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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.

ZS Hospitality Management Limited

ZS Hospitality Management Limited was established in 2014 in Hong Kong. ZS Hospitality Group is a multi – brand restaurant operator headquartered in Hong Kong. We are entirely dedicated to providing our guests with the very finest quality

Job Description

Responsibilities:

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

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

• Ensure that the ingredients are fresh and have sufficient inventory

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

• Perform duties set aside by the Executive Chef

Requirements:

• Minimum 1 year experience in dessert or pastry production

• Experience in luxury hotels or fine-dining restaurants is an advantage

• Familiar and knowledgeable in French cuisine or sustainable gastronomy is an advantage

• Well-versed in kitchen hygiene, service-oriented and multi-tasking

• Self-motivated, with good team spirits and ability to learn

• Good command of written and spoken English

• Candidates with less experience will be considered as Pastry Demi Chef de Partie

Benefits:

• Tips 

• Duty Meals

• Medical Insurance

• Statutory Holidays

• Annual Leave

• 8 days off per month

• Marriage Leave

• Excellent Working Environment & Rewardable Career

• Discretionary Bonus

Location: Central

Leading Nation HK Limited

Leading Nation

Job Description

About Us

At Leading Nation, we’re redefining modern hospitality through visionary concepts and exceptional guest experiences. Headquartered in Hong Kong, we curate and operate a growing portfolio of award-winning restaurants, bars, and private clubs across Asia — each with its own distinct identity yet united by a shared commitment to excellence and innovation.

Our celebrated portfolio includes The Diplomat, honored among Asia’s 50 Best Bars; Two-Michelin Star, Cristal Room by Anne-Sophie Pic, helmed by the world’s most decorated chef with an extraordinary 10 Michelin Stars; The Merchant, recognised by Tatler Dining for its refined modern Asian cuisine also Michelin mentioned; Sushi Mamoru, an intimate omakase experience led by masterful Japanese craftsmanship; the acclaimed Torikaze deemed as the hardest seats to secure in Japan; and WAGYUMAFIA, a cult-favorite global sensation that has turned Wagyu into a modern icon. Our multi-location brands — Morty’s, Mashi no Mashi (Wagyu Ramen), and Elephant Grounds (Lifestyle Specialty Coffee) — continue to champion craftsmanship, community, and creativity across the region.

Anchoring our portfolio is Forty-Five at Landmark, a three-story, 20,000-square-foot destination redefining the intersection of art, design, and gastronomy in the heart of Hong Kong. With regional expansions such as the soon-to-launch Elephant Grounds Singapore, Leading Nation continues to set new benchmarks for world-class hospitality across Asia.

Company Website: www.leadingnation.com 

We are seeking an experienced Head Chef to join our team at the renowned Cardinal Point restaurant in Central, Hong Kong. As Head Chef, you will be responsible for overseeing all aspects of the kitchen operation, including menu development, staff management, and ensuring the highest standards of food quality and presentation. This is a full-time position based in our Central location.

Key Responsibilities:

• Lead and manage the kitchen team, ensuring efficient workflow and optimal performance

• Develop and implement creative, innovative menus that showcase the best of seasonal, locally sourced ingredients

• Maintain strict quality control and food safety standards throughout all kitchen operations

• Collaborate with the restaurant management team to ensure alignment with the overall business strategy

• Monitor and control food and labour costs to maximise profitability

• Provide hands-on training and mentorship to kitchen staff to foster their development

• Ensure the kitchen complies with all relevant health and safety regulations

Qualifications:

• Minimum 5 years' experience as a Head Chef or in a senior culinary role within a high-end restaurant or hotel

• Proven track record of successfully leading and managing a team of chefs and kitchen staff

• Excellent knowledge of international cuisine and the ability to create innovative, menu concepts

• Strong organisational and time management skills, with the ability to work under pressure

• Passion for using the freshest, locally sourced ingredients and a commitment to sustainability

• Excellent communication and interpersonal skills to collaborate effectively with the broader restaurant team

• Familiarity with food cost control and inventory management principles

What We Offer:

• 8 rest days per month (after probation)

• Annual leave & Statutory holidays

• Marriage leaves, Maternity leave, Paternity leave, Compassionate leave, etc

• Meal allowance

• Monthly Card Tips

• Medical allowance

• Staff discount

PABNA RESTAURANT PTE. LTD.

Job Description

Roles & Responsibilities

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

Job Requirements

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

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Sous Chef, Pastry

Summary of Responsibilities:

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

• Support the Executive Pastry Chef in leading the day-to-day operations of the Pastry Kitchen, ensuring the highest standards of quality, creativity, and consistency across all pastry offerings.

• Ensure all pastry recipes and product yields are accurately costed, reviewed regularly, and aligned with budgetary guidelines.

• Oversee the preparation and presentation of all pastry, bakery, dessert, and confectionery items in accordance with established recipe standards, portion control, and quality expectations while minimizing wastage.

• Monitor food stock levels and ensure adequate supply and freshness of ingredients in relation to hotel occupancy, restaurant operations, and banquet forecasts.

• Assist in creative menu development and seasonal dessert promotions for all dining outlets, events, and banquet operations.

• Work closely with the F&B team and respective operational departments to support annual marketing plans, festive promotions, and culinary campaigns.

• Maintain exceptional product quality, hygiene, cleanliness, and food safety standards in compliance with company policies and HACCP requirements.

• Interact with guests to obtain feedback on pastry and dessert offerings, ensuring a memorable dining experience and prompt resolution of concerns or complaints.

• Foster a positive, motivated, and collaborative working environment within the Pastry and Culinary team.

• Train, mentor, and develop pastry colleagues through coaching, guidance, and performance feedback to support continuous learning and succession planning.

• Support recruitment and selection efforts to build a capable and high-performing pastry brigade aligned with the hotel’s service culture and standards.

• Ensure work schedules, manpower planning, and annual leave arrangements are administered effectively to support operational requirements.

• Drive innovation by identifying new pastry trends, techniques, and operational improvements to enhance productivity and guest satisfaction.

• Communicate and collaborate effectively with all supporting departments including Stewarding, Engineering, Security, Finance, Hygiene, People & Culture, and F&B Service teams.

• Ensure a safe and secure working environment for all team members and uphold all workplace safety standards and procedures.

• Continuously develop personal knowledge, leadership capabilities, and industry expertise to contribute as a strong culinary leader within the organization.

Requirements & Competencies:

• Diploma or professional certification in Pastry Arts, Culinary Arts, or related discipline preferred.

• Minimum 3–5 years of relevant experience in a luxury hotel or high-volume pastry operation, including supervisory experience.

• Strong knowledge of pastry production, bakery operations, plated desserts, chocolate work, and buffet presentation.

• Creative and innovative mindset with a passion for modern pastry trends and guest experiences.

• Strong leadership, interpersonal, and team management skills.

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

• Good understanding of food safety, hygiene practices, and HACCP standards.

• Excellent organizational and time management skills.

• Positive attitude with strong communication and problem-solving abilities.

Our commitment to Diversity & Inclusion:

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

Why work for Accor?

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

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

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

If you feel you are ready for your next professional challenge, apply on: https://smrtr.io/vf5Gp

Little Farms

LITTLE FARMS

Job Description

At Little Farms, we’re here to help people live happier, healthier lives—with food that’s all-natural, healthy, and ridiculously delicious. We’re looking for a Head Chef who can run a tight ship without compromising the vibe: standards are sky-high, service is smooth, the team is thriving, and customers are obsessed.

If you love leading from the front, chasing consistency like it’s a sport, and turning “good” into “damn, that’s good”… keep reading.

