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Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats, businessmen & world leaders. We have hosted notable guests such as IMF Chief Christine Lagarde, Mdm Aung San Suu Kyi, former UN Secretary General Ban Ki Moon and President H.E. Michael D. Higgins of Ireland.

Job Description - Front Office Manager

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

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us.
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Overseeing the daily operations of the Front Desk, including reservations, check-ins, and guest departures.
• Soliciting guest feedback and using it to constantly elevate our guest journey.
• Improving the Standard Operating Procedures (SOPs) for the Front Office to ensure excellence at every touchpoint.

We care:

...about what you've achieved. Where you want to go in your career. What you've learned along the way. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom may be new to luxury hospitality.

We care that you would genuinely care - about your team, our guests and specifically, about giving every guest a memorable experience.

We care that you have the ability to work proactively, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the boutique hotel business and the intimacy of a small, high-end property.
• You have a strong and adventurous disposition and love exploring new cultures.
• You love communicating with people, even when there are language or cultural barriers.
• You find a sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why.
• Previous experience in front office management in a luxury environment
• Previous experience living/working outside your home country, preferably in Asia.
• Strong administrative skills and business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Assistant Hotel Accountant

For our refined F&B Operation that includes an elegant gourmet a la carte restaurant and 150 seat banquet room, we are now welcoming applicants for the position of Assistant Accountant.

Key Responsibilities:

• Assisting the Financial Controller in ensuring that the Accounting Department operates smoothly and efficiently.
• Ensuring that the bookkeeping is done accurately.
• Assist with preparing the monthly Financial Package.
• Handling & monitoring the General Ledger Accounts.
• Daily auditing of all records pertaining to revenue of the hotel.
• Prepares daily income and statistics reports.
• Prepares relevant documents for incorporation in the monthly accounts.
• Perform any other duties as assigned by the hotel's management.

This challenging full time hands-on position is for you if you:

• 4-year bachelor's degree in Finance and Accounting or related major.
• Some qualification in OMA/ ICASL/ AAT or equivalent in the Hospitality industry would be an added advantage.
• 2 years work experience required.
• Good command of English language.
• Hotel accounting experience is a strong advantage.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily to foreign cultures.

Position reports to the General Manager.

We welcome all nationalities to apply. You should be available to start the new assignment as soon as possible.

For a single status candidate, we offer economy air ticket, tax free salary, suitable on site accommodation, laundry, and medical insurance in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Yolkshine Co., Ltd

Job Description

Work hours: 10 am - 11 pm (Split shifts) ( 1 day off in a week)

Work Location: 55 FL, The Empire Tower

Available: 1 position

Responsibilities:

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

- Assist Executive Chef to manage kitchen team

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

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

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

Qualifications: 

- 2 Years work experience in Japanese Yakiniku

- Expertise in each part of beef

- Able to communicate in English and Thai

- High Responsibility

- Be able to work under pressure

Employee's Benefits:

- Base Salary (as negotiate)

- OT

- Service Charge

- Tips

- Social Security

- Lunch

- Uniform

- Traveling allowance for company's business trip

- 6 days annual leave per year

- 6 days personal leave per year

- 30 days sick leave per year

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

SKI F&B Pte. Ltd.

Job Description

Why Join Us? (Perks & Benefits)

We believe in investing in our culinary team. Enjoy a rewarding kitchen environment with a fantastic compensation package:

• Work-Life Balance: Productive 5-day work week.

• Monthly Commission: Up to $500 monthly sales incentive bonus.

• Monthly Full Attendance Bonus: Rewarding your reliability and dedication.

• Culinary Career Growth: Clear pathways for progression as we expand.

Key Responsibilities

As our Pizza Chef, you will be the specialist dedicated to crafting exceptional pizzas. Your daily responsibilities include:

• Prepare high-quality pizza dough, sauces, and toppings daily, ensuring consistency and adherence to recipes.

• Skillfully stretch, top, and bake pizzas to perfection, maintaining our high presentation and taste standards.

• Efficiently manage the pizza station during service, ensuring timely output and quality control.

• Manage inventory, stock rotation, and prep levels for pizza ingredients to minimize wastage.

• Maintain an immaculate and organized pizza station, complying strictly with food hygiene, safety, and sanitation regulations.

• Participate in opening, closing, and cleaning shifts to ensure the kitchen is always service-ready.

• Collaborate seamlessly with the kitchen and service team to ensure guest satisfaction.

Requirements

• Proven experience in a pizza station or a commercial kitchen environment.

• Passion for pizza-making and a strong desire to master the craft.

• Ability to work efficiently, stay organized, and remain calm under pressure in a high-volume kitchen.

• A strong team player with a positive attitude and a commitment to learning and improvement.

• Ability to stand for extended periods and perform physical kitchen tasks.

COMFORT ITALIAN PTE. LTD.

Job Description

Why Join Us? (Perks & Benefits)

We believe in investing in our culinary team. Enjoy a rewarding kitchen environment with a fantastic compensation package:

• Work-Life Balance: Productive 5-day work week.

• Monthly Commission: Up to $500 monthly sales incentive bonus.

• Monthly Full Attendance Bonus: Rewarding your reliability and dedication.

• Culinary Career Growth: Clear pathways for progression as we expand.

Key Responsibilities

As our Pizza Chef, you will be the specialist dedicated to crafting exceptional pizzas. Your daily responsibilities include:

• Prepare high-quality pizza dough, sauces, and toppings daily, ensuring consistency and adherence to recipes.

• Skillfully stretch, top, and bake pizzas to perfection, maintaining our high presentation and taste standards.

• Efficiently manage the pizza station during service, ensuring timely output and quality control.

• Manage inventory, stock rotation, and prep levels for pizza ingredients to minimize wastage.

• Maintain an immaculate and organized pizza station, complying strictly with food hygiene, safety, and sanitation regulations.

• Participate in opening, closing, and cleaning shifts to ensure the kitchen is always service-ready.

• Collaborate seamlessly with the kitchen and service team to ensure guest satisfaction.

Requirements

• Proven experience in a pizza station or a commercial kitchen environment.

• Passion for pizza-making and a strong desire to master the craft.

• Ability to work efficiently, stay organized, and remain calm under pressure in a high-volume kitchen.

• A strong team player with a positive attitude and a commitment to learning and improvement.

• Ability to stand for extended periods and perform physical kitchen tasks.

CHATTERJEE & COMPANY PTE. LTD.

Job Description

Reports to: General Manager

The Executive Chef is responsible for the overall management of the kitchen operations, menu development, food preparation, cost control, and hygiene standards. They are responsible for ensuring a high standard of food quality and consistency, overseeing kitchen staff, and managing the inventory of food and kitchen supplies. The Executive Chef also manages kitchen budgets and helps to ensure the kitchen is a safe and hygienic environment.

• Develop menus and ensure that they are constantly updated and meet the highest standards of food quality and presentation

• Manage all aspects of kitchen operations, including food preparation, cooking, plating, and presentation

• Oversee and manage kitchen staff, including hiring, training, scheduling, and performance management

• Maintain and implement a high level of hygiene and sanitation standards in the kitchen

• Ensure compliance with food safety regulations and other health and safety regulations

• Plan and manage kitchen budgets, including food costs, labor costs, and overheads

• Manage inventory of food and kitchen supplies, ensuring that stock levels are maintained and that there is no wastage

• Develop and implement cost-saving measures while maintaining the highest quality of food and service

• Work closely with General Manager and other senior management to develop strategies for improving the business

• Attend and contribute to management meetings and other relevant meetings

• Perform any other duties as assigned by the General Manager.

• Proven experience as an Executive Chef or similar role

• Excellent knowledge of food preparation techniques, kitchen management, and sanitation standards

• Strong leadership and team management skills

• Excellent communication and interpersonal skills

• Ability to work under pressure and meet deadlines

• Good problem-solving and decision-making skills

• Flexibility to work weekends, evenings, and holidays as required

• Ability to stand for extended periods of time

• Ability to lift up to 50 pounds

• Ability to work in a hot and fast-paced environment

• Ability to work with sharp knives and other kitchen equipment.

PULLMAN SINGAPORE PTE. LTD.

At Pullman Singapore Hill Street – our world is your playground; where playfulness meets peak performance, creativity meets innovation, business meets success.

Job Description

Company Description

At Pullman Singapore Hill Street – our world is your playground; where playfulness meets peak performance, creativity meets innovation, business meets success.

The 350-room hotel will feature a rooftop bar and executive lounge with sweeping views over Fort Canning, the Singapore River, and St Andrew’s Cathedral, along with a vibrant lobby, health and fitness centre and pool.

At Pullman Singapore Hill Street, we don't do ordinary. We challenge the status quo, redefine hospitality with seamless, fun, cool and smart interactions. #BELIMITLESS

Pullman is the high-end international brand of the Accor group, mainly targeted at cosmopolitan travelers who have wide connections and enjoy combining work and pleasure.

Accor is a world leading augmented hospitality group, with over 40 brands and more than 5,300 hotels all over the world. Come join us to make the world more welcoming, caring and inspiring. #WeAreHeartists

This position is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management.

• Stock up the assigned kitchen with raw materials and ingredients on a daily basis.
• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them.
• Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station.
• Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Clean and maintain all equipment within the food production area.
• Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.

• Minimum 1 year of relevant experience in a similar capacity.
• Oral proficiency in English language.
• Good communication and customer contact skills.
• Ability to work effectively and contribute in a team.
• Self-motivated and energetic.

Additional Information

• 5-day Work Week.
• Duty Meals are provided.
• Heartist F&B Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses.
• Comprehensive Medical & Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.

MAIDO PHUKET CO., LTD.

Job Description

:

Chef de Cuisine – Maido Restaurant | Patong, Phuket

Maido Restaurant is looking for an experienced Head Chef to lead our kitchen team in Patong, Phuket.

Requirements:

• Minimum 2 years of experience as a Head Chef.

• Previous experience in Thailand is required.

• Strong leadership and team management skills.

• Good English communication skills (Thai is a plus).

• Experience in high-volume or premium restaurants.

• Passion for quality, consistency and food presentation.

We offer:

• Competitive salary (based on experience).

• Work Permit & Visa provided.

• Social Security.

• Annual paid leave.

• 1 day off per week.

• Career growth opportunities.

• Join a professional and ambitious team in a premium halal restaurant.

Location: Patong, Phuket, Thailand.

Marriott International

Job Description

SUHANG XIANGBAN PTE. LTD.

Job Description

Assist in food preparation according to standard procedures, recipe cards and given instructions

Coordinate food production, stock, and quality

Ensure workstation is organized - meals are prepared on time and the work area is clean and orderly

Prepare and cook food in all areas of the kitchen whenever directed

QC food prepared - taste and temperature aligns with company’s standard

Able to deliver food items on time with consistent standard & presentation

Monitor and fully implement the portion control established with the recipes to reduce spoilage and wastage

Manpower Services (Hong Kong) Limited

ManpowerGroup Hong Kong

Job Description

Sous Chef / Chef de Partie（）

HKD 33,000–43,000 +

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Sous Chef / Chef de Partie (Modern Fine Dining - Western)

Job Highlights

• Join a highly regarded modern fine dining restaurant

• Competitive compensation & clear career advancement

• Collaborate with an elite culinary team

Job Description

• Assist the Executive Chef in daily kitchen operations; ensure food quality, plating, and safety at the highest standards

• Participate in menu creation and regular culinary innovations

• Oversee ingredient ordering and inventory to ensure optimal freshness

• Monitor food costs and minimize waste

• Supervise, train, and evaluate kitchen staff; schedule shifts and delegate tasks

• Strictly enforce food safety and hygiene standards

Requirements

• 3–4 years’ experience as Sous Chef or Chef de Partie in fine dining or Michelin-starred establishments

• Proven leadership and team management skills

• Proficient in kitchen management systems, inventory, and staff rostering

• Strong knowledge of food safety, nutrition, and culinary preparation

• Detail-oriented, creative, and able to work in a fast-paced environment

Salary & Benefits

• Excellent career advancement opportunities

• Creative and supportive top-tier kitchen culture

• Staff meals and additional performance rewards

How to Apply
Please click “Apply Now” to submit your resume. All applications will be treated in strict confidence.

The Ritz-Carlton Hong Kong

Dominating the city skyline at 490 meters high, The Ritz-Carlton, Hong Kong is the highest hotel in the world. Soaring from the 102nd floor to the 118th floor, with unrivaled views of Victoria Harbour, Hong Kong Island and the New Territories; Michelin-starred restaurants; the highest bar in the world and award-winning spa, the hotel takes center stage in the International Commerce Centre.The Ritz-Carlton, Hong Kong honored as 2017 Best Employer, as well as Forbes Five-Star Hotel and Five-Star Spa by Forbes Travel Guide 2018, its sixth consecutive year among the highest-rated.It is our pleasure to introduce the following career opportunity to you that could change your life.

Job Description

Creative Eateries Pte Ltd

The Creative Eateries Group was founded in 1992 by Mr Anthony Wong. Its first restaurant, Hot Stones Surf & Turf, became a household name for its ne meats and seafood cooked to perfection on a sizzling slab of volcanic rock. The Group has since gone from strength to strength, expanding to encompass four Restaurant divisions with 34 outlets and a Catering division. Uniting all our brands is our commitment to providing food of the highest quality and top of the line service in a pleasant environment. Besides Hot Stones, the Western Division now includes five other brands. These are, namely, the Australian-inspired Fremantle Seafood Market and Barossa Bar and Restaurant; Boston Seafood Shack, our first fast-food style brand inspired by the famous American port city; and two destination-dining concepts in the form of Vineyard Restaurant and Wine Bar, located in the scenic heart of Singapore’s HortPark; and TongKang Colonial Bar & Restaurant where diners can enjoy exquisite colonial-inspired cuisine aboard Singapore’s last remaining pair of bumboats, now berthed along the banks of the Singapore River

Job Description

This position is responsible for managing daily kitchen operations, driving culinary innovation, and maintaining strict food cost controls. It oversees the culinary team to ensure exceptional food quality and consistent service execution, while strictly adhering to SFA hygiene, safety, and operational standards to drive restaurant profitability.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Culinary Leadership & Service Execution

•Quality & Consistency Control: Supervise daily shift operations, ensuring that food preparation, handling, and plating standards meet exact specifications every single time.

•Service Management: Manage the kitchen line during high-pressure peak periods (lunch/dinner rushes), troubleshooting any bottlenecks and maintaining smooth synchronization with Front-of-House (FOH).

•Mise-en-Place Oversight: Set and verify daily prep requirements for each section to prevent food shortages or excessive overnight waste.

2. Menu Engineering & R&D

•Menu & Recipe Development: Design new dishes, seasonal menus, festive specials (e.g., CNY, Christmas), or set menus tailored to the restaurant’s core concept.

•Recipe Standardization: Document precise recipes, preparation steps, and visual plating guides to maintain continuity regardless of which line cook is on shift.

•Procurement & Sourcing: Evaluate the quality of raw ingredients from suppliers, sample new products, and adapt the menu based on the seasonal availability and market price of ingredients.

3. Kitchen Financials & Food Costing

•Food Cost Management: Work out accurate recipe costing and yield analysis to hit targeted Gross Profit (GP) margins.

•Inventory Control: Oversee strict stocktaking routines, minimize spoilage, and implement controls to reduce shrinkage and food waste.

•Labor & Operating Budgeting: Manage daily kitchen labour costs by optimizing rosters, controlling overtime, and overseeing the general maintenance/repair budgets for kitchen assets and hardware.

4. Team Management, Training & Culture

•Manpower & Rostering: Oversee kitchen manpower scheduling, aligning roster planning with forecasted sales peaks while tracking local statutory leave and rest day requirements.

•Talent Development & Cross-Training: Onboard new kitchen staff and run structured training programs to cross-train line cooks across various stations (e.g., larder, wok, grill) to maximize operational flexibility.

•Retention & Engagement: Cultivate mutual trust and open communication within the team to reduce high industry turnover rates, identifying high-potential talent for internal progression.

5. Food Safety, Compliance & Governance

•SFA & Hygiene Standards: Maintain a pristine kitchen environment. Ensure the team strictly adheres to food safety regulations, temperature log tracking, and proper raw/cooked segregation to pass points-based SFA inspections smoothly.

•Workplace Safety & Health (WSH): Implement risk management frameworks to prevent slips, trips, burns, and cuts. Ensure the kitchen team is trained on proper chemical handling and emergency protocols.

REQUIREMENTS

•Preferably with Food Safety Level 3 Certification

•8 years of culinary experience, with at least 3-4 years in a supervisory role (such as Sous Chef).

•Proven expertise in menu engineering, recipe standardization, and precise food costing to maintain target gross profit (GP) margins.

•Proficient in inventory management, stock control, and utilizing modern kitchen ERP/POS systems.

•Strong track record of leading, mentoring, and rostering kitchen teams to foster a collaborative, high-retention back-of-house culture.

Plu Thai Restaurant

Job Description

Job Description

1. Manage the curry station during service, ensuring timely preparation and presentation.

2. Manage the entire curry preparation process during service, ensuring perfect texture, consistency, and temperature for every dish served.

3. Expertly prepare and finish a variety of traditional Thai curries.

4. Maintain strict quality control for all ingredients and finished dishes.

5. Monitor inventory of curry ingredients and notify the Head Chef of low stock.

6. Ensure the curry station is clean, organised, and compliant with food safety standards.

7. Immediately report any inconsistencies in paste quality or flavour to the Head Chef.

8. Interact with Thai guest and represent the restaurant’s authenticity and knowledge.

9. Participate in monthly physical stock take of the restaurant, including but not limited to plates and utensils.

10. Ensure a close professional working relationship with other staff members at all times.

11. Attend all team briefings.

12. Perform miscellaneous job-related duties as assigned.

Plu Thai Restaurant

Job Description

Job Description

• Operate wok burners to cook all menu items related to the wok.

• Achieve and maintain the signature smoky aroma/flavour on all appropriate dishes.

• Prepare and balance Thai sauces daily.

• Par-cook, blanch, and portion proteins for immediate wok use.

• Pre-cook and cool noodles to prevent clumping during high-heat toss.

• Season and maintain the wok surface to prevent sticking and ensure even heat distribution.

• Plate dishes with precise garnishes.

• Maintain cleanliness of the wok station, including hood vents, floors, and splash zones, during service.

• Adhere strictly to portion control to minimise food waste and hit food cost targets.

• Taste and inspect every dish before service to ensure authentic flavour profiles.

• Coordinate with the kitchen team to ensure adequate supply of steamed and chilled fried rice base.

• Break down and deep clean the wok station at the end of each shift.

• Train junior cooks on proper wok techniques and safety procedures regarding high-pressure gas lines.

• Perform miscellaneous job-related duties as assigned

WOO HOK PTE. LTD.

Job Description

can cook ,can cut

To monitoring of food stock and movement.

• To understand daily departmental cost and how all the factors will affect the profit and loss.

• To ensure that there is minimum kitchen wastage.

• To learn all skills and record down recipes from the team.

• To follow the cleaning schedules for the kitchen and clean the section and other areas as required.

• To ensure that the stocks are being controlled well and is being rotated as per first in first out basis.

• Assist with the acceptance of store deliveries and check to ensure that all goods delivered are correct and in good condition.

• To ensure that miss en place is completed in the section.

• To report any maintenance issues to the head chef immediately.

• To comply with all company’s policies and procedures to ensure that all-statutory regulations are being observed.

• To comply with the conditions of food hygiene policies.

• To be flexible and willing to help other departments at times when required.CHEF

SOFITEL SINGAPORE CITY CENTRE

Set atop a cliff in 27 acres of lush tropical woodlands and landscaped water gardens, Sofitel Singapore Sentosa Resort and Spa is a stylish, tranquil 5-star hotel in Singapore which boasts glorious views of the South China Sea.

