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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.

LATIDO PRIVATE LIMITED

Job Description

Job Summary

We are seeking a hands-on Sous Chef to lead kitchen operations alongside the Head Chef. You will drive consistency, quality, and team development while managing key kitchen sections and ensuring hygiene and cost control.

Responsibilities

• Collaborate with the Head Chef to manage daily kitchen operations and service delivery
• Lead and motivate the kitchen team during preparation and service to maintain high performance
• Ensure consistent quality, presentation, and taste across all dishes served
• Take ownership of kitchen sections, including fire/grill stations, to deliver precise cooking results
• Train and develop junior team members to enhance their culinary skills and efficiency
• Assist in menu development, research and development, and implement cost control measures
• Manage ordering processes, oversee stock rotation, and minimize food waste to optimize resources
• Maintain strict hygiene and food safety standards to comply with regulatory requirements
• Lead the kitchen independently when the Head Chef is unavailable to ensure smooth operations

Preferred competencies and qualifications

• Proven experience as a Sous Chef or Junior Sous Chef prepared to assume greater responsibility
• Skilled in fire, grilling, or high-heat cooking techniques to execute menu items effectively
• Demonstrated leadership with a calm, solutions-oriented approach under pressure
• Passionate about Latin American cuisine and bold flavor profiles
• Ability to maintain focus and deliver quality results in a fast-paced kitchen environment
• Strong attention to detail and dedication to consistency in food preparation
• Collaborative team player with a positive attitude and strong work ethic

SHINYA IZAKAYA LLP

Job Description

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Experience as Chef in a restaurant

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

J. 2 F&B

Job Description

Role Overview

The Chef is responsible for overseeing kitchen operations, preparing high-quality dishes, and ensuring a consistent and exceptional dining experience. This role requires creativity, strong leadership, and a deep understanding of food safety and culinary techniques. The chef in this role will be working in the Zi Char kitchen and should have good understanding and have the necessary culinary skills to execute Zi Char menu items.

1. Food Preparation & Quality Control

• Prepare and cook dishes according to the menu and established recipes
• Ensure all food is of high quality, well-presented, and served on time
• Maintain consistency in taste, portioning, and presentation
• Innovate and contribute new menu ideas

2. Kitchen Operations

• Oversee daily kitchen operations and workflow
• Ensure cleanliness, organisation, and hygiene standards are met
• Monitor stock levels and manage inventory efficiently
• Minimise food wastage and control costs

3. Menu Planning

• Design and update menus based on seasonal ingredients and trends
• Adjust recipes and pricing to meet cost and profitability targets
• Collaborate with management on promotions and special menus

4. Team Management

• Supervise and train kitchen staff (e.g., cooks, kitchen assistants)
• Assign tasks and ensure smooth coordination during service
• Foster a positive and productive kitchen environment

5. Food Safety & Compliance

• Ensure compliance with food safety regulations and standards
• Maintain proper storage and handling of ingredients
• Conduct regular checks on kitchen equipment and cleanliness

• Proven experience as a Chef or similar role
• Strong knowledge of cooking techniques and cuisines
• Ability to work in a fast-paced environment
• Good leadership and communication skills
• Knowledge of food safety and hygiene standards

• Culinary certification or relevant training
• Experience in menu development and cost control
• Creativity and passion for food

Grand Park City Hall

Park Hotel Group aims to be a world-renowned brand in hospitality. We have hotel properties in Singapore, Hong Kong and China, with expansion plan into the Asia Pacific region. If you share our vision and possess the drive to excel, we would like you to join us.

Job Description

Grand Park City Hall is a sustainable sanctuary of modern comfort that takes pride and care in what we do and find joy in giving our best to positively impact people and the planet. We believe that true hospitality begins with service delivered with love and passion.

If you share our passion for service, we invite you to join us.

Discover your passion. Discover Love at Grand Park City Hall.

Job Responsibilities

• Ensure that all food items are prepared as per standard recipe cards while maintaining portion control and minimizing waste.

• Place emphasis on correct food preparation and handling.

• Ensure that food stock levels within the kitchens are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

• Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained.

• Ensure that administrative tasks are completed and submitted on time.

• Focus on high standard in food preparation, presentation and service.

• Ensure all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.

• Perform any other job tasks as assigned.

Job Requirements

• Ability to establish priorities and work independently as well as part of a team

• Ability to handle and resolve recurring problems and customer complaints in a professional and tactful manner

• Applicants must be willing to work shift duties including weekends and public holidays.

DEMETER SPECIALITIES PTE. LTD.

Job Description

Company Overview

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

Job Summary

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

Responsibilities

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

Preferred competencies and qualifications

• Experience working in hotels or high-end Indian restaurants

Mandai Wildlife Group

Mandai Wildlife Group is dedicated to caring for the planet and protecting animals and nature. Conservation education is intrinsic in all interactions with the Group, to inspire action for a healthier world.

Job Description

Mandai Wildlife Group is the steward of Mandai Wildlife Reserve, a unique wildlife and nature destination in Singapore that is home to world-renown wildlife parks which connect visitors to the fascinating world of wildlife. The Group is driving an exciting rejuvenation plan at Mandai Wildlife Reserve, adjacent to Singapore’s Central Catchment Nature Reserve, that will integrate five wildlife parks with distinctive nature-based experiences, green public spaces and an eco-friendly resort.

Job Duties and Responsibilities:

• Perform daily culinary operations and coordination to ensure timely execution of daily meals to outlets or customers.

• Delegate and supervise cooking/preparation tasks to Cook and Leading Cook in accordance with the process flow and procedures, ensuring good presentation of each dish served. 

• Prepare and delegate preparation of mise-en-place.

• Supervise and adhere to guidelines of workplace safety, food safety, personal hygiene, discipline and maintain kitchen cleanliness to ensure that it is clean, orderly and safe for operation at all times.

• Work closely with the team on cyclical menu execution, day-to-day operational issues and ensure products and culinary standards are maintained at all times.

• Ensure the integrity of CCP (Critical Control Point) records are recorded.

• Ensure function set-up and clearing carried out according to function sheets.

• Support Junior Sous Chef in maintaining kitchen operations and staff discipline.

• Assume responsibility for the respective outlet/section in the absence of the Junior Sous Chef.

• Ensure food materials are sufficiently replenished and properly stored according to rules and regulations with appropriate control to minimize food cost.

• Any other duties as assigned.

Job Requirements: 

• Minimum ‘O/N’ level qualification

• Minimally 5 years of relevant experience

• Ability to communicate in English

• Good Leadership Skill

• Strong interest in kitchen operations/culinary

• Able to work on rotating shifts (morning, afternoon and evening) including weekends and public holidays

• Candidate with Food Safety Course (FSC) Level 1 Certificate will have added advantage

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

Hilton (NYSE: HLT) is a leading global hospitality company with a portfolio of 23 world-class brands comprising more than 7,600 properties and nearly 1.2 million rooms in 126 countries and territories. Dedicated to fulfilling its founding vision to fill the earth with the light and warmth of hospitality, Hilton has welcomed over 3 billion guests in its more than 100-year history, was named the No. 1 World’s Best Workplace by Great Place to Work and Fortune, and has been recognized as a global leader on the Dow Jones Sustainability Indices for seven consecutive years.

Job Description

THE NOMAD WAY

Hospitality is at the core of what we do and who we are. It’s more than just a job; it’s a path to a career in our industry. Many of us at NoMad have grown from within these walls and we pride ourselves on providing these opportunities. We thrive to achieve our vision to be a thriving hotel combining the best of New York hospitality with Singapore charm. Our values connect us; our behaviours guide us; and our non-negotiables drive us. Welcome to NoMad Singapore

OVERVIEW OF ROLE

The Sous Chef – Western Cuisine supports the Chef De Cuisine in overseeing the daily operations of the Western kitchen, ensuring the highest standards of food quality, consistency and presentation.

This role is responsible for supervising kitchen operations, supporting menu execution and leading the culinary team in delivering exceptional dining experiences. The Sous Chef plays a key role in maintaining operational efficiency, food safety standards and team performance while contributing to the overall culinary direction of the hotel.