Your mission (should you choose to accept it)

Make the kitchen:

Fast ✅

Clean ✅

Calm ✅

Consistent ✅

Fun ✅ (yes, it’s possible)

What you’ll be doing (aka your daily power moves)

Run the show (Operations)

Own day-to-day kitchen ops: prep → pass → plate → repeat

Keep stock levels on point (no “oops, we ran out” moments)

Build and refine SOPs so the team can execute like clockwork

Plan manpower smartly so service doesn’t turn into survival mode

Build a team, not just a roster (People)

Train, coach, and level-up your chefs and kitchen crew

Set expectations, give real feedback, and keep performance sharp

Reduce absenteeism/tardiness through culture + accountability (not shouting)

Work seamlessly with FOH—because we win as one team

Keep the food chef’s kiss (Customer Experience)

Protect quality and consistency with your life (and palate)

Improve, tweak, repeat—based on customer feedback and real insights

Handle food-related complaints quickly, calmly, and professionally

Keep the numbers healthy (Business)

Manage COGS, waste, and shrinkage like a pro

Find cost wins without sacrificing flavour, freshness, or standards

Stay audit-ready, always (Food Safety)

Top-tier hygiene, food safety compliance, and clean-as-you-go culture

Safe storage, prep, sanitation—no shortcuts, ever

What we’re looking for

A Head Chef who’s hands-on, calm under pressure, and wildly consistent

Strong leadership + communication (your team actually knows what’s going on)

High standards, high integrity, and a real love for developing people

Food safety discipline is baked into your brain

Your leadership style (the Little Farms way)

Own outcomes end-to-end

Spot gaps (skills, speed, systems) and fix them fast

Make decisions with both craft and data

Communicate clearly, coach daily, keep things aligned

Build trust across BOH + FOH

Take responsibility, raise the bar, and bring the team with you

Create pride, ownership, and a culture people stay for

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Junior Sous Chef, Western

Summary of Responsibilities:

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

• Efficient preparation of dishes and meals

• Ensure consistent and smooth running of food production

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

• Strict adherence to purchasing procedures

• Leading by examples on all hygiene requirements

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

• Liaison between Food and Beverage departments and rest of hotel effective for guest experience

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

• Present in the Kitchen during service time

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

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

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

• Drive constant service and system improvement, be entrepreneurial

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

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

• Follow guidelines provided in Colleague Handbook

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

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

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

• Interface the needs/requirements of other department with Kitchen: Chefs Office, Engineering, F&B service, Security, Finance, People & Culture, Stewarding and Food Safety Hygiene

Requirements & Competencies:

• Relevant Culinary School or College Diploma, preferred

• Minimum of 3 years relevant experience in management culinary position, preferably in similar operations style

• Basic Food Hygiene Certificate

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

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

• Service oriented with an eye for details

• Ability to work effectively and contribute in a team

• Good presentation and influencing skills

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

• Flexible and able to embrace and respond to change effectively

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

• Self-motivated and energetic

Our commitment to Diversity & Inclusion:

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

Why work for Accor?

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

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

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

If you feel you are ready for your next professional challenge, apply on: https://smrtr.io/vf5Gp

C & J INVESTMENT HOLDINGS PTE. LTD.

Job Description

REQUIREMENTS:-

• Minimum 10 years of experience in Sichuan cuisine in high end restaurants.
• Strong knowledge of traditional Sichuan flavours, techniques and ingredients.
• Ability to curate and develop innovative dishes while maintaining authenticity.
• Strong plating and presentation skills suited for a luxury dining environment.
• Experience leading and managing kitchen teams with strong understanding of food costing, inventory control and kitchen operations.
• Ability to work in a fast-paced, high-standard restaurant environment.
• Ability to maintain consistency, discipline, and high culinary standards in a fast-paced environment.
• Experience in fine dining or luxury hospitality is preferred.

RESPONSIBILITIES:-

• Collaborate with Management on menu development, promotions and guest experiences.
• Create refined and creative presentations of classic and modern Sichuan dishes.
• Maintain consistency, quality and kitchen standards
• Train and mentor kitchen staff.
• Work closely with Management on seasonal and signature creations.

ABOUT US:-

Blossom is evolving into a refined Cantonese and Sichuan dining destination within Marina Bay Sands, focused on bold flavours, precision and elevated hospitality.

Interested applicants may send their resume and portfolio of dishes to mav••@blossomrestaurant.com.sg

SOCIAL PLACE SINGAPORE PTE. LTD.

Job Description

We are seeking a highly skilled and creative Head Chef to lead the culinary operations of a modern Chinese restaurant. This role is responsible for overseeing all aspects of the kitchen, including both the hot kitchen and dim sum section, ensuring exceptional food quality, consistency, and innovation while maintaining operational efficiency and cost control.

Kitchen Leadership & Operations

• Oversee daily operations of the hot kitchen and dim sum section, ensuring smooth coordination and execution of all service periods

• Lead, train, and manage kitchen staff, including Sous Chefs, Dim Sum Chefs, and junior team members

• Maintain high standards of food quality, presentation, and consistency across all dishes

• Ensure compliance with food safety, hygiene, and sanitation regulations

Menu Development & Innovation

• Design and develop modern Chinese menus, incorporating both traditional techniques and contemporary influences

• Curate seasonal offerings and new dishes for both à la carte and dim sum menus

• Continuously refine recipes based on customer feedback and market trends

Dim Sum Specialisation

• Oversee production and quality of all dim sum items, ensuring authenticity and innovation

• Standardise preparation techniques, portioning, and presentation

• Ensure efficient workflow and timely replenishment during peak service

Cost Control & Inventory Management

• Manage food costs, portion control, and wastage to meet financial targets

• Oversee procurement, supplier relationships, and inventory levels

• Conduct regular stock checks and ensure proper storage practices

Team Development & Culture

• Recruit, mentor, and develop a high-performing kitchen team

• Foster a culture of discipline, teamwork, and continuous improvement

• Conduct regular training sessions to maintain skill standards

Operational Excellence

• Collaborate with front-of-house teams to ensure seamless guest experience

• Monitor kitchen performance and implement improvements where necessary

• Ensure all equipment is properly maintained and operational

• Proven experience as a Head Chef or Senior Sous Chef in a Chinese or modern Asian restaurant
• Proven track record of training and management of team members
• Proven track record of cost and sales strategy management
• Strong expertise in both hot kitchen operations and dim sum production
• Deep understanding of Chinese culinary techniques, ingredients, and presentation styles
• Leadership experience managing large kitchen teams
• Strong financial acumen with experience in cost control and budgeting
• Ability to thrive in a fast-paced, high-volume environment

• Culinary certification or relevant professional training

• Experience in modern or contemporary Chinese cuisine concepts

• Prior experience opening or managing new restaurant concepts

• Creative and innovative mindset

• Strong leadership and communication skills

• Detail-oriented with a commitment to excellence

• Ability to work under pressure and deliver consistent results

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

SUPERHUATS PTE. LTD.

Job Description

Job Summary

Lead daily kitchen operations to deliver high-quality food service by supervising staff, maintaining organization, and supporting menu development. Drive team performance and ensure equipment functionality to achieve operational excellence.

Responsibilities

• Manage daily kitchen operations to maintain smooth workflow and organized workstations
• Supervise kitchen line staff to ensure efficient food preparation and timely order completion
• Train kitchen staff to uphold food quality standards and proper presentation
• Monitor food quality consistently to meet taste and safety expectations
• Expedite orders to ensure prompt service and customer satisfaction
• Assist the executive chef in planning menus and developing new dishes to enhance offerings
• Manage inventory and rotate supplies to minimize waste and maintain freshness
• Schedule staff shifts and motivate team members to maintain high morale and productivity
• Train new hires to integrate them effectively into kitchen operations
• Maintain cleanliness and proper functioning of all cooking equipment to ensure safety and efficiency
• Menu development, to R&D new menu items

Andaz Singapore

Andaz Singapore is a five-star hotel managed by Hyatt International, that focuses on design and relaxed luxury. This designer hotel is the the first Andaz hotel to open in South East-Asia back in 2017.

