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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 and businessmen, requiring warm and personalized service.

Job Description - Restaurant and Banquet Manager

But will you fit this job like a Billie Jean glove? Read on to find out...

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us and using our meeting facilities
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Managing daily F&B operations of the restaurant, bar and banqueting
• Soliciting guest feedback
• Using that feedback to help us improve our F&B operation
• Improving the Standard Operating Procedures (SOPs) for your areas of responsibility

We care:

...about what you've achieved. Where you want to go in your career. What you've learned from your mistakes. 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 will know nothing about F&B service.

We care that you would genuinely care - about your team, our guests & corporate clients, and specifically, about giving all our guests at the Settha Palace a memorable experience.

We care that you have the ability to work without constant supervision, 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 business of Fine Dining within the context of a small boutique hotel.
• You have a strong and adventurous disposition.
• You love exploring new cultures.
• You love communicating with people, even if they have trouble understanding you.
• You truly love the 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.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily and build a routine, motivate yourself and work independently.

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. Excuses or non-constructive complaints won't lead you or us to any kind of success.
• Previous experience as a Restaurant Manager, Maitre D or Assistant Restaurant Manager
• Banqueting experience is highly desirable
• Previous experience living/working outside your home country, preferably in Asia.
• Good F&B 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 very well rounded and 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.

Do not miss out on this rewarding opportunity!

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.

ZS Hospitality Management Limited

ZS Hospitality Management Limited was established in 2014 in Hong Kong. ZS Hospitality Group is a multi – brand restaurant operator headquartered in Hong Kong. We are entirely dedicated to providing our guests with the very finest quality

Job Description

Responsibilities:

• Ensure that the preparation and quality of food provided are consistently maintained

• Prepare ingredients and dishes to ensure they are prepared to the correct recipes and quality

• Ensure that the ingredients are fresh and have sufficient inventory

• Ensure all kitchen areas are maintained in compliance with HACCP and Safety & Environmental regulations

• Perform duties set aside by the Executive Chef

Requirements:

• Minimum 1 year experience in dessert or pastry production

• Experience in luxury hotels or fine-dining restaurants is an advantage

• Familiar and knowledgeable in French cuisine or sustainable gastronomy is an advantage

• Well-versed in kitchen hygiene, service-oriented and multi-tasking

• Self-motivated, with good team spirits and ability to learn

• Good command of written and spoken English

• Candidates with less experience will be considered as Pastry Demi Chef de Partie

Benefits:

• Tips 

• Duty Meals

• Medical Insurance

• Statutory Holidays

• Annual Leave

• 8 days off per month

• Marriage Leave

• Excellent Working Environment & Rewardable Career

• Discretionary Bonus

Location: Central

Leading Nation HK Limited

Leading Nation

Job Description

About Us

At Leading Nation, we’re redefining modern hospitality through visionary concepts and exceptional guest experiences. Headquartered in Hong Kong, we curate and operate a growing portfolio of award-winning restaurants, bars, and private clubs across Asia — each with its own distinct identity yet united by a shared commitment to excellence and innovation.

Our celebrated portfolio includes The Diplomat, honored among Asia’s 50 Best Bars; Two-Michelin Star, Cristal Room by Anne-Sophie Pic, helmed by the world’s most decorated chef with an extraordinary 10 Michelin Stars; The Merchant, recognised by Tatler Dining for its refined modern Asian cuisine also Michelin mentioned; Sushi Mamoru, an intimate omakase experience led by masterful Japanese craftsmanship; the acclaimed Torikaze deemed as the hardest seats to secure in Japan; and WAGYUMAFIA, a cult-favorite global sensation that has turned Wagyu into a modern icon. Our multi-location brands — Morty’s, Mashi no Mashi (Wagyu Ramen), and Elephant Grounds (Lifestyle Specialty Coffee) — continue to champion craftsmanship, community, and creativity across the region.

Anchoring our portfolio is Forty-Five at Landmark, a three-story, 20,000-square-foot destination redefining the intersection of art, design, and gastronomy in the heart of Hong Kong. With regional expansions such as the soon-to-launch Elephant Grounds Singapore, Leading Nation continues to set new benchmarks for world-class hospitality across Asia.

Company Website: www.leadingnation.com 

We are seeking an experienced Head Chef to join our team at the renowned Cardinal Point restaurant in Central, Hong Kong. As Head Chef, you will be responsible for overseeing all aspects of the kitchen operation, including menu development, staff management, and ensuring the highest standards of food quality and presentation. This is a full-time position based in our Central location.

Key Responsibilities:

• Lead and manage the kitchen team, ensuring efficient workflow and optimal performance

• Develop and implement creative, innovative menus that showcase the best of seasonal, locally sourced ingredients

• Maintain strict quality control and food safety standards throughout all kitchen operations

• Collaborate with the restaurant management team to ensure alignment with the overall business strategy

• Monitor and control food and labour costs to maximise profitability

• Provide hands-on training and mentorship to kitchen staff to foster their development

• Ensure the kitchen complies with all relevant health and safety regulations

Qualifications:

• Minimum 5 years' experience as a Head Chef or in a senior culinary role within a high-end restaurant or hotel

• Proven track record of successfully leading and managing a team of chefs and kitchen staff

• Excellent knowledge of international cuisine and the ability to create innovative, menu concepts

• Strong organisational and time management skills, with the ability to work under pressure

• Passion for using the freshest, locally sourced ingredients and a commitment to sustainability

• Excellent communication and interpersonal skills to collaborate effectively with the broader restaurant team

• Familiarity with food cost control and inventory management principles

What We Offer:

• 8 rest days per month (after probation)

• Annual leave & Statutory holidays

• Marriage leaves, Maternity leave, Paternity leave, Compassionate leave, etc

• Meal allowance

• Monthly Card Tips

• Medical allowance

• Staff discount

Novotel Singapore on Stevens | Mercure Singapore on Stevens

About Novotel Singapore on Stevens | Mercure Singapore on Stevens

Job Description

• Train and supervise the work of kitchen personnel in the respective sections.
• Produce high quality food in a specified area of the food preparation and ensure that this is also practised amongst all team members.
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure proper storage of equipment and perishable items.
• Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the assigned by the Management

Only shortlisted candidates will be notified.

PABNA RESTAURANT PTE. LTD.

Job Description

Roles & Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all restaurant activities to ensure dishes are prepared in accordance to the established recipes.
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees in order to ensure consistency in food presentation, taste and texture.
• Appraise the performance of the subordinate and make recommendations for promotions or other actions.
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set-up for new restaurant.
• Make reports on all matters pertaining to kitchen operation.
• Menu Planning & costing
• Creating new product and recipes
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum 3 years working pastry experiences in F&B industry
• Certificate/Diploma in Food and Beverage / Hospitality Management
• Possess WSQ Hygiene Certificate is an advantage
• Able to do shift work, including weekends and public holidays
• Good organizing skills and able to communicate well.
• Work well with others and when under pressure
• Attention to detail and ability to identify and solve problems.

InterContinental® Singapore Robertson Quay

IHG® Hotels & Resorts has always pioneered connecting people.

Job Description

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

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

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

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

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

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

YOUR DAY TO DAY

People

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

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

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

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

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

FinancialReturns

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

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

Guest Experience

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

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

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

Responsible Business

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

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

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

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

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

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

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

ACCOUNTABILITY

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

what we need from You

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

BOSS HIRE GLOBAL PTE. LTD.

Job Description

Responsibilities

· Assist the Head Chef, Sous Chef, or Junior Sous Chef during service, ensuring smooth timing and execution of dishes.

· Ensure the taste, texture, presentation, and portion sizes of all pastry dishes meet company standards.

· Uphold ingredient quality and consistency by following prescribed recipes and techniques.

· Take ownership of your station’s cleanliness, organization, and readiness at all times.

· Communicate effectively with the team regarding improvements, challenges, or needs in your section.

· Ensure every dish prepared and served from your station aligns with the restaurant’s high standards.

What We're Looking For

· Minimum 3–4 years of relevant pastry/kitchen experience

· Strong attention to detail with a passion for high-quality food presentation

· A positive, motivated team player who thrives in fast-paced environments

· Eager to learn and grow, with a can-do attitude and strong work ethic

· Creative, result-driven, and committed to excellence

· Able to work weekends, public holidays, and split shifts as required

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Sous Chef, Pastry

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Support the Executive Pastry Chef in leading the day-to-day operations of the Pastry Kitchen, ensuring the highest standards of quality, creativity, and consistency across all pastry offerings.

• Ensure all pastry recipes and product yields are accurately costed, reviewed regularly, and aligned with budgetary guidelines.

• Oversee the preparation and presentation of all pastry, bakery, dessert, and confectionery items in accordance with established recipe standards, portion control, and quality expectations while minimizing wastage.

• Monitor food stock levels and ensure adequate supply and freshness of ingredients in relation to hotel occupancy, restaurant operations, and banquet forecasts.

• Assist in creative menu development and seasonal dessert promotions for all dining outlets, events, and banquet operations.

• Work closely with the F&B team and respective operational departments to support annual marketing plans, festive promotions, and culinary campaigns.

• Maintain exceptional product quality, hygiene, cleanliness, and food safety standards in compliance with company policies and HACCP requirements.

• Interact with guests to obtain feedback on pastry and dessert offerings, ensuring a memorable dining experience and prompt resolution of concerns or complaints.

• Foster a positive, motivated, and collaborative working environment within the Pastry and Culinary team.

• Train, mentor, and develop pastry colleagues through coaching, guidance, and performance feedback to support continuous learning and succession planning.

• Support recruitment and selection efforts to build a capable and high-performing pastry brigade aligned with the hotel’s service culture and standards.

• Ensure work schedules, manpower planning, and annual leave arrangements are administered effectively to support operational requirements.

• Drive innovation by identifying new pastry trends, techniques, and operational improvements to enhance productivity and guest satisfaction.

• Communicate and collaborate effectively with all supporting departments including Stewarding, Engineering, Security, Finance, Hygiene, People & Culture, and F&B Service teams.

• Ensure a safe and secure working environment for all team members and uphold all workplace safety standards and procedures.

• Continuously develop personal knowledge, leadership capabilities, and industry expertise to contribute as a strong culinary leader within the organization.

Requirements & Competencies:

• Diploma or professional certification in Pastry Arts, Culinary Arts, or related discipline preferred.

• Minimum 3–5 years of relevant experience in a luxury hotel or high-volume pastry operation, including supervisory experience.

• Strong knowledge of pastry production, bakery operations, plated desserts, chocolate work, and buffet presentation.

• Creative and innovative mindset with a passion for modern pastry trends and guest experiences.

• Strong leadership, interpersonal, and team management skills.

• Ability to work effectively in a fast-paced and dynamic environment.

• Good understanding of food safety, hygiene practices, and HACCP standards.

• Excellent organizational and time management skills.

• Positive attitude with strong communication and problem-solving abilities.

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

If you feel you are ready for your next professional challenge, apply on: https://smrtr.io/vf5Gp

Little Farms

LITTLE FARMS

Job Description

At Little Farms, we’re here to help people live happier, healthier lives—with food that’s all-natural, healthy, and ridiculously delicious. We’re looking for a Head Chef who can run a tight ship without compromising the vibe: standards are sky-high, service is smooth, the team is thriving, and customers are obsessed.

If you love leading from the front, chasing consistency like it’s a sport, and turning “good” into “damn, that’s good”… keep reading.

Your mission (should you choose to accept it)

Make the kitchen:

Fast ✅

Clean ✅

Calm ✅

Consistent ✅

Fun ✅ (yes, it’s possible)

What you’ll be doing (aka your daily power moves)

Run the show (Operations)

Own day-to-day kitchen ops: prep → pass → plate → repeat

Keep stock levels on point (no “oops, we ran out” moments)

Build and refine SOPs so the team can execute like clockwork

Plan manpower smartly so service doesn’t turn into survival mode

Build a team, not just a roster (People)

Train, coach, and level-up your chefs and kitchen crew

Set expectations, give real feedback, and keep performance sharp

Reduce absenteeism/tardiness through culture + accountability (not shouting)

Work seamlessly with FOH—because we win as one team

Keep the food chef’s kiss (Customer Experience)

Protect quality and consistency with your life (and palate)

Improve, tweak, repeat—based on customer feedback and real insights

Handle food-related complaints quickly, calmly, and professionally

Keep the numbers healthy (Business)

Manage COGS, waste, and shrinkage like a pro

Find cost wins without sacrificing flavour, freshness, or standards

Stay audit-ready, always (Food Safety)

Top-tier hygiene, food safety compliance, and clean-as-you-go culture

Safe storage, prep, sanitation—no shortcuts, ever

What we’re looking for

A Head Chef who’s hands-on, calm under pressure, and wildly consistent

Strong leadership + communication (your team actually knows what’s going on)

High standards, high integrity, and a real love for developing people

Food safety discipline is baked into your brain

Your leadership style (the Little Farms way)

Own outcomes end-to-end

Spot gaps (skills, speed, systems) and fix them fast

Make decisions with both craft and data

Communicate clearly, coach daily, keep things aligned

Build trust across BOH + FOH

Take responsibility, raise the bar, and bring the team with you

Create pride, ownership, and a culture people stay for

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Junior Sous Chef, Western

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Efficient preparation of dishes and meals

• Ensure consistent and smooth running of food production

• Accuracy in recipes, cost control, ordering and stock management

• Strict adherence to purchasing procedures

• Leading by examples on all hygiene requirements

• Regular review of guest comments so that improvement can be driven in VOG

• Liaison between Food and Beverage departments and rest of hotel effective for guest experience

• Exceeding customer’s expectation by encouraging and promoting high level of service

• Present in the Kitchen during service time

• Recruit, induct and train a Culinary team who are competent and confident to exceed guest expectation 

• Ensure that the kitchen stuff work harmoniously in order to ensure timely production of quality foods

• Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings

• Drive constant service and system improvement, be entrepreneurial

• Developing strategy for cross-marketing with the aim of increasing profit

• Use the performance review process to identify and develop talent for growth management performance issues, using a coaching style

• Follow guidelines provided in Colleague Handbook

• Set example to others on personal hygiene and cleanliness on and off duty

• Guide and train the Junior Colleague on a daily basis to ensure high motivation and productive working environment

• Acquire culinary knowledge and skills to grow as a Sous Chef

• Interface the needs/requirements of other department with Kitchen: Chefs Office, Engineering, F&B service, Security, Finance, People & Culture, Stewarding and Food Safety Hygiene

Requirements & Competencies:

• Relevant Culinary School or College Diploma, preferred

• Minimum of 3 years relevant experience in management culinary position, preferably in similar operations style

• Basic Food Hygiene Certificate

• Strong working knowledge with computer, Microsoft Office, Procurement & Requisition Module

• Good interpersonal skills with ability to communicate with all levels of employees

• Service oriented with an eye for details

• Ability to work effectively and contribute in a team

• Good presentation and influencing skills

• Multicultural awareness and able to work with people from diverse cultures

• Flexible and able to embrace and respond to change effectively

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

• Self-motivated and energetic

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

If you feel you are ready for your next professional challenge, apply on: https://smrtr.io/vf5Gp

PITCHSIDE SOCIAL PTE. LTD.

Job Description

Job Summary

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

Responsibilities

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

PRIME MANPOWER SOLUTIONS PTE. LTD.

Job Description

Job Summary

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

Responsibilities

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

Preferred competencies and qualifications

• Relevant kitchen or cooking experience is preferred

C & J INVESTMENT HOLDINGS PTE. LTD.

Job Description

REQUIREMENTS:-

• Minimum 10 years of experience in Sichuan cuisine in high end restaurants.
• Strong knowledge of traditional Sichuan flavours, techniques and ingredients.
• Ability to curate and develop innovative dishes while maintaining authenticity.
• Strong plating and presentation skills suited for a luxury dining environment.
• Experience leading and managing kitchen teams with strong understanding of food costing, inventory control and kitchen operations.
• Ability to work in a fast-paced, high-standard restaurant environment.
• Ability to maintain consistency, discipline, and high culinary standards in a fast-paced environment.
• Experience in fine dining or luxury hospitality is preferred.

RESPONSIBILITIES:-

• Collaborate with Management on menu development, promotions and guest experiences.
• Create refined and creative presentations of classic and modern Sichuan dishes.
• Maintain consistency, quality and kitchen standards
• Train and mentor kitchen staff.
• Work closely with Management on seasonal and signature creations.

ABOUT US:-

Blossom is evolving into a refined Cantonese and Sichuan dining destination within Marina Bay Sands, focused on bold flavours, precision and elevated hospitality.

Interested applicants may send their resume and portfolio of dishes to mav••@blossomrestaurant.com.sg

Marriott International

Job Description

SOCIAL PLACE SINGAPORE PTE. LTD.

Job Description

We are seeking a highly skilled and creative Head Chef to lead the culinary operations of a modern Chinese restaurant. This role is responsible for overseeing all aspects of the kitchen, including both the hot kitchen and dim sum section, ensuring exceptional food quality, consistency, and innovation while maintaining operational efficiency and cost control.

Kitchen Leadership & Operations

• Oversee daily operations of the hot kitchen and dim sum section, ensuring smooth coordination and execution of all service periods

• Lead, train, and manage kitchen staff, including Sous Chefs, Dim Sum Chefs, and junior team members

• Maintain high standards of food quality, presentation, and consistency across all dishes

• Ensure compliance with food safety, hygiene, and sanitation regulations

Menu Development & Innovation

• Design and develop modern Chinese menus, incorporating both traditional techniques and contemporary influences

• Curate seasonal offerings and new dishes for both à la carte and dim sum menus

• Continuously refine recipes based on customer feedback and market trends

Dim Sum Specialisation

• Oversee production and quality of all dim sum items, ensuring authenticity and innovation

• Standardise preparation techniques, portioning, and presentation

• Ensure efficient workflow and timely replenishment during peak service

Cost Control & Inventory Management

• Manage food costs, portion control, and wastage to meet financial targets

• Oversee procurement, supplier relationships, and inventory levels

• Conduct regular stock checks and ensure proper storage practices

Team Development & Culture

• Recruit, mentor, and develop a high-performing kitchen team

• Foster a culture of discipline, teamwork, and continuous improvement

• Conduct regular training sessions to maintain skill standards

Operational Excellence

• Collaborate with front-of-house teams to ensure seamless guest experience

• Monitor kitchen performance and implement improvements where necessary

• Ensure all equipment is properly maintained and operational

• Proven experience as a Head Chef or Senior Sous Chef in a Chinese or modern Asian restaurant
• Proven track record of training and management of team members
• Proven track record of cost and sales strategy management
• Strong expertise in both hot kitchen operations and dim sum production
• Deep understanding of Chinese culinary techniques, ingredients, and presentation styles
• Leadership experience managing large kitchen teams
• Strong financial acumen with experience in cost control and budgeting
• Ability to thrive in a fast-paced, high-volume environment

• Culinary certification or relevant professional training

• Experience in modern or contemporary Chinese cuisine concepts

• Prior experience opening or managing new restaurant concepts

• Creative and innovative mindset

• Strong leadership and communication skills

• Detail-oriented with a commitment to excellence

• Ability to work under pressure and deliver consistent results

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

SUPERHUATS PTE. LTD.

Job Description

Job Summary

Lead daily kitchen operations to deliver high-quality food service by supervising staff, maintaining organization, and supporting menu development. Drive team performance and ensure equipment functionality to achieve operational excellence.

Responsibilities

• Manage daily kitchen operations to maintain smooth workflow and organized workstations
• Supervise kitchen line staff to ensure efficient food preparation and timely order completion
• Train kitchen staff to uphold food quality standards and proper presentation
• Monitor food quality consistently to meet taste and safety expectations
• Expedite orders to ensure prompt service and customer satisfaction
• Assist the executive chef in planning menus and developing new dishes to enhance offerings
• Manage inventory and rotate supplies to minimize waste and maintain freshness
• Schedule staff shifts and motivate team members to maintain high morale and productivity
• Train new hires to integrate them effectively into kitchen operations
• Maintain cleanliness and proper functioning of all cooking equipment to ensure safety and efficiency
• Menu development, to R&D new menu items

Andaz Singapore

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

Job Description

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

You have the passion for providing bold and memorable culinary experiences to guests through your F&B offerings that reflects the hotel focus on quality and creativity. You are service-oriented and always strive to delight your guests? taste buds. You are hardworking and can apply your creativity into your F&B offerings. You are also a good leader who is able to motivate your team to deliver the highest standards consistently.

You will be responsible to assist with the efficient running of the kitchen, contributing to the overall success of the outlet, in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Your Profile

• Minimum 2 years work experience as Sous Chef or 4 years as Junior Sous Chef in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
• Qualification in Kitchen Production or Management will be an advantage.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
• Demonstrated skills in leading a diverse team with varying degrees of experience and talents. Able to teach and inspire team members to be their best every day.
• Possesses an absolute "can-do" attitude especially when facing challenges.
• Able to work well under pressure.

PANAME PTE. LTD.

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

Job Description

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

Exelent team work attitude and joyfull personality.

Pangolin Investments Pte Ltd

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

Job Description

Kitchen Assistant

Occupation

FOOD SERVICE KITCHEN HELPER

Job Description & Requirements

Job Title
— Kitchen Assistant

Salary Range
— $2500 - $4500

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

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

2. Arranging of food for collection

3. Clean up the place after operation

4. Able to handle and guide the general workers

5. Assist the Chef if needed

6. Maintain the kitchen area, take care of cleanliness

7. BEST experiences at Korean BBQ restaurant

The Garcha Group Marriott International

The Garcha Group owns four Luxury Five Star Hotels in Singapore, all of which are franchised under the worlds largest and most prestigious Hotel Company, Marriott International. Two Hotels are part of the Autograph Collection and the other two are under The Tribute Portfolio Brand.

Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- Any other duties/tasks as requested by management

Feeding People Right Pte. Ltd.

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

Job Description

Company Description

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

Company Benefits:

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

Key Responsibilities:

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

Job Requirements:

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

BANGLAR SHAD RESTAURANT PTE. LTD.

Job Description

Job Summary

We are seeking an experienced and passionate Head Chef with at least 10 years of culinary experience to lead our kitchen operations. The ideal candidate will have strong leadership skills, deep knowledge of food preparation and kitchen management, and the ability to maintain high standards of food quality, hygiene, and customer satisfaction.

• Oversee daily kitchen operations and manage kitchen staff efficiently.
• Plan and develop menus, including seasonal and specialty dishes.
• Ensure food quality, consistency, and presentation meet company standards.
• Monitor food costs, inventory, and kitchen budgeting.
• Maintain cleanliness, food safety, and hygiene standards in compliance with regulations.
• Train, supervise, and motivate kitchen team members.
• Coordinate with management on promotions, events, and operational improvements.
• Ensure timely preparation and delivery of all orders.
• Handle supplier coordination and purchasing of kitchen ingredients and equipment.

Stripes Australia

Dimbulah Coffee is a fast growing Food & Beverage Company with 5 stores at various locations in Singapore. We are expanding our operations and are seeking outstanding individuals to join our fast growing team. We offer challenging job opportunities and outstanding career development.

Job Description

Job Description:

·           Ensure consistency and quality of food preparation, hygiene and workplace safety

·           Oversee kitchen operations, including preparatory work and final food preparation

·           Plans daily menus and innovate new dishes

·           Liaises with suppliers

·           Inspect supplies, equipment, and work areas to ensure compliance with health and safety regulations

·           Control kitchen budgets and operational efficiency

·           Address issues professionally and proactively

·           Monitor and coach kitchen staff to maintain high performance and adherence to standards

·           Collaborate closely with the floor manager to ensure a seamless service experience

Job requirements:

·             Minimum 10 years of relevant experience in the F&B industry, preferably within Japanese

cuisine

·               Proficiency in Japanese language and understanding of Japanese culture are required to liaise with Japanese-speaking clients and teams, particularly in preparation for the launch of our flagship, authentic Japanese baking-style bakery and restaurant in Singapore

·               Strong knowledge and mastery of Japanese cuisine

·               Proven ability to innovate with new ingredients and menu development

·               Skilled in cook-and-chill methods and a wide rangeof culinary techniques

·               Experience in diverse F&B concepts, particularly Japanese food establishments

·               Strong skills in inventory control, cost management, and quality assurance

·               Able to ensure compliance with hygiene and food safety regulations

·               Detail-oriented, well-organized, and capable of working independently in a fast-paced

environment

·               Working hours: 5 days work week, split shift; must be able to work weekends and public

holidays

RAJAPALAYAM ANANDAS PTE. LTD.

Job Description

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

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

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

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

7. Monitor food preparation processes to ensure consistency and hygiene

8. Control food costs, portioning, and minimize wastage

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

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

11. Train kitchen staff and improve team performance and efficiency

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

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

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

JIA CHANG CAI PTE. LTD.

Job Description

Core Duties and Responsibilities

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

1-Production

Job Description

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

Job Responsibilities:

• Assist the Chef with dish creation and preparation.

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

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

• Keep all kitchen equipment clean and properly maintained.

• Monitor and manage kitchen and food supply inventory.

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

• Perform other ad hoc duties as assigned.

Job Requirements:

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

• Must have completed the Basic Food Hygiene course.

• Shows strong initiative and a proactive attitude.

• Able to manage and uphold sanitation and hygiene standards.

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

• Able to work on weekends and public holidays.

Job Location:

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

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

NEW AL AFRIDA PTE. LTD.

Job Description

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

• Check freshness of food and ingredients

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

• Develop recipes and determine how to present the food

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

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

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

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

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

• Plan orders of equipment or ingredients according to identified shortages

Requirements

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

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

InterContinental® Singapore Robertson Quay

IHG® Hotels & Resorts has always pioneered connecting people.

Job Description

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

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

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

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

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

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

YOUR DAY TO DAY

People

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

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

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

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

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

FinancialReturns

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

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

Guest Experience

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

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

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

Responsible Business

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

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

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

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

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

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

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

ACCOUNTABILITY

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

what we need from You

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

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

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

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

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

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

Capella Hotel Singapore

Capella Singapore offers an inspiring resort destination, just moments from Singapore’s financial and shopping districts. Residing on 30 acres of lush rainforest, the resort’s peaceful setting on a knoll is a rare masterpiece, boldly marrying Singapore’s rich colonial heritage with a symphony of contemporary architectural curves and designs.

Job Description

Position Overview

The Junior Sous Chef is responsible for assisting the Chief Baker in managing daily bakery operations, ensuring quality standards, supervising junior staff, and maintaining hygiene and cost control in line with hotel policies. The individual contributes directly to maintaining the hotel's reputation for excellence in bakery service.

The Role

Kitchen Operations

• Preparation and production of bakery items (The Club and Fiamma's Breakfast, Afternoon Tea, Banquets and In Room Dining)

• Maintain consistency, presentation, and portion standards

• Support recipe development and new product creation

• Control inventory, reduce wastage, and monitor cost efficiency

• Coordinate with other kitchen departments (eg. Banquets, front of house) to align on service needs and timing

• Assist in reviewing and checking Banquet Event Orders (BEOs)

• Check emails and ordering products in SCM

• Report operational issues (e.g., banquets, guest feedback, stock ordering/delivery) to the Chief Baker

• Contribute to menu planning and product development when required

Maintain Hygiene, Safety and Standards

• Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards

• Perform audits on staff's adherence to the organisation's food waste management Standard Operating Procedures (SOPs)

• Perform audits on staff's adherence to the organisation's Workplace Safety and Health (WSH) policies and procedures

Talent Profile

• At least 3 years of experience in a similar capacity at a luxury hotel or upscale restaurant

• Knowledge of baking and kitchen equipment

• Possess Singapore food safety certification

Radisson Hotel Phuket Kata

Job Description

CL Holdings Limited

Cafe Deco Group (“CDG”) is one of the leading and most successful hospitality groups in Hong Kong with over 30 restaurants and bars in Hong Kong and Sydney. The success behind the group lies in its full dining experience for all, including

Job Description

Job Duties :

• Daily duties including but not limited to motivate chefs, prepare schedules, control and supervise quality, handling errors and accidents that occur during the service

• Maintain a high standard of all food preparation, service, hygiene and work safety in respective kitchens, according to the standards required by the Group

• Plan and implement menu cycles and special menus by taking consideration of the latest trends in food presentation, nutritional value and seasonality.

• Manage the manpower and work allocation in accordance with the budgeted figures and suggest corrective actions in case of any deviations

• Conduct daily quality checks and wastage control on raw and produced items in all kitchens and ensure proper handling, storage, turnover and usage of raw and processed items

• Practice and promote teamwork at all times and set a good example of attitude and performance

Job Requirements :

• Minimum 3-5 years in managerial level in Western Concepts

• Experience in busy volume outlet is a must

• Good knowledge in ALL aspect of kitchen including hot, cold, bakery pastry

• Strong sense of creative and innovative approach on food development with extensive knowledge in Western Fine Dining cuisines

• A strong leader to lead a team and team building 

• Excellent communication and interpersonal skill

• Good command of spoken and written in English and Cantonese

• Excellent work ethic, attention to details, positive attitude a must

• Process a valid Hygiene Manager qualification and knowledge in Occupational Health & Safety

• Proficient in Microsoft Office including Outlook & Excel

Glowbridge Pte. Ltd.

Job Description

Head Chef / Assistant Chef – Kaisendon Specialty

About Glowbridge

Glowbridge is a Singapore-based brand and business development company focused on premium lifestyle, F&B, and market entry projects across Asia.

We are bringing the renowned Mukai Kaisendon concept from Tokyo to Singapore, specializing in premium seafood bowls crafted with authentic Japanese techniques.

This is a unique opportunity to be part of the founding team and help shape a new premium Japanese dining concept in Singapore.

Positions Available

• Head Chef 

• Assistant Chef

Responsibilities

• Prepare and present high-quality kaisendon using authentic Japanese techniques 

• Ensure strict quality control of seafood freshness and ingredient handling 

• 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

·       Experience in Japanese cuisine (Kaisendon / sushi preferred) 

·       Strong knowledge of seafood handling and Japanese culinary techniques 

·       Must be able to communicate in English 

·       Japanese-speaking preferred 

·       Team player with strong work ethic and hygiene standards 

·       Singapore Citizens or Permanent Residents only 

·       Only candidates who fully meet the requirements and are able to commit should apply

Overseas Training (Japan) Required

Selected candidates will be required to undergo training at our Japan headquarters starting early June for approximately 4 to 6 weeks.

During the training period:

·       Accommodation will be provided 

·       Round-trip airfare will be covered 

·       Monthly salary at 80% of base pay will be provided during training

Benefits

·       Competitive salary with performance incentives 

·       Staff meal provided 

·       Overtime Pay 

·       Annual leave (14 days) 

·       Medical / insurance coverage 

·       Career growth opportunities

Working Hours

6-day work week, 50 hours 

(Shift-based; typically, 9hrs × 5 days + 5hrs × 1 day)

Please send your portfolio, resume, and social media works (if any) to: con••••@glowbridges.com

CAPITOL HOTEL MANAGER PTE. LTD.

Job Description

SCOPE

Reporting to the Sous Chef, the Junior Sous Chef is responsible for assisting in the management of kitchen operations and overseeing the day-to-day activities of the designated kitchen within the hotel, including purchasing, cost and quality control, and inventory tracking.

OVERALL OBJECTIVES

• Directs food preparation in collaboration with the Chef de Cuisine.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Assists with organizing special events and special food promotions.
• Assists with menu planning, inventory, ordering and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Oversees and supervises kitchen staff including scheduling and training.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Monitors and maintains kitchen equipment.
• Maintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Ideally you will have at least 4 years in a similar role
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

COMO Lifestyle Pte Ltd

A unique lifestyle destination aims to bring together a community inspired by fashion, food, directional design and new concepts.

Job Description

 Job Responsibilities

• To maintain standards set by the Pastry Chef in relation to food preparation and food quality

• Act as a mentor to the kitchen team responsible for pastries and desserts.

• Prepare and produce varying quantities of bread, pastries, cookies, desserts and other baked goods according to recipe and customer request for events

• Develop ideas for new pastry dishes.

• Assist with weekly ordering, stock rotation, receiving and correct storage of produce 

• Ensure all cool rooms, fridges, freezers and dry store areas are maintained in a clean and safe manner, in compliance with health and company regulations.

• Ensure all food is prepared in line with standard recipes to maintain food costs and product consistency.

• Ensure all kitchen staff follows safe working practices.

• Assist in the communication to kitchen staff of any programs, products, training or directives as outlined by the Executive Chef.

• Covering all duties required of the Pastry chef in their absence.

• Communicate daily with purchasing to control food costs, yield management and ensure accuracy of all purchasing.

• Attend to any other related duties as directed by the Executive Chef 

• To maintain personal hygiene and grooming standards and to ensure these standards are maintained with junior staff.

Prerequisite

• A culinary school certification or a diploma is a plus. Practical experience and basic education will also be considered.

• Good knowledge in the use of various cooking methods, ingredients, equipment and processes

• Ability to multitask and work efficiently under pressure.

• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.

• Good in taking instructions from Executive Sous chef and knowledge of best cooking practices

• Good in customer service, focused and oriented.

• Good communication and interpersonal skill with ability to interact with kitchen and restaurant staff.

• Good time management, fair in staff treatment, non-abusive and the use of profanity language and violent behaviour.

The Capitol Kempinski Hotel Singapore

Located in Singapore’s charming civic and cultural district, the iconic Capitol Building and Stamford House have been restored to unveil as The Capitol Kempinski Hotel Singapore. A quintessential masterpiece of beautifully conserved architecture uplifted with a modern touch and bespoke hospitality, this exclusive retreat promises luxury at its finest.

Job Description

Curate Kitchen Pte. Ltd.

Job Description

The Deputy Head Chef will oversee all culinary production, ensuring food quality, safety, efficiency, and innovation while managing a team of chefs and kitchen staff. This role demands strategic planning, operational excellence, and culinary leadership to meet the diverse demands of internal outlets and external event catering.

Key Responsibilities:

1. Central Kitchen Production:

• Lead daily operations of the central kitchen, ensuring efficient, high-volume production of

• core items (e.g., marinated meats, sauces, gravies, dressings).

• Develop, standardize, and continuously improve production recipes and processes to

• ensure consistency and quality across all outlets.

• Coordinate with outlet chefs to fulfil special menu requests and seasonal offerings.

• Monitor inventory levels and coordinate with procurement for timely sourcing of

• ingredients.

2. Catering Event Menu Design & Planning

• Work closely with clients, sales teams, and event coordinators to design customized

• menus aligned with the theme, dietary needs, and budget of each event.

• Develop seasonal, themed, and signature catering menus that reflect current food trends

• and client preferences.

• Conduct tasting sessions for clients and stakeholders as part of the menu approval

• process.

3. Event Execution & Quality Control

• Lead culinary preparation for all catering events, ensuring food quality, presentation, and

• timing meet high standards.

• Personally oversee food plating, buffet setups, and live cooking stations to ensure visual

• appeal and customer satisfaction.

4. Staffing & Coordination

• Plan staffing for each event, assign roles, and conduct pre-event briefings to ensure

• clarity on responsibilities and timelines.

• Manage temporary, outsourced, or part-time kitchen teams as needed for larger events.

• Coordinate with service teams (F&B, logistics, decorators) to ensure smooth flow of

• operations during the event.

5. Resource Management

• Oversee the preparation, packing, and transportation of food and equipment from the

• central kitchen to event venues.

• Ensure proper storage and handling of food during transport, maintaining hygiene and

• temperature control standards.

• Prepare and maintain checklists for event readiness, including kitchen equipment,

• utensils, serving ware, and ingredients.

6. Cost Management & Reporting

• Ensure all catering events are executed within allocated budgets and resource plans.

• Monitor food and labor costs per event and analyze profitability and efficiency.

• Submit post-event reports outlining successes, challenges, and recommendations for

• improvement.

7. Team Leadership & Operations:

• Lead, train, and mentor central kitchen staff including sous chefs, line cooks, and kitchen

• assistants.

• Implement and enforce food safety, hygiene, and sanitation standards (e.g., HACCP,

• ISO 22000).

• Maintain kitchen equipment and workspaces to meet operational and safety

• requirements.

• Track kitchen KPIs and contribute to operational reporting and budgeting.

Requirements:

• Diploma/Degree in Culinary Arts or equivalent, with at least 3 to 5years of progressive culinary experience, including leading large-scale kitchen and catering operations.

• Proven ability to lead, train, and motivate diverse kitchen teams (permanent and part-time), while fostering a culture of quality, safety, and efficiency.

• Strong track record in menu planning, recipe standardization, and creating innovative dishes aligned with market trends, dietary needs, and client requirements.

• Skilled in kitchen operations management, cost control, inventory planning, and delivering events within budget while maintaining high quality standards.

• In-depth understanding of food safety, hygiene, and sanitation standards (e.g., HACCP, ISO 22000), with experience implementing and maintaining compliance in high-volume production.

HAYOP PTE. LTD.

Job Description

SOUS CHEF — Hayop ni Manam📍 104 Amoy Street | 5 mins from Telok Ayer MRT

Come cook the now of Filipino food.

At hayop, we honour the roots and reimagine the future of Filipino cuisine — deeply familiar, daringly refined, and always prepared with the best ingredients the world can offer. Recognised in the 2025 Michelin Guide Singapore, we're building a benchmark for what Filipino cooking can be on the world stage.

As Sous Chef, you'll be the engine that keeps our kitchen moving — supporting the Head Chef, leading the team through service, and helping shape what Filipino food looks and tastes like here in Singapore.

What You'll Do

• Support the Head Chef in recipes, prep, and daily kitchen operations
• Develop new dishes and seasonal menus
• Track food costs and maintain quality and storage standards
• Lead, train, and motivate the kitchen team
• Manage schedules and staff performance with the Head Chef
• Ensure hygiene and food safety standards are met every shift

Who We're Looking For

• 5+ years of kitchen experience, with 1–2 years in a supervisory role
• Strong culinary skills and a passion for bold, complex flavours
• Comfortable with food costing and menu development
• Organised, detail-oriented, and solutions-focused
• A natural leader and genuine team player

What's in It for You

• Competitive salary based on experience
• Staff meals & medical outpatient reimbursement
• 5-day work week
• Full statutory benefits

Sang Nila Utang Mala Pte Ltd

Job Description

Role: Mala Xiang Guo Assistant Chef/ Head Chef
Location:

• Bukit Panjang, Sembawang, Paya Lebar, Jurong West (NTU) Kent Ridge (NUS) Orchard, Simei

Looking for: Full Time

Working Hours:

• 5.5 days/week

• 10-hour shifts (including a 90-minute break)

Job Description:

• Run and be in charge of on average 6 kitchen assistants in one restaurant.

• Prepare and cook our and

• Maintain high standards of food preparation

• Ensure kitchen cleanliness, hygiene, and compliance with all food safety regulations.

• Manage inventory for ingredients and supplies, minimizing waste while ensuring availability of stock.

• Collaborate with the kitchen and front-of-house teams to ensure timely food preparation and smooth service.

• Train and guide kitchen staff, sharing knowledge and techniques for preparing Mala Xiang Guo.

• Perform other ad-hoc kitchen duties as required to support the team.

Requirements:

• Proven experience in

• Strong knowledge of food safety standards and kitchen hygiene.

• Ability to work efficiently in a fast-paced kitchen environment while maintaining quality and presentation.

• A passion for cooking Mala and providing guests with an unforgettable dining experience.

• Ability to work as part of a team, with good communication and collaboration skills.

• Previous restaurant kitchen experience is preferred, but training can be provided to the right candidate.

• Food Hygiene Certificate is a plus; if not already certified, training will be provided.

Benefits:

• Competitive salary package with AWS, annual increments, and performance-based bonuses.

• Monthly bonus opportunities based on hygiene inspections, kitchen performance, and overall results.

• Enjoy up to 2 staff meals during shifts

• Opportunities for career growth within the company as we expand our outlets.

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)

RS INDO PTE. LTD.

Job Description

• Responsible for the preparation and cooking of various special sauces and sambal.
• Cooking of various dishes and grilling of chicken, fish and squid.
• Able to work independently and hardworking.
• Have passion in cooking job with a positive working attitude.
• Good f&b knowledge and experience in kitchen work.
• Ensuring of smooth operation to fulfill customers' order.
• Daily ordering of goods and ingredients to fulfill sales.
• Able to work on weekends and Holidays.

SELERA KAMPUNG PLACE PTE. LTD.

Job Description

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

ZHANG JI PTE. LTD.

Job Description

Job Description:

• Direct and participate in the preparation, seasoning, and cooking of Si Chuan Cuisine dishes,
• Plan and price menu items, order supplies, and keep records and accounts. Monitoring and controlling stock levels,
• Maintaining/raising the food’s profit margins for the restaurant,
• Meeting health and safety standards,
• Assist in adhoc duties as and when required.

Requirement:

• Proven work experience as a Chef or Cook,
• Hands-on experience with various kitchen equipment,
• Ability to remain calm and undertake various tasks,
• Excellent time management abilities,
• Familiarity with sanitation regulations.

ZHANG JI PTE. LTD.

Job Description

Job Description:

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales,
• Study each recipe and gather all necessary ingredients,
• Cook food in a timely manner,
• Delegate tasks to kitchen staff,
• Inform wait staff about daily specials,
• Ensure appealing plate presentation,
• Supervise Cooks and assist as needed,
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy),
• Monitor food stock and place orders,
• Check freshness of food and discard out-of-date items,
• Experiment with recipes and suggest new ingredients,
• Ensure compliance with all health and safety regulations within the kitchen area,
• Assist in adhoc duties as and when required.

Requirements:

• Proven work experience as a Head Chef/ Executive Chef,
• Hands-on experience with various kitchen equipment,
• Advanced knowledge of culinary, baking and pastry techniques,
• Leadership skills,
• Ability to remain calm and undertake various tasks,
• Excellent time management abilities,
• Up-to-date knowledge of cooking techniques and recipes,
• Familiarity with sanitation regulations,
• Must be hands on for operations,
• Culinary school diploma preferred.

Grand Hyatt Singapore

We care for people so that they can be their best, and it is our natural propensity to care that differentiates us as the Hyatt family. At Grand Hyatt Singapore, the commitment to care is extended to all stakeholders, including communities, guests, and most importantly our team members. Care is at the heart of our business, and it’s this distinct guest experience that makes Hyatt one of the world’s best hospitality brands and one of the world’s best place to work. Make a difference in the lives around you, and join a company that values respect, integrity, empathy, inclusion, wellbeing, and experimentation.

Job Description

As Chef de Partie, you will be part of an international kitchen team consisting of talented and motivated people who strive for perfection. Sergio's philosophy is that eating at Le Pristine should be a celebration.

TASKS

· Providing cold and warm dishes.

· Making mise-en-place.

· Placing and checking orders.

· You work with the team to deliver the perfect service and quality.

· Ensuring order and tidiness in the kitchen.

· Assisting the chefs where necessary.

PROFILE

· Enthusiastic, passionate and ambitious.

· An eye for detail and a “hands-on” mentality.

· Can work well under stress.

· You can work independently and act as a collegiate in a team.

· Minimum 2 year’s experience in a similar position.

· Good command of the English language.

Lam's (Singapore) Culinary Enterprise Pte Ltd

Lam’s Culinary is a family enterprise that has been operating in Singapore's F&B scene since 1975. Over the years, our business has always been about creating quality and unique flavours to satisfy our customer's appetite, hence “True flavor comes from the heart" is our motto! From famous local and overseas celebrities to the everyday food lover, this ideal has earned us countless loyal customers who even till today, still recognize Lam’ s as a reputable brand for Chinese cuisines.

Job Description

Paperbakes Singapore – Join Us to Serve Real, Wholesome Food with Heart

Are you passionate about healthy food, warm service, and making someone’s day a little better? At Paperbakes Singapore, we believe good food should be wholesome, affordable, and made with real ingredients - no shortcuts, no heavy processing, and absolutely no MSG.

Our specialty? Parchment-baked meals like tender chicken, fresh fish, and nutritious sides - all cooked with minimal oil and maximum flavor. Every dish we serve is made to fuel busy lives in a healthier way, without compromising on taste.

We’re a vibrant and tight-knit team that works hard, supports one another, and has fun doing it. If you’re energetic, friendly, and believe in doing meaningful work that helps people feel good from the inside out - we’d love to have you with us.

Job Duties

• Ingredients preparation and light cooking
• Ensure food are baked and replenished promptly
• Control and replenish inventory stock in a timely manner
• Minimize food waste by following portion control guidelines
• Maintain food safety and hygiene standards
• Adhere to recipes and operating procedures guidelines
• Any other duties as directed

Job Requirements

• Minimum 1 year of relevant working experience in F&B
• Candidates with no prior experience are welcome to apply, as training will be provided
• Salary will be based on experience
• Flexible hours and shifts

Job Perks

• Annual Increment
• Year-End bonus
• Quarterly Sales Variable Bonus
• Referral Bonus
• Birthday Voucher
• Training and Development
• Career Progression
• Walking Distance from MRT

Sree Narayana Mission (Singapore)

In keeping with Sree Narayana Guru’s teachings, SNM provides a wide range of social service programmes for the less-privileged regardless of race or religion.

Job Description

Job Description

1. Responsible to perform general housekeeping and cleaning duties in kitchen area and ensure all clean utensils are kept in its storage areas.
2. Assisting cooks in the preparation of rice, vegetables, fruits and necessary ingredients
3. Ensure to check the kitchen stock are sufficient supplies.
4. Maintain a high level of cleanliness and proper maintenance of kitchen operating equipment.
5. Maintain high level of personal grooming and ensure adherence of Food Safety and Hygiene standards by NEA.

Requirement:

1. Minimum Primary/Secondary education or equivalent.
2. At least 1 year or more experience as kitchen assistant
3. Good communication skills and team-player
4. Proficient in English (oral and written)
5. Able to work of rotation shift, weekends and Public Holidays
6. WSQ Follow Food and Beverage Safety and Hygiene Policies and Procedures

DOZO RESTAURANT PTE. LTD.

Located on the roof top garden of Orchard Central, Joie (pronounced ‘joy’) by Dozo Restaurant, presents a refreshing concept that specialises in modern meatless cuisine. Influenced by the new wave dining trend in Europe and Taiwan that focuses on uplifting and innovative natural fare prepared with the freshest vegetables, fruits and herbs, owner of Joie, Mr Huang Yen Kun looks to conjure the same fervour in Singapore.

Job Description

· Responsible in providing excellent food to the guest according to the standard of the Chef.

· Carrying out other relevant ad hoc duties as assigned by Head Chef.

· Able to work shifts, including weekends and Public Holidays.

· Relevant experience preferred.

For interested applicant, kindly email us at ***email_hidden*** for interview.

OSG CAPITAL PTE. LTD.

Job Description

able to work on weekend and midnight

able to work minimum 60 hrs per week

able to cook chinese and western food. Dessert as well.

able to work at bar & taking order

other, duty roster planing, cost control, oderting stock, stock count, training new staff, quality control, menu design

BreadTalk Pte Ltd

BreadTalk is a distinctive, award-winning Singapore brand that has gained international appeal. It is renowned for the way it has revolutionised the culture of bread consumption with its visually appealing and creative products.

Job Description

Founded in 2000, BreadTalk Group Pte Ltd has rapidly expanded from Singapore to become a distinctive household brand. The Group has established its mark on the world stage with its bakery, restaurant, and food atrium footprints.

What You Need to Know
• Work in a fast-paced, hot environment
• Non-Halal bakery
• Multiple locations across Singapore
• Preferably with minimum 1 year baker or related experience

Baker Responsibilities
• Table section: Shaping dough
• Topping section: Icing, topping, decorating, filling breads
• Oven section: Baking
• Hygiene, cleaning & any ad-hoc duties as assigned

• 6 days work week, shift work, no fixed shift, no fixed rest day or break time.
• 8 working hours per day (excluding 1 hour break time)

BreadTalk Pte Ltd

BreadTalk is a distinctive, award-winning Singapore brand that has gained international appeal. It is renowned for the way it has revolutionised the culture of bread consumption with its visually appealing and creative products.

Job Description

Founded in 2000, BreadTalk Group Pte Ltd has rapidly expanded from Singapore to become a distinctive household brand. The Group has established its mark on the world stage with its bakery, restaurant, and food atrium footprints.

What You Need to Know
• Work in a fast-paced, hot/cold environment
• Halal/Non-Halal Departments available
• Long hours of standing
• Carry heavy loads up to 25kg
• Preferably with minimum 1 year baker or related experience

Baker Responsibilities
• Preparation of ingredients (e.g. Dough, Cake, Bread)
• Shaping, Assembling, Packaging of various products
• Operate various types of machines (Mixer, Packing machine)
• Maintaining proper cleanliness and hygiene of work area and equipment
• Other Ad-hoc duties