MAIN DUTIES & RESPONSIBILITIES

The main responsibilities of the Sous Chef – Western Cuisine are summarised below; however the list is not exhaustive.

GENERAL DUTIES

• Support the Chef De Cuisine.in managing the daily operations of the Western kitchen.

• Supervise food preparation and service to ensure consistency, quality and presentation standards are met.

• Ensure all dishes are prepared according to standard recipes and specifications.

• Maintain a strong presence in the kitchen during service to guide and support the team.

• Monitor food quality and ensure timely delivery during service periods.

• Assist in planning and organising kitchen operations for efficiency and productivity.

• Undertake any other duties or tasks deemed reasonable by the Chef De Cuisine.

MENU EXECUTION & DEVELOPMENT

• Support the execution of Western cuisine menus across all outlets.

• Assist in menu development, recipe testing and refinement.

• Ensure proper portion control and standardisation of recipes.

• Contribute ideas for new dishes, seasonal menus and special promotions.

• Work closely with the pastry, banquets and other kitchen teams for consistency.

LEADERSHIP AND MANAGEMENT

• Supervise and guide kitchen team members, ensuring high performance and teamwork.

• Provide training, coaching and support to junior chefs.

• Assist in staff scheduling and allocation of duties.

• Promote discipline, cleanliness and professionalism in the kitchen.

• Support performance management and team development initiatives.

COST CONTROL & OPERATIONS

• Monitor food cost, portion control and wastage.

• Assist in inventory management, ordering and stock control.

• Work closely with Purchasing and Cost Control to ensure efficient procurement.

• Ensure optimal use of ingredients and minimise waste.

• Support adherence to budget and financial targets.

FOOD SAFETY & COMPLIANCE

• Ensure compliance with food safety, hygiene and sanitation standards.

• Maintain a clean and organised kitchen environment.

• Ensure proper storage, handling and labelling of food products.

• Comply with local regulations and company policies related to food safety.

GUEST EXPERIENCE & BRAND REPRESENTATION

• Ensure all dishes reflect the quality, creativity and standards of NoMad.

• Support the delivery of a consistent and memorable dining experience.

• Maintain attention to detail in presentation and flavour.

• Contribute to the overall culinary identity of the hotel.

EXPECTATIONS:

The Sous Chef – Western Cuisine is expected to:

• Always maintain a consistently professional demeanor.

• Represent NoMad positively in all interactions with internal and external stakeholders.

• Always adhere to company policies and procedures, including food safety and hygiene standards.

• Demonstrate strong leadership, organisation and attention to detail.

• Foster teamwork and effective communication within the kitchen.

• Exhibit reliability and accountability in kitchen operations.

• Champion company values and foster a collaborative working culture.

QUALIFICATIONS

• Diploma or Degree in Culinary Arts or a related field.

• Minimum 5–8 years of experience in Western cuisine, with at least 2–3 years in a supervisory role.

• Strong knowledge of Western cooking techniques, ingredients and presentation standards.

• Experience in hotel or upscale restaurant environments is preferred.

• Strong leadership and team management skills.

• Knowledge of food safety and hygiene standards.

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

• Passion for culinary excellence and innovation.

Kulnari Adventure Golf Pte Ltd

Job Description

Role Overview

The Demi Chef assists the Sous Chef and Head Chef in daily kitchen operations by preparing ingredients, cooking assigned dishes, and maintaining kitchen cleanliness and efficiency. This role is responsible for ensuring food is prepared according to the restaurant’s quality and presentation standards.

The Demi Chef typically manages a specific station in the kitchen and supports the team in delivering consistent and timely service.

Key Responsibilities

Food Preparation & Cooking

• Prepare ingredients and cook dishes according to established recipes and standards.

• Ensure consistency in taste, presentation, and portioning.

• Manage and maintain assigned kitchen station during service.

• Assist in plating and final presentation of dishes.

Kitchen Operations

• Support the Sous Chef and Head Chef in daily kitchen operations.

• Ensure smooth workflow during food preparation and service periods.

• Assist with prep work before service and cleaning after service.

Quality Control

• Ensure all food items meet quality and presentation standards before serving.

• Check freshness and quality of ingredients before use.

• Follow proper cooking techniques and kitchen procedures.

Hygiene & Safety

• Maintain high standards of kitchen cleanliness and organization.

• Follow food safety and hygiene guidelines in accordance with Singapore Food Agency (SFA) regulations.

• Ensure proper food storage and labeling procedures.

Inventory & Stock Management

• Assist with stock rotation using FIFO (First In First Out) practices.

• Inform supervisors of low stock or ingredient shortages.

• Help with basic inventory and ingredient preparation.

Team Support

• Work closely with other kitchen staff to ensure efficient service.

• Assist junior kitchen staff when required.

• Follow instructions from the Sous Chef and Head Chef.

Requirements

• Minimum 1–3 years of kitchen experience in a restaurant or hospitality environment.

• Basic knowledge of cooking techniques and kitchen operations.

• Ability to work in a fast-paced kitchen environment.

• Good teamwork and communication skills.

• Basic understanding of food hygiene and safety standards.

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

SUGARY SWEETS PTE. LTD.

Job Description

• Experience and extensive knowledge in cooking indian food.
• Must be able to operate kitchen efficiently and supervise a team of staff.
• Keep track of all inventory, recipes and ensure quality of food is always at its best.
• Coordinate and carry out the preparation of all meals.
• Prepare meals using a variety of normal kitchen tools, as well as galley appliances such as food processors, mixers, blenders, ovens, and grills.
• Ensure quality of plating/packaging meals for customers.
• Rinse and clean dishes, pots, pans and utensils when needed and store things accordingly.
• Help clean and maintain all cooking items and service items in orderly and absolutely sanitary condition according to good health-keeping practices in keeping with government regulations.
• Ensure cleaning materials are stocked.

HAVE FUN SUNTEC PTE. LTD.

Job Description

1.         Assist in preparing and replenishing ingredients for food preparation.

2.         Assist in fruits preparation, drinks preparation timely

3.         Ensuring food products are placed in assigned locations at the appointed time.

4.         Ensure cleanliness of the premise before and after opening of outlet

5.         Assist Chef in any ad-hoc duties if needed

KUISINE KONCEPTS PTE. LTD.

Job Description

• Manage and oversee your assigned kitchen section (e.g. grill, sauté, garde manger, etc.)
• Prepare and cook dishes according to company standards and recipes
• Ensure consistency, quality, and presentation of all dishes
• Maintain high standards of food hygiene and kitchen cleanliness (NEA/SFA compliance)
• Assist in stock control, ordering, and minimising wastage
• Support junior kitchen staff and ensure smooth coordination during service
• Work closely with Sous Chef and Head Chef on daily operations

Le Jardin Fort Canning

Job Description

Junior Sous Chef – Le Jardin (Fleursophy Group)

About Us

Set within the lush greenery of Fort Canning Park, Le Jardin is a nature-inspired dining destination by Fleursophy Group. Rooted in modern European cuisine, we focus on refined flavours, thoughtful presentation, and a warm, inviting dining experience.

Job Description

We are looking for a passionate and driven Junior Sous Chef to support our kitchen leadership in delivering high-quality dishes and maintaining strong operational standards.

Key Responsibilities:

• Assist the Head Chef and Sous Chef in daily kitchen operations
• Supervise and guide junior kitchen team members to ensure consistency and efficiency
• Ensure all dishes are prepared to the restaurant’s standards in taste, presentation, and portioning
• Maintain high standards of food hygiene, cleanliness, and safety at all times
• Support inventory management, ordering, and cost control
• Assist in menu execution and contribute ideas for seasonal updates and improvements
• Ensure smooth coordination between kitchen and front-of-house team
• Step in to lead service when required

Job Requirements

• Minimum 2–4 years of relevant kitchen experience, preferably in Western/European cuisine
• Prior experience in a supervisory or senior CDP role is preferred
• Strong understanding of kitchen operations, food safety, and hygiene standards
• Good leadership skills with the ability to train and motivate a team
• Positive attitude, disciplined, and able to work in a fast-paced environment
• Passion for cooking, attention to detail, and willingness to learn
• Able to work weekends and public holidays

Why Join Us

• Opportunity to grow within a multi-concept F&B group
• Work in a beautiful, nature-inspired environment
• Exposure to modern European cuisine and creative menu development
• Supportive team culture with strong emphasis on people and development

Sodexo Singapore Pte Ltd

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

Job Description

Working Location : Pioneer
Working Hours : Mondays to Fridays, 6am to 3.30pm

Head Chef in Corporate office staff cafeteria settings

Job Summary:

 Manages the back of house operation, including menu planning, cost control, administration, communication (all levels), manpower planning, hygiene, and safety management. 

