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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.

Leading Nation HK Limited

Leading Nation

Job Description

About Us

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

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

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

Company Website: www.leadingnation.com 

We are seeking for a talented and passionate Sous Chef to join our dynamic kitchen team at Torikaze. The ideal candidate will have a strong background in Japanese cuisine and the ability to communicate effectively in Japanese. This role involves assisting the Head Chef in managing kitchen operations, preparing high-quality dishes, and ensuring that all food safety standards are met.

Key Responsibilities:

• Support the Head Chef in menu development and food preparation.

• Oversee kitchen staff and ensure efficient workflow.

• Maintain high standards of food quality and presentation.

• Assist in inventory management and ordering supplies.

• Train and mentor junior kitchen staff.

Qualifications:

• Proven experience as a Sous Chef or similar role in a Japanese restaurant.

• Strong understanding of Japanese cooking techniques and ingredients.

• Proficiency in Japanese is essential for effective communication.

• Excellent leadership and teamwork skills.

• Ability to thrive in a fast-paced environment.

Benefits:

• 8 rest days per month (after probation)

• Annual leave & Statutory holidays

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

• Meal allowance

• Monthly Card Tips

• Medical allowance

• Staff discount

Interested parties please send your full resume including PRESENT & EXPECTED salary and DATE of available to "HR & Admin. Dept." by clicking Apply Now below. 

The information provided will be treated in strict confidence and be used only for consideration of your application for relevant / similar posts within the Group / Company.

The Garcha Group Marriott International

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

Job Description

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

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

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

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

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

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

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

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

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

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

- Clean up station and take care of leftover food

- Stock inventory appropriately

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

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- Any other duties/tasks as requested by management

1-Group (Singapore)

1-Group is Singapore’s leading F&B, lifestyle & hospitality group that operates a portfolio of iconic restaurants, cafes, bars, and clubs created with heart, purpose, and a vision for providing exceptional experiences. Over the decade, the group has witnessed countless first dates, celebrations, weddings, events, and continues to be the maker of great memories.

Job Description

Head Chef (Japanese Cuisine)

We are seeking an experienced and passionate Head Chef specialising in Japanese cuisine to lead our kitchen operations and drive a distinctive, high-quality dining experience. This role requires strong culinary leadership, creativity, and a deep understanding of Japanese techniques, ingredients, and presentation.

Key Responsibilities

Culinary Leadership & Concept Development

• Lead the creation and execution of authentic and innovative Japanese menus (e.g., sushi, sashimi, robata, omakase where applicable)

• Drive seasonal menu development, promotions, and new concepts aligned with the brand

• Ensure consistency, quality, and presentation standards across all dishes

• Stay updated on market trends and competitor offerings

Kitchen Operations

• Oversee daily kitchen operations, ensuring smooth service and high performance

• Maintain strict food quality, hygiene, and safety standards

• Manage inventory, food cost, and supplier sourcing (with focus on quality Japanese ingredients)

• Minimise wastage and optimise kitchen efficiency

Events & Business Collaboration

• Partner with sales and operations teams to curate menus for events and special occasions

• Ensure seamless execution and high guest satisfaction for all events

Team Leadership & Development

• Lead, mentor, and develop the kitchen team, including Sous Chefs and line cooks

• Drive training on Japanese techniques, product knowledge, and presentation standards

• Foster a positive, disciplined, and high-performance kitchen culture

People & Performance Management

• Oversee manpower planning, scheduling, and labour cost control

• Conduct performance evaluations and support career development

• Work closely with HR on recruitment, onboarding, and staff engagement

Requirements

• Minimum 5–10 years of relevant experience in Japanese cuisine, with at least 2–3 years in a leadership role

• Strong expertise in Japanese culinary techniques and ingredients

• Proven experience in menu development and kitchen management

• Strong leadership, communication, and organisational skills

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

MORNINGTON SUPERGROCER PTE. LTD.

Job Description

About the Role

We are seeking a driven and organised Junior Sous Chef / Kitchen Lead to join us in a brand new small-scale bistro serving modern fusion cuisine. Think creative dishes that blend Western classics (pastas, grilled steaks) with rich Asian flavor profiles.

Roles & Responsibilities

• Menu Execution: Hands-on working directly on the cooking line, personally executing key menu items (e.g. grilled meats, pasta). Ensuring all other dishes prepared by kitchen assistants uphold the required standard and quality prior serving.
• Kitchen Leadership: Supervise and when necessary train kitchen assistants to maintain high efficiency and morale during service.
• Cost & Inventory Control: Manage stock levels and ordering, stock rotation (FIFO), raw ingredient storage, and minimize food wastage to hit target food cost margins.
• Hygiene & Safety: Ensure strict compliance with local health regulations, food hygiene standards, and kitchen sanitation.

Prerequisites & Skills

• Experience: Minimum 2 years of experience in a commercial kitchen preferred
• Culinary Mastery: Proficient in Western cooking techniques (eg. pan-searing meats to precise doneness, operating combi oven/sous vide, creating sauces, balancing spice profiles, etc).
• Certifications: Valid Food Hygiene / Food Safety Certification. Certificate/Diploma in culinary skills preferred not necessary.
• Attributes: Strong leadership under pressure, detail-oriented, passion for flavor innovation, and strong communication skills.

Good to know

• Expected start date: early Nov 2026
• Working days: Wednesday - Sunday (5 full days)
• Only short listed candidates will be contacted for an interview

THE FLAVOR HOUSE PTE. LTD.

Job Description

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Coordinates with the purchasing department for the acquisition of needed goods and services.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

CUISINES OF INDIA PTE. LTD.

Job Description

Applicant has to be a team player with the team and also have a good knowledge of menu planning and world cuisine.
applicant has to work with Food and beverage manager for menu planning and execution of food festival every month.
applicant need to take care of Kitchen Roster and also placing and choosing vendor the company vendors

Shun Tak Real Estate (Singapore)

Job Description

Job Highlights

• Dynamic working environment
• Open and collaborative culture

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

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

Responsibilities:

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

Qualifications:

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

ATLAS

ATLAS, a grand lobby and bar celebrating the great Art Deco lobbies of Europe and their rich culinairy and beverage traditions.

Job Description

ATLAS is seeking an accomplished Sous Chef - Pastry to lead our dedicated pastry team. This is a hands-on leadership role for a chef with strong Afternoon Tea, pastry and baking skills; who takes pride in developing younger chefs while maintaining exacting standards and working alongside the team during service.

·       Lead and inspire a dedicated pastry team within the ATLAS brigade

·       Signature Afternoon Tea, European pastry, plated desserts and baking

·       Straight shifts over a stable 5 day working week, 44 hours per week

The culinary program at ATLAS focusses solely on European cuisine style, with elevated bistro classics showcasing simple, yet refined technique. Our food offering within that style is varied; our Dining menu encompasses bar snacks, formal entrée and main course dishes and a focused dessert selection from our pastry team; as well as an Afternoon Tea featuring both sweet and savoury elements, through to large scale canape menus for events and takeovers. Learn from an experienced Executive Chef and further develop your skills in a structured brigade, within a bustling venue.

About the venue:

Nestled in the heart of Singapore, ATLAS is a landmark of the region's cocktail culture, celebrated for its spectacular Art Deco setting and world-class hospitality. Our culinary program complements the bar with refined European-inspired food, from elevated bistro classics and plated desserts to our signature Afternoon Tea alongside regular large-scale events.

About Job Position:

Reporting to the Executive Chef, you will take ownership of the Pastry section and lead a team of up to six full-time chefs. You will be responsible for the quality, consistency and development of ATLAS pastry across Afternoon Tea, desserts, event menus and selected baking production. This is not a desk-based leadership role: we are looking for a chef who leads from the front, works shoulder-to-shoulder with the team and sets the standard through their own craft, discipline and energy.

Just as importantly, you will be a teacher. You should enjoy building confidence and capability in younger chefs, sharing technique openly and creating a section where high standards, curiosity and continuous improvement are part of the daily culture.

Duties and Responsibilities:

·       Lead the day-to-day operation of the Pastry section, ensuring consistently high standards of flavour, technique, presentation and service.