Job Description

Come join us to express your Andaz as Sous Chef - All Day Dining if the following describes you.

You have the passion for providing bold and memorable culinary experiences to guests through your F&B offerings that reflects the hotel focus on quality and creativity. You are service-oriented and always strive to delight your guests? taste buds. You are hardworking and can apply your creativity into your F&B offerings. You are also a good leader who is able to motivate your team to deliver the highest standards consistently.

You will be responsible to assist with the efficient running of the kitchen, contributing to the overall success of the outlet, in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Your Profile

• Minimum 2 years work experience as Sous Chef or 4 years as Junior Sous Chef in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Qualification in Kitchen Production or Management will be an advantage.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
• Demonstrated skills in leading a diverse team with varying degrees of experience and talents. Able to teach and inspire team members to be their best every day.
• Possesses an absolute "can-do" attitude especially when facing challenges.
• Able to work well under pressure.

The Garcha Group Marriott International

The Garcha Group owns four Luxury Five Star Hotels in Singapore, all of which are franchised under the worlds largest and most prestigious Hotel Company, Marriott International. Two Hotels are part of the Autograph Collection and the other two are under The Tribute Portfolio Brand.

Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- Any other duties/tasks as requested by management

BANGLAR SHAD RESTAURANT PTE. LTD.

Job Description

Job Summary

We are seeking an experienced and passionate Head Chef with at least 10 years of culinary experience to lead our kitchen operations. The ideal candidate will have strong leadership skills, deep knowledge of food preparation and kitchen management, and the ability to maintain high standards of food quality, hygiene, and customer satisfaction.

• Oversee daily kitchen operations and manage kitchen staff efficiently.
• Plan and develop menus, including seasonal and specialty dishes.
• Ensure food quality, consistency, and presentation meet company standards.
• Monitor food costs, inventory, and kitchen budgeting.
• Maintain cleanliness, food safety, and hygiene standards in compliance with regulations.
• Train, supervise, and motivate kitchen team members.
• Coordinate with management on promotions, events, and operational improvements.
• Ensure timely preparation and delivery of all orders.
• Handle supplier coordination and purchasing of kitchen ingredients and equipment.

Stripes Australia

Dimbulah Coffee is a fast growing Food & Beverage Company with 5 stores at various locations in Singapore. We are expanding our operations and are seeking outstanding individuals to join our fast growing team. We offer challenging job opportunities and outstanding career development.

Job Description

Job Description:

·           Ensure consistency and quality of food preparation, hygiene and workplace safety

·           Oversee kitchen operations, including preparatory work and final food preparation

·           Plans daily menus and innovate new dishes

·           Liaises with suppliers

·           Inspect supplies, equipment, and work areas to ensure compliance with health and safety regulations

·           Control kitchen budgets and operational efficiency

·           Address issues professionally and proactively

·           Monitor and coach kitchen staff to maintain high performance and adherence to standards

·           Collaborate closely with the floor manager to ensure a seamless service experience

Job requirements:

·             Minimum 10 years of relevant experience in the F&B industry, preferably within Japanese

cuisine

·               Proficiency in Japanese language and understanding of Japanese culture are required to liaise with Japanese-speaking clients and teams, particularly in preparation for the launch of our flagship, authentic Japanese baking-style bakery and restaurant in Singapore

·               Strong knowledge and mastery of Japanese cuisine

·               Proven ability to innovate with new ingredients and menu development

·               Skilled in cook-and-chill methods and a wide rangeof culinary techniques

·               Experience in diverse F&B concepts, particularly Japanese food establishments

·               Strong skills in inventory control, cost management, and quality assurance

·               Able to ensure compliance with hygiene and food safety regulations

·               Detail-oriented, well-organized, and capable of working independently in a fast-paced

environment

·               Working hours: 5 days work week, split shift; must be able to work weekends and public

holidays

Capella Hotel Singapore

Capella Singapore offers an inspiring resort destination, just moments from Singapore’s financial and shopping districts. Residing on 30 acres of lush rainforest, the resort’s peaceful setting on a knoll is a rare masterpiece, boldly marrying Singapore’s rich colonial heritage with a symphony of contemporary architectural curves and designs.

Job Description

Position Overview

The Junior Sous Chef is responsible for assisting the Chief Baker in managing daily bakery operations, ensuring quality standards, supervising junior staff, and maintaining hygiene and cost control in line with hotel policies. The individual contributes directly to maintaining the hotel's reputation for excellence in bakery service.

The Role

Kitchen Operations

• Preparation and production of bakery items (The Club and Fiamma's Breakfast, Afternoon Tea, Banquets and In Room Dining)

• Maintain consistency, presentation, and portion standards

• Support recipe development and new product creation

• Control inventory, reduce wastage, and monitor cost efficiency

• Coordinate with other kitchen departments (eg. Banquets, front of house) to align on service needs and timing

• Assist in reviewing and checking Banquet Event Orders (BEOs)

• Check emails and ordering products in SCM

• Report operational issues (e.g., banquets, guest feedback, stock ordering/delivery) to the Chief Baker

• Contribute to menu planning and product development when required

Maintain Hygiene, Safety and Standards

• Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards

• Perform audits on staff's adherence to the organisation's food waste management Standard Operating Procedures (SOPs)

• Perform audits on staff's adherence to the organisation's Workplace Safety and Health (WSH) policies and procedures

Talent Profile

• At least 3 years of experience in a similar capacity at a luxury hotel or upscale restaurant

• Knowledge of baking and kitchen equipment

• Possess Singapore food safety certification

Radisson Hotel Phuket Kata

Job Description

CL Holdings Limited

Cafe Deco Group (“CDG”) is one of the leading and most successful hospitality groups in Hong Kong with over 30 restaurants and bars in Hong Kong and Sydney. The success behind the group lies in its full dining experience for all, including

Job Description

Job Duties :

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

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

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

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

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

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

Job Requirements :

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

• Experience in busy volume outlet is a must

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

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

• A strong leader to lead a team and team building 

• Excellent communication and interpersonal skill

• Good command of spoken and written in English and Cantonese

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

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

• Proficient in Microsoft Office including Outlook & Excel

CAPITOL HOTEL MANAGER PTE. LTD.

Job Description

SCOPE

Reporting to the Sous Chef, the Junior Sous Chef is responsible for assisting in the management of kitchen operations and overseeing the day-to-day activities of the designated kitchen within the hotel, including purchasing, cost and quality control, and inventory tracking.

OVERALL OBJECTIVES

• Directs food preparation in collaboration with the Chef de Cuisine.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Assists with organizing special events and special food promotions.
• Assists with menu planning, inventory, ordering and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Oversees and supervises kitchen staff including scheduling and training.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Monitors and maintains kitchen equipment.
• Maintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Ideally you will have at least 4 years in a similar role
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

COMO Lifestyle Pte Ltd

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

Job Description

 Job Responsibilities

• To maintain standards set by the Pastry Chef in relation to food preparation and food quality

• Act as a mentor to the kitchen team responsible for pastries and desserts.

• Prepare and produce varying quantities of bread, pastries, cookies, desserts and other baked goods according to recipe and customer request for events

• Develop ideas for new pastry dishes.

• Assist with weekly ordering, stock rotation, receiving and correct storage of produce 

• Ensure all cool rooms, fridges, freezers and dry store areas are maintained in a clean and safe manner, in compliance with health and company regulations.