Key Responsibilities: 

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

·    Maintain and enhance manpower management by daily effective communication.

·    Ensure that quality and wholesome food is served in the facility.

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

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

·    Liaise and produce for banquet events of the day/ week with F&B Coordinator/Supervisor.

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

·    Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

·    Submit weekly and monthly financial/ administration reports to the Unit Manager.

·    Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

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

·    Evaluate and administer manpower plans, employee training & development.

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

·    Maintain and improve hygiene and safety standards of both front of house and back of house operations.

·    Perform all other duties common assigned to by both the client and management of Sodexo Singapore.

Manpower Singapore

Manpower® is a global leader in contingent staffing and permanent resourcing, providing companies with strategic and operational flexibility and creating talent at scale.

Job Description

Job Responsibilities
Support Senior Chefs

• Assist the Head Chef in running daily pastry and bakery operations.

Food Quality & Standards

• Follow standard recipes and presentation guidelines.
• Ensure portion control and consistency in taste and appearance.

Cost & Resource Management

• Monitor food and labor costs.
• Control maintenance and energy usage in the pastry kitchen.

Training & Development

• Train and mentor Chef de Partie and Commis chefs.
• Promote hygiene, safety, and kitchen standards.

Operational Efficiency

• Maintain smooth workflow in line with corporate SOPs.
• Prevent accidents and ensure energy conservation.

Requirements

• Min. 5 years in pastry/bakery, with supervisory exposure.
• Good knowledge of pastry techniques, food safety, and kitchen management.
• Culinary diploma or equivalent is plus.
• Leadership, communication, and ability to work under pressure.

Kantin at Jewel Changi

Job Description

About the role

KANTIN at Jewel Changi is seeking a dedicated Kitchen Assistant to join our team at our restaurant located in the Changi Airport East Region. As a full-time position, this role will involve supporting our experienced chefs in the day-to-day operations of our busy kitchen.

What you'll be doing

• Assisting chefs with food preparation tasks such as chopping, peeling, and slicing ingredients

• Maintaining a clean and organised kitchen environment, including washing dishes and cleaning cooking surfaces

• Restocking kitchen supplies and ingredients as needed

• Following all food safety and hygiene protocols to ensure the highest standards of cleanliness

• Providing general support to the kitchen team as required

What we're looking for

• Strong attention to detail and a commitment to maintaining high standards of cleanliness and organisation

• The ability to follow instructions and work efficiently as part of a team

• A willingness to learn and develop new skills

• Good communication skills and a positive, helpful attitude

What we offer

At KANTIN at Jewel Changi, we provide a competitive salary, opportunities for career growth, and a range of employee benefits including staff meals. We also offer a supportive and collaborative work environment where you can develop your skills and progress your career in the hospitality industry.

About us

KANTIN at Jewel Changi is a modern and vibrant restaurant located in the heart of Changi Airport's Jewel complex. We pride ourselves on serving delicious, high-quality Bornean cuisine and providing an exceptional dining experience for our customers. Our team of talented chefs and dedicated support staff work together to create a welcoming and enjoyable atmosphere for all our guests.

If you're excited about the prospect of joining our team, please apply now to be considered for this exciting opportunity.

Accor Asia Corporate Offices

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.At Accor we believe that there is a place for everyone in the same way that our brands cater to all of our guests. That’s why we offer the greatest career opportunities, customer service skill training and the chance to work in the most diverse locations in the hotel, resort and hospitality industry.Every day we strive to make our guests Feel Welcome and our people Feel Valued.

Job Description

Flavorworks Singapore Pte Ltd

Job Description

About the role

Join our vibrant kitchen team as a Kitchen Assistant at Flavorworks Singapore Pte Ltd. In this full-time role, you will be responsible for supporting our talented chefs in preparing and delivering delicious meals to our customers. Based in our Orchard Central Region location, you will play a crucial part in upholding our commitment to high-quality food and exceptional customer service.

What you'll be doing

1. Assist with food preparation, including chopping, slicing, and portioning ingredients

2. Maintain a clean and organised kitchen environment, ensuring all equipment and work surfaces are sanitised

3. Follow recipes and food safety protocols to ensure consistent and high-quality dish production

4. Restock and replenish ingredients and supplies as needed

5. Support the kitchen team in delivering orders in a timely manner

6. Contribute to a positive and collaborative work environment

What we're looking for

1. Previous experience in a kitchen, food service or pastry environment, preferably in a similar role

2. Strong attention to detail and a commitment to food safety and hygiene

3. Ability to work quickly and efficiently under pressure

4. Good communication skills and a team-oriented attitude

5. Willingness to learn and adapt to new tasks and procedures

What we offer

At Flavorworks, we pride ourselves on creating a supportive and engaging work environment. In addition to competitive wages, you can expect:

1. Opportunities for career growth and skills development

2. Discounts on our delicious menu items

3. A collaborative and inclusive team culture

4. Comprehensive health and wellness benefits

About us

Flavorworks Singapore Pte Ltd is a leading provider of high-quality, innovative culinary experiences. With a strong focus on freshness, creativity, and customer satisfaction, we are committed to delivering exceptional dining experiences to our customers. Join our team and be a part of our continued success!

Looking for team members who are Singaporeans or Permanent Resident only.

Apply now to become our next Kitchen Assistant and be a part of the Flavorworks family.

Flavorworks Singapore Pte Ltd

Job Description

About the role

We are seeking a talented Pastry Junior Sous Chef to join our dynamic team at Flavorworks Singapore Pte Ltd, located in the vibrant Orchard Central Region. As a full-time Pastry Junior Sous Chef, you will be responsible for overseeing the day-to-day operations of our pastry kitchen, ensuring the highest standards of quality and creativity in our desserts and baked goods.

What you'll be doing

1. Assist the Pastry Chef in managing the pastry team and overseeing the production of a wide range of desserts and baked goods

2. Develop and implement innovative recipes, concepts and presentation styles to enhance the overall dining experience

3. Ensure that all pastry items meet the company's quality standards and customer expectations

4. Maintain strict control over inventory, budgets and kitchen operations

5. Provide hands-on training and mentorship to the pastry team to continuously improve their skills and efficiency

6. Collaborate with the culinary team to create harmonious menus and plating presentations

7. Adhere to all food safety and hygiene regulations

What we're looking for

1. Minimum 3-5 years of experience as a Pastry Junior Sous Chef or in a similar role within a reputable restaurant, hotel or catering establishment

2. Formal culinary training and education, with a strong foundation in pastry and baking techniques

3. Excellent attention to detail and ability to work under pressure to meet deadlines

4. Demonstrated creativity and flair in dessert and pastry development

5. Strong leadership and team management skills to motivate and develop your team

6. Proficient in using various kitchen equipment and tools

7. Flexible and adaptable to changes in the industry and customer preferences

What we offer

At Flavorworks Singapore Pte Ltd, we value our employees and strive to provide a supportive and rewarding work environment.

About us

Flavorworks Singapore Pte Ltd is a leading hospitality group that operates a diverse portfolio of award-winning restaurants and cafes across the city. We are known for our commitment to culinary excellence, innovative menu offerings and exceptional customer service. Join our talented team and be a part of our continued success in the industry.

Looking for team members who are Singaporeans or Permanent Resident only.

If you are excited about this opportunity and believe you have the skills and experience to excel as our Pastry Junior Sous Chef, we encourage you to apply now.

ELEVEN SEVENTEEN CAPITAL PTE. LTD.

Job Description

Company Overview

Eleven Seventeen Capital is a Singapore-based hospitality group behind five dining concepts, including modern and casual steakhouses, a bistro, a specialty coffee stand, and a modern Asian restaurant, all committed to quality dining experiences across Singapore’s vibrant food scene.

