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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.

URBAN EATING HOUSE PTE. LTD.

Job Description

Looking for economic rice head chef who can manage and do the cost and operations of a stall within a food court located in Changi Business Park. Mostly dealing with office crowd with strong lunch and dinner crowd

working hours: 12 hours with 1 hr break, 5 working days

PH and Sat, Sun not required to work

Uniform provided

Kabe No Ana

Job Description

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

RE&S Enterprises Pte Ltd

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

Job Description

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift)

RE&S Enterprises Pte Ltd

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

Job Description

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

This person must have strong Japanese fine dining cuisine experience and omakase experience

LH MANPOWER SERVICE PTE. LTD.

Job Description

Oversee daily central kitchen operations and ensure smooth execution of all catering orders

Plan, organise, and delegate tasks to kitchen team to ensure timely production

Manage high-volume catering orders and large-scale events with strict timing control

Ensure food quality, consistency, and presentation meet company standards

Monitor inventory levels and coordinate purchasing based on projected demand

Check and ensure quality of all incoming ingredients and supplies

Enforce hygiene, food safety, and cleanliness standards in compliance with regulations

Ensure proper use, maintenance, and upkeep of kitchen equipment

Lead, supervise, and maintain discipline within the kitchen team

Work closely with operations and logistics team to ensure successful order fulfilment

Perform any other duties as assigned by Management

Bachmann Japanese Restaurant Pte Ltd

Job Description

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

GM MANPOWER SERVICE PTE. LTD.

Job Description

Key Responsibilities:

Menu Planning and Development:

Creating and updating menus, considering factors like budget, seasonal ingredients, and customer preferences.

Food Preparation and Cooking:

Preparing a wide range of dishes, ensuring quality and presentation standards are met.

Kitchen Management:

Overseeing all kitchen operations, including food storage, inventory management, and equipment maintenance.

Staff Supervision and Training:

Managing kitchen staff, delegating tasks, and providing guidance on cooking techniques and safety procedures.

Food Safety and Hygiene:

Ensuring compliance with all health and safety regulations, including proper food handling and storage.

Essential Skills:

Culinary Expertise:

Strong cooking skills, knowledge of various cuisines, and experience with different cooking techniques.

Leadership and Management:

Ability to lead and motivate a team, delegate tasks effectively, and maintain a positive work environment.

Organizational and Time Management:

Ability to prioritize tasks, manage multiple responsibilities, and work efficiently under pressure.

Communication and Interpersonal Skills:

Ability to communicate effectively with kitchen staff, wait staff, and other team members.

Problem-Solving and Decision-Making:

Ability to troubleshoot issues, make quick decisions, and adapt to changing situations.

Resorts World at Sentosa Pte Ltd

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

Job Description

The Chef de Partie is responsible for managing an assigned kitchen section to ensure consistent food quality, operational efficiency, and compliance with safety and hygiene standards. This role oversees daily mise en place, supervises junior team members, and supports cost control and inventory management to ensure smooth kitchen operations. 

Job Responsibilities

Section Operations & Food Production  

• Set up the workstation with required mise en place, tools, equipment, and supplies in accordance with established standards.  

• Review production schedules and par levels to establish daily priorities and ensure operational readiness.  

• Prepare and fabricate meat, fish, and poultry for menu items according to recipes and specifications.  

• Ensure consistency in food preparation, portioning, and presentation standards.  

Supervision & Team Coordination  

• Supervise and guide junior kitchen team members within the assigned section.  

• Ensure team compliance with health, safety, and food hygiene regulations.  

• Communicate operational needs and supply requirements to the Executive Chef in a timely manner.  

Inventory & Cost Control  

• Assist in controlling inventory levels and managing stock to minimize wastage.  

• Monitor food cost and ensure efficient utilization of ingredients.  

• Support requisition processes and ensure proper stock rotation (FIFO).  

Workplace Standards & Equipment Maintenance  

• Inspect cleanliness and working condition of tools, equipment, and supplies to ensure compliance with standards.  

• Maintain organization, cleanliness, and sanitation of work areas at all times. 

Requirements 

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

• Minimum 4 years of relevant experience in the F&B industry.  

• Candidates without formal qualifications but with substantial hospitality or food service experience may be considered.  

• Preferably with prior supervisory experience.  

• Good understanding of food cost control and inventory management. 

• Ability to work independently or collaboratively in a fast-paced environment with minimal supervision.

TSC61 PTE. LTD.

Job Description

We are seeking an experienced Chef to join our team. The ideal candidate will be responsible for preparing high-quality meals, managing kitchen staff, ensuring food safety standards, and contributing to menu development.

Key Responsibilities:

• Prepare and cook meals according to the restaurant's/menu’s specifications.
• Update menus in collaboration with management, incorporating seasonal ingredients and customer preferences.
• Supervise and coordinate kitchen staff and food preparation activities.
• Ensure high standards of food hygiene and compliance with health and safety regulations.
• Monitor food stock, order supplies, and manage inventory efficiently.
• Maintain cleanliness and organization of the kitchen.
• Train and mentor junior kitchen staff and apprentices.
• Manage kitchen budget and minimize waste.
• Ensure timely and quality food delivery during service hours.

Job Requirements:

• Proven experience as a Chef, Head Chef, Sous Chef, or similar role.
• Culinary school diploma or degree in Culinary Arts preferred.
• In-depth knowledge of food preparation, kitchen safety, and sanitation standards.
• Strong leadership and communication skills.
• Ability to work under pressure and manage multiple tasks.
• Familiarity with various cooking methods, ingredients, equipment, and procedures.
• Flexibility to work evenings, weekends, and holidays as needed.
• Basic understanding of nutrition and dietary requirements (preferred).

Work Environment:

• Fast-paced kitchen setting.
• Long hours standing, lifting, and working in hot conditions.

Private Advertiser

Job Description

This role involves supporting kitchen operations through food preparation, production, hygiene, inventory, and dispatch tasks. Responsibilities include preparing ingredients (washing, cutting, portioning) and assisting in bulk cooking while following standardized recipes to maintain consistency. The role also requires accurate measuring of ingredients, operating basic kitchen equipment, and helping with food assembly and packing for delivery. Maintaining cleanliness and adhering to food safety standards is essential, along with receiving and storing stock properly using FIFO methods and monitoring inventory levels. Additionally, the role includes portioning, labeling, and packaging food items correctly, as well as assisting in loading goods for distribution.

Pan Pacific Hotels Group

Pan Pacific Hotels Group is a wholly-owned hotel subsidiary of Singapore-listed UOL Group Limited, one of Asia’s most established hotel and property companies with an outstanding portfolio of investment and development properties. Based in Singapore, Pan Pacific Hotels Group owns and/or manages over 35 hotels, resorts and serviced suites with over 11,000 rooms including those under development in Asia, Europe, Oceania and North America. The Group comprises three acclaimed brands: Pan Pacific, PARKROYAL COLLECTION and PARKROYAL.

Job Description

Primary Responsibilities

a)    To be responsible for all activities of the particular section they are in charge of.

b)    To be responsible for the total quality of food prepared from the Section they are in charge of.

c)     To match volume of food prepared in the section in accordance with business thereby avoiding over-production or under-production.  Right sizing of food production prevents food wastage and keeps food cost within budget.

d)    To be responsible for the cleanliness and tidiness of kitchen with all staff under his care observing strict rules of personal hygiene.

e)    Halal team leader who has completed mandatory Halal training programme by MUIS-appointed training provider.

f)      Oversee the compliance of the MUIS Halal Certification Condition and highlight and assist in rectifying any non-compliance.

g)    Work together with other Halal team members and advise to ensure full compliance with conditions across all departments.

h)    Endorse invoices and delivery orders to ensure that all products and raw materials are Halal and have been approved by MUIS.

i)      Advise on changes or renewal of Halal application.

j)      Maintain documentation in accordance to Halal Certification requirements.

k)     Ensure NEA and MUIS license criteria is observed both at Central Kitchen and at outlets with regular checks.

l)      Assist in application of all NEA and MUIS licenses.

Financial

a)    To ensure that there are no wastages and help to keep food cost in his section low.

b)    To manage the section within approved manpower budget without incurring unnecessary expenses via overtime, etc.

Customers

a)    To achieve a high standard of food quality which meets the expectations of hotel guests.

Human Resource Management

a)    To ensure that all staff in his section is properly trained in their duty areas thereby producing a high standard of food expected of them.

b)    To be responsible for staff retention in their section and take appropriate measures in furtherance of staff stability.

Corporate Assets

a)    To ensure that all equipment is kept in good working conditions and that they are serviced in accordance with suppliers’ recommendations thereby protecting their long-term investment value.

b)    To ensure that the kitchen is kept in a neat and clean condition thereby posing no safety threat to kitchen staff.

Sales

a)    To actively contribute in the outlet business by producing good quality food at competitive prices which meets the expectations of customers.

Nextbeat Singapore Pte. Ltd.

Job Description

Monthly Salary: Up to S$4,800 (Negotiable)
Working Location: Central
Working Hours: 5 Day Work Week (44 hours)

Responsibilities and Duties:

Kitchen Operations & Food Quality

• Oversee daily kitchen operations to ensure smooth, efficient service

• Maintain high standards of consistency, quality, and presentation across all menu items

• Ensure compliance with recipes, SOPs, and brand standards

• Participate in menu execution, improvement, and standardisation

Team Leadership & Training

• Lead, supervise, coach, and train kitchen staff

• Plan staff deployment and ensure adequate manpower coverage

• Provide performance feedback, guidance, and discipline when needed

Food & Hygiene

• Ensure strict compliance with SFA food safety and hygiene regulations

• Maintain excellent kitchen cleanliness, sanitation, and equipment safety

• Oversee proper food handling, storage, and preparation practices

Cost Control & Inventory Management

• Manage food costs, portion control, and reduce wastage

• Oversee ordering, inventory tracking, and stock rotation

• Work with suppliers and management to optimise purchasing and cost
  efficiency

Coordination & Reporting

• Collaborate with service teams and management for smooth operations

• Support operational planning, promotions, and internal/external audits

• Prepare reports on kitchen performance and operational needs

Qualification and Requirements:

Essential Requirements

• Proven experience as a Head Chef or Senior Sous Chef in a full-service
  restaurant

• Strong knowledge of Japanese or Japanese-Western cuisine

• Solid understanding of kitchen operations, food costing, and manpower
  planning

• Familiar with Singapore food safety and hygiene regulations

• Strong leadership, organisational, and communication skills

Additional Requirements

• Able to work shifts, weekends, and public holidays

• Hands-on, disciplined, and able to perform under pressure

• Strong sense of responsibility and ownership

Benefits:

• 5 days work week

• Competitive remuneration based on experience

Deanz Group Pte. Ltd.

Job Description

Job Responsibilities

• Manage and oversee a specific kitchen section (e.g. pastry, grill, hot kitchen)

• Prepare and cook dishes according to recipes and quality standards

• Ensure consistency in taste, portioning, and presentation

• Supervise and guide junior kitchen staff (e.g. Commis Chefs)

• Maintain cleanliness and organisation of the workstation

• Monitor stock levels and assist with ordering ingredients

• Ensure proper storage and stock rotation

• Comply with food safety and hygiene standards

• Assist the Sous Chef and Head Chef during service

• Ensure smooth kitchen operations during busy periods

Job Requirements

• Previous experience as a Chef de Partie or similar role

• Strong knowledge of cooking techniques and kitchen operations

• Ability to work in a fast-paced environment

• Good leadership and teamwork skills

• Strong attention to detail and time management

• Knowledge of food safety standards

Reeracoen Singapore Pte Ltd

Reeracoen is an award-winning leader in Asia's recruitment landscape, known for connecting top-tier talent with forward-thinking organisations. With a strong presence across 9 offices in 6 major Asian countries, we leverage expansive networks and deep industry expertise to deliver innovative hiring solutions. Committed to professionalism and service excellence, our proven track record makes us the trusted partner for businesses seeking to grow and succeed in Asia’s dynamic and competitive markets.

Job Description

Sushi Chef (Ref: 37386)
Salary: S$2,700 - S$3,300

Our client, a Japanese F&B firm, is seeking a skilled Sushi Chef to join their newly established Japanese restaurant in Singapore.

【 Responsibilities 】
- Prepare sushi and other Japanese dishes with high quality and consistency
- Manage food preparation, hygiene, and kitchen operations
- Handle ingredient preparation and inventory control
- Maintain cleanliness and comply with food safety standards
- Support restaurant operations as needed in a dynamic environment

【 What you will receive 】
- Variable Bonus (Depends on Company and Individual performance)
- Annual Leave
- Medical Leave

【 Requirements & Preferences 】
(Must)
- At least 2 years of experience of Japanese cuisine
- Ability to work effectively in a fast-paced restaurant environment
- A team player with a proactive and positive attitude

(Advantageous)
- Sushi chef experience of working in Sushi restaurant
- Prior working experience in a newly opening restaurant environment

-----------------
We regret that only shortlisted candidates will be notified.

Registration No.: R21100333 (Law Hong Hui)
Recruitment Licence: 12C5051

dnata Singapore Pte Ltd

dnata is a leading global air and travel services provider. In Singapore, the company serves more than 50 airline customers with a team of 1,500 highly-trained employees, offering ground handling, cargo, and flight catering services at Changi Airport.

Job Description

Summary

You are required to have experience working in the F&B industry and have a proven track record in your area of specialization.

Duties and Responsibilities

• Prepare Mise-en-place and prepare food items in accurate and standard portion and quantities.

• Prepare meals as directed and according to recipe, menu specification and expected standard.

• Attend to any last-minute additional meal order or menu changes due to flight delay.

• Assist Sous Chef and Production Chef during Food Presentation.

• Ensure all prepared foods are properly labelled with Day Sticker.

• Ensure meals are prepared according to Work Order timings and are blast chilled accordingly.

• Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.

• Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.

• Ensure staffs adhere to safety rules and regulation practices.

• Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.

• Ensure food temperatures are within standard limits.

• Provide training, supervise and assign job to staff.

• Monitor and check staff attendance against roster and work schedule.

• Minimize wastage and optimize stock level of raw materials and ingredients.

• Monitor stock level of raw materials and products in the cold room or freezer

• Submit wastage and spoilage report to Production Chef and check and ensure weight of meals is prepared according to specifications.

• Plan and order dry store items ahead actual requirement.

• Conduct stock check of Airline float stocks and submit report to Dry Store.

• Conduct daily cold room/freezer/equipment inspection.

• Undertake any other duties assigned by immediate superior.

