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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.

GEORGE TOWN TZE CHAR AND CRAFT BEER LLP

Job Description

Job Summary

An executive chef leads kitchen operations by managing staff, developing menus, controlling inventory and budgets, and ensuring food quality and safety. They collaborate with management to deliver an exceptional dining experience.

Responsibilities

• Develop and implement new menus and recipes to ensure consistent food preparation and presentation quality
• Hire, train, schedule, and supervise kitchen staff including line cooks and dishwashers to maintain operational efficiency
• Manage inventory of food and supplies, place orders, minimize waste, and oversee the kitchen budget to control costs
• Ensure all dishes meet established standards for taste, appearance, and food safety to uphold restaurant quality
• Maintain a clean, organized, and safe kitchen environment in compliance with health and sanitation regulations
• Collaborate with front-of-house staff and management to ensure smooth dining operations and address customer feedback
• Perform administrative duties related to kitchen management and operations

Preferred competencies and qualifications

• Leadership skills to motivate and guide kitchen teams effectively
• Culinary expertise including knowledge of cooking techniques and current culinary trends
• Business acumen in budgeting, inventory management, and cost control
• Strong verbal and written communication skills for effective interaction with staff and management
• Organizational skills to manage multiple tasks efficiently in a fast-paced environment

GEORGE TOWN TZE CHAR AND CRAFT BEER LLP

Job Description

Job Summary

Lead the planning and execution of culinary concept launches, develop menus tailored to target audiences, and manage team performance to drive business profitability and operational excellence in a dynamic food service environment.

Responsibilities

• Plan and execute culinary concept launches in collaboration with management and external vendors to ensure successful market entry
• Collaborate effectively with internal stakeholders to achieve shared business goals and enhance team performance
• Align team actions with the Group’s four core values and promote these values within the team
• Manage business financials with a focus on driving profitability growth and sustainable operations
• Develop high-quality, competitively priced menus tailored to the preferences of the target audience
• Create, implement, and update Standard Operating Procedures, Guidelines, Recipes, and Plating Guides to maintain consistency and quality
• Recruit, motivate, and retain culinary team members, fostering career growth and a positive work environment
• Delegate tasks, monitor team performance, and ensure efficient and effective completion of responsibilities
• Maintain a safe working environment in compliance with relevant regulatory standards

Preferred competencies and qualifications

• Business and team-oriented mindset with a professional approach
• Minimum of 4 years’ experience working with Chinese cuisine

The Fullerton Hotels and Resorts

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

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
•Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
•Plan in conjunction with the superior activities, promotions, menu implementations according to the annual marketing plans.
•Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
•Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.
•Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
•Assist the superior in compiling the annual marketing plans and budgets.
•Ensure disciplinary and grievance procedures are properly adhered to and followed.
•Be constantly aware of customers expectations and ever changing needs.
•Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
•Find ways to improve the efficiency of the operations, which will benefit our clients.
•Assist the superior in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.
•Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
•Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with outlet Managers.
•Complete staff appraisals in a timely manner, if required.
•Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.

Requirements:

•Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.
•Knowledge of food inventory
•Understanding of various cooking methods, ingredients, equipment and procedures

Nextbeat Singapore Pte. Ltd.

Job Description

Job Title: Sushi / Sashimi Sous Chef
Monthly Salary: UP to $9,000 (Negotiable)
Working Address: Multiple locations

Working hours: 6 days work week, split shifts.

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

Qualification and Requirements
- At least 8 years experience in sushi preparation
- Has a broad spectrum of sushi making skills and culinary techniques.
- Well verse in food safety, hygiene standards, and kitchen best practices
- Able to track and deliver the latest dining trends and menus
- Strong organisational, leadership, and teamwork skills

Nextbeat Singapore Pte Ltd

EA License Number: 22C1267
EA Personnel: R22107133

Private Advertiser

Job Description

Key Responsibilities:

·       Culinary Leadership & Menu Development – Design, test, and implement menus that are profitable, trendy, and suit restaurant and bistro theme.

·       Operational Management – Direct daily operations, including not limited to food preparation, cooking, and service flow to ensure high standards.

·       Cost Control & Inventory – Manage food costs, optimize inventory levels, manage suppliers’ relationships, and set portion controls to meet budgetary goals.

·       Staff Management & Training – Recruit, train, roster arrangement and supervise kitchen staff (Sous Chefs, Pastry Chef, CDP, Cooks), fostering a collaborative team as well as ensuring SOP is in order.

·       Hygiene & Safety Compliance – Ensure strict adherence to Singapore Food Agency (SFA) regulations and maintain high sanitation standards.

·       Vendor Relations – Establish and maintain relationships with suppliers to procure high-quality ingredients.

Requirements:

·       Proven 5-8 years of culinary experience, with significant time in a senior leadership role.

·       Food Hygiene Office (FHO) certification is highly desirable

·       Strong knowledge of international cuisines (particularly European cuisines).

·       Excellent leadership with ability to handle complaints and kitchen operational issues.

·       Strong team management, communication, and motivational skills.

• Excellent Cost Management in budgeting, cost control, and improving profitability.

• Availability to work flexible hours, including weekends and holidays

• Singaporean/PR preferred

We Offer:

• Competitive salary, based on experience.

• Friendly and supportive working environment

• Career growth opportunities

• Staff privileges – voucher for birthday, etc

ROSA ROSSA PTE. LTD.

Job Description

About the Company

BugisRosa Rossa Pte Ltd operates two Japanese dining establishments in Singapore. This position is based at our izakaya outlet in the district — a high-volume Japanese dining venue offering an extensive menu spanning fresh seafood preparations, sushi, yakitori, and a full range of hot kitchen dishes. The outlet sources premium ingredients directly from Japan, including fresh fish procured through Toyosu Market, Tokyo, requiring close and ongoing communication with Japan-based suppliers.

Role Overview

We are seeking a highly skilled and versatile Sous Chef to support the Head Chef in managing the full kitchen operation of our izakaya outlet. The ideal candidate brings deep expertise across Japanese raw fish preparation, nigiri sushi, and hot kitchen cooking, and is capable of maintaining the quality standards our Japanese-speaking clientele expects. Given our direct sourcing relationship with Toyosu Market and other Japan-based suppliers, Japanese language ability is a non-negotiable operational requirement for this role.

Key Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations across all stations — raw preparation, sushi, and hot kitchen
• Execute professional-level fish butchery, sashimi preparation, and nigiri sushi to authentic Japanese standards consistently during high-volume service
• Manage the full hot kitchen operation, including grilled, fried, simmered, and steamed Japanese dishes across the izakaya menu
• Serve as the direct operational contact with Japan-based suppliers, including Toyosu Market, conducting all procurement communication, quality negotiations, and order coordination in Japanese
• Manage incoming quality inspection of fresh fish and seafood deliveries; make real-time procurement decisions based on market availability and quality
• Assist in menu development, seasonal specials planning, and recipe standardisation
• Train, supervise, and develop junior kitchen staff across all stations
• Maintain strict compliance with food safety regulations and kitchen hygiene standards
• Support the Head Chef in labour scheduling, food cost management, and inventory control

Requirements

• Minimum 5 years of culinary experience in an established Japanese restaurant, with a strong preference for candidates with experience in izakaya, kaiseki, or Japanese seafood-focused establishments
• Expert-level fish butchery is mandatory — the role requires daily breakdown and preparation of whole fish and seafood procured directly from Toyosu Market
• Nigiri sushi proficiency is required — candidates without demonstrated sushi experience will not be considered
• Solid, well-rounded experience across Japanese hot kitchen operations, including yakimono, nimono, agemono, and mushimono
• Japanese language proficiency is strictly required — all communication with Toyosu Market and Japan-based suppliers is conducted in Japanese, both written and spoken
• Strong kitchen leadership skills with experience supervising and developing junior culinary staff
• Culinary diploma or equivalent professional training preferred
• Ability to perform well under pressure in a high-volume kitchen environment

Private Advertiser

Job Description

We are looking for a talented and passionate Pastry Chef who up for creativity challenge. If you're excited to work with a dynamic, high-energy kitchen while showcase your creativity, we'd love to meet you!

Key Responsibilities

·       Oversee the daily operations of the pastry kitchen, including bread baking, dessert preparation, and decorative work.

·       Design and develop seasonal dessert menus, petit fours, and specialty cakes that align with our brand’s identity.

·       Manage the production schedule to ensure all outlets/sections are stocked with fresh pastries and bread daily.

·       Maintain strict standards for taste, texture, and visual appeal – ensure every item meets our high-end specifications.

·       Manage specialized pastry inventory and monitor portion control to minimize food wastage.

