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Settha Palace Hotel

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

Job Description - Restaurant and Banquet Manager

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

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

But the opportunity is NOT for you if:

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

This role requires:

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

You'll get:

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

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

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

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

Job Description - Front Office Manager

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

This role requires:

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

You'll get:

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

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

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

Key Responsibilities:

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

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

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

But the opportunity is NOT for you if:

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

Position reports to the General Manager.

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

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

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

RecruitFirst Pte. Ltd

Grow your company with RecruitFirst!

Job Description

Non - Halal, apply only if you are comfortable

Location: Tai Seng
Duration: Perm
Working Hours: 5 days / week including weekend 7am - 5pm
Salary: up to $3200 (Depending on exp)

Job scope

• Responsible for daily food preparation, storage, cleaning, and overall hygiene maintenance.

• Operate various types of machines to support food production, cooking, baking, and packaging processes

• Ensure all duties are carried out in accordance with standard operating procedures (SOPs) and food safety guidelines

• Operate dough dividers, mixers, and proofers, grinders.

• Bake products using various types of ovens.

• Perform various cooking techniques as per standard recipes.

Requirement

• Prior Experience in baking, home baking also can consider

Interested candidate do kindly contact Rudy at 88•••776 or click apply now
*only shortlisted candidate will be notified

Rudy Lee (R24122490)
RecruitFirst Pte Ltd (E.A.13C6342)

DOZO RESTAURANT PTE. LTD.

Located on the roof top garden of Orchard Central, Joie (pronounced ‘joy’) by Dozo Restaurant, presents a refreshing concept that specialises in modern meatless cuisine. Influenced by the new wave dining trend in Europe and Taiwan that focuses on uplifting and innovative natural fare prepared with the freshest vegetables, fruits and herbs, owner of Joie, Mr Huang Yen Kun looks to conjure the same fervour in Singapore.

Job Description

Responsibilities includes:

· Responsible in providing excellent food to the guest according to the standard of the Chef.

· Carrying out other relevant ad hoc duties as assigned by Head Chef.

Job Requirements:

· Able to work shifts, including weekends and Public Holidays.

· Relevant experience preferred.

For interested applicant, kindly email us at inf•@dozo.com.sg for interview.

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.

• Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy.
• Checks the quality of raw materials in assigned areas, as well as their storage, handling and usage.
• Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef.
• Keeps the Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.
• Attends kitchen meetings in absence of the Sous Chef and counsels subordinate’s employees if necessary.
• To ensure that all kitchen Mise en Place is prepared according to production plan.
• Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.

Requirements:

• Completion of GCE ‘O’; or minimum of two years related experience and/or training; or equivalent combination of education and experience.
• Knowledgeable in all food products
• Knowledge of all cooking methods
• Knowledgeable in all cutting methods

K2 Recruit Pte Ltd

K2 RECRUIT is an established recruitment agency specializing in the recruitment and placement of permanent, temporary and contract personnel across a wide range of employment specializations and market sectors.

Job Description

Chef de Partie

Key responsibilities

• Assist Chef/Sous Chef in the smooth running of the daily operations of the kitchen

• Check and monitor daily preparation of the outlet

• Assist in stock ordering, controlling and conducting stock-take of inventory

• Ensure stock is rotated, labelled, and stored in compliance with health & Safety regulations

• Update daily stock in kitchen

• Check quality of produces delivered by suppliers

• Maintain food quality standards as set out by outlet Chef

• Ensure food is prepared to the highest standards within company guidelines

• Monitor quality of food leaving the kitchen to ensure maximum guest satisfaction

• Manage and ensure cleanliness and hygiene of workstation in the kitchen

Requirements

• Minimum 2 years of experience in kitchen setting

• Possess Food safety and hygiene certificate

• Able to work on weekends and public holidays

• Able to start work immediately or within a short notice period preferred

Mandate Of Manpower

Job Description

Job Responsibilities including but not limited to:

• Oversee day to day operations of the facility
• Schedule preparation, pre-planning and resource forecasting to all activities
• Monitor and control food management on site as to ensure proper storage and unnecessary wastage
• Foster positive communications and relationships with team members, management, vendors and clients
• Provide for site safety and security, devise and implement site policies and standard operating procedures
• Handle emergencies appropriately according to established procedures, prepare and file accident reports
• Supervise and evaluate staff, complete employee reviews; keep accurate records of employee attendance and timesheets; provide positive direction to motivate quality performance, discipline personnel when necessary and appropriate
• Interview candidates; onboard and help in training new hires
• Set goals and oversee work to completion, schedule and track assignments
• Communicate with customers regarding products and services.
• Liase and work closely with customers
• Any other ad-hoc duties as assigned from time to time

Requirements:

• A minimum of 2 years of relevant experience in KTV/Restaurant Service/Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills
• Able to commit shift work, weekends and public holidays

OCD Hands Pte. Ltd.

Job Description

Job Responsibilities including but not limited to:

• Oversee day to day operations of the facility
• Schedule preparation, pre-planning and resource forecasting to all activities
• Monitor and control food management on site as to ensure proper storage and unnecessary wastage
• Foster positive communications and relationships with team members, management, vendors and clients
• Provide for site safety and security, devise and implement site policies and standard operating procedures
• Handle emergencies appropriately according to established procedures, prepare and file accident reports
• Supervise and evaluate staff, complete employee reviews; keep accurate records of employee attendance and timesheets; provide positive direction to motivate quality performance, discipline personnel when necessary and appropriate
• Interview candidates; onboard and help in training new hires
• Set goals and oversee work to completion, schedule and track assignments
• Communicate with customers regarding products and services
• LiaIse and work closely with customers
• Any other ad-hoc duties as assigned from time to time

Requirements:

• A minimum of 2 years of relevant experience in KTV/Restaurant Service/Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills
• Able to commit shift work, weekends and public holidays

Adecco Personnel Pte Ltd (Perm)

Adecco is the world’s leading talent advisory and solutions company. As part of The Adecco Group (TAG), we provide comprehensive talent solutions and over four thousand job openings. Established in Singapore since 1985, we support a full spectrum of industries (Banking, Corporate Functions, Education, Engineering, ESG, Pharmaceuticals & Life Sciences, Sales & Marketing, Supply Chain, and Technology), connecting top talent with leading employers to meet Singapore’s evolving workforce needs.

Job Description

The Opportunity:

1. Food Hygiene Assistant Manager
2. Permanent Role | Basic + Allowance + Bonus
3. Location: West, 8am to 4.30pm

We are working with a Japanese multinational group with a strong heritage in seafood distribution and food services. The group has grown into an integrated business covering retail, wholesale, and international operations across Asia.

They are seeking a Food Hygiene Assistant Manage to join their team. You will be overseeing the Company's quality control and food and hygiene safety.