• Ensure all food is prepared in line with standard recipes to maintain food costs and product consistency.

• Ensure all kitchen staff follows safe working practices.

• Assist in the communication to kitchen staff of any programs, products, training or directives as outlined by the Executive Chef.

• Covering all duties required of the Pastry chef in their absence.

• Communicate daily with purchasing to control food costs, yield management and ensure accuracy of all purchasing.

• Attend to any other related duties as directed by the Executive Chef 

• To maintain personal hygiene and grooming standards and to ensure these standards are maintained with junior staff.

Prerequisite

• A culinary school certification or a diploma is a plus. Practical experience and basic education will also be considered.

• Good knowledge in the use of various cooking methods, ingredients, equipment and processes

• Ability to multitask and work efficiently under pressure.

• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.

• Good in taking instructions from Executive Sous chef and knowledge of best cooking practices

• Good in customer service, focused and oriented.

• Good communication and interpersonal skill with ability to interact with kitchen and restaurant staff.

• Good time management, fair in staff treatment, non-abusive and the use of profanity language and violent behaviour.

The Capitol Kempinski Hotel Singapore

Located in Singapore’s charming civic and cultural district, the iconic Capitol Building and Stamford House have been restored to unveil as The Capitol Kempinski Hotel Singapore. A quintessential masterpiece of beautifully conserved architecture uplifted with a modern touch and bespoke hospitality, this exclusive retreat promises luxury at its finest.

Job Description

Curate Kitchen Pte. Ltd.

Job Description

The Deputy Head Chef will oversee all culinary production, ensuring food quality, safety, efficiency, and innovation while managing a team of chefs and kitchen staff. This role demands strategic planning, operational excellence, and culinary leadership to meet the diverse demands of internal outlets and external event catering.

Key Responsibilities:

1. Central Kitchen Production:

• Lead daily operations of the central kitchen, ensuring efficient, high-volume production of

• core items (e.g., marinated meats, sauces, gravies, dressings).

• Develop, standardize, and continuously improve production recipes and processes to

• ensure consistency and quality across all outlets.

• Coordinate with outlet chefs to fulfil special menu requests and seasonal offerings.

• Monitor inventory levels and coordinate with procurement for timely sourcing of

• ingredients.

2. Catering Event Menu Design & Planning

• Work closely with clients, sales teams, and event coordinators to design customized

• menus aligned with the theme, dietary needs, and budget of each event.

• Develop seasonal, themed, and signature catering menus that reflect current food trends

• and client preferences.

• Conduct tasting sessions for clients and stakeholders as part of the menu approval

• process.

3. Event Execution & Quality Control

• Lead culinary preparation for all catering events, ensuring food quality, presentation, and

• timing meet high standards.

• Personally oversee food plating, buffet setups, and live cooking stations to ensure visual

• appeal and customer satisfaction.

4. Staffing & Coordination

• Plan staffing for each event, assign roles, and conduct pre-event briefings to ensure

• clarity on responsibilities and timelines.

• Manage temporary, outsourced, or part-time kitchen teams as needed for larger events.

• Coordinate with service teams (F&B, logistics, decorators) to ensure smooth flow of

• operations during the event.

5. Resource Management

• Oversee the preparation, packing, and transportation of food and equipment from the

• central kitchen to event venues.

• Ensure proper storage and handling of food during transport, maintaining hygiene and

• temperature control standards.

• Prepare and maintain checklists for event readiness, including kitchen equipment,

• utensils, serving ware, and ingredients.

6. Cost Management & Reporting

• Ensure all catering events are executed within allocated budgets and resource plans.

• Monitor food and labor costs per event and analyze profitability and efficiency.

• Submit post-event reports outlining successes, challenges, and recommendations for

• improvement.

7. Team Leadership & Operations:

• Lead, train, and mentor central kitchen staff including sous chefs, line cooks, and kitchen

• assistants.

• Implement and enforce food safety, hygiene, and sanitation standards (e.g., HACCP,

• ISO 22000).

• Maintain kitchen equipment and workspaces to meet operational and safety

• requirements.

• Track kitchen KPIs and contribute to operational reporting and budgeting.

Requirements:

• Diploma/Degree in Culinary Arts or equivalent, with at least 3 to 5years of progressive culinary experience, including leading large-scale kitchen and catering operations.

• Proven ability to lead, train, and motivate diverse kitchen teams (permanent and part-time), while fostering a culture of quality, safety, and efficiency.

• Strong track record in menu planning, recipe standardization, and creating innovative dishes aligned with market trends, dietary needs, and client requirements.

• Skilled in kitchen operations management, cost control, inventory planning, and delivering events within budget while maintaining high quality standards.

• In-depth understanding of food safety, hygiene, and sanitation standards (e.g., HACCP, ISO 22000), with experience implementing and maintaining compliance in high-volume production.

HAYOP PTE. LTD.

Job Description

SOUS CHEF — Hayop ni Manam📍 104 Amoy Street | 5 mins from Telok Ayer MRT

Come cook the now of Filipino food.

At hayop, we honour the roots and reimagine the future of Filipino cuisine — deeply familiar, daringly refined, and always prepared with the best ingredients the world can offer. Recognised in the 2025 Michelin Guide Singapore, we're building a benchmark for what Filipino cooking can be on the world stage.

As Sous Chef, you'll be the engine that keeps our kitchen moving — supporting the Head Chef, leading the team through service, and helping shape what Filipino food looks and tastes like here in Singapore.

What You'll Do

• Support the Head Chef in recipes, prep, and daily kitchen operations
• Develop new dishes and seasonal menus
• Track food costs and maintain quality and storage standards
• Lead, train, and motivate the kitchen team
• Manage schedules and staff performance with the Head Chef
• Ensure hygiene and food safety standards are met every shift

Who We're Looking For

• 5+ years of kitchen experience, with 1–2 years in a supervisory role
• Strong culinary skills and a passion for bold, complex flavours
• Comfortable with food costing and menu development
• Organised, detail-oriented, and solutions-focused
• A natural leader and genuine team player

What's in It for You

• Competitive salary based on experience
• Staff meals & medical outpatient reimbursement
• 5-day work week
• Full statutory benefits

Sang Nila Utang Mala Pte Ltd

Job Description

Role: Mala Xiang Guo Assistant Chef/ Head Chef
Location:

• Bukit Panjang, Sembawang, Paya Lebar, Jurong West (NTU) Kent Ridge (NUS) Orchard, Simei

Looking for: Full Time

Working Hours:

• 5.5 days/week

• 10-hour shifts (including a 90-minute break)

Job Description:

• Run and be in charge of on average 6 kitchen assistants in one restaurant.

• Prepare and cook our and

• Maintain high standards of food preparation

• Ensure kitchen cleanliness, hygiene, and compliance with all food safety regulations.

• Manage inventory for ingredients and supplies, minimizing waste while ensuring availability of stock.

• Collaborate with the kitchen and front-of-house teams to ensure timely food preparation and smooth service.

• Train and guide kitchen staff, sharing knowledge and techniques for preparing Mala Xiang Guo.

• Perform other ad-hoc kitchen duties as required to support the team.

Requirements:

• Proven experience in

• Strong knowledge of food safety standards and kitchen hygiene.

• Ability to work efficiently in a fast-paced kitchen environment while maintaining quality and presentation.

• A passion for cooking Mala and providing guests with an unforgettable dining experience.

• Ability to work as part of a team, with good communication and collaboration skills.

• Previous restaurant kitchen experience is preferred, but training can be provided to the right candidate.

• Food Hygiene Certificate is a plus; if not already certified, training will be provided.

Benefits:

• Competitive salary package with AWS, annual increments, and performance-based bonuses.

• Monthly bonus opportunities based on hygiene inspections, kitchen performance, and overall results.

