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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.

Exklusiv Resorts Pte Ltd

We are a premier Club which strives to deliver high quality services to deliver high quality services to our members in a conducive cosy ambience.

Job Description

The Executive Sous Chef is responsible for the proper efficiency and profitable functioning of the kitchen department. Managing and monitoring the kitchen operation. Guides Sous Chefs in driving continuous improvement.

Key Responsibilities

• Supervises and monitors the quality of all food prepared in the kitchen. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are uniform and that established portion sizes are adhered to. (Tastes all food being prepared and insists on top quality.)
• Coordinates closely with other chefs in determining quality and quantity of food material to be purchased and prepared. Keeps a close watch over all material used with a view of eliminating waste and spoilage, especially meat, fish, products. Inform immediately on bad products. Provides constructive feedback to staff.
• Assigns in details, specific duties to Sous Chefs or subordinates and instructs them in their work. (Checks the work and makes sure all orders are carried out as specified.)
• Recommends menu price adjustments when necessary. Determines prices of unlisted food items in conjunction with F&B Manager.
• Studies the menu engineering and sales statistics in depth, to amend the food offerings as per guest's preferences.
• Insists on personal cleanliness and proper discipline of all employees under supervision.
• Checks maintenance of all equipment located in the areas under supervision. Makes every attempt to prevent damages or losses of equipment. (Instruct staff on how to use the equipment correctly).
• Prevents the use of spoiled or contaminated products in any place of food preparation and prevent employees who are ill or suffering from an infection from taking part in the preparation or handling food. (Keeps constant watch on food prepared in all kitchens, checks receiving)
• Conducts market analysis and follows the market matrix or customer satisfaction survey to always develop and improve division service delivery.
• Makes suggestions for concerning product enhancements / savings / other improvements.
• Has a strategic plan to analyze and subsequently reduce food waste.
• Monitors the hygiene and maintenance standards in all kitchen areas.
• Conducts daily briefing and de-briefing.
• Identifies and solves problems in a professional manner.
• Provides assistance to the staff when required during peak periods.
• Conserves energy and water at all times by not decreasing guest comfort and cleaning efficiency.
• Manages wastes and raises environmental awareness of staffs to change their behavior to carefully use all resources.
• Conducts and participates in interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties.
• Schedules working hours of all Kitchen staff, taking into consideration the volume of expected business.
• Performs any other duties as assigned.

Vanguard Healthcare Pte Ltd

Job Description

Vanguard is an equal opportunity employer and are committed to creating a diverse and inclusive workplace.

Location: Candidate must be comfortable working in the Bukit Batok / Senja (Bukit Panjang) / Tampines / Hougang Care Home

Job Description

The role will be responsible to perform daily housekeeping functions and maintain high standard of hygiene and cleanliness within the kitchen of the Nursing Home. 

You will support the Operations Support Assistant and Operations Support Executive (OSE) to work with outsourced vendors to ensure the safe and proper management, kitchen cleanliness, handling, plating and delivery of food to residents.

The detailed duties are as follows: 

• Assist in the maintenance of food hygiene (taking delivery of food, storage of food, food temperature maintenance, food preparation).

• Upkeep environmental cleanliness (washing of dishes and cutlery), includes daily cleaning and weekly deep cleaning.

• Ensure proper handling of chemicals.

• Report any maintenance deficiencies detected within the kitchen to the Operations Support Assistant and/or Operations Support Executive.

• Ensure kitchen supplies are adequate to meet the daily needs of the nursing home.

• Keep work areas free of hazardous conditions.

• Ensure that kitchen tools / equipment is cleansed and properly stored after usage.

• Work with vendors to receive food.

• Work with the Centre Manager to audit the kitchen facilities.

• Conduct plating activities if required.

Job Requirements

• Basic English Language Proficiency to communicate with colleagues from diverse backgrounds

• Able to work 6 days' work week

• Able to work 2 rotating shifts: 9:00 am to 5.05 pm, 11.30 am to 7.35 pm, subject to changes.

• Able to work 3 rotating shifts: 7.30am to 3.35pm, 10am to 6.05pm, 11am to 7.05pm (Senja Care Home)

RecruitPedia Pte Ltd

RecruitPedia is an innovative, efficacious recruitment solution provider headquartered in Singapore.

Job Description

Our client is a well-established F&B group with a strong presence in the hospitality and lifestyle industry. Due to their current expansion plan, they are looking for a Head Chef / Culinary Operations Manager to join their operations team. They are located in the (Central) – easily accessible.

Responsibilities:

• Develop and implement menu concepts, signature dishes, and seasonal food offerings aligned with business direction.

• Ensure consistency in food quality, taste, presentation, portioning, and plating standards.

• Oversee daily kitchen operations, including food preparation processes and production workflow.

• Manage recipe standardization, menu costing, and documentation of food preparation procedures.

• Review and improve menu offerings through new product development and operational enhancements.

• Support catering operations, banquet setups, and large-scale event food preparation when required.

• Handle inventory planning, stock management, supplier coordination, and procurement activities.

• Monitor food cost, labour cost, and kitchen operating expenses to achieve business targets.

• Identify operational improvement initiatives to optimize productivity and reduce wastage.

• Supervise kitchen manpower planning, scheduling, and operational deployment.

• Conduct kitchen training, onboarding, and performance evaluations for culinary staff.

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

• Coordinate with service operations team to ensure smooth dining operations and customer satisfaction.

• Prepare operational reports, maintain costing records, and ensure proper invoice processing procedures.

Requirements:

• Diploma or Professional Certification in Culinary Arts, Hospitality, or related field.

• Minimum 5 years of experience in kitchen operations management within the F&B or hospitality industry.

• Experienced in menu planning, food costing, inventory management, and kitchen administration.

• Familiar with large-scale kitchen operations, catering, or banquet services.

• Comfort with split shift setting.

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/CV.

We regret that only shortlisted candidates will be notified.

Email Address: job•@recruitpedia.sg
EA License No: 19C9682
EA Personnel No: R22104769
EA Personnel Name: Ong Boon Kiet (Travys)

RE&S Enterprises Pte Ltd

RE&S Enterprises Pte Ltd is a leading restaurant chain with more than 70 outlets dotting the Singapore landscape. Our 30 years of presence in Singapore signifies the commitment to continual growth and innovation. Our business and customer mantra seizes opportunities to offer an experience of Japanese culture via relevant, affordable quality and service that are focused on Food for Life.

Job Description

Location: Great World City@ Kou Teppan

Teppanyaki Head Chef

The Teppanyaki Head Chef is responsible for overseeing all teppanyaki kitchen operations, ensuring high-quality food preparation, exceptional guest experiences and efficient kitchen management. This role requires strong culinary expertise, leadership skills and the ability to perform live teppanyaki cooking while maintaining the highest standards of food safety, hygiene and customer service.

Key Responsibilities

• Lead and manage the daily operations of the teppanyaki kitchen.

• Prepare and cook teppanyaki dishes according to company recipes and quality standards.

• Deliver engaging live cooking performances while interacting professionally with guests.

• Ensure consistency in food presentation, taste, and portion control.

• Develop and improve teppanyaki menus in collaboration with management.

• Supervise, train, coach, and develop kitchen staff to maintain high performance standards.

• Plan staff schedules and allocate manpower efficiently.

• Monitor inventory levels, place orders, and control food costs and wastage.

• Ensure all food is prepared in compliance with food safety and hygiene regulations.

• Conduct regular quality checks on ingredients and finished dishes.

• Maintain cleanliness and proper maintenance of kitchen equipment and workstations.

• Work closely with restaurant management to achieve operational and financial targets.

• Handle customer feedback professionally and resolve food-related concerns promptly.

• Ensure compliance with company policies, Standard Operating Procedures (SOPs), and workplace safety requirements.

Requirements

• Minimum 5 years of experience in Japanese cuisine, with at least 2 years in a supervisory or Head Chef role.

• Proven experience in teppanyaki cooking and live culinary performance.

• Strong knowledge of Japanese ingredients, cooking techniques, and food presentation.

• Excellent leadership, coaching, and team management skills.

• Strong understanding of food safety, hygiene, and sanitation standards.

• Good communication and interpersonal skills.

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

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

• Relevant food hygiene certification is an advantage.

Preferred Qualifications

• Culinary certification or diploma in Culinary Arts or a related field.

• Experience in premium dining or hospitality establishments.

• Knowledge of food cost control, inventory management, and kitchen budgeting.

• Basic English communication skills; additional languages are an advantage.

Key Performance Indicators (KPIs)

• Food quality and consistency.

• Guest satisfaction and feedback.

• Food cost and wastage control.

• Kitchen hygiene and audit compliance.

• Team productivity and staff development.

• Inventory accuracy and stock management.

• Achievement of operational and financial targets.

ABBA OL PTE. LTD.

Job Description

We are looking for a highly skilled and passionate Japanese Cuisine Chef to join our culinary team. The ideal candidate will have extensive experience in preparing traditional and modern Japanese dishes, including sushi, sashimi, tempura, ramen, and kaiseki. This role requires a deep understanding of Japanese culinary techniques, ingredients, and presentation styles. The chef will be responsible for maintaining the highest standards of food quality, hygiene, and customer satisfaction.

As a Japanese Cuisine Chef, you will be expected to design and execute a diverse menu that reflects the rich culinary heritage of Japan while also incorporating innovative elements to appeal to a broad customer base. You will work closely with the kitchen staff to ensure consistency, efficiency, and excellence in every dish served. Additionally, you will be responsible for sourcing authentic ingredients, managing inventory, and maintaining cost control.

The successful candidate must demonstrate creativity, attention to detail, and a commitment to continuous learning and improvement. You should be able to work under pressure in a fast-paced environment and lead by example to inspire your team. Strong communication and organizational skills are essential, as is the ability to adapt to customer preferences and dietary requirements.

This is an exciting opportunity for a culinary professional who is passionate about Japanese cuisine and eager to share that passion with others. If you are dedicated to delivering exceptional dining experiences and have a flair for Japanese culinary artistry, we encourage you to apply.

Responsibilities ：

Prepare and present authentic Japanese dishes with precision and artistry

Design seasonal and innovative Japanese menus

Ensure food quality, taste, and presentation meet high standards

Supervise kitchen staff and provide training on Japanese cooking techniques

Maintain cleanliness and hygiene in the kitchen

Source and manage inventory of Japanese ingredients

Monitor food costs and minimize waste

Collaborate with management on menu planning and promotions

Adapt dishes to meet customer dietary needs and preferences

Stay updated on culinary trends and techniques in Japanese cuisine

Requirement :

Proven experience as a Japanese Cuisine Chef or similar role

In-depth knowledge of Japanese culinary techniques and ingredients

Ability to prepare sushi, sashimi, ramen, and other traditional dishes

Strong leadership and team management skills

Excellent organizational and time management abilities

Understanding of food safety and sanitation standards

Creativity and attention to detail in food presentation

Ability to work in a fast-paced environment

Good communication skills

Culinary degree or certification in Japanese cuisine is a plus

voco® Orchard Singapore

Job Description

About Us

IHG Hotels & Resorts' first voco™ hotel in South East Asia is now open on Singapore’s world-famous Orchard Road!

voco® Orchard Singapore provides guests with the world-renowned voco™ experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different.

Your day to day

voco Orchard Singapore is seeking dynamic and passionate Chef de Partie - Italian Cuisine. Working together with your kitchen leaders, you will oversee the kitchen operations and coordinate kitchen colleagues in order to prepare, cook and present enticing breads and pastries according to hotel standard recipes.

• Participate in the preparation of all items prepared in the kitchen. Ensure that all food are prepared and presented in an attractive and appetizing manner.

• Works with locally available fresh products wherever possible.

• Participates in planning utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.

• Observes methods of food preparation and cooking, sizes of portions to ensure food is prepared in prescribed manner.

• Estimates food consumption and purchases or requisitions food stuffs and kitchen supplies.

• Ensure the cleanliness and tidy of the work station and ensure all equipment is in good working order.

• Maintain a cleanliness, neat and well-groomed at all times during on duty.

• Directs subordinates to ensure productivity meets standards given in accordance with Brand Service Standards.

• Reviews recipes, determines food, labor and overhead costs.

• Directs food apportionment policy to control costs.

• Introduces and tests the market with new products which are market-orientated in terms of price and product.

• Manage departmental budget by keeping track of stock inventory and minimising material wastage.

• In the absence of a manager, conduct shift briefings to ensure hotel activities and operational requirements are known.

• Provide direction to the Kitchen helpers, including Commis Cooks, Leading Cooks, Kitchen Attendants and Stewards.

• Provide orientation, training and guidance to new colleagues joining the team.

• Ensure colleagues are adequently trained and have the right tools and resources to perform their job tasks proficiently and productivity.

• Monitor and supervise colleague performance and provide guidance or couselling to colleagues where required.

• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services.

• May occasionally interact with outside contacts such as Guests – to ensure their total satisfaction and suppliers – regarding orders and invoices.

• Any other duties as assigned by their superior.

What we need from you

• Diploma or Degree in Culinary Arts with a strong interest in Italian cuisine.

• At least 1-2 years experience in a similar capacity. Experienced leading cooks are also welcome to apply.

• Working experience in the hotel industry will be an added advantage.

• Must posses a valid food hygiene certificate.

• Commitment to work split shifts, weekends and public holidays.

• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

What we offer

We’ll reward all your hard work with a great salary and benefits – great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

PANAME PTE. LTD.

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

Job Description

Brasserie Gavroche is looking for a passionate and disciplined Chef de Partie to join our kitchen team. We are a French brasserie committed to delivering high-quality food, consistency, and genuine hospitality in a vibrant restaurant environment.

The Chef de Partie will be responsible for managing a designated section of the kitchen, ensuring that dishes are prepared and presented to the restaurant’s standards, and supporting the smooth daily operation of service.

2 days off/week, 14 days AL, medical benefit and other benefits

638 THAI PTE. LTD.

Job Description

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

Hire your next Chef today

SGO CTP PTE. LTD.

Job Description

Job Description 

1. Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals

2. Helps control and direct the food preparation process efficiently and professionally

3. Ensures that the kitchen runs on schedule and that food and related services are of a high grade

4. Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind

5. Identifies and resolves any challenges that emerge in the kitchen as well as takes charge of any potentially dangerous scenario

6. Helps create meals using new or current culinary inventions or as the business prescribes

7. Approves and polishes dishes before they are delivered and served to customers

8. Produces quality menu that could change seasonally as the business requires

9. Places equipment, tools or ingredient orders in response to possible detected shortfalls

10. When required and directed, makes arrangements for repairs of cooking equipment

11. When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards

12. Manages kitchen stocks and ensures minimal wastage

13. Assists to forecast and assess personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control

14. Helps purchase, store, and handle all food products and materials within the agreed-upon budget and to maximize gross profit to include the effective staff management and staff salary

15. Helps supervise subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome

16. Assists in ensuring that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations

17. When required, regulates the workload of junior kitchen staff

18. Helps train kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process

19. Helps maintain punctuality and attendance records

20. Follows and strictly implements all food and sanitary rules as well as safety guidelines

21. Encourages coworkers to cooperate and respect one another, motivates team work

22. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies

23. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management

24. Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum

25. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays

26. Helps the Head Chef to ascertain that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise

27. If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

28. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

• Three (3) to five (5) years of experience as a Jr sous chef

• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2

• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods

• Working knowledge of kitchen organizing

• Strong interpersonal and leadership skills

• Quick in picking up concepts and possesses good logical and analytical problem-solving skills

• Able to grasp business requirements and processes

• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

• Service oriented, meticulous, attention to detail

• Good communication skills

• Team player

SGO CTP PTE. LTD.

Job Description

Job Description 

1. Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals

2. Controls and directs the food preparation process efficiently and professionally

3. Creates meals using new or current culinary inventions or as the business prescribes

4. Approves and polishes dishes before they are delivered and served to customers

5. Produces quality menu that could change seasonally as the business requires

6. Places equipment, tools or ingredient orders in response to possible detected shortfalls

7. When required, makes arrangements for repairs of cooking equipment

8. Hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards

9. Manages kitchen stocks and ensures minimal wastage

10. Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control

11. Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses

12. Supervises his/her subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome

13. Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations

14. Calculate the workload and remuneration of kitchen staff

15. Trains kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process

16. Maintains payroll, punctuality and attendance records

17. Follows and strictly implements all food and sanitary rules as well as safety guidelines

18. Encourages coworkers to cooperate and respect one another, motivates team work

19. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies

20. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management

21. Prepares duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum

22. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays

23. Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise

24. If and when necessary, keeps recipe files in excellent condition and up-to-date

25. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

1. Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

2. Five (5) to Seven (7) years of experience as a chef

3. Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2

4. Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods

5. Proven ability of kitchen management

6. Strong interpersonal and leadership skills

7. Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills

8. Able to grasp business requirements and processes

9. Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

10. Service oriented, meticulous, attention to detail

11. Good communication skills

12. Team player

K2 Recruit Pte Ltd

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

Job Description

Chef de Partie

Key responsibilities

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

• Check and monitor daily preparation of the outlet

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

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

• Update daily stock in kitchen

• Check quality of produces delivered by suppliers

• Maintain food quality standards as set out by outlet Chef

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

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

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

Requirements

• 5-day work week

• Minimum 2 years of experience in kitchen setting

• Possess Food safety and hygiene certificate

• Able to work on weekends and public holidays

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

MERCURE SINGAPORE BUGIS

A contemporary 4-star hotel in the vibrant enclave of Bras Basah-Bugis, Mercure Singapore Bugis has 395 heritage-inspired rooms, offering travellers and guests the advantage of being surrounded by a myriad of historical and cultural sites, trendy shopping malls with hip and diverse eateries. Situated within five minutes from Bugis MRT, this international brand hotel offers free WIFI, state-of-the-art meeting facilities with an outdoor terrace and 3 exciting F&B outlets onsite. Other facilities include a gym with 24-hour access and an infinity lap pool.

Job Description

Main Responsibilities

·        To assist the Senior Sous Chef/Sous Chef in ensuring smooth and efficient operations of the Kitchen.

·        Prepare and execute orders according to standard recipes

·        Ensure adequate mise en place at all times

·        Ensure consistency of quality of food.

·        Ensure food orders are executed in an efficient and timely manner

·        Ensure all team members observe and practice relevant health, safety and hygiene standards

·        Maintain a positive and close relationship with the team.

Job Requirements:

·        Ability to multitask and work efficiently under pressure.

·        Minimum 3 years’ experience in culinary field preferably in Hotel Industry or at least 1 year in a similar

capacity.

·        Excellent use of various cooking methods,

·        Good interpersonal skills

·        Perform rotating shifts required.

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

EDEN LOFT SG PTE. LTD.

Job Description

Job Description & Requirements

• To prepare high quality traditional authentic Indian food, especially North Indian Guajarati 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.
• Monitoring portions and waste control.
• To provide quality of food
• Flexible to work in any shifts, especially in split shifts.
• Availability to work within opening hours (e.g. evenings, holidays, weekends)

Straits Atelier Pte Ltd

Job Description

We're Hiring – Chef de Partie (CDP)

Join the team at Smoke & Barrel, a modern wood-fired restaurant located at the historic Johore Battery, 27 Cosford Road.

We're looking for a passionate Chef de Partie who takes pride in quality, consistency, and teamwork.

What we're looking for:

• Minimum 2 years of kitchen experience

• Positive attitude and willingness to learn

• Able to work in a fast-paced environment

• Strong understanding of food hygiene and kitchen operations

• Team player with a passion for cooking

What we offer:

✔ Competitive salary

✔ Staff meals

✔ Career growth opportunities

✔ Friendly and supportive team

✔ Opportunity to work with wood-fire and charcoal cooking

Location: Smoke & Barrel, 27 Cosford Road, Singapore 499549

Interested? Send your resume via WhatsApp to 88•• •181

Nextbeat Singapore Pte. Ltd.

Job Description

Monthly Salary: UP to $5000 (Negotiable)

Working Address: New Bahru

Working hours: 5 Day Work Week

                            10AM - 10.30PM with 1 hour lunch break. 

Responsibilities and Duties:

• Prepare and deliver high-quality modern Korean cuisine, including specialised preparation and cooking techniques designed to complement craft Yakju, Takju, and Soju offerings

• Oversee and manage the food preparation process to ensure consistency and quality

• Coordinate with suppliers and manage ingredient ordering

• Develop and refine menus, ensuring variety, quality, and alignment with the restaurant concept

• Create standard operating procedures (SOPs) and train kitchen staff to execute menu items consistently

• Supervise the kitchen team to maintain high standards of food quality and operational performance

• Delegate responsibilities effectively and monitor workflow progress

• Maintain clear communication with the team and provide leadership in daily kitchen operations

• Resolve operational issues promptly in a professional manner

• Ensure compliance with food hygiene and workplace safety standards

Qualifications and Requirements:

• Minimum 3 to 5 years of relevant experience as a Sous Chef or Head Chef

• Experience in semi-fine dining or fine dining environments

• Diploma in Culinary Arts or a related certification 

• Strong knowledge of current culinary trends and kitchen optimisation processes

• Proven ability to lead, train, and motivate a kitchen team while upholding company standards and values

• Ability to communicate effectively with stakeholders, including suppliers and kitchen staff

• Proficiency in Korean language or is an advantage for menu development and coordination purposes

Benefits: 

• AWS

• Performance Bonus 

• AL entitlement 

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

JOBSEEK HR CONSULTANCY PTE. LTD.

Job Description

Job Description

• Prepare and cook high-quality food according to recipes and company standards.
• Plan daily food preparation and ensure timely meal service.
• Monitor food quality, taste, and presentation.
• Maintain kitchen cleanliness and comply with food safety and hygiene regulations.
• Monitor stock levels and assist in ordering ingredients.
• Train and supervise junior kitchen staff when required.
• Ensure proper storage and handling of food ingredients.
• Work on rotating shifts, weekends and public holidays when required.

• Able to prepare dishes independently in a fast-paced kitchen.
• Knowledge of food safety and kitchen hygiene practices.
• Good teamwork and communication skills.
• Able to work shifts, weekends and public holidays.

DOMO ARIGATO PTE. LTD.

Job Description

Key Responsibilities:

Menu Development: Design creative, profitable menus and daily specials that align with the restaurant's concept and budget.

Staff Management: Recruit, train, schedule, and mentor the kitchen brigade, ensuring smooth service and high morale.

Quality Control: Inspect dishes for taste, portion size, and visual presentation before they leave the kitchen.

Inventory & Cost Control: Manage ingredient purchasing, negotiate with suppliers, monitor food margins, and conduct regular stock takes.

Health & Safety: Enforce rigorous food hygiene, sanitation, and workplace safety standards to meet regulatory requirements.

Key Skills & Qualifications

• Culinary Mastery: Advanced knowledge of cooking techniques, flavor profiles, and food preparation.
• Leadership & Communication: Strong ability to mediate, motivate, and direct staff while maintaining a positive kitchen culture.
• Financial Acumen: Capability to manage kitchen budgets, minimize food waste, and maximize profitability.

Sunrise Japan Holdings Pte Ltd

Sunrise Japan Holdings Pte Ltd is one of many companies under Cinderella Capital Pte Ltd, an entity which has diversified business interest in different fields ranging from F&B to Beauty. The Company currently has presence in Singapore and regional countries such as Malaysia, Indonesia, Myammar, and Philippines. We are on a rapid expansion path and are looking to increase our presence to more countries in time to come.

Job Description

• Food preparation to customers' orders

• Maintain work station cleaniness and hygiene.

• Assist in preparation of reports, e.g. Sales, Inventory, etc.

• Liaising with suppliers.

• Other ad-hoc duties as assigned by your Superior

• Salary will commensurate with experience.

• Candidates with more experience can be considered for higher position and salary.

• Have knowledge in Western or Japanese or Fusion food and preparation.

• Minimum 5 years experience.

• Working days will be 6 days per week and 1 day off.
  

HANAE ITALIAN PTE. LTD.

Job Description

We are a new family-style Western / Asian fusion restaurant opening in the CBD area in 4Q 2026. We are looking for an Executive Chef to join our senior management team in managing the Back of House operations.

Requirements:

- at least 15 years of total Back of House experience with at least 10 years in fine dining (MUST be MICHELIN starred establishment).
- Established skills in butchering, filleting, grilling, and other general food preparation skills
- Established skills in Western food preparations, noodle-making, pizza- and pasta-making
- Proven record of innovative dish creations
- Strong leadership and a team player
- Willingness to learn and stamina to upkeep with MICHELIN quality standard
- Able to guide juniors well
- Experience in staff rostering, cost management, ingredients ordering and inventory tracking
- Languages: strong command of spoken and written English

If you are interested to join our family, please upload your CV. We require at least 1 contact for reference check to be included.

Soup Holdings Limited

Job Description

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

Kitchen Management

· Overall responsible for culinary activities of the kitchen

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

· Achieve food margin set by the Company

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

· Ensure kitchen operations are carried smoothly and effectively

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

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

Hygiene and Workplace Safety Management

· Ensure consistency in food quality control, hygiene and safety

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

Equipment Management

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

People Management

· Supervise and coordinate activities of kitchen staff

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

· Inspire and motivate the team to achieve food specifications

· Assist in recruitment of kitchen staff

· Manage a team of chefs and their areas of responsibilities

Sales Management

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

Cost Management

· Manage food and manpower cost

Administration

· Responsible for kitchen administration duties

Perform other reasonable job duties as requested by Superior

Victory (Thailand) Co., Ltd.

Job Description

SVS TRADE COMPANY

Job Description

About the role

STEAM AND FIRE RESTAURANT ( PHUKET, RAWAI) is seeking an experienced Head Chef/Executive Chef to lead our culinary operations and kitchen team. Based in Mueang Phuket, Phuket, you will be responsible for overseeing all aspects of food preparation, menu development, and kitchen management. This is a strategic leadership position that plays a crucial role in delivering exceptional dining experiences and maintaining the highest standards of food quality, safety, and presentation. You will work closely with management to drive the culinary vision of our establishment whilst ensuring operational excellence and profitability.

Key responsibilities

1. Leading, managing, and mentoring the kitchen brigade, including recruiting, training, and developing culinary staff

2. Planning, designing, and implementing creative menus that reflect our culinary concept and meet the needs of our clientele

3. Overseeing all food preparation, cooking, and plating to ensure consistency, quality, and adherence to established standards

4. Managing food costs, ordering supplies, and maintaining inventory whilst optimising waste reduction and portion control

5. Ensuring strict compliance with food safety regulations, hygiene standards, and health and safety protocols

6. Maintaining cleanliness and organisation of the kitchen, including equipment maintenance and workplace safety

7. Collaborating with front-of-house staff and management to ensure smooth service delivery and guest satisfaction

8. Creating and maintaining standard operating procedures and recipe documentation

9. Monitoring and managing kitchen budgets, controlling food costs, and contributing to profitability targets

10. Staying current with culinary trends, techniques, and ingredient developments to continuously improve offerings

What we're looking for

1. Formal culinary qualification or recognised chef certification (City & Guilds, NVQ, or equivalent)

2. Minimum of 5 years' professional kitchen experience, with at least 1-2 years in a head chef or executive chef leadership role

3. Extensive knowledge of food preparation techniques, cuisines, and cooking methods

4. Proven experience managing kitchen operations, including staff supervision, budgeting, and food cost control

5. Strong understanding of food safety standards, HACCP principles, and health and hygiene regulations

6. Excellent leadership and team management skills with the ability to motivate and develop staff

7. Creative flair and innovation in menu planning and food presentation

8. Strong communication and interpersonal skills to liaise effectively with all levels of staff and management

9. Experience in a similar hospitality environment, preferably within a hotel, fine dining restaurant, or catering establishment

10. Ability to work under pressure whilst maintaining quality and composure during peak service times

11. Knowledge of local Thai cuisine and international culinary styles is advantageous

12. Flexibility to work unsociable hours, including evenings, weekends, and public holidays

Hilton Hotel

Job Description

Gajapuri Resort Koh Chang

Job Description

About the role

We are seeking an enthusiastic Demi-chef to join our team at Ratchatayothin Co., Ltd. represent GajaPuri Resort Koh Chang, in the stunning location of Kai Bae Beach. In this full-time position, you will play a key role in supporting the Head Chef and the overall kitchen operations to deliver exceptional dining experiences for our guests.

What you'll be doing

1. Assist the Head Chef in the preparation and cooking of a variety of dishes using fresh, high-quality ingredients

2. Ensure all food is prepared and presented to the highest standards.

3. Maintain a clean, organized and efficient kitchen environment.

4. Adhere to all food safety and hygiene regulations

5. Collaborate with the team to identify and implement improvements to kitchen processes and procedures

6. Provide guidance and mentorship to junior kitchen staff.

What we're looking for

1. At least 2 years of experience as a Demi-chef or in a similar role within a high-quality restaurant or hotel kitchen.

2. Strong culinary skills and a passion for creating delicious, visually appealing dishes.

3. Excellent time management and multitasking abilities.

4. A keen eye for detail and a commitment to maintaining high standards of food safety and hygiene.

5. Positive attitude and the ability to thrive in a fast-paced, team-oriented environment

6. Willingness to learn and adapt to new techniques and trends in the culinary industry.

What we offer

1. Dormitory

1. 2 meals during work shift

2. Service Charge

3. Standard Vacation Leave and National Holidays

About us

GajaPuri, A peaceful retreat designed for those who value nature, tranquility, and comfort.
Its name, meaning “Elephant’s Empire” in Sanskrit, reflects a destination thoughtfully created by travelers, for travelers. Nestled on Kai Bae Beach in the heart of Koh Chang, this cozy boutique resort welcomes guests from around the world seeking a quiet escape where natural beauty and comfort exist in harmony.

At the heart of our culinary philosophy is a deep respect for quality ingredients. We carefully select the finest raw materials to ensure every dish meets our standards. Each morning, guests begin their day with freshly made sourdough bread, homemade jams, yogurt, and a selection of fresh salads, complemented by a generous egg station with a variety of choices. To complete the experience, we roast our own coffee beans, ensuring every cup delivers a truly authentic and flavorful start to the day.

Apply now to become our next Demi-chef!

Giorgio Armani Hong Kong Ltd

Job Description

Responsibilities

Pastry Chef de Partie

• Oversee the preparation, cooking, and presentation of dishes in the assigned section

• Maintain a clean, organized, and well-stocked workstation throughout the service

• Supervise and train Demi Chefs and Commis, ensuring they adhere to recipes, techniques, and hygiene standards

• Inform the Sous Chef of stock requirements at the end of each service, ensuring adequate supplies for the next shift

• Ensure that all dishes are prepared and presented to the restaurant’s standards of quality and consistency

• Monitor and manage portion sizes and ingredient usage to control food costs and reduce waste

Requirements

• Minimum of 3-5 years of experience in a professional kitchen, preferably in fine dining or a high-end restaurant

• Experience in assisting senior chefs and working within a team

• Basic culinary skills, including food preparation and cooking techniques

• Ability to work efficiently in a fast-paced environment, under the guidance of the Chef de Partie

• Strong attention to detail, particularly with regard to food presentation and hygiene standards

• Good organizational skills, with the ability to maintain a clean and organized workstation

• Ability to follow instructions and communicate effectively with the kitchen team

• Fluent in oral and written English is an advantage

We offer a comprehensive benefits package

• 8 dayoff per month

• 17 days Public Holiday

• 12-15 days Annual Leave

• Meal Allowance

• Discretionary Bonus

• Life and Medical Insurance

• Staff Purchase Discount

• Marriage Leave

• Maternity Leave

• Paternity Leave

Interested parties please attach your full resume with current and expected salary and your availability to the application.

All information will be kept in strict confidence and will be used for employment related purpose only. 

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Job Description

1. Fully responsible for the daily operation and administrative affairs management of the kitchen in the Hong Kong branch.

2. Leading the development of dishes and the formulation of standardized operating procedures (SOPs), ensuring the stable quality of Sichuan cuisine, which not only meets the group's brand requirements but also caters to the local taste demands in Hong Kong.

3. Responsible for menu planning, food procurement coordination, and cost control, aiming to improve the gross profit margin of the products.

4. Strictly supervising the selection of ingredients and the stability of the products, ensuring consistent flavor.

5. In charge of recruiting, training, assessing, and managing the kitchen team daily, formulating job responsibilities for each position.

6. Overseeing kitchen safety, hygiene, and the use of equipment and facilities, ensuring compliance with Hong Kong's food hygiene and safety management regulations.

7. Cooperating with the company headquarters' strategy, coordinating and leading the preparation and daily operation of new stores

Watkinson (Thailand) Co., Ltd.

Job Description

Work hours: 9 am - 10.30 pm (shift) (2 hours break / 1 day off in a week)

Work Location: The Empire Tower, Sathorn

Available: 1 position

Responsibilities:

- Control and maintain the quality of food, ensuring taste, presentation, and cleanliness before serving

- Assist Executive Chef to manage kitchen team

- Assist to control inventory and raw materials, verify incoming goods for quality, and coordinate with procurement or suppliers

- Assist to collaborate with restaurant management, service team, and owners

- Assist to collaborate with special events such as banquets and festivals

Qualifications: 

- 2 Years work experience in Japanese Yakiniku / French / Italian

- Expertise in each part of beef

- Able to communicate in English or Thai

- High Responsibility

- Be able to work under pressure

Employee's Benefits:

- Base Salary (as negotiate)

- OT

- Service Charge

- Tips

- Social Security

- Lunch

- Uniform

- Traveling allowance for company's business trip

- 6 days annual leave per year

- 6 days personal leave per year

- 30 days sick leave per year

- 17 public holiday (refer to the company's calendar; OT or compensational leave will be selected by employees)

Apply Now 

Email: hr•@watkinson.co.th 

Tel: 09•-•••-•514 

Epicurean Management Limited

Founded in 1991, Epicurean Group is one of the leading hospitality groups in Hong Kong that owns and operates a diversified portfolio of food and beverage outlets in Hong Kong and China. With over 30 iconic restaurants and bars that are the preferred dining

Job Description

Responsibilities

• Assist the Head Chef in daily kitchen operations and food preparation

• Ensure high standards of food quality, presentation, and consistency

• Maintain a clean, safe, and organized kitchen environment, adhering to hygiene and safety standards

• Ensure efficient coordination during busy periods to meet service deadlines

Requirements 

• Minimum 1 to 3 years relevant working experience, Spanish cuisine experience is a plus

• Pleasant, passionate about good food and great customer service

• Good team player, self-motivated and versatile

• Well-versed in food hygiene, with relevant qualification is an advantage

• Fluent in both oral English and Chinese

Benefits

• 8 Day-Off Per Month 

• 10-14 Days Annual Leave 

• Duty Meal 

• Medical Subsidization 

• Discretionary Bonus  

Interested parties, please send your resume with your current & expected salary to  "Apply Now".

We are an equal opportunity employer. All applications received will be used strictly for selection purposes only. Your application may also be considered for other suitable positions within the Epicurean Group. Unsuccessful applications will be destroyed after 6 months. 

Authentic Bites Concepts Pte Ltd

Job Description

Join the opening team of Staple, an exciting new fast-casual bowl concept built around fresh, hearty and fully customisable workday meals.  Operated as a distinct concept within the group, Staple has its own dedicated team and identity.

We are seeking a skilled and driven Senior Supervisor (Kitchen) to support the setup and daily kitchen operations, playing a key role in bringing this new concept to life from day one.

In this role, you will be responsible for preparing and assembling high-quality ingredients with consistency, speed, and precision, while upholding strict kitchen discipline and food safety standards—especially during busy service periods. As a senior member of the team, you will lead by example, support and guide junior staff, and ensure the kitchen is fully prepared for smooth and efficient lunch and dinner operations.

This is a great opportunity for a proactive culinary professional who enjoys building strong kitchen foundations, thrives in fast-paced environments, and wants to be part of launching a fresh, modern dining concept from the ground up.

Role Purpose

The Senior Supervisor (Kitchen) supports the daily kitchen operations of Staple, a fast-casual bowl concept focused on fresh, hearty and customisable workday meals.

This role is responsible for preparing, cooking and assembling high-quality ingredients consistently, while maintaining strong kitchen discipline, food safety standards and operational speed during peak service.

The Senior Supervisor (Kitchen) is expected to lead by example, support junior kitchen team members, and help ensure the kitchen is ready for smooth lunch and dinner operations.

Key Responsibilities

1. Food Preparation & Production

·    Prepare ingredients according to approved recipes, portion standards and prep lists.

·    Handle proteins, grains, vegetables, sauces and toppings with consistency and care.

·    Ensure cooked and fresh components are prepared to the correct quality, taste and presentation standards.

·    Support daily mise en place so the kitchen is fully ready before service.

·    Monitor ingredient freshness, shelf life and holding standards.

·    Minimise wastage through proper preparation, storage and stock rotation.

2. Cooking & Service Execution

·    Execute assigned station duties during service with speed, accuracy and consistency.

·    Maintain product quality during peak lunch and dinner periods.

·    Ensure bowls and menu items are assembled according to brand standards.

·    Communicate clearly with the team during service to avoid delays and errors.

·    Support takeaway, delivery and dine-in orders as required.

·    Assist in maintaining smooth service flow during high-volume periods.

3. Kitchen Organisation & Cleanliness

·    Keep assigned station clean, organised and well-stocked at all times.

·    Follow proper food hygiene, sanitation and workplace safety practices.

·    Ensure equipment, tools and storage areas are cleaned and maintained properly.

·    Conduct proper opening and closing duties.

·    Support daily cleaning schedules and kitchen maintenance routines.

4. Quality Control

·    Check food quality before and during service.

·    Ensure consistency in taste, portioning, cooking temperature and presentation.

·    Highlight quality issues, ingredient shortages or operational concerns to the Sous Chef / Head Chef.

·    Support recipe testing, menu improvements and product refinement when required.

·    Help maintain brand standards across all food items.

5. Inventory & Cost Control

·    Assist with daily stock checks and ingredient requisitions.

·    Support proper receiving and storage of goods.

·    Practise FIFO and proper labelling.

·    Reduce unnecessary wastage and over-preparation.

·    Inform supervisors of slow-moving, damaged or low-quality ingredients.

6. Team Support & Leadership

·    Guide junior cooks, commis and part-time kitchen staff during preparation and service.

·    Lead by example in discipline, cleanliness, urgency and teamwork.

·    Support training of new team members on recipes, stations and SOPs.

·    Help maintain a positive and professional kitchen culture.

·    Step up to support the Sous Chef / Head Chef when required.

Requirements

·    Minimum 3 to 5 years of kitchen experience.

·    Prior experience as Supervisor / Senior Supervisor (Kitchen) preferred.

·    Experience in fast-casual, cafe, salad / bowl, Western, Asian or high-volume kitchen operations is advantageous.

·    Strong understanding of food preparation, hygiene and kitchen discipline.

·    Able to work quickly and accurately during peak service.

·    Comfortable handling both cooked and fresh food components.

·    Good teamwork and communication skills.

·    Able to follow SOPs and maintain consistency.

·    Positive attitude, strong work ethic and willingness to learn.

·    Valid food hygiene certification required.

Key Attributes

·    Reliable and punctual

·    Fast and organised

·    Clean and disciplined

·    Quality-focused

·    Calm under pressure

·    Hands-on and proactive

·    A good team player

·    Able to lead junior staff by example

·    Comfortable working in a new concept / opening environment

What Good Performance Looks Like

·    Station is fully ready before service.

·    Food quality and portioning are consistent.

·    Service moves smoothly during peak hours.

·    Wastage is controlled through proper prep and stock management.

·    Kitchen is clean, organised and well maintained.

·    Junior staff receive clear guidance and support.

·    Problems are flagged early and solved quickly.

·    Candidate contributes positively to the launch and growth of Staple.