Job Description

Job Description:

• The Executive Pastry Chef is responsible for the production and quality control of all pastries, cakes, breads, Ice cream and desserts served throughout the hotel.

• Responsible for our signature Sofitel Le haute Croissant production and sales.

• Ensure a professional running of his kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.

• Responsible for in the daily requisitioning of all food goods.

• Be familiar with local requirements and sanitation regulations.

• Provides leadership, training and supervision on all production in his kitchen and oversees the quality as well as timely distribution of the food product served.

• Works closely with the Executive Chef in planning adequate supply of required items for restaurants and banquets, menu development and other related areas.

• Creates enthusiasm for training and development amongst his subordinates.

• Motivates and leads by example.

• Communication of food trends and market needs to ambassadors.

• Communication of local requirements, food sanitation laws, safety regulations and other to all staff.

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

• Plan in conjunction with the Executive Chef and outlet Managers activities, promotions, menu implementations according to the annual marketing plans.

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

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

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

• Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book.

• Assist the Executive Chef in compiling the annual marketing plans and budgets.

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

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

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

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

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

• Prepares monthly work schedule for his subordinates, Creates and develops new dishes and recipes by keeping up with the latest market trends.

• Plan, co-ordinate and supervise all menu implementations in conjunction with the Executive Chef in a timely manner.

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

• Be fully responsible for the labour budget of his assigned kitchen department

• Any other reasonable request as required by Hotel Management.

Job Requirements:

• Previous experience at a senior chef level, minimum two years in a commercial pastry kitchen environment, preferably 5 star luxury environment

• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors

• Possess SFA Hygiene Certification – Level 3 and above.

• Has the ability to work autonomously

• Has the ability and willingness to undertake further development

• An understanding of luxury guest expectations.

UNIVEST HOLDINGS PTE LTD

Job Description

Responsibilities

• Train new staff to perform their roles effectively and confidently
• Conduct stocktaking to accurately assess inventory levels
• Order stocks timely to maintain adequate supply for operations
• Manage budgeting and control expenses to meet financial targets
• Able to work as a team

Paradise Inn

Job Description

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

At-Sunrice GlobalChef Academy

At-Sunrice GlobalChef Academy is an EduTrust-certified institution that delivers a high-quality culinary and F&B education using a unique, synchronised study-apprenticeship pedagogy that seeks to maximise students’ employability and preparedness for careers as global chefs and F&B professionals.

Job Description

Roles & Responsibilities

Job Overview

Pastry & Bakery Chef Instructor will provide training & instruction to all levels of students and deliver the programme content in accordance with Edutrust Criteria, and Internal SOPs, Policies and Processes and thereby meeting the required quality standards set by the Academy from time to time and championing student success.

Make recommendations on improvements to the delivery of courses, content, knowledge and skills as part of the continuous improvement to achieve excellence and improve our competitive advantage. Follow the relevant SOP’s and required Governance before implementation of recommendations.

Provide support and coaching to students where required to ensure their success and avoid any deferment of withdrawal. Make referrals to Student Services where students show signs of needing support.

Responsibilities & Major Activities

• Preparation for lessons in advance to deliver the required curriculum

• Provide high quality experiential education to students to achieve high level of student satisfaction as determined by the Academy

• Ensure students are successful and complete their course as per course requirements.

• Maintains academic standards of delivery in teaching and assessment and complies with Edutrust Criteria and internal SOPs policies and processes. (Refer Instructors TLA Handbook)

• Preparation and attendance at meetings and line-up

• Ensure student evaluations and grading SOPs are executed accurately and as scheduled.

• Ensure that safety procedures in the kitchen are adhered to by the students.

• Promote and instill high standards of food safety, hygiene and cleanliness in the working environment.

• Lead and encourage students to participate in pastry or bakery competitions.

• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity).

• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes.

• Provide EasyChef Lab and License businesses with faculty support when required

• Support in other business areas as required by the Academy from time to time

• Ad hoc assignments from management

• Cultivation and maintenance of Industry Relationships

Qualifications

• Preferably Degree in Culinary Arts / Pastry & Bakery or equivalent qualifications

• Possessing an Advanced Certificate in Training and Assessment (ACTA) / Advanced Certificate in Learning Performance (ACLP) and registered with National Adult Educator Registry under TAEPP are mandatory requirements for this role.

If the applicant does not possess the ACTA/ACLP certification, they will be required to obtain it as part of their professional development. In such cases, the applicant must agree to serve a bond with the organization upon completion of the certification. By submitting your application, you acknowledge and accept this condition if applicable. By submitting your application, you acknowledge and accept this condition if applicable.

• 5 years industry experience in Hotels or Restaurants

• Competence in delivering education in English

• Creative and able to develop recipes

• Positive attitude and results oriented

Paradise Teochew Restaurant

Job Description

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

Paradise Hotpot

Job Description

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

Paradise Dynasty

Job Description

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

Taste Paradise @ Ion

Job Description

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

Canton Paradise

Job Description

-Report to the Kitchen Leader

-Assist the Kitchen staff to do basic food preparation

-Ensure the Kitchen section have everything they need and be responsible for cleaning the kitchen

-Assist in managing cleanliness and hygiene of the kitchen area

-Use initiative and work in a team

-Ensure hygiene and safety standards are strictly adhered to

-Adhere to company’s standard operating procedures

-Any other appropriate duties and responsibilities as assigned

Requirements

-Minimum 1 year of experience as Kitchen Crew

-Strict sense of hygiene and safety standards

-Able to carry out tasks quickly and competently

-Able to follow instructions

Raffles Hotel Singapore

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

Job Description

About the Restaurant

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

Job description

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

Primary Responsibilities

Food Quality

• To be responsible for monitoring food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.

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

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

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

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

Cost Control

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

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

Hygiene And Sanitation

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

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

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

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

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

Training, Learning And Development Of Culinary Team

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

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

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

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

• Ensures that all deadlines assigned by supervisors are met.

Involvement In Wider Job Function Relationships

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

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

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

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

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

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

Candidate Profile

• Minimum Professional Certificate in a Culinary-related field.

• Minimum of 4 years of relevant experience in the Food & Beverage industry with at least 2 years in fine dining restaurant in similar position, preferably in a reputable establishment or celebrity chef restaurant.

• Proficient in written and conversational English.

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

• Service oriented with an eye for details.

• Good presentation and influencing skills.

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

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

• Self-motivated.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.

• Duty Meals are provided.

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

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

• Medical and Wellness Benefit.

• Comprehensive Insurance Coverage.

• Local/Overseas Career Development & Growth Opportunities.

• Holistic Learning and Development Opportunities.

Maxwyn Properties

Job Description

Job Descriptions

• Assist chef with basic food preparation tasks like chopping, peeling and marinating.
• Prepare ingredients for cooking according to the standard recipes and operating procedures.
• Assist with cooking simple dishes and plating of menu dishes under the supervision of chef.
• Ensure all kitchen tools, equipment, food preparation areas, cutleries and crockeries are cleaned and stored properly.
• Maintain a clean and organised kitchen, ensuring compliance with health and safety regulations

Job Requirements

• No experience needed
• Willing to learn
• Able to adapt in a fast-paced environment

ALIF RESTAURANT PTE. LTD.

Job Description

• Good knowledge of Mexican cuisine.
• Minimum 6 years of relevant experience with supervisory level is preferred.
• Willing to commit long hours and shift work.
• Willing to work on public holidays and weekends.
• Able to work as a team or individually.
• Well-organized and ensure cleanliness in work premises.
• Adhere to good personal hygiene strictly.

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You are the Master of your culinary station, creating delicious dishes guests love. As a Chef de Partie, you’re not just overseeing kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

What It Takes to Make the Stay

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• High school graduate with at least 3 years of experience in a 5-star hotel or high-end restaurant.
• At least 1 year as a Demi Chef de Partie or equivalent in an international brand hotel. Technical culinary education preferred.
• Proficient in Western or Chinese cuisine, with expertise in various cooking techniques
• Knowledge of seafood/meat processing, cooked food processing, storing, and receiving standards.

Here’s what you’ll do during a typical day:

• Prepare great tasting dishes:  Season, cook, and test dishes according to standard recipes, ensuring consistency in taste and presentation
• Supervise the kitchen team:  Oversee line cooks to ensure and provide support as needed in the absence of senior chefs to ensure smooth and efficient operations
• Maintain kitchen cleanliness:  Keep all work areas clean, tidy, and free of cross-contamination
• Ensure food quality and storage compliance:  Monitor ingredient quality, ensuring proper storage and stock rotation
• Assist with cost management:  Contribute to controlling food costs, improving gross profit margins, and meeting departmental financial targets
• Inspire and develop the team:  Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment
• Uphold regulatory standards:  Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being

Marriott International

Job Description

Grand Hyatt Hong Kong

Job Description

WOK COLLECTIVE PTE. LTD.

Job Description

We are seeking an experienced culinary leader who is passionate about Chinese Zichar cuisine and has a proven ability to manage a busy kitchen. The ideal candidate combines exceptional wok skills, strong seafood expertise, commercial awareness, and inspiring leadership to consistently deliver outstanding food and build a high-performing kitchen team. The Chef will uphold our commitment to quality, efficiency, innovation, and warm hospitality, ensuring every guest enjoys a memorable dining experience.

KEY ROLES & RESPONSIBILITIES

1. Kitchen Leadership & Operations

• Lead and manage all daily kitchen operations.
• Ensure smooth kitchen workflow during lunch and dinner service.
• Coordinate all kitchen sections including Wok Station, BBQ, Frying, Soup, Cold Kitchen, Seafood Preparation, and Food Preparation.
• Maintain high productivity during peak dining periods.
• Ensure dishes are served promptly while maintaining quality standards.
• Conduct daily pre-service briefings with the kitchen team.

2. Culinary Excellence

• Maintain the highest standards of taste, consistency, and presentation for every dish.
• Standardise recipes, cooking methods, seasoning, and plating.
• Ensure signature dishes are consistently prepared according to company standards.
• Personally oversee premium seafood and speciality dishes.
• Conduct daily tasting to ensure quality before service.
• Continuously improve recipes based on customer feedback.

3. Menu Development & Innovation

• Develop new Zi Char dishes and seasonal specials.
• Create innovative seafood dishes while preserving authentic Chinese flavours.
• Introduce festive and promotional menus.
• Analyse food trends and customer preferences.
• Recommend profitable new menu items.
• Standardise recipe cards and cooking procedures.

4. Seafood & Ingredient Quality Control

• Inspect the freshness and quality of all seafood, meat, vegetables, sauces, and dry goods upon delivery.
• Ensure premium seafood is properly handled and stored.
• Monitor live seafood tanks (where applicable).
• Work closely with suppliers to source quality ingredients.
• Reject products that do not meet quality standards.
• Maintain proper stock rotation using FIFO.

5. Food Cost & Inventory Management

• Achieve targeted food cost percentages.
• Monitor daily ingredient usage.
• Minimise food wastage through effective production planning.
• Conduct weekly and monthly inventory checks.
• Forecast purchasing requirements.
• Control over-portioning and unnecessary waste.
• Work with suppliers to secure competitive pricing without compromising quality.

6. Team Leadership & Staff Development

• Recruit, train, mentor, and supervise all kitchen staff.
• Build a strong and disciplined kitchen team.
• Coach junior chefs in wok skills, knife skills, food preparation, and plating.
• Develop future Sous Chefs and Kitchen Supervisors.
• Conduct regular performance evaluations.
• Foster teamwork, respect, and professionalism.

6. Team Leadership & Staff Development

• Recruit, train, mentor, and supervise all kitchen staff.
• Build a strong and disciplined kitchen team.
• Coach junior chefs in wok skills, knife skills, food preparation, and plating.
• Develop future Sous Chefs and Kitchen Supervisors.
• Conduct regular performance evaluations.
• Foster teamwork, respect, and professionalism.

7. Food Safety & Hygiene

• Ensure full compliance with Singapore Food Agency (SFA) regulations.
• Maintain excellent kitchen cleanliness at all times.
• Ensure compliance with HACCP principles and food hygiene standards.
• Conduct regular cleaning inspections.
• Ensure all kitchen staff maintain proper hygiene and wear appropriate uniforms.
• Monitor food temperatures, storage conditions, and sanitation procedures.
• Prepare the kitchen for internal and external audits.

8. Cost & Profitability Management

• Monitor labour productivity.
• Control overtime and scheduling efficiently.
• Analyse food cost reports and identify improvement opportunities.
• Maximise gross profit through efficient kitchen management.
• Reduce unnecessary operational expenses.

9. Customer Satisfaction

• Ensure every dish leaving the kitchen meets company quality standards.
• Respond promptly to customer feedback regarding food quality.
• Investigate complaints and implement corrective actions.
• Work closely with the Front-of-House team to ensure excellent guest experiences.

REQUIREMENTS

• Minimum 8 years of experience in Chinese cuisine.
• Proven experience in a high-volume Zi Char or Chinese seafood restaurant.
• Strong expertise in wok cooking, seafood preparation, and traditional Chinese cooking techniques.
• Passionate about Chinese cuisine.
• Takes pride in delivering exceptional food quality.
• High integrity and accountability with a positive attitude.

TEA BENCH PTE. LTD.

Job Description

Job Overview

We are seeking a visionary and experienced Head Chef to lead our culinary team and deliver extraordinary dining experiences. The ideal candidate will bring creativity, exceptional leadership, and a commitment to excellence. This role involves overseeing all kitchen operations, menu innovation, staff management, and ensuring the highest standards of food quality, safety, and hygiene.

Key Responsibilities

Menu Development and Innovation:

• Develop creative and diverse menus aligned with the company’s vision and customer preferences.
• Incorporate seasonal ingredients and emerging culinary trends to enhance menu offerings.
• Conduct regular menu reviews to ensure profitability and customer satisfaction.

Operational Excellence:

• Oversee daily kitchen operations, ensuring smooth workflow and timely service.
• Monitor inventory levels, control food costs, and reduce wastage through effective resource management.
• Ensure compliance with all food safety and hygiene regulations (HACCP standards).

Team Leadership:

• Recruit, train, and mentor a high-performing kitchen team.
• Create staff schedules and assign responsibilities to optimize kitchen efficiency.
• Foster a positive work environment that encourages teamwork and creativity.

Quality Control and Customer Satisfaction:

• Ensure all dishes are prepared to the highest quality standards of taste, presentation, and consistency.
• Collaborate with front-of-house staff to address customer feedback and improve service.
• Conduct regular audits to uphold kitchen cleanliness and operational efficiency.

Strategic Planning:

• Collaborate with management to plan and execute seasonal promotions, special events, and catering services.
• Analyze customer preferences and market trends to adapt and grow the menu offering.
• Drive the kitchen’s long-term development and innovation.

Requirements:

• Proven experience as a Head Chef or Executive Chef in a high-volume kitchen.
• Strong knowledge of kitchen management, food costing, and menu planning.
• Expertise in [specific cuisine, if applicable, e.g., Asian, Western, Fusion].
• Culinary certifications (e.g., WSQ, HACCP, Culinary Arts Diploma) are highly preferred.
• Excellent leadership and team management skills.
• Creativity and passion for delivering exceptional culinary experiences.
• Ability to work under pressure and manage multiple priorities effectively.
• Familiarity with kitchen technology and software (e.g., inventory management systems).

Why Join Us:

Opportunity to work with a passionate and innovative team.

Professional growth in a dynamic and expanding organization.

Attractive benefits, including healthcare coverage, performance bonuses, and staff meals.

Be a part of a workplace that values creativity, excellence, and teamwork.

Additional Information:

• Working Hours: Flexibility required, including weekends and public holidays.
• Work Environment: Fast-paced kitchen setting with opportunities to lead high-profile events.
• This version ensures the job description is both comprehensive and professional, appealing to experienced chefs looking for a leadership role. Would you like to add anything else specific to your

TEA BENCH PTE. LTD.

Job Description

Job Overview

We are seeking a highly accomplished and visionary Executive Chef to lead and oversee our entire culinary operations across multiple locations. This role is strategic and leadership-driven, requiring a professional who can elevate brand standards, drive innovation, and ensure operational excellence at scale.

The ideal candidate will be responsible for culinary direction, concept development, financial performance, and building a high-performing kitchen culture that delivers consistent, world-class dining experiences.

Key Responsibilities

Culinary Leadership & Brand Direction

· Define and execute the overall culinary vision and standards across all outlets.

· Develop signature menus, concepts, and culinary identities aligned with brand positioning.

· Ensure consistency in taste, presentation, and quality across all locations.

· Lead innovation in menu design, incorporating global trends and customer insights.

Multi-Unit Operations Management

· Oversee kitchen operations across multiple outlets or business units.

· Establish and enforce SOPs for kitchen efficiency, food safety, and service standards.

· Monitor performance metrics including food cost, wastage, and productivity.

· Conduct regular site visits, audits, and operational reviews.

Financial & Cost Control

· Take full ownership of kitchen P&L performance.

· Optimize food costing, supplier negotiations, and inventory management.

· Implement cost-control strategies without compromising quality.

· Analyze sales data and adjust menu offerings to maximize profitability.

Team Development & Leadership

· Recruit, train, and develop Head Chefs and kitchen leadership teams.

· Build a strong leadership pipeline within the culinary division.

· Set performance standards and conduct regular evaluations.

· Foster a culture of discipline, creativity, and continuous improvement.

Quality Assurance & Compliance

· Ensure full compliance with food safety standards including Hazard Analysis Critical Control Point (HACCP).

· Maintain the highest hygiene, safety, and operational standards across all kitchens.

· Implement regular audits and corrective action plans.

Strategic Planning & Business Growth

· Collaborate with senior management on expansion plans and new outlet launches.

· Lead menu strategy for new concepts, seasonal campaigns, and special events.

· Analyze market trends, competitor activity, and customer preferences.

· Drive innovation to maintain competitive advantage in the F&B industry.

Requirements

· Proven experience as an Executive Chef or Senior Culinary Leader in multi-outlet or high-volume operations.

· Strong expertise in kitchen management, menu engineering, and financial control.

· Experience in [specific cuisine, e.g., Asian, Western, Fusion, Fine Dining].

· Recognized culinary qualifications (e.g., Culinary Arts Diploma, WSQ certifications).

· Deep understanding of food safety systems such as Hazard Analysis Critical Control Point.

· Exceptional leadership, communication, and organizational skills.

· Strong business acumen with the ability to manage budgets and drive profitability.

· Ability to thrive in a fast-paced, multi-location environment.

Why Join Us

· Leadership role with strategic influence across the organization.

· Opportunity to shape and grow a strong culinary brand.

· Competitive salary with performance-based incentives.

· Career growth within a rapidly expanding organization.

· Work with a dynamic and innovative leadership team.

Additional Information

· Working Hours: Flexible, including weekends and public holidays.

· Work Environment: High-level leadership role overseeing multiple fast-paced kitchen operations and flagship projects.

ARAVEST SG MARLIN PM PTE. LTD.

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Chef de Partie, you'll take ownership of your designated kitchen section, preparing and presenting high-quality dishes with consistency, creativity, and attention to detail. Working closely with the Sous Chef, you'll follow standard recipes and procedures, support the training and development of junior team members, and contribute to menu and product development. By maintaining the highest standards of food quality, hygiene, and kitchen operations, you'll help create exceptional dining experiences while spreading the light and warmth of hospitality with every dish you prepare.

Job Description & Requirements

As Chef de Partie, you will be responsible for performing the following tasks to the highest standards: 

• Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. 
• Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. 
• Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants. 
• Work seamlessly with recipes, standards and plating guides. 
• Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. 
• Maintain all HACCP aspects within the hotel operation.  
• Use all equipment, tools and machines appropriately. 
• Work for off-site events when tasked. 
• Complete tasks and jobs outside of the kitchen area when requested. 
• Assist in inventory taking. 
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements. 
• Prepare menus as requested. 
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. 
• Effectively respond to every guests’ requests. 
• Learn and adapt to changes. 
• Maintain at all times a professional and positive attitude towards team members and supervisors.  
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. 
• Coordinate, organize and participate in all production pertaining to the kitchen.  
• Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. 
• Monitor food quality and quantity to ensure the most economical usage of ingredients. 
• Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments. 
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. 
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. 
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. 
• Carry out any other reasonable duties and responsibilities as assigned. 

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• High school graduate. 
• At least 3 years working experience in a 5-star category hotel or individual restaurant with high standards. 
• Minimum of 1 year as Demi Chef de Partie or equivalent position in an international brand hotel. 
• Technical education in hospitality or culinary school preferred. 
  Possess a valid health certificate. 
• Knowledgeable of Western or Chinese cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner.  
• Proficient with a variety of steaming, baking and soup cooking techniques. (For Chinese / Banquet Kitchen) 
• Must have a variety of seafood and meat processing techniques.   
• Familiar with a variety of cooked food processing, storing and receiving standards. (For Main Kitchen) 
• Proficient in pastry, bread baking, and certain chocolate making techniques. (For Pastry Kitchen) 
• Able to work with and consume all products and ingredients. 
• Able to set priorities and complete tasks in a timely manner. 
• Work well in stressful situations, remain calm under pressure and able to solve problems. 
• Able to work in a moist, hot and sometimes loud environment. 
• Possess good leadership and training skills. 
• Knowledgeable in HACCP.  
• Working experience in similar capacity with international chain hotels is preferred. 
• Good command in verbal and written English to meet business needs, preferred. 

Join an Award-Winning Workplace Culture

At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.

Our award-winning culture has earned us repeated recognition on the World’s BestWorkplaces list by Great Place to Work and Fortune. With our suite of world-class brands and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.

Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.

PARKROYAL COLLECTION Pickering Singapore

Sitting in the heart of the Marina Bay with panoramic views of the city skyline, PARKROYAL COLLECTION Marina Bay, Singapore is the country's first Garden-in-a-Hotel.

Job Description

We are seeking a passionate Chef de Partie specializing in Indian cuisine, dedicated to bringing authentic flavors and culinary innovation to our kitchen. You will be responsible for managing a section of the kitchen, ensuring consistent food quality, and supporting the Sous Chef in daily kitchen operations.

Key Responsibilities

• Prepare, cook and present a variety of authentic Indian dishes in accordance with established recipes and quality standards.

• Manage the day-to-day operations of the assigned section during service.

• Ensure all food is prepared and served in a timely manner while maintaining consistency and presentation standards.

• Monitor food quality, portion control and minimise food wastage.

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

• Assist in ordering, receiving and maintaining inventory for the assigned section.

• Support menu development and seasonal promotions by contributing ideas and feedback.

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

• Work closely with the culinary team to deliver an exceptional dining experience for guests.

Requirements

• Minimum 2 years of relevant culinary experience specialising in Indian cuisine in a hotel, restaurant or similar food service establishment.

• Good knowledge of Indian cooking techniques, spices, ingredients and traditional recipes.

• Knowledge of food hygiene and food safety practices.

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

• Good teamwork and communication skills.

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

Royal Plaza

Royal Plaza on Scotts (RP), Singapore’s first 100% smoke-free business hotel. Located in Orchard, RP has been voted Best Independent Hotel in Asia Pacific by TTG Asia for 10 years and awarded the 2017 TripAdvisor Certificate of Excellence.

Job Description

Job Summary

The Junior Sous Chef (Pastry) assists the Sous Chef in the daily supervision and coordination of kitchen operations, ensuring consistent delivery of high-quality food and exceptional guest experiences. Working closely with the Sous Chef and Chef De Cuisine, the Junior Sous Chef supports menu planning, recipe development, food costing, special promotions, and the execution of daily operations while maintaining the highest standards of food quality, presentation, hygiene, and food safety.

Areas of Focus                                                                                                                              

This role focuses on supporting Sous Chef in menu development, food quality, operational planning, cost management, food safety compliance, and team leadership. The position ensures consistency, creativity, and efficiency across operations supporting restaurants, lounges, banquets, room service, and special events.

Strategic Responsibilities / Duties

Culinary Excellence & Execution

1.    Prepare, cook and present food items to the highest standards of quality, flavour and presentation.

2.    Ensure consistency in seasoning, portioning, plating, and execution across all services.

3.    Monitor food quality, freshness, and storage.

Operational Readiness & Control

4.    Manage inventory usage, and preparation planning to support smooth daily operations.

5.    Implement strong yield management practices to minimise wastage and optimise food cost.

6.    Assist in menu execution, refinement, and innovation in collaboration with Sous Chef or Chef de Cuisine.

7.    Support cost control through portion discipline, accurate ordering, and stock rotation.

8.    Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.

9.    Perform other duties as assigned by the direct reporting manager to support operational success.

Leadership & Team Development

10. Guide, train, and mentor junior kitchen team members on cooking techniques and kitchen standards.

11. Uphold high standards of discipline, professionalism, and cleanliness within the kitchen team.

12. Foster teamwork and collaboration across various kitchen and service teams.

Guest Experience & Brand Standards

13. Work closely with service teams to ensure accurate order delivery, special requests handling, and guest satisfaction.

14. Plan, coordinate and implement special events and promotions.

15. Support table side or open kitchen engagement where applicable to enhance guest experience and dining theatre.

Food Safety & Compliance

16. Maintain strict adherence to food safety, hygiene, and sanitation standards in line with hotel and regulatory requirements.

17. Ensure proper handling and storage of ingredients and kitchen equipment.

Key Skills and Requirements

1.    Diploma or professional certification in Culinary Arts or a related discipline.

2.    Minimum 4 years of kitchen experience, including supervisory responsibilities within hotels, restaurants, or large-scale food service operations.

3.    Experience managing operations for restaurants, buffet service, banquets, and special events.

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

5.    Proven ability to lead, train, and develop kitchen teams.

6.    Willingness to work rotating shifts, weekends, public holidays, and operational peak periods as required.

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, AWS & Variable Bonus

• Incentives

• 5-day work week

• Medical Benefits

• Company insurance 

• Free Staff Meals

• Dental Benefits

• 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

Tung Lok Millennium Pte Ltd

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

Job Description

Responsibilities:

• Assist with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, chopping fruit, vegetables, poultry and meat
• Stir and heat soups and sauces
• Wash and store all cooking appliances, instruments, utensils, cutting boards, and dishes
• Organize and store food supplies properly in kitchen, cold room and storeroom
• Any other ad-hoc duties as assigned by the Company

Requirements:

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

Whatsapp 91•••574 for more information

Tung Lok Millennium Pte Ltd

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

Job Description

Responsibilities:

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

Requirements:

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

Whatsapp 91•••574 for more information

Tung Lok Millennium Pte Ltd

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

Job Description

Responsibilities:

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

Requirements:

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

Whatsapp 91•••574 for more information

Tung Lok Millennium Pte Ltd

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

Job Description

Responsibilities:

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

Requirements:

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

Whatsapp 91•••574 for more information

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You'll be the mastermind behind our mouth-watering pastries and treats. As a Pastry Chef, you’re not just creating show-stopping desserts – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• High school graduate
• 2-3 years as a Pastry Chef in a 4 / 5-star category hotel or individual restaurants with high standards
• Technical education in hospitality or culinary school preferred
• Knowledgeable in HACCP
• International work experience
• Work experience in a similar capacity with international chain hotels

Here’s what you’ll do during a typical day:

• Assist pastry operations:  Responsible for the preparation and production of pastries, desserts, and baked goods, ensuring high standards of food quality, presentation, cost controls, and overall profitability
• Enhance menu offerings:  Partner with the Master Pastry Chef and Food and Beverage Director to develop new pastry offerings and seasonal menus based on current food trends and regional tastes
• Delight our guests:  Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to enhance the pastry experience.
• Monitor financial performance:  Assist with the budget management, forecasting, and reporting to ensure financial targets are met and pastry operations align with the hotel’s goals
• Ensure operational efficiency:  Oversee pastry kitchen systems, processes, and workflows to ensure smooth and efficient operations.
• Inspire and develop the team:  Support team members, monitor performance, provide coaching to junior staff, and foster a positive and productive work environment
• Ensure regulatory excellence:  Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member well-being

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

DE-PROSPERO PTE LTD

De-Prospero Pte Ltd was incorporated since 2nd August 2011. Having an objective and vision to be the leading F&B chain outlets in Singapore, it currently operates in Singapore Changi Airport across the terminals and other shopping malls

Job Description

• Preparing the food ingredients as requested
• Checking the inventory levels and reporting to Chef
• Stocking the food items properly in the cold storage
• Maintains a clean kitchen, and properly washes and sorts soiled dishes
• Keeps dish area free of clutter and organized
• Maintains clean/dry floors throughout the shift
• Assists in the timely storing of food deliveries
• Maintains the dry storage area and the organization of storage shelves
• 6 Days' work week.

Frites Management Limited

FRITES - Belgium on Tap is a Belgian beerhouse restaurant in Hong Kong. It presents delicious, traditional European fare washed down by one of Hong Kong’s largest selections of draught and bottled Belgian beer.

Job Description

• Preparing and cooking all menu items

• Responsible for kitchen operations such as setting up cooking utensils and equipment

• Any kitchen duties assigned by Head Chef

Requirements

• 1-3 years of working experience in western cuisine is highly preferred but not a must

• At least 2 years related experience

• Work in shifts

• Immediate available will be an advantage

• Mature, good manner and good in communication

• Candidates have full working rights for Hong Kong.
   

Location: Quarry Bay
 

Interested parties, please send your CV to us including your expected salary, available period and contact detail through APPLY NOW.

Alice Boulangerie Pte Ltd

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

Job Description

*5working days per week

*No split shift

*Fun and friendly working environment

Job Descriptions

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

Job Requirements:

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

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

Alice Boulangerie Pte Ltd

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

Job Description

*5 working days per week

*No split shift

*Fun and friendly working environment

Job Responsibilities:

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

Job Requirements:

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

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

Alice Boulangerie Pte Ltd

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

Job Description

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

Job Descriptions

New Product Development (NPD): 

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

Supplier Collaboration:

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

Cost Management: 

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

Menu Enhancement: 

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

Trend Analysis: 

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

Concept Development: 

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

Job Requirements:

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

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
• Immediate availability is a plus!

MCI Career Services Pte Ltd

With over 19 years in the industry, MCI is a leading recruitment and outsourcing provider in Singapore. Our team of 100+ professionals leverages an extensive network to recruit top talent across diverse sectors. We have successfully placed over 30,000 candidates and served more than 1,000 clients. At MCI, we don't just fill positions – we elevate businesses by connecting them with the right individuals. We promise to deliver only the best services, as we are not here just to help but to make companies interesting!

Job Description

Basic Salary Range: $4000 - S6,200.00 (depends on experience) + AWS
Work Location: Central / Islandwide
Working Hours: 9.30am - 10.00pm (2-hour break for Lunch and Dinner),
Working Day: 6-day work week (weekends, and public holidays)

Key Responsibilities

• Prepare and cook traditional Teochew and Cantonese dishes according to established restaurant quality standards.

• Independently handle wok-fried, steamed, braised, soup, seafood, and roast dish stations under high-volume operational conditions.

• Inspect the freshness of incoming ingredients daily, with a strong focus on raw seafood, meats, and specialized oriental produce.

• Maintain strict cleanliness, sanitation, and food safety standards across all back-of-house operations in compliance with local environmental health regulations.

• Lead and coordinate workflow seamlessly with the kitchen team during peak service periods to ensure optimal output and minimal ticketing delays.

• Train, mentor, and supervise junior kitchen staff to upgrade overall culinary execution and operational efficiency.

 Job Requirements

• Professional Certificate in Culinary Arts or an equivalent technical qualification.

• A minimum of 3 years of verified experience operating within a Chinese / Oriental kitchen setting, with specific expertise in Cantonese or Teochew culinary techniques.

• Proven capability and confidence in cleaning, butchering, and preparing raw seafood items.

• Possessing a valid Food Hygiene Certificate Level 2.

• Strong interpersonal and communication skills, a team player alignment, a positive attitude, and a strong willingness to continually refine culinary skills.

• Thrives in a fast-paced kitchen environment requiring the handling of raw seafood, meats, pork, lard, and alcohol components.

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

Please submit your updated resume in MS Words format by using the APPLY NOW BUTTON.

 By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.

https://www.mci.com.sg/wp-content/uploads/2025/09/MCI-Job-Applicant-Data-Protection-Notice.pdf

**We regret to inform that only shortlisted candidates would be notified.

 LIM SHIAW SIAN
Registration Number: R26162121
EA Licence No: 06C2859 (MCI Career Services Pte Ltd)

Nanachome

Job Description

Join Nanachome Singapore Be Part of Something Extraordinary!

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

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

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

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

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

Responsibilities

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

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

Requirements

- Experienced in Japanese cuisine 3 years minimum.

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

- Strong knowledge of Japanese cuisine and kitchen operations.

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

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

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

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

- Must be able to speak Japanese language.

Salary Package and Benefits.

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

- Staff meals provided

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

- Annual leave: 7 days, increasing by 1 day for each completed year of service.

- Performance bonus or annual salary review, subject to business performance.

- Training and development opportunities.

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

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

Working Location : Teck Lim Road (No Quota)