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Settha Palace Hotel

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

Job Description - Front Office Manager

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

This role requires:

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

You'll get:

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

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

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

Key Responsibilities:

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

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

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

But the opportunity is NOT for you if:

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

Position reports to the General Manager.

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

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

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

Exklusiv Resorts Pte Ltd

We are a premier Club which strives to deliver high quality services to deliver high quality services to our members in a conducive cosy ambience.

Job Description

The Executive Sous Chef is responsible for the proper efficiency and profitable functioning of the kitchen department. Managing and monitoring the kitchen operation. Guides Sous Chefs in driving continuous improvement.

Key Responsibilities

• Supervises and monitors the quality of all food prepared in the kitchen. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are uniform and that established portion sizes are adhered to. (Tastes all food being prepared and insists on top quality.)
• Coordinates closely with other chefs in determining quality and quantity of food material to be purchased and prepared. Keeps a close watch over all material used with a view of eliminating waste and spoilage, especially meat, fish, products. Inform immediately on bad products. Provides constructive feedback to staff.
• Assigns in details, specific duties to Sous Chefs or subordinates and instructs them in their work. (Checks the work and makes sure all orders are carried out as specified.)
• Recommends menu price adjustments when necessary. Determines prices of unlisted food items in conjunction with F&B Manager.
• Studies the menu engineering and sales statistics in depth, to amend the food offerings as per guest's preferences.
• Insists on personal cleanliness and proper discipline of all employees under supervision.
• Checks maintenance of all equipment located in the areas under supervision. Makes every attempt to prevent damages or losses of equipment. (Instruct staff on how to use the equipment correctly).
• Prevents the use of spoiled or contaminated products in any place of food preparation and prevent employees who are ill or suffering from an infection from taking part in the preparation or handling food. (Keeps constant watch on food prepared in all kitchens, checks receiving)
• Conducts market analysis and follows the market matrix or customer satisfaction survey to always develop and improve division service delivery.
• Makes suggestions for concerning product enhancements / savings / other improvements.
• Has a strategic plan to analyze and subsequently reduce food waste.
• Monitors the hygiene and maintenance standards in all kitchen areas.
• Conducts daily briefing and de-briefing.
• Identifies and solves problems in a professional manner.
• Provides assistance to the staff when required during peak periods.
• Conserves energy and water at all times by not decreasing guest comfort and cleaning efficiency.
• Manages wastes and raises environmental awareness of staffs to change their behavior to carefully use all resources.
• Conducts and participates in interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties.
• Schedules working hours of all Kitchen staff, taking into consideration the volume of expected business.
• Performs any other duties as assigned.

RecruitPedia Pte Ltd

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

Job Description

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

Responsibilities:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Requirements:

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

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

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

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

• Comfort with split shift setting.

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

We regret that only shortlisted candidates will be notified.

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

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

Location: Great World City@ Kou Teppan

Teppanyaki Head Chef

The Teppanyaki Head Chef is responsible for overseeing all teppanyaki kitchen operations, ensuring high-quality food preparation, exceptional guest experiences and efficient kitchen management. This role requires strong culinary expertise, leadership skills and the ability to perform live teppanyaki cooking while maintaining the highest standards of food safety, hygiene and customer service.

Key Responsibilities

• Lead and manage the daily operations of the teppanyaki kitchen.

• Prepare and cook teppanyaki dishes according to company recipes and quality standards.

• Deliver engaging live cooking performances while interacting professionally with guests.

• Ensure consistency in food presentation, taste, and portion control.

• Develop and improve teppanyaki menus in collaboration with management.

• Supervise, train, coach, and develop kitchen staff to maintain high performance standards.

• Plan staff schedules and allocate manpower efficiently.

• Monitor inventory levels, place orders, and control food costs and wastage.

• Ensure all food is prepared in compliance with food safety and hygiene regulations.

• Conduct regular quality checks on ingredients and finished dishes.

• Maintain cleanliness and proper maintenance of kitchen equipment and workstations.

• Work closely with restaurant management to achieve operational and financial targets.

• Handle customer feedback professionally and resolve food-related concerns promptly.

• Ensure compliance with company policies, Standard Operating Procedures (SOPs), and workplace safety requirements.

Requirements

• Minimum 5 years of experience in Japanese cuisine, with at least 2 years in a supervisory or Head Chef role.

• Proven experience in teppanyaki cooking and live culinary performance.

• Strong knowledge of Japanese ingredients, cooking techniques, and food presentation.

• Excellent leadership, coaching, and team management skills.

• Strong understanding of food safety, hygiene, and sanitation standards.

• Good communication and interpersonal skills.

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

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

• Relevant food hygiene certification is an advantage.

Preferred Qualifications

• Culinary certification or diploma in Culinary Arts or a related field.

• Experience in premium dining or hospitality establishments.

• Knowledge of food cost control, inventory management, and kitchen budgeting.

• Basic English communication skills; additional languages are an advantage.

Key Performance Indicators (KPIs)

• Food quality and consistency.

• Guest satisfaction and feedback.

• Food cost and wastage control.

• Kitchen hygiene and audit compliance.

• Team productivity and staff development.

• Inventory accuracy and stock management.

• Achievement of operational and financial targets.

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.

SGO CTP PTE. LTD.

Job Description

Job Description 

1. Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals

2. Helps control and direct the food preparation process efficiently and professionally

3. Ensures that the kitchen runs on schedule and that food and related services are of a high grade

4. Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind

5. Identifies and resolves any challenges that emerge in the kitchen as well as takes charge of any potentially dangerous scenario

6. Helps create meals using new or current culinary inventions or as the business prescribes

7. Approves and polishes dishes before they are delivered and served to customers

8. Produces quality menu that could change seasonally as the business requires

9. Places equipment, tools or ingredient orders in response to possible detected shortfalls

10. When required and directed, makes arrangements for repairs of cooking equipment

11. When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards

12. Manages kitchen stocks and ensures minimal wastage

13. Assists to forecast and assess personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control

14. Helps purchase, store, and handle all food products and materials within the agreed-upon budget and to maximize gross profit to include the effective staff management and staff salary

15. Helps supervise subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome

16. Assists in ensuring that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations

17. When required, regulates the workload of junior kitchen staff

18. Helps train kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process

19. Helps maintain punctuality and attendance records

20. Follows and strictly implements all food and sanitary rules as well as safety guidelines

21. Encourages coworkers to cooperate and respect one another, motivates team work

22. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies

23. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management

24. Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum

25. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays

26. Helps the Head Chef to ascertain that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise

27. If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

28. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

• Three (3) to five (5) years of experience as a Jr sous chef

• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2

• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods

• Working knowledge of kitchen organizing

• Strong interpersonal and leadership skills

• Quick in picking up concepts and possesses good logical and analytical problem-solving skills

• Able to grasp business requirements and processes

• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

• Service oriented, meticulous, attention to detail

• Good communication skills

• Team player

SGO CTP PTE. LTD.

Job Description

Job Description 

1. Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals

2. Controls and directs the food preparation process efficiently and professionally

3. Creates meals using new or current culinary inventions or as the business prescribes

4. Approves and polishes dishes before they are delivered and served to customers

5. Produces quality menu that could change seasonally as the business requires

6. Places equipment, tools or ingredient orders in response to possible detected shortfalls

7. When required, makes arrangements for repairs of cooking equipment

8. Hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards

9. Manages kitchen stocks and ensures minimal wastage

10. Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control

11. Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses

12. Supervises his/her subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome

13. Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations

14. Calculate the workload and remuneration of kitchen staff

15. Trains kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process

16. Maintains payroll, punctuality and attendance records

17. Follows and strictly implements all food and sanitary rules as well as safety guidelines

18. Encourages coworkers to cooperate and respect one another, motivates team work

19. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies

20. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management

21. Prepares duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum

22. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays

23. Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise

24. If and when necessary, keeps recipe files in excellent condition and up-to-date

25. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

1. Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

2. Five (5) to Seven (7) years of experience as a chef

3. Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2

4. Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods

5. Proven ability of kitchen management

6. Strong interpersonal and leadership skills

7. Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills

8. Able to grasp business requirements and processes

9. Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

10. Service oriented, meticulous, attention to detail

11. Good communication skills

12. Team player

Nextbeat Singapore Pte. Ltd.

Job Description

Monthly Salary: UP to $5000 (Negotiable)

Working Address: New Bahru

Working hours: 5 Day Work Week

                            10AM - 10.30PM with 1 hour lunch break. 

Responsibilities and Duties:

• Prepare and deliver high-quality modern Korean cuisine, including specialised preparation and cooking techniques designed to complement craft Yakju, Takju, and Soju offerings

• Oversee and manage the food preparation process to ensure consistency and quality

• Coordinate with suppliers and manage ingredient ordering

• Develop and refine menus, ensuring variety, quality, and alignment with the restaurant concept

• Create standard operating procedures (SOPs) and train kitchen staff to execute menu items consistently

• Supervise the kitchen team to maintain high standards of food quality and operational performance

• Delegate responsibilities effectively and monitor workflow progress

• Maintain clear communication with the team and provide leadership in daily kitchen operations

• Resolve operational issues promptly in a professional manner

• Ensure compliance with food hygiene and workplace safety standards

Qualifications and Requirements:

• Minimum 3 to 5 years of relevant experience as a Sous Chef or Head Chef

• Experience in semi-fine dining or fine dining environments

• Diploma in Culinary Arts or a related certification 

• Strong knowledge of current culinary trends and kitchen optimisation processes

• Proven ability to lead, train, and motivate a kitchen team while upholding company standards and values

• Ability to communicate effectively with stakeholders, including suppliers and kitchen staff

• Proficiency in Korean language or is an advantage for menu development and coordination purposes

Benefits: 

• AWS

• Performance Bonus 

• AL entitlement 

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

DOMO ARIGATO PTE. LTD.

Job Description

Key Responsibilities:

Menu Development: Design creative, profitable menus and daily specials that align with the restaurant's concept and budget.

Staff Management: Recruit, train, schedule, and mentor the kitchen brigade, ensuring smooth service and high morale.

Quality Control: Inspect dishes for taste, portion size, and visual presentation before they leave the kitchen.

Inventory & Cost Control: Manage ingredient purchasing, negotiate with suppliers, monitor food margins, and conduct regular stock takes.

Health & Safety: Enforce rigorous food hygiene, sanitation, and workplace safety standards to meet regulatory requirements.

Key Skills & Qualifications

• Culinary Mastery: Advanced knowledge of cooking techniques, flavor profiles, and food preparation.
• Leadership & Communication: Strong ability to mediate, motivate, and direct staff while maintaining a positive kitchen culture.
• Financial Acumen: Capability to manage kitchen budgets, minimize food waste, and maximize profitability.

HANAE ITALIAN PTE. LTD.

Job Description

We are a new family-style Western / Asian fusion restaurant opening in the CBD area in 4Q 2026. We are looking for an Executive Chef to join our senior management team in managing the Back of House operations.

Requirements:

- at least 15 years of total Back of House experience with at least 10 years in fine dining (MUST be MICHELIN starred establishment).
- Established skills in butchering, filleting, grilling, and other general food preparation skills
- Established skills in Western food preparations, noodle-making, pizza- and pasta-making
- Proven record of innovative dish creations
- Strong leadership and a team player
- Willingness to learn and stamina to upkeep with MICHELIN quality standard
- Able to guide juniors well
- Experience in staff rostering, cost management, ingredients ordering and inventory tracking
- Languages: strong command of spoken and written English

If you are interested to join our family, please upload your CV. We require at least 1 contact for reference check to be included.

AlwaysHired Pte. Ltd.

Job Description

Summary

• 5 days a week. Shift varies.

  AM: 7.30am - 4pm

  PM: 1.30pm - 10pm

• Basic is up to $5500

• Location: Central

Responsibilities

• Ensure that all food prepared in the kitchen meets the certification standards

• Assist in the creation, preparation, and execution of menus for various events, from large banquets to small corporate meetings.

• Supervise food preparation and cooking activities to ensure consistency and high standards of food presentation and flavor.

• Coordinate with the Executive Chef on menu planning, recipe development, and food innovations.

• Collaborate with the banquet and event teams to understand specific event requirements and adjust food production schedules accordingly.

• Oversee the kitchen team during events, ensuring smooth operations, timely food delivery, and quality control, especially during peak times.

• Assist in managing, mentoring, and training junior chefs and kitchen staff, ensuring they understand the food preparation standards and hygiene protocols.

• Ensure the kitchen operates efficiently and that all staff are performing their duties to the highest standard.

• Provide leadership in the absence of the Executive Chef, managing kitchen staff and delegating tasks as needed.

• Ensure that the kitchen adheres to all food safety, hygiene, and regulations, including handling, storing, and preparing ingredients separately.

Requirement

• At least 4-6 years of experience as a chef with experience in banquet and large-scale event catering preferred.

• Excellent cooking and food presentation skills, with attention to detail

We regret to inform that only shortlisted candidates will be notified. Please note that your response to this advertisement will constitute informed consent to the collection, use, and/or disclosure of personal data by AlwaysHired, its affiliates and, where necessary, to relevant third parties, for purposes such as job application processing, career advisory, research, and other administrative purposes, in compliance with the relevant provisions of the Privacy Policy available at www.alwayshired.com.sg/privacy-policy.

Tai Yen Wen(Eunice) 
Registration Number: R22105780

EA Licence No: 24C2293

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 Etna Italian Restaurant located in the Duxton Road. 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

• 6 days work week

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 ETNA 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

ETNA Italian Restaurant is a renowned Italian restaurant that has been delighting discerning diners in Singapore for over two 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.

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

Job Description

• Assist to oversee and manage selected outlet’s chief chefs and kitchen staffs
• Assist on recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

Marriott International

Job Description

The Fullerton Hotels and Resorts

Transformed from a magnificent 1928 neo-classical landmark that was once home to the General Post Office, The Fullerton Hotel Singapore with its inspiring legacy and monumental Palladian architecture emanates a timeless grandeur while offering contemporary luxury and Asian hospitality to business and leisure travellers. Each of the 400 rooms and suites has been exquisitely designed by world-renowned architects Hirsch Bedner & Associates and furnished to provide guests the ultimate in opulence.

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

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

• Plan in conjunction with the superior activities, promotions, menu implementations according to the annual marketing plans.

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

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

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

• Assist the superior in compiling the annual marketing plans and budgets.

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

• Be constantly aware of customers expectations and ever changing needs.

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

• Find ways to improve the efficiency of the operations, which will benefit our clients.

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

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

• Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with outlet Managers.

• Complete staff appraisals in a timely manner, if required.

• Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.

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

• Plan, co-ordinate and supervise all menu implementations in a timely manner as well as proper documentation of the former.

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

• Observe operational standards and difficulties and follow these up with the superior.

Requirements

• Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.

• Experience in Mediterranean cuisine is an added advantage.

Commonwealth Concepts Pte. Ltd.

Commonwealth Concepts is a Singapore-based food & beverage group with over 15 unique and specialised brands under its wings. The group manages a spectrum of successful concepts spanning from fine dining restaurants like Bedrock and Fat Cow, to cafe & bistro such as The Marmalade Pantry, Kinki Restaurant + Bar and Oriole Coffee + Bar, to quick service restaurants like PastaMania and Kraftwich, and CIN CIN bar. Whilst serving different needs in our culinary landscape, each concept is conceived and actualised with the core vision of building brands that nourish the world. At Commonwealth Concepts, our passion for food is at the heart of the business. We continuously push boundaries in innovation to create new and modern concepts and amalgamating resources, and platforms to provide the best for our customers. Watch our corporate video here: https://www.linkedin.com/feed/update/urn:li:activity:6904703439339704320

Job Description

What you’ll be doing

• Must have relevant work experience in Japanese Cuisines. 

• Ensure the quality of the food items

• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist in a timely manner

• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model

• Fast Career Promotion to Sous Chef.

Benefits:

• $4000 Sign-on Bonus

• Incentives

• 5-day work week

• Medical Benefits

• Company insurance 

• Free Staff Meals

• Dental Benefits

• Fast track career progression

• Career development and growth opportunities

• Comprehensive medical and flexible benefits
   

Sorry, No Quota.
 

Job Requirements:

• Must have relevant work experience in Japanese Cuisines 

• Enjoy cooking and willingness to learn

• Willing to work on weekends and public holidays

• Must be willing to work permanently at one of these location: Sentosa Imbiah Station

ELITEZ SECURITY PTE. LTD.

Job Description

Job Summary

The Sous Chef supports the Head Chef in managing daily kitchen and back-of-house operations, including menu planning, cost control, staff supervision, administration, and maintaining hygiene and safety standards. The role ensures smooth workflow, consistent food quality, and adherence to company procedures and regulatory requirements.

• Assist in overseeing daily food production and overall kitchen operations to ensure smooth service.
• Support manpower planning and maintain effective communication with the kitchen team to ensure efficient workflow.
• Ensure food served meets quality, taste, nutrition, and safety standards.
• Assist in planning and executing monthly rotating menus, special promotions, and banquet menus in collaboration with the Head Chef/Unit Manager.
• Address and follow up on customer feedback regarding food quality and kitchen services, ensuring service recovery where needed.
• Coordinate with F&B teams for daily and weekly banquet or event requirements.
• Ensure all services and operations comply with in-house, corporate, and regulatory standards.
• Assist with administrative tasks such as submitting inventory, cost control, and operational reports.
• Prepare and submit HR-related documentation (e.g., attendance, leave, timecards) for kitchen staff to the reporting manager.
• Attend service or operational meetings and contribute to improving overall service levels.
• Assist in staff training, development, and performance evaluations.
• Ensure safe and proper usage of all kitchen and cleaning equipment; report faulty equipment promptly.
• Uphold and enhance hygiene, workplace safety, and food safety standards for both front-of-house and back-of-house operations.
• Ensure accurate recording of food sampling logs, daily cooking core temperatures, and refrigerator/chiller temperature logs.
• Support Head Chef and management during visits from other departments (e.g., HR, Purchasing, Finance, SEQ).
• Perform any other duties assigned by the Head Chef, client, or management to support operational needs.

• Minimum 4-5 years of relevant experience in a professional kitchen environment, preferably in a supervisory role.
• Strong verbal and written communication skills to ensure effective teamwork and clear instructions.
• Good organizational skills, with the ability to prioritize and coordinate workflows in a fast-paced environment.
• Strong interpersonal and people management skills to work effectively with staff at all levels and handle customer interactions professionally.
• Ability to understand menu planning, food costing, and kitchen operations within organizational objectives.
• Strong customer service orientation with the ability to respond professionally to feedback.
• Team player with leadership qualities and a commitment to maintaining high culinary standards.
• Knowledge of food hygiene, safety regulations, and adherence to company and regulatory requirements.

Marriott International

Job Description

AM I ADDICTED PTE. LTD.

Job Description

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail

AM I ADDICTED PTE. LTD.

Job Description

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

Marina Bay Sands Pte Ltd

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

Job Description

Sushi-Tei Pte Ltd

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

Job Description

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

* Only Singaporeans

* Preferably have experience as Kitchen Manager in Japanese Restaurant

EVER BEST CONSULTANTS PTE. LTD.

Job Description

Responsibilities

• Plan, organize, and oversee daily kitchen operations to ensure smooth and efficient food preparation and service.

• Develop and maintain menu offerings, recipes, and food presentation standards.

• Supervise, train, and guide kitchen staff to ensure consistent food quality and productivity.

• Monitor food quality, portion control, and kitchen hygiene standards at all times.

• Manage inventory levels, food ordering, and storage to minimize wastage and control costs.

• Ensure compliance with all food safety, sanitation, and workplace health regulations.

• Coordinate with management on menu planning, promotions, and operational improvements.

• Handle customer feedback relating to food quality and implement corrective actions where necessary.

Requirements

• Proven experience in managing kitchen operations and food preparation activities.

• Strong knowledge of food safety, hygiene, and sanitation practices.

• Ability to lead, supervise, and train a team in a fast-paced kitchen environment.

• Good organizational and time-management skills.

• Ability to maintain high standards of food quality and consistency.

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

• Ability to work flexible hours

• Strong problem-solving and communication skills.

KMJS EMPIRE PTE. LTD.

Job Description

Responsibilities

• Plan, organize, and oversee daily kitchen operations to ensure smooth and efficient food preparation and service.

• Develop and maintain menu offerings, recipes, and food presentation standards.

• Supervise, train, and guide kitchen staff to ensure consistent food quality and productivity.

• Monitor food quality, portion control, and kitchen hygiene standards at all times.

• Manage inventory levels, food ordering, and storage to minimize wastage and control costs.

• Ensure compliance with all food safety, sanitation, and workplace health regulations.

• Coordinate with management on menu planning, promotions, and operational improvements.

• Handle customer feedback relating to food quality and implement corrective actions where necessary.

Requirements

• Proven experience in managing kitchen operations and food preparation activities.

• Strong knowledge of food safety, hygiene, and sanitation practices.

• Ability to lead, supervise, and train a team in a fast-paced kitchen environment.

• Good organizational and time-management skills.

• Ability to maintain high standards of food quality and consistency.

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

• Ability to work flexible hours

• Strong problem-solving and communication skills.

STAFFKING PTE LTD

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

Job Description

Job Benefits

• Competitive salary package based on experience

• Career advancement opportunities within a growing hospitality group

• Staff meals and employee benefits provided

• Professional and dynamic sky dining restaurant environment

• Ongoing training and culinary development opportunities

Job Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations and ensuring consistent food quality

• Prepare and supervise the production of Western and Oriental cuisine according to established recipes and standards

• Monitor food preparation, portion control, presentation, and kitchen hygiene practices

• Support inventory management, stock control, and ordering of kitchen supplies

• Train, guide, and supervise kitchen team members to maintain operational efficiency and service excellence

Job Requirements

• Previous experience as a Sous Chef, Junior Sous Chef, or similar culinary leadership role in a restaurant, hotel, or hospitality environment

• Strong knowledge of Western and/or Oriental cuisine preparation, food presentation, and kitchen operations

• Familiarity with food safety, hygiene, and sanitation standards

• Ability to lead, coach, and work effectively with a kitchen team in a fast-paced environment

• Good organisational, communication, and problem-solving skills

Please submit your updated resume in MS Word format via the "Apply Now" button.

We regret that only shortlisted candidates will be notified.
StaffKing Pte Ltd (20C0358) | Stanley Chin (R24124684)

STAFFKING PTE LTD

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

Job Description

Summary

• Salary range
  Chef De Partie : up to $3200
  Sous Chef : up to $4800

• 5 days, 44hrs per week (Rotating shift, based on roaster)
  (Earliest shift start at 11am, Latest shift end at midnight 4am) - Company transportation provided for night shift

• Industry: Rooftop restaurant and bar, at 6th floor 

• Location: Short walking distance from City Hall mrt

• Fulltime role, Yearly Bonus provided

Responsibilities

Chef de Partie (CDP)

• Prepare and cook food according to recipes and standards.

• Ensure food quality and presentation are consistent.

• Monitor stock levels and report shortages.

• Maintain cleanliness and food hygiene standards.

• Assist in training and guiding junior kitchen staff.

Sous Chef

• Assisted the Head Chef in managing daily kitchen operations and ensuring smooth service.

• Prepared and cooked high-quality dishes while maintaining consistency in taste and presentation.

• Supervised and guided kitchen staff, ensuring compliance with food safety and hygiene standards.

• Managed inventory, conducted stock ordering, and minimized food wastage through effective stock control.

• Planned daily food preparation, delegated tasks, and ensured timely service during peak hours.

• Maintained kitchen cleanliness, monitored food quality, and ensured compliance with company SOPs and safety regulations.

Requirements

• Candidates with relevant experience are welcome to apply.

• Comfortable working late nights, weekends, and public holidays.

• Able to start work in short notice period.

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

We regret that only shortlisted candidates will be notified.

Staffking Pte Ltd (20C0358) | Angel Lee Yueh Lin (R24120071)

Marriott International

Job Description

STAFFKING PTE LTD

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

Job Description

Summary:

• Basic up to $3300 (CDP) / $4000 (Junior Sous Chef)

• Staff meals provided

• Medical and leave benefits

• Career advancement opportunities

• Supportive and professional kitchen environment

Job Responsibilities

• Prepare and cook Western and Oriental cuisine according to established recipes and quality standards.

• Assist in daily kitchen operations, including food preparation, plating, and service execution.

• Ensure food quality, consistency, hygiene, and safety standards are maintained at all times.

• Supervise and guide junior kitchen team members during daily operations.

• Monitor inventory levels, minimize food wastage, and support stock ordering activities.

Job Requirements

• Relevant experience in Western, Oriental, or multi-cuisine kitchen operations.

• Strong knowledge of food preparation techniques, kitchen procedures, and food safety standards.

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

• Good teamwork, communication, and leadership skills.

• Committed to delivering high-quality food and maintaining operational excellence

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

We regret that only shortlisted candidates will be notified.

Staffking Pte Ltd (20C0358) | Chew Poh Seng (R25127164)

INCOQNITO PTE. LTD.

Job Description

Job Summary

We are seeking an experienced and passionate Head Chef to lead our kitchen team, create innovative menus, and deliver exceptional culinary experiences while maintaining high standards of quality, safety, and financial efficiency.

Responsibilities

• Design innovative menus that enhance the culinary experience while maintaining high-quality standards
• Prepare cost proposals for menu items to ensure financial efficiency without compromising taste or quality
• Evaluate and provide feedback on the quality of bulk food purchases to uphold excellence
• Ensure all food preparation complies with regulatory guidelines and safety standards
• Develop and implement standardized food presentation guidelines to ensure consistent and appealing dishes
• Monitor inventory levels of commonly used items and apply strategies to reduce spoilage of infrequently used items
• Lead, train, and manage kitchen staff, promoting proper sanitization and maintaining a clean, safe kitchen environment

Required competencies and certifications

• Proven experience of at least 3 years as a Head Chef in a high-volume kitchen
• Ability to track expenses and manage budgets effectively
• Demonstrated leadership skills to inspire and manage a kitchen team toward culinary excellence
• Culinary Degree or equivalent experience in the culinary arts

Preferred competencies and qualifications

• Passion for food design and commitment to creating memorable dining experiences

Wenet SGP Pte Ltd

Wenetgroup Ltd. is an operations management consulting firm headquartered in Taipei, Taiwan. We provide one-stop business solutions to help clients solve operational challenges, optimize processes, and improve performance.

Job Description

1. Menu Creation and Development: A chef de cuisine is responsible for designing menus that reflect the restaurant’s concept, while considering customer preferences, seasonal ingredients, and culinary trends. He/She must have a keen understanding of flavor profiles, food pairings, and presentation techniques to create a memorable dining experience.
2. Overseeing Food Preparation: The chef de cuisine ensures that all dishes are prepared to perfection, following standardized recipes and maintaining consistency in taste and presentation. He/she lead by example, demonstrating proper cooking techniques and ensuring that the kitchen staff adheres to high standards of food safety and hygiene.
3. Team Leadership andManagement: As the head of the kitchen, a chef de cuisine must effectively manage and inspire their team. This involves hiring and training kitchen staff, delegating tasks, and fostering a positive and collaborative work environment. He/She must also have strong communication and leadership skills to motivate their team and ensure smooth operations.
4. Quality Control: A chef de cuisine is responsible for maintaining the highest quality standards in every aspect of food preparation. He/She conduct regular inspections of ingredients, oversee food storage and rotation, and ensure that all dishes meet the desired quality and taste.
5. Cost Control and Budgeting: Managing the kitchen’s budget is a crucial responsibility of a chef de cuisine. They must develop strategies to minimize food waste, control food costs, and optimize kitchen operations. This involves effective inventory management, portion control, and careful menu planning.
6. Collaboration with Suppliers and Vendors: A chef de cuisine establishes strong relationships with suppliers and vendors to ensure a steady and reliable supply of high-quality ingredients. He/She negotiate contracts, source ingredients, and stay updated on the latest trends and seasonal offerings.

GAIA JAPANESE CONCEPT

Job Description

About the Restaurant

Loca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honour tradition while pushing creative boundaries, bringing together ingredients from various cultures and traditions, served in perfect harmony in a single space, where guests can enjoy the creations, atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food, we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used, and how it makes an impact in our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining - a learning experience, a journey.

This position as a Sous Chef will report to Executive Chef.

Job Responsibilities:

• Assist with menu planning, inventory, supply management, quality control, and maintaining portion sizes
• Create and refine menus with new or existing culinary creations ensuring variety and quality of the servings
• Approve and finalize dishes before service to ensure presentation and taste meet quality standards
• Manage procurement of ingredients and kitchen equipment, addressing shortages proactively
• Minimize waste and maximize thorough usage of food through proper and well-organized storage
• Maintain excellent standards of food quality and production, ensuring consistency in all dishes
• Maintain the highest standards of kitchen and food hygiene at all times
• Resolve kitchen issues promptly to maintain smooth operations
• Ensure safe and proper use of equipment at all times and to give guidance to other team members
• Overall in charge of the kitchen team during the absence of the Executive Chef to build a high-performing team
• Assist in developing seasonal menu
• Any other duties as assigned

Job Requirements:

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• 5 to 7 years of relevant experience preferably in Japanese / Western fine dining
• Possess comprehensive knowledge of your specialty in handling all equipment and general culinary functions
• Prior experience working in a pre-opening team would be advantageous
• Work independently and good team player
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Japanese Concept for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

GAIA JAPANESE CONCEPT

Job Description

About the Restaurant

Loca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honour tradition while pushing creative boundaries, bringing together ingredients from various cultures and traditions, served in perfect harmony in a single space, where guests can enjoy the creations, atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food, we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used, and how it makes an impact in our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining - a learning experience, a journey.

This position as a Chef De Partie / Senior Chef De Partie will report to the Sous Chef / Senior Sous Chef / Executive Chef.

This upcoming new restaurant is located at the central area of Singapore.

Job Responsibilities:

• Prepare dishes in assigned section while ensuring quality and safety standards are met
• Follow standard recipes and guidelines for food presentation, production, and portioning controls
• Manage proper storage and labelling of food products to minimize spoilage and food wastage
• Maintain the highest standards of kitchen and food hygiene at all times
• Any other duties as assigned

Job Requirements:

• 3 to 5 years of relevant experience preferably in Fine Dining
• Possess comprehensive knowledge of your specialty such as handling kitchen equipment and general culinary functions
• Prior experience working in a pre-opening team would be advantageous
• Be dependable and work well as part of a team
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Karim Group for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

Paris Baguette Singapore Pte. Ltd.

SPC Group's aspiration for a happier world through bread started from a small bakery in Korea in 1945. The path which SPC Group has followed is the history of commitment and innovation for an honest taste that makes the world a happier place. With continuous R&D and creative marketing, our brands, Samlip, Shany, Paris Baguette, Baskin Robbins, and Dunkin' Donuts, have become undisputable market leaders in Korea.

Job Description

As the Section Head (Bread), you will manage our boulangerie operations. Your goal is to balance the art of traditional baking with the efficiency of high-volume production, ensuring every loaf and pastry meets our brand's global standards.

Key Responsibilities:

• Fermentation & Baking: Oversee mixing, bulk fermentation, and proofing cycles for all bread varieties (baguettes, soft buns, laminated dough).

• Consistency at Scale: Manage oven rotations and temperatures to ensure perfect crust and crumb across large batches.

• Operational Workflow: Coordinate with the packing and logistics teams to ensure products are cooled and ready for timely dispatch.

• Equipment Care: Supervise the proper use and maintenance of industrial mixers, dividers, and specialized ovens.

• Team Supervision: Lead and schedule the bread production team to meet daily output targets.

Requirements:

• Minimum 5 years of experience in commercial baking or artisanal boulangerie.
• Proven experience in managing large-scale dough production.
• Knowledge of Bizsafe, 5s and SFA food hygiene regulations
• Willingness to work rotating shifts and weekends/public holiday.
• Able to work in a central kitchen environment
• Able to carry up to 20kg of heavy load (E.g. Flour, etc)

Paris Baguette Singapore Pte. Ltd.

SPC Group's aspiration for a happier world through bread started from a small bakery in Korea in 1945. The path which SPC Group has followed is the history of commitment and innovation for an honest taste that makes the world a happier place. With continuous R&D and creative marketing, our brands, Samlip, Shany, Paris Baguette, Baskin Robbins, and Dunkin' Donuts, have become undisputable market leaders in Korea.

Job Description

We are seeking a highly organized Section Head (Deli) to lead our "Fresh-to-Go" section. This role is critical in ensuring our sandwiches, salads, and savory items are prepared with the freshest ingredients and delivered with maximum efficiency.

Key Responsibilities:

• Assembly Management: Lead the assembly line for sandwiches and deli products, ensuring high-speed output while maintaining recipe accuracy.

• Ingredient Integrity: Oversee the preparation of fresh produce and proteins, ensuring strict FIFO (First-In, First-Out) protocols.

• Cold-Chain Compliance: Maintain the highest level of sanitization and temperature control, adhering to SFA "Ready-to-Eat" food regulations.

• Quality Control: Verify that all fillings, sauces, and spreads are prepared according to standardized recipes.

• Efficiency: Optimize prep and assembly workflows to meet tight early-morning delivery windows.

Requirements:

• Minimum 5 years of experience in a commissary kitchen, catering, or high-volume deli operation.
• Strong background in cold-kitchen management and food safety.
• Excellent organizational skills with the ability to manage numerous SKUs.
• Experience in training staff on portion control and standardized assembly.
• Ability to thrive in a fast-paced, high-volume environment.
• Knowledge of Bizsafe, 5s and SFA food hygiene regulations.
• Willingness to work rotating shifts and weekends/public holiday
• Able to work in a central kitchen environment
• Able to carry up to 20kg of heavy load (E.g. Flour, etc)

Paris Baguette Singapore Pte. Ltd.

SPC Group's aspiration for a happier world through bread started from a small bakery in Korea in 1945. The path which SPC Group has followed is the history of commitment and innovation for an honest taste that makes the world a happier place. With continuous R&D and creative marketing, our brands, Samlip, Shany, Paris Baguette, Baskin Robbins, and Dunkin' Donuts, have become undisputable market leaders in Korea.

Job Description

Job Responsibilties

• Develop and maintain production schedules for the Deli - Cold/Hot Kitchen team to meet daily and weekly sales demands.
• Oversee the preparation of all cold deli items, ensuring adherence to recipes, portion control, and presentation standards.
• Implement and maintain safe food handling practices, including temperature control, sanitation, and HACCP guidelines.
• Monitor inventory levels and requisition supplies to maintain smooth operations.
• Minimize waste through proper yield management and production planning.
• Lead, motivate, and coach a team of Deli - Cold/Hot Kitchen staff, providing training and development opportunities.
• Conduct performance reviews and hold team members accountable for meeting production goals and quality standards.
• Foster a positive and collaborative work environment, promoting teamwork and communication.
• Conduct regular quality checks on all cold deli items, ensuring freshness, taste, and presentation.
• Develop and implement systems to maintain consistent product quality.
• Investigate and resolve any product quality issues.
• Maintain accurate production records and documentation.
• Assist with the development of new cold deli recipes and menu items.
• Identify and implement cost-saving measures within the Cold Kitchen operation.
• Participate in inventory management and ordering processes.
• Ensure a clean, organized, and safe work environment in the Cold Kitchen.

Jobs Requirements

• Min. Diploma in Culinary or its related field.
• Minimum 5 years of experience in a similar industry such as a high-volume food production environment (deli, central kitchen preferred).
• Strong understanding of cold food preparation, including food safety regulations (HACCP preferred).
• Excellent organizational and time management skills.
• The ability to lead and motivate a team in a fast-paced environment.
• Excellent communication and interpersonal skills.
• Proficient in inventory management.
• Ability to work independently and as part of a team.
• Strong work ethic and a commitment to quality and efficiency.
• Able to work well under pressure in a fast-paced environment
• Able to work on weekends, public holidays and shift work.

TJP VAULT PTE. LTD.

Job Description

Junior Sous Chef -

Responsibilities include:

Maintain a team-oriented personality with strong people management skills;
Be actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold;
Oversee the organization of kitchen stock & ingredients; verifying all food products are properly dated and organized for quality assurance;
Work closely with the company’s Head Chef and the company on supply ordering, maintaining costs, kitchen efficiency & staffing;
Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;
Actively respond to and handle guest problems and complaints;
Trains new kitchen employees to restaurant and kitchen standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;
Ensure proper purchasing, receiving and food storage standards in the kitchen. Maintain high-quality levels of receiving, storage, production and presentation of food;
Ensure proper grooming and hygiene standards for all kitchen staff
Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards. Promptly feedback to management team if any issues arise.
Assist the company in expansion plans.

Perks:

Monthly free dishes and/or drinks
After work rewards - beverages
30% discount for all full timers
Meal vouchers for all new outlet opening
Cash incentive for successful referrals of full timers
Referral fee of $100 to be given upon successful referral of another part timer upon his/her completion of 100 hours of service
Staff meal provided
Invitation to outlet’s tasting and training sessions
Upskilling opportunities (e.g WSET, Food Hygiene Course etc)
Attend trade events during working hours
Annual increment of salary guaranteed for employees who complete one year of service
AWS for all employees who have completed one year of service
Long service award for employees who work 3, 5, 7 and 10 years respectively
Annual company retreats, regular team bonding sessions and meals
Transport claims after midnight

Requirements:

Team player with good leadership skills
Excellent attitude and willingness to learn
Display integrity and initiative
Good communication skills
Proven kitchen experience required

Salary: $3500-4500

Altro Zafferano

ALTRO Zafferano – ‘the other Zafferano’ in Italian – is a journey of well-known warm Italian hospitality since 2012.

Job Description

Company Overview

As part of a dynamic restaurant group behind AltroZafferano, Griglia Open Fire Italian Kitchen, and 54 Steakhouse, we are recognised among Singapore’s leading dining destinations. We offer a stable and professional working environment, with opportunities for growth and career progression as the group continues to evolve.

Job Summary

The Head Chef leads the kitchen team to drive culinary direction, oversee operations, plan menus, manage suppliers, control food costs, and ensure consistent high standards in a dynamic restaurant group.

Responsibilities

• Lead and supervise the kitchen team to ensure smooth daily operations and high performance
• Design, plan, and execute seasonal menus that reflect creativity and culinary trends
• Manage supplier relationships to ensure quality ingredients and control food costs effectively
• Drive consistency and high standards in food presentation and taste to enhance guest satisfaction
• Ensure compliance with food safety and hygiene standards to maintain a safe kitchen environment
• Collaborate with management to develop and support restaurant promotions and events
• Coach, mentor, and develop team members to build skills and improve team performance
• Apply business acumen to manage food costs and contribute to revenue generation
• Adapt creatively and solve problems proactively in a fast-paced kitchen environment
• Communicate effectively with multicultural teams and diverse stakeholders to foster collaboration

Preferred competencies and qualifications

• Proven experience as an Executive Chef or Head Chef in a high-volume restaurant or hospitality environment
• Strong track record in concept development, menu creation, and kitchen planning
• Experience in pre-opening or renovation projects is advantageous
• Expertise in steakhouse or grill-focused cuisine preferred; exposure to international culinary styles is a plus
• Diploma or Degree in Culinary Arts or equivalent professional qualification, or extensive relevant experience
• Strong leadership, people management, and mentoring skills
• High energy, adaptability, and creativity with strong problem-solving skills
• Excellent interpersonal and communication skills to engage with team members and guests

Other Information

• Competitive salary package and performance incentives
• Opportunities for professional growth and career development
• A dynamic and inclusive working environment
• Staff meals, medical benefits, and other perks

Altro Zafferano

ALTRO Zafferano – ‘the other Zafferano’ in Italian – is a journey of well-known warm Italian hospitality since 2012.

Job Description

Company Overview

As part of a dynamic restaurant group behind AltroZafferano, Griglia Open Fire Italian Kitchen, and 54 Steakhouse, we are recognised among Singapore’s leading dining destinations. We offer a stable and professional working environment, with opportunities for growth and career progression as the group continues to evolve.

Job Summary

The Sous Chef supports the Head Chef in managing kitchen operations and leading the culinary team by assisting in menu planning, maintaining food quality, managing daily operations, and coordinating kitchen and front-of-house teams.

Responsibilities

• Assist the Head Chef in managing daily kitchen operations and supervising the culinary team to ensure efficient workflow
• Maintain consistent food quality, taste, and presentation standards to meet brand expectations
• Support menu planning, costing, and development of new dishes to enhance the dining experience
• Oversee food preparation and organize kitchen stations during service to ensure timely delivery
• Monitor inventory levels, stock management, and supplier deliveries to maintain kitchen supply
• Ensure strict compliance with food hygiene, safety, and sanitation standards to uphold regulatory requirements
• Train, mentor, and motivate kitchen staff to improve skills, maintain high morale, and boost operational efficiency
• Assist with rostering and scheduling to ensure adequate staffing and smooth kitchen operations
• Lead the kitchen team in the absence of the Head Chef, ensuring continuity of operations and quality

Required competencies and certifications

• Proven experience as a Sous Chef or Senior Chef de Partie in a high-volume or fine dining restaurant
• Strong understanding of kitchen operations, cost control, and food safety standards
• Ability to perform hands-on tasks proactively and effectively under pressure
• Excellent teamwork and communication skills to collaborate across teams
• Leadership skills with a positive and collaborative attitude
• Flexibility to work evenings, weekends, and public holidays as required

Preferred competencies and qualifications

• Experience in grill or steakhouse cuisine
• WSQ Food Safety & Hygiene Level 3 (or higher) certification

Other Information

• Competitive salary package and performance incentives
• Career growth and professional development opportunities within a growing group
• Dynamic and inclusive working environment
• Staff meals, medical benefits, and other perks

AL AASHIRA RESTURANT PTE. LTD.

Job Description

There are major duties, tasks, and responsibilities head chefs are expected to perform at work; they are given in the job description example below:

 Order supplies and report to the head of the establishment

 Ensure the serving of quality culinary dishes and on schedule

 Ensure that no problem arises during serving; if any, it should be rectified quickly

 Approve all foods before they leave the kitchen

 Develop menu offerings

 Forecast supply needs and estimate costs

 Recruit kitchen staff

 Ensure efficiency of the kitchen and staff.

 Ensure production of quality and consistent food

 Perform accounting functions and scheduling of meals to be served

 Weigh in on patron complaints

 Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines

 Create recipes and prepare advanced items

 Assign tasks that are less complicated to lower kitchen staff

 Maximize the productivity of the kitchen staff

 Manage the rest of the chefs in the chef’s chain of command

 Ensure proper equipment maintenance and operations

 Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques

 Supervise kitchen personnel and their performance

 Take charge of kitchen staff payroll and initiate possible increase

 Report to the food service director

 Order food from designated suppliers

 Manage stock of food

 Organize duty roster for kitchen staff

There are certain skills and qualities that a head cook must possess in order to be considered for the position by most employers, these include:

 Passion for food

 Previous experience of working in a professional kitchen

 Effective communication skills

 Ability to manage a budget and work with figures

 Ability to work under stressful conditions

 Strong leadership skills

 Ability to make quick decisions

 Ability to ensure high standard of hygiene and cleanliness in the restaurant.

AL AASHIRA RESTURANT PTE. LTD.

Job Description

The responsibilities and duties section is the most important part of the job description. Here you should outline the functions this position will perform on a regular basis, how the job functions within the organization and the title of the manager the person will report to.

Copy this section

• Purchase food and supplies from vendors approved by the company and monitor inventory

• Develop menus and item pricing

• Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations

• Hire, train and supervise kitchen personnel

• Stay current on restaurant industry trends

• Identify new culinary techniques and presentations

• Assist kitchen staff with food prep and recipe creation

Executive Chef qualifications and skills

Next, outline the required and preferred skills for your position. This may include education, previous job experience, certifications and technical skills. You may also include soft skills and personality traits that you expect from a successful candidate. While it may be tempting to include a long list of skills and requirements, including too many could dissuade qualified candidates from applying. Keep your list of qualifications concise, but provide enough detail with relevant keywords and terms.

Copy this section

• Diploma required (two-year culinary degree preferred)

• 7+ years’ experience in an executive kitchen position

• Demonstrated knowledge of current restaurant industry trends

• Must possess culinary creativity

• Strong knowledge of local, state and federal food sanitation regulations

• Comfortable providing direction and supervision to kitchen staff

The Supreme HR Advisory Pte Ltd

Here at The Supreme HR Advisory, we pride ourselves on being a vibrant recruitment firm with strong Southeast Asia standing. We believe in customizing our services to your unique needs. We are dedicated, enthusiastic and we take innovative approaches in customizing our services. Our depth of experience enables us to understand each industry’s challenges and provide expert advice on hiring requirements. Our goal is to leverage on our local knowledge and global expertise to deliver high-quality candidates specifically matched to the requirements of each of our client.

Job Description

5.5 days, 44 hours per week 

Working hours: 11am - 10pm with break time 2.30pm - 5.30pm

Salary: $2600- $3000

Location: 111 Somerset, Singapore 238164

Duties and Responsibilities:

• Assisting with the preparation of ingredients, including washing, cutting, and marinating meats and vegetables, according to recipes and chef instructions

• Helping with cooking tasks like stir-frying, steaming, deep-frying and other basic cooking duties as directed by chef

• Helping with plating and garnishing dishes to ensure consistent and appealing presentation

• Maintaining a clean and organized work station

• Ensuring kitchen equipment and tools are in good working order

• Assisting with receiving goods, organizing and storing supplies and monitor inventory levels

• Ensure all cooking stations are well-stocked with necessary ingredients and supplies

• Properly disposing of waste materials according to established procedures

• Adhering to recipes, food safety guidelines and instructions from chefs and supervisors

• Collaborating with other kitchen staff to ensure smooth and efficient service

• Following all safety and hygiene protocols

• Other Ad-Hoc duties given by the chef

Requirements:

• Familiarity with basic Chinese cuisine cooking techniques, including stir-frying, steaming and braising

• Holding a Basic Food Hygiene certificate is preferred

Kelly Chong Reg No:R26161160

The Supreme HR Advisory Pte Ltd EA No: 14C7279

SHINYA IZAKAYA LLP

Job Description

Company Overview

At Shinya Izakaya, we offer a cozy setting to enjoy authentic Japanese dishes like sushi, sashimi, and sizzling skewers. With fresh ingredients and bold flavors, we bring the true essence of izakaya dining to your table.

Job Summary

Lead kitchen operations to deliver high-quality food served on time. Plan menus and plating designs, coordinate and train staff, manage inventory, enforce safety standards, and innovate recipes to enhance customer satisfaction and operational excellence.

Responsibilities

• Deliver high-quality food consistently and ensure timely service to customers
• Design menus and plating presentations to enhance dish appeal and improve customer experience
• Coordinate kitchen staff activities and provide operational support to maintain workflow efficiency
• Recruit, train, and develop kitchen staff to prepare menu items according to established standards
• Conduct regular stocktaking of ingredients and equipment and place orders to maintain optimal inventory levels
• Enforce compliance with safety and sanitation regulations to uphold health standards
• Develop new recipes to diversify menu offerings and attract customers
• Monitor industry trends and integrate relevant innovations into menu and kitchen operations
• Collect and analyze feedback from staff and patrons to continuously improve food quality and service

Preferred competencies and qualifications

• Culinary school qualification
• Minimum 5 years of experience in a similar kitchen leadership role
• Strong knowledge of food principles and best practices
• Passion for creating appealing and customer-attracting dishes
• Effective communication and leadership skills
• Ability to perform well under high-pressure conditions
• Creative and innovative mindset for menu and recipe development
• Commitment to exceptional cleanliness, health, and safety standards
• Experience managing inventory and conducting stocktaking
• Flexibility to work on-call, shifts, after hours, weekends, and holidays

Ideals Recruitment Pte Ltd

Ideals Recruitment is a new and dynamic recruitment company that brings effective services to individuals and organisations with a sense of urgency and commitment.

Job Description

• Salary Range: Up to $3500 + AWS + VB

• Working Location: Central

• Working Days: 5 Days work week

Responsibilities:

• Prepare and bake a variety of pastries, cakes, and desserts

• Work closely with the team to support daily café operations

• Develop and refine recipes to maintain quality and consistency

• Monitor inventory and manage ingredient ordering

Requirements:

• Experience as a Pastry Chef or Baker in a café or similar setting

• Strong baking and dessert preparation skills

• Creative with good attention to detail
  

Seize This Opportunity!

Click Apply Now to upload your updated Resume/CV, and take the first step toward an exciting new career!

Only shortlisted candidates will be contacted.

Hiew Yuan Feng

Registration No: R26160771

EA Licence no.: 14C7121

HEY ROCKET PTE LTD

Job Description

About this role:

To support the Head Chef and ensure the restaurant is managed as a successful profit centre and maximises guest satisfaction through planning, organising, directing, controlling production and administration within the established company’s standards.

Hiring positions: Cook / Chef de Partie / Sous Chef

Job scope:

• To ensure that sushi section is fully prepared before the restaurant is open for business for Lunch and Dinner.

• Prepare the rota for the coming week.

• Brief all staff of any special changes to the menu and also communicate any special events organised for customers.

• To oversee the kitchen team during service, ensuring optimum performance and high standards of cooking.

• To keep the kitchen area neat and tidy and according to health and safety standards.

• To maintain par levels of all ingredients and ensure that there is a plentiful supply for lunch and dinner each day and over the weekend.

Salary: $2,500 - $3,800 (Depending on experience)

Requirements:

- At least 1 year of cook/chef experience in any cuisine.
- Interests in Japan cuisine.
- Good attitude and willing to learn.
- Excellent vibe and environment.

Hey Rocket Pte Ltd (EA 21C0816)
Ong Mao Hong (R25157179)

MS. DURIAN PTE. LTD.

Join us this young and vibrant company! we specialized in using pure durian to make durian mastereis nfelrbhwjewbedhjwdv wjdukwsdqwswdfewdffJoin us this young and vibrant company! we specialized in using pure durian to make durian mastereis nfelrbhwjewbedhjwdv wjdukwsdqwswdfewdffJoin us this young and vibrant company! we specialized in using pure durian to make durian mastereis nfelrbhwjewbedhjwdv wjdukwsdqwswdfewdff

Job Description

Join the Ms Durian Team! Ms Durian is expanding and seeking passionate individuals who love durians and are committed to quality. Join a dynamic team dedicated to delivering exceptional products and experiences.

Job Summary

Manage and perform daily pastry kitchen operations, ensuring efficient workflow and quality output. Handle inventory management and raw material ordering to support seamless production.

Responsibilities

• Perform daily pastry kitchen operations to maintain high-quality standards and timely production
• Monitor inventory levels and execute accurate ordering of raw materials to ensure uninterrupted kitchen supply
• Implement effective stock control measures to minimize waste and optimize resource use
• Collaborate with team members to maintain a clean, safe, and organized kitchen environment
• Development of new durian pastries for the menu

Required competencies and certifications

• Minimum 4 years of experience in pastry and baking
• Relevant diploma in pastry and baking

Other Information

• Salary: $2600 - $3000/month
• Working Hours: 44 hours per week, 5 days a week, 8am to 6pm, off days can be discussed
• Application: Please WhatsApp your resume to Ling at +65 •••••319.

LE CLOS PTE. LTD.

Job Description

Junior Sous Chef – Job Description

We are seeking a talented and driven Junior Sous Chef to support the leadership of our kitchen team. As Junior Sous Chef, you will assist the Head Chef and Sous Chef in overseeing daily kitchen operations, maintaining food quality standards, and ensuring a smooth and efficient service. This role is ideal for an experienced Chef de Partie looking to take the next step in their culinary career.

• Assist the Head Chef and Sous Chef in managing daily kitchen operations.
• Supervise and coordinate kitchen staff during preparation and service.
• Ensure all dishes are prepared and presented according to established standards.
• Support menu development, recipe implementation, and seasonal offerings.
• Monitor food quality, consistency, and portion control.
• Assist in inventory management, stock ordering, and supplier deliveries.
• Maintain cleanliness, organisation, and compliance with hygiene and food safety regulations (HACCP, NEA standards).
• Train, mentor, and motivate junior kitchen team members.
• Help manage staff schedules and workflow to ensure efficient kitchen operations.
• Take charge of kitchen operations in the absence of the Sous Chef or Head Chef.

Minimum 3–5 years of experience in a professional kitchen, including at least 1 year in a supervisory role.

Strong understanding of culinary techniques, food preparation, and kitchen operations.

Leadership skills with the ability to manage and motivate a team.

Excellent organisational and communication skills.

Ability to work efficiently under pressure in a fast-paced environment.

Strong attention to detail and commitment to quality.

Passion for hospitality, food excellence, and continuous improvement.

Familiarity with Singapore food safety regulations (HACCP, NEA) preferred.

DEMETER SPECIALITIES PTE. LTD.

Job Description

Company Overview

IHCL and its subsidiaries offer warm Indian hospitality and world-class service through iconic brands like Taj, SeleQtions, Vivanta, Ginger, and amã Stays & Trails. Bombay Brasserie Singapore brings this legacy of Indian cuisine and hospitality to Singapore.

Job Summary

You will prepare and cook Indian cuisine dishes, ensuring quality and hygiene standards in a high-end restaurant environment.

Responsibilities

• Prepare and cook Indian cuisine dishes using hands-on skills to meet restaurant quality standards
• Apply basic hygiene and food safety practices in compliance with Singapore Food Agency (SFA) regulations
• Maintain cleanliness and organization of the kitchen workspace to support safe food preparation
• Collaborate with kitchen and service teams to ensure timely and accurate food delivery
• Adapt cooking techniques to meet the standards of a hotel or high-end Indian restaurant environment

Preferred competencies and qualifications

• Experience working in hotels or high-end Indian restaurants

HERO HOLDINGS PTE. LTD.

Job Description

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

Shun Tak Real Estate (Singapore)

Job Description

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• Support the Executive Chef in overseeing daily kitchen operations, food quality, hygiene, productivity, and cost control across outlets.
• Work closely with Chef de Parties to ensure consistency in food preparation, presentation, and service standards.
• Contribute to menu development and seasonal offerings that reflect contemporary regional and sustainable cuisine concepts.
• Ensure compliance with food safety, hygiene, sustainability, and waste management standards in accordance with company policies and local regulations.
• Monitor inventory, minimize wastage, and support cost-effective purchasing and kitchen resource planning.
• Maintain accurate recipes, product specifications, and operational procedures.
• Foster a positive and collaborative team culture with Kitchen, Stewarding, and Service teams to deliver excellent guest experiences.
• Conduct regular inspections and support continuous improvement in cleanliness, safety, and operational efficiency.
• Stay updated on market trends, products, and industry developments to enhance guest engagement and business performance.
• Provide coaching, guidance, and training to kitchen team members to support performance and career development.
• Be operationally hands-on and support kitchen operations during peak service periods.
• Perform any other duties or projects assigned by Management.
• Adapt to operational and business needs in line with industry and hotel requirements.
• Support additional duties and responsibilities assigned by Management as part of operational needs.
• Able to work flexible hours, including shifts, weekends, and public holidays when required.

Qualifications:

• Minimum 2–3 years of relevant culinary experience in a high-volume and fast-paced kitchen environment.
• Strong understanding of kitchen operations, including food preparation, cooking techniques, and presentation standards.
• Good communication and teamwork skills with the ability to collaborate effectively across departments.
• Positive attitude with willingness to learn, adapt, and take on new challenges.
• Passion for culinary excellence and delivering quality dining experiences.
• Strong organisational and time management skills with the ability to prioritise tasks efficiently.
• Knowledge of food safety, hygiene, and sanitation standards.
• Able to maintain a clean, organised, and efficient work environment.
• Comfortable working in a dynamic environment and able to perform under pressure.
• Able to work flexible hours, including shifts, weekends, and public holidays when required.
• Good command of spoken and written English.
• Outgoing, adaptable, and service-oriented with strong interpersonal skills.

Bistro Onethirtysix (Whampoa) Pte. Ltd.

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

Job Description

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

Momentus Hotel Alexandra

Managed by Momentus Hospitality, we are looking for motivated and energetic people to be part of our growing team. If you have a passion for the industry and are driven by the desire to create inspiring moments, Momentus Hotel Alexandra offers you great opportunities.

Job Description

Job Description & Requirements

• To supervise and ensure smooth and efficient operations of the culinary department.

• To control the consistency of quality and quantity of foods served.

• To ensure that the team adhere to all safety and hygiene standards.

• To organize proper and systematic storage of food items in the kitchen.

• To ensure maintenance of all operating equipment in the kitchen