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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.

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 with basic food preparation, such as washing, peeling, chopping, and portioning ingredients.
• Support the kitchen team during meal service by preparing and plating items as directed.
• Maintain cleanliness and organization of the kitchen, including washing dishes, utensils, and equipment.
• Follow all health, hygiene, and safety regulations.
• Assist with stock rotation, storage, and minimizing waste.
• Help with deliveries, unpacking, and organizing kitchen supplies.
• Learn and develop basic culinary skills under the guidance of senior kitchen staff.
• Maintain a positive attitude, accountability, and a growth mindset, actively seeking learning opportunities.

• Experience in kitchen or food service industry is an advantage
• Willingness to work in a fast-paced, physically active environment.
• Team-oriented with good communication skills.
• Attention to detail and a proactive approach to tasks.
• Eagerness to learn and develop culinary skills for future growth.

cooking

Paul Singapore Pte. Ltd.

PAUL, bakers at heart

Job Description

Job Summary

You will lead daily kitchen operations to deliver high-quality food products, supervise junior chefs, and ensure compliance with hygiene, safety, and cost standards in a fast-paced environment.

Responsibilities

• Prepare daily food items and complete assigned duties to meet restaurant quality standards

• Follow instructions from superiors to ensure timely completion of daily kitchen tasks

• Coordinate daily activities with the Sous Chef to optimize kitchen workflow

• Supervise and guide junior chefs and commis to maintain high performance and motivation

• Estimate daily production needs and inspect raw and cooked food to ensure quality compliance

• Maintain high standards in food production, preparation, and presentation consistently

• Monitor guest satisfaction, food quality, operational efficiency, and cost control continuously

• Apply knowledge of food preparation, receiving, storage, and sanitation procedures accurately

• Demonstrate full awareness of menu items, recipes, production methods, and presentation standards

• Handle food products at correct temperatures following preservation standards

• Operate and maintain kitchen equipment, reporting malfunctions promptly

• Foster effective communication among staff to maintain a secure and friendly work environment

• Build and sustain strong inter-departmental working relationships

• Develop menu items creatively while controlling costs in a high-volume food service setting

• Ensure personal and team hygiene, safety, and proper use of equipment and utensils

• Manage own work to meet deadlines and support others in achieving theirs

• Regularly check expiry dates and proper storage of food items in the kitchen section

• Consult daily with Sous Chef and Executive Chef on production requirements

• Train and motivate subordinates daily to promote an economical and efficient work environment

• Model exemplary personal hygiene and cleanliness on and off duty

• Collect daily feedback and report issues promptly to management

• Assess quality control and adhere to hotel service standards consistently

• Perform additional duties as assigned by management

Required competencies and certifications

• Minimum 3 years of relevant experience in the food and beverage industry

• Professional culinary qualifications or equivalent kitchen work experience are mandatory

• Strong cooking skills with creativity in developing specials and excellence in plating

• Ability to remain calm and effective in a fast-paced kitchen environment

Preferred competencies and qualifications

[None specified]

Other Information

• 5 days work week

• Attractive benefits package

• To apply, send your resume to car•••@paul-singapore.com

• Please note we do not have quota for work passes.

Unlisted Collection

Unlisted Collection is the umbrella brand of hotelier and restaurateur Loh Lik Peng, bringing together a collection of boutique hotels and restaurants in Singapore, Shanghai, Sydney, London, Dublin, and County Cork. Each venue is housed in a carefully restored heritage building, blending historic charm with cutting-edge design and modern hospitality.

Job Description

About Us

Tucked away in the heritage neighbourhood of Moh Guan Terrace, Dirty Supper finds its home within the iconic Hua Bee Restaurant. This dual-concept space transforms from a 90-year-old noodle house in the day to a grungy and vibrant restaurant in the evenings that champions the art of grilling and whole animal cooking. Dirty Supper offers an ever-changing menu of small and large plates, elevated by their very own savoury cocktails. All these are created with Chef-Owner Peter Smit’s signature style of ingredient pairings that never ceases to amaze.

Job Description

• Prepare menus in collaboration with colleagues

• Ensure adequacy of supplies at the cooking stations

• Prepare ingredients that should be frequently available (vegetables, spices etc.)

• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes

• Put effort in optimizing the cooking process with attention to speed and quality

• Enforce strict health and hygiene standards

• Help to maintain a climate of smooth and friendly cooperation

Job Requirement

• Open mindedness and positive attitude towards learning and work

• Good knowledge of cooking methods, ingredients, equipment and processes

• Able to multitask and work efficiently under pressure

• Good communications skills

Benefits

• Staff Meals + Staff Benefits + Birthday Leave 

• Comprehensive Medical & Dental Insurance Coverage

• 5 days' work week

We regret that only short-listed candidates will be notified.

Thank You

Treetops Executive Residences

Treetops Executive Residences is a luxurious serviced apartment managed by Edmund Tie & Company Hospitality Management Services Pte Ltd . Featuring 220 units of one to three bedroom fully serviced suites, it is the perfect eco-luxurious environment for a refreshing resort style home away from home experience.

Job Description

Roles & Responsibilities

Job Description

• Ensuring the cleanliness of dishes by using the dishwasher to wash dishes, pots, pans.
• To ensure all dishes, utensils, glass ware and kitchen equipment are clean and sanitized.
• Top up pantry supplies for staff pantry
• Maintain the cleanliness of the kitchen and staff pantry area by washing, sweeping and mopping daily.
• Dispose the garbage at bin centre.

Job Requirements

• Positive attitude
• Able to work 6 days, 7am to 3pm including weekends and public holidays
• Meals provided

Interested parties please call 84•••219

SOLO RISTORANTE PTE. LTD.

Job Description

We have been serving for past 8 years with passion, consistency & heart led by our Chef owner and we believe in real food people serving up honest cooking, quality ingredients and genuine hospitality

Looking for dedicated team members who love food, fast paced environment and take pride in creating great dining experience. We're looking for you to join our restaurant where tradition passion and people come together every day!

Job Summary

Oversees a designated kitchen station such as grill, sauce, pastry, seafood or hot kitchen. Prepare dishes, maintaining cleanliness and ensuring smooth kitchen operations during service.

Key Responsibilities

Prepare and cook menu items accordingly to recipes and standards

Manage a specific kitchen section efficiently during service

Ensure food quality, consistency and presentation

Assist with food preparation and mis en place

Monitor stock levels and informed about shortages

Maintain food safety standards and cleanliness

Follow hygiene sanitation and workplace safety regulations

Support Sous Chef & Head Chef in daily operations and work together with other team members to execute a great dining experience with food standards and timely service

Preferred skills

Ability to work under pressure/ fast paced environment

Attention to detail

Leadership potential

Creative and passion for food - especially Italian food

GRAND MERCURE ROXY HOTEL

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

Job Description

Duties and Responsibilities

• Monitor and ensure the quality of food production for the BBQ section

• Ensure the consistency and the quality of BBQ items served in the restaurant.