• Enjoy up to 2 staff meals during shifts

• Opportunities for career growth within the company as we expand our outlets.

RecruitPedia Pte Ltd

RecruitPedia is an innovative, efficacious recruitment solution provider headquartered in Singapore.

Job Description

Our client is a well-established F&B group with a strong presence in the hospitality and lifestyle industry. Due to their current expansion plan, they are looking for a Head Chef / Culinary Operations Manager to join their operations team. They are located in the (Central) – easily accessible.

Responsibilities:

• Develop and implement menu concepts, signature dishes, and seasonal food offerings aligned with business direction.

• Ensure consistency in food quality, taste, presentation, portioning, and plating standards.

• Oversee daily kitchen operations, including food preparation processes and production workflow.

• Manage recipe standardization, menu costing, and documentation of food preparation procedures.

• Review and improve menu offerings through new product development and operational enhancements.

• Support catering operations, banquet setups, and large-scale event food preparation when required.

• Handle inventory planning, stock management, supplier coordination, and procurement activities.

• Monitor food cost, labour cost, and kitchen operating expenses to achieve business targets.

• Identify operational improvement initiatives to optimize productivity and reduce wastage.

• Supervise kitchen manpower planning, scheduling, and operational deployment.

• Conduct kitchen training, onboarding, and performance evaluations for culinary staff.

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

• Coordinate with service operations team to ensure smooth dining operations and customer satisfaction.

• Prepare operational reports, maintain costing records, and ensure proper invoice processing procedures.

Requirements:

• Diploma or Professional Certification in Culinary Arts, Hospitality, or related field.

• Minimum 5 years of experience in kitchen operations management within the F&B or hospitality industry.

• Experienced in menu planning, food costing, inventory management, and kitchen administration.

• Familiar with large-scale kitchen operations, catering, or banquet services.

• Comfort with split shift setting.

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/CV.

We regret that only shortlisted candidates will be notified.

Email Address: job•@recruitpedia.sg
EA License No: 19C9682
EA Personnel No: R22104769
EA Personnel Name: Ong Boon Kiet (Travys)

ZHANG JI PTE. LTD.

Job Description

Job Description:

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales,
• Study each recipe and gather all necessary ingredients,
• Cook food in a timely manner,
• Delegate tasks to kitchen staff,
• Inform wait staff about daily specials,
• Ensure appealing plate presentation,
• Supervise Cooks and assist as needed,
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy),
• Monitor food stock and place orders,
• Check freshness of food and discard out-of-date items,
• Experiment with recipes and suggest new ingredients,
• Ensure compliance with all health and safety regulations within the kitchen area,
• Assist in adhoc duties as and when required.

Requirements:

• Proven work experience as a Head Chef/ Executive Chef,
• Hands-on experience with various kitchen equipment,
• Advanced knowledge of culinary, baking and pastry techniques,
• Leadership skills,
• Ability to remain calm and undertake various tasks,
• Excellent time management abilities,
• Up-to-date knowledge of cooking techniques and recipes,
• Familiarity with sanitation regulations,
• Must be hands on for operations,
• Culinary school diploma preferred.

OSG CAPITAL PTE. LTD.

Job Description

able to work on weekend and midnight

able to work minimum 60 hrs per week

able to cook chinese and western food. Dessert as well.

able to work at bar & taking order

other, duty roster planing, cost control, oderting stock, stock count, training new staff, quality control, menu design

Manpower Services (Hong Kong) Limited

ManpowerGroup Hong Kong

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

Manpower Services (Hong Kong) Limited

ManpowerGroup Hong Kong

Job Description

Sous Chef / Chef de Partie（）

HKD 33,000–43,000 +

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「Apply Now」，。

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.

HERO HOLDINGS PTE. LTD.

Job Description

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

Manpower Singapore

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

Job Responsibilities
Support Senior Chefs

• Assist the Head Chef in running daily pastry and bakery operations.

Food Quality & Standards

• Follow standard recipes and presentation guidelines.
• Ensure portion control and consistency in taste and appearance.

Cost & Resource Management

• Monitor food and labor costs.
• Control maintenance and energy usage in the pastry kitchen.

Training & Development

• Train and mentor Chef de Partie and Commis chefs.
• Promote hygiene, safety, and kitchen standards.

Operational Efficiency

• Maintain smooth workflow in line with corporate SOPs.
• Prevent accidents and ensure energy conservation.

Requirements

• Min. 5 years in pastry/bakery, with supervisory exposure.
• Good knowledge of pastry techniques, food safety, and kitchen management.
• Culinary diploma or equivalent is plus.
• Leadership, communication, and ability to work under pressure.

OCD Hands Pte. Ltd.

Job Description

Responsibilities:

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

Requirements:

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

Craig Road Property Holdings Pte. Ltd.

Mondrian is a way of travel. A luxury lifestyle hotel, a global destination for locals or travelers. Mondrian is always at the heart of the most exciting cultural scenes in the world. Mondrian Singapore Duxton is a luxury lifestyle hotel built in the heart of the city’s prominent Duxton Hill neighborhood featuring 300 guestrooms, a lower three-story building in a contemporary and luxury loft suite. Historic architecture takes on the famous Singapore 'shophouse' building typology on a modern spin, with a terracotta roof, and colonial-style window shutters, at the rear, connected by a garden, will be the main tower containing a mix of guest rooms, a speakeasy bar, and rooftop pool. The location is flawless with a bevy of signature restaurants, stylish bars, and local street food vendors all within walking distance. Ennismore and Accor’s joint venture to create the world’s fastest-growing lifestyle and entertainment hospitality company, with a global collective of entrepreneurial and founder-built brands with creativity & purpose at their heart. For more information visit www.mondrianhotels.com

Job Description

Who are we?

Mondrian is built on a team of visionaries at the forefront of hospitality, cuisine, design, and entertainment. Our lifestyle moments are forged with highly-curated and passionate service. We are committed to authenticity, sophistication, mastery and innovation. Our mission has been to make food and beverage the heart and soul of our hotels. Our stage is the world. Our time is now. We are an equal opportunity employer.

What do we expect of you?

Reporting into the Executive Chef, you are responsible for coordinating, supervising and directing all aspects of the hotel’s food operation. You are expected to provide training, build efficient SOP’s, establish and enforce specs, maintain hygiene and to develop a culture of high performance with a team identity. You are ultimately responsible for strong P&L outcomes while delivering world class dining experiences.

How your day looks:

• Maintain the quality of food products. Ensure guest satisfaction goals are achieved and/or exceeded.
• Conduct periodic vendor reviews to ensure favourable terms.
• Ensure non-standard culinary requests are met with regard to special dietary needs of guests.
• Provide support of a specialist nature to the wider hotel team. Consult with relevant department heads regularly and as necessary to ensure strong outcomes of hotelwide initiatives.
• Ensure that standards and procedures are being understood and practiced by all staff. Continuously ideate on workflow efficiencies.
• Guarantee compliance where relevant (hygiene, licensing, employment …etc)
• Identify, onboard, train and develop personnel within the department. Foster healthy and productive team culture. Manage performance and conduct periodic review of department staff.
• Be fully accountable to budget and P&L elements. Responsible for the financial management of the operation
• Set preventative maintenance schedule for all relevant operational equipment.
• Personify leadership. Delegate responsibilities amongst your team and strategically schedule staff to ensure harmonious employment.
• Prepare reports to communicate (daily, monthly, quarterly. Etc) performance results to the executive team. Identify opportunities for improved performance and growth.

How do you deliver this?

Tell It Like It Is- Be authentic, honest, direct, sincere & professional.

Build Rapport – Be engaging, reliable, thoughtful, helpful, energetic & empathetic.

