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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.

Dao by Dorsett AMTD Singapore

Located in the heart of Singapore’s vibrant Central Business District, Dao by Dorsett AMTD Singapore is a 268 high quality serviced apartment units designed to cater to the needs of discerning international business and leisure travelers. Fully equipped with all the essentials, seamless technology and with sustainability in mind, the well-appointed studio, one- and two-bedroom suites go beyond creature comforts, offering an exclusive residence with all the luxuries of a hotel, making it perfect for daily, short and long stays.Dao by Dorsett AMTD Singapore offers a comprehensive range of services such as high speed internet connectivity, regular housekeeping and concierge services, 24-hour guest relations, as well as facilities that includes an in-house restaurant, Collective, in-room dining options, Boardroom, an outdoor infinity pool, a round-the-clock fitness center, and Gather Executive Club.

Job Description

DUTIES & RESPONSIBILITIES:

Food Production      

• Responsible for the quality of all food prepared in the kitchen. Constantly inspects taste, temperature and visual appeal. Ensures that all dishes are uniform and that established portion sizes are adhered to.

• Prevent the use of spoiled or contaminated products in any phase of food preparation and prevents associates who are ill or suffering from an infection from taking part in the preparation or handling of food.

• Assists with the planning of menus, food promotions and test with the Executive Sous Chef and Sous Chef new dishes and products.

• Ensures kitchen associates follow standard recipes and methods of preparation.

Purchasing and Stock control

• Handle and store stock according to stock control procedures with Sous Chef.

• To constantly examine food supplies to ensure that they conform to the quality standards stipulated by the company are adhered to.

• Ensures that all the equipment and fixtures are maintained well and reports any faults and damage.

Communication

• Hands on and take active part in day-to-day operations.

• Liaise with other departments on guest comments and follows up with necessary action.

• Interact with department and other associates in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication.

• Deal effectively with guests and workplace colleagues from a variety cultures.

• Work effectively in a team.

Pentagon Group Pte. Ltd.

The Pentagon Group is a privately-owned food & beverage company in Singapore that operates bars and restaurants. Run by an experienced and passionate team about F&B and business, the result is dining experiences made of unique taste and hospitality to remember by.

Job Description

We are looking looking for an excellent Head Chef to join us.

The candidate will develop respective themed classic and innovative European menu for us. With serving quality food as our main focus, we only make our own products from scratch. Our current menu, wide range and well thought of, includes semi buffet brunch, ala carte menu, seasonal and premium event catering. The candidate will be tasked to oversee the whole restaurant kitchen operations and its profitability.

With proven abilities, the candidate can be tasked to oversee more outlets’ kitchen operations.

The candidate is to work with the Team on our brands’ positioning.

Responsibility:

· Creating classic and innovative menu based on specific European concepts

· Producing self made quality and premium food and desserts

· Achieving gross margin set.

· Interacting positively with customers

· Scheduling lean manpower management

· Working closely and efficiently with other departments to achieve company’s goals

Requirements:

· Knowledge of various cuisines with European culinary techniques and modern trends

· Ability to produce seasonal menu

· Creative in menu planning and engineering with strong passion in R&D works

· Culinary education from recognised institutions preferred

· 6 work week

· Knowledge and good understanding of hygiene, health and safety practices and regulations (HACCP, H&S regulations)

· Good experience in big scale on-site and off-site premium catering

· Ability to plan and execute strategies to achieve company’s objectives.

· Have initiative, is hard working and able to lead the kitchens by him/herself

We regret that only shortlisted candidates will be notified. Thank you for applying.

JAO FAH SERVICES SINGAPORE PTE. LTD.

Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

Marriott International

Job Description

Swire Hotels

SIX DISTINCTLY DIFFERENT PROPERTIES, TWO HOTELS BRANDS, ONE GROUP.

Job Description

Here at Upper House Hong Kong, we don't do ordinary things. We thrive on the different and the exciting, and yes perhaps a little quirky and without doubt, fun.

With a dynamic culture and an open door for your feedback, you're not just filling a role — you're owning it. We provide the training and the freedom for you to flourish, with leaders who support and encourage you. The difference is you. Everyday is a fresh page in our collective story.

Ready to join us at Upper House Hong Kong?

Upper House Hong Kong conjures a sense of tranquility with the warmth of a private residence. Overlooking Hong Kong’s bright lights from above Admiralty’s Pacific Place, our House has 117 rooms. Bespoke service, well-crafted natural materials and a design aesthetic based around the ‘Upward Journey’ creates a timeless serenity that flows through the different rooms of our House.

Job Overview

This role manages a team to craft exceptional culinary experiences and create unforgettable moments for our guests. We are the soul of the Restaurant and Bar operations as the food we serve allows our guests to enjoy wonderful dining experiences. Those who have a desire to learn, grow and be part of a fun and dynamic team will enjoy the role.

Key Responsibilities

Welcome to the core of what being a Pastry Chef is all about!

Here's the quick lowdown on what you'll do day-to-day:

• Responsible for the daily basic food preparation in Pastry

• Maintain good hygiene and cleanliness standards by performing daily section inspections

• Update recipes for all sections for which in charge

• Inspect quality of bread and desserts

• Propose, and initiate when approved, new services and products for our guests

• Perform any other reasonable duties as required by the department head from time to time

• Maintain a cost efficient and industrious department

Requirements

Here's exactly what you need to excel in this role:

The Non-Negotiables (Must-Haves):

• 6 years bakery, patisserie, chocolaterie, confiserie and glacier experience

• 6 years relevant job experience after graduation

• 3 years supervisory experience

• Excellent Food and Beverage knowledge

The Cherries on Top (Nice-to-Haves):

• Modern and adaptable approach towards emerging worldwide Food and Beverage trends

• Very flexible and able to adapt to changing environments and Management demands

• Outstanding technical cooking skills

We've kept it short and sweet – just the essentials you'll need.

What We're Looking For: The Soul Behind the Skillset

Skills are teachable, but your spirit is what truly sets you apart. If you feel a connection with what we stand for, we're eager to meet you.

1. Adaptable Thinkers: You’re not just open to change; you thrive on it. The dynamic nature of our environment energizes you.

2. Feedback Enthusiasts: You value open communication and aren’t afraid to give or receive feedback to help us all grow together.

3. Passionate Pioneers: You bring more than skills; you bring energy and zeal to make a difference every day, connecting with a team that does the same.

Pause for a second before you hit 'apply.' Do these values align with your own? Is this the team you've been wanting to join? If your answer is a clear 'YES,' we're excited to get to know you better.

Benefits

For Every Member of Our Family:

• Enjoy COMPLIMENTARY room nights at all of our hotels b’cause, who doesn’t love to travel?

• Join our wellness programme to elevate your mental and physical wellbeing!

• Enjoy discounts at our restaurants, bars, and spa -- at all locations!

• Be welcomed for the stylish you, if you got accessories, hair dyes or tattoos!

We offer attractive benefits and excellent career development opportunities to our team members.

Want to be one of us? Please send us your CV.

Applicants who do not hear from us within six weeks of application should consider their applications unsuccessful. Information collected will be used for employment purpose only.

Swire Properties Hotel Management Limited

PHO STOP PTE. LTD.

Job Description

Head Chef job scope:

- Manages and oversees operations in the kitchen as well as the kitchen staff of an outlet.

- Plans the menu and liaises with suppliers.

- Controls the budget and ensures the quality of kitchen operations.

- Ensures that problems that arise are rectified in a positive and professional manner.

Madura's Restaurant

Madura’s has been established for little over 14years and has expanded over three outlets. With the demand of vegetarian food, we have recently open our third outlet is which completely a vegetarian based restaurant. Located at the heart of serangoon road.

Job Description

Madura’s Restaurant is looking for a Chef who will be part of our South and North Indian Kitchen and handle all departments including starters, main courses and desserts. They will be under the guidance of our Head Chef and will primarily be responsible for cooking the dishes

Job Description:

• Handling daily food preparation and ensuring that restaurant orders are prepared according to the recipes.
• Ability to prepare food quickly in a fast paced environment.
  Profound knowledge of South and North Indian Vegetarian and Non-Vegetarian Cuisine is a must.
• Being able to come up with own recipes and ideas to improve the menu selection.
  Taking directions well and being able to replicate the restaurant dishes according to the recipes provided.
• Knowledge in food preparation for event catering would be advantageous to this role.

Job Expectations:

• At least 5 year(s) of working experience in the related field is required for this position.
• Candidate must possess at least a Diploma in any field. Culinary certifications will be advantageous.
• Full-Time position(s) available with a 6 days work week, 12 hours Shift daily
  Full benefits package upon confirmation - medical, leave etc.

Priority will be given to Singaporeans!

1-Soleil

Job Description

MONTI is seeking a skilled Junior Sous Chef to support our Head Chef and uphold kitchen standards. The ideal candidate will use their culinary and leadership abilities to help maintain smooth operations and elevate our guests’ dining experience.

Job Responsibilities:

• Assist the Head Chefs in the creation and preparation of Western cuisine.

• Ensure all food handling and hygiene practices comply with NEA standards.

• Maintain the quality, quantity, and accuracy of food items prepared and presented according to company and Chef-approved recipes.

• Verify that all ordered ingredients are received in the correct quantity and stored under proper conditions.

• Deliver dishes of the highest quality within the required time frame.

• Support food and menu planning, event menu preparation, food costing, and quality control.

• Perform other ad hoc duties as assigned.

Job Requirements:

• Candidate should have at least 4 to 5 years of relevant culinary experience.

• Experience in Western cuisine preparation is an added advantage.

• Must have completed the Basic Food Hygiene course.

• Possesses strong initiative and a proactive attitude.

• Able to manage and uphold sanitation and hygiene standards.

• Willing to learn and rotate across different kitchen stations and locations.

• Able to work on weekends and public holidays.

1-Soleil

Job Description

MONTI is seeking a skilled Sous Chef to support our Head Chef and uphold kitchen standards. The ideal candidate will use their culinary and leadership abilities to help maintain smooth operations and elevate our guests’ dining experience.

Job Responsibilities:

• Assist the Head Chefs in the creation and preparation of Japanese cuisine.

• Ensure all food handling and hygiene practices comply with NEA standards.

• Maintain the quality, quantity, and accuracy of food items prepared and presented according to company and Chef-approved recipes.

• Verify that all ordered ingredients are received in the correct quantity and stored under proper conditions.

• Deliver dishes of the highest quality within the required time frame.

• Support food and menu planning, event menu preparation, food costing, and quality control.

• Perform other ad hoc duties as assigned.

Job Requirements:

• Candidate should have at least 4 to 5 years of relevant culinary experience.

• Experience in Western cuisine preparation is an added advantage.

• Must have completed the Basic Food Hygiene course.

• Possesses strong initiative and a proactive attitude.

• Able to manage and uphold sanitation and hygiene standards.

• Willing to learn and rotate across different kitchen stations and locations.

• Able to work on weekends and public holidays.

1-Soleil

Job Description

MONTI is seeking an experienced Assistant Head Chef to lead our kitchen team, develop and execute innovative menus, and ensure the highest standards of culinary excellence. The successful candidate will combine exceptional culinary skills with strong leadership and organisational abilities to manage kitchen operations, mentor staff, maintain consistency and quality across all dishes, and deliver an outstanding dining experience for our customers.

Job Responsibilities:

• Assist to lead and manage the entire kitchen team, including Sous Chefs, CDPs, and kitchen staff.

• Develop, plan, and execute innovative menus aligned with the restaurant’s concept and customer expectations.

• Ensure consistent quality, presentation, and taste of all dishes.

• Oversee kitchen operations, including inventory management, ordering supplies, and cost control.

• Maintain high standards of hygiene, safety, and compliance with food regulations.

• Train, mentor, and evaluate kitchen staff to foster growth, efficiency, and teamwork.

• Monitor kitchen performance, troubleshoot issues, and implement improvements.

• Collaborate with management to develop new offerings, seasonal menus, and promotional items.

• Manage kitchen schedules, workflow, and resource allocation to meet operational needs.

• Uphold excellent customer experience by maintaining consistent service and culinary standards.

Job Requirements

• Proven experience leading a kitchen in a reputable F&B establishment.

• Strong culinary expertise and menu development skills.

• Excellent leadership, team management, and mentoring abilities.

• Knowledge of food safety, hygiene, and local regulations.

• Ability to manage kitchen operations, costs, and maintain high-quality standards under pressure.

My Inspiring Journey HUB

Job Description

About MIJ Hub Ltd

MIJ Hub is a leading non-profit organization dedicated to transforming the lives of individuals with diverse learning needs. Through ventures like Ashraf's Cafe and the upcoming Komunal, we offer high-quality food and beverages while empowering individuals with special needs through employment and skill-building opportunities.

Komunal is a specialty café startup focused on redefining the café experience. With a menu that blends high-quality coffee and experimental offerings, Komunal is poised to set new industry standards while providing an inclusive hiring platform. This is a unique opportunity to spearhead a fresh brand, shaping its culinary direction, innovation, and culture from the ground up as it grows. Komunal will serve both specialty coffee and crafted meals, offering a dynamic and creative environment where you can leave your mark.

Ashraf's Cafe operates in the B2C and B2B space, focusing on online sales of baked goods, including cookies and other specialty bakes. The café operates at high volume, delivering top-notch products while providing meaningful employment for individuals with special needs.

Job Title: Head Baker & Culinary Operations 

The Head Baker & Culinary Operations will oversee all baking operations for Ashraf's Cafe and Komunal, ensuring high standards in product quality, consistency, and innovation. You will manage all aspects of bakery production, from day-to-day operations to R&D for new items. A strong foundation in baking techniques is essential, and culinary expertise is a plus, especially to support Komunal's specialty food offerings.

You will be responsible for ensuring strict adherence to quality control and processes, while working with a team of job coaches, special needs work clients, barista, fulfillment officer and part-time staff. This role involves maintaining efficient production processes, overseeing menu development, and managing inventory to deliver exceptional products consistently.

Head Baker – Primary Responsibilities

1. Baking & Culinary Operations

• Execute and Coordinate the full spectrum of daily baking operations for Ashraf's Cafe (high-volume baked goods) and Komunal (specialty cafe), ensuring consistent quality and adherence to established SOPs.

• Oversee the timely production of all baked goods based on weekly projected quantities provided by the Fulfilment Officer, ensuring both Ashraf's Cafe and Komunal are adequately stocked at all times.
  

• Drive culinary excellence by continuously testing, refining, and improving recipes to meet customer expectations and uphold brand standards.

2. Operational Efficiency & Process Improvement

• Identify, implement, and refine innovative production techniques to enhance kitchen efficiency and reduce wastage without compromising quality.
  

• Lead the evaluation, recommendation, and acquisition of new kitchen equipment to improve workflow, production output, and overall operational performance.
  

• Ensure seamless coordination between in baking operations for both Ashraf's and Komunal Cafe

3. Menu Development & R&D

•  Working with Social Enterprise Manager and Senior Barista to understand customer preferences for both Ashraf's Cafe and Komunal to align with the menu development and r&d    

• Execute and coordinate new product development, including seasonal offerings, specialty bakes, and experimental menu items for both cafes.
  

• Ensure all menu creations meet high standards of taste, quality, presentation, and consistency.
  

• Align menu innovations with customer preferences, market trends, and cafe branding.

4. Inventory & Supply Chain Management

• Oversee inventory levels to ensure the timely ordering of ingredients, maintaining quality and cost-effectiveness at all times.
  

• Work closely with suppliers to ensure consistent ingredient availability, quality control, and competitive pricing.
  

• Implement inventory tracking systems to optimize stock rotation, minimize waste, and support accurate forecasting.
  

5. Health, Safety & Compliance

• Uphold strict compliance with food safety regulations, hygiene practices, and industry standards within the kitchen.
  

• Conduct routine health and safety checks to maintain a clean, organized, and hazard-free kitchen environment.
  

• Ensure all team members follow safe food handling procedures and proper sanitation protocols.
  

Secondary Responsibilities 

1. Order Fulfilment 

• Step in to coordinate order fulfilment during the Fulfilment Officer’s absence, ensuring timely packing of orders and delivery of all customer orders and smooth operational continuity.
  

2. Support for Special Needs Clients

• Supervise and guide special needs working clients in the production cycle when the Job Coach is not present.
  

• Ensure tasks are clearly communicated and completed safely, effectively, and in line with production requirements.
  

Requirements

• 5-10 years of experience in baking, pastry arts, or culinary arts, with expertise in high-volume production and specialty baking.

• Proven experience managing a baking team and overseeing culinary operations in a fast-paced environment.

• Culinary expertise is a plus, especially with experience in both baking and meal preparation for specialty cafés.

• Expertise in baking techniques, culinary arts, quality control, and menu development.

• Strong leadership skills, with the ability to train, mentor, and empower a diverse team.

• Excellent organizational skills and a proven ability to implement process improvements and optimize kitchen operations.

• Culinary qualifications or equivalent professional experience in baking or culinary arts.

• Certifications in food safety or kitchen management are a plus.

KENZEN F&B Pte Ltd

Since our establishment in Singapore back in 2014, Craftsmen Coffee has been dedicated to serving exceptional coffee and food, ensuring it's within reach for all. With a commitment to using only the finest globally sourced coffee beans, we strive to present each customer with a clean and delicate cup of perfection. Our passion for crafting exquisite coffee and delectable dishes is evident in the thoughtfully chosen ingredients we use, guaranteeing an unparalleled experience.

Job Description

Job Description & Requirements

If you love great food and coffee and enjoy working in a cafe setting, this is the place for you!

Job Description:

• Ensure daily operations of the kitchen run smoothly and efficiently
• Plan and assign daily workloads and schedules to the team member
• Responsible for monitoring food quality, and consistency and ensuring the food presented is of the highest quality
• Ensure proper purchasing, receiving, and ingredient storage standards in the kitchen
• Guide, monitor, and ensure kitchen staff are well-trained
• To assist in any of the kitchens may require assistance within or outside normal working hours
• Knowledge of health and safety standards
• Ability to multitask and work quickly under pressure
• Attention to detail and organizational skills
• Ensure that policies and standard operating procedures are strictly adhered to
• Enforce the highest standards of cleanliness, hygiene, and sanitation in the kitchen. This includes working areas, utensils, and other kitchen equipment.
• Actively responds to and handles guest problems and complaints
• Oversee purchasing to stay within budget and in a healthy range
• Ensure that all perishable items are stored quickly and efficiently to assess freshness and presentation to avoid wastage
• Any other ad-hoc duties assigned by Management

Job Requirement:

• Good knowledge of brunch-style cooking and Western cuisine is preferred.
• Formal culinary training in Food Preparation & Culinary management is an added advantage
• Calm demeanor to work in a high-stress, fast-paced environment
• Able to work in a hot and humid environment
• Team Player
• At least 3-4 years (s) of working experience in the related field is required
• Candidate must possess at least a Professional Certificate/NiTEC, Diploma/Advanced/Higher/Graduate Diploma, Bachelor's Degree/Post Graduate Diploma/Professional Degree in any field.
• Able to perform Flexi Shift, and able to work on weekends and public holidays.
• 6 days work week

Benefit:

• Staff Meal
• Staff Discount
• Birthday Voucher
• Uniform will be provided
• Sales Target Incentive

Les Amis Holdings Pte Ltd

The Les Amis Group has grown from strength to strength, capitalising on its commitment to quality in food, wine and service, while venturing into other cuisine styles and concepts.

Job Description

Assist the Chef in administrative and culinary functions to ensure the consistent delivery of high-quality Japanese dishes, maintain hygiene standards, and contribute to new dish development within a dynamic kitchen environment.

Responsibilities

• Assist the Chef in managing administrative tasks to support kitchen operations efficiently
• Procure Japanese ingredients and manage invoicing processes to ensure timely and accurate supply chain flow
• Prepare Japanese ingredients and cook Japanese dishes to maintain authentic taste and presentation standards
• Counsel, guide, and instruct kitchen personnel to enhance their performance and adherence to operational standards
• Collaborate with the Chef to develop new dishes that align with culinary innovation and customer expectations
• Maintain high levels of hygiene and order in work areas including reach-in and walk-in refrigerators to comply with food safety standards
• Consistently uphold food hygiene regulations and company quality standards to ensure safe food handling and preparation
• Monitor and maintain the quality and presentation of all Japanese food items at the assigned station to meet established standards
• Apply acute taste skills to evaluate and ensure the flavor profile of dishes meets quality expectations

Preferred competencies and qualifications

• Diploma in Culinary Skills
• Minimum of 4 years of kitchen experience
• Excellent knowledge of ingredients and Japanese food handling, preparation, and cooking procedures specific to assigned station

BUHARI RESTAURANT PTE. LTD.

Job Description

The Assistant Head Chef supports the Head Chef in managing daily kitchen operations, ensuring food quality, consistency, and hygiene standards are maintained. This role assists in menu execution, staff supervision, and training while helping to deliver high-quality dishes on time.

Job Requirements:

• Proven experience as a Chef or Senior Cook in a commercial kitchen.

• Knowledge of kitchen operations and food safety standards.

• Ability to lead and supervise a kitchen team.

• Strong organizational and time-management skills.

• Willingness to work shifts, weekends, and public holidays.

• Good communication and teamwork skills.

PAO PTE. LTD.

Job Description

We're looking for a Executive Chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

Kopitiam Investment Pte Ltd

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

Job Description

Job Summary:

We are looking for a skilled and innThe Executive Sous Chef will be responsible for overseeing all aspects of kitchen operations, including menu creation, food preparation, staff management, and ensuring the highest standards of food quality and presentation. You will also be expected to maintain food safety and sanitation standards while fostering a positive and collaborative work environment. As we expand, this role will be crucial in collaborating with our purchasing and food manufacturing departments to optimize our cost of goods sold (COGS) and streamline kitchen preparations

Responsibilities

• Lead, train, and mentor all kitchen staff, fostering accountability, skill development, and a growth mindset. Develop future culinary leaders and promote a culture of continuous learning and excellence.
• Uphold the highest standards of food preparation, presentation, and consistency across all menu items. Monitor kitchen workflow and processes to ensure efficiency and operational excellence.
• Collaborate on menu planning, experiment with new recipes, and innovate dishes to enhance offerings, streamline preparation, and leverage insights from the food manufacturing facility.
• Oversee inventory control, sourcing of ingredients, storage, and ordering. Work with procurement and manufacturing teams to optimize cost of goods (COGS) while maintaining high-quality standards.
• Ensure the kitchen adheres to all food safety, hygiene, and workplace health regulations. Maintain a clean, organized, and safe environment at all times.
• Work closely with the Restaurant Manager, front-of-house leadership, and other departments to ensure seamless operations, cohesive teamwork, and exceptional guest experiences.
• Identify opportunities to improve kitchen efficiency, reduce costs, and enhance overall restaurant performance. Implement best practices and drive innovation within the culinary team.

Job Requirements

Minimum 8-10 years in the kitchens, with at least 3-5 years of senior leadership experience, preferably in Japanese or fine-dining establishments.

Strong knowledge of Japanese cuisine, ingredients, traditional cooking techniques, and menu development.

Proficiency in leveraging inventory management software and data-driven SOP development to ensure operational scalability, cost accuracy, and consistent training across a diverse workforce.

Proven leadership and team management skills, with the ability to foster accountability, skill development, and a growth mindset.

Excellent organizational, time management, and communication skills, with the ability to perform under pressure.

Passionate about food, committed to continuous learning, and dedicated to delivering exceptional dining experiences.ovative Sous Chef to lead our back-of-house kitchen team. The Sous Chef will be a key leader in our culinary operations, responsible for maintaining the highest standards of food quality and kitchen efficiency. As we expand, this role will be crucial in collaborating with our purchasing and food manufacturing departments to optimize our cost of goods sold (COGS) and streamline kitchen preparations.

Key Responsibilities:

• Kitchen Operations: Oversee and manage all back-of-house kitchen operations, ensuring smooth and efficient workflow.

• Team Leadership: Train, mentor, and manage the kitchen staff, fostering a positive and productive work environment.

• Quality Control: Uphold the highest standards of food quality, presentation, and consistency for all dishes.

• Cost Management: Collaborate with the purchasing department to source high-quality ingredients at competitive prices and work with the food manufacturing department to lower COGS.

• Research & Development: Experiment with new products and recipes, including those from our food manufacturing facility, to enhance our menu and reduce preparation time at the restaurant.

• Inventory Management: Oversee inventory control, including ordering, receiving, and storage of all kitchen supplies.

• Health & Safety: Ensure the kitchen adheres to all health and safety regulations and maintains a clean and sanitary environment.

• Collaboration: Work closely with the Restaurant Manager and other departments to ensure seamless operations and a cohesive team environment.

Qualifications & Requirements:

• Proven experience as a Sous Chef or in a similar senior kitchen role.

• Culinary diploma or equivalent qualification.

• Strong knowledge of Japanese cuisine and cooking techniques is highly advantageous.

• Experience in menu development, cost control, and inventory management.

• Excellent leadership, communication, and interpersonal skills.

• Familiarity with food manufacturing processes is a plus.

AAPC (Thailand) Limited

Job Description

AlwaysHired Pte. Ltd.

Job Description

Key Info

• 5 days a week. Shift varies.

  AM: 7.30am - 4pm

  PM: 1.30pm - 10pm

• Basic is up to $6000

• Location: Central

Responsibilities

• Ensure all food prepared meets certification, quality, and hygiene standards.

• Assist in menu creation, preparation, and execution for banquets and events.

• Supervise food preparation to maintain consistency, presentation, and taste.

• Coordinate with the Executive Chef on menu planning and recipe development.

• Support food innovation and continuous improvement in kitchen offerings.

• Collaborate with banquet and event teams on production schedules and requirements.

• Oversee kitchen operations during events to ensure timely delivery and quality.

• Lead, train, and mentor junior chefs and kitchen staff on standards and hygiene.

• Ensure efficient kitchen operations and high performance of all staff.

• Assume leadership of the kitchen in the absence of the Executive Chef.

Requirement

• At least 3-5 years of experience as a chef with experience in banquet and large-scale event catering preferred.

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

Next Step:

Please submit your updated resume in MS Word format by clicking the QUICK APPLY button.

We regret to inform that only shortlisted candidates will be notified. Please note that your response to this advertisement will constitute informed consent to the collection, use, and/or disclosure of personal data by AlwaysHired, its affiliates and, where necessary, to relevant third parties, for purposes such as job application processing, career advisory, research, and other administrative purposes, in compliance with the relevant provisions of the Privacy Policy available at www.alwayshired.com.sg/privacy-policy.

Teo Jeron | Personnel Reg No: R26159511

AlwaysHired Pte Ltd | EA Licence: 24C2293

BRITISH TEOCHEW PTE. LTD.

Job Description

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

Good Job Creations (Singapore) Pte Ltd

Good Job Creations Singapore (License Number: 07C5771) provides total HR solutions with core values of customer focus, teamwork, professionalism and contribution to the society and our clients. Our vision is to create opportunities for Asian talents in Singapore and across the region. For more information, visit us at www.goodjobcreations.com.sg

Job Description

[Job ID: 1390913]

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 provide guidance to other team members.
• Any other duties as assigned by the Reporting Manager.

• At least 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.
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP).
• Comfortable with flexible work hours including shifts, split shifts, weekends & PH.
• Hold a valid food hygiene certification.

Vista F & B Services

Job Description

Job Description

• Ensure the quality of all the dishes adhere to company’s standard
• Liaise with other department for the maintenance of kitchen equipment
• Supervise kitchen operations and ensure smooth flow of food
• Familiarise with the menu
• Conduct checks before operation starts
• Manage the department and conduct briefings
• Handle dismissal, termination and resignation
• Ensure the departments follow the 5S and HACCP requirements
• To perform any other duties assigned by superior

Job Requirements

• At least 4 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

Vista F & B Services

Job Description

Job Description & Requirements

• Be the 1st-in-charge and ensure smooth operations of the kitchen
• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements

Remarks: Hong Kong cafe, non-halal restaurant

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

Job Description

• Oversee and manage selected outlet’s chief chefs and kitchen staffs
• Recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

SHIVANI'S GLOBAL MART PTE. LTD.

Job Description

Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.

• Coordinating cooks' tasks.

• Implementing hygiene policies and examining equipment for cleanliness.

• Designing new recipes, planning menus, and selecting plate presentations.

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

• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

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

• Setting and monitoring performance standards for staff.

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

Requirements:

• Advanced knowledge of food professional principles and practices.

• Proficient knowledge of human resources management.

• Excellent communication skills.

• Ability to meet deadlines.

SIJIMINFU-JUMBO PTE. LTD.

Job Description

JOB DESCRIPTION:

• Assist to oversee and manage selected outlet’s chief chefs and kitchen staffs
• Assist on recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

PLU THAI RESTAURANT PTE. LTD.

Job Description

Job Description

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice.
• Perform miscellaneous job-related duties as assigned

iO Italian Osteria

iO Italian Osteria

Job Description

About the role

We are looking for an experienced Chef de Partie / Sous Chef to join our dynamic team at iO Italian Osteria, a vibrant Italian restaurant located in the Hillview Area. In this full-time role, you will be responsible for assisting a section of the kitchen, ensuring the delivery of high-quality, authentic Italian cuisine to our discerning customers.

What you'll be doing

• Overseeing the day-to-day operations of your assigned kitchen section, ensuring efficient workflow and consistently high standards of food preparation and presentation

• Maintain a skilled and motivated team 

• Ensuring strict adherence to health, safety, and hygiene regulations

• Collaborating with the front-of-house team to deliver exceptional customer service

• Participating in inventory management and cost control initiatives

What we're looking for

• Minimum 3-5 years' experience as a Chef de Partie or Jnr Sous Chef in a reputable Italian or fine-dining restaurant

• Exceptional knowledge of Italian cuisine and a passion for using high-quality, fresh ingredients

• Strong leadership skills and the ability to effectively manage and motivate a team

• Excellent time management, problem-solving, and attention to detail

• Flexible and able to work in a fast-paced, high-pressure environment

What we offer

At iO Italian Osteria we are committed to providing our employees with a rewarding and supportive work environment. In addition to a competitive salary, we offer a range of benefits, including:

• Comprehensive healthcare and dentalcare reimbursement

• Opportunities for career advancement and professional development

• Subsidized meals and a staff discount on our menu items

• Uniform and shoe wear allowance

• 18 Days Annual Leave, annual Loyalty increment. 

About us

iO Italian Osteria is a renowned Italian restaurant that has been delighting discerning diners in Singapore for over a decade. We are passionate about delivering authentic, high-quality Italian cuisine in a warm and inviting atmosphere. Our commitment to excellence, creativity, and exceptional customer service has earned us a reputation as one of the top Italian dining destinations in the region.

If you are a talented and experienced chef with a deep appreciation for Italian cuisine, we invite you to apply for this exciting opportunity to join our team. Apply now and be a part of our continued success.

SAKE LABO PTE. LTD.

Job Description

GYUKATSU KYOTO KATSUGYU IS HIRING!

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

SUMMARY AND BENEFITS

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

ROLE & RESPONSIBILITIES

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

REQUIREMENTS

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

Please click on the APPLY button or send your resume directly to recruit@hedonismhospitality.co with your availability date and expected salary.

**We regret to inform you that only shortlisted candidates will be notified. **

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

Job Description

• Ensure the quality of all the dishes adhere to company’s standard
• Liaise with other department for the maintenance of kitchen equipment
• Supervise kitchen operations and ensure smooth flow of food
• Familiarise with the menu
• Conduct checks before operation starts
• Manage the department and conduct briefings
• Handle dismissal, termination and resignation
• Ensure the departments follow the 5S and HACCP requirements
• To perform any other duties assigned by superior

Requirements

• At least 4 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

UOL Claymore Investment Pte Ltd

Based on the philosophy of providing personalised care from genuinely caring, Pan Pacific Singapore strives to be the hotel of choice for guests, associates and stakeholders. Over 300 valued associates form the team that distinguish the hotel and help create memorable experiences for guests. Because we believe that it’s all about the people. Because we genuinely care.

Job Description

Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape and grow your Culinary career.

The Chef De Cuisine will be responsible for the overall kitchen operations of our MOSELLA restaurant, serving Modern Mediterranean cuisine.

Our Expectations:

• Assist the Executive Chef/Executive Sous Chef in the planning and development of menus for the Restaurant and/or hotel, ensure the correct and consistent preparation and presentation for all food items

• Oversee food preparation, cooking including food quality and its freshness.

• Interact with guests and attend to their queries or any food concerns. Solicit feedback for improvements.

• Assist the team with set-up and cleaning of operational areas when necessary.

• Stay current on culinary trends and techniques and incorporate them into menu offerings, where appropriate.

• Manage labour and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.

• Ensure that sanitation standards are followed as well as the cleanliness and organization of the kitchen, adhering strictly to all food hygiene and safety standards, including HACCP.

• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation, quality and hygiene.

• Attend and participate in regular operational meetings to ensure effective coordination across all teams. Communicate and cascade relevant information to the Team in a timely and effective manner for efficient kitchen operations.

• Coordinate the selection, training, development, and evaluation of Culinary Associates through effective management and leadership to ensure that established cultural and core standards are met, long-range strategic operational planning.

• Train, guide and coach the Culinary Team for operational efficiency and effectiveness.

We are looking for a seasoned go-getter Chef with at least 8 years of experience, preferably as a Chef De Cuisine, specializing in Mediterranean, and/or French, Spanish cuisine. He/She should possess a diploma or a degree in hotel/restaurant management or culinary arts. He/She should be creative and have a keen eye for exceptional food quality and presentation.

We are also dedicated to providing equal employment opportunities, including individuals with disabilities.

Tung Lok Millennium Pte Ltd

Tung Lok Group, established in 1984, is Singapore’s leading restaurant group with more than 40 restaurants in Singapore, China, Japan, Indonesia, and Vietnam. Its restaurants, renowned for its quality and distinctive character, offer a variety of cuisines such as Cantonese, Northern Chinese, Vegetarian, Seafood specialities, Western, Japanese, and trendsetting Global Chinese cuisine, executed by talented and award-winning masterchefs.

Job Description

Responsibilities:

• Prepare and cook a wide range of Japanese dishes
• Maintain high standards of food quality, taste, presentation, and hygiene
• Monitor food inventory, order ingredients, and manage stock to reduce waste and control costs
• Coordination with service staff before food preparation on special request
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Proven experience as a Chef specializing in Japanese cuisine
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

Dallas Restaurants & Bars

Job Description

Job Description

• Preparing, cooking, and presenting western dishes with a focus on taste, quality, and presentation
• Ordering, receiving, and managing
• Maintaining a clean and organized kitchen, following food safety and hygiene standards
• Collaborating with the kitchen team to ensure a smooth and efficient operation

Requirement

• Proven experience as a Western Chef, with a strong background in Western cuisine
• Ability to work in a fast-paced restaurant environment
• Excellent communication and teamwork skills

Benefits

· Great team

· Good packing and benefits

Tung Lok Millennium Pte Ltd

Tung Lok Group, established in 1984, is Singapore’s leading restaurant group with more than 40 restaurants in Singapore, China, Japan, Indonesia, and Vietnam. Its restaurants, renowned for its quality and distinctive character, offer a variety of cuisines such as Cantonese, Northern Chinese, Vegetarian, Seafood specialities, Western, Japanese, and trendsetting Global Chinese cuisine, executed by talented and award-winning masterchefs.

Job Description

Responsibilities:

• Prepare and plate cold menu items such as salads, cold appetizers, sandwiches, and desserts
• Prepare and cook dishes as per standard recipes and instructions
• Assist with mise en place and daily food preparation
• Ensure that all food is prepared in a timely manner and meets quality standards
• Follow recipes and presentation specifications as set by the kitchen
• Keep all working areas clean and tidy, ensuring strict adherence to hygiene and food safety standards
• Receive and store kitchen stock and supplies, ensuring proper rotation (FIFO)
• Maintain cleanliness of kitchen equipment and workstations
• Support the kitchen team in daily operations and contribute to a positive team environment
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar kitchen role preferred
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

Tung Lok Millennium Pte Ltd

Tung Lok Group, established in 1984, is Singapore’s leading restaurant group with more than 40 restaurants in Singapore, China, Japan, Indonesia, and Vietnam. Its restaurants, renowned for its quality and distinctive character, offer a variety of cuisines such as Cantonese, Northern Chinese, Vegetarian, Seafood specialities, Western, Japanese, and trendsetting Global Chinese cuisine, executed by talented and award-winning masterchefs.

Job Description

Responsibilities:

• Assist the Sous Chef and Head Chef in daily kitchen operations
• Supervise and coordinate kitchen staff, ensuring smooth workflow and teamwork
• Prepare and cook menu items according to recipes and quality standards
• Monitor food quality and presentation before service
• Participate in the monthly stock-take activities
• Ensure proper handling and storage of all food items in accordance with company standards
• Assist in managing stock rotation, food cost, and minimizing waste
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Strong knowledge of kitchen operations, food safety, and sanitation standards
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work under pressure in a fast-paced environment
• Physical stamina to stand for long periods
• Strong attention to detail and a commitment to quality
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

Tung Lok Millennium Pte Ltd

Tung Lok Group, established in 1984, is Singapore’s leading restaurant group with more than 40 restaurants in Singapore, China, Japan, Indonesia, and Vietnam. Its restaurants, renowned for its quality and distinctive character, offer a variety of cuisines such as Cantonese, Northern Chinese, Vegetarian, Seafood specialities, Western, Japanese, and trendsetting Global Chinese cuisine, executed by talented and award-winning masterchefs.

Job Description

Responsibilities:

• Ensure proper culinary standards and techniques are implemented for the preparation, production, and presentation of all food items
• Develop and maintain effective client and customer relationships to support mutually beneficial business partnerships
• Analyze performance metrics, operational data, ordering patterns, and inventory trends with a consistent focus on margin improvement
• Coach, support, and motivate employees by creating a shared understanding of performance expectations and operational goals
• Ensure accurate forecasting of food consumption for appropriate requisitions and purchasing, while overseeing proper equipment operation and maintenance
• Ensure full compliance with local legislation, industry standards, and the in-house Food Safety Management System
• Perform any ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Strong knowledge of kitchen operations, food safety, and sanitation standards
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work under pressure in a fast-paced environment
• Physical stamina to stand for long periods
• Strong attention to detail and a commitment to quality
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

MELLOW F&B PTE. LTD.

Job Description

A North Indian Curry & Tandoor Executive Chef

leads kitchen operations, specializing in authentic clay oven (tandoor) dishes, rich curries, breads, and marinades, overseeing menu development, staff training in traditional techniques, hygiene, inventory, and cost control to ensure consistent, high-quality Indian cuisine for a memorable dining experience

.

Key Responsibilities:

• Culinary Leadership: Developing authentic menus, creating new recipes, perfecting spice blends, marinades, and mastering tandoor cooking for kebabs, curries, naan, and rice.
• Kitchen Management: Directing daily operations, food prep, managing staff schedules, and ensuring smooth, prompt service.
• Staff Supervision: Recruiting, training, and motivating the culinary team in advanced techniques, hygiene, and service standards.
• Quality & Hygiene: Implementing strict quality checks, ensuring sanitation, managing inventory, and handling customer feedback.
• Cost & Inventory Control: Estimating food/labor costs, managing expenses, and ordering supplies.
• Innovation: Creating seasonal specials and innovating dishes to meet customer demands. 

Essential Skills:

• Deep expertise in North Indian spices, tandoor cooking, and traditional recipes.
• Strong leadership, communication, and organizational abilities.
• Commitment to food safety, hygiene, and high presentation standards. 

Essentially, they are the master artisan and manager, blending culinary artistry with operational excellence to deliver a genuine taste of North India.

The Daily Prata Pte. Ltd.

Job Description

Job Description

Pratta Making and Cooking, Nool Pratha Bun Pratha,

Naan making, Tandoori Roti, Tandoori Butter Rotti,Carlick Naan

Cook Thosai,Gee dosai, masala Dosai, Onion Dosa, Buttermasala Dosai

Cook South Indian Tiffins

Cook South Indian Lunch Meals

Cook South Indian Dinner, Dishes

Cook North indian Lunch Thali

Cook North indian Dinner Dishes

Cook North and South Indian snacks

Cook Hyderabad Briyani

Cook Malabar Briyani

cook Chittinad Dum Briyan,chicken DumBriyani, mutton briyani

Requirments

Minimum 4 Years experience in the kitchen room

No formal Education

Is willing to work shift hours, Weekends and Public holidays

Knowledge of best cooking practices you get joy from cooking

Company uniform all the times of working place

Enjoy planning, organizing and problem solving

The Daily Prata Pte. Ltd.

Job Description

Roles & Responsibilities

The Chef is responsible for all day-to-day management of the restaurant, kitchen and catering requirements at the hotel, to ensure the highest standards of service delivery and customer satisfaction are achieved, as well as delivery of the hospitality operations in a sustainable and profitable manner. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes.

· Chef is responsible to assist chef & cook with smooth running of the kitchen operation.

· Proven work experience and be well versed in both North and South Indian dishes

· Prepare authentic South Indian Dishes,Local Indian Dishes like varities of Murtabak, Roti john , Thosai,Mee goreng , Mee Kuah

· North Indian Dishes: Chapathi. Naan, Tandori Roti, Tandori chicken, Palak Panneer, Keema, Halo, Channa masala, Samosa, Etc.

· Able to handle/cook Large Quantities. Cooking Multi - Indian Cuisine and Malay Cusines in Large Volumes both in gravies, Soup and dried and also can able to do Nasi Padang, Mee Siam, Mee Rebus.

· Need to stock and manage Spices, dry and wet groceries, Fresh and Frozen meats and supervise mixtures

· Ensuring Kitchen in clean and safe all times according to SFA Standard

· Ensuring Food safety and Good Quality of Food and Its Ingredients

· Able to work in a Fast Pace Environment.

· Able to take over ad-hoc duties during a shortage of Manpower

· Able to work on Sunday and public holidays.

· Check on ingredients or look into replenishing ingredients on daily basis

· Maintain Kitchen Equipment’s and Machines.

· Maintain Stocks according to the requirement

White Restaurant

At White Restaurant, we are more than just a restaurant—we are a family that believes in sparking joy and happiness for everyone. Established in 1999, we are the founder of the iconic "White Beehoon", a dish that has won the hearts of many. Over the years, we have built a strong reputation for serving delicious uniquely Singaporean dishes in a warm and welcoming environment across our 9 outlets in Singapore.

Job Description

1. Day-to-Day Operations:

• Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.
• Supervise and support staff to provide excellent customer service.
• Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.
• Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.
• Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

• Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.
• Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.
• Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

• Monitor customer feedback and ensure that customer service meets or exceeds company standards.
• Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

• Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.
• Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.
• Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

• Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.
• Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

• Ensure that labour expenses are align with budgetary goals.
• Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

CUT BUTCHERY GRILL PTE. LTD.

Job Description

Looking for an executive chef with Australian and French influenced techniques.
Application is open to all.

Company Overview / Employee Value Proposition

Establishing a premium diner so showcase the best of our produce.
Looking for passionate individuals. Big expansion plans, stable career growth opportunities. Family owned. Comfortable environment.

Job Summary

Lead the culinary team to deliver exceptional dining experiences by developing innovative menus, managing food costs, and ensuring compliance with food safety standards. Collaborate cross-functionally to drive guest satisfaction and business growth.

Responsibilities

• Lead the culinary team by setting and enforcing performance standards, policies, and procedures aligned with company values and brand reputation
• Ensure strict compliance with food safety, hygiene, and sanitation regulations to maintain the highest operational standards
• Develop and refine menus that balance authenticity, innovation, and guest satisfaction to enhance the dining experience
• Monitor industry trends and gather guest feedback to continuously evolve culinary offerings and service quality
• Manage food cost controls and optimize inventory and purchasing processes within budgetary guidelines to maximize profitability
• Collaborate with Restaurant Operations and Marketing teams to design and execute seasonal menus, special events, and promotions that increase guest engagement and revenue
• Engage directly with guests when appropriate to showcase culinary excellence and enhance hospitality
• Direct and mentor the culinary team to ensure smooth kitchen operations, consistency in food quality, and effective teamwork
• Conduct regular performance reviews, delivering clear feedback and tailored development plans to support team growth
• Foster a culture of respect, discipline, and continuous learning by implementing effective training programs that build individual and team capabilities
• Lead by example by setting collective goals focused on quality, efficiency, and creativity in all culinary activities

COMO Lifestyle Pte Ltd

A unique lifestyle destination aims to bring together a community inspired by fashion, food, directional design and new concepts.

Job Description

• To maintain standards set by the Pastry Chef in relation to pastry preparation, food quality and presentation in all outlets for the benefit of all guests and resort employees.
• Act as a mentor to the kitchen team responsible for pastries and desserts.
• Prepare and produce varying quantities of bread, pastries, cookies, desserts and other baked goods according to recipe and customer request for events
• Plan out the week: handle rotas, staff absences and assign duties to the team.
• Run the pastry section of a kitchen.
• Develop ideas for new pastry dishes.
• Support the Pastry chef with menu design.
• Assist with weekly ordering, stock rotation, receiving and correct storage of produce
• Ensure all cool rooms, fridges, freezers and dry store areas are maintained in a clean and safe manner, in compliance with health and company regulations.
• Ensure all food is prepared in line with standard recipes to maintain food costs and product consistency.
• Ensure all kitchen staff follows safe working practices.
• Assist in the communication to kitchen staff of any programs, products, training or directives as outlined by the Executive Chef.
• Ensure all equipment within the kitchen is fully functional and safe, reporting any deficiencies to the Pastry Chef following the work order request to the engineering department
• Liaise with Pastry chef in the construction, compilation and costing of all menus.
• Covering all duties required of the Pastry chef in their absence.
• Communicate daily with purchasing to control food costs, yield management and ensure accuracy of all purchasing.
• To maintain personal hygiene and grooming standards and to ensure these standards are maintained with junior staff.

Prerequisite

• A culinary school certification or a diploma is a plus. Practical experience and basic education will also be considered.
• Good knowledge in the use of various cooking methods, ingredients, equipment and processes
• Ability to multitask and work efficiently under pressure.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Good communication and interpersonal skill with ability to interact with kitchen and restaurant staff.
• Good time management, fair in staff treatment, non-abusive and the use of profanity language and violent behaviour.

COMO Lifestyle Pte Ltd

A unique lifestyle destination aims to bring together a community inspired by fashion, food, directional design and new concepts.

Job Description

Job Responsibilities

• Provide strategic leadership to the culinary team, setting and enforcing performance standards, policies, and procedures in alignment with company values and brand reputation.
• Uphold the strictest compliance with food safety, hygiene, and sanitation regulations.
• Develop and refine menus, ensuring a perfect balance between authenticity, innovation, and guest satisfaction.
• Monitor industry trends and guest feedback to continually evolve the dining experience.
• Manage food cost controls and optimize inventory and purchasing in line with budgetary guidelines.
• Partner with Restaurant Operations and Marketing to conceptualize and execute seasonal menus, special events, and promotions that elevate guest engagement and drive revenue.
• Engage with guests when appropriate to enhance hospitality and showcase culinary excellence.
• Direct and mentor the culinary team to ensure smooth kitchen operations, consistency, and teamwork.
• Conduct regular performance reviews, providing clear feedback and development plans for each team member.
• Foster a culture of respect, discipline, and continuous learning within the kitchen, delivering effective training programs to build individual and team capabilities.
• Lead by example, setting collective goals for quality, efficiency, and creativity.

Prerequisite

• Proven track record as an Executive Chef or senior leadership role in fine dining, with strong expertise in Korean cuisine and butchery.
• Exceptional knowledge of diverse cooking methods, ingredients, kitchen equipment, and contemporary culinary trends.
• Strong business acumen in food cost management, productivity, and profitability.
• Ability to perform under pressure while delivering high-quality results consistently.
• Excellent communication and interpersonal skills; able to build strong relationships with both culinary and front-of-house teams.
• Guest-focused, service-oriented mindset with the ability to elevate the dining experience.
• Strong leadership presence: fair, professional, respectful, and a role model in kitchen culture.

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

We are seeking a highly skilled and experienced Executive Chef to be seconded to our overseas outlets. The ideal candidate will bring expertise in Southeast Asian and Chinese cuisines, demonstrate strong leadership in kitchen operations, and uphold the highest culinary and food safety standards.

Key Responsibilities:

• Oversee and manage outlet Head Chefs and kitchen teams, ensuring smooth day-to-day operations.
• Lead recruitment, training, and development of kitchen staff for new and existing outlets.
• Ensure strict adherence to SOPs, HACCP, and AVA food safety standards.
• Maintain consistent food quality, presentation, and safety across all outlets.
• Oversee kitchen equipment and facility maintenance to ensure efficiency and compliance.
• Develop and introduce innovative new dishes in line with brand direction and seasonal opportunities.
• Drive culinary excellence while balancing operational efficiency and cost control.

Requirements:

• Proven experience as an Executive Chef or similar senior culinary leadership role.
• Strong expertise in Southeast Asian and Chinese cuisines.
• Solid knowledge of HACCP standards and kitchen management best practices.
• Strong leadership, team management, and communication skills.
• Creative flair in menu planning and dish development.
• Willingness to be seconded overseas (China).

Tyson Jay Management

Job Description

Responsibilities

• Assist the Head Chef in daily kitchen operations, ensuring authentic Italian dishes are prepared to high standards of taste and presentation.
• Supervise and guide junior staff within your section, maintaining efficiency and consistency during service.
• Contribute to the creation of new Italian menu items, incorporating seasonal produce and traditional techniques.
• Oversee mise en place preparation, stock control, and assist with supplier ordering and deliveries.
• Uphold the highest standards of food hygiene and safety, in line with regulatory requirements.
• Support training and development of junior team members, fostering a positive and professional work culture.

• Proven experience in Italian cuisine, with at least 3 years in a professional kitchen.
• Diploma/Certificate in Culinary Arts or equivalent professional training.
• Strong leadership and organizational abilities, with the capacity to perform under pressure.
• Creative, detail-oriented, and passionate about delivering authentic Italian dining experiences.

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

Ivan Lim | EA Personnel No.: R1109856

Aama Brother's

Job Description

Job Description & Requirements

• Pratta Making and Cooking, Nool Pratha Bun Pratha,
• Naan Making, Tandoori Roti, Tandoori Butter Roti, Garlic Naan
• Cook Thosai,Gee Dosai, Masala Dosai, Onion Dosa, Buttermasala Dosai
• Cook South Indian Tiffins
• Cook South Indian Lunch Meals
• Cook South Indian Dinner, Dishes
• Cook North Indian Lunch Thali
• Cook North Indian Dinner Dishes
• Cook North and South Indian snacks
• Cook Hyderabad Briyani
• Cook Malabar Briyani
• Cook Chettinad Dum Briyani,Chicken DumBriyani, Mutton Briyani

Requirments

• Minimum 4 Years experience in the kitchen room.
• No formal Education
• Is willing to work shift hours, Weekends and Public holidays
• Knowledge of best cooking practices you get joy from cooking
• Company uniform all the times of working place.
• Enjoy planning, organizing and problem solving

Khaansaei Tech

Job Description

Roles & Responsibilities

The Chef is responsible for all day-to-day management of the restaurant, kitchen and catering requirements at the hotel, to ensure the highest standards of service delivery and customer satisfaction are achieved, as well as delivery of the hospitality operations in a sustainable and profitable manner. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes.

· Chef is responsible to assist chef & cook with smooth running of the kitchen operation.

· Proven work experience and be well versed in both North and South Indian dishes

· Prepare authentic South Indian Dishes,Local Indian Dishes like varities of Murtabak, Roti john , Thosai,Mee goreng , Mee Kuah

· North Indian Dishes: Chapathi. Naan, Tandori Roti, Tandori chicken, Palak Panneer, Keema, Halo, Channa masala, Samosa, Etc.

· Able to handle/cook Large Quantities. Cooking Multi - Indian Cuisine and Malay Cusines in Large Volumes both in gravies, Soup and dried and also can able to do Nasi Padang, Mee Siam, Mee Rebus.

· Need to stock and manage Spices, dry and wet groceries, Fresh and Frozen meats and supervise mixtures

· Ensuring Kitchen in clean and safe all times according to SFA Standard

· Ensuring Food safety and Good Quality of Food and Its Ingredients

· Able to work in a Fast Pace Environment.

· Able to take over ad-hoc duties during a shortage of Manpower

· Able to work on Sunday and public holidays.

· Check on ingredients or look into replenishing ingredients on daily basis

· Maintain Kitchen Equipment’s and Machines.

· Maintain Stocks according to the requirement

Khaansaei Tech

Job Description

Pratta Making and Cooking, Nool Pratha Bun Pratha,

Naan Making, Tandoori Roti, Tandoori Butter Roti, Garlic Naan

Cook Thosai,Gee Dosai, Masala Dosai, Onion Dosa, Buttermasala Dosai

Cook South Indian Tiffins

Cook South Indian Lunch Meals

Cook South Indian Dinner, Dishes

Cook North Indian Lunch Thali

Cook North Indian Dinner Dishes

Cook North and South Indian snacks

Cook Hyderabad Briyani

Cook Malabar Briyani

Cook Chettinad Dum Briyani,Chicken DumBriyani, Mutton Briyani

Requirments

Minimum 4 Years experience in the kitchen room.

No formal Education

Is willing to work shift hours, Weekends and Public holidays

Knowledge of best cooking practices you get joy from cooking

Company uniform all the times of working place.

Enjoy planning, organizing and problem solving

PRATA ALLEY PTE. LTD.

Job Description

Job Description & Requirements:

To prepare high quality traditional authentic Indian food, especially North Indian dishes.

Should have the knowledge about properties and usage of herbs and spices in food Preparation, and to cook north Indian dishes in a traditional way.

To ensure that all the dishes are freshly prepared and the food standards are met.

Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.

Plan and arrange ingredients for next day preparation and orders

Need to understand the customer requirements,as per order.

To Introduce new dishes and menus.

Should monitor and maintain stock levels and inventory.

Need to monitor stock rotation procedures are followed as per inventory.

Experience in all North Indian cuisines.

Monitoring portions and waste control.

To provide quality of food.

A deep understanding of authentic North Indian food preparation.

Flexible to work in any shifts, especially in split shifts

PRATA ALLEY PTE. LTD.

Job Description

Roles & Responsibilities

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

2. 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.,

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

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

5. Must ensure assistant cooks follow the correct recipe methods of our restaurant.

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

7. 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.

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

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

10. Coordinate in menu planning and supervise cooks

11. Capable to supervise and cook for 3000 persons at a time.

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

CHEF - Requirements

Minimum Secondary education

Minimum 5 years culinary experience.

Able to cook South Indian, North Indian 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, Frieditems, 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.

6. Must have strong healthy body to carry heavy utensils. 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(10 am to 10 pm with 3 hours break, Saturday, Sunday and Public holidays work compulsory)

VARIVANA RESORT KOH PHANGAN CO., LTD.

Job Description

About the role

We are seeking an experienced and talented Sous Chef to join our team at Varivana Resort Koh Phangan. As Sous Chef, you will play a crucial role in our thriving Hospitality & Tourism company, overseeing the kitchen operations and supporting the Head Chef. This is a full-time position based in Surat Thani.

What you'll be doing

1. Assist the Head Chef in planning, organizing and directing all food preparation activities

2. Oversee the day-to-day operations of the kitchen, ensuring high standards of food quality and presentation

3. Supervise and train kitchen staff, delegating tasks and ensuring efficient workflow

4. Develop and implement new menu items, recipes and cooking techniques

5. Ensure compliance with health, safety and hygiene regulations

6. Manage kitchen inventory, ordering supplies and controlling costs

7. Collaborate with the management team to improve operations and drive innovation

What we're looking for

1. Minimum 3 years' experience as a Sous Chef or in a similar role within the hospitality industry

2. Strong culinary skills and expertise in various cooking techniques

3. Excellent time management, organisational and problem-solving abilities

4. Proven track record of leading and motivating a kitchen team

5. Passion for creating high-quality, innovative dishes

6. Flexible and adaptable to changing demands and priorities

7. Knowledge of food safety, hygiene and cost control practices

What we offer

At Varivana Resort Koh Phangan, we are dedicated to providing our employees with a supportive and rewarding work environment. You will have the opportunity to grow your career, with access to ongoing training and development programs. We offer competitive remuneration, as well as a range of benefits including health insurance and discounts on resort stays.

About us

Varivana Resort Koh Phangan is a premier hospitality and tourism destination located in the beautiful island of Surat Thani. Our resort offers a unique blend of luxury and sustainability, catering to both leisure and business travellers. With a strong focus on exceptional customer service and culinary excellence, we are committed to creating unforgettable experiences for our guests.

If you are passionate about culinary arts and eager to be part of our dynamic team, we encourage you to apply now.