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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.

Barceló Coconut Island

Job Description

Resreceta

Job Description

We are looking for a Executive chef/Head chef  for a modern restaurant of European cuisine!

Dear candidates, we are reviewing resumes and photos of dishes that you prepare. Please send your full portfolio immediately to the email address: stasphangan@gmail.com

✔️Location :

Thailand (Phangan Island)

Preferences for candidates who have a work permit.

✔️Requirements for the candidate:

-Successful experience in kitchen management from 3 years

—Experience of working with barbecue / grill

—Able to build cost-effective kitchen work: 

Daily purchases of products for the restaurant, control of the cost of dishes, the ability to draw up technical and technological maps for dishes, personal participation and monthly inventories, staff planning, interaction with the restaurant’s accounting, compliance with the budget for the purchase of products, for write-offs, spoil

—Knoware of modern gastronomic trends and technologies

—Skills in developing a menu for catering, conducting master classes and open tastings, communicating with restaurant guests 

—Team building experience

—Leadership qualities, organizational skills and attention to detail

—Love for the profession and for people

- Hard skill of working on a Josper type grill

You will become the face of the restaurant, participate in all advertising campaigns, make guests fall in love with your dishes

✔️Conditions:

—Salary 60.000 baht+ KPI

—Work schedule -discussed individually

—The working hours are discussed individually

—Frendly Team 

We are already waiting for your portfolios by e-mail:

stasphangan@gmail.com

The invitation to cooperation will follow after a successful tasting in the restaurant.

The Naka Island, a Luxury Collection Resort & Spa

Job Description

SALT AND RABBIT LIMITED

Job Description

Alma & is a brand new modern European restaurant in Central, expected to open in late July or early August. Our concept is to provide casual dining with fine quality food. We are seeking experienced and passionate CHEFS and FOH staff to join our dynamic team.

Sous chef / Chef de Partie / Demi Chef Responsibilities:

• Collaborate with the Head Chef for daily kitchen operation.

• Ensure kitchen hygiene and safety standards are maintained at all times.

• Oversee food preparation and presentation, ensuring consistency and quality.

• Assist in inventory management and cost control.

• Monitor and maintain kitchen equipment to ensure operational efficiency.

• Work during service to support the line and ensure smooth operations.

Qualifications:

• Minimum of 2 years experience in a professional kitchen.

• Strong knowledge of various cooking techniques, cuisines, and dietary restrictions.

• Excellent communication and interpersonal skills.

• Passion for culinary arts and a commitment to quality.

Restaurant ManagerResponsibilities:

• Ensure smooth implementation and execution of the restaurant operations.

• Provide training to the team to deliver the highest quality of service.

• Control stocks for daily use in the restaurant to ensure service requirements are met.

• Supervise and coordinate the prompt, high-standard, efficient, and courteous serving of food and beverages in the restaurant.

• Gather guests’ feedback, respond accordingly, and resolve guest complaints

Qualifications:

• Minimum of 3 years experience in hospitality industry.

• Strong management skill with a positive mindset and friendly image.

• A team player who is reliable and dependable.

• Enthusiastic when serving guests.

• Excellent communication, interpersonal and leadership skills.

• Self-organised and details-oriented with a strong sense of responsibility.

What We Offer:

• A supportive and collaborative work environment

• 6 rest days per month

• 10 days annual leave per year

• Monthly tips

• Daily staff meal provided

Private Advertiser

Job Description

Responsibilities 工作內容

• Overseeing the whole kitchen operation

• Monitor food quality and maintain hygiene standards

• Work closely with Operations team to ensure good inventory control, purchasing and food cost control

• 負責處理廚房日常運作

• 確保廚房、設備和器具清潔衛生

• 監察食材庫存及安排食材採購

Requirements入職要求

• At least 4 years work experience in Japanese cuisine

• At least 2 years’ experience as Sous Chef with highest levels of services is preferred

• Strong leadership skills with the ability to coach and promote a teamwork atmosphere

• Outgoing and energetic personality, with good communication skills

• Experience working in a Japanese Restaurant

• Holder of Hygiene Manager/Supervisor certificate preferred

• Good command of spoken English.

• Immediately available is highly preferred

• 四年或以上日式餐廳/廚房工作經驗者

• 具最少兩年或以上之副主廚經驗者優先考慮

• 具團隊的督導經驗

• 良好溝通技巧，應變能力

• 精通日餐之食材、設備和流程

• 持有衛生經理/主管證照者優先

• 良好的英語水平

• 可即時上班者優先考慮

CHALA NUMBER 6 CO., LTD.

Job Description

About the role

Join the dynamic team at CHALA NUMBER 6 CO., LTD.' as an Executive Chef. This is a full-time position based in Chiang Mai, Chiang Mai. As Executive Chef, you will oversee all culinary operations, ensuring the highest standards of food quality and presentation for our renowned restaurant.

What you'll be doing

What we're looking for

What we offer

At CHALA NUMBER 6 CO., LTD.', we are committed to providing our employees with a competitive compensation package, opportunities for career advancement, and a supportive, inclusive work environment. Join our team and be part of the vibrant culinary scene in Chiang Mai.

Apply now to be our next Executive Chef!

Central Retail Corporation Public Company Limited

Job Description

Responsibilities

Job Purposes
Participate in setting up plans, strategies and policies about for service of cooking and managing food and beverage for restaurants and banquets, to support food and beverage operations, satisfy customers’ expectation, and achieve goals and objectives of the organization.

Key Roles and Responsibilities

• Participate in setting up annual budget and directions of F&B Kitchen to provide mutual understanding throughout the organization

• Lead and manage kitchen operations in cooking and preparing food and beverage for restaurants and banquets under responsibility to meet customers’ needs and satisfaction in terms of ingredient quality and taste

• Examine preparation of ingredients following the standards to support kitchen operations effectively

• Monitor kitchen wares, utensils, and other equipment in good quality and ready for use

• Evaluate new dishes to increase customer’s satisfaction and organization’s profitability

• Monitor making reports to summarize overall food and beverage kitchen operations to propose to improve the performance

• Take care and advise business analysts to ensure effective performance and promotion preparation

Requirements

• Bachelor’s Degree in related field

• Minimum of 7-10 years of responsible experience in related field and 3-5 years of team management

• Be good at cooking

• Have good personality

• Have service mind and good manners

• Have good communication skills, especially verbal

• Be responsible and enthusiastic

Laguna Grande Limited

Job Description

Marriott International

Job Description

Chaixi Corporation Co. Ltd.

Job Description

Key Responsibilities

• Food Preparation: Assist with ingredient prep and basic cooking tasks as directed.

• Kitchen Organization: Maintain clean and organized workstations and storage areas.

• Cooking Support: Help with cooking and plating dishes during service.

• Equipment Maintenance: Clean and sanitize tools and report equipment issues.

• Inventory Assistance: Monitor stock levels and organize deliveries.

• Compliance: Follow food safety and kitchen hygiene standards.
  
  Qualifications

• Culinary degree or equivalent professional training. 

• Proven experience as a Head Chef, Executive Chef, or similar leadership role. 

• Strong leadership and team management skills. 

• Excellent knowledge of kitchen operations, food safety, and quality standards. 

• Creativity and passion for developing innovative dishes. 

• Effective communication and organizational skills. 
  
  

JW Marriott Phuket Resort and Spa

Job Description

About Andaman Grill

Set against the breathtaking backdrop of Mai Khao Beach, Andaman Grill is the signature beachfront restaurant at JW Marriott Phuket Resort & Spa. Known for its premium steaks, fresh seafood, and refined ambiance, we offer guests a memorable culinary journey inspired by the flavors of the sea and land. As we elevate our dining experience even further, we are seeking a visionary Chef de Cuisine with Michelin-starred background to lead the kitchen with innovation, precision, and passion.

As Chef de Cuisine of Andaman Grill, you will take full ownership of the restaurant’s culinary vision—from concept development and seasonal menus to team leadership and kitchen operations. Your experience in high-end, Michelin-starred kitchens will bring a level of artistry and excellence that defines the future of our flagship dining outlet.

AMBROSIA SAMUI CO. LTD

Job Description

Hawthorn Bay Limited

Job Description

We are a specialty Thai restaurant group, committed to delivering the rich, authentic flavors of Thailand. We are currently seeking a talented and passionate Chef to lead our central kitchen operations and craft exceptional dining experiences rooted in Thai culinary traditions.

Chef – Authentic Thai Cuisine

Key Responsibilities

·       Menu Development: Create and innovate menus featuring authentic Thai dishes, using seasonal ingredients and traditional techniques.

·       Kitchen Leadership: Lead the preparation and presentation of Thai cuisine, ensuring consistency, quality, and authenticity.

·       Central Kitchen Setup: Plan, establish, and manage the central kitchen, including daily operations.

·       Team Management: Recruit, train, and mentor kitchen staff in Thai culinary techniques and kitchen operations.

·       Inventory & Cost Control: Manage inventory, procurement, and implement cost control strategies to ensure efficiency and profitability.

·       Quality Assurance: Conduct regular checks to maintain high standards in food quality, hygiene, and presentation.

·       Cultural Integrity: Ensure all dishes reflect the cultural and culinary heritage of Thailand.

Experience

·       5-7 years of professional experience in Thai cuisine, preferably gained at a well-established restaurant group.

·       Fluency in spoken and written Thai to effectively communicate recipes, ingredients, and kitchen instructions.

·       In-depth knowledge of Thai culinary culture, ingredients, and traditional cooking methods.

·       Proven experience in setting up and managing a central kitchen.

·       Experience in award-winning restaurant group is highly desirable.

·       Strong leadership and organizational skills; ability to thrive in a fast-paced, multicultural environment.

Remuneration Package

We offer a competitive salary package, performance-based incentives, and opportunities for career growth within a dynamic and culturally rich environment.

Application

Interested candidates are invited to send their resume to talent@hawthornbay.com (email) or 9390-5938(whatsapp).

Public House Hotel

Job Description

FASHION KINGDOM CO., LTD.

Job Description

Position:  Executive Chef / Chef De Cuisine

Location: Department store based in Central Bangkok – BTS Line

Position Summary:

The Executive Chef is accountable for the overall success of the daily restaurant and kitchen operations at all outlet(s). He or she will be required to exhibit culinary talent by personally performing tasks while leading the staff and managing all food related functions whilst supervising food production and kitchen related areas to ensure a consistent, high quality product are produced. The Executive Chef is also expected to strive to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility. He or she will also need to ensure high standard of sanitation maintained in all kitchen areas.

Responsibilities:

• Food & Beverage Sales, Average Check, Profit and Loss

• Complying to standards & procedures

• Achieve high service standards as per Mystery Shopper score card

• P&L statement, wastages, overheads and purchases

• Responsible for Staff Development & training in the stores

• Develop employee engagement & loyalty in the area

• Oversee and manage the Central and Outlet Kitchen(s) 

• Create and develop unique offerings of cuisine / pastry that provides our customers with a variety of selections

• Demonstrate creativity and innovation skills in the offerings of cuisine / pastry

• Work closely with other chefs in order to achieve highest possible standard of food items

• Plan, supervise and organize the preparation and execution of all cuisine / pastry

• Management of a team of chefs

• Oversee staff scheduling of all kitchen staff

• Reinforce proper cleaning and housekeeping in the kitchen, and to ensure food handling, hygiene standards and regulations are complied with

Qualifications:

• Bachelor's Degree in related field or equivalent experience

• Minimum 10 years of related working experience in hotels or restaurants

• Experience in a luxury hotel or restaurant will be an advantage

• Possess positive learning and management skills

• Creative and self-motivated

• The ability to work effectively in a team environment

• Must present a positive and professional attitude at all times

• English is a must

Leading Nation HK Limited

Job Description

About Us

A cutting-edge hospitality group crafting unique and consistent guest experiences. With headquarters based in Hong Kong, Leading Nation operates multiple brands, restaurants, private clubs, and bars across several key cities in Asia.

We manage a diverse portfolio of award-winning concepts, including The Diplomat, recognized among the Top 50 Best Bars, Cristal Room by Anne-Sophie Pic, overseen by the world's most decorated chef boasting 10 Michelin Stars, and cult sensation WAGYUMAFIA. Driving our growth are multi-location brands like Mortys (American Deli), Mashi no Mashi (Wagyu Ramen), and Elephant Grounds (Lifestyle Specialty Coffee).

Our latest venture, Forty-Five atop Landmark, located in the centre of the city, stands as a testament to our commitment to innovation. This multi-concept venue spanning three floors and 20,000 square feet heralds a new chapter in Hong Kong’s vibrant arts and culinary scene, offering five stunning experiential concepts where art seamlessly merges with gastronomy.

We specialize in creating, identifying, and managing original F&B concepts across Asia. With a focus on collaboration with talented F&B professionals and landowners, we ensure that our concepts stand the test of time by maintaining relevance within the community. With recent expansions with the opening of Singapore Mashi No Mashi, we continue to shape the future of guest experiences across the continent.

Company Website: www.leadingnation.com 

We are now looking for hardworking people to become members of the team.  Potential candidate should have experiences in hospitality and a good work ethic. 

Key Responsibilities:

• Assist Head Chef in creating menu items, recipes and developing dishes

• Supervise kitchen staff and coordinate daily operations

• Train and mentor junior kitchen staff

• Ensure food quality and presentation meet our standards

• Maintain food safety standards

• Deal with ad hoc duties as assigned

Qualifications:

• 2 - 4 years of relevant experience; 1 - 2 years in high-end restaurants

• Holder of Culinary School Diploma will be an advantage

• Excellent use of various cooking methods, ingredients, equipment and processes

• Ability to multitask and work efficiency under pressure

• Ability to follow instructions from supervisor

• Thorough attention to detail, excellent time management and critical thinking skills

• Self-motivated and a good team player, have strong sense of responsibility

• Detail oriented, well organized, self-motivated and demonstrate great passion in food and constantly drive for perfection.

Benefits::

• 8 rest days per month (after probation)

• Annual leave & Statutory holidays

• Monthly card tips

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

• Meal allowance

• Medical allowance

• Staff Referral Incentive Program

• Staff discount

• Performance-based Salary Review

• Friendly working environment

• Excellent Career Exposure
   

Interested parties please send your full resume including PRESENT & EXPECTED salary and DATE of available to "HR & Admin. Dept." by clicking Apply Now below. 

The information provided will be treated in strict confidence and be used only for consideration of your application for relevant / similar posts within the Group / Company.

ZS Hospitality Management Limited

Job Description

Responsibilities: 

• Assist the Executive Chef in the development and organization of all culinary menus.

• Coordinate and oversee food production processes to ensure timely execution.

• Uphold the utmost standards of quality and consistency in all products.

• Possess a strong understanding of monitoring food and labor expenses.

• Accountable for the preparation and cooking of dishes that exemplify superior freshness and flavor.

• Supervise and train kitchen personnel.

• Collaborate closely with management to modify food menus in response to customer feedback and promotional activities.

• Ensure that the kitchen environment adheres to high standards of food quality, safety, and cleanliness.

• Maintain order and discipline within the kitchen during peak service times.

• Candidates with limited experience will be classified as Junior Sous Chefs.

Requirement:

• Proficient in food and beverage operations, cost management, and promotional strategies.

• Comprehensive knowledge of diverse cooking techniques, ingredients, equipment, and processes.

• Possesses a robust business acumen along with operational, administrative, and interpersonal abilities.

• A minimum of 3-4 years of experience in a kitchen setting as a chef or in a related food and beverage role.

• Well-versed in the culture of fine food and beverages.

• A collaborative team member with strong communication and supervisory competencies.

• Exhibits excellent interpersonal, management, and problem-solving skills.

• Highly organized and detail-oriented, with a strong sense of accountability.

• Possesses sound knowledge of hygiene practices.

• Proficient in both spoken and written English.

Benefits:

• Tips 

• Duty Meals

• Medical Insurance

• Statutory Holidays

• Annual Leave

• 8 days off per month

• Marriage Leave

• Excellent Working Environment & Rewardable Career

• Discretionary Bonus

Restaurants Development Co., Ltd.

Job Description

Key Responsibilities :

1. Menu Development & Quality Control

·         Design and develop menus for both bakery and hot kitchen in alignment with brand concept

·         Ensure high standards in food quality, presentation, and taste

·         Collaborate with the executive team on seasonal and special event menus

2. Kitchen & Cost Management

·         Manage food cost and inventory control efficiently

·         Oversee purchasing, storage, and stock rotation

·         Maintain hygiene and food safety in accordance with industry standards

3. Team Leadership & Staff Development

·         Lead the kitchen team in Pastry, Bakery and Hot kitchen sections

·         Organize daily task assignments and monitor kitchen performance

·         Train and develop team members to improve skills and ensure career progression

4. Cross-Department Collaboration

·         Coordinate with restaurant managers, marketing, and F&B teams

·         Provide costing, kitchen insights, and menu recommendations for strategic decisions

Qualifications

·         Minimum 10 years of culinary experience in restaurants or hotels

·         Expertise in both bakery & pastry and hot kitchen operations

·         Strong leadership skills, hand on and ability to manage a team in a high-pressure environment

·         Proficient in kitchen management systems (inventory, HACCP, SOPs)

·         Creativity in menu development and plating aesthetics

·         Previous experience in premium or fine-dining establishments is a plus

·         Able to work flexibly with a hands-on approach

·         Good command of Thai and English communication skills, knowledge of French is an advantage

·         Need to be strong with european cuisine/ Bakery

GO GET BEST LIMITED

Job Description

• Assist Chef

• Maintain quality control for all dishes

Amazon Falls Co., Ltd.

Job Description

Job Opening: Indian Chef – Specializing in South Indian & Gujarati Cuisine

Location: Sattahip, Chonburi, Thailand
Employment Type: Full-Time
Start Date: Urgently Required
Salary: Competitive, based on experience

Job Overview:

We are seeking a skilled and passionate Indian Chef with proven expertise in South Indian and Gujarati cuisine to join our team in Sattahip, Chonburi. The ideal candidate will be under 30 years old, possess a culinary degree, have at least 5 years of experience, and be fluent in English. Strong cooking and presentation skills, along with creativity and a deep love for authentic Indian food, are essential.

Key Responsibilities:

• Prepare and present authentic South Indian and Gujarati dishes with consistency and flair

• Supervise kitchen operations, maintain hygiene, and ensure food quality standards

• Collaborate with the kitchen team and manage daily inventory and ingredient sourcing

• Uphold high standards of plating, taste, and kitchen discipline

• Train and mentor junior kitchen staff

• Contribute to seasonal and innovative menu planning

Position Focus Areas:

South Indian Chef

• Dishes: dosa, idli, vada, sambar, rasam, biryani, and more

• Regional expertise: Tamil Nadu, Kerala, Andhra Pradesh, Karnataka

• Vegetarian and non-vegetarian cooking required

Gujarati Chef

• Dishes: dhokla, thepla, undhiyu, khichdi, kadhi, sweets, and thali meals

• Vegetarian cuisine focus with traditional and festive food knowledge

• Experience in large-scale or thali service preferred

Qualifications:

• Education: Culinary degree or equivalent professional training

• Experience: Minimum 5 years specializing in South Indian and/or Gujarati cuisine

• Language: Fluent in English

• Skills Required:

  • Excellent cooking and presentation abilities

  • Team leadership and time management

  • Ability to work efficiently in a high-pressure kitchen

Benefits:

• Competitive salary

• Professional and supportive work environment

• Opportunity to showcase authentic regional Indian cooking

• Career growth and development opportunities

Samaya Wellness Resort

Job Description

Tolani Resort Koh Samui

Job Description

Amazon Falls Co., Ltd.

Job Description

Job Title: Executive Chef  
Location: Sattahip, Chonburi

Map: https://columbiapicturesaquaverse.com/contact-us
Company: Sony Pictures Columbia Pictures Aquaverse

Job Description:
We are seeking an experienced Executive Chef with a strong background in multi-cuisine and international food environments. As part of the Sony Pictures Columbia Pictures Aquaverse, the first water park under the Sony brand, the Executive Chef will play a critical role in overseeing all aspects of the culinary operations. This includes menu creation, kitchen management, food quality control, and maintaining high standards of food safety and hygiene across all outlets in the water park. Cost control and efficient resource management are key components of this role.

Responsibilities:

• Lead and manage a diverse culinary team in creating high-quality meals for a large and varied clientele in a fast-paced, high-volume environment.
• Develop innovative, multi-cuisine menus that cater to the diverse tastes of international guests.
• Ensure all food is prepared according to safety, sanitation, and quality standards.
• Control kitchen costs including food, labor, and waste management to ensure budget adherence.
• Work closely with suppliers to source high-quality ingredients that meet international standards and company requirements.
• Collaborate with other departments to plan and execute special events, promotions, and entertainment-related offerings.
• Manage inventory, ordering, and storage of all food items.
• Provide leadership, training, and mentorship to kitchen staff, ensuring adherence to company policies and operational excellence.
• Ensure an exceptional guest dining experience, aligning with the entertainment and hospitality values of the highest standards.

Qualifications:

• Proven experience as an Executive Chef, preferably in a multi-cuisine or international food environment.
• Background in hospitality and entertainment, with experience in high-volume, guest-focused environments.
• Strong leadership skills and experience managing a large, diverse team.
• Excellent communication skills in English (both written and spoken) is a must.
• Creative and innovative, with a passion for culinary arts and guest service excellence.
• Ability to work under pressure and manage multiple tasks efficiently.
• Strong knowledge of food safety and sanitation standards.
• Degree or diploma in Culinary Arts or related field is a plus.
• Proven experience in cost control and managing budgets within the culinary operations.

Experience Requirements:

• Minimum of 5 years of experience as an Executive Chef, with a focus on hospitality and entertainment industries.
• Experience working in international and multi-cultural environments is preferred.
• Proven experience in cost control and managing kitchen budgets effectively.

Why Join Us:

• Be part of the exciting, dynamic environment of the first Sony Pictures Columbia Pictures Aquaverse Water Park in Sattahip, Chonburi.

Opportunity to innovate and create memorable culinary experiences for guests from around 

• Benefits:
• Competitive salary.
• Opportunity to work in a dynamic culinary environment.
• Professional development opportunities.

Epza Tejero Bypass Road General Trias, Cavite

Job Description

• Manage and maintain the Food Costs of ALL Obic owned stores within the target Food Cost%.

• Receive and check all DAILY Kitchen Reports, including Production Reports, etc, compile the same and look for irregularities and discrepancies.

• Check all ACQUISITION prices and benchmark these against Group prices.

• Negotiate for BULK PURCHASES across ALL BRANDS. Works in conjunction with the Operations Manager, Brand Development Manager, Accounting Head and the President.

• Do visits of all kitchens across all brands. Authorized to do spot checking and charge all irregularities against kitchen staff.

• Prepare software with the help of the support team to perform anomaly checks.

SmartHire by SEEK

Job Description

Our client "⁠The Hong Kong Jockey Club" is seeking a Chef de Cuisine to join their team!

What you'll be doing?

• Lead kitchen operations: Assist the Executive Chef in overseeing kitchen and grill operations, maintaining the highest standards of food quality and hygiene to exceed member and guest expectations.

• Menu innovation: Collaborate with the Executive Chef to plan, create, and design menus that showcase your culinary expertise and creativity.

• Quality control: Ensure consistent quality and sufficient quantity of dishes served in the outlet, upholding the restaurant's reputation for excellence.

• Hygiene management: Maintain HACCP standards and procedures, oversee kitchen equipment maintenance, and address relevant issues promptly.

• Inventory management: Maintain cleanliness of food storage areas, manage stock according to Club standards, and conduct regular inventory checks.

Who are they looking for?

• Experienced chef: Minimum 3 years' experience in a similar role within a luxury hotel or upmarket Japanese Michelin-starred restaurant, specializing in Kappo cuisine.

• Kappo expert: Demonstrate sound knowledge of Kappo-style cooking philosophies and principles to elevate the dining experience.

• Cost-conscious: Possess strong skills in food wastage management and cost control to optimize kitchen operations.

• Entertaining chef: Ability to captivate guests with your culinary showmanship and strong interpersonal skills while cooking "on stage."

• Multilingual communicator: Good command of both spoken and written English to effectively communicate with team members and guests. This is essential for clear communication in a diverse work environment.

• Tech-savvy: Well-versed in computer applications to efficiently manage kitchen operations and administrative tasks.

• Business-minded: Innovative, profit-oriented, and possessing a strong sense of business acumen to contribute to the restaurant's success.

Why you should consider this opportunity?

Our client offers an attractive remuneration package and other benefits, such as:

• Discretionary bonus

• Gratuity

• Medical coverage

• Retirement benefit of MPF

• Full-time position with 2/3-years renewable contract

How to apply

Ready to join this role? Click Apply now to submit your resume and share your availability and expected salary with us!

We value diversity and encourage all qualified individuals to apply, regardless of background or personal circumstances.

All information received will be kept strictly confidential and will be used only for employment-related purposes.

Refer A Candidate and Earn $2,000 (Click this link to share referral details via Email)

The Jobsdb SmartReward Program is applicable to this job opening. Applicants who successfully secure this job or refer a successful candidate, will receive the SmartReward as advertised. *By applying to or referring a candidate to this job, you agree to the Jobsdb SmartReward Program - Terms & Conditions

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Kariton International

Job Description

About the Role

Kariton reimagines Filipino desserts through the lens of culinary artistry. As Head Pastry Chef, you’ll lead our kitchen team and commissary production. From creating new recipes to leading innovation in Asian gelato, this is a creative and operational leadership role with significant influence.

You’ll be collaborating with our founders and your work will be featured regularly in content and limited-edition collabs across media and events. This is your platform to become one of the defining voices in modern Filipino food.

What You’ll Do

• Oversee all kitchen operations and commissary output

• Create and improve gelato and dessert recipes

• Maintain hygiene and food safety systems (HACCP compliance)

• Train and supervise kitchen staff

• Work with suppliers and ensure ingredient quality and cost control

• Lead R&D for seasonal menus and collaborations

What We’re Looking For

• 5+ years in pastry kitchen or culinary leadership

• Background in pastry or gelato preferred

• Culinary degree a plus

• Experience managing a team and production timelines

• Organized, efficient, creative, and passionate about Filipino ingredients

Marriott International

Job Description

Phil. Pinoy Job Contracting & Allied Services, Inc.

Job Description

About the role

Phil. Pinoy Job Contracting & Allied Services, Inc. is seeking an experienced Executive Chef to join our team in Araneta City, Quezon City, Metro Manila. As an Executive Chef, you will be responsible for overseeing the kitchen operations and leading a team of talented chefs to deliver exceptional culinary experiences for our customers. This is a contract role with the potential for renewal and to become a permanent employee.

What you'll be doing

• Manage the daily operations of the kitchen, including menu planning, food preparation, and quality control

• Lead and mentor a team of chefs, cooks, and kitchen staff to ensure efficient and smooth service

• Develop and implement new menu items, incorporating the latest culinary trends and customer preferences

• Ensure compliance with food safety and hygiene regulations

• Monitor and control food costs to maintain profitability

• Collaborate with the management team to drive the overall success of the business

What we're looking for

• Minimum of 1 year of experience as an Executive Chef or in a similar senior culinary role

• Extensive knowledge of various culinary techniques, ingredients, and food preparation methods

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

• Strong problem-solving and decision-making skills

• Excellent communication and interpersonal skills

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

• Strong attention to detail and commitment to quality

• Must be at least High School Graduate/Undergraduate

• With complete mandatory requirements

  • NBI, SSS, Pag-IBIG, PhilHealth, TIN

• STRICTLY NO VISIBLE TATTOO

Benefits:

SC, Tip, Monthly Incentive, Free Meal and etc.

APPLY NOW!

Marriott International

Job Description

Marriott International

Job Description

FREEMAN EVENTS LIMITED

Job Description

About us

We are a leading Hong Kong-based distributor and operator of one of the city’s premier wine bars, with a strong focus on fine dining, 5-star hotels, private collectors, and the promotion of the world’s greatest wines. We are seeking an exceptional French Chef to lead the culinary vision and development of our restaurant and wine bar, elevating our food and wine experience to new heights.

Qualifications & experience

• Holder of a Professional Certificate in Culinary Arts or a related discipline.

• Minimum 4-5 years of experience in Michelin-starred or internationally recognized gastronomic establishments.

• Extensive background in bistronomic cuisine with a demonstrated focus on wine and food pairing, especially within tasting menu formats.

• Proven expertise in designing and executing dishes conceived specifically to complement a sophisticated wine selection, including refined portioning and signature plates.

• In-depth knowledge of European, especially French, culinary techniques, ensuring a higher standard of cuisine and creativity.

• Mastery of advanced and modern cooking techniques, including the creative use of wine in recipes and the integration of wine elements into dishes.

• Thorough understanding of French and European terroir products (such as aged cheeses and artisanal charcuterie), and experience in sourcing high-quality European ingredients to ensure harmony between food and wine.

• Strong oenological background, with WSET Level 2 or higher preferred.

• Leadership skills with a proven ability to inspire, train, and manage a diverse kitchen team, including training on food and wine pairing fundamentals.

• Creative, organized, and able to work under pressure in a dynamic environment.

• Familiarity with inventory and kitchen management software is a plus.

• Team player with a positive, collaborative attitude.

Key Responsibilities

• Lead the conception, development, and ongoing refinement of a unique food and wine program, ensuring that the restaurant and wine bar stand out as culinary and oenological destinations in Hong Kong.

• Work in close collaboration with management and the sommelier team to develop innovative, seasonal menus and signature dishes, with a particular focus on wine pairing for both à la carte and tasting menus.

• Design and execute special events and tasting menus that highlight the synergy of food and wine, positioning the venue as a leader in the wine bar scene.

• Oversee daily kitchen operations, maintaining the highest standards of quality, consistency, and presentation.

• Plan and organize kitchen shifts, delegate tasks, and optimize workflow for efficient service.

• Manage food stock levels, place orders, and oversee inventory to ensure the availability of premium European ingredients and minimize waste.

• Ensure all hygiene and safety standards are strictly followed, in line with health regulations.

• Recruit, train, and mentor kitchen staff, with a focus on developing advanced skills in food and wine pairing and French/European culinary techniques.

• Conduct regular performance reviews, provide constructive feedback, and foster a culture of continuous learning and excellence.

• Lead training sessions on oenology and wine pairing fundamentals for the kitchen team.

• Control food costs through portion management, waste minimization, and effective supplier negotiations.

• Monitor kitchen expenses and implement cost-effective techniques without compromising quality.

• Ensure that all dishes meet the highest standards of taste, presentation, and portioning before service.

• Address and respond to customer feedback, adapting recipes and menus as needed.

• Work closely with the restaurant manager and sommelier to create structured wine-pairing recommendations and ensure seamless service.

• Participate in business strategy discussions, contributing to the ongoing development and reputation of the venue.

Why This Role Is Critical

This is a strategic leadership role—not just an operational position. The Chef will be central to shaping and defining the entire food and wine offer, and to positioning our venue as one of Hong Kong’s most distinctive and respected culinary destinations. The successful candidate will bring unique expertise, rare skills, and a deep understanding of French and European gastronomy and oenology—qualities essential to the ongoing development of our concept and brand.

Benefits

• 8 days off per month

• 15 Days Annual Leave

• MPF

• Medical Insurance

• Staff Meal

LSG Sky Chefs (Thailand) Limited

Job Description

Responsibilities:

• control and ensure the staffs works according to the specifications and cooks adhere to the recipes.

• Check all food preparation and presentation is in accordance with the highest culinary standard established by the Company and with airlines’ specifications.

• Ensure Cold Kitchen and Food Material Preparation practices are safe and hygienic, including production and food storage areas, kitchen equipment and food-handling methods, according to the company’s health and safety regulations. 

• Check and follow up on HACCP forms / requirements.

• Advise and propose to the Executive Sous Chef and Executive Chef new ideas with a view to an economical utilization of food and make suggestions on new products.

• Report to the Executive Sous Chef and Executive Chef on a daily basis.

Qualification:

• Culinary certified or at least diploma education graduated. 

• At least 5 years of Cold food and Food Material preparation in Catering Industries, Luxury Hotels or well-known Restaurants. If experienced in systematic Food Material Planning, will be plus. 

• Familiar with performing mass/ manufactured food preparation under Hygienic & Food Safety Standard including Productivity Improvement. 

• Have leadership ability in orders to supervise and develop Thai staffs in related kitchens. 

• Able to communicate in English and Thai.  

• A successful candidate is able work in Suvarnabhumi Airport, Catering area.

Big C Supercenter Public Company Limited

Job Description

Key Responsibilities:

• Develop strategic direction for food & beverage (F&B) product innovation to align with consumer trends and retail goals.

• Lead the development of new menus and food concepts including Ready-to-Eat, Ready-to-Cook, and Grab & Go offerings.

• Collaborate with cross-functional teams including procurement, production, marketing, and suppliers to launch successful F&B products.

• Ensure product quality, safety, taste consistency, and compliance with internal and external standards.

• Analyze customer insights, sales data, and market trends to improve product performance and identify new opportunities.

• Oversee culinary development, recipe standardization, and process optimization for scalable production.

• Manage and mentor a team of chefs, food technologists, and quality assurance staff.

• Work closely with marketing to design and execute food-related campaigns and seasonal launches.

• Control food costs and maintain profitability while ensuring high product value.

• Conduct regular reviews of central kitchen operations or supplier production sites to ensure alignment with quality expectations.

Qualifications:

• Bachelor's degree or higher in Culinary Arts, Food Science, Nutrition, or related fields.

• Minimum 8–10 years of experience in culinary development, preferably with a background as a chef in the retail or QSR (Quick Service Restaurant) industry.

• Strong leadership and project management skills, with experience leading cross-functional teams.

• Proven ability to create innovative, commercially viable food concepts.

• Knowledge of food safety standards, industrial kitchen operations, and scalable recipe development.

• Analytical mindset with the ability to interpret customer data and translate it into product strategy.

• Experience working with suppliers, central kitchens, or food manufacturing facilities is a plus.

SmartHire by SEEK

Job Description

Our client "The Hong Kong Jockey Club" is seeking a Chef de Cuisine to join their team!

What you'll be doing?

• Contribute to satisfaction of Members' expectations of food quality and value for money in areas of responsibilities. This is achieved by supervising the preparation and production of food at the highest and consistent standards possible; planning and implementing menu cycles, buffet menus, special menus by taking consideration of the latest trends in food presentation, nutrition value and seasonality; reviewing Members' responses and demand of menu items in the creation of new dishes; and responding positively to change in the culinary department as dictated by the industry, company and Members.

• Assist Supervisory and contributing to the preparation and control of the annual budget by monitoring the effective utilization of available resources in capital expenditure, operating equipment, part-time and manpower resources, and prudent expenses control within culinary or related areas of responsibilities.

• Enforce that Club's policies, procedures and guidelines are implemented in areas of responsibilities in order to adhere to government hygiene and safety regulations. This is achieved by inspections of food and beverage qualities, service standards and kitchens during day-to-day operations, and enforcing safety and hygiene regulations to be observed by staff (including the HACCP system and the 5 S programme) in all Western kitchens and all the food and beverage outlets. This includes driving re-certification for HACCP

• Develop and contribute to an annual marketing plan by working closely with Supervisor and respective outlet teams to give inputs on ways to maximize revenues, team effectiveness and fully understanding Members' preferences and high expectations based on their feedback (including results of satisfaction surveys and mystery shoppers) in order to reflect those needs in the menus and creation.

• Contribute and assist on special future project(s) plan(s) / renovations by working closely with Supervisor and respective teams to give inputs on ways to maximize the projects or renovations.

• Ensure that the culinary staff are motivated, disciplined, pro-active and productive. This is achieved by planning resources of staff and equipment's; recommending and making recruitment decisions; allocating work fairly within all sections; implementing training activities for all culinary staff; managing staff fairly; provide cross-training; taking a personal interest in them; mentoring and coaching them; and projecting a positive and motivated attitude amongst staff members.

• Develop the culinary staff by participating in local or international chef competitions. This helps promote the brand in the hospitality industry and the HKJC.

Who are they looking for?

• Culinary diploma from a recognized institution

• A minimum of two to three years of experience as Chef de Cuisine in an internationally recognized reputed restaurant, a hotel, or a similar establishment, specialize in Japanese fine dining or Michelin star cuisine

• Has a sound track record of achieving results in international culinary competitions

• Hygiene Manager Certification or similar food safety qualification

• Sound knowledge of food and beverage management and production skills

• Knowledge of HACCP systems and ISO 22000 is an advantage.

• Good computer skills in using Word and excel software

• Proficiency in both written and spoken English essential

• Basic wine knowledge

How to apply

Ready to join this role? Click Apply now to submit your resume and share your availability and expected salary with us!

We value diversity and encourage applicants from all backgrounds to apply for this exciting opportunity.

All information received will be kept strictly confidential and will be used only for employment-related purposes.

For more information, please contact us via +852 64650148.

Refer A Candidate and Earn $2,000 (Click this link to share referral details via Email)

The Jobsdb SmartReward Program is applicable to this job opening. Applicants who successfully secure this job or refer a successful candidate, will receive the SmartReward as advertised. *By applying to or referring a candidate to this job, you agree to the Jobsdb SmartReward Program - Terms & Conditions

#SmartReward #SmartHire

Plantation Bay Holdings Corp

Job Description

About the role

Plantation Bay Resort and Spa is seeking a talented Pastry Chef to join our team at our resort in Lapu-Lapu City, Cebu. As a full-time Pastry Chef, you will be responsible for creating and overseeing the production of delectable pastries, desserts and baked goods to delight our guests. This is an exciting opportunity to showcase your culinary expertise and passion for the hospitality industry.

What you'll be doing

• Develop and execute innovative pastry and dessert recipes for our restaurants

• Oversee the daily operations of the pastry kitchen, ensuring high standards of quality and consistency

• Train and mentor a team of pastry chefs and assistants to uphold best practices

• Ensure proper inventory management and cost controls for your department

• Collaborate with the culinary team to create cohesive menu offerings

• Stay up-to-date with industry trends and implement new techniques and presentations

• Maintain a clean, organised and safe work environment

What we're looking for

• Minimum 3 years of experience as a Pastry Chef in a high-volume hotel, resort or fine-dining establishment

• Excellent baking and pastry skills with expertise in a wide range of desserts and confections

• Exceptional leadership, teamwork and communication abilities

• Creativity and passion for producing visually appealing and delicious pastries

• Knowledge of food safety and hygiene regulations

Awesome Hotel Inc.

Job Description

About the role

Awesome Hotel Inc. is seeking an experienced Executive Sous Chef to join our dynamic kitchen team in San Juan La Union. As the Executive Sous Chef, you will play a crucial role in supporting the Head Chef in overseeing all culinary operations and ensuring the delivery of exceptional dining experiences for our guests. This is a full-time position and offers opportunities for professional growth within our thriving hospitality business.

What you'll be doing

• Assisting the Executive Chef in menu planning, development and execution

• Supervising and training the kitchen staff to uphold high standards of food preparation, presentation and service

• Coordinating the daily workflow and operations of the kitchen to optimise productivity and efficiency

• Ensuring strict compliance with food safety, hygiene and sanitation regulations

• Participating in inventory management and cost control initiatives

• Collaborating with the front-of-house team to provide a seamless dining experience for guests

• Representing the kitchen at management meetings and contributing to the overall strategic direction of the culinary programme

What we're looking for

• Minimum 5 years' experience as an Executive Sous Chef or in a similar senior culinary leadership role within a high-volume, upscale hotel or restaurant environment

• Formal culinary training and qualifications, such as a degree or diploma in Culinary Arts or Hospitality Management

• Extensive knowledge of international cuisine, food trends and best practices in menu design and kitchen management

• Exceptional organisational, time management and problem-solving skills

• Excellent communication and interpersonal abilities to lead and motivate a diverse kitchen team

• Passion for creating innovative, visually appealing and delicious dishes

• Strong commitment to upholding food safety and hygiene standards

About us

Awesome Hotel Inc. is a leading hospitality provider in the Philippines, known for our exceptional service, luxurious accommodations and award-winning culinary offerings. Since our establishment in 1990, we have grown to become one of the most respected hotel brands in the region, with a reputation for delivering unforgettable experiences to our guests. Our commitment to excellence, innovation and sustainability underpins everything we do, and we are proud to have a diverse and talented team of hospitality professionals driving our success.

Apply now

ONYX Hospitality Group

Job Description

Shangri-La's Boracay Resort & Spa

Job Description

Gaia Group Management Limited

Job Description

Duties

• Assist in supervising the daily operation of the Kitchen

• Support menu planning and design in quarterly basis

• Ensure a high quality of food is provided at all times

• Maintain and implement hygiene standards

• Controls production according to projected covers and food cost

Requirements

• Minimum 7 years of working experience in capacity of Head Chef in Thai restaurant

• Knowledge in Asian culinary techniques is an advantage

• Primary or Secondary School graduated is welcome

• Must be a friendly, helpful and trustworthy leader

• Enjoys planning, organizing and problem solving

• Committed to serving food of the highest quality

• Communicates with fluency in Thai is an advantage

The personal data provided in your application will be used for recruitment purpose only and will be treated in accordance to the Personal Data (Privacy) Ordinance.

Private Advertiser

Job Description

Qualifications:

• Culinary degree or equivalent professional experience.
• At least 5 years of experience as an Executive Sous Chef or in a leadership role.
• Strong knowledge of international and local cuisines.
• Excellent leadership, creativity, and organizational skills.
• Ability to work in a fast-paced, high-pressure environment.

Responsibilities:

• Oversee all kitchen operations, ensuring consistency in food quality and presentation.
• Develop and update menus based on market trends and guest preferences.
• Manage kitchen staff, including, training, and performance evaluation.
• Ensure compliance with food safety, sanitation, and cost control standards.
• Collaborate with management to optimize food costs and kitchen efficiency.

Four Seasons Hotel Hong Kong

Job Description

About Four Seasons Hotels and Resorts:
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About Four Seasons Hotel Hong Kong:
In the very heart of the city and on the edge of Victoria Harbour, Four Seasons is surrounded by Hong Kong’s consummate business and leisure attractions. From its award-winning spa to innovative Michelin-starred chefs, Four Seasons is the superlative destination for high fliers and high society from Hong Kong and abroad.  A buzzing powerhouse of business success. The best central location for Hong Kong leisure explorations. A multi-starred world-famous culinary destination. Victoria Harbour views and fully engaged, highly effective employees make this truly one of the great hotels in the world.

What you will do:

• Monitor food costs, production and hygiene, and check on food quality consistency

• Ensure all food items are prepared according to banquet event orders

• Plan, organize, control and direct the work of team members

• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs

• Meet customers to discuss menus for special occasions such as parties and events

• Develop cross-marketing strategy to increase profit, such as pairing drinks with the food

What you bring:

• Diploma in Culinary/ Food Production or related discipline

• Minimum 8 years experience in Culinary/Food Production, with at least 3 year in Supervisory role

• Experience in Banquet Kitchen is a must

• Good command of spoken and written English

• Strong leadership and communication skills

What we offer:

• Competitive Salary, wages, and a comprehensive benefits package

• Excellent Training and Development opportunities

• Complimentary Accommodation at other Four Seasons Hotels and Resort

• Birthday Leave

• Complimentary Employee Meals

• Public Holidays

Schedule & hours:

• 5-Day work

• This is a full-time position

Leading Nation HK Limited

Job Description

About Us

A cutting-edge hospitality group crafting unique and consistent guest experiences. With headquarters based in Hong Kong, Leading Nation operates multiple brands, restaurants, private clubs, and bars across several key cities in Asia.

We manage a diverse portfolio of award-winning concepts, including The Diplomat, recognized among the Top 50 Best Bars, Cristal Room by Anne-Sophie Pic, overseen by the world's most decorated chef boasting 10 Michelin Stars, and cult sensation WAGYUMAFIA. Driving our growth are multi-location brands like Mortys (American Deli), Mashi no Mashi (Wagyu Ramen), and Elephant Grounds (Lifestyle Specialty Coffee).

Our latest venture, Forty-Five atop Landmark, located in the centre of the city, stands as a testament to our commitment to innovation. This multi-concept venue spanning three floors and 20,000 square feet heralds a new chapter in Hong Kong’s vibrant arts and culinary scene, offering five stunning experiential concepts where art seamlessly merges with gastronomy.

We specialize in creating, identifying, and managing original F&B concepts across Asia. With a focus on collaboration with talented F&B professionals and landowners, we ensure that our concepts stand the test of time by maintaining relevance within the community. With recent expansions with the opening of Singapore Mashi No Mashi, we continue to shape the future of guest experiences across the continent.

Company Website: www.leadingnation.com 

We are now looking for hardworking people to become members of the team.  Potential candidate should have experiences in hospitality and a good work ethic. 

Key Responsibilities:

• Assist Head Chef in creating menu items, recipes and developing dishes

• Supervise kitchen staff and coordinate daily operations

• Train and mentor junior kitchen staff

• Ensure food quality and presentation meet our standards

• Maintain food safety standards

• Deal with ad hoc duties as assigned

Qualifications:

• 2 - 4 years of relevant experience; 1 - 2 years in high-end restaurants

• Holder of Culinary School Diploma will be an advantage

• Excellent use of various cooking methods, ingredients, equipment and processes

• Ability to multitask and work efficiency under pressure

• Ability to follow instructions from supervisor

• Thorough attention to detail, excellent time management and critical thinking skills

• Self-motivated and a good team player, have strong sense of responsibility

• Detail oriented, well organized, self-motivated and demonstrate great passion in food and constantly drive for perfection.

Benefits::

• 8 rest days per month (after probation)

• Annual leave & Statutory holidays

• Monthly card tips

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

• Meal allowance

• Medical allowance

• Staff Referral Incentive Program

• Staff discount

• Performance-based Salary Review

• Friendly working environment

• Excellent Career Exposure
   

Interested parties please send your full resume including PRESENT & EXPECTED salary and DATE of available to "HR & Admin. Dept." by clicking Apply Now below. 

The information provided will be treated in strict confidence and be used only for consideration of your application for relevant / similar posts within the Group / Company.

White Sand Samui Resort

Job Description

Sotogrande Hotel and Resort Group

Job Description

About the role

Sotogrande Hotel and Resort is seeking an experienced and talented Head Chef to lead the kitchen department. As the Head Chef, you will be responsible for overseeing all aspects of the kitchen operations, ensuring the delivery of exceptional dining experiences for our guests. This is a full-time role that offers a competitive salary and a range of attractive benefits.

What you'll be doing

• Developing and executing innovative menus that showcase your culinary expertise and align with the resort's brand and dining concept

• Managing and leading a team of skilled chefs and kitchen staff, providing guidance, training and mentorship to ensure the highest standards of food preparation and presentation

• Maintaining strict control over kitchen operations, including inventory management, cost control, and adherence to health and safety regulations

• Collaborating with the Food & Beverage team to create unique dining experiences and events that delight our guests

• Fostering a positive and productive kitchen environment, promoting teamwork and a culture of continuous improvement

What we're looking for

• Minimum of 2 years' experience as a Head Chef or in a similar senior culinary role, preferably within the hospitality industry

• Demonstrated expertise in a range of cuisines and the ability to create innovative and visually appealing dishes

• Strong leadership and management skills, with the ability to motivate and inspire a team of culinary professionals

• Excellent problem-solving and decision-making abilities, coupled with a keen eye for detail

• Thorough understanding of food safety regulations and kitchen best practices

• Passion for the culinary arts and a commitment to delivering an exceptional dining experience

Sotogrande Hotel and Resort Group

Job Description

About the role

Sotogrande Hotel and Resort is seeking an experienced and talented Head Chef to lead the kitchen department. As the Head Chef, you will be responsible for overseeing all aspects of the kitchen operations, ensuring the delivery of exceptional dining experiences for our guests. This is a full-time role that offers a competitive salary and a range of attractive benefits.

What you'll be doing

• Developing and executing innovative menus that showcase your culinary expertise and align with the resort's brand and dining concept

• Managing and leading a team of skilled chefs and kitchen staff, providing guidance, training and mentorship to ensure the highest standards of food preparation and presentation

• Maintaining strict control over kitchen operations, including inventory management, cost control, and adherence to health and safety regulations

• Collaborating with the Food & Beverage team to create unique dining experiences and events that delight our guests

• Fostering a positive and productive kitchen environment, promoting teamwork and a culture of continuous improvement

What we're looking for

• Minimum of 2 years' experience as a Head Chef or in a similar senior culinary role, preferably within the hospitality industry

• Demonstrated expertise in a range of cuisines and the ability to create innovative and visually appealing dishes

• Strong leadership and management skills, with the ability to motivate and inspire a team of culinary professionals

• Excellent problem-solving and decision-making abilities, coupled with a keen eye for detail

• Thorough understanding of food safety regulations and kitchen best practices

• Passion for the culinary arts and a commitment to delivering an exceptional dining experience

Sotogrande Hotel and Resort Group

Job Description

About the role

Sotogrande Hotel and Resort is seeking an experienced and talented Head Chef to lead the kitchen department. As the Head Chef, you will be responsible for overseeing all aspects of the kitchen operations, ensuring the delivery of exceptional dining experiences for our guests. This is a full-time role that offers a competitive salary and a range of attractive benefits.

What you'll be doing

• Developing and executing innovative menus that showcase your culinary expertise and align with the resort's brand and dining concept

• Managing and leading a team of skilled chefs and kitchen staff, providing guidance, training and mentorship to ensure the highest standards of food preparation and presentation

• Maintaining strict control over kitchen operations, including inventory management, cost control, and adherence to health and safety regulations

• Collaborating with the Food & Beverage team to create unique dining experiences and events that delight our guests

• Fostering a positive and productive kitchen environment, promoting teamwork and a culture of continuous improvement

What we're looking for

• Minimum of 2 years' experience as a Head Chef or in a similar senior culinary role, preferably within the hospitality industry

• Demonstrated expertise in a range of cuisines and the ability to create innovative and visually appealing dishes

• Strong leadership and management skills, with the ability to motivate and inspire a team of culinary professionals

• Excellent problem-solving and decision-making abilities, coupled with a keen eye for detail

• Thorough understanding of food safety regulations and kitchen best practices

• Passion for the culinary arts and a commitment to delivering an exceptional dining experience

Private Advertiser

Job Description

·        Create and update menus based on seasonal ingredients, customer preferences, and food trends.

·        Innovate dishes that align with the restaurant’s theme and standards.

·        Supervise and coordinate activities of kitchen staff.

·        Ensure food preparation is done correctly and efficiently.

·        Monitor food presentation and portion control.

·        Ensure all dishes meet quality standards before leaving the kitchen.

·        Monitor inventory and ensure freshness of ingredients.

·        Manage food inventory and minimize waste.

·        Work with suppliers to source ingredients at the best price without compromising quality.

·        Track food costs and stay within budget.

·        Work closely with the restaurant manager and front-of-house team.

·        Address customer feedback related to food quality and adjust accordingly.

·        Male / Female

·        Hotel & Restaurant Management Graduate

·        Culinary school diploma preferred but not required

·        Proven 3-5 years’ work experience as a  Head Chef

·        Strong knowledge of proper food handling procedures

·        A team player and able to work under pressure

·        Willing to follow standardized recipes

Carlyle & Co.

Job Description

About the role:

We’re looking for an enthusiastic Demi Chef with a creative flair for cooking to join our culinary team in crafting an unforgettable dining experience for our Members. Covering everything from vegetables, meat and fish, to pastries and sauces, together with our Executive Chef Daisuke Mori, you will help bring our bold culinary concepts to life. This is a unique role in a global brand development journey offering you the opportunity to be an essential part of Carlyle & Co. in Hong Kong – and we’d love to have you on-board!

What you need to have:

• Extensive knowledge and hands-on experience across multiple sections of the kitchen

• First-rate understanding of cooking methods, ingredients, operational equipment and processes

• Excellent organisation skills and a passion for working in fast-paced situations

• Confidence in managing every aspect of the kitchen, from work-station flow to dish plating

• Outstanding communication and interpersonal skills – you’ll love to foster genuine relationships with your team

What you will do:

• Work closely with our Chef de Partie and culinary team to execute an unrivalled food & beverage experience, from raw ingredients to final dish

• Organise and set up assigned kitchen sections daily and work together with our Commis Chef to maximise team output and productivity

• Work on the specifications received from our Chef de Partie regarding portion size, quantity and quality and oversee all preparation, cooking and presentation of dishes

• Maintain appropriate stock levels as noted by our Chef de Partie to minimise wastage of any sort – it’s environmentally important to keep food out of landfills, so let’s play our part!

• Establish and reinforce sanitation standards for the kitchen in alignment with HACCP/ISO22000 requirements

What our work culture looks like:

• Teams who are dedicated to excellence, innovation and getting results we can be proud of

• A leadership culture that genuinely cares about your professional development and well-being

• An open-minded family where everyone contributes, and every voice is welcomed

• A convivial community where having fun is a big part of getting the job done

Empire Tower Restaurants

Job Description

PAO PTE. LTD.

Job Description

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business