• Develops, designs, or creates new BBQ items. 

• Ensures compliance with food handling and sanitation standards.

• Maintains purchasing, receiving and food storage standards.

• Assists Executive Chef with all kitchen operations and preparation.

Requirements

• Minimum 5 years of relevant experience

• Possess good BBQ Production knowledge and skills will be an advantage

• Highly motivated and good team player

• Able to work independently

JAS F&B PTE. LTD.

Job Description

Kitchen Assistant (No Experience Needed)

Job Summary

Join our growing F&B team in Singapore as a full-time Kitchen Assistant. Chinese food, non halal. This hands-on role involves preparing food, supporting kitchen operations, and maintaining hygiene. No experience needed; training will be provided. Small team, family like environment.

Responsibilities

• Cook noodles and prepare simple food items to meet kitchen standards
• Chop and prepare ingredients accurately for daily meal preparation
• Support daily kitchen operations by assisting with food preparation and service tasks
• Maintain cleanliness and food hygiene standards to ensure a safe kitchen environment
• Assist the kitchen team during service periods to ensure smooth workflow and timely food delivery

Preferred competencies and qualifications

• Positive attitude and willingness to learn in a fast-paced kitchen environment
• Ability to work responsibly and punctually as part of a team

Other Information

Salary

• $2,400/month
• Staff meals provided

Work Schedule

• 6-day work week

Interested applicants can WhatsApp us directly.

Mabokmachas pte ltd

Job Description

We're a brand new café-bar opening in the heart of Jalan Besar, and we're on the lookout for passionate individuals to build something special with us. We focus on brunch and tapas, fresh bakes, specialty tea and coffee, and a curated evening drinks program with small plates.Whether you're a seasoned professional or just getting started in F&B, if you’ve got heart and hustle — we want to hear from you!

Full-Time Chef (Brunch & All-Day Dining)

What you'll do:
Prepare and execute a menu, according to recipe
Manage kitchen prep and service
Manage food production and stock
Maintain cleanliness
Work with the team on specials and R&D

You should have:
2–3 years of experience in a similar role
Team player, good communication
Good understanding of brunch plating and cooking techniques

Full time salary:

$2,400–$3,500/month (depending on experience)

Part time positions also available.

Sake Labo Pte. Ltd.

Job Description

GYUKATSU KYOTO KATSUGYU IS EXPANDING!

Join Japan's No.1 Beef Katsu family today!

SUMMARY AND BENEFITS

• Work location: Raffles City Shopping Centre / One Holland Village / Parkway Parade

• Work Schedule: 5 workdays, 44 hours per week

• Sign-on bonus (Terms and conditions apply)

• Staff incentive program

• On-the-job Training provided

ROLE & RESPONSIBILITIES

• Assist in daily kitchen operations, ensuring consistent food quality and safety standards.

• Supervise food preparation and manage inventory, stock orders, and regular stock takes.

• Ensure proper food storage, cleanliness, and adherence to hygiene protocols.

• Inspect supplier deliveries for quality and support junior staff through training and guidance.

• Promote a positive, collaborative, and efficient kitchen environment.

REQUIREMENTS

• Min. of 2 years of experience in kitchen setting.

• Min. secondary school education with 'O' level passes

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

• Possess Food safety and hygiene certificate

• Able to work on weekends and public holidays

Please click on the APPLY button or send your resume directly to rec••••@hedonismhospitality.co with your availability date and expected salary.

We regret to inform you that only shortlisted candidates will be notified.

Cacao Social Pte Ltd

Job Description

Purpose of the Role

To lead the hot kitchen section, ensuring high-quality execution of savoury café dishes and chocolate-inspired menu items, while maintaining operational efficiency and food safety standards.

Key Responsibilities

1. Food Preparation & Execution

• Prepare and cook hot savoury dishes (e.g. brunch items, pasta, mains, sharing plates).

• Execute chocolate-infused savoury dishes according to recipe and presentation standards.

• Ensure consistency in taste, plating, and portion control.

• Maintain speed and efficiency during peak service hours.
  

2. Station Ownership

• Take full ownership of the hot kitchen station.

• Ensure mise en place is properly prepared before service.

• Maintain cleanliness and organisation of work area at all times.
  

3. Quality & Cost Control

• Monitor food quality, freshness, and ingredient standards.

• Ensure proper stock rotation (FIFO).

• Minimise food wastage and control food cost.
  

4. Hygiene & Compliance

• Adhere strictly to NEA food hygiene standards.

• Ensure proper food storage, labelling, and temperature control.

• Maintain a clean and safe working environment.
  
  

5. Team Collaboration

• Work closely with Pastry, Barista, and Service teams for smooth coordination.

• Guide and train junior kitchen staff or trainees.

• Support Sous Chef / Head Chef in daily operations.
  
  

6. Inventory & Ordering

• Assist in stock count and ordering of ingredients.

• Monitor par stock levels for hot kitchen items.

• Check quality of delivered goods.

Requirements

• Minimum 2–3 years' experience in café or restaurant hot kitchen.

• Experience in brunch concept preferred.

• Strong understanding of plating and modern café presentation.

• Ability to work weekends and public holidays.

• Food Hygiene Certificate required.
  
  

Four Seasons Hotel Singapore

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return.

Job Description

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

At Four Seasons Hotel Singapore, we create more than just stays – we craft meaningful, memorable experiences. Amidst the vibrant energy of the city, our Hotel is a calm sanctuary where discerning travellers find a true sense of home and place. Our thoughtfully designed environment, from lush gardens to serene, generous spaces, rejuvenates and inspires, allowing both guests and employees to thrive.

As part of our team, you are not just filling a position. You are crafting meaningful moments, and contributing to a journey of discovery. Here, we value warmth, attention to detail, and the ability to anticipate needs before they are spoken – traits that define true luxury hospitality. Life at Four Seasons Hotel Singapore is authentic and full of purpose, just like the experience we deliver to every guest.

If you have a sincere passion for creating meaningful moments and seek to grow in a setting where excellence is the standard, we invite you to join us and be part of something exceptional.

Discover more at press.fourseasons.com/singapore

About the role:

Junior Chef 2/3 or Commis 2/3, One-Ninety Restaurant

Junior Chef is an essential member of the culinary team dedicated to providing exceptional quality and service to our guests. The Junior Chef prepares food requests per guest orders, with production requirements and quality standards while maintaining a safe and sanitary work environment. The Kitchen presents an endless amount of opportunities of learning and growth for junior chef positions.

What you will do:

You will collaborate with colleagues to maintain a positive work environment and uphold the hotel’s high standards of professionalism. Your role includes handling daily kitchen operations and maintaining proper station setup. You will monitor the temperatures of chillers, freezers, and cooking processes while ensuring a clean, organized, and sanitized work area with proper food labelling.

Adhering to standard recipes and plate presentations, you will maintain quality in production and presentation, while being vigilant about guest allergies and dietary restrictions. Timely food service is essential, as is effective communication with the Sous Chefs and the Executive Chef regarding menu items and any issues or shortages. Proper storage of items at the end of each shift and assisting in the preparation of menu items and specials.

What you bring:

• Preferably 1 year of experience as a Junior Chef/Commis, with a luxury brand.

• Passion for culinary excellence

• Strong communication and interpersonal skills

• Adaptable in a fast-paced environment

• Team player and ability to learn quickly

• High attention to detail and a strong work ethic 

What we offer: 

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities

• Unique strong culture

• Best-in-industry training

• Complimentary stays at Four Seasons properties (based on availability), with discounted meals

• Paid holidays/vacation

• Dental and medical/life insurance

• Employee service awards/Birthday Gift

• Annual employee party/social and sporting events

• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires flexibility in scheduling, with the ability to work on weekends and festive holidays.

A|S CULINARY CREATIONS PTE. LTD.

Job Description

ob Title: Fried Rice Chef / Wok Chef (Fusion Cuisine)

We are looking for a skilled Fried Rice Chef with strong wok skills and a passion for creating flavorful fusion dishes. The ideal candidate should be able to handle high-heat wok cooking, achieve excellent wok hei, and prepare a variety of rice, noodle, and konjac-based dishes with consistency and quality.

• Prepare and cook fried rice dishes with strong wok control and high-heat technique.

• Deliver authentic wok hei through proper flame handling, timing, and tossing methods.

• Create fusion-style rice and noodle dishes that combine traditional and modern flavours.

• Handle different types of rice, including white rice, jasmine rice, basmati rice, brown rice, and other specialty rice options.

• Prepare a variety of noodles such as yellow noodles, bee hoon, kuey teow, udon, ramen, glass noodles, and other menu-relevant noodle types.

• Work with konjac-based ingredients and healthier low-carb options where required.

• Maintain consistency in taste, portioning, texture, and presentation.

• Ensure proper mise en place, food preparation, and station organisation.

• Maintain cleanliness, food safety, and hygiene standards at all times.

• Assist in menu development, especially for fusion dishes and new rice/noodle concepts.

• Coordinate with the kitchen team to ensure smooth service during peak hours.

• Minimise waste and manage ingredient usage efficiently.

• Follow company recipes, SOPs, and kitchen standards.

• Strong experience in fried rice and wok cooking.

• Ability to cook quickly and accurately in a busy kitchen environment.

• Good understanding of Asian flavours, seasoning, and fusion cooking concepts.

• Experience handling multiple rice and noodle varieties.

• Familiarity with konjac products and healthier menu alternatives.

• Able to work independently and as part of a team.

• Good discipline, hygiene, and attention to detail.

• Experience in Chinese, Asian fusion, or hawker-style cooking.

• Creative mindset for developing new dishes.

• Ability to train junior kitchen staff.

• Knowledge of catering, restaurant, or central kitchen operations.

• Passionate about cooking and food quality.

• Fast, organised, and reliable.

• Able to work under pressure.

• Willing to learn and adapt to different menu styles.

APMA Restaurant

Job Description

1. Food Preparation and Cooking

• Prepare and cook dishes according to recipes or standards
• Ensure food is presented well and tastes consistent
• Monitor portion sizes and quality

• Design menus based on customer preferences and trends
• Plan seasonal or special dishes
• Adjust recipes for cost control and dietary needs

• Supervise kitchen staff (cooks, assistants, cleaners)
• Assign duties and ensure smooth workflow
• Train new staff and improve team performance

• Maintain cleanliness in the kitchen
• Follow food safety regulations (e.g., proper storage, cooking temperatures)
• Ensure all staff follow hygiene standards

• Check and manage food supplies and ingredients
• Order stock from suppliers
• Minimise food wastage and control costs

• Monitor food costs and stay within budget
• Plan meals that are profitable
• Reduce waste and improve efficiency

• Ensure meals are prepared and served on time
• Handle busy periods efficiently (e.g., lunch/dinner rush)

• Coordinate with front-of-house staff (servers)
• Take feedback and improve dishes
• Work with management on business decisions

• Handle kitchen issues (delays, missing ingredients, staff shortages)
• Adapt quickly under pressure

A Chef is:
👉 Responsible for cooking and food quality
👉 Manages the kitchen and staff
👉 Ensures hygiene, cost control, and smooth operations

The Whole Kitchen Pte. Ltd.

Job Description

Roles & Responsibilities:

• Handle operational duties in the pastry/bread/catering department, including daily production of cakes & bread.
• Ensure standards for food quality and preparation are strictly adhered to.
• Manage inventory and ordering of food, supplies, and equipment, maintaining appropriate stock levels and minimizing waste and loss.
• Developing of menus, R&D and any other tasks that is related.
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders.
• Ensure compliance to food safety, hygiene and sanitation standards according to statutory guidelines.
• Ensure that the kitchen equipment and facilities are conformed to sanitary regulations and baking equipment and refrigerator are properly kept and cleaned.
• Awareness and implementation of waste controls.
• Section stock control and rotation.

Other information:

• This position is Full-Time
• Monday to Saturday
• 44 work hours per week

Benefits:

• Meal Allowance
• Annual Leave
• Medical Leave
• Hospitalisation Leave

THE GODFATHER BISTRO PTE. LTD.

Job Description

Provide  support in the preparation

Cooking and serving of food and beverages.

Preparation of service areas and equipment in the service area for the efficient and effective

 Delivery of meals and catering services.

Cleaning of catering areas and kitchen equipment to the required standards.

Assist in managing daily operations .

Adhere to appropriate hygiene and standards

THE GODFATHER BISTRO PTE. LTD.

Job Description

Planning menus

Overseeing all kitchen operations

Ensuring food quality and taste of the highest standard

Managing inventory of stock and ordering raw materials

Controlling budgets and minimizing wastage

Maintaining health and hygiene in the kitchen

Organizing duty roster of the staff

Creating new recipes to keep the menu fresh

Receiving feedback and making improvements where necessary

Shangri-La Singapore

Shangri-La Group is a global leader in luxury hospitality with unique Asian heritage.

Job Description

About the role

We are seeking an experienced and passionate Private Home Chef to manage culinary operations for a private household. The ideal candidate will have hands-on experience as a family chef or in high-end hotel/restaurant environments. You will be responsible for creating nutritious, high-quality meals while managing kitchen operations efficiently. You will be working a 5-day week, commuting between designated locations (Hong Kong and Shenzhen) or as assigned by the family.

As a Private Home Chef, we rely on you to:

• Prepare daily meals for the family, including specialized kids' meals, ensuring the highest standards of food and beverage quality

• Develop daily menus that consider ingredient availability, seasonality, and cost-efficiency

• Prioritize the use of organic and high-quality ingredients whenever possible

• Plan and execute customized menus for special dining events and family gatherings

• Source and purchase groceries and fresh food ingredients, or coordinate timely orders with drivers as required

• Oversee all kitchen operations including grocery shopping, food ordering, and meal production

• Maintain strict food hygiene standards and ensure the cleanliness of utensils, kitchen equipment, appliances, and workstations

• Manage kitchen budgets and execute cost control measures effectively

• Accommodate occasional travel with the family and weekend duties, such as working on family boating trips

We are looking for someone who

• Has a minimum of 5 years of professional culinary experience as a chef in a private household, or as a Sous Chef or Executive Chef in reputable hotels or restaurants

• Has a deep passion for food and culinary excellence

• Has proven creativity in menu design, food presentation, and cost control

• Possesses great execution skills with demonstrated experience in budget management

• Is highly initiative-driven, detail-oriented, and possesses a great sense of responsibility

• Has excellent interpersonal, communication, and organizational skills

• Has a flexible personality with a collaborative approach, able to work seamlessly with both the household and office teams

• Has good communication skills to effectively interact with family members, household staff, and vendors

If you are the right person, what are you waiting for? Click the apply button now!

Members Only Hospitality Pte. Ltd.

Job Description

ROLE OVERVIEW

The Senior Chef De Partie at Mandala Club is to assist the Head Chef and Sous Chef to achieve the highest standards of food production and delivery, contribute to the achievement of Gross Profit targets, maintain a safe and hygienic kitchen environment, work effectively with other colleagues, kitchen and other departments, and provide effective internal service.

KEY OBJECTIVES &DELIVERABLES

●      Supports the Management team with any paperwork required.

●      Ensures daily check lists are followed by the team and filed away according to company sops.

●      Ensures that all food production meets/exceeds standards.

●      Works effectively with all kitchen team to ensure a high level of service experience.

●      Follows cost control procedure to minimize wastage and spoilage of food products

●      Ensures knowledge of the product is maintained and communicated to all relevant personnel.

●      Supports the Sous Chef to implement new menu dishes.

●      Reports any maintenance issues to the Kitchen Management

●      Ensures strict adherence to food safety, sanitation and hygiene requirements and practices.

●      Follows and adheres to Company policies, processes, and procedures accordingly.

●      Is flexible and willing to help in the kitchen at busy times if required.

●      Attends training/meetings as and when required.

●      Performs Ad-hoc duties/projects assigned by Kitchen Management

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: $3000 - $3600

☑  Working hours: 12Hour/Shift

☑ Work Location: Central (Company transport Provided)

☑ Company Transport Provided - Caldecott

☑ Good Welfare

Responsibilities: 

• Prepare ingredients and assist in cooking according to recipes and procedures

• Maintain cleanliness, food safety, and hygiene standards in the kitchen

• Monitor stock levels, conduct stocktaking, and order supplies when required

• Receive and store food deliveries, ensuring proper stock rotation and minimal wastage

• Support timely food preparation and service with the culinary team

• Support club events and carry out ad-hoc assignments as assigned

Requirements:

• Experience in kitchen operations, food preparation or production

• Able to work on public holiday and weekend

• Able to commit to shift hours

Interested applicants are welcome to apply online with updated Resume/CV via Apply Now button

Only shortlisted candidate will be notified

Leong Chee Ning (Crystal)

Registration No: R25137583

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

• Oversee the daily kitchen operations of a brand
• Maintain the highest quality and consistency of all food products by ensuring stringent compliance to food safety and food quality control standards
• Ensure proper maintenance of the kitchen within each outlet
• Collaborate with the Marketing Team with new launches, promotions, branding, and labeling of concepts and products
• Review sales and food costs daily to monitor actual financial results and take corrective action as necessary to ensure that financial goals are met
• Plan, direct and coordinate future outlet openings
• Manage, supervise and groom a team of chief chef, section head and kitchen staff to ensure maximum utilization of manpower allocated
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Drive culinary excellence by being a champion for food quality and consistency
• Develop standard recipes and SOPs for food preparation and presentation
• Actively involved in menu development and establishing menu prices
• Understand current and emerging culinary trends as well as consumer needs and behaviors
• Ensure that all activities conform to HACCP & 5S guidelines
• Any other jobs or duties assigned by the Director of Kitchen Operations from time to time

Job Requirements

• At least 5 years of relevant working experience as an Executive Chef
• Able to communicate effectively with team members to support kitchen operations and service standards.
• Knowledge of HACCP, health and safety standards would be an advantage
• Strong management, leadership skills and interpersonal skill
• Must be dedicated and committed

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

• Carry out duties in the respective areas including raw food trimmer, cutter and wok station
• Prepare food with fillings and follow-up on appetizers and sauces
• Prepare all specified ingredients and sauces before the start of operation
• Arrange and prepare staff meals
• Label names and dates before food is stored
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements
• Any other jobs or duties assigned by the Chief Chef from time to time.

Job Requirements

• At least 2 years of relevant experience in Chinese cuisine
• Possess basic food hygiene certificate
• Good physical condition and endurance

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 Descriptions

• To come up with a new dish every 3 months
• Responsible for taking charge of quality of new dishes
• Impart skills and knowledge of new dishes created to the appointed outlet chef
• Ensure proper SOPs and HACCP standards are carried out
• Maintain food quality and safety standards
• Ensure proper maintainence of the kitchen within each outlet
• Analyzing data from food sales records in restaurants or other venues to identify trends in customer preferences
• Communicating with staff members to coordinate menu planning and preparation for special events
• Developing menus that meet budget requirements and are appealing to customers
• Ensure all activities conform to HACCP and AVA guidelines

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

• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Develop new dishes to ensure the variation and the quality of food
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Ensure that all activities conform to HACCP & 5S requirements

Any other jobs or duties assigned by the Executive Chef from time to time.

Job Requirements

• At least 6 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

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

Vista F & B Services

Job Description

• Master the control of fire for cooking different dishes

• Carry out duties in the respective areas including cutter, soup, grill and noodle station

• Ensure all the food quality and all dishes are served according to adhere to company’s standard SOPs on the product quality

• Familiarise with the menu

• Prepare all specified ingredients and sauces before the start of operation

• Arrange and prepare staff meals

• Check quality and expiry date of sauces

• Responsible for the ordering and inventory of the department

• Select and ensure the quality of the food items received from supplier

• Conduct stock inventory and place order for the kitchen area

• Ensure cleanliness and hygiene of the department and tools

• Maintain a sanitary environment at the kitchen area

• Ensure all 5S and HACCP requirements adhere to regulations

• Ensure that all activities conform to HACCP & 5S requirements

• To perform any other duties assigned by superior

Any other jobs or duties assigned by the Chief Chef from time to time

Vista F & B Services

Job Description

Job Description

• Oversee the daily kitchen operations of a brand
• Maintain the highest quality and consistency of all food products by ensuring stringent compliance to food safety and food quality control standards
• Ensure proper maintenance of the kitchen within each outlet
• Collaborate with the Marketing Team with new launches, promotions, branding, and labeling of concepts and products
• Review sales and food costs daily to monitor actual financial results and take corrective action as necessary to ensure that financial goals are met
• Plan, direct and coordinate future outlet openings
• Manage, supervise and groom a team of chief chef, section head and kitchen staff to ensure maximum utilization of manpower allocated
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Drive culinary excellence by being a champion for food quality and consistency
• Develop standard recipes and SOPs for food preparation and presentation
• Actively involved in menu development and establishing menu prices
• Understand current and emerging culinary trends as well as consumer needs and behaviors
• Ensure that all activities conform to HACCP & 5S guidelines
• Any other jobs or duties assigned by the Director of Kitchen Operations from time to time

Job Requirements

• At least 5 years of relevant working experience as an Executive Chef
• Able to communicate effectively with colleagues and stakeholders to support kitchen operations and service standards.
• Knowledge of HACCP, health and safety standards would be an advantage
• Strong management, leadership skills and interpersonal skill
• Must be dedicated and committed

TUNG LOK CENTRAL RESTAURANT 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

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

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Prepare and plate cooked dishes or cold menu items such as salads, cold appetizers and sandwiches
• Assist with mise en place and daily food preparation
• Ensure that all food is prepared in a timely manner and meets quality standards
• Follow recipes and presentation specifications as set by the kitchen
• Keep all working areas clean and tidy, ensuring strict adherence to hygiene and food safety standards
• Receive and store kitchen stock and supplies, ensuring proper rotation (FIFO)
• Maintain cleanliness of kitchen equipment and workstations
• Support the kitchen team in daily operations and contribute to a positive team environment
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar kitchen role preferred
• 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

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Prepare and cook dishes from menus according to the restaurant’s standards
• Ensuring the food preparation areas are clean and hygienic
• Ensure food quality, consistency, and presentation meet company standards
• Maintain cleanliness & organization of the workstation and ensure compliance with food safety regulations
• Packing and organising of cooked and uncooked food
• Leading a team of cooks and trainee to execute day to day operations
• Ensure adherence to portion control and minimize food waste
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar role preferred
• Strong understanding of cooking methods, ingredients, and kitchen equipment
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work under pressure in a fast-paced environment
• Physical stamina to stand for long periods
• Strong attention to detail and a commitment to quality
• Team player with a positive attitude and strong communication skills

Whatsapp 91•••574 for more information

Ginza Sushi Ichi Pte Ltd

Ginza Sushi Ichi is an established Japanese restaurant currently operating in Japan, Singapore, Thailand and Indonesia. Contrary to our fine dining setting, our concept is presenting the best Japanese cuisine to our guests in an unintimidating and welcoming manner.

Job Description

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week .
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

NASSIM HILL

Job Description

• Assist in the development of new menu concepts and ideas including seasonal items and for special events
• Proven experience as a Chef De Partie.
• Good food presentation skills and prepare food by the established standards
• Possess high food standard quality and culinary skills
• Able to understand kitchen operation and the processes
• Administer stock supplies, quality, order and costing of food and help to monitor and minimise wastage
• Cleaning of food preparation areas, cooking surfaces and washing of utensils including monthly deep cleaning of stations or as required
• Coordinates with the service and other departments on kitchen and customers’ requirement
• Having a can-do attitude and be committal, punctual for work and show good team work
• Any other ad-hoc duties assigned including helping to prepare menus and preparation for events

NASSIM HILL

Job Description

• To prepare and cook and present food
• Demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members
• To monitor stock movement and be responsible for ordering on your section
• Ensure minimum kitchen wastage; knowledge of the product is maintained and communicated to all relevant personnel.
• To be responsible for completing your mis en place
• Learn and record skills and recipes from other members of the department
• Report any maintenance issues to the Head Chef immediately.
• To comply with all Company’s policies and procedures to ensure that all statutory regulations are observed.
• To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable
• To ensure all statutory regulations are adhered to, such as food hygiene policies
• To be flexible and willing to help the restaurant kitchen at busy times if required

PU TIEN RESTAURANT PTE LTD

PUTIEN - Tasty, Simple & Heart-warming Comfort Food GOOD RESTAURANTS are a plenty in Singapore – but find one which couples excellent culinary standards with affordable prices? You have a winner. PUTIEN restaurant, a modest eatery specializing in Heng Hwa cuisine, offers an oasis of simple indulgences amid one’s daily bustle.

Job Description

Job Description

• Work closely with restaurant management and service teams to deliver a seamless, elevated dining experience.
• Manage kitchen budgets, monitor food costs, and optimize inventory to reduce waste and maximize value.
• Promote continuous learning, development, and strong team dynamics.
• Lead, inspire, and manage the kitchen team while fostering a culture of excellence, professionalism, and collaboration.
• Provide clear culinary direction, ensuring all dishes align with the restaurant’s standards and brand values.
• Design and execute innovative, seasonal omakase menus rooted in authentic Japanese techniques.
• Ensure smooth daily workflow, operational efficiency, and consistent kitchen performance.
• Balance creativity with tradition, keeping offerings fresh and engaging while honoring culinary heritage.
• Oversee all kitchen operations, including preparation, portioning, hygiene, inventory, and cost control.
• Manage kitchen budgets, monitor food costs, and optimize inventory to reduce waste and maximize value.

Job Requirement

• Strong expertise in Chinese cuisine, with a focus on family-style dining and traditional cooking techniques
• Proven leadership and team-building capabilities in high-volume, fast-paced kitchen environments
• Excellent communication skills and the ability to collaborate effectively with management and cross-functional teams
• Solid experience in kitchen budgeting, inventory control, and cost management
• High attention to detail with a strong commitment to consistency, hygiene, and food quality
• Ability to innovate while respecting culinary traditions, with a keen eye on emerging food trends
• Familiar with operational reporting, and actively participates in management discussions to improve efficiency and performance
• Well-versed in Singapore's F&B industry standards, including full compliance with food safety, and workplace health requirements
• Experience with a Chinese F&B or restaurant group is an added advantage, though all candidates will be considered based on skills and experience

OUE Restaurants Pte Ltd

OUE Restaurants

Job Description

RESPONSIBILITIES

• To execute and cook with perfection according to the Executive Chef's recipes and specifications.
• Preparing given menus by the Executive Chef in collaboration with the restaurant team.
• Ability to execute different cooking methods, processes and techniques with a wide usage of ingredients and equipment.
• Maintaining consistency in the dishes that have been cooked.
• To ensure the quality of raw ingredient use is in line with guidelines.
• Ensuring that there are sufficient produce and ingredient supplies in the station.
• To provide input in the presentation of dishes.
• To optimize all kitchen processes with attention to speed and quality.
• To enforce strict hygiene, sanitation and health standards set up by the management.
• Any other duties as assigned by the management or manager.

Requirements

• Previous work experience as Chef de Partie in Fine Dining Concept and kitchen cooking experience.
• Ability to multitask and work under pressure.
• Culinary related qualification preferred, a combination of practical experience and education may be considered.

Benefits

• Annual Leave, Family Care Leave & Paid Medical Leave
• Annual Wage Supplement
• Performance Bonus & Annual Salary Increment
• Group Medical, Hospitalisation & Dental Insurance
• Long Service Award
• Professional Growth & Development
• Education Assistance
• External Training Sponsorship
• Staff Discounts
• Staff Referral Scheme
• Staff Meals Provided

OUE Restaurants Pte Ltd

OUE Restaurants

Job Description

This role is responsible for preparing and presenting dishes in line with the Executive Chef’s standards and Osteria Mozza’s culinary philosophy. Manages an assigned section, ensuring organisation, quality mise-en-place, and smooth service execution. Maintains food safety, hygiene, and inventory control while demonstrating strong technical cooking skills. Collaborates with team members to deliver consistent, high-quality dining experiences and support a positive kitchen culture.

RESPONSIBILITIES

• Execute and present dishes in accordance with the Executive Chef’s recipes, standards, and Osteria Mozza’s culinary philosophy.
• Take full ownership of an assigned section, ensuring readiness, organisation, and smooth service execution across all times.
• Maintain high standards of mise-en-place, cleanliness, and workstation organisation.
• Demonstrate strong technical proficiency across cooking methods, including grilling, pasta and pizza preparation, sauce work, and ingredient handling.
• Ensure all ingredients meet quality and food safety standards.
• Plan and manage ingredient needs to maintain adequate supplies for daily operations.
• Manage and monitor inventory of your section, anticipating operational needs and minimising wastage.
• Drive efficiency and consistency during service, maintaining attention to detail under pressure.
• Uphold strict hygiene, sanitation, and health and safety regulations as outlined by management.
• Collaborate harmoniously with both the kitchen and front of house teams to ensure seamless operations and ensure guest satisfaction.
• Contribute to a positive, respectful, and high-performing kitchen culture.
• Perform any other duties assigned by the Management.

Requirements

• 1 year of relevant experience in a quality-driven or upscale dining environment.
• Hands-on experience with Italian food and ingredient preparation, with strong product knowledge.
• Proficiency across multiple cooking techniques, with a focus on consistency and precision
• Strong organisational and time management skills, with the ability to perform under pressure in a fast-paced kitchen
• Positive and resilient attitude with a genuine eagerness to grow, adapt, and thrive in a dynamic, fast‑paced kitchen.
• Takes pride in maintaining clean, safe, and well‑organised workspaces and uphold food hygiene and safety practices.
• A positive team player who shows initiative and collaborative mindset to a respectful kitchen culture.
• Flexibility and commitment to work shift hours, weekends, and public holidays.

Benefits

• Annual Leave, Family Care Leave & Paid Medical Leave
• Annual Wage Supplement
• Performance Bonus & Annual Salary Increment
• Group Medical, Hospitalisation & Dental Insurance
• Long Service Award
• Professional Growth & Development
• Education Assistance
• External Training Sponsorship
• Staff Discounts
• Staff Referral Scheme
• Staff Meals Provided

Novotel Singapore on Stevens | Mercure Singapore on Stevens

About Novotel Singapore on Stevens | Mercure Singapore on Stevens

Job Description

• Train and supervise the work of kitchen personnel in the respective sections.
• Produce high quality food in a specified area of the food preparation and ensure that this is also practised 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 proper storage of equipment and perishable items.
• Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the assigned by the Management

Only shortlisted candidates will be notified.

InterContinental® Singapore Robertson Quay

IHG® Hotels & Resorts has always pioneered connecting people.

Job Description

As a Chef de Partie in Intercontinental Hotel Robertson Quay's culinary team, you will play a vital role in the heart of our kitchen. We are looking for a skilled and passionate culinary professional who can take ownership of their section, uphold high standards of food quality, and work collaboratively within a dynamic team.

In this role, you will be responsible for preparing and presenting dishes to the highest standard, maintaining consistency, and ensuring compliance with food safety and hygiene requirements. You will support the Junior Sous and Sous Chef in daily operations, assist with training junior team members, and contribute ideas for menu development. Your creativity, technical skill, and attention to detail will be key to enhancing the vibrant dining experience.

we are looking for someone with experience in Italian and Mediterranean cuisine, who is flexible, versatile, and eager to learn and grow in a dynamic environment. The ideal candidate should be able to independently manage the pasta or main course section while consistently following our kitchen standards and quality expectations.

Strong interpersonal skills, a passion for hospitality, and the ability to handle fast-paced environments are essential to excel in this position.

At InterContinental Hotels & Resorts®, we believe in Inspiring Incredible - both within our teams and in every guest experience.  With a global, cultured mindset paired with deep local expertise, we bring our unique personalities to every interaction, creating authentic and memorable moments.  Our success is driven by passionate individuals who understand hospitality inside and out.  We perform at our best by fostering a culture of excellence, engagement, and well-being - because when we invest in ourselves, we deliver exceptional experiences.  We fuel innovation by embracing diverse perspectives, leading to creative and forward-thinking solutions.  And we standout because of our unique culture, setting us apart in the industry.

As a colleague of InterContinental Singapore Robertson Quay, you will be part of a team that embodies this philosophy, delivering exceptional service and elevating hospitality to new heights.  If you believe in our values and want to be part of something truly special, we want you on our team!

YOUR DAY TO DAY

People

·      Support in daily operations and mise en place, ensuring smooth kitchen workflow.

·      Communicate effectively with supervisors, sharing any challenges, guest feedback, or relevant operational information.

·      Foster strong working relationships with colleagues and contribute to a positive team culture.

·      Attendand actively participate in daily briefings, scheduled meetings, and trainingsessions.

·      Supportthe training and development of Cooks and Interns to build capability withinthe kitchen team.

FinancialReturns

·      Assistthe department head in controlling and monitoring departmental costs to ensureperformance against budget targets.

·      Support efficient use of ingredients, equipment, and resources to minimise waste and maximise profitability.

Guest Experience

·      Ensure display set-ups are prepared in advance, meeting hotel and brand standards.

·      Consistently prepare, present, and store dishes with creativity, precision, and attention to detail.

·      Communicate politely and courteously with guests and colleagues, upholding InterContinental service standards at all times.

Responsible Business

·      Prepare in advance all food, beverage, materials, and equipment required for service.

·      Maintain cleanliness and organisation of your workstation at all times, ensuring hygiene and safety standards are met.

·      Ensure uniforms are clean, tidy, and in compliance with grooming standards.

·      Adhere to all food safety, hygiene, and occupational health and safety policies, ensuring safe and sensible operation of equipment.

·      Take immediate action to correct hazards and report potential safety risks to supervisors.

·      Log and report all security incidents and accidents in accordance with hotel procedures.

·      Participate in sustainability initiatives by supporting waste reduction, energy conservation, and responsible sourcing.

ACCOUNTABILITY

The Chef de Partie is accountable for managing their assigned section, preparing high-quality dishes, and ensuring consistency in taste, presentation, and portioning. This role also supports training of junior colleagues in recipes, safety, and hygiene standards, ensuring all practices align with management policies and IHG brand standards.

what we need from You

• Completion of a high school diploma or equivalent; Certificate or Diploma in Culinary Arts preferred.
• 1-2 years of experience as a Chef de Partie or equivalent culinary role, ideally in a high-volume or upscale dining environment.
• Strong technical skills and knowledge of kitchen operations, food preparation, and food safety standards.
• A passion for food with creativity, precision, and an eye for detail.
• Ability to work effectively under pressure in a fast-paced environment.
• Team-oriented mindset with a positive attitude and willingness to learn and grow.

BOSS HIRE GLOBAL PTE. LTD.

Job Description

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 3–4 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

PITCHSIDE SOCIAL PTE. LTD.

Job Description

Job Summary

We are looking for a dedicated and experienced Cook / Chef de Partie (CDP) with a strong background in catering operations to join our growing team. The ideal candidate should be able to work in a fast-paced kitchen environment, maintain food quality standards, and support daily catering production efficiently.

Responsibilities

• Prepare and cook food items according to catering menu specifications to ensure consistent quality
• Manage daily catering production tasks to meet scheduled service requirements
• Maintain food safety and hygiene standards throughout food preparation and kitchen operations
• Work efficiently in a fast-paced kitchen environment to support team workflow and timely service
• Monitor ingredient stock levels and report shortages to support inventory management
• Collaborate with kitchen team members to coordinate food preparation and plating for catering events
• Ensure kitchen equipment is cleaned and maintained according to operational standards

PRIME MANPOWER SOLUTIONS PTE. LTD.

Job Description

Job Summary

Prepare, cook, and present food following company standards while maintaining quality, freshness, and hygiene. Support kitchen preparation, stock management, and cleaning tasks. Adhere to food safety and workplace safety procedures. Work includes weekends, public holidays, and rotating shifts.

Responsibilities

• Prepare, cook, and present food to meet company quality and presentation standards
• Maintain food quality, freshness, and hygiene throughout food preparation and service
• Assist with kitchen preparation tasks to support efficient meal production
• Conduct stock checks to ensure adequate inventory and reduce waste
• Perform cleaning duties to maintain a safe and sanitary kitchen environment
• Follow all food safety and workplace safety procedures to ensure compliance and safety
• Work effectively on weekends, public holidays, and rotating shifts as scheduled

Preferred competencies and qualifications

• Relevant kitchen or cooking experience is preferred

Marriott International

Job Description

PANAME PTE. LTD.

Brasserie Gavroche is a typical French Brasserie located in Tanjong Pagar area.

Job Description

Well Established French Brasserie since 2011,located on Mohamed Sultan road, looking for pastry CDP. Showcasing authentic French cuisine, join us to learn French techniques and French cuisine. Really amazing team working there, and willing to share knowledge with new staff. Yearly bonus and great incentives.

Exelent team work attitude and joyfull personality.

Pangolin Investments Pte Ltd

Pangolin Group is a food and beverage company with over 19 outlets in Singapore.The core business of Pangolin Group consist of 7 main brands, namely Jia Xiang Xiao Chu, Jiu Jiu Jing Wu Ya Bo , Bao Tian Xia, MaLa Boss, Flowerpig 360, Golden Chopsticks and Oppa Bibimbap.

Job Description

Kitchen Assistant

Occupation

FOOD SERVICE KITCHEN HELPER

Job Description & Requirements

Job Title
— Kitchen Assistant

Salary Range
— $2500 - $4500

Role Description
— This position reports to the Operation Manager in charge of the outlet. Provide assistance to the chefs and ingredients preparation, marination, including maintain the kitchen hygiene.

Specific Responsibilities
1. Maintain and follow the organization’s food waste management Standard Operating Procedures (SOPs)

2. Arranging of food for collection

3. Clean up the place after operation

4. Able to handle and guide the general workers

5. Assist the Chef if needed

6. Maintain the kitchen area, take care of cleanliness

7. BEST experiences at Korean BBQ restaurant

Feeding People Right Pte. Ltd.

Grain Traders is a good food company that believes in nourishing people beyond meals. We serve inspired and consciously prepared meals, ready for enjoyment. Using slow, intentional processes and professional techniques that bring out culture you can taste. In engaging environments where food meets design, music and art, and meaningful locations that serve diverse, global communities.

Job Description

Company Description

Grain Traders is a good food company that believes in nourishing people beyond meals. We serve inspired and consciously prepared meals ready for enjoyment. The Grain Traders movement is not just about helping people eat well - we believe nourishment comes in many forms. Our team members are an essential part of this movement and we invite you to join us as we grow! If you enjoy working in a fast-paced exciting environment with an exceptional team, this is the place for you!

Company Benefits:

• Central Location in the CBD
• Sales incentive program
• 5 days work week
• Medical benefits
• Staff meals
• Staff referral programme of $500
• Birthday Leave

Key Responsibilities:

• Create a warm, welcoming, and positive environment for team members and guests.
• Delivering the highest quality of food and service by maintaining consistency, accurately following recipes, SOPs and rules & regulations.
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
• Recording and discarding all expired and spoiled food items stored in the stock rooms,refrigerators, and freezers.
• Performing basic cleaning duties and ensuring that workstations are properly sanitized.
• Communicates with culinary supervisor and manager to ensure required prep work is completed and if assistance is required.
• Is responsible for culinary food inventory, ensuring proper rotation, labelling of Ingredients and practices FEFO (First Expiry, First Out) to reduce product waste.
• Adheres to the highest level of food safety & hygiene standards and ensures cleanliness of chillers, freezers and kitchen.
• Ensures all equipment is in a good and safe working condition and alert your supervisor or manager when items need repair or replacement.
• Protects the integrity of all recipes and procedures.
• Follow safety procedures and policies to ensure a safe environment

Job Requirements:

• Minimum 2 year of relevant experience in related position.
• Work well in a team environment.
• Ability to thrive in a fast paced environment.
• Strong understanding of food & safety hygiene standards.
• Excellent communication skills.
• Overall team player and ability to work diligently to achieve outstanding service quality.

RAJAPALAYAM ANANDAS PTE. LTD.

Job Description

1. Oversee daily kitchen activities, including food preparation, cooking, and plating to ensure consistency and quality.
2. Develop new, innovative dishes and construct menus that align with the restaurant’s concept, quality, and cost standards.
3. Lead and manage overall kitchen operations, ensuring smooth daily workflow

4. Plan, design, and update menus according to cuisine standards and customer demand

5. Supervise and guide Senior Cooks, cooks, and kitchen assistants

6. Maintain high standards of food quality, taste, and presentation

7. Monitor food preparation processes to ensure consistency and hygiene

8. Control food costs, portioning, and minimize wastage

9. Source and liaise with suppliers for quality ingredients and pricing

10. Ensure full compliance with food safety and hygiene regulations in Singapore

11. Train kitchen staff and improve team performance and efficiency

12. Manage inventory, stock ordering, and kitchen equipment maintenance

13. Coordinate with management for promotions, new dishes, and business growth

14. Handle customer feedback related to food quality and make improvements

JIA CHANG CAI PTE. LTD.

Job Description

Core Duties and Responsibilities

• Menu Planning & Development: Creating, testing, and pricing new menu items, ensuring variety and considering seasonal trends.
• Food Preparation & Quality Control: Preparing, seasoning, and cooking food while maintaining high standards of taste and presentation.
• Kitchen Management: Supervising kitchen staff, coordinating daily operations, and ensuring timely service.
• Inventory & Cost Control: Ordering supplies, managing stock levels, minimizing waste, and managing food costs to meet budget goals.
• Safety & Sanitation: Ensuring compliance with health and safety regulations (SFA), and maintaining a clean and organized workstation.
• Staff Training & Leadership: Mentoring, training, and scheduling kitchen personnel

1-Production

Job Description

1-Group is seeking skilled Chef de Partie/Senior Chef de Partie to lead their station and support overall kitchen operations. The ideal candidate will use their culinary expertise and teamwork to uphold our standards and deliver an exceptional dining experience for our guests.

Job Responsibilities:

• Assist the Chef with dish creation and preparation.

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

• Prepare and cook menu items according to the restaurant’s quality, recipes, consistency, and timing requirements.

• Keep all kitchen equipment clean and properly maintained.

• Monitor and manage kitchen and food supply inventory.

• Work closely with the team to deliver the highest level of food quality and guest satisfaction.

• Perform other ad hoc duties as assigned.

Job Requirements:

• Candidate should have at least 1 to 2 years of relevant experience in dining cuisines.

• Must have completed the Basic Food Hygiene course.

• Shows strong initiative and a proactive attitude.

• Able to manage and uphold sanitation and hygiene standards.

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

• Able to work on weekends and public holidays.

Job Location:

• 1-Group operates multiple dining concepts. During the selection process, candidates may be considered for suitable opportunities across our outlets based on their experience and expertise.

Candidates with relevant experience could be considered for the Senior Chef de Partie position.

NEW AL AFRIDA PTE. LTD.

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

InterContinental® Singapore Robertson Quay

IHG® Hotels & Resorts has always pioneered connecting people.

Job Description

As a Chef de Partie in Intercontinental Hotel Robertson Quay's culinary team, you will play a vital role in the heart of our kitchen. We are looking for a skilled and passionate culinary professional who can take ownership of their section, uphold high standards of food quality, and work collaboratively within a dynamic team.

In this role, you will be responsible for preparing and presenting dishes to the highest standard, maintaining consistency, and ensuring compliance with food safety and hygiene requirements. You will support the Junior Sous and Sous Chef in daily operations, assist with training junior team members, and contribute ideas for menu development. Your creativity, technical skill, and attention to detail will be key to enhancing the vibrant dining experience.

we are looking for someone with experience in Italian and Mediterranean cuisine, who is flexible, versatile, and eager to learn and grow in a dynamic environment. The ideal candidate should be able to independently manage the pasta or main course section while consistently following our kitchen standards and quality expectations.

Strong interpersonal skills, a passion for hospitality, and the ability to handle fast-paced environments are essential to excel in this position.

At InterContinental Hotels & Resorts®, we believe in Inspiring Incredible - both within our teams and in every guest experience.  With a global, cultured mindset paired with deep local expertise, we bring our unique personalities to every interaction, creating authentic and memorable moments.  Our success is driven by passionate individuals who understand hospitality inside and out.  We perform at our best by fostering a culture of excellence, engagement, and well-being - because when we invest in ourselves, we deliver exceptional experiences.  We fuel innovation by embracing diverse perspectives, leading to creative and forward-thinking solutions.  And we standout because of our unique culture, setting us apart in the industry.

As a colleague of InterContinental Singapore Robertson Quay, you will be part of a team that embodies this philosophy, delivering exceptional service and elevating hospitality to new heights.  If you believe in our values and want to be part of something truly special, we want you on our team!

YOUR DAY TO DAY

People

·      Support in daily operations and mise en place, ensuring smooth kitchen workflow.

·      Communicate effectively with supervisors, sharing any challenges, guest feedback, or relevant operational information.

·      Foster strong working relationships with colleagues and contribute to a positive team culture.

·      Attendand actively participate in daily briefings, scheduled meetings, and trainingsessions.

·      Supportthe training and development of Cooks and Interns to build capability withinthe kitchen team.

FinancialReturns

·      Assistthe department head in controlling and monitoring departmental costs to ensureperformance against budget targets.

·      Support efficient use of ingredients, equipment, and resources to minimise waste and maximise profitability.

Guest Experience

·      Ensure display set-ups are prepared in advance, meeting hotel and brand standards.

·      Consistently prepare, present, and store dishes with creativity, precision, and attention to detail.

·      Communicate politely and courteously with guests and colleagues, upholding InterContinental service standards at all times.

Responsible Business

·      Prepare in advance all food, beverage, materials, and equipment required for service.

·      Maintain cleanliness and organisation of your workstation at all times, ensuring hygiene and safety standards are met.

·      Ensure uniforms are clean, tidy, and in compliance with grooming standards.

·      Adhere to all food safety, hygiene, and occupational health and safety policies, ensuring safe and sensible operation of equipment.

·      Take immediate action to correct hazards and report potential safety risks to supervisors.

·      Log and report all security incidents and accidents in accordance with hotel procedures.

·      Participate in sustainability initiatives by supporting waste reduction, energy conservation, and responsible sourcing.

ACCOUNTABILITY

The Chef de Partie is accountable for managing their assigned section, preparing high-quality dishes, and ensuring consistency in taste, presentation, and portioning. This role also supports training of junior colleagues in recipes, safety, and hygiene standards, ensuring all practices align with management policies and IHG brand standards.

what we need from You

• Completion of a high school diploma or equivalent; Certificate or Diploma in Culinary Arts preferred.

• 1-2 years of experience as a Chef de Partie or equivalent culinary role, ideally in a high-volume or upscale dining environment.

• Strong technical skills and knowledge of kitchen operations, food preparation, and food safety standards.

• A passion for food with creativity, precision, and an eye for detail.

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

• Team-oriented mindset with a positive attitude and willingness to learn and grow.