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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.

GAIA CHINESE CULINARY PTE. LTD.

Job Description

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Restaurant Executive Chef.

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Assist with menu planning, inventory, supply management, and maintaining portion sizes
• Minimize waste and maximize thorough usage of food through proper and well-organized storage
• Maintain excellent standards of food quality and production, ensuring consistency in all dishes
• Ensure adherence to standards and procedures
• Maintain the highest standards of kitchen and food hygiene at all times
• Ensure safe and proper use of equipment at all times and to give guidance to other team members
• Any other duties as assigned by the Reporting Manager.

Job Requirements:

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• 5 to 7 years of relevant experience preferably in Modern Chinese cuisine
• Possess comprehensive knowledge of your specialty such as Wok, Steamer, Dim Sum, BBQ or Chopper and general culinary functions
• Prior experience working in a preopening team would be advantageous
• Work independently and good team player
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

GYUTAN-TAN PTE. LTD.

Job Description

The restaurant is a specialty grill restaurant in Singapore serving healthy balanced meals that are skillfully prepared and grilled in the kitchen. We offer a premium tasty menu at affordable prices, giving our guests value for money, smokeless-dining and delight to all senses. The setting is a fine-casual dining concept designed with Modern Japanese aesthetics that appeals to all demographics.

The primary role of the Pastry Sous Chef is to provide support to the Pastry Chef and any other persons or companies assigned, in a professional and timely manner. This individual will assist with daily kitchen operations and must be flexible in terms of job scope and work hours to meet the demands of our fast-paced and dynamic organization.

This individual possesses communication and people management skills, meticulous, and able to work with fellow partners, management, and colleagues.

Key Responsibilities:

• Assist the Pastry Chef to develop new pastry and dessert products, or modification of existing products and recipes
• Pastry preparation according to restaurant’s standard of quality, recipes, and standard operating procedures
• Ensure food handling and hygiene regulations are in accordance with SFA’s standards
• Maintaining and ordering stock necessary for smooth running operations
• Responsible to ensure stocks received are of the freshest quality and of accurate weight as ordered
• Work closely with the team for day-to-day operation controlling the quality standard of raw materials
• Conduct daily briefing
• Assist the Pastry Chef in organizing the working schedule and work in the kitchen so that everything works smoothly
• Able to provide training and coordination with Cook / other kitchen staff
• Controlling the results and consistency of food quality
• Supervise and minimize wastage of ingredients and kitchen activities on a regular basis
• Other duties as assigned by Pastry Chef

Requirements:

• Candidate must possess at least Diploma / Vocational Certificate in Culinary Arts & Pastry Skills
• Minimum 3 to 5 years of relevant experience in handling pastry technical skills
• Full knowledge of various preparation methods in relation to pastry making
• Able to work independently as well as in a team
• Possess good communication, interpersonal and leadership skills
• Possess a positive service attitude and high standards of personal hygiene
• Basic Food Hygiene certification is a must

Job Highlights:

• 5 Day work week (include weekends and PH)
• Restaurant in Central Location
• Competitive Salary Package
• Flexible Benefits and more!

GYUTAN-TAN PTE. LTD.

Job Description

GYUTAN-TAN PTE. LTD. is hiring a Full time Pastry Chef (patissier) role in Outram, 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
• More than 4 years of relevant work experience required for this role
• Expected salary: $3,200 - $3,700 per month

The restaurant is a specialty grill restaurant in Singapore serving healthy balanced meals that are skillfully prepared and grilled in the kitchen. We offer a premium tasty menu at affordable prices, giving our guests value for money, smokeless-dining and delight to all senses. The setting is a fine-casual dining concept designed with Modern Japanese aesthetics that appeals to all demographics.

The primary role of the Pastry Sous Chef is to provide support to the Pastry Chef and any other persons or companies assigned, in a professional and timely manner. This individual will assist with daily kitchen operations and must be flexible in terms of job scope and work hours to meet the demands of our fast-paced and dynamic organization.

This individual possesses communication and people management skills, meticulous, and able to work with fellow partners, management, and colleagues.

Key Responsibilities:

• Assist the Pastry Chef to develop new pastry and dessert products, or modification of existing products and recipes

• Pastry preparation according to restaurant’s standard of quality, recipes, and standard operating procedures

• Ensure food handling and hygiene regulations are in accordance with SFA’s standards

• Maintaining and ordering stock necessary for smooth running operations

• Responsible to ensure stocks received are of the freshest quality and of accurate weight as ordered

• Work closely with the team for day-to-day operation controlling the quality standard of raw materials

• Conduct daily briefing

• Assist the Pastry Chef in organizing the working schedule and work in the kitchen so that everything works smoothly

• Able to provide training and coordination with Cook / other kitchen staff

• Controlling the results and consistency of food quality

• Supervise and minimize wastage of ingredients and kitchen activities on a regular basis

• Other duties as assigned by Pastry Chef

Requirements:

• Candidate must possess at least Diploma / Vocational Certificate in Culinary Arts & Pastry Skills

• Minimum 3 to 5 years of relevant experience in handling pastry technical skills

• Full knowledge of various preparation methods in relation to pastry making

• Able to work independently as well as in a team

• Possess good communication, interpersonal and leadership skills

• Possess a positive service attitude and high standards of personal hygiene

• Basic Food Hygiene certification is a must

Job Highlights:

• 5 Day work week (include weekends and PH)

• Restaurant in Central Location

• Competitive Salary Package

• Flexible Benefits and more!

Private Advertiser

Job Description

About the role

We are seeking a talented and driven Sous Chef to join our dynamic team for a new restobar in Davao City. As Sous Chef, you will play a key role in overseeing the day-to-day operations of the kitchen, ensuring the delivery of exceptional culinary experiences for our guests. This full-time position offers an exciting opportunity to showcase your culinary expertise and contribute to the growth and success of our vibrant hospitality establishment.

What you'll be doing

• Assist the Head Chef in managing and coordinating the kitchen brigade

• Oversee the preparation and presentation of all menu items to the highest standards

• Ensure the efficient and timely delivery of orders to customers

• Maintain strict quality control and food safety measures

• Collaborate with the team to develop new and innovative menu items

• Provide training and mentorship to junior kitchen staff

• Manage inventory and ordering of kitchen supplies and ingredients

• Contribute to the overall success and growth of the restobar

What we're looking for

• Minimum of 1 year experience as a Sous Chef or in a similar role within a high-volume restaurant or hospitality setting

• Formal culinary training or qualification, such as a diploma or degree in Culinary Arts

• Proven expertise in creating and executing a wide range of international and local cuisine

• Excellent time management, multitasking and problem-solving skills

• Strong leadership abilities and the capacity to effectively manage a team

• Passion for using fresh, seasonal ingredients and promoting sustainable practices

• Exceptional attention to detail and a commitment to maintaining high food safety and hygiene standards

What we offer

We value our employees and strive to create a supportive and rewarding work environment. In this role, you can expect competitive remuneration, opportunities for professional development, and a range of employee benefits, including health insurance and access to our company-sponsored wellness initiatives. Join our growing team and be a part of our exciting journey in the hospitality industry.

Apply now and be a part of our talented team!

Private Advertiser

Job Description

About the role

We are seeking an experienced and talented Head Chef to oversee the culinary operations of our vibrant restobar in Davao City. As the Head Chef, you will be responsible for curating an exceptional dining experience and leading a team of skilled kitchen staff. This is a full-time position offering the opportunity to showcase your culinary expertise and passion for the hospitality industry.

What you'll be doing

• Develop and execute creative, high-quality menus that showcase your mastery of diverse cuisines

• Manage and train a team of passionate chefs, cooks, and kitchen staff to ensure efficient and consistent food preparation

• Oversee food procurement, inventory management, and cost control to maintain profitability

• Collaborate with the management team to continually enhance the dining experience and respond to customer feedback

• Ensure strict adherence to food safety and sanitation standards

• Foster a positive and motivating work environment in the kitchen

What we're looking for

• Minimum 2 years of experience as a Head Chef or in a senior culinary role in the hospitality industry

• Demonstrated expertise in a wide range of cuisines and culinary techniques

• Excellent leadership, communication, and team management skills

• Strong problem-solving and decision-making abilities

• Commitment to maintaining high standards of food quality, presentation, and customer satisfaction

• Familiarity with food cost management and inventory control

• Passion for the hospitality industry and a dedication to providing exceptional dining experiences

What we offer

We are committed to creating an environment where our employees can thrive. We offer a competitive salary, opportunities for career advancement, and a comprehensive benefits package that includes medical insurance, retirement contributions, and work-life balance initiatives. Join our dynamic team and be a part of shaping the culinary landscape in Davao City.

Apply now to become our next Head Chef and be a key player in the success of our vibrant restobar!

Angsana Laguna Phuket Hotels

Job Description

Limelight Ventures Corporation

Job Description

Requirements and skills:

• Earned a Culinary degree

• Degree in Culinary science or related certificate

• Proven experience as Head Chef in a restaurant

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

• Good understanding of useful computer programs (MS Office, restaurant management software, POS)

• Credentials in health and safety training

FIELDNOTES PTE. LTD.

Job Description

Job Responsibilities 

• Oversee day to day overall kitchen operations
• QC and ensure high quality and consistency of all cakes
• Troubleshoot and analyse customers’ feedback to improve food quality
• Oversee and ensure compliance hygiene, sanitation and safety standards 
• Lead, train and manage new employees and provide ongoing training for all staff 
• Create new seasonal cakes and menus
• Recruiting, hiring and training when needed 
• Monitoring and controlling stock levels
• Maintain food cost margins within given range
• Efficient manpower planning and rostering

Requirements: 

• At least 3 years of cake/pastry experience with 2 years of supervisory experience. 
• Extensive food knowledge and creativity
• Experience in maintaining rigorous high quality and safety standards
• Strong leadership, self-motivated and good people skills 
• Team player with a good learning attitude

A|S CULINARY CREATIONS PTE. LTD.

Job Description

We are seeking a talented and motivated Sous Chef to support our Head Chef in preparing authentic North Indian, South Indian, and Malay dishes, with a keen interest in learning Korean and Western fusion techniques. The ideal candidate will have hands-on experience with regional recipes, strong kitchen management skills, and a passion for delivering high-quality food while expanding their culinary skills in fusion cuisine.

Key Responsibilities:

• Assist the Head Chef in daily kitchen operations and food preparation.
• Prepare and cook a wide range of North Indian, South Indian, and Malay dishes.
• Support the development and execution of Korean and Western fusion dishes by learning new techniques and flavor profiles.
• Supervise and train junior kitchen staff, ensuring high standards of hygiene and food safety.
• Help with menu planning, inventory management, and quality control.
• Maintain a clean, organized, and efficient kitchen environment.
• Step in for the Head Chef when required.

Requirements:

• Proven experience as a Sous Chef or Senior Cook in Indian (North & South) and Malay cuisine.
• Good knowledge of traditional recipes, ingredients, and cooking techniques.
• Willingness to learn and adapt to Korean and Western fusion cooking styles and flavors.
• Strong leadership, teamwork, and communication skills.
• Ability to work under pressure and in a fast-paced setting.
• Willingness to work flexible hours, including evenings, weekends, and public holidays.

How to Apply:
Please send your resume highlighting your experience with Indian and Malay cuisine and your interest in fusion cooking. Only shortlisted candidates will be contacted.

A|S CULINARY CREATIONS PTE. LTD.

Job Description

We are seeking an innovative and experienced Head Chef with deep expertise in North and South Indian, Malay, Korean, and Western cuisines. The ideal candidate will have a proven track record of developing creative fusion menus-especially blending Korean, Western, and Indian flavors-to deliver unique and memorable dining experiences.

Key Responsibilities:

• Develop, curate, and execute menus featuring authentic North Indian, South Indian, Malay, Korean, and Western dishes, as well as innovative fusion creations.
• Create new recipes that blend bold Indian spices, Korean ingredients (such as gochujang, kimchi, and ssamjang), and Western culinary techniques to craft original fusion dishes (e.g., Tandoori Kimbap, Kimchi Parantha, Korean Masala Corn Dog, Kimchi Mac & Cheese, Indian-spiced bulgogi, and more)35911.
• Lead, train, and supervise kitchen staff to maintain consistency, quality, and efficiency in food preparation and presentation.
• Oversee all aspects of kitchen operations, including inventory, cost control, and supplier management.
• Ensure compliance with food safety, hygiene, and health regulations at all times.
• Collaborate with management on menu engineering, seasonal specials, and cross-cultural promotions.
• Maintain a clean, organized, and safe kitchen environment.

Requirements:

• Proven experience as a Head Chef or Executive Chef with strong backgrounds in Indian (North & South), Malay, Korean, and Western cuisines.
• Demonstrated creativity in developing fusion dishes that combine Korean, Western, and Indian flavors and techniques35911.
• Culinary degree or equivalent professional certification preferred.
• Excellent leadership, team management, and communication skills.
• In-depth knowledge of regional ingredients, spices, and cooking methods across all specified cuisines.
• Ability to work in a fast-paced, high-pressure environment.
• Flexibility to work evenings, weekends, and public holidays as required.

How to Apply:
Please submit your resume highlighting your experience with Indian, Malay, Korean, Western, and fusion cuisines. Only shortlisted candidates will be contacted.

Bettr Barista

Job Description

We are looking for a culinary visionary with a flair for turning meals into unforgettable experiences. To assist & co-lead our team at The Foundry, our flagship location and a vibrant collective impact hub. You’ll be at the helm, crafting show-stopping dishes, curating an incredible dining vibe, and raising the bar for creativity and quality.

If you share our values of purpose-driven work, community impact, and continuous improvement, join us and champion a new breed of business that work first towards doing real good in real places, and having a real impact.

• 44hrs/week, 5 day work week
• Operational Mon - Sun
• Western Cafe Food, small plates
• Part of co-working building
• Interested in creating new dishes, foodie, enjoys cooking and enjoys being part of a dynamic team
• Central location near Bras Basah, Plaza Singapura.
• Coffee, tea, drinks provided
• Uniform Provided
• Staff Meal Provided
• Company Benefits - medical, staff claims etc
• Preferably 3 - 5 years of experience in the food and beverage industry.
• Possess the mandatory Basic Food Hygiene Certificate for food handling.
• A positive work attitude and a team player, excelling in a fast-paced environment.
• Strong team player and good communication skills

Key Responsibilities:

• Assist in the development of innovative and trendsetting culinary concepts, dishes, and presentations.
• Support the creation of unforgettable dining experiences that engage all the senses and delight guests.
• Mentoring and inspiring the culinary team, fostering a culture of creativity, excellence, and continuous growth.
• Help design and refine menus, ensuring a harmonious blend of flavors, textures, and visual appeal, as directed by the head chef.
• Uphold and enforce the highest standards of culinary quality, food safety, and sanitation practices in compliance with industry regulations.
• Collaborate with suppliers and maintain strong vendor relationships for sourcing the finest ingredients.
• Assist in managing culinary budgets, controlling food costs, and optimizing kitchen operations for efficiency and profitability.
• Coordinate with other departments, including front-of-house staff, to ensure seamless and exceptional guest experiences.
• Participate in the training and development of culinary talent to build a strong, cohesive team.
• Advocate for sustainable practices in food sourcing, waste reduction, and energy conservation as directed by the head chef.
• Stay informed of culinary trends, techniques, and international cuisines to contribute to the evolution of our offerings.

Requirements:

• A minimum of 3-5 years of proven culinary experience in a leadership role, with a strong background in kitchen operations and menu execution.
• Broad knowledge of diverse cuisines, culinary techniques, and gastronomic trends.
• Creativity and passion for high-quality, innovative cooking.
• Strong organizational and cost management skills.
• Effective communication and leadership abilities.
• A commitment to maintaining the highest standards of food quality and safety.
• Familiarity with sustainability initiatives and responsible sourcing practices is a plus.
• Flexibility to adapt to changing customer preferences and industry trends.

About The Bettr Group

The Bettr Group is a home-grown specialty coffee company founded in 2011, and Singapore’s first certified B-Corporation. Currently comprising Bettr Barista and Bettr Coffee Company, they offer world-class professional coffee education, sustainably sourced coffee products and caffeine driven experiences.

The Bettr Group works to empower lives through a Holistic Training Programme for marginalised women and youth, by nurturing direct and sustainable trade across its supply chain, and by building socially conscious communities wherever they operate.

The 2017 President’s Challenge Social Enterprise of the Year was awarded to The Bettr Group, and they were also recognised as a Best For The World (Community) organisation

BETTR@WORK

We're a diverse, mad flock of multi-hyphenates... all united behind our purpose of wanting to make the world a Bettr place through the work we do.

Some of us are a little geeky, some are a little OCD and some are all over the place all the time. But we have a lot of get-it-done gung ho and share a collective commitment to bringing the best of our individual super powers to work everyday to keep the Bettr world buzzing.

Bettr Group is an equal-opportunity, non-pigeonholey organisation and Singapore's first certified B Corporation . We have an open door hiring policy, where we offer employment opportunities regardless of educational attainment, work history, or past social barriers.

We're certainly not your average cup of Joe.

Work Schedule:
This job has the following work schedule:
Shifting schedule

6 days / week

5.5 days / week

40+ hours / week

Benefits & Perks
This job has the following benefits:
Free food

Paid sick leave

Medical coverage

Training & professional development

This job is located in Central, Central, Singapore.

Are you interested in this position? If so, apply now and get a response from us fast!
Don’t miss out an opportunity to advance your career to the next level.

Shangri-La's Boracay Resort & Spa

Job Description

King Omar Consulting Pte. Ltd.

Job Description

The Executive Chef is the overall in-charge for the kitchen’s operations, including menu planning, food preparation, staff management, cost control, and ensuring high standards of food quality and safety. He/She defines the food quality and drives continuous improvement by reviewing recipes and work processes.

Job responsibilities:

Business Operations

• In-charge on the overall operations of the kitchen
• In-charge of menu planning with constant creation of new items to meet the demands of customers
• Supervise the order of ingredients
• Strong business acumen
• Customize menus for specific client requests
• Oversee food purchasing and inventory management to minimize waste and control food costs
• Monitor the kitchen’s financial performance, maintaining a balance between quality and cost-efficiency

People Management

• Lead team to achieve business goals and drive service excellence
• Manage the training and supervision of new chefs / cooks
• Foster a collaborative and disciplined kitchen environment to promote productivity and morale

Adhering to Quality and Standards

• Drive organization's compliance with hygiene, health and safety
• Enforce and ensure the quality and standards by driving Standard Operating Procedures (SOPs)
• Ensure compliance with all food safety regulations (SFA, etc.)
• Implement rigorous checks on food safety and hygiene practices in compliance with local regulations

Skills/Qualifications:

• Minimum Bachelor's Degree
• At least 5 years of relevant experience in the Food & Beverage industry
• Strong leadership capabilities with a proven ability to lead and motivate diverse teams in a high-pressure, fast-paced environment
• Proficient in budget management, cost control, and enhancing kitchen profitability
• Candidates with Class 3 Driving License will be an added advantage

Bettr Barista

Job Description

We are looking for a culinary visionary with a flair for turning meals into unforgettable experiences. To assist & co-lead our team at The Foundry, our flagship location and a vibrant collective impact hub. You’ll be at the helm, crafting show-stopping dishes, curating an incredible dining vibe, and raising the bar for creativity and quality.

If you share our values of purpose-driven work, community impact, and continuous improvement, join us and champion a new breed of business that work first towards doing real good in real places, and having a real impact.

Key Responsibilities:

• Assist in the development of innovative and trendsetting culinary concepts, dishes, and presentations.

• Support the creation of unforgettable dining experiences that engage all the senses and delight guests.

• Mentoring and inspiring the culinary team, fostering a culture of creativity, excellence, and continuous growth.

• Help design and refine menus, ensuring a harmonious blend of flavors, textures, and visual appeal, as directed by the head chef.

• Uphold and enforce the highest standards of culinary quality, food safety, and sanitation practices in compliance with industry regulations.

• Collaborate with suppliers and maintain strong vendor relationships for sourcing the finest ingredients.

• Assist in managing culinary budgets, controlling food costs, and optimizing kitchen operations for efficiency and profitability.

• Coordinate with other departments, including front-of-house staff, to ensure seamless and exceptional guest experiences.

• Participate in the training and development of culinary talent to build a strong, cohesive team.

• Advocate for sustainable practices in food sourcing, waste reduction, and energy conservation as directed by the head chef.

• Stay informed of culinary trends, techniques, and international cuisines to contribute to the evolution of our offerings.

Requirements:

• A minimum of 3-5 years of proven culinary experience in a leadership role, with a strong background in kitchen operations and menu execution.

• Broad knowledge of diverse cuisines, culinary techniques, and gastronomic trends.

• Creativity and passion for high-quality, innovative cooking.

• Strong organizational and cost management skills.

• Effective communication and leadership abilities.

• A commitment to maintaining the highest standards of food quality and safety.

• Familiarity with sustainability initiatives and responsible sourcing practices is a plus.

• Flexibility to adapt to changing customer preferences and industry trends.

Desired Traits:

• Alignment with Bettr's Social Mission: Share our core values and commitment to using business as a force for good.

• A visionary leader who inspires and motivates culinary teams to achieve excellence.

• A strong advocate for guest satisfaction and culinary excellence.

• Adaptable and forward-thinking, with a focus on continuous improvement.

• Commitment to creating memorable dining experiences that resonate with our patrons.

All applications will be treated confidentially. Please write in to people@bettrbarista.com and tell us why you'd like to be a part of our merry crew. 

We regret that only shortlisted candidates will be contacted.

About The Bettr Group 

The Bettr Group is a home-grown specialty coffee company founded in 2011, and Singapore’s first certified B-Corporation. Currently comprising Bettr Barista and Bettr Coffee Company, they offer world-class professional coffee education, sustainably sourced coffee products and caffeine driven experiences. 

The Bettr Group works to empower lives through a Holistic Training Programme for marginalised women and youth, by nurturing direct and sustainable trade across its supply chain, and by building socially conscious communities wherever they operate.

​​​​​​​The 2017 President’s Challenge Social Enterprise of the Year was awarded to The Bettr Group, and they were also recognised as a Best For The World (Community) organisation from 2016-2019. More at bettr.group 

 BETTR@WORK

We're a diverse, mad flock of multi-hyphenates... all united behind our purpose of wanting to make the world a Bettr place through the work we do.

Some of us are a little geeky, some are a little OCD and some are all over the place all the time. But we have a lot of get-it-done gung ho and share a collective commitment to bringing the best of our individual super powers to work everyday to keep the Bettr world buzzing.

Bettr Group is an equal-opportunity, non-pigeonholey organisation and Singapore's first certified B Corporation . We have an open door hiring policy, where we offer employment opportunities regardless of educational attainment, work history, or past social barriers.

We're certainly not your average cup of Joe. 

ZS Hospitality Management Limited

Job Description

Responsibilities: 

• Assist the Head Chef in the development and organization of all culinary menus.

• Coordinate and oversee food production processes to ensure timely execution.

• Uphold the utmost standards of quality and consistency in all products.

• Possess a strong understanding of monitoring food and labor expenses.

• Accountable for the preparation and cooking of dishes that exemplify superior freshness and flavor.

• Supervise and train kitchen personnel.

• Collaborate closely with management to modify food menus in response to customer feedback and promotional activities.

• Ensure that the kitchen environment adheres to high standards of food quality, safety, and cleanliness.

• Maintain order and discipline within the kitchen during peak service times.

• Candidates with limited experience will be classified as Junior Sous Chefs.

Requirement:

• Proficient in food and beverage operations, cost management, and promotional strategies.

• Comprehensive knowledge of diverse cooking techniques, ingredients, equipment, and processes.

• Possesses a robust business acumen along with operational, administrative, and interpersonal abilities.

• A minimum of 3-4 years of experience in a kitchen setting as a chef or in a related food and beverage role.

• Well-versed in the culture of fine food and beverages.

• A collaborative team member with strong communication and supervisory competencies.

• Exhibits excellent interpersonal, management, and problem-solving skills.

• Highly organized and detail-oriented, with a strong sense of accountability.

• Possesses sound knowledge of hygiene practices.

• Proficient in both spoken and written English.

Benefits:

• Tips 

• Duty Meals

• Medical Insurance

• Statutory Holidays

• Annual Leave

• 8 days off per month

• Marriage Leave

• Excellent Working Environment & Rewardable Career

• Discretionary Bonus

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

Boys in Bangla Co.,Ltd.

Job Description

Thai Mango by Chef Kim

Job Description

About the role

We are seeking an experienced and talented Head Chef to lead our culinary team at Thai Mango by Chef Kim' in Manila City, Metro Manila. As our Head Chef, you will be responsible for overseeing all kitchen operations, developing innovative menus that showcase the finest Thai food, and inspiring your team to deliver exceptional dining experiences for our guests. This is a full-time position.

What you'll be doing

• Manage and oversee all kitchen operations, including menu planning, food preparation, and quality control
• Lead, train, and motivate a team of talented chefs and kitchen staff to deliver exceptional service
• Ensure strict adherence to food safety and hygiene standards
• Collaborate with the management team to develop and implement strategies for growth and continuous improvement
• Monitor food and labor costs, and implement measures to optimize profitability
• Foster a positive, collaborative, and customer-focused work environment in the kitchen

What we're looking for

• Minimum 1 year experience as a Head Chef or in a similar leadership role within the hospitality industry, with a strong focus on Thai cuisine
• Exceptional culinary skills and a deep understanding of Thai flavours, techniques, and ingredients
• Proven track record of leading and inspiring a team of chefs to achieve high levels of performance and customer satisfaction
• Excellent time management, problem-solving, and decision-making skills
• Strong attention to detail and a commitment to maintaining high food safety and hygiene standards
• Excellent communication and interpersonal skills, with the ability to work collaboratively with the management team

What we offer

At Thai Mango by Chef Kim', we are committed to creating a positive and supportive work environment for our employees. We offer competitive salaries, opportunities for career advancement, and a range of benefits, including:

- Professional development and training opportunities
- Discounts on meals
- A dynamic, collaborative, and family-oriented company culture

About us

Thai Mango by Chef Kim is a renowned restaurant for offering modern Thailand Food. Our mission is to bring the best affordable Thai Food to every Filipino. With a focus on using the freshest ingredients and traditional cooking methods, we have built a reputation for delivering an exceptional dining experience. Join our talented team and be a part of our continued success.

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

Amari Vogue Krabi

Job Description

This role ensures culinary excellence, innovation, food safety, and cost efficiency while supporting the company's brand, customer satisfaction, and business objectives. The Director collaborates closely with executive leadership, operations teams, and vendors to elevate food quality, streamline processes, and drive continuous improvement.

The Litton Hotel By Carterson

Job Description

A Pastry Chef is a skilled professional responsible for preparing a wide variety of delicious desserts, pastries, and sweet goods. They create new and enticing recipes, decorate pastries to ensure beautiful presentation, and maintain the quality of ingredients and equipment.

TORRE LORENZO LEISURE CORPORATION

Job Description

PARKROYAL COLLECTION Marina Bay, Singapore

Job Description

About the role

As the Sous Chef (Cold Kitchen) at PARKROYAL COLLECTION Marina Bay, Singapore, you will play a pivotal role in overseeing the operations of the cold kitchen. This full-time position is located in the Downtown Core Central Region, where you will work alongside a talented culinary team to deliver exceptional dining experiences for our guests.

What you'll be doing

• Assist the Chef de Cuisine in the planning, coordination and execution of cold kitchen operations

• Prepare, cook and present a wide range of cold dishes, including appetisers, salads, cold starters and desserts

• Ensure the highest standards of food quality, presentation and consistency

• Manage and supervise kitchen staff, providing training and development opportunities

• Implement and maintain strict food safety and hygiene protocols

• Collaborate with the wider culinary team to develop innovative menu items

• Monitor inventory levels and place orders for necessary supplies and ingredients

What we're looking for

• Significant experience as a Sous Chef or in a similar culinary role within a high-end hotel, restaurant or catering environment

• Strong expertise in cold food preparation, including extensive knowledge of ingredients, flavour profiles and presentation techniques

• Excellent leadership and team management skills to effectively oversee kitchen staff

• Passion for creating innovative and visually appealing dishes that delight our guests

• Thorough understanding of food safety, hygiene and quality control protocols

• Strong verbal and written communication skills in English

• Adaptable to high-pressure environments and able to work well under tight deadlines

What we offer

• Competitive salary and benefits package

• Opportunities for career advancement and professional development

• Discounts on hotel stays and dining across the PAN PACIFIC HOTEL GROUP brand

• Collaborative and supportive work culture

About us

PARKROYAL COLLECTION Marina Bay, Singapore is a premium hotel that offers a unique and eco-conscious hospitality experience in the heart of the city. We are committed to delivering exceptional service and creating lasting memories for our guests. As part of the PARKROYAL COLLECTION brand, we prioritise sustainability and innovation in everything we do.

If you're passionate about culinary excellence and eager to join a dynamic team, we encourage you to apply for this Sous Chef (Cold Kitchen) role at PARKROYAL COLLECTION Marina Bay, Singapore.

Katong Holdings Pte Ltd

Job Description

At Holiday Inn Express® our purpose is to provide simple, smart travel. That’s where you come in. When you’re part of the Holiday Inn Express brand you’re more than just a job title.

At Holiday Inn Express we look for people who are welcoming and smart; people who can focus on the things that really matter to our guests and get them right every time.

Join us as a Sous Chef in Holiday Inn Express Katong! You’ll have ambition, talent and obviously, some key skills. Because, for this vital role, we’re looking for someone who can:

• Participate in the planning and costing of menus

• Works with Head Chef in the preparation and management of the Department’s budget

• Support senior leadership by developing and assuming basic management responsibilities

• Assume the role of liaison between all departments within the culinary division and all other hotel departments

• Supervise the preparation and cooking of various food items

• Develop and implement creative menu items that adhere to IHG brand standards

• Plan, coordinate & implement special events and promotions

• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring

• May manage other key culinary leadership roles

• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results

• Monitor food production, ordering, cost, and quality and consistency on a daily basis

• Ensure proper safety and sanitation of all kitchen facilities and equipment

• Develop new dishes and products

• Ensure that outstanding culinary technical skills and quality of all team members are maintained

• Assist with organizing special events and special food promotions

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

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

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

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

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

• Log security incidents and accidents in accordance with hotel requirements

Qualifications and requirements

High School or Vocational Certificate in Hotel Management, Food & Beverage, or related field, with 4 years of related experience or an equivalent combination of education and experience. Obtained alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency. Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Able to read and write English.

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

• Duty Meals

• Birthday Off

• Medical Benefits

• Dental Benefits

• Insurance Coverage

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

• Special Employee Rate at all IHG Hotels worldwide

• Room to Grow Opportunities

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

And because the Holiday Inn Express brand belongs to the IHG family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6500 hotels in over 100 countries around the world.

Allegiant Manpower Group Solutions Inc.

Job Description

A pastry chef is a culinary professional specializing in creating and preparing pastries, desserts, and other sweet baked goods, often requiring creativity, attention to detail, and strong baking skills.
Key Responsibilities:
Preparation and Baking: Preparing ingredients, following recipes, and baking a variety of pastries, cakes, breads, and other sweet items.
Decoration and Presentation: Decorating pastries and desserts to ensure beautiful and tasteful presentation.
Recipe Development: Developing new recipes for seasonal menus or special events.
Inventory Management: Maintaining and managing inventory of ingredients and supplies.
Quality Control: Ensuring the quality and consistency of baked goods.
Kitchen Operations: Maintaining a clean and sanitary work environment.
Teamwork and Leadership: Working with other kitchen staff and potentially managing a team of pastry chefs or bakers.
Time Management: Effectively managing time and prioritizing tasks to meet deadlines.
Customer Interaction: Interacting with customers, particularly for custom orders like wedding or birthday cakes.

The Bakery Depot Pte Ltd

Job Description

About the role

Cedele is seeking an experienced and passionate Head Chef to oversee the central kitchen operations of our well-established bakery and cafe. As Head Chef, you will be responsible for leading a team of skilled chefs, creating innovative menu items, and ensuring the highest standards of food quality and presentation. This is a full-time position based in our East Region location.

What you'll be doing

• Develop and implement creative, seasonal menus that align with the company's brand and customer preferences

• Manage and mentor a team, ensuring they are properly trained, motivated and working efficiently

• Oversee food preparation, presentation and service to guarantee consistent quality and timely delivery

• Maintain strict adherence to food safety and hygiene regulations

• Manage inventory, ordering and budgeting for the kitchen department

• Collaborate with the management team to identify new opportunities and continuously improve operations

What we're looking for

• Minimum 5 years of experience as a Head Chef or Senior Sous Chef in a reputable cafe, restaurant or bakery

• Strong background in modern European and Asian cuisine with a passion for baking and pastry

• Excellent leadership, communication and team management skills

• In-depth knowledge of food safety, hygiene and inventory management

• Creativity and a flair for developing innovative menu items

• Ability to work under pressure and meet deadlines

Okada Manila

Job Description

I. MAJOR RESPONSIBILITIES AND DUTIES

• Supervises daily operations of the kitchen to ensure consistent production of high quality food items to meet or exceed guest expectations

• Assists the Chef de Cuisine and Senior Sous Chef in performing administrative tasks

• Ensures that duty rosters of rank and file personnel are properly filled out so that the manpower distribution is relevant and consistent with the operational demands of the department

• Maintains food stock levels of sufficient quantity to prevent oversupply and avoid spoilage and unnecessary expiration of food items

• Responds to and handles food related guest complaints and issues professionally for immediate service recovery and maintain guest satisfaction

• Designs training modules and conducts skills training based on training needs for skills development and professional growth of staff

• Assesses all food preparation equipment and fill out maintenance reports and work orders to ensure equipment is operating at its optimum potential

• Coordinates with the Senior Sous Chef in maintaining strict adherence to Food Hygiene and Sanitation standards

• Coordinates with the Chef de Cuisine and Human Resources Dept. regarding disciplinary procedures for non-compliance to hotel policies on conduct and behavior

• Completes other relevant tasks assigned by the Chef de Cuisine

II. JOB SPECIFICATIONS

Educational Requirement:

• Preferably college graduate with degree in HRM or related course

Experience Requirements:

• 12 years culinary experience specifically in Japanese cuisine; 3 years in the same capacity

Leadership Skills:

• Able to communicate and coordinate with the service to manage smooth flow of operations

• Must have strong organizational skills

• Must have training and coaching skills

• Able to make recommendations to Immediate Superior regarding promotions and succession

Technical Skills:

• Must possess working knowledge of procurement software (i.e RedRock)

• Must possess working knowledge of employee scheduling software (i.e. Mizzisoft)

Other Qualifications:

• Must have strong administrative skills

• Able and willing to work for long hours and on holidays

Epicurean Management Limited

Job Description

Responsibilities:

• Assist the Head Chef in daily kitchen operations and food preparation

• Oversee and mentor junior chefs and kitchen staff

• Ensure high standards of food quality, presentation, and consistency

• Maintain a clean, safe, and organized kitchen environment, adhering to hygiene and safety standards

• Assist in inventory management, stock control, and supplier orders

• Ensure efficient coordination during busy periods to meet service deadlines

Requirements:

• Proven experience as a Sous Chef or in a similar role, with a minimum of 3 years. Spanish cuisine experience is a plus

• Strong knowledge of kitchen operations and culinary techniques

• Ability to work under pressure in a fast-paced environment

• Good communication and organizational skills

• Good command in written and spoken English and Chinese

Benefits:

• 8-Day Off/Month

• 10-14 Days Annual Leave

• Duty Meal

• Medical Subsidization

• Discretionary Bonus

Attractive remuneration and fringe benefits will be offered to the right candidates. Interested parties, please provide your availability, current and expected salary by clicking “Apply Now”.

We are an equal opportunity employer. All applications received will be used strictly for selection purposes only. Your application may also be considered for other suitable positions within the Epicurean Group. Unsuccessful applications will be destroyed after 6 months. 

The Ritz-Carlton Millenia Singapore

Job Description

Qtech Queueing System Pte Ltd

Job Description

Key Responsibilities

• Excellence in North Indian cuisine and baking & pastry, south Indian, Indian sweets.
• Designing delicious and attractive menus and continuously making improvements.
• Develop a relationship with regular customers.
• Follow food and safety regulations.
• Order food supplies for the kitchen.
• Ensure that customers are satisfied with food and service.
• Assist with marketing events.
• Create restaurant policies.
• Maintaining positive customer relationships, processing complaints, and responding to customer needs.

We Search @ Searchers and Staffers Corporation

Job Description

Description:
- Oversee the kitchen's daily culinary activities.
- Make and build menus that adhere to cost and quality guidelines.
- Oversee the ordering, receiving, stock levels, and food purchases.
- Make sure that kitchen cleanliness guidelines and food safety standards (FSC) are consistently followed.
- Keep an eye on and manage food expenses to sustain profitability.
- Put in place and keep up kitchen production protocols and systems.
- Make sure all menu items meet quality requirements.
- Deliver top-notch culinary options to create a wonderful client experience.
- Increase revenue and profitability by developing new menu items, streamlining procedures, and interacting with customers.
- Oversee the growth and training of kitchen employees.
- Plan employee shifts and oversee kitchen personnel.
- Regularly coach team members and do performance reviews.

Requirements:
- Has a certification (NCII, bachelor's, associate, diploma, etc.) relevant to the F&B industry.
- Minimum of 3 years experience as Sous Chef.
- Knowledgeable in restaurant operations.
- Familiarity with P&L.
- Open to shifting schedule (opening and closing).

Marriott International

Job Description

JW Marriott Hotel Singapore South Beach

Job Description

CHARIS MANOR NURSING HOME PTE. LTD.

Job Description

We are seeking an experienced and passionate Head Chef to lead our kitchen operations and culinary team. The ideal candidate will have a strong background in menu planning, team leadership, food quality control, and kitchen management. As the Head Chef, you will be responsible for ensuring a consistent, high-quality dining experience, while maintaining cost control and adhering to health and safety regulations.

Wolfgang's Steakhouse Hong Kong, Limited

Job Description

WORLD CLASS NO.1
WOLFGANG’S STEAKHOUSE

"Classic never goes out of style"

Wolfgang’s Steakhouse, founded in New York, is a globally acclaimed fine dining steakhouse renowned for its exceptional dry-aged steaks

With over 40 locations worldwide, Wolfgang’s Steakhouse proudly serves USDA Prime beef of the highest quality

Together with our global management team,

We are currently expanding our team in Hong Kong, and are seeking passionate culinary professionals to join our kitchen.

WOLFGANG’S STEAKHOUSE 中環頂級牛扒餐廳誠聘廚房團隊

我們誠邀有熱誠、有抱負的廚房專才加入國際級高級餐飲品牌。

📍Now hiring:
Sous Chef / Chef de Partie
誠聘：副主廚 / 高級炒鍋

1. Job Highlights | 職位亮點

• Prestigious Fine Dining Steakhouse in Central
  中環國際級高級扒房誠聘

• Work with Premium US Beef and Exclusive Wines
  頂級美國牛肉與高級紅酒共事

• Global Career Platform with Full Training
  提供全面在職培訓及晉升機會

• Competitive Salary & Monthly Tips
  優厚薪酬、每月小費

2. Job Description | 工作內容

[Sous Chef | 副主廚]

• Lead and manage kitchen operations and staff
  帶領及管理廚房團隊，確保順利運作

• Assist the Head Chef in food quality, cost control, and training
  協助主廚監管食品質素、控制成本及員工培訓

• Maintain high hygiene and safety standards
  維持廚房清潔及食品安全標準

[Chef de Partie | 高級炒鍋]

• Manage assigned kitchen section (e.g. grill, sauté, appetizer)
  管理所屬工作崗位（如扒爐、炒鑊、頭盤）

• Ensure consistent food quality and presentation
  確保出品穩定與賣相標準

• Support team coordination and maintain cleanliness
  支援廚房團隊協調，保持整潔衛生

3. Requirements | 入職要求

For Sous Chef:

• Minimum 3 years’ experience in similar role
  至少三年相關經驗

• Strong leadership and team management skills
  具領導才能與團隊管理能力

• Good knowledge of Western cuisine
  熟悉西餐烹調技術

For Chef de Partie:

• At least 2 years of kitchen experience
  至少兩年相關經驗

• Proactive, responsible, and detail-oriented
  積極主動、有責任心、注重細節

• Able to work under pressure and shifts
  能在壓力下及輪班工作

4. Benefits | 員工福利

• 8 Days Off / Month + 12 Days Paid Annual Leave
  每月8天休假，12天有薪年假

• Monthly Tips + Birthday Leave + Staff Meals
  每月小費、生日假期、免費員工膳食

• Medical Insurance + Full On-Job Training
  醫療福利、完善在職培訓

• Fast-track Promotion Opportunities
  良好晉升機會

5. Application | 應徵方法

We welcome passionate culinary professionals to join our growing international team.
誠邀對餐飲充滿熱誠的您加入我們的團隊！

📍Work Location | 上班地點
1/F, Printing House, 6 Duddell Street, Central 中環都爹利街6號1樓

📩 Please send your CV with current & expected salary
to Email / WhatsApp 6647 0719
請電郵或 WhatsApp 6647 0719 傳送履歷及薪金要求

Remarks | 備註

• Immediate availability is highly preferred
  可即時上班者優先

• Fresh candidates for CDP may be considered
  有潛力的新晉炒鍋亦可考慮

• All information provided will be used for recruitment purposes only
  所有資料只作招聘用途，絕對保密

1-Garage Pte Ltd

Job Description

Job Description:

• To plan, direct, control, co-ordinate and participate in the activities of all personnel engaged in the preparation and cooking of food, ensuring that all the food prepared and served is in accordance with the standards set by the Company.
• To come out with new recipe ideas, menus and promotions through collaborate with the Culinary Development team to create a winning cuisine style and concept for the outlet.
• To work with the event and wedding sales team to create viable menus with a high level of responsiveness to ensure customer satisfaction. To ensure the highest level of quality and execution of all events and weddings.
• To ensure operations team members are properly trained on all menu items and have proper product knowledge, joining operations briefings to discuss any day to day issues and resolve any matters.
• To look for more sources of supplies for the purposes of cost savings, whilst maintaining quality standards.
• To direct, control and co-ordinate activities and food promotions with the kitchen staff and restaurant manager.
• To ensure a high standard of cleanliness throughout the entire kitchen as well as ensure a safe working environment in the kitchen and to prevent unnecessary accidents.
• To check all kitchen requisitions and transfers. Responsible for approval of Market list and COSG targets.
• To check on quality of food received as per the market list and to store items as per the designated specifications.
• To control and minimize wastage of food by adopting the following steps: Maintain a minimum inventory of food & achieve budgeted food cost.
• To suggest ideas for set-ups and displays.
• To ensure that standard recipes are followed and understood through personal involvement.
• To discuss/brief the daily operations of the kitchen with the Sous Chefs, cooks as and when it is necessary, daily activities with station supervisors.
• To handle guest complaints (on food) and follow up with the restaurant manager.
• To check the standard of prepared food.
• To analyse and monitor the menus and products of competitors.
• To coordinate with the management in the preparation and development of marketing strategies, attending and contributing to all necessary management and marketing meetings. Be properly prepared and take necessary action to ensure the ongoing success of the outlet.
• Planning any development which may improve the marketing strategy of the restaurant.
• To perform duties common to all supervisors and any other duties as may be assigned by the management.

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, with experience in banquet and large-scale event catering preferred.
• Strong understanding of food preparation standards and certification requirements.
• Proven experience in leading a kitchen team and managing food production for large-scale events.
• 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.

ZEN CAREER PTE. LTD.

Job Description

Benefits:

• Salary up to $6,500

• 5 Days work week, office hours

• Medical benefits

• Variable Bonus

• Career progression

Responsibilities:

• Oversee operations within central kitchen and ensure operational efficiency

• Prepare high-quality meals by selecting ingredients, creating recipes, planning menus, and overseeing cooking.

• Use technology to improve efficiency and reduce labor costs.

• Control food costs by minimizing waste and improving yield.

• Maintain high hygiene standards to ensure food safety.

• Responsible for staff meals and buffets.

Requirements:

• Central kitchen experience or large scale catering and food production exposure will be advantageous.

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

We regret to inform that only shortlisted candidates would be notified

We wish you all the best in your career search.

Zen Career Pte Ltd | EA License No.: 24C2559

LIMANQI (Charlotte) | EA Personnel No.: R23113764

Commonwealth Concepts Pte. Ltd.

Job Description

Job Description & Requirements

· Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.

· Control and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.

· Check that the quality of food prepared by staff meets the required standard and make necessary adjustments.

· Monitors food quality and quantity to ensure the most economical usage of ingredients.

· Assist in daily purchasing and receiving of goods and ensure the quality of goods delivered by suppliers.

· Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods.

· Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.

· Plan monthly roster to ensure smooth operations and high productivity.

· Create new menu items and seasonal/ daily specials with the Executive Chef.

· Manage the training functions and ensure all staff are certified in their position before taking charge of an area of responsibility.

· Monitor staff performance in all phases of job functions, ensuring that all procedures are carried out to restaurant standards, provide direct coaching when necessary.

· Attend monthly management meetings, holds daily briefings and receive feedbacks in the absence of the Executive & Head Chef and communicate upwards to ensure a high level of staff satisfaction.

Royal Orchid Sheraton Riverside Hotel Bangkok

Job Description

Assisting in Leading Kitchen Operations for Property

• Provides direction for all day-to-day operations. 
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities 

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Analyzes information and evaluating results to choose the best solution and solve problems.

Stoked Limited

Job Description

We're Hiring: Head Chef – Japanese-Hawaiian Fusion
Kai Tak, Hong Kong

About Us
Groundswell is a one-of-a-kind destination-worthy restaurant located in the heart of Kai Tak, Hong Kong. Inspired by good vibes and great times, our 190-seat restaurant blends artistic expression, exceptional service, and bold flavors. The restaurant merges coastal comfort food, community engagement, and curated events with a mission to become the place for good times, celebrations, and casual hangouts. 

The Role
We’re seeking a Head Chef who leads with heart, runs a tight ship, and genuinely loves what they do. This is a rare opportunity for a chef who is not only talented in Japanese-Hawaiian fusion but also passionate about operations, food safety, and building a kitchen culture rooted in consistency, cleanliness, and excellence.

We’re looking for someone who brings intention, energy, and curiosity to their work and their life—and who inspires others to do the same.

Key Responsibilities

• Lead all kitchen operations, including prep systems, inventory, food cost, cleanliness, staff scheduling and quality control.

• Build a positive, high-functioning back-of-house team through training, mentorship, and clear expectations.

• Ensure all food safety, hygiene, and halal standards are strictly followed.

• Develop a menu that balances bold flavors, executional ease, and cost efficiency.

• Maintain consistent food quality—taste, presentation, and portions—every single service.

• Create and enforce cleaning and maintenance routines that keep the kitchen running at its best.

Who You Are

• A seasoned Head Chef or Senior Sous with 5+ years of leadership in high-volume, high-quality kitchens.

• Deep knowledge of Japanese and Hawaiian cuisine, with the creativity to fuse them beautifully.

• Passionate about food and operations—you take pride in a clean, efficient, and respectful kitchen.

• Strong in systems, food safety, and training others to succeed.

• Naturally positive, calm under pressure, and someone who leads by example.

• Genuinely passionate about your craft, your team, and your own personal growth.
  

Why Join Us?

• Be the culinary leader of a brand-new, one-of-a-kind concept in a fast-growing neighborhood.

• Build a kitchen culture that reflects your values and vision

• Compensation $35,000 with performance bonus.

• Join a creative, supportive team that celebrates design, food, and life equally.

To Apply:
Send your CV, photos of your dishes (if available), and a few words about what inspires you in and out of the kitchen.

Allegiant Manpower Group Solutions Inc.

Job Description

A pastry chef is a culinary professional specializing in creating and preparing pastries, desserts, and other sweet baked goods, often requiring creativity, attention to detail, and strong baking skills.
Key Responsibilities:
Preparation and Baking: Preparing ingredients, following recipes, and baking a variety of pastries, cakes, breads, and other sweet items.
Decoration and Presentation: Decorating pastries and desserts to ensure beautiful and tasteful presentation.
Recipe Development: Developing new recipes for seasonal menus or special events.
Inventory Management: Maintaining and managing inventory of ingredients and supplies.
Quality Control: Ensuring the quality and consistency of baked goods.
Kitchen Operations: Maintaining a clean and sanitary work environment.
Teamwork and Leadership: Working with other kitchen staff and potentially managing a team of pastry chefs or bakers.
Time Management: Effectively managing time and prioritizing tasks to meet deadlines.
Customer Interaction: Interacting with customers, particularly for custom orders like wedding or birthday cakes.

ONE PREMIER LEISURE AND LIFESTYLE RESORT,OPC

Job Description

Responsibilities
Menu planning: Create menus, including seasonal changes and customer requests
Food preparation: Oversee food preparation and quality standards
Staff management: Train new staff, supervise cooks, and motivate the team
Inventory: Record inventory and order supplies
Equipment: Maintain equipment and ensure quality
Cost control: Maintain food costs and control costs
Sanitation: Oversee storage, stocking, and sanitation procedures
Kitchen operations: Assist the head chef in monitoring kitchen activities

Dempsey Resource Management Inc.

Job Description

Requirements:
Proven experience as a Sous Chef or similar role in catering.
Strong culinary skills and knowledge of food preparation techniques.
Excellent leadership and team management abilities.
Ability to work in a fast-paced environment and handle multiple tasks.
Strong organizational and time management skills.
Knowledge of food safety and sanitation regulations.
Ability to create and execute high-quality menus.
Flexibility to work evenings, weekends, and holidays as needed.

Responsibilities:
Assist the Head Chef in managing kitchen operations for catering events.
Supervise kitchen staff and ensure efficient workflow.
Oversee food preparation, cooking, and presentation.
Ensure compliance with health and safety regulations.
Plan menus and source high-quality ingredients.
Train and mentor kitchen staff to maintain high standards.
Monitor inventory levels and order supplies as needed.
Coordinate with the catering team to ensure timely food delivery.

The Capitol Kempinski Hotel Singapore

Job Description

Private Advertiser

Job Description

About the role

We are seeking a talented and experienced Executive Chef to lead our culinary team. As Executive Chef, you will be responsible for overseeing the entire food operation, from menu development to kitchen management, to ensure the highest standards of quality and consistency. This is a full-time role based in Singapore.

What you'll be doing

• Developing and implementing innovative seasonal menus that showcase your culinary expertise and align with the brand's vision

• Managing and mentoring a team of skilled chefs and kitchen staff to deliver exceptional dining experiences

• Ensuring efficient kitchen operations, including inventory management, cost control, and compliance with health and safety regulations

• Collaborating with the management team to identify opportunities for continuous improvement and growth

What we're looking for

• Minimum of 3 years' experience as an Executive Chef or in a similar senior culinary leadership role

• Extensive knowledge of international cuisine and trends, with a passion for creating innovative and visually appealing dishes

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

• Strong budgeting and inventory management skills to ensure cost-effective operations

• Excellent communication and interpersonal skills to collaborate effectively with the wider business team

• A commitment to maintaining the highest standards of food safety and hygiene

Apply now to join our talented culinary team and be a part of our exciting journey!

Private Advertiser

Job Description

About the Role:

We’re seeking an experienced and passionate Head Chef to lead our kitchen team in Venice Grand Canal Mall, Taguig City. You'll oversee all culinary operations, ensure high food quality, manage staff, and develop menus that align with our brand. This role is perfect for a creative leader who thrives in a dynamic kitchen environment.

What You’ll Be Doing

• Lead and supervise kitchen staff in daily operations

• Plan and create innovative, high-quality menus

• Ensure food safety, hygiene, and cleanliness standards

• Manage inventory, ordering, and cost control

• Train, mentor, and evaluate kitchen team members

• Maintain consistency in taste, presentation, and service

What We’re Looking For

• Proven experience as a Head Chef or Executive Chef

• Experience in Mediterranean food is a must

• Strong leadership, communication, and team management skills

• Excellent knowledge of culinary techniques and kitchen operations

• Ability to work under pressure and in fast-paced environments

• Creative, detail-oriented, and quality-driven

What We’re Offering

• Competitive salary with service charge

• Free meal per shift

• Supportive team and professional kitchen environment

• Opportunity to lead and innovate in menu development

• Career growth within a dynamic restaurant group

Private Advertiser

Job Description

About the Role:

We’re hiring a creative and skilled Pastry Chef to craft delicious and visually appealing pastries and desserts. You'll be responsible for preparing baked goods, maintaining quality standards, and contributing to the overall kitchen operations.

What You’ll Be Doing:

• Prepare a variety of baked goods, pastries, and desserts

• Follow recipes while ensuring consistency and quality

• Monitor ingredient inventory and assist with ordering

• Maintain cleanliness and organization in the kitchen

• Collaborate with the kitchen team during service hours

• Ensure compliance with food safety and hygiene standards

What We’re Looking For:

• Minimum of 2 years of experience in pastry or baking

• Creativity and strong attention to detail

• Ability to work 6 days a week, 8-hour shifts plus 1-hour break

• Strong time management and teamwork skills

• Passion for baking and learning new techniques

What We’re Offering:

• Service charge included

• 6-day workweek

• 1 meal per shift provided

• Supportive and growth-oriented kitchen environment

The Fullerton Ocean Park Hotel Hong Kong

Job Description

Responsibilities

• Foster positive thinking and motivation within Pastry Kitchen by giving active assistance and advice on more effective kitchen operations

• Assist the Senior Executive Pastry Chef with creating and designing seasonal dessert menus that incorporate seasonal ingredients and current dessert trends to enhance menu offerings according to annual marketing plans

• Oversee the daily production of pastries, cakes, breads, and confections. Ensure all items are prepared to the highest quality standards and are consistently presented

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

• Assist in ordering and managing inventory supplies, including ingredients, tools, and equipment. Monitor usage and waste to optimize cost efficiency, and maintain stock levels to prevent shortages

• Assist in managing food costs and waste by implementing efficient production processes. Contribute to the overall profitability of the pastry department through careful budgeting and resource management

Requirements

• Minimum 8 years relevant experience, and/or training in similar capacity

• Proven records in kitchen operations management in luxury hotels

• Advanced culinary skills in food preparation, menu design and other cooking best practices

• Strong leadership skills

• Able to handle stress situations without loosing attention

• Excellent communication and interpersonal skills. Proven ability to effectively interact with people at all levels

• Solid knowledge in food hygiene and kitchen safety

Competitive remuneration package and career advancement opportunities will be offered to the right candidates. Interested parties should apply with full resume, expected salary and contact details to: Human Resources Department, The Fullerton Ocean Park Hotel Hong Kong, 3 Ocean Drive, Aberdeen, Hong Kong or by clicking "Apply Now".

Please read our Personal Information Collection Statement at https://www.sino-hotels.com/en/job-opportunities/personal-information-collection-statement before submitting your application. Equal opportunities are extended to all candidates and the information provided will be treated in strict confidence and used for recruitment purposes only."

Mandarin Nest Boracay

Job Description

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well definedrecipes and followsup and discusses ways of constantly improving the cuisine at the property.
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Should be able to providedirection for all day-to-day operations in the kitchen.
• Understand employee positions well enough to perform dutiesin employees' absenceor determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, includingsetting performance standards and monitoring performance.
• Utilizes interpersonal and communication skillsto lead, influence, and kitchen staff.
• He/She should advocatesound financial/business decisionmaking, demonstrates honesty,integrity and also leads by example.
• Provides and supportsservice behaviors that are above and beyondfor customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
• Reviews staffing levels to ensurethat guest service,operational needs and financial objectives are met.
• Actively involves in menu development and maintaining updatedand accurate costingof all dishes prepared and sold in the Food and Beverage operation.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior qualityproducts, presentations and flavor.
• Ensures compliance with food handlingand sanitation standards.
• Follows proper handlingand right temperature of all food products.
• Ensures all equipment in the kitchenis properly maintained and in workingorder in accordance with local Health department and hotel standards.
• Reviews GSTS and RSTS commentcards for guest satisfaction resultsand other data to identifyareas of improvement.
• Coordinates with the purchasing department for the acquisition of needed goods and services.
• Ensure all productsare prepared in a consistent manner and meet departmental appearance/quality standards.
• Ensure proper groomingand hygiene standards for all kitchenstaffs.
• Ensures all kitchenemployees maintain requiredfood handling and sanitation certifications.
• Ensure proper purchasing, receiving and food storage standardsin the kitchen.
• Interacts with guests to obtainfeedback on food quality, presentation and service levels.
• Actively responds to and handlesguest problems and complaints.
• Maintain Quality levelsof receiving, storage,production and presentation of food.
• Ensure sufficient staffinglevels are scheduled to accommodate businessdemands.
• Follows and enforcesall applicable safetyprocedures specified for kitchen and food servers.
• Discuss daily food cost reportswith key kitchenand F&B team members.
• Review weekly and monthly schedulesto meet forecastand budget.
• Attend the daily morning meetingsand other administrative sessions.
• Identifies the developmental needs of kitchenstaffs and providecoaching, mentoring, and also helping them to improve their knowledge or skills.
• Trains kitchen associates on the fundamentals of good cookingand excellent platepresentations. Also interview and hire new applicants for kitchen.
• Frequently review finishedproducts for qualityand presentation beforethe orders are send to guest.
• Ensures disciplinary procedures and documentation are completed accordingto hotel operational Standard and Management Policy.
• Able to performadditional duties as requested by the hotel management as and when required.

ARUN DOCUMENT CENTRE PTE. LTD.

Job Description

Basic Functions: •

1. Responsible for the entire food production operations

2. Lead and monitor cooks and chefs in food preparation

3. Responsible to cook South Indian, North Indian food items and able to prepare Tandoor, Prata, Snacks, Sweets and beverages.

4. Particularly Sambar, Rasam, Puligravy, Moorkulamabu, all type of Kootu, Poriyal, Piratal, Masial, Fried items, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rice etc.,

5. Fully responsible for taste, quality and hygiene of the food produced.

6. Fully responsible for Quality Control of kitchen food production operations. Taste and certify each and every food produced before they served.

7. Must ensure cooks chefs follow the correct recipe methods of our restaurant.

8. Inspect raw materials and certify they are in the prescribed quality. Check the freshness of vegetables before cook.

9. Must have experience in fast faced vegetable cutting and cleaning operations. For emergency, in absence of Vegetable cutter or Dishwasher you must capable to do the job. Must have strong healthy body to carry heavy utensils.

10. For emergency you must load/unload cooked foods to our delivery vehicles.

11. Fully responsible for the Hygiene system maintained at the kitchen.

12. Coordinate in menu planning.

13. Capable to manage and cook for 3000 persons at a time.

14. Weekly 6 days needs to work from Shop opening to Shop closing(6 am to 6 pm with 3 hours break, Saturday, Sunday and Public holidays work compulsory)

Requirements

1. Minimum secondary education
2. Minimum 10 years culinary experience.
3. Able to cook South Indian, North Indian and Malay food items and able to prepare Tandoor, Prata, Snacks, Sweets and beverages.

4. Capable to produce Sambar, Rasam, Puligravy, Moorkulamabu, all type of Kootu, Poriyal, Piratal, Masial, Fried items, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rice etc.,

5. Must have experience in fast faced vegetable cutting and cleaning operations. For emergency, in absence of Vegetable cutter or Dishwasher you must capable to do the job. Must have strong healthy body to carry heavy utensils.

6. Sound Health in case emergencies to load/unload 25, 50, 100 kg containers of cooked foods to our delivery vehicles.

7. Must have a good knowledge and experience in raw material and vegetables checking, Wastage reduction techniques

8. Capable lead the team to cook for 3000 persons at a time..

9. Must have strong leadership skills and a good team player. Able to stand long hours in kitchen. Able to take a quick decision and able to start preparation when receive bulk sudden orders for catering.

10. Weekly 6 days needs to work from Shop opening to Shop closing(6 am to 6 pm with 3 hours break, Saturday, Sunday and Public holidays work compulsory)