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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.

RJN VENTURES CORPORATION

Job Description

At Six Pack Bliss, we believe in making healthy living convenient and enjoyable. Specializing in crafting healthy, calorie-tracked meal plans, we are dedicated to helping our customers maintain a balanced lifestyle. Join our team, where we blend culinary creativity with nutritional expertise to deliver a delightful convenient experience for those on their healthy lifestyle journey.

Responsibilities:

Menu Planning: Collaborate on diverse, nutritious meal plans aligned with customer preferences.

Kitchen Operations: Execute cooking, meal preparation, and presentation to maintain high-quality standards.

Adaptability: Thrive in a fast-paced environment, handling unexpected challenges with resourcefulness.

Team Collaboration: Work with kitchen staff to create a positive, collaborative work environment.

Qualifications:

Experience: Proven cooking experience

Culinary Skills: Strong cooking skills with a focus on healthy and delicious meals.

Adaptability: Able to handle changing priorities in a dynamic work environment.

Team Player: Excellent collaboration and communication skills.

Marriott International

Job Description

JOB SUMMARY

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

DUTIES AND RESPONSIBILITIES

1. Supervising all phases of food production. This includes banquet and cold prep in general, store room.
2. Maintain food quality and service in accordance with standardised company recipes and procedures throughout all food producing areas.
3. Check daily use records, production charts during peak and off peak period, adjusts estimating to the daily flow of business if necessary eliminating over production and waste.
4. Maintains and supervises good housekeeping, practices in all food producing areas, strictly enforcing “Clean As you Go” policy, also throughout all walk-in-fridges and reach-ins.
5. Check out all work station at beginning and end of the shift. Constantly spot checks food, to ensure foods meet our portion control and quality standards.
6. Assist to schedules and conducts regular monthly employee meeting with all Kitchen employees. Prior to this, will solicit area managers and lead hourly employees for topics to establish an agenda.
7. Actively seeks to develop a back-up person for his own position.
8. Assist in maintaining budgeted food and labour cost in order to produce desired profit.
9. In order to avoid personnel problems, will make extra effort to listen to all employees complaints and immediately communicate to Sous Chef or Executive Sous Chef, and Executive Chef in order to avoid employee turnover and keep morale at highest level possible.
10. Make sure that all employees throughout entire food production area have proper tools in order, sharpened and clean and all stations available. This must include clean utensils, pots, pans and sheet pans. Make sure that utensils are rinsed daily in iodine water, it will retard any kind of bacteria growth and transmission.
11. Responsible in weekly taste panel to ensure quality food being served.
12. Conduct daily 15 minutes training including the 20 basics.
13. Ensure all banquet function are served on time and of quality, need to work long hours when required.
14. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Strong in leadership.
• Must be able to oversee a kitchen.
• Responsible in daily operation.
• Good interpersonal and communication skills.
• A good team player.
• minimum 5 years experience in similar capacity.

We regret that only shortlisted applicants will be notified.

Marriott International

Job Description

JOB SUMMARY

To assist in the supervision of the Kitchen staff; to ensure food preparation is done according to Marriott standards of food quality, presentation and sanitation.

DUTIES AND RESPONSIBILITIES

1. Responsible for maintenance and supervising good housekeeping practices in all food production areas (including walk-ins and freezers), strictly enforcing the “clean as you go” policy. Ensure compliance with local and state regulations.
2. Ensure that all work stations at the beginning and end of each shift are adequately set up or broken down for all meal periods. Co-ordinate this responsibility with the Food Production Managers through a daily log book and turnover meeting.
3. Constantly spot check food and quality service during all meal periods to ensure the foods served meet our portion control and quality standards. Perform as expediter during peak meal periods.
4. Understand job descriptions of all associates.
5. Supervise and assist in total food production effort.
6. Assist in training and development of associates.
7. Each associate is expected to carry out all reasonable requests by management which the associate is capable of performing.
8. To conduct test panel and 15 minutes training daily.
9. Responsible for maintaining 39 points checklist up to the Marriott standards.
10. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Candidate must possess at least Professional Certificate/ NiTEC, culinary certificate or equivalent
• Minimum 3 years of working experience in the same capacity
• Able to cope in a face paced environment
• Good team player and team builder
• Able to perform shifts including on weekends, public holidays and night
• Selected candidate will be posted either to Crossroads Cafe or Crossroads Buffet kitchen.

DINELINK INC.

Job Description

What you'll be doing

• Manage and oversee all kitchen operations, food preparation, inventory control, and staff supervision
• Develop and implement strategies to improve kitchen efficiency, reduce waste, and maintain high standards of food quality and presentation
• Provide hands-on leadership and training to kitchen staff, fostering a positive and productive work environment
• Ensure strict adherence to all food safety and hygiene regulations, as well as company policies and procedures
• Effectively manage kitchen resources, including budgets, equipment, and supplies, to maximize profitability
• Foster strong relationships with suppliers and vendors to secure the best quality ingredients and materials

What we're looking for

• Minimum 5 years of experience as a Kitchen Manager or Sous Chef in a high-volume, fine-dining or upscale casual restaurant environment
• Strong background in culinary arts, with a proven track record.
• Excellent leadership and team management skills, with the ability to motivate and inspire kitchen staff
• Thorough understanding of food safety regulations, inventory management, and cost control procedures
• Proficient in using kitchen equipment and technology, including POS systems and inventory management.
• Exceptional communication and problem-solving skills, with the ability to work under pressure in a fast-paced environment

Sooner

Job Description

SOONER is a neighborhood bistro that serves high-quality Spanish and Italian cuisine. We are expanding our team and seeking experienced and passionate Chef and FOH to join our dynamic team.Sous chef / Chef de Partie / Demi ChefResponsibilities:

• Collaborate with the Head Chef for daily kitchen operation.

• Ensure kitchen hygiene and safety standards are maintained at all times.

• Oversee food preparation and presentation, ensuring consistency and quality.

• Assist in inventory management and cost control.

• Monitor and maintain kitchen equipment to ensure operational efficiency.

• Work during service to support the line and ensure smooth operations.

Qualifications:

• Minimum of 2 years experience in a professional kitchen.

• Strong knowledge of various cooking techniques, cuisines, and dietary restrictions.

• Excellent communication and interpersonal skills.

• Passion for culinary arts and a commitment to quality.

Restaurant ManagerResponsibilities:

• Ensure smooth implementation and execution of the restaurant operations.

• Provide training to the team to deliver the highest quality of service.

• Control stocks for daily use in the restaurant to ensure service requirements are met.

• Supervise and coordinate the prompt, high-standard, efficient, and courteous serving of food and beverages in the restaurant.

• Gather guests’ feedback, respond accordingly, and resolve guest complaints

Qualifications:

• Minimum of 3 years experience in hospitality industry.

• Strong management skill with a positive mindset and friendly image.

• A team player who is reliable and dependable.

• Enthusiastic when serving guests.

• Excellent communication, interpersonal and leadership skills.

• Self-organised and details-oriented with a strong sense of responsibility.

What We Offer:

• A supportive and collaborative work environment

• 6 rest days per month

• 10 days annual leave per year

• Monthly tips

• Daily staff meal provided

Quest Plus Conference Center Clark

Job Description

DING WANG SG PTE. LTD.

Job Description

Job Description & Requirements

1. Kitchen Operations:Assist the Head Chef in overseeing daily kitchen operations to ensure efficiency and quality.
   Ensure that all dishes are prepared according to recipes and presentation standards.
   Supervise and coordinate activities of kitchen staff, including line cooks, prep cooks, and kitchen assistants.
   Manage kitchen workflow and ensure timely preparation and delivery of meals.
2. Menu Planning and Development:Collaborate with the Head Chef in developing and updating menus.
   Contribute ideas for new dishes and specials, considering customer preferences and seasonal ingredients.
   Participate in tastings and presentations of new dishes.
3. Inventory and Cost Control:Monitor inventory levels and order supplies to ensure adequate stock without overstocking.
   Conduct regular inventory checks and audits.
   Ensure cost-effective use of ingredients and minimize waste.
   Assist in managing food costs and staying within budget.
4. Quality Control:Maintain high standards of food quality, taste, and presentation.
   Conduct regular tastings to ensure consistency in flavor and quality.
   Address any issues with food quality promptly and effectively.
   Implement and enforce kitchen policies, procedures, and standards.
5. Staff Management and Training:Train, mentor, and supervise kitchen staff.
   Conduct performance evaluations and provide feedback to staff.
   Develop and implement training programs to enhance culinary skills and knowledge.
   Foster a positive and collaborative work environment.
6. Health and Safety Compliance:Ensure compliance with all health, safety, and hygiene regulations.
   Implement and follow food safety standards and procedures.
   Conduct regular inspections of kitchen and equipment to ensure cleanliness and functionality.
   Handle any food safety issues or incidents promptly and effectively.
7. Customer Satisfaction:Ensure that all dishes meet customer expectations in terms of quality, taste, and presentation.
   Handle customer feedback and complaints related to food quality and service.
   Assist in creating a positive dining experience for customers.
8. Collaboration and Communication:Work closely with the Head Chef and other kitchen staff to ensure smooth and efficient service.
   Communicate effectively with front-of-house staff to coordinate service and address any issues.
   Participate in team meetings and contribute to the overall success of the restaurant.

Qualifications:

• Proven experience as an Assistant Head Chef or in a similar role.
• Strong culinary skills and creativity.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Knowledge of food safety and sanitation regulations.
• Strong leadership, communication, and interpersonal skills.

Compensation:

• Competitive salary based on experience and qualifications.
• Performance-based bonuses and incentives.
• Benefits package including health insurance, retirement plans, and other perks.

Phuket- Yaowarat Services Co Ltd

Job Description

A new opening of an unique and exciting restaurant located on Soi Nana near Chinatown in Bangkok. Recently renovated into a stylish and contemporary space, we aim to deliver a premium Mediterranean dining experience to Bangkokians and visitors alike, specializing in seafood and more.  This is part of a project with a cafe-bar, a restaurant and rooftop space.    

SmartHire by SEEK

Job Description

Our client "The Hong Kong Jockey Club" is seeking a Chef de Cuisine to join their team!

What you'll be doing?

• Menu Innovation: Create and implement innovative menu cycles, considering latest trends, nutrition, and seasonality to delight members and guests.

• Quality Assurance: Supervise food preparation to ensure consistently high standards and guest satisfaction.

• Cost Management: Develop recipes, control portion sizes, and work with Procurement to optimize food costs while maintaining quality.

• Safety and Hygiene: Enforce club policies and government regulations, including HACCP and 5S programmes.

• Team Leadership: Motivate, train, and develop culinary staff, fostering a positive and productive kitchen environment.

• Competitive Edge: Participate in local and international chef competitions to showcase your skills and elevate the team.

• Continuous Improvement: Contribute to marketing plans, budget preparation, and future developments to drive the culinary department forward.

Who are they looking for?

• Culinary Expertise: Hold a culinary diploma and specialize in Japanese fine dining or Michelin star cuisine.

• Leadership Experience: Bring 2-3 years of experience as Chef de Cuisine in a reputable international establishment.

• Award-Winning Skills: Demonstrate a track record of success in international culinary competitions.

• Food Safety Champion: Possess Hygiene Manager Certification or equivalent food safety qualification.

• Tech-Savvy: Comfortable using Word and Excel for efficient kitchen management.

• Multilingual Communicator: Proficient in both written and spoken English, with basic wine knowledge a plus.

• Systems Knowledge: Familiarity with HACCP systems and ISO 22000 is advantageous but not required.

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 applicants from all backgrounds to apply for this exciting opportunity.

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

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X EMPIRE CUISINE PTE. LTD.

Job Description

· Managing the overall kitchen operation of a restaurant.

· Developing and planning menus based on the restaurant's concept and target customers.

· Ordering inventory and purchasing supplies and ingredients.

· Ensuring food quality and presentation are up to the restaurant's standards.

· Training and supervising kitchen staff, including sous chefs, line cooks, and dishwashers.

· Keeping compliance with health and safety regulations and food handling procedures.

· Developing and enforcing kitchen policies and protocols.

· Managing kitchen budget and expenses.

· Collaborating with restaurant management to create and implement marketing strategies.

· Keeping up with industry trends and incorporating new ideas and techniques into the menu and kitchen operation

Sodexo On- Site Services Philippines, Inc.

Job Description

About the role

Sodexo On-Site Services Philippines, Inc. is seeking a talented Sous Chef to join our team in our Taguig City location. As a Sous Chef, you will play a vital role in overseeing the day-to-day operations of our kitchen, ensuring the delivery of exceptional dining experiences for our customers. This is a full-time position based in Taguig City.

What you'll be doing

• Assist the Executive Chef in all aspects of kitchen management, including menu planning, food preparation, and staff supervision
• Ensure the highest standards of food quality, presentation, and safety in the kitchen
• Oversee the work of kitchen staff, providing guidance, training, and performance feedback
• Collaborate with the culinary team to develop innovative and delicious menu items
• Manage inventory, order supplies, and maintain thorough documentation of kitchen operations
• Adhere to all health, safety, and hygiene regulations to maintain a clean and efficient work environment

What we're looking for

• Minimum of 3-5 years of experience as a Sous Chef or in a similar role within the hospitality industry
• Formal culinary training or a degree in Culinary Arts or a related field
• Proven ability to lead and manage a team of kitchen professionals
• Strong problem-solving and critical thinking skills to quickly address challenges in the kitchen
• Excellent time management and organisational skills to juggle multiple tasks and priorities
• Passion for creating delicious, visually appealing dishes that exceed customer expectations
• Familiarity with food safety regulations and kitchen best practices

What we offer

At Sodexo, we are committed to providing our employees with a rewarding and fulfilling work experience. As a Sous Chef, you'll enjoy a competitive salary, comprehensive benefits package, and opportunities for professional development and career advancement. We also offer a supportive and collaborative work environment, where your creativity and expertise will be valued and encouraged.

About us

Sodexo On-Site Services Philippines, Inc. is a leading provider of food services and facilities management solutions in the Philippines. With a strong focus on quality, innovation, and sustainability, we partner with organisations across various industries to deliver exceptional dining experiences and enhance the well-being of our clients and their employees. Join our team and be a part of our mission to improve the quality of life for the people we serve.

Apply now to become our next Sous Chef in Taguig City!

EtonHouse International Holdings Pte Ltd

Job Description

Key Expectations:

• Ensure that all central kitchens and food catering operations deliver an excellent and safe experience.

• Ensure all kitchen KPIs are met via collaboration with the Executive Chef.

• Ensure high standards of food safety and hygiene.

• Ensure that any food incidents are highlighted, investigated and reported to the Executive Chef on a timely basis.

• To perform ad-hoc duties being assigned from time to time.

Kitchen Operations:

• Provide leadership over the entire kitchen team.

• Ensure smooth operation of all central kitchens.

• Ensure high standards of hygiene in food preparation.

• Oversee the work performance, scheduling and training of the entire kitchen team.

• Assist with operational logistics, including catering, transportation scheduling, and staff scheduling.

• Procure kitchen resources including kitchen equipment and small-ware inventory

Catering Operations:

• Ensure the operational success of catering operations.

• Keep to the budget set by the Executive Chef and highlight deviation from budget on a timely basis.

• Ensure goals set for catering operations are met and explain shortfall in ability to meet goals set.

• Ensure highest food standard and hygiene in food catered.

• Ensure quick response to schools and resolve catering issues on a timely basis.

Culinary Operational Efficiency:

• Manage and improve culinary operational efficiency.

• Create seasonal, on-trend, executable and sustainable menus.

• Ensure continuous review of menu to take into consideration feedback from various stakeholders.

• Manage and respond to special request from schools.

• Write, scale, and adjust recipes as needed so they comply with food and labor cost and cost savings goals.

• Conduct food tasting across all central kitchens on a regular basis. 

• Ensure food allergies are safely managed.

Food Safety:

• Ensure high standards of hygiene in food preparation.

• Ensure any food incidents are highlighted and reported to the Executive Chef on a timely basis.

• Ensure any food incidents are investigated and resolved on a timely basis with a sense of urgency. 

• Ensure kitchen teams are adequately trained to achieve food safety and hygiene in food preparation and delivery process. 

Qualification

• Candidate with great passion and pride in leading Kitchen Operations.

• At least 5 years of experience leading kitchen team as Head Chef.

• Strong interpersonal skills with ability to communicate effectively across all stakeholdersincluding Principals of various schools.

• Good with recipe creations and scales.

• IT savvy (familiar with computer software & hardware).

• Open-minded and ability to accept and improve on feedback given.

• Strong leadership skills to motivate the kitchen and improve the service standard of theteam.

• Able to train and equip staff with required skills where necessary.

• Competency in cooking and plating techniques for any type of food service.

• Strong culinary skills based on at least 5 years of proven professional cooking experience.

• Uphold honesty and integrity in managing kitchen budgets.

• Well versed in basic food hygiene and workplace safety.

• Possess food safety certificate level 3

• Good knowledge in Healthy Meals in Pre-Schools Programme (HMPP).

Rosewood Hotels (Hong Kong) Limited

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist management in determining quality and quantity of food materials to be purchased and prepared

• Assist the Chef de Cuisine for the daily operation of the assigned kitchen, including preparation and presentation

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

• Assist the implementation of seasonal and special menus, research and develop new ideas and trends

REQUIREMENTS

• Minimum 4 years’ relevant experience in a sizeable luxury hotel, with at least 2 years in similar capacity

• Strong sense in business acumen and food & beverage market trends with extensive knowledge of menu development

• Excellent food hygiene and kitchen safety knowledge

Rosewood Hotels (Hong Kong) Limited

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES :

• Assists the Sous Chef and Executive Pastry Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures
• Ensures that all dishes from that section are prepared consistently and according to standard recipes
• Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function
• Ensure all kitchen areas are maintained in compliance with HACCP and Safety & Environmental regulations
• Organize and set up the assigned section of the Food, Beverage and Kitchens as efficiently as possible to increase speed and maximize productivity
• Is familiar with all sections of the kitchen to facilitate the flexible use of associates

REQUIREMENTS :

• Minimum 4 years’ relevant experience in a sizeable luxury hotel, with at least 2 years in similar capacity
• Strong sense in business acumen and food & beverage market trends with extensive knowledge of menu development
• Excellent food hygiene and kitchen safety knowledge
• Candidates with experience in cake making are preferred

Tachihara Singapore Pte. Ltd.

Job Description

Your Job functions and Responsibilities:

Manage and oversee team on Day-to-Day basis to ensure products are produced in accordance with the existent menus
Conduct Quality Control & Assurance (QC & QA): maintaining consistency of products, ensure all met standard at all times
Conduct market research, keep up to date with trends and F&B developments, and spherehead R&D plans to create new menus and products
Hands-on production and decorate cakes and baked goods according to requirements
Source for ingredients and liaise with supplier. Inspect the quality of incoming stocks and ingredients
Manage and oversee purchasing process and ensure inventory control and cost control (look into wastage, supplier pricing, etc)
5s Advocator & Disciplinarian: champion and manage team with relations to the Japanese 5s work system in Day-to-Day operations
Ensure the kitchen equipment is in good conditions and meets all SFA requirements
Train the kitchen crew to meet imposed standards and practices
Knowledge and experience with local/Asian style cakes & pastries (Sponge Cakes, Chiffon Cakes, Asian flavours and pairing)
Your Job Requirements:CreativityThe chef is required to create new types of cakes and designs through constant R&D so knowledge of the ingredients and creativity are required.
Leadership SkillsThe chef will need to supervise and direct the crew; therefore good leading skills are essential for a proper collaboration. They are also in charge of assigning duties to the staff and motivate the workers when working under pressure.
Attention to DetailFrom carefully measured ingredients to elaborate cake décors, everything requires great attention to detail. One extra cup of ingredient or a minute of distraction when creating a whipped cream decoration may have disastrous consequences.
Good Taste and SmellA pastry chef must smell and taste the ingredients as well as the product in different stages in order to ensure the best quality for the finished product. Also, they also rely on taste and smell to make new combinations that enchant clients.
Proper Cooking Technique and CoordinationTechnique is essential for anyone working in a kitchen and pastry chefs make no exception. Knowing the exact baking times and temperatures, the optimal amount of filling and the necessary steps to create perfect baked goods is compulsory for any pastry chef.
Time ManagementThe products must be ready in the specified time, so each step must be carefully calculated and the time span perfectly followed. Also, the pastry chef must perfectly divide his/her time between managerial duties, planning and baking/cooking.
Organising SkillsThe chef must perfectly organise in order to assign specific tasks to crew. They need to know what tasks can be performed by an individual in the staff and what task should be avoided by the same person. This way they use each staff member to operations which they know best.

NEETHE RESTAURANT PRIVATE LIMITED

Job Description

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

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.

JDBX PTE. LTD.

Job Description

We are looking for a dedicated chef who is able to commit to work long hours shift including weekends.

- Mentoring assistant chef in managing the kitchen operations.

- Preparing high-quality dishes in line with our restaurant’s standards.

- Supervising and training kitchen staff.

- Ensuring adherence to food hygiene and safety standards.

- Contributing to menu development and food presentation.

- Managing inventory and ordering supplies.

- Maintaining a clean and organized kitchen environment.

Requirements:

- Strong knowledge of cooking techniques, ingredients, and culinary equipment.

- Leadership skills with the ability to manage and motivate a team.

- Creative mindset for menu development and food presentation.

- Excellent time management and organizational abilities.

- Flexibility to work in shifts, including weekends.

We Offer:

- A dynamic and supportive work environment.

· Responsible for the kitchen’s daily operations.

· Liaising with the relevant companies for food orders.

· Creating new dishes and menus.

· Interviewing and hiring new kitchen staff.

· Maintaining/raising the food’s profit margins

· Monitoring and controlling inventory levels

· Ensuring correct stock rotation procedures are followed.

· Implementation of health and safety procedures within the kitchen.

· Estimating costs and ensuring all purchases come within budget.

· Taking care of the kitchen’s accounts and creating a work roster for the staff.

Sirius Entertainment

Job Description

Located in the vibrant heart of Singapore, ADDA is a contemporary Indian restaurant celebrated for its bold flavours, inventive presentations, and playful take on tradition. ADDA blends regional Indian influences with modern techniques, creating a one-of-a-kind dining experience that’s as exciting as it is soulful.

We are currently seeking a Head Chef to lead our talented team. As Head Chef, you will be responsible for the daily operations of the kitchen. From managing prep to ensuring every dish meets our standards, you will take full charge of the culinary process, working closely with your team to deliver an exceptional dining experience.

• Lead and supervise all aspects of food preparation and kitchen operations
• Design and execute menus that reflect ADDA’s innovative approach to Indian cuisine
• Ensure consistency, presentation, and quality of all dishes leaving the kitchen
• Manage inventory, place orders, and coordinate with suppliers to ensure availability of fresh ingredients
• Maintain cleanliness, hygiene, and food safety standards across the kitchen
• Handle equipment maintenance and arrange repairs as needed
• Train, mentor, and evaluate kitchen staff; foster teamwork and professionalism
• Organise schedules, manage payroll records, and ensure optimal staffing levels
• Monitor cost controls and minimize food wastage
• Stay updated on culinary trends and incorporate new techniques where appropriate

• Proven experience in a leadership role within a professional kitchen, preferably in a high-end or modern Indian dining concept
• Strong culinary skills and a deep understanding of Indian cuisine and flavours
• Excellent leadership and communication skills
• Familiarity with kitchen management systems, Microsoft Office, and POS software
• Ability to thrive in a fast-paced, high-pressure environment
• Commitment to food hygiene, safety regulations, and quality assurance

If you’re passionate about redefining Indian cuisine and leading a team with creativity and precision, we’d love to hear from you.

PERSOLKELLY Singapore Pte Ltd (Formerly Kelly Services Singapore Pte Ltd)

Job Description

Responsibilities: 

• Ensure that all food prepared in the kitchen meets certification standards

• Assist in the creation, preparation, and execution of menus for various events, from large banquets to small corporate meetings.

• Supervise food preparation and cooking activities to ensure consistency and high standards of food presentation and flavor.

• Coordinate with the Executive Chef on menu planning, recipe development, and food innovations that cater to the diverse clientele 

• Collaborate with the banquet and event teams to understand specific event requirements and adjust food production schedules accordingly.

• Oversee the kitchen team during events, ensuring smooth operations, timely food delivery, and quality control, especially during peak times.

• Work closely with catering teams to ensure that requirements are strictly adhered to during MICE events.

• Assist in managing, mentoring, and training junior chefs and kitchen staff, ensuring they understand food preparation standards and hygiene protocols.

• Ensure the kitchen operates efficiently and that all staff are performing their duties to the highest standard.

• Provide leadership in the absence of the Executive Chef, managing kitchen staff and delegating tasks as needed.

• Ensure that the kitchen adheres to all food safety, hygiene, and regulations, including handling, storing, and preparing ingredients separately.

• Monitor kitchen cleanliness, ensuring that it meets the highest sanitation standards and that all team members follow hygiene protocols.

• Conduct regular checks of equipment, inventory, and workspaces to maintain a safe and clean working environment.

• Assist in managing kitchen inventory, ensuring that all ingredients are stocked, fresh, and ready for use.

• Monitor food costs and assist in managing the kitchen budget to ensure cost-effectiveness without compromising on quality.

• Work closely with suppliers to source high-quality ingredients and manage relationships with vendors.

Requirements

• Diploma or Degree in Culinary Arts, Food & Beverage Management, or a related field.

• At least 4-6 years of experience as a chef

• Strong understanding of food preparation standards and certification requirements.

• Proven experience in leading a kitchen team

• Excellent cooking and food presentation skills, with attention to detail.

• Knowledge of food safety and hygiene regulations.

• Ability to work under pressure and manage multiple tasks simultaneously.

• Team players who love working with others and are not afraid to take ownership of their actions.

• Proactive individuals who are eager to pitch in and support across various functions, demonstrating a willingness to collaborate and contribute

Interested candidates who wish to apply for the advertised position, please click on “Apply”. We regret that only shortlisted candidates will be notified.

EA License No.: 01C4394 (PERSOLKELLY Singapore PTE LTD)

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOLKELLY Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set out in the Privacy Policy available at https://www.persolkelly.com.sg/policies. You acknowledge that you have read, understood, and agree with the Privacy Policy.

Kuhn Artisanales Inc.

Job Description

Key Responsibilities:

• Prepare and present a wide range of desserts, pastries, and baked goods to 5-star standards.

• Manage the pastry section during assigned shifts, ensuring smooth operations and consistency.

• Work closely with the Pastry Sous Chef and Executive Pastry Chef in developing new menu items and seasonal offerings.

• Maintain high levels of hygiene, cleanliness, and food safety in accordance with HACCP and hotel standards.

• Ensure proper storage and labeling of all ingredients and prepared items.

• Monitor stock levels, assist in ordering, and minimize waste through effective inventory control.

• Train and mentor commis and junior pastry chefs, fostering a team-oriented work environment.

• Coordinate with service staff to ensure timing, quality, and presentation align with guest expectations.

• Participate in regular training, tastings, and quality control initiatives.

Qualifications & Requirements:

• Culinary diploma or equivalent professional pastry training.

• Minimum 3–4 years of experience in pastry within a luxury hotel, fine dining restaurant, or patisserie.

• Excellent knowledge of classic and modern pastry techniques, including plated desserts, viennoiserie, chocolate work, and bakery items.

• Strong organizational and time-management skills.

• Ability to work efficiently in a fast-paced, high-pressure kitchen.

• Attention to detail, creativity, and passion for the pastry arts.

• Flexibility to work various shifts including weekends and public holidays.

Working Conditions:

• High-temperature kitchen environment with long hours on your feet.

• Requires manual dexterity, visual accuracy, and the ability to lift heavy ingredients and equipment.

• Dynamic and collaborative culinary team environment with opportunities for growth.

Grand Copthorne Waterfront Hotel Singapore

Job Description

• Assist Sous Chef in charge in the proper running of his assigned kitchens.
• To organize and prepare dishes related to the assigned kitchen, mise en place for buffet and a la carte menus. Check on the production level according to the business needs.
• Ensure quality and quantity standards are met.
• To check all equipment’s are in good working order and if necessary report to the Sous-Chef. Prepare any necessary work orders for engineering team.
• To assist in cleaning up the refrigerator, set up the work station for the day and work with stewarding in general cleanliness, sanitation.
• Ensure proper work practices at all times, to check on personal hygiene, clean uniform, sanitation and cleanliness of the work station.
• Regularly check on the food to prevent contamination.
• Oversee the day to day business operation as instructed, maintain good quality, sanitation and cleanliness standards.

Bay Villa Koh-Phangan

Job Description

Marriott International

Job Description

VIOLET OON INC PTE LTD

Job Description

Job Summary:

We are looking for a skilled Junior Sous Chef with strong experience in Western cuisine and charcoal grilling, especially with a Josper oven. This role involves leading the grill station, maintaining high culinary standards, and supporting kitchen operations to ensure smooth, efficient service and exceptional food quality.

Key Responsibilities:

• Take charge of the charcoal grill / Josper oven station, ensuring consistent, high-quality preparation and presentation of grilled items.

• Supervise and support the Chef de Partie and grill section.

• Execute grilled dishes with precision—ensuring proper seasoning, doneness, and presentation of meats, seafood, and vegetables.

• Control food preparation, portioning, and minimize waste while meeting food cost targets.

• Collaborate with the Sous Chef and Head Chef on daily operation.

• Train junior kitchen staff in charcoal grilling techniques, fire management, Josper oven use, and safety procedures.

• Ensure all ingredients for grill use are fresh and of high quality by coordinating with the receiving team.

• Uphold cleanliness, hygiene, and safety standards within the grill section and kitchen.

• Participate in mise en place, daily kitchen prep, and ensure smooth execution during service hours.

• Lead daily briefings or kitchen meetings when required, especially in the Sous Chef’s absence.

• Be actively involved in kitchen operations, working hands-on with the team.

Requirements:

• Minimum 1 years of relevant culinary experience, with proven expertise in charcoal grilling or Josper oven operations.

• Strong background in Western, especially grilled items such as steaks, chops, seafood, and vegetables.

• Confident in managing a kitchen station and leading a small team.

• Strong understanding of kitchen hygiene, food safety, and fire safety procedures.

• Willing to work weekends and public holidays as required.

• Passionate, reliable, and committed to delivering quality and consistency.

Private Advertiser

Job Description

The incumbent is responsible to upkeep and maintain the hygiene standards and highest level of sanitation in the company by ensuring that all food served to guests and employees are free of microbiological, chemical and physical contamination. She or he will also require to ensure that all work areas conform to minimum requirements set by both company and local health authorities.

Responsibilities

• Implement critical control points system, procedures and corrective actions on personal hygiene of employees.

• Protective Measures: Require proper headgear and gloves in specific areas (cold kitchen, pastry, butchery, raw food handling) and restrict excessive jewelry in the kitchen.

• Health Monitoring: Ensure associates report illnesses and seek medical attention when needed.

• Cleanliness Protocols: Maintain cleanliness in hand wash areas and changing rooms.

• Implement critical control points and works with Engineering team on the preventive maintenance as well as rectification plan for F&B premises.

• Kitchen Access & Food Safety: Restrict kitchen access to authorized staff and separate raw and cooked food preparation areas.

• Cleanliness & Maintenance: Ensure all kitchen surfaces, equipment, and structures (floor, ceiling, drainage, etc.) are clean, functional, and free of wooden materials.

• Waste & Pest Control: Maintain covered, regularly emptied waste containers and implement an organized pest prevention system.

• Hygiene Practices: Maintain high hygiene standards in staff washrooms and follow an effective cleaning schedule throughout the kitchen.

• Communication Protocols: Report maintenance issues to the Chief Engineer, hygiene problems to the Chief Steward, and unsafe practices to the Executive Chef.

• Implement Cooking, Storage and Serving control points

• Food Safety Procedures: Strictly follow raw and cooked food segregation, proper cooking time/temperature controls, rapid chilling, and hot holding practices.

• Hygiene & Sanitation: Regularly perform sanitizing and disinfection procedures; dispose of unconsumed food immediately.

• Communication Duties: Coordinate with the Executive Chef for food preparation issues and the Chief Steward for cleanliness and sanitation concerns.

• Conduct regular inspection of F&B premises with Executive Chef and Chief Engineer.

• Conduct weekly review of outstanding issues and meeting minutes with Hygiene Committee.

• Involvement in employees' Food Safety training and other relevant hygiene related topics.

• Documentation & Reporting: Maintain weekly checklists and compile monthly reports on food safety training, lab tests, and supplier audits.

• Audit & Compliance: Ensure audit processes are carried out with integrity, confidentiality, and provide actionable recommendations.

• Management Communication: Keep top management informed about high-risk areas and necessary improvements to prevent food-borne illnesses.

• To carry out any other task as assigned by the Senior Management team .

Requirements:

• Minimum 2–3 years of experience in a similar role in the hospitality or F&B industry.

• Experience managing audits, SOPs, and regulatory inspections (e.g., by NEA or SFA).

• Minimum Diploma in Food Science, Environmental Health, Hospitality, or related field.

• Mandatory: WSQ Food Hygiene Officer Course certification. Certification in HACCP or ISO 22000 is highly preferred.

• Deep understanding of food safety regulations (e.g., SFA/NEA guidelines).

• Ability to develop and implement HACCP plans, sanitation procedures, and food hygiene training.

• Strong documentation, analytical, and communication skills.

• Meticulous, with high attention to detail.

• Ability to handle confidential audit and testing data.

• Good team player and individual contributor.

• Able to work in fast paced environment and meeting tight deadlines.

Avenue K

Job Description

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail

Avenue K

Job Description

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

Chi Beach Bar and Restaurant

Job Description

Shangri-La Mactan, Cebu

Job Description

O Delice!

Job Description

We are seeking one highly skilled and motivated Executive Sous Chef to join our management team.

You will work closely with the Group Executive Chef to oversee kitchen operations, maintain the highest standards of food quality, and contribute to the development of innovative menus. You will also assist in managing and training kitchen staff, ensuring the smooth running of all kitchen functions, and upholding food safety and hygiene standards at all times.

Key Responsibilities:
- Assist the Group Executive Chef in managing daily kitchen operations. 
- Supervise and mentor kitchen staff, ensuring a collaborative and productive work environment. 
- Maintain consistency in food quality, presentation, and portion control. 
- Contribute to menu planning and development by incorporating seasonal, locally sourced ingredients, staying current with culinary trends, and blending traditional French cuisine with local dining preferences.
- Ensure compliance with health, safety, and sanitation standards. 
- Manage inventory, ordering, and cost control to meet budgetary goals. 
- Step in as the acting head of the kitchen in the absence of the Group Executive Chef. 

Requirements:
- At least 5 years experience in fine-casual French restaurants, with a strong understanding of French culinary techniques and kitchen operations in a high-volume setting, including a minimum of 3 years in a leadership role such as Sous Chef or Head Chef.
- Passionate individual with a flair for creativity.
- Excellent organisational and time-management skills. 
- Understanding of the financial aspects of kitchen operations, including budgeting, cost control, and profitability.
- Ability to lead and inspire a team in a fast-paced environment. 
- Knowledge of food safety regulations and best practices. 
- Flexibility to work evenings, weekends, and holidays as needed. 

What We Offer:
- Competitive salary based on experience. 
- Performance-based bonus linked to company success.
- Generous holiday package with an extra day off each year.
- 5 working days a week.
- Group medical plan.
- 30% Team Discount across the Group.
- Opportunities for professional growth and development.
- A dynamic and supportive work environment where you’ll thrive.

If you are a dedicated culinary professional with a passion for excellence, we would love to hear from you. Please submit your resume and a cover letter detailing your experience and why you are the ideal candidate for this role.

THIRTY SIX BREWLAB PTE. LTD.

Job Description

Job Scope:

• Assist the Head Chef in managing daily kitchen operations
• Oversee food preparation and ensure consistency and quality
• Supervise and support junior kitchen staff
• Step up in the absence of the Head Chef
• Maintain kitchen hygiene and organization

Requirements:

· Min 2 years’ experience required

· Must be reliable, hardworking, and a team player

· Ability to work efficiently under pressure

THIRTY SIX BREWLAB PTE. LTD.

Job Description

Job Scope:

• Lead the entire kitchen team and daily operations
• Design and maintain the menu with seasonal and creative offerings
• Manage food cost, quality control, and kitchen inventory
• Ensure hygiene and food safety standards are upheld
• Train and mentor kitchen staff
• Coordinate closely with front-of-house for seamless service

Requirements:

· Min 2 years’ experience required

· Must be reliable, hardworking, and a team player

· Ability to work efficiently under pressure

Creative Eateries Pte Ltd

Job Description

This position is responsible for assisting the Executive Chef and maintaining the entire kitchen operation & ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

•Maintaining the entire kitchen operation, for internal operations and onsite events

•Assisting in the planning and development of event menus and recipes

•Supervising, training and developing staff and ensuring consistency in work performance

•Ensure quality control and presentation of the food

•Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

•Maintain a planned food cost

REQUIREMENTS

•Well-versed in western cuisine, canapes setup and experienced in sit-down dinner

•Preferably to have Food Hygiene Officer Certification

•At least 2 years of related experience

ELEGANT DELICACY PTE. LTD.

Job Description

ELEGANT DELICACY PTE. LTD. is hiring a Full time Sous Chef role in Sembawang, 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
• Work pass will be provided for this role
• Expected salary: $3,800 per month
• This role is an urgent hire

RMR International

Job Description

A Head Chef in a catering business in Singapore plays a crucial role in overseeing kitchen operations, ensuring the quality of food, and managing a team of chefs and kitchen staff. Here are the main roles and responsibilities of a Head Chef in the catering industry in Singapore:

• Create and design menus that cater to client preferences, dietary restrictions, and the specific nature of events (e.g., corporate functions, weddings, private parties).
• Adapt the menu based on seasonality, availability of ingredients, and current food trends.
• Collaborate with clients to understand their requirements and customize dishes to meet their needs.

• Oversee all aspects of food preparation and cooking to ensure consistency and high quality.
• Manage cooking processes, including portion control, to maintain the best standards of taste and presentation.
• Ensure proper cooking techniques are followed and ensure the quality of every dish before it leaves the kitchen.

• Lead, supervise, and train kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Assign specific tasks and oversee their completion, ensuring efficiency and consistency.
• Foster a positive work environment, encourage teamwork, and ensure the staff follows health and safety protocols.
• Schedule shifts and manage staffing levels according to the volume of orders and events.

• Manage inventory by ordering ingredients, overseeing stock rotation, and ensuring the kitchen has the necessary supplies for daily operations.
• Work closely with suppliers to ensure high-quality and cost-effective sourcing of ingredients.
• Keep track of inventory to minimize waste and control food costs.

• Ensure that all food is prepared according to established standards and food safety regulations (Singapore has strict food safety standards set by the Singapore Food Agency).
• Conduct regular quality control checks on food presentation, taste, and hygiene.
• Maintain cleanliness and organization in the kitchen, ensuring it meets all health and safety regulations.

• Manage food costs and budgets, ensuring that catering services remain profitable without compromising quality.
• Monitor food and labor costs and adjust menu items and staffing as necessary to stay within budget.
• Review financial performance and implement strategies to reduce waste and control expenses.

• Communicate with clients to understand their needs and preferences.
• Oversee the execution of catering events, ensuring food is delivered on time and meets the event's requirements.
• Provide recommendations on food choices, service styles, and presentation.

• Enforce strict adherence to food safety regulations and best practices.
• Ensure proper handling, storage, and preparation of ingredients to prevent foodborne illnesses.
• Regularly train staff on safety protocols, including the use of equipment, sanitation procedures, and emergency responses.

• Collaborate with the business development team to enhance the catering brand and attract new clients.
• Help in promoting signature dishes and unique offerings to set the catering business apart from competitors.

• Resolve any issues that arise during events, such as customer complaints or unexpected challenges with the food or service.
• Work quickly under pressure to ensure the success of high-profile events and large-scale catering jobs.

• Stay updated with current food trends, new cooking techniques, and industry innovations.
• Attend workshops, food expos, and other professional development opportunities to maintain expertise.

• Keep detailed records of orders, inventory, costs, and other important business information.
• Provide reports to the management regarding kitchen operations, financial performance, and any other necessary metrics.

Auberge Hospitality Limited

Job Description

Responsibilities:

• Food production in Western cuisine for Golf Club members and events

• Ensure consistent high quality and standard in food production

• Maintain high level of hygiene and cleanliness in kitchen

• Assist Sous chef in menu planning, food promotions and cost control

Requirements:

• Form 5 or Diploma holder in Hospitality Management or related disciplines

• Minimum 3 - 4 years Western kitchen experience

• Knowledge of food health, safety and hygiene compliance

• Good command of spoken and written English and Chinese

Benefits:

• Dental Insurance

• Five-day work week

• Medical Insurance

• Transportation Allowance

• Education Allowance

• Free shuttle bus

Working Location: Discovery Bay

We offer competitive remuneration package and fringe benefits including discretionary bonus, transportation allowance, annual leave, birthday leave, duty meal, medical and dental coverage and Top-up MPF scheme. We value our employees’ career development and provide them with a variety of internal and external training opportunities and sponsorship.

Application Methods:

• Email – send your detailed resume and expected salary via clicking "Apply Now”

• WhatsApp – 6317 3527

• Fax – 2987 5057

Applicants not invited for interview within two months may consider their applications unsuccessful. All information will be used solely for recruitment purpose and will be destroyed when the recruitment process is finished. Personal data provided by job applicants will be used strictly in accordance with the employer’s personal data policies, and a copy of which will be provided immediately upon request

Auberge Hospitality Limited

Job Description

Responsibilities:

• Assure the kitchen operation and daily production to ensure quality service deliver to guests

• Determine and collect all foodstuff and ingredients needed for each dish in accordance with the recipes and forward all needed materials to the cooks

• Check all equipment used to ensure they meet hygiene and safety standard and are in orderly condition

• Any ad-hoc duties assigned by Head Chef

Requirements:

• Certificate or above in Hotel / Catering management or related discipline

• 5 years relevant experience with at least 2 years supervisory experience in western kitchen

• Well versed in recipes of dishes and Well-knowledge in western cuisines

• Holder of Hygiene Certificate or equivalent Certificate

• Excellent communication skill and ability to work under pressure

• Pleasant, creative, service-oriented and outgoing personality

Benefits

• Dental insurance

• Medical insurance

• Transportation allowance

• Education allowance

• Free shuttle bus

Working Location: Discovery Bay

We offer competitive remuneration package and fringe benefits including discretionary bonus, transportation allowance, annual leave, birthday leave, duty meal, medical and dental coverage and Top-up MPF scheme. We value our employees’ career development and provide them with a variety of internal and external training opportunities and sponsorship.

Application Methods:

• Email – send your detailed resume and expected salary via clicking "Apply Now"

• WhatsApp – 6317 3527

• Fax – 2987 5057

Applicants not invited for interview within two months may consider their applications unsuccessful. All information will be used solely for recruitment purpose and will be destroyed when the recruitment process is finished. Personal data provided by job applicants will be used strictly in accordance with the employer’s personal data policies, and a copy of which will be provided immediately upon request.

มาราเลน่า สปอร์ต รีสอร์ท เกาะสมุย

Job Description

voco® Orchard Singapore

Job Description

IHG Hotels & Resorts' first voco™ hotel in South East Asia is now open on Singapore’s world-famous Orchard Road!

voco® Orchard Singapore provides guests with the world-renowned voco™ experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different.

Your day to day

voco Orchard Singapore is seeking an innovative and dedicated Chef de Partie / Junior Sous Chef to be part of our exciting Culinary Team. You will assist the Sous Chef on duty with overseeing the kitchen section and coordinate kitchen staff in order to prepare, cook and present food according to standard recipes. Assist with storage, preparation and cooking of all food items, whilst adhering to all Health and Food Safety standard. Demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members.

FINANCIAL RETURNS

• Review menus, analyzes recipes, assess food quality and labor requirements.

• Exercise efficient Payroll Management within your kitchen to maintain budgeted labor costs.

• Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment.

PEOPLE

• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include other kitchen outlets, food and beverage, maintenance, business development & front office.

GUEST EXPERIENCE

• Interact with outside contacts such as guests – to ensure their total satisfaction, vendors – to order supplies/ equipment and ensure best prices and quality. To assist with the Health Department and other regulatory agencies – regarding safety matters and kitchen inspections.

RESPONSIBLE BUSINESS

• Serve fresh ingredients to the guests of the highest quality of which reflect the style of the outlet concept

• Monitor methods of food preparation, sizes of portions and garnishing of foods to ensure food is prepared in the described manner

• Approve all food/ dishes leaving your section or kitchen before served to guests

• Estimate food consumption and purchases or requisitions of foodstuffs and kitchen supplies accordingly

• Devise specialty dishes and develops innovative menus

• Establish or enforce hygiene standards for the kitchen outlet.

• Develop and assist with training activities focused on improving skills and knowledge

• Take an active involvement in the welfare, safety, development and well-being of hosts providing advice, counseling and (positive) constructive feedback

• Assist with the development and maintenance of policies & procedures, work processes and standards of performance within the Department. Ensure quarterly reviews to accurately reflect any changes.

• Ensure the cleanliness and tidy of the Kitchen department and ensure all equipment is in good working order

• Maintaining the cleanliness, neat and being well-groom appearance at all times during on duty

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

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

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

• Log security incidents and accidents in accordance with hotel requirements.

• Perform other duties as assigned including assisting staff with their job functions during peak periods.

What we need from you

• Diploma or Degree in Culinary Arts.

• At least 1 year experience in a similar position, or an experienced Chef de Partie will also be considered.

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

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

• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

What we offer

We’ll reward all your hard work with a great salary and benefits – great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

Accor Asia Corporate Offices

Job Description

SATS Ltd.

Job Description

Job Responsibilities

• Support and assist Snr Executive Sous Chef and his team with daily operations within the department and supporting departments.

• Maximize profitability through managing the cost of sales, inventory and labor productivity and general expenses of the Culinary Operations.

• Able to plan and produce 2000 meal daily.

• Act as a coordination point for communication between Team Members and supporting departments in Marina Bay Sands.

• Create innovative and exciting menus, providing a balanced range of cuisines to meet customer requirements while providing quality in taste, temperature and presentation.

• Provide quality food products for our clients and supports in achieving all goals designated by the Snr Executive Sous Chef

• Involve in the timely pre-preparation before rush hours as well as for the next day “Mise en Place “requirement.

• Comply and ensure hygiene policies are strictly adhered to a daily basis applying “First in First out! “Kitchen best practice.

• Conduct training on hygiene standards and performs regular inspections with outlet chefs and stewarding.

• Liaise with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximizing their life span.

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

• Perform all duties in accordance with Sats   policies and within the realm of the Company’s vision, mission and values.

• Liaise with Chef and Clients   keeping oneself informed of the patron’s feedback and preferences and being involved in the overall planning of the business.

• Ensure a cooperative and professional rapport is maintained with all external controls. Foster and promote a cooperative working climate, maximizing productivity and employee morale.

• Manage and handle all administrative duties effectively for the department with regards to Team Members, payroll records, scheduling and duty rosters, purchase requests.

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

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

Job Requirements

• Possesses a Certificate or Diploma in Culinary

• At least three years of managerial experience in a 4 – 5 star hotel or catering kitchen setting
  Must have strong culinary experience

• Excellent in leadership & supervisory skills with a “hands-on” approach

• Excellent logistical, culinary and leadership skills

• Fluent in English, knowledge of additional languages is advantages

• Able to instill safety and sanitation habits

• Able to work shift work

• People and customer-oriented, motivator & self-starter

• Team builder, displays initiative and creativity

• Knowledge in using computer for administration work

• Good knowledge on basic accounting and calculation of food costs
  
  
  

SOFITEL SINGAPORE CITY CENTRE

Job Description

Job Description:

• Manage the day to day operations of an area in the kitchen e.g. banquet, pastry, cold food & a la carte.

• Distribute work equally to ambassadors.

• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.

• Maintain a good relationship with other ambassadors, providing instruction and encouragement as needed.

• Fill store requisition & daily ordering for his/her area of the kitchen.

• Assume the responsibility for cleanliness, sanitation and neatness of the kitchen.

• Ensure proper product storage, food rotation, labeling & following FIFO system.

• Able to handle mise en place & hand over shifts.

• Respond properly in any hotel emergency or safety situation.

• Perform other tasks or projects assigned by hotel management and ambassadors.

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

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

• Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required.

• Disinfect and sanitize cutting boards and worktables constantly during the shift.

• Know and apply ability to operate kitchen equipment safely and properly in the kitchen.

• Report and handle any accident immediately, no matter how minor.

• Respond properly in any hotel emergency or safety situation.

• Provide a courteous and professional service at all times.

• Organise each food service so that it runs efficiently and productively.

• Liaise with Director of Culinary and Executive Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.

• Coordinate food production and kitchen team to meet food preparation and service requirements.

• Ensure all food produced is in line with kitchen recipes and standards.

• Check all food is stored and handled as per current food health and hygiene regulations.

• Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations.

• Monitor daily kitchen food and product requirements and advise Director of Culinary of these well in advance.

• Monitor food ppreparation and wastage costs control these by following efficient preparation methods and standard recipes.

• Suggest any improvements that could be made to improve existing service or procedures, log and inform the Department Manager of any service or system problems.

• Do not divulge any Hotel or guest information either during or after employment with the company.

• To ensure all ambassador wear the correct uniform and name badge at all times. Ensuring that they maintain a high standard of personal appearance and hygiene, adhering to the hotel and department grooming standards.

• To ensure that all ambassadors provide a friendly, courteous and professional service at all times.

• To assist in the training of ambassadors, making sure that they have the skills necessary to perform their duties in the most productive way.

• To attend training sessions and meeting as and when required.

• To conduct and/or contribute to regular Hotel and Department Meetings.

• To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required.

• Any other reasonable request as required by Hotel Management.

Job Requirements:

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

• Has the ability to work autonomously.

• Has the ability and willingness to undertake further development.

• Appreciates and maintains an effective outlet for stress.

• An understanding of luxury guest expectations.

SOFITEL SINGAPORE CITY CENTRE

Job Description

Job Description:

• Manage the day to day operations of an area in the kitchen e.g. banquet, pastry, cold food & a la carte.

• Distribute work equally to ambassadors.

• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.

• Maintain a good relationship with other ambassadors, providing instruction and encouragement as needed.

• Fill store requisition & daily ordering for his/her area of the kitchen.

• Assume the responsibility for cleanliness, sanitation and neatness of the kitchen.

• Ensure proper product storage, food rotation, labeling & following FIFO system.

• Able to handle mise en place & hand over shifts.

• Respond properly in any hotel emergency or safety situation.

• Perform other tasks or projects assigned by hotel management and ambassadors.

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

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

• Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required.

• Disinfect and sanitize cutting boards and worktables constantly during the shift.

• Know and apply ability to operate kitchen equipment safely and properly in the kitchen.

• Report and handle any accident immediately, no matter how minor.

• Respond properly in any hotel emergency or safety situation.

• Provide a courteous and professional service at all times.

• Organise each food service so that it runs efficiently and productively.

• Liaise with Director of Culinary and Executive Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.

• Coordinate food production and kitchen team to meet food preparation and service requirements.

• Ensure all food produced is in line with kitchen recipes and standards.

• Check all food is stored and handled as per current food health and hygiene regulations.

• Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations.

• Monitor daily kitchen food and product requirements and advise Director of Culinary of these well in advance.

• Monitor food ppreparation and wastage costs control these by following efficient preparation methods and standard recipes.

• Suggest any improvements that could be made to improve existing service or procedures, log and inform the Department Manager of any service or system problems.

• Do not divulge any Hotel or guest information either during or after employment with the company.

• To ensure all ambassador wear the correct uniform and name badge at all times. Ensuring that they maintain a high standard of personal appearance and hygiene, adhering to the hotel and department grooming standards.

• To ensure that all ambassadors provide a friendly, courteous and professional service at all times.

• To assist in the training of ambassadors, making sure that they have the skills necessary to perform their duties in the most productive way.

• To attend training sessions and meeting as and when required.

• To conduct and/or contribute to regular Hotel and Department Meetings.

• To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required.

• Any other reasonable request as required by Hotel Management.

Job Requirements:

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

• Has the ability to work autonomously.

• Has the ability and willingness to undertake further development.

• Appreciates and maintains an effective outlet for stress.

• An understanding of luxury guest expectations.

Anradus Pte. Ltd.

Job Description

Sous Chef #70400

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title:  Sous Chef/Assistant Head Chef
• Working Location: Senoko
• Working Hours: 5.5 days 
• Salary Package: Up to $4500 + Performance Bonus
• Duration: Permanent 

Key Responsibilities

• Assist the Head Chef in overseeing kitchen operations to ensure smooth functioning.
• Manage the purchasing, receiving, and storage of ingredients, adhering to high standards.
• Monitor the quality and consistency of food to ensure it meets our exacting standards.
• Regularly check the freshness, presentation, and temperature of food served to guests.
• Implement effective food portioning, serving, and purchasing strategies to minimize waste, in line with our standard operating procedures.
• Maintain the highest levels of kitchen cleanliness, hygiene, and sanitation.
• Ensure efficient storage and complete utilization of perishable items to reduce waste.
• Keep ingredients fresh and monitor their expiry dates to prevent the use of spoiled or contaminated products.
• Perform additional tasks as assigned by management to enhance kitchen operations.
• Other tasks as assigned by Management. 

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• At least 3 years of experience in preparing both Western and Asian cuisine.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #70400 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161
Angel Lim | EA Reg No.: R1769781 

RCREIGN Manpower Agency

Job Description

Experienced in French Cuisine, Fine Dining / High end / 5 star hotel and restaurant

with good communication skills

professional and pleasing personality

at least 3 or more years of experience

Ironwood Hotel

Job Description

Job Summary/Overview

As an Executive Chef, you will be responsible for overseeing operations to all kitchen outlets, ensuring the highest standards of food quality and presentation. This role involves creating innovative recipes, maintaining food consistency, and driving the overall culinary direction for the kitchen.

Join Us

Send us your resumé at careers@ironwoodhotel.com or drop it off at Ironwood Hotel located at Burgos Street corner Juan Luna Street, Brgy 34, Tacloban City, Leyte.

For email applications, please use the following e-mail subject: [Last Name, First Name - Position Desired]. Attach your resumé/requirements when you compose your email.

You may also visit our Facebook page, Careers at Ironwood Hotel, for the latest positions for hire and the instructions on how to send your resumé / requirements.

Marriott International

Job Description

The Singapore EDITION

Job Description

SHABESTAN PTE. LTD

Job Description

We are looking for an admirable chef de cuisine to lead and inspire our kitchen staff in the creation of culinary masterpieces. The chef de cuisine will be responsible for designing the menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed.

Responsibilities:

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

Requirements:

• Relevant Chef experience in similar capacity (Persian and Mediterranean cuisine)
• Proven experience in similar role in reputable establishments.
• 5+ years of experience in a similar position.
• Strong organizational skills and the ability to multitask in a fast-paced environment.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Available to work flexible hours, shifts, over weekends, and on holidays.