Thank you for your interest in this position. Please note that only shortlisted candidates 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

Wyndham Singapore Hotel

Job Description

About the role

Wyndham Singapore Hotel is seeking an experienced Chef De Partie to join our culinary team. This is a full-time position based at our property in City Hall Central Region. As Chef De Partie, you will take charge of a specific station within our kitchen, demonstrating leadership, technical expertise, and a commitment to culinary excellence. This role is integral to maintaining the high standards of food quality and service that our guests expect from Wyndham Singapore Hotel.

What you'll be doing

1. Manage and oversee the daily operations of your assigned kitchen station, ensuring consistency and quality in all dishes prepared

2. Supervise and train junior kitchen staff working under your station, providing guidance and mentoring to develop their culinary skills

3. Prepare and cook a variety of dishes according to established recipes, plating standards and presentation guidelines

4. Ensure all food items are prepared hygienically and in compliance with food safety regulations and hotel policies

5. Monitor food costs and portion control to minimise waste and maintain profitability

6. Collaborate with the Head Chef and other chefs de partie to plan menus and develop new dishes

7. Maintain impeccable standards of kitchen cleanliness and organisation at your station

8. Respond promptly to service demands during busy periods, ensuring timely delivery of high-quality meals

9. Check and report any equipment faults or maintenance issues to management

What we're looking for

1. Minimum 2 years of professional kitchen experience, in a Chef De Partie or similar supervisory role

Proficiency in a range of cooking techniques and cuisines, with versatility across multiple stations

1. Strong leadership skills with the ability to motivate and develop junior staff members

2. Excellent knowledge of food safety and hygiene standards

3. Attention to detail and commitment to maintaining high standards of food presentation and quality

4. Ability to work efficiently under pressure during peak service times

5. Strong communication skills and the ability to work collaboratively within a team environment

6. Knowledge of food costing and inventory management is advantageous

7. Flexibility to work varied shifts, including evenings, weekends and public holidays as required

HAENYEO KITCHEN GROUP PTE. LTD.

Job Description

Key Responsibilities

Food Preparation

• Wash, peel, cut, shred and prepare vegetables and ingredients

• Operate kitchen slicers, mandolines and other preparation equipment safely

• Portion ingredients according to recipes and kitchen standards

Seafood & Ingredient Handling

• Defrost, clean and prepare seafood and other ingredients

• Portion and store ingredients in accordance with food safety standards

• Label and organize ingredients using FIFO procedures

Cold Kitchen Support

• Assist with preparation and assembly of salads, desserts and cold dishes

• Support daily mise en place requirements

• Ensure consistency in presentation and portion control

Kitchen Hygiene & Stewarding

• Assist with dishwashing and kitchen cleaning duties

• Maintain a clean, organised and hygienic workstation

• Follow food safety and hygiene standards at all times

Requirements

• No prior experience required

• Training will be provided

• Fresh graduates and entry-level candidates are welcome to apply

• Previous kitchen assistant experience is an advantage

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

• Comfortable handling knives and kitchen equipment

• Strong commitment to safety and cleanliness

Preferred Attributes

• Fast learner with strong attention to detail

• Able to work quickly while maintaining accuracy

• Responsible and dependable team player

• Comfortable following recipes and standard operating procedures

• Good organisational skills

• Willingness to learn professional kitchen operations

What We Offer

• Training provided

• Staff meals provided

• Career growth opportunities

• Supportive working environment

• Opportunity to learn professional food preparation and kitchen operations

iO Italian Osteria

iO Italian Osteria

Job Description

About the role

We are looking for an experienced Chef de Partie / Sous Chef to join our dynamic team at Etna Italian Restaurant located in the Duxton Road. In this full-time role, you will be responsible for assisting a section of the kitchen, ensuring the delivery of high-quality, authentic Italian cuisine to our discerning customers.

What you'll be doing

• Overseeing the day-to-day operations of your assigned kitchen section, ensuring efficient workflow and consistently high standards of food preparation and presentation

• Maintain a skilled and motivated team 

• Ensuring strict adherence to health, safety, and hygiene regulations

• Collaborating with the front-of-house team to deliver exceptional customer service

• Participating in inventory management and cost control initiatives

• 6 days work week

What we're looking for

• Minimum 3-5 years' experience as a Chef de Partie or Jnr Sous Chef in a reputable Italian or fine-dining restaurant

• Exceptional knowledge of Italian cuisine and a passion for using high-quality, fresh ingredients

• Strong leadership skills and the ability to effectively manage and motivate a team

• Excellent time management, problem-solving, and attention to detail

• Flexible and able to work in a fast-paced, high-pressure environment

What we offer

At ETNA we are committed to providing our employees with a rewarding and supportive work environment. In addition to a competitive salary, we offer a range of benefits, including:

• Comprehensive healthcare and dentalcare reimbursement

• Opportunities for career advancement and professional development

• Subsidized meals and a staff discount on our menu items

• Uniform and shoe wear allowance

• 18 Days Annual Leave, annual Loyalty increment. 

About us

ETNA Italian Restaurant is a renowned Italian restaurant that has been delighting discerning diners in Singapore for over two decade. We are passionate about delivering authentic, high-quality Italian cuisine in a warm and inviting atmosphere. Our commitment to excellence, creativity, and exceptional customer service has earned us a reputation as one of the top Italian dining destinations in the region.

If you are a talented and experienced chef with a deep appreciation for Italian cuisine, we invite you to apply for this exciting opportunity to join our team. Apply now and be a part of our continued success.

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

Job Description

• Assist to oversee and manage selected outlet’s chief chefs and kitchen staffs
• Assist on recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

Job Description

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

Job Requirements

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

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

Job Descriptions

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

Marriott International

Job Description

The Fullerton Hotels and Resorts

Transformed from a magnificent 1928 neo-classical landmark that was once home to the General Post Office, The Fullerton Hotel Singapore with its inspiring legacy and monumental Palladian architecture emanates a timeless grandeur while offering contemporary luxury and Asian hospitality to business and leisure travellers. Each of the 400 rooms and suites has been exquisitely designed by world-renowned architects Hirsch Bedner & Associates and furnished to provide guests the ultimate in opulence.

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.

• Plan in conjunction with the superior activities, promotions, menu implementations according to the annual marketing plans.

• Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.

• Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.

• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

• Assist the superior in compiling the annual marketing plans and budgets.

• Ensure disciplinary and grievance procedures are properly adhered to and followed.

• Be constantly aware of customers expectations and ever changing needs.

• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.

• Find ways to improve the efficiency of the operations, which will benefit our clients.

• Assist the superior in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.

• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.

• Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with outlet Managers.

• Complete staff appraisals in a timely manner, if required.

• Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.

• Conduct weekly inspections of kitchens and restaurants with minuted follow-ups.

• Plan, co-ordinate and supervise all menu implementations in a timely manner as well as proper documentation of the former.

• Assist in the preparation and control of daily and weekly market lists.

• Observe operational standards and difficulties and follow these up with the superior.

Requirements

• Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.

• Experience in Mediterranean cuisine is an added advantage.

Commonwealth Concepts Pte. Ltd.

Commonwealth Concepts is a Singapore-based food & beverage group with over 15 unique and specialised brands under its wings. The group manages a spectrum of successful concepts spanning from fine dining restaurants like Bedrock and Fat Cow, to cafe & bistro such as The Marmalade Pantry, Kinki Restaurant + Bar and Oriole Coffee + Bar, to quick service restaurants like PastaMania and Kraftwich, and CIN CIN bar. Whilst serving different needs in our culinary landscape, each concept is conceived and actualised with the core vision of building brands that nourish the world. At Commonwealth Concepts, our passion for food is at the heart of the business. We continuously push boundaries in innovation to create new and modern concepts and amalgamating resources, and platforms to provide the best for our customers. Watch our corporate video here: https://www.linkedin.com/feed/update/urn:li:activity:6904703439339704320

Job Description

What you’ll be doing

• Must have relevant work experience in Japanese Cuisines. 

• Ensure the quality of the food items

• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist in a timely manner

• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model

• Fast Career Promotion to Sous Chef.

Benefits:

• $4000 Sign-on Bonus

• Incentives

• 5-day work week

• Medical Benefits

• Company insurance 

• Free Staff Meals

• Dental Benefits

• Fast track career progression

• Career development and growth opportunities

• Comprehensive medical and flexible benefits
   

Sorry, No Quota.
 

Job Requirements:

• Must have relevant work experience in Japanese Cuisines 

• Enjoy cooking and willingness to learn

• Willing to work on weekends and public holidays

• Must be willing to work permanently at one of these location: Sentosa Imbiah Station

ELITEZ SECURITY PTE. LTD.

Job Description

Job Summary

The Sous Chef supports the Head Chef in managing daily kitchen and back-of-house operations, including menu planning, cost control, staff supervision, administration, and maintaining hygiene and safety standards. The role ensures smooth workflow, consistent food quality, and adherence to company procedures and regulatory requirements.

• Assist in overseeing daily food production and overall kitchen operations to ensure smooth service.
• Support manpower planning and maintain effective communication with the kitchen team to ensure efficient workflow.
• Ensure food served meets quality, taste, nutrition, and safety standards.
• Assist in planning and executing monthly rotating menus, special promotions, and banquet menus in collaboration with the Head Chef/Unit Manager.
• Address and follow up on customer feedback regarding food quality and kitchen services, ensuring service recovery where needed.
• Coordinate with F&B teams for daily and weekly banquet or event requirements.
• Ensure all services and operations comply with in-house, corporate, and regulatory standards.
• Assist with administrative tasks such as submitting inventory, cost control, and operational reports.
• Prepare and submit HR-related documentation (e.g., attendance, leave, timecards) for kitchen staff to the reporting manager.
• Attend service or operational meetings and contribute to improving overall service levels.
• Assist in staff training, development, and performance evaluations.
• Ensure safe and proper usage of all kitchen and cleaning equipment; report faulty equipment promptly.
• Uphold and enhance hygiene, workplace safety, and food safety standards for both front-of-house and back-of-house operations.
• Ensure accurate recording of food sampling logs, daily cooking core temperatures, and refrigerator/chiller temperature logs.
• Support Head Chef and management during visits from other departments (e.g., HR, Purchasing, Finance, SEQ).
• Perform any other duties assigned by the Head Chef, client, or management to support operational needs.

• Minimum 4-5 years of relevant experience in a professional kitchen environment, preferably in a supervisory role.
• Strong verbal and written communication skills to ensure effective teamwork and clear instructions.
• Good organizational skills, with the ability to prioritize and coordinate workflows in a fast-paced environment.
• Strong interpersonal and people management skills to work effectively with staff at all levels and handle customer interactions professionally.
• Ability to understand menu planning, food costing, and kitchen operations within organizational objectives.
• Strong customer service orientation with the ability to respond professionally to feedback.
• Team player with leadership qualities and a commitment to maintaining high culinary standards.
• Knowledge of food hygiene, safety regulations, and adherence to company and regulatory requirements.

Kopitiam Investment Pte Ltd

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

Job Description

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

Responsibilities

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

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

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

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

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

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

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

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

Requirements

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

• Culinary diploma or equivalent qualification.

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

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

• Excellent time management, communication, and teamwork skills.

• Experience in high-volume kitchens is a plus.

Resorts World at Sentosa Pte Ltd

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

Job Description

The Demi Chef supports the Chef de Partie in overseeing daily culinary operations within the assigned section. This role ensures consistent food quality, adherence to hygiene and safety standards, and contributes to delivering an exceptional dining experience through efficient kitchen execution. 

Key Responsibilities 

Culinary Operations  

• Assist the Chef de Partie in the preparation, cooking, and presentation of menu items in accordance with established recipes and standards.  

• Ensure consistency in taste, quality, portioning, and presentation of dishes.  

• Support mise en place preparation and ensure operational readiness for service.  

Food Safety & Hygiene  

• Maintain high standards of cleanliness, organisation, and sanitation of work areas and kitchen equipment.  

• Ensure compliance with food safety regulations, HACCP guidelines, and workplace safety standards.  

• Promote a hygienic, safe, and accident-free working environment at all times.  

Service Excellence & Team Collaboration  

• Contribute to delivering outstanding guest satisfaction through quality food production and efficient service support.  

• Work collaboratively with team members to ensure smooth kitchen operations during service periods.  

• Support cost control initiatives, including proper stock handling and minimizing food wastage. 

Requirements 

• Certificate in Culinary Skills or equivalent professional qualification. 

• Minimum 2 years of relevant culinary experience.  

• Good knowledge of F&B products and kitchen operations.  

• Ability to work independently as well as in a team environment 

Resorts World at Sentosa Pte Ltd

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

Job Description

Job Summary

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

Key Responsibilities

Culinary Operations

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

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

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

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

People & Teamwork

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

• Ensure smooth communication and coordination between kitchen sections.

Food Safety & Standards

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

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

• Assist in maintaining stock control and minimizing wastage.

Quality & Guest Experience

• Strive to exceed guest expectations through consistent food quality.

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

Required Qualifications

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

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

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

• Good interpersonal, communication, and supervisory skills.

• Knowledge of HACCP and food safety practices.

• Basic proficiency in Microsoft Office applications.

Marriott International

Job Description

Hilton Hotel

Job Description

AAPC (Thailand) Limited

Job Description

Navera Phuket - MGallery Collection

Job Description

Navera Phuket - MGallery Collection

Job Description

Navera Phuket - MGallery Collection

Job Description

Navera Phuket - MGallery Collection

Job Description