Gain Trust- Be dependable, deliver on promises, take ownership & follow through.

Play To Win – Be original, bold, cutting edge and decisive.

Right Here, Right Now – Be attentive, meticulous, determined & impressive.

DAY ONE PTE. LTD.

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

Job Description

Responsibilities including but not limited to:

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

Requirements:

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

Goodwood Park Hotel Private Limited

Goodwood Park Hotel is a Skills Framework Supporting Company

Job Description

GOODWOOD PARK HOTEL SINGAPORE

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

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

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

Responsibilities

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

Requirements

• Valid WSH Food Hygiene Certificate - 1

Event: Mooncake Production

Date: 11 August 2026 to 24 September 2026, 6 day work week

Time: 9am to 6pm

Salary: $120/day

SG CONSULTING NETWORKS PTE. LTD.

Job Description

We are looking for a passionate and experienced Chef de Cuisine to lead our kitchen operations and deliver high-quality culinary experiences. The successful candidate will be responsible for menu development, kitchen management, food quality control, and team leadership while maintaining the highest standards of hygiene and efficiency.

• Oversee daily kitchen operations and ensure high food quality standards
• Create and develop menu items with creativity and consistency
• Lead, train, and supervise kitchen staff effectively
• Maintain hygiene, food safety, and sanitation standards
• Minimum 3–5 years of experience in a similar role preferred

The Garcha Group Marriott International

The Garcha Group owns four Luxury Five Star Hotels in Singapore, all of which are franchised under the worlds largest and most prestigious Hotel Company, Marriott International. Two Hotels are part of the Autograph Collection and the other two are under The Tribute Portfolio Brand.

Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers
- Any other duties/tasks as requested by management

PARKROYAL COLLECTION Marina Bay, Singapore

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

Job Description

In this role, you should be specialize in seafood on ice/cold sections/ sashimi and assists the Chef de Cuisine in managing kitchen operations with a focus on seafood on ice and cold section of the restaurant. and culinary traditions of the region. You will play a crucial role in menu development, food preparation, and maintaining the authenticity and quality of dishes.

Roles & Responsibilities

• Maintain complete knowledge and compliance with all department/hotel policies and procedure.

• Meet with the Chef de Cuisine to review schedules, assignments, anticipated business level, changes and other information pertinent to job performance.

• Ensure a high standard for all buffets breakfast, local items, western items, international dinner, high-tea and ala carte orders.

• Required to work on the line during operations and assist wherever needed.

• Ensure good communication between floor staff and kitchen and within the kitchen.

• Supervise all members of the kitchen team according to staffing guidelines

• Observe guest reactions and confer with service staff to ensure guest satisfaction.

• Promote positive guest relations at all times.

• Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.

• Need to correct any deficiencies. Ensure that the quality and details are being maintained.

• Maintain restaurant cost control systems.

• Maintain kitchen equipment and plant.

• Ensure that the kitchen staff follow hygienic food handling practices

• Organise and check on daily cleaning and waste disposal, HACCP, MUIS & SFA requirements.

• Organise and implement safe work practices.

• Ensure that supplies and deliveries are received and accounted for

• Any other duties as required from time to time.

Job Requirements

• Maintain and ensure that hotel’s standard, policies and procedures in the restaurant outlet.

• Work well with team to ensure follow up with corrections where needed.

• Ability to work in a fast-paced environment.

Additional Information:

• 5-day work week

• 13th month AWS and Performance Bonus

• Annual Leave from 10 days

• Up to 50% Associate Dining & Accommodation Discounts at Group Properties

• Referral Incentive of S$1,000*

• Career Development and Training opportunities

*Terms & Conditions Apply.

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

We regret that only shortlisted applicants will be notified.

TASH TISH TOSH (S) PTE. LTD.

Job Description

Job Summary

We are looking for an experienced and passionate Head Chef to lead kitchen operations, maintain food quality standards, manage kitchen staff, and ensure smooth daily operations. The Head Chef will be responsible for menu execution, food cost control, hygiene standards, and overall kitchen performance.

• Lead and manage the entire kitchen team
• Ensure consistency, quality, and presentation of all dishes
• Plan kitchen operations and staff scheduling
• Monitor food preparation and cooking standards
• Control food cost, wastage, and stock management
• Ensure kitchen cleanliness and compliance with food safety and HACCP standards
• Train, guide, and motivate kitchen staff
• Manage ordering and inventory control
• Create and improve menu items when required
• Ensure smooth coordination between kitchen and service teams
• Handle customer feedback related to food quality professionally
• Monitor equipment maintenance and kitchen safety

• Minimum 5 years of kitchen experience in restaurant operations
• Previous experience as Head Chef or Sous Chef preferred
• Strong leadership and team management skills
• Good knowledge of food safety and kitchen operations
• Ability to work under pressure in a fast-paced environment
• Strong understanding of food costing and stock control
• Creative, disciplined, and organized

Compass Group (S) Pte Ltd

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

Job Description

• Oversee all culinary operations and culinary teams.
• Develop and implement innovative menus and recipes.
• Ensure the highest standards of food quality and presentation.
• Design, manage and own the overall culinary experience, not just the offerings.
• Drive culinary innovation, excellence and quality standards.
• Drive and find newer streams of revenue basis needs and opportunity in the business.
• Organizing and creating procedures for new establishments/sites by developing the products and operations that reduce expenses and increase customer satisfaction.
• Identify menu trends and potential category gaps.
• Staying up to date with the latest culinary trends and techniques and incorporating them into regional menus as appropriate.
• Accountable for sustainability through the food development.
• Sourcing compliance: ensuring units are following the RA purchasing guidelines.
• Collaborate with chefs and culinary teams across various locations to develop menus that reflect the brand's culinary vision, target audience, and regional preferences.
• Empower, inspire and support the team or colleagues and suppliers to deliver a great service; through training, coaching, development and feedback.
• Ensure that menu items are standardized for consistency in taste, presentation, portion size, and quality across all locations.
• Continuously evaluate and refresh menus to incorporate seasonal ingredients, culinary trends, and customer feedback.
• Oversee vendor relationships and procurement processes to ensure the timely and cost-effective sourcing of high-quality ingredients and supplies.
• Lead culinary initiatives, sector projects amongst the chef teams and ensure deliverables are met
• Set an expectation of hospitality that is friendly and engaging.
• Ensure that all products and ingredients that are used are purchased following sector and organization purchasing standards and sustainability commitments.
• Collaborate with sector nutrition team to maintain recipe and Mobius database, including scaling to appropriate volumes.
• Ensure that all hiring and training standards are met and documented for direct hires.
• Partner with Food Safety and Workplace Safety managers to train and develop the safety programs.
• To ensure portion control, correct preparation and storage methods avoid wastage and keep down costs.
• Prepare and participate in presentations and menu mobilizations in new and existing client.
• Work with leaders to bring ideas to life.
• Plan and cost weekly menus, special events and hospitality requests ensuring that they achieve and maintain budgeted food costs if centrally driven offers are not available.
• Ensure all ordering is carried out using nominated suppliers, stock is maintained at appropriate levels in all regional sites.
• Conduct regular unit audits and reports results, insights and timely solutions.
• Training - support and prioritize training and guidance to chefs and kitchen staff within the region, ensuring the right cadence and skill mapping of the region’s talent as well as APT.
• Provide leadership, training, and mentorship to culinary teams to enhance their culinary skills, creativity, and adherence to brand standards.
• Conduct culinary training sessions, workshops, and demonstrations to share best practices, culinary techniques, and menu innovations.
• Foster a culture of continuous learning and improvement within the culinary teams, encouraging experimentation and creativity.
• Act as a liaison between culinary teams and customers, addressing concerns or inquiries related to menu offerings, dietary restrictions, and special requests.
• Aligning workflow planning in kitchen operations and designing efficient processes to ensure smooth & timely food preparation and service.