·       Plan and execute production for ATLAS Afternoon Tea, plated desserts, event menus and relevant baking requirements.

·       Train, coach and mentor junior chefs; provide clear direction, constructive feedback and practical on-the-job development.

·       Lead from the front during preparation and service, remaining hands-on and able to step into any part of the section when required.

·       Collaborate with the Executive Chef on menu development, recipe testing and seasonal refinement while protecting consistency and operational practicality.

·       Manage ordering, stock rotation, wastage, recipe costings and section-level food cost awareness.

·       Maintain strong systems for mise en place, production planning, cleaning, maintenance, food safety, storage and labelling.

·       Build a positive, disciplined team culture that encourages accountability, respect, craftsmanship and promotion from within.

Job Requirements:

·       Strong professional pastry experience in a high-end restaurant, hotel or comparable luxury hospitality environment; prior leadership or supervisory experience is expected.

·       High-level technical capability across Afternoon Tea items, general pastry and desserts, with practical baking knowledge.

·       Demonstrated ability and genuine willingness to train, coach and inspire younger chefs.

·       Creative and detail-focused, while understanding that consistency, organisation and repeatable execution come first.

·       Comfortable in a high-volume, fast-paced operation and available for evenings, weekends and Public Holidays as required.

·       A collaborative leader with a positive attitude, strong communication skills and the humility to work alongside the team.

Are there other benefits? 

Our commitment to growth extends to our Employees, and if you have a genuine passion for guest experiences as well as all things food and drink, this is the ideal place for you to thrive.

Join our team and enjoy fantastic benefits, including:

·       Monthly Service Charge: As a member of our team, you'll have the opportunity to earn a monthly service charge. Your dedication and outstanding service will definitely be rewarded.

·       Medical and Dental Benefits: We care about your well-being. As part of our commitment to our Employees, we provide medical and dental benefits to ensure you stay healthy and happy.

·       Yearly Work Anniversary Incentives: We value our Employees and believe in recognizing their hard work. In addition to competitive wages, we offer an annual work anniversary incentive to celebrate your work anniversary with us.

The Fullerton Hotels and Resorts

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

Job Description

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

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

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

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

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

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

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

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

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

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

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

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

Requirements

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

• Knowledge of food inventory

• Understanding of various cooking methods, ingredients, equipment and procedures

HIPPOT PTE. LTD.

Job Description

Job Description & Requirements

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Good culinary skills

3.Able to work under pressure in a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

Qian Shan

Job Description

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Able to work under pressure in a fast paced, dynamic and challenging work environment

3.Able to work split shift, weekends and public holidays

Interested application please Whatsapp 91•• •746, Thank you.

Marriott International

Job Description

Paradise Group Holdings Pte Ltd

Poised as a diners’ paradise for Oriental cuisine, Paradise Group offers gourmet menus of exceptional value in a wide variety of restaurant concepts together with a catering arm. Promising a sensorial experience with service from the heart, every concept immerses the diner in an atmosphere that captures the finer points of Chinese culture, particularly the finest from its rich array of culinary delights. True to our mission to improve, enhance and create for its our customers’ the ultimate experiential enjoyment, Paradise Group marries tradition with innovation – a match made in heaven.

Job Description

Shangri-La Chiang Mai

Job Description

Panthera Group Co., Ltd.

Panthera Group was founded in 2005 as an amalgamation of food & beverage, nightlife, hotel, property, investment and management companies. Over those years, the company has grown to become the largest operator of bars, clubs and restaurants in Thailand.

Job Description

Job Responsibilities

1. Kitchen Management
   Oversee and manage all kitchen operations to ensure smooth, efficient, and consistent daily operations.

2. Food Quality & Standards
   Maintain high standards of food quality, taste, presentation, and consistency across all dishes.

3. Team Management
   Lead, supervise, train, and develop the kitchen team to ensure effective teamwork and good kitchen performance.

4. Food Cost Control
   Monitor and control food costs, portion sizes, recipes, and overall kitchen expenses.

5. Stock & Inventory Management
   Monitor ingredient quality, stock levels, storage, ordering, and proper usage of ingredients to minimize waste.

6. Food Safety & Hygiene
   Ensure the kitchen follows proper food hygiene, sanitation, and food safety standards at all times.

7. Kitchen Operations
   Manage kitchen operations effectively during busy periods and ensure food is prepared and served within the required standards and time.

8. Menu Development
   Work with Management to develop, improve, and introduce new menu items when required.

9. Coordination with Other Departments
   Coordinate closely with Management, Purchasing, and Service teams to ensure smooth daily operations.

10. Problem Solving
    Handle operational issues within the kitchen and provide appropriate solutions. Report important issues to Management when necessary.

11. Cost & Performance Improvement
    Identify opportunities to improve kitchen efficiency, reduce unnecessary costs, minimize food waste, and improve overall team performance.

12. Other Duties
    Perform other duties and responsibilities as assigned by Management.

Qualifications

• Proven experience as a Head Chef, Chef de Cuisine, Senior Chef, or similar position.

• Strong experience in managing and supervising a kitchen team.

• Good knowledge of food cost control, recipes, portion control, purchasing, and inventory management.

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

• Strong leadership and team management skills.

• Good problem-solving and decision-making skills.

• Able to work effectively under pressure and in a fast-paced restaurant environment.

• Creative and able to contribute to menu development and improvement.

• Good command of spoken English, with the ability to communicate effectively with foreign Management and team members.

• Responsible, organized, proactive, and able to work well with others.

• Experience in restaurants, hotels, or the F&B industry will be an advantage.

Singapore Ao Wei

Job Description

Job Description & Requirements

Knowledge and creativity in using spices for dishes

Able to use Wok is a must

Experience with menu creation is a plus but not a must

Experience in kitchen inventory and ordering

Able to work with head chef to come up with seasonal specials

Good Knife skills is required

Have innovative research and development of new dishes spirit

Able work weekend

Private Advertiser

Job Description

Sous Chef – Job Scope

Position Summary:

Second-in-command in the kitchen, reporting directly to the Head Chef .

Key Responsibilities

• Supervise day-to-day kitchen operations.

• Assist with menu planning and recipe development.

• Ensure food quality, presentation, and consistency.

• Manage kitchen staff scheduling and manpower deployment.

• Monitor food costs, wastage, and inventory levels.

• Ensure compliance with food hygiene and workplace safety standards.

• Conduct stock ordering and liaise with suppliers.

• Handle customer feedback relating to food quality.

Typical Requirements

• Minimum 3 years of culinary experience.

• Supervisory or team management experience.

• Food Safety Level 3 (or equivalent, depending on country requirements).

SOFITEL SINGAPORE CITY CENTRE

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

Job Description

Job Description:

• Manage the day to day operations of an area in the kitchen e.g. banquet, pastry, cold food & a la carte.
• Distribute work equally to ambassadors.
• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.
• Maintain a good relationship with other ambassadors, providing instruction and encouragement as needed.
• Fill store requisition & daily ordering for his/her area of the kitchen.
• Assume the responsibility for cleanliness, sanitation and neatness of the kitchen.
• Ensure proper product storage, food rotation, labeling & following FIFO system.
• Able to handle mise en place & hand over shifts.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects assigned by hotel management and ambassadors.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book.
• Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required.
• Disinfect and sanitize cutting boards and worktables constantly during the shift.
• Know and apply ability to operate kitchen equipment safely and properly in the kitchen.
• Report and handle any accident immediately, no matter how minor.
• Respond properly in any hotel emergency or safety situation.
• Provide a courteous and professional service at all times.
• Organise each food service so that it runs efficiently and productively.
• Liaise with Executive Chef and Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.
• Coordinate food production and kitchen team to meet food preparation and service requirements.
• Ensure all food produced is in line with kitchen recipes and standards.
• Check all food is stored and handled as per current food health and hygiene regulations.
• Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations
• Monitor daily kitchen food and product requirements and advise Executive Chef of these well in advance.
• Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes.
• Suggest any improvements that could be made to improve existing service or procedures, log and inform the Department Manager of any service or system problems.
• Do not divulge any Hotel or guest information either during or after employment with the company.
• To ensure all ambassador wear the correct uniform and name badge at all times. Ensuring that they maintain a high standard of personal appearance and hygiene, adhering to the hotel and department grooming standards.
• To ensure that all ambassadors provide a friendly, courteous and professional service at all times.
• To assist in the training of ambassadors, making sure that they have the skills necessary to perform their duties in the most productive way.
• To attend training sessions and meeting as and when required.
• To conduct and/or contribute to regular Hotel and Department Meetings.
• To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required.
• Any other reasonable request as required by Hotel Management.

Job Requirement:

• Previous experience minimum three years in a commercial kitchen environment, preferably 5 star luxury environment
• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
• Has the ability to work autonomously
• Has the ability and willingness to undertake further development
• Appreciates and maintains an effective outlet for stress
• An understanding of luxury guest expectations.

Cezars Kitchen Pte. Ltd.

Cezars Kitchen is a leader in food service in Japan and the international community.

Job Description

Please note that this role is open to Singapore Citizens and Permanent Residents only. Applications from non-eligible candidates will not be considered.

Primary Role:

Prepare meals, manage staff and oversee all day-to-day operations. Be the Director of Quality, ensuring the highest quality foods are prepared and served.

Essential Functions:

1. KITCHEN PRODUCTION:

a. Oversee all kitchen activities, assign team’s tasks. For the Head Chef, cooking is the main priority!

b. Ensuring promptness, freshness, and quality of dishes.

c. Implementing hygiene policies and examining equipment for cleanliness.

d. Designing new recipes, planning menus, and selecting plate presentation.

e. Reviewing staffing levels to meet service, operational and financial objectives.

f. Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

g. Setting and monitoring performance standards for staff.

h. Obtaining feedback on food and service quality, and handling customer problems and complaints.

i. Prepare menus as required and submit on time to HO.

2. COOKING FROM SCRATCH WITH LOVE: Cooking with passion and love is essential to food quality and leading the brand. Whenever humanly possible, always use fresh, seasonal ingredients and cook from scratch. Main duty is to prepare delicious and balanced meals. Always taste all dishes before putting them on the line, regardless if you or one of your staff prepare. ALWAYS TASTE EVERYTHING!

3. ATMOSPHERE: Keep the kitchen looking fun and inviting, updating signage and displays. Make sure staff are

working efficiently and the environment projects a clean, organized, and professional business.

4. TRAINING: In charge of all staff training, make sure all new staff are receiving proper training and follow SOPs.

5. REGISTER: (If applicable) Ensure register is properly opened every day and ‘end of day’ is closed out every evening.

6. HIRING: Hire staff. This includes conducting interviews, doing reference checks, wage negotiation (with H/O).

7. COMMUNICATION: Respond to all emails within 24 hours (1 business day).

8. FOOD COST: Monitor kitchen to ensure proper use of product and inventory control while keeping waste to a

minimum (under 2%). Make sure there is no theft by staff or students. Perform monthly inventory and send

results to Head Office by 5th. Meal service, including snacks and catering should be kept at 30% COGS. Accounts

that do not pay rent or utilities need to keep food costs no higher than 40% COGS, depending on lunch pricing.

9. LABOR %: Follow daily labor targets of 20~25%, depending on lunch pricing. When slow, send people home

and/or call off shifts and if busy, ask team to stay late. Ensure staff are following their schedule and taking proper

breaks. SOP for labor is 1 staff member for every 50 lunches in sales.

10. SAFETY & SECURITY: Maintain a safe work environment for all staff and guests. Secure kitchen during nonoperating hours. Keep food samples for 14 days and adhere to all company safety standards.

11. CATERING: Cezars Kitchen is a catering company and contracts with schools that may require catering. All catering events require a booking sheet to be sent to relevant upper management ahead of the event for review and approval. No event is rejected without consulting Head Office.

12. CASH CONTROL: Follow Cezars Management Cash Handling Policy, count and manage all cash funds, do refunds and go to the bank weekly. Always keep safe locked and record prepayment and cash using the safe log. Manage & complete petty cash form, following the reporting policies.

13. PURCHASING: Manage all food and supply orders following approved vendor list and purchasing policy. Office supplies, small-wares, fixtures, and equipment orders are handled by the Head Office.

Education Requirements: High School diploma (culinary degree preferred) and 3 years of management experience.

WORKWAVE CAREERS EMPLOYMENT AGENCY PTE. LTD.

Job Description

HEAD CHEF
JOB SCOPE:

The Head Chef is responsible for the overall kitchen operation at BARK Cafe Restaurant, ensuring consistently high standards of food quality, presentation, hygiene, cost control, and service efficiency. The role involves leading and developing the kitchen team, managing daily kitchen operations, and working closely with management to maintain and improve the restaurant's food offering.

1. Kitchen Operations

• Oversee the day-to-day operation of the kitchen and ensure smooth food production during breakfast, lunch, dinner, and peak service periods.
• Plan kitchen workflow, preparation schedules, and staff deployment.
• Ensure all dishes are prepared and presented according to established recipes and quality standards.
• Maintain consistency in taste, portion size, presentation, and plating.
• Monitor food preparation and service to ensure orders are delivered accurately and on time.
• Lead the kitchen during busy periods and resolve operational issues quickly.

2. Menu Development

• Develop, review, and improve the restaurant's menu in line with the concept, customer preferences, and market trends.
• Create new dishes, specials, seasonal menus, and promotional items.
• Standardise recipes, ingredients, preparation methods, and portion sizes.
• Conduct regular food tastings and quality checks.
• Ensure menu items are commercially viable and aligned with food-cost targets.

3. Food Cost & Inventory Control

• Manage food costs and maintain agreed food-cost percentages.
• Prepare ingredient forecasts and purchasing requirements.
• Monitor stock levels and minimise over-ordering, wastage, spoilage, and pilferage.
• Conduct regular stock counts and investigate discrepancies.
• Work with suppliers to ensure consistent quality and competitive pricing.
• Establish proper portion-control procedures.

4. Team Leadership & Staff Development

• Recruit, train, supervise, and develop kitchen staff.
• Prepare kitchen duty rosters and allocate responsibilities effectively.
• Conduct regular briefings and provide clear instructions to the team.
• Monitor staff performance, attendance, discipline, and productivity.
• Coach junior chefs and kitchen assistants to develop their technical skills.
• Foster a professional, respectful, and teamwork-oriented kitchen culture.

5. Food Safety & Hygiene

• Ensure full compliance with Singapore food safety, hygiene, and workplace requirements.
• Maintain high standards of personal hygiene, kitchen cleanliness, and food handling.
• Ensure proper temperature control, storage, labelling, and rotation of ingredients.
• Implement FIFO procedures and minimise food contamination risks.
• Maintain cleaning schedules and ensure kitchen equipment is properly maintained.
• Take immediate corrective action when hygiene or food-safety issues are identified.

6. Purchasing & Supplier Management

• Coordinate with management and approved suppliers for daily and weekly purchasing.
• Inspect incoming deliveries for quality, quantity, freshness, and specifications.
• Reject products that do not meet required standards.
• Maintain good working relationships with suppliers.
• Identify suitable alternative products when necessary without compromising food quality.

7. Cost & Productivity Management

• Monitor kitchen labour costs and productivity.
• Control overtime and unnecessary labour expenses.
• Improve kitchen processes to reduce preparation time and wastage.
• Monitor equipment usage and report maintenance issues promptly.
• Contribute to achieving the restaurant's overall financial and operational targets.

8. Compliance & Documentation

• Maintain accurate kitchen records, including temperature logs, cleaning schedules, stock records, wastage reports, and other required documentation.
• Ensure kitchen practices comply with applicable Singapore regulations and company policies.
• Cooperate with inspections and internal audits.
• Ensure all kitchen staff understand and follow established SOPs.

The Head Chef will be measured on:

• Food quality and consistency
• Customer satisfaction and food feedback
• Food cost percentage
• Food wastage and inventory variance
• Kitchen labour cost and productivity
• Speed and accuracy of service
• Hygiene and food-safety standards
• Menu profitability
• Staff retention, training, and performance
• Compliance with company SOPs

• Minimum 5 years of professional kitchen experience, with at least 2 years in a Chef de Cuisine, Sous Chef, Head Chef, or equivalent leadership role.
• Strong experience in cafe, casual dining, restaurant, or similar food-service operations.
• Strong knowledge of food preparation, kitchen management, food costing, inventory control, and menu development.
• Good leadership and communication skills.
• Ability to work effectively under pressure in a fast-paced restaurant environment.
• Strong understanding of food hygiene and safety requirements in Singapore.
• Relevant culinary qualifications are preferred.

The successful candidate should be:

• Passionate about food and hospitality
• Hands-on and operationally focused
• A strong team leader and trainer
• Organised and disciplined
• Cost-conscious without compromising quality
• Creative and commercially minded
• Able to communicate effectively with management and kitchen/front-of-house teams
• Able to work weekends, public holidays, and peak restaurant hours when required

Reports to: Restaurant Owner / General Manager / Operations Manager

Direct Reports: Sous Chef, Chef de Partie, Commis Chefs, Kitchen Assistants and other kitchen personnel.

Changi Cove Hotel

About Us

Job Description

Job Responsibilities:

• Assist in the preparation of food according to standard procedures, recipe cards, photographs and given instructions

• Ensure on food quality upon delivery, before & after cooking

• Able to deliver food items on time with consistent standard & presentations

• Manage individual areas of responsibilities and areas delegated by senior chefs

• Ensure food hygiene and kitchen safety

• Maintain kitchen equipment in good condition

• Flexible to menu, promotional and adhoc recipe changes

• Participates in product development and in controlling the smooth operation of the kitchen

• Prepares and cooks food in all areas of the kitchen as and when directed

• Perform ad-hoc responsibilities as assigned
  

Requirements:

• At least 1-2 year experience in a similar position

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

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

• Team Player

Sake Labo Pte. Ltd.

Job Description

GYUKATSUKYOTO KATSUGYU IS EXPANDING!

Join Japan's No.1 Beef Katsu family today!

SUMMARY AND BENEFITS

• Work location: Raffles City Shopping Centre / One Holland Village / Parkway Parade
• Work Schedule: 5 workdays, 44 hours per week
• Sign-on bonus (Terms and conditions apply)
• Staff incentive program
• On-the-job Training provided

ROLE & RESPONSIBILITIES

• Oversee mise-en-place, kitchen order, and adherence to standard recipes and presentation.
• Possess in-depth knowledge of the menu, products, kitchen roles, and internal systems (e.g. inventory, food costing, wastage control).
• Manage stock ordering, control, and recipe updates.
• Conduct regular staff training, monitor performance, and assist with inductions.
• Maintain and adapt cleaning schedules and operational checklists (e.g. opening/closing, mise-en-place).
• Ensure compliance with food hygiene, health, and safety standards.
• Support the chef in food production planning, responding to customer feedback, and managing complaints.
• Responsible for cost control related to training, maintenance, and procurement.
• Ensure proper use and care of equipment to minimize breakdowns and food wastage.
• Perform other duties as delegated by the chef or management.

REQUIREMENTS

• Min. 3 to 5 years of relevant experience in the F&B industry
• Min. Diploma or Degree in Culinary Arts / Hospitality Management / Professional Certificate / Nitec.
• Able to start work immediately or within a short notice period would be preferred
• Possess Food safety and hygiene certificate
• Able to work on weekends and public holidays

HOW TO APPLY

Click the APPLY button or email your resume to ••••@hhplgrp.co.please included your availability date and expected salary in your application.

We regret that only shortlisted candidates will be notified. 

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You'll be the brains behind the kitchen operations, making sure everything runs smoothly and deliciously. You are also a key player in bringing our culinary vision to life. As a Sous Chef, you’re not just leading daily kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

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

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

In addition, this role requires the following minimum qualifications:

• Relevant experience in a professional kitchen, preferably in Western cuisine, banquet, catering, or high-volume food production.
• Good knowledge of cooking techniques, food preparation, presentation, and kitchen operations.
• Ability to plan and coordinate food production according to operational requirements.
• Ability to lead, guide, and develop culinary Team Members.
• Good understanding of food safety, hygiene, food cost, portion control, and stock management.
• Good communication, teamwork, and organisational skills.
• Ability to work effectively in a fast-paced kitchen environment and adapt to changing operational requirements.
• Positive attitude and willingness to learn and develop.
• Willingness to work shifts, weekends, and public holidays according to operational requirements.

How We’ll Help You Thrive

At Hilton, the hospitality we’re known for doesn’t end with our guests. We proudly invest in our Team Members’ wellbeing, supporting you through all of life’s moments. When you join Hilton, our exceptional care extends to you with unmatched perks and benefits, including*:

Incredible travel perks – Enjoy 110 nights of deeply discounted travel, with room rates as low as $40 USD/night at our world-class hotels through our Go Hilton travel program

Health & welfare benefits – From checkups to dental cleanings to new glasses, we offer a variety of health plans that keep you covered

*Benefits availability may vary depending on Team Member’s location as well as terms and conditions of employment and are subject to the terms and conditions of each specific program/plan.

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

• Oversee the preparation and production of Western cuisine for banquets, outside catering, and daily kitchen operations.
• Support the preparation and execution of menus for special events, culinary collaborations, and the 7 Paintings launch.
• Coordinate food production, mise en place, portioning, presentation, and quality according to operational requirements.
• Support menu development and contribute ideas for special events and culinary projects.
• Monitor food quality, portion control, food cost, stock usage, and food wastage.
• Lead, guide, and train culinary Team Members to maintain consistent food quality, hygiene, and operational standards.
• Assist with scheduling and deployment of Team Members according to operational requirements.
• Work closely with other kitchen sections and hotel departments to ensure smooth and timely food production and service.
• Ensure compliance with food safety, hygiene, health and safety, and hotel policies and procedures.
• Maintain a clean, organised, and safe kitchen environment.
• Perform other reasonable duties and responsibilities as assigned by Management.
• The Management reserves the right to make reasonable changes to this job description as necessary to meet the operational and business requirements of the hotel.

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You'll be the brains behind the kitchen operations, making sure everything runs smoothly and deliciously. You are also a key player in bringing our culinary vision to life. As a Junior Sous Chef (Pastry), you’re not just leading daily kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

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

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

In addition, this role requires the following minimum qualifications:

• Ability to develop and execute dessert concepts for buffets, seasonal promotions, festive celebrations and special events.
• Good planning and organisational skills, with the ability to manage operational priorities and resources effectively.
• Good communication and interpersonal skills, with the ability to work effectively with kitchen teams and other hotel departments.
• Ability to maintain consistent standards of food quality, presentation, hygiene and service.
• Knowledge of food hygiene, sanitation, health and safety requirements, as well as food cost control.
• Ability to work effectively in a fast-paced kitchen environment and adapt to operational requirements.
• Willingness to learn and develop knowledge and skills relevant to the role.
• Ability to maintain professional appearance and comply with applicable hotel grooming and hygiene standards.
• Relevant culinary or pastry qualification is preferred.
• Willingness to work a variety of shifts, including weekends, days, afternoons and evenings, according to operational requirements.

How We’ll Help You Thrive

At Hilton, the hospitality we’re known for doesn’t end with our guests. We proudly invest in our Team Members’ wellbeing, supporting you through all of life’s moments. When you join Hilton, our exceptional care extends to you with unmatched perks and benefits, including*:

Incredible travel perks – Enjoy 110 nights of deeply discounted travel, with room rates as low as $40 USD/night at our world-class hotels through our Go Hilton travel program

Health & welfare benefits – From checkups to dental cleanings to new glasses, we offer a variety of health plans that keep you covered

*Benefits availability may vary depending on Team Member’s location as well as terms and conditions of employment and are subject to the terms and conditions of each specific program/plan.

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

• Oversee the preparation, presentation and quality of desserts for the Restaurant Buffet and Executive Floor.
• Support the development of dessert menus and concepts for seasonal promotions, festive celebrations, special occasions and themed buffets in collaboration with the Executive Pastry Chef.
• Lead, train and guide 2–3 Team Members, including new trainees and junior team members, to ensure consistent standards in recipes, presentation, hygiene and daily operations.
• Plan and manage work schedules to meet operational requirements and ensure effective deployment of resources.
• Maintain consistency in food quality, presentation, productivity and portion control.
• Monitor food costs and support effective cost control measures.
• Ensure compliance with food hygiene, health and safety requirements and hotel standards.
• Collaborate effectively with other kitchen sections and hotel departments to support smooth operations.
• Contribute ideas and take initiative in developing new dessert products and buffet presentations.
• Adhere to the hotel's safety policies, emergency rules and procedures.
• Perform other reasonable duties as assigned by Management.
• Management reserves the right to amend this job description as necessary to meet operational and business requirements.

Paradise Group Holdings Pte Ltd

Poised as a diners’ paradise for Oriental cuisine, Paradise Group offers gourmet menus of exceptional value in a wide variety of restaurant concepts together with a catering arm. Promising a sensorial experience with service from the heart, every concept immerses the diner in an atmosphere that captures the finer points of Chinese culture, particularly the finest from its rich array of culinary delights. True to our mission to improve, enhance and create for its our customers’ the ultimate experiential enjoyment, Paradise Group marries tradition with innovation – a match made in heaven.

Job Description

JOB DESCRIPTION

Job Summary

We are seeking an experienced and passionate Head Chef specializing in authentic Indonesian cuisine to lead our kitchen operations. The Head Chef will be responsible for maintaining the authenticity, quality and consistency of all dishes while managing and developing the kitchen team.

Key Responsibilities

1. Kitchen Operations

· Lead and supervise the kitchen team in daily operations.

· Ensure food preparation and cooking are carried out efficiently and according to established standards.

· Organise daily kitchen duties, work schedules and manpower deployment.

2. Authentic Indonesian Cuisine

· Prepare and oversee the preparation of authentic Indonesian dishes.

· Ensure traditional Indonesian flavours, ingredients, spices and cooking techniques are maintained.

· Ensure consistency in taste, texture, portion size and presentation.

· Conduct regular food tasting and quality checks.

3. Recipe & Food Standards

· Follow and maintain approved recipes and standard operating procedures.

· Ensure all kitchen staff understand the correct preparation and cooking methods.

4. Team Management & Training

· Train and coach kitchen staff in Indonesian cooking techniques and food preparation.

· Monitor staff performance and provide guidance where required.

· Lead by example and maintain discipline and professionalism within the kitchen.

5. Food Cost & Stock Control

· Monitor food portions, wastage and ingredient usage.

· Ensure proper stock rotation and storage.

· Maintain food cost within the Company's target.

· Check the quality and freshness of ingredients received.

6. Food Safety & Hygiene

· Ensure compliance with food safety, hygiene and workplace safety requirements.

· Maintain high standards of kitchen cleanliness and personal hygiene.

· Ensure proper food storage, temperature control, labelling and handling.

7. Customer & Product Quality

· Monitor customer feedback relating to food quality and taste.

· Ensure dishes are consistently served according to the restaurant's standards.

· Work with the Restaurant Manager to improve food quality and customer satisfaction.

Requirements

· Minimum 5 years of relevant culinary experience

· Strong knowledge of authentic Indonesian cuisine, ingredients, spices and cooking techniques.

· Good leadership and team management skills.

· Strong attention to detail and quality.

· Good understanding of food cost and kitchen operations.

· Knowledge of food safety and hygiene practices.

· Able to work hands-on in a fast-paced restaurant environment.

Personal Attributes

· Passionate about Indonesian cuisine.

· Strong sense of ownership and responsibility.

· Hands-on and practical.

· Good palate and attention to detail.

· Disciplined and organised.

· Able to lead, motivate and develop the kitchen team.

· Committed to maintaining consistent food quality.

· Able to work well under pressure.

GOLDEN DRAGON HUMAN RESOURCES

Job Description

Job Description

• Manage daily kitchen operations and supervise kitchen staff.
• Prepare and oversee food preparation, cooking and presentation.
• Maintain consistent food quality, hygiene and safety standards.
• Plan menus, manage food inventory and control food costs.
• Train and guide kitchen staff to ensure smooth operations.

Requirements

• Minimum 5 years of relevant experience as a Chef or Head Chef.
• Good knowledge of food preparation, cooking techniques and kitchen operations.
• Able to lead, train and manage kitchen staff.
• Good understanding of food hygiene and safety standards.
• Able to work in a fast-paced environment, including weekends and public holidays.

GODMAMA PTE. LTD.

Job Description

Junior Sous Chef – Roles & Responsibilities

GODMAMA IS HIRING CHEFS!

Join Our Kitchen Team

We are looking for passionate kitchen professionals to grow with us at Godmama Modern Peranakan Cuisine.

Parkway Parade

Funan Mall

• Assist the Head Chef and Sous Chef with daily kitchen operations.
• Prepare and cook authentic Peranakan dishes according to Godmama’s recipes and standards.
• Ensure consistent food quality, presentation and portion control.
• Supervise and guide junior kitchen team members during preparation and service.
• Manage assigned kitchen sections and ensure orders are served accurately and promptly.
• Monitor ingredients, stock levels and food wastage.
• Assist with stock ordering, receiving and proper storage.
• Maintain high standards of kitchen cleanliness, food safety and hygiene.
• Ensure food is properly labelled, dated and stored according to regulations.
• Support menu development, food tasting and recipe improvements.
• Assist with staff training and kitchen scheduling when required.
• Report equipment faults, operational issues and ingredient shortages promptly.
• Take charge of kitchen operations when senior chefs are unavailable.
• Perform other kitchen duties assigned by the Head Chef or management.

Why Join Godmama?

• Medical & term life insurance coverage
• Outpatient coverage (including TCM)
• Annual birthday leave & perks
• Staff meals provided
• Staff discounts
• Training & career development opportunities
• $300 referral fee when you introduce new team members
• 5.5-day work week
• Supportive and family-like work environment

• Passion for cooking and food quality
• Team player with good attitude
• Willing to learn and grow with the company
• Relevant kitchen experience preferred

Send your CV to ***email_hidden***

YINGLI ZHONGGUO MEISHI CO PTE. LTD.

Job Description

Job Description & Requirements

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way
• Oversee food preparation, checking that all kitchen staff are performing their duties
• Monitor equipment quality and order new equipment as needed
• Help the restaurant determine how much food and supplies need to be ordered
• Train new kitchen staff

STRAC PTE. LTD.

Job Description

Job Responsibilities:

• Assist the Executive Chef in overseeing daily kitchen operations, including food preparation, cooking, and plating.
• Lead and manage kitchen staff, ensuring effective training, supervision, and motivation.
• Ensure consistent quality and presentation of dishes, meeting our restaurant’s high standards.
• Maintain high standards of hygiene, food safety, and sanitation in accordance with health regulations.
• Manage inventory, order supplies, and control food costs to maximize profitability.
• Collaborate with the team to innovate and improve recipes and cooking methods.
• Contribute to menu development and design, incorporating authentic Japanese techniques and flavors.

Who are we looking for:

• Proven experience as a Senior Chef de Partie, Junior Sous Chef
• Excellent leadership and team management skills.
• Creative mindset with a passion for culinary excellence and innovation.
• Ability to work in a fast-paced environment and under pressure.

Perks:

• Birthday Leave to spend with loved ones on your special day
• Competitive Staff Discounts across outlets
• Medical and Health Insurance coverage
• Opportunity to learn from knowledgeable mentors in the industry
• Fixed Mondays OFF
• Meal Allowances
• Performance Bonus

If you are a dedicated culinary professional with a flair for Japanese cuisine and a commitment to excellence, we invite you to explore an exciting career with us.

Martino Agency

Job Description

We are looking for a passionate Head Chef responsible for ensuring that the standard and quality of the food production and the hygiene within the department is maintained at the highest level at all times. This role is very much hands-on, requiring attention to detail and a positive work attitude.

Responsibilities:

• Supervise the preparation of all food
• Oversee and supervise all kitchen staff
• Manage kitchen stocks
• Ensure catering staff are working safely at all times
• Dealing with suppliers and ensuring that they supply quality goods at affordable prices
• Managing the inventory and ordering stock as needed
• Overseeing the maintenance of kitchen equipment and organizing repairs when needed
• Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
• Developing new dishes and overhauling menus to attract more clientele
• Ensuring that guests receive excellent service and enjoy their culinary experience

Qualifications:

• Experience and success in equivalent job roles
• Punctual, organized and trustworthy
• Professional appearance
• Ability to manage other people
• Ability to motivate staff
• Excellent communication skills

Martino Agency

Job Description

We are seeking a professional Chef de Cuisine to join our team. A chef decuisine serves as a culinary supervisor and is in charge of several kitchens,each specializing in a specific type of food.

Responsibilities:

• Monitor and train all staff in proper sanitation procedures. Ensure that all employees are in assigned uniforms and serving safe food.
• Oversee daily production from each kitchen department to ensure proper presentation and preparation to event guidelines.
• Conduct regular department walk-throughs and random food tastings.
• Establish proper portion sizes and controls to ensure proper amounts are being prepared for events.
• Oversee the creation of standard operating photos, recipes and descriptions for all cooks.
• Oversee the integrity of the kitchen.
• Oversee the culinary aspects of tastings, making appearances as necessary.
• Cook in kitchen as needed, taste products that are produced to ensure quality and consistency.

Qualifications:

• Working experience as a Chef de Cuisine, Chef, or a related role.
• Knowledge of various kinds of cuisines would be an added advantage.
• Demonstrated ability to lead people and get results through others.
• Ability to effectively solve problems and make decisions in a fast paced, high-pressure environment.

Martino Agency

Job Description

We are seeking a creative and experienced head chef to join our team. Ashead chef, you will manage the back-of-house. You will run the daily operationsof the kitchen, manage the kitchen staff to ensure that the highest quality offood is served to our guests, and ensure that all food and labor cost goals aremet.

Responsibilities:

• Direct all kitchen operations, including food preparation, cooking, and cleanup
• Maintain kitchen equipment as needed
• Supervise chefs and cooks
• Resolve issues as they arise to ensure the continuation of foodservice
• Maintain control of the kitchen to ensure efficiency
• Plan menus and set prices based on the availability of ingredients
• Make sure that all staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
• Inspect raw and cooked food to guaranty quality
• Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment
• Direct monthly inventory
• Maintain vender relationships
• Recruit and train chefs and kitchen staff

Qualifications:

• Ability to remain productive in a high-pressure environment
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations

Martino Agency

Job Description

We are seeking a professional Chef de Cuisine to join our team. You will beresponsible for preparing the food items for the guests. You will also beresponsible for working collaboratively with the Kitchen Staffs.

Responsibilities:

• Delegating tasks and Prep Cooks.  
• Coordinating with the team smoothly during all the meal preparation and services.  
• Planning the food menus as per the seasonal availabilities.  
• Working in coordination with Kitchen Staff members.  
• Monitoring the quality and quantity of food that is being served to the guests.  
• Ensuring all the food items are properly seasoned and cooked.  
• Discussing about adding new menu options.  
• Managing the kitchen budget.  
• Maintaining the kitchen cleanliness and safety.  
• Ensuring the kitchen is well stocked.  
• Assisting in hiring new cooks and trainers.  
• Providing the new hires with necessary training sessions. 
• Resolving customer's complaints and issues in a professional manner.  
• Complying with food sanitation and hygiene.  
• Staying updated with the new trends in the food industry.  

Qualifications:

• Working experience as a Chef de Cuisine.
• Knowledge of various kinds of cuisines would be an added advantage.
• Ability to prepare numerous meals and dishes. 
• Ability to manage time efficiently. 
• Ability to manage the budget to ensure profitability. 
• Excellent oral and written communication skills.

Martino Agency

Job Description

We are looking for a Head Chef who is a highly skilled professionalwho oversees the operations of a restaurant or dining facility. They areresponsible for the food that comes out of a kitchen, from conception toexecution.

Responsibilities:

• Design menus that enhance customers’ culinary experience while keeping up high quality.
• Submit cost proposals for menu items.
• Provide feedback regarding the food quality of large bulk purchases.
• Ensure that all food preparation is in accordance with regulatory guidelines.
• Design standardized food presentation guidelines for each dish.
• Monitor inventory levels of commonly used items.
• Look for ways to reduce spoilage of infrequently used items.
• Hire, train, and mange staff about proper kitchen sanitization methods.

Qualifications:

• Ability to track expenses and manage a budget.
• Ability to lead and inspire a team.
• Strong passion for the art of food design.
• Culinary Degree or equivalent experience.
• Excellent verbal and written communication

Martino Agency

Job Description

We are looking for a Chef de cuisine who will lead and inspire our kitchenstaff in the creation of culinary masterpieces. The chef de cuisine will beresponsible for designing the menu, hiring and training kitchen staff,collaborating with restaurant management, optimizing staff productivity, andstepping in to help whereverneeded.        

Responsibilities:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

Qualifications:

• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.

Martino Agency

Job Description

We are looking for a skilled and experienced HeadChef to lead our culinary team and oversee the kitchen operations. As HeadChef, you will be responsible for managing all aspects of food preparation, ensuringhigh-quality dishes are served to our guests.

Responsibilities:

• Develop and curate innovative and appealing menus,considering dietary preferences and seasonal ingredients
• Lead and manage kitchen staff, including hiring,training, and scheduling
• Ensure alldishes are prepared and presented to meet the highest quality standards
• Collaborate with suppliers to source fresh andhigh-quality ingredients
• Monitor kitchen operations to ensure compliancewith health and safety regulations
• Create and implement new recipes and culinarytechniques
• Manage inventory, control costs, and optimizekitchen efficiency
• Maintain a clean and organized kitchen environment,overseeing equipment maintenance
• Stay informed about culinary trends and incorporatenew ideas into the menu

Qualifications:

• Proven experience as a Head Chef or similar role
• Strong knowledge of culinary techniques, flavor profiles, and food presentation
• Leadership and management skills to effectively oversee kitchen staff
• Excellent organizational and multitasking abilities

Martino Agency

Job Description

The Chef deCuisine is responsible for the daily operations of the kitchen, including menuplanning, food preparation, and managing kitchen staff. They strive to create ahigh-quality culinary experience for customers and maintain high standards ofsanitation and safety.

Responsibilities:

·      Develop and plan menus according to market trendsand seasonal availability of ingredients

·      Order and manage inventory of food and supplies

·      Ensure all kitchen operations comply with healthand safety regulations and guidelines

·      Supervise and manage kitchen staff, includingscheduling and training

·      Maintain high standards of presentation and foodquality

·      Collaborate with other kitchen staff to create newdishes and menus

·      Stay up-to-date with industry trends and techniques

Qualifications:

·       Proven experience as a Chef de Cuisine

·       Strong leadership and management skills

·       Excellent communication and interpersonal skills

·       Passion for culinary arts and creativity

·      Flexibility to work long hours and weekends

Martino Agency

Job Description

We are looking for an experienced Chef de Cuisineto join our team. The ideal candidate will have a passion for food and a strongdesire to create innovative, delicious dishes.

Responsibilities:

·      Conduct menu planning sessions, meetings andtastings

·      Oversee and inspect food preparation and service

·      Ensure that all employees follow facility standardsand sanitation practices

·      Assist in training employees.

·      Overseeing all daily kitchen activities, includingfood preparation, cooking, plating, and ensuring efficient workflow. 

·      Maintaining high standards for food quality andpresentation, ensuring adherence to health and safety regulations

·      Managing inventory, ordering supplies, and controllingfood costs to ensure profitability. 

Qualifications:

·       Working experience as Chef de Cuisine, or a related role.

·       Ability to thrive in a high-pressure environment.

·       Creative, innovative thinking.

·       Exceptional standards for cleanliness, health, and safety.

The Lo & Behold Group

The Lo & Behold Group is a hospitality company that creates, owns and operates a series of timeless, thought-provoking concepts, each with a unique story and a distinct perspective on the cultural-culinary landscape. While each has a personality of its own, the properties are united by a carefully considered sense of place, purpose, pioneering design and above all, a commitment to creating awesome experiences for all who walk through our doors – employees, partners and customers alike.

Job Description

The Lo & Behold Group

The Lo & Behold Group is a hospitality company that creates, owns and operates a series of timeless, thought-provoking concepts, each with a unique story and a distinct perspective on the cultural-culinary landscape. While each has a personality of its own, the properties are united by a carefully considered sense of place, purpose, pioneering design and above all, a commitment to creating awesome experiences for all who walk through our doors – employees, partners and customers alike.

Job Description

Cut Butchery Grill Pte Ltd

Job Description

Growing team and career growth path.

Looking for immediate crew. No foreign quota available.

Join experienced team, looking for good team player. happy go luck attitude. focused and willing to learn more.

Handling Western/French/Asian cuisine

Good benefits and welfare

Message Resume: +65 •••••839

Message Resume: +65 •••••839

CDP / DEMI CHEF / COMMIS / COOK

Key Responsibilities

Food Preparation & Mise En Place

• Prepare and portion ingredients according to Woodsmen recipes and standards. 

• Complete daily mise en place for service efficiently and on time. 

• Assist in butchery, trimming, marination, curing, smoking, and basic fabrication of proteins. 

• Prepare sauces, stocks, condiments, garnishes, and side dishes according to SOPs. 

• Support Executive Chef & CDC in running daily kitchen operations

• Take charge of kitchen when Executive Chef or CDC is not around

• Ensure all stations are ready before service (mise en place, equipment, cleanliness)

• Control service flow during peak periods, assist on pass when needed

• Step in to support any section if short-handed

• Execute grill, wood-fire, and roasting items according to standards

• Ensure all meats are cooked correctly (doneness, resting, slicing)

• Check plating, seasoning, and consistency before food leaves the pass

• Maintain quality across all services, especially during busy periods

• Supervise CDPs and Commis during prep and service

• Guide junior staff and ensure they follow SOPs

• Help train new staff and improve team skill level

• Maintain discipline, cleanliness, and proper kitchen behaviour

• Monitor daily stock levels and assist with ordering

• Ensure proper portion control and reduce wastage

• Follow FIFO, proper labelling, and storage standards

• Assist in stock take and highlight any discrepancies

• Plan daily prep based on expected covers

• Ensure all mise en place is ready before service starts

• Adjust prep levels based on business volume

• Work with CDC on production planning

• Ensure kitchen meets SFA and HACCP requirements

• Maintain cleanliness of all stations and kitchen areas

• Ensure proper food handling, storage, and temperature control

• Complete and check daily hygiene logs

• Act as link between Executive Chef, CDC and kitchen team

• Coordinate with FOH for smooth service

• Inform Executive Chef & CDC of any issues (stock shortage, staff issues, equipment problems)

Additional Duties

• Participate in menu trials, R&D sessions, and tasting sessions when required. 

• Support brunch, event, or activation services as scheduled. 

• Assist in setup and breakdown for special events or promotions. 

• Carry out any additional operational duties assigned by management. 

WA Resume: +65 •••••839

Kopitiam Investment Pte Ltd

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

Job Description

Job Description

The Assistant Sous Chef will support the back-of-house kitchen team and assist in daily culinary operations. This role works under the guidance of the Sous Chef and Executive Chef, helping to maintain high standards of food quality, efficiency, and consistency. The Assistant Sous Chef will also contribute to menu execution, kitchen organization, and operational improvements.

Responsibilities

• Assist in day-to-day kitchen operations, ensuring smooth workflow and timely preparation of dishes.

• Support the Sous Chef in leading, training, and mentoring junior kitchen staff.

• Maintain high standards of food quality, presentation, and consistency for all menu items.

• Collaborate with the kitchen team to implement cost control measures and reduce waste.

• Help experiment with new recipes and dishes, providing feedback to enhance menu offerings and efficiency.

• Assist with inventory management, including receiving, storing, and tracking kitchen supplies.

• Ensure compliance with health, safety, and sanitation regulations in the kitchen.

• Support cross-department collaboration to ensure seamless restaurant operations.

• Foster a positive team culture by encouraging a growth mindset, continuous learning and collaborative working habits.

• Step in to lead the kitchen in the absence of the Sous Chef.

• Minimum 4 years of proven experience in a professional kitchen, ideally as a Chef de Partie or Junior Sous Chef.

• Culinary diploma or equivalent qualification.

• Knowledge of Japanese cuisine and techniques is an advantage.

• Strong teamwork, communication, and organizational skills.

• Willingness to learn and grow into a leadership role.

Movenpick Resort Kamala Beach Phuket

Job Description

Rudra Employment Consultancy

Job Description

• Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards
• Staying up-to-date with culinary trends and kitchen processes
• Dealing with suppliers and ensuring that they supply quality goods at affordable prices
• Managing the inventory and ordering stock as needed
• Overseeing the maintenance of kitchen equipment and organising repairs when needed
• Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
• Developing new dishes and overhauling menus to attract more clientele
• Ensuring that guests receive excellent service and enjoy their culinary experience

ATLAS

ATLAS, a grand lobby and bar celebrating the great Art Deco lobbies of Europe and their rich culinairy and beverage traditions.

Job Description

Job title: Chef de Partie (Pastry)

• 5 day work week
• Work life balance
• No split shifts
• Staff discounts
• Monthly Service Charge
• Medical and Dental Benefits
• Yearly Work Anniversary Bonus

Duties and Responsibilities:

·       Assist the Executive Chef to achieve the highest levels of guest satisfaction, team satisfaction, and health and safety standards.

·       Take responsibility and ownership of a station, ensuring proper setup and stocking.

·       Prepare mise en place according to established guidelines.

·       Strive for excellence in quality and presentation, consistently delivering exceptional pastry creations.

·       Keep guest satisfaction as the ultimate goal, maintaining a flexible attitude to meet their needs.

·       Foster a service culture by demonstrating passion for providing exceptional service to others.

Job Requirements:

·       Depending on experience and qualifications, candidates may also be considered for the Senior Chef de Partie position.

·       Able to work in a fast-paced environment

·       Available evenings, weekends and Public Holidays

·       Team player with a positive attitude

·       Able to work independently and work well in a team

ATLAS is seeking a Pastry Chef de Partie to join our large and dynamic brigade. This is an opportunity to be part of a passionate team in a high-performance kitchen, where attention to detail, creativity, and most importantly consistency are key.

The culinary program at ATLAS focusses solely on European cuisine style, with elevated bistro classics showcasing simple, yet refined technique. Our food offering within that style is varied; our Dining menu encompasses bar snacks, formal entrée and main course dishes and a focused dessert selection from our pastry team; as well as an Afternoon Tea featuring both sweet and savoury elements, through to large scale canape menus for events and takeovers. Learn from an experienced Executive Chef and further develop your skills in a structured brigade, within a bustling venue.

FK DUNAMIS GROUP PTE. LTD

FK Dunamis Group Pte Ltd and its subsidiaries manage the Hachi Group of restaurants in Singapore comprising of Hachi Restaurant at the iconic National Gallery Singapore, The Public Izakaya at 100AM Shopping Mall, The Public Izakaya 2 and Hoppy Bar at Altez. Our restaurants, which are all located in the CBD area, deliver a range of Japanese cuisines from omakase fine dining to casual izakaya operations in the most authentic and true to concept Japanese approach. In addition to the operating restaurant business, the Group has diversified interests in developments in Japan and Indonesia.

Job Description

Inviting aspiring F&B candidates with interest in Japanese cuisine, seeking to work in a dynamic restaurant group, with fine dining and casual dining operations in the city area.

- Daily Culinary Duties of Preparation, Cooking & Presentation of dishes to Customers.

- Works with Owner and other Chefs to create and execute new seasonal dishes as and directed by Owner.Understands and works with suppliers to anticipate procurement, delivery, and maintain minimal inventory count.

- Monitors and undertakes to maintain costs within guidelines.

- Assist to train and guide junior chefs.

- At least 8 years experience in sushi preparation

- Has a broad spectrum of sushi making skills and culinary techniques.

- Well verse in food safety, hygiene standards, and kitchen best practices

- Able to track and deliver the latest dining trends and menus

- Strong organisational, leadership, and teamwork skills

* Opportunity for overseas travel

* Excellent career prospects and various benefits for senior employees.

Candidates who are able to work independently and self-motivated with a desire to join a STABLE AND PROGRESSIVE company should apply. Interested applicants may email their resume to ***email_hidden*** or ••••@fkdunamis.com

Thank you for your interest in our company, and we will reach out to you if your application is found suitable

FK DUNAMIS GROUP PTE. LTD

FK Dunamis Group Pte Ltd and its subsidiaries manage the Hachi Group of restaurants in Singapore comprising of Hachi Restaurant at the iconic National Gallery Singapore, The Public Izakaya at 100AM Shopping Mall, The Public Izakaya 2 and Hoppy Bar at Altez. Our restaurants, which are all located in the CBD area, deliver a range of Japanese cuisines from omakase fine dining to casual izakaya operations in the most authentic and true to concept Japanese approach. In addition to the operating restaurant business, the Group has diversified interests in developments in Japan and Indonesia.

Job Description

Inviting aspiring F&B candidates with interest in Japanese cuisine, seeking to work in a dynamic restaurant group, with fine dining and casual dining operations in the city area.

-Daily Culinary Duties of Preparation, Cooking & Serving of dishes to Customers.

-Works with Owner and other Chefs to create new seasonal dishes as and directed by Owner.

-Understands and works with supplier to anticipate procurement, delivery and maintain minimal inventory count.

-Monitors and undertakes to maintain costs within guidelines.

-Assist to train and guide junior chefs.

-At least 4 years experience

-Has broad spectrum of culinary techniques

-Able to track and deliver latest dining trends and menus.

Thank you for your interest in our company, please email your resume to ***email_hidden***, and we will reach out to you if your application is found suitable.

FK DUNAMIS GROUP PTE. LTD

FK Dunamis Group Pte Ltd and its subsidiaries manage the Hachi Group of restaurants in Singapore comprising of Hachi Restaurant at the iconic National Gallery Singapore, The Public Izakaya at 100AM Shopping Mall, The Public Izakaya 2 and Hoppy Bar at Altez. Our restaurants, which are all located in the CBD area, deliver a range of Japanese cuisines from omakase fine dining to casual izakaya operations in the most authentic and true to concept Japanese approach. In addition to the operating restaurant business, the Group has diversified interests in developments in Japan and Indonesia.

Job Description

Inviting aspiring F&B candidates with interest in Japanese cuisine, seeking to work in a dynamic restaurant group, with fine dining and casual dining operations in the city area.

FK Dunamis, the group behind concepts such as Hachi Restaurant, The Public Izakaya andThe Public Izakaya 2 , is looking for committed and talented Junior Sous Chef with the following capabilities to join our growing team:

Job Description & Requirements

-Daily Culinary Duties of Preparation, Cooking & Serving of dishes to Customers.
-Works with Owner and other Chefs to create new seasonal dishes as and directed by Owner.
-Understands and works with supplier to anticipate procurement, delivery and maintain minimal inventory count.
-Monitors and undertakes to maintain costs within guidelines.
-Assist to train and guide junior chefs.

-At least 4 years experience
-Has broad spectrum of culinary techniques
-Able to track and deliver latest dining trends and menus.

Thank you for your interest in our company, please email your resume to ••••@fkdunamis.com, and we will reach out to you if your application is found suitable.

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

[Universal Studios Singapore, Singapore Oceanarium, Adventure Cove Waterpark]

Job Responsibilities:

Culinary Operations & Support:

• Assist Sous 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.

Job Requirements:

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

• Minimum 5 years of culinary experience. Local/ Chinese/ Western Cuisine experience in a hotel/QSR environment will be an added advantage

• Prior supervisory experience is preferred.

• Proficient in Microsoft Office applications.

• Knowledge of HACCP.

• Good interpersonal, communication, and supervisory skills.

• Strong leadership and team supervision capabilities.

• Good operational planning and organisational skills.

• Sound understanding of food cost control and inventory management.

• Strong problem-solving and decision-making abilities.

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

• Able to perform shift work, and willing to work during weekends/public holidays.

SAFFRONSIPS PTE. LTD.

Job Description

SaffronSips Pte Ltd is a North Indian restaurant and bar at Bedok Reservoir Road, Singapore. We serve a wide range of authentic North Indian cuisine alongside Indo-Chinese dishes, with a strong focus on tandoor cooking and slow-cooked curries. Our kitchen operates across dine-in, takeaway, catering and food delivery platforms.

Role overview

We are looking for a skilled and passionate Executive Cook to lead our kitchen team. The successful candidate will be responsible Managing Kitchen operations, Inventory, Purchase for Kitchen, Design Recipe, Maintain Taste, Manage Team, Prepare Roasters, Reduce cost of manufacturing, bring down wastage, Cleaning and Hygiene schedules and manage all kitchen Operations.

Key responsibilities:

Kitchen Operations Management

• Take overall charge of all kitchen operations across dine-in, takeaway, catering and food delivery channels, ensuring smooth and efficient service during all shifts
• Plan and manage daily kitchen workflow including mise en place, station assignments and service readiness
• Implement and enforce Standard Operating Procedures (SOPs) for all kitchen processes to maintain consistency and efficiency
• Coordinate with front-of-house team and Restaurant Manager to ensure seamless service delivery

Recipe Development and Menu Management

• Design, develop and standardise recipes for all dishes on the SaffronSips menu, with a focus on authentic North Indian cuisine including tandoor preparations, curries, kebabs and breads
• Develop seasonal specials, festive menus and catering packages in line with customer demand and market trends
• Conduct regular tasting sessions to ensure dishes meet SaffronSips flavour standards and presentation guidelines
• Maintain detailed recipe cards with exact measurements, cooking methods, plating guides and cost per dish

Team Management and Development

• Lead, supervise and mentor the kitchen team including Chefs, cooks and kitchen assistants
• Prepare weekly and monthly staff rosters, ensuring adequate coverage for all shifts including weekends and public holidays
• Conduct daily pre-shift briefings to communicate service priorities, dish changes and team targets
• Identify training needs and conduct on-the-job coaching to upskill kitchen staff in culinary techniques, hygiene practices and food safety
• Manage kitchen staff performance, attendance and discipline in accordance with MOM Employment Act guidelines

Inventory and Procurement

• Plan, manage and control all kitchen purchases including fresh produce, dry goods, spices, dairy, meat and seafood
• Liaise with approved suppliers for daily and weekly orders, negotiate pricing and manage delivery schedules
• Conduct daily and weekly stock takes, ensure accurate inventory records and minimise stock discrepancies
• Implement First-In-First-Out (FIFO) stock rotation to reduce spoilage and maintain ingredient freshness

Food Cost Control and Waste Reduction

• Monitor food cost percentage on a daily and weekly basis and report variances to Directors
• Analyse dish-level profitability and adjust recipes, portion sizes or ingredients to maintain target food cost margins
• Implement portion control standards across all dishes and enforce adherence by all kitchen staff
• Introduce practical waste reduction measures including batch cooking, cross-utilisation of ingredients and daily surplus planning
• Track and reduce food wastage through daily waste logs and regular review of prep volumes against actual sales

Reporting and Continuous Improvement

• Prepare weekly kitchen performance reports covering food cost, wastage, staff utilisation and any operational issues for review by Directors
• Analyse monthly sales data to identify top-selling and slow-moving dishes and recommend menu adjustments accordingly
• Stay updated on North Indian culinary trends, new ingredients and cooking techniques to continuously elevate the SaffronSips menu
• Support the business in catering events, special bookings and corporate orders as required