• A minimum of 2 years as a Pastry Chef de Partie or Pastry Chef Experience with high volume food production
• Approaches pastry in a creative way
• Strong supervisory skills
• A current, valid, and relevant trade qualification (proof may be required)
• Positive attitude
• Good communication skills
• Committed to delivering a high level of customer service
• Excellent grooming standards
• Excellent planning and organising skills
• Dedicated to the delivery of exceptional service and continuous improvement

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

• Relevant qualifications for role
• Ability to work a variety of shifts including weekends, days, afternoons and evenings
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook

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!

Accor Asia Corporate Offices

Job Description

Manpower Services (Hong Kong) Limited

ManpowerGroup Hong Kong

Job Description

Sous Chef / Chef de Partie（）

HKD 28,000–50,000 +

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Sous Chef / Chef de Partie (Modern Fine Dining - Western)

Job Highlights

• Join a highly regarded modern fine dining restaurant

• Competitive compensation & clear career advancement

• Collaborate with an elite culinary team

Job Description

• Assist the Executive Chef in daily kitchen operations; ensure food quality, plating, and safety at the highest standards

• Participate in menu creation and regular culinary innovations

• Oversee ingredient ordering and inventory to ensure optimal freshness

• Monitor food costs and minimize waste

• Supervise, train, and evaluate kitchen staff; schedule shifts and delegate tasks

• Strictly enforce food safety and hygiene standards

Requirements

• 3–4 years’ experience as Sous Chef or Chef de Partie in fine dining or Michelin-starred establishments

• Proven leadership and team management skills

• Proficient in kitchen management systems, inventory, and staff rostering

• Strong knowledge of food safety, nutrition, and culinary preparation

• Detail-oriented, creative, and able to work in a fast-paced environment

Salary & Benefits

• Excellent career advancement opportunities

• Creative and supportive top-tier kitchen culture

• Staff meals and additional performance rewards

How to Apply
Please click “Apply Now” to submit your resume. All applications will be treated in strict confidence.

Paisanos Group Limited

Job Description

About the role

Paisanos Group Limited is seeking an enthusiastic Pizza Chef Trainee to join our team in Tsim Sha Tsui. As a Pizza Chef Trainee, you will undergo intensive training in making pizzas. Qualified trainees will have the opportunity to be promoted to full or part time Pizza Chef.

What you'll be doing

1. Prepare and cook a variety of pizzas to our high standards

2. Assist with the preparation of pizza dough, sauces, and toppings

3. Maintain a clean and organised work station

4. Follow standard recipes and procedures to ensure consistent quality

5. Collaborate with the kitchen team to deliver exceptional customer service

6. Participate in training and development programs to enhance your culinary skills

What we're looking for

1. Enthusiasm and passion for the hospitality and tourism industry

2. Basic knowledge or prior experience in food preparation and cooking

3. Ability to work effectively in a fast-paced, team-oriented environment

4. Strong attention to detail and commitment to quality

5. Excellent communication and customer service skills

6. Willingness to learn and continuously improve your culinary abilities

What we offer

At Paisanos Group Limited, we are committed to providing our employees with a rewarding and supportive work environment. As a Pizza Chef Trainee, you will have the opportunity to develop your skills, receive ongoing training, and be part of a dynamic team. We offer competitive compensation, opportunities for career growth, and a range of employee benefits to support your well-being.

About us

Paisanos Group Limited is a leading provider of New York Style Pizzas in the heart of Hong Kong. With a reputation for excellence, we are dedicated to delivering an exceptional dining experience to our customers. Our team of passionate culinary professionals is committed to creating delicious, high-quality pizzas.

Apply now to join our team as a Pizza Chef Trainee and embark on an exciting journey in the hospitality and tourism industry.

SAN REN XING (BUGIS) PTE. LTD.

Job Description

Our company is currently looking for Chef to support our restaurant team. SAN REN XIN is a popular home-grown Singapore F&B eatery founded in 2013. A beloved place for family dining, It is highly well known for its truly authentic Fujian and Sichuan cuisines specially prepared by its master chefs. We have three outlets located at Thomson Plaza, Bugis Junction and Bedok Mall.

Chef

Roles & Responsibilities:

-          Manage the operations of the kitchen

-          Responsible for food ingredients preparation and cook designated items on the menu

-          Ensure all foods prepared are done with the same level of quality and consistency

-          Upkeep working condition of kitchen equipment

-          Adhere statutory food hygiene and sanitation guidelines

-          Perform ad-hoc duties as assigned

-         

-         

-         

-         

-         

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Requirement

-          Minimum 2 years kitchen experience in the restaurant

-          Able to work on Public Holiday and Weekends

-          6 days work per week

-          Work location: Thomson Plaza,Bugis Junction or Bedok Mall

Remuneration & Benefits:

-          S$3000 to $4500 Monthly

-          Meals / Uniforms provided

-          8 days annual leave onwards

-          Medical benefits, Staff discount, Birthday privilege

-          Insurance

Interested candidates please Call Mr Xiong Wei @ 85001587 for enquiries, or email to hr@sanrenxing.sg. Only shortlisted candidates will be notified. Thank you for applying.

SAN REN XING PTE LTD

San Ren Xing is a new start-up Chinese restaurant located in the Thomson Plaza. We are dedicated to provide our customers a place of warmth, satisfaction and happiness as they indulge in the scrumptious dishes. We are also determined to ensure our restaurant is a place for our customers to interact and build relationships with one another.

Job Description

Our company is currently looking for Chef to support our restaurant team. SAN REN XIN is a popular home-grown Singapore F&B eatery founded in 2013. A beloved place for family dining, It is highly well known for its truly authentic Fujian and Sichuan cuisines specially prepared by its master chefs. We have three outlets located at Thomson Plaza, Bugis Junction and Bedok Mall.

Chef

Roles & Responsibilities:

-          Manage the operations of the kitchen

-          Responsible for food ingredients preparation and cook designated items on the menu

-          Ensure all foods prepared are done with the same level of quality and consistency

-          Upkeep working condition of kitchen equipment

-          Adhere statutory food hygiene and sanitation guidelines

-          Perform ad-hoc duties as assigned

-         

-         

-         

-         

-         

-         

Requirement

-          Minimum 2 years kitchen experience in the restaurant

-          Able to work on Public Holiday and Weekends

-          6 days work per week

-          Work location: Thomson Plaza,Bugis Junction or Bedok Mall

Remuneration & Benefits:

-         S$3000 to $4500 Monthly

-         Meals / Uniforms provided

-         8 days annual leave onwards

-         Medical benefits, Staff discount, Birthday privilege

-         Insurance

Interested candidates please Call Mr Xiong Wei @ 85001587 for enquiries, or email to hr@sanrenxing.sg. Only shortlisted candidates will be notified. Thank you for applying.

Nong Geng Ji CCP Pte Ltd

Job Description

Roles & Responsibilities:

• Developing new product according to development requests and involve in improvement of existing products.

• Look out for new trends and new products in the market.

• Control Food Cost

• Daily ordering of food and supplies.

• Inventory

• Ensure that food preparation areas are clean and hygienic, meeting company SOP/SOC

• Keep up to date with current promotions and new items in menu.

• Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

• Assist in keeping food wastage to minimum, through correct product measurements.

• Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen team.

• Always adhere to all company policies and procedures

Requirements:

• At least 3 years of experience in F&B (Kitchen) industry

• Mature and positive attitude

• Possess good initiative and leadership skills

• Able to commit on weekends and public holiday.

Nong Geng Ji Orchard Pte. Ltd.

Job Description

Roles & Responsibilities:

• Developing new product according to development requests and involve in improvement of existing products.

• Look out for new trends and new products in the market.

• Control Food Cost

• Daily ordering of food and supplies.

• Inventory

• Ensure that food preparation areas are clean and hygienic, meeting company SOP/SOC

• Keep up to date with current promotions and new items in menu.

• Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

• Assist in keeping food wastage to minimum, through correct product measurements.

• Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen team.

• Always adhere to all company policies and procedures

Requirements:

• At least 3 years of experience in F&B (Kitchen) industry

• Mature and positive attitude

• Possess good initiative and leadership skills

• Able to commit on weekends and public holiday.

Manpower Services (Hong Kong) Limited

Manpower® is a global leader in contingent staffing and permanent resourcing, providing companies with strategic and operational flexibility and creating talent at scale.

Job Description

Head Chef / Chef de Cuisine | Work in Michelin-Starred Fine Dining in Hong Kong

• Visa sponsorship for candidates
• Work directly under a world-renowned Michelin-starred chef
• Lead a prestigious kitchen specializing in western cuisine

• 5-day work week
• Meals provided during service
• Career development & professional culinary training
• Performance-based bonuses and incentives
• Medical insurance coverage
• Visa / Flight / Accomodation sponsorship for eligible international candidates

Up to HKD 70,000 / USD 8980 month / SGD 11,500 

Our client is a critically acclaimed, MICHELIN-starred fine dining restaurant located in Central

• Lead kitchen operations and ensure culinary excellence
• Execute signature Asian x Western / Innovative Fusiontasting menu with precision
• Collaborate on seasonal menu development with the Executive Chef
• Oversee inventory, food costing, and supplier relations
• Mentor and manage a diverse culinary team to maintain high standards

• Minimum 8+ years of experience in fine dining kitchens
• At least 3+ years in a leadership role (head chef / Chef de Cuisine)
• Strong background in French cuisine
• Experience in Michelin-starred or award-winning restaurants highly preferred
• Excellent command of English
• Culinary degree or professional chef certification preferred

PERSOL

From Sydney to Seoul, PERSOL connects the world of work across Asia-Pacific - building careers, and enabling a future where work works for everyone.

Job Description

Brief Summary:
Join a dynamic kitchen team as a Sous Chef, where you will lead operations, support menu innovation, and uphold exceptional culinary standards.

Responsibilities:

• Oversee and manage all kitchen operations to ensure an efficient workflow.

• Train, mentor, and supervise kitchen staff, promoting a positive and productive work environment.

• Maintain the highest standards of food quality, presentation, and consistency across all dishes.

• Collaborate with the purchasing department to procure high-quality ingredients while managing costs effectively.

• Experiment with new products and recipes to enhance the menu and streamline preparation processes.

• Manage inventory control, including ordering, receiving, and storage of kitchen supplies.

• Ensure compliance with health and safety regulations, maintaining a clean and sanitary kitchen environment.

• Collaborate with restaurant management and other departments to ensure cohesive operations.

Requirements:

• Culinary diploma or equivalent qualification.

• Proven experience as a Sous Chef or in a similar senior kitchen role.

• Strong knowledge of Japanese cuisine and cooking techniques is advantageous.

• Experience in menu development, cost control, and inventory management.

• Excellent leadership, communication, and interpersonal skills.

• Familiarity with food manufacturing processes is a plus.

Interested candidates who wish to apply for the advertised position, please click on “Apply”. We regret that only shortlisted candidates will be notified.

EA License No.: 01C4394 (PERSOL SINGAPORE PTE LTD)

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOL Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set out in the Privacy Policy available at https://www.persolsingapore.com/policies. You acknowledge that you have read, understood, and agree with the Privacy Policy.

Authentic Bites Concepts Pte Ltd

Job Description

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

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

Job Responsibilities

• Assist Head Chef with daily prep, cooking, and quality control.

• Coordinate kitchen team during service when needed.

• Ensure consistency in portioning, plating, and recipes.

• Support inventory check, stock rotation, and storage.

• Train and guide junior kitchen staff.

Job Requirement

• Minimum 3 years of experience in professional kitchen, preferably in café, brunch or modern casual dining settings.

• Strong knowledge of cooking techniques and plating.

• Ability to lead a small team and maintain composure during peak hours.

• Food Safety Certification required.

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

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

TASVEE RESTAURANT

Job Description

Requirement

• Uniform provided
• Candidate must be a team player and take direction well

Responsibilities

• Following all guidelines for food hygiene and health and safety as per NEA regulations.
• Daily and weekly ordering of stock as well as monitoring stock take and stock rotation.
• Control of ALL food that leaves the kitchen.
• Take full responsibility for the cleaning of the kitchen and workspaces
• Follow all SOPs handed down by the management
• Experience in preparing north and south indian dishes.

3DM HOSPITALITY PTE. LTD.

Job Description

Main Responsibilities:

· Manage the food preparation process and any other related activities

· Come up with menus consisting of new or existing culinary creations ensuring the variety and quality of our dishes

· Ensure that only quality dishes reach our customers

· Plan orders of equipment or ingredients according to identified shortages

· Arrange for repairs when necessary

· Oversee hiring, managing and training kitchen staff

· Oversee the work of subordinates

· Estimate staff’s workload and compensations

· Maintain records of payroll and attendance

· Comply with nutrition and sanitation regulations and safety standards

· Supervise BOH to ensure that operations go smoothly

· Foster a supportive and conducive work environment

· Any other ad hoc tasks as assigned.

Job Requirements:

· Proven experience as Chef

· Proven ability of kitchen management

· Experience in supervising and managing staff

· Outstanding communication and leadership skills

· Up-to-date with culinary trends and optimized kitchen processes

· Good understanding of relevant computer programs (MS Office, restaurant management software, POS)

Experience in North Indian cuisines preferable.

ABBA OL PTE. LTD.

Job Description

We are looking for a highly skilled and passionate Japanese Cuisine Chef to join our culinary team. The ideal candidate will have extensive experience in preparing traditional and modern Japanese dishes, including sushi, sashimi, tempura, ramen, and kaiseki. This role requires a deep understanding of Japanese culinary techniques, ingredients, and presentation styles. The chef will be responsible for maintaining the highest standards of food quality, hygiene, and customer satisfaction.

As a Japanese Cuisine Chef, you will be expected to design and execute a diverse menu that reflects the rich culinary heritage of Japan while also incorporating innovative elements to appeal to a broad customer base. You will work closely with the kitchen staff to ensure consistency, efficiency, and excellence in every dish served. Additionally, you will be responsible for sourcing authentic ingredients, managing inventory, and maintaining cost control.

The successful candidate must demonstrate creativity, attention to detail, and a commitment to continuous learning and improvement. You should be able to work under pressure in a fast-paced environment and lead by example to inspire your team. Strong communication and organizational skills are essential, as is the ability to adapt to customer preferences and dietary requirements.

This is an exciting opportunity for a culinary professional who is passionate about Japanese cuisine and eager to share that passion with others. If you are dedicated to delivering exceptional dining experiences and have a flair for Japanese culinary artistry, we encourage you to apply.

Responsibilities ：

Prepare and present authentic Japanese dishes with precision and artistry

Design seasonal and innovative Japanese menus

Ensure food quality, taste, and presentation meet high standards

Supervise kitchen staff and provide training on Japanese cooking techniques

Maintain cleanliness and hygiene in the kitchen

Source and manage inventory of Japanese ingredients

Monitor food costs and minimize waste

Collaborate with management on menu planning and promotions

Adapt dishes to meet customer dietary needs and preferences

Stay updated on culinary trends and techniques in Japanese cuisine

Requirement :

Proven experience as a Japanese Cuisine Chef or similar role

In-depth knowledge of Japanese culinary techniques and ingredients

Ability to prepare sushi, sashimi, ramen, and other traditional dishes

Strong leadership and team management skills

Excellent organizational and time management abilities

Understanding of food safety and sanitation standards

Creativity and attention to detail in food presentation

Ability to work in a fast-paced environment

Good communication skills

Commonwealth Concepts Pte. Ltd.

Commonwealth Concepts is a Singapore-based food & beverage group with over 15 unique and specialised brands under its wings. The group manages a spectrum of successful concepts spanning from fine dining restaurants like Bedrock and Fat Cow, to cafe & bistro such as The Marmalade Pantry, Kinki Restaurant + Bar and Oriole Coffee + Bar, to quick service restaurants like PastaMania and Kraftwich, and CIN CIN bar. Whilst serving different needs in our culinary landscape, each concept is conceived and actualised with the core vision of building brands that nourish the world. At Commonwealth Concepts, our passion for food is at the heart of the business. We continuously push boundaries in innovation to create new and modern concepts and amalgamating resources, and platforms to provide the best for our customers. Watch our corporate video here: https://www.linkedin.com/feed/update/urn:li:activity:6904703439339704320

Job Description

What you’ll be doing

• Must have relevant work experience in Japanese Cuisines. 

• Ensure the quality of the food items

• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist in a timely manner

• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model

• Fast Career Promotion to Sous Chef.

Benefits:

• $4000 Sign-on Bonus

• Incentives

• 5-day work week

• Medical Benefits

• Company insurance 

• Free Staff Meals

• Dental Benefits

• Fast track career progression

• Career development and growth opportunities

• Comprehensive medical and flexible benefits
   

Sorry, No Quota.
 

Job Requirements:

• Must have relevant work experience in Japanese Cuisines 

• Enjoy cooking and willingness to learn

• Willing to work on weekends and public holidays

• Must be willing to work permanently at one of these location: Sentosa Imbiah Station

Marriott International

Job Description

Company Confidential

Job Description

Job Description

• Assist in the development and design of all food and beverage menus.
• Consistently produce high-quality dishes in terms of both presentation and flavor.
• Ensure the kitchen operates efficiently and maintains the company’s culinary and timing standards.
• Support the Executive Chef in planning and supervising food preparation as needed.
• Effectively resolve kitchen issues and take charge during unexpected situations.
• Monitor inventory levels and manage supply orders to maintain adequate stock.
• Enforce strict compliance with hygiene, sanitation, and safety standards.
• Foster a positive, respectful, and professional work environment with colleagues and guests.
• Collaborate with the culinary team to create new menu items, seasonal offerings, and tasting menus.
• Ensure full adherence to food safety, sanitation regulations, and proper food handling practices.
• Maintain overall cleanliness and organization in the kitchen, including equipment upkeep and correct storage of ingredients.

Requirements

• Proven experience in a similar kitchen leadership role
• Strong knowledge of culinary techniques, kitchen operations, and food presentation standards.
• Ability to lead, mentor, and motivate kitchen staff in a fast-paced environment.
• Solid understanding of food safety regulations, hygiene standards.
• Excellent time management and organizational skills.
• Creative mindset with a passion for food innovation and menu development.
• Strong communication and interpersonal skills.
• Ability to remain calm and effective under pressure.
• Flexibility to work shifts, weekends, and holidays as needed.

LEE QUAN (WAVE 9) PTE. LTD.

Job Description

• Responsible for the preparation of food to be produced, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
• Prepare food for production which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Stores all food properly and safely, marking the date and item.
• To ensure that the temperature records and monitoring is properly done on a daily basis.
• To ensure that the entire Production area is clean and tidy at all times.
• To ensure proper handling of all kitchen equipment at all times.
• To assist in ensuring a high level of health and safety, cleanliness and food hygiene and to ensure that safe working practices are followed.
• To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.
• To comply with grooming and appearance standards at all times.
• To act in the best interest of the company in all circumstances.
• Any other appropriate duties and responsibilities as assigned.

DOMESTIC MAID SPECIALIST

Job Description

Key Responsibilities:

Prepare and cook various types of Japanese ramen, including broth, noodles, and toppings, according to traditional recipes

Develop and refine ramen broth (tonkotsu, shoyu, miso, etc.) and sauces

Ensure food quality, taste consistency, and proper portion control

Maintain kitchen cleanliness and comply with food hygiene and safety standards

Manage food preparation, inventory, and ingredient freshness

Train and guide junior kitchen staff when necessary

Ensure efficient kitchen operations during service hours

Requirements:

Proven experience as a Japanese Ramen Chef or similar role

Ability to work in a fast-paced kitchen environment

Good teamwork and communication skills

Knowledge of food safety and hygiene standards

Willingness to work shifts, weekends, and public holidays

Destination Hospitality Management

Job Description

Job Summary

We are looking for passionate and skilled Chefs at all levels to join our culinary team. From entry-level Commis Chefs to experienced Head Chefs, this role is ideal for individuals who are dedicated to food quality, creativity, teamwork, and operational excellence in a fast-paced kitchen environment.

Key Responsibilities

• Prepare, cook, and present food according to company standards and recipes

• Ensure food quality, taste, consistency, and presentation at all times

• Follow food safety, hygiene, and sanitation standards (HACCP)

• Assist in menu preparation, food costing, and inventory control (for senior levels)

• Manage kitchen operations during assigned shifts

• Supervise, train, and support junior kitchen team members (for Chef de Partie and above)

• Minimize food waste and control kitchen costs

• Maintain cleanliness and organization of kitchen and storage areas

• Work closely with service teams to ensure smooth operations

Requirements & Qualifications

• Relevant culinary experience based on position level

  • Commis Chef: Entry level or 1–2 years experience

  • Demi / Chef de Partie: 2–5 years experience

  • Sous Chef: 5+ years experience with supervisory skills

  • Head Chef: Strong leadership and full kitchen management experience

• Culinary education or professional training is an advantage

• Good knowledge of food preparation, kitchen operations, and hygiene standards

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

• Team-oriented, proactive, and able to work under pressure

• Leadership and people management skills (for senior roles)

Panthera Group Co., Ltd.

Panthera Group was founded in 2005 as an amalgamation of food & beverage, nightlife, hotel, property, investment and management companies. Over those years, the company has grown to become the largest operator of bars, clubs and restaurants in Thailand.

Job Description

Responsibilities

• Oversee and manage all kitchen operations and staff

• Plan menus and ensure food quality, taste, and presentation standards

• Control food costs and manage inventory and purchasing

• Maintain kitchen cleanliness and food safety standards

• Train, supervise, and develop kitchen team members

• Coordinate with restaurant management and related departments

Qualifications

• Proven experience as a Head Chef or Senior Sous Chef

• Strong leadership and team management skills

• Responsible, punctual, and able to work under pressure

• Knowledge of food cost control and food safety standards

• Able to work 6 days per week with a rotational day-off schedule (5 / 6 days)

Working Schedule

• 6 working days per week

• Rotational days off (5-day / 6-day rotation)

Working Location : Craft 23 - Sukhumvit

BYD by 1826 Pte Ltd

Job Description

Be part of the Winning Award Brand!

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

Role Overview: As a Chef De Partie, you will play a vital role in our culinary team by preparing high-quality meals that delight our guests. Your creativity and passion for cooking will contribute to our kitchen’s success.

Job Responsibilities:

• Prepare and cook a variety of dishes according to menu specifications.

• Ensure food quality and presentation meets our standards.

• Assist in inventory management and ordering of supplies.

• Maintain a clean and organized kitchen workspace.

• Follow food safety and sanitation guidelines.

• Collaborate with team members to ensure efficient kitchen operations.

Requirements:

• Passionate, self-motivated, and responsible

• Able to work efficiently in a high-pressure environment

• Willing to work on shifts, weekends, and public holidays

• Eager to learn, innovate, and grow in the culinary field

Benefits:

• AWS

• Performance Bonuses

• Comprehensive Dental / Medical benefits!

• Exciting career growth opportunities!

• 12 - 14 Days annual leave

• Additional leaves: Birthday etc.

• Overtime pay awarded

• Additional incentive schemes!

• Friends & Family discounts!

PERSOL

From Sydney to Seoul, PERSOL connects the world of work across Asia-Pacific - building careers, and enabling a future where work works for everyone.

Job Description

• Starts in Feb 2026

• Basic salary + AWS + VB

• Working hours: 9.30am/10am to 10pm/1030pm (12 hours split for 2 shift)

• Working days: 5 days work week

• Must be willing to travel overseas for 1-2 months training

Key Responsibilities:

• Kitchen Operations: Oversee and manage all back-of-house kitchen operations, ensuring smooth and efficient workflow.

• Team Leadership: Train, mentor, and manage the kitchen staff, fostering a positive and productive work environment.

• Quality Control: Uphold the highest standards of food quality, presentation, and consistency for all dishes.

• Cost Management: Collaborate with the purchasing department to source high-quality ingredients at competitive prices and work with the food manufacturing department to lower COGS.

• Research & Development: Experiment with new products and recipes, including those from our food manufacturing facility, to enhance our menu and reduce preparation time at the restaurant.

• Inventory Management: Oversee inventory control, including ordering, receiving, and storage of all kitchen supplies.

• Health & Safety: Ensure the kitchen adheres to all health and safety regulations and maintains a clean and sanitary environment.

• Collaboration: Work closely with the Restaurant Manager and other departments to ensure seamless operations and a cohesive team environment.

Qualifications & Requirements:

• Proven experience as a Sous Chef or in a similar senior kitchen role. 

• Culinary diploma or equivalent qualification.

• Strong knowledge of Jap cuisine and cooking techniques is highly advantageous.

• Experience in menu development, cost control, and inventory management. 

• Excellent leadership, communication, and interpersonal skills.

• Familiarity with food manufacturing processes is a plus.

Candidates without prior system or product knowledge will receive structured training to equip them for success.

Interested candidates, please click on the following link to begin your job search journey and submit your curriculum vitae (CV) directly through the official PERSOL job application platform - GO.

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOL Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set outin the Privacy Policy available at https://www.persolsingapore.com/policies. You acknowledge that you have read, understood, and agree with the Privacy Policy.

PERSOL Singapore Pte Ltd • RCB No. 200007268E • EA License No. 01C4394 • R25157681 (Lau Jing Wen)

CherryLoft Resorts

Job Description

Hiring: Experienced Chef Wanted

We are looking for a skilled and passionate Chef to join our team! If you have a love for creating delicious dishes and thrive in a fast-paced kitchen environment, we want to hear from you.

• Prepare and cook a variety of dishes according to our menu.
• Ensure food quality, presentation, and hygiene standards are met.
• Manage kitchen inventory and food cost control.
• Work closely with the team to ensure smooth kitchen operations.
• Maintain cleanliness and organization in the kitchen.

• Proven experience as a Chef or Cook.
• Knowledge of various cooking techniques and cuisines.
• Ability to work in a fast-paced environment.
• Strong leadership and teamwork skills.
• Food safety and hygiene certification is a plus.

• Competitive salary based on experience.
• Opportunities for career growth.
• Friendly and dynamic working environment.

We look forward to welcoming you to our team! 🍽️👨‍🍳

CherryLoft Resorts

Job Description

Hiring: Experienced Sous Chef Wanted

We are looking for a skilled and passionate Sous Chef to join our team! If you have a love for creating delicious dishes and thrive in a fast-paced kitchen environment, we want to hear from you.

• Prepare and cook a variety of dishes according to our menu.
• Ensure food quality, presentation, and hygiene standards are met.
• Manage kitchen inventory and food cost control.
• Work closely with the team to ensure smooth kitchen operations.
• Maintain cleanliness and organization in the kitchen.

• Proven experience as a Chef or Cook.
• Knowledge of various cooking techniques and cuisines.
• Ability to work in a fast-paced environment.
• Strong leadership and teamwork skills.
• Food safety and hygiene certification is a plus.

• Competitive salary based on experience.
• Opportunities for career growth.
• Friendly and dynamic working environment.

We look forward to welcoming you to our team! 🍽️👨‍🍳

IPG HOSPITALITY PTE. LTD.

Job Description

As a Sous Chef specializing in Indian cuisine, you will play a crucial role in our kitchen's day-to-day operations. You will work closely with the Head Chef to ensure the consistency and excellence of our menu offerings. The ideal candidate is not only a skilled and creative chef but also possesses strong leadership qualities to manage and inspire the kitchen staff.

Key Responsibilities:

Menu Development:

Collaborate with the Head Chef to create and refine the restaurant's Indian menu.

Introduce innovative and authentic dishes while maintaining a balance between tradition and modern culinary trends.

Kitchen Management:

Oversee daily kitchen activities to ensure a smooth and efficient workflow.

Monitor food quality, presentation, and adherence to recipes and standards.

Staff Supervision:

Provide leadership and guidance to kitchen staff, fostering a positive and collaborative work environment.

Conduct training sessions to enhance the team's skills in Indian cooking techniques and flavors.

Quality Control:

Maintain high standards of food quality, taste, and presentation.

Conduct regular tastings and inspections to ensure consistency.

Inventory Management:

Manage inventory levels of ingredients, spices, and other kitchen supplies.

Collaborate with the procurement team to ensure timely and cost-effective sourcing.

Hygiene and Safety:

Enforce strict adherence to hygiene and safety standards.

Conduct regular kitchen inspections to identify and address potential hazards.

Collaboration:

Coordinate with other departments, including front-of-house staff, to ensure seamless communication and customer satisfaction.

Collaborate with the management team on special events, promotions, and catering opportunities.

Qualifications:

Proven experience as a Sous Chef or Senior Chef de Partie in an Indian restaurant.

In-depth knowledge of Indian culinary techniques, spices, and regional variations.

Strong leadership and communication skills.

Creativity and ability to contribute to menu development.

Excellent time management and organizational abilities.

Knowledge of hygiene and safety regulations.

GSH J.URBAN PTE. LTD.

Job Description

Position: Kitchen Chef / Chef de Partie (CDP)

We are a café-style restaurant looking for a passionate and responsible Kitchen Chef / CDP to join our team. The ideal candidate should have experience in café or casual dining kitchens and take pride in food quality and kitchen hygiene.

• Prepare and cook menu items according to standard recipes

• Ensure food quality, consistency, and presentation

• Assist with daily kitchen operations and mise en place

• Maintain cleanliness and hygiene standards in the kitchen

• Follow food safety and company SOPs

• Support inventory control and stock rotation

• Work closely with the kitchen and front-of-house team

STAFFKING PTE LTD

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

Job Description

Job Benefits

• Structured on-the-job training provided

• Competitive salary with performance-based incentives

Job Responsibilities

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

• Assist in daily kitchen operations, including food preparation and service

• Ensure food quality, presentation, and consistency at all times

• Maintain cleanliness and hygiene standards in accordance with food safety regulations

• Support the Head Chef and kitchen team during service periods

Job Requirements

• Basic kitchen or culinary experience preferred; training will be provided

• Knowledge of food preparation techniques and kitchen workflows

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

• Team-oriented with a positive and responsible work attitude

Please submit your updated resume in MS Word format via the "Apply Now" button.

We regret that only shortlisted candidates will be notified.
StaffKing Pte Ltd (20C0358) | Stanley Chin (R24124684)

Intertek Testing Services (S) Pte Ltd

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

Job Description

Job Responsibilities:

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Cook and complete dishes in timely manner

Job Requirements:

• Friendly and service oriented
• Able to perform shift; work on weekends and Public Holidays
• Excellent communication and interpersonal skills
• Ensure good hygiene practices and quality control of food and presentation
• Must be able to work in a fast pace environment

BANH MI CONNECTION GROUP PTE. LTD.

Job Description

As a key member of our team, you will play a vital role in ensuring the highest standards of food quality and service excellence. Your responsibilities will include:

1. Obedience to restaurant rules and disciplines.
2. Effective management of the production department, including labor allocation and supervision of subordinates.
3. Main chef to cook Vietnamese Banh Mi, Pho (Vietnam Noodle) and other dishes.
4. Familiarity and mastery of all supplies, as well as procurement planning and inventory management.
5. Control over food costs and responsible use of raw materials to minimize waste.
6. Maintenance of high food quality standards, regular checks on specifications, timely supply, and organized workflow to meet urgent customer needs.
7. Training and development of chefs to preserve Vietnam dish characteristics and flavors, increasing menu variety and creativity.
8. Promotion of clean working conditions, personal hygiene, and living appearance among kitchen staff.
9. Collaboration between front and rear fields, open-minded feedback from guests.

Required:

1. Understand/knowledge about Vietnamese Cuisine, especially Banh Mi, Pho & Healthy rolls.

2. Passionate about cooking.

WSH Experts Pte Ltd

WSH Experts Pte Ltd established in Singapore to provide integrated services to the industry. We provide wide range of services to all the sectors. We are dedicative and having capability to provide the best innovative solutions to satisfy your needs. Our Team has the global expertise with local experience to assist the organizations. WSH Experts team constitutes of experienced professionals who have many years of experience in various industries. Our robust end to end HR and staff management plan will assist on every steps of the recruitment, deployment, contingency, Transition, performance monitoring and successful project completion

Job Description

Burnt Ends Restaurant Pte Ltd

Burnt Ends Hospitality Group is a company that has restaurants in Singapore and internationally, under founding chef and owner, Dave Pynt.

Job Description

Come Join the Burnt Ends Hospitality Group!
Founded by Chef-Owner Dave Pynt, Burnt Ends is a modern barbecue restaurant in Singapore’s Dempsey Hill serving modern Australian barbecue and boutique wines and spirits in a fun, relaxed atmosphere. At the heart of this modern barbecue restaurant is an open kitchen concept with a custom four-tonne, dual cavity oven, and four elevation grills. Burnt Ends writes new menus daily and believes that there is magic that comes from cooking with wood.

Job Responsibilities:

• Prepare and bake all bakery items for the menu and catered events following standardised recipes.

• Need to be able to handle savoury items like sandwiches

• Estimate baking needs, requisition adequate supplies, inventories supplies and keep record of products prepared and used

• Use weights and measures to adjust ingredients in recipes

• Ensure bakery and equipment are maintained according to proper health and sanitation standards

• Do specialised decorating

• Assist in developing and testing recipes

• Assist in planning the bakery menu

• Liaise daily with outlet Chefs to keep open lines of communication regarding guest feedback

• Complete daily checks of all mis en place to ensure freshness and quality standards

• Monitor stock movement and be responsible for ordering on your section

• Monitor portion and waste control to maintain profit margins

• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

• Follow the company and kitchen policies, procedures and service standards as per applicable

• Follow all safety and sanitation policies when handling food and beverage

• To be flexible and willing to help the restaurant kitchen at busy times if required

• Other duties as assigned

Job Requirements:

• Good communications skills

• Experience in using kitchen equipment

• Understanding of health and safety, and basic food hygiene practices

• Able to multitask and work efficiently under pressure

• Punctual and well disciplined

• 5 day work week (44hrs per week)

Benefits:

• Medical insurance

• Dental coverage

• Annual performance bonus

• Strong growth and development opportunities

• 12 days Annual leave + 1 day Birthday leave

• 1.5x OT pay for hours worked beyond 44 hours per week

If you’re passionate about food, love working with a great team, and want to be part of something new and exciting, we’d love to meet you! Apply now and be part of our dynamic team!

DJ HOSPITALITY PTE. LTD.

Job Description

Cenzo is one of four exciting restaurants under CA Concepts: Cenzo, Kulto, Chicco, and Barrio by Kulto! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Produce all items relating to the menu to the Executive Chef's standards.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Maintain a close professional working relationship with other members of staff at all times.
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Ability to communicate in English
• Able to work in a team environment
• Highly Responsible and reliable
• Able to work well under pressure in a fast-paced environment

MAHARAJA SG PTE. LTD.

Job Description

Key Responsibilities

• Developing recipes, planning menus, creating daily specials, and ensuring consistent quality and presentation.
• Overseeing daily operations, delegating tasks, scheduling staff, and managing inventory/ordering supplies.
• Training, mentoring, and managing kitchen staff (cooks, prep cooks, etc.)
• Enforcing health/hygiene regulations, monitoring food storage, inspecting equipment, and ensuring food freshness.

• Strong leadership, communication, and time management.
  Taking stock of ingredients and equipment, and placing orders to replenish stock.

• Estimating food and labor costs, managing budgets, and minimizing waste.

• Creating a positive, efficient work environment. 
  Enforcing safety and sanitation standards in the kitchen.
  Keeping up to date with industry trends.
  Perfectionism in sanitation and quality control.
  Passion and pride for delighting people with food.

• Proven culinary expertise and knowledge of cooking techniques.

Ideals Recruitment Pte Ltd

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

Job Description

• Holding F&B company

• Working Location: Central

• Working Days & Hours: 6 days work week

• Salary Range: Basic Up to $4500

Job Requirements:

• Set up restaurant kitchen opening from the scratch

• Provide costing inputs of new menu items and function package

• Order food and other supplies, check quantity and quality of goods received

• Monitor and maintain optimum food inventory to reduce wastage

• Maintain high quality of food preparation and presentation

• Inspect kitchen equipment, work areas and supplies to ensure conformance to established health and safety standard

• Assist in recruitment and training of kitchen staff

Job Requirements:

• At least 2 years of relevant experiences

• Team player

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume

• Work experiences and job responsibilities

• Current and Expected salary

• Reason for leaving

• Date of availability

• Education background

TOFU G PTE. LTD.

Job Description

1. JOB DESCRIPTION

Job Title

Sous Chef

Occupation

Sous Chef

Job Description 

1. Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals

2. Helps control and direct the food preparation process efficiently and professionally

3. Ensures that the kitchen runs on schedule and that food and related services are of a high grade

4. Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind

5. Identifies and resolves any challenges that emerge in the kitchen as well as takes charge of any potentially dangerous scenario

6. Helps create meals using new or current culinary inventions or as the business prescribes

7. Approves and polishes dishes before they are delivered and served to customers

8. Produces quality menu that could change seasonally as the business requires

9. Places equipment, tools or ingredient orders in response to possible detected shortfalls

10. When required and directed, makes arrangements for repairs of cooking equipment

11. When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards

12. Manages kitchen stocks and ensures minimal wastage

13. Assists to forecast and assess personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control

14. Helps purchase, store, and handle all food products and materials within the agreed-upon budget and to maximize gross profit to include the effective staff management and staff salary

15. Helps supervise subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome

16. Assists in ensuring that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations

17. When required, regulates the workload of junior kitchen staff

18. Helps train kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process

19. Helps maintain punctuality and attendance records

20. Follows and strictly implements all food and sanitary rules as well as safety guidelines

21. Encourages coworkers to cooperate and respect one another, motivates team work

22. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies

23. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management

24. Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum

25. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays

26. Helps the Head Chef to ascertain that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise

27. If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

28. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

• Three (3) to five (5) years of experience as a Jr sous chef

• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2

• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods

• Working knowledge of kitchen organizing

• Strong interpersonal and leadership skills

• Quick in picking up concepts and possesses good logical and analytical problem-solving skills

• Able to grasp business requirements and processes

• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

• Service oriented, meticulous, attention to detail

• Good communication skills

• Team player

2. SKILLS

RecipesIngredientsWell OrganisedFood SafetyCookingFood QualityInventorySanitationRaw MaterialsRestaurant ManagementGood Communication SkillsHACCPExcessStaff ManagementHazard Analysis

3. KEY INFORMATION

Job Post Duration

30 Calendar Days

Number of Vacancies

10

Job Function

F&B

Position Level

Professional

Minimum Years of Experience

3

Employment Type

Permanent, Full Time

Minimum Qualification Level

Advanced / Specialist / Management / Graduate Diploma

Field of Study

Culinary skills

Monthly Salary Range (SGD)

$3,300 - 4,000

Government Support

No schemes selected

4. WORKPLACE DETAILS

Workplace Address

Local

Postal Code

228773

Block/House No.

20

Street Name

KRAMAT LANE

Building Name (optional)

UNITED HOUSE

TOFU G PTE. LTD.

Job Description

1. JOB DESCRIPTION

Job Title

Head Chef

Occupation

Head Chef

Job Description 

1. Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals

2. Controls and directs the food preparation process efficiently and professionally

3. Creates meals using new or current culinary inventions or as the business prescribes

4. Approves and polishes dishes before they are delivered and served to customers

5. Produces quality menu that could change seasonally as the business requires

6. Places equipment, tools or ingredient orders in response to possible detected shortfalls

7. When required, makes arrangements for repairs of cooking equipment

8. Hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards

9. Manages kitchen stocks and ensures minimal wastage

10. Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control

11. Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses

12. Supervises his/her subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome

13. Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations

14. Calculate the workload and remuneration of kitchen staff

15. Trains kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process

16. Maintains payroll, punctuality and attendance records

17. Follows and strictly implements all food and sanitary rules as well as safety guidelines

18. Encourages coworkers to cooperate and respect one another, motivates team work

19. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies

20. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management

21. Prepares duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum

22. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays

23. Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise

24. If and when necessary, keeps recipe files in excellent condition and up-to-date

25. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

1. Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

2. Five (5) to Seven (7) years of experience as a chef

3. Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2

4. Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods

5. Proven ability of kitchen management

6. Strong interpersonal and leadership skills

7. Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills

8. Able to grasp business requirements and processes

9. Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

10. Service oriented, meticulous, attention to detail

11. Good communication skills

12. Team player

2. SKILLS

RecipesIngredientsWell OrganisedFood SafetyCookingSanitationPayrollRaw MaterialsRestaurant ManagementHACCPNutritionExcessTenaciousStaff ManagementHazard Analysis

3. KEY INFORMATION

Job Post Duration

30 Calendar Days

Number of Vacancies

10

Job Function

F&B

Position Level

Professional

Minimum Years of Experience

5

Employment Type

Permanent, Full Time

Minimum Qualification Level

Advanced / Specialist / Management / Graduate Diploma

Field of Study

Culinary skills 

Monthly Salary Range (SGD)

$4,000 - $6,000

Government Support

No schemes selected

4. WORKPLACE DETAILS

Workplace Address

Local

Postal Code

228773

Block/House No.

20

Street Name

KRAMAT LANE

Building Name (optional)

UNITED HOUSE

Nextbeat Singapore Pte. Ltd.

Job Description

Working Location: East Coast Area
Working Hours: 6-day/week (Split Shift: 10:30am to 2:30pm, 5:30pm to 10:30pm)
Monthly Salary: Up to $5k/month (Negotiable)

Job Responsibilities:

• Maintain a high level of kitchen hygiene and food quality.

• Prepare authentic Japanese dishes to a high standard, ensuring consistency and quality.

• Manage inventory and order supplies to maintain food quality and freshness.

• Work closely with management to develop and enhance the food menu.

• Development and compliance of SOPs for operational consistency in the kitchen.

• Other ad hoc tasks assigned by management.

• Managing and supervising junior staff.

Job Requirements:

• Minimum 5 years of Japanese cuisine experience, including handling sashimi.

• Good communication skills and ability to work in a team environment.

• Passion in Japanese Cuisine.

• Team Player.

• Experience managing junior staff.

Nextbeat Singapore Pte. Ltd.
EA License Number: 22C1267
EA Personnel No: R25110984

Intertek Testing Services (S) Pte Ltd

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

Job Description

Job Description & Requirements

1) prepare menus in collaboration with colleagues

2) ensure adequacy of supplies at the cooking stations

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

4)cook and complete dishes in timely manner

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

6) friendly and service oriented

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

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

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

Laguna Hotel Holdings Pte Ltd

Job Description

Job Title: Sous Chef

Job Description:

• Prepare and supervise food production to ensure consistent quality, freshness, and presentation
• Taste and monitor all food prepared to uphold company standards
• Assist with menu planning, recipe testing, inventory control, and supplier coordination
• Ensure strict compliance with food safety, hygiene, and sanitation standards
• Coordinate kitchen operations by relaying orders and ensuring timely service
• Communicate menu changes, special dietary requirements, and ingredient updates to the team
• Maintain portion control, reduce waste, and support food cost management
• Perform administrative duties including inventory tracking and order follow-ups

Job Requirements:

• At least 5 years of Sous Chef experience in a 5 star hotel
• Have a strong working knowledge in specific cuisine (Modern Western, Thai, Grill)
• Must be skilled in modern a la carte preparation and plating in a high business volume restaurant
• Demonstrates real passion for menu planning and leadership, dedicated, creative, and determined to succeed

Benefits:

• Company Transport Pick-up/Drop-off Provided
• Uniform Provided, Duty Meals, F&B Discount, Dental, and Medical
• Employee Room Rate, Learning & Development Opportunities, Staff Recognition Award

*Only shortlisted candidates will be notified.

Paradise Inn

Job Description

Job Description

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

LE MA DUMPLING PTE. LTD.

Job Description

Job Description

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

Paradise Teochew Restaurant

Job Description

Job Description

Main Responsibilities

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions