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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.

Ideals Recruitment Pte Ltd

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

Job Description

• Salary Package: Basic Up to $3500 + AWS

• 3 Michelin Stars Restaurant

• Working Location: Central

• Working Days: 5 days work week with split shift

Your Role, Your Influence:

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

• Maintaining a clean, organised and efficient work station

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

• Providing training and guidance to junior kitchen staff

• Ensuring all food safety and hygiene regulations are followed

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

The Ingredients for Success:

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

• Excellent knife skills and expertise in various cooking techniques

Seize This Opportunity!

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

Only shortlisted candidates will be contacted.

Teh Siew Ying

Registration No: R21103305

EA Licence no.: 14C7121

Bulletproof Concepts Pte Ltd.

Job Description

About the Role

WILD/FIRE is one of Singapore's original premium burger concepts. It isn't just a burger restaurant. It's one of the few places left that still respects what a burger is made of.

Today, we're looking for a Head Chef who shares that obsession. Not someone looking for another kitchen job. Someone who takes pride in craftsmanship, demands consistency, able to develop a great team, and believes that the smallest details can make the biggest difference.

Someone who wants to help build the best wood-fired burger experience in Singapore that our customers have come to expect.

Key Responsibilities

• Lead and manage all kitchen operations, ensuring efficient service and consistent food quality.

• Recruit, train, mentor, and develop kitchen staff while fostering a positive, high-performing culture.

• Work with management on menu development, recipe refinement, and product innovation.

• Develop, implement, and maintain SOPs, recipe documentation, portion controls, and kitchen systems.

• Manage food costs, inventory, purchasing, supplier relationships, and wastage control.

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

• Collaborate with front-of-house and management teams to deliver an outstanding guest experience.

• Support business growth through continuous improvement of kitchen operations and performance.

What We're Looking For

• Minimum 2 years’ experience as a Head Chef, Executive Chef, or senior kitchen leadership role.

• Strong leadership skills, with the ability to train, manage, motivate, and bring out the best in a small kitchen team.

• A hands-on leader who leads by example and is willing to work alongside the team to get things done.

• Able to set clear standards, maintain discipline, and ensure consistency every day.

• Takes pride in food quality, craftsmanship, and doing things the right way.

• Organized, detail-oriented, and able to create and follow systems to improve kitchen operations.

• Takes ownership of the kitchen and treats the business as their own.

• Wants to grow with the brand and make a lasting impact.

Why Join WILD/FIRE

WILD/FIRE is not trying to become another burger chain. We're focused on doing one thing exceptionally well. Every day, we challenge ourselves to deliver a better burger, a better guest experience, and a better standard of hospitality. As Head Chef, you'll play a critical role in shaping the next chapter of the business, and leave your mark on one of Singapore's most distinctive burger concepts.

About WILD/FIRE

For over a decade, WILD/FIRE has remained committed to a simple philosophy: Respect the Beef. We specialize in Fullblood Wagyu burgers made exclusively from hand-cut beef, carefully hand-crafted to preserve texture and finished over wood fire for unmistakable flavour.

It's slower. It's harder. But we believe it's worth it.

Our focus is on quality ingredients, careful craftsmanship, and delivering memorable dining experiences through consistency and attention to detail.

11 Years On

More Fire More Flavour

Apply Now

If you're an experienced chef looking for an opportunity to lead a kitchen, build systems, and make a meaningful impact on a growing brand, we'd love to hear from you.

Please submit your CV along with a brief introduction outlining your relevant experience and current salary expectations.

Twl-Group Pte. Ltd.

Here at The White Label, there is nothing more important than recruiting and developing talents. We are more than a restaurant group, we are a family in which everyone can have the opportunity to contribute to the success of the company.

Job Description

Description
SGD 2,600 - SGD 2,800

Job Highlights
Good Work Environment & Career Progression
High Monthly Sales Incentive
Year End Bonuses
Halal Working Environment

Responsibilities

• Maintain a high standard of work in accordance with the Head Chef/Sous Chef’s instructions

• Prepare and cook food and ensure the highest possible quality and standards are maintained under the guidance of senior chefs

• Responsible for food preparation prior to cooking, including cleaning, cutting and storage

• Assist in receiving food products and supplies, and controlling the stock rotation and correct storage

• Learn different skills and practice those skills by implementing them in actual tasks throughout the kitchen

• Work on different sections and teams

• Communicate effectively with other members of the kitchen team

• Carry out a range of different tasks simultaneously in a brief amount of time

• Ensure cleanliness and hygiene in assigned areas of work during and after service

Requirements

• Basic Culinary Skills.

• Simple spoken and written English.

• Good hygiene knowledge.

• Pleasant disposition and a can-do attitude.

Nanachome

Job Description

Join Nanachome Singapore Be Part of Something Extraordinary!

Minami-Aoyama Nanachome is one of Japan's most celebrated premium charcoal-grilled yakitori restaurants, earning prestigious recognition including One Michelin Star and Tabelog Bronze, and is renowned as one of the most sought-after dining reservations in Japan.

Now, Nanachome proudly opens its first international restaurant in Singapore, marking the beginning of an exciting new chapter.

As a newly established brand in Singapore, this is more than just a job—it's an opportunity to grow with us from the very beginning. We are building a warm, supportive, and professional team where every individual is valued. Whether you are looking to develop your skills, advance your career, or take on greater responsibilities in the future, Nanachome offers the platform to help you succeed.

Backed by experienced partners from Singapore, Tokyo, and Shanghai, we are committed to creating an exceptional workplace while bringing authentic Japanese yakitori culture to Southeast Asia.

If you are passionate about hospitality, eager to learn, and ready to grow with an exciting new brand, we would love to welcome you to the Nanachome family.We are currently seeking:

Responsibilities

- Develop and implement kitchen SOPs and standards prior to opening; conduct staff training, assessments and ongoing coaching.

- Ensure staff adhere to health and safety regulations, including food handling and cleanliness.

Requirements

- Experienced in Japanese cuisine 3 years minimum.

- Able to work closely with and support the Japanese Head Chef.

- Strong knowledge of Japanese cuisine and kitchen operations.

- Has an established network with relevant food suppliers and vendors (preferred).

- Able to communicate effectively in Japanese with the Head Chef(preferred).

- Strong understanding of Fine Dining service standards, workflows and guest experience.

- Proven ability to train, supervise, and develop kitchen team, ensure consistent high service standards across the restaurant.

- Must be able to speak Japanese language.

Salary Package and Benefits.

- Salary: S$7,000–S$8,500 (depending on experience and qualifications)

- Staff meals provided

- Medical benefits (14 days outpatient medical leave and 60 days hospitalization leave)

- Annual leave: 8 days

- Performance bonus subject to business performance.

- Training and development opportunities.

-Permanent Sunday Off

Interested candidates, please apply with your detailed resume. Kindly put with your application.

Job Type : Full – Time, 6 Days Work Week.

Working Location : Teck Lim Road (No Quota) (Only SG and PR)

The Supreme HR Advisory Pte Ltd

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

Job Description

• Halal Company (Service /Kitchen Crew)

• Location: Changi / Marina One

Responsibilities:

• Overseeing restaurant operations and ensuring a smooth flow

• Assist kitchen to do cooking

• Customer service, serve and clear tables

• Maintain hygiene and cleanliness.

Requirements:

• Min. 1 year relevant working experience

Lee Chi San R1983422

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Private Advertiser

Job Description

1408 Kitchen Assistant /Commonwealth

Job position: Kitchen Assistant

Salary range: $1800-$2300

Name of Authority: Queensway Secondary School

Contract Period: From 1 Jan 2027 to 31 Dec 2027

Option to Extend: From 1 Jan 2028 to 31 Dec 2028

Personnel to be deployed at the following hours:

* Mondays to Thursdays: 7:30am to 5:00pm, inclusive of 1hr lunch break

* Fridays: 7:30am to 4:30pm, inclusive of 1hr lunch break Service not required on Saturdays, Sundays and gazetted public holidays

Requirements:

The Personnel should preferably have the following qualifications, skills and experience:

* Primary school education

* Preferably 3 years of relevant working experience

Job Scopes：

The Services required are set out as follows:

* Daily cleaning and maintenance of Kitchen 1 and Kitchen 2 at Level 2 (general floor area, kitchen tops, tabletops, kitchen appliances and equipment) at 2A Margaret Drive, Singapore 149295.

* Preparation of relevant kitchen appliances and equipment for the Nutrition and Food Science practical lessons and examinations.

* Preparation of raw materials and ingredients for the Nutrition and Food Science practical lessons and examinations.

* Maintain and track fixed assets and non-expandable high-risk inventories in Kitchen 1 and Kitchen 2.

* Perform general office duties during school holidays

* Perform any other assigned duties assigned from time to time, when required.

Bliss Group Pte Ltd

Job Description

About the role

We are seeking an experienced Korean Chef to join our team at our Gukbap soup concept restaurant located in Downtown Tanjong Pagar, Central Region. This is a full-time position that plays a crucial role in delivering authentic Korean Gukbap soup dishes and maintaining the highest standards of quality and consistency in our kitchen. You will be the driving force behind our signature soup offerings, ensuring that every bowl served reflects the true essence of Korean culinary tradition whilst meeting our guests' expectations for excellence.

Key responsibilities

• Prepare and cook authentic Korean Gukbap soup dishes according to established recipes and quality standards

• Manage kitchen mise en place and ensure all ingredients are fresh, properly stored, and readily available

• Maintain strict food safety and hygiene protocols in compliance with local health and safety regulations

• Train and mentor kitchen staff on proper cooking techniques, food preparation methods, and service standards

• Monitor food costs and portion control to ensure profitability whilst maintaining quality

• Collaborate with management to develop seasonal menu items and speciality Gukbap variations

• Maintain a clean, organised and efficient kitchen environment

What we're looking for

• Proven experience as a professional chef with specialisation in Korean cuisine, particularly Gukbap and soup-based dishes

• In-depth knowledge of authentic Korean cooking techniques, ingredients, and flavour profiles

• Strong leadership and team management skills with the ability to train and motivate kitchen staff

• Excellent understanding of food safety, hygiene standards, and kitchen health and safety regulations

Apply now

If you are a passionate Korean chef ready to showcase your culinary talents and make an impact in an exciting Gukbap concept, we would love to hear from you. Please submit your resume, a cover letter detailing your experience with Korean cuisine, and any relevant certifications to join our team at Bliss Group Pte Ltd.

Crowne Plaza Hotel Changi Airport

What's your passion? Whether you're into snowboarding, shopping or salsa dancing, at IHG we're interested in YOU. We love people who apply the same amount of care and passion to their jobs as they do to their hobbies - people who put our guests at the heart of everything they do.

Job Description

As Chef De Partie, you’ll organize kitchen operations whilst supervising junior team members. You will also be preparing our delicious food - helping to create memorable experiences for guests whenever they hold their events in our hotel. You will be working in our Italian Cuisine restaurant.

A little taste of your day-to-day

Every day is different, but you’ll mostly be:

• Works with superior in the preparation and management of the department’s budget and is aware of financial targets
• Recycles where-ever possible and enforces cost saving measures to staff
• In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
• Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as scheduled
• Conduct on the job training in accordance with the departmental standards and procedures and maintains a record of progress for each staff member
• Provide input for probation and formal performance appraisal discussions in line with company guidelines
• Prepare, cook, serve and store a variety of dishes
• Communicates politely and display courtesy to guests and internal customers

What we need from you

• GCE O level qualification
• At least 2 years of experience working in the kitchen
• Prior knowledge to food safety

What you can expect from us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our my Wellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.

So, join us and you’ll become part of our ever-growing global family.

Private Advertiser

Job Description

We're Hiring | Assistant Roast Meat Chef (Chinese Roast) |
💰 Salary: S$2,200–2,800 + Overtime Pay ：$2.2-2.8k + OT
📅 Rest Days: 4 days per month ：4
✅ Requirements: Prior experience in Chinese roast meat preparation is required. 。
📱 WhatsApp: 93•• •674

Al-Bismi Meat Supplier

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.

YK MANPOWER PTE. LTD.

Job Description

• Assist Junior Sous Chef/Sous Chef with their duties in the Cold Kitchen.

• Responsible for the cleanliness & tidiness of kitchen and ensuring strict rules on personal hygiene

• Check on any advance productions to be done/mise en place/other preparations for next day's business.

• Prepare the storeroom requisition orders for next day's production in accordance with the business forecast and with the approval of his supervisor.

• Monitor the order, storage of products and delivery of goods

• Responsible for receiving food and supplies, controlling and monitoring the temperatures, organizing the cooking and storage area

YK MANPOWER PTE. LTD.

Job Description

• Assist Junior Sous Chef/Sous Chef with their duties in the Cold Kitchen.

• Responsible for the cleanliness & tidiness of kitchen and ensuring strict rules on personal hygiene

• Check on any advance productions to be done/mise en place/other preparations for next day's business.

• Prepare the storeroom requisition orders for next day's production in accordance with the business forecast and with the approval of his supervisor.

• Monitor the order, storage of products and delivery of goods

• Responsible for receiving food and supplies, controlling and monitoring the temperatures, organizing the cooking and storage area

Ideals Recruitment Pte Ltd

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

Job Description

• 3 Michelin Stars Restaurant

• Working Location: Central

• Working Days & Hours: 5 days work week

• Salary Range: Basic Up to $4200

Your Role, Your Influence:

• Set up restaurant kitchen opening from the scratch

• Provide costing inputs of new menu items and function package

• Order food and other supplies, check quantity and quality of goods received

• Monitor and maintain optimum food inventory to reduce wastage

• Maintain high quality of food preparation and presentation

• Inspect kitchen equipment, work areas and supplies to ensure conformance to established health and safety standard

• Assist in recruitment and training of kitchen staff

The Ingredients for Success:

• At least 2 years of relevant experiences

• Team player

Seize This Opportunity!

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

Only shortlisted candidates will be contacted.

Teh Siew Ying

Registration No: R21103305

EA Licence no.: 14C7121

JR F & B Concepts

Job Description

POSITION OVERVIEW

The Hand pull Noodle Specialist is an artisanal culinary expert who provides live, on-site demonstrations of traditional hand-pulled noodle (la mian) crafting at the noodle station. Deployed on a scheduled or request basis (e.g. weekly), this specialist brings authentic Chinese culinary theatre to the dining experience, elevating the workplace dining atmosphere and connecting guests with a time-honored craft.

• Perform live hand-pulling noodle demonstrations at the noodle station for corporate diners

• Prepare dough and pull noodles to consistent thickness and texture standards per dish requirements

• Produce sufficient noodle quantities to meet daily service demands during deployment periods

• Educate and engage guests on the art and history of hand-pulled noodle making

• Collaborate with the Chef de Partie to coordinate noodle production with broth, topping, and assembly

• Train and familiarise kitchen staff with basic noodle handling and storage procedures

• Maintain the noodle demonstration area in a clean, visually appealing, and safe manner

• Adapt noodle styles (e.g. thick/thin la mian, broad noodles) based on menu requirements

• Ensure fresh noodles are properly stored if not used immediately

• Advise on ingredient sourcing (flour types, alkaline water ratios) for optimal noodle quality

JR F & B Concepts

Job Description

The Chef de Partie (CDP) is responsible for leading a specific culinary station —spanning Chinese, Western/International/Pizza, No Pork No Lard, Noodle, or Cold/Salad Bar — delivering consistent, high-quality food production in a fast-paced corporate dining environment. The CDP mentors line cooks, owns station standards, and is the daily custodian of food quality and safety at their station.

Lead designated kitchen station (one of: Chinese wok, Western/Pizza, No Pork No Lard, Noodle, or Cold Kitchen/Salad Bar)

Prepare and cook all menu items to standardised recipes, portions, and presentation standards

Supervise and train line cooks assigned to the station; conduct on-the-job coaching and performance feedback

Manage station mise en place: ingredient prep, portioning, storage, and par stock levels

Ensure all food is prepared, held, and served at correct temperatures per HACCP requirements

Monitor and minimise food waste; manage daily leftover and stock rotation

Communicate effectively with the Unit Chef on production planning, menu changes, and special requests

Maintain station cleanliness, equipment upkeep, and personal hygiene standards

Support special functions, themed promotions, and event catering from the kitchen

Cover adjacent stations or support prep kitchen when required

Requirements:

Minimum 3–5 years of culinary experience with at least 2 years at a CDP or senior cook level

Specialist expertise in at least one cuisine area: Chinese, Western/International, No Pork No Lard Meus, or Cold Kitchen

Experience in hotels, quality restaurant kitchens, or high-volume corporate catering

Familiar with Chinese cooking techniques (wok hei, braising, steaming) or Western fundamentals (sauces, roasting, pastry) depending on station

Working knowledge of HACCP, food safety, and temperature management at station level

Team-oriented with the ability to guide and develop junior kitchen staff

WSQ FSC Level 2 Certificate required; higher certifications advantageous

Surrey Hills Holdings Pte Ltd

Job Description

Demi Chef
About Us

Surrey Hills Grocer is a premium Australian-inspired café and dining concept, known for serving quality food, specialty coffee, and warm hospitality. We believe in creating memorable dining experiences while fostering a positive and supportive workplace for our team.

• 💰 Salary up to $2,800/month
• 📅 5-day work week
• 📈 Career growth and development opportunities
• 🍽 Staff meals and employee benefits
• 🤝 Friendly and supportive team environment

• 📍 ION Orchard
• 📍 Raffles City
• 📍 Raffles Place
• 📍 Woodleigh Mall
• 📍 VivoCity

• Assist the Chef de Partie and Sous Chef in the daily kitchen operations.
• Prepare, cook, and present dishes according to company recipes and quality standards.
• Ensure food is prepared consistently and served in a timely manner.
• Maintain high standards of food hygiene, cleanliness, and kitchen safety at all times.
• Check the quality and freshness of ingredients before use.
• Assist with stock rotation, inventory control, and minimizing food wastage.
• Ensure all food preparation areas and equipment are clean and properly maintained.
• Support receiving and storing deliveries according to food safety guidelines.
• Work closely with the kitchen team to ensure smooth day-to-day operations.
• Assist in training and guiding junior kitchen staff when required.
• Perform any other duties assigned by the Head Chef or management.

• Minimum 1–2 years of relevant kitchen experience in a café, restaurant, or hotel environment.
• Basic knowledge of food preparation, cooking techniques, and food safety standards.
• Able to work efficiently in a fast-paced environment.
• Team player with a positive attitude and willingness to learn.
• Good time management and organizational skills.
• Able to work on weekends and public holidays on a rotating schedule.
• Possess a valid Food Hygiene Certificate (preferred).

Apply Now!

📩 Send your resume or WhatsApp us at 83•• •427 for more information.

Smorgasbord International Pte Ltd

Smorgasbord International is a partnership between Select Group and Commonwealth Capital Group, two of Singapore’s most successful home-grown food solutions groups.

Job Description

The Kitchen Assistant will assist in food preparation and ensure that utensils and work areas are clean at the end of the work shift and ready for the next shift. This includes cooking and packaging batches of food. He/she also ensures the kitchen equipment and structure is maintained in safe and good working order at all times, and assists in stocktaking and storage.

Responsibilities:

• Assist the Chef in basic food/ingredient preparation including washing, peeling, cutting/slicing, chopping etc.
• Wash, clean & make dry the dishes, utensils, pots, pans, chopping boards, kitchen equipment etc.
• Clean and sanitize the food preparation areas.
• Sweep & mop the floor and empty rubbish bins.
• Receive and store supplies & food ingredients in appropriate & hygienic ways.
• Followed all food safety & hygiene guidelines and standards.
• Other duties as required by the Chef.

Requirements:

• Basic knowledge and skills in Western cuisine and techniques
• Ability to work in a high volume production kitchen
• Possess a minimum of at least 1 year working experience as a kitchen assistant
• Able to work independently and support other team members proactively
• Ability to work from Monday to Friday
• Valid basic food and hygiene level 1 certificate, otherwise training/refresher course will be provided.

Sinweb Manpower

Job Description

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are storedproperly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills

SOLAIS ENTERPRISE PTE. LTD.

Job Description

Job Description & Requirements

• To prepare high quality traditional authentic Indian food, especially North Indian And South Indian dishes.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.
• To ensure that all the dishes are freshly prepared and the food standards are met.
• Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Should monitor and maintain stock levels and inventory.
• Need to monitor stock rotation procedures are followed as per inventory.
• Experience in all North Indian cuisines.
• Capacity to work under pressure during the extremely busy period.
• Flexible to work in any shifts, especially in split shifts.
• The ability to understand and follow company policies and procedures.
• Availability to work within opening hours (e.g. evenings, holidays, weekends)

Martino Agency

Job Description

We are looking for a skilled and experienced HeadChef to lead our culinary team and oversee the kitchen operations. As HeadChef, you will be responsible for managing all aspects of food preparation, ensuringhigh-quality dishes are served to our guests.

Responsibilities:

• Develop and curate innovative and appealing menus,considering dietary preferences and seasonal ingredients
• Lead and manage kitchen staff, including hiring,training, and scheduling
• Ensure alldishes are prepared and presented to meet the highest quality standards
• Collaborate with suppliers to source fresh andhigh-quality ingredients
• Monitor kitchen operations to ensure compliancewith health and safety regulations
• Create and implement new recipes and culinarytechniques
• Manage inventory, control costs, and optimizekitchen efficiency
• Maintain a clean and organized kitchen environment,overseeing equipment maintenance
• Stay informed about culinary trends and incorporatenew ideas into the menu

Qualifications:

• Proven experience as a Head Chef or similar role
• Strong knowledge of culinary techniques, flavor profiles, and food presentation
• Leadership and management skills to effectively oversee kitchen staff
• Excellent organizational and multitasking abilities

Martino Agency

Job Description

The Chef deCuisine is responsible for the daily operations of the kitchen, including menuplanning, food preparation, and managing kitchen staff. They strive to create ahigh-quality culinary experience for customers and maintain high standards ofsanitation and safety.

Responsibilities:

·      Develop and plan menus according to market trendsand seasonal availability of ingredients

·      Order and manage inventory of food and supplies

·      Ensure all kitchen operations comply with healthand safety regulations and guidelines

·      Supervise and manage kitchen staff, includingscheduling and training

·      Maintain high standards of presentation and foodquality

·      Collaborate with other kitchen staff to create newdishes and menus

·      Stay up-to-date with industry trends and techniques

Qualifications:

·       Proven experience as a Chef de Cuisine

·       Strong leadership and management skills

·       Excellent communication and interpersonal skills

·       Passion for culinary arts and creativity

·      Flexibility to work long hours and weekends

Paul Singapore Pte. Ltd.

PAUL, bakers at heart

Job Description

5 DAYS WORK WEEK

MEAL & LAUNDRY ALLOWANCES

MEDICAL & DENTAL BENEFITS

STAFF DISCOUNTS

14 DAYS ANNUAL LEAVE

REFERRAL INCENTIVES

DAILY & MONTHLY SALES INCENTIVE

Reporting to the Chef De Cuisine, Executive Chef or Director of Operations, the sous chef is responsible for the day-to-day culinary operations in a professional kitchen. Functions include menu creation, food purchasing, and maintenance of quality standards. A sous chef assumes the role of cost controlling and maintaining food cost, and supervises storage, stocking, and sanitation procedures. The sous chef assists in the management and training of new personnel, scheduling staff work hours, and doing performance reviews.

Sous Chef Duties and Responsibilities

Prepare Entrees, Side Dishes, and Other Menu Items

Supervising the preparation of various dishes is the chief responsibility of a sous chef. Sous chefs create and follow recipes for different styles of main foods, side items, and desserts. Preparing and presenting dishes with proper garnishments and portions fall directly to sous chefs. They also make sure all food is cooked thoroughly, that meals are delivered to tables in a timely manner, and, during their off hours, test new recipes.

Maintain Inventory of Kitchen Supplies

From food supplies to utensils, sous chefs are often responsible for maintaining the proper levels of the supplies needed to prepare menu items. Sous chefs place orders with vendors, ensure that enough food preparation items are on hand to meet demand, rotate stock based on freshness dates, and check incoming invoices to make sure that all ordered items have been delivered.

Oversee Kitchen Staff and Employee Schedules

Sous chefs are in command of the kitchen when a head chef is not present. In this role, they maintain kitchen operations by supervising cooking and waitstaff, assign tasks, train new employees, and create employee schedules. They maintain proper coverage throughout different work shifts and resolve any employee conflicts.

Assist with Menu Development

Sous chefs are often responsible for providing input into a restaurant’s menu. They suggest dishes and recipes, keep up on trends in the industry to make sure their restaurant offers popular food items, assist in creating daily specials, and review menus periodically to update offered items.

Ensure Food Safety and Sanitation Standards are Met

Sous chefs ensure compliance with all federal and local food safety and sanitation laws and regulations. This includes overseeing the cleaning and maintenance of food equipment, food handling techniques, safety training for kitchen staff, and preventive maintenance schedules. Sous chefs also meet with safety and sanitation inspectors as needed, as well as maintain inspection records and documents.

Sous Chef Skills and Qualifications

Culinary expertise – sous chefs must be adept at applying various cooking techniques and styles, such as French, Italian, and Mediterranean. They should have the ability to cook appetizers, stocks, soups, desserts, and entrees as requested. In addition, sous chefs should be knowledgeable about preparing special dishes, such as low-sugar, low-sodium, or vegetarian meals for diners with dietary restrictions

Knife skills – from cutting vegetables to meats, sous chefs should be able to handle a variety of knives, such as meat cleavers and carving knives, as they are called upon to apply appropriate cutting techniques as required

Communication – sous chefs must demonstrate strong oral and written communication skills to effectively give orders to kitchen staff, interact with customers, and create written reports focusing on supply orders and inventory control

Management/leadership – as the “second-in-command” when head chefs are absent, sous chefs need to display strong leadership skills in the management of employees and kitchen operations

Planning and organizing – in order to run their kitchens efficiently—from preparing menus to staying on top of the calendar to organizing all aspects of the kitchen—it’s essential for sous chefs to be detail-oriented planners

Customer service – all restaurants thrive on customer satisfaction. Sous chefs are sometimes the “face of the kitchen” to patrons; thus, sous chefs should show patience, concern, and sincerity when dealing with customer complaints and making certain restaurant patrons are satisfied with their orders

Attention to detail – sous chefs must follow precise recipes, ensure the quality presentation of dishes, and maintain adequate employee schedules, all of which require them to be particularly detail-oriented

Collaboration – to make sure restaurant operations run smoothly, sous chefs must work closely and efficiently with head chefs, restaurant managers, waitstaff, junior cooks, and other employees

Multitasking – sous chefs must prioritize tasks in their meal preparation while balancing the needs of waitstaff and customers. Being able to think on one’s feet and multitask is crucial to the success of any busy kitchen

5 DAYS WORK WEEK

MEAL & LAUNDRY ALLOWANCES

MEDICAL & DENTAL BENEFITS

STAFF DISCOUNTS

14 DAYS ANNUAL LEAVE

REFERRAL INCENTIVES

DAILY & MONTHLY SALES INCENTIVE

EMAIL your resume to ••••@paul-singapore.com if you are keen!

Paul Singapore Pte. Ltd.

PAUL, bakers at heart

Job Description

Company Overview

PAUL Bakery is a global leader in retail baking with over 125 years of history, operating 530+ bakeries in France and 29 countries. We offer career growth in Singapore and ASEAN with competitive pay and benefits including medical, meal allowance, and laundry reimbursements.

Job Summary

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

Responsibilities

• Prepare daily food items and complete assigned duties to meet restaurant quality standards
• Follow instructions from superiors to ensure timely completion of daily kitchen tasks
• Coordinate daily activities with the Sous Chef to optimize kitchen workflow
• Supervise and guide junior chefs and commis to maintain high performance and motivation
• Estimate daily production needs and inspect raw and cooked food to ensure quality compliance
• Maintain high standards in food production, preparation, and presentation consistently
• Monitor guest satisfaction, food quality, operational efficiency, and cost control continuously
• Apply knowledge of food preparation, receiving, storage, and sanitation procedures accurately
• Demonstrate full awareness of menu items, recipes, production methods, and presentation standards
• Handle food products at correct temperatures following preservation standards
• Operate and maintain kitchen equipment, reporting malfunctions promptly
• Foster effective communication among staff to maintain a secure and friendly work environment
• Build and sustain strong inter-departmental working relationships
• Develop menu items creatively while controlling costs in a high-volume food service setting
• Ensure personal and team hygiene, safety, and proper use of equipment and utensils
• Manage own work to meet deadlines and support others in achieving theirs
• Regularly check expiry dates and proper storage of food items in the kitchen section
• Consult daily with Sous Chef and Executive Chef on production requirements
• Train and motivate subordinates daily to promote an economical and efficient work environment
• Model exemplary personal hygiene and cleanliness on and off duty
• Collect daily feedback and report issues promptly to management
• Assess quality control and adhere to hotel service standards consistently
• Perform additional duties as assigned by management

Required competencies and certifications

• Minimum 3 years of relevant experience in the food and beverage industry
• Professional culinary qualifications or equivalent kitchen work experience are mandatory
• Strong cooking skills with creativity in developing specials and excellence in plating
• Ability to remain calm and effective in a fast-paced kitchen environment

Preferred competencies and qualifications

[None specified]

Other Information

• 5 days work week
• Attractive benefits package
• To apply, send your resume to ••••@paul-singapore.com

KOMMUNITY PTE. LTD.

Job Description

Job Summary

Prepare and cook food following recipes and quality standards. Manage a kitchen section, maintain cleanliness and food safety, monitor stock, and support kitchen team operations to ensure efficient daily service.

Responsibilities

• Prepare and cook food according to recipes, quality standards, and kitchen procedures to ensure consistent dish quality
• Manage and oversee an assigned kitchen section to maintain smooth workflow and timely food preparation
• Ensure all dishes are prepared and presented consistently and efficiently to meet service demands
• Maintain cleanliness, organisation, and food safety standards throughout the kitchen at all times
• Monitor stock levels and assist with ordering and inventory control to prevent shortages and waste
• Collaborate closely with the Sous Chef and kitchen team to coordinate daily kitchen operations
• Support and guide Commis Chefs and junior kitchen staff to develop skills and maintain quality standards

Preferred competencies and qualifications

• Previous experience as a Chef de Partie or in a similar kitchen role
• Good knowledge of food preparation, cooking techniques, and food safety
• Ability to work efficiently in a fast-paced environment
• Strong teamwork, communication, and organisational skills
• Positive attitude with a willingness to learn and grow
• Availability to work shifts, weekends, and public holidays

Tung Lok Millennium Pte Ltd

Tung Lok Group, established in 1984, is Singapore’s leading restaurant group with more than 40 restaurants in Singapore, China, Japan, Indonesia, and Vietnam. Its restaurants, renowned for its quality and distinctive character, offer a variety of cuisines such as Cantonese, Northern Chinese, Vegetarian, Seafood specialities, Western, Japanese, and trendsetting Global Chinese cuisine, executed by talented and award-winning masterchefs.

Job Description

Responsibilities:

• Wash, peel, trim, slice, dice, and chop a variety of all the ingredient and minimize food wastage
• Use knives and cutting tools safely and effectively
• Ensure proper handling and storage of all ingredients
• Maintain consistency in cut sizes and preparation techniques to meet recipe standards
• Adhere strictly to food safety and hygiene standards
• Clean and sanitize workstations, knives, cutting boards, and equipment before and after use
• Assist with inventory rotation (FIFO), stock checks, and reporting of low supplies
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Prior experience in a high-volume kitchen, food production environment and central kitchen preferred
• Good knife skills and familiarity with different cutting techniques
• Physical stamina to stand for long periods
• Team player with a positive attitude and strong work ethic
• 6 days’ work week (Monday to Saturday, 0730hrs to 1730hrs)

Whatsapp 91•••574 for more information

The Supreme HR Advisory Pte Ltd

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

Job Description

Chef De Partie / Sous Chef

5 days work week - Full time / Perm

West, Singapore

Job Responsibilities:

• Prepare and cook dishes according to recipes and standards set by the Head Chef and Executive Chef

• Set up and maintain mise en place for the assigned station before service

• Prepare a variety of ingredients, including meat, vegetables and desserts

• Ensure dishes meet the required quality, consistency and presentation standards

• Measure and portion ingredients accurately according to recipes

• Maintain cleanliness and organisation of the assigned workstation

• Clean and sanitise kitchen equipment, utensils and work areas

• Store food items correctly in labelled and dated containers

• Follow food safety, hygiene and sanitation requirements

• Work closely with the kitchen team to support smooth and efficient daily operations

• Assist with ordering, inventory and kitchen coordination when required

Job Requirements:

• Relevant experience in a fine-dining or professional restaurant kitchen environment

• Experience in Korean, Japanese, Western, Italian Cuisine or similar restaurant concepts will be an advantage

• Able to handle food preparation, cooking, plating and station setup

• Familiar with food hygiene, sanitation and kitchen safety requirements

Ho Ming Jie (Edmund) Reg No: R1987094

The Supreme HR Advisory Pte Ltd EA No: 14C7279

FARM PRODUCTIONS PTE. LTD.

Job Description

Chef

• Demonstrated knowledge of culinary techniques and practices
• Understanding of menu and recipe development techniques
• Strong leadership abilities
• Ongoing awareness of culinary trends of indian cusin
• Understanding of health and sanitation laws
• Excellent knife-handling skills
• Basic computer skills and experience with Microsoft Office (Excel, Outlook) and online ordering system
• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Participate in interview process and selection of kitchen staff.
• Schedule staff and assist in human resources processes as needed.
• willing to do shift work ( some times early morning in order to make the orders)

JOBSEEK HR CONSULTANCY PTE. LTD.

Job Description

Job Description & Requirements

Job Description & Requirements

Job Description & RequirementsJob Description & Requirementsob Description & RequirementsRoles & ResponsibilitiesOur restaurant, wish to recruite a chef who can assist us to set up some menu in regards to Turkish food, is seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets high quality standards.To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.Chef Responsibilities:

Ensuring that all food is of excellent quality and served in a timely manner.

Planning the menu, keeping in mind budget, and availability of seasonal ingredients.

Overseeing all kitchen operations.

Coordinating kitchen staff, and assisting them as required.

Training staff to prepare and cook all the menu items.

Taking stock of ingredients and equipment, and placing orders to replenish stock.

Enforcing safety and sanitation standards in the kitchen.

Creating new recipes to keep the menu fresh.

Keeping up to date with industry trends.

Receiving feedback and making improvements where necessary.

Chef Requirements:

Past experience as a working chef.

Advanced knowledge of the culinary arts.

Perfectionism in sanitation and quality control.

Portfolio of creative, unique dishes.

Expert multitasking ability.

Great leadership and interpersonal skills.

Ability to run stocktaking and place orders for resupply.

Exemplary work ethic in a high-pressure environment.

Passion and pride for delighting people with food.2. SKILLS

RecipesFoodLeadershipIngredientsQuality ControlServe foodInterpersonal SkillsFood WritingSanitationFood RetailTime ManagementFood ScienceFood ServiceTraining StaffCulinary Arts3. KEY INFORMATION

Job Post Duration14 Calendar DaysAuto-closes on: 4 Sep 2025Number of Vacancies

Indian Curry House Pte. Ltd.

Indian Curry House is founded in 2008 by a team of three professionals who have a combined experience of 30 years in food & beverage industry and run by a team of 25 F&B professionals, with a humble beginning from East Coast, in span of 4 years, ICH has spread its wings to cater to patrons living in West side and Patrons working & Living in the Changi area, the two restaurants are located at Singapore Expo and Sixth Avenue, Upper Bukit Timah Road.

Job Description

Job Description & Requirements

Chief Chefs instruct and oversee a kitchen staff in food preparation and production for restaurant. They might determine a restaurant's menu, adjust item pricing, develop new recipes, purchase culinary supplies, cook, and/or manage the restaurant.

Chief Chefs and other workers involved in food handling must observe safety and sanitation procedures. They also might help reinforce government laws regarding health codes. Chief Chefs implement guidelines in keeping utensils, food equipment, storage chambers, and cooking areas clean. They also check the freshness and quality of ingredients to prevent contamination and food-related illness.

Chief Chefs might talk with customers to gauge their level of satisfaction and evaluate the quality of service that the establishment provides. They might deal directly with businesses or individual clients who want to organize catering and banquet activities for corporate events, birthday parties, weddings, or other celebrations. Additionally, Chief Chefs coordinate with the kitchen staff to create new dishes. They also might train kitchen personnel in cooking techniques, food garnishing, and presentation.

Work conditions for Chief Chefs include potential dangers, such as hot ovens and stovetop pans, slippery floors, and sharp knives. Chief Chefs might work long hours, including weekends and evenings, because of morning food deliveries and the planning and preparation of meals during the day.

Indian Tandoori / South Indian Chief Chef:

A tandoori Chief Chef / South Indian Chief Chef, individuals must learn to cook using a tandoor, a brick or clay oven commonly used in Indian-style cooking. The tandoor, which is heated by charcoal or gas, may have rounded sides and stand as high as five feet. Traditional tandoors usually are placed outside because of the heat and smoke; however, some modern tandoors have ventilation systems that allow them to be used indoors.

A tandoor Chief Chef cooks by quickly searing and sealing the outside of food items such as fish, meat, and bread. Traditionally, food items are dyed orange and marinated in dry spices or a sauce. Tandoori Chief Chefs must take special care in ensuring that food is cooked evenly since the temperature in the tandoor can vary from bottom to top. Tandoori-cooked food not immediately consumed is usually kept under a heat lamp or refrigerated for later use.

The South Indian Cuisine Chief Chef is required to know well about South Indian cuisines including different type of Curries, Biriyani to cook fantastic meals with your talent always.

Essential Duties & Responsibilities:

· Preparation, cooking and presenting dishes within your specialty

· Assist with stock ordering and monitoring procedures

· Maintain high standards of food hygiene and health & safety at all times

· Participate fully in all meetings, training, and forums, Take responsibility for your own personal development

· Demonstrate excellent food preparation practices, portion control and end to end food production

· Supporting the Head Chief Chef to deliver on all company measures & targets

· Follow all company operational kitchen process and procedures, achieving all required standards

· Take responsibility for delivering the highest measures of food production and presentation to customers including manning the live cooking stations if required

· Monitor food consumption to ensure 100% customer satisfaction and minimum waste

· Support the Head Chief Chef in the introduction of new seasonal dishes

· Cascade your knowledge and expert cooking to all kitchen staff

· Suggested innovation and commercially viable ideas to improve food quality

· Monitoring portion and waste control to maintain profit margins

· Perform any reasonable duties as required from time to time to contribute to the achievement of business aims and objectives

Key Behaviours:

· Expertise in Tandoori, Curry and Biriyani cooking

· Thrives under pressure in a high-volume food environment

· Possess/develop a food & customer focused approach to work

· High standard of personal hygiene, Detailed and precise working

· High level of enthusiasm and drive to achieve high standards

· Hard working, flexible and prepared for change

· Ambitious and driven by over exceeding customer expectations

· Open for continual development, Excellent interpersonal skills

. Prepare sweets like, Jaleibi, Gulab Jamun, Rabdi, Gujrati sweets, Gajar Ka halwa, Kaju Katli

Relevant Experience:

· Experience in a similar style of cooking

· Excellent knowledge of relevant food and health & safety regulations

The Fullerton Bay Hotel

The Fullerton Bay Hotel Singapore is the latest addition to the dazzling Marina Bay waterfront. Alongside spectacular views of the bay and Singapore skyline, the Hotel provides legendary service and embodies contemporary luxury and refined elegance.

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following and other duties may be assigned:

Strategic Leadership & Culinary Excellence

• Develop and execute the overall culinary strategy in alignment with the hotels' business objectives, brand positioning, and guest experience goals.
• Lead menu innovation, concept development, recipe standardisation, and culinary programming across all dining and banquet operations.
• Drive culinary trends, creativity, and innovation while maintaining consistency, authenticity, and quality standards.
• Ensure all food offerings meet the highest standards of taste, presentation, freshness, and guest expectations.
• Partner with the Director of Food & Beverage to develop annual business plans, budgets, promotions, and revenue-driving initiatives.
• Identify opportunities to enhance operational efficiency, productivity, and profitability across culinary operations.

Operational Management

• Provide day-to-day oversight of all kitchen operations, ensuring seamless execution across outlets and events.
• Establish and maintain robust culinary operating standards, systems, and procedures.
• Conduct regular operational reviews and inspections to ensure compliance with brand standards and operational excellence.
• Oversee menu implementation, food production planning, and service delivery across all kitchens.
• Monitor guest feedback and work proactively with operational leaders to resolve concerns and continuously improve the dining experience.
• Lead culinary support for VIP events, strategic partnerships, and high-profile functions.

Financial Performance & Cost Management

• Assume overall accountability for culinary financial performance, including food cost, labour cost, productivity, and operating expenses.
• Develop and implement strategies to optimise food cost percentages without compromising quality or guest satisfaction.
• Collaborate with Procurement and Finance teams on sourcing strategies, supplier management, contract negotiations, and cost control initiatives.
• Monitor inventory management, stock controls, wastage reduction, and purchasing practices.
• Ensure effective management of kitchen equipment, utensils, assets, and energy consumption.

Food Safety, Quality & Compliance

• Champion a culture of food safety and operational discipline across all culinary teams.
• Ensure full compliance with local regulations, HACCP requirements, food hygiene standards, health and safety legislation, and company policies.
• Conduct regular kitchen audits and risk assessments, implementing corrective actions where required.
• Maintain the highest standards of cleanliness, sanitation, workplace safety, and environmental sustainability.
• Lead crisis management and corrective action planning relating to food quality or food safety incidents.

Talent Leadership & Development

• Inspire, coach, and develop a high-performing culinary leadership team including Executive Sous Chefs, Sous Chefs, and junior culinary talent.
• Foster a positive, inclusive, and performance-driven work culture that supports employee engagement and retention.
• Drive succession planning, talent reviews, workforce planning, and capability building across all culinary functions.
• Conduct regular performance reviews, coaching sessions, and career development discussions.
• Support recruitment efforts to attract and retain top culinary talent.
• Promote effective communication, collaboration, and teamwork within the kitchen brigade and across hotel departments.

Sustainability & Continuous Improvement

• Lead sustainability initiatives focused on responsible sourcing, food waste reduction, energy conservation, and environmental stewardship.
• Encourage innovation and continuous improvement through industry benchmarking, culinary research, and best-practice sharing.
• Drive awareness and education programmes to support sustainable kitchen operations.
• Evaluate emerging food trends, technologies, and operational practices to strengthen the hotels' culinary competitiveness.

Requirements:

• Diploma or Degree in Culinary Arts, Hospitality Management, Hotel Management, or a related discipline preferred.
• Professional culinary certifications and food safety qualifications are advantageous.
• Minimum 10–15 years of progressive culinary leadership experience within luxury hotels, integrated resorts, or internationally recognised hospitality brands.
• Proven track record in leading large-scale, multi-outlet culinary operations, including restaurants, banquets, and in-room dining.
• Strong commercial acumen with demonstrated success in driving profitability, productivity, guest satisfaction, and culinary innovation.
• Experience managing large and diverse culinary teams in a dynamic luxury hospitality environment.

Alice Boulangerie 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

Job Summary:
The Chef de Cuisine is responsible for leading and managing the culinary team to deliver an exceptional dining experience. This role involves overseeing menu planning, food preparation, inventory management, and ensuring compliance with health and safety standards. The individual will collaborate with other departments to maintain seamless kitchen operations and uphold the company’s culinary vision. The ideal candidate should possess strong leadership skills, creativity, and extensive knowledge of culinary trends.

Job Descriptions

New Product Development (NPD): 

• Create and formulate recipes, ensuring quality and consistency before market launch.
• Ensure consistent food quality presentation and portion control across all dishes
• Oversee food preparation, ensuring all dishes meet established guidelines and customer expectations.

Supplier Collaboration:

• Communicate with suppliers to gather information on new materials updates.
• Collaborate with suppliers to source high-quality ingredients within budget constraints.

Cost Management: 

• Monitor and control food costs, optimizing efficiency without compromising quality.
• Manage kitchen inventory, including ordering, stocking, and ensuring minimal waste.
• Consistently negotiate with supplier for better ingredient cost

Menu Enhancement: 

• Develop, plan, and execute innovative menus in line with the company’s vision.
• R&D and create seasonal/permanent new dishes for dine-in menu, festive menu and bespoke canape events menu.
• Able to calculate food cost and set proper SOP for consistent deliverance of food dishes

Trend Analysis: 

• Stay informed about culinary trends and ingredient availability to inform menu development and innovation.

Concept Development: 

• Propose and develop innovative culinary concepts inspired by current market trends.

Job Requirements:

• Minimum 8 years of relevant experience in Modern European cuisine
• Proven experience as a Chef de Cuisine or similar leadership role in a culinary environment.               
• Strong knowledge of food trends, culinary techniques, and industry best practices.            
• Excellent leadership and team management skills.
• Guide and train junior chefs in the team; identify and address ongoing training needs
• Lead and manage the kitchen team, fostering a collaborative and productive environment.           
• Maintain a safe and efficient kitchen environment, addressing any issues promptly.
• Ensure compliance with food safety, sanitation, and health regulations
• Required to handle various administrative and paperwork tasks to ensure smooth operations.
• Strong communication and organizational skills.    
• Commitment to work rotating shifts, weekends, and public holidays.

Alice Boulangerie 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

Job Responsibilities:

• Report to Head of Department
• Provide control on food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation, scheduling and decoration
• Monitor the preparation of the productions to ensure adherence to recipes and specifications
• Assist to oversee production process, portioning, presentation and quality of pastry & bakery products
• Perform day-to-day kitchen activities efficiently
• Guide, train, and supervise junior members
• Consistently execute menu items with responsibility to the taste and presentation standards
• Minimise the wastage and spoilage of ingredients and other food items
• Job involves all aspects of pastry including and not limited to
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Inspect and ensure that the work station is clean and meet the NEA hygiene standards at all times
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With at least 2-3 years of pastry experience
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and take initiative
• Able to work weekends and public holidays
• Prefers to hold a recognized Basic food hygienic certification

Please send in your resume to 80•••130 for more information

Alice Boulangerie 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

*5working days per week

*No split shift

*Fun and friendly working environment

Job Descriptions

• Report to Head of Department
• Prepare all baked goods, French pastries and other baked items
• Prepare ingredients, handle baking and other kitchen equipment according to SOP to achieve consistency of food execution and food quality
• Food safety & hygiene procedure are practised at all time
• Pack and store raw materials and finished goods
• Store food in accordance with food safety standards
• Create pastries, baked goods and confections
• Decorating pastries and desserts to ensure tasteful presentation
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Inspect and ensure that the work station is clean and meet the NEA hygiene standards at all times
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With at least 2-3 years of Bakery experience
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and take initiative
• Prefers to hold a recognized Basic food hygienic certification.
• Able to work weekends and public holidays

Please send in your resume to 80•••130 for more information

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 1-3 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

Marina Bay Sands Pte Ltd

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

Job Description

Job Responsibilities

• Provide quality, sophisticated and modern pastry and bakery products for our guests and support in achieving all goals designated by the Director, Pastry & Bakery
• Ensure overall efficiency in food production and general cleaning of kitchens, equipment and utensils
• Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
• Comply and ensure hygiene policies are strictly adhered to a daily basis. Conduct training on hygiene standards and perform regular inspections with outlet chefs and stewarding
• Ensure that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place
• Develop interesting exciting and balanced menus on a timely basis that are appropriate and responsive to the market. Assist marketing efforts by creating and being known for a Unique Selling Point (UPS) for each of the varied outlets
• Taste food regularly and express informed and constructive corrective actions, if necessary
• Review sales and food cost on a regular basis to achieve budgetary goals
• Assist the Director, Pastry & Bakery with annual budgets
• Evaluate, revise and improve existing department policies and procedures. Prepare other required operational department reports
• Coordinate equipment needs, cleaning schedule/project status, health/safety and sanitation follow up with the Executive Steward
• Estimate food consumption to schedule purchases and requisition of raw materials
• Maintain a good knowledge of industry trends and changes
• Ensure non-standard culinary requests are met, in particular due to special dietary needs of guests
• Review menus, analyze recipes, determine food, labor, and overhead costs, and assign prices to menu items
• Liaise with Facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximizing their life span
• Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
• Ensure a cooperative and professional rapport is maintained with all external controls
• Foster and promote a cooperative working climate, maximizing productivity and employee morale
• Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchens

Job Requirements

Education & Certification

• Vocational School or above

Experience

• Able to manage kitchen production and product R&D
• Five years managerial experience in a high volume 4-5 star hotel. The candidate should possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment
• Understanding of latest culinary and pastry concepts in a broad range of cuisines

Other Prerequisites

• Flexible to work in fast changing pace
• Knowledge in using computer for administration work
• Good knowledge on basic accounting and calculation of food costs
• Excellent logistical, pastry and leadership skills
• Able to instill safety and sanitation habits
• Fluent in English, knowledge of additional languages is advantages
• Willing and able to work shift work

HEY ROCKET PTE LTD

Job Description

🍳 About the Role

Join a brand-new premium food atrium in Singapore! We are hiring Kitchen Assistants support our growing kitchen team. If you're passionate about food and enjoy working in a fast-paced environment, we'd love to hear from you.

📋 Key Responsibilities

🍽️ Kitchen Assistant

• Prepare and process ingredients

• Support daily food preparation

• Assist with food assembly and plating

• Maintain kitchen cleanliness and hygiene

• Operate basic kitchen equipment

• Support the kitchen team as needed

✅ Requirements

• Passionate about the F&B industry

• Able to work in a fast-paced environment

• Willing to work shifts, weekends and public holidays

• Kitchen Assistant: Experience in central kitchen, food court or casual dining preferred

• Food Safety Level 1 Certificate is an advantage

🕒 Working Pattern

• 5-days' work week

• Rotating shifts

• Weekends and Public Holidays required

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

Grand Copthorne Waterfront Hotel Singapore

Overlooking the historic Singapore River, Grand Copthorne Waterfront Hotel Singapore is a premier upscale conference hotel where luxurious elegance and contemporary style go hand in hand. Our luxury hotel in Singapore lets you experience the best of what the city has to offer. It is ideally located within easy reach of the Central Business District and the waterfront precincts of Robertson Quay, Clarke Quay and Boat Quay with their lively dining and entertainment venues.

Job Description

Key responsibilities

• Assist Junior Sous Chef/Sous Chef with their duties in the banquet kitchen.

• Responsible for the cleanliness & tidiness of kitchen and ensuring strict rules on personal hygiene

• Check on any advance productions to be done/mise en place/other preparations for next day's business.

• Prepare the storeroom requisition orders for next day's production in accordance with the business forecast and with the approval of his supervisor.

• Monitor the order, storage of products and delivery of goods

• Responsible for receiving food and supplies, controlling and monitoring the temperatures, organizing the cooking and storage area

Requirements

• 3-4 years of working experience in the related field is required for this position.

• Comfortable with shift working hours, including weekends and public holidays

• Keen sense of learning and passion towards culinary

Grand Copthorne Waterfront Hotel Singapore

Overlooking the historic Singapore River, Grand Copthorne Waterfront Hotel Singapore is a premier upscale conference hotel where luxurious elegance and contemporary style go hand in hand. Our luxury hotel in Singapore lets you experience the best of what the city has to offer. It is ideally located within easy reach of the Central Business District and the waterfront precincts of Robertson Quay, Clarke Quay and Boat Quay with their lively dining and entertainment venues.

Job Description

Key responsibilities

• Assist Junior Sous Chef/Sous Chef with their duties in the Cold Kitchen.

• Responsible for the cleanliness & tidiness of kitchen and ensuring strict rules on personal hygiene

• Check on any advance productions to be done/mise en place/other preparations for next day's business.

• Prepare the storeroom requisition orders for next day's production in accordance with the business forecast and with the approval of his supervisor.

• Monitor the order, storage of products and delivery of goods

• Responsible for receiving food and supplies, controlling and monitoring the temperatures, organizing the cooking and storage area

Requirements

• Experience working in the Cold Kitchen environment.

• 3-4 years of working experience in the related field is required for this position.

• Comfortable with shift working hours, including weekends and public holidays.

• Keen sense of learning and passion towards culinary.

PACQUELIN PTE. LTD.

Job Description

ole Overview

The Culinary Director is responsible for the overall culinary direction of the company, ensuring excellence across all food operations while driving innovation, profitability and consistency. This role combines creative leadership with operational management and works closely with ownership to shape the future of the business.

• Develop and execute the culinary vision across all restaurant concepts.
• Design and continuously refine seasonal menus while maintaining brand identity.
• Drive culinary innovation through product development, market research and emerging food trends.
• Ensure consistency, quality and presentation standards across all menus.
• Maintain the highest standards of food safety, hygiene and kitchen organisation.

• Oversee the daily operations of all kitchens.
• Develop and implement Standard Operating Procedures (SOPs).
• Monitor food cost, purchasing and inventory management.
• Optimise kitchen productivity and operational efficiency.
• Work closely with suppliers to source premium seasonal ingredients while maintaining cost targets.
• Ensure compliance with all Singapore food safety and regulatory requirements.

• Recruit, train and mentor Executive Chefs, Sous Chefs and kitchen teams.
• Foster a culture of teamwork, accountability and continuous improvement.
• Conduct regular performance reviews and develop succession plans.
• Promote a positive working environment focused on excellence and professional growth.

• Collaborate with ownership on new restaurant concepts and business opportunities.
• Support restaurant openings, menu launches and special culinary events.
• Work alongside the marketing and PR teams on media appearances, collaborations and brand partnerships.
• Represent the company during guest chef events, food festivals and industry functions when required.

• Manage kitchen budgets and food cost targets.
• Analyse sales performance and menu profitability.
• Identify opportunities to improve margins without compromising quality.
• Support annual budgeting and forecasting.

• Minimum 8 years' experience in senior culinary leadership, including Executive Chef or Culinary Director roles.
• Proven experience managing multiple restaurant concepts or high-volume premium restaurants.
• Strong background in French cuisine with an excellent understanding of contemporary culinary techniques.
• Demonstrated leadership experience managing large kitchen teams.
• Strong financial acumen, including food cost control, budgeting and labour management.
• Excellent organisational, communication and leadership skills.
• Ability to thrive in a fast-paced, entrepreneurial environment.
• Experience in restaurant openings and concept development is highly desirable.

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

1-Atico is seeking a skilled Junior Sous Chef to support our Head Chef and uphold kitchen standards. The ideal candidate will use their culinary and leadership abilities to help maintain smooth operations and elevate our guests’ dining experience.

Job Responsibilities:

• Assist the Head Chefs in the creation and preparation of Western cuisine.

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

• Maintain the quality, quantity, and accuracy of food items prepared and presented according to company and Chef-approved recipes.

• Verify that all ordered ingredients are received in the correct quantity and stored under proper conditions.

• Deliver dishes of the highest quality within the required time frame.

• Support food and menu planning, event menu preparation, food costing, and quality control.

• Perform other ad hoc duties as assigned.

Job Requirements:

• Candidate should have at least 4 to 5 years of relevant culinary experience.

• Experience in Western cuisine preparation is an added advantage.

• Must have completed the Basic Food Hygiene course.

• Possesses strong initiative and a proactive attitude.

• Able to manage and uphold sanitation and hygiene standards.

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

• Able to work on weekends and public holidays.

Job Location:

• 2 Orchard Turn #55-01 ION Orchard Singapore 238801

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Executive Chef, SKAI

The Executive Chef of SKAI Restaurant is responsible for the overall management of the restaurant’s culinary operations. This includes menu planning, recipe development, food preparation, cost control, inventory management, quality assurance, and team development.

The Executive Chef will work closely with the Food & Beverage team to drive innovation, enhance guest satisfaction, and deliver exceptional culinary experiences while maintaining the highest standards of food quality, hygiene, profitability, and colleague engagement.

Key Responsibilities

Culinary Operations

• Lead the daily operations of the SKAI kitchen, ensuring smooth and efficient service.

• Develop creative, seasonal, and innovative menus that align with the restaurant's concept and business objectives.

• Ensure all dishes are prepared consistently according to approved recipes, presentation standards, and portion controls.

• Maintain the highest standards of food quality, taste, consistency, and presentation.

• Monitor food production to minimize waste and maximize profitability.

• Ensure adequate stock levels based on forecasted occupancy and business volumes.

• Conduct regular recipe reviews and menu engineering to optimize food cost and profitability.

• Collaborate with the Food & Beverage team on promotions, seasonal campaigns, and annual marketing initiatives.

Financial & Business Performance

• Manage kitchen budgets, food costs, labour costs, and inventory.

• Monitor purchasing, stock rotation, and wastage controls.

• Analyze sales trends and menu performance to maximize revenue opportunities.

• Ensure compliance with financial targets and departmental budgets.

• Support forecasting and strategic planning initiatives.

Leadership & People Development

• Recruit, coach, mentor, and develop a high-performing culinary team.

• Foster a positive, collaborative, and inclusive working environment.

• Conduct regular performance reviews, coaching sessions, and succession planning.

• Identify training needs and support the development of junior chefs.

• Ensure manpower planning, scheduling, and leave management are effectively administered.

• Lead by example and promote a culture of continuous improvement.

Guest Experience

• Ensure every dish served reflects SKAI's reputation for culinary excellence.

• Interact with guests to gather feedback and continuously improve the dining experience.

• Professionally manage guest feedback and resolve service recovery opportunities promptly.

• Work closely with the Restaurant Management team to enhance overall guest satisfaction.

Food Safety & Compliance

• Maintain the highest standards of food safety, sanitation, and hygiene in accordance with Singapore regulations and Accor standards.

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

• Conduct regular kitchen inspections to ensure cleanliness and operational excellence.

• Partner with Stewarding and Engineering to maintain kitchen equipment and facilities.

Innovation & Continuous Improvement

• Stay updated on global culinary trends, techniques, and premium ingredients.

• Introduce new concepts, seasonal menus, and signature dishes.

• Evaluate operational processes and implement improvements to enhance efficiency and productivity.

• Collaborate with cross-functional departments on initiatives that improve guest experiences and operational excellence.

• Maintaining exceptional culinary consistency in a high-volume luxury restaurant.

• Balancing creativity with profitability and operational efficiency.

• Developing and retaining high-performing culinary talent.

• Managing food cost while maintaining premium product quality.

• Driving innovation while preserving SKAI's culinary identity.

Job Requirements

• Diploma or Degree in Culinary Arts, Hospitality Management, or a related discipline.

• Minimum 8 to 10 years of progressive culinary leadership experience in luxury hotels or premium standalone restaurants.

• Proven experience as an Executive Chef or Chef de Cuisine within a high-end contemporary dining or fine dining environment.

• Michelin-starred or award-winning restaurant experience is highly preferred.

• Strong leadership skills with the ability to inspire, develop, and manage high-performing culinary teams.

• Solid understanding of menu development, food trends, menu engineering, and cost management.

• Strong commercial acumen with experience managing food costs, labour costs, and kitchen budgets.

• Excellent communication, organizational, and stakeholder management skills.

• Proficient in Microsoft Office and procurement/inventory management systems.

• Food Safety Course Level 1 (Basic Food Hygiene Certificate); HACCP knowledge is an advantage.

• Passionate about culinary excellence, innovation, and delivering exceptional guest experiences in a fast-paced luxury environment.

PURE PALATE PTE. LTD.

Job Description

Job Description

The Omakase Sushi Chef is responsible for preparing and serving omakase-style sushi and Japanese dishes while ensuring consistent food quality and a positive dining experience.

This role involves hands-on food preparation, guest interaction at the counter, and adherence to food safety and operational standards.

Key Responsibilities

• Prepare sushi, sashimi, and related Japanese dishes according to established standards

• Execute omakase menu items based on ingredient availability and daily preparation plans

• Perform fish preparation, slicing, portioning, and plating with accuracy and consistency

• Provide basic explanation of dishes to guests during service when required

• Ensure proper storage, handling, and rotation of food ingredients

• Maintain cleanliness of workstations, tools, and kitchen areas at all times

• Follow food safety, hygiene, and workplace safety procedures

• Assist with stock checking and report inventory requirements to the kitchen team

• Support daily kitchen operations to ensure smooth service flow

Requirements

• Minimum 5 years of relevant experience in Japanese cuisine or sushi preparation

• Experience with omakase or sushi counter service is preferred

• Good knife handling and food preparation skills

• Basic communication skills and a service-oriented attitude

• Candidates should be adaptable and open to learning additional kitchen duties

• Prior knowledge of sake or beverage pairing will be an advantage

Alice Boulangerie 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

Job Summary

We are dedicated to providing exceptional dining experiences and are looking for a passionate Chef De Partie to drive our mission forward. Enjoy a fun and supportive working environment with no split shifts, food provided, and a balanced work-life schedule.

Company Culture and Benefits

Work Schedule: 6 working days per week

No Split Shifts: Enjoy a balanced work-life schedule with no split shifts.

Friendly Environment: Work in a fun and friendly environment.

Meals Provided: Food will be provided.

Competitive Salary: Pay range of $2,600.00 - $3,000.00 per month.

Job Description

-Report to Chef De Cuisine/Sous chef

-In charge of managing daily operations and restocking mise en place

-Handles ordering of food for savoury menu items

-Assist with R&D that align with the restaurant concept

-Assist in plating up special event meals as assigned

-Cooks & provide staff meal to the whole team

-Oversee food inventory, quality and ordering

-Supervise and monitor the consistency of food standards in kitchen

-Maintain basic kitchen hygiene as well as personal hygiene.

- Proficient in the use of software system to input ingredients usage/wastage

-Conduct daily housekeeping to ensure that the kitchen area is neat, tidy and clean

-Perform any other ad-hoc duties assigned by Company / team leader

Job Requirements:

-With minimum of 4 years of relevant experience in western cuisine

-Must be able to communicate well with team members

-Able to report on food wastages and know basic costing of food ingredients for the menu

-Prefers to hold a recognized Basic food hygienic certification

-Food safety and hygiene practice in food handling

-Able to work weekends and public holidays

Interest please call 80•••130 for more information

Laguna Hotel Holdings Pte Ltd

Job Description

Main Duties and Responsibilities:

• Supervised daily kitchen operations, ensuring consistent food quality, presentation, portion control, and compliance with brand standards.
• Conduct daily quality checks on all food preparation, maintaining excellent standards for taste, temperature, and visual presentation.
• Collaborate with purchasing and suppliers to source high-quality ingredients while minimizing waste and controlling food costs.
• Manage food inventory and implement waste reduction initiatives, significantly reducing spoilage of meat, seafood, and fresh produce.
• Develop seasonal menus based on sales performance, guest preferences, and menu engineering analysis to maximize profitability.
• Recommend menu pricing adjustments and optimized product mix to improve revenue and food cost percentages.
• Lead, train, coach, and mentor Sous Chefs and kitchen staff to maintain operational excellence and high productivity.
• Conduct daily pre-service briefings and post-service debriefings to communicate operational priorities and continuous improvements.
• Ensure compliance and maintain strict food safety, sanitation, and hygiene standards across all kitchen operations.
• Ensure preventive maintenance and proper use of kitchen equipment to minimize downtime and repair costs.
• Conducts and participates in employee recruitment, onboarding, performance evaluations, coaching, disciplinary actions, and succession planning.
• Create efficient staff schedules based on forecasted business volumes while controlling labor costs.
• Support kitchen operations during peak service periods to ensure timely and consistent food delivery.
• Implement sustainability initiatives including energy conservation, water efficiency, and waste management programs.
• Analyze guest feedback and customer satisfaction data to improve menu offerings and overall dining experience.
• Performs any other duties as assigned.

Laguna Hotel Holdings Pte Ltd

Job Description

Main Duties and Responsibilities

The Sous Chef plays a key role in supporting the Executive Sous Chef in the daily operation of the kitchen, ensuring high standards of food quality, consistency, and hygiene. This role works closely with the culinary team to deliver exceptional dining experiences while maintaining efficient kitchen operations in line with the company's standards and objectives.

Key Responsibilities

• Assist the Executive Sous Chef in overseeing day-to-day kitchen operations to ensure smooth and efficient service.
• Supervise and coordinate kitchen staff, providing guidance, training, and support to maintain performance and discipline.
• Ensure food preparation, cooking, and presentation meet the quality, consistency, and portion standards.
• Monitor food safety, hygiene, and sanitation practices in compliance with health and safety regulations.
• Support menu planning, recipe development, and implementation of new dishes or promotions.
• Manage inventory levels, stock rotation, and proper storage of food items to minimize waste and control costs.
• Assist in ordering, receiving, and checking of kitchen supplies to ensure quality and freshness.
• Ensure compliance with standard operation procedures, internal controls, and kitchen policies.

GRAND MERCURE ROXY HOTEL

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

Job Description

 Job Description & Requirements

• Support the Executive Chef and the team in ensuring smooth daily operations.

• Assist Chefs with creation and preparation cuisine in our Local / Halal Kitchen

• Check that quantity and quality of items ordered are received and stored in proper conditions

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

• Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues.

• Ensure compliance with food safety, hygiene, and sanitation standards in accordance with HACCP requirements.

• Work closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve highest possible satisfaction of food items

Job Requirements

• At least 5 years of relevant culinary experience.

• Knowledge of HACCP principles and food safety regulations

• Team player with the ability to work independently.

• Customer-oriented with a pleasant disposition.

• Able to multitask and thrive in a fast-paced environment.

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

Papi's Tacos Pte Ltd

Job Description

About the role

To ensure that the food served is flavourful, popular and profitable, from your allocated section within the kitchen.

Key responsibilities

• Ensure food served is flavourful, popular and profitable from allocated section within the kitchen

About you

• Minimum 3 year experience in kitchens

• Positive Attitude, willing to learn

• Must be a team player

• Communicates Well

• Enjoys working in a fun and friendly environment

• Experience in working in Mexican kitchen is a plus

Benefits

• 5-day work week / 48hrs per week

• Competitive Salary

• Flexible Working Hours

• Medical Benefits

• Monthly Incentives

• Performance Bonus

• Career Advancement Opportunities

New Chettinad King

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.

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 : Mandai
Working Hours : 5am to 2pm

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, administration communication (all levels), manpower planning, and hygiene and safety management. To cook and serve all food in the kitchen according to the menu planned.

Key Responsibilities:

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

·       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.

·       Supervise a team of kitchen staff and ensure that they perform their duties as required.

·       Maintain and enhance manpower management by daily effective communication.

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

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

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

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

·       Keep Food Sampling and Daily Cooking Core temperature recordings. Recording temperature for all refrigerators.

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

·       Performs any other duties as directed by the Head Chef and Unit Manager.

Alice Boulangerie 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

*6 working days per week / 6 days off in a month

*No split shift

*Fun and friendly working environment

*Food will be provided

Job Descriptions

• Report to Head of Department
• Prepare all baked goods, French pastries and other baked items
• Prepare ingredients, handle baking and other kitchen equipment according to SOP to achieve consistency of food execution and food quality
• Food safety & hygiene procedure are practised at all time
• Pack and store raw materials and finished goods
• Store food in accordance with food safety standards
• Create pastries, baked goods and confections
• Decorating pastries and desserts to ensure tasteful presentation
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Inspect and ensure that the work station is clean and meet the NEA hygiene standards at all times
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With at least 2-3 years of Bakery experience
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and take initiative
• Prefers to hold a recognized Basic food hygienic certification.
• Able to work weekends and public holidays

Please send in your resume to 80•••130 for more information