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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.

SRI LAKSHMI NARASIMHA RESTAURANT PTE. LTD.

Job Description

Job Description & Requirements

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

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

* Ensure that all orders are fulfilled in a timely manner and to expected standards;

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

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

* Ensure food is stored, prepare and presented in a safe and hygiene manner;

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

Check on quality of food items upon receiving from supplier, ensuring freshness and in

accordance to the market list ordered.

AL AASHIRA RESTURANT PTE. LTD.

Job Description

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

 Order supplies and report to the head of the establishment

 Ensure the serving of quality culinary dishes and on schedule

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

 Approve all foods before they leave the kitchen

 Develop menu offerings

 Forecast supply needs and estimate costs

 Recruit kitchen staff

 Ensure efficiency of the kitchen and staff.

 Ensure production of quality and consistent food

 Perform accounting functions and scheduling of meals to be served

 Weigh in on patron complaints

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

 Create recipes and prepare advanced items

 Assign tasks that are less complicated to lower kitchen staff

 Maximize the productivity of the kitchen staff

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

 Ensure proper equipment maintenance and operations

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

 Supervise kitchen personnel and their performance

 Take charge of kitchen staff payroll and initiate possible increase

 Report to the food service director

 Order food from designated suppliers

 Manage stock of food

 Organize duty roster for kitchen staff

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

 Passion for food

 Previous experience of working in a professional kitchen

 Effective communication skills

 Ability to manage a budget and work with figures

 Ability to work under stressful conditions

 Strong leadership skills

 Ability to make quick decisions

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

AL AASHIRA RESTURANT PTE. LTD.

Job Description

Job Description

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

• Check freshness of food and ingredients

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

• Develop recipes and determine how to present the food

•

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

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

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

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

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

• Plan orders of equipment or ingredients according to identified shortages

Requirements

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

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

AL AASHIRA RESTURANT PTE. LTD.

Job Description

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

Copy this section

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

• Develop menus and item pricing

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

• Hire, train and supervise kitchen personnel

• Stay current on restaurant industry trends

• Identify new culinary techniques and presentations

• Assist kitchen staff with food prep and recipe creation

Executive Chef qualifications and skills

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

Copy this section

• Diploma required (two-year culinary degree preferred)

• 7+ years’ experience in an executive kitchen position

• Demonstrated knowledge of current restaurant industry trends

• Must possess culinary creativity

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

• Comfortable providing direction and supervision to kitchen staff

LEE & CAI HOLDINGS PTE. LTD.

Job Description

Key Responsibilities

• Process and pack raw and cooked ingredients in accordance to specified guidelines, ensuring desired standards and quality are maintained
• Champion daily food preparation within the central kitchen premises
• Facilitate ordering and receiving of inventory
• Maintain and upkeep kitchen machinery and equipment
• Ensure that the processing line and storage area are kept clean and compliant to food safety regulations
• Assist with research and development of new food products with fellow team members

Job Requirements

• At least 3-5 years of experience in Chinese Cuisine
• Good understanding of the preparation and storage of ingredients
• Excellent attitude towards learning
• A team player who enjoys contributing to the greater success of team and the concept
• Someone who takes responsibility for your work and likes to push boundaries to further your skills and abilities
• A valid Food Hygiene Certificate (minimally Level 1)

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 2 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

The Supreme HR Advisory Pte Ltd

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

Job Description

5.5 days, 44 hours per week 

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

Salary: $2600- $3000

Location: 111 Somerset, Singapore 238164

Duties and Responsibilities:

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

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

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

• Maintaining a clean and organized work station

• Ensuring kitchen equipment and tools are in good working order

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

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

• Properly disposing of waste materials according to established procedures

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

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

• Following all safety and hygiene protocols

• Other Ad-Hoc duties given by the chef

Requirements:

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

• Holding a Basic Food Hygiene certificate is preferred

Kelly Chong Reg No:R26161160

The Supreme HR Advisory Pte Ltd EA No: 14C7279

1855 F&B PTE. LTD.

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Job Description

Job Summary

You will support daily kitchen operations by preparing food, estimating production needs, ensuring quality standards, and collaborating with the team to deliver exceptional dining experiences.

Responsibilities

• Prepare daily food items and complete assigned tasks from the Head Chef to support kitchen operations
• Estimate daily production requirements to align food preparation with demand and minimize waste
• Inspect raw and cooked food products to ensure compliance with quality and safety standards
• Maintain high standards in food production, preparation, and presentation to meet customer expectations
• Demonstrate thorough knowledge of menu items, recipes, production methods, and presentation guidelines
• Contribute menu ideas by evaluating ingredient availability, cost, supply, and customer preferences
• Participate actively in daily kitchen meetings to coordinate team efforts and update on kitchen matters
• Complete mise en place tasks following standard operating procedures to ensure readiness for service
• Follow all food preparation, receiving, storage, and sanitation policies to maintain hygiene and safety
• Foster effective communication among staff by promoting a secure and friendly work environment
• Attend all mandatory training sessions to enhance skills and comply with operational standards
• Perform additional duties as assigned by Management to support kitchen and restaurant functions

1855 F&B PTE. LTD.

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Job Description

Job Summary

Assist Head Chef in daily operations to prepare and present dishes according to recipes, maintain kitchen organization, and uphold food safety standards for efficient service.

