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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, 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.

The Fullerton Bay Hotel

The Fullerton Bay Hotel Singapore is the latest addition to the dazzling Marina Bay waterfront. Alongside spectacular views of the bay and Singapore skyline, the Hotel provides legendary service and embodies contemporary luxury and refined elegance.

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following and other duties may be assigned:

Strategic Leadership & Culinary Excellence

• Develop and execute the overall culinary strategy in alignment with the hotels' business objectives, brand positioning, and guest experience goals.
• Lead menu innovation, concept development, recipe standardisation, and culinary programming across all dining and banquet operations.
• Drive culinary trends, creativity, and innovation while maintaining consistency, authenticity, and quality standards.
• Ensure all food offerings meet the highest standards of taste, presentation, freshness, and guest expectations.
• Partner with the Director of Food & Beverage to develop annual business plans, budgets, promotions, and revenue-driving initiatives.
• Identify opportunities to enhance operational efficiency, productivity, and profitability across culinary operations.

Operational Management

• Provide day-to-day oversight of all kitchen operations, ensuring seamless execution across outlets and events.
• Establish and maintain robust culinary operating standards, systems, and procedures.
• Conduct regular operational reviews and inspections to ensure compliance with brand standards and operational excellence.
• Oversee menu implementation, food production planning, and service delivery across all kitchens.
• Monitor guest feedback and work proactively with operational leaders to resolve concerns and continuously improve the dining experience.
• Lead culinary support for VIP events, strategic partnerships, and high-profile functions.

Financial Performance & Cost Management

• Assume overall accountability for culinary financial performance, including food cost, labour cost, productivity, and operating expenses.
• Develop and implement strategies to optimise food cost percentages without compromising quality or guest satisfaction.
• Collaborate with Procurement and Finance teams on sourcing strategies, supplier management, contract negotiations, and cost control initiatives.
• Monitor inventory management, stock controls, wastage reduction, and purchasing practices.
• Ensure effective management of kitchen equipment, utensils, assets, and energy consumption.

Food Safety, Quality & Compliance

• Champion a culture of food safety and operational discipline across all culinary teams.
• Ensure full compliance with local regulations, HACCP requirements, food hygiene standards, health and safety legislation, and company policies.
• Conduct regular kitchen audits and risk assessments, implementing corrective actions where required.
• Maintain the highest standards of cleanliness, sanitation, workplace safety, and environmental sustainability.
• Lead crisis management and corrective action planning relating to food quality or food safety incidents.

Talent Leadership & Development

• Inspire, coach, and develop a high-performing culinary leadership team including Executive Sous Chefs, Sous Chefs, and junior culinary talent.
• Foster a positive, inclusive, and performance-driven work culture that supports employee engagement and retention.
• Drive succession planning, talent reviews, workforce planning, and capability building across all culinary functions.
• Conduct regular performance reviews, coaching sessions, and career development discussions.
• Support recruitment efforts to attract and retain top culinary talent.
• Promote effective communication, collaboration, and teamwork within the kitchen brigade and across hotel departments.

Sustainability & Continuous Improvement

• Lead sustainability initiatives focused on responsible sourcing, food waste reduction, energy conservation, and environmental stewardship.
• Encourage innovation and continuous improvement through industry benchmarking, culinary research, and best-practice sharing.
• Drive awareness and education programmes to support sustainable kitchen operations.
• Evaluate emerging food trends, technologies, and operational practices to strengthen the hotels' culinary competitiveness.

Requirements:

• Diploma or Degree in Culinary Arts, Hospitality Management, Hotel Management, or a related discipline preferred.
• Professional culinary certifications and food safety qualifications are advantageous.
• Minimum 10–15 years of progressive culinary leadership experience within luxury hotels, integrated resorts, or internationally recognised hospitality brands.
• Proven track record in leading large-scale, multi-outlet culinary operations, including restaurants, banquets, and in-room dining.
• Strong commercial acumen with demonstrated success in driving profitability, productivity, guest satisfaction, and culinary innovation.
• Experience managing large and diverse culinary teams in a dynamic luxury hospitality environment.

Alice Boulangerie Pte Ltd

Alice Boulangerie & Restaurant began as a mother-daughter tribute to their love for sweets and bakes. With a passion for classic French patisserie and viennoiseries, we assembled a top artisanal team to bring our savoir-faire to life. Inspired by the curious Alice squirrel, we continuously innovate, expanding into a modern contemporary gastronomic experience. Today, Alice Boulangerie is more than just an artisanal French bakery—it’s a destination for culinary exploration in the heart of the city.

Job Description

*5 working days per week

*No split shift

*Fun and friendly working environment

Job Responsibilities:

• Report to Head of Department
• Provide control on food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation, scheduling and decoration
• Monitor the preparation of the productions to ensure adherence to recipes and specifications
• Assist to oversee production process, portioning, presentation and quality of pastry & bakery products
• Perform day-to-day kitchen activities efficiently
• Guide, train, and supervise junior members
• Consistently execute menu items with responsibility to the taste and presentation standards
• Minimise the wastage and spoilage of ingredients and other food items
• Job involves all aspects of pastry including and not limited to
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Inspect and ensure that the work station is clean and meet the NEA hygiene standards at all times
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With at least 2-3 years of pastry experience
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and take initiative
• Able to work weekends and public holidays
• Prefers to hold a recognized Basic food hygienic certification

Please send in your resume to 80•••130 for more information

Marina Bay Sands Pte Ltd

Marina Bay Sands® is Asia’s leading destination for business, leisure and entertainment delivering once-in-a-lifetime experiences. The landmark building is situated in the heart of Singapore’s Central Business District and transforms Singapore’s skyline and the country’s tourism landscape.

Job Description

Job Responsibilities

• Provide quality, sophisticated and modern pastry and bakery products for our guests and support in achieving all goals designated by the Director, Pastry & Bakery
• Ensure overall efficiency in food production and general cleaning of kitchens, equipment and utensils
• Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
• Comply and ensure hygiene policies are strictly adhered to a daily basis. Conduct training on hygiene standards and perform regular inspections with outlet chefs and stewarding
• Ensure that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place
• Develop interesting exciting and balanced menus on a timely basis that are appropriate and responsive to the market. Assist marketing efforts by creating and being known for a Unique Selling Point (UPS) for each of the varied outlets
• Taste food regularly and express informed and constructive corrective actions, if necessary
• Review sales and food cost on a regular basis to achieve budgetary goals
• Assist the Director, Pastry & Bakery with annual budgets
• Evaluate, revise and improve existing department policies and procedures. Prepare other required operational department reports
• Coordinate equipment needs, cleaning schedule/project status, health/safety and sanitation follow up with the Executive Steward
• Estimate food consumption to schedule purchases and requisition of raw materials
• Maintain a good knowledge of industry trends and changes
• Ensure non-standard culinary requests are met, in particular due to special dietary needs of guests
• Review menus, analyze recipes, determine food, labor, and overhead costs, and assign prices to menu items
• Liaise with Facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximizing their life span
• Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
• Ensure a cooperative and professional rapport is maintained with all external controls
• Foster and promote a cooperative working climate, maximizing productivity and employee morale
• Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchens

Job Requirements

Education & Certification

• Vocational School or above

Experience

• Able to manage kitchen production and product R&D
• Five years managerial experience in a high volume 4-5 star hotel. The candidate should possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment
• Understanding of latest culinary and pastry concepts in a broad range of cuisines

Other Prerequisites

• Flexible to work in fast changing pace
• Knowledge in using computer for administration work
• Good knowledge on basic accounting and calculation of food costs
• Excellent logistical, pastry and leadership skills
• Able to instill safety and sanitation habits
• Fluent in English, knowledge of additional languages is advantages
• Willing and able to work shift work

Grand Copthorne Waterfront Hotel Singapore

Overlooking the historic Singapore River, Grand Copthorne Waterfront Hotel Singapore is a premier upscale conference hotel where luxurious elegance and contemporary style go hand in hand. Our luxury hotel in Singapore lets you experience the best of what the city has to offer. It is ideally located within easy reach of the Central Business District and the waterfront precincts of Robertson Quay, Clarke Quay and Boat Quay with their lively dining and entertainment venues.

Job Description

Key responsibilities

• Assist Junior Sous Chef/Sous Chef with their duties in the Cold Kitchen.

• Responsible for the cleanliness & tidiness of kitchen and ensuring strict rules on personal hygiene

• Check on any advance productions to be done/mise en place/other preparations for next day's business.

• Prepare the storeroom requisition orders for next day's production in accordance with the business forecast and with the approval of his supervisor.

• Monitor the order, storage of products and delivery of goods

• Responsible for receiving food and supplies, controlling and monitoring the temperatures, organizing the cooking and storage area

Requirements

• Experience working in the Cold Kitchen environment.

• 3-4 years of working experience in the related field is required for this position.

• Comfortable with shift working hours, including weekends and public holidays.

• Keen sense of learning and passion towards culinary.

PACQUELIN PTE. LTD.

Job Description

ole Overview

The Culinary Director is responsible for the overall culinary direction of the company, ensuring excellence across all food operations while driving innovation, profitability and consistency. This role combines creative leadership with operational management and works closely with ownership to shape the future of the business.

• Develop and execute the culinary vision across all restaurant concepts.
• Design and continuously refine seasonal menus while maintaining brand identity.
• Drive culinary innovation through product development, market research and emerging food trends.
• Ensure consistency, quality and presentation standards across all menus.
• Maintain the highest standards of food safety, hygiene and kitchen organisation.

• Oversee the daily operations of all kitchens.
• Develop and implement Standard Operating Procedures (SOPs).
• Monitor food cost, purchasing and inventory management.
• Optimise kitchen productivity and operational efficiency.
• Work closely with suppliers to source premium seasonal ingredients while maintaining cost targets.
• Ensure compliance with all Singapore food safety and regulatory requirements.

• Recruit, train and mentor Executive Chefs, Sous Chefs and kitchen teams.
• Foster a culture of teamwork, accountability and continuous improvement.
• Conduct regular performance reviews and develop succession plans.
• Promote a positive working environment focused on excellence and professional growth.

• Collaborate with ownership on new restaurant concepts and business opportunities.
• Support restaurant openings, menu launches and special culinary events.
• Work alongside the marketing and PR teams on media appearances, collaborations and brand partnerships.
• Represent the company during guest chef events, food festivals and industry functions when required.

• Manage kitchen budgets and food cost targets.
• Analyse sales performance and menu profitability.
• Identify opportunities to improve margins without compromising quality.
• Support annual budgeting and forecasting.

• Minimum 8 years' experience in senior culinary leadership, including Executive Chef or Culinary Director roles.
• Proven experience managing multiple restaurant concepts or high-volume premium restaurants.
• Strong background in French cuisine with an excellent understanding of contemporary culinary techniques.
• Demonstrated leadership experience managing large kitchen teams.
• Strong financial acumen, including food cost control, budgeting and labour management.
• Excellent organisational, communication and leadership skills.
• Ability to thrive in a fast-paced, entrepreneurial environment.
• Experience in restaurant openings and concept development is highly desirable.

1-Group (Singapore)

1-Group is Singapore’s leading F&B, lifestyle & hospitality group that operates a portfolio of iconic restaurants, cafes, bars, and clubs created with heart, purpose, and a vision for providing exceptional experiences. Over the decade, the group has witnessed countless first dates, celebrations, weddings, events, and continues to be the maker of great memories.

Job Description

1-Atico is seeking a skilled Junior Sous Chef to support our Head Chef and uphold kitchen standards. The ideal candidate will use their culinary and leadership abilities to help maintain smooth operations and elevate our guests’ dining experience.

Job Responsibilities:

• Assist the Head Chefs in the creation and preparation of Western cuisine.

• Ensure all food handling and hygiene practices comply with NEA standards.

• Maintain the quality, quantity, and accuracy of food items prepared and presented according to company and Chef-approved recipes.

• Verify that all ordered ingredients are received in the correct quantity and stored under proper conditions.

• Deliver dishes of the highest quality within the required time frame.

• Support food and menu planning, event menu preparation, food costing, and quality control.

• Perform other ad hoc duties as assigned.

Job Requirements:

• Candidate should have at least 4 to 5 years of relevant culinary experience.

• Experience in Western cuisine preparation is an added advantage.

• Must have completed the Basic Food Hygiene course.

• Possesses strong initiative and a proactive attitude.

• Able to manage and uphold sanitation and hygiene standards.

• Willing to learn and rotate across different kitchen stations and locations.

• Able to work on weekends and public holidays.

Job Location:

• 2 Orchard Turn #55-01 ION Orchard Singapore 238801

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.

Executive Chef, SKAI

The Executive Chef of SKAI Restaurant is responsible for the overall management of the restaurant’s culinary operations. This includes menu planning, recipe development, food preparation, cost control, inventory management, quality assurance, and team development.

The Executive Chef will work closely with the Food & Beverage team to drive innovation, enhance guest satisfaction, and deliver exceptional culinary experiences while maintaining the highest standards of food quality, hygiene, profitability, and colleague engagement.

Key Responsibilities

Culinary Operations

• Lead the daily operations of the SKAI kitchen, ensuring smooth and efficient service.

• Develop creative, seasonal, and innovative menus that align with the restaurant's concept and business objectives.

• Ensure all dishes are prepared consistently according to approved recipes, presentation standards, and portion controls.

• Maintain the highest standards of food quality, taste, consistency, and presentation.

• Monitor food production to minimize waste and maximize profitability.

• Ensure adequate stock levels based on forecasted occupancy and business volumes.

• Conduct regular recipe reviews and menu engineering to optimize food cost and profitability.

• Collaborate with the Food & Beverage team on promotions, seasonal campaigns, and annual marketing initiatives.

Financial & Business Performance

• Manage kitchen budgets, food costs, labour costs, and inventory.

• Monitor purchasing, stock rotation, and wastage controls.

• Analyze sales trends and menu performance to maximize revenue opportunities.

• Ensure compliance with financial targets and departmental budgets.

• Support forecasting and strategic planning initiatives.

Leadership & People Development

• Recruit, coach, mentor, and develop a high-performing culinary team.

• Foster a positive, collaborative, and inclusive working environment.

• Conduct regular performance reviews, coaching sessions, and succession planning.

• Identify training needs and support the development of junior chefs.

• Ensure manpower planning, scheduling, and leave management are effectively administered.

• Lead by example and promote a culture of continuous improvement.

Guest Experience

• Ensure every dish served reflects SKAI's reputation for culinary excellence.

• Interact with guests to gather feedback and continuously improve the dining experience.

• Professionally manage guest feedback and resolve service recovery opportunities promptly.

• Work closely with the Restaurant Management team to enhance overall guest satisfaction.

Food Safety & Compliance

• Maintain the highest standards of food safety, sanitation, and hygiene in accordance with Singapore regulations and Accor standards.

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

• Conduct regular kitchen inspections to ensure cleanliness and operational excellence.

• Partner with Stewarding and Engineering to maintain kitchen equipment and facilities.

Innovation & Continuous Improvement

• Stay updated on global culinary trends, techniques, and premium ingredients.

• Introduce new concepts, seasonal menus, and signature dishes.

• Evaluate operational processes and implement improvements to enhance efficiency and productivity.

• Collaborate with cross-functional departments on initiatives that improve guest experiences and operational excellence.

• Maintaining exceptional culinary consistency in a high-volume luxury restaurant.

• Balancing creativity with profitability and operational efficiency.

• Developing and retaining high-performing culinary talent.

• Managing food cost while maintaining premium product quality.

• Driving innovation while preserving SKAI's culinary identity.

Job Requirements

• Diploma or Degree in Culinary Arts, Hospitality Management, or a related discipline.

• Minimum 8 to 10 years of progressive culinary leadership experience in luxury hotels or premium standalone restaurants.

• Proven experience as an Executive Chef or Chef de Cuisine within a high-end contemporary dining or fine dining environment.

• Michelin-starred or award-winning restaurant experience is highly preferred.

• Strong leadership skills with the ability to inspire, develop, and manage high-performing culinary teams.

• Solid understanding of menu development, food trends, menu engineering, and cost management.

• Strong commercial acumen with experience managing food costs, labour costs, and kitchen budgets.

• Excellent communication, organizational, and stakeholder management skills.

• Proficient in Microsoft Office and procurement/inventory management systems.

• Food Safety Course Level 1 (Basic Food Hygiene Certificate); HACCP knowledge is an advantage.

• Passionate about culinary excellence, innovation, and delivering exceptional guest experiences in a fast-paced luxury environment.

Alice Boulangerie Pte Ltd

Alice Boulangerie & Restaurant began as a mother-daughter tribute to their love for sweets and bakes. With a passion for classic French patisserie and viennoiseries, we assembled a top artisanal team to bring our savoir-faire to life. Inspired by the curious Alice squirrel, we continuously innovate, expanding into a modern contemporary gastronomic experience. Today, Alice Boulangerie is more than just an artisanal French bakery—it’s a destination for culinary exploration in the heart of the city.

Job Description

Job Summary

We are dedicated to providing exceptional dining experiences and are looking for a passionate Chef De Partie to drive our mission forward. Enjoy a fun and supportive working environment with no split shifts, food provided, and a balanced work-life schedule.

Company Culture and Benefits

Work Schedule: 6 working days per week

No Split Shifts: Enjoy a balanced work-life schedule with no split shifts.

Friendly Environment: Work in a fun and friendly environment.

Meals Provided: Food will be provided.

Competitive Salary: Pay range of $2,600.00 - $3,000.00 per month.

Job Description

-Report to Chef De Cuisine/Sous chef

-In charge of managing daily operations and restocking mise en place

-Handles ordering of food for savoury menu items

-Assist with R&D that align with the restaurant concept

-Assist in plating up special event meals as assigned

-Cooks & provide staff meal to the whole team

-Oversee food inventory, quality and ordering

-Supervise and monitor the consistency of food standards in kitchen

-Maintain basic kitchen hygiene as well as personal hygiene.

- Proficient in the use of software system to input ingredients usage/wastage

-Conduct daily housekeeping to ensure that the kitchen area is neat, tidy and clean

-Perform any other ad-hoc duties assigned by Company / team leader

Job Requirements:

-With minimum of 4 years of relevant experience in western cuisine

-Must be able to communicate well with team members

-Able to report on food wastages and know basic costing of food ingredients for the menu

-Prefers to hold a recognized Basic food hygienic certification

-Food safety and hygiene practice in food handling

-Able to work weekends and public holidays

Interest please call 80•••130 for more information

Laguna Hotel Holdings Pte Ltd

Job Description

Main Duties and Responsibilities:

• Supervised daily kitchen operations, ensuring consistent food quality, presentation, portion control, and compliance with brand standards.
• Conduct daily quality checks on all food preparation, maintaining excellent standards for taste, temperature, and visual presentation.
• Collaborate with purchasing and suppliers to source high-quality ingredients while minimizing waste and controlling food costs.
• Manage food inventory and implement waste reduction initiatives, significantly reducing spoilage of meat, seafood, and fresh produce.
• Develop seasonal menus based on sales performance, guest preferences, and menu engineering analysis to maximize profitability.
• Recommend menu pricing adjustments and optimized product mix to improve revenue and food cost percentages.
• Lead, train, coach, and mentor Sous Chefs and kitchen staff to maintain operational excellence and high productivity.
• Conduct daily pre-service briefings and post-service debriefings to communicate operational priorities and continuous improvements.
• Ensure compliance and maintain strict food safety, sanitation, and hygiene standards across all kitchen operations.
• Ensure preventive maintenance and proper use of kitchen equipment to minimize downtime and repair costs.
• Conducts and participates in employee recruitment, onboarding, performance evaluations, coaching, disciplinary actions, and succession planning.
• Create efficient staff schedules based on forecasted business volumes while controlling labor costs.
• Support kitchen operations during peak service periods to ensure timely and consistent food delivery.
• Implement sustainability initiatives including energy conservation, water efficiency, and waste management programs.
• Analyze guest feedback and customer satisfaction data to improve menu offerings and overall dining experience.
• Performs any other duties as assigned.

Laguna Hotel Holdings Pte Ltd

Job Description

Main Duties and Responsibilities

The Sous Chef plays a key role in supporting the Executive Sous Chef in the daily operation of the kitchen, ensuring high standards of food quality, consistency, and hygiene. This role works closely with the culinary team to deliver exceptional dining experiences while maintaining efficient kitchen operations in line with the company's standards and objectives.

Key Responsibilities

• Assist the Executive Sous Chef in overseeing day-to-day kitchen operations to ensure smooth and efficient service.
• Supervise and coordinate kitchen staff, providing guidance, training, and support to maintain performance and discipline.
• Ensure food preparation, cooking, and presentation meet the quality, consistency, and portion standards.
• Monitor food safety, hygiene, and sanitation practices in compliance with health and safety regulations.
• Support menu planning, recipe development, and implementation of new dishes or promotions.
• Manage inventory levels, stock rotation, and proper storage of food items to minimize waste and control costs.
• Assist in ordering, receiving, and checking of kitchen supplies to ensure quality and freshness.
• Ensure compliance with standard operation procedures, internal controls, and kitchen policies.

GRAND MERCURE ROXY HOTEL

Grand Mercure Singapore Roxy is managed by Accorhotels, the world’s leading hotel operator. We focus on developing and offering advancement opportunities to our employees. Join us and be part of a team that provides a total and memorable Singapore travel experience!

Job Description

 Job Description & Requirements

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

• Assist Chefs with creation and preparation cuisine in our Local / Halal Kitchen

• Check that quantity and quality of items ordered are received and stored in proper conditions

• Requisition all food items from the stores for functions as required, in conjunction with Executive Chef.

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

• Ensure compliance with food safety, hygiene, and sanitation standards in accordance with HACCP requirements.

• Work closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve highest possible satisfaction of food items

Job Requirements

• At least 5 years of relevant culinary experience.

• Knowledge of HACCP principles and food safety regulations

• Team player with the ability to work independently.

• Customer-oriented with a pleasant disposition.

• Able to multitask and thrive in a fast-paced environment.

• Able to work rotating shifts, weekends, and public holidays.

Papi's Tacos Pte Ltd

Job Description

About the role

To ensure that the food served is flavourful, popular and profitable, from your allocated section within the kitchen.

Key responsibilities

• Ensure food served is flavourful, popular and profitable from allocated section within the kitchen

About you

• Minimum 3 year experience in kitchens

• Positive Attitude, willing to learn

• Must be a team player

• Communicates Well

• Enjoys working in a fun and friendly environment

• Experience in working in Mexican kitchen is a plus

Benefits

• 5-day work week / 48hrs per week

• Competitive Salary

• Flexible Working Hours

• Medical Benefits

• Monthly Incentives

• Performance Bonus

• Career Advancement Opportunities

New Chettinad King

Job Description

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Coordinates with the purchasing department for the acquisition of needed goods and services.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

Sodexo Singapore Pte Ltd

Founded in 1966 in Marseilles, France, Sodexo is the number 1 French-based employer globally. With 425,000 employees in 80 countries, our array of opportunities is as diverse as our workforce. From facilities engineering to food service management, construction to energy management, medical equipment maintenance to patient care, wellness and nutrition to sustainable practices, Sodexo delivers an integrated suite of innovative services to our consumers. Our experiences with our over 75 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance every day.

Job Description

Working Location : Mandai
Working Hours : 5am to 2pm

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, administration communication (all levels), manpower planning, and hygiene and safety management. To cook and serve all food in the kitchen according to the menu planned.

Key Responsibilities:

·       Responsible for the overall daily food production and back of the house operations. 

·       Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).

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

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

·       Maintain and enhance manpower management by daily effective communication.

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

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

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

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

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

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

·       Performs any other duties as directed by the Head Chef and Unit Manager.

LUSH PLATTERS PTE. LTD.

Job Description

Job Description & Requirements

*Job Overview:*

We’re seeking a passionate and energetic Sous Chef to join our catering central kitchen team.

As the right hand to our Head Chef, you'll play a key role in ensuring the smooth and efficient operation of the kitchen, from overseeing food preparation to managing staff and ensuring the highest quality standards are met. You’ll have the opportunity to contribute to menu development, train new team members, and maintain a well-stocked, organized kitchen.

*Key Responsibilities:*

- Assist the Head Chef in supervising and coordinating kitchen staff.

- Support menu planning, incorporating seasonal changes and customer preferences.

- Manage kitchen operations to ensure timely and high-quality food preparation.

- Maintain inventory, order supplies, and manage stock levels.

- Provide hands-on support with cooking, food preparation, and plating.

- Train, schedule, and evaluate kitchen employees to meet culinary standards.

- Ensure all kitchen safety, hygiene, and sanitation regulations are followed.

- Step in to manage the kitchen team in the Head Chef’s absence.

*Qualifications & Skills:*

- Minimum 3 years of experience in a professional kitchen setting.

- Culinary qualification is a plus.

- Valid Food & Hygiene Certificate.

- Proficient in MS Office; experience with F&B software is an advantage.

- Strong leadership skills with the ability to motivate and guide a team.

Mr Su

Job Description

Job Description & Requirements

Responsibilities

• Prepare and cook authentic Sichuan cuisine according to company standards.

• Ensure food quality, consistency, and presentation.

• Handle food preparation, cooking, and kitchen operations.

• Maintain cleanliness and food safety standards.

• Manage ingredients efficiently and minimize wastage.

• Assist in menu development and new dish creation.

Requirements

• Minimum 3 years of experience in Sichuan cuisine.

• Strong knowledge of traditional and modern Sichuan cooking techniques.

• Able to work independently in a fast-paced kitchen environment.

• Familiar with food hygiene and safety standards.

• Overseas working experience is an advantage.

Preferred Skills

• Mala Xiang Guo

• Mala Tang

• Grilled Fish

• Boiled Fish in Chili Oil

• Hotpot Soup Base Preparation

• Sichuan Cold Dishes

• Braised and Spicy Dishes

ANUNNAKKI K VAULT PRIVATE LIMITED

Job Description

Job TitleHead Chef (South Indian Cuisine)Job Realities & Metadata (For portal drop-down fields)Employment Job Description

We are an established casual dining restaurant looking for a dynamic and driven Head Chef to lead our kitchen team. In this role, you will take full day-to-day ownership of back-of-house operations, ensuring our South Indian menu is executed to perfection while managing kitchen performance, efficiency, and team morale.

Key Responsibilities:

Kitchen Operational Leadership:

Lead and manage daily kitchen production and service, ensuring all South Indian dishes (curries, biryanis, and tiffin items like Dosa and Idli) are prepared to high standards.

Consistency & Flavor Control:

Standardize traditional recipes, manage proper spice-blend formulations, and supervise commercial batter fermentation to ensure daily consistency.

Staff Management & Scheduling:

Hire, train, and mentor junior cooks and kitchen assistants. Plan efficient weekly duty rosters to manage labor costs while ensuring smooth peak-hour coverage.

Cost & Procurement Control:

Manage daily ingredient procurement, evaluate supplier pricing, and implement strict portion control and waste reduction to meet food cost targets.

Equipment & Asset Management:

Supervise the correct operation, safety, and strict maintenance of specialized kitchen equipment, including commercial wet grinders and heavy-duty dosa tawas.

SFA Food Hygiene Oversight:

Enforce strict Singapore Food Agency (SFA) food safety regulations. Conduct daily kitchen audits for cleanliness, temperature logs, and proper ingredient labeling.

Feedback & Quality Tuning:

Review guest feedback regarding food quality and consistently fine-tune presentation and preparation methods.

Job Requirements

Experience: Minimum 2 years of relevant experience as a Head Chef, Executive Chef, or Senior Sous Chef specializing in authentic South Indian cuisine.

Education: Minimum Diploma in Culinary Arts, Hospitality Management, or an equivalent professional culinary certification.

Technical Skills: Deep expertise in regional South Indian spice profiles, traditional seasoning methods, and large-batch restaurant execution.

Certifications: Valid SFA Food Safety Course Level 1 certificate is mandatory; possessing a Food Hygiene Officer (FHO) certificate is a major advantage.

Operational Capabilities: Proven track record of managing food cost percentages, designing efficient staff rosters, and leading culinary teams calmly under high-volume pressure.

Attributes: Strong communication skills, proactive problem-solving abilities, and a commitment to maintaining a positive, disciplined kitchen environment.

Benefits & Work Environment

Competitive base salary with performance-based incentives.

Comprehensive medical benefits and annual leave entitlements.

Daily staff duty meals provided.

Excellent opportunities for growth as our restaurant brand expands.

APEX LEAP INTERNATIONAL RESOURCE MANAGEMENT CO., LTD.

16

Job Description

About the role

We are seeking an experienced Head Chef to join Leston Hotel in Bangkok. This is a full-time position that offers a unique opportunity to lead our culinary operations and establish yourself as a key figure within our hospitality team. As Head Chef, you will be responsible for overseeing all kitchen operations, maintaining exceptional food quality standards, and creating memorable dining experiences for our guests. This role is pivotal to our company's success and directly influences our reputation within the competitive Bangkok hospitality and tourism sector.

Key responsibilities

• Plan and design menus that reflect contemporary culinary trends whilst maintaining consistency with the establishment's brand and values

• Oversee all kitchen operations, including food preparation, cooking, plating and presentation of dishes to the highest standards

• Manage kitchen staff, including hiring, training, scheduling and performance evaluation to ensure a motivated and skilled team

• Maintain strict food safety and hygiene standards in compliance with all relevant regulations and company policies

• Control food costs and manage inventory effectively to optimise profitability without compromising quality

• Source high-quality ingredients and manage relationships with suppliers to ensure consistent availability and value

• Monitor and maintain all kitchen equipment to ensure proper functioning and safety

• Collaborate with front-of-house management to ensure seamless service delivery and guest satisfaction

• Develop and implement new dishes and cooking techniques to enhance the dining experience and maintain competitive advantage

• Conduct regular quality checks and tastings to ensure all dishes meet established standards

What we're looking for

• Minimum 3-5 years of professional culinary experience, with at least 3-5 years in a head chef or senior chef position

• Formal culinary qualification or diploma from an accredited culinary institute

• Extensive knowledge of food safety standards, hygiene practices and relevant local regulations in Thailand

• Demonstrated expertise in menu design, food preparation and kitchen management

• Strong leadership and team management skills with the ability to motivate and develop staff

• Excellent organisational and time management abilities, particularly during high-volume service periods

• Proficiency in English; knowledge of Thai or other Asian cuisines is advantageous

• Proven ability to manage budgets, control costs and maintain profitability

• Creative culinary skills with the ability to innovate whilst respecting classical techniques

• Strong communication skills and the ability to work collaboratively with all departments

• Experience working in a fast-paced, multicultural hospitality environment is highly desirable

Apply now

If you are a talented and experienced Head Chef looking to make your mark in Bangkok's thriving hospitality sector, we would love to hear from you. Please submit your CV, a cover letter highlighting your relevant experience, and references from previous employers. Join our team and help us create exceptional culinary experiences for our guests.

Marina Bay Sands Pte Ltd

Marina Bay Sands® is Asia’s leading destination for business, leisure and entertainment delivering once-in-a-lifetime experiences. The landmark building is situated in the heart of Singapore’s Central Business District and transforms Singapore’s skyline and the country’s tourism landscape.

Job Description

Willow Restaurant

Job Description

Junior Sous Chef

Introduction:
Located in the heart of Singapore, Willow is a One Michelin Star restaurant celebrated for its Contemporary Asian cuisine, showcasing premium seasonal ingredients sourced from Japan. Guided by a philosophy of precision, balance, and creativity, our kitchen team is dedicated to delivering refined, soulful dishes that embody the spirit of modern Asian fine dining. We are seeking a Junior Sous Chef who shares our passion for excellence, craftsmanship, and continuous growth.

Key Responsibilities:

• Support the Executive Chef and Sous Chef in overseeing daily kitchen operations, ensuring consistency and excellence in execution and presentation.
• Prepare dishes in line with established recipes, techniques, and plating standards that reflect Willow’s culinary philosophy.
• Contribute to menu development through thoughtful input on new dishes, seasonal ingredients, and modern interpretations of Asian cuisine.
• Maintain a high level of mise en place readiness, ensuring efficiency and precision during service.
• Uphold the highest standards of kitchen hygiene, food safety, and organization, ensuring compliance with all health regulations.
• Assist in managing ingredient quality, stock rotation, and procurement of premium produce from trusted suppliers.
• Mentor and guide junior team members, promoting teamwork, respect, and a culture of learning within the kitchen.
• Demonstrate initiative and professionalism under pressure, maintaining composure during high-volume or high-profile services.

Qualifications:

• Proven experience in a fine-dining or Michelin-starred restaurant, ideally with exposure to Japanese or Contemporary Asian cuisine.
• Strong technical foundation in modern and traditional cooking methods, with excellent attention to detail.
• Ability to multitask effectively while maintaining consistency and precision.
• Deep respect for ingredients, seasonality, and the art of presentation.
• Culinary diploma or equivalent professional certification preferred.
• A team player with a disciplined, humble, and growth-oriented mindset.

Perks:

• Fixed 5 day work week
• Birthday Leave
• Competitive Staff Discounts across outlets
• Health and Medical Insurance Coverage

Willow Restaurant

Job Description

Sous Chef

Introduction:
Nestled in the heart of Singapore, Willow is an Asian fine-dining restaurant renowned for its innovative interpretation of traditional Asian flavours. With a focus on seasonality, craftsmanship, and contemporary culinary techniques, we strive to deliver a refined yet soulful dining experience. We are seeking a skilled and motivated Sous Chef to support our Head Chef in leading the kitchen, driving culinary excellence, and shaping the continuous evolution of our cuisine.

Key Responsibilities:

• Support the Head Chef in overseeing daily kitchen operations to ensure consistent, high-quality execution of dishes.
• Lead and supervise kitchen stations, maintaining precision, efficiency, and adherence to Willow’s culinary standards.
• Assist in menu development, contributing innovative ideas rooted in seasonality, creativity, and Asian fine-dining sensibilities.
• Uphold strict food safety, hygiene, and organisational standards in accordance with restaurant and regulatory requirements.
• Train, guide, and mentor junior kitchen team members, fostering a culture of discipline, teamwork, and continuous improvement.
• Collaborate closely with the front-of-house team to ensure seamless communication and exceptional guest experiences.
• Assist in inventory management, including ordering, receiving, and proper storage of ingredients and supplies.
• Stay updated on contemporary culinary trends, techniques, and ingredients, particularly within Asian cuisine.

Qualifications:

• Previous experience in a fine-dining or upscale kitchen environment, with at least 2 years in a supervisory or senior cook role.
• Strong technical cooking skills and mastery of modern and traditional Asian culinary techniques.
• Excellent organisational abilities, with a keen eye for detail, consistency, and presentation.
• Ability to lead, motivate, and support team members in a fast-paced, high-performance kitchen.
• Passion for culinary innovation, craftsmanship, and delivering exceptional dining experiences.
• Knowledge of food safety and hygiene standards; relevant certifications are a plus.

Perks:

• Birthday Leave
• Competitive Staff Discounts across outlets
• Health and Medical Insurance coverage
• Fixed days OFF
• Meal Allowance or a Meal

Hilton Hotel

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You are a culinary visionary and the creative force behind our culinary offerings, crafting menus that delight and impress our guests. As an Executive Chef, and success of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• High School Diploma or equivalent
• 10-15 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards
• Work experience in a similar capacity with international chain hotels

Here’s what you’ll do during a typical day:

• Direct culinary operations:  Oversee the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
• Enhance menu offerings:  Partner with the Food and Beverage Director to develop new menus and individual menu items based on current food trends and regional tastes
• Delight our guests:  Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to elevate the dining experience
• Monitor financial performance:  Oversee budget management, forecasting, and reporting to ensure financial targets are met and culinary operations are aligned with the hotel’s goals
• Optimize kitchen operations:  Oversee and streamline kitchen systems, processes, and workflows to ensure smooth and efficient operations
• Cultivate a high-performing team:  Drive engagement and retention through performance management, professional development, and recognition programs
• Ensure regulatory excellence:  Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member wellbeing

STAFFKING PTE LTD

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

Job Description

Benefits:

·      Central Area - 4 Star Hotel

·      5 days work week - Office hours (830am - 6pm)

·      Basic salary up to $7500

·      Staff meal provided

·      AWS + Performance bonus + Dental Benefit

Job Scope:

• Lead daily kitchen operations and mentor the brigade to maintain high standards of authentic local Chinese cuisine.

• Design, execute, and continually refine seasonal menus and signature dishes that honor local Chinese heritage.

• Enforce strict food safety, sanitation, and HACCP compliance alongside uncompromising taste and presentation standards.

• Manage food cost percentages, inventory rotation, and stock ordering to meet hotel financial targets.

• Coordinate seamlessly with the restaurant manager, banquet team, and F&B director to ensure smooth service execution.
  

Job Requirements:

·       At least five years of relevant working experience as executive chef/ head chef.

To Apply, kindly click on the "APPLY NOW" button and job details.

We regret that only shortlisted candidates will be notified.

StaffKing Pte Ltd (20C0358) | Tan Pei Xuan (R24124430)

The Ritz-Carlton Hong Kong

Dominating the city skyline at 490 meters high, The Ritz-Carlton, Hong Kong is the highest hotel in the world. Soaring from the 102nd floor to the 118th floor, with unrivaled views of Victoria Harbour, Hong Kong Island and the New Territories; Michelin-starred restaurants; the highest bar in the world and award-winning spa, the hotel takes center stage in the International Commerce Centre.The Ritz-Carlton, Hong Kong honored as 2017 Best Employer, as well as Forbes Five-Star Hotel and Five-Star Spa by Forbes Travel Guide 2018, its sixth consecutive year among the highest-rated.It is our pleasure to introduce the following career opportunity to you that could change your life.

Job Description

Good Job Creations (Singapore) Pte Ltd

Good Job Creations Singapore (License Number: 07C5771) provides total HR solutions with core values of customer focus, teamwork, professionalism and contribution to the society and our clients. Our vision is to create opportunities for Asian talents in Singapore and across the region. For more information, visit us at www.goodjobcreations.com.sg

Job Description

[Job ID: 1649614]
     
Responsibilities

• Prepare Japanese cuisine according to customer orders and preferences.
• Cook a variety of Japanese deep-fried, lightly fried, steamed, and other traditional dishes.
• Ensure proper planning, preparation, handling, and storage of ingredients and finished dishes.
• Maintain consistent food quality, presentation, and hygiene standards.
• Train and guide kitchen staff when required.
• Communicate with customers and build positive customer relationships.
• Report operational matters to management.
• Perform additional duties assigned by management.

• At least 1 year of experience preparing Japanese cuisine.
• Ability to prepare Japanese deep-fried, lightly fried, and steamed dishes.
• Able to work on weekends, public holidays, and shift hours.

STAFFKING PTE LTD

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

Job Description

Summary Benefits:

• Basic Salary: $6,000 - $7,500

• 5 days work and office hour

• Locations: Central

• Easily accessible via public transportation

Responsibilities:

• Directed high-end culinary operations, innovative menu design, and multi-disciplinary kitchen teams for luxury hotels.

• Optimized food costs, inventory management, and vendor negotiations to boost large-scale hotel kitchen profitability.

• Spearheaded staff leadership, including hiring, training, and scheduling for high-volume resort and banquet operations.

• Enforced strict safety compliance, health codes, and cleanliness standards across multi-outlet dining properties.

• Maintained exceptional food quality and visual presentation to elevate international guest dining experiences.

To Apply, kindly click on the "APPLY NOW" button

We regret that only shortlisted candidates will be notified.

Staffking Pte Ltd (20C0358) | Kan Vivian (R26162385)

ONYX Hospitality Group

Job Description

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

Tung Lok Millennium Pte Ltd

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

Job Description

Responsibilities:

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

• Supervise and coordinate kitchen staff, ensuring smooth workflow and teamwork

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

• Monitor food quality and presentation before service

• Participate in the monthly stock-take activities

• Ensure proper handling and storage of all food items in accordance with company standards

• Assist in managing stock rotation, food cost, and minimizing waste

• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred

• Strong knowledge of kitchen operations, food safety, and sanitation standards

• Able to perform spilt shift, work on weekends and public holidays

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

• Physical stamina to stand for long periods

• Strong attention to detail and a commitment to quality

• Team player with a positive attitude and strong communication skills

QT Singapore

Job Description

Are you an experienced player within the Singapore hospitality landscape?

Looking to take your impressive career to the next level, opening Singapore’s latest and greatest F&B driven luxury Hotel?

We are looking for people just like you!

QT Singapore is our latest and one of the most exciting new openings in our company's history. Our first venture into Asia, bringing the unique QT brand and world class service standards to one of the world's leading entertainment, dining and travel destinations.

Now that QT Singapore has officially opened its doors as one of the most talked-about hotel launches in Singapore, we continue to offer our team members the following outstanding benefits –

• Market leading, competitive salary packages paid above industry rates

• Unrivalled opportunities for development and growth

• Training and coaching from leading names in global hospitality leadership

• A commitment to employees that work-life balance being paramount to a successfully performing team

We are looking for that ‘Top 1%’, the best of the best, the ‘Names’ in the Singapore hospitality scene. We want you to be sharing your flair, wisdom and individuality to launch a completely new brand to the market.

You have been looking for that chance to take your already incredible career to even greater heights, we can give that to you!

The Scope:

A Junior Sous Chef responsible for assisting with the supervision and coordination of kitchen operations and kitchen personnel within the Hotel. Ensure food in all areas of the kitchen are according to standard procedures, recipe cards, photographs, and given instructions. Ensure high-quality food standards and in assist in the smooth operation of the kitchen. 

Job Responsibilities:

• Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures

• Plan, prepare, and implement high-quality food and beverage products and set-ups in the restaurant

• Work seamlessly with recipes, standards, and plating guides

• Conduct regular taste tests and plate presentations to maintain quality standards and uphold the reputation of the establishment

• Maintains a complete SOP Manual for Outlet Kitchen Operation

• Ensure that all dishes leaving the kitchen meet the highest standards of taste, texture, and appearance. 

• Assist in managing the kitchen's inventory, ensuring that all necessary ingredients are available for daily production

• Monitor food cost and portion control to reduce waste and maintain cost efficiency. 

• Maintain cleanliness and hygiene according to safe and sound procedures as well as established Food Safety Management System standards

• Use all equipment, tools, and machines appropriately

• Prepare menus as requested

• Always maintain a professional and positive attitude towards team members and supervisors

• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly

• Assist in training and development of junior staff members

• Observes movement of menu items, anticipates and recommends changes to meet rising Guests’ expectations

• Suggests and assists with menu and recipe upgrading, development, costing and implementation 

• Check and follow up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control, and cost at all times

• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner

• Understand, practice, and promote teamwork to achieve missions, goals, and overall departmental standards

• Maintain an acceptable degree of knowledge with regard to food product

• Comply with all of the established hotel operational policies & procedures

 Qualification:

• Certificate from a recognized culinary institution or an appropriate amount of progressive work experience to waive academic qualifications 

• Possess a valid Food Hygiene certificate

Experience:

• Minimum 4-6 years with progressive positions from Chef de Partie in varying cuisine’s (with emphasis on modern European style) in comparable operations 

Key Competencies:

• In-depth knowledge of cooking techniques, ingredients, and culinary trends

• Knowledge of religious dietary requirements 

• Basic English required to communicate with the kitchen team, read recipes, and follow food safety and operational procedures

• Production flow and equipment usage 

The Platform Collective

The Platform Collective was born out of a desire to redefine the boundaries of Singapore’s Food & Beverage scene. It has since pioneered multiple concepts around Singapore.

Job Description

Champion Bolo Bun (CBB) is the world's first bolo bun concept store, now expanding into a full cafe experience with a specialty coffee program and an upcoming High Tea offering. CBB operates under The Platform Collective Pte. Ltd., a fast-growing F&B company committed to delivering high-quality food and beverage experiences through innovation, ownership, and continuous improvement.

This is a baking-led leadership role at the heart of CBB's kitchen. The Head Chef will own all bun and pastry production, uphold product quality and consistency, and drive baking R&D for new launches. Strong baking craft is essential; hot-kitchen cooking experience is not required.

Duties and Responsibilities:

Bakery Production & Quality

●     Lead daily production of CBB's signature bolo buns and pastries to a consistent quality standard.

●     Own dough preparation, proofing, and baking schedules to meet daily sales and pre-order demand.

●     Carry out daily opening and closing procedures for the kitchen and production areas.

●     Maintain an organised, clean, and hygienic kitchen inline with SFA requirements.

●     Monitor product quality, texture, and presentation, taking corrective action where needed.

Menu & Product Development

●     Lead baking R&D for new bun flavours, seasonal items, and High Tea bakes.

●     Standardise recipes, portioning, and costing for all baked products.

●     Monitor ingredient usage and wastage, recommending cost-saving initiatives.

●     Support sourcing and evaluation of flour, dairy, fillings, and other baking supplies.

Team Leadership & Standards

●     Train, roster, and supervise kitchen team members, building baking capability within the team.

●     Review current kitchen SOPs, and continuously improve and strengthen them.

●     Ensure compliance with food hygiene and safety regulations and company SOPs.

●     Control food costing and manage ingredient costs to meet margin targets.

●     Manage stock levels and ordering, and build strong working relationships with suppliers.

●     Work with management on manpower planning, production targets, and margins.

●     Perform any other duties assigned by the Management.

Required Qualifications and Attributes:

●     Minimum 3-5 years of baking experience in a bakery, pastry kitchen, or cafe production environment.

●     Strong fundamentals in dough handling, proofing, and oven work; bolo bun or Asian bakery experience is a strong plus.

●     Cooking experience is not required - this is a baking-focused kitchen.

●     Prior experience leading or supervising a small kitchen or production team is preferred.

●     Good understanding of food hygiene practices; Food Safety Course Level 1 certified (or willing to obtain).

●     Able to work efficiently in a fast-paced production environment.

●     Able to train others, improvise when needed, and maintain a strong willingness to learn.

●     Positive, proactive attitude with strong ownership.

We are especially looking for individuals who:

●     Take pride in baking craft and consistent, high-quality production.

●     Enjoy developing new products and continuously improving recipes.

●     Want to lead and grow a small kitchen team.

●     Aspire to grow with a young, expanding F&B brand transitioning into full cafe operations.

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

SUTL Marina Development Pte Ltd

ONE°15 Marina Sentosa Cove, Singapore is a waterfront lifestyle destination offering world-class marina facilities replete with a comprehensive range of exclusive club amenities. It is an unprecedented lifestyle destination with modern facilities including an infinity pool, fitness centre, members’ lounge, modern spa, tennis courts, 26 tastefully appointed rooms, as well as a selection of restaurants and bars. ONE°15 Marina Sentosa Cove is part of SUTL Enterprise Ltd, which is listed on the main board of the Singapore Exchange. Since its inauguration in 2007, the Club has won several international accolades including Best Asian Marina of the Year and the prestigious FIVE Gold Anchors Award.

Job Description

Sushi-Tei Pte Ltd

Sushi Tei – Where pristine culinary skills and incisive expertise with an innate appreciation of nature come together to inspire and enhance the experience of true Japanese dining.

Job Description

JOB DESCRIPTION

• Assist kitchen manager on daily kitchen operation.
• Assist in interviewing kitchen rank and file.
• Provide guidance, coaching and training to all rank and file.
• Plan and update of weekly work schedule.
• Ensure hygiene, cleanliness and safety of the counters/cooked food stations at all times.
• Perform stock count for monthly closing inventory.
• Maintain and adhere to 5S standards.

BENEFITS

• Competitive salary package
• Attractive bonuses and sales incentives (T&C applied)
• Annual Increment based on yearly performance
• Career Progression
• Medical, Dental and Company Insurance Benefits
• Staff Discounts
• Birthday Voucher
• Leave Benefits

REQUIREMENTS

• Strong management and leadership skills for leading and motivating others.
• Relevant experience in management position in Kitchen Operation will be advantageous
• Able to perform shifts and work on weekends and Public Holidays.
• Possess good attitude.
• Good organizational, planning and multi-tasking abilities.
• Possess excellent interpersonal skills.

Sushi-Tei Pte Ltd

Sushi Tei – Where pristine culinary skills and incisive expertise with an innate appreciation of nature come together to inspire and enhance the experience of true Japanese dining.

Job Description

• Oversee daily kitchen operation and ensure smooth running.
• Assist in interviewing kitchen rank and file.
• Provide guidance, coaching and training to all rank and file.
• Plan and update of weekly work schedule.
• Ensure that all ingredients, sauces and pre-prepared sauces are sufficient and fresh.
• Adhere to SOP on preparation of food and provide guidance and training to rank & file staff
• Ensure hygiene, cleanliness and safety of the counters/cooked food stations at all times.
• Perform stock count for monthly closing inventory.
• Maintain and adhere to 5S standards.
• To attend to emergency request (risk assessment).
• Perform other duties as assigned by superior.

* Only Singaporeans

* Preferably have experience as Kitchen Manager in Japanese Restaurant

RASA KAMPUNG PTE. LTD.

Job Description

Roles & Responsibilities

We are looking for an experienced Head Chef to take charge of kitchen operations, including leading the staff in all matters related to food preparation.

Responsibilities

Plan and supervise food preparation tasks to ensure efficient kitchen operations and high-quality output

Lead and manage the food team to maintain health and safety standards in all kitchen activities

Design and plan menus that are fresh, appealing, and well presented to enhance customer satisfaction

Develop recipes and determine optimal presentation methods to create unique and delicious dishes

Order food, kitchen equipment, and supplies while maintaining an accurate and updated inventory

Coordinate with suppliers to verify correct deliveries and ensure pricing matches quotations

Required competencies and certifications

High school diploma or equivalent

Minimum of 5 years’ experience working as a Head Cook

Preferred competencies

• Knowledge of current culinary trends to innovate menu offerings
• Proven ability to multitask and perform effectively in high-pressure kitchen environments
• Strong leadership and communication skills to guide and motivate kitchen staff

COMFORT ITALIAN PTE. LTD.

Job Description

Why Join Us? (Perks & Benefits)

We believe in developing our future culinary leaders. Enjoy a rewarding kitchen environment with a fantastic compensation package:

• Work-Life Balance: Productive 5-day work week.

• Monthly Commission: Up to $500 monthly sales incentive bonus.

• Monthly Full Attendance Bonus: Rewarding your reliability and dedication.

• Culinary Career Growth: Clear pathways for progression to Sous Chef and beyond as we expand.

Key Responsibilities

You will provide essential support to the Sous Chef, ensuring daily operations run smoothly and standards are met. Your daily responsibilities include:

• Supervise kitchen operations and mentor junior staff to ensure consistent food preparation and plating.

• Monitor inventory levels, assist with ordering, and ensure proper stock rotation (FIFO).

• Maintain strict adherence to health, safety, and hygiene standards throughout the kitchen.

• Assist in the creation and testing of menu specials and seasonal dishes.

• Step in to manage the kitchen team effectively during service shifts.

• Collaborate with the front-of-house team to resolve operational issues swiftly.

Requirements

• Minimum 2 years of experience in a commercial kitchen with some supervisory responsibilities.

• A strong desire to grow into a senior culinary management role.

• Ability to lead, motivate, and train junior kitchen team members.

• Solid understanding of food safety regulations and cost control.

SKI F&B Pte. Ltd.

Job Description

Why Join Us? (Perks & Benefits)

We believe in developing our future culinary leaders. Enjoy a rewarding kitchen environment with a fantastic compensation package:

• Work-Life Balance: Productive 5-day work week.

• Monthly Commission: Up to $500 monthly sales incentive bonus.

• Monthly Full Attendance Bonus: Rewarding your reliability and dedication.

• Culinary Career Growth: Clear pathways for progression to Sous Chef and beyond as we expand.

Key Responsibilities

You will provide essential support to the Sous Chef, ensuring daily operations run smoothly and standards are met. Your daily responsibilities include:

• Supervise kitchen operations and mentor junior staff to ensure consistent food preparation and plating.

• Monitor inventory levels, assist with ordering, and ensure proper stock rotation (FIFO).

• Maintain strict adherence to health, safety, and hygiene standards throughout the kitchen.

• Assist in the creation and testing of menu specials and seasonal dishes.

• Step in to manage the kitchen team effectively during service shifts.

• Collaborate with the front-of-house team to resolve operational issues swiftly.

Requirements

• Minimum 2 years of experience in a commercial kitchen with some supervisory responsibilities.

• A strong desire to grow into a senior culinary management role.

• Ability to lead, motivate, and train junior kitchen team members.

• Solid understanding of food safety regulations and cost control.

Sodexo Singapore Pte Ltd

Founded in 1966 in Marseilles, France, Sodexo is the number 1 French-based employer globally. With 425,000 employees in 80 countries, our array of opportunities is as diverse as our workforce. From facilities engineering to food service management, construction to energy management, medical equipment maintenance to patient care, wellness and nutrition to sustainable practices, Sodexo delivers an integrated suite of innovative services to our consumers. Our experiences with our over 75 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance every day.

Job Description

Job Scope:

• To plan and manage the day-to-day operations of the kitchens ensuring the quality, standards and meeting the expectations of the customers on a daily basis
• To oversee kitchen and service staff
• To develop menu rotations; be responsible for budget and cost control, as well as formulate standards to enhance overall efficiency and effectiveness of the operations for all food production.
• To oversee operations to ensure that food quality, costing, food safety and hygiene standards are in line with company requirements.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Monitors the quality of raw and cooked food products to ensure that standards are met
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed

Paul Singapore Pte. Ltd.

PAUL, bakers at heart

Job Description

5 DAYS WORK WEEK

MEAL & LAUNDRY ALLOWANCES

MEDICAL & DENTAL BENEFITS

STAFF DISCOUNTS

14 DAYS ANNUAL LEAVE

REFERRAL INCENTIVES

DAILY & MONTHLY SALES INCENTIVE

Reporting to the Chef De Cuisine, Executive Chef or Director of Operations, the sous chef is responsible for the day-to-day culinary operations in a professional kitchen. Functions include menu creation, food purchasing, and maintenance of quality standards. A sous chef assumes the role of cost controlling and maintaining food cost, and supervises storage, stocking, and sanitation procedures. The sous chef assists in the management and training of new personnel, scheduling staff work hours, and doing performance reviews.

Sous Chef Duties and Responsibilities

Prepare Entrees, Side Dishes, and Other Menu Items

Supervising the preparation of various dishes is the chief responsibility of a sous chef. Sous chefs create and follow recipes for different styles of main foods, side items, and desserts. Preparing and presenting dishes with proper garnishments and portions fall directly to sous chefs. They also make sure all food is cooked thoroughly, that meals are delivered to tables in a timely manner, and, during their off hours, test new recipes.

Maintain Inventory of Kitchen Supplies

From food supplies to utensils, sous chefs are often responsible for maintaining the proper levels of the supplies needed to prepare menu items. Sous chefs place orders with vendors, ensure that enough food preparation items are on hand to meet demand, rotate stock based on freshness dates, and check incoming invoices to make sure that all ordered items have been delivered.

Oversee Kitchen Staff and Employee Schedules

Sous chefs are in command of the kitchen when a head chef is not present. In this role, they maintain kitchen operations by supervising cooking and waitstaff, assign tasks, train new employees, and create employee schedules. They maintain proper coverage throughout different work shifts and resolve any employee conflicts.

Assist with Menu Development

Sous chefs are often responsible for providing input into a restaurant’s menu. They suggest dishes and recipes, keep up on trends in the industry to make sure their restaurant offers popular food items, assist in creating daily specials, and review menus periodically to update offered items.

Ensure Food Safety and Sanitation Standards are Met

Sous chefs ensure compliance with all federal and local food safety and sanitation laws and regulations. This includes overseeing the cleaning and maintenance of food equipment, food handling techniques, safety training for kitchen staff, and preventive maintenance schedules. Sous chefs also meet with safety and sanitation inspectors as needed, as well as maintain inspection records and documents.

Sous Chef Skills and Qualifications

Culinary expertise – sous chefs must be adept at applying various cooking techniques and styles, such as French, Italian, and Mediterranean. They should have the ability to cook appetizers, stocks, soups, desserts, and entrees as requested. In addition, sous chefs should be knowledgeable about preparing special dishes, such as low-sugar, low-sodium, or vegetarian meals for diners with dietary restrictions

Knife skills – from cutting vegetables to meats, sous chefs should be able to handle a variety of knives, such as meat cleavers and carving knives, as they are called upon to apply appropriate cutting techniques as required

Communication – sous chefs must demonstrate strong oral and written communication skills to effectively give orders to kitchen staff, interact with customers, and create written reports focusing on supply orders and inventory control

Management/leadership – as the “second-in-command” when head chefs are absent, sous chefs need to display strong leadership skills in the management of employees and kitchen operations

Planning and organizing – in order to run their kitchens efficiently—from preparing menus to staying on top of the calendar to organizing all aspects of the kitchen—it’s essential for sous chefs to be detail-oriented planners

Customer service – all restaurants thrive on customer satisfaction. Sous chefs are sometimes the “face of the kitchen” to patrons; thus, sous chefs should show patience, concern, and sincerity when dealing with customer complaints and making certain restaurant patrons are satisfied with their orders

Attention to detail – sous chefs must follow precise recipes, ensure the quality presentation of dishes, and maintain adequate employee schedules, all of which require them to be particularly detail-oriented

Collaboration – to make sure restaurant operations run smoothly, sous chefs must work closely and efficiently with head chefs, restaurant managers, waitstaff, junior cooks, and other employees

Multitasking – sous chefs must prioritize tasks in their meal preparation while balancing the needs of waitstaff and customers. Being able to think on one’s feet and multitask is crucial to the success of any busy kitchen

5 DAYS WORK WEEK

MEAL & LAUNDRY ALLOWANCES

MEDICAL & DENTAL BENEFITS

STAFF DISCOUNTS

14 DAYS ANNUAL LEAVE

REFERRAL INCENTIVES

DAILY & MONTHLY SALES INCENTIVE

EMAIL your resume to ••••@paul-singapore.com if you are keen!

Creative Eateries Pte Ltd

The Creative Eateries Group was founded in 1992 by Mr Anthony Wong. Its first restaurant, Hot Stones Surf & Turf, became a household name for its ne meats and seafood cooked to perfection on a sizzling slab of volcanic rock. The Group has since gone from strength to strength, expanding to encompass four Restaurant divisions with 34 outlets and a Catering division. Uniting all our brands is our commitment to providing food of the highest quality and top of the line service in a pleasant environment. Besides Hot Stones, the Western Division now includes five other brands. These are, namely, the Australian-inspired Fremantle Seafood Market and Barossa Bar and Restaurant; Boston Seafood Shack, our first fast-food style brand inspired by the famous American port city; and two destination-dining concepts in the form of Vineyard Restaurant and Wine Bar, located in the scenic heart of Singapore’s HortPark; and TongKang Colonial Bar & Restaurant where diners can enjoy exquisite colonial-inspired cuisine aboard Singapore’s last remaining pair of bumboats, now berthed along the banks of the Singapore River

Job Description

We are seeking a motivated and detail-oriented Junior Sous Chef to assist in managing our kitchen operations. In this role, you will work closely with the Sous Chef and Head Chef to maintain high standards of food quality, control kitchen operational costs, and lead the line during service. This is a key step-up position ideal for a Chef de Partie ready to take on formal kitchen leadership and staff development.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Kitchen Operations & Culinary Execution

• Service Leadership: Lead daily station preparation and service, ensuring all hot and cold dishes are executed consistently to established recipes and presentation standards.
• Menu Development: Assist the Sous Chef in testing, developing, and costing new seasonal menus, daily specials, and recipes.
• Cost & Inventory Control: Support food cost management by monitoring portion control, minimizing wastage, and assisting with weekly stock counts and food storage management.

Team Leadership & Training

• Staff Supervision: Direct and guide junior team members, and kitchen helpers during service to ensure a smooth, efficient workflow.
• Training & Mentorship: Actively participate in onboarding and training junior kitchen staff on cooking techniques, plating standards, and kitchen efficiency.

Hygiene, Safety & Quality Assurance

• Sanitation Standards: Enforce strict adherence to food safety, hygiene, and handling procedures in line with company policies and local health regulations.
• Quality Control: Inspect all incoming produce and ingredients for freshness and quality, ensuring proper stock rotation (FIFO).

REQUIREMENTS        

• Valid WSQ Food Safety Course Level 1 (or equivalent Food Hygiene Certification).
• Minimum 2–3 years of relevant culinary experience in a fast-paced kitchen environment
• Solid foundational knife skills and mastery of hot/cold line cooking techniques.
• Basic understanding of kitchen food costing, stock control, and portion management.
• Strong communication skills with a calm, effective leadership style under pressure during peak service.

TRI VANANDA

Job Description

Yolkshine Co., Ltd

Job Description

Work hours: 10 am - 11 pm (Split shifts) (1 day off in a week)

Work Location: The Empire Tower

Available: 1 position

Responsibilities:

- Control and maintain the quality of food, ensuring taste, presentation, and cleanliness before serving

- Assist Executive Chef to manage kitchen team

- Assist to control inventory and raw materials, verify incoming goods for quality, and coordinate with procurement or suppliers

- Assist to collaborate with restaurant management, service team, and owners

- Assist to collaborate with special events such as banquets and festivals

Qualifications: 

- 3 Years work experience in Japanese Yakiniku / French / Italian

- Expertise in each part of beef

- Able to communicate in English and Thai

- High Responsibility

- Be able to work under pressure

Employee's Benefits:

- Base Salary (as negotiate)

- OT

- Service Charge

- Tips

- Social Security

- Lunch

- Uniform

- Traveling allowance for company's business trip

- 6 days annual leave per year

- 6 days personal leave per year

- 30 days sick leave per year

- 17 public holiday (refer to the company's calendar; OT or compensational leave will be selected by employees)

CHATTERJEE & COMPANY PTE. LTD.

Job Description

Reports to: General Manager

The Executive Chef is responsible for the overall management of the kitchen operations, menu development, food preparation, cost control, and hygiene standards. They are responsible for ensuring a high standard of food quality and consistency, overseeing kitchen staff, and managing the inventory of food and kitchen supplies. The Executive Chef also manages kitchen budgets and helps to ensure the kitchen is a safe and hygienic environment.

• Develop menus and ensure that they are constantly updated and meet the highest standards of food quality and presentation

• Manage all aspects of kitchen operations, including food preparation, cooking, plating, and presentation

• Oversee and manage kitchen staff, including hiring, training, scheduling, and performance management

• Maintain and implement a high level of hygiene and sanitation standards in the kitchen

• Ensure compliance with food safety regulations and other health and safety regulations

• Plan and manage kitchen budgets, including food costs, labor costs, and overheads

• Manage inventory of food and kitchen supplies, ensuring that stock levels are maintained and that there is no wastage

• Develop and implement cost-saving measures while maintaining the highest quality of food and service

• Work closely with General Manager and other senior management to develop strategies for improving the business

• Attend and contribute to management meetings and other relevant meetings

• Perform any other duties as assigned by the General Manager.

• Proven experience as an Executive Chef or similar role

• Excellent knowledge of food preparation techniques, kitchen management, and sanitation standards

• Strong leadership and team management skills

• Excellent communication and interpersonal skills

• Ability to work under pressure and meet deadlines

• Good problem-solving and decision-making skills

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

• Ability to stand for extended periods of time

• Ability to lift up to 50 pounds

• Ability to work in a hot and fast-paced environment

• Ability to work with sharp knives and other kitchen equipment.

MAIDO PHUKET CO., LTD.

Job Description

:

Chef de Cuisine – Maido Restaurant | Patong, Phuket

Maido Restaurant is looking for an experienced Head Chef to lead our kitchen team in Patong, Phuket.

Requirements:

• Minimum 2 years of experience as a Head Chef.

• Previous experience in Thailand is required.

• Strong leadership and team management skills.

• Good English communication skills (Thai is a plus).

• Experience in high-volume or premium restaurants.

• Passion for quality, consistency and food presentation.

We offer:

• Competitive salary (based on experience).

• Work Permit & Visa provided.

• Social Security.

• Annual paid leave.

• 1 day off per week.

• Career growth opportunities.

• Join a professional and ambitious team in a premium halal restaurant.

Location: Patong, Phuket, Thailand.

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.

The Ritz-Carlton Hong Kong

Dominating the city skyline at 490 meters high, The Ritz-Carlton, Hong Kong is the highest hotel in the world. Soaring from the 102nd floor to the 118th floor, with unrivaled views of Victoria Harbour, Hong Kong Island and the New Territories; Michelin-starred restaurants; the highest bar in the world and award-winning spa, the hotel takes center stage in the International Commerce Centre.The Ritz-Carlton, Hong Kong honored as 2017 Best Employer, as well as Forbes Five-Star Hotel and Five-Star Spa by Forbes Travel Guide 2018, its sixth consecutive year among the highest-rated.It is our pleasure to introduce the following career opportunity to you that could change your life.

Job Description

Creative Eateries Pte Ltd

The Creative Eateries Group was founded in 1992 by Mr Anthony Wong. Its first restaurant, Hot Stones Surf & Turf, became a household name for its ne meats and seafood cooked to perfection on a sizzling slab of volcanic rock. The Group has since gone from strength to strength, expanding to encompass four Restaurant divisions with 34 outlets and a Catering division. Uniting all our brands is our commitment to providing food of the highest quality and top of the line service in a pleasant environment. Besides Hot Stones, the Western Division now includes five other brands. These are, namely, the Australian-inspired Fremantle Seafood Market and Barossa Bar and Restaurant; Boston Seafood Shack, our first fast-food style brand inspired by the famous American port city; and two destination-dining concepts in the form of Vineyard Restaurant and Wine Bar, located in the scenic heart of Singapore’s HortPark; and TongKang Colonial Bar & Restaurant where diners can enjoy exquisite colonial-inspired cuisine aboard Singapore’s last remaining pair of bumboats, now berthed along the banks of the Singapore River

Job Description

This position is responsible for managing daily kitchen operations, driving culinary innovation, and maintaining strict food cost controls. It oversees the culinary team to ensure exceptional food quality and consistent service execution, while strictly adhering to SFA hygiene, safety, and operational standards to drive restaurant profitability.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Culinary Leadership & Service Execution

•Quality & Consistency Control: Supervise daily shift operations, ensuring that food preparation, handling, and plating standards meet exact specifications every single time.

•Service Management: Manage the kitchen line during high-pressure peak periods (lunch/dinner rushes), troubleshooting any bottlenecks and maintaining smooth synchronization with Front-of-House (FOH).

•Mise-en-Place Oversight: Set and verify daily prep requirements for each section to prevent food shortages or excessive overnight waste.

2. Menu Engineering & R&D

•Menu & Recipe Development: Design new dishes, seasonal menus, festive specials (e.g., CNY, Christmas), or set menus tailored to the restaurant’s core concept.

•Recipe Standardization: Document precise recipes, preparation steps, and visual plating guides to maintain continuity regardless of which line cook is on shift.

•Procurement & Sourcing: Evaluate the quality of raw ingredients from suppliers, sample new products, and adapt the menu based on the seasonal availability and market price of ingredients.

3. Kitchen Financials & Food Costing

•Food Cost Management: Work out accurate recipe costing and yield analysis to hit targeted Gross Profit (GP) margins.

•Inventory Control: Oversee strict stocktaking routines, minimize spoilage, and implement controls to reduce shrinkage and food waste.

•Labor & Operating Budgeting: Manage daily kitchen labour costs by optimizing rosters, controlling overtime, and overseeing the general maintenance/repair budgets for kitchen assets and hardware.

4. Team Management, Training & Culture

•Manpower & Rostering: Oversee kitchen manpower scheduling, aligning roster planning with forecasted sales peaks while tracking local statutory leave and rest day requirements.

•Talent Development & Cross-Training: Onboard new kitchen staff and run structured training programs to cross-train line cooks across various stations (e.g., larder, wok, grill) to maximize operational flexibility.

•Retention & Engagement: Cultivate mutual trust and open communication within the team to reduce high industry turnover rates, identifying high-potential talent for internal progression.

5. Food Safety, Compliance & Governance

•SFA & Hygiene Standards: Maintain a pristine kitchen environment. Ensure the team strictly adheres to food safety regulations, temperature log tracking, and proper raw/cooked segregation to pass points-based SFA inspections smoothly.

•Workplace Safety & Health (WSH): Implement risk management frameworks to prevent slips, trips, burns, and cuts. Ensure the kitchen team is trained on proper chemical handling and emergency protocols.

REQUIREMENTS

•Preferably with Food Safety Level 3 Certification

•8 years of culinary experience, with at least 3-4 years in a supervisory role (such as Sous Chef).

•Proven expertise in menu engineering, recipe standardization, and precise food costing to maintain target gross profit (GP) margins.

•Proficient in inventory management, stock control, and utilizing modern kitchen ERP/POS systems.

•Strong track record of leading, mentoring, and rostering kitchen teams to foster a collaborative, high-retention back-of-house culture.

SOFITEL SINGAPORE CITY CENTRE

Set atop a cliff in 27 acres of lush tropical woodlands and landscaped water gardens, Sofitel Singapore Sentosa Resort and Spa is a stylish, tranquil 5-star hotel in Singapore which boasts glorious views of the South China Sea.

Job Description

Job Description:

• The Executive Pastry Chef is responsible for the production and quality control of all pastries, cakes, breads, Ice cream and desserts served throughout the hotel.

• Responsible for our signature Sofitel Le haute Croissant production and sales.

• Ensure a professional running of his kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.

• Responsible for in the daily requisitioning of all food goods.

• Be familiar with local requirements and sanitation regulations.

• Provides leadership, training and supervision on all production in his kitchen and oversees the quality as well as timely distribution of the food product served.

• Works closely with the Executive Chef in planning adequate supply of required items for restaurants and banquets, menu development and other related areas.

• Creates enthusiasm for training and development amongst his subordinates.

• Motivates and leads by example.

• Communication of food trends and market needs to ambassadors.

• Communication of local requirements, food sanitation laws, safety regulations and other to all staff.

• Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.

• Plan in conjunction with the Executive Chef and outlet Managers activities, promotions, menu implementations according to the annual marketing plans.

• Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.

• Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.

• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

• Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book.

• Assist the Executive Chef in compiling the annual marketing plans and budgets.

• Ensure disciplinary and grievance procedures are properly adhered to and followed.

• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the Pastry department.

• Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre-determined quality standards.

• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.

• Conduct weekly inspections of kitchens and restaurants with follow-ups.

• Prepares monthly work schedule for his subordinates, Creates and develops new dishes and recipes by keeping up with the latest market trends.

• Plan, co-ordinate and supervise all menu implementations in conjunction with the Executive Chef in a timely manner.

• Assist in the preparation and control of daily and weekly market lists.

• Be fully responsible for the labour budget of his assigned kitchen department

• Any other reasonable request as required by Hotel Management.

Job Requirements:

• Previous experience at a senior chef level, minimum two years in a commercial pastry kitchen environment, preferably 5 star luxury environment

• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors

• Possess SFA Hygiene Certification – Level 3 and above.

• Has the ability to work autonomously

• Has the ability and willingness to undertake further development

• An understanding of luxury guest expectations.

UNIVEST HOLDINGS PTE LTD

Job Description

Responsibilities

• Train new staff to perform their roles effectively and confidently
• Conduct stocktaking to accurately assess inventory levels
• Order stocks timely to maintain adequate supply for operations
• Manage budgeting and control expenses to meet financial targets
• Able to work as a team