Job Summary

We are looking for a dedicated Chef de Partie to maintain dish quality and consistency while collaborating with the kitchen team to ensure smooth operations.

Responsibilities

• Prepare and execute dishes following recipes and guidelines to meet high-quality standards
• Oversee a designated kitchen section to ensure operational efficiency and consistent food quality
• Maintain hygiene and food safety standards throughout food preparation and kitchen areas
• Train and mentor junior kitchen staff to improve their skills and maintain kitchen efficiency
• Monitor stock levels and assist with inventory management to ensure ingredient availability
• Keep the workstation clean and organized at all times to support smooth kitchen operations
• Work effectively under pressure in a fast-paced environment while maintaining attention to detail

Preferred competencies and qualifications

• Previous experience as a Chef de Partie or in a similar kitchen role
• Proficient knife skills; butchery experience is a plus but not mandatory
• Passion for food and commitment to delivering high-quality dishes
• Demonstrate integrity and a strong willingness to learn and grow within the team

Pan Pacific Hotels Group

Pan Pacific Hotels Group is a wholly-owned hotel subsidiary of Singapore-listed UOL Group Limited, one of Asia’s most established hotel and property companies with an outstanding portfolio of investment and development properties. Based in Singapore, Pan Pacific Hotels Group owns and/or manages over 35 hotels, resorts and serviced suites with over 11,000 rooms including those under development in Asia, Europe, Oceania and North America. The Group comprises three acclaimed brands: Pan Pacific, PARKROYAL COLLECTION and PARKROYAL.

Job Description

Singapore

Pan Pacific Orchard, Singapore

Culinary

Pan Pacific Orchard, Singapore is an award-winning destination hotel, recognised with multiple accolades for its excellence in both design and hospitality. Featuring the visionary architecture of renowned WOHA, the hotel is located in the prestigious Orchard Road district and redefines the city’s skyline with four themed open-air terraces—Forest, Beach, Garden, and Cloud—each offering a distinctive experience.

Within the Forest Terrace, our signature restaurant, Mosella, introduces a Mediterranean sharing concept with a refreshingly modern twist. The Beach Terrace brings a resort-like ambience to the heart of the city, while the Garden Terrace is home to Florette, our luxurious specialty cocktail bar. At the top of the Cloud Terrace, level 18 houses the Claymore Ballroom, Orchard’s highest pillarless ballroom.

Operated by Pan Pacific Hotels Group, a member of UOL Group Limited, Pan Pacific Orchard exemplifies the group’s signature of sincere and graceful luxury. As an award-winning property, it’s not only a premier destination for guests but also an inspiring and rewarding place to work, where employees are part of a team that continues to earn recognition on the global stage.

The Role

Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape and grow your hospitality career with us!

The Junior Sous Chef assists the Executive Chef in creating optimum customer satisfaction by providing the highest standard of food quality and presentation at the same time maximising the profit margins through effective management of all kitchen functions. We are looking for a Junior Sous Chef to support our Bar operations.

Our Expectations:

• Maintain discipline and proper work at all times and display a professional and positive attitude towards colleagues

• Lead team in day-to-day outlet operations, ensuring the highest quality and standard of food served and delivering professional and speedy service to our guests

• Be responsible for the proper care and handling of all food items in the preparation kitchen

• Ensure food hygiene and sanitation are maintained at the workstation at all times and the correct handling and maintenance of the equipment, machinery and tools

• Conduct proper food checking and turnover of the mise en place and check that all inter kitchen transfers correspond to the requirements

• Carry out menu planning, checking on store requisition, making orders for ingredients required etc.

• Be responsible for the work performance and efficiency of all employees under his/her supervision.

• Perform any other duties as required by the Sous/Executive Sous Chef

Talent Profile

We are looking for an individual who is passionate in culinary as well as a good understanding of the hygiene standards as per Singapore requirement. You should be creative with a hands-on approach. If you have the ability to adapt to ever changing requirements and needs of customers with at least three years of culinary experience, write in to have a chat with us!

How to Apply

Click on “

CHAO YUAN PTE. LTD.

Job Description

Job Description: Head Chef ()

Location: Suntec, Singapore

Position Type: Full-Time / Permanent

We are seeking a highly skilled and disciplined Head Chef to lead our culinary team in a high-volume, premium Chinese restaurant. The ideal candidate will be a master of traditional TeoChew Chinese cooking techniques—ranging from wok hei mastery to intricate banquet preparation—while possessing the modern management skills necessary to maintain food costs, hygiene standards (SFA), and kitchen efficiency in a fine dining environment.

• Culinary Leadership: Oversee the daily operations of the kitchen, ensuring every dish meets the restaurant’s high standards for taste, presentation, and consistency.

• Menu Development: Design and innovate seasonal menus, "chef’s specials," and curated sets for different occasions.

• Cost Management: Monitor food inventory, negotiate with suppliers, and manage food waste to maintain healthy profit margins without compromising quality.

• Quality & Hygiene Control: Enforce strict adherence to Singapore Food Agency (SFA) food safety regulations and maintain an A-grade kitchen cleanliness rating.

• Team Mentorship: Recruit, train, and supervise kitchen staff (Sous Chefs, Wok Chefs, and Commis), fostering a culture of professional growth and discipline.

In our fast-paced environment, the Head Chef is a key pillar of the overall business operation and will be expected to assist with:

• Procurement & Vendor Relations: Support the Operations Manager in sourcing specialized ingredients or testing new equipment for kitchen upgrades.

• Cross-Departmental Collaboration: Work with the HR Manager on manpower planning, staff performance reviews, and workplace safety training for kitchen personnel.

• VIP Guest Engagement: Occasionally interact with VIP diners or corporate clients to customize menus or explain specific culinary techniques during special events.

• Facility Oversight: Assist the Maintenance Manager in identifying and troubleshooting kitchen equipment malfunctions (e.g., walk-in chillers, high-pressure burners).

• Emergency Floor Support: During exceptional peak periods, provide high-level coordination between the kitchen and Front-of-House to ensure smooth service flow.

• Experience: Minimum 8–10 years of experience in Chinese professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role.

• Technical Mastery: Deep knowledge of Teochew Chinese cuisine, with expert-level wok skills and plating aesthetics.

• Leadership: Strong communication skills and the ability to lead a diverse team under high-pressure, fast-turnaround conditions.

• Language: Professional fluency in Mandarin is essential for managing kitchen operations and communicating with traditional suppliers.

CHAO YUAN PTE. LTD.

Job Description

Location: Suntec, Singapore

Position Type: Full-Time / Permanent

We are looking for a disciplined and detail-oriented Sous Chef to serve as the second-in-command in our kitchen. You will be the vital link between the Head Chef’s vision and the line team’s execution. The ideal candidate is a hands-on leader who can master the wok during peak service, maintain rigorous food safety standards, and step in to manage the kitchen seamlessly in the Head Chef’s absence.

• Service Leadership: Lead the line during busy lunch and dinner shifts, ensuring every dish meets our standards and presentation.

• Kitchen Supervision: Supervise the Junior Sous Chefs, Station Chefs, and Commis, ensuring tasks are completed efficiently and prepped correctly for service.

• Inventory & Quality Control: Perform daily checks on ingredient freshness and stock levels. Manage the "First-In, First-Out" (FIFO) system to minimize wastage.

• Training: Assist the Head Chef in training new staff on specific Chinese culinary techniques, knife skills, and the restaurant’s unique recipes.

• Compliance: Ensure the kitchen strictly adheres to SFA (Singapore Food Agency) hygiene standards and Workplace Safety and Health (WSH) protocols.

As a key member of the management team in a dynamic dining and entertainment venue, the Sous Chef will handle various flexible duties:

• Administrative Assistance: Help the Head Chef with daily manpower scheduling, food cost reporting, and digitizing recipe cards for the kitchen database.

• Inter-departmental Coordination: Work with the Maintenance & Operations Manager to report and oversee the repair of kitchen machinery or cooling systems.

• Menu Testing: Participate in R&D sessions for new seasonal dishes, providing technical feedback on preparation times and ingredient sourcing.