CHUNKY KITCHEN PTE. LTD.

Job Description

1. Responsible for the creation, decoration, and presentation of desserts such as cakes and pastries based on Violet Oon Singapore’s standards.

2. Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting

3. Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget

4. Check quality of material and condition of equipment and devices used for cooking

5. Guide and motivate pastry assistants and bakers to work more efficiently

6. Maintain a lean and orderly cooking station and adhere to health and safety standards

7. Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers

8. Report to Pastry Chef on all operation matters

9. To constantly be physically involved in all phases of the daily operation requirements

10. Demonstrate new cooking techniques and use of new equipment to staff

11. Update menu recipe cards and menu planning for promotion

12. Ensure that adequate stock in always maintained in the relevant station.

13. Adheres to rules and regulations set by the Management

Employee Benefits:

• Staff meals provided during shift

• Medical reimbursement (up to $200 per year for confirmed staff)

• Birthday treats and gifts (up to $200)

• Performance bonuses and quarterly incentives

• Uniform reimbursement for confirmed staff

• Night transport provided for late shifts

• Opportunities for promotion and internal transfer

• Further education support and employee assistance programmes

CHUNKY KITCHEN PTE. LTD.

Job Description

1. Responsible for the creation, decoration, and presentation of desserts such as cakes and pastries in accordance with Violet Oon Singapore’s standards.

2. Plan, order, and manage ingredients and supplies required for pastry production and related operations.

3. Decorate pastries using various icings, toppings, and techniques to ensure visually appealing presentation.

4. Monitor inventory levels for baking ingredients (e.g. flour, sugar, dairy products) and place orders within approved budgets.

5. Ensure the quality of raw materials and maintain proper condition of all pastry equipment and tools.

6. Guide, train, and motivate pastry team members to improve efficiency, consistency, and workmanship.

7. Maintain a clean, organised, and efficient kitchen environment in compliance with hygiene, health, and safety standards.

8. Manage and supervise overall pastry kitchen operations and coordinate activities of all pastry staff.

9. Report operational matters, issues, and performance updates to the Chef De Cuisine / Head Chef.

10. Be hands-on and physically involved in all phases of daily pastry production and service.

11. Ensure efficient and profitable kitchen operations, with close control over food cost, labour cost, and purchasing expenses.

12. Attend weekly meetings with the Chef De Cuisine to review operations, discuss future plans, and follow up on action items.

13. Demonstrate new cooking techniques and introduce new equipment or processes to the team where applicable.

14. Update menu recipe cards and contribute to menu development and promotional planning.

15. Ensure adequate stock levels are maintained at all times for the assigned kitchen sections.

16. Adhere to all company policies, procedures, and management directives.

• Check event orders

• Check kitchen hygiene and sanitation

• Conduct morning briefing

• Check attendance

• Communicate with Restaurant Manager

• Check food quality and presentation

• Displays initiative and leadership qualities

• Strong team player with good people management skills

• Courteous, patient, and professional

• Good understanding of food and labour cost control

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

1. Minimum Diploma qualification in Pastry Arts, Culinary Arts, or related discipline.

2. Minimum 5 years of relevant experience in Food & Beverage or pastry operations.

3. Oral and written proficiency in English.

4. Basic knowledge of Microsoft Office applications.

5. Pleasant, professional, and dynamic personality.

6. Strong sense of responsibility with a “can-do” attitude.

Bistro Onethirtysix (Whampoa) Pte. Ltd.

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

Job Description

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

CDM WORLD

Job Description

Job Description:

• Menu planning: Create and maintain menus, including seasonal changes
• Budgeting: Control the kitchen budget and purchase food and kitchen items
• Staff management: Oversee kitchen staff, assign tasks, and provide training and development
• Quality assurance: Ensure food production and hygiene standards are maintained
• Customer service: Deal with issues to ensure customer satisfaction
• Food safety: Ensure food safety plans are followed and records are up to date
• Team culture: Maintain a positive work environment that encourages learning and creativity
• Communication: Ensure staff communicate well with each other and other members of the organization

Compass Group (S) Pte Ltd

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

Job Description

Job Responsibilities:

• Work closely with their superiors and the kitchen management team to develop and adhere to a budget, ensuring cost-effective procurement and utilization of ingredients and supplies

• Monitor food costs, manage inventory, and implement strategies to minimize waste, controlling food usage in line with established standards

• Update and maintain data tracking systems to provide accurate financial information for management decisions

• Prepare meals in accordance with portion and quality standards specified in recipes, ensuring consistency and excellence in taste and presentation

• Keep up to date with the latest culinary trends, and implement changes in recipes or work methods pertaining to menus, daily specials, and promotional activities

• Assume the full duties of the Senior Sous Chef in their absence, providing leadership and direction to kitchen staff , ensuring smooth operations, and meeting customer expectations

• Maintain a safe and sanitary kitchen environment by adhering to hygiene and safety regulations set by the company, government, or clients

• Ensure the safe operation of all equipment and promptly report any faulty equipment to superiors

• Adhere to all company, government, and client regulatory controls related to food preparation, storage, and safety, ensuring compliance in all kitchen activities

• Mentor and guide junior kitchen staff to enhance their culinary skills, teamwork, and adherence to safety and hygiene standards

• Perform any other related duties as assigned by the immediate superior, adapting to the evolving needs of the kitchen and demonstrating flexibility in managing a variety of tasks

Job Requirements:

• Culinary degree or relevant certification preferred.

• Proven experience as a Sous Chef or equivalent role

• Strong financial acumen with experience in budget management and cost control

• Knowledge of industry best practices, culinary trends, and food safety regulations

• Excellent leadership and communication skills

• Ability to work well under pressure and adapt to changing circumstances

• Detail-oriented, creative, and dedicated to culinary excellence

• Computer literacy with advance abilities in spreadsheets and presentation software tools (Microsoft excel and powerpoint; or Google Sheets and Slides)

• Presentation skills (all levels including senior management)

• Good command of written and spoken language skills in English

Quality Centres Pte Ltd

Tots & Teddies aims to be Singapore’s best quality bilingual full day infant care & preschool – a claim we don’t take lightly! We cater to discerning parents who want the best quality care for their infants from two months through to kids under seven years. We are located in Singapore’s Central Business District (CBD) – just minutes walk from either Telok Ayer MRT or Raffles Place MRT stations. We take pride in offering a holistic P1 ready curriculum, providing a menu designed by a paediatric nutritionist and freshly prepared daily by our in-house professional chef, and providing an experienced and warm teaching team.

Job Description

Job Highlights

• Raffles Place and Telok Ayer MRT access

• Industry leading pay and benefits

• Singapore's best quality childcare centre

Job Description

Tots & Teddies is a multi-award winning Preschool. We aim to be Singapore's best quality childcare centre - a claim we don't take lightly! We have an unwavering commitment to quality that covers the details others don't.

Our daily menu is designed in collaboration with a paediatric nutritionist, and all food is prepared fresh daily in-house without compromise in quality.

We are seeking for a full-time Junior Chef/Sous Chef who has at least 3-5 years of experience in a similar capacity in the Early Childhood industry or different industry. This position will be reporting to the School's Directors directly.

Applicants should have a track record of good performance and should love being around children. Excellent hygiene and attention to detail is required for this role. You should also hold a valid Food Hygiene Certificate.

We offer excellent benefits commensurate with attracting high quality talent including:
Private health insurance
Ongoing personal development funding
No unnecessary bureaucracy or rules

This role offers great work life balance as weekends or night shift work is not required. In addition, you are not expected to work on a public holiday as well as Teachers' Day and Children's Day!