·       Ensure the pastry station meets all SFA (Singapore Food Agency) hygiene requirements, specifically regarding temperature-sensitive ingredients like cream and eggs.

Requirements

·       Minimum 1 years in a professional pastry kitchen, with at least 2 years in a leadership role (Pastry CDP or Junior Sous).

·       Proficient in tempering chocolate, sugar work, bread making, and advanced plating techniques.

·       Must hold a valid WSQ Food Safety Course Level 1. A Diploma in Pastry & Baking Arts is highly preferred.

·       A high level of attention to detail and a commitment to “perfection” in every plate.

·       Singaporean/PR (we don't have quota)

We Offer

·       Competitive salary, based on experience.

·       Friendly and supportive working environment

·       Career development and growth opportunities.

·       Staff privileges – voucher for birthday, etc.

VIOLET OON INC PTE LTD

Welcome to Violet Oon Singapore, a highly-acclaimed group of restaurants and creator of Asian gourmet delights that are rooted in Nyonya and Singapore cuisine.

Job Description

1. Responsible for the creation, decoration, and presentation of desserts such as cakes and pastries based on Violet Oon Singapore’s standards.
2. Responsible for ordering ingredients and supplies for the production of pastry goods and other aspects of the business.
3. Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
4. Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
5. Check quality of material and condition of equipment and devices used for cooking
6. Guide and motivate pastry assistants and bakers to work more efficiently
7. Maintain a lean and orderly cooking station and adhere to health and safety standards
8. Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers
9. Report to Chef De Cuisine / Head Chef on all operation matters
10. To constantly be physically involved in all phases of the daily operation requirements
11. Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits
12. Attend weekly meeting with Chef De Cuisine to discuss future plans and review ongoing actions
13. Demonstrate new cooking techniques and use of new equipment to staff
14. Update menu recipe cards and menu planning for promotion
15. Adheres to rules and regulations set by the Management
16. Ensure that adequate stock in always maintained in the relevant station.

Adheres to rules and regulations set by the Management

Minimum Qualifications / Experience:

1. Minimum Diploma qualification.
2. Minimum 5-year experience in Food & Beverage service.
3. Oral and written English required
4. Basic knowledge in Microsoft office.
5. Pleasant with dynamic personality.
6. Have an absolute 'can do' attitude.

VIOLET OON INC PTE LTD

Welcome to Violet Oon Singapore, a highly-acclaimed group of restaurants and creator of Asian gourmet delights that are rooted in Nyonya and Singapore cuisine.

Job Description

About the Role

We are looking for a hands-on and reliable Junior Sous Chef to support the overall kitchen operations at Bibik Violet. You will assist in supervising the kitchen team, ensuring smooth daily operations, and maintaining food quality and consistency in a fast-paced casual dining environment.

Key Responsibilities

• Assist in managing and supervising daily kitchen operations, including all kitchen staff and activities

• Support the Head Chef / Sous Chef in ensuring all duties are carried out according to company standards (equipment maintenance, stock handling, cleanliness, food quality, and daily setup)

• Report to Head Chef / Sous Chef on operational matters and team performance

• Be actively involved in day-to-day kitchen operations, including food preparation and service

• Ensure efficiency and proper cost control of kitchen operations, including monitoring expenses and stock usage

• Assist in stock ordering, stock take, and receiving of goods

• Support menu planning, promotions, and updating of recipe standards where required

• Guide and train junior kitchen staff to ensure consistency and skill development

• Conduct daily briefings and assist in team coordination during service

• Attend meetings with Head Chef / Management to review operations, discuss plans, and follow up on action items

• Monitor staff scheduling, attendance, and overtime where required

• Ensure all kitchen operations comply with food hygiene and safety regulations

• Maintain cleanliness, organisation, and readiness of all kitchen sections

• Adhere to all company policies and management instructions

Requirements

• Minimum 2–3 years of relevant kitchen experience, preferably in a supervisory role

• Experience in local cuisine / casual dining concepts preferred

• Strong leadership and team coordination skills

• Hands-on, responsible, and able to work in a fast-paced environment

• Good communication and organisational skills

• Willingness to learn and grow within the company

Employee Benefits

🍽️ Staff meals provided during shift
🏥 Medical reimbursement (up to $200/year for confirmed staff)
🎂 Birthday treats and gifts (up to $200)
💰 Performance bonuses and quarterly incentives
👔 Uniform reimbursement for confirmed staff
🚕 Night transport provided for late shifts
📈 Opportunities for promotion and internal transfer
🎓 Further education support and employee assistance programmes

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

Job Summary

The Sous Chef, Cold Kitchen (Garde Manger) is responsible for overseeing cold kitchen operations, ensuring consistency, quality, and efficiency across all outlets. This role supports the central production kitchen by managing the preparation of cold dishes, including salads, appetizers, cold cuts, dressings, and plated cold items. This role focuses on standardization, cost control, and compliance with food safety regulations while maintaining high presentation standards.

Key Responsibilities

Production & Operations Management

• Oversee daily cold kitchen operations to support multiple outlets and service points.

• Ensure consistency in recipes, taste, portioning, and presentation across all dishes.

• Plan and manage preparation schedules to meet operational demand and service timelines.

• Optimize workflow and manpower deployment to ensure efficiency during service and production.

Cold Kitchen Expertise (Garde Manger)

• Supervise the preparation of cold dishes, including salads, canapés, cold appetizers, dressings, sauces, and charcuterie.

• Ensure high standards in plating, freshness, and visual presentation.

• Standardize recipes, preparation methods, and portioning across all outlets.

• Support menu development and R&D initiatives for new cold dishes and seasonal offerings.

• Good understanding of global culinary trends and ingredients, with the ability to apply them in cold kitchen menu development and presentation.

Cost Control & Inventory Management

• Monitor food cost, wastage, and yield within the cold kitchen.

• Oversee procurement, inventory control, and proper storage of perishable items.

• Ensure effective stock rotation (FIFO) and minimize spoilage.

Compliance & Food Safety

• Ensure strict adherence to HACCP, SFA regulations, and food safety standards.

• Maintain cleanliness, hygiene, and audit readiness within the cold kitchen.

• Conduct regular checks on food quality, storage temperatures, and sanitation practices.

Team Leadership & Development

• Lead and manage cold kitchen staff, ensuring smooth daily operations.

• Train and develop team members on cold kitchen techniques, plating standards, and SOPs.

• Foster teamwork, discipline, and accountability within the team.

Requirements

• Certificate or Diploma in Culinary Arts or equivalent.

• Minimum 5–7 years of experience in Western cuisine, with strong exposure to cold kitchen / garde manger operations.

• Experience in hotel, integrated resort, or high-volume multi-outlet environments preferred.

• Strong knowledge of cold food preparation, plating, and presentation standards.

• Experience in production planning and kitchen workflow optimization.

• Strong knowledge of HACCP and food safety standards.

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

Job Summary
The Chef de Cuisine, Western Cuisine is responsible for leading the day-to-day operations of the Western kitchen within a large-scale, multi-outlet hospitality environment. This role oversees high-volume production across restaurants, production kitchen and banquet operation, ensuring exceptional food quality, consistency, and operational efficiency. The Chef de Cuisine drives menu innovation, maintains strict food safety standards, and manages cost controls while delivering an elevated dining experience for a diverse guest profile.

Key Responsibilities
Culinary Operations & Production

• Oversee and manage daily operations of the Western kitchen, ensuring smooth execution across multiple outlets and service points.

• Ensure all dishes are prepared according to established recipes, quality standards, and presentation guidelines.

• Maintain consistency in taste, portioning, and plating across all outlets.

• Supervise high-volume production while maintaining premium quality standards.

• Lead the preparation and execution of Western cuisine offerings, including à la carte, buffet, banquet, and in-room dining menus.

• Ensure efficient coordination between kitchen sections to support seamless service during peak periods.

Food Safety & Compliance

• Enforce strict adherence to food safety, hygiene, and sanitation standards at all times.

• Ensure full compliance with regulatory requirements, including Singapore Food Agency (SFA)standards.

• Maintain high QA audit scores and uphold cleanliness and food safety excellence across the kitchen.

• Ensure proper handling, storage, and rotation of all food products in accordance with HACCP guidelines.

Cost Control & Inventory Management

• Monitor and control food cost, ensuring alignment with budget and financial targets.

• Implement initiatives to minimize wastage and optimize resource utilization.

• Oversee inventory management, stock rotation, and procurement processes in accordance with company policies.

• Review purchasing requirements and work closely with suppliers to ensure quality and cost efficiency.

Menu Development & Innovation

• Develop and enhance Western cuisine menus, including contemporary, classic, and seasonal offerings.