The role:

• Lead investigations into food safety and hygiene complaints, implementing corrective and preventive actions.
• Conduct HACCP assessments, identify CCPs, and develop SOPs and training materials for food safety compliance.
• Perform routine inspections to ensure compliance with SFA and hygiene standards.
• Manage food safety, hygiene, and BizSafe documentation, including food recall processes and staff certification records.
• Oversee maintenance, calibration, and servicing of food equipment.

The talent:

• Possess WSQ Food Safety Course Level 3
• Knowledgeable in SFA regulation

Next steps:

• Prepare your updated resume and the expected package.
• Apply through this application or send your resume to wei••••••••@adecco.com in MS Word Copy. We'd love to hear from you!
• We regret that only shortlisted candidates will be notified.

Lee Wei Ting
Direct Line: 96•• •519
EA License No: 91C2918
Personnel Registration Number: R1985905

YK MANPOWER PTE. LTD.

Job Description

• Supervise and manage the daily operations of the Cold Kitchen.

• Ensure all food preparation meets established recipes, presentation standards, portion control, and NEA food safety regulations.

• Plan and oversee buffet production (Breakfast, Lunch, Dinner) according to reservation covers to minimise wastage.

• Ensure sufficient mise-en-place and timely replenishment of buffet and àla carte items.

• Monitor food quality, storage, and handling to prevent contamination and spoilage.

• Maintain cleanliness, hygiene standards, and proper equipment usage within the section.

• Monitor inventory levels and assist in requisition of supplies.

• Train, supervise, and evaluate kitchen staff performance.

• Review menus and propose improvements or new dishes to enhance guest satisfaction.

• Ensure proper shift handover and smooth kitchen operations.

• Other ad-hoc duties and responsibilities as and when assigned

QUAN NUONG 3 MIEN PRIVATE LIMITED

Job Description

• Developing a cohesive menu that aligns with the restaurant’s mission, such as sustainably sourced ingredients, and the operating budget
• Hiring and training the kitchen staff team
• Educating servers about the menu and handling special requests from customers, such as substitutes for gluten or dairy allergies
• Maintaining an accurate inventory of ingredients and placing regular orders
• Monitoring the condition of equipment and ordering maintenance and repairs
• Inspecting food for quality standards before it leaves the kitchen
• Sourcing, negotiating with and managing vendors, including food distributors
• Ensuring the kitchen meets food safety standards and complies with local health codes

PARKROYAL Collection Hotels & Resorts

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

Job Description

As a Chef De Partie you will be responsible for the following:

We are seeking a skilled and motivated Chef de Partie to join our dynamic kitchen team. The successful candidate will oversee a specific section of the kitchen, ensuring high-quality food preparation, maintaining hygiene standards, and contributing to menu development.

• Prepare and cook dishes according to restaurant standards and recipes
• Ensure consistency in taste, presentation, and portion size.
• Manage a specific section with efficiency.
• Supervise Demi Chefs and trainees, providing guidance and training.
• Maintain cleanliness and organization of the workstation, adhering to food safety standards (SFA/FSS).
• Monitor stock levels, assist in inventory management, and minimize wastage.
• Ensure all dishes meet quality and presentation standards before service.
• Collaborate with the Sous Chef and Head Chef to refine techniques and recipes.
• Work closely with other kitchen sections to ensure smooth service flow.
• Communicate effectively with front-of-house staff regarding special requests or dietary restrictions.

• Minimum 2-3 years of experience in a similar role, preferably in a hotel or high-volume restaurant.
• Experience in farm-to-table, sustainable cuisine, or buffet operations is a plus.
• Strong culinary skills with knowledge of modern and international cuisines.
• Ability to work under pressure in a fast-paced environment.
• Excellent organizational and time-management skills.
• Passion for sustainability and innovative cooking techniques.
• Relevant culinary diploma/certification from a recognized institution.
• Basic Food Hygiene Certificate (or equivalent).

• Be part of a luxury, eco-conscious hotel with a commitment to sustainability.
• Opportunities for career growth and skill development.
• Work in a collaborative, creative environment with a talented team.
• Staff meals, uniforms, and other hotel benefits.
• 5-day work week
• 13th month AWS and Performance Bonus
• Annual Leave from 10 days
• Up to 50% Associate Dining & Accommodation Discounts at Group Properties
• Flexible Benefits (non-medical) of $200 per year
• Referral Incentive of S$1,000*
• Career Development and Training opportunities

*Terms & Conditions Apply.

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

We regret that only shortlisted applicants will be notified.

Gic Thomson Pte. Ltd.

Job Description

Chef Trainer Wanted: Steaks & Salmon Specialist

GIC

GIC is looking for an experienced Chef Trainer to work with our kitchen team on a weekly basis. This role is ideal for a chef who is confident, hands-on, and passionate about teaching cooks how to improve their skills, consistency, and confidence in the kitchen.

The main purpose of this role is to help develop stronger cooks within our team, with a focus on steak and salmon preparation, cooking techniques, timing, plating, and kitchen standards.

Role Details

We are looking for a chef to come in once a week for 3 to 4 hours to train and coach our cooks during practical kitchen sessions.

Key Responsibilities

The Chef Trainer will be responsible for:

•⁠ ⁠Training cooks in proper steak preparation, seasoning, grilling, pan-searing, resting, slicing, and serving techniques.

•⁠ ⁠Teaching correct salmon preparation and cooking methods, including temperature control, texture, timing, and presentation.

•⁠ ⁠Improving consistency across steak and salmon dishes served at Grumpy Bear.

•⁠ ⁠Coaching cooks on kitchen discipline, workflow, organisation, and service readiness.

•⁠ ⁠Demonstrating best practices in food handling, cleanliness, safety, and professional kitchen standards.

•⁠ ⁠Helping cooks understand doneness, portion control, plating, garnish, and final dish quality.

•⁠ ⁠Providing hands-on guidance during training sessions so cooks can practise and improve.

•⁠ ⁠Identifying skill gaps within the team and helping cooks build confidence and stronger technique.

•⁠ ⁠Supporting the kitchen team in creating a higher standard of food quality and consistency.

•⁠ ⁠Giving feedback to cooks in a clear, constructive, and professional way.

•⁠ ⁠Requirements

The ideal candidate should have:

Strong experience cooking steaks and salmon in a professional kitchen.

A solid understanding of meat temperatures, fish handling, cooking methods, seasoning, and presentation.

Previous experience training, mentoring, or leading cooks.

A practical, hands-on teaching style.

Strong communication skills and patience when working with developing cooks.

A professional attitude and a high standard for food quality.

Experience in restaurants, hotels, steakhouses, or premium casual dining would be preferred.

What We Are Looking For

We are looking for someone who can help lift the standard of our kitchen team, not just cook for them. The right chef will be able to demonstrate, teach, correct, and inspire our cooks to become more skilled, confident, and consistent.

This is a weekly training role for approximately 3 to 4 hours per session.

Location: Grumpy Bear

Position Type: Part-time / Weekly Chef Training Role

Specialisation: Steaks, Salmon, Kitchen Skills Development

J U N G G A PTE. LTD.

Job Description

We are in search of a driven and forward-thinking individual to take charge of kitchen operations whilst working closely with the Sous & Head Chef.

This restaurant is located along North Bridge Road.

We Offer;

• Monthly Performance and Sales Incentives
• 5-Day Work Week

Job Scope;

• assist Sous Chef and coordinate BOH during preparation & service
• supervise daily prep and cooking
• support and guide the cooks throughout service
• maintain well-stocked inventory
• abide by food and work safety guidelines

CDM WORLD

Job Description

We are looking for a chef to join our team and prepare delicious meals for your customers.

The chef must be able to study recipes and prepare high quality dishes. You should ensure meals are prepared in a timely manner. You must be able to work in a fast paced environment with a good attitude.

Chef responsibilities includes

1. Setting up the kitchen with cooking utensils and equipment like knifes, pans and food scales daily.

2. Studying each recipe and gathering all necessary ingredients.

3. Cooking food in a timely manner.

4. Ability to remain calm and undertake various tasks.

Staff may need to work on the midnight shift, weekends and holidays.

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Assist in the preparation and cooking of menu items under supervision
• Follow kitchen procedures and recipes to ensure consistency and quality
• Keep all kitchen areas clean, organized, and in line with hygiene and safety standards
• Properly store food items and assist in stock rotation
• Support the team with preparation tasks like chopping, portioning and plating
• Assist with cleaning duties and washing dishes when required.
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Knowledge of various cooking methods, ingredients, equipment, and procedures
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91•••574 for more information

QUAN NUONG 3 MIEN PRIVATE LIMITED

Job Description

• Developing a cohesive menu that aligns with the restaurant’s mission, such as sustainably sourced ingredients, and the operating budget
• Hiring and training the kitchen staff team
• Educating servers about the menu and handling special requests from customers, such as substitutes for gluten or dairy allergies
• Maintaining an accurate inventory of ingredients and placing regular orders
• Monitoring the condition of equipment and ordering maintenance and repairs
• Inspecting food for quality standards before it leaves the kitchen
• Sourcing, negotiating with and managing vendors, including food distributors
• Ensuring the kitchen meets food safety standards and complies with local health codes

ATIPICO PTE. LTD.

Job Description

Have a love and flair for crafting sweet symphonies of flavor? We are looking for a visionary pastry chef to join our team!

l Production of pastry goods and part of the baked goods.

l Ensure maximum quality, consistency and profitability of the production.

l Assist the Head Pastry Chef with the overall stock management (i.e. raw ingredients, semi-finished good,packaging and material supplies); liaise with suppliers and organise intuitive order placement following daily/weekly/monthly requirements.

l Maintain cleanliness and organization in all work areas; responsible for the hygienic and safe preparation of food within the Kitchen/Outlet; ensure strict adherence to food safety, sanitation and SFA hygiene requirements and practices; enforce the basic rules of hygiene for the team under your supervision.

Job Qualifications

In-depth knowledge of pastry and baking.

Successful track record in baking/pastry is a must.

Able to work in a fast-paced environment.

Problem-solving work approach.

Creativity to design new and unique menu items to attract customers.

Job Benefits

Exciting career path with career growth opportunities

Annual Leave

Annual performance bonus

Staff discounts in ATIPICO

TASH TISH TOSH (S) PTE. LTD.

Job Description

Job Summary

We are looking for a dedicated and hardworking Cook to prepare and cook quality food according to company standards. The Cook is responsible for food preparation, maintaining cleanliness, following food safety procedures, and supporting smooth kitchen operations.

• Prepare and cook menu items according to recipes and standards
• Ensure food quality, presentation, and portion control
• Assist in daily food preparation and kitchen setup
• Maintain cleanliness and hygiene of kitchen and workstations
• Follow food safety and HACCP procedures at all times
• Store ingredients properly and monitor stock levels
• Assist with receiving and checking deliveries
• Work closely with kitchen team to ensure smooth operations
• Handle kitchen equipment safely and properly
• Support team members during busy periods

Soup Holdings Limited

Job Description

Manage the kitchen, food preparation, supplies ordering and kitchen staff for general food service and functions

Kitchen Management

· Overall responsible for culinary activities of the kitchen

· Check the quantity and quality of received products to ensure items are as ordered and standards are met

· Achieve food margin set by the Company

· Monitor and maintain stock levels to reduce wastage and to maximize profitability

· Ensure kitchen operations are carried smoothly and effectively

· Receive and store food supplies, equipment and utensils in refrigerators, cupboards and other storage areas

· Responsible for inventory management to ensure sufficient stock for operation efficiency

Hygiene and Workplace Safety Management

· Ensure consistency in food quality control, hygiene and safety

· Ensure that food handling and hygiene regulations are followed in accordance with regulations

Equipment Management

· Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards

People Management

· Supervise and coordinate activities of kitchen staff

· Instruct and train other kitchen workers in the preparation, cooking, garnishing, and presentation of food

· Inspire and motivate the team to achieve food specifications

· Assist in recruitment of kitchen staff

· Manage a team of chefs and their areas of responsibilities

Sales Management

· Collaborate with restaurant manager to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers

Cost Management

· Manage food and manpower cost

Administration

· Responsible for kitchen administration duties

Perform other reasonable job duties as requested by Superior

SINGAPORE HOSPITALITY GROUP PTE. LTD.

The Landmark takes pride in inviting you to one of Singapore’s most sumptuous and diverse Halal Buffet Singapore restaurant. With a wide selection of an awe-inspiring range of cuisines from various palettes across the region, The Landmark makes for a stunning and impeccable dining experience with its lavishly designed interiors.

Job Description

Job Description & Requirements:

Our group of restaurants is seeking Chef to join our dynamic kitchen. This is an exciting opportunity to be part of a passionate team in a high-performance kitchen, where attention to detail, creativity, and consistency are key. You will be an integral part of the kitchen leadership team, working closely with the Head Chef/Executive Chef to ensure the highest quality of food preparation and service.

Requirements:

• A minimum of 3 years of experience in a similar capacity in the restaurant or hotel industry
• Possess good knowledge and skills required for the respective sections will be an advantage
• Highly motivated and good team player
• Able to work independently
• Adaptable, determined and be someone who wants to be in a fast-paced environment that promotes changes and drive for achievements

Qualifications:

• Strong passion for cooking and a desire to pursue a culinary career.
• Basic knowledge of culinary techniques, food safety, and hygiene.
• Possess good knowledge and skills required for the respective Sections will be an advantage
• Highly motivated and good team player
• Able to work independently

MCBISTRO PTE. LTD.

Job Description

Responsibilities:

• Assist with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, chopping fruit, vegetables, poultry and meat
• Stir and heat soups and sauces
• Wash and store all cooking appliances, instruments, utensils, cutting boards, and dishes
• Organize and store food supplies properly in kitchen, cold room and storeroom
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar kitchen role preferred
• Knowledge of various cooking methods, ingredients, equipment, and procedures
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91•••574 for more information

TAPS N TIMBER PTE. LTD.

Job Description

Station Management: Responsible for the daily operation of a specific station (e.g., grill, fish, sauces).

Food Preparation & Quality: Prepares, cooks, and plates food, ensuring consistency with restaurant recipes and quality standards.

Supervision: Leads commis chefs or junior staff assigned to their station, providing training and guidance.

Inventory & Cost Control: Monitors ingredient stock levels, orders supplies, and manages waste to keep costs within budget.

Hygiene & Safety: Maintains a clean workspace and adheres strictly to health, safety, and sanitation regulations (e.g., HACCP/NEA standards).

Collaboration: Works with the Sous Chef to develop new menus and dishes

GRWVI PTE. LTD.

Job Description

Vietnamese Cuisine Head Chef (Specializing in Banh Mi & Classical Cuisine)

Location: Singapore

Position Type: Full-Time

We are seeking a highly skilled and passionate Vietnamese Cuisine Head Chef to lead our culinary operations. The ideal candidate will possess a mastery of authentic Vietnamese flavours and, crucially, the technical expertise to produce artisanal Banh Mi dough from scratch.

This role requires a blend of traditional culinary artistry and modern kitchen management. You will be responsible for ensuring consistency across our menu, refining recipes, and overseeing the production of our signature baguettes to ensure they meet the highest standards of texture and taste.

1. Banh Mi & Dough Production

• Lead the end-to-end production of authentic Vietnamese Banh Mi dough, including mixing, proofing, and baking.

• Master humidity and temperature control to ensure the signature light, airy interior and thin, crisp crust.

• Standardize dough recipes for scalability while maintaining artisanal quality.

2. Culinary Leadership & Menu Development

• Oversee the preparation and execution of a full range of Vietnamese dishes (e.g., Pho, regional soups, grilled meats, and dipping sauces).

• Maintain the authenticity of traditional recipes while adapting to high-volume service environments.

• Innovate and develop seasonal specials or new menu items that align with the brand’s identity.

3. Operational Management

• Manage daily kitchen operations, including inventory procurement, food cost analysis, and waste reduction.

• Ensure rigorous food safety and hygiene standards (e.g. SFA) are met at all times.

• Monitor production schedules in the central kitchen/outlet to ensure timely delivery of fresh bread and prep.

4. Team Training & Culture

• Mentor and train junior kitchen staff on authentic techniques and plating.

• Foster a kitchen culture built on Respect, Integrity, Pride, and Excellence.

• Conduct performance reviews and provide technical feedback to the culinary team.

• Experience: Minimum 5–10 years of experience in Vietnamese cuisine, with at least 3 years in a leadership role.

• Technical Mastery: Proven expertise in Vietnamese bread-making techniques. Deep understanding of flour types, yeast fermentation etc.

• Cultural Knowledge: Profound understanding of the regional nuances of Vietnamese flavors (North vs. South).

• Management Skills: Strong grasp of kitchen budgeting, inventory management, and labour cost optimization.

• Communication: Ability to lead a diverse team; proficiency in English is an advantage.

• Adaptability: Comfortable working in both a central production facility and a fast-paced restaurant environment.

• A competitive salary package commensurate with experience.

• Opportunities to lead strategic culinary growth within an expanding brand.

• A professional environment focused on innovation and authentic craftsmanship.

VDREAMS PTE. LTD.

Job Description

Key Responsibilities:

• Menu Planning and Development:Creating and updating menus, developing new dishes, and ensuring variety and quality.
• Food Preparation and Presentation:Overseeing the preparation and presentation of dishes, ensuring they meet quality standards before being served.
• Staff Management:Hiring, training, and managing kitchen staff, including assigning tasks, scheduling, and performance management.
• Inventory Management:Managing food inventory, ordering supplies, and controlling food costs.
• Food Safety and Hygiene:Ensuring compliance with health and safety regulations, maintaining a clean and organized kitchen, and adhering to food safety standards.
• Collaboration:Working with other chefs, management, and other departments to ensure a seamless dining experience.
• Problem Solving:Addressing any issues that arise in the kitchen, including food-related complaints and equipment malfunctions.
• Budgeting:Collaborating with management on menu planning and budgeting, ensuring profitability and cost-effectiveness.

Sofitel Singapore Sentosa Resort and Spa

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

Job Description

Primary Responsibilities

Operation

· Train and supervise the work of kitchen personnel in the respective sections

· Ensure personal cleanliness and proper deportment of all team members

· Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members

· Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out

· Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner

· Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food

· Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils

· Work closely with Executive Steward in maintaining the cleanliness of the kitchen

· Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Other Responsibilities

· Be well versed in hotel fire & life safety/emergency procedures

· Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

· Attend all briefings, meetings and trainings as assigned by management

· Maintain a high standard of personal appearance and hygiene at all times

· Perform other reasonable duties assigned by the assigned by the Management

Kopitiam Investment Pte Ltd

Kopitiam is a leading name in the local food service management industry. Our outlets are reputed for providing a comfortable, modern dining experience along with the authentic taste of local and international fare - all at competitive prices.

Job Description

Assist daily back-of-house operations, ensuring smooth service, guest satisfaction, and operational efficiency. Supervise kitchen staff, maintain service standards, enforce hygiene and safety protocols, and support the development of a high-performing team.

Responsibilities

• Prepare and cook menu items at a consistently high standard, focusing on your assigned station.

• Mentor and guide junior chefs, encouraging skill development, accountability, and a growth mindset.

• Ensure all dishes are prepared according to recipes, presentation standards, and portion control guidelines.

• Assist in maintaining kitchen efficiency, workflow, and organization at your station.

• Collaborate with Sous Chefs to improve recipes, menu offerings, and operational processes.

• Monitor stock levels at your station, assist in inventory management, and minimize waste.

• Adhere to health, safety, and sanitation regulations, maintaining a clean and safe working environment.

• Support the kitchen team during busy periods, stepping in to assist other stations as needed

Requirements

• Proven experience as a Chef de Partie, preferably in a senior or lead role.

• Culinary diploma or equivalent qualification.

• Strong knowledge of Japanese cuisine and other relevant culinary techniques is highly advantageous.

• Ability to lead, mentor, and motivate junior staff.

• Excellent time management, communication, and teamwork skills.

• Experience in high-volume kitchens is a plus.

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

Primary Responsibilities 

• Assist the Chef de Partie in supervising daily pastry and bakery operations within the assigned section.  

• Independently manage the section in the absence of the Pastry Chef de Partie to ensure continuity of service and quality standards.  

• Prepare, bake, and finish a wide range of bakery and pastry items, including puddings, gelatins, frozen desserts, French pastries, and other baked goods.  

• Uphold mise en place readiness and ensure smooth execution during peak service periods.  

• Assist with à la carte pastry and buffet dessert setups, ensuring visually appealing presentation and consistent quality.  

Food Safety, Hygiene & Equipment Management  

• Maintain a clean, organized, and hygienic workstation in compliance with food safety and HACCP guidelines.  

• Ensure all pastry equipment and tools are clean, properly maintained, and in good working condition. 

• Report any equipment malfunction or breakage promptly.  

Team Collaboration & Professional Standards  

• Work collaboratively with the pastry and kitchen teams to support seamless service.  

• Demonstrate high standards of personal hygiene, grooming, and professional conduct. 

Ingredient & Inventory Management  

• Manage pastry ingredients, supplies, and inventory efficiently, minimizing waste and ensuring availability.  

• Follow proper storage and rotation procedures to maintain ingredient quality. 

Requirements

• Certificate in Patisserie or Bakery.  

• Minimum 2–3 years of bakery and pastry experience, preferably with banquet or high-volume operations.  

• Strong understanding of professional pastry techniques, bakery operations, and kitchen workflows.  

• Ability to work independently as well as collaboratively within a team. 

• Able to perform effectively under pressure in a fast-paced environment. 

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

Job Summary

The Chef de Partie (Asian BBQ) supports the kitchen operations by preparing, cooking, and presenting dishes within the Asian BBQ section. This role ensures food quality, consistency, and hygiene standards are met, while assisting in daily operations, training junior staff, and maintaining a smooth kitchen workflow.

Key Responsibilities

Culinary Operations

• Prepare and cook menu items in the Asian BBQ section according to established recipes and standards.

• Maintain consistency in taste, quality, and presentation of dishes.

• Assist in daily kitchen operations, including mise en place, food preparation, and service execution.

• Support menu planning and contribute ideas for seasonal or special dishes.

People & Teamwork

• Supervise and train junior kitchen staff, fostering a positive and collaborative work environment.

• Ensure smooth communication and coordination between kitchen sections.

Food Safety & Standards

• Uphold hygiene, safety, and sanitation practices in compliance with HACCP standards.

• Ensure all equipment and work areas are maintained in clean, working condition.

• Assist in maintaining stock control and minimizing wastage.

Quality & Guest Experience

• Strive to exceed guest expectations through consistent food quality.

• Uphold brand standards and contribute to a positive dining experience.

Required Qualifications

• Certificate in Culinary Skills, GCE ‘O’ Level, or equivalent qualification.

• Minimum 4 years of relevant experience in Asian BBQ cuisine.

• Experience in high-volume 5-star hotels, multi-outlet resorts, or Michelin/Black Pearl restaurants is an advantage, with exposure to high-end dining, attention to detail, and quality execution.

• Good interpersonal, communication, and supervisory skills.

• Knowledge of HACCP and food safety practices.

• Basic proficiency in Microsoft Office applications.

Marriott International

Job Description

Good Job Creations (Singapore) Pte Ltd

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

Job Description

[Job ID: 1112241]

Responsibilities:

• Perform full kitchen operations at a yakitori specialty restaurant.
• Prepare and butcher chicken, including portioning and skewering.
• Manage charcoal fire setup, control, and maintenance.
• Grill yakitori and serve customers directly over the counter.
• Oversee the entire yakitori preparation and cooking workflow.
• Support beverage purchasing, including sake, wine, and other drinks (future scope).
• Assist with restaurant operations such as staff scheduling and sales management (future scope).

• Proficiency in Japanese language for liaising with Japanese-speaking customers and stakeholders.
• At least 1 year of working experience in a yakitori restaurant.
• Experience in restaurant operations such as sales management, shift scheduling, ingredient control, or team supervision is an added advantage.

SELVI TRADERS PTE. LTD.

Job Description

• Prepare and cook South Indian dishes following recipes and hygiene standards to deliver consistent quality meals
• Maintain kitchen cleanliness by regularly cleaning workstations, utensils, and equipment to ensure a safe food preparation environment
• Assist in food preparation tasks such as chopping, marinating, and organizing ingredients to support efficient kitchen workflow
• Manage time effectively to meet cooking schedules and accommodate weekend work demands

ELEVEN STRANDS PTE. LTD.

Job Description

· Provide the perfect service experience for every Guest

· Ensure the Guest feels important and welcome in the restaurant

· Ensure hot food is hot and cold food is cold

· Adhere to timing standards for products and services

· Look for ways to consolidate service and increase table turns

· Present menu, answer questions and make suggestions regarding food and beverage

· Serve the Guest in an accommodating manner

· Must know all food liquor, beer, wine and retail offered

· Apply positive suggestive sales approach to guide Guests

· Maintain table cleanliness

· Looks for ways to avoid waste and limit costs

· Assist in keeping the restaurant clean and safe

· Provide responsible service of alcoholic beverages

· Deliver food and beverages to any table as needed

· Must follow all cash handling policies and procedures

· Report to property on time and in proper uniform

· Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc.

· Prepare simple dishes such as salads, entrees if needed.

· Assist with the Kitchen Department on the packing/vacuum packing wherever is necessary.

MCBISTRO PTE. LTD.

Job Description

Responsibilities:

• Assist in the preparation and cooking of menu items under supervision
• Follow kitchen procedures and recipes to ensure consistency and quality
• Keep all kitchen areas clean, organized, and in line with hygiene and safety standards
• Properly store food items and assist in stock rotation
• Support the team with preparation tasks like chopping, portioning and plating
• Assist with cleaning duties and washing dishes when required.
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Knowledge of various cooking methods, ingredients, equipment, and procedures
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91•••574 for more information

MA CUISINE PTE. LTD.

Job Description

Position: Senior Chef de Partie

We are looking for a passionate and dependable Senior CDP to join the team at Ma Cuisine.

Requirements

•⁠ ⁠Minimum 1–2 years of experience in a quality kitchen environment

•⁠ ⁠Confident in both hot and cold sections

•⁠ ⁠Basic baking knowledge is an advantage

•⁠ ⁠Flexible to work split shifts when required

•⁠ ⁠Able to work cleanly, efficiently, and consistently during service

•⁠ ⁠Good teamwork and communication skills

•⁠ ⁠Positive attitude with willingness to learn and grow

Responsibilities

•⁠ ⁠Support daily kitchen operations and service

•⁠ ⁠Maintain food quality, consistency, and presentation standards

•⁠ ⁠Assist with mise en place, ordering, and stock rotation

•⁠ ⁠Ensure cleanliness and food hygiene standards are maintained

•⁠ ⁠Support and guide junior kitchen team members when required

What We Offer

•⁠ ⁠2 days off per week (1 weekday & fixed Sunday)

•⁠ ⁠In-house staff meal provided

•⁠ ⁠Uniform provided

•⁠ ⁠Opportunity for growth and development

•⁠ ⁠Competitive salary based on experience

If you are passionate about cooking and looking to grow within a strong kitchen team, we would love to hear from you.

LE CLOS PTE LTD

Job Description

We are seeking a skilled and motivated Chef de Partie to join our culinary team. As Chef de Partie, you will be responsible for running a specific section of the kitchen and ensuring the highest standards of preparation, quality, and presentation. This is an excellent opportunity to grow within a dynamic and professional environment.

Key Responsibilities:

• Manage your designated station (hot, cold, pastry, etc.) during prep and service.

• Ensure food is prepared to the highest standards of quality and consistency.

• Work closely with the Sous-Chef and Head Chef to support daily operations.

• Maintain cleanliness and organisation of your station in accordance with hygiene and safety regulations (HACCP, NEA standards).

• Train and guide Commis Chefs and junior team members.

• Monitor stock levels and inform Sous-Chef of shortages or issues.

• Uphold portion control, waste management, and kitchen efficiency.

Requirements:

• Minimum 2 years of experience as a Chef de Partie or strong experience as a Demi Chef in a reputable kitchen.

• Solid knowledge of culinary techniques and kitchen equipment.

• Team player with good communication skills and a positive attitude.

• Strong sense of responsibility, organisation, and attention to detail.

• Passion for quality food and continuous learning.

• Familiarity with food safety standards in Singapore (HACCP, NEA) preferred.

OUE Restaurants Pte Ltd

OUE Restaurants

Job Description

5 Days Work Week | AWS & Performance Bonus | Annual Leave & Family Care Leave | Medical & Dental Benefits | Staff Discounts | Staff Meals Provided

ABOUT OUE RESTAURANTS (www.ouerestaurants.com)

The food and lifestyle division of OUE Limited, OUE Restaurants is on a mission to create genuine and exceptional dining experiences that cater to a diverse range of diners in Singapore and overseas. Its growing portfolio features a distinct host of restaurants and bars - from fine and bespoke, to fast and casual.

Key Responsibilities

•  Oversee and carry out kitchen duties across assigned stations, ensuring smooth daily operations.

• Assist in food preparation (E.g., peeling, chopping, portioning and marinating, etc.).

• Prepare and cook dishes in accordance with established recipes and standard operating procedures (SOPs).

• Plate and present dishes with care and attention to detail with consistency.

• Collaborate closely with the kitchen team to ensure food consistency and quality.

• Ensure that strict hygiene and cleanliness standards are constantly and consistently upheld and adhered to in the restaurant.

• Ensure compliance with all health, safety, and food hygiene legislation.

• Any other duties as assigned by Management.

Requirements and Qualifications

•  Basic knowledge of cooking and grilling techniques, particularly for Asian cuisine.

• Comfortable working in a fast‑paced kitchen environment.

• Comfortable with food preparation, packing and proper storage in accordance to established standards.

• Strong attention to detail with good time‑management skills.

• Team‑oriented mindset with the ability to work collaboratively and efficiently.

• Ability to respond positively to challenges and solve problems as they arise.

• Willingness to work rotating shifts, including weekends and public holiday.
  

Harry's International Pte Ltd

Established in 1992, Harry’s is Singapore’s largest collection of everyday bars and kitchens - a homegrown destination where people from all walks of life come together to connect, unwind, and celebrate life over great food and drinks. From its humble beginnings at Boat Quay, Harry’s has grown to 18 outlets islandwide, each a welcoming space where everyone feels at home.

Job Description

About the role

Join the dynamic culinary team at Harry's International Pte Ltd as our new Chef De Partie. You will play a key role in delivering exceptional dining experiences to our guests. As a Chef De Partie, you will be responsible for overseeing a specific station or area of the kitchen, ensuring consistently high-quality food preparation and presentation.

Responsibilities:

• Preparing and cooking a variety of dishes to our exacting standards

• Maintaining a clean, organised and efficient work station

• Assisting the Head Chef and Sous Chefs in menu planning and development

• Providing training and guidance to junior kitchen staff

• Ensuring all food safety and hygiene regulations are followed

• Collaborating with the wider team to deliver an outstanding dining experience for our customers

Requirements:

• Minimum 1-2 years' experience as a Chef De Partie or similar culinary role

• Excellent knife skills and expertise in various cooking techniques

• Strong attention to detail and a commitment to food quality and presentation

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

• A team player with excellent communication and interpersonal skills

Altro Zafferano

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

Job Description

Position: Chef De Partie / Demi Chef

Location: Singapore
Industry: Food & Beverage
Salary Range: SGD 3,000 – 3,800 per month

About Us

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

Why Work With Us?

5-Day Work Week We value balance — enjoy a structured schedule with straight-shift and split-shift.

Attractive Benefits

• Competitive salary

• Medical coverage

• Staff meals provided

• Annual Wage Supplement (AWS)

• Incentive programs & tip sharing

Career Advancement Grow with a company that believes in promoting from within and nurturing culinary talent.

Dynamic & Innovative Environment Be part of a passionate kitchen team committed to excellence and creativity.

Key Responsibilities

• Assist the Head Chef, Sous Chef, or Junior Sous Chef during service, ensuring smooth timing and execution of dishes.

• Ensure the taste, texture, presentation, and portion sizes of all pastry dishes meet company standards.

• Uphold ingredient quality and consistency by following prescribed recipes and techniques.

• Take ownership of your station’s cleanliness, organization, and readiness at all times.

• Communicate effectively with the team regarding improvements, challenges, or needs in your section.

• Ensure every dish prepared and served from your station aligns with the restaurant’s high standards.

What We're Looking For

·       Minimum 1-3 years of relevant pastry/kitchen experience

·       Strong attention to detail with a passion for high-quality food presentation

·       A positive, motivated team player who thrives in fast-paced environments

·       Eager to learn and grow, with a can-do attitude and strong work ethic

·       Creative, result-driven, and committed to excellence

·       Able to work weekends, public holidays, and split shifts as required

·       Immediate availability is a plus!

Candidates who are Singaporeans or Singapore Permanent Residents will have an advantage

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Culinary Assistant

Summary of Responsibilities:

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

• Maintain daily mis-en place and prepare ingredients 

• Inspect and clean food preparations areas, to ensure safe and sanitary food-handling practices 

• Ensure the highest standards and consistent quality in the daily preparation 

• Keep up to date with the new products, recipes and preparation techniques 

• Have full knowledge of all menu items, daily highlights and promotions  

• Effective communication between colleagues to ensure a secure and friendly working environment 

• Establishing and maintaining effective inter-departmental working relationships 

• Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues 

• Efficiency in preparations and execution 

• Provide a level of Safety and Security for all team members whilst working 

• Follow guidelines provided in Colleague Handbook 

• Adhere to the hotel standards on personal hygiene and cleanliness on and off duty 

Qualifications:

• Good Open Communication 

• Reliable and consistent 

• Personal Hygiene and Presentation, Clean/Tidy 

• Ability to work in a team 

• Self-motivated and energetic  

• Eager to learn  

Our Commitment to Diversity & Inclusion:

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

Why work for Accor?

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

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

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

Adecco Personnel Pte Ltd (Perm)

Adecco is the world’s leading talent advisory and solutions company. As part of The Adecco Group (TAG), we provide comprehensive talent solutions and over four thousand job openings. Established in Singapore since 1985, we support a full spectrum of industries (Banking, Corporate Functions, Education, Engineering, ESG, Pharmaceuticals & Life Sciences, Sales & Marketing, Supply Chain, and Technology), connecting top talent with leading employers to meet Singapore’s evolving workforce needs.

Job Description

The Opportunity:

1. Food Hygiene Assistant Manager
2. Permanent Role | Basic + Allowance + Bonus
3. Location: West, 8am to 4.30pm

We are working with a Japanese multinational group with a strong heritage in seafood distribution and food services. The group has grown into an integrated business covering retail, wholesale, and international operations across Asia.

They are seeking a Food Hygiene Assistant Manage to join their team. You will be overseeing the Company's quality control and food and hygiene safety.

The role:

• Lead investigations into food safety and hygiene complaints, implementing corrective and preventive actions.
• Conduct HACCP assessments, identify CCPs, and develop SOPs and training materials for food safety compliance.
• Perform routine inspections to ensure compliance with SFA and hygiene standards.
• Manage food safety, hygiene, and BizSafe documentation, including food recall processes and staff certification records.
• Oversee maintenance, calibration, and servicing of food equipment.

The talent:

• Possess WSQ Food Safety Course Level 3
• Knowledgeable in SFA regulation

Next steps:

• Prepare your updated resume and the expected package.
• Apply through this application or send your resume to wei••••••••@adecco.com in MS Word Copy. We'd love to hear from you!
• We regret that only shortlisted candidates will be notified.

Lee Wei Ting
Direct Line: 96•• •519
EA License No: 91C2918
Personnel Registration Number: R1985905

Oak & Ember Pte Ltd

Job Description

SUMMARY:

As a Chef de Partie at Oak & Ember, you will be an integral part of our kitchen team, specializing in the preparation and execution of our dishes. You will work closely with the Head Chef and Sous Chef to ensure that every dish meets our exceptional standards for quality and flavour. This position offers a dynamic opportunity for a culinary professional who is passionate about smoked meats and dedicated to achieving excellence in every aspect of their work.

KEY RESPONSIBILITIES:

Food Preparation and Cooking

- Assist in the creation and development of new menu items

- Ensure all dishes are served at the highest quality and consistency

- Prepare, cook and present dishes in line with our recipes and standards

- Oversee and execute cooking process, ensuring meats are cooked to perfection with optimal flavour

Kitchen Operations

- Coordinate with other kitchen chefs to ensure smooth and efficient service

- Adhere to health, safety and hygiene standards in all food preparation and cooking activities

- Assist with inventory management, including ordering, receiving and storing ingredients

- Maintain an organized and efficient workstation, following food safety and sanitation guidelines

Quality Control

- Conduct regular checks on the quality and freshness of ingredients

- Implement and maintain portion control and waste management practices

- Monitor food quality and presentation, ensuring every dish meets Oak & Ember’s high standards

Team Collaboration

- Mentor and support junior kitchen staff, fostering a positive and productive work environment

- Communicate effectively with the front-of-house team to ensure customer satisfaction

- Work closely with the Head Chef, Sous Chef and other kitchen staff to ensure seamless operations

Other Detail: Daily transport is provided between Pasir Ris MRT and the restaurant

JOB REQUIREMENTS:

- Proven experience as a Chef de Partie or similar role in a restaurant

- Excellent knife skills and attention to detail

- Strong organizational and time management abilities

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

- Team player with strong communication skills

Flavorworks Singapore Pte Ltd

Job Description

About the role

Flavorworks Singapore Pte Ltd is seeking a talented and dedicated Kitchen Assistant to join our team in the Orchard Central Region. As a Kitchen Assistant, you will play a crucial role in supporting our kitchen operations and ensuring the seamless delivery of high-quality meals to our customers. This is a full-time position that offers opportunities for growth and development within our dynamic, fast-paced environment.

What you'll be doing

1. Assisting the kitchen team with food preparation, including washing, chopping, and portioning ingredients

2. Ensuring the proper storage and handling of all food items to maintain quality and freshness

3. Cleaning and sanitising kitchen equipment, surfaces, and utensils to uphold high standards of cleanliness

4. Restocking and organising kitchen supplies to maintain a well-equipped and efficient work environment

5. Following all food safety and hygiene protocols to comply with industry regulations and guidelines

6. Providing support to the kitchen team as needed to ensure the smooth running of daily operations

What we're looking for

1. Previous experience in a similar role within the hospitality or food service industry

2. Strong attention to detail and the ability to work efficiently in a fast-paced environment

3. Excellent communication skills and the ability to work well as part of a team

4. A passion for food and a commitment to maintaining high standards of food safety and hygiene

5. A flexible and adaptable mindset, willing to take on a variety of tasks as needed

Other Information

• This position is open to Singaporeans or Permanent Residents only

• Physically comfortable with standing for extended work shifts (up to 8 hours ) in a non-halal café environment

• Holding an SFA certificate relevant to this position is recommended

The Standard, Singapore

Job Description

Responsibilities:

Leadership Responsibilities

• Oversee a designated section of the kitchen, such as grill, sauté, or cold station, ensuring that all dishes are prepared according to recipes and standards.

• Work closely with other members of the culinary team to ensure smooth coordination and communication across all kitchen operations.

• Provide support during busy periods by multitasking and prioritising tasks effectively and efficiently.

• Actively share and suggest creative recipes to the Executive Chef to encourage creativity. 

Food Preparation & Cooking:

• Ensure food standards, preparation, presentation, temperature and cooking techniques are maintained at the highest level and enforce policies and procedures in the kitchen.

• Ensure the quality and consistency of food items by adhering to established standards.

• Follow proper food handling and sanitation procedures to maintain a clean and safe kitchen environment.

Inventory Management:

• Monitor food stock levels and communicate with management to ensure timely replenishment as needed to avoid shortages or overstocking.

Training & Development:

• Guide junior kitchen colleagues on culinary techniques, safety procedures, and kitchen protocols.

Food Hygiene & Maintenance:

• Adhere to all health and safety regulations and guidelines.

• Maintain equipment in good working condition and report any issues to management.

• Participate in daily cleaning tasks, including deep cleaning of equipment, surfaces, and storage areas, to maintain a sanitary kitchen environment.

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).

• Report any health or safety hazards, incidents and injuries to your supervisor on duty as soon as possible. Hazards may include unsafe working conditions, equipment and machinery faults or damage, and other housekeeping or maintenance needs that may affect the safety or any person/s at the Hotel. 

Other Responsibilities

• Be well versed in the hotel’s fire and life safety emergency procedures.

• Take responsibility to ensure all required tasks are completed accurately and within given time frames.

• Interact with guests in a friendly and professional manner, taking special requests or dietary restrictions into consideration when preparing dishes.

• Address any issues or discrepancies that may arise during service, such as equipment malfunctions, ingredient shortages, or guests’ complaint, with efficiency and professionalism.

• Stay informed about current culinary trends, techniques, and ingredients.

Job Requirements

• Candidate must possess at least Professional Certificate/ NiTEC, culinary certificate, or equivalent

• Minimum 3 years of working experience in the same capacity

• Good team player and team builder

Copthorne King's Hotel Singapore

Millennium & Copthorne International Limited - a dynamic, global hotel group with properties in major gateway cities and operating more than 120 hotels worldwide, is looking for passionate and service-oriented individuals.

Job Description

• Plans, prepares and cooks menu items as directed by Western Chef.

• Assists in the development and planning of menus, including future food trends, new styles of service and concepts.

• Ensures that customers are given a prompt and efficient service with timely food preparation and delivery.

• Demonstrates and instructs cooks in food preparation and cooking skills.

• Compiles all food orders for the section, ensuring food quality and cost are in line the restaurant standards.

• Ensures stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards.

• Execute and maintain standard recipes, cooking techniques and presentation to assure consistency.

• Maintains a consistent understanding of food costing, sales mix and menu planning.

• Enforces controls to minimize food and supply waste and pilferage.

• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

• Responsible for stock taking of ingredients, utensils, supplies and equipment within the section of work.

• Ensures that food storage areas are maintained in accordance with the kitchen’s Hygiene, health and safety policies and procedures.

• Support safe work habits and a safe working environment at all times.

Burnt Ends Restaurant Pte Ltd

Burnt Ends Hospitality Group is a company that has restaurants in Singapore and internationally, under founding chef and owner, Dave Pynt.

Job Description

At Burnt Ends, you’ll do more than join something — you’ll add something.

MR. TRIPLE HOTPOTS F&B TECHNOLOGIES PTE. LTD.

Job Description

· Minimum 8 years experience on Sichuan cooking

· Should be a team leader and capable for managing and training of the junior staff.

· Prepare a detail plan for events like Health Food &Services to meet the goals, objective and vision, etc.

· Conduct extensive market information to improve on food variety and quality.

· Follow and execute the skills and qualities required by the organization.

CKGM PTE. LTD.

Job Description

Plan, design, and update menus based on seasonal availability, customer preferences, and market trends

Prepare and oversee the preparation of high-quality dishes, ensuring consistency in taste, presentation, and portion sizes

Supervise and coordinate kitchen staff, including cooks, assistants, and helpers

Train, mentor, and evaluate kitchen team members to maintain high performance standards

Ensure strict adherence to food safety, hygiene, and sanitation regulations

Monitor and maintain kitchen cleanliness, organization, and workflow efficiency

Control food costs, reduce wastage, and ensure profitability without compromising quality

Collaborate with management on pricing, promotions, and special events

Inspect ingredients and finished dishes to ensure quality and freshness

Develop new recipes and continuously innovate to enhance the menu

Ensure proper use and maintenance of kitchen equipment

Experience: Minimum 3 to 5 years experience in Prata Flipping

Bachmann Japanese Restaurant Pte Ltd

Job Description

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

Spa Esprit Group Pte Ltd

The Spa Esprit Group is a team with big dreams.

Job Description

Tiong Bahru Bakery is looking for a Demi Chef de Partie to join our Savoury Department at our Central Kitchen. We are seeking someone with hot kitchen experience. Experience with quiches is an advantage but not required.

Location: Tiong Bahru Bakery Central Kitchen (Pandan Loop)
Position Type: Full-Time

Job Responsibilities

• Prepare and produce a variety of savoury baked items.

• Handle dough preparation, mixing, rolling, shaping, and baking with consistency and accuracy.

• Prepare fillings, sauces, and mise en place according to production schedules and SOPs.

• Ensure all products meet Tiong Bahru Bakery’s quality standards for flavour, texture, and presentation.

• Maintain proper stock rotation (FIFO), storage, and labelling of all ingredients.

• Work efficiently with the team to ensure smooth daily operations.

• Uphold food hygiene, cleanliness, and workplace safety standards.

• Assist in new product testing and seasonal menu items when required.

Requirements

• Prior experience in a central kitchen or high-volume production environment is preferred.

• Strong understanding of dough handling and cooking fundamentals.

• Able to work independently and take ownership of your assigned section.

• Good teamwork, communication, and time management skills.

What We Offer

• Stable schedule and supportive working environment.

• Opportunities for skill development and career growth within the group.

• Staff meals, uniform provided, and employee benefits.

If you are passionate about savoury baking and enjoy working in a structured, production-focused kitchen, we invite you to apply and join the Tiong Bahru Bakery team.

Meating Place

Job Description

We’re on the hunt for dedicated, skilled chefs who take their craft seriously. If you’re someone who thrives in the heat of a professional kitchen, values precision, and understands that every dish leaving the pass carries your reputation — we want you.

Responsibilities:

• Report directly to the Sous Chef, supporting daily operations and executing tasks with focus and discipline.

• Ensure all kitchen tools, equipment, and workspaces are clean, functional, and up to standard.

• Collate and compile daily ingredient and order lists for the Sous Chef.

• Maintain mise en place, keeping stations fully prepped and ready for every service.

What You Bring:

• Strong communication skills — you listen, learn, and lead by example.

• The ability to handle pressure without losing your head — service is fast, the pace is relentless.

• Solid knowledge of health, safety, and food hygiene practices — no shortcuts.

• A willingness to share your skills and mentor junior staff — the team rises together.

• Dependability — you show up, on time, every time.

• A sharp eye and a proactive mindset

Why Join Us: We don’t sugarcoat it — this is a tough industry, but if you’ve got the grit and the hunger to push yourself, there’s real opportunity here. We offer career progression across various concepts, with the chance to sharpen your skills alongside a team that takes pride in what we do.

If this sounds like the next step in your culinary journey, we want to hear from you.

Join the team. Let’s cook.

OCEAN CURRY HOUSE

Job Description

Kitchen Assistant Wanted

We are looking for a reliable and hardworking Kitchen Assistant to join our team.

Responsibilities:

• Assist with basic food preparation
• Maintain cleanliness of kitchen and equipment
• Wash dishes and utensils
• Support chefs with daily kitchen tasks
• Follow food safety and hygiene standards

Requirements:

• Positive attitude and willingness to learn
• Ability to work in a fast-paced environment
• Team player with good communication skills
• Prior kitchen experience is a plus

What We Offer:

• Competitive salary
• Friendly working environment
• Training and growth opportunities

Location: 65 Maude Road, Singapore 208347
Working Hours: 9am - 3pm & 4.30pm - 9.30pm
Email: oce•••••••••••••••@gmail.com