If you think you have what it takes to take our School's high food quality to the next level, drop us a note!

We look forward to meeting you soon :)

UPTOWN FUNK PTE. LTD.

Job Description

Job Description & Requirements

· Be a direct link between the Corporate Executive Chef / Chef De Cuisine and the various outlets to implement standards across outlets.

· Ensure all standards, policies, and expectations are communicated to the outlets and executed as per standards.

· Ensure equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current.

· Conduct training on a monthly basis.

· Rotate and work at different outlets based on business demands. The rotations are at the discretion of the Corporate Executive Chef / Chef De Cuisine

· Be constantly involved in all phases of the daily operation at the outlets

· Responsible for proper efficiency and profitable functioning of the assigned outlets and to ensure expenses/purchases are within budget limits

· Attend weekly meetings with Corporate Executive Chef /Chef De Cuisine to discuss future plans & review ongoing action plans

· Guide and lead new employees through their career in the outlets

· Adheres to rules and regulations set by the Management

· Monitor staff schedules, transfers, overtime, annual and statutory holiday.

· Conduct staff appraisals.

Minimum Qualifications / Experience:

• Minimum Diploma in Culinary Arts / F&B Management or equivalent.

• At least 5–8 years of progressive kitchen experience, with supervisory or leadership responsibilities.

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

• Proficient in spoken and written English.

• Basic knowledge of Microsoft Office (for reports, scheduling, and inventory).

• Pleasant, dynamic personality with strong leadership and teamwork skills.

• Positive “can-do” attitude and willingness to guide and train junior staff.

UPTOWN FUNK PTE. LTD.

Job Description

• Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers.

• Supervise Chef De Partie to make sure duties assigned are completed with standards set inclusive of machine/equipment maintenance, stock deliveries, cleanliness, quality of food and set-up for daily operations/events

• Report to Head Chef /Sous Chef on all staff and operation matters

• To constantly be physically involved in all phases of the daily operation requirements

• Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits.

• Attend weekly meeting with Corporate Executive Chef / Chef De Cuisine to discuss future plans and review ongoing actions.

• Attend weekly EO meeting.

• Demonstrate new cooking techniques and new equipment to cooking staff.

• Update menu recipe cards and menu planning for promotion.

• Monitor staff schedules, transfers, overtime, annual and statutory holiday

• Conduct kitchen meetings when Sous Chef is absent, daily briefing and training classes for staff to develop skills.

• Adheres to rules and regulations set by the higher Management.

• Ensure that adequate stock is always maintained in the relevant station.

• Adheres to rules and regulations set by the Management.

• Monitor staff roster, transfers, overtime, annual and statutory holidays and supervise staff appraisals.

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.

• At least 3 Year(s) of working experience in the related field is required for this position.

• Required Skill(s): culinary

• Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.

  Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).

• Performance Rewards: Quarterly incentives and attractive bonuses.

• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.

• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.

• Smooth Transitions: Night transport provided for late-night work or transit.

• Career Growth Opportunities: Explore advancement within our dynamic organization.

• Education Support: Invest in your future with opportunities for further study.

• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

Compass Group (S) Pte Ltd

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

Job Description

• Oversee all culinary operations and culinary teams.
• Develop and implement innovative menus and recipes.
• Ensure the highest standards of food quality and presentation.
• Design, manage and own the overall culinary experience, not just the offerings.
• Drive culinary innovation, excellence and quality standards.
• Drive and find newer streams of revenue basis needs and opportunity in the business.
• Organizing and creating procedures for new establishments/sites by developing the products and operations that reduce expenses and increase customer satisfaction.
• Identify menu trends and potential category gaps.
• Staying up to date with the latest culinary trends and techniques and incorporating them into regional menus as appropriate.
• Accountable for sustainability through the food development.
• Sourcing compliance: ensuring units are following the RA purchasing guidelines.
• Collaborate with chefs and culinary teams across various locations to develop menus that reflect the brand's culinary vision, target audience, and regional preferences.
• Empower, inspire and support the team or colleagues and suppliers to deliver a great service; through training, coaching, development and feedback.
• Ensure that menu items are standardized for consistency in taste, presentation, portion size, and quality across all locations.
• Continuously evaluate and refresh menus to incorporate seasonal ingredients, culinary trends, and customer feedback.
• Oversee vendor relationships and procurement processes to ensure the timely and cost-effective sourcing of high-quality ingredients and supplies.
• Lead culinary initiatives, sector projects amongst the chef teams and ensure deliverables are met
• Set an expectation of hospitality that is friendly and engaging.
• Ensure that all products and ingredients that are used are purchased following sector and organization purchasing standards and sustainability commitments.
• Collaborate with sector nutrition team to maintain recipe and Mobius database, including scaling to appropriate volumes.
• Ensure that all hiring and training standards are met and documented for direct hires.
• Partner with Food Safety and Workplace Safety managers to train and develop the safety programs.
• To ensure portion control, correct preparation and storage methods avoid wastage and keep down costs.
• Prepare and participate in presentations and menu mobilizations in new and existing client.
• Work with leaders to bring ideas to life.
• Plan and cost weekly menus, special events and hospitality requests ensuring that they achieve and maintain budgeted food costs if centrally driven offers are not available.
• Ensure all ordering is carried out using nominated suppliers, stock is maintained at appropriate levels in all regional sites.
• Conduct regular unit audits and reports results, insights and timely solutions.
• Training - support and prioritize training and guidance to chefs and kitchen staff within the region, ensuring the right cadence and skill mapping of the region’s talent as well as APT.
• Provide leadership, training, and mentorship to culinary teams to enhance their culinary skills, creativity, and adherence to brand standards.
• Conduct culinary training sessions, workshops, and demonstrations to share best practices, culinary techniques, and menu innovations.
• Foster a culture of continuous learning and improvement within the culinary teams, encouraging experimentation and creativity.
• Act as a liaison between culinary teams and customers, addressing concerns or inquiries related to menu offerings, dietary restrictions, and special requests.
• Aligning workflow planning in kitchen operations and designing efficient processes to ensure smooth & timely food preparation and service.

Goodwood Park Hotel Private Limited

Goodwood Park Hotel is a Skills Framework Supporting Company

Job Description

GOODWOOD PARK HOTEL SINGAPORE

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

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

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

Responsibilities

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

Requirements

• Valid WSH Food Hygiene Certificate - 1

Event: Mooncake Production

Date: 11 August 2026 to 24 September 2026, 6 day work week

Time: 9am to 6pm

Salary: $120/day

TASH TISH TOSH (S) PTE. LTD.

Job Description

Job Summary

We are looking for an experienced and passionate Head Chef to lead kitchen operations, maintain food quality standards, manage kitchen staff, and ensure smooth daily operations. The Head Chef will be responsible for menu execution, food cost control, hygiene standards, and overall kitchen performance.

• Lead and manage the entire kitchen team
• Ensure consistency, quality, and presentation of all dishes
• Plan kitchen operations and staff scheduling
• Monitor food preparation and cooking standards
• Control food cost, wastage, and stock management
• Ensure kitchen cleanliness and compliance with food safety and HACCP standards
• Train, guide, and motivate kitchen staff
• Manage ordering and inventory control
• Create and improve menu items when required
• Ensure smooth coordination between kitchen and service teams
• Handle customer feedback related to food quality professionally
• Monitor equipment maintenance and kitchen safety

• Minimum 5 years of kitchen experience in restaurant operations
• Previous experience as Head Chef or Sous Chef preferred
• Strong leadership and team management skills
• Good knowledge of food safety and kitchen operations
• Ability to work under pressure in a fast-paced environment
• Strong understanding of food costing and stock control
• Creative, disciplined, and organized