• Collaborate with stakeholders to create promotions, special menus, and new concepts to drive revenue.

• Stay updated on culinary trends and customer preferences to ensure competitiveness and relevance.

• Introduce new techniques, ingredients, and presentation styles to continuously elevate the guest dining experience.

• Demonstrate excellent product knowledge, including a strong understanding of ingredient sourcing, seasonality, and quality differentiation.

Leadership & Team Management

• Lead, train, and mentor the kitchen team, providing hands-on guidance during operations.

• Ensure proper staffing levels to support extended operating hours, including shift planning.

• Monitor staff performance, enforce SOP compliance, and drive continuous improvement.

• Foster a strong team culture aligned with company values and service excellence.

• Support succession planning and talent development within the kitchen team.

• Demonstrate a strong global culinary perspective, with the ability to adapt offerings to a diverse international guest profile.

Administrative & Operational Excellence

• Manage administrative functions such as scheduling, reporting, and documentation.

• Ensure compliance with all company policies, procedures, and audit requirements.

• Work closely with front-of-house and other departments to ensure seamless guest experience.

• Perform any other duties as assigned by Management.

Requirements

• Certificate or Diploma in Culinary Arts or a related field.

• Minimum 8–10 years of relevant Western cuisine experience, with at least 2–3 years in a leadership role (Chef de Cuisine / Senior Sous Chef).

• Strong experience in high-volume hotel, integrated resort, or multi-outlet environments preferred.

• Experience in contemporary Western, grill, steakhouse, Italian, or European cuisine is highly advantageous.

• Strong understanding of large-scale production and service operations across multiple outlets.

• Proven experience in Michelin-starred or Black Pearl restaurants, with strong exposure to high-end dining, strong attention to detail, and quality execution.

• Strong knowledge of HACCP and Food Safety standards.

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

Job Summary
The Chef de Cuisine, Chinese Cuisine is responsible for leading the day-to-day operations of the kitchen within a large-scale, multi-outlet hospitality environment. This role oversees high-volume production across restaurant and in-room dining operations, ensuring exceptional food quality, consistency, and operational efficiency. The Chef de Cuisine drives menu innovation, maintains strict food safety standards, and manages cost controls while delivering an elevated dining experience for a diverse guest profile.

Key Responsibilities
Culinary Operations & Production

• Oversee and manage daily operations of the kitchen, ensuring smooth execution across multiple outlets and service points.

• Ensure all dishes are prepared according to established recipes, quality standards, and presentation guidelines.

• Maintain consistency in taste, portioning, and plating across all outlets.

• Supervise high-volume production while maintaining premium quality standards.

Food Safety & Compliance

• Enforce strict adherence to food safety, hygiene, and sanitation standards at all times.

• Ensure full compliance with regulatory requirements, including Singapore Food Agency (SFA)standards.

• Maintain high QA audit scores and uphold cleanliness and food safety excellence across the kitchen.

Cost Control & Inventory Management

• Monitor and control food cost, ensuring alignment with budget and financial targets.

• Implementinitiatives to minimize wastage and optimize resource utilization.

• Oversee inventory management, stock rotation, and procurement processes in accordance with company policies.

Menu Development & Innovation

• Develop and enhance Chinese and Cantonese cuisine menus, regional specialties, and premium offerings.

• Collaborate with stakeholders to create seasonal promotions and new concepts to drive revenue.

• Stay updated on culinary trends and customer preferences to ensure competitiveness and relevance.

• Demonstrate excellent product knowledge, including a strong understanding of ingredient sourcing, seasonality, and quality differentiation.

Leadership & Team Management

• Lead, train, and mentor the kitchen team, providing hands-on guidance during operations.

• Ensure proper staffing levels to support extended operating hours, including shift planning.

• Monitor staff performance, enforce SOP compliance, and drive continuous improvement.

• Foster a strong team culture aligned with company values and service excellence.

• Demonstrate a strong global culinary perspective, with the ability to adapt offerings to a diverse international guest profile.

Administrative & Operational Excellence

• Manage administrative functions such as scheduling, reporting, and documentation.

• Ensure compliance with all company policies, procedures, and audit requirements.

• Work closely with front-of-house and other departments to ensure seamless guest experience.

• Perform any other duties as assigned by Management.

Requirements

• Certificate or Diploma in Culinary Arts or a related field.

• Minimum 8–10 years of relevant Chinese cuisine experience, with at least 2–3 years in a leadership role.

• Strong experience in high-volume 5-Star hotel, integrated resort, or multi-outlet environments preferred.

• Expertise in Cantonese cuisine and/or other regional Chinese cuisines is highly advantageous.

• Proven experience in Michelin-starred or Black Pearl restaurants, with strong exposure to high-end dining, strong attention to detail, and quality execution.

• Strong knowledge of HACCP and Food Safety standards.

Compass Group (S) Pte Ltd

Compass Group is the world’s leading food service company, specialising in providing food, vending and related contract services on their clients’ premises. The group generates annual revenue of over £16.9 billion and is listed on the London Stock Exchange. Worldwide, Compass Group operates in over 50 countries, at over 50,000 locations employing 600,000 people. Compass Group (Singapore) is a market leading and fast growing business, with over 600 employees across 50+ locations. In Singapore, the business currently operates with global brands like Eurest and Chartwells, with a sterling list of clients across business and industry and education sectors.

Job Description

• Prepare ingredients, including chopping vegetables, cutting meat, and assembling other food items according to our recipes and portion guidelines.

• Execute cooking techniques such as grilling, frying, baking, sautéing, and roasting to prepare a wide range of dishes with precision and consistency.

• Ensure that each dish leaving the kitchen meets our quality standards regarding taste, presentation, and portion size.

• Monitor food quality and freshness, making sure to adhere to all food safety and hygiene standards.

• Assist in maintaining kitchen inventory levels by tracking stock and informing the chef or supervisor when supplies are running low.

• Keep the kitchen and cooking utensils clean and sanitized, following established cleaning schedules and practices.

• Work closely with the kitchen team to coordinate food preparation activities, ensure efficient service, and maintain a positive and productive kitchen environment.

• Comply with all food safety regulations and guidelines, including proper handling of food and storage.

67 Pall Mall Singapore Ltd.

67 Pall Mall is a private members’ club like no other – founded by wine lovers, for wine lovers.

Job Description

• To ensure the kitchen is run to a consistently high standard in the Head Chef’s absence.

• To ensure the preparation and cooking of all food on the all sections is in accordance with established recipe cards and methods.

• To ensure all dishes are correctly presented before being sent into the club for service.

• To ensure appropriate levels production are carried out in direct relationship to the numbers we are catering for.

• To ensure all ‘mise en place’ is tasted as it is prepared, and all dishes are tasted to ensure correct flavour and that recipes have been properly followed.

• To ensure the portion control policy / standard and plating instructions are consistently adhered to.

• To ensure the kitchen is organised kept clean to the required standard.

• To ensure all equipment / utensils in all the sections are correctly handled and maintained.

• To ensure mise-en-place and food stuffs are correctly stored at all times with accurate preparation date and use by date labels in line with our Food Safety policies.

• To ensure the Kitchen is supplied with sufficient equipment and utensils to enable chefs to meet the required standard.

• To ensure all food is monitored for correct preparation by sampling on a regular basis and checking temperatures are within statutory requirements.

• To ensure menu ideas are provided as appropriate to assist with menu planning.

• To ensure all food provisions are ordered from nominated suppliers within budget constraints.

• To ensure pricing on order sheets, and stock take sheets are updated as required.

• To ensure stock taking is accurately carried out and recorded to the required standard.

• To ensure all kitchen staff comply with all kitchen standards, rules and regulations.

(We regret that only shortlisted candidates will be notified.)

67 Pall Mall Singapore Ltd.

67 Pall Mall is a private members’ club like no other – founded by wine lovers, for wine lovers.

Job Description

To Support head chef in order to implement highest standards at all times and to ensure that customers can expect a consistent and reliable quality of food on every visit in line with the club’s standards. To plan for and deliver financial targets. To be responsible for the general daily operations in the kitchen through planning rotas and holidays, ensuring all Health and Safety and Food Hygiene standards are met. Training and development of all kitchen staff at all times.

Job Responsibilities/Main Duties:

· To ensure the kitchen is run to a consistently high standard in the Head Chef’s absence.

· To ensure the preparation and cooking of all food on the all sections is in accordance with established recipe cards and methods .

· To ensure all dishes are correctly presented before being sent into the club for service.

· To ensure appropriate levels production are carried out in direct relationship to the numbers we are catering for.

· To ensure all ‘mise en place’ is tasted as it is prepared, and all dishes are tasted to ensure correct flavour and that recipes have been properly followed.

