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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.

Accor Asia Corporate Offices

Job Description

Private Advertiser

Job Description

Job Description & Requirements

We are a group of Chinese restaurant companies seeking dedicated 2nd/3rd Chefs to join our team.

In this role, you will be responsible for the day-to-day kitchen operations, ensuring consistency in food quality, freshness, restaurant’s standard operating procedures, as well as food safety and hygiene regulations.

我们是一家中餐连锁集团公司，现诚聘敬业的副厨师长加入我们的团队。

您将负责日常厨房运营工作，确保食品质量和新鲜度, 餐厅的标准操作流程以及食品安全与卫生法规。

Duties and Responsibilities 职责与责任：

· Setting up a kitchen workstation with equipment and ingredient.

准备厨房工作站，包括设备与食材的准备。

· Handle daily kitchen operations (i.e. Cooking, Frying, Grilling) using various utensils.

使用各种厨具进行日常厨房操作（如煮、炒、炸、烤）。

· Prepare, cook and serve a variety of items in accordance with menus.

根据菜单准备、烹饪并提供各类菜品。

· Ensure overall kitchen cleanliness, tidiness, safety, and maintain hygiene in food preparation and storage in compliance with guidelines set by relevant Singapore government agencies.

确保整体厨房的清洁、整齐与安全，并在食品准备与储存过程中保持卫生，符合新加坡相关政府机构制定的指导方针。

· Ensure proper use and maintenance of kitchen equipment Assisting in inventories, stock ordering management.

协助库存盘点和订货管理

Requirements 任职要求：

· Obtained Food hygiene certificate and proven work experience as Cook (At least 3 Year of working experience in the related field is required for this position)

持有食品卫生证书并具备厨师相关工作经验（至少3年相关领域的工作经验）。

· Experience in Chinese Cuisine Culinary would be advantageous.

具备中餐烹饪经验者优先考虑。

· Able to work under pressure in a fast paced and challenging work environment.

能在快节奏和充满挑战动态的工作环境中胜任工作。

Salary 薪资：

$2,500 - $4,000

Salary will be commensurate with skills and experience.

薪资将根据技能和经验。

Hilton Hotel

Job Description

A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.

What will I be doing?

A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A 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:

• Ensure all food preparation meets standards
• Prepare and present high quality food
• Supervise staff
• 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
• Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures
• Report maintenance, hygiene and hazard issues
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Be environmentally aware

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:

• A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role
• A current, valid, and relevant trade commercial cookery qualification (proof may be required)
• Strong coaching skills
• Ability and desire to motivate teams
• Excellent communication skills
• NVQ Level 3
• Achieved Basic Food Hygiene Certificate
• Supervisory experience
• Positive attitude
• 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:

• Previous kitchen experience in similar role
• Intermediate Food Hygiene
• Knowledge of current food trends

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!

Central Retail Corporation Public Company Limited

Job Description

• Perform and manage operations aligning with food safety, policies, and regular audits, to meet customer expectation, and ensure effective compliance and quality

• Manage budget requirements for staffs and materials to support the operations of food and beverages in kitchen

• Manage schedule to plan for operations of kitchen staffs appropriately

• Identify and facilitate all team training requirements to improve kitchen operations

• Provide support to head chef in initiation and development of projects and kitchen operations

• Make and manage reports to summarize the operations and plan for improvement

Twin Flames Global Corporation

Job Description

Responsibilities:

• Develop and execute an innovative, high-quality menu that aligns with our brand and customer preferences

• Supervise kitchen staff, ensuring efficiency and adherence to food safety standards

• Maintain cost control by managing inventory, supplier relations, and food waste reduction

• Ensure consistency in taste, presentation, and portion control

• Train and mentor kitchen staff, fostering a culture of teamwork and excellence

• Monitor kitchen cleanliness, hygiene, and compliance with industry regulations

Qualifications:

✔️ Proven experience as a Head Chef or Executive Chef in a high-volume restaurant
✔️ Strong leadership skills with the ability to inspire and manage a kitchen team
✔️ Excellent knowledge of food preparation, culinary techniques, and menu development
✔️ Ability to work under pressure in a fast-paced environment
✔️ Familiarity with cost control, budgeting, and inventory management
✔️ Certification in food safety and sanitation is a plus

Benefits:

✨ Competitive salary package
✨ Opportunity to work in a thriving culinary scene in BGC
✨ Career growth and professional development opportunities

The Supreme HR Advisory Pte Ltd

Job Description

• KAP Mall (near King Albert Park MRT)

• 6 days

• Company Benefits & Incentives

• Fast-track Career Progression

• Company Industry - Japanese Cuisine Restaurant

Interested applicants can send your resume to ✉ ivy_leo@thesupremehr.com or WhatsApp: +65 94283063 and allow our Consultants to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

Responsibilities:

• Oversee the daily operations of the restaurant, ensuring both front-end and kitchen activities run smoothly.

• Maintain strict adherence to the Company's food preparation and serving standards.

• Uphold exceptional standards of hygiene, quality control, health, and safety throughout the kitchen and front-of-house areas.

• To control and minimize food wastage.

Requirements:

• Minimum of 1 year experience 

Leo Shin Guan Reg No: R22108030

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Naumi Hotels SG Pte Ltd

Job Description

Join our esteemed Indian restaurant, renowned for over 50 years of excellence in culinary experiences. If you thrive in a dynamic environment and are dedicated to delivering exceptional dining experiences, we’d love to welcome you to our legacy of excellence.

JOB SUMMARY

Reporting to the F&B Manager, this role will assist to drive high and consistent food quality, food safety and hygiene standards and overall kitchen operations excellence in the restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils, etc., monitor and track them closely to achieve and/or exceed the established business targets.
• Assist in menu-reengineering from time to time to ensure offerings are meeting and/or exceeding guests dining trends and needs.
• Assist to co-ordinate the activities in the various sections within kitchen operation to ensure consistent good food quality, smooth and seamless operation and achieving the highest guest dining experience.
• Co-ordinate all kitchen operations and activities to ensure adequate provisions of ingredients, working equipments, inventory and supplies, etc. for smooth operation of the restaurant.
• Responsible for the preparation and control of daily and weekly market lists.
• Be on the floor where possible during meal periods to interact and check on guests’ satisfaction with the food quality and solicit feedback for improvements, new ideas, etc.
• Supervise and ensure the kitchen as well as stewarding areas are clean, tidy and of high hygiene standards at all times.
• Review existing policies and work processes to streamline, simplify them and leveraging on available technology/automation to achieve better labour productivity.
• Champion high food standards in Rang Mahal and actively work to uphold such high standards by accepting feedback from guests and proactively seek improvements in food preparation and presentation to meet/ exceed their expectation.
• Work closely with F&B Manager to handle guests’ food quality related feedback, complains, service recovery in a timely manner and addressing them at the source to ensure they will not reoccur.
• Be aware and comply with all legislations affecting the operation, e.g. NEA licensing, food hygiene & safety management/handling and fire & safety regulations, etc.
• Comply strictly to all other operations and equipment usage safety and security regulations.
• Ensure the kitchen is safe, neat and tidy at all times.
• Collaborate closely with Restaurant Manager to drive Tripadvisor ranking in Rang Mahal by ensuring consistent good food standards to earn positive reviews.
• Ensure all required reports and administrative duties are submitted and completed accurately and timely.
• Identify areas for development and training needs for the team and ensure that the gaps are closed effectively.
• Plan and conduct regular On-the-Job training effectively.
• Perform any other duties and responsibilities that may be assigned.

EDUCATION and/or EXPERIENCE

Strong modern Indian cuisine knowledge with a minimum of 5 years of experience. Knowledge in other cuisines an added advantage.

SKILLS, ABILITIES & ATTRIBUTES

• Passion to serve
• Positive service mindset and willing to go the extra mile
• Good human relations skills
• Good leadership and influencing skills
• Good communications (verbal and written), organization and presentation skills
• Ability to work independently and take initiative with good time management skills
• Effective change management skills
• Strong knowledge and creative in food planning and preparation
• Good grooming standards and personal presentation
• Flexibility on working days and hours including weekends and public holidays

If you have the required expertise and experience, we look forward to hear from you !

Mandarin Oriental, Singapore

Job Description

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional. 

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

As Chef de Partie, you will be responsible for the following duties: 

• Maintain a high standard of specified work in accordance with the Restaurant Chef

• Ensure food preparation, quality and presentation are met at all times

• Monitor stock movement and replenish stock when necessary

• Receive and store stock upon delivery

• Carry out daily and weekly procedures, including temperature checks, food labelling, dating and storage

• Remove any hazards and check and report any defects in the kitchen

• Ensure grooming standard are being met at all times

• Adhere to hotel procedure with regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times

• Ensure that the opening and closing procedures of the kitchen are carried out

• Ensure that all Health and Safety legislation and guidelines are implemented, adhered to and reviewed regularly, in respect of Kitchen production, employees, machinery, equipment and hygiene

• Any adhoc tasks assigned by the Restaurant Chef

As Chef de Partie, we expect from you:

• Minimum 2 years of related experience working in an Italian Restaurant (5-day work week)

• Able to work rotating split shifts and on weekends

• Able to work under pressure, for extended hours in a humid and hot environment

• Able to work in a standing position for up to 8 hours

• Able to reach, bend, stoop and frequent lift up to 15kg or more; and occasionally lift/move 25kg

• Ability to multi-task

Our commitment to you 

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously. 

• MOstay. When you work as hard as our colleagues do, it’s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.

• Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.

• Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.

We’re Fans. Are you?

Wok Hey Pte Ltd (Guoco Tower)

Job Description

Wok Hey Pte Ltd (Guoco Tower) is hiring a Full time Chef role in Downtown Core, Singapore. Apply now to be part of our team.

• Looking for candidates available to work:
  • Monday: Morning, Afternoon, Evening
  • Tuesday: Morning, Afternoon, Evening
  • Wednesday: Morning, Afternoon, Evening
  • Thursday: Morning, Afternoon, Evening
  • Friday: Morning, Afternoon, Evening
  • Saturday: Morning, Afternoon, Evening
  • Sunday: Morning, Afternoon, Evening
• 1 year of relevant work experience required for this role
• Working rights required for this role
• Expected salary: $3,000 - $3,150 per month

Keen to join us at our modern stir fry kiosk? 

Job Description

• Stir fry rice and noodle dishes 

• Prepare food items for stir fry

• Maintain the cleanliness and hygiene of the outlet

Job Requirement

• Experience in stir fry is preferred 

• Candidate with little experience but willing to learn are welcome to apply

Employee Benefits

• From $3000 monthly salary

• Performance bonus

• Staff meal is provided

• Medical and dental benefit

• Training provided

• 5 days work week

Black Sheep Restaurants Limited

Job Description

ROLE:

The Chef de Partie is responsible to oversee a section of the kitchen and work as part of a team to deliver set menu items to impress our guests whilst maintaining hygiene, cleanliness and inventory standards.

RESPONSIBILITIES:

●        Follow recipes, carry out kitchen prep and set station as directed by the Senior Chefs.

●        Work as part of a team to prepare high-quality dishes to exact specifications.

●        Oversee a section whilst developing your skills across all kitchen areas.

●        Carry out procedures for receiving/handling/replenishing/storing dry and fresh goods.

●        Participate in daily, weekly and monthly stock counts, minimising wastage.

●        Ensuring best practice food safety standards are adhered to at all times.

●        Assist with the cleaning, sanitisation and organisation of the kitchen, walk-in coolers and all storage areas.

●        Learn how to properly use and maintain all equipment in kitchen station.

●        Partake in ongoing on-the-job training to improve personal and team performance.

●        Support onboarding and welcoming new joiners.

●        Additional responsibilities, although not detailed, as requested by the Senior Chefs.

EXPERIENCE:

●        Passion, dedication and a keen interest in cooking.

●        Ability to multi-task and work in a fast-paced environment.

●        Prior experience working in a professional kitchen and/or culinary qualifications beneficial, but not essential.

●        Good command of spoken English preferable.

ARE YOU A BLACK SHEEP?

●        You put community first and are committed to serving and supporting the individuals in that community.

●        You have big hopes, big dreams and big aspirations.

●        You are uncompromising in your pursuit of excellence.

●        You choose optimism and play with joy.

●        You choose to do the right thing every step of the way.

●        You treat everyone with equal respect.

Dusit Thani Hotel

Job Description

Job Description:

• Ensure proper mis-en-place preparation and availability of ingredients and equipment.

• Follow established recipes and procedures for preparation and cooking in the Teppanyaki section.

• Guide and train subordinates to maintain high motivation and efficiency.

• Maintain cleanliness and organization of the kitchen, cooking areas, equipment, and food storage.

• Ensure proper food handling, storage, labeling, and rotation in compliance with hygiene policies (FIFO method).

• Check reservations and event orders, preparing mis-en-place accordingly for teppanyaki tables.

• Present a clean appearance and interact courteously with guests.

• Perform other duties and special projects as assigned by superiors.

Qualifications:

•  Strong experience in Teppanyaki cooking and kitchen operations.

• Ability to guide and train kitchen staff.

• Knowledge of hygiene standards and food safety protocols.

• Excellent organizational and time management skills.

Marina Bay Sands Pte Ltd

Job Description

LOVE WHAT YOU DO? THERE IS A PLACE FOR YOU HERE!

Be part of our diverse and inclusive team.

Job Responsibilities

• Support the Executive Chef and the team ensuring smooth daily operations.

• Manage and handle all administrative duties for the department with regards to Team Members, payroll, records, scheduling, duty rosters, purchase requests, market list order and recipe costing as per company operating systems.

• Assist in menus preparation, recipe card and plating guides.

• Work closely with receiving and purchasing team on a day-to-day operation controlling raw material quality standard.

• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” best kitchen practice.

• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.

• Adhere to all the standards of food presentation, production, and portioning controls.

• Ensure uncompromising level of commitment and support to the Hygiene Manager and Executive Chef to achieve the highest level of food safety requirement in all kitchens.

• Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues.

• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product.

• Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.

• Estimate food consumption to schedule purchases and requisition of raw materials.

• Minimize food waste and spoilage to expenses in line with budget.

• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.

• Assist Executive Chef in providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.

• Provide constant feedback to the employees on their job performance creating a work environment which values trust and transparency.

• Maintain high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.

• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations at all times, in particular when working in the public areas of the hotel.

• Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchen.

Job Requirements

Education & Certification

• Diploma/Degree in Western/ Chinese Culinary Arts or related field preferred

Experience

• 7 years managerial experience in a high volume 4-5 star hotel / Restaurant

Competencies

• Possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment

• Knowledge of Asian / Western / Italian / Japanese cuisines, their preparation and service.

• Have understanding of latest culinary concepts in a broad range of cuisines

• Knowledge in using computer for administration work

• Good knowledge on basic accounting and calculation of food costs

• Excellent logistical, culinary and leadership skills

• Able to instill safety and sanitation habits

• Willing and able to work shift work

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

AEGEANSEA PTE. LTD.

Job Description

**Primary Responsibilities:**

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

**Requirements:**

• At least 3 years of relevant experience in dining cuisines
• Good communication and teamwork skills
• Ability to follow instructions and procedures
• Knowledge of cooking procedures and methods
• Experience using cutting, cooking, and baking tools
• Ability to multitask and work efficiently under pressure
• Maintain kitchen equipment and report any defects/malfunctions promptly
• Culinary diploma or related certification preferred
• Continuously upgrade culinary skills through training or self-study
• Culinary diploma or related certification preferred
• Experience in Mediterranean cuisine is advantageous

• 5days working week
• Sundays closed.
• meal allowance provided

Frontier Ortigas Hotel and Resort Corporation

Job Description

Job Description:

• Oversees kitchen operations including mise en place, food production, buffet preparation, and quality control, ensuring adherence to recipes and hygiene standards.

• Manages staff scheduling, attendance, training, and discipline while fostering communication and productivity across shifts.

• Coordinates closely with chefs, restaurant managers, stewarding, and housekeeping to ensure smooth operations, cleanliness, and proper food storage.

• Monitors food inventory, requisitions, equipment maintenance, and cost control to optimize efficiency and maintain budget targets.

• Participates in menu planning, staff meetings, and special events while ensuring compliance with hotel policies and food safety regulations.

Qualifications:

• Diploma or degree in Culinary Arts or related field

• Minimum 3–5 years of experience in a similar role within a high-volume kitchen

• Strong leadership and team management skills

• In-depth knowledge of food safety standards, hygiene, and kitchen operations

• Excellent communication and organizational abilities

• Ability to manage inventory, control food costs, and maintain quality standards

• Experience in menu planning and staff training

• Flexibility to work shifts, weekends, and holidays as required

• Proficient in coordinating with multiple departments and handling operational challenges

• Familiarity with hotel or large-scale restaurant kitchen environments is an advantage

Frontier Ortigas Hotel and Resort Corporation

Job Description

Job Description:

• Oversee the pastry section's daily operations, ensuring quality, hygiene, and efficiency, stepping in for the Executive Pastry Chef when needed.

• Maintain high standards for mise en place, recipe execution, presentation, and compliance with HACCP and FSR policies.

• Lead and mentor the pastry team, providing hands-on guidance and fostering a positive, productive work environment.

• Manage inventory, minimize waste, control food costs, and ensure timely preparation for events and functions, while keeping equipment and facilities well-maintained.

• Stay current with industry trends, contribute to creative menu development, and ensure effective training and performance management within the pastry team.

Qualifications:

• Diploma or Degree in Culinary Arts or Baking & Pastry Arts

• Minimum 5–7 years of progressive experience in a high-end pastry kitchen, with at least 2–3 years in a leadership role

• Strong understanding of pastry production, HACCP regulations, and kitchen safety protocols

• Proven leadership, communication, and team development skills

• High attention to detail and commitment to product quality and presentation

• Strong organizational and time-management skills

• Creativity and knowledge of current industry trends in pastry and dessert design

• Flexibility to work varying shifts, weekends, and holidays as business demands

Destination Group

Job Description

Job Title: Executive Chef (Open for Expats)
Company: Destination Hospitality Thailand

We are seeking a creative and talented Executive Chef to lead our culinary team and elevate our dining offerings. The ideal candidate will have a passion for food, extensive culinary knowledge, and strong leadership skills to manage kitchen operations effectively.

Key Responsibilities:

• Oversee all aspects of kitchen operations, including menu planning, food preparation, and presentation.
• Develop and implement innovative menus that reflect current trends and guest preferences.
• Ensure the highest standards of food quality, hygiene, and safety in compliance with health regulations.
• Manage kitchen staff, providing training, mentoring, and performance evaluations.
• Control food costs and manage inventory to maximize profitability.
• Collaborate with the management team to plan special events and culinary promotions.
• Stay updated on industry trends, sourcing new ingredients, and incorporating sustainable practices.

Qualifications:

• Bachelor’s degree in Culinary Arts or a related field.
• Minimum of 5 years of experience in a similar role, with a strong background in fine dining.
• Proven leadership and team management skills.
• Excellent creativity and presentation skills.
• Strong knowledge of food safety regulations and best practices.
• Fluency in English; knowledge of Thai language is a plus.

Why Join Us?

• Competitive salary and benefits package.
• Work Permit and Work Visa
• Relocation Package: Staff Meals and Accommodation
• Opportunities for professional development and career advancement.
• Work in a vibrant and collaborative environment.
• Be part of a team that values creativity and innovation in hospitality

How to Apply:
If you are passionate about culinary excellence and ready to lead a dynamic kitchen team, we want to hear from you! Please submit your resume and a cover letter detailing your relevant experience to recruitment@destination-group.com. Please include “Executive Chef” in the subject line.

JW Phuket Chalong Bay

Job Description

Studio M Hotel Singapore

Job Description

Job Description 

• Prepare and ensure meals are in good quality in accordance with the portion and quality standards specified in recipes.

• Prepare and established station set-up accordingly

• Prepares and controls food usage (daily) to minimize wastage.

• Ensures that section market list are prepared in advance accordingly and Sous chef is informed of items to order.

• Maintains proper grooming and hygiene habits in accordance to standards

• Follows and maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and SFA (Singapore Food Agency) inspection and requirements.

• Complies with energy conservation and job safety procedure which management defined in the hotel’s loss-prevention manual or postings.

• Handles proper storage of food items by following FIFO or as prescribed by Organization FSMS standard on a daily basis.

• Stocks supplies on a daily basis

Victor Consunji Development Corporation

Job Description

Duties and Responsibilities:

• Prepare meals in private homes according to employers' recipes or tastes, handling all meals for the family and possibly for other household staff.

• Stock, organize, and clean kitchens and cooking utensils.

• Shop for or order food and kitchen supplies and equipment.

• Serve meals and snacks to employed families and their guests.

• Plan menus according to employers' needs and diet restrictions.

• Plan and prepare food for parties, holiday meals, luncheons, special functions, and other social events.

• Direct the operation and organization of kitchens and all food-related activities, including the presentation and serving of food.

• Specialize in preparing fancy dishes and/or food for special diets.

• Create and explore new cuisines.

Qualifications:

• Must have at least completed a Vocational Course

• Related work experience as a Private Household Cook or a Restaurant Cook is an advantage

• Knowledgeable and experienced in preparing Mediterranean, European, Italian, and Spanish cuisine

• Strong knowledge of proper food handling and preparation, including hygiene and safety procedures

• Able to prepare different menu daily (chicken, pork, beef, vegetable and seafoods)

The Supreme HR Advisory Pte Ltd

Job Description

• 6 days work week

• Location ： King Albert Park

•  Work Hours: 10:00am - 3:00pm / 5pm - 9pm

Responsibilities:

• Oversee the daily operations of the restaurant, ensuring both front-end and kitchen activities run smoothly.

• Take orders from and serve customers in a professional manner.

• Maintain strict adherence to the Company's food preparation and serving standards.

• Uphold exceptional standards of hygiene, quality control, health, and safety throughout the kitchen and front-of-house areas.

• To control and minimize food wastage.

Requirements:

• Minimum of 1 year of hands-on experience with Japanese cuisine.

• Candidates possessing skills in sashimi and omakase is an advantanges

Lee Chi San R1983422

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Black Sheep Restaurants Limited

Job Description

ROLE: 

The Pastry Sous Chef is responsible for supporting the Head Pastry Chef and Executive Chef with planning, organising and leading the pastry section of the kitchen to develop and produce dessert items in line with the vision of the restaurant and to rotate between different outlets as needed. 

RESPONSIBILITIES: 

• Responsible to support the Head Pastry Chef plan, organise and lead the pastry section of the kitchen within budgeted guidelines and to the highest standards. 

• Work with the Head Pastry Chef to develop, plan and implement dessert items in line with the vision of the restaurant.  

• Oversee the consistent preparation of high-quality pastry and menu items. 

• Understand guests preferences, suggest new menu items, host tastings for sign off of new dishes. 

• Continuously seek to develop knowledge of your craft, learning new techniques and recipes.  

• Exceed standards of food quality, safety, hygiene, cleanliness and maintenance.  

• Follow best practice for ordering/receiving/handling/storing dry and fresh goods to minimize wastage. 

• Update production schedules, recipe cards, and plating guides. 

• Implement Black Sheep Restaurants policies and procedures by developing plans/ checklists 

• Take ownership of inventory and cost control, ensuring spending falls in line with budgets.  

• Support on-the-job training, onboarding new starters and ongoing team development.  

• Where relevant provide guidance, leadership and direction to fellow team members/ junior pastry chefs.  

• Build trust by understanding and believing in Black Sheep Restaurants Core Principles. 

•    Take a keen interest in food, wine, the hospitality industry and trends as well as happenings across the Black Sheep Restaurants community.  

• Ensure that chefs are groomed, dressed in proper uniforms and adhering to the Four Seasons grooming standards. 

• Ensure kitchen equipment and supplies are maintained clean, sanitized and in a good working condition. 

•    Attend regular managerial meetings to present to founders and Senior team members. 

DESIRED QUALIFICATIONS AND EXPERIENCE: 

• Five years experience in professional pastry kitchens with a focus on French and European desserts.  

• Higher education focused on Culinary and Pastry.  

• Received recognition and awards for the work and dedication.  

• Experience working two a Michelin Star level.  

• Strong business acumen. 

• Knowledge and ability to work with Marketing teams. 

• Experience working internationally. 

• Proficient in leading teams and problem solving. 

• Highly motivated, creative and strong work ethic. 

• Excellent command of both spoken and written English, other European languages (French/Italian) is a plus.

   

ARE YOU A BLACK SHEEP? 

• You put community first and are committed to serving and supporting the individuals in that community. 

• You have big hopes, big dreams and big aspirations. 

• You are uncompromising in your pursuit of excellence. 

• You choose optimism and play with joy. 

• You choose to do the right thing every step of the way. 

• You treat everyone with equal respect. 

COLLECTIVE STAFFING CO., LTD.

Job Description

About the role

We are seeking an experienced and talented Head Chef to join our dynamic team at COLLECTIVE STAFFING CO., LTD.' located in Surat Thani. In this full-time role, you will be responsible for leading the kitchen operations and creating exceptional culinary experiences for our valued customers.

What you'll be doing

What we're looking for

What we offer

At COLLECTIVE STAFFING CO., LTD.', we are dedicated to providing our employees with a supportive and rewarding work environment. As a Head Chef, you will have the opportunity to showcase your culinary talents, receive competitive compensation, and enjoy a range of benefits, including:

If you are a passionate and experienced Head Chef who is excited to join our team, we encourage you to apply now.

Private Advertiser

Job Description

About the role

As the Executive Chef, you will be responsible for leading the culinary team and overseeing all aspects of the kitchen operations at our restaurant located in the Mall of Asia in Pasay City and The Perch, Antipolo Branch. This full-time role is crucial in ensuring the delivery of an exceptional dining experience for our customers.

What you'll be doing

• Develop, maintain and implement creative, high-quality menus that showcase your culinary expertise and cater to the preferences of our diverse customer base

• Manage the kitchen staff, including chefs, line cooks, and food prep workers, to ensure efficient workflow and adherence to food safety standards

• Monitor food inventory, coordinate with suppliers, and implement cost-effective ordering and storage procedures

• Collaborate with the restaurant management team to drive continuous improvement in operational efficiency and customer satisfaction

• Ensure compliance with all relevant health and safety regulations

• Actively participate in the training and development of the culinary team to foster a culture of excellence

What we're looking for

• Minimum 3 years of experience as an Executive Chef or in a similar senior culinary leadership role within the hospitality industry

• Proven track record of developing and executing successful menu concepts that cater to diverse customer preferences

• Excellent culinary skills with a strong understanding of food trends, flavour profiles, and presentation techniques

• Demonstrated ability to lead and motivate a team of culinary professionals

• Proficient in inventory management, cost control, and operational efficiency

• Strong communication and interpersonal skills to work collaboratively with the restaurant management team

• Passion for the hospitality industry and a commitment to providing an exceptional dining experience

About us

Our exclusive restaurant is proud to announce the opening of our new branch located outside the province of Tanay, at the Mall of Asia. As a premier destination for outdoor dining and relaxation in the beautiful landscapes of Antipolo, Rizal, we continue to offer a unique experience at our new branch in Mall of Asia. With comfortable seating and aesthetic surroundings, our new branch is the perfect spot for casual gatherings, special celebrations, or simply unwinding after a long tiring day at work.

Apply now to become our next Executive Chef and be a part of our growing team!

Marina Bay Sands Pte Ltd

Job Description

LOVE WHAT YOU DO? THERE IS A PLACE FOR YOU HERE!

Be part of our diverse and inclusive team.

Job Responsibilities

• The management of a section with the assistance of Commis Chefs
• The preparation and cooking of food to the restaurant specific standards
• Development and supervision of the Commis Chef on section
• Awareness and implementation of waste controls
• Section stock control and rotation
• Completion of the cleaning schedule for the kitchen
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling, etc.
• Detailed knowledge of the full menu 
• Compliance with legal requirements under the H&S act 1974 and food hygiene
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs
• Reporting of maintenance issues to the relevant parties
• All restaurant and menu standards adhered to at all times
• Food produced to highest standards and to restaurant specification
• Wastage kept to an absolute minimum
• Stock items used in the correct order
• Ability to give a detailed description of all dishes
• All health and safety requirements met and documentation including cleaning schedules and temperature records completed 
• Full support given to Sous and Head Chef and colleagues
• Smooth and efficiently run section, tasks completed in a timely manner
• Regular and consistent training, coaching and support given to Commis chefs

Job Requirements

Education & Certification

• Diploma in Culinary Arts / Pastry 

Experience

• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity.

Other Prerequisite

• Possess food hygiene and safety certification
• Able to work on rotating shifts, weekends & public holidays
• Demonstrates a full understanding of their role and carries it out in line with their job description
• Works effectively with the rest of the team
• Prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources
• Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions
• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

Dragon Megaline Concepts Inc.

Job Description

Key Duties & Responsibilities:

• Oversee daily restaurant operations, including opening/closing procedures.

• Ensure compliance with health, safety, and sanitation regulations (e.g., food handling, OSHA, local codes).

• Maintain inventory levels, order supplies, and manage vendor relationships.

• Monitor food and labor costs to meet budget targets.

• Supervise kitchen staff, including chefs, cooks, and dishwashers.

• Ensure food quality, portion control, and consistency in all dishes.

• Develop and update menus in collaboration with chefs.

• Schedule kitchen staff shifts and manage labor costs.

• Train staff on proper cooking techniques, safety, and hygiene.

• Lead and motivate servers, hosts, and bartenders to deliver excellent customer service.

• Handle guest complaints professionally and resolve issues promptly.

• Monitor dining area cleanliness and ambiance.

• Assist in staff training on service standards and POS systems.

• Recruit, hire, and onboard new employees.

• Conduct performance reviews and provide coaching/disciplinary action when needed.

• Foster a positive work environment and team morale.

• Track sales, expenses, and profitability.

• Process payroll and manage employee schedules.

• Implement cost-control measures to reduce waste.

• Assist in marketing initiatives and promotions.

• Engage with guests to ensure satisfaction and repeat business.

• Monitor online reviews and respond to feedback.

• Uphold the restaurant’s brand and reputation.

Qualifications & Skills:

• Experience: 3+ years in restaurant management (FOH & BOH).

• Leadership: Strong team management and conflict-resolution skills.

• Industry Knowledge: Understanding of food safety, labor laws, and P&L management.

• Flexibility: Ability to work nights, weekends, and holidays.

• Technical Skills: Proficiency in POS systems and inventory software.

REIS-VIP PTE. LTD.

Job Description

we need chef who have experince in such as preparing Mediterranean dishes, managing kitchen staff, and overseeing operations.Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times.Highlight the importance of leadership skills if the chef will be overseeing other kitchen staff.

JIA RUI YIPIN RESTAURANT PTE. LTD.

Job Description

Menu Design and Development

Design dishes and formulate menus, taking into account seasonality, cost and customer demand.

Develop new dishes and keep them innovative and attractive.

Food Preparation and Cooking

Supervise food preparation and ensure that each dish meets quality standards.

Control the cooking process to ensure consistency in food taste and presentation.

Kitchen Management and Coordination

Guide and train kitchen staff (such as chef assistants, cutters, etc.).

Coordinate the daily work of the kitchen team to ensure efficient operation.

Hotel Indonesia Kempinski Jakarta

Job Description

Private Advertiser

Job Description

**Key Responsibilities:**
1. Prepare and cook menu items in accordance with established recipes and standards.
2. Adhere to food safety and sanitation guidelines to maintain a clean and safe kitchen environment.
3. Utilize culinary techniques to enhance the flavor and presentation of dishes.
4. Plate and present dishes in an appealing manner to ensure customer satisfaction.
5. Manage inventory levels and assist with ordering supplies as needed.
6. Operate kitchen equipment efficiently and safely.
7. Handle food with care to prevent contamination and ensure freshness.
8. Demonstrate attention to detail in all aspects of food preparation and service.

**Required Skills and Qualifications:**
1. Strong knowledge of cooking techniques and culinary practices.
2. Familiarity with food safety standards and sanitation procedures.
3. Ability to plate and present dishes creatively.
4. Basic understanding of inventory management principles.
5. Proficiency in operating kitchen equipment.
6. Experience in food handling and preparation.
7. Excellent attention to detail and organizational skills.
8. 0-1 years of relevant work experience.
9. No formal education required.

JTE Recruit Pte Ltd

Job Description

Our Client:

• Vibrant bar and restaurant serving modern Western cuisine

• 6 Days Work Week (44 hours/week, OT Payable at 1.5x rate)

• Boat Quay (Accessible central location)

• Basic Salary: $3,000 and above

Responsibilities:

• Maintain high standards in food preparation and timely service

• Plan and update menu items based on seasonality and cost efficiency

• Supervise kitchen operations and daily workflow

• Coordinate and support kitchen team in food prep and cooking

• Train kitchen staff to maintain consistency and quality

• Monitor inventory levels and order supplies when needed

• Uphold hygiene and food safety standards across the kitchen

• Develop and test new dishes to enhance the menu

• Stay informed on culinary trends and best practices

• Incorporate customer feedback to improve food offerings

Requirements:

• Minimum O Level or equivalent

• At least 2 years of experience in preparing Western cuisine, especially grilled items

• Strong knowledge of kitchen operations and food safety practices
  

For interested applicants, please click "Quick Apply”.

We regret to inform that only shortlisted candidates would be notified.

By submitting your personal data and/or resume, you will be deemed to have agreed and consented to us collecting, using, retaining, and disclosing your personal information to prospective employers for their consideration.

Teo Eugene | EA Reg No: R1329970
JTE Recruit Pte Ltd | EA Lic No: 14C7215

KAISEN CAPITAL PTE LTD

Job Description

Job Description & Requirements

• An amazing opportunity to curate and craft new dishes, desserts, and specials, the sky is the limit!

• Comfortable working hours (morning until early evening) and great work-life balance

• Joining a founded and fan-favorite brand.

• Competitive salary and benefits

• No experience needed

• Ability to work efficiently in a fast-paced environment while ensuring quality and consistency in all dishes.

• 5 days work week

Responsibilities

• Prepare and cook menu items in line with the restaurant’s standards and recipes

• Maintaining the high standards of food quality and safety.

• Manage day to day operations of the kitchen and managing stock deliveries.

• Maintain the concepts quality goals, operational efficiency, productivity levels, food and service quality, and customer service standards.

• Respond efficiently and accurately to guest feedback and complaints.

• Regularly review product quality and research new vendors.

• Work closely with the floor manager to ensure excellent service.

• Prepares food for a specific area of the kitchen, such as the grill, stove, or vegetable prep area

• Ensures food hygiene and health and safety standards are met

• Monitors portion and waste control

• Maintains a clean and organized kitchen

• Reports to a sous chef or head chef

KALAM RESTAURANT PTE. LTD.

Job Description

Responsible for the overall daily food production and back of the house operation

• Cook and prepare assigned dishes for serving according to the menU

• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.

• Supervise a team of kitchen staff and ensure that they perform their duties as required.

• Maintain and enhance manpower management by daily effective communication.

• Plan and execute monthly rotating menus and special food promotions with the Unit Manager.

• Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

• Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

• Keep Food Sampling and Daily Cooking Core temperature recordings. Recording temperature for all refrigerators.

• Attend weekly service meetings to improve and enhance service level.

TMRG PTE. LTD

Job Description

TMRG PTE. LTD is hiring a Full time DEMI CHEF role in Outram, Singapore. Apply now to be part of our team.

• Flexible hours available
• No experience required for this role
• Working rights required for this role
• Expected salary: $2,300 - $2,800 per month
• This role is an urgent hire

Roles & Responsibilities

Private Advertiser

Job Description

The Travis Masiero Restaurant Group owns and operates Luke's Oyster Bar, Blue Label Pizza & Wine, Nixta Mexican Grill and The Clubroom. If you are passionate about a profession in hospitality and want to work with other like minded individuals please drop us a note. For over 18 years, Chef Travis Masiero has operated critically acclaimed and signature restaurants in Singapore. Average Tenure of our team is 6 years with many team members working together for over 10. We look forward to speaking with you!

HVALA PRIVATE LIMITED

Job Description

Hvala Pte Ltd is hiring a Full time Sous Chef role in Orchard, Singapore. Apply now to be part of our team.

• Looking for candidates available to work:
  • Monday: Morning, Afternoon, Evening
  • Tuesday: Morning, Afternoon, Evening
  • Wednesday: Morning, Afternoon, Evening
  • Thursday: Morning, Afternoon, Evening
  • Friday: Morning, Afternoon, Evening
  • Saturday: Morning, Afternoon, Evening
  • Sunday: Morning, Afternoon, Evening
• 2-3 years of relevant work experience required for this role
• Expected salary: $2,900 - $3,200 per month

Role is for Hot Kitchen

Roles & Responsibility

• Work with General Manager to develop and execute a culinary vision that aligns with our brand.

• Skillfully manage the team during R&D, ordering and other kitchen operations.

• Consistently deliver outstanding dining experience for all patrons. Solicit and incorporate customer feedback to drive continuous improvements.

• Responsible for R&D, menu creation, adjustment and kitchen configurations.

• Establish uniformity in recipes, culinary methods, and presentation to maintain consistency.

• Supervise daily activities of the culinary team, prioritising quality, safety, and productivity.

• Oversee the supply chain logistics, ensuring the timely receipt of deliveries and fostering strong relationships with suppliers.

• Strategically optimise ingredient sourcing to uphold high standards of quality while maximising cost-efficiency.

Skills & requirements

• With at least 2-3 years of kitchen experience

• Excellent knowledge of ingredients

• Excellent good knowledge of food handling, food preparation and cooking procedures for a specific station

• Ability to manage people and lead team.

• Ability and willingness to do R&D.

• Ability to consistently maintain a high quality of all food items and standards of presentation for a specific station

• Ability to maintain high levels of hygiene and order in work area including chiller and freezers.

• Excellent knowledge of food hygiene regulations and following company quality standards.

• Graduated with a culinary management will be an advantage

• Positive attitude and good communication skills

• Meticulous, keen attention to detail and creativity.

Other job details

• 5 day work week

• Medical claim system

• 14 days of annual leave (upon completion of probation period, prorated)

• Individual welfare fund (upon completion of probation period, prorated)

***Only Singaporeans.

Four Points by Sheraton Palawan Puerto Princesa

Job Description

Luxe Noms Pte Ltd

Job Description

Luxe Noms Pte Ltd is hiring a Part time Assistant Baker role in Serangoon, Singapore. Apply now to be part of our team.

• Flexible hours available
• No experience required for this role
• Expected salary: $9 - $11 per hour

Assistant Artisan Baker/ Creative Mantou Artisan

We are a Halal-certified (certification in progress) Mantou Bun bakery in Singapore looking for a passionate and reliable Baking/Pastry assistant to join our growing team! If you love working with dough, pastries, and sweet treats, and are eager to learn & grow in a friendly environment, we will love to meet you!

Looking for Full-time or part-time bakers who are passionate in creating adorable & healthy buns

Job scope

• Assist in the preparation and creation of mantou buns

• Operate and ensure proper functioning of baking equipment & machinery

• Cleaning up of workplace daily

• Ensure high level of hygiene standard in workplace

• Attend to walk-in customers

Requirements

• Food Safety Course Level 1 certified

• Able to work independently and with a team

• Experience in F&B industry preferred but not a must

• Full-time: 5 or 6 day work week

• Part-time: Able to commit at least 2 days per week

• Working hours: 10am to 7pm

Remuneration & Benefits

• Part-time: starting from $9 per hour onwards

• Full-time: starting from $2,000 per month onwards

• All remuneration will be offered based on applicant's experience

Work Location

• Kovan area

Luxe Noms Pte Ltd

Job Description

Luxe Noms Pte Ltd is hiring a Full time Artisan Baker role in Serangoon, Singapore. Apply now to be part of our team.

• Looking for candidates available to work:
  • Monday: Morning, Afternoon
  • Tuesday: Morning, Afternoon
  • Wednesday: Morning, Afternoon
  • Thursday: Morning, Afternoon
  • Friday: Morning, Afternoon
  • Saturday: Morning, Afternoon
• No experience required for this role
• Expected salary: $2,000 - $2,300 per month

Artisan Baker/ Creative Mantou Artisan

We are a Halal-certified (certification in progress) Mantou Bun bakery in Singapore looking for a passionate and reliable Baking/Pastry assistant to join our growing team! If you love working with dough, pastries, and sweet treats, and are eager to learn & grow in a friendly environment, we will love to meet you!

Looking for Full-time or part-time bakers who are passionate in creating adorable & healthy buns

Job scope

• Assist in the preparation and creation of mantou buns

• Operate and ensure proper functioning of baking equipment & machinery

• Cleaning up of workplace daily

• Ensure high level of hygiene standard in workplace

• Attend to walk-in customers

Requirements

• Food Safety Course Level 1 certified

• Able to work independently and with a team

• Experience in F&B industry preferred but not a must

• Full-time: 5 or 6 day work week

• Part-time: Able to commit at least 2 days per week

• Working hours: 10am to 7pm

• All are welcome

Remuneration & Benefits

• Part-time: starting from $9 per hour onwards

• Full-time: starting from $2,000 per month onwards

• All remuneration will be offered based on applicant's experience

Work Location

• Kovan area

BIKEBOYZSG PRIVATE LIMITED

Job Description

An Executive Chef leads a small kitchen team, focusing on training and teamwork to deliver consistently high-quality

Job Summary

The Executive Chef is the top leader of the kitchen and is responsible for everything from menu design to managing kitchen, In our bistro environment, the Executive Chef will craft seasonal menus, oversee a close-knit kitchen staff, and ensure a memorable, high-quality dining experience for guests. This role requires a balance of culinary creativity, strong leadership, and business acumen to run an efficient, profitable kitchen operation.

Overall, an Executive Chef oversees the entire kitchen operation – managing staff, inventory, quality, and finances to ensure an excellent and profitable food

Key responsibilities include:

Plan and design the bistro’s menu (including seasonal specials and daily dishes) to showcase creative, bistro-style cuisine. Regularly update and refine menu offerings, ensuring they are innovative, authentic to the bistro concept, and cost-effective Collaborate with restaurant management on menu pricing and adjust recipes to maintain profitability.

Kitchen Staff Management: Lead, supervise, and mentor all kitchen staff (sous chefs, line cooks, prep cooks, etc.). This includes hiring and training new team members, scheduling shifts, and conducting regular staff meetings or briefings. Foster a positive, high-performance work environment and ensure the team works efficiently during service

Inventory Control and Purchasing: Oversee all ordering and stock management for the kitchen. Monitor inventory levels of ingredients and supplies, purchase food and materials from approved vendors, and ensure adequate stock for smooth operations. Implement FIFO (first-in, first-out) and other inventory management practices to minimize waste and control food costs.

Food Quality & Safety Standards: Maintain the highest standards for food quality, taste, and presentation on every dish. Ensure that kitchen operations comply with all health and safety regulations – including proper food handling, storage, and sanitation practices – to meet health code requirements. Train staff on safe food preparation techniques and conduct regular inspections to uphold hygiene standards.

Kitchen Operations & Cleanliness: Oversee day-to-day back-of-house operations, making sure the kitchen runs smoothly and efficiently during meal service. Ensure the kitchen and all equipment are kept clean, organized, and in excellent working condition at all times.Establish and enforce kitchen policies for cleaning schedules, equipment maintenance, and overall workplace safety.

Budget & Cost Control: Take charge of the kitchen’s financial performance through effective cost management. Plan and manage the food budget, keeping food and labor costs within target. Monitor portion control, minimize waste, and source ingredients wisely to maintain profitability without compromising quality. Work with management on menu pricing strategies and track daily/weekly costs to ensure the kitchen meets its financial goals.

Culinary Innovation and Trends: Stay current with culinary trends and incorporate new ideas that align with our bistro style. Regularly create daily specials or seasonal dishes to keep the menu fresh and exciting. Encourage creativity in the kitchen and introduce new cooking techniques or menu concepts as appropriate. This includes experimenting with local seasonal ingredients and modern twists on classic bistro recipes to delight our guests.

Collaboration & Customer Satisfaction: Work closely with front-of-house management and staff to ensure excellent coordination between the kitchen and dining room. Communicate effectively about wait times, special requests, or menu changes to facilitate smooth service. Address customer feedback or complaints regarding food quality, making adjustments as needed to maintain high satisfaction levels. Uphold a guest-focused mentality, ensuring that the culinary experience consistently earns positive reviews and repeat business.Requirements and Qualifications

Candidates for the Executive Chef (Bistro) position should meet the following requirements:

Culinary Experience: Extensive professional cooking experience is required – generally a minimum of 5+ years in a commercial kitchen. This should include time in a leadership role (e.g. as a Sous Chef or Head Chef) demonstrating the ability to run kitchen operations and manage a teamtherestauranthq.com. Experience in a fast-paced, high-pressure restaurant environment is essential.

Leadership & Management Skills: Excellent leadership abilities with a proven capacity to hire, train, and motivate a kitchen team. Strong organizational skills to coordinate staffing and kitchen workflow, and effective communication skills to give clear instruction and feedback. Must be able to lead by example, maintain a positive kitchen culture, and resolve conflicts or challenges calmly.

Culinary Expertise: High level of culinary skill, creativity, and knowledge of cooking techniques. A deep understanding of flavor profiles and preparation methods, especially for bistro-style cuisine, is expected. Must be passionate about food quality and presentation, with the ability to design menus and recipes that reflect our bistro’s character while appealing to a broad customer base.

Food Safety Certification: Current food safety and sanitation certification is required (e.g. ServSafe Food Manager or local equivalent). Thorough knowledge of food safety laws, kitchen hygiene standards, and HACCP principles to ensure compliance with all health regulations. Must be diligent about enforcing safe food handling and cleanliness throughout the kitchen staff.

Budgeting and Inventory Skills: Strong business and administrative skills to manage the kitchen’s finances. This includes experience with budgeting, food cost analysis, and inventory management. Ability to track expenses, negotiate with suppliers, and implement cost-control measures without sacrificing quality. Familiarity with ordering systems and vendor management is a plus.

Education and Certifications: A culinary arts degree or formal culinary training is highly preferred Professional chef credentials.

Bistro Cuisine Experience (Preferred): Prior experience working in a bistro, brasserie, or similar casual-fine dining restaurant is strongly preferred. The ideal candidate has a deep appreciation for bistro-style cuisine and service, and a track record of creating dishes in this genre. Understanding the nuances of a bistro menu (from classic comfort dishes to modern twists) will help in curating an authentic and appealing dining experience for our guests.Each of these qualifications is aimed at ensuring the Executive Chef can effectively manage our bistro’s kitchen while delivering exceptional food and maintaining operational excellence. This role not only demands culinary talent but also strong leadership, organization, and a clear vision for cultivating a beloved bistro dining .

ANATOLIA RESTAURANT PTE. LTD.

Job Description

Job Description

Anatolia Restaurant is looking for highly experience Chef specializing in Turkish Cuisine and to be responsible for overseeing the culinary operations and kitchen management of the restaurant that focuses on authentic Turkish cuisine. The role involves creating and executing menus, supervising kitchen staff, ensuring food quality and safety, and maintaining the overall culinary standards of the establishment.

Requirements:

- Extensive experience (15 years) in culinary roles with a significant focus on Turkish cuisine.

- In-depth knowledge of Turkish culinary traditions, ingredients, and cooking methods.

- Proven leadership and management skills in a high-paced kitchen environment.

- Strong creativity and ability to balance tradition with innovation.

- Familiarity with food safety regulations and best practices.

- Excellent communication skills to interact with staff, management, and guests.

- Ability to work under pressure and adapt to changing situations.

- Culinary degree or relevant certification is a plus but not always required.

- Able to work on weekends and Public holidays when required

SO DO FUN PTE. LTD.

Job Description

Job Purpose:

The Assistant Kitchen Manager supports the kitchen leadership team in overseeing daily kitchen operations, ensuring high standards of food quality, hygiene, and efficiency. This role plays a key part in mentoring kitchen staff, enforcing food safety compliance, and maintaining consistency in recipe execution and kitchen workflow.

• Assist the Head Chef in managing kitchen operations across all shifts.
• Supervise kitchen staff during preparation, service, and cleanup to ensure compliance with operational and hygiene standards.
• Support the development, implementation, and enforcement of kitchen Standard Operating Procedures (SOPs).
• Train new and existing kitchen staff on recipe standards, food presentation, and kitchen protocols.
• Ensure consistency in food quality, portioning, and presentation across all outlets.
• Monitor inventory levels, food wastage, and stock rotation practices.
• Conduct internal checks to ensure compliance with HACCP, NEA, and other food safety regulations.
• Provide feedback and coaching to junior staff to improve performance and efficiency.
• Actively contribute ideas for kitchen workflow improvement and menu enhancement.

• Strong culinary foundation with hands-on kitchen operations experience.
• Sound knowledge of food hygiene regulations, HACCP, and kitchen safety standards.
• Ability to manage kitchen inventory and control wastage.
• Capable of leading and training kitchen staff effectively.
• Proficient in kitchen documentation, including SOPs and audit checklists.
• Attention to detail in food quality, cleanliness, and operational discipline.
• Strong communication and team collaboration skills.

• Minimum 3–5 years of experience in a supervisory or sous chef role.
• Diploma or equivalent in Culinary Arts, Food & Beverage Management, or related field.
• Food Hygiene Certification (WSQ Level 1 or above) preferred.

Experience in multi-outlet operations is a plus.

The Ritz-Carlton Millenia Singapore

Job Description

JW Marriott Hotel Singapore South Beach

Job Description

MON CHINESE ROTI PTE. LTD.

Job Description

As a Head Chef of management team, you will be responsible for supporting and managing the kitchen team in preparing and cooking a of authentic Chinese dishes. This is a full-time role based in the Telok Blangah Central Region. You will play a crucial part in maintaining the high-quality standards that our customers have come to expect. You will have to present good leadership skills in the kitchen in terms of managing workflow process etc.

What you'll be doing

• Assisting and managing the team and other kitchen staff in the preparation and cooking of Chinese dishes
• Ensuring all kitchen equipment and work areas are clean, organised and well-maintained
• Following strict food safety and hygiene protocols at all times
• Restocking inventory and ingredients as required
• Providing excellent customer service to diners

What we're looking for

• ]Well experienced in the kitchen environment, preferably in a similar fast-paced, high-volume setting
• At least 5-10 years experience
• A keen eye for detail and the ability to work quickly and efficiently under pressure
• A passion for food and a willingness to learn new cooking techniques
• Good communication skills and the ability to work well as part of a team
• A strong commitment to maintaining high standards of cleanliness and food safety

What we offer

At Mon Chinese Roti, we are committed to providing our employees with a supportive and rewarding work environment. You'll have the opportunity to learn from experienced chefs, develop your culinary skills, and be part of a close-knit team passionate about serving delicious, authentic Chinese cuisine. We also offer competitive wages, flexible working hours, and opportunities for career advancement.

About us

Mon Chinese Roti Pte Ltd is a well-established and respected Chinese restaurant in Malaysia. We pride ourselves on using only the freshest, high-quality ingredients to create traditional dishes that celebrate the rich culinary heritage of China. Our goal is to provide our customers with an unforgettable dining experience every time they visit.

Private Advertiser

Job Description

We’re hiring a Head Chef to lead the kitchen at our Northern Shan restaurant in Bang Na. If you specialize in Shan, Burmese, and Asian Fusion cuisine—and know how to manage a kitchen from prep to plating—we’d love to meet you. You’ll be creating authentic dishes, managing a team, and working closely with the owners to deliver an exceptional dining experience. English communication is a plus.

What You’ll Do

• Cook and present a variety of Shan and Asian Fusion dishes—grilled meats, salads, curries, soups, and signature sauces.

• Create new dishes while staying true to traditional flavors.

• Oversee day-to-day kitchen operations—menu planning, staff schedules, food prep, and inventory.

• Use fresh, high-quality ingredients (especially seafood) to maintain consistent quality.

• Train, support, and motivate kitchen staff to work efficiently and as a team.

• Maintain cleanliness and food safety standards at all times.

• Collaborate with management to enhance service and guest satisfaction.

• Daily monitoring of Kitchen ERP/POS system for receipes and menu generation.

• Monitor food costs, reduce waste, and improve kitchen performance.

• Add flair to dishes for special occasions and promotions.

What You Bring

• 5+ years as a Head Chef in a recognized Asian cuisine restaurant.

• Deep understanding of Shan, Burmese, and Asian cooking styles.

• Strong kitchen leadership and team-building skills.

• Hands-on experience with restaurant POS systems.

• Good at problem-solving, multitasking, and staying organized.

• Passion for great food and eye-catching presentations.

• Serious about cleanliness and food safety standards.

What You’ll Get

• A chance to grow your career and take on more responsibility.

• A supportive environment that values your ideas and creativity.

Empire Tower Restaurants

Job Description

Big C Supercenter Public Company Limited

Job Description

Responsibilities and Duties           

• Responds for Development Menu and Product training.

• To develop Food room concept to gain Thai market share and Thai  sales penetration.

• To monitor & analyze market trends, product popularity, customers, and relevant information of responsible categories.

• Competitor benchmarking and come up with competitive advantage and market competition strategy.

• Developing of display concept and fixture.

• To turn around Thai Food categories to be on top of customer’s mind. 

Qualifications:

• Bachelor Degree or higher in any related fields.

• At least 5 years of direct experience as a chef.

• Strong creativity.

• Systematic thinking. 

• Multi-tasked person with result-oriented.

JIA RUI YIPIN RESTAURANT PTE. LTD.

Job Description

Menu Design and Development

Design dishes and formulate menus, taking into account seasonality, cost and customer demand.

Develop new dishes and keep them innovative and attractive.

Food Preparation and Cooking

Supervise food preparation and ensure that each dish meets quality standards.

Control the cooking process to ensure consistency in food taste and presentation.

Kitchen Management and Coordination

Guide and train kitchen staff (such as chef assistants, cutters, etc.).

Coordinate the daily work of the kitchen team to ensure efficient operation.

Ubest Development Inc.

Job Description

Essential Duties and Responsibilities:

• Menu Development and Execution:

  • Develop and create menus that are appealing, cost-effective, and reflect the restaurant's concept.

  • Prepare and cook food items according to recipes and quality standards.

  • Ensure consistent food quality, taste, and presentation.

  • Create daily specials and adapt menus based on ingredient availability and customer preferences.

• Kitchen Operations Management:

  • Oversee all kitchen activities, including food preparation, cooking, and plating.

  • Manage and coordinate kitchen staff, including assigning tasks, supervising, and training.

  • Ensure efficient workflow and timely food service.

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

• Inventory Management and Cost Control:

  • Manage food inventory, including ordering, receiving, and storing ingredients.

  • Monitor food costs and minimize waste to maximize profitability.

  • Maintain relationships with suppliers to ensure quality and competitive pricing.

• Quality Control and Customer Satisfaction:

  • Ensure all dishes meet the restaurant's standards for taste, quality, and presentation.

  • Monitor customer feedback and make adjustments to recipes or procedures as needed.

  • Address any food-related customer concerns or complaints.

• Equipment and Maintenance:

  • Ensure that all kitchen equipment is in good working order.

  • Schedule and oversee regular maintenance and cleaning of kitchen equipment.

ENSEI PTE. LTD.

Job Description

Location: Palais Renaissance Orchard, Singapore

Company: TEMPURA ENSEI

Opening Date: March 2025

About Us: Tempura Ensei is a fine dining Japanese tempura restaurant opening in March 2025. We offer an authentic Edo-style tempura dining experience, using the freshest seasonal ingredients sourced directly from Japan. Our goal is to provide top-tier service with a warm and welcoming touch, making our guests always feel at home.

Position: Demi Chef

Benefits:

• Tips and profit share
• 2 days off per week
• AWS and variable bonus
• Annual leave: 10 days of leave with an annual increment of 1 day, up to a maximum 14 days
• Meal allowance: $10 per day

Job Scope:

• Assist in the preparation and cooking of dishes
• Ensure high standards of food quality and hygiene
• Maintain cleanliness and organization of workstations
• Help with inventory management
• Support the kitchen team as needed along with other responsibilities to be discussed upon onboarding.

Requirements:

• Some experience in a professional kitchen preferred
• Basic culinary skills and willingness to learn
• Friendly and team-oriented
• Ability to work in a team environment

How to Apply: Please send your resume and cover letter to yana@ensei-corp.com.