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Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Restaurant and Banquet Manager

But will you fit this job like a Billie Jean glove? Read on to find out...

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us and using our meeting facilities
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Managing daily F&B operations of the restaurant, bar and banqueting
• Soliciting guest feedback
• Using that feedback to help us improve our F&B operation
• Improving the Standard Operating Procedures (SOPs) for your areas of responsibility

We care:

...about what you've achieved. Where you want to go in your career. What you've learned from your mistakes. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom will know nothing about F&B service.

We care that you would genuinely care - about your team, our guests & corporate clients, and specifically, about giving all our guests at the Settha Palace a memorable experience.

We care that you have the ability to work without constant supervision, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the business of Fine Dining within the context of a small boutique hotel.
• You have a strong and adventurous disposition.
• You love exploring new cultures.
• You love communicating with people, even if they have trouble understanding you.
• You truly love the sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily and build a routine, motivate yourself and work independently.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why. Excuses or non-constructive complaints won't lead you or us to any kind of success.
• Previous experience as a Restaurant Manager, Maitre D or Assistant Restaurant Manager
• Banqueting experience is highly desirable
• Previous experience living/working outside your home country, preferably in Asia.
• Good F&B business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a very well rounded and dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats, businessmen & world leaders. We have hosted notable guests such as IMF Chief Christine Lagarde, Mdm Aung San Suu Kyi, former UN Secretary General Ban Ki Moon and President H.E. Michael D. Higgins of Ireland.

Job Description - Front Office Manager

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us.
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Overseeing the daily operations of the Front Desk, including reservations, check-ins, and guest departures.
• Soliciting guest feedback and using it to constantly elevate our guest journey.
• Improving the Standard Operating Procedures (SOPs) for the Front Office to ensure excellence at every touchpoint.

We care:

...about what you've achieved. Where you want to go in your career. What you've learned along the way. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom may be new to luxury hospitality.

We care that you would genuinely care - about your team, our guests and specifically, about giving every guest a memorable experience.

We care that you have the ability to work proactively, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the boutique hotel business and the intimacy of a small, high-end property.
• You have a strong and adventurous disposition and love exploring new cultures.
• You love communicating with people, even when there are language or cultural barriers.
• You find a sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why.
• Previous experience in front office management in a luxury environment
• Previous experience living/working outside your home country, preferably in Asia.
• Strong administrative skills and business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Assistant Hotel Accountant

For our refined F&B Operation that includes an elegant gourmet a la carte restaurant and 150 seat banquet room, we are now welcoming applicants for the position of Assistant Accountant.

Key Responsibilities:

• Assisting the Financial Controller in ensuring that the Accounting Department operates smoothly and efficiently.
• Ensuring that the bookkeeping is done accurately.
• Assist with preparing the monthly Financial Package.
• Handling & monitoring the General Ledger Accounts.
• Daily auditing of all records pertaining to revenue of the hotel.
• Prepares daily income and statistics reports.
• Prepares relevant documents for incorporation in the monthly accounts.
• Perform any other duties as assigned by the hotel's management.

This challenging full time hands-on position is for you if you:

• 4-year bachelor's degree in Finance and Accounting or related major.
• Some qualification in OMA/ ICASL/ AAT or equivalent in the Hospitality industry would be an added advantage.
• 2 years work experience required.
• Good command of English language.
• Hotel accounting experience is a strong advantage.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily to foreign cultures.

Position reports to the General Manager.

We welcome all nationalities to apply. You should be available to start the new assignment as soon as possible.

For a single status candidate, we offer economy air ticket, tax free salary, suitable on site accommodation, laundry, and medical insurance in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Marriott International

Job Description

Amazon Falls Co., Ltd.

Columbia Pictures Aquaverse is a water theme park in Pattaya that combines exciting water rides with themes from popular Columbia Pictures movies. The park is suitable for all ages and focuses on high-quality service, safety, and modern technology, ensuring a fun and memorable experience for visitors.

Job Description

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

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

Job Overview:

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

Key Responsibilities:

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

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

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

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

• Train and mentor junior kitchen staff

• Contribute to seasonal and innovative menu planning

Position Focus Areas:

South Indian Chef

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

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

• Vegetarian and non-vegetarian cooking required

Gujarati Chef

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

• Vegetarian cuisine focus with traditional and festive food knowledge

• Experience in large-scale or thali service preferred

Qualifications:

• Education: Culinary degree or equivalent professional training

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

• Language: Fluent in English

• Skills Required:

  • Excellent cooking and presentation abilities

  • Team leadership and time management

  • Ability to work efficiently in a high-pressure kitchen

Benefits:

• Competitive salary

• Professional and supportive work environment

• Opportunity to showcase authentic regional Indian cooking

• Career growth and development opportunities

The Mira Hong Kong

Established in Hong Kong in 1957, Miramar Hotel and Investment Company, Limited (Miramar Group) is a group with a diversified service-oriented business portfolio comprising stylish hotels and serviced apartments, property rental, food and beverage, and travel services in Hong Kong and Mainland China. Miramar Group has been listed on the Hong Kong Stock Exchange since 1970 (HKEx Stock Code: 71) and is a member of Henderson Land Group.

Job Description

We’re looking for a culinary leader to drive multi-outlet excellence and shape the next era of dining at The Mira Hong Kong’s design-led, tech-forward lifestyle hotel. You will lead kitchens across signature concepts including Yamm, Cuisine Cuisine (MICHELIN-recommended), WHISK Dining Atelier, COCO and Vibes, while spearheading concept upgrades and future openings.

Responsibilities

• Lead and oversee all kitchen operations across restaurants, outlets, catering and events to ensure consistent food quality, presentation, hygiene, and operational excellence.

• Drive menu development, new culinary concepts, promotions, and special events in line with market trends, seasonality, and brand positioning.

• Manage food cost control, recipe standardization, portion control, and inventory turnover to optimize profitability and minimize wastage.

• Lead, coach, and develop the culinary team through performance management, training, workforce planning, and succession development to build a high‑performing team culture.

• Lead and enforce full compliance with HACCP systems, food safety, hygiene, sanitation, and grooming standards throughout all kitchen and stewarding areas.

• Partner closely with different departments to ensure smooth operations, equipment readiness, and service excellence.

• Monitor guest feedback and operational performance, proactively implementing improvements to enhance guest satisfaction and brand reputation

Requirements

• Diploma or Degree in Culinary Arts, Hotel Management, or Hospitality Management or equivalent professional training

• Minimum 15 years of culinary experience, with proven experience as an Executive Chef in luxury hotels.

• Strong expertise in HACCP systems, food safety, hygiene, and sanitation standards, with relevant certifications preferred.

• Proven track record in menu development, recipe standardization, cost control, and inventory management, with a strong commercial and profitability mindset.

• Good command in both written and spoken English.

• Strong leadership and interpersonal skills.

• Strong analytical and problem‑solving skills.

PERSOL

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

Job Description

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

Responsibilities:

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

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

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

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

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

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

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

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

Requirements:

• Culinary diploma or equivalent qualification.

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

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

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

• Excellent leadership, communication, and interpersonal skills.

• Familiarity with food manufacturing processes is a plus.

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

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

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RE&S Enterprises Pte Ltd

RE&S Enterprises Pte Ltd is a leading restaurant chain with more than 70 outlets dotting the Singapore landscape. Our 30 years of presence in Singapore signifies the commitment to continual growth and innovation. Our business and customer mantra seizes opportunities to offer an experience of Japanese culture via relevant, affordable quality and service that are focused on Food for Life.

Job Description

Job Responsibilities: CNK Assistant Manager

Operational:

• Oversee and manage daily production operations of Bakery / Donut ensuring efficiency, Food quality, and FSSC compliance.

• Plan and control production schedules to ensure efficient workflow and in line with production goals and seasonal Promotional demands.

• Lead, supervise, train, and evaluate production leaders and production staff.

• Manage and oversee manpower planning, shift scheduling, attendance, and productivity. (Oven, Mixing, Table, Fillings & Danish, Deco etc…)

• Identify and troubleshoot production issues, bottlenecks, and implement corrective and preventive actions without compromising quality. Including regulatory compliance issues.

• Ensure all new product and seasonal items launches on schedule.

• Stock Management

• Good and prompt communication skill with all respective department on daily operational issues. 

Food Quality & Food Safety

• Establish and enforce standard operating procedures (SOPs) for food safety, hygiene, production efficiency, and quality assurance.

• Ensure adherence to food safety and workplace safety standards (SFA, HACCP, FSSC, ISO 22000, GMP regulatory standards)

• Identify and troubleshoot food safety issue and quality improvement plans.

• Co-lead audits, inspections, and certification requirements when required.   

People Management

• Demonstrates strong leadership, good people handling management skills.

• Able to motivate and guide others to achieve company’s objective.

• Coach and provide feedback to staff on product Quality.

• Conducting staff performance appraisal

• Ensuring that production staff work place safety

Job Requirements:

Min 5-8 years Professional baking experience or experience in food manufacturing.

Hot kitchen experience will be advantage.

Strong knowledge in Central kitchen production of breads, pastries, cakes and Donuts products.

SIAM SEAFOOD BUCKET

Job Description

Roles & Responsibilities

• manage store operations
• lead and supervise a team of Assistant Managers, Supervisors and Crew
• ensure that the store has adequate manpower for daily operations through effective and efficient roster planning and manpower deployment
• maintain guidelines of food preparation to ensure that desired quality and standards are achieved
• coach staff in providing excellent service experience to all customers
• handle all customer queries and feedback in a professional and timely manner
• ensure compliance to safety, hygiene and sanitation standards according to statutory guidelines
• ensure that policies and standard operating procedures are strictly adhered to
• handle selection and recruitment of staff
• monitor work performance of all staff and enforce discipline when necessary
• ensure on-the-job training is conducted for all staff

Raffles Hotel Singapore

Raffles Hotel Singapore welcomed guests in August 2019 after a careful and sensitive restoration breathing new life into its beautiful building. One of the few remaining great 19th century hotels in the world, the hotel is perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors while restored suites, new social spaces, restaurants and bars have been enhanced for discerning travellers.

Job Description

The Junior Sous Chef supports the Chef de Cuisine as the culinary ambassador of the restaurant, lending the venue personality and soul. The position is responsible for the supervision of the overall culinary operation and for achieving and maintaining the highest standards of food quality and guest satisfaction.

Primary Responsibilities

Food Quality

• Monitors food quality and consistency, and ensures food presented to our guest is of the highest quality standards.

• Supervises and monitors kitchen operations, works with yield testing, product identification and ensures proper rotation and labelling is followed according to guidelines and product specifications.

• Works closely with receiving and storeroom; ensures goods received are of the standard quality and meets hotel’s specifications.

• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.

• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and Sanitisation

• Ensures personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.

• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.

• Ensures all equipment is hygienically stored in its designated area.

• Ensures all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.

• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Management and leadership of the culinary team

• Be a mentor and role model.

• Supervises all colleague’s performance and be viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.

• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.

• Liaises with all departments to ensure correct and professional operation is conducted. Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.

• Coordinates all outlet functions with the Executive Chef, Event Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity.

• Ensures smooth and effective communication among the kitchens and with other departments.

• Compiles weekly colleagues’ schedule and submits to Chef’s Office by 12 pm every Thursday for approval.

• Evaluates the performance of the kitchen colleagues and gives the Executive Chef any recommendations for promotions or other actions.

• Works with the Talent and Culture on hiring of colleagues and ensures that proper follow-up is done, through the entire recruitment process.

• Attends daily meetings at 10 am and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Executive Chef on topics of importance.

• Attends monthly departmental meeting and communicates with the team. Follows up on projects assigned if any.

• Ensures that daily line-up is conducted within respective outlet and documented.

• Ensures that all deadlines are met consistently.

• Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet/colleagues.

Training, learning and development of culinary team

• Stream lines all training requirements and co-ordinates all arrangements for proper execution of instructions.

• Conducts training regularly for colleagues to develop their skills/new menu items. Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.

• Guides the departmental orientation for new hires.

• Ensures that colleagues are aware of hotel rules and regulations.

• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Builds guest loyalty and to develop a professional relationship with local guests and regular patrons.

• Continually improves product, presentation, delivery of experience and obtains feedback from guest and patrons.

• Builds a base of long-term loyal patrons through exceeding guests’ expectations. This includes but not limited to engaging with guests during their dining experience in order to gather feedback and information which will exceed their expectations.

• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.

• Follows sustainable procedures and practices that supports Accor’s Corporate Social Responsibility program.

Candidate Profile

Knowledge and Experience

• Professional Certificate in a Culinary-related field or equivalent.

• Minimum 4 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant.

• Proficient in written and conversational English and an additional language will be an advantage.

• Prior work experience in Asia, Singapore or South East Asia preferred.

• Detailed knowledge of South East Asian cuisine.

Competencies

• Outstanding interpersonal skills with ability to communicate with all levels of colleagues.

• Team player.

• Service oriented with an eye for details, passion and innovative.

• Outstanding presentation and influencing skills.

• Flexible and able to embrace and respond to change effectively and swiftly.

• Ability to work independently and has good initiative in dynamic environment.

• Self-motivated.

• Leads to constantly improve the guest and colleague service experience.

• Leadership skills required

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.

• Duty Meals are provided.

• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.

• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.

• Medical and Wellness Benefit.

• Comprehensive Insurance Coverage.

• Local/Overseas Career Development & Growth Opportunities.

• Holistic Learning and Development Opportunities.

HIRA GLOBAL PTE. LTD.

Job Description

• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality

SREE AADHI AYYA PTE. LTD.

Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

THANJAI CATERING SERVICES PTE. LTD.

Job Description

Executive Chef – Job Description & Requirements
Job Description

An Executive Chef is responsible for overseeing all kitchen operations, ensuring high-quality food preparation, maintaining hygiene standards, and managing kitchen staff. The role involves menu planning, cost control, and maintaining consistent food quality.

Key Responsibilities:

• Plan and design menus, including daily specials and seasonal dishes.

• Supervise and manage all kitchen staff, including chefs, cooks, and kitchen assistants.

• Ensure food preparation and presentation meet company quality standards.

• Monitor kitchen operations to maintain efficiency and productivity.

• Control food costs, inventory, and kitchen supplies.

• Ensure compliance with food safety and hygiene regulations.

• Train and mentor kitchen staff to improve skills and performance.

• Work with management to develop new recipes and improve existing menu items.

• Maintain cleanliness and organization of the kitchen at all times.

• Coordinate with suppliers for purchasing fresh ingredients and kitchen materials.

Al Ameen Kampung Seafood Restaurant

Job Description

Job Summary

Lead kitchen operations by developing seasonal menus, managing inventory, and ensuring timely meal preparation. Recruit, train, and support kitchen staff while maintaining sanitation and safety standards. Manage the kitchen team in the executive chef’s absence.

Responsibilities

• Develop new menu options based on seasonal changes and customer demand to enhance customer satisfaction and restaurant offerings
• Assist with the preparation and planning of meal designs to ensure quality and consistency
• Coordinate kitchen activities to ensure timely and efficient meal service
• Resolve customer problems and concerns directly to maintain high service standards
• Monitor and record inventory levels and order supplies as needed to maintain kitchen operations
• Support junior kitchen employees with line cooking, food preparation, and dish plating to ensure smooth workflow
• Recruit and train new kitchen employees to meet restaurant and kitchen standards and improve team capability
• Create schedules for kitchen employees and evaluate their performance to optimize staffing and productivity
• Implement and adhere to sanitation and safety regulations to maintain a safe and compliant kitchen environment
• Manage the kitchen team in the executive chef’s absence to ensure continuous leadership and operational efficiency
• Apply strong knowledge of cooking methods, kitchen equipment, and best practices to maintain high culinary standards
• Utilize MS Office and restaurant software programs to support kitchen management and administrative tasks
• Demonstrate teamwork and leadership by guiding kitchen staff and fostering a collaborative work environment
• Communicate effectively with team members and customers to ensure clear understanding and service excellence

Required competencies and certifications

• Minimum of 2 years’ experience in a similar kitchen management role

Preferred competencies and qualifications

• Good understanding of MS Office and restaurant software programs
• Strong knowledge of cooking methods, kitchen equipment, and best practices
• Outstanding leadership abilities and teamwork orientation
• Excellent communication and interpersonal skills

Sheraton Towers Singapore Hotel

"To Be A World Class Hotel Reputed For Service Excellence And Product Quality"

Job Description

Responsible for the daily management and food production of the Main Kitchen - local, cold or hot section. Ensure maximum quality and profitability.

• Manage culinary operations in the absence of Executive Chef or Executive Sous Chef

• Ensure food handling and work area sanitation as per hotel hygiene standard & SOP.

• Perform all duties of Culinary and related kitchen area

• Oversee production and preparation of culinary items for all outlet & banquet event

• Work closely with Restaurant and Banquet departments to coordinate service and timing of events and meals.

• Communicate areas in need of attention to staff and follows up to ensure follow through.

• Requisite food items from the Market for functions as required, in conjunction with Executive Chef.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

• Supervise and coordinate activities of cooks which engaged in food preparation.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Assist in determining how food should be presented and creates decorative food displays.

• Support and assist with new menus, concepts and promotions for the Restaurant outlets and Banquets.

• Set a positive example for guest relations & provide exceptional customer service

• Handle guest problems and complaints seeking assistance from supervisor if necessary.

• Report equipment malfunctions in department equipment.

• Purchase appropriate supplies and manages food and supply inventories according to budget.

• Regular check to the restaurant and greet guests to obtain feedback on the meal they had.

Sheraton Towers Singapore Hotel

"To Be A World Class Hotel Reputed For Service Excellence And Product Quality"

Job Description

• Liaise closely with Banquet Manager, Restaurant Manager and Bar Manager as to the functions being held in the complex.

• Co-ordinate and consult with the kitchen and service staff to ensure the smooth and prompt service of food items.

• Check and control food preparation for all kitchen.

• Make enquires as to the number of people, tables and starting time for functions, to ensure prompt and efficient food preparation and service.

• Control and taste any food prepared from kitchen which be served to the guests.

• Check and control food preparation in butcher to ensure the prompt supply of items from these outlets.

• Plan and direct food preparation as required.

• Liaise closely with the Stewarding department to ensure the cleanliness of the kitchen area.

• Co-ordinate the service of food to and from the outlet with service staff.

• Maintain the highest quality of food items to guests; check presentation of items before service.

• Ensure the buffet and Ala Carte set-up is of the highest standard.

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

• Assist in the preparation of all food items.

• Assist in the training of all kitchen staff to ensure technical skills are maintained.

• Regular check to the restaurant and greets guests and obtains feedback on the meal they had.

Tyson Jay Management

Job Description

Responsibilities

• Prepare and cook Italian dishes (e.g. pasta, risotto, antipasti, pizza) to standard recipes and presentation guidelines
• Supervise mise en place and maintain readiness for your assigned section during service
• Guide and support junior staff (e.g. Commis) to ensure smooth operations
• Maintain hygiene and food safety standards in compliance with NEA and SFA regulations
• Track stock levels, assist with receiving supplies, and report low inventory to the Head/Sous Chef
• Coordinate with other kitchen sections for smooth service during peak periods

• Experience in an Italian kitchen
• Strong working knowledge of Italian ingredients, cooking techniques, and plating
• Culinary diploma or certificate preferred (especially in Italian cuisine)
• Team-oriented, calm under pressure, and meticulous in maintaining standards

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

ZEN CAREER PTE. LTD.

Job Description

Benefits:

• Salary up to $10, 000

• 5 Days work week, rotating shift

• Medical benefits

• Variable Bonus

• Career progression

Responsibilities:

• Oversee the daily operations of the central kitchen, leading a team of 20 staff to maintain efficient workflow and productivity.

• Develop and propose menu options for client enquiries, corporate functions, and tender submissions.

• Design and introduce innovative dining concepts and menu selections for retail outlets.

• Maintain high food quality standards and ensure orders are prepared and delivered on schedule.

• Coordinate and support the execution of large-scale and high-profile catering events.

• Identify and source new ingredients and suppliers to ensure product quality while managing costs.

• Generate weekly ingredient forecasts to assist with procurement and inventory planning.

• Establish standard food costing guidelines and monitor expenses to remain within budget targets.

• Track labour costs and implement measures to improve operational efficiency.

• Hire, train, and guide chefs, cooks, and kitchen assistants to build a capable culinary team.

Requirements:

• Central kitchen experience or large-scale catering and food production exposure will be advantageous.

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

For interested candidates, please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

We regret to inform that only shortlisted candidates would be notified
We wish you all the best in your career search.

Zen Career Pte Ltd | 24C2559
Tong Xi Yao(Xavier)| R25158887

iO Italian Osteria

iO Italian Osteria

Job Description

About the role

We are looking for an experienced Chef de Partie / Sous Chef to join our dynamic team at iO Italian Osteria, a vibrant Italian restaurant located in the Hillview Area. In this full-time role, you will be responsible for assisting a section of the kitchen, ensuring the delivery of high-quality, authentic Italian cuisine to our discerning customers.

What you'll be doing

• Overseeing the day-to-day operations of your assigned kitchen section, ensuring efficient workflow and consistently high standards of food preparation and presentation

• Maintain a skilled and motivated team 

• Ensuring strict adherence to health, safety, and hygiene regulations

• Collaborating with the front-of-house team to deliver exceptional customer service

• Participating in inventory management and cost control initiatives

What we're looking for

• Minimum 3-5 years' experience as a Chef de Partie or Jnr Sous Chef in a reputable Italian or fine-dining restaurant

• Exceptional knowledge of Italian cuisine and a passion for using high-quality, fresh ingredients

• Strong leadership skills and the ability to effectively manage and motivate a team

• Excellent time management, problem-solving, and attention to detail

• Flexible and able to work in a fast-paced, high-pressure environment

What we offer

At iO Italian Osteria we are committed to providing our employees with a rewarding and supportive work environment. In addition to a competitive salary, we offer a range of benefits, including:

• Comprehensive healthcare and dentalcare reimbursement

• Opportunities for career advancement and professional development

• Subsidized meals and a staff discount on our menu items

• Uniform and shoe wear allowance

• 18 Days Annual Leave, annual Loyalty increment. 

About us

iO Italian Osteria is a renowned Italian restaurant that has been delighting discerning diners in Singapore for over a decade. We are passionate about delivering authentic, high-quality Italian cuisine in a warm and inviting atmosphere. Our commitment to excellence, creativity, and exceptional customer service has earned us a reputation as one of the top Italian dining destinations in the region.

If you are a talented and experienced chef with a deep appreciation for Italian cuisine, we invite you to apply for this exciting opportunity to join our team. Apply now and be a part of our continued success.

SmartHire by SEEK

Job Description

Our client The Hong Kong Jockey Club is seeking a Chef (South-East Asian Cuisine) to join their team!

What you'll be doing?

• Lead a culinary team: Guide and manage a kitchen team of 3-4 chefs, fostering a collaborative environment and ensuring consistent quality in South-East Asian cuisine preparation.

• Oversee kitchen operations: Manage daily kitchen operations, ensuring efficient workflow, high-quality food preparation, and timely service delivery.

• Menu planning and development: Create and implement authentic South-East Asian menus, incorporating diverse flavors from Thailand, Vietnam, Malaysia, Singapore, and Indonesia while adapting to local preferences.

• Food organizing and catering planning: Plan and execute catering operations for events and functions, managing food preparation timelines, portion control, and presentation standards.

• Quality and hygiene control: Maintain high standards of food preparation, presentation, and kitchen hygiene, ensuring compliance with food safety regulations and HACCP principles.

• Kitchen resource management: Oversee ingredient inventory, cost control, and staff scheduling to ensure smooth and efficient kitchen operations.

Who are they looking for?

• Culinary expertise: Solid experience in South-East Asian cuisine with in-depth knowledge of traditional cooking techniques, ingredients, and flavor profiles from the region.

• Leadership experience: Proven ability to lead and motivate a small culinary team effectively, with experience in a Sous Chef or similar mid-level supervisory role.

• Catering and event experience: Demonstrated experience in food organizing and catering planning for various scales of events and functions.

• Food safety knowledge: Strong understanding of HACCP principles and commitment to maintaining excellent hygiene and safety standards.

• Team collaboration: Excellent communication and interpersonal skills to work effectively with kitchen staff, management, and other departments.

• Adaptability: Ability to work in a fast-paced environment, manage multiple tasks, and adapt menus to seasonal ingredients and customer preferences.

Why should you consider this opportunity?

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

• Performance bonus

• Health Insurance

How to apply

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

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

Know someone who'd be perfect for this role? Share this role with them! (Click this link to share referral details via Email)

#SmartHire

BYD by 1826 Pte Ltd

Job Description

Be part of the Winning Award Brand!

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

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

Job Responsibilities:

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

• Ensure food quality and presentation meets our standards.

• Assist in inventory management and ordering of supplies.

• Maintain a clean and organized kitchen workspace.

• Follow food safety and sanitation guidelines.

• Collaborate with team members to ensure efficient kitchen operations.

Requirements:

• Passionate, self-motivated, and responsible

• Able to work efficiently in a high-pressure environment

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

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

Benefits:

• AWS

• Performance Bonuses

• 1826 Employee Well Being Programme:

  • Dental

  • Medical outpatient

  • Optical / Eye wear

  • Comprehensive health screening

  • Hospital insurance (Up to $100,000 coverage)

  • Home loan subsidy (Up to $1,000/month)

  • Car loan subsidy (Up to $1,000/month)

• Exciting career growth opportunities

• 12 - 14 days annual leave

• Additional leaves: Birthday etc.

• Friends & Family dining discounts!

RED CHILLI PTE. LTD.

Job Description

A Bengali North Indian Curry and Tandoor Head Chef is

a senior culinary leader responsible for authentic, high-quality, and consistent preparation of dishes, specializing in Tandoor (clay oven) items, traditional North Indian gravies, and authentic Bengali cuisine

. This role combines hands-on cooking with management of kitchen operations, inventory, staff training, and compliance with health and safety regulations (e.g., SFA standards in Singapore).

Key Responsibilities

• Culinary Leadership & Menu Development: Create, develop, and execute authentic North Indian and Bengali menus, including special tandoor items (kebabs, tikkas), rich gravies, and bread.
• Tandoor Specialization: Expertly operate and manage tandoor ovens (charcoal or gas) for cooking, ensuring precise temperature control and even cooking of meat, fish, and bread (naan, roti).
• Operational Management: Oversee daily kitchen operations, including, mise-en-place, and, service flow.
• Staff Management & Training: Recruit, train, supervise, and mentor junior chefs, cooks, and assistants, while promoting a high-performance team environment.
• Quality & Consistency Control: Ensure all food meets high-quality, authentic, and consistent standards before serving.
• Cost Control & Inventory: Monitor, stock levels, order supplies, and minimize, waste to optimize, profitability.
• Hygiene & Safety Compliance: Enforce strict, sanitation and hygiene regulations, ensuring, food safety and, cleanliness in the, kitchen.
• Specialty Preparation: Prepare authentic Bengali sweets, savouries, and other regional, specialties.

Required Skills and Experience

• Experience: A minimum of 5-6 years of, experience as a Head Chef or Specialist Chef in, North Indian cuisine.
• Expertise: Deep, knowledge of traditional, spices, marinades, and, Indian cooking techniques.
• Tandoor Mastery: Proven, experience with tandoor cooking and, marination.
• Leadership Skills: Strong, organizational and, interpersonal skills to, lead a, kitchen team in a, fast-paced environment.
• Adaptability: Ability to, work under pressure during, busy, periods and, manage, multiple tasks.
• Qualifications: Food hygiene certification is often, required.
• Specific Cuisine Knowledge: Understanding of North Indian, Bengali, and optionally other regional Indian cuisines (e.g., South Indian, Gujarati). 

Working Conditions

This position often involves working long hours, including evenings, weekends, and public holidays, and may require split shifts

Pentagon Group Pte. Ltd.

The Pentagon Group is a privately-owned food & beverage company in Singapore that operates bars and restaurants. Run by an experienced and passionate team about F&B and business, the result is dining experiences made of unique taste and hospitality to remember by.

Job Description

We are looking for an excellent Sous Chef for our latest outlet in Changi.

The candidate will assist the Roving Head Chef to oversee our new restaurant set up. He/she will be responsible for the All Day Dining, ala carte dining and event catering. We offer an European and local fusion cuisine.

The candidates will also be tasked to oversee the whole restaurant kitchen set up and operations. He/she is to work with the Marketing Department to market our brands.

Responsibility:

· Assist to oversee the recruitment, training and assessment of kitchen crew

· New menu engineering

· Assist on creation of classic and innovative International menu based on specific seasonal concepts

· Responsible for achieving gross margin set.

· Schedule lean manpower management

· Work closely and efficiently with other departments to achieve company’s goals.

Requirements:

· Able to commit 5.5 days work week

· Knowledge of various nations cuisines, techniques and modern trends

· Ability to produce seasonal menu

· Culinary education from recognised institutions preferred

· 3 years experience in related field

· Knowledge and good understanding of hygiene, health and safety practices and regulations (HACCP, H&S regulations)

· Good experience in big scale on-site and off-site premium catering

· Ability to plan and execute strategies to achieve company’s objectives

· Have initiative, is hard working and able to lead the kitchens by him/herself

Benefits:

Dental care allowance

Birthday off

Employee discount

Food provided

PARKROYAL COLLECTION Marina Bay, Singapore

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

Job Description

DUTIES & RESPONSIBILITIES:

To supervise and administer all phases of kitchen operations as directed by the Head Pastry Chef.

Role & Responsibilities:

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

• Meet with chef to review schedules, assignments, anticipated business level, changes and other information pertinent to job performance.

• Work on line during service and assist wherever needed.

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

• Promote positive guest relations at all time.

• Organise all necessary food requisition and food transfer

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

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

• To be able to assist the head pastry chef when he or she is not around

Requirements:

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Pastry/ Baking or equivalent.

• At least 4 Year(s) of working experience in the related field is required for this position.

• Preferably Junior Executive specialized in Pastry/ Baking or equivalent.

Additional Information:

• 5-day work week

• 13th month AWS and Performance Bonus

• Annual Leave from 10 days

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

• Referral Incentive of S$1,000*

• Career Development and Training opportunities

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

We regret that only shortlisted applicants will be notified.

SOLO RISTORANTE PTE. LTD.

Job Description

We are looking for a hands-on independent SOUS CHEF to be part of an Italian restaurant Kitchen.

Job Description & Requirements

• Manage daily kitchen operations.
• To supervise the assigned station / section and every dish that will come out of the kitchen.
• To create a professional environment consistent with Company Standards Policies & Procedures.
• Involve in menu planning, inventory management and health/safety standards.
• To be able to stand for long hours and be familiar with the local sanitation requirements.

JOB REQUIREMENT:

1. Minimum of 3 years working experience or proven related work experience.

2. Independent and efficient.

3. Hospitality service.

Singapore Ao Wei

Job Description

Responsibilities

• Apply knowledge and creativity in using spices to enhance dish flavors and quality
• Use a wok proficiently to prepare various dishes according to kitchen standards
• Manage kitchen inventory and place orders to maintain adequate stock levels
• Collaborate with the head chef to develop seasonal specials that attract customers
• Demonstrate good knife skills to prepare ingredients safely and efficiently
• Conduct innovative research and development to create new dishes that expand the menu
• Work weekends as scheduled to support kitchen operations and service demands

CENTROFOOD INDUSTRIES PTE. LTD.

Job Description

Attachment Description
The Executive Chef / Assistant Chef Trainee will undergo a structured 6-month practical training attachment at Centrofood Industries Pte Ltd, operating under The Famous Kitchen brand. The program is designed to develop professional culinary expertise in Chinese cuisine, kitchen operations, food quality control, and restaurant management standards.

The trainee will work closely with senior chefs and kitchen management to gain hands-on experience in food preparation, kitchen coordination, hygiene compliance, and culinary innovation while maintaining the brand’s consistency and reputation.

Specific Responsibilities
1) The trainee will assist in the preparation, cooking, and presentation of menu items in accordance with the company’s standardized recipes and quality requirements.

2) Oversee and support senior chefs during daily kitchen operations to ensure timely and consistent food production.

3) Manage skill in maintaining cleanliness, organization, and hygiene of all kitchen workstations and equipment.

4) Learn to comply strictly with food safety, sanitation, and workplace safety regulations at all times.

5) The trainee will assist in stock handling, ingredient preparation, and proper storage procedures.

6) Trainee will learn to work collaboratively with kitchen team members to ensure smooth operations during service periods.

Technical Skills and Competencies

1) Proficiency in learning and process basic knowledge of culinary techniques, particularly in Chinese cuisine preparation.

2) Skill in safely operate kitchen equipment and handle tools according to standard procedures.

3) Familiar with the knowledge and able to demonstrate an understanding of food hygiene, sanitation, and safety practices.

4) Skill in managing must be capable of following standardized recipes, portion control guidelines, and quality standards.

5) Adaptable and should be able to work efficiently in a fast-paced kitchen environment while managing multiple tasks.

6) Committed and must demonstrate a positive attitude, willingness to learn, and the ability to accept guidance and feedback.

HIPPOT PTE. LTD.

Job Description

Job Description & Requirements

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

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

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Good culinary skills, Required Skill: Chinese Cuisine Culinary (Chinese Restaurant enviroment)

3.Able to work under pressure in a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

ELEVEN COLLECTION PTE. LTD.

Job Description

We are currently seeking an ambitious, passionate, and dynamic Sous Chef to collaborate closely with our Executive Chef in the efficient management of day-to-day kitchen operations.

Your responsibilities will encompass supervising staff, contributing to menu development, guaranteeing the excellence and freshness of our culinary offerings, and meticulously overseeing inventory and ordering. Your commitment to upholding the quality and uniformity of our dishes will be a crucial in delivering an exceptional dining experience to our guests.

Benefits:

• 5 Days Work Week
• Monthly Sales Incentive $250 to $500
• Staff Meals Provided
• Birthday Benefits

Responsibilities:

• Collaborate with the Executive Chef to develop menus
• Foster a strong working relationship between the front and back of the house
• Ensure that all menu items are prepared and presented in accordance with established recipes and standards
• Maintain accurate costing and documentation of all prepared and sold dishes in food and beverage operations
• Be able to work closely with the Events team to coordinate and execute various events
• Assist in training new kitchen employees to meet restaurant and kitchen standards
• Expand knowledge in ordering, menu planning, and cost management for assigned tasks
• Monitor food consistency, including compliance to recipes, portioning, cooking techniques, and waste reduction.
• Evaluate staffing levels to align with service, operational, and financial objectives.
• Establish and uphold performance standards for the kitchen staff.
• Gather feedback on food and service quality, and adeptly handle customer issues and concerns
• Communicates well with members of staff in other areas of the business, including managers and front of house teams

Requirements:

• At least 3 years of relevant experience in a professional kitchen
• Knowledge of applicable safety and sanitation procedures
• Knowledge of food cost, inventory management and purchasing
• Ability to manage expenses, purchases, and requisitions within budget constraints.
• Proficiency in meeting deadlines and managing time effectively
• Availability for on-call shifts, flexible hours, weekends, and holidays
• Ability to work well under pressure
• Ability to work effectively as part of a team
• Ability to supervise and train junior team members
• Good interpersonal skills and ability to communicate effectively with customers, clients, and colleagues
• Good time management and organisational skills
• Attention to detail

ELEVEN COLLECTION PTE. LTD.

Job Description

We are a modern restaurant looking for an experienced and motivated Junior Sous Chef to join our team!

You will be responsible for assisting the head chef in all aspects of food preparation, cooking, and presentation. You will also be responsible for supervising and training other kitchen staff, as well as maintaining high standards of cleanliness and safety in the kitchen.

The ideal candidate will have previous experience working in a professional restaurant kitchen, able to work well under pressure, and have excellent time management and organisational skills.

Benefits:

• 5 Days Work Week
• Monthly Sales Incentive $250 to $500
• Staff Meals Provided
• Birthday Benefits

Responsibilities:

• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organises kitchen stock and ingredients
• Keeps cooking stations stocked, especially before and during prime operation hours
• Helps train new kitchen employees to restaurant and kitchen standards
• Perform other administrative tasks as will be communicated by superiors
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organisation, staff ability, and training opportunities
• Communicates well with members of staff in other areas of the business, including managers and front of house teams
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists Executive chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Requirements:

• At least 3 years of relevant experience in a professional kitchen
• Knowledge of applicable safety and sanitation procedures
• Knowledge of food cost, inventory management and purchasing
• Ability to work well under pressure
• Ability to work effectively as part of a team
• Ability to supervise and train junior team members
• Good interpersonal skills and ability to communicate effectively with customers, clients, and colleagues
• Good time management and organisational skills
• Attention to detail

Qian Shan

Job Description

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

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

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.The candidate will be required to prepare and cook a variety of Chinese dishes according to the restaurant’s standards.

3. The candidate should have proven experience as a chef in preparing Chinese cuisine.

4.The candidate should have strong knowledge of Chinese cooking techniques (e.g., wok handling, braising, steaming), ingredients, and flavours.

5.Able to work under pressure in a fast paced, dynamic and challenging work environment

6.Able to work split shift, weekends and public holidays

Interested application please Whatsapp 9137 2746, Thank you.

Xiang Signature Pte. Ltd.

Job Description

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

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

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.The candidate will be required to prepare and cook a variety of Chinese dishes according to the restaurant’s standards.

3. The candidate should have proven experience as a chef in preparing Chinese cuisine.

4.The candidate should have strong knowledge of Chinese cooking techniques (e.g., wok handling, braising, steaming), ingredients, and flavours.

5.Able to work under pressure in a fast paced, dynamic and challenging work environment

6.Able to work split shift, weekends and public holidays

Interested application please Whatsapp 9137 2746, Thank you.

Hunan Traditional Cuisine Pte Ltd

New concept of Chinese Restaurant

Job Description

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

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

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.The candidate will be required to prepare and cook a variety of Chinese dishes according to the restaurant’s standards ( Chinese cuisine restaurant).

3. The candidate should have proven experience as a chef in preparing Chinese cuisine ( Chinese cuisine restaurant).

4.The candidate should have strong knowledge of Chinese cooking techniques (e.g., wok handling, braising, steaming), ingredients, and flavours ( Chinese cuisine restaurant).

5.Able to work under pressure in a fast paced, dynamic and challenging work environment

6.Able to work split shift, weekends and public holidays

Interested application please Whatsapp 9137 2746, Thank you.

PARADISE ON EARTH PTE. LTD.

Job Description

A North Indian Curry and Tandoor Executive Chef

leads kitchen operations, specializing in authentic clay oven (tandoor) dishes, rich curries, and breads

. Key duties include developing menus, mastering traditional marinades and spices, controlling food costs, ensuring high-quality, consistent food, and managing and training staff to meet hygiene standards.

MyCareersFuture Singapore

 +3

Key Responsibilities

• Culinary Leadership & Menu Development: Design, create, and execute authentic North Indian menus, focusing on rich curries, gravies, and specialized Tandoor items like kebabs, tikkas, and naans.
• Tandoor Expertise: Expertly manage and maintain traditional clay ovens (tandoors), ensuring precise temperature control for cooking meat, fish, and breads.
• Kitchen Operations: Oversee all daily kitchen operations, including, but not limited to, mise-en-place, ingredient prep, and efficient service in a fast-paced environment.
• Quality & Hygiene Control: Enforce strict food safety, sanitation, and hygiene regulations (e.g., SFA standards) and maintain high standards for food presentation.
• Staff Management & Training: Recruit, train, mentor, and schedule the culinary team, fostering a high-performance, safe, and efficient kitchen environment.
• Cost & Inventory Control: Manage food and labor costs, control inventory, and handle purchasing and supplier relationships to minimize waste and optimize profitability.

PARADISE ON EARTH PTE. LTD.

Job Description

A North Indian Curry and Tandoor Head Chef

leads all kitchen operations, specializing in authentic clay oven (tandoor) dishes, rich gravies, and breads

. They are responsible for menu development, inventory control, and ensuring strict food hygiene. Key tasks include managing Tandoor temperatures, creating marinades, and training staff.

MyCareersFuture Singapore

 +3

Key Responsibilities

• Culinary Leadership: Develop authentic, seasonal North Indian menus, including traditional curries and specialty dishes.
• Tandoor Expertise: Expertly manage clay ovens, controlling temperatures to cook meat, fish, and breads like naan and roti.
• Operations & Quality Control: Oversee daily, fast-paced kitchen operations, including mise-en-place, inventory control, and food preparation, ensuring consistent taste and presentation.
• Staff Management: Train, schedule, and mentor kitchen assistants, ensuring a productive, high-performance team.
• Hygiene & Safety: Enforce strict hygiene and safety regulations (e.g., SFA standards).

Marriott International

Job Description

CREW by HRNET

Job Description

Head Chef (Central Kitchen - Catering) | Up to $10,000
 

We are seeking an experienced Head Chef to oversee Central Kitchen operations and lead a team of 15–20 Sous Chefs and Cooks in delivering high-quality meals and efficient production.
 

📍 Location: Tuas West

🕒 Working Hours: Monday – Friday, 9 hrs 30 mins (inclusive of 45 mins lunch)

🔄 Flexible hours, may require rotating shifts

💰 Salary: $6,000 – $10,000 (depending on experience)

Responsibilities

• Oversee daily central kitchen operations

• Ensure food quality and timely order fulfilment

• Develop menus and dining concepts for retail outlets and catering

• Support high-profile catering events

• Evaluate suppliers and forecast ingredient requirements

• Manage food costing, labour cost, and productivity

• Maintain high food safety and hygiene standards

• Lead, train, and manage kitchen staff

Requirements

• Minimum 10 years of experience in large-scale F&B or hospitality operations

• Strong culinary creativity and leadership skills

• Familiar with Singapore’s foodservice landscape

• Experience managing halal and non-halal kitchen operations is advantageous

📩 Apply Now

Send your resume (MS Word format) to:

📱 WhatsApp / Telegram: 8509 0409

Please include your availability, notice period and expected salary in your application.

Only shortlisted candidates will be notified.

—

Annie Hoang (R25158747)

CREW by HRnet | HRnet Ventures Pte Ltd 

EA24C2435

Grand Hyatt Hong Kong

Job Description

Summary

• You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.

• To assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Qualifications

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.

• Qualification in Kitchen Production or Management will be an advantage.

• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.

• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
   

What we offer:

• Care: A supportive and caring environment where diversity and inclusion are embraced.

• Development: Immense learning opportunities to equip and grow yourself.

• Well-being: Prioritize well-being and bring positivity at work and in life.

Align Recruitment Pte Ltd

Meet Align Recruitment! We are a team of experienced and passionate recruiters and HR professionals who are committed to providing comprehensive recruitment solutions to help you find the perfect candidate for your business.

Job Description

Position: Executive Chef (Korean Food)
Salary: up to $5200 (gross)
Working Day: 5.5 days
Working Location: Islandwide (need go to different outlet)

Job Responsibilities:

Overall responsibility for Kitchen Operations & Cuisine Leadership:

• Manage and oversee the food preparation procedure as well as any associated tasks.

• Create meals that feature both new and existing culinary innovations, making sure that the servings are both varied and of high quality.

• Estimating and managing expenses as well as forecasting supplies.
  

People Management:

• Oversee and promptly review each kitchen staff member's performance reviews based on predetermined goals and objectives.

• Make that kitchen staff members are aware of and follow all relevant policies and safety protocols.

• Develop and instruct kitchen employees on how to handle kitchen appliances, food quality, correct cooking methods, new menu items, etc.
  

Food Safety / Sanitation:

• In accordance with company standards and legal requirements, enforce and oversee all food safety and sanitation regulations and practices.

• Uphold strict guidelines for the quality of raw food, the timeliness and calibre of service, and sanitation and hygiene.

• Examine the places where food is received, prepared, produced, and stored to make sure that health and safety laws are always followed.
  

Kitchen Audit:

• Adherence to health, safety, and hygiene regulations, plan, carry out, and record routine and unexpected kitchen audits.

• During audits, find non-compliance problems or safety risks and suggest remedial measures.

• Keep thorough records of all audit operations, conclusions, and remedial measures.
  

Workplace Safety & Security:

• Ensure that only authorized tools and materials are bought. If this isn't feasible, provide the relevant department comments so they can help with unapproved goods.

• Preventive maintenance will ensure that kitchen facilities and equipment are always clean and in good operating order.

• Make sure that all workplace safety regulations are upheld and always followed.
  

Others:

• Carry out any additional duties that the managing director or general manager of operations and marketing assigns you.
  

Qualifications & Requirements:

• Relevant working experience as chef.

• Willing to travel around Singapore to different outlet.
  

To Apply:

• You may email your resume to jj@alignrecruitment.com.sg for more information.

• Regret to inform that only shortlisted candidates will be contacted by our consultants.

Align Recruitment Pte Ltd (20C0253)
JJ Tan (Reg No. R23112681)

Compass Group (S) Pte Ltd

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

Job Description

Job Responsibilities:

• Prepare ingredients, including chopping vegetables, cutting meat, and assembling other food items according to our recipes and portion guidelines.

• Execute cooking techniques such as grilling, frying, baking, sautéing, and roasting to prepare a wide range of dishes with precision and consistency.

• Ensure that each dish leaving the kitchen meets our quality standards regarding taste, presentation, and portion size.

• Monitor food quality and freshness, making sure to adhere to all food safety and hygiene standards.

• Assist in maintaining kitchen inventory levels by tracking stock and informing the chef or supervisor when supplies are running low.

• Keep the kitchen and cooking utensils clean and sanitized, following established cleaning schedules and practices.

• Work closely with the kitchen team to coordinate food preparation activities, ensure efficient service, and maintain a positive and productive kitchen environment.

• Comply with all food safety regulations and guidelines, including proper handling of food and storage.

Job Requirements:

• Proven experience as a CDP in a restaurant or food service setting.

• Culinary school diploma or equivalent certification is a plus.

• Knowledge of various cooking techniques and cuisines.

• Familiarity with kitchen equipment and utensils.

• Strong attention to detail.

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

• Excellent teamwork and communication skills.

• Food safety and sanitation knowledge.

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

Consortium for Clinical Research and Innovation, Singapore

The Consortium for Clinical Research and Innovation Singapore (CRIS), a wholly-owned subsidiary of MOH Holdings, was established in 2020 with the goal of strengthening synergies and developing strategies for national-level clinical research and translation programmes that are under the stewardship of the Ministry of Health (MOH). CRIS brings together the following five entities as business units under a common management and governance structure:

Job Description

The Standard, Singapore

Job Description

We’re looking for a hands-on, passionate Junior Sous Chef to help lead our Main Kitchen.

If you thrive in high-energy kitchens, care deeply about quality, and love building strong teams, this role is for you.

What You’ll Do

• Support the Executive Chef in running daily kitchen operations.

• Lead service with confidence and keep standards sharp, even during peak periods.

• Supervise, coach, and inspire the culinary team.

• Maintain consistency in taste, presentation, and execution.

• Support menu innovation while keeping an eye on food cost and productivity.

• Ensure hygiene and safety standards are always on point.

• Drive a positive, accountable, high-performance kitchen culture.

What You Bring

• Diploma / Certification in Culinary Arts.

• 2–3 years’ experience in a similar role within a lifestyle hotel.

• Strong leadership presence with great communication skills.

• Calm under pressure and confident during service.

• Passion for quality ingredients, creativity, and continuous improvement.

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

About the Role

Oumi is seeking a highly skilled and driven Sous Chef to support the Head Chef in leading kitchen operations and upholding the highest culinary standards.

This role plays a key part in maintaining consistency, quality, and efficiency while contributing to menu innovation and delivering an exceptional Japanese dining experience.

Key Responsibilities

• Support the Head Chef in the preparation and execution of authentic Japanese cuisine with precision and consistency.

• Oversee daily kitchen operations to ensure smooth workflow and timely service.

• Maintain strict quality control of food presentation, portioning, and taste in accordance with Chef-approved standards.

• Ensure full compliance with NEA food safety, hygiene, and sanitation regulations.

• Supervise and guide junior kitchen staff, fostering discipline, teamwork, and continuous improvement.

• Monitor inventory levels, verify deliveries, and ensure proper storage and stock rotation (FIFO).

• Assist in menu development, seasonal offerings, event menu preparation, and food costing exercises.

• Drive cost control initiatives by minimising wastage and optimising ingredient usage.

• Maintain a clean, organised, and safe kitchen environment at all times.

• Perform other operational duties as required.

Requirements

• Minimum 4–5 years of relevant culinary experience, preferably in Japanese or premium dining concepts.

• Strong technical skills in Japanese cuisine preparation; Western cuisine experience is advantageous.

• Solid understanding of kitchen management, inventory control, and food costing principles.

• Certified in Basic Food Hygiene (Singapore).

• Demonstrated leadership ability with the confidence to manage kitchen operations in the Head Chef’s absence.

• Detail-oriented, disciplined, and able to perform under pressure in a fast-paced environment.

• Positive attitude, strong initiative, and willingness to mentor junior team members.

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

Marriott International

Job Description

Consortium for Clinical Research and Innovation, Singapore

The Consortium for Clinical Research and Innovation Singapore (CRIS), a wholly-owned subsidiary of MOH Holdings, was established in 2020 with the goal of strengthening synergies and developing strategies for national-level clinical research and translation programmes that are under the stewardship of the Ministry of Health (MOH). CRIS brings together the following five entities as business units under a common management and governance structure:

Job Description

A leading dining establishment in Singapore is searching for a passionate Sous Chef to join its team. The ideal candidate will oversee kitchen operations, ensure high food quality standards, and support the training of junior staff. Responsibilities include menu planning, food preparation, and maintaining hygiene standards.

With at least 1-2 years of kitchen experience, applicants should be strong team players with good communication skills. This role offers a vibrant working environment in a community-focused café.

Furama Hotel Singapore Pte Ltd

Furama RiverFront, is an exquisite hotel with 615 well-appointed rooms with a full range of modern amenities overlooking either the Singapore skyline, lush greenery or the swimming pool. To entice discerning palates, there is the authentic Halal Indonesian restaurant, Kintamani and the Square @ Furama with a vast spread of over 60 International dishes. To help you end off the day by winding down, we have the Waterfall Lounge.

Job Description

1.0 Basic Function

Responsible to assist the Head Chef/Executive Chef for the efficient operation of the entire kitchen in relation to food preparation in accordance to specified standards and the enforcement of the Hotel’s Operational and Personnel Policies and responsible for the food cost in his area.

2.0 Responsibility and Authority

2.1 Ensures that all food prepared and served is according to the standards set.

2.2 Checks daily mis-en-place, cooking, preparation, and presentation of all

food.

2.3 Samples and constantly checks on prepared food and rejects dishes if they do not conform to the standards set by the Hotel.

2.4 Assists the Head Chef/ Executive Chef in planning menus and daily specials.

2.5 Consolidates and controls all food requisitions for the Head Chef/Executive Chef’s approval.

2.6 Ensures that all inter kitchen transfers are complete, accurate and timely.

2.7 Assists the Head Chef/Executive Chef in checking the quality of food being received from the direct market.

2.8 Ensures cost control by minimizing spoilage, maintaining adequate inventory of food, proper utilization of food surpluses and portion control.

2.9 Ensures that all machinery, equipment, utensils and furniture are clean and in working condition at all times to prevent unnecessary industrial accidents.

2.10 Liaises with the Outlet Manager regarding the dishes and any guest complaints pertaining to the food served.

2.11 Maintains a conducive working environment and atmosphere in the kitchen and resolves any conflict situations that may arise.

2.12 Plans, prepares the duty roster of his kitchen personnel on a weekly basis and ensures that the manning levels are realistic and at its optimum level.

2.13 Implements new menus, special food promotions in consultation with the Head Chef/Executive Chef.

2.14 Plans the annual leave schedules of his kitchen personnel and makes necessary recommendations for the Head Chef/Executive Chef’s approval.

2.15 Conducts on job training of new menus and upgrades existing skills of his immediate subordinates.

2.16 Prepares recipe cards and makes preparation of dishes for photography.

2.17 Assists the Head Chef/Executive Chef to organize and conducts regular meetings with the kitchen personnel.

2.18 Assists the Head Chef/Executive Chef in planning and conducts training for the kitchen personnel.

2.20 Advises and liaises with the Chief Steward on the cleanliness of his section.

2.21 Counsels and mediates in conflict situations amongst subordinates.

2.22 Performs other duties that may be assigned from time to time.

2.23 Performs ad hoc projects and follow up when being assigned

X EMPIRE CUISINE PTE. LTD.

Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Chef Requirements:

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner

Marriott International

Job Description

Yoshinoya (S) Pte Ltd

Iconic Beef Bowl Chain Brand with over 120 Years of History.

Job Description

Key Responsibilities:

1. Operations Management:

•            Plan production schedules to ensure food is prepared and delivered on time.

•            Manage stock levels to avoid waste and ensure availability.

•            Ensure food quality and hygiene meet safety regulations.

•            Continuously improve processes to enhance efficiency.

2. Team Management:

•            Hire, train, and supervise kitchen staff.

•            Organize staff schedules and assign tasks.

•            Evaluate performance and resolve any team issues.

3. Standardization & SOP Management:

•            Develop, implement, and regularly review SOPs for food preparation, storage, dispatch, and sanitation.

•            Ensure SOPs are consistently followed across shifts and teams.

•            Update procedures in line with menu changes, equipment upgrades, or regulatory requirements.

4. Quality Control:

•            Ensure consistent food quality and standards across all locations.

•            Produce quality control reports and maintain records.

•            Maintain accurate records related to production, hygiene, and quality assurance.

5. Menu Development:

•            Conduct R&D to develop new menu items for outlet sales.

•            Propose alternative ingredients, recipes, or processes that enhance production efficiency and reduce overall food and labor costs.

•            Ensure all new or revised products are operationally feasible for mass production and consistent across outlets.

6. Logistics:

•            Coordinate timely delivery of food products.

•            Optimize delivery routes and logistic processes to control costs and improve efficiency.

7. Budget and Cost Control:

•            Plan and manage budgets for labor, supplies, and equipment.

•            Monitor expenses and find cost-saving opportunities without lowering quality.

8. Inventory Accuracy & Stock Control:

•            Ensure accurate stock records through regular cycle counts and month-end stock takes.

•            Investigate and address variances in raw materials, WIP, and finished goods.

9. Safety and Compliance:

•            Ensure compliance with food safety, hygiene and health regulations.

•            Maintain a safe working environment for staff.

10. Maintenance:

•            Oversee kitchen equipment maintenance and repairs.

•            Ensure cleanliness and organization of the facility.

11. Audit & Inspection Readiness:

•            Prepare the central kitchen for internal audits, external audits, and regulatory inspections.

•            Ensure all documentation, records, and corrective actions are properly maintained.

12. Sustainability & Waste Reduction:

•            Drive initiatives to reduce food waste, energy usage, and water consumption.

•            Implement better yield management and by-product utilization where possible.

13. Hands-on Management:

•            Actively participate in daily operations to ensure smooth workflow and adherence to standards.

WAN YAN PTE. LTD.

Job Description

Location: Bedok North

Working hours: 6 days per week

Roles & Responsibilities

Job Description

Central Kitchen Manager manages the overall performance of an organisation's central kitchen. Besides monitoring production output levels to ensure that quality levels are maintained, he is also expected to have a hand in setting up new food production standards and kitchen operation guidelines, as well as support research and development activities.

1. Manage central production operations

2. Manage compliance with food and beverage hygiene policies and procedures

3. Manage food production operations

4. Manage non-compliant quality cases

5. Monitor overall production output levels. manage inventory, monitor stock levels and conduct regular stock take

6. Maintains a high standard of hygiene and follows relevant safety and hygiene regulations,in accordance with current regulations

7. Ensure sufficient supply of ingredients for food preparation

8. Arrange and transfer supplies and equipment between storage and work areas, in accordance to Workplace Safety

9. manage kitchen staffs schedule

10. monitor kitchen peformance and KPI metrix and staff training

Requirements

1.Able to solve daily operational issues with efficiency

2.Able to communicate effectively to all levels and receptive to feedback

4.Able to work under pressure in a fast paced, dynamic and challenging work environment

5.Able to work split shift, weekends and public holidays

6. experience in central kitchen and SFA compliances

FRENCH FOLD PTE. LTD.

Job Description

Bonjour! We’re MERCI MARCEL! A relaxed French social destination where food, design, and culture meet. With 9 outlets (and more on the way), we’re growing our community and looking for passionate individuals to join Marcel’s adventure—always serving the best, with a smile!

Outlets: East Coast

What We Expect From You:

Team Management

• Lead, train, and inspire the kitchen team to deliver excellence (“Only serving the best with a smile”).
• Build a positive, collaborative kitchen culture where teamwork and morale thrive.
• Conduct regular check-ins and performance reviews to support staff growth and skills development.
• Onboard new chefs effectively, ensuring they adapt quickly to SOPs and company culture.
• Motivate the team to continuously improve, maintaining high culinary standards and exceeding guest expectations.
• Work closely with Kitchen Support Team to strengthen culinary and product knowledge.

Kitchen Operations

• Oversee day-to-day kitchen operations, ensuring smooth and efficient service from prep to closing.
• Manage menu execution together with Sous Chef to focus consistency, quality, and creativity in every dish.
• Control food cost, waste, and inventory and stock management.
• Ensure strict adherence to food safety, hygiene, and cleanliness standards at all times.
• Conduct regular inspections and audits to guarantee compliance with health and safety regulations.
• Resolve operational or quality issues quickly with a solutions-first mindset.

Customer Experience

• Ensure every plate leaving the kitchen meets impeccable quality and presentation standards.
• Collaborate with the service team to align kitchen output with guest expectations.
• Innovate menu items and specials to elevate the dining experience and keep the brand fresh.

Strategic & Financial Management

• Partner with management to develop and execute strategies that fuel growth and strengthen Merci Marcel’s brand.
• Take full ownership of the kitchen’s profit and loss—monitoring food costs, margins, and revenues to ensure profitability.
• Identify opportunities to innovate processes, reduce costs, and maximise efficiency while maintaining excellence.

What’s In It For You:

• Salary: $5,000 – $6,500 (5 days work week, 44 hours & no split shifts)

Perks & Benefits:

· Quarterly Incentive Bonus (KPI up to $700)

· Daily Meal Allowance ($7/day)

· Medical Incentive (co-pay $5 for panel clinics)

· Dental Incentive ($200/year)

· Wellness ($250/year)

· Staff Discounts (dining & retail) & Referral Bonus (up to $400!)

· Welcome & Birthday Vouchers

· Salary Increment upon confirmation

· Long Service Incentives

· Career progression in a growing company that values meritocracy, innovation, sincerity,

Who We're Looking For:

· Energetic & Passionate: You thrive in a fast-paced environment

· Team Player: You’re excited to work with a fun, supportive crew

· Guest-Obsessed: You put the guest at the heart of everything you do

· Eager to Learn: Always growing, always collaborating. Leave your ego at the door!

· Experience: It’s great if you have it, but it’s your attitude and willingness to contribute that matters most!

Sounds like you? Let’s talk. Apply now and join the Merci Marcel community.
Bring your passion, and we’ll bring the rest.

The Dandy Partnership Pte Ltd

Job Description

The Dandy Collection is seeking a Head Chef for a modern Japanese Izakaya concept. The successful candidate must have extensive knowledge of Japanese ingredients and cooking techniques, as well as a proven track record leading and developing teams.

The candidate will be open to curating modern takes on classic dishes, including coming up with fun and interesting ideas to relate to the brand.

Responsibilities

• Oversee daily kitchen operations
• Food consistency and quality control
• Creation of creative menus aligning with overall concept and brand
• Ordering and cost control
• Compliance with food hygiene and safety standards
• Training and development of kitchen team
• Rostering and Time & Attendance
• Kitchen team payroll management and control
• Deliver on the brand Noble Cause 'Making every night out, better than the last.'

Requirements

• Minimum 8 years of experience in culinary field
• Experience as Head Chef or Chef de Cuisine
• Well trained palate for Japanese cuisine
• High standard of food
• Commitment to delivering a high level of customer service
• Strong leadership and communication skills
• Willingness to train, inspire and develop a team
• Excellent planning and organisation skills
• Positive attitude
• Experience in working on an international spectrum is preferred

voco® Orchard Singapore

Job Description

About Us

IHG Hotels & Resorts' first voco™ hotel in South East Asia is now open on Singapore’s world-famous Orchard Road!

voco® Orchard Singapore provides guests with the world-renowned voco™ experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different.

Your day to day

voco Orchard Singapore is seeking dynamic and passionate Chef de Partie - Italian Cuisine. Working together with your kitchen leaders, you will oversee the kitchen operations and coordinate kitchen colleagues in order to prepare, cook and present enticing breads and pastries according to hotel standard recipes.

• Participate in the preparation of all items prepared in the kitchen. Ensure that all food are prepared and presented in an attractive and appetizing manner.

• Works with locally available fresh products wherever possible.

• Participates in planning utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.

• Observes methods of food preparation and cooking, sizes of portions to ensure food is prepared in prescribed manner.

• Estimates food consumption and purchases or requisitions food stuffs and kitchen supplies.

• Ensure the cleanliness and tidy of the work station and ensure all equipment is in good working order.

• Maintain a cleanliness, neat and well-groomed at all times during on duty.

• Directs subordinates to ensure productivity meets standards given in accordance with Brand Service Standards.

• Reviews recipes, determines food, labor and overhead costs.

• Directs food apportionment policy to control costs.

• Introduces and tests the market with new products which are market-orientated in terms of price and product.

• Manage departmental budget by keeping track of stock inventory and minimising material wastage.

• In the absence of a manager, conduct shift briefings to ensure hotel activities and operational requirements are known.

• Provide direction to the Kitchen helpers, including Commis Cooks, Leading Cooks, Kitchen Attendants and Stewards.

• Provide orientation, training and guidance to new colleagues joining the team.

• Ensure colleagues are adequently trained and have the right tools and resources to perform their job tasks proficiently and productivity.

• Monitor and supervise colleague performance and provide guidance or couselling to colleagues where required.

• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services.

• May occasionally interact with outside contacts such as Guests – to ensure their total satisfaction and suppliers – regarding orders and invoices.

• Any other duties as assigned by their superior.

What we need from you

• Diploma or Degree in Culinary Arts with a strong interest in Italian cuisine.

• At least 1-2 years experience in a similar capacity. Experienced leading cooks are also welcome to apply.

• Working experience in the hotel industry will be an added advantage.

• Must posses a valid food hygiene certificate.

• Commitment to work split shifts, weekends and public holidays.

• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

What we offer

We’ll reward all your hard work with a great salary and benefits – great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.