Responsibilities

• Assist Head Chef in executing daily kitchen tasks to support smooth operations
• Prepare ingredients and support mise-en-place activities to ensure timely service delivery
• Follow recipes and presentation guidelines to produce consistent, high-quality dishes
• Receive and store kitchen stock using FIFO method to maintain ingredient freshness
• Maintain cleanliness and organization of assigned kitchen section to meet hygiene standards
• Adhere strictly to food safety, hygiene, and sanitation protocols to ensure safe food handling
• Assist in inventory control by monitoring stock rotation and proper ingredient storage
• Minimize food wastage by applying proper handling and preparation techniques
• Perform additional kitchen duties as assigned by kitchen management to support overall operations

Raffles Hotel Singapore

Raffles Hotel Singapore welcomed guests in August 2019 after a careful and sensitive restoration breathing new life into its beautiful building. One of the few remaining great 19th century hotels in the world, the hotel is perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors while restored suites, new social spaces, restaurants and bars have been enhanced for discerning travellers.

Job Description

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Main responsibilities include but not limited to quality and cost control as well as learning and development of colleagues.

 We are hiring for the following outlet:

• Butcher's Block

• Cold Production

• Tiffin Asian/Western

• Western Banquet

Primary Responsibilities

Food Quality

• Monitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.

• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications.

• Daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.

• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.

• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.

• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and Sanitization

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.

• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.

• Ensures that all equipment is hygienically stored in its designated area.

• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.

• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

 Training, Learning and Development of Culinary Team

• Responsible for the induction and on boarding of new hires.

• Ensures that colleagues are trained in, and complies with hotel’s rules and regulations.

• Ensures that colleagues are trained in, and complies with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures.

 Management and Leadership of the Culinary Team

• Oversees the effective and professional operations of assigned kitchen.

• Ensures smooth and effective communication amongst the kitchens and other departments.

• Manages the conduct of subordinates and follows through with any employee grievances when necessary.

• Ensures that all deadlines assigned by supervisors are met.

 Involvement in Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.

• Builds guest loyalty and to develop to a professional relationship with local guests and regular patrons.

• Continually improves product through obtaining feedback from guests and patrons.

• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.

• Follows sustainable procedures and practices that supports Accor’s Corporate Social Responsibility program.

 Candidate's Profile

 Knowledge and Experience

• Minimum Professional Certificate in a Culinary-related field .

• Minimum of 3 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant.

• Proficient in written and conversational English.

• Good interpersonal skills with ability to communicate with all levels of colleagues.

• Service oriented with an eye for details.

• Good presentation and influencing skills.

• Flexible and able to embrace and respond to change effectively.

• Ability to work independently and has good initiative under dynamic environment.

• Self-motivated.

 Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.

• Duty Meals are provided.

• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.

• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.

• Medical and Wellness Benefit.

• Comprehensive Insurance Coverage.

• Local/Overseas Career Development & Growth Opportunities.

• Holistic Learning and Development Opportunities.
  

Mandate Of Manpower

Job Description

Job Responsibilities including but not limited to:

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

Requirements:

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

OCD Hands Pte. Ltd.

Job Description

Job Responsibilities including but not limited to:

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

Requirements:

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

SHINYA IZAKAYA LLP

Job Description

Company Overview

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

Job Summary

Perform cooking duties in a non-aircon F&B environment, supporting kitchen operations and contributing to menu development.

Responsibilities

• Assist the head chef in preparing and cooking dishes to support daily kitchen operations
• Cut, steam, fry, and cook various ingredients to produce quality Japanese cuisine
• Wash and handle raw materials including vegetables, seafood, pork, poultry, and beef to ensure food safety and quality
• Clean and maintain kitchen equipment such as fridge, freezer, cooking area, exhaust hood, and drainage regularly to uphold hygiene standards
• Collaborate with management to review the menu periodically and design new promotional dishes to attract customers
• Adapt to additional ad hoc duties assigned by management to support kitchen and restaurant needs
• Work effectively in a non-aircon kitchen environment during split shifts and weekends/public holidays as scheduled
• Cooperate with team members to maintain smooth kitchen workflow and service delivery

Required competencies and certifications

• Experience as a chef in a restaurant setting

Preferred competencies and qualifications

• Ability to work cooperatively with team members

SHINYA IZAKAYA LLP

Job Description

Company Overview

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

Job Summary

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

Responsibilities

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

Preferred competencies and qualifications

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

Ideals Recruitment Pte Ltd

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

Job Description

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

• Working Location: Central

• Working Days: 5 Days work week

Responsibilities:

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

• Work closely with the team to support daily café operations

• Develop and refine recipes to maintain quality and consistency

• Monitor inventory and manage ingredient ordering

Requirements:

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

• Strong baking and dessert preparation skills

• Creative with good attention to detail
  

Seize This Opportunity!

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

Only shortlisted candidates will be contacted.

Hiew Yuan Feng

Registration No: R26160771

EA Licence no.: 14C7121

HEY ROCKET PTE LTD

Job Description

About this role:

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

Hiring positions: Cook / Chef de Partie / Sous Chef

Job scope:

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

• Prepare the rota for the coming week.

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

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

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

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

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

Requirements:

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

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

LUFA MANPOWER PTE. LTD.

Job Description

Job Summary

Prepare and cook high-quality cafe-style meals and baked goods following SOPs. Manage food stocks to reduce waste and ensure timely meal delivery by coordinating with service staff. Maintain kitchen hygiene and safety standards in a fast-paced environment.

Responsibilities

• Prepare, cook, and present sandwiches, pastries, hot mains, and grab-and-go food according to standard operating procedures (SOPs) to ensure consistent quality
• Manage food inventory by tracking expiration dates and minimizing wastage to maintain cost efficiency
• Assist with ordering ingredients to maintain adequate stock levels for daily operations
• Maintain strict adherence to health, safety, and sanitation standards in the kitchen to ensure a safe food preparation environment
• Coordinate with baristas and service staff to ensure meals complement drinks and are delivered to customers promptly
• Work effectively in warm kitchen environments and stand for extended shifts, including weekends and public holidays
• Communicate clearly and collaborate with team members to support cross-functional roles in smaller cafe settings

MING FA NOODLES HOUSE PTE. LTD.

Job Description

We're on the lookout for dedicated individuals to join our fishball noodles family!

👨‍🍳👩🏻‍🍳 Kitchen Assistant

• Able to cook and assist prepare of foods.
• Ensures that food is prepared and served to the customers on time.
• Ensures that health and safety standards with all food, beverage and equipment are upheld in the kitchen.
• Ensures kitchen staff stores all food items.
• Cultivate productivity and innovative mindset.
• Follow food and beverage safety and hygiene policies and procedures.
• Implement operations for service excellence.
• Maintain food and beverage production environment.
• Maintain quality control procedures.
• Maintain safe and secure working environment.
• Provide safety and security for guests.
• Receive and store food products.
• Respond to service challenges.
• Solve problems and make decisions at operations level

Interested, please 📞 83•• •988 for interview.

MS. DURIAN PTE. LTD.

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

Job Description

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

Job Summary

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

Responsibilities

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

Required competencies and certifications

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

Other Information

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

Gan Teck Kar Investments Pte Ltd

Established in 1991, Gan Teck Kar is a privately-owned company started by food-loving folks who are passionate about bringing the finest products from all around the world. Over the years, we have developed customized solutions for on-trade clients in a fast-evolving ecosystem to cater to industry trends and demands. Whether it’s for your kitchen table at home or larder of restaurants, our core business is the importation and distribution of premium food products to Singapore and Malaysia with business partners all around the Southeast Asian Region.

Job Description

Job Highlights

• 44 hours, 5 workdays per week
• Staff meals provided
• Staff discount
• Immediate hiring

Responsibilities:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant.
• Coordinates daily tasks with the Sous/ Head Chef and responsible for supervising junior chefs or line cook
• Able to estimate the daily kitchen needs and check the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation, and presentation of food are always of the highest quality.
• Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation.
• Full awareness of all menu items, their recipes, methods of production, and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Guides and trains the subordinates daily to ensure high motivation and an economical working environment.

Requirements:

• Minimum 2-years of experience in similar capacity or experience.
• Ability to work in a fast-paced and stressful environment without losing composure
• Good leadership & communication skills
• Strong personal organizational and management skills
• Understanding of workplace health and safety and food hygiene
• Possess positive attitude towards task assigned.
• Eager to learn and progress.

LE CLOS PTE. LTD.

Job Description

Junior Sous Chef – Job Description

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

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

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

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

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

Excellent organisational and communication skills.

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

Strong attention to detail and commitment to quality.

Passion for hospitality, food excellence, and continuous improvement.

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

LE CLOS PTE. LTD.

Job Description

Kitchen Assistant – Job Description

We are looking for a reliable and hardworking Kitchen Assistant to support our kitchen team in maintaining efficient operations and high standards of cleanliness. This role is ideal for someone who enjoys working in a fast-paced environment and is eager to learn about professional kitchen operations.

• Assist chefs with basic food preparation tasks, including washing, peeling, cutting, and portioning ingredients.
• Prepare ingredients and equipment for daily kitchen operations.
• Maintain cleanliness and organisation of kitchen work areas, equipment, and storage spaces.
• Wash dishes, utensils, cookware, and kitchen equipment.
• Receive, unpack, and store deliveries according to food safety standards.
• Assist with stock rotation and ensure proper storage of food products.
• Remove waste and maintain overall kitchen hygiene.
• Follow all food safety, hygiene, and workplace safety procedures.
• Support the kitchen team with ad hoc tasks as required.

Previous kitchen or food service experience is an advantage but not required.

Willingness to learn and work as part of a team.

Positive attitude and strong work ethic.

Ability to work in a fast-paced environment and perform physically demanding tasks.

Good organisational skills and attention to cleanliness.

Ability to follow instructions and safety procedures.

Flexible and reliable with a strong sense of responsibility.

DEMETER SPECIALITIES PTE. LTD.

Job Description

Company Overview

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

Job Summary

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

Responsibilities

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

Preferred competencies and qualifications

• Experience working in hotels or high-end Indian restaurants

Bunga Telang Restaurant Pte Ltd

Bonding Kitchen established since November 2018 in Johor Bahru, Johor, Malaysia. In September 2020, we had opened our 1st outlet in Singapore. Originally, beginning as a home private dining concept, we have broadened it into a cosy eatery specializing in delicious modern Peranakan dishes with an atmosphere that encourages, well, bonding!

Job Description

Job Descriptions:

● Sorting, storing and distributing ingredients

● Washing, peeling, chopping, cutting, and cooking foodstuffs

● Assisting with any ad hoc jobs in the kitchen

● Food preparation tasks

Job Requirements:

● No experience required; training provided

● Good attitude and keen to learn

● Good communication skills and helpful

● Punctual and well-disciplined

● Full of energy and spirit

● Ability to stand for long hours and work in fast-paced environments

● Able to work on weekends and public holidays; working hours may vary according to opening hours

● Weekly rotation

Staff Benefit:

● Medical and insurance benefits

● Staff discount

● Good career development

● Staff meals provided

Raffles Hotel Singapore

Raffles Hotel Singapore welcomed guests in August 2019 after a careful and sensitive restoration breathing new life into its beautiful building. One of the few remaining great 19th century hotels in the world, the hotel is perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors while restored suites, new social spaces, restaurants and bars have been enhanced for discerning travellers.

Job Description

About the Restaurant

Chef André Chiang is an award-winning chef, storyteller, mentor and game changer in the culinary arts realm who will be bringing his remarkable culinary vision to Raffles Hotel Singapore. Chef André has received numerous accolades across his illustrious career, including Asia’s Best Chef and industry recognition for his artistic culinary vision. Aimed at being a social and convivial space where guests are fully immersed in the dining experience, the new signature restaurant will present Chef André Chiang’s culinary philosophy and gastronomic mastery within the magnificent setting of the hotel’s new signature restaurant, housed in the elegant, neo-Renaissance Main Building.

Job description

The position is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction.

Primary Responsibilities

Food Quality

• Responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.

• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.

• Through daily spot checks, monitors all food items being ordered by the kitchen and  ensures all items are utilised completely to avoid wastage.

• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.

• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.

• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.

• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.

• Ensures that all equipment is hygienically stored in its designated area.

• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage. Ensure ingredients are always fresh and within its expiry date.

• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, Learning And Development Of Culinary Team 

• Responsible for the induction and on boarding of new hires.

• Ensures that colleagues are trained in, and complies with hotel’s rules and regulations.

• Ensures that colleagues are trained in, and complies with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures.

Management And Leadership Of The Culinary Team

• Oversees the effective and professional operations of assigned kitchen.

• Ensures smooth and effective communication amongst the kitchens and other departments.

• Manages the conduct of subordinates and follows through with any employee grievances when necessary.

• Ensures that all deadlines assigned by supervisors are met.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.

• Builds guest loyalty and to develop to a professional relationship with local guests and regular patrons.

• Continually improves product through obtaining feedback from guests and patrons.

• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.

• Follows sustainable procedures and practices that supports Accor’s Corporate Social Responsibility program.

• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

• Minimum Professional Certificate in a Culinary-related field .

• Minimum of 3 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant.

• Proficient in written and conversational English.

• Good interpersonal skills with ability to communicate with all levels of colleagues.

• Service oriented with an eye for details.

• Good presentation.

• Flexible and able to embrace and respond to change effectively.

• Ability to work independently and has good initiative under dynamic environment.

• Self-motivated.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.

• Duty Meals are provided.

• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.

• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.

• Medical and Wellness Benefit.

• Comprehensive Insurance Coverage.

• Local/Overseas Career Development & Growth Opportunities.

• Holistic Learning and Development Opportunities.

NAKHON BEDOK PTE. LTD.

Job Description

You will faithfully and diligently serve the company and carry out the duties and responsibilities of your position and other duties and responsibilities that are assigned to you from time to time.

Duties and Responsibilities:

1. Specialized in Asian Cuisine only

2. Setting up the kitchen with cooking utensils and equipment.

3. Study each recipe and gather all necessary ingredients

4. Cook food in a timely manner

5. Delegate tasks to kitchen staff

6. Inform the wait staff about daily specials

7. Ensure appealing plate presentation

8. Supervise Cooks and assist as needed

9. Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)

10. Monitor food stock and place orders

11. Check freshness of food and discard out-of-date items

12. Experiment with recipes and suggest new ingredients

13. Ensure compliance with all health and safety regulations within the kitchen area

Private Advertiser

Job Description

Traditional SG Coffeehouse Ya Kun Franchisee Brand.

Staffs required to know multiple stations. Toaster, Brewer, Cashier.

Main language Chinese & english.

Kitchen Working environment mainly dealing with hygiene cleanliness, food preparation and Customer Orders.

ZEN CAREER PTE. LTD.

Job Description

Details:

• Gross up to $2600

• 44 hrs/week , 5 days

• Training Provided

Job scope:

• Prepare and sanitise food preparation areas before operations

• Perform basic labelling, sorting, and packing of food items

• Cut, marinate, and prepare raw ingredients as required

• Portion and assemble cooked or processed food

• Assist with washing, cutting, and food preparation in accordance with SOPs

• Maintain cleanliness of the kitchen and work areas at all times

• Carry out other duties as assigned by the supervisor

Additional Information:

• Possess Food & Hygiene Cert

For interested candidates, please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

We regret to inform that only shortlisted candidates would be notified

We wish you all the best in your career search.

Zen Career Pte Ltd | 24C2559
Khoo Xin Qing (Philene) | EA Personnel No: R26161871

AEMEO Group

Job Description

Responsibilities

-Prepare and present high-quality meals using authentic Japanese techniques;

-Maintain consistency in taste, portioning, and plating standards;

-Support daily kitchen operations, including prep, inventory, and hygiene compliance;

-Work closely with the team to uphold Japanese culinary standards.

Requirements

-Minimum 5–10 years of relevant culinary experience in Japanese cuisine;

-Strong expertise in Japanese culinary techniques, ingredients, and kitchen operations;

-Proven experience in menu development, food costing, and kitchen management;

-Strong leadership, communication, and organisational skills;

-Ability to thrive in a fast-paced, high-standard dining environment;

-Creative mindset with a passion for delivering exceptional dining experiences.

HERO HOLDINGS PTE. LTD.

Job Description

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

Shun Tak Real Estate (Singapore)

Job Description

Job Highlights

• Dynamic working environment
• Open and collaborative culture

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

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

Responsibilities:

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

Qualifications:

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

Bistro Onethirtysix (Whampoa) Pte. Ltd.

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

Job Description

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

UOL Claymore Investment Pte Ltd

Based on the philosophy of providing personalised care from genuinely caring, Pan Pacific Singapore strives to be the hotel of choice for guests, associates and stakeholders. Over 300 valued associates form the team that distinguish the hotel and help create memorable experiences for guests. Because we believe that it’s all about the people. Because we genuinely care.

Job Description

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

The Chief Baker is a strategic and hands-on leader responsible for overseeing all aspects of the bakery operations, including product development, production management, and team leadership. He / She combines craftsmanship with operational expertise to deliver high quality baked goods while maintaining strong cost control, efficiency, and compliance standards

Our Expectations:

• Lead the development and execution of bakery menus aligned with the concept, brand standards, and market trends.

• Develop, standardise, and continuously refine recipes to ensure consistency in quality, taste, and presentation.

• Drive innovation by introducing new baking techniques, ingredients, and seasonal offerings to enhance the guest experience.

• Incorporate guest feedback and industry insights to evolve product offerings.

• Oversee daily bakery operations, ensuring efficient workflow, timely production, and service readiness.

• Maintain strict quality control through regular inspection of raw ingredients and finished baked goods.

• Optimize resource utilization, including manpower, equipment, and inventory.

• Ensure seamless coordination with kitchen and service teams for consistent execution across all outlets and events.

• Manage and resolve operational challenges efficiently to maintain production and service standards.

• Lead, train, and develop the bakery team, fostering a high-performance and collaborative work environment.

• Delegate responsibilities effectively and monitor performance to ensure operational excellence.

• Conduct structured training and support continuous skills development.

• Plan staff schedules to ensure optimal coverage and productivity.

• Manage food and labour costs within budgetary guidelines, implementing measures to minimize waste and maximize profitability.

• Monitor inventory levels and enforce proper storage and stock rotation practices

• Ensure full compliance with food safety, hygiene, and sanitation standards, including HACCP requirements.

• Uphold workplace safety practices and maintain a clean, organized bakery environment.

• Enforce grooming, hygiene, and professional conduct standards across the team.

• Support bakery planning and execution for events, banquets, and catering functions.

• Collaborate with culinary, service, and management teams to deliver a cohesive dining experience.

• Contribute to guest satisfaction through high-quality, visually appealing baked products.

• Comply with all relevant Workplace Safety & Health practices and maintain a safe workplace for all associates.

• Ensure that the Hotel’s properties and facilities are protected and kept in good working condition. Report any loss or damage promptly and appropriately.

• Carry out any other reasonable duties and responsibilities as assigned.

We are looking for an individual with at least 7-8 years of experience in a supervisory capacity managing kitchen operation. You should be creative with a hands-on approach and one who is willing to impart your culinary skills and knowledge to the team. If you have the ability to adapt to ever changing requirements and needs of customers, write in to have a chat with us!

We are also dedicated to providing equal employment opportunities, including individuals with disabilities.

AEGEANSEA PTE. LTD.

“ ALATI, or salt from the ancient Greek word ἅλας, takes great pride in serving only the freshest produce wild-caught by the hands of the fishermen at the Aegean Sea. Donning its traditional uniform of blue and white, the casual and comfortable restaurant with an ambiance reminiscent of Cyclades opened its doors for business on 30th September, 2015. Everything in the menu, from the meat to the pastry to the bread, are made painstakingly and meticulously by hand.”

Job Description

**Primary Responsibilities:**

• Prepare and cook dishes in the menu according to restaurant's standards of quality, recipe,
consistency and time lines
• Work effectively with the kitchen team to deliver high-quality service
• Exercise cost control to minimize food wastage and spoilage
• Collaborate with Sous Chef/Head Chef to implement new menu items or systems
• Report maintenance issues to the Sous Chef/Head Chef promptly
• Strictly adhere to food safety, sanitation, and hygiene requirements
• Follow company policies, processes, and procedures
• Be flexible and assist in the kitchen during busy times as needed
• Attend trainings and meetings as required
• Other ad hoc duties as requested

**Requirements:**

• At least 4 years of relevant experience in dining cuisines
• Good communication and teamwork skills
• Ability to follow instructions and procedures
• Knowledge of cooking procedures and methods
• Experience using cutting, cooking, and baking tools
• Ability to multitask and work efficiently under pressure
• Maintain kitchen equipment and report any defects/malfunctions promptly
• Culinary diploma or related certification preferred
• Continuously upgrade culinary skills through training or self-study
• Culinary diploma or related certification preferred
• Experience in Mediterranean cuisine is advantageous

• 5 days working week

• Sundays closed.

• meal allowance provided

10X AI TECHNOLOGY PTE. LTD.

Job Description

🍜 Now Hiring: Part-Time Ramen Kitchen Assistant

📍 The Galen, 61 Science Park Road, Singapore 117525

🕙 Mon–Fri | 10:00am–2:00pm

💰 S$13–S$15/hour | Est. start: June 2026

We're a Japanese ramen restaurant at Science Park seeking a part-time kitchen assistant to support our weekday lunch service. If you're detail-oriented, reliable, and enjoy working in a fast-paced F&B environment, we'd love to hear from you!

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WHAT YOU'LL DO

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• Prep ramen toppings and condiments for lunch service

• Portion and plate food to our standard

• Assist with simple sides: gyoza, karaage chicken, mini chashu rice

• Pack takeaway/delivery orders accurately

• Maintain condiment station and kitchen cleanliness

• Support closing duties after the lunch shift

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WHO WE'RE LOOKING FOR

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• No experience needed — full training provided

• Food Safety Course Level 1 preferred (we'll help arrange if needed)

• Physically able to stand for ~4 hours; fast and careful worker

• Punctual, responsible, and able to commit to regular shifts

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WHAT WE OFFER

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✅ Staff meal & F&B discount

✅ Uniform & apron provided

✅ On-the-job training

Interested? Feel free to apply directly here. We look forward to welcoming you to our team!

Momentus Hotel Alexandra

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

Job Description

Job Description & Requirements

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

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

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

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

• To ensure maintenance of all operating equipment in the kitchen

Metta Welfare Association

Metta Welfare Association (Metta) was founded in 1992 by Venerable Shi Fa Zhao, Abbot of the Golden Pagoda Buddhist Temple. He is also the founding Abbot and founding President of the Buddha Tooth Relic Temple and Museum.

Job Description

About Metta Home for the Disabled and Metta Home Day Activity Centre

Metta Home and Day Activity Centre () provide care and training for adults with intellectual disabilities, helping them lead meaningful and independent lives in a supportive environment.

As a Kitchen Assistant, the candidate is responsible in the following areas:

• Prepare and wash kitchen utensils, plates, and silverware, ensuring they are cleaned and disinfected
• Operate kitchen equipment and machinery safely
• Sweep and mop the kitchen floor regularly
• Assist with unloading, sorting, and storing food supplies and donated items
• Organise and maintain kitchen inventory
• Prepare and clear food before and after breakfast, lunch, dinner, and tea breaks
• Ensure proper sorting of meals according to dietary requirements (e.g. soft diet, normal, diabetic)
• Pack stores and assist with the collection and storage of donated goods
• Support supervisor when donation items are delivered
• Complete all assigned duties in a timely manner
• Perform other duties as assigned by the Supervisor

Job Requirements

• Minimum Primary School education
• Relevant kitchen or food preparation experience preferred
• Able to converse in simple English
• Willing to work on rotating shifts, including weekends and public holidays
• Able to work independently and as part of a team
• Hardworking, meticulous, and responsible

Chinois Pte. Ltd.

Incorporated in 2 July 2001, Chinois Spa is a dedicated well-being company that believes in a simple philosophy : ‘ To provide outstanding treatments and programs for a healthy well-being using the best premium products available ’. We work with a team of professional well-trained therapists and with an honest brand of 100% natural skincare, made with only the finest quality natural ingredients. Many of the products carry the COSMOS-standard certification.

Job Description

Responsibilities:

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

Requirements:

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

Whatsapp 91•••574 for more information

Chinois Pte. Ltd.

Incorporated in 2 July 2001, Chinois Spa is a dedicated well-being company that believes in a simple philosophy : ‘ To provide outstanding treatments and programs for a healthy well-being using the best premium products available ’. We work with a team of professional well-trained therapists and with an honest brand of 100% natural skincare, made with only the finest quality natural ingredients. Many of the products carry the COSMOS-standard certification.

Job Description

Responsibilities:

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

Requirements:

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

Whatsapp 91•••574 for more information

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

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.

Chinois Pte. Ltd.

Incorporated in 2 July 2001, Chinois Spa is a dedicated well-being company that believes in a simple philosophy : ‘ To provide outstanding treatments and programs for a healthy well-being using the best premium products available ’. We work with a team of professional well-trained therapists and with an honest brand of 100% natural skincare, made with only the finest quality natural ingredients. Many of the products carry the COSMOS-standard certification.

Job Description

Responsibilities:

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

Requirements:

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

Whatsapp 91•••574 for more information

Carlton City Hotel (Singapore) Pte. Ltd.

Carlton City Hotel Singapore, Tanjong Pagar

Job Description

Job Summary

This role supports the Sous Chef/Senior Sous Chef by maintaining food quality, managing kitchen operations, training staff, controlling costs, and ensuring compliance with hygiene and safety standards.

Responsibilities

• Maintain food quality standards and ensure mise en place meets hotel requirements
• Contribute ideas for menus, daily specials, and food promotions for special occasions
• Direct and coordinate kitchen crew activities to ensure efficient food service
• Oversee kitchen operations during the absence of the Sous Chef/Senior Sous Chef
• Apply standard recipes aligned with hotel service standards
• Minimize food wastage by exercising proper food portioning techniques
• Maintain high hygiene standards and comply with National Environment Agency (NEA) safety and hygiene regulations
• Prepare inter-kitchen transfers and verify quality and quantity of food received from market orders, food stores, and sub-departments
• Select appropriate service dishes and present food according to hotel standards before serving
• Manage and train kitchen crew to enhance performance and service quality
• Control stock levels and monitor costs to optimize kitchen operations
• Perform ad-hoc tasks as assigned by Supervisor

Required competencies and certifications

• National Food Safety certification
• Minimum 3 years of experience in Western or local food preparation
• Good communication skills to effectively coordinate kitchen activities and team training
• Willingness to work on weekends and public holidays

A Plus Manpower Services Pte. Ltd

A Plus Manpower Services Pte Ltd is one of the leading recruiting organizations in Singapore. We are a MOM licensed professional recruitment consultancy (EA License No: 16C8280, specializing in both local and foreign worker placement.

Job Description

Location: Bras Basah, Singapore
Working Hours: 10:00 AM – 9:00 PM
5-Day Work Week

Job Responsibilities

• Lead daily kitchen and teppanyaki counter operations

• Prepare and present high-quality beef bowls and Japanese fusion dishes

• Ensure consistency in food quality, taste, and presentation

• Perform live teppanyaki cooking in an open-kitchen environment

• Manage food preparation, stock control, and kitchen hygiene

• Train and supervise kitchen staff to maintain service standards

• Work closely with management on menu execution and seasonal specials

Requirements

• Experience in Teppanyaki, Yakiniku, Japanese cuisine, or fusion concepts preferred

• Strong leadership and kitchen management skills

• Passion for food presentation and guest experience

• Able to work efficiently in a fast-paced environment

• Responsible, disciplined, and team-oriented

A PLUS MANPOWER SERVICES PTE LTD  EA License No. 16C8280 MOM Reg No. R22107790

Peach Garden Pte Ltd

Peach Garden is a notable household name that is synonymous with authentic Chinese cuisine served in a warm and welcoming environment. Its dedication to creating the finest quality has earned the restaurant numerous dining accolades from renowned magazines such as the Singapore Tatler and Wine & Dine.

Job Description

• Oversee kitchen operations

• Come up with new dishes and menu

• Supervise food quality, portioning and presentation

• Ensure highest standards of kitchen cleanliness and food safety

• Plan proper staffing to ensure smooth operations flow

• Manage stock and food cost

• Obtain and handle feedback on food quality

• Manage and train staff

• Perform any other job tasks assigned by the management

Requirements:

• Prior experience as Executive / Master Chef in Chinese restaurant

• Excellent personal presentation and interpersonal skills

• Confident, outgoing personality and positive attitude

• Ability to remain calm under pressure

• Able to cope in fast-paced environment with heavy volume

• Ability to multi-task

• Proficient in Mandarin (spoken and written) to coordinate event requirements and communicate kitchen orders accurately with the team

Suitable candidates will be offered attractive salary package, bonus and other incentives.

We regret only shortlisted applicants will be notified.

AlwaysHired Pte. Ltd.

Job Description

Summary

• 5 days a week. Shift varies.

  AM: 7.30am - 4pm

  PM: 1.30pm - 10pm

• Basic is up to $5500

• Location: Central

Responsibilities

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

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

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

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

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

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

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

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

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

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

Requirement

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

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

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

Tai Yen Wen(Eunice) 
Registration Number: R22105780

EA Licence No: 24C2293

Ideals Recruitment Pte Ltd

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

Job Description

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

• Working Location: Central

• Working Days: 5 Days work week

Responsibilities:

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

• Work closely with the team to support daily café operations

• Develop and refine recipes to maintain quality and consistency

• Monitor inventory and manage ingredient ordering

Requirements:

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

• Strong baking and dessert preparation skills

• Creative with good attention to detail
  

Seize This Opportunity!

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

Only shortlisted candidates will be contacted.

Hiew Yuan Feng

Registration No: R26160771

EA Licence no.: 14C7121

Unlisted Collection

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

Job Description

Marguerite & Hortus

Marguerite is a one-Michelin-starred restaurant, where Chef-Owner Michael Wilson presents contemporary cuisine rooted in seasonality, provenance, and craftsmanship. Set amidst the lush surroundings of the Flower Dome at Gardens by the Bay, Marguerite offers refined tasting menus complemented by fine wines, innovative temperance beverages, and warm, personalised hospitality.

Located within the same iconic conservatory, Hortus celebrates the bright, vibrant flavours of the Mediterranean. The menu features a variety of sharing plates including vibrant salads, dips, and house-baked breads, alongside heartier dishes such as tagines, rustic mains, and selections from the wood-fire grill. House-made cakes, tarts, and pastries complete the experience throughout the day.

We are seeking passionate culinary professionals to join our team in the following roles:

• Demi Chef

• Commis Cook

Demi Chef Job Description

Key Responsibilities

• Assist the Sous Chef and Chef de Partie in the daily kitchen operations.

• Prepare and organise daily mise en place to ensure smooth service.

• Maintain high standards of food quality, presentation, and consistency.

• Monitor and maintain proper hygiene and cleanliness of the work area at all times.

• Assist in controlling food stock and minimising wastage within the assigned section.

• Follow instructions and recommendations from senior chefs to complete daily tasks efficiently.

• Keep up to date with new recipes, preparation techniques, and kitchen procedures.

• Support the team in ensuring efficient service during operating hours.

• Perform any other duties assigned by the management or senior chefs.

Commis Cook Job Description

Key Responsibilities

• Assist the kitchen team in food preparation and basic cooking tasks.

• Prepare ingredients such as vegetables, meats, and sauces according to kitchen standards.

• Ensure proper storage and handling of food ingredients.

• Maintain cleanliness and organisation of the kitchen and workstations.

• Follow all food safety, hygiene, and sanitation standards.

• Support senior chefs during food service to ensure efficient kitchen operations.

• Learn and develop culinary skills under the guidance of senior kitchen staff.

• Carry out any other duties as assigned by supervisors.

Job Requirement

• NITEC / Higher NITEC in Culinary Arts, Diploma from a recognised culinary institution, or equivalent professional training.

• Prior experience in a professional kitchen or fine dining environment is preferred.

• Basic knowledge of cooking techniques, ingredients, and kitchen equipment.

• Strong willingness to learn and develop culinary skills.

• Ability to work both independently and as part of a team.

• Good communication and time management skills.

• Knowledge of food safety and hygiene practices.

Benefits

• 5-days work week

• Staff meals provided

• Staff benefits and birthday leave

• Comprehensive medical and flexi benefit

• Employees dining privileges across restaurants under the Unlisted Collection group

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

Thank You

Studio M Hotel Singapore

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

Job Description

Job Description 

• Prepare and ensure meals are in good quality in accordance with the portion and quality standards specified in recipes.

• Prepare and established station set-up accordingly

• Prepares and controls food usage (daily) to minimize wastage.

• Ensures that section market list are prepared in advance accordingly and Sous chef is informed of items to order.

• Maintains proper grooming and hygiene habits in accordance to standards

• Follows and maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and SFA (Singapore Food Agency) inspection and requirements.

• Complies with energy conservation and job safety procedure which management defined in the hotel’s loss-prevention manual or postings.

• Handles proper storage of food items by following FIFO or as prescribed by Organization FSMS standard on a daily basis.

• Stocks supplies on a daily basis

Surrey Hills Holdings Pte Ltd

Job Description

💓Surrey Hills Grocer is an expanding brand that aims to be the most authentic Australian destination grocer by bringing honest-to-good, fine, fresh products. Inspired by the harsh terrains of Australia, we strive to bring you the best produce and offer everyone a taste of warm Australian hospitality.💓

On top of the Australian cafe and restaurant concept, we also have Spanish, Taiwanese and Japanese restaurant concepts.

We are seeking an experienced and hands-on Western Bistro Chef to support kitchen operations and lead the team in delivering quality Western dining experiences.

Job Responsibilities

• Assist the Head Chef in managing daily kitchen operations

• Lead and supervise kitchen staff to ensure smooth workflow and service standards

• Prepare and oversee Western bistro dishes including grills, brunch items, pasta, burgers, and mains

• Ensure consistency in food quality, presentation, and hygiene standards

• Conduct on-the-job training and guidance for junior kitchen staff

• Monitor stock ordering, inventory control, and food cost management

• Support manpower planning and kitchen scheduling together with management

• Assist in menu planning and seasonal promotions

• Ensure compliance with SFA food safety and workplace safety standards

• Handle operational issues effectively during busy service periods

Requirements

• Minimum 4–5 years of experience in Western cuisine with supervisory experience preferred

• Strong knowledge of Western cooking techniques and kitchen operations

Select Group Pte Ltd

Select Group has been the leading food service provider to people from all walks of life in Singapore for more than 30 years.

Job Description

Reporting directly to the Senior Manager of Institutional Catering, the HSE Executive will be responsible for the quality control (food hygiene and safety), workplace safety and health of our Institutional Catering outlets in NUS.

Responsibilities:

Health/ Safety / Environment 

• Conduct food safety and hygiene inspection in various outlets and central kitchen

• Create awareness on workplace hygiene and safety aspects

• Evaluate adequacy, interpret and implement quality assurance standards

• Conduct daily/weekly/monthly central kitchen audits and troubleshoot food safety and problems or complaints

• Ensure sanitation standards and procedures

• Devise sampling procedures and directions for recording and reporting quality data

• Document internal audits and other quality assurance activities

• Coordinate and support on-site audits conducted by external providers

• Administrative arrangements such as preparation of permit-to-work, risk assessments forms, incident reports, and corrective actions reports

• Any other tasks as and when assigned by Management

Requirements:

• Degree in Food Science / Food Technology or other related disciplines 

• Minimum 2 years of experience in F&B industry is preferred

• Minimum 3 years in managerial role

• Prior experience in statutory board will be an added advantage

• Internal quality auditing training or experience will be an added advantage

• Well versed in latest technology development / business movement/ government initiatives

• Strong leadership and communication skills