· To ensure the portion control policy / standard and plating instructions are consistently adhered to.

· To ensure the kitchen is organised kept clean to the required standard.

· To ensure all equipment / utensils in all the sections are correctly handled and maintained.

· To ensure mise-en-place and food stuffs are correctly stored at all times with accurate preparation date and use by date labels in line with our Food Safety policies.

· To ensure the Kitchen is supplied with sufficient equipment and utensils to enable chefs to meet the required standard.

· To ensure all food is monitored for correct preparation by sampling on a regular basis and checking temperatures are within statutory requirements.

· To ensure menu ideas are provided as appropriate to assist with menu planning.

· To ensure all food provisions are ordered from nominated suppliers within budget constraints.

· To ensure pricing on order sheets, and stock take sheets are updated as required.

· To ensure stock taking is accurately carried out and recorded to the required standard.

· To ensure all kitchen staff comply with all kitchen standards, rules and regulations.

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 Etna Italian Restaurant located in the Duxton Road. 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

• 6 days work week

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 ETNA 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

ETNA Italian Restaurant is a renowned Italian restaurant that has been delighting discerning diners in Singapore for over two 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.

BNG HOSPITALITY PTE. LTD.

Job Description

Key Responsibilities

• Assist the Sous Chef and Head Chef in managing day-to-day kitchen operations
• Supervise and guide kitchen staff (Commis Chefs, Cooks) during service
• Ensure all dishes are prepared and presented according to company standards
• Maintain consistency in food quality, taste, and portion control
• Oversee mise en place and ensure readiness for service periods
• Step in to lead kitchen operations in the absence of the Sous Chef
• Monitor stock levels and assist with ordering and inventory control
• Ensure proper storage of food items and minimise wastage
• Enforce food hygiene and safety standards in accordance with Singapore Food Agency guidelines
• Train and mentor junior kitchen staff to improve performance and skills
• Assist in menu development and testing of new dishes when required

• Minimum 2–4 years of experience in a professional kitchen
• Prior experience in a supervisory or senior line cook role preferred
• Strong knowledge of kitchen operations and food safety standards
• Ability to work in a fast-paced environment and handle pressure during peak hours
• Good leadership and communication skills
• Positive attitude, disciplined, and team-oriented

Marina Bay Sands Pte Ltd

Marina Bay Sands® is Asia’s leading destination for business, leisure and entertainment delivering once-in-a-lifetime experiences. The landmark building is situated in the heart of Singapore’s Central Business District and transforms Singapore’s skyline and the country’s tourism landscape.

Job Description

MR SU PTE. LTD.

Job Description

Job Description

As a Sichuan Cuisine Chef, you will be responsible for preparing high-quality, authentic Sichuan dishes and ensuring consistency in taste and presentation.

• Prepare and cook authentic Sichuan cuisine (e.g. 、、)
• Ensure food quality, taste consistency, and presentation standards
• Manage kitchen operations and maintain cleanliness and hygiene standards
• Monitor inventory and assist in ordering ingredients
• Train and supervise junior kitchen staff
• Ensure compliance with Singapore food safety regulations

• Minimum 2–3 years of experience in Sichuan cuisine preparation
• Strong knowledge of Sichuan cooking techniques and ingredients
• Ability to work in a fast-paced kitchen environment
• Good teamwork and communication skills
• Ability to work shifts, weekends, and public holidays

• Sichuan Cuisine Cooking Skills
• Kitchen Operations Management
• Food Safety & Hygiene Knowledge
• Team Leadership

Sentosa Development Corporation & Subsidiaries

Welcome to Sentosa Development Corporation – where discovery never ends! We manage Sentosa Island, transforming it into more than a leisure destination. Our vision is to be the world's best-loved resort, focused on three areas: One Sentosa Experience, Smart Sentosa, and Sustainable Sentosa.

Job Description

The Sous Chef is responsible for the day-to-day operations of the assigned section. He/She provides guidance supervision on the production needs within the section and is responsible for the quality and usage of food produce to ensure controlled wastage and conscious to food costing as well as local sanitation and hygiene requirements.

Key Responsibilities

• Guide the preparation of food across workstations based on speed and rhythm of service

• Guide the plating of food items across the workstations

• Guide the preparation of workstations before the start of each service

• Assist to plan staff schedules based on operational needs

• Monitor inventory level to ensure sufficient inventory for kitchen operations

• Perform audits on portion and waste control practices to minimise loss and wastage

• Provide on-the-job training and performance evaluation to subordinates

• Promote positive working relations within the department and foster cooperation

• Support crisis response and recovery activities in accordance with business continuity policies

• Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards

• Provide recommendations for the development of new recipes to renew menus based on suggestions given

• Suggest areas for continuous improvement across workstations

• Implement continuous improvement activities across workstations

• Guide staff in the usage of emerging technology and tools to improve work productivity

• Review existing work processes and procedures in accordance with process improvement reviews

• Propose to management and plan continuous improvement activities within the team

• Assist to monitor team's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures, food waste management & hygiene standards

Requirements

• Candidate must possess at least ‘O’ level education, professional certificate in Culinary, NITEC, Diploma in Tourism and or equivalent

• Minimum 4 years of experience in similar capacity

• Possess valid Food & Hygiene Certification

• Punctual and discipline to ensure optimal work performance

• Willing to work on weekends and public holidays

MR SU PTE. LTD.

Job Description

Job Description

As a Sichuan Cuisine Chef, you will be responsible for preparing high-quality, authentic Sichuan dishes and ensuring consistency in taste and presentation.

• Prepare and cook authentic Sichuan cuisine (e.g. 、、)
• Ensure food quality, taste consistency, and presentation standards
• Manage kitchen operations and maintain cleanliness and hygiene standards
• Monitor inventory and assist in ordering ingredients
• Train and supervise junior kitchen staff
• Ensure compliance with Singapore food safety regulations

• Minimum 2–3 years of experience in Sichuan cuisine preparation
• Strong knowledge of Sichuan cooking techniques and ingredients
• Ability to work in a fast-paced kitchen environment
• Good teamwork and communication skills
• Ability to work shifts, weekends, and public holidays

• Sichuan Cuisine Cooking Skills
• Kitchen Operations Management
• Food Safety & Hygiene Knowledge
• Team Leadership

CHICKITA F&B PTE. LTD.

Job Description

Responsibilities includes:

Responsible for the preparation of raw materials required for items on the menu

Ensure that all food preparation is carried out according to the Standard Recipes and Operating Procedures

Adhere to all statutory food hygiene and sanitation guidelines

Ensure regular maintenance of all kitchen equipment, machinery and accessories

Ensure all items prepared are done with the same level of quality and consistency

Assist in cooking and plating prepared items according to standards in the Kitchen Manual

Proper labelling of all food items after preparation, maintaining stock level of all products and ensure correct rotation by FIFO.

Requirements:

No prior working experience in the related field is required for this position

Able to commit shift, weekends and public holidays

Understanding of current SFA regulations, (hygiene and health, and safety legislations.

A team player with a positive attitude

Able to work under extreme pressure

Ability to delegate tasks.

*Salary commensurate with working experiences*

Guzman y Gomez

Guzman y Gomez (GYG) Mexican Kitchen is a dynamic chain of food and beverage restaurants dedicated to enhancing guest experiences with authentic, high-quality Mexican cuisine. Our passion lies in crafting delicious dishes using real ingredients, with processes such as 24-hour marinades and rigorous chip-tasting sessions. We prioritize freshness and authenticity, believing that the extra effort is always worthwhile. Our team, known as the #DreamTeam, is the backbone of our success in Singapore. From service crew to chefs and managers, we embody cheerfulness, positivity, and energy, delighting guests with warm welcomes and genuine smiles. If you share our values and enthusiasm, join us today!

Job Description

Job Description & Requirements

As the Head Chef, you’ll be responsible for ensuring that all kitchen quality standards are always complied with. You will be supporting the recruitment, training, and development of all kitchen crew, supporting the restaurant manager with P&L results which include, COGS, Labor, and Operating Expenses, and ensuring all food safety and WH&S policies and procedures are adhered to.

We appreciate experience comes in many shapes and sizes, what we mean specifically is;

- Experience in a kitchen/cooking role within a busy hospitality environment
- Experience leading and developing a team
- Certificate in commercial cookery or equivalent experience
- Good understanding of food safety concerns
- Excellent interpersonal and communication skills

Benefits

These are just some of the benefits that come with working at GYG:

• Attractive Salary $$
• Performance Incentives (quarterly)
• Rapid Career Growth
• 5 days work week and 2 days OFF, 44 hours
• Outpatient & Hospitalisation benefits
• Staff meals & discounted meals
• Sign-up bonus of $2,000
• Staff referral programme of $500
• Various types of leave entitlements
• Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

We guarantee you will have lots of fun at work and not a single day is the same!

Yoshinoya (S) Pte Ltd

Iconic Beef Bowl Chain Brand with over 120 Years of History.

Job Description

Key Responsibilities:

1. Operations Management:

•            Plan production schedules to ensure food is prepared and delivered on time.

•            Manage stock levels to avoid waste and ensure availability.

•            Ensure food quality and hygiene meet safety regulations.

•            Continuously improve processes to enhance efficiency.

2. Team Management:

•            Hire, train, and supervise kitchen staff.

•            Organize staff schedules and assign tasks.

•            Evaluate performance and resolve any team issues.

3. Standardization & SOP Management:

•            Develop, implement, and regularly review SOPs for food preparation, storage, dispatch, and sanitation.

•            Ensure SOPs are consistently followed across shifts and teams.

•            Update procedures in line with menu changes, equipment upgrades, or regulatory requirements.

4. Quality Control:

•            Ensure consistent food quality and standards across all locations.

•            Produce quality control reports and maintain records.

•            Maintain accurate records related to production, hygiene, and quality assurance.

5. Menu Development:

•            Conduct R&D to develop new menu items for outlet sales.

•            Propose alternative ingredients, recipes, or processes that enhance production efficiency and reduce overall food and labor costs.

•            Ensure all new or revised products are operationally feasible for mass production and consistent across outlets.

6. Logistics:

•            Coordinate timely delivery of food products.

•            Optimize delivery routes and logistic processes to control costs and improve efficiency.

7. Budget and Cost Control:

•            Plan and manage budgets for labor, supplies, and equipment.

•            Monitor expenses and find cost-saving opportunities without lowering quality.

8. Inventory Accuracy & Stock Control:

•            Ensure accurate stock records through regular cycle counts and month-end stock takes.

•            Investigate and address variances in raw materials, WIP, and finished goods.

9. Safety and Compliance:

•            Ensure compliance with food safety, hygiene and health regulations.

•            Maintain a safe working environment for staff.

10. Maintenance:

•            Oversee kitchen equipment maintenance and repairs.

•            Ensure cleanliness and organization of the facility.

11. Audit & Inspection Readiness:

•            Prepare the central kitchen for internal audits, external audits, and regulatory inspections.

•            Ensure all documentation, records, and corrective actions are properly maintained.

12. Sustainability & Waste Reduction:

•            Drive initiatives to reduce food waste, energy usage, and water consumption.

•            Implement better yield management and by-product utilization where possible.

13. Hands-on Management:

•            Actively participate in daily operations to ensure smooth workflow and adherence to standards.

LATIDO PRIVATE LIMITED

Job Description

Job Summary

We are seeking a hands-on Sous Chef to lead kitchen operations alongside the Head Chef. You will drive consistency, quality, and team development while managing key kitchen sections and ensuring hygiene and cost control.

Responsibilities

• Collaborate with the Head Chef to manage daily kitchen operations and service delivery
• Lead and motivate the kitchen team during preparation and service to maintain high performance
• Ensure consistent quality, presentation, and taste across all dishes served
• Take ownership of kitchen sections, including fire/grill stations, to deliver precise cooking results
• Train and develop junior team members to enhance their culinary skills and efficiency
• Assist in menu development, research and development, and implement cost control measures
• Manage ordering processes, oversee stock rotation, and minimize food waste to optimize resources
• Maintain strict hygiene and food safety standards to comply with regulatory requirements
• Lead the kitchen independently when the Head Chef is unavailable to ensure smooth operations

Preferred competencies and qualifications

• Proven experience as a Sous Chef or Junior Sous Chef prepared to assume greater responsibility
• Skilled in fire, grilling, or high-heat cooking techniques to execute menu items effectively
• Demonstrated leadership with a calm, solutions-oriented approach under pressure
• Passionate about Latin American cuisine and bold flavor profiles
• Ability to maintain focus and deliver quality results in a fast-paced kitchen environment
• Strong attention to detail and dedication to consistency in food preparation
• Collaborative team player with a positive attitude and strong work ethic

SHINYA IZAKAYA LLP

Job Description

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Experience as Chef in a restaurant

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

DEMETER SPECIALITIES PTE. LTD.

Job Description

Company Overview

IHCL and its subsidiaries offer warm Indian hospitality and world-class service through iconic brands like Taj, SeleQtions, Vivanta, Ginger, and amã Stays & Trails. Bombay Brasserie Singapore brings this legacy of Indian cuisine and hospitality to Singapore.

Job Summary

You will prepare and cook Indian cuisine dishes, ensuring quality and hygiene standards in a high-end restaurant environment.

Responsibilities

• Prepare and cook Indian cuisine dishes using hands-on skills to meet restaurant quality standards
• Apply basic hygiene and food safety practices in compliance with Singapore Food Agency (SFA) regulations
• Maintain cleanliness and organization of the kitchen workspace to support safe food preparation
• Collaborate with kitchen and service teams to ensure timely and accurate food delivery
• Adapt cooking techniques to meet the standards of a hotel or high-end Indian restaurant environment

Preferred competencies and qualifications

• Experience working in hotels or high-end Indian restaurants

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

THE NOMAD WAY

Hospitality is at the core of what we do and who we are. It’s more than just a job; it’s a path to a career in our industry. Many of us at NoMad have grown from within these walls and we pride ourselves on providing these opportunities. We thrive to achieve our vision to be a thriving hotel combining the best of New York hospitality with Singapore charm. Our values connect us; our behaviours guide us; and our non-negotiables drive us. Welcome to NoMad Singapore

OVERVIEW OF ROLE

The Sous Chef – Western Cuisine supports the Chef De Cuisine in overseeing the daily operations of the Western kitchen, ensuring the highest standards of food quality, consistency and presentation.

This role is responsible for supervising kitchen operations, supporting menu execution and leading the culinary team in delivering exceptional dining experiences. The Sous Chef plays a key role in maintaining operational efficiency, food safety standards and team performance while contributing to the overall culinary direction of the hotel.

MAIN DUTIES & RESPONSIBILITIES

The main responsibilities of the Sous Chef – Western Cuisine are summarised below; however the list is not exhaustive.

GENERAL DUTIES

• Support the Chef De Cuisine.in managing the daily operations of the Western kitchen.

• Supervise food preparation and service to ensure consistency, quality and presentation standards are met.

• Ensure all dishes are prepared according to standard recipes and specifications.

• Maintain a strong presence in the kitchen during service to guide and support the team.

• Monitor food quality and ensure timely delivery during service periods.

• Assist in planning and organising kitchen operations for efficiency and productivity.

• Undertake any other duties or tasks deemed reasonable by the Chef De Cuisine.

MENU EXECUTION & DEVELOPMENT

• Support the execution of Western cuisine menus across all outlets.

• Assist in menu development, recipe testing and refinement.

• Ensure proper portion control and standardisation of recipes.

• Contribute ideas for new dishes, seasonal menus and special promotions.

• Work closely with the pastry, banquets and other kitchen teams for consistency.

LEADERSHIP AND MANAGEMENT

• Supervise and guide kitchen team members, ensuring high performance and teamwork.

• Provide training, coaching and support to junior chefs.

• Assist in staff scheduling and allocation of duties.

• Promote discipline, cleanliness and professionalism in the kitchen.

• Support performance management and team development initiatives.

COST CONTROL & OPERATIONS

• Monitor food cost, portion control and wastage.

• Assist in inventory management, ordering and stock control.

• Work closely with Purchasing and Cost Control to ensure efficient procurement.

• Ensure optimal use of ingredients and minimise waste.

• Support adherence to budget and financial targets.

FOOD SAFETY & COMPLIANCE

• Ensure compliance with food safety, hygiene and sanitation standards.

• Maintain a clean and organised kitchen environment.

• Ensure proper storage, handling and labelling of food products.

• Comply with local regulations and company policies related to food safety.

GUEST EXPERIENCE & BRAND REPRESENTATION

• Ensure all dishes reflect the quality, creativity and standards of NoMad.

• Support the delivery of a consistent and memorable dining experience.

• Maintain attention to detail in presentation and flavour.

• Contribute to the overall culinary identity of the hotel.

EXPECTATIONS:

The Sous Chef – Western Cuisine is expected to:

• Always maintain a consistently professional demeanor.

• Represent NoMad positively in all interactions with internal and external stakeholders.

• Always adhere to company policies and procedures, including food safety and hygiene standards.

• Demonstrate strong leadership, organisation and attention to detail.

• Foster teamwork and effective communication within the kitchen.

• Exhibit reliability and accountability in kitchen operations.

• Champion company values and foster a collaborative working culture.

QUALIFICATIONS

• Diploma or Degree in Culinary Arts or a related field.

• Minimum 5–8 years of experience in Western cuisine, with at least 2–3 years in a supervisory role.

• Strong knowledge of Western cooking techniques, ingredients and presentation standards.

• Experience in hotel or upscale restaurant environments is preferred.

• Strong leadership and team management skills.

• Knowledge of food safety and hygiene standards.

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

• Passion for culinary excellence and innovation.

Le Jardin Fort Canning

Job Description

Junior Sous Chef – Le Jardin (Fleursophy Group)

About Us

Set within the lush greenery of Fort Canning Park, Le Jardin is a nature-inspired dining destination by Fleursophy Group. Rooted in modern European cuisine, we focus on refined flavours, thoughtful presentation, and a warm, inviting dining experience.

Job Description

We are looking for a passionate and driven Junior Sous Chef to support our kitchen leadership in delivering high-quality dishes and maintaining strong operational standards.

Key Responsibilities:

• Assist the Head Chef and Sous Chef in daily kitchen operations
• Supervise and guide junior kitchen team members to ensure consistency and efficiency
• Ensure all dishes are prepared to the restaurant’s standards in taste, presentation, and portioning
• Maintain high standards of food hygiene, cleanliness, and safety at all times
• Support inventory management, ordering, and cost control
• Assist in menu execution and contribute ideas for seasonal updates and improvements
• Ensure smooth coordination between kitchen and front-of-house team
• Step in to lead service when required

Job Requirements

• Minimum 2–4 years of relevant kitchen experience, preferably in Western/European cuisine
• Prior experience in a supervisory or senior CDP role is preferred
• Strong understanding of kitchen operations, food safety, and hygiene standards
• Good leadership skills with the ability to train and motivate a team
• Positive attitude, disciplined, and able to work in a fast-paced environment
• Passion for cooking, attention to detail, and willingness to learn
• Able to work weekends and public holidays

Why Join Us

• Opportunity to grow within a multi-concept F&B group
• Work in a beautiful, nature-inspired environment
• Exposure to modern European cuisine and creative menu development
• Supportive team culture with strong emphasis on people and development

Sodexo Singapore Pte Ltd

Founded in 1966 in Marseilles, France, Sodexo is the number 1 French-based employer globally. With 425,000 employees in 80 countries, our array of opportunities is as diverse as our workforce. From facilities engineering to food service management, construction to energy management, medical equipment maintenance to patient care, wellness and nutrition to sustainable practices, Sodexo delivers an integrated suite of innovative services to our consumers. Our experiences with our over 75 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance every day.

Job Description

Working Location : Pioneer
Working Hours : Mondays to Fridays, 6am to 3.30pm

Head Chef in Corporate office staff cafeteria settings

Job Summary:

 Manages the back of house operation, including menu planning, cost control, administration, communication (all levels), manpower planning, hygiene, and safety management. 

Key Responsibilities: 

·    Responsible for the overall daily food production and back of house operations.

·    Maintain and enhance manpower management by daily effective communication.

·    Ensure that quality and wholesome food is served in the facility.

·    Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

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

·    Liaise and produce for banquet events of the day/ week with F&B Coordinator/Supervisor.

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

·    Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

·    Submit weekly and monthly financial/ administration reports to the Unit Manager.

·    Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

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

·    Evaluate and administer manpower plans, employee training & development.

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

·    Maintain and improve hygiene and safety standards of both front of house and back of house operations.

·    Perform all other duties common assigned to by both the client and management of Sodexo Singapore.

Manpower Singapore

Manpower® is a global leader in contingent staffing and permanent resourcing, providing companies with strategic and operational flexibility and creating talent at scale.

Job Description

Job Responsibilities
Support Senior Chefs

• Assist the Head Chef in running daily pastry and bakery operations.

Food Quality & Standards

• Follow standard recipes and presentation guidelines.
• Ensure portion control and consistency in taste and appearance.

Cost & Resource Management

• Monitor food and labor costs.
• Control maintenance and energy usage in the pastry kitchen.

Training & Development

• Train and mentor Chef de Partie and Commis chefs.
• Promote hygiene, safety, and kitchen standards.

Operational Efficiency

• Maintain smooth workflow in line with corporate SOPs.
• Prevent accidents and ensure energy conservation.

Requirements

• Min. 5 years in pastry/bakery, with supervisory exposure.
• Good knowledge of pastry techniques, food safety, and kitchen management.
• Culinary diploma or equivalent is plus.
• Leadership, communication, and ability to work under pressure.

Accor Asia Corporate Offices

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.At Accor we believe that there is a place for everyone in the same way that our brands cater to all of our guests. That’s why we offer the greatest career opportunities, customer service skill training and the chance to work in the most diverse locations in the hotel, resort and hospitality industry.Every day we strive to make our guests Feel Welcome and our people Feel Valued.

Job Description

Flavorworks Singapore Pte Ltd

Job Description

About the role

We are seeking a talented Pastry Junior Sous Chef to join our dynamic team at Flavorworks Singapore Pte Ltd, located in the vibrant Orchard Central Region. As a full-time Pastry Junior Sous Chef, you will be responsible for overseeing the day-to-day operations of our pastry kitchen, ensuring the highest standards of quality and creativity in our desserts and baked goods.

What you'll be doing

1. Assist the Pastry Chef in managing the pastry team and overseeing the production of a wide range of desserts and baked goods

2. Develop and implement innovative recipes, concepts and presentation styles to enhance the overall dining experience

3. Ensure that all pastry items meet the company's quality standards and customer expectations

4. Maintain strict control over inventory, budgets and kitchen operations

5. Provide hands-on training and mentorship to the pastry team to continuously improve their skills and efficiency

6. Collaborate with the culinary team to create harmonious menus and plating presentations

7. Adhere to all food safety and hygiene regulations

What we're looking for

1. Minimum 3-5 years of experience as a Pastry Junior Sous Chef or in a similar role within a reputable restaurant, hotel or catering establishment

2. Formal culinary training and education, with a strong foundation in pastry and baking techniques

3. Excellent attention to detail and ability to work under pressure to meet deadlines

4. Demonstrated creativity and flair in dessert and pastry development

5. Strong leadership and team management skills to motivate and develop your team

6. Proficient in using various kitchen equipment and tools

7. Flexible and adaptable to changes in the industry and customer preferences

What we offer

At Flavorworks Singapore Pte Ltd, we value our employees and strive to provide a supportive and rewarding work environment.

About us

Flavorworks Singapore Pte Ltd is a leading hospitality group that operates a diverse portfolio of award-winning restaurants and cafes across the city. We are known for our commitment to culinary excellence, innovative menu offerings and exceptional customer service. Join our talented team and be a part of our continued success in the industry.

Looking for team members who are Singaporeans or Permanent Resident only.

If you are excited about this opportunity and believe you have the skills and experience to excel as our Pastry Junior Sous Chef, we encourage you to apply now.

Pan Pacific Hotels Group

Pan Pacific Hotels Group is a wholly-owned hotel subsidiary of Singapore-listed UOL Group Limited, one of Asia’s most established hotel and property companies with an outstanding portfolio of investment and development properties. Based in Singapore, Pan Pacific Hotels Group owns and/or manages over 35 hotels, resorts and serviced suites with over 11,000 rooms including those under development in Asia, Europe, Oceania and North America. The Group comprises three acclaimed brands: Pan Pacific, PARKROYAL COLLECTION and PARKROYAL.

Job Description

Singapore

Pan Pacific Orchard, Singapore

Culinary

Pan Pacific Orchard, Singapore is an award-winning destination hotel, recognised with multiple accolades for its excellence in both design and hospitality. Featuring the visionary architecture of renowned WOHA, the hotel is located in the prestigious Orchard Road district and redefines the city’s skyline with four themed open-air terraces—Forest, Beach, Garden, and Cloud—each offering a distinctive experience.

Within the Forest Terrace, our signature restaurant, Mosella, introduces a Mediterranean sharing concept with a refreshingly modern twist. The Beach Terrace brings a resort-like ambience to the heart of the city, while the Garden Terrace is home to Florette, our luxurious specialty cocktail bar. At the top of the Cloud Terrace, level 18 houses the Claymore Ballroom, Orchard’s highest pillarless ballroom.

Operated by Pan Pacific Hotels Group, a member of UOL Group Limited, Pan Pacific Orchard exemplifies the group’s signature of sincere and graceful luxury. As an award-winning property, it’s not only a premier destination for guests but also an inspiring and rewarding place to work, where employees are part of a team that continues to earn recognition on the global stage.

The Role

Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape and grow your hospitality career with us!

The Junior Sous Chef assists the Executive Chef in creating optimum customer satisfaction by providing the highest standard of food quality and presentation at the same time maximising the profit margins through effective management of all kitchen functions. We are looking for a Junior Sous Chef to support our Bar operations.

Our Expectations:

• Maintain discipline and proper work at all times and display a professional and positive attitude towards colleagues

• Lead team in day-to-day outlet operations, ensuring the highest quality and standard of food served and delivering professional and speedy service to our guests

• Be responsible for the proper care and handling of all food items in the preparation kitchen

• Ensure food hygiene and sanitation are maintained at the workstation at all times and the correct handling and maintenance of the equipment, machinery and tools

• Conduct proper food checking and turnover of the mise en place and check that all inter kitchen transfers correspond to the requirements

• Carry out menu planning, checking on store requisition, making orders for ingredients required etc.

• Be responsible for the work performance and efficiency of all employees under his/her supervision.

• Perform any other duties as required by the Sous/Executive Sous Chef

Talent Profile

We are looking for an individual who is passionate in culinary as well as a good understanding of the hygiene standards as per Singapore requirement. You should be creative with a hands-on approach. If you have the ability to adapt to ever changing requirements and needs of customers with at least three years of culinary experience, write in to have a chat with us!

How to Apply

Click on “

CHAO YUAN PTE. LTD.

Job Description

Job Description: Head Chef ()

Location: Suntec, Singapore

Position Type: Full-Time / Permanent

We are seeking a highly skilled and disciplined Head Chef to lead our culinary team in a high-volume, premium Chinese restaurant. The ideal candidate will be a master of traditional TeoChew Chinese cooking techniques—ranging from wok hei mastery to intricate banquet preparation—while possessing the modern management skills necessary to maintain food costs, hygiene standards (SFA), and kitchen efficiency in a fine dining environment.

• Culinary Leadership: Oversee the daily operations of the kitchen, ensuring every dish meets the restaurant’s high standards for taste, presentation, and consistency.

• Menu Development: Design and innovate seasonal menus, "chef’s specials," and curated sets for different occasions.

• Cost Management: Monitor food inventory, negotiate with suppliers, and manage food waste to maintain healthy profit margins without compromising quality.

• Quality & Hygiene Control: Enforce strict adherence to Singapore Food Agency (SFA) food safety regulations and maintain an A-grade kitchen cleanliness rating.

• Team Mentorship: Recruit, train, and supervise kitchen staff (Sous Chefs, Wok Chefs, and Commis), fostering a culture of professional growth and discipline.

In our fast-paced environment, the Head Chef is a key pillar of the overall business operation and will be expected to assist with:

• Procurement & Vendor Relations: Support the Operations Manager in sourcing specialized ingredients or testing new equipment for kitchen upgrades.

• Cross-Departmental Collaboration: Work with the HR Manager on manpower planning, staff performance reviews, and workplace safety training for kitchen personnel.

• VIP Guest Engagement: Occasionally interact with VIP diners or corporate clients to customize menus or explain specific culinary techniques during special events.

• Facility Oversight: Assist the Maintenance Manager in identifying and troubleshooting kitchen equipment malfunctions (e.g., walk-in chillers, high-pressure burners).

• Emergency Floor Support: During exceptional peak periods, provide high-level coordination between the kitchen and Front-of-House to ensure smooth service flow.

• Experience: Minimum 8–10 years of experience in Chinese professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role.

• Technical Mastery: Deep knowledge of Teochew Chinese cuisine, with expert-level wok skills and plating aesthetics.

• Leadership: Strong communication skills and the ability to lead a diverse team under high-pressure, fast-turnaround conditions.

• Language: Professional fluency in Mandarin is essential for managing kitchen operations and communicating with traditional suppliers.

CHAO YUAN PTE. LTD.

Job Description

Location: Suntec, Singapore

Position Type: Full-Time / Permanent

We are looking for a disciplined and detail-oriented Sous Chef to serve as the second-in-command in our kitchen. You will be the vital link between the Head Chef’s vision and the line team’s execution. The ideal candidate is a hands-on leader who can master the wok during peak service, maintain rigorous food safety standards, and step in to manage the kitchen seamlessly in the Head Chef’s absence.

• Service Leadership: Lead the line during busy lunch and dinner shifts, ensuring every dish meets our standards and presentation.

• Kitchen Supervision: Supervise the Junior Sous Chefs, Station Chefs, and Commis, ensuring tasks are completed efficiently and prepped correctly for service.

• Inventory & Quality Control: Perform daily checks on ingredient freshness and stock levels. Manage the "First-In, First-Out" (FIFO) system to minimize wastage.

• Training: Assist the Head Chef in training new staff on specific Chinese culinary techniques, knife skills, and the restaurant’s unique recipes.

• Compliance: Ensure the kitchen strictly adheres to SFA (Singapore Food Agency) hygiene standards and Workplace Safety and Health (WSH) protocols.

As a key member of the management team in a dynamic dining and entertainment venue, the Sous Chef will handle various flexible duties:

• Administrative Assistance: Help the Head Chef with daily manpower scheduling, food cost reporting, and digitizing recipe cards for the kitchen database.

• Inter-departmental Coordination: Work with the Maintenance & Operations Manager to report and oversee the repair of kitchen machinery or cooling systems.

• Menu Testing: Participate in R&D sessions for new seasonal dishes, providing technical feedback on preparation times and ingredient sourcing.

• Event Support: Coordinate kitchen logistics for large-scale banquet events, ensuring smooth transitions between appetizers and main courses.

• HR Support: Assist in conducting practical cooking tests for new kitchen applicants and providing feedback on their technical proficiency.

• Experience: Minimum 5–7 years in a professional Chinese kitchen, with at least 2 years in a Senior Station Chef or Sous Chef role.

• Technical Skills: Exceptional wok skills and deep knowledge of traditional Chinese cooking methods (steaming, braising, stir-frying).

• Leadership: Proven ability to manage a team of 5–10 kitchen staff in a high-pressure environment.

• Languages: Proficiency in Mandarin is essential for clear communication with the kitchen brigade.

Marriott International

Job Description

NK BITES PTE. LTD.

Job Description

Job Description:

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

Executive Chef Duties and Responsibilities:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

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

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

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

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

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

HERO HOLDINGS PTE. LTD.

Job Description

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

11 WESTSIDE ASIA SQUARE PTE. LTD.

Job Description

Job Description:
We are seeking a talented and experienced Group Executive Pastry Chef to lead and oversee pastry operations across our various concepts. This role involves developing innovative dessert menus, standardizing recipes, ensuring consistent quality, and mentoring pastry teams. The ideal candidate combines creativity with strong organizational and leadership skills, driving excellence in pastry production and presentation across the group.

Key Responsibilities:

· Design and implement seasonal pastry menus across all outlets

· Maintain consistency and high standards in taste, presentation, and hygiene

· Train, supervise, and support pastry chefs at each location

· Oversee ordering, costing, and inventory for pastry sections

· Collaborate with executive chefs and management on menu planning and coordination.

Requirements:

· Proven experience in a senior pastry leadership role, preferably multi-site

· Expertise in classic and modern pastry techniques

· Strong leadership, communication, and organizational skills

· Ability to manage multiple teams and work in a fast-paced environment

Griglia Pte Ltd

Welcome to our dynamic restaurant group, a significant player in Singapore's dining scene. We are the operators of Altro Zafferano, established in 2012, and Griglia Open Fire Italian Kitchen, which opened its doors in 2021. These two distinctive restaurants have earned their spots as reliable go-to dining destinations in the city.

Job Description

Company Overview

Food Concepts Group (FCG) has shaped Singapore’s diningscene since 2011 with brands like Altro Zafferano, Griglia Open Fire ItalianKitchen, and 54 Steakhouse. FCG is committed to culinary excellence, strongleadership, and delivering memorable guest experiences.

Job Summary

As a Junior Sous Chef, you will support kitchen operationsby assisting in menu planning, supervising staff, and maintaining qualitystandards to ensure exceptional Italian cuisine delivery.

Responsibilities

• Assist in planning menus, developing recipes, and sourcing premium ingredients to enhance culinary offerings
• Prepare and cook Italian dishes, ensuring each plate meets presentation and flavor standards
• Supervise and mentor junior kitchen staff during service to maintain consistency and foster teamwork
• Maintain kitchen efficiency and cleanliness by strictly following food hygiene and safety protocols
• Monitor stock levels, support inventory management, and control food wastage to optimize resources
• Manage kitchen operations during assigned shifts and resolve service-related challenges promptly
• Uphold brand standards by adapting to feedback and contributing to continuous kitchen improvements

Preferred competencies and qualifications

• Culinary certification or diploma (preferred but not essential for core duties)
• Willingness to work evenings, weekends, and public holidays
• Immediate availability preferred

Other Information

• Location: Singapore
• Salary Range: SGD 3,500 – 4,500 per month
• Benefits include medical coverage, staff meals, AWS & incentive programs, tip sharing, and night transport claims (when applicable)
• Work schedule: 5-day work week promoting work-life balance
• Culture: Growth mindset and team spirit encouraged, with opportunities for continuous learning and career advancement
• Only shortlisted candidates will be contacted. We look forward to meeting you.

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

The Junior Sous Chef supports the Sous Chef in leading the back-of-house kitchen team, ensuring smooth operations and the highest standards of food quality. This role combines hands-on cooking, staff supervision, and operational oversight, providing crucial support in menu execution, cost control, and kitchen efficiency.

Responsibilities

• Assist the Sous Chef in managing daily kitchen operations, ensuring timely preparation and delivery of all dishes.

• Supervise, train, and mentor kitchen staff, promoting accountability, teamwork, and skill development.

• Maintain consistent quality, presentation, and standards across all menu items.

• Collaborate with the Sous Chef and purchasing department to source ingredients, control costs, and reduce waste.

• Assist in recipe development, menu testing, and operational improvements to enhance efficiency.

• Oversee inventory management, including stock rotation, ordering, and proper storage of supplies.

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

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

Requirements

• Minimum 3 years of proven experience in a professional kitchen.

• Culinary diploma or equivalent qualification.

• Strong knowledge of Japanese cuisine and cooking techniques

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

• Ability to thrive in a fast-paced, collaborative environment.

Kulnari Adventure Golf Pte Ltd

Job Description

Job Summary

The Sous Chef supports the Head Chef by managing daily kitchen operations, supervising staff, maintaining food quality, and ensuring hygiene and safety compliance. This role leads the kitchen in the Head Chef’s absence and drives operational efficiency.

Responsibilities

Kitchen Operations

• Manage daily kitchen operations in collaboration with the Head Chef to ensure smooth workflow
• Ensure all food prepared meets the restaurant’s quality and presentation standards consistently
• Oversee food preparation and cooking processes during service to maintain efficiency and quality
• Maintain consistency in recipes, portioning, and plating to uphold brand standards

Team Supervision

• Supervise and guide kitchen staff including line cooks, prep cooks, and kitchen assistants to optimize performance
• Train and onboard new kitchen staff to ensure skill development and adherence to standards
• Delegate tasks effectively during service to maintain operational flow
• Maintain discipline and professionalism within the kitchen team to foster a positive work environment

Food Preparation & Quality Control

• Prepare and store ingredients properly to maintain freshness and safety
• Monitor food quality, taste, and presentation before serving to ensure customer satisfaction
• Organize and manage kitchen stations efficiently to support smooth service

Inventory & Cost Control

• Assist in stock ordering and inventory management to maintain adequate supplies
• Monitor ingredient usage and implement measures to minimize food wastage
• Ensure proper storage and rotation of ingredients using the FIFO system to maintain quality

Hygiene & Safety Compliance

• Maintain high standards of kitchen cleanliness and organization to meet operational and regulatory requirements
• Ensure compliance with Singapore Food Agency (SFA) food safety regulations to uphold legal standards
• Enforce proper food handling procedures and sanitation standards to ensure safety

Menu Support

• Assist the Head Chef in developing menus and improving recipes to enhance offerings
• Provide input on seasonal dishes and specials to keep the menu fresh and appealing
• Test and refine new recipes to maintain quality and innovation

Operational Support

• Lead the kitchen during the Head Chef’s absence to ensure uninterrupted service
• Manage service flow during peak hours to maintain efficiency and customer satisfaction
• Support kitchen scheduling and staff coordination to optimize resource allocation

Required competencies and certifications

• Minimum 3–5 years of culinary experience, including 1–2 years in a supervisory role
• Strong knowledge of food preparation techniques and kitchen operations
• Knowledge of food safety and hygiene standards, specifically Singapore Food Agency (SFA) regulations
• Ability to work effectively under pressure and manage multiple tasks during service

Preferred competencies and qualifications

• Good leadership and team management skills

STAR NINE PTE. LTD.

Job Description

Role Overview

The Head Chef is the conductor of the culinary backstage. You are responsible for designing a menu that is "gig-friendly"—efficient, delicious, and profitable. You will manage the entire kitchen operation, from cost control and hygiene to leading a team that can handle the erratic surges of a concert crowd.

• Menu Engineering: Create and maintain a menu that balances culinary creativity with speed of service. Design "show-night" specials that minimize ticket times during peak pre-show hours.

• Kitchen Leadership: Recruit, train, and supervise BOH (Back of House) staff. Foster a culture of speed, precision, and "cool under pressure."

• Inventory & Food Costing: Manage all ordering and vendor relationships. Maintain food cost percentages (COGS) through strict portion control and waste management.

• Safety & Sanitation: Ensure the kitchen exceeds all local health department standards. Maintain a rigorous cleaning schedule for all equipment to prevent breakdowns during high-volume sets.

• Operational Flow: Coordinate with the Front of House (FOH) to manage "pacing." Adjust kitchen speed based on the "Doors" and "Set Time" schedules provided by the venue manager.

• Artist Catering (The Rider): Crafting off-menu meals for touring artists and crews based on specific (and often last-minute) dietary requirements or "rider" requests.

• Late-Night Pivot: Managing a secondary "Late Night" menu for the post-show crowd or DJ sets, often with a reduced crew.

• Event Scoping: Designing custom "VIP" or "Meet & Greet" platters and catering packages for private venue buy-outs or record release parties.

• Venue Support: Assisting the Bar Manager with "house-made" ingredients (e.g., creating custom syrups, garnishes, or infusions) to align the food and drink programs.

• Crisis Prep: Stepping in to assist with general venue logistics—like helping unload a delivery or troubleshooting a fridge failure—during the frantic hours before a sold-out show.

• Experience: 5+ years in a high-volume kitchen, with at least 2 years in a leadership role (Head Chef or Sous Chef).

• Speed: Proven ability to manage a "crush"—handling a massive volume of orders in a 90-minute window before a show starts.

• Certifications: Food Handler’s Management Certification and a deep understanding of local health codes.

• Flexibility: Comfortable working in a loud environment with flashing lights and late-night hours.

A CASA DI MARCO PTE. LTD.

Job Description

Core Qualifications

• Culinary education (diploma/degree) or equivalent hands-on experience

• 3–5+ years in a professional kitchen, preferably with Italian cuisine

• Prior experience as a Junior Sous Chef or Chef de Partie

• Strong knowledge of traditional Italian dishes (e.g., pasta, risotto, sauces, antipasti)

• Familiarity with regional Italian cooking styles

• Experience with fresh pasta-making and classic techniques

• Understanding of Italian ingredients (olive oils, cheeses, cured meats, herbs)

• Assist the Head Chef in daily kitchen operations

• Supervise and train junior kitchen staff

• Maintain consistency in food quality and presentation

• Handle inventory, ordering, and stock control

• Ensure smooth service during busy hours

• Knowledge of hygiene standards (e.g., HACCP)

• Ensure cleanliness and organization of the kitchen

• Leadership and team management

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

• Strong communication skills

• Attention to detail and creativity

• Menu planning and cost control skills

Nextbeat Singapore Pte. Ltd.

Job Description

Job Title: Pastry chef

Monthly Salary: UP to $3000

Working Address: Tanjong Pagar

Working hours: 5.5 Days work week, 44 hours

Job Summary:

We are looking for a passionate and detail-oriented Pastry Chef to join our client's kitchen team. You will work alongside a close-knit group of bakers and chefs to prepare, bake, and finish a variety of pies and desserts that meet their signature quality and presentation standards.

Key Responsibilities:

・Assist in daily preparation and baking of pies, including crusts, fillings, and garnishes.

・Follow established recipes and plating standards consistently.

・Ensure ingredients are prepared and stored properly.

・Maintain cleanliness and organization of the work area.

・Assist with inventory checks and ingredient restocking.

・Adhere to food hygiene and safety guidelines at all times.

Qualification and Requirements

・WSQ food hygiene certification

・At least 2 years of experience in a bakery, pastry kitchen, or café environment.

・Diploma or basic certification in Pastry or Culinary Arts preferred but not mandatory.

・Familiarity with basic baