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Settha Palace Hotel

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

Job Description - Restaurant and Banquet Manager

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

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

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

We care:

...about what you've achieved. Where you want to go in your career. What you've learned from your mistakes. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom will know nothing about F&B service.

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

We care that you have the ability to work without constant supervision, and cooperate and communicate very well with other departments - verbally, and in writing.

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

This opportunity is for you if:

• You love the business of Fine Dining within the context of a small boutique hotel.
• You have a strong and adventurous disposition.
• You love exploring new cultures.
• You love communicating with people, even if they have trouble understanding you.
• You truly love the sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

But the opportunity is NOT for you if:

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

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why. Excuses or non-constructive complaints won't lead you or us to any kind of success.
• Previous experience as a Restaurant Manager, Maitre D or Assistant Restaurant Manager
• Banqueting experience is highly desirable
• Previous experience living/working outside your home country, preferably in Asia.
• Good F&B business acumen.

You'll get:

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

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

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

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

Job Description - Waiter

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

• Providing excellent food & beverage service to hotel guests staying with us and using our meeting facilities
• Serving guests at the restaurant, bar, poolside and banqueting/ meetings of up to 250 pax
• Soliciting guest feedback to improve our F&B operation
• Perform any other duties as assigned by the hotel's management
• Work on a split shift system. 6 day work week

Position reports to the Restaurant & Banquet Manager.

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

You'll get:

• 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 with a strong hospitality background.
• An environment where you're given opportunity to grow and advance in your F&B career.
• Economy air ticket, tax free salary, suitable sharing accommodation on site, laundry, staff 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.

Accor Asia Corporate Offices

Job Description

Arbor

Job Description

The incumbent will assist the Chef de Cuisine in managing day-to-day pastry production in the Michelin restaurant. He / She will also monitor the standard of food quality and quantity as well as overseeing the hygiene standards.

Requirements:

• Diploma in culinary arts or vocational training in culinary or relevant disciplines
• Certificate in recognized food handling / sanitation institution is preferred
• Minimum 5 years of pastry related experience in luxury hotels, French patisseries, fine dining restaurants, Michelin restaurant with at least 2 years at supervisory level
• Working experience gained from overseas countries is desirable
• Strong sense of creativity and innovation
• Well-versed in kitchen hygiene, creative and service-oriented
• A good team player with good communication and supervisory skills
• Good spoken English

Candidates with less experience will be considered for the post of Pastry Junior Sous Chef (Michelin Star Restaurant).

We offer attractive remuneration package, employee benefits & staff caring items, including:

• Competitive Salary
• Meal Allowance
• Discretionary Bonus
• Medical & Dental Benefits
• 8 Days of Holiday per Month, 15 Days of Annual Leave & Public Holiday (for Pastry Sous Chef), 14 Weeks of Maternity Leave and Paternity Leave
• Mandatory Provident Fund
• On-the-Job Training & Training Sponsorship
• Career Advancement Opportunities
• Staff Purchase Discounts
• Staff Resting Area
• Staff Activities

For applicants interested in joining the team behind this unique and exciting addition to Hong Kong’s culinary scene, please E-mail to hrs@gd-group.hk or whatsapp to 5722 8132 for sending your résumé in addition to expected salary to us.

For more information, please visit our website: http://www.arbor-hk.com/

Personal data collected will be used for recruitment purposes only.

__________________________________________________________________________________________________________________________

員工福利 Benefits

• 五天工作 5-Day Work
• 醫療津貼 Medical Insurance
• 牙科保險/福利 Dental Insurance
• 表現獎金/ 勤工獎 Performance Bonus
• 膳食津貼 Meal Allowance
• 員工折扣優惠 Staff Discount
• 在職培訓 On-the-job training

行業 Industry

• 食品及飲料 Food & Beverage

工作種類 Job Category

• 餐飲 (廚師) Catering (Chef / Cook)
• 餐飲 (餐飲服務部) Catering (Food & Beverage)
• 款待 / 酒店 (餐飲服務部) Hospitality / Hotel (Food & Beverage)
• 款待 / 酒店 (客戶服務) Hospitality / Hotel (Customer Service)
• 客戶服務 (客戶服務) Customer Service (Customer Service)

工作地點 Location

• 中環 Central

經驗要求 Experience

• 2 年或以上 / years or above

學歷要求 Education

• 文憑 Diploma

Accor Asia Corporate Offices

Job Description

Thai Mango by Chef Kim

Job Description

Willing to undergo a 30-day training program at our mother branch in BF Homes Parañaque City.

Responsibilities and Duties:  

·        Controlling and directing the food presentation process. 

·        Approving and polishing dishes before they reach the customer. 

·        Managing and working closely with other Chefs of all levels.

·        Checking the Par stock level of raw materials and packaging in store.

·        Control and direct the food preparation process and any other relative activities.

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

·        Approve and “polish” dishes before they reach the customer.

·        Plan orders of equipment or ingredients according to identified shortages.

·        Arrange for repairs when necessary.

·        Remedy any problems or defects.

·        Be fully in charge of hiring, managing, and training kitchen staff.

·        Oversee the work of subordinates.

·        Estimate staff’s workload and compensations.

·        Maintain records of payroll and attendance

·        Comply with nutrition and sanitation regulations and safety standards.

·        Foster a climate of cooperation and respect between co-workers.

The Singapore EDITION

Job Description

Hilton Hotel

Job Description

Assistant Pastry Chef is responsible for operating the pastry section of the kitchen to deliver an excellent Guest and Member experience while planning production and developing seasonal offerings.

What will I be doing?

As Assistant Pastry Chef, you are responsible for operating the pastry section of the kitchen while working closely with the Pastry Chef Executive Chef and Sous Chef to deliver an excellent Guest and Member experience. Assistant Pastry Chef will also be required to plan production and develop seasonal offerings. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Assist running the pastry section of the kitchen
• Ensure excellent quality throughout the dessert offerings
• Bring creativity to the pastry offerings
• Supervise and coordinate all pastry and dessert preparation and presentation
• Plan production to facilitate daily requirements
• Develop appropriate seasonal menu offerings
• Manage food cost controls to contribute to Food and Beverage revenue
• Ensure compliance with food hygiene and Health and Safety regulations

What are we looking for?

As Assistant Pastry Chef serving Hilton brands are always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• A minimum of 2 years as a Pastry Chef de Partie or Pastry Chef Experience with high volume food production
• Approaches pastry in a creative way
• Strong supervisory skills
• A current, valid, and relevant trade qualification (proof may be required)
• Positive attitude
• Good communication skills
• Committed to delivering a high level of customer service
• Excellent grooming standards
• Excellent planning and organising skills
• Dedicated to the delivery of exceptional service and continuous improvement

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Relevant qualifications for role
• Ability to work a variety of shifts including weekends, days, afternoons and evenings
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook

What will it be like to work for Hilton?

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

THE DEMPSEY PROJECT

Job Description

The Dempsey Project is looking for a Pastry Chef who is passionate crafting delectable desserts and pastries. With instructions from the Head Pastry Chef, a Pastry Chef should focus on fine tuning his/ her skills, developing techniques, and achieving independence on his/her role.

Job Highlights:
- 14 Days Annual Leave

- 5 day work week, 44 hours
- Staff Meal provided
- 70% staff discount while on shift
- $300 Employee Referral Program
- Shuttle Bus provided from Orchard/Holland V/Botanic Gardens

Salary: $2600 - $3000

Job Description:

Follow orders and advice instructed by Pastry Chef to perform job task following directions
Measuring and combining ingredients and using mixers, blenders, heat sources, and other equipment to make desserts/pastries/breads
Decorating and displaying finished products
Maintaining a neat and organized workspace during shift
Cleaning and restocking of workstation, ensuring all equipment is sanitized and prepared for the next shift.

Job Requirements:
Basic Culinary Skills
Experience or Entry levels with no experience are welcome to apply
Prefer those who can start to work immediately
Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate

Working Location:
The Dempsey Project, Block 9 Dempsey Rd, #01-12, Singapore 247697

Bar-A-Thym Restaurant

Job Description

Bar-A-Thym Restaurant is hiring a Full time Executive Sous Chef role in Outram, Singapore. Apply now to be part of our team.

• Looking for candidates available to work:
  • Monday: Afternoon, Evening
  • Tuesday: Afternoon, Evening
  • Wednesday: Afternoon, Evening
  • Thursday: Afternoon, Evening
  • Friday: Afternoon, Evening
  • Saturday: Afternoon, Evening
• More than 4 years of relevant work experience required for this role
• Expected salary: $4,200 - $5,000 per month

Are you a natural leader with a passion for great food and strong teamwork?

We’re looking for an experienced Executive Sous Chef or Chef de Cuisine to join our dynamic kitchen team. You’ll work closely with our Chef-Owner to lead daily operations — from mentoring the team and upholding food quality to contributing menu ideas and ensuring smooth, efficient service.

Clear communication and strong leadership are essential. This role calls for a hands-on chef who leads by example. We value those who can inspire, support, and bring out the best in their team while keeping the kitchen running smoothly behind the pass.

Serious applicants only. Thank you.

We offer a 5-day work week (closed on Sundays*). Benefits include annual leave, medical leave, staff meals etc.

Immediate Start.

Responsibilities:

• Assist the Head Chef in daily kitchen operations

• Supervise kitchen staff and ensure smooth workflow

• Aid in menu preparation and development

• Ensure food quality and presentation standards are met

• Monitor inventory, ordering, and stocking of supplies

• Maintain a clean and organized kitchen environment

• Uphold health and safety regulations

• Train and mentor junior kitchen staff

• Step in for the Head Chef during their absence

Qualifications:

1. Education:

• Diploma in Culinary Arts or a related field.

• Additional certifications or courses in food safety and hygiene are advantageous.

2. Experience:

• Western trained.

• At least 7 years of experience in a professional kitchen.

• Proven track record in a similar role.

3. Skills:

• Strong culinary skills and a deep understanding of various cooking techniques and cuisines.

• Excellent leadership and team management abilities.

• Good organizational and time management skills.

• Ability to handle high-pressure environments and multitask effectively.

Certifications:

1. Basic Food Hygiene Certification:

• Mandatory certification by the National Environment Agency (NEA) for all food handlers in Singapore.

2. WSQ Food Safety Course (Level 1):

• Ensures compliance with local food safety regulations and practices.

3. Additional Culinary Certifications (optional but advantageous):

• Specialized courses or certifications in particular cuisines or cooking techniques.

4. First Aid Certification:

• Basic first aid skills can be useful for handling kitchen accidents and emergencies.

5. Food Allergens Training (optional):

• Understanding and managing food allergens can be beneficial

Job Types: Full-time, Permanent

Pay: $4,200.00 - $5,000.00 per month

Benefits:

• Employee discount

• Food provided

• Professional development

Schedule:

• Shift system

SmartHire by SEEK

Job Description

Our client is seeking a Japanese Head Chef to join their team!

What you'll be doing?

• Prepare and cook authentic Japanese cuisine with a focus on KAPPO style

• Manage kitchen operations in a high-end clubhouse restaurant

• Ensure high standards of food quality and presentation

• Collaborate with the team to create innovative menu items

Who are they looking for?

• Japanese nationality

• Strong expertise in KAPPO cuisine style

• Experience working in 2-star or 1-star Michelin restaurants

• Advanced English language skills

• Ability to work 45.5 hours per week with a 5-day work schedule

Why you should consider this opportunity?

Our client offers an attractive remuneration package and other benefits, such as:

• Competitive salary (negotiable based on experience)

• Performance bonus

• Potential for career growth in a renowned organization

How to apply

Ready to join this role? Click Apply now to submit your resume and share your availability and expected salary with us!

We value diversity and encourage all qualified individuals to apply, regardless of background or personal circumstances.

All information received will be kept strictly confidential and will be used only for employment-related purposes.

For more information, please contact us via +852 64650148.

Refer A Candidate and Earn $2,000 (Click this link to share referral details via Email)The Jobsdb SmartReward Program is applicable to this job opening. Applicants who successfully secure this job or refer a successful candidate, will receive the SmartReward as advertised. *By applying to or referring a candidate to this job, you agree to the Jobsdb SmartReward Program - Terms & Conditions

#SmartReward #SmartHire

Marriott Hotel Manila

Job Description

Accor Asia Corporate Offices

Job Description

Twin Flames Global Corporation

Job Description

Responsibilities:

• Develop and execute an innovative, high-quality menu that aligns with our brand and customer preferences

• Supervise kitchen staff, ensuring efficiency and adherence to food safety standards

• Maintain cost control by managing inventory, supplier relations, and food waste reduction

• Ensure consistency in taste, presentation, and portion control

• Train and mentor kitchen staff, fostering a culture of teamwork and excellence

• Monitor kitchen cleanliness, hygiene, and compliance with industry regulations

Qualifications:

✔️ Proven experience as a Head Chef or Executive Chef in a high-volume restaurant
✔️ Strong leadership skills with the ability to inspire and manage a kitchen team
✔️ Excellent knowledge of food preparation, culinary techniques, and menu development
✔️ Ability to work under pressure in a fast-paced environment
✔️ Familiarity with cost control, budgeting, and inventory management
✔️ Certification in food safety and sanitation is a plus

Benefits:

✨ Competitive salary package
✨ Opportunity to work in a thriving culinary scene in BGC
✨ Career growth and professional development opportunities

Naumi Hotels SG Pte Ltd

Job Description

Join our esteemed Indian restaurant, renowned for over 50 years of excellence in culinary experiences. If you thrive in a dynamic environment and are dedicated to delivering exceptional dining experiences, we’d love to welcome you to our legacy of excellence.

JOB SUMMARY

Reporting to the F&B Manager, this role will assist to drive high and consistent food quality, food safety and hygiene standards and overall kitchen operations excellence in the restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils, etc., monitor and track them closely to achieve and/or exceed the established business targets.
• Assist in menu-reengineering from time to time to ensure offerings are meeting and/or exceeding guests dining trends and needs.
• Assist to co-ordinate the activities in the various sections within kitchen operation to ensure consistent good food quality, smooth and seamless operation and achieving the highest guest dining experience.
• Co-ordinate all kitchen operations and activities to ensure adequate provisions of ingredients, working equipments, inventory and supplies, etc. for smooth operation of the restaurant.
• Responsible for the preparation and control of daily and weekly market lists.
• Be on the floor where possible during meal periods to interact and check on guests’ satisfaction with the food quality and solicit feedback for improvements, new ideas, etc.
• Supervise and ensure the kitchen as well as stewarding areas are clean, tidy and of high hygiene standards at all times.
• Review existing policies and work processes to streamline, simplify them and leveraging on available technology/automation to achieve better labour productivity.
• Champion high food standards in Rang Mahal and actively work to uphold such high standards by accepting feedback from guests and proactively seek improvements in food preparation and presentation to meet/ exceed their expectation.
• Work closely with F&B Manager to handle guests’ food quality related feedback, complains, service recovery in a timely manner and addressing them at the source to ensure they will not reoccur.
• Be aware and comply with all legislations affecting the operation, e.g. NEA licensing, food hygiene & safety management/handling and fire & safety regulations, etc.
• Comply strictly to all other operations and equipment usage safety and security regulations.
• Ensure the kitchen is safe, neat and tidy at all times.
• Collaborate closely with Restaurant Manager to drive Tripadvisor ranking in Rang Mahal by ensuring consistent good food standards to earn positive reviews.
• Ensure all required reports and administrative duties are submitted and completed accurately and timely.
• Identify areas for development and training needs for the team and ensure that the gaps are closed effectively.
• Plan and conduct regular On-the-Job training effectively.
• Perform any other duties and responsibilities that may be assigned.

EDUCATION and/or EXPERIENCE

Strong modern Indian cuisine knowledge with a minimum of 5 years of experience. Knowledge in other cuisines an added advantage.

SKILLS, ABILITIES & ATTRIBUTES

• Passion to serve
• Positive service mindset and willing to go the extra mile
• Good human relations skills
• Good leadership and influencing skills
• Good communications (verbal and written), organization and presentation skills
• Ability to work independently and take initiative with good time management skills
• Effective change management skills
• Strong knowledge and creative in food planning and preparation
• Good grooming standards and personal presentation
• Flexibility on working days and hours including weekends and public holidays

If you have the required expertise and experience, we look forward to hear from you !

Mandarin Oriental, Singapore

Job Description

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional. 

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

As Chef de Partie, you will be responsible for the following duties: 

• Maintain a high standard of specified work in accordance with the Restaurant Chef

• Ensure food preparation, quality and presentation are met at all times

• Monitor stock movement and replenish stock when necessary

• Receive and store stock upon delivery

• Carry out daily and weekly procedures, including temperature checks, food labelling, dating and storage

• Remove any hazards and check and report any defects in the kitchen

• Ensure grooming standard are being met at all times

• Adhere to hotel procedure with regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times

• Ensure that the opening and closing procedures of the kitchen are carried out

• Ensure that all Health and Safety legislation and guidelines are implemented, adhered to and reviewed regularly, in respect of Kitchen production, employees, machinery, equipment and hygiene

• Any adhoc tasks assigned by the Restaurant Chef

As Chef de Partie, we expect from you:

• Minimum 2 years of related experience working in an Italian Restaurant (5-day work week)

• Able to work rotating split shifts and on weekends

• Able to work under pressure, for extended hours in a humid and hot environment

• Able to work in a standing position for up to 8 hours

• Able to reach, bend, stoop and frequent lift up to 15kg or more; and occasionally lift/move 25kg

• Ability to multi-task

Our commitment to you 

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously. 

• MOstay. When you work as hard as our colleagues do, it’s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.

• Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.

• Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.

We’re Fans. Are you?

Marina Bay Sands Pte Ltd

Job Description

LOVE WHAT YOU DO? THERE IS A PLACE FOR YOU HERE!

Be part of our diverse and inclusive team.

Job Responsibilities

• Support the Executive Chef and the team ensuring smooth daily operations.

• Manage and handle all administrative duties for the department with regards to Team Members, payroll, records, scheduling, duty rosters, purchase requests, market list order and recipe costing as per company operating systems.

• Assist in menus preparation, recipe card and plating guides.

• Work closely with receiving and purchasing team on a day-to-day operation controlling raw material quality standard.

• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” best kitchen practice.

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

• Adhere to all the standards of food presentation, production, and portioning controls.

• Ensure uncompromising level of commitment and support to the Hygiene Manager and Executive Chef to achieve the highest level of food safety requirement in all kitchens.

• Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues.

• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product.

• Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.

• Estimate food consumption to schedule purchases and requisition of raw materials.

• Minimize food waste and spoilage to expenses in line with budget.

• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.

• Assist Executive Chef in providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.

• Provide constant feedback to the employees on their job performance creating a work environment which values trust and transparency.

• Maintain high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.

• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations at all times, in particular when working in the public areas of the hotel.

• Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchen.

Job Requirements

Education & Certification

• Diploma/Degree in Western/ Chinese Culinary Arts or related field preferred

Experience

• 7 years managerial experience in a high volume 4-5 star hotel / Restaurant

Competencies

• Possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment

• Knowledge of Asian / Western / Italian / Japanese cuisines, their preparation and service.

• Have understanding of latest culinary concepts in a broad range of cuisines

• Knowledge in using computer for administration work

• Good knowledge on basic accounting and calculation of food costs

• Excellent logistical, culinary and leadership skills

• Able to instill safety and sanitation habits

• Willing and able to work shift work

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

Frontier Ortigas Hotel and Resort Corporation

Job Description

Job Description:

• Oversees kitchen operations including mise en place, food production, buffet preparation, and quality control, ensuring adherence to recipes and hygiene standards.

• Manages staff scheduling, attendance, training, and discipline while fostering communication and productivity across shifts.

• Coordinates closely with chefs, restaurant managers, stewarding, and housekeeping to ensure smooth operations, cleanliness, and proper food storage.

• Monitors food inventory, requisitions, equipment maintenance, and cost control to optimize efficiency and maintain budget targets.

• Participates in menu planning, staff meetings, and special events while ensuring compliance with hotel policies and food safety regulations.

Qualifications:

• Diploma or degree in Culinary Arts or related field

• Minimum 3–5 years of experience in a similar role within a high-volume kitchen

• Strong leadership and team management skills

• In-depth knowledge of food safety standards, hygiene, and kitchen operations

• Excellent communication and organizational abilities

• Ability to manage inventory, control food costs, and maintain quality standards

• Experience in menu planning and staff training

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

• Proficient in coordinating with multiple departments and handling operational challenges

• Familiarity with hotel or large-scale restaurant kitchen environments is an advantage

Frontier Ortigas Hotel and Resort Corporation

Job Description

Job Description:

• Oversee the pastry section's daily operations, ensuring quality, hygiene, and efficiency, stepping in for the Executive Pastry Chef when needed.

• Maintain high standards for mise en place, recipe execution, presentation, and compliance with HACCP and FSR policies.

• Lead and mentor the pastry team, providing hands-on guidance and fostering a positive, productive work environment.

• Manage inventory, minimize waste, control food costs, and ensure timely preparation for events and functions, while keeping equipment and facilities well-maintained.

• Stay current with industry trends, contribute to creative menu development, and ensure effective training and performance management within the pastry team.

Qualifications:

• Diploma or Degree in Culinary Arts or Baking & Pastry Arts

• Minimum 5–7 years of progressive experience in a high-end pastry kitchen, with at least 2–3 years in a leadership role

• Strong understanding of pastry production, HACCP regulations, and kitchen safety protocols

• Proven leadership, communication, and team development skills

• High attention to detail and commitment to product quality and presentation

• Strong organizational and time-management skills

• Creativity and knowledge of current industry trends in pastry and dessert design

• Flexibility to work varying shifts, weekends, and holidays as business demands

Destination Group

Job Description

Job Title: Executive Chef (Open for Expats)
Company: Destination Hospitality Thailand

We are seeking a creative and talented Executive Chef to lead our culinary team and elevate our dining offerings. The ideal candidate will have a passion for food, extensive culinary knowledge, and strong leadership skills to manage kitchen operations effectively.

Key Responsibilities:

• Oversee all aspects of kitchen operations, including menu planning, food preparation, and presentation.
• Develop and implement innovative menus that reflect current trends and guest preferences.
• Ensure the highest standards of food quality, hygiene, and safety in compliance with health regulations.
• Manage kitchen staff, providing training, mentoring, and performance evaluations.
• Control food costs and manage inventory to maximize profitability.
• Collaborate with the management team to plan special events and culinary promotions.
• Stay updated on industry trends, sourcing new ingredients, and incorporating sustainable practices.

Qualifications:

• Bachelor’s degree in Culinary Arts or a related field.
• Minimum of 5 years of experience in a similar role, with a strong background in fine dining.
• Proven leadership and team management skills.
• Excellent creativity and presentation skills.
• Strong knowledge of food safety regulations and best practices.
• Fluency in English; knowledge of Thai language is a plus.

Why Join Us?

• Competitive salary and benefits package.
• Work Permit and Work Visa
• Relocation Package: Staff Meals and Accommodation
• Opportunities for professional development and career advancement.
• Work in a vibrant and collaborative environment.
• Be part of a team that values creativity and innovation in hospitality

How to Apply:
If you are passionate about culinary excellence and ready to lead a dynamic kitchen team, we want to hear from you! Please submit your resume and a cover letter detailing your relevant experience to recruitment@destination-group.com. Please include “Executive Chef” in the subject line.

JW Phuket Chalong Bay

Job Description

Black Sheep Restaurants Limited

Job Description

ROLE: 

The Pastry Sous Chef is responsible for supporting the Head Pastry Chef and Executive Chef with planning, organising and leading the pastry section of the kitchen to develop and produce dessert items in line with the vision of the restaurant and to rotate between different outlets as needed. 

RESPONSIBILITIES: 

• Responsible to support the Head Pastry Chef plan, organise and lead the pastry section of the kitchen within budgeted guidelines and to the highest standards. 

• Work with the Head Pastry Chef to develop, plan and implement dessert items in line with the vision of the restaurant.  

• Oversee the consistent preparation of high-quality pastry and menu items. 

• Understand guests preferences, suggest new menu items, host tastings for sign off of new dishes. 

• Continuously seek to develop knowledge of your craft, learning new techniques and recipes.  

• Exceed standards of food quality, safety, hygiene, cleanliness and maintenance.  

• Follow best practice for ordering/receiving/handling/storing dry and fresh goods to minimize wastage. 

• Update production schedules, recipe cards, and plating guides. 

• Implement Black Sheep Restaurants policies and procedures by developing plans/ checklists 

• Take ownership of inventory and cost control, ensuring spending falls in line with budgets.  

• Support on-the-job training, onboarding new starters and ongoing team development.  

• Where relevant provide guidance, leadership and direction to fellow team members/ junior pastry chefs.  

• Build trust by understanding and believing in Black Sheep Restaurants Core Principles. 

•    Take a keen interest in food, wine, the hospitality industry and trends as well as happenings across the Black Sheep Restaurants community.  

• Ensure that chefs are groomed, dressed in proper uniforms and adhering to the Four Seasons grooming standards. 

• Ensure kitchen equipment and supplies are maintained clean, sanitized and in a good working condition. 

•    Attend regular managerial meetings to present to founders and Senior team members. 

DESIRED QUALIFICATIONS AND EXPERIENCE: 

• Five years experience in professional pastry kitchens with a focus on French and European desserts.  

• Higher education focused on Culinary and Pastry.  

• Received recognition and awards for the work and dedication.  

• Experience working two a Michelin Star level.  

• Strong business acumen. 

• Knowledge and ability to work with Marketing teams. 

• Experience working internationally. 

• Proficient in leading teams and problem solving. 

• Highly motivated, creative and strong work ethic. 

• Excellent command of both spoken and written English, other European languages (French/Italian) is a plus.

   

ARE YOU A BLACK SHEEP? 

• You put community first and are committed to serving and supporting the individuals in that community. 

• You have big hopes, big dreams and big aspirations. 

• You are uncompromising in your pursuit of excellence. 

• You choose optimism and play with joy. 

• You choose to do the right thing every step of the way. 

• You treat everyone with equal respect. 

COLLECTIVE STAFFING CO., LTD.

Job Description

About the role

We are seeking an experienced and talented Head Chef to join our dynamic team at COLLECTIVE STAFFING CO., LTD.' located in Surat Thani. In this full-time role, you will be responsible for leading the kitchen operations and creating exceptional culinary experiences for our valued customers.

What you'll be doing

What we're looking for

What we offer

At COLLECTIVE STAFFING CO., LTD.', we are dedicated to providing our employees with a supportive and rewarding work environment. As a Head Chef, you will have the opportunity to showcase your culinary talents, receive competitive compensation, and enjoy a range of benefits, including:

If you are a passionate and experienced Head Chef who is excited to join our team, we encourage you to apply now.

Private Advertiser

Job Description

About the role

As the Executive Chef, you will be responsible for leading the culinary team and overseeing all aspects of the kitchen operations at our restaurant located in the Mall of Asia in Pasay City and The Perch, Antipolo Branch. This full-time role is crucial in ensuring the delivery of an exceptional dining experience for our customers.

What you'll be doing

• Develop, maintain and implement creative, high-quality menus that showcase your culinary expertise and cater to the preferences of our diverse customer base

• Manage the kitchen staff, including chefs, line cooks, and food prep workers, to ensure efficient workflow and adherence to food safety standards

• Monitor food inventory, coordinate with suppliers, and implement cost-effective ordering and storage procedures

• Collaborate with the restaurant management team to drive continuous improvement in operational efficiency and customer satisfaction

• Ensure compliance with all relevant health and safety regulations

• Actively participate in the training and development of the culinary team to foster a culture of excellence

What we're looking for

• Minimum 3 years of experience as an Executive Chef or in a similar senior culinary leadership role within the hospitality industry

• Proven track record of developing and executing successful menu concepts that cater to diverse customer preferences

• Excellent culinary skills with a strong understanding of food trends, flavour profiles, and presentation techniques

• Demonstrated ability to lead and motivate a team of culinary professionals

• Proficient in inventory management, cost control, and operational efficiency

• Strong communication and interpersonal skills to work collaboratively with the restaurant management team

• Passion for the hospitality industry and a commitment to providing an exceptional dining experience

About us

Our exclusive restaurant is proud to announce the opening of our new branch located outside the province of Tanay, at the Mall of Asia. As a premier destination for outdoor dining and relaxation in the beautiful landscapes of Antipolo, Rizal, we continue to offer a unique experience at our new branch in Mall of Asia. With comfortable seating and aesthetic surroundings, our new branch is the perfect spot for casual gatherings, special celebrations, or simply unwinding after a long tiring day at work.

Apply now to become our next Executive Chef and be a part of our growing team!

Dragon Megaline Concepts Inc.

Job Description

Key Duties & Responsibilities:

• Oversee daily restaurant operations, including opening/closing procedures.

• Ensure compliance with health, safety, and sanitation regulations (e.g., food handling, OSHA, local codes).

• Maintain inventory levels, order supplies, and manage vendor relationships.

• Monitor food and labor costs to meet budget targets.

• Supervise kitchen staff, including chefs, cooks, and dishwashers.

• Ensure food quality, portion control, and consistency in all dishes.

• Develop and update menus in collaboration with chefs.

• Schedule kitchen staff shifts and manage labor costs.

• Train staff on proper cooking techniques, safety, and hygiene.

• Lead and motivate servers, hosts, and bartenders to deliver excellent customer service.

• Handle guest complaints professionally and resolve issues promptly.

• Monitor dining area cleanliness and ambiance.

• Assist in staff training on service standards and POS systems.

• Recruit, hire, and onboard new employees.

• Conduct performance reviews and provide coaching/disciplinary action when needed.

• Foster a positive work environment and team morale.

• Track sales, expenses, and profitability.

• Process payroll and manage employee schedules.

• Implement cost-control measures to reduce waste.

• Assist in marketing initiatives and promotions.

• Engage with guests to ensure satisfaction and repeat business.

• Monitor online reviews and respond to feedback.

• Uphold the restaurant’s brand and reputation.

Qualifications & Skills:

• Experience: 3+ years in restaurant management (FOH & BOH).

• Leadership: Strong team management and conflict-resolution skills.

• Industry Knowledge: Understanding of food safety, labor laws, and P&L management.

• Flexibility: Ability to work nights, weekends, and holidays.

• Technical Skills: Proficiency in POS systems and inventory software.

REIS-VIP PTE. LTD.

Job Description

we need chef who have experince in such as preparing Mediterranean dishes, managing kitchen staff, and overseeing operations.Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times.Highlight the importance of leadership skills if the chef will be overseeing other kitchen staff.

Hotel Indonesia Kempinski Jakarta

Job Description

JTE Recruit Pte Ltd

Job Description

Our Client:

• Vibrant bar and restaurant serving modern Western cuisine

• 6 Days Work Week (44 hours/week, OT Payable at 1.5x rate)

• Boat Quay (Accessible central location)

• Basic Salary: $3,000 and above

Responsibilities:

• Maintain high standards in food preparation and timely service

• Plan and update menu items based on seasonality and cost efficiency

• Supervise kitchen operations and daily workflow

• Coordinate and support kitchen team in food prep and cooking

• Train kitchen staff to maintain consistency and quality

• Monitor inventory levels and order supplies when needed

• Uphold hygiene and food safety standards across the kitchen

• Develop and test new dishes to enhance the menu

• Stay informed on culinary trends and best practices

• Incorporate customer feedback to improve food offerings

Requirements:

• Minimum O Level or equivalent

• At least 2 years of experience in preparing Western cuisine, especially grilled items

• Strong knowledge of kitchen operations and food safety practices
  

For interested applicants, please click "Quick Apply”.

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

By submitting your personal data and/or resume, you will be deemed to have agreed and consented to us collecting, using, retaining, and disclosing your personal information to prospective employers for their consideration.

Teo Eugene | EA Reg No: R1329970
JTE Recruit Pte Ltd | EA Lic No: 14C7215

KALAM RESTAURANT PTE. LTD.

Job Description

Responsible for the overall daily food production and back of the house operation

• Cook and prepare assigned dishes for serving according to the menU

• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.

• Supervise a team of kitchen staff and ensure that they perform their duties as required.

• Maintain and enhance manpower management by daily effective communication.

• Plan and execute monthly rotating menus and special food promotions with the Unit Manager.

• Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

• Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

• Keep Food Sampling and Daily Cooking Core temperature recordings. Recording temperature for all refrigerators.

• Attend weekly service meetings to improve and enhance service level.

HVALA PRIVATE LIMITED

Job Description

Hvala Pte Ltd is hiring a Full time Sous Chef role in Orchard, Singapore. Apply now to be part of our team.

• Looking for candidates available to work:
  • Monday: Morning, Afternoon, Evening
  • Tuesday: Morning, Afternoon, Evening
  • Wednesday: Morning, Afternoon, Evening
  • Thursday: Morning, Afternoon, Evening
  • Friday: Morning, Afternoon, Evening
  • Saturday: Morning, Afternoon, Evening
  • Sunday: Morning, Afternoon, Evening
• 2-3 years of relevant work experience required for this role
• Expected salary: $2,900 - $3,200 per month

Role is for Hot Kitchen

Roles & Responsibility

• Work with General Manager to develop and execute a culinary vision that aligns with our brand.

• Skillfully manage the team during R&D, ordering and other kitchen operations.

• Consistently deliver outstanding dining experience for all patrons. Solicit and incorporate customer feedback to drive continuous improvements.

• Responsible for R&D, menu creation, adjustment and kitchen configurations.

• Establish uniformity in recipes, culinary methods, and presentation to maintain consistency.

• Supervise daily activities of the culinary team, prioritising quality, safety, and productivity.

• Oversee the supply chain logistics, ensuring the timely receipt of deliveries and fostering strong relationships with suppliers.

• Strategically optimise ingredient sourcing to uphold high standards of quality while maximising cost-efficiency.

Skills & requirements

• With at least 2-3 years of kitchen experience

• Excellent knowledge of ingredients

• Excellent good knowledge of food handling, food preparation and cooking procedures for a specific station

• Ability to manage people and lead team.

• Ability and willingness to do R&D.

• Ability to consistently maintain a high quality of all food items and standards of presentation for a specific station

• Ability to maintain high levels of hygiene and order in work area including chiller and freezers.

• Excellent knowledge of food hygiene regulations and following company quality standards.

• Graduated with a culinary management will be an advantage

• Positive attitude and good communication skills

• Meticulous, keen attention to detail and creativity.

Other job details

• 5 day work week

• Medical claim system

• 14 days of annual leave (upon completion of probation period, prorated)

• Individual welfare fund (upon completion of probation period, prorated)

***Only Singaporeans.

BIKEBOYZSG PRIVATE LIMITED

Job Description

An Executive Chef leads a small kitchen team, focusing on training and teamwork to deliver consistently high-quality

Job Summary

The Executive Chef is the top leader of the kitchen and is responsible for everything from menu design to managing kitchen, In our bistro environment, the Executive Chef will craft seasonal menus, oversee a close-knit kitchen staff, and ensure a memorable, high-quality dining experience for guests. This role requires a balance of culinary creativity, strong leadership, and business acumen to run an efficient, profitable kitchen operation.

Overall, an Executive Chef oversees the entire kitchen operation – managing staff, inventory, quality, and finances to ensure an excellent and profitable food

Key responsibilities include:

Plan and design the bistro’s menu (including seasonal specials and daily dishes) to showcase creative, bistro-style cuisine. Regularly update and refine menu offerings, ensuring they are innovative, authentic to the bistro concept, and cost-effective Collaborate with restaurant management on menu pricing and adjust recipes to maintain profitability.

Kitchen Staff Management: Lead, supervise, and mentor all kitchen staff (sous chefs, line cooks, prep cooks, etc.). This includes hiring and training new team members, scheduling shifts, and conducting regular staff meetings or briefings. Foster a positive, high-performance work environment and ensure the team works efficiently during service

Inventory Control and Purchasing: Oversee all ordering and stock management for the kitchen. Monitor inventory levels of ingredients and supplies, purchase food and materials from approved vendors, and ensure adequate stock for smooth operations. Implement FIFO (first-in, first-out) and other inventory management practices to minimize waste and control food costs.

Food Quality & Safety Standards: Maintain the highest standards for food quality, taste, and presentation on every dish. Ensure that kitchen operations comply with all health and safety regulations – including proper food handling, storage, and sanitation practices – to meet health code requirements. Train staff on safe food preparation techniques and conduct regular inspections to uphold hygiene standards.

Kitchen Operations & Cleanliness: Oversee day-to-day back-of-house operations, making sure the kitchen runs smoothly and efficiently during meal service. Ensure the kitchen and all equipment are kept clean, organized, and in excellent working condition at all times.Establish and enforce kitchen policies for cleaning schedules, equipment maintenance, and overall workplace safety.

Budget & Cost Control: Take charge of the kitchen’s financial performance through effective cost management. Plan and manage the food budget, keeping food and labor costs within target. Monitor portion control, minimize waste, and source ingredients wisely to maintain profitability without compromising quality. Work with management on menu pricing strategies and track daily/weekly costs to ensure the kitchen meets its financial goals.

Culinary Innovation and Trends: Stay current with culinary trends and incorporate new ideas that align with our bistro style. Regularly create daily specials or seasonal dishes to keep the menu fresh and exciting. Encourage creativity in the kitchen and introduce new cooking techniques or menu concepts as appropriate. This includes experimenting with local seasonal ingredients and modern twists on classic bistro recipes to delight our guests.

Collaboration & Customer Satisfaction: Work closely with front-of-house management and staff to ensure excellent coordination between the kitchen and dining room. Communicate effectively about wait times, special requests, or menu changes to facilitate smooth service. Address customer feedback or complaints regarding food quality, making adjustments as needed to maintain high satisfaction levels. Uphold a guest-focused mentality, ensuring that the culinary experience consistently earns positive reviews and repeat business.Requirements and Qualifications

Candidates for the Executive Chef (Bistro) position should meet the following requirements:

Culinary Experience: Extensive professional cooking experience is required – generally a minimum of 5+ years in a commercial kitchen. This should include time in a leadership role (e.g. as a Sous Chef or Head Chef) demonstrating the ability to run kitchen operations and manage a teamtherestauranthq.com. Experience in a fast-paced, high-pressure restaurant environment is essential.

Leadership & Management Skills: Excellent leadership abilities with a proven capacity to hire, train, and motivate a kitchen team. Strong organizational skills to coordinate staffing and kitchen workflow, and effective communication skills to give clear instruction and feedback. Must be able to lead by example, maintain a positive kitchen culture, and resolve conflicts or challenges calmly.

Culinary Expertise: High level of culinary skill, creativity, and knowledge of cooking techniques. A deep understanding of flavor profiles and preparation methods, especially for bistro-style cuisine, is expected. Must be passionate about food quality and presentation, with the ability to design menus and recipes that reflect our bistro’s character while appealing to a broad customer base.

Food Safety Certification: Current food safety and sanitation certification is required (e.g. ServSafe Food Manager or local equivalent). Thorough knowledge of food safety laws, kitchen hygiene standards, and HACCP principles to ensure compliance with all health regulations. Must be diligent about enforcing safe food handling and cleanliness throughout the kitchen staff.

Budgeting and Inventory Skills: Strong business and administrative skills to manage the kitchen’s finances. This includes experience with budgeting, food cost analysis, and inventory management. Ability to track expenses, negotiate with suppliers, and implement cost-control measures without sacrificing quality. Familiarity with ordering systems and vendor management is a plus.

Education and Certifications: A culinary arts degree or formal culinary training is highly preferred Professional chef credentials.

Bistro Cuisine Experience (Preferred): Prior experience working in a bistro, brasserie, or similar casual-fine dining restaurant is strongly preferred. The ideal candidate has a deep appreciation for bistro-style cuisine and service, and a track record of creating dishes in this genre. Understanding the nuances of a bistro menu (from classic comfort dishes to modern twists) will help in curating an authentic and appealing dining experience for our guests.Each of these qualifications is aimed at ensuring the Executive Chef can effectively manage our bistro’s kitchen while delivering exceptional food and maintaining operational excellence. This role not only demands culinary talent but also strong leadership, organization, and a clear vision for cultivating a beloved bistro dining .

ANATOLIA RESTAURANT PTE. LTD.

Job Description

Job Description

Anatolia Restaurant is looking for highly experience Chef specializing in Turkish Cuisine and to be responsible for overseeing the culinary operations and kitchen management of the restaurant that focuses on authentic Turkish cuisine. The role involves creating and executing menus, supervising kitchen staff, ensuring food quality and safety, and maintaining the overall culinary standards of the establishment.

Requirements:

- Extensive experience (15 years) in culinary roles with a significant focus on Turkish cuisine.

- In-depth knowledge of Turkish culinary traditions, ingredients, and cooking methods.

- Proven leadership and management skills in a high-paced kitchen environment.

- Strong creativity and ability to balance tradition with innovation.

- Familiarity with food safety regulations and best practices.

- Excellent communication skills to interact with staff, management, and guests.

- Ability to work under pressure and adapt to changing situations.

- Culinary degree or relevant certification is a plus but not always required.

- Able to work on weekends and Public holidays when required

SO DO FUN PTE. LTD.

Job Description

Job Purpose:

The Assistant Kitchen Manager supports the kitchen leadership team in overseeing daily kitchen operations, ensuring high standards of food quality, hygiene, and efficiency. This role plays a key part in mentoring kitchen staff, enforcing food safety compliance, and maintaining consistency in recipe execution and kitchen workflow.

• Assist the Head Chef in managing kitchen operations across all shifts.
• Supervise kitchen staff during preparation, service, and cleanup to ensure compliance with operational and hygiene standards.
• Support the development, implementation, and enforcement of kitchen Standard Operating Procedures (SOPs).
• Train new and existing kitchen staff on recipe standards, food presentation, and kitchen protocols.
• Ensure consistency in food quality, portioning, and presentation across all outlets.
• Monitor inventory levels, food wastage, and stock rotation practices.
• Conduct internal checks to ensure compliance with HACCP, NEA, and other food safety regulations.
• Provide feedback and coaching to junior staff to improve performance and efficiency.
• Actively contribute ideas for kitchen workflow improvement and menu enhancement.

• Strong culinary foundation with hands-on kitchen operations experience.
• Sound knowledge of food hygiene regulations, HACCP, and kitchen safety standards.
• Ability to manage kitchen inventory and control wastage.
• Capable of leading and training kitchen staff effectively.
• Proficient in kitchen documentation, including SOPs and audit checklists.
• Attention to detail in food quality, cleanliness, and operational discipline.
• Strong communication and team collaboration skills.

• Minimum 3–5 years of experience in a supervisory or sous chef role.
• Diploma or equivalent in Culinary Arts, Food & Beverage Management, or related field.
• Food Hygiene Certification (WSQ Level 1 or above) preferred.

Experience in multi-outlet operations is a plus.

MON CHINESE ROTI PTE. LTD.

Job Description

As a Head Chef of management team, you will be responsible for supporting and managing the kitchen team in preparing and cooking a of authentic Chinese dishes. This is a full-time role based in the Telok Blangah Central Region. You will play a crucial part in maintaining the high-quality standards that our customers have come to expect. You will have to present good leadership skills in the kitchen in terms of managing workflow process etc.

What you'll be doing

• Assisting and managing the team and other kitchen staff in the preparation and cooking of Chinese dishes
• Ensuring all kitchen equipment and work areas are clean, organised and well-maintained
• Following strict food safety and hygiene protocols at all times
• Restocking inventory and ingredients as required
• Providing excellent customer service to diners

What we're looking for

• ]Well experienced in the kitchen environment, preferably in a similar fast-paced, high-volume setting
• At least 5-10 years experience
• A keen eye for detail and the ability to work quickly and efficiently under pressure
• A passion for food and a willingness to learn new cooking techniques
• Good communication skills and the ability to work well as part of a team
• A strong commitment to maintaining high standards of cleanliness and food safety

What we offer

At Mon Chinese Roti, we are committed to providing our employees with a supportive and rewarding work environment. You'll have the opportunity to learn from experienced chefs, develop your culinary skills, and be part of a close-knit team passionate about serving delicious, authentic Chinese cuisine. We also offer competitive wages, flexible working hours, and opportunities for career advancement.

About us

Mon Chinese Roti Pte Ltd is a well-established and respected Chinese restaurant in Malaysia. We pride ourselves on using only the freshest, high-quality ingredients to create traditional dishes that celebrate the rich culinary heritage of China. Our goal is to provide our customers with an unforgettable dining experience every time they visit.

Private Advertiser

Job Description

We’re hiring a Head Chef to lead the kitchen at our Northern Shan restaurant in Bang Na. If you specialize in Shan, Burmese, and Asian Fusion cuisine—and know how to manage a kitchen from prep to plating—we’d love to meet you. You’ll be creating authentic dishes, managing a team, and working closely with the owners to deliver an exceptional dining experience. English communication is a plus.

What You’ll Do

• Cook and present a variety of Shan and Asian Fusion dishes—grilled meats, salads, curries, soups, and signature sauces.

• Create new dishes while staying true to traditional flavors.

• Oversee day-to-day kitchen operations—menu planning, staff schedules, food prep, and inventory.

• Use fresh, high-quality ingredients (especially seafood) to maintain consistent quality.

• Train, support, and motivate kitchen staff to work efficiently and as a team.

• Maintain cleanliness and food safety standards at all times.

• Collaborate with management to enhance service and guest satisfaction.

• Daily monitoring of Kitchen ERP/POS system for receipes and menu generation.

• Monitor food costs, reduce waste, and improve kitchen performance.

• Add flair to dishes for special occasions and promotions.

What You Bring

• 5+ years as a Head Chef in a recognized Asian cuisine restaurant.

• Deep understanding of Shan, Burmese, and Asian cooking styles.

• Strong kitchen leadership and team-building skills.

• Hands-on experience with restaurant POS systems.

• Good at problem-solving, multitasking, and staying organized.

• Passion for great food and eye-catching presentations.

• Serious about cleanliness and food safety standards.

What You’ll Get

• A chance to grow your career and take on more responsibility.

• A supportive environment that values your ideas and creativity.

Dynamic Human Capital Pte Ltd

Job Description

Responsibilities:

• Assists in building an efficient team by taking an active interest in their welfare, safety and development.

• Assists in training the employees, ensuring that they have the necessary skills to perform their duties with maximum efficiency.

• Supervises the employees of the department ensuring that the correct standards and methods of service are maintained and continuously
  improved.

• Ensure that all employees have a complete understanding of and adhere to the Hotel’s rules and regulations.

• Ensure that all employees have a complete understanding of and adhere to the Hotel’s policy relating to hygiene, health, safety and fire.

• Ensure the quality of food preparation is in accordance with the established standard.

• Provides ideas for new dishes and menu planning.

• Checks food items/ingredient stock and prepares daily market list.

• Ensure cleanliness and maintenance of all outlets, refrigerators, freezers and equipment.

Requirements:

• 3 years of relevant experience in relation to the Sous Chef Position.

• Good time-management skills and able to work under pressure.

• Team player with good leadership and communication skills.

• Able to do shift work, weekends and public holidays.

Salary: Basic $4,000 + VB

Time: Hotel Shift hours. Please note that working on Public Holidays and Weekends are a need.

Location: Scotts Road

By submitting an application or your resume, you are deemed to have consented to Dynamic Human Capital Pte Ltd collecting, using and disclosing your personal data for the purposes stated in our privacy notice (https://dhc.com.sg/privacy-policy). You acknowledge that you have read, understood, and agree with the terms in our privacy notice.

We regret to inform you that only shortlisted applicants would be notified.

Dynamic Human Capital Pte Ltd | EA License No.: 12C6253

Han Tze Jian | EA Personnel No.: R1658384

masa.saito.pte.ltd

Job Description

Looking for Someone with a Passion for Modern Japanese Cuisine!

Able to maintain daily mise-en-place and prepare ingredients, ensuring safe and sanitary food-handling practices.

The highest standards and consistent quality in the daily preparation are expected.

Interest in learning new products, recipes, and preparation techniques.

Basic Food Hygiene Certificate

Minimum of 2 years in basic culinary position, preferably in japan cuisine

Must possess knowledge of fine dining culinary techniques

Certificate in Culinary preferred

BMJ PRIME CORP.

Job Description

Responsibilities

• Responsible for assisting the management of the hot kitchen area

• Help develop new savory items to continuously renew our menus

• Supervises the kitchen and ensures compliance with all standards and best practices in kitchen operations

• Responsible for food purchase orders and ensures sufficiency of stocks

• Active cost controlling and maintaining of food cost is monitored

• Supervising and training staff members

• Ensure employee development for future progress and growth

• Ensure that level of food quality, portion control and plate presentation is adhered consistently at all times

Requirements

1. At Least 1 year experience in a leadership role in the hot kitchen

2. Graduates of leading universities preferred

3. Position and compensation dependent on prior experience and interview performance

4. Demonstrate quality consciousness, leadership, and business acumen

5. Accelerated promotion for top performers

Outlet Location: EL NIDO PALAWAN

The Moment Group

Job Description

• Job Description:

1. Manage kitchen staff and coordinate food orders

2. Supervise food prep and cooking

3. Check food plating and temperature

4. Establish portion sizes

5. Schedule kitchen staff shifts

6. Price menu items in collaboration with the Restaurant Manager

7. Order food supplies and kitchen equipment, as needed

8. Train kitchen staff on prep work and food plating techniques

9. Store food products in compliance with safety practices (e.g. in refrigerators)

10. Keep weekly and monthly cost reports

11. Maintain sanitation and safety standards in the kitchen area

• Minimum qualifications:

· Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef

· Hands-on experience with planning menus and ordering ingredients

· Knowledge of a wide range of recipes

· Familiarity with kitchen sanitation and safety regulations

· Excellent organizational skills

· Conflict management abilities

· Ability to manage a team in a fast-paced work environment

· Flexibility to work during evenings and weekends

· Certification from a culinary school or degree in Restaurant Management is a plus

Marina Bay Sands Pte Ltd

Job Description

Be part of our diverse and inclusive team.

Job Responsibilities

• Support Chef de Cuisine and Sous Chef to run daily kitchen operations.

• Train Chef de Partie and Commis to understand kitchen standards and hygiene related topics.

• Follow standard recipes and guidelines for food presentation, production, and portioning controls.

• Manage stocks for daily mise en place production, place food order and conduct regular check when doing goods receiving to ensure quality is met. 

• Abide to food & safety hygiene policy, color labelling, recording of food temperature and well verse in handling of kitchen equipment

• Commit to serving and producing high quality food standard, applying "First in First out!" Best kitchen practice and adhering to stringent hygiene standards.

• Responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.

• Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place.

• Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues.

• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product.

• Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers. 

• Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.

• Foster and promote a cooperative working climate, maximizing productivity and employee morale.

• Undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.

• Comply and ensure Marina Bay Sands (Las Vegas Sands Corporation) hygiene policies are strictly adhered to on a daily basis.

Job Requirements

Education & Certification

• Degree / Diploma / Certification in Culinary or Management Experience

• At least 5 years of supervision position experience in a 4-5 star hotel or quality restaurant Competencies

• Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment.

• Excellent logistical, culinary and leadership skills.

• Fluent in English, knowledge of additional languages is advantages.

• Willing and able to do shift work.

• Work inside and continuously maneuver in and around all the Kitchens.

Brentwood Suites

Job Description

About the role

Brentwood Suites' is seeking an experienced and talented Head Chef to join our dynamic culinary team. As the Head Chef, you will play a pivotal role in curating and delivering an exceptional dining experience for our guests. This is a full-time position based in our Quezon City, Metro Manila location.

What you'll be doing

• Oversee the daily operations of the kitchen, ensuring consistent high-quality food preparation and presentation

• Develop and refine innovative menu items that showcase your culinary expertise and align with the hotel's brand and customer preferences

• Manage and mentor a team of talented chefs and kitchen staff, fostering a positive and collaborative work environment

• Ensure strict adherence to food safety and hygiene standards

• Monitor inventory, order supplies, and manage the kitchen's budget effectively

• Collaborate with the hotel management team to plan and execute special events and promotions

What we're looking for

• Minimum 3 years of experience as a Head Chef or in a senior culinary leadership role within the hospitality industry

• A proven track record of developing and implementing successful menus that cater to diverse customer preferences

• Strong leadership and team management skills, with the ability to motivate and inspire a kitchen brigade

• Excellent problem-solving and decision-making abilities, with a keen eye for detail

• Thorough understanding of food safety regulations and kitchen operations

• Passion for using fresh, high-quality ingredients and creating visually appealing, flavourful dishes

What we offer

At Brentwood Suites', we are committed to providing our employees with a supportive and fulfilling work environment. We offer competitive compensation, and a range of benefits that support our team's well-being.

Our success is built on the dedication and expertise of our talented team members, and we are always seeking passionate individuals to join our family.

Apply now to become the next Head Chef at Brentwood Suites'.

Arbor

Job Description

The incumbent will assist the Chef de Cuisine in managing day-to-day pastry production in the Michelin restaurant. He / She will also monitor the standard of food quality and quantity as well as overseeing the hygiene standards.

Requirements:

• Diploma in culinary arts or vocational training in culinary or relevant disciplines
• Certificate in recognized food handling / sanitation institution is preferred
• Minimum 5 years of pastry related experience in luxury hotels, French patisseries, fine dining restaurants, Michelin restaurant with at least 2 years at supervisory level
• Working experience gained from overseas countries is desirable
• Strong sense of creativity and innovation
• Well-versed in kitchen hygiene, creative and service-oriented
• A good team player with good communication and supervisory skills
• Good spoken English

Candidates with less experience will be considered for the post of Pastry Junior Sous Chef (Michelin Star Restaurant).

We offer attractive remuneration package, employee benefits & staff caring items, including:

• Competitive Salary
• Meal Allowance
• Discretionary Bonus
• Medical & Dental Benefits
• 8 Days of Holiday per Month, 15 Days of Annual Leave & Public Holiday (for Pastry Sous Chef), 14 Weeks of Maternity Leave and Paternity Leave
• Mandatory Provident Fund
• On-the-Job Training & Training Sponsorship
• Career Advancement Opportunities
• Staff Purchase Discounts
• Staff Resting Area
• Staff Activities

For applicants interested in joining the team behind this unique and exciting addition to Hong Kong’s culinary scene, please E-mail to hrs@gd-group.hk or whatsapp to 5722 8132 for sending your résumé in addition to expected salary to us.

For more information, please visit our website: http://www.arbor-hk.com/

Personal data collected will be used for recruitment purposes only.

__________________________________________________________________________________________________________________________

員工福利 Benefits

• 五天工作 5-Day Work
• 醫療津貼 Medical Insurance
• 牙科保險/福利 Dental Insurance
• 表現獎金/ 勤工獎 Performance Bonus
• 膳食津貼 Meal Allowance
• 員工折扣優惠 Staff Discount
• 在職培訓 On-the-job training

行業 Industry

• 食品及飲料 Food & Beverage

工作種類 Job Category

• 餐飲 (廚師) Catering (Chef / Cook)
• 餐飲 (餐飲服務部) Catering (Food & Beverage)
• 款待 / 酒店 (餐飲服務部) Hospitality / Hotel (Food & Beverage)
• 款待 / 酒店 (客戶服務) Hospitality / Hotel (Customer Service)
• 客戶服務 (客戶服務) Customer Service (Customer Service)

工作地點 Location

• 中環 Central

經驗要求 Experience

• 2 年或以上 / years or above

學歷要求 Education

• 文憑 Diploma

The Avenue Plaza Hotel

Job Description

𝗘𝗹𝗲𝘃𝗮𝘁𝗲 𝘆𝗼𝘂𝗿 𝗽𝗿𝗼𝗳𝗲𝘀𝘀𝗶𝗼𝗻𝗮𝗹 𝗰𝗮𝗿𝗲𝗲𝗿 𝗮𝗻𝗱 𝗷𝗼𝗶𝗻 𝘁𝗵𝗲 𝗼𝗻𝗹𝘆 4-𝘀𝘁𝗮𝗿 𝗺𝘂𝗹𝘁𝗶-𝗮𝘄𝗮𝗿𝗱𝗲𝗱 𝗵𝗼𝘁𝗲𝗹 𝗶𝗻 𝗡𝗮𝗴𝗮!

Become part of a team dedicated to exceptional hospitality and unlock unparalleled growth opportunities in the heart of Naga. If you are passionate about creating memorable experiences in the hospitality industry and thrive in a dynamic work environment, this opportunity is for you!

Deployment: IMMEDIATE

Graduate with a bachelor's degree in culinary arts, hospitality management, or a related field.

- Strong leadership, communication, and interpersonal skills are required.

- Should possess a solid understanding of culinary techniques, trends, and presentation.

- Requires extensive experience in menu planning, cost control, inventory management, and budgeting.

-Competency in food safety, sanitation, and hygiene standards.

We look forward to discussing this exciting opportunity with you.

Four Seasons Hotel Singapore

Job Description

About Four Seasons

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location

As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 133 properties in 47 countries. Open since 1994, Four Seasons Hotel Singapore provides a preferred address for business and leisure travellers, and the highly personalised, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honours include Top 10 ‘Singapore’s Best Hotels’ and Top 5 ‘Singapore’s Best Hotel Spas’ in Travel + Leisure’s Luxury Awards Asia Pacific. For more information on Four Seasons Hotel Singapore, visit press.fourseasons.com/singapore

About the role
Pastry Sous Chef

As Pastry Sous Chef, you will play a vital role in supporting the Executive Pastry Chef in leading the pastry and bakery operations across the hotel. This includes overseeing the creation and execution of world-class pastries and baked goods that blend Western and Asian influences.

We are seeking a passionate and skilled artisan who brings both precision and creativity to the kitchen. You will champion innovation, inspire your team to push boundaries, and ensure the highest standards of craftsmanship are consistently delivered.

You will also be responsible for maintaining exceptional food safety and hygiene practices throughout all stages of production. In the absence of the Executive Pastry Chef, you will take full leadership of the department, ensuring seamless continuity in quality, operations, and team management.

What you will do

1. Support daily operations of the pastry and bakery kitchen, ensuring consistency in product quality and presentation

2. Coach, mentor, and develop the team with a focus on professional growth

3. Maintain a safe, organized, and efficient work environment in line with company philosophy

4. Champion innovation and creativity within the team, elevating the guest experience

5. Uphold the highest standards of food safety and hygiene in accordance with regulatory standards and company policy

6. Monitor and control food and labour costs without compromising quality

7. Resolve guest and internal concerns promptly and professionally, always with care

8. Connect with guests to create unforgettable dining experiences

What you bring

• Minimum of 1 year of current experience as a Pastry Sous Chef within a luxury brand.

• Excellent knowledge of Western and Asian patisserie/dessert techniques, ingredients, and flavour profiles. Knowledge of the local palate is essential.

• Creative and innovative approach to menu development, with a passion for the profession.

• Excellent communication and interpersonal skills.

• Strong organizational and time-management abilities.

• High level of energy and creativity, with the ability to handle the demands of a dynamic kitchen environment.

What we offer

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities

• Unique strong culture

• Best-in-industry training

• Complimentary stays at Four Seasons properties (based on availability), with discounted meals

• Paid holidays/vacation

• Dental and medical/life insurance

• Employee service awards/Birthday Gift

• Annual employee party/social and sporting events

• Complimentary meals in dedicated employee restaurant

Schedule & Hours

This position requires a person with a flexible schedule and the ability to work on a rotating basis, including weekends, and holidays.

Impact Exhibition Management Co., Ltd.

Job Description

Overall Role Purpose:

Executive Chef is responsible for planning, managing food preparation, control product, taste, and cost within the budget in order to kitchen operation and food quality align with company system and standard system (ISO22000, TIS22300, ISO50001), respond customer’s satisfaction, while the cost is still in expectation for highest profit

Accountablitities :

• Ensure all kitchen facilities; equipment and catering equipment are functional organized and clean.

• Always monitor and train staff in the understanding and knowledge to properly use and maintain all equipment, ensure all kitchen tools are in good working condition, also coordinate with pest control management to maintain high standard of sanitations.

• Oversee the supervision of kitchen operations and productions to ensure high quality of food & food service. Manage, mentor, lead and retain a highly effective kitchen team, also in food cost control.

• Ensure all section produce on schedule by having daily section head meeting, share information on all functions related matters, set production timeline for smooth operation. Also work closely with ISO system to ensure the kitchen operation’s all records are in order and always in top quality.

• Create recipe and menu, set and monitor all cooks to follow recipe, production, and portion control and presentation specification to satisfy our customers with top quality of food & food service.

• Monitor and provide training support to staff to ensure proper and consistent menu execution, maintain recipe adherence, food safety. Supervise and motivate team to always maintain and/or improve the quality of food & service to ensure the high standard of food & food service are delivered beyond our customers’ expectations.

• Manage effective budgetary management such as labor cost, food cost, and other cost of sales and overheads to deliver profitable F&B sales growth in accordance to work plan and the company’s business goals and objectives.

• Ensure all raw material received are correct either specification or quantity, advice on type and price of raw material, control waste, maintaining manpower, including improve the production process to save cost.

• Execute the lean management, encourage the partnership for success.

• Control the budgeted manpower. Manage the tasks, work hours, manpower, align with each function. Coach the staff to have multi-tasks, maintain and improve a professional and positive kitchen staff culture to have morale, work in team, support leadership and maintain low turnover.
  
  Specifications:

• Graduated in at high school, but direct experience in banquet and/or catering.

• Must have the experience in the position of Executive Sous Chef at least 15 years.

• Have knowledge of cuisine, kitchen management, and cost management.

• Skilled in culinary, coaching, leadership, adaptation, computer literacy, and language proficiency.

• The ability in coordination, conflict management, and team management.

• Good English communication.

Marriott International

Job Description

Circles Resort corporation

Job Description

About the role

We are seeking an exceptional Executive Chef to join our talented culinary team at Circles Resort corporation' in the vibrant town of San Guillermo Isabela. As our Executive Chef, you will be responsible for leading and inspiring our kitchen brigade to deliver an exceptional dining experience for our guests. This is a full-time, on-site role at our resort.

What you'll be doing

• Oversee all food preparation, presentation and service within our resort's restaurants and banquet operations

• Develop and implement innovative, seasonal menus that showcase your culinary expertise and creativity

• Recruit, train, schedule and manage a high-performing kitchen team

• Ensure the highest standards of quality, consistency and service are maintained at all times

• Monitor food costs, inventory and ordering to maximize profitability

• Collaborate with the resort's management team to align culinary offerings with the brand's identity and guest expectations

• Foster a positive, collaborative and safety-focused work environment in the kitchen

What we're looking for

• A minimum of 2 years' experience as an Executive Chef or Head Chef in a hotel, resort and restaurant environment

• Formal culinary training and qualifications, such as a degree or diploma in Culinary Arts or equivalent

• Extensive knowledge of global cuisine styles, food trends and best practices in commercial kitchen management

• Proven track record of leading and developing high-performing kitchen teams

• Excellent communication, leadership and problem-solving skills

• Passion for using locally-sourced, seasonal ingredients to create memorable dining experiences

• Commitment to maintaining the highest food safety and hygiene standards

What we offer

At Circles Resort corporation', we are dedicated to nurturing a positive, supportive and rewarding work environment for our employees. You'll enjoy a range of excellent benefits including:

• Mandatory Benefits

• Generous paid leave entitlements

• Professional development opportunities

• Subsidized meals and resort accommodation

• Wellness and social activities

About us

Circles Resort corporation' is a resort brand with property located in San Guillermo Isabela. Our mission is to create unforgettable experiences for our guests through exceptional hospitality, world-class cuisine and stunning natural surroundings. As a values-driven organization, we are committed to sustainability, community engagement and providing exceptional career opportunities for our talented team.

If you're ready to embark on an exciting new chapter in your culinary career, we encourage you to apply now.

Resorts World at Sentosa Pte Ltd

Job Description

Company description:

Resorts World Sentosa (RWS), Asia's premium lifestyle destination resort, is located on Singapore's resort island of Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, S.E.A. Aquarium, Dolphin Island and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are eight unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS offers award-winning dining experiences and exciting cuisines from around the world across its many renowned celebrity chef restaurants, establishing itself as a key player in Singapore's vibrant and diverse dining scene and a leading gourmet destination in Asia for epicureans. The integrated resort also offers world-class entertainment, from original resident productions to concerts. 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.

RWS is wholly owned by Genting Singapore, a company of the Genting Group. For more information, please visit www.rwsentosa.com.

Primary Responsibilities:

• Assist Chef de Cuisine in overseeing day-to-day culinary operations in the kitchen

• Lead and manage the kitchen with optimal manning level

• Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standards

• Assist with developing new menus and implementing initiatives on food cost control

• Assist in training and development of the culinary team

• Ensure compliance with SFA requirements for quality assurance and meet the required QA score

• Manage and handle all corporate administrative duties

Requirements:

• Certificate in Culinary Skills / GCE 'O' level or its equivalent

• At least 5 years of culinary experience in hotels or fine dining restaurants with expertise in Western cuisine

• Good interpersonal, communication and supervisory skills

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

• Proficient in Microsoft Office applications

Resorts World at Sentosa Pte Ltd

Job Description

Company description:

Resorts World Sentosa (RWS), Asia's premium lifestyle destination resort, is located on Singapore's resort island of Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, S.E.A. Aquarium, Dolphin Island and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are eight unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS offers award-winning dining experiences and exciting cuisines from around the world across its many renowned celebrity chef restaurants, establishing itself as a key player in Singapore's vibrant and diverse dining scene and a leading gourmet destination in Asia for epicureans. The integrated resort also offers world-class entertainment, from original resident productions to concerts. 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.

RWS is wholly owned by Genting Singapore, a company of the Genting Group. For more information, please visit www.rwsentosa.com.

Primary Responsibilities:

• Assist Sous Chef in overseeing day-to-day culinary operations and food preparations

• Assist in menu planning, managing inventory and planning of food cost control

• Supervise, coach and motivate the team in the kitchen

• Ensure that the team maintains quality and standard of cooking whilst complying to health and safety standards

• Ensure compliance with SFA requirements for quality assurance and meet the required QA score

Requirements:

• Possess certificate in Culinary Skills / GCE 'O' level or equivalent

• At least 4 years of culinary experience in hotels or fine dining restaurants with expertise in Western Cuisine

• Good interpersonal, communication and supervisory skills

• Knowledgeable in HACCP (Hazard Analysis and Critical Control Points)

• Proficient in Microsoft Office applications

Resorts World at Sentosa Pte Ltd

Job Description

Company description:

Resorts World Sentosa (RWS), Asia's premium lifestyle destination resort, is located on Singapore's resort island of Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, S.E.A. Aquarium, Dolphin Island and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are eight unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS offers award-winning dining experiences and exciting cuisines from around the world across its many renowned celebrity chef restaurants, establishing itself as a key player in Singapore's vibrant and diverse dining scene and a leading gourmet destination in Asia for epicureans. The integrated resort also offers world-class entertainment, from original resident productions to concerts. 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.

RWS is wholly owned by Genting Singapore, a company of the Genting Group. For more information, please visit www.rwsentosa.com.

Primary Responsibilities:

• Assist in setting up the workstation daily with the required Mise en place, tools, equipment and supplies according to standards

• Ensure cleanliness of workstation and regular inspection of all tools, equipment and supplies to ensure compliance with standards

• Assist in controlling inventory and managing requisition of stocks

• Fabricate meat, fish and poultry for menu items

• Monitor production schedule and par levels to be sufficient to meet production demands

• Ensure compliance with SFA requirements for quality assurance and meet the required QA score

Requirements:

• Certificate in Culinary Skills / GCE 'O' level or equivalent

• At least 3 years of culinary experience in hotels or fine dining restaurants with expertise in Western cuisine

• Good interpersonal communication and problem-solving skills

• Proficient in food cost and inventory management

• Preferably with experience in supervisory skills

The Supreme HR Advisory Pte Ltd

Job Description

• Dempsey / Dairy Farm / Serangoon Garden

• 5/6 day available

• Attractive Salary Package 

• Company Benefits & Incentives

• Western Cuisine

Requirements:

• Degree holder

• Able work on weekends / public holidays

Job Scope: 

• Prepare and cook menu items in accordance with specifications from recipes

• Maintain highest quality and consistent products standards

• Ensure safe and proper use of equipment at all times

• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations

• Any other ad-hoc duties base on operational needs

Chin Wai Loon Reg No: R24121618
The Supreme HR Advisory Pte Ltd EA No: 14C7279

Kopitiam Investment Pte Ltd

Job Description

The Executive Sous Chef will be responsible for overseeing all aspects of kitchen operations, including menu creation, food preparation, staff management, and ensuring the highest standards of food quality and presentation. You will also be expected to maintain food safety and sanitation standards while fostering a positive and collaborative work environment.

Job Responsibilities

• Manages operations, workflow, and organization across multiple outlets.

• Conducts site visits to monitor food quality, kitchen standards, and staff performance.

• Hires, trains, supervises, motivates, and leads Head Cooks across locations to maintain high culinary standards and a cohesive vision.

• Develops and oversees menu and specials implementation across all outlets.

• Facilitates communication and collaboration between kitchen teams for best practice sharing and efficiency.

• Ensures optimal stock levels through proactive ordering and inventory maintenance to minimize waste and maximize cost-effectiveness.

• Assists in monitoring and analyzing food and labor costs across outlets to improve efficiency and profitability.

• Implements and enforces food safety and sanitation procedures to comply with health regulations.

• Addresses operational issues to ensure smooth kitchen functioning.

• Fosters a positive and collaborative work environment with all stakeholders.

• Lead and supervise a high performance operations team by cultivating a culture of learning, feedback, and resilience. Coach team members to adopt a growth mindset, pursue development opportunities, and take ownership of their growth and performance.

• Oversee team performance and manage HR-related matters in collaboration with the HR Business Partner (HRBP).

Job Requirement

• Preferably someone with a diploma/ degree in F&B, operations management or related courses.

• At least 3-5 years of experience in F&B operations, or in related field

• Practical, hands-on approach with strong problem-solving abilities in relation to stall operations and customer service.

• Excellent interpersonal, communication, and leadership skills.

• Proven track record in leading large teams and managing multi-site operations.

• Resilient, adaptable, and able to thrive in a fast-paced environment.

• In-depth knowledge of food safety regulations (WSH, HACCP, MUIS, NEA, SFA) and industry best practices.

• Demonstrated ability to lead through change with agility and a growth mindset — fostering innovation, embracing challenges, and nurturing a culture of continuous learning.

• Proficiency in Microsoft Office Suite and business analysis tools.