• Ensure compliance with all workplace safety, security, and health policies and procedure

• Perform any ad-hoc duties as assigned by the reporting manager or department head

Requirements

• Minimum 2 years of experience in culinary operations

• Must have a comprehensive culinary background in a specific cuisine

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Culinary Assistant

Summary of Responsibilities:

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

• Maintain daily mis-en place and prepare ingredients 

• Inspect and clean food preparations areas, to ensure safe and sanitary food-handling practices 

• Ensure the highest standards and consistent quality in the daily preparation 

• Keep up to date with the new products, recipes and preparation techniques 

• Have full knowledge of all menu items, daily highlights and promotions  

• Effective communication between colleagues to ensure a secure and friendly working environment 

• Establishing and maintaining effective inter-departmental working relationships 

• Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues 

• Efficiency in preparations and execution 

• Provide a level of Safety and Security for all team members whilst working 

• Follow guidelines provided in Colleague Handbook 

• Adhere to the hotel standards on personal hygiene and cleanliness on and off duty 

Qualifications:

• Good Open Communication 

• Reliable and consistent 

• Personal Hygiene and Presentation, Clean/Tidy 

• Ability to work in a team 

• Self-motivated and energetic  

• Eager to learn  

Our Commitment to Diversity & Inclusion:

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

Why work for Accor?

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

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

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

Authentic Bites Concepts Pte Ltd

Job Description

We are looking for passionate individuals to join us as Chef De Partie.  If you’re driven by dedication and a love for exceptional culinary experiences, come be part of our team and help shape this extraordinary journey.

Job Responsibilities

1) Section Culinary Execution

·       Take full responsibility for your designated kitchen section.

·       Prepare and present dishes accordingly to brand standards for taste, quality, and presentation.

·       Ensure mise en place is consistently prepared ahead of service.

2) Kitchen Operations & Hygiene

·       Follow all food safety, hygiene, and sanitation guidelines as per SFA and internal SOPs.

·       Maintain cleanliness and organization of your section throughout prep and service.

·       Alert Head Chef of any discrepancies in quality, portioning, or freshness.

3) Stock & Cost Awareness

·       Assist with daily inventory and portion control to minimize waste.

·       Monitor proper usage and storage of ingredients to ensure consistency and reduce spoilage.

·       Receiving and checking deliveries when required.

4) Team Support & Communication

·       Work collaboratively with other kitchen stations to ensure smooth operations.

·       Guide and support junior staff.

·       Develop a positive, team-oriented work culture.

5) Additional Responsibilities

·       Perform any other additional responsibilities as assigned.

Job Requirement

·       Minimum 2 years of experience as a CDP or 3 years as Commis/Demi CDP in a high-paced kitchen.

·       Proficiency in cooking techniques.

·       Food Hygiene certification required.

·       Ability to handle high-volume service while maintaining quality and calmness.

·       Ability to work flexible hours/shift, including weekends and public holidays.

Must Have Factor

·       Hands-on, dependable, and proactive.

·       Strong sense of responsibility for kitchen discipline, quality, and consistency.

·       Growth-oriented, eager to learn, and committed to continuous professional development under experienced leadership.

Thank you for your interest for this position. Please note that only shortlisted candidates will be notified.

Authentic Bites Concepts Pte Ltd

Job Description

Elephant Grounds is an award-winning Hong Kong-born lifestyle brand renowned for its specialty coffee, Japanese influenced cuisine, and café culture. Founded in 2013 by Gerald Li and Kevin Poon, the brand began as a coffee kiosk within a retail shop and has since grown into a fully integrated coffee roastery, artisanal bakery, and restaurant concept with operations in Hong Kong, Manila, Jakarta Q1 2026, and now Singapore.

Our coffee program is led by an award-winning team - including a champion roaster and other specialty coffee professionals - with a relentless dedication to building a sustainable coffee program. Elephant Grounds focuses on the alchemy of space - design, music, and light - and the impact they have on guests, creating an unmistakable energy and vibe.

Job Responsibilities

• Assist Head Chef with daily prep, cooking, and quality control.

• Coordinate kitchen team during service when needed.

• Ensure consistency in portioning, plating, and recipes.

• Support inventory check, stock rotation, and storage.

• Train and guide junior kitchen staff.

Job Requirement

• Minimum 3 years of experience in professional kitchen, preferably in café, brunch or modern casual dining settings.

• Strong knowledge of cooking techniques and plating.

• Ability to lead a small team and maintain composure during peak hours.

• Food Safety Certification required.

• Ability to work flexible hours/shift, including weekends and public holidays.

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

PRIME MANPOWER SOLUTIONS PTE. LTD.

Job Description

Job Summary

Prepare and cook menu items following company standards while ensuring food quality, hygiene, and smooth kitchen operations.

Responsibilities

• Prepare and cook menu items according to company standards to ensure consistent quality and taste
• Monitor and maintain food freshness and presentation to meet customer expectations
• Maintain cleanliness and hygiene in the kitchen to comply with food safety regulations
• Check and manage stock levels of ingredients and kitchen supplies to support uninterrupted operations
• Follow food safety and sanitation regulations to ensure a safe food preparation environment
• Assist in menu planning and food preparation to support kitchen efficiency and variety
• Collaborate with kitchen staff to coordinate daily operations and maintain workflow

Preferred competencies and qualifications

• Relevant experience as a Chef or in kitchen operations to perform cooking and kitchen management tasks effectively
• Ability to prepare and cook a variety of dishes to meet diverse menu requirements
• Knowledge of food hygiene and kitchen safety to uphold health standards
• Hardworking and able to work in a fast-paced environment to meet operational demands
• Availability to work on weekends, public holidays, and shifts as required to support business needs
• Good teamwork and communication skills to collaborate effectively with kitchen staff

Bomul Holdings Pte. Ltd.

Job Description

Company Overview / Employee Value Proposition

BOMUL Samgyetang is a Korean wellness dining restaurant dedicated to the art of nourishment. Each bowl begins with premium organic spring chicken, raised for 50–60 days in cage-free environments that allow natural movement and healthy growth. These chickens develop tender yet pleasantly chewy meat, perfect for creating authentic ginseng chicken soup, a timeless dish cherished across generations. Every soup is simmered in a hanging broth brewed from 18 carefully selected herbs, balancing rich flavour with the healing essence of traditional Korean wellness cuisine. BOMUL, meaning “treasure” in Korean, reflects our belief that true wellness is a treasure to be nurtured, shared, and enjoyed in every nourishing bowl.

Job Summary

The Assistant Head Chef supports the Head Chef in managing kitchen operations, ensuring food quality, consistency, and hygiene standards are maintained at all times. This role involves supervising kitchen staff, assisting with menu execution, and ensuring smooth daily kitchen operations.

Responsibilities

• Lead kitchen staff during food preparation and service to ensure timely and high-quality meal delivery
• Monitor and maintain food quality, taste, and presentation to meet company standards consistently
• Assist in training kitchen staff by delivering practical guidance and monitoring performance to enhance team capabilities
• Schedule kitchen staff shifts effectively to ensure optimal coverage and operational efficiency
• Enforce compliance with food safety, hygiene, and workplace safety standards to maintain a safe kitchen environment
• Monitor stock levels and assist with inventory control to minimise food wastage and optimise resource use
• Ensure proper food storage and handling procedures are followed to preserve ingredient freshness and safety
• Manage kitchen operations independently in the absence of the Head Chef to maintain seamless workflow
• Support menu planning by standardising recipes and controlling food costs to align with business objectives
• Maintain cleanliness and organisation of the kitchen to uphold operational standards and facilitate smooth processes

Katong Holdings Pte Ltd

Job Description

Join us as a Chef de Partie / Senior Chef De Partie in Hotel Indigo Singapore Katong at our Baba Chews Restaurent, focusing on all-day modern Asian cuisine. You’ll have ambition, talent and obviously, some key skills. We’re looking for someone who can:

• Works with Supervisor in manpower planning and management needs

• Provides direction to the Kitchen helpers, including Demi Chef, Cook and Commis Cooks, Kitchen Attendants and Stewards

• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information

• Establishes and maintains effective employee working relationships 

• Planning of menus; considers availability of raw food and ingredients, availability of skills required in preparing new menus, style and standards of hotels

• Prepare meals for respective section(s)(restaurant, outlets, etc.) and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner. Coordinate the smooth service in relation to the pass and pick-up of food.

• Prepares in advance food, beverage, material and equipment needed for the service

• Cleans and re-sets his/her working area

• In absence of Manager/Head Chef, conducts shift briefings to ensure hotel activities and operational requirements are known

• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines

• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures

• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly

• Initiate action to correct a hazardous situation and notify supervisors of potential dangers

• Log security incidents and accidents in accordance with hotel requirements

Requirements for this role

• 2 years’ experience as a Chef De Partie or an equivalent combination of education and experience

• Passionate about customer service

• Ability to thrive in a dynamic environment

• Have a vibrant personality

• Possess valid WSQ Food Safety Course (FSC) Level 1 certificate

• Able to work rotating night shifts to support Hotel Indigo’s In-Room Dining (IRD) operations

In return for your hard work, you can look forward to a highly competitive salary and benefits package, including

• Duty Meal Allowance

• Birthday Off

• Medical Benefits

• Dental Benefits

• Insurance Coverage

• 25-50% F&B Discount at restaurants within IHG Singapore Hotels

• Special Employee Rate at all IHG Hotels worldwide

• Room to Grow Opportunities

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the Hotel Indigo brand belongs to the IHG family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6888 hotels in over 100 countries around the world.

So whoever you are, whatever you love doing, bring your passion to Hotel Indigo and IHG and we’ll make sure you’ll have room to be yourself.

Rogue Traders Pte Ltd

Job Description

Born from the same fire that built Burnt Ends Hospitality Group, People People Brewery is where great beer, wood-fired food, music, and community come together at Resorts World Sentosa. We’re a working brewery, smokehouse, and social space rolled into one.

Here, beers are brewed just metres from the table, the wood fire is always burning, and the space hums with good conversation, great music, and shared moments. From casual catch-ups and milestone celebrations to big sporting events watched together with a cold beer in hand, it’s a place to gather with friends, meet new people, and often stay a little longer than planned.

We’re building our opening team now; people who love hospitality, thrive in a vibrant, fast-paced environment, and genuinely care about creating memorable experiences for guests.

Job Responsibilities:

• Support the Executive Chef / Head Chef in managing and administering all facets of the kitchen’s operation.

• Work closely with Executive Chef / Head Chef to produce diversified menus in accordance with the restaurant’s policy and vision.

• Preparation and cooking of restaurant dishes with required standards, specifications and presentation as designated by Management and ensure consistent preparation and production of food.

• Run, manage and coordinate all sections of Kitchen and the kitchen staff.

• Responsible for managing the kitchen in the absence of Executive Chef / Head Chef.

• Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multi task.

• Maintain order and discipline in the kitchen during working hours.

• Actively participate in the kitchen training, including on the job training and support junior chefs and trainees in their development.

• Maintain all standards for food hygiene, cleanliness and sanitation in all kitchen areas.

• Ensure sufficient stocks in storage and order for replenishment.

• Minimise food wastage.

• Perform other job related tasks as and when assigned.

• Demonstrate a positive attitude with a passion and take pride in the role and responsibility.

• Comply at all times with the Staff Code of Conduct.

• Comply with the provisions of your contract and any of our Company Policies and set an example for more junior members of staff.

• Seek to ensure at all times that all visitors or guests on our sites have the best experience possible.

Job Requirements:

• Possess 2-3 years of F&B experience

• No minimum cert required

• Possess good communication & interpersonal skills.

• Able to work independently and as a team.

• 5 day work week (44 hours per week)

• Only Singaporeans and Permanent Residents need apply

Benefits:

• Medical insurance

• Dental coverage

• Annual performance bonus

• Strong growth and development opportunities

• 12 days Annual leave + 1 day Birthday leave

• 1.5x OT pay for hours worked beyond 44/week

If you’re excited to help shape a brand from day one and be part of a venue that feels like a true community hangout, we’d love to meet you! Apply now and be part of our new opening!

JOBSTATION SERVICES PTE. LTD.

Job Description

Job Description:

• Prepare high-quality dishes following authentic Japanese culinary techniques and recipe
• Lead and oversee assigned kitchen sections, ensuring smooth and efficient operations
• Maintain the highest levels of cleanliness and hygiene in compliance with food safety regulations
• Monitor food inventory and kitchen supplies, coordinating orders to ensure seamless operations
• Perform any ad-hoc duties assigned by management

Job Requirements:

• Minimum 3 years of experience in Japanese cuisine (ramen, mazesoba)
• Able to work for long hours including weekends and public holidays
• Ability to work efficiently under pressure in a high-paced kitchen environment
• Strong leadership and teamwork skills, with experience in guiding and mentoring junior staff

Tyson Jay Management

Job Description

Responsibilities

• Prepare and cook Italian dishes (e.g. pasta, risotto, antipasti, pizza) to standard recipes and presentation guidelines
• Supervise mise en place and maintain readiness for your assigned section during service
• Guide and support junior staff (e.g. Commis) to ensure smooth operations
• Maintain hygiene and food safety standards in compliance with NEA and SFA regulations
• Track stock levels, assist with receiving supplies, and report low inventory to the Head/Sous Chef
• Coordinate with other kitchen sections for smooth service during peak periods

• Experience in an Italian kitchen
• Strong working knowledge of Italian ingredients, cooking techniques, and plating
• Culinary diploma or certificate preferred (especially in Italian cuisine)
• Team-oriented, calm under pressure, and meticulous in maintaining standards

Tyson Jay Management Pte Ltd | EA License No.: 24C2479

Ivan Lim | EA Personnel No.: R1109856

Resorts World at Sentosa Pte Ltd

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

Job Description

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

Key Responsibilities 

Culinary Operations  

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

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

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

Food Safety & Hygiene  

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

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

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

Service Excellence & Team Collaboration  

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

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

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

Requirements 

• Certificate in Culinary Skills or equivalent professional qualification. 

• Minimum 2 years of relevant culinary experience.  

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

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

Resorts World at Sentosa Pte Ltd

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

Job Description

The Junior Sous Chef supports the Chef and Sous Chef in overseeing daily culinary operations, ensuring consistent food quality, cost control, and compliance with safety and hygiene standards. This role supervises and develops kitchen team members while maintaining operational efficiency and delivering exceptional guest satisfaction. 

Culinary Operations & Support  

• Assist the Chef in overseeing daily kitchen operations, including food preparation, service execution, and quality assurance.  

• Support menu planning initiatives and ensure proper implementation of recipes and standards.  

• Ensure consistency in food quality, taste, and presentation across all service periods.  

Team Supervision & Development  

• Supervise, coach, and motivate kitchen team members to maintain high performance standards.  

• Monitor the progress and development of cooks and provide guidance where necessary.  

• Foster teamwork and promote a positive and professional kitchen environment.  

Food Cost & Inventory Control  

• Support inventory management and stock control processes to minimise wastage.  

• Assist in monitoring food costs and ensuring efficient utilisation of resources.  

Food Safety, Hygiene & Compliance  

• Ensure compliance with hygiene, HACCP, and workplace safety standards.  

• Enforce kitchen operating procedures and sanitation guidelines.  

• Maintain a safe, clean, and organised kitchen environment at all times.  

Guest Satisfaction & Service Excellence  

• Contribute to delivering outstanding guest satisfaction through effective leadership and consistent culinary execution.

Requirements 

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

• Minimum 4 years of relevant culinary experience in a hotel environment. 

• Good interpersonal, communication, and supervisory skills. 

• Knowledge of HACCP (Hazard Analysis and Critical Control Points). 

• Proficient in Microsoft Office applications

Resorts World at Sentosa Pte Ltd

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

Job Description

The Sous Chef is responsible for overseeing culinary operations within Resorts World Sentosa, ensuring operational excellence, food quality, hygiene compliance, and financial performance. This role leads kitchen teams, drives cost control initiatives, supports menu innovation, and ensures adherence to Singapore Food Agency (SFA) standards while maintaining efficient and high-volume service operations. 

Key Responsibilities 

Culinary Operations & Leadership  

• Oversee daily culinary operations within assigned kitchen.  

• Lead and manage the kitchen team to ensure optimal manpower deployment and operational efficiency.  

• Ensure strict compliance with food hygiene standards, HACCP guidelines, and established operating procedures.  

• Maintain consistency in food quality, portion control, and presentation standards.  

Cost Control & Menu Development  

• Plan and implement food cost control initiatives to improve profitability and minimize wastage.  

• Collaborate with management on new menu development and promotional initiatives to drive sales revenue.  

• Monitor inventory, purchasing, and stock rotation to ensure cost efficiency.  

Compliance & Quality Assurance  

• Ensure outlets meet and maintain QA scores in accordance with Singapore Food Agency (SFA) requirements.  

• Conduct regular checks to uphold food safety, cleanliness, and operational standards.  

• Fulfill corporate administrative duties, including reporting, documentation, and compliance requirements.  

Team Development & Performance  

• Assist in the training, coaching, and development of culinary team members.  

• Foster a high-performance culture focused on teamwork, accountability, and service excellence.  

• Support succession planning and manpower development initiatives. 

Requirements  

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

• Minimum 5 years of experience in high-volume kitchen operations. 

• Strong knowledge of HACCP and food safety standards. 

• Proficient in Microsoft Office applications. 

• Good interpersonal, communication, and supervisory skills.  

TAPS N TIMBER PTE. LTD.

Job Description

Job Summary

Ensure all food is of excellent quality and served promptly. Plan menus within budget using seasonal ingredients. Oversee kitchen operations, coordinate and train staff, manage inventory and orders, enforce safety standards, innovate recipes, track industry trends, and improve based on feedback.

Responsibilities

• Ensure all food meets high-quality standards and is served promptly to enhance customer satisfaction.
• Plan menus considering budget constraints and seasonal ingredient availability to optimize cost and freshness.
• Oversee all kitchen operations to maintain smooth workflow and operational efficiency.
• Coordinate kitchen staff activities and provide assistance to support team performance and collaboration.
• Train kitchen staff to prepare and cook menu items consistently to maintain quality and standards.
• Monitor ingredient and equipment inventory, and place timely orders to maintain adequate stock levels.
• Enforce kitchen safety and sanitation standards to comply with health regulations and ensure a safe work environment.
• Develop new recipes to refresh the menu and attract customer interest.
• Stay informed on industry trends to incorporate relevant innovations into kitchen practices.
• Collect and analyze customer and staff feedback to implement continuous improvements in kitchen operations.

The Fullerton Bay Hotel

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

Job Description

· 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, Executive Sous Chef and Senior Sous Chef 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.

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

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

· Assist the 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.

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

Requirements:

• Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.
• Experience in French cuisine will be added advantage.

PANAME PTE. LTD.

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

Job Description

French brasserie restaurant since 2011, looking for Sous Chef Jr to lead kitchen team and maintain food quality and food standard.

As Sous Chef Jr, you will be responsible for overseeing all aspects of kitchen operations to ensure the consistent delivery of high-quality French cuisine. Working closely with the Executive Chef/Owner, you will lead a team of culinary professionals and uphold the standards of excellence that define our restaurant.

• Proven experience as a Sous Chef Jr, preferably with a focus on French cuisine.
• Strong leadership skills with the ability to motivate and inspire a team of culinary professionals.
• Excellent communication and interpersonal skills to effectively collaborate with colleagues and interact with guests.
• Attention to detail and a passion for delivering exceptional food quality and presentation.
• Knowledge of French culinary techniques, ingredients, and traditions is highly desirable.

VBSG PTE. LTD.

Job Description

Company Overview

We deliver an authentic and elevated Indian dining experience, blending traditional flavors with modern flair. We seek a passionate Senior Chef to lead our kitchen team and uphold culinary excellence in Indian cuisine.

Job Summary

Lead and manage kitchen operations specializing in Indian cuisine, ensuring culinary excellence, food safety, and efficient workflow while mentoring staff and collaborating on menu development.

Responsibilities

• Lead daily kitchen operations focused on Indian cuisine to ensure smooth and efficient service during peak hours
• Develop, refine, and execute traditional and contemporary Indian dishes from various regions including North, South, Mughlai, Tandoori, and Coastal styles
• Train and mentor junior kitchen staff on cooking techniques, food preparation, and presentation to maintain high culinary standards
• Ensure consistent food quality, hygiene, and kitchen safety by enforcing compliance with local regulations
• Oversee kitchen inventory management, ordering, and cost control to minimize waste and maintain food margins
• Collaborate with management to create seasonal and promotional menus that enhance customer experience
• Maintain kitchen cleanliness and uphold food safety standards to meet regulatory requirements
• Participate in recruitment and conduct performance reviews to build a skilled and motivated kitchen team
• Manage kitchen scheduling and workflow to optimize productivity and service quality
• Apply deep knowledge of Indian spices, ingredients, and cooking methods to preserve dish authenticity

Preferred competencies and qualifications

• Certification in Food Hygiene and Safety
• Flexible availability to work evenings, weekends, and holidays as required

SHANGHAI BUND PTE. LTD.

Job Description

Clementi
Shanghai cuisine semi-fine dining restaurant
Shanghai Dim Sum experience is a must!
3.2k to 5k Basic + 2 Meal included

Working hours: 6days/week
Benefit: Medical Insurance, Year-end double pay, Commission, staff discount, staff meal provided.

• Minimum 5-year experience in Shanghai Dim Sum in terms of Xiao Longbao, Pan-fried Bun and Wonton etc. Training provided.
• Responsible for overseeing the outlet culinary operations in Chinese cuisine
• Lead and manage the kitchen with optimal manning level and compliance with food hygiene standards and operating procedures
• Plan and implement initiatives on food cost control and new launching to improve sales revenue
• Assist in training and development of the culinary team
• Meet QA score based on Singapore Food Agency requirements
• Fulfill corporate administrative duties
• Carry out any other duties as when assigned by the Management

Requirement:

• Familiar with wrapping Xiao Longbao, Pan-fried Bun, cook noodle/wonton dishes.
• At least 5 years of experience in quick service restaurants
• Knowledge in HACCP and proficient in Microsoft Office applications
• Good interpersonal, communication and supervisory skills
• 6 working days per week with rotating shift including weekends and public holidays

TRIPLE SPECIALITY PTE. LTD.

Job Description

As a Chef de Partie, you will be responsible for managing a specific section of the kitchen, ensuring consistent food quality, efficient operations, and adherence to Realm’s standards. You will support the Head Chef in delivering dishes that reflect precision, creativity, and wellness-focused dining.

Key Responsibilities

Food Preparation & Quality Control

• Manage and oversee a designated kitchen section (e.g. hot, cold, pastry)
• Prepare and present dishes according to recipes and standards
• Ensure consistency in taste, portioning, and plating
• Monitor food quality and freshness at all times

Kitchen Operations

• Maintain cleanliness and organization of your workstation
• Ensure compliance with food safety and hygiene regulations
• Manage stock levels, storage, and ingredient rotation (FIFO)
• Assist with ordering and receiving supplies

Team Leadership

• Supervise and guide junior kitchen staff
• Support training and development of kitchen crew
• Work closely with the kitchen and service team to ensure smooth service

Menu & Development Support

• Assist in menu execution and new dish development
• Contribute ideas aligned with wellness and ingredient-driven concepts

Requirements

• Proven experience as a Chef de Partie or similar role
• Strong knowledge of cooking techniques and kitchen operations
• Ability to work in a fast-paced, high-standard environment
• Good leadership and communication skills
• Willing to work shifts, weekends, and public holidays

TRIPLE SPECIALITY PTE. LTD.

Job Description

As a Demi Chef, you will support the Chef de Partie in managing a specific kitchen section, ensuring consistent food quality and smooth operations. You will play a hands-on role in food preparation while developing your culinary skills within a structured and quality-driven kitchen.

Key Responsibilities

Food Preparation

• Assist in preparing and cooking dishes according to recipes and standards
• Ensure consistency in taste, portioning, and presentation
• Support mise en place and daily kitchen prep

Kitchen Operations

• Maintain cleanliness and organization of workstations
• Follow food safety and hygiene standards at all times
• Assist with stock rotation (FIFO), storage, and inventory checks
• Support receiving and checking of deliveries

Team Support

• Work closely with Chef de Partie and kitchen team during service
• Assist in guiding junior kitchen staff when required
• Ensure smooth coordination with front-of-house team

Requirements

• Some kitchen experience (Commis or similar role) preferred
• Basic knowledge of cooking techniques and kitchen operations
• Willingness to learn and grow in a professional kitchen
• Able to work in a fast-paced environment
• Willing to work shifts, weekends, and public holidays

DEMETER SPECIALITIES PTE. LTD.

Job Description

Company Overview / Employee Value Proposition

IHCL and its subsidiaries offer a fusion of warm Indian hospitality with nearly 600+ hotels and world-class service through iconic brands like Taj, SeleQtions, Vivanta, Ginger, and amã Stays & Trails. Bombay Brasserie marks IHCL’s first presence in Singapore, continuing its legacy of Indian cuisine and hospitality.

Job Summary

You will prepare breads and starters using the Tandoor oven, ensuring compliance with food safety standards to deliver authentic Indian cuisine at Bombay Brasserie.

Responsibilities

• Prepare breads and starters using Tandoor cooking techniques to meet quality and taste standards
• Apply hands-on skills in operating and maintaining Tandoor ovens for consistent food preparation
• Follow and implement food safety protocols as directed by the Singapore Food Agency (SFA) to ensure hygiene and safety
• Collaborate with kitchen team members to maintain smooth workflow and timely food delivery

Required competencies and certifications

• Knowledge of food safety norms as directed by the Singapore Food Agency (SFA)

Preferred competencies and qualifications

• Hands-on experience in making breads and starters using Tandoor cooking methods

LING'S PATISSERIES PTE. LTD.

Job Description

1. Baking Preparation

• Measure and prepare ingredients according to recipes
• Mix doughs and batters for cakes, breads, pastries, and desserts
• Proof dough and monitor fermentation time
• Prepare fillings, creams, and toppings

• Operate ovens and baking equipment safely
• Bake cakes, pastries, breads, cookies, and other baked goods
• Ensure consistent product quality, taste, and appearance
• Monitor baking times and adjust temperature when necessary

• Decorate cakes and pastries (cream, glaze, toppings)
• Portion and pack baked goods neatly
• Ensure presentation meets brand standards

• Maintain cleanliness of workstations and baking tools
• Follow food safety and hygiene regulations
• Store ingredients properly (fridge, freezer, dry storage)
• Ensure proper labeling and date tracking

• Monitor ingredient stock levels (flour, butter, sugar, etc.)
• Inform supervisor when ingredients are low
• Check quality and freshness of ingredients
• Assist in stock count and inventory management

• Clean and maintain baking equipment (mixer, oven, trays)
• Report equipment faults or maintenance needs
• Ensure tools are stored properly after use

• Work closely with kitchen and service team
• Follow production schedule
• Assist in opening and closing duties
• Support team during busy periods

SAMS Greens & Grains PTE LTD

Job Description

About the role

SAMS Greens & Grains PTE LTD is seeking an experienced and talented Chef to join our team in our vibrant cafe located in Raffles Place, Central Region. As a full-time Chef, you will be responsible for preparing fresh, high-quality meals that delight our customers and uphold our commitment to serving delicious and nutritious cuisine.

What you'll be doing

1. Prepare and cook a variety of hot and cold dishes using seasonal, locally-sourced ingredients

2. Ensure all food items are prepared to the highest standards of quality, presentation and consistency

3. Maintain a clean, organised and safe kitchen environment

4. Collaborate with the kitchen team to develop new menu items and improve existing recipes

5. Adhere to all food safety and health regulations

6. Assist with inventory management and ordering of supplies

What we're looking for

1. Minimum 2 years of experience as a Chef in a fast-paced cafe or restaurant environment

2. Formal culinary training or certification

3. Strong time management and multi-tasking skills to work efficiently in a dynamic kitchen

4. Excellent communication and teamwork abilities

5. Passion for creating delicious, visually appealing meals

6. Knowledge of food safety and health regulations

What we offer

At SAMS Greens & Grains PTE LTD', we are committed to providing our employees with a rewarding and fulfilling work experience. Our benefits include competitive remuneration, opportunities for career development, and a collaborative work environment that fosters personal growth. Join our team and be a part of our exciting journey in the hospitality industry.

About us

SAMS Greens & Grains PTE LTD' is a provider of fresh and nutritious salads in the Central Region. Our mission is to inspire people to lead healthier lives by offering delicious, high-quality food options. With a strong focus on sustainability and customer satisfaction, we strive to be the preferred destination for those seeking a balanced and delightful dining experience.

Apply now to become our next talented Chef!

Singai Chettinad Restaurant

Job Description

AISEARCH PTE. LTD.

Job Description

• Oversee food preparation and ensure all recipes and presentation meets the company's specification and commitment to quality
• Responsible to ensure that quality of the food produced in Catering Kitchen meets Company's standards before it is delivered to catering customers in a timely manner
• Accountable for food cost management, menu planning, development and creation of new products when required
• To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage
• housekeeping, and cleanliness & tidiness of work area
• Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace
• Responsible for preparing the daily market list and plan the production schedule to meet business demands. Ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient food stock and adjust the production according to the demands of catering
• To assist in inventory management. Monitor the stock level for ingredients and finished products and to maintain its minimum stock level

PRIME MANPOWER SOLUTIONS PTE. LTD.

Job Description

Job Summary

A Chef prepares and cooks food following company recipes and safety standards. You will plan food preparation, ensure kitchen cleanliness, monitor food quality, and maintain hygiene to deliver consistent, high-quality meals.

Responsibilities

• Prepare, cook, and present food according to company menu and recipe standards to ensure consistent quality
• Store and handle all ingredients properly to maintain freshness and safety
• Maintain cleanliness and hygiene in the kitchen area to comply with food safety regulations
• Inspect food quality, freshness, and stock levels daily to ensure availability and safety
• Assist in planning menus and controlling food costs to optimize kitchen operations
• Supervise kitchen helpers or assistants to ensure efficient workflow and adherence to standards
• Follow workplace safety and food hygiene regulations to maintain a safe kitchen environment
• Minimize food wastage and control portion sizes to reduce costs and maintain quality

Preferred competencies and qualifications

• Relevant experience as a Chef or in a similar kitchen role to support effective food preparation
• Knowledge of food preparation and cooking methods to execute recipes accurately
• Ability to work effectively in a fast-paced kitchen environment to meet service demands
• Good teamwork and communication skills to collaborate with kitchen staff
• Responsible and hardworking attitude to maintain hygiene and operational standards

SINGAPORE MARRIOTT TANG PLAZA HOTEL

Job Description

JOB SUMMARY

Assist the Pastry Chef in maintaining a smooth functioning Pastry Kitchen in conformance with corporate standard operation procedures. He must effectively control food cost, labour cost, other controllables, maintenance and energy costs throughout the kitchen. The service of high-quality food and achievement of budgeted or higher profits are a top priority, accident prevention and energy conservation are considered top priorities and cannot be over emphasized.

DUTIES AND RESPONSIBILITIES

Essential Functions

1. Train and develop all hourly employees to their fullest potential for future manpower needs.

2. Assist in maintaining budgeted food cost and labour cost.

3. Monitor and help control energy consumption and develop an active energy conservation program

4. Develop a workable accident prevention program to make all associates aware of safety.

5. Good communication with Executive Chef, Executive Sous Chef and Sous Chef, Pastry Chef and Chinese Chef.

6. Promote inter-departmental cooperation and teamwork with all departments.

Job Description

1. Guide and show the junior in the pastry production, coffee break, buffet set up and function set up.

2. Making sue all daily functions, seminar coffee break in time (half an hour before the function time)

3. Control all the pastry and bakery order stocks.

4. Attend BEO meeting if Pastry Chef off duty.

5. Check all buffet set up in café are done correctly (name tags, clean standard decoration on cake) daily in Breakfast, Hi-tea, Lunch and Dinner.

6. Room Service room amenity.

7. Check on all a la carte stock, available, fresh, date and labeled.

8. Work closely with Pastry Chef on the 39 points check list.

9. Check on goods send in by outside supplier, make sure goods is acceptable (Quality Control).

10. Contribute new ideas or try out new recipe on cakes, desserts and show pieces together with Pastry Chef.

11. Prepare payroll and progress reports.

12. Help in kitchen and equipment maintenance.

13. Conduct 15 minutes training.

14. Take part in taste panels on a daily basis.

15. Supervise all pastry production in Crossroads Buffet, Crossroads Café, Lobby Lounge, Banquet and Pastry Shop.

16. Participate in developing A-La-Carte Menu, Buffet menu and 15 minutes training program.

17. Ensure 39 points checklist is being followed.

18. Understand job descriptions list is being followed.

19. The Junior Sous Chef in Pastry Chef’s absence, will perform the duties as Pastry Chef.

20. Each associate is expected to carry out all reasonable requests by management which the associate is capable of performing.

21. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

1. Minimum GCE 'O' Level and its equivalent

2. Minimum 2 years' experience in similar capacity

3. Must have good skills and consistent quality products

4. Responsible in daily operations

5. Strong in leadership, able to demonstrate and to train associates and able to motivate them

6. Good interpersonal and communication skills

G&D FUSION PTE. LTD.

Job Description

Established Restaurant at Robertson Quay, wit over 17 years of operation, is looking for Chef De Partie-Pizza Chef.
Must have experience in Italian cuisine, proven track record, pleasant personality and be a team player.
We offer straight shift and competitive remuneration.
Transport allowance is provided.

Reeracoen Singapore Pte Ltd

Reeracoen is an award-winning leader in Asia's recruitment landscape, known for connecting top-tier talent with forward-thinking organisations. With a strong presence across 9 offices in 6 major Asian countries, we leverage expansive networks and deep industry expertise to deliver innovative hiring solutions. Committed to professionalism and service excellence, our proven track record makes us the trusted partner for businesses seeking to grow and succeed in Asia’s dynamic and competitive markets.

Job Description

Sushi Chef (Ref: 37386)
Salary: S$3,000 - S$4,000

Our client, a Japanese F&B firm, is seeking a skilled Sushi Chef to join their newly established Japanese restaurant in Singapore.

【 Responsibilities 】
- Prepare sushi and other Japanese dishes with high quality and consistency
- Manage food preparation, hygiene, and kitchen operations
- Handle ingredient preparation and inventory control
- Maintain cleanliness and comply with food safety standards
- Support restaurant operations as needed in a dynamic environment

【 What you will receive 】
- Variable Bonus (Depends on Company and Individual performance)
- Annual Leave
- Medical Leave

【 Requirements & Preferences 】
(Must)
- At least 2 years of experience as a Sushi Chef or in Japanese cuisine
- Ability to work effectively in a fast-paced restaurant environment
- A team player with a proactive and positive attitude

(Advantageous)
- Prior working experience in a newly opening restaurant environment

-----------------
We regret that only shortlisted candidates will be notified.

Registration No.: R1654204 (Tang Yuen Teng Dorothy)
Recruitment Licence: 12C5051

Saint Pierre Pte Ltd

Saint Pierre Group of restaurant is seeking committed and career-driven individual to grow with the company as:-

Job Description

Company: Saint Pierre **

Location: 1 Fullerton Road, #02-02B One Fullerton, Singapore

Employment Type: Full-Time

Saint Pierre, a 2 Michelin-starred restaurant in Singapore, is seeking a passionate and driven Junior Sous Chef to join our award-winning culinary team.

We specialise in modern French cuisine with Asian influences, and we are committed to delivering exceptional dining experiences through precision, creativity, and consistency.

This role is ideal for a strong Chef de Partie ready to step up, or an existing Junior Sous Chef looking to grow.

Culinary Excellence & Kitchen Operations

• Support the Head Chef / Executive Chef in daily kitchen operations to ensure Michelin-level execution

• Assist in menu development and R&D for seasonal tasting menus

• Prepare and execute hot and cold dishes in strict adherence to SOPs and technical recipes

• Ensure all dishes meet exact standards in temperature, flavour profile, and presentation

• Maintain absolute consistency in plating using visual guides and recipe cards

• Supervise and mentor junior chefs, commis, and kitchen assistants

• Conduct regular tastings and station checks to uphold quality standards

Cost Control & Inventory

• Monitor stock levels of premium ingredients and support purchasing

• Maintain accurate stock-taking

• Assist in controlling food cost and minimising wastage

• Ensure proper storage and FIFO practices in compliance with food safety regulations

Compliance & Food Safety

Ensure full compliance with hygiene, sanitation, and food safety standards

Conduct regular kitchen audits and implement corrective actions

Train team members in safety procedures, knife skills, and kitchen discipline

Address food quality issues and guest feedback promptly

Requirements

• Minimum 4–6 years of relevant experience in fine dining or Michelin-starred kitchens

• Strong foundation in French cuisine techniques; exposure to modern or Asian influences is a plus

• Proven ability to lead a section and supervise junior staff

• High level of discipline, organisation, and attention to detail

• Passion for culinary innovation and excellence

• Ability to thrive in a fast-paced, high-performance kitchen environment
  

  
  Interested candidates are invited to apply via MyCareersFuture or submit your CV to our HR team (hr@saintpierre.com.sg). Only shortlisted candidates will be contacted.

Burnt Ends Restaurant Pte Ltd

Burnt Ends Hospitality Group is a company that has restaurants in Singapore and internationally, under founding chef and owner, Dave Pynt.

Job Description

Come Join the Burnt Ends Hospitality Group!
Founded by Chef-Owner Dave Pynt, Burnt Ends is a modern barbecue restaurant in Singapore’s Dempsey Hill serving modern Australian barbecue and boutique wines and spirits in a fun, relaxed atmosphere. At the heart of this modern barbecue restaurant is an open kitchen concept with a custom four-tonne, dual cavity oven, and four elevation grills. Burnt Ends writes new menus daily and believes that there is magic that comes from cooking with wood.

Job Responsibilities:

• Support and follow direction of Executive Chef in order to perform the role with precision and attention to detail.

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues.

• Demonstrate a positive attitude with a passion and take pride in the role and responsibility.

• Prepare daily mise-en-place.

• Prepare meals / food items accurately as directed and according to recipe, menu specification and expected standard.

• Contribute to effective kitchen operations and exhibit consistent willingness to assist other team members with job duties in addition to assigned tasks.

• Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multi task.

• Adhere to all standards for food hygiene, presentation, production and portioning.

• Monitor the production of food items to ensure compliance with prescribed recipes and specifications.

• Maintain standard cleanliness and sanitation in all kitchen areas.

• Minimise food wastage.

• Ensure sufficient stocks in storage and inform superior for replenishment.

• Other job related tasks as and when assigned

Job Requirements:

• Minimum 3 years of relevant experience

• No minimum cert required

• Good communications skills

• Excellent use of various cooking methods, ingredients, equipment and processes

• Able to multitask and work efficiently under pressure

• Be punctual and well disciplined

• 5 day work week (44 hours per week)

• Only Singaporean and Permanent Resident need apply

Benefits:

• Medical insurance

• Dental coverage

• High monthly incentives

• Annual performance bonus

• Strong growth and development opportunities

• 12 days Annual leave + 1 day Birthday leave

• 1.5x OT pay for hours worked beyond 44/week
  

If you’re passionate about food, love working with a great team, and want to be part of something new and exciting, we’d love to meet you! Apply now and be part of Burnt Ends!

Unlisted Collection

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

Job Description

About us

Marguerite is awarded by Michelin with one star. Taking root amidst the lush garden surrounds of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalised level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.

Job Description:

Staffing

• Training and supervision of all staff under them
• Be a role model to all staff to ensure good habits and behavior
• Guide and motivate staff to work efficiently and correctly
• All recipes are recorded correctly and accessible for staff
• Ensure all staff are dressed and groomed appropriately
• Ensure training is implemented and completed
• Supervise staff meal to ensure it is delicious and nutritional

Operations

• Assist management of the kitchen in the absence of the Sous chef
• Implementation of menu items with menu changes as per schedule
• Follow and maintain allotted food cost
• Ensure ordering and storage of goods is correct and on time
• Ensure stock levels are within guidelines
• Minimize food wastage
• Ensure recipes and procedures are followed correctly
• Supervise jr cooks with MEP and SOPs

Hygiene and Safety

• Ensure all hygiene standards are met and staff are trained to adhere to these requirements
• Maintain cleanliness and organization in all work areas
• Ensure compliance with all applicable laws and regulations
• Attend all scheduled employee meetings and bring suggestions for improvement
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately

Benefits

• Basic Salary depend on your overall qualification and relevant experience
• There are staff meals provided for brunch and dinner.
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance ) + Good Career Progression

TASVEE RESTAURANT

Job Description

Requirement

• Uniform provided
• Candidate must be a team player and take direction well

Responsibilities

• Following all guidelines for food hygiene and health and safety as per NEA regulations.
• Daily and weekly ordering of stock as well as monitoring stock take and stock rotation.
• Control of ALL food that leaves the kitchen.
• Take full responsibility for the cleaning of the kitchen and workspaces
• Follow all SOPs handed down by the management
• Experience in preparing north and south indian dishes.

Sunrise Japan Holdings Pte Ltd

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

Job Description

• Food preparation to customers' orders

• Maintain work station cleaniness and hygiene.

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

• Liaising with suppliers.

• Other ad-hoc duties as assigned by your Superior

• Salary will commensurate with experience.

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

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

• Minimum 5 years experience.

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

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

Chef De Partie (Indian Cuisine) is responsible for managing and overseeing a designated kitchen section, ensuringthe preparation and presentation of high-quality A la Carte, Buffet, and Catering dishes in accordance with hotel standards. This role supports the Sous Chef and Executive Chef in maintaining operational excellence, foodconsistency, timely service delivery, and cost control across all outlets and functions.

As a key member of the culinary team, the Chef De Partie brings creativity, discipline, and passion to every dish, delighting guests while maintaining consistency with established recipes and Standard Operating Procedures (SOPs).

Areas of Focus

The primary focus of this role is to ensure consistent food quality, timely preparation and replenishmentof buffet and live cooking items, strict adherence to hygiene and safety standards, and effective coordination within the kitchen team to support seamless service operations.

Strategic Responsibilities / Duties

1. Prepare daily food items for A la Carte, Buffet, and Catering menus in accordance with approved recipes and current SOPs.

2. Planning of menus consider availability of raw food and ingredients, availability of skills required in preparing new menus, style and standard of hotels.

3. Ensure mise-en-place is prepared in advance to support efficient and timely service.

4. Manage and operate the assigned kitchen section independently while maintaining quality standards.

5. Station at the live cooking counter when required, ensuring prompt replenishment of buffet items and timely response to guest requests.

6. Monitor food presentation, portion control, and consistency to meet brand and hotel standards.

7. Maintain cleanliness and hygiene of the work area, storage facilities, and kitchen equipment in compliance with food safety regulations (HACCP standards where applicable).

8. Ensure proper storage, labelling, and rotation of food items to minimize wastage and maintain freshness.

9. Support cost control initiatives by minimizing spoilage, monitoring stock levels, and reporting shortages.

10. Assist in training and supervising cooks and trainees.

11. Coordinate with other kitchen sections to ensure smooth workflow during service.

12. Adhere strictly to health, safety, and fire regulations within the kitchen.

13. Participate in menu tastings, briefings, and continuous improvement initiatives.

14. Communicates to his/her superior any difficulties, guest and other relevant information.

15. Perform additional duties as assigned by reporting manager.

Key Skills and Requirements

1. Diploma certificate in Culinary Arts or equivalent professional training.

2. Minimum 2 years of experience in a similar role within a hotel or high-volume kitchen environment.

3. Knowledgeable in cooking techniques, food preparation,and kitchen operations.

4. Demonstrate awareness of food safety, hygiene regulations, and HACCP standards.

5. Ability to manage a section independently under pressure and detailed oriented.

6. Flexibility to work shifts, weekends, and public holidays as required by operations.

7. Candidates with relevant qualifications but no prior experience are welcome to apply.

OUE Limited

OUE Limited is a leading real estate and healthcare group, growing strategically to capitalise on growth trends across Asia.

Job Description

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

Position Statement

A Chef de Partie prepares and cooks food according to standard procedures, recipes, and instructions, while assisting the Sous Chef in training team members. This role supports product development and ensures the smooth operation of the kitchen.

What will you be doing?

As Chef de Partie, you will:

• Prepare food efficiently, economically, and hygienically per standard recipes.
• Assist the Sous Chef in day-to-day kitchen operations and maintain high standards of food preparation and presentation.
• Follow recipes, plating guides, and maintain cleanliness and hygiene standards.
• Ensure compliance with HACCP regulations.
• Use kitchen equipment correctly and participate in off-site events as required.
• Complete tasks outside the kitchen area and assist in inventory taking.
• Work closely with the Stewarding department to ensure cleanliness and minimize losses.
• Respond to guest requests promptly and maintain a professional attitude.
• Adhere to hotel rules and team member handbook.
• Coordinate and participate in kitchen production, ensuring quality and portion control.
• Monitor food quality and adjust as needed.
• Perform other duties as assigned.

What are we looking for?

To succeed in this role, you should have:

• High school graduate or equivalent in Culinary.
• At least 2 years’ experience in a 5-star hotel or high-standard restaurant.
• Minimum 1 year as Demi Chef or equivalent in an international brand hotel.
• Valid Food Hygiene certificate.
• Familiarity with HACCP standards.
• Good command of English (preferred).

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!