• Event Support: Coordinate kitchen logistics for large-scale banquet events, ensuring smooth transitions between appetizers and main courses.

• HR Support: Assist in conducting practical cooking tests for new kitchen applicants and providing feedback on their technical proficiency.

• Experience: Minimum 5–7 years in a professional Chinese kitchen, with at least 2 years in a Senior Station Chef or Sous Chef role.

• Technical Skills: Exceptional wok skills and deep knowledge of traditional Chinese cooking methods (steaming, braising, stir-frying).

• Leadership: Proven ability to manage a team of 5–10 kitchen staff in a high-pressure environment.

• Languages: Proficiency in Mandarin is essential for clear communication with the kitchen brigade.

CHICO LOCO PTE. LTD.

Job Description

Take home at least $2,600 - $3,000 monthly (excluding a fixed monthly incentive of $300) + sales performance incentives worth up to $250 per month on top!

Work with amazing people creating dishes that make you proud. Perfect if you’re looking for career progression and a fun workplace that values your contribution.

What will you be doing?

You will work alongside a team of talented and passionate chefs to prepare and plate up our amazing Mexican food, fresh in the restaurant. Experience is preferred.

Job Requirement

• Salary will be commensurate with experience and qualifications.
• Basic Knife skills
• Basic culinary skills
• No Mexican cuisine experience required

What will you get?

• A competitive monthly salary
• Guaranteed monthly incentives of $300
• Additional performance incentives up to $250
• Comprehensive medical and dental insurance
• Paid annual leave and birthday leave
• Staff meal and transport
• The opportunity to develop and grow with the company

What’s next?

• We will contact you to arrange a quick chat over the phone.
• You’ll meet the Head Chef, ask as many questions as you wish, and demonstrate your passion in the kitchen

Marriott International

Job Description

RELIANCE MANPOWER SERVICES PTE. LTD.

Job Description

• Lead and coordinate kitchen staff to ensure smooth daily operations and high performance
• Design and develop menus and recipes that meet quality and customer satisfaction goals
• Monitor and control food costs and inventory to optimize budget and reduce waste
• Enforce kitchen hygiene and safety protocols to comply with regulatory standards
• Foster teamwork and provide guidance to cooks and kitchen staff to enhance skills and productivity
• Collaborate with Food & Beverage and events departments to align kitchen output with organizational needs
• Must be able to work long hours, on weekends and on Public Holidays

NK BITES PTE. LTD.

Job Description

Job Description:

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

Executive Chef Duties and Responsibilities:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

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

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

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

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

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

Alice Boulangerie (RCS) Pte Ltd

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

Job Description

*5 working days per week

*No split shift

*Fun and friendly working environment

The Senior Baker supports the Chief Baker in daily bakery operations, ensuring consistent quality, food safety compliance, and smooth kitchen workflow. This role involves hands-on baking, supervision of junior staff, and maintaining high standards in production and hygiene.

Job Responsibilities

• Support the Chief Baker in menu execution and preparation planning

• Assist in daily bread, pastry, and dessert production according to standard recipes

• Ensure consistent quality, taste, and presentation of baked products

• Supervise and guide junior kitchen staff when required

• Maintain food hygiene, cleanliness, and safety standards (SFA requirements)

• Monitor stock levels, assist in inventory control and ordering

• Minimise food wastage and control production costs

• Ensure proper use and maintenance of kitchen equipment

• Assist with new product development when required

• Comply with company SOPs and kitchen policies

• Perform any other ad-hoc duties assigned by Company

Job Requirements & Qualifications

• With minimum of 5 years of relevant experience

• Must be able to communicate well with team members

• Knowledge of food safety and hygiene standards

• Prefers to hold a recognized Basic food hygienic certification

• Relevant baking certification preferred

• Ability to work early shifts, weekends, and public holidays

• Strong teamwork, responsibility, and time-management skills

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

HERO HOLDINGS PTE. LTD.

Job Description

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

DOMESTIC MAID SPECIALIST

Job Description

Responsibilities:

· Responsible for food preparation and cooking to standard operating procedures;

· Ensure smooth operations and allocation of duties within the kitchen;

· Ensure that all orders are fulfilled promptly and to expected standards;

· Attend to kitchen-related duties stock- checking and inventory and ordering;

· Practice and ensure good hygiene and housekeeping standards within the kitchen;

· Ensure food is stored, prepare, and presented safely and hygienically;

· Uphold high standards of food quality to ensure customer satisfaction.

.At least 4 years of work experience

Requirements

· Strong experience in cuisine including all varieties of noodles and rice

· Profound knowledge of different kinds of beverages

· Deep knowledge of every aspect of  dishes

· Proficient with specialty equipment

· Ability to manage numerous tasks, assign responsibilities and display high patience

11 WESTSIDE ASIA SQUARE PTE. LTD.

Job Description

Job Description:
We are seeking a talented and experienced Group Executive Pastry Chef to lead and oversee pastry operations across our various concepts. This role involves developing innovative dessert menus, standardizing recipes, ensuring consistent quality, and mentoring pastry teams. The ideal candidate combines creativity with strong organizational and leadership skills, driving excellence in pastry production and presentation across the group.

Key Responsibilities:

· Design and implement seasonal pastry menus across all outlets

· Maintain consistency and high standards in taste, presentation, and hygiene

· Train, supervise, and support pastry chefs at each location

· Oversee ordering, costing, and inventory for pastry sections

· Collaborate with executive chefs and management on menu planning and coordination.

Requirements:

· Proven experience in a senior pastry leadership role, preferably multi-site

· Expertise in classic and modern pastry techniques

· Strong leadership, communication, and organizational skills

· Ability to manage multiple teams and work in a fast-paced environment

Griglia Pte Ltd

Welcome to our dynamic restaurant group, a significant player in Singapore's dining scene. We are the operators of Altro Zafferano, established in 2012, and Griglia Open Fire Italian Kitchen, which opened its doors in 2021. These two distinctive restaurants have earned their spots as reliable go-to dining destinations in the city.

Job Description

Company Overview

Food Concepts Group (FCG) has shaped Singapore’s diningscene since 2011 with brands like Altro Zafferano, Griglia Open Fire ItalianKitchen, and 54 Steakhouse. FCG is committed to culinary excellence, strongleadership, and delivering memorable guest experiences.

Job Summary

As a Junior Sous Chef, you will support kitchen operationsby assisting in menu planning, supervising staff, and maintaining qualitystandards to ensure exceptional Italian cuisine delivery.

Responsibilities

• Assist in planning menus, developing recipes, and sourcing premium ingredients to enhance culinary offerings
• Prepare and cook Italian dishes, ensuring each plate meets presentation and flavor standards
• Supervise and mentor junior kitchen staff during service to maintain consistency and foster teamwork
• Maintain kitchen efficiency and cleanliness by strictly following food hygiene and safety protocols
• Monitor stock levels, support inventory management, and control food wastage to optimize resources
• Manage kitchen operations during assigned shifts and resolve service-related challenges promptly
• Uphold brand standards by adapting to feedback and contributing to continuous kitchen improvements

Preferred competencies and qualifications

• Culinary certification or diploma (preferred but not essential for core duties)
• Willingness to work evenings, weekends, and public holidays
• Immediate availability preferred

Other Information

• Location: Singapore
• Salary Range: SGD 3,500 – 4,500 per month
• Benefits include medical coverage, staff meals, AWS & incentive programs, tip sharing, and night transport claims (when applicable)
• Work schedule: 5-day work week promoting work-life balance
• Culture: Growth mindset and team spirit encouraged, with opportunities for continuous learning and career advancement
• Only shortlisted candidates will be contacted. We look forward to meeting you.

1-Group (Singapore)

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

Job Description

Mimi Chinese Restaurant is looking for a passionate and dedicated Junior Sous Chinese BBQ Chef to join our culinary team. In this role, you will support the daily kitchen operations by preparing and executing dishes to the restaurant’s standards, while maintaining high levels of quality, consistency, hygiene, and efficiency.

You will work closely with the Head Chef and Sous Chef in a fast-paced kitchen environment, contributing to the preparation of Modern Chinese cuisine and supporting smooth service across assigned kitchen sections.

1. Assist the Sous Chef in preparing food requisitions, inter kitchen transfers and checking the quality and quantity of food received from the direct market food storeroom

2. Prepare and arrange all served food according to the standard set by head chef

3. Does daily routine tasks by him or herself and in conjunction with chefs

4. To control costs by minimizing spoilage waste and exercising portion control

5. Make use of standard recipes and presentation instructions whenever possible

6. To handle machines, equipment and utensils the proper way and clean after use

7. To clean refrigerator, work table and ensure that his/her working area is clean at all times

8. To follow established procedures and performs special duties as may be assigned by head chef and sous chef

9. Responsible for setting up and cleaning up work station including Wok station

Job Requirements

1. Candidate must possess relevant experience in Modern Chinese Cuisine & fine dining

2. Experience in roasting and barbeque is an advantage

3. Must have completed Basic Food Hygiene course

4. Possess a strong sense of initiative

5. Manage and maintain sanitation and hygiene standards

6. Willing to learn and adapt to various line positions with locations

7. Willing to work on weekends and public holidays.

LUCINE PATISSERIE PTE. LTD.

Job Description

- Food Preparation
- Assist in Kitchen Operations
- Maintain cleanliness of kitchen, utensils and storage
- Follow food safety and hygiene standards
- Able to work with the team to ensure timely order
- Able to work efficiently and effectively
- Adhere to cafe SOPs and recipes
- Keen in R&D

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

The Junior Sous Chef supports the Sous Chef in leading the back-of-house kitchen team, ensuring smooth operations and the highest standards of food quality. This role combines hands-on cooking, staff supervision, and operational oversight, providing crucial support in menu execution, cost control, and kitchen efficiency.

Responsibilities

• Assist the Sous Chef in managing daily kitchen operations, ensuring timely preparation and delivery of all dishes.

• Supervise, train, and mentor kitchen staff, promoting accountability, teamwork, and skill development.

• Maintain consistent quality, presentation, and standards across all menu items.

• Collaborate with the Sous Chef and purchasing department to source ingredients, control costs, and reduce waste.

• Assist in recipe development, menu testing, and operational improvements to enhance efficiency.

• Oversee inventory management, including stock rotation, ordering, and proper storage of supplies.

• Ensure compliance with health, safety, and sanitation standards in the kitchen.

• Foster a positive team culture by encouraging a growth mindset, continuous learning and collaborative working habits.

Requirements

• Minimum 3 years of proven experience in a professional kitchen.

• Culinary diploma or equivalent qualification.

• Strong knowledge of Japanese cuisine and cooking techniques

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

• Ability to thrive in a fast-paced, collaborative environment.

Kulnari Adventure Golf Pte Ltd

Job Description

Role Overview

The Demi Chef assists the Sous Chef and Head Chef in daily kitchen operations by preparing ingredients, cooking assigned dishes, and maintaining kitchen cleanliness and efficiency. This role is responsible for ensuring food is prepared according to the restaurant’s quality and presentation standards.

The Demi Chef typically manages a specific station in the kitchen and supports the team in delivering consistent and timely service.

• Prepare ingredients and cook dishes according to established recipes and standards.
• Ensure consistency in taste, presentation, and portioning.
• Manage and maintain assigned kitchen station during service.
• Assist in plating and final presentation of dishes.

• Support the Sous Chef and Head Chef in daily kitchen operations.
• Ensure smooth workflow during food preparation and service periods.
• Assist with prep work before service and cleaning after service.

• Ensure all food items meet quality and presentation standards before serving.
• Check freshness and quality of ingredients before use.
• Follow proper cooking techniques and kitchen procedures.

• Maintain high standards of kitchen cleanliness and organization.
• Follow food safety and hygiene guidelines in accordance with Singapore Food Agency (SFA) regulations.
• Ensure proper food storage and labeling procedures.

• Assist with stock rotation using FIFO (First In First Out) practices.
• Inform supervisors of low stock or ingredient shortages.
• Help with basic inventory and ingredient preparation.

• Work closely with other kitchen staff to ensure efficient service.
• Assist junior kitchen staff when required.
• Follow instructions from the Sous Chef and Head Chef.

• Minimum 1–3 years of kitchen experience in a restaurant or hospitality environment.
• Basic knowledge of cooking techniques and kitchen operations.
• Ability to work in a fast-paced kitchen environment.
• Good teamwork and communication skills.
• Basic understanding of food hygiene and safety standards.

Kulnari Adventure Golf Pte Ltd

Job Description

Job Summary

The Sous Chef supports the Head Chef by managing daily kitchen operations, supervising staff, maintaining food quality, and ensuring hygiene and safety compliance. This role leads the kitchen in the Head Chef’s absence and drives operational efficiency.

Responsibilities

Kitchen Operations

• Manage daily kitchen operations in collaboration with the Head Chef to ensure smooth workflow
• Ensure all food prepared meets the restaurant’s quality and presentation standards consistently
• Oversee food preparation and cooking processes during service to maintain efficiency and quality
• Maintain consistency in recipes, portioning, and plating to uphold brand standards

Team Supervision

• Supervise and guide kitchen staff including line cooks, prep cooks, and kitchen assistants to optimize performance
• Train and onboard new kitchen staff to ensure skill development and adherence to standards
• Delegate tasks effectively during service to maintain operational flow
• Maintain discipline and professionalism within the kitchen team to foster a positive work environment

Food Preparation & Quality Control

• Prepare and store ingredients properly to maintain freshness and safety
• Monitor food quality, taste, and presentation before serving to ensure customer satisfaction
• Organize and manage kitchen stations efficiently to support smooth service

Inventory & Cost Control

• Assist in stock ordering and inventory management to maintain adequate supplies
• Monitor ingredient usage and implement measures to minimize food wastage
• Ensure proper storage and rotation of ingredients using the FIFO system to maintain quality

Hygiene & Safety Compliance

• Maintain high standards of kitchen cleanliness and organization to meet operational and regulatory requirements
• Ensure compliance with Singapore Food Agency (SFA) food safety regulations to uphold legal standards
• Enforce proper food handling procedures and sanitation standards to ensure safety

Menu Support

• Assist the Head Chef in developing menus and improving recipes to enhance offerings
• Provide input on seasonal dishes and specials to keep the menu fresh and appealing
• Test and refine new recipes to maintain quality and innovation

Operational Support

• Lead the kitchen during the Head Chef’s absence to ensure uninterrupted service
• Manage service flow during peak hours to maintain efficiency and customer satisfaction
• Support kitchen scheduling and staff coordination to optimize resource allocation

Required competencies and certifications

• Minimum 3–5 years of culinary experience, including 1–2 years in a supervisory role
• Strong knowledge of food preparation techniques and kitchen operations
• Knowledge of food safety and hygiene standards, specifically Singapore Food Agency (SFA) regulations
• Ability to work effectively under pressure and manage multiple tasks during service

Preferred competencies and qualifications

• Good leadership and team management skills

CAVI-JET (S) PTE LTD

Job Description

Company Overview

We are an awards-winning restaurant specializing in Brazilian cuisine ala Churrasco. Since 1994, we have been the first Brazilian Churrascaria in Singapore and Southeast Asia, delivering authentic dining experiences.

Job Summary

Support the kitchen team by preparing food, maintaining hygiene and cleanliness, managing inventory and stock rotation, assisting in menu creation, and ensuring smooth kitchen operations in a buffet restaurant setting.

Responsibilities

• Check inventory to verify proper storage and systematic stock rotation to maintain freshness
• Maintain high hygiene standards during all food preparation activities
• Deliver efficient and high-quality service to customers through timely food preparation and teamwork
• Maintain cleanliness of the kitchen and all related equipment to ensure a safe work environment
• Complete temperature log sheets accurately to comply with food safety standards
• Collaborate with the chef to create and share new menu ideas and develop new salads
• Assist the chef in food preparation tasks to support kitchen operations
• Follow accident prevention protocols and safe work habits to maintain workplace safety
• Record all food orders accurately according to established procedures
• Monitor stock levels to ensure groceries are fresh and frozen products are used promptly
• Verify delivery invoices and return any faulty items to suppliers
• Adhere to effective stock rotation procedures and assist in monthly stocktakes with the head chef and operations manager

Required competencies and certifications

• Minimum 2 years of experience in kitchen preparation and cooking for buffet restaurants
• Ability to work efficiently within a team environment
• Responsible work attitude

Preferred competencies and qualifications

[None stated]

Other Information

[None stated]

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STAR NINE PTE. LTD.

Job Description

Role Overview

The Head Chef is the conductor of the culinary backstage. You are responsible for designing a menu that is "gig-friendly"—efficient, delicious, and profitable. You will manage the entire kitchen operation, from cost control and hygiene to leading a team that can handle the erratic surges of a concert crowd.

• Menu Engineering: Create and maintain a menu that balances culinary creativity with speed of service. Design "show-night" specials that minimize ticket times during peak pre-show hours.

• Kitchen Leadership: Recruit, train, and supervise BOH (Back of House) staff. Foster a culture of speed, precision, and "cool under pressure."

• Inventory & Food Costing: Manage all ordering and vendor relationships. Maintain food cost percentages (COGS) through strict portion control and waste management.

• Safety & Sanitation: Ensure the kitchen exceeds all local health department standards. Maintain a rigorous cleaning schedule for all equipment to prevent breakdowns during high-volume sets.

• Operational Flow: Coordinate with the Front of House (FOH) to manage "pacing." Adjust kitchen speed based on the "Doors" and "Set Time" schedules provided by the venue manager.

• Artist Catering (The Rider): Crafting off-menu meals for touring artists and crews based on specific (and often last-minute) dietary requirements or "rider" requests.

• Late-Night Pivot: Managing a secondary "Late Night" menu for the post-show crowd or DJ sets, often with a reduced crew.

• Event Scoping: Designing custom "VIP" or "Meet & Greet" platters and catering packages for private venue buy-outs or record release parties.

• Venue Support: Assisting the Bar Manager with "house-made" ingredients (e.g., creating custom syrups, garnishes, or infusions) to align the food and drink programs.

• Crisis Prep: Stepping in to assist with general venue logistics—like helping unload a delivery or troubleshooting a fridge failure—during the frantic hours before a sold-out show.

• Experience: 5+ years in a high-volume kitchen, with at least 2 years in a leadership role (Head Chef or Sous Chef).

• Speed: Proven ability to manage a "crush"—handling a massive volume of orders in a 90-minute window before a show starts.

• Certifications: Food Handler’s Management Certification and a deep understanding of local health codes.

• Flexibility: Comfortable working in a loud environment with flashing lights and late-night hours.

Griglia Pte Ltd

Welcome to our dynamic restaurant group, a significant player in Singapore's dining scene. We are the operators of Altro Zafferano, established in 2012, and Griglia Open Fire Italian Kitchen, which opened its doors in 2021. These two distinctive restaurants have earned their spots as reliable go-to dining destinations in the city.

Job Description

Company Overview

Food Concepts Group (FCG) shapes Singapore’s dining scene with brands like Altro Zafferano, Griglia Open Fire Italian Kitchen, and 54 Steakhouse. FCG focuses on culinary excellence, strong leadership, and delivering memorable guest experiences.

Job Summary

Join a passionate kitchen team as Chef De Partie / Demi Chef, assisting senior chefs to deliver high-quality dishes with consistent taste, presentation, and portion control in a dynamic, fast-paced environment.

Responsibilities

• Assist Head Chef, Sous Chef, or Junior Sous Chef during service to ensure smooth timing and execution of dishes
• Prepare pastry dishes that meet company standards for taste, texture, presentation, and portion size
• Follow prescribed recipes and techniques to maintain ingredient quality and consistency
• Maintain cleanliness, organization, and readiness of your station at all times
• Communicate clearly with team members about improvements, challenges, or needs in your section
• Ensure every dish from your station meets the restaurant’s high standards

Preferred competencies and qualifications

• Minimum 3–4 years of relevant pastry/kitchen experience
• Demonstrate strong attention to detail in food preparation and presentation
• Exhibit a positive, motivated attitude and thrive in fast-paced kitchen environments
• Show eagerness to learn and grow with a strong work ethic
• Display creativity, result-driven mindset, and commitment to excellence
• Availability to work weekends, public holidays, and split shifts
• Immediate availability is a plus

DOMESTIC MAID SPECIALIST

Job Description

Responsibilities:

· Responsible for food preparation and cooking to standard operating procedures;

· Ensure smooth operations and allocation of duties within the kitchen;

· Ensure that all orders are fulfilled promptly and to expected standards;

· Attend to kitchen-related duties stock- checking and inventory and ordering;

· Practice and ensure good hygiene and housekeeping standards within the kitchen;

· Ensure food is stored, prepare, and presented safely and hygienically;

· Uphold high standards of food quality to ensure customer satisfaction.

.At least 4 years of work experience

Requirements

· Strong experience in cuisine including all varieties of noodles and rice

· Profound knowledge of different kinds of beverages

· Deep knowledge of every aspect of  dishes

· Proficient with specialty equipment

· Ability to manage numerous tasks, assign responsibilities and display high patience

A CASA DI MARCO PTE. LTD.

Job Description

Core Qualifications

• Culinary education (diploma/degree) or equivalent hands-on experience

• 3–5+ years in a professional kitchen, preferably with Italian cuisine

• Prior experience as a Junior Sous Chef or Chef de Partie

• Strong knowledge of traditional Italian dishes (e.g., pasta, risotto, sauces, antipasti)

• Familiarity with regional Italian cooking styles

• Experience with fresh pasta-making and classic techniques

• Understanding of Italian ingredients (olive oils, cheeses, cured meats, herbs)

• Assist the Head Chef in daily kitchen operations

• Supervise and train junior kitchen staff

• Maintain consistency in food quality and presentation

• Handle inventory, ordering, and stock control

• Ensure smooth service during busy hours

• Knowledge of hygiene standards (e.g., HACCP)

• Ensure cleanliness and organization of the kitchen

• Leadership and team management

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

• Strong communication skills

• Attention to detail and creativity

• Menu planning and cost control skills

A CASA DI MARCO PTE. LTD.

Job Description

1. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant.

2. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

3. Coordinates daily tasks with the Chef de Cuisine.

4. Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.

5. Ensure that the production, preparation, and presentation of food are of the highest quality at all times.

6. Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.

7. Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation.

8. Full awareness of all menu items, their recipes, methods of production, and presentation standards.

9. Follows good preservation standards for the proper handling of all food products at the right temperature.

10. Operate and maintain all department equipment and reporting of malfunctioning.

11. Ensure effective communication between staff by maintaining a secure and friendly working environment.

12. Establishing and maintaining effective inter-departmental working relationships.

13. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

14. Personally responsible for hygiene, safety, and correct use of equipment and utensils.

15. Ability to produce own work by a deadline and to assist and encourage others in achieving this aim.

16. Checks periodically expiry dates and proper storage of food items in the section.

17. Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

18. Daily feedback collection and reporting of issues as they arise.

Nextbeat Singapore Pte. Ltd.

Job Description

Job Title: Pastry chef

Monthly Salary: UP to $3000

Working Address: Tanjong Pagar

Working hours: 5.5 Days work week, 44 hours

Job Summary:

We are looking for a passionate and detail-oriented Pastry Chef to join our client's kitchen team. You will work alongside a close-knit group of bakers and chefs to prepare, bake, and finish a variety of pies and desserts that meet their signature quality and presentation standards.

Key Responsibilities:

・Assist in daily preparation and baking of pies, including crusts, fillings, and garnishes.

・Follow established recipes and plating standards consistently.

・Ensure ingredients are prepared and stored properly.

・Maintain cleanliness and organization of the work area.

・Assist with inventory checks and ingredient restocking.

・Adhere to food hygiene and safety guidelines at all times.

Qualification and Requirements

・WSQ food hygiene certification

・At least 2 years of experience in a bakery, pastry kitchen, or café environment.

・Diploma or basic certification in Pastry or Culinary Arts preferred but not mandatory.

・Familiarity with basic baking techniques and pastry equipment.

・Strong attention to detail and appreciation for presentation.

・Team player with a positive and responsible attitude.

・Willing to work weekends and public holidays.

Nextbeat Singapore Pte Ltd
EA License Number: 22C1267
EA Personnel: R22107133

GRIGLIA EC PTE. LTD.

Job Description

Company Overview

Food Concepts Group (FCG) has shaped Singapore’s diningscene since 2011 with brands like Altro Zafferano, Griglia Open Fire ItalianKitchen, and 54 Steakhouse. FCG is committed to culinary excellence, strongleadership, and delivering memorable guest experiences.

Job Summary

As a Junior Sous Chef, you will support kitchen operationsby assisting in menu planning, supervising staff, and maintaining qualitystandards to ensure exceptional Italian cuisine delivery.

Responsibilities

• Assist in planning menus, developing recipes, and sourcing premium ingredients to enhance culinary offerings
• Prepare and cook Italian dishes, ensuring each plate meets presentation and flavor standards
• Supervise and mentor junior kitchen staff during service to maintain consistency and foster teamwork
• Maintain kitchen efficiency and cleanliness by strictly following food hygiene and safety protocols
• Monitor stock levels, support inventory management, and control food wastage to optimize resources
• Manage kitchen operations during assigned shifts and resolve service-related challenges promptly
• Uphold brand standards by adapting to feedback and contributing to continuous kitchen improvements

Preferred competencies and qualifications

• Culinary certification or diploma (preferred but not essential for core duties)
• Willingness to work evenings, weekends, and public holidays
• Immediate availability preferred

Other Information

• Location: Singapore
• Salary Range: SGD 3,500 – 4,500 per month
• Benefits include medical coverage, staff meals, AWS & incentive programs, tip sharing, and night transport claims (when applicable)
• Work schedule: 5-day work week promoting work-life balance
• Culture: Growth mindset and team spirit encouraged, with opportunities for continuous learning and career advancement
• Only shortlisted candidates will be contacted. We look forward to meeting you.

Andaz Singapore

Andaz Singapore is a five-star hotel managed by Hyatt International, that focuses on design and relaxed luxury. This designer hotel is the the first Andaz hotel to open in South East-Asia back in 2017.

Job Description

Occupying Levels 25 to 39 of the DUO Tower, Andaz Singapore is a lifestyle hotel brand by Hyatt Hotels Corporation that inspires fresh perspectives. The first Andaz property in Southeast Asia offers well-appointed guestrooms and suites, four event venues, and five dining and drinking concepts, with stunning views of the city. Situated at the crossroads of the Kampong Glam, Little India and Bras Basah Bugis cultural districts—with their intimate shophouse-filled alleyways and atmospheric colours, textures and flavours— Andaz Singapore aims to spark discovery of the rich culture of Singapore, and inspire guests to experience the city from new angles.

Global in scale while local in perspective, the Andaz brand empowers self-expression and stimulates guests’ curiosity through imaginative travel for a distinctively local experience. Through thoughtful, unscripted service tailored for travelers, Andaz hotels enable guests to go beyond the familiar to discover and define their personal essence while immersing themselves in the spirit of the eclectic culture around them.

Come join us to express your Andaz as Chef de Partie - All Day Dining if the following describes you.

You have the passion for providing fresh and inspiring experience through F&B offerings that reflects the hotel’s focus on quality. You are service-oriented, one who enjoys interacting with guests and always strive to delight your guests’ taste buds with your F&B offerings. You are hardworking and a good team-player who looks to teach and inspire the team to be their best every day.

As the Chef de Partie - All Day Dining, you will assist to oversee the assigned kitchen section/station in the outlet and ensure that it runs according to the hotel’s strategies and performance standards whilst meeting associate, guest and owner expectations. You will be responsible to assist in the organising and setting up of the kitchen section as effectively as possible, monitor food and operating costs, manage and reduce wastage. You will also prepare consistent, high quality food products and provide courteous, professional, efficient and flexible service.

Your Profile

• Ideally with a relevant degree or diploma in Culinary or Hospitality management.
• Minimum 1 year work experience as Chef de Partie or 2 to 3 years work experience as Demi Chef in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Qualification in Kitchen Production or Management will be an advantage.
• Experience in leading a diverse team with varying degrees of experience and talents will be an advantage.
• Basic Computer Skills in MS Office and Recipe Maintenance System is preferred.
• Simple spoken and written English.
• With a positive can-do attitude.
• Able to work shifts, weekends and public holidays.

** We regret that only shortlisted candidates will be notified **

THE BALLROOM SINGAPORE (KSQ) PTE. LTD.

Job Description

An Executive Chef is

the highest-ranking culinary leader responsible for managing all kitchen operations, including menu development, staff supervision, food quality, and cost control

. They ensure health and safety compliance, create innovative dishes, and manage budgets to drive profitability. They often oversee multiple kitchen staff, including head chefs.

Key Responsibilities

• Menu Engineering & Culinary Innovation: Create new recipes, design menus that align with culinary trends and seasonal availability, and oversee plate presentations.
• Operations & Cost Management: Oversee all kitchen operations, manage food inventory, and ensure cost-effective purchasing.
• Staff Leadership & Development: Hire, train, schedule, and mentor kitchen staff to ensure high-quality, consistent food production.
• Safety & Compliance: Maintain strict compliance with sanitation (e.g., HACCP) and health regulations.
• Customer Experience: Respond to customer feedback and ensure food quality meets or exceeds expectations.

Key Qualifications

• Proven experience as an Executive Chef, or in a similar high-level supervisory role.
• Strong knowledge of various cooking techniques and cuisines.
• Excellent leadership, interpersonal, and communication skills.
• Proficiency in financial management, including budgeting and inventory tracking.
• Relevant culinary school diploma or degree is often preferred. 

Ramada & Days Hotels Singapore

Job Description

Job Description

Support chef and kitchen operations in ensuring the efficient preparation for all aspects in the kitchen

Assist in manage and handle all purchase requests, market list order and recipe costing

Assist in food production from start and get delivered to the table; be in control of the step-by-step preparation to ensure highest food quality are met

Adhere to all standards of food presentation, production, and portioning controls.

Complies and ensures food hygiene policies are strictly adhered

Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.

Provide accurate recipes with appropriate training to the junior staff/cooks enabling them to deliver consistent food product.

Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.

Prepare efficient daily work list and train the cooks to produce mise en place with sense of priority and time management

Be willing to undertake additional duties and responsibilities of work outside the normal daily routine but within the overall job scope of this position

Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are mainteained at all times.

Requirements

Certificate in Culinary

3 years of experience in a hotel

Relevant experience and knowledge in food cost

Able to work shift work and/or weekends and public holidays

Sodexo Singapore Pte Ltd

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

Job Description

Working Location : North East

Job Summary:

To cook and serve all food in the kitchen according to the menu planned.

Key Responsibilities:

• Ensure that all kitchen areas are clean and sanitized including food processing equipment, cooking utensils and other light equipment.
• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).
• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.
• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
• Assist in planning of menus and recipes with the Unit Manager and Sous Chef. Attend weekly service meetings to improve and enhance service level.
• Recording temperature for all refrigerators and Daily Cooking core temperature.
• Responsible to ensure that all menu items are available in service areas throughout service times.
• Responsible to oversee other kitchen personnel and kitchen areas on occasions when Junior Sous Chef or Sous Chef is not available.
• Performs any other duties as directed by the Sous Chef and Unit Manager.

Paris Baguette Singapore Pte. Ltd.

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

Job Description

· Prepare, bake and present pastry effectively and efficiently, meeting the company operations manual and gold standards.

· Prepare a wide variety of goods such as whole cakes, cookies, bread etc. following traditional and modern recipes as per SOP.

· Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.

· Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.

· Guide and motivate pastry assistants and bakers to work more efficiently.

· Identify staffing needs and help recruit and train personnel.

· Maintain a lean and orderly cooking station and adhere to health and safety standards.

Skills

· Pastry preparation and/or baking

Education

· At least PSLE, technical certificate or any related fields

Experience

· No experience/ At least 1 year of experience working in kitchen as pastry preparation or/& baking.

Benefits

· Staff Discount

· Medical Benefits

· Meal Benefits

· Career Progression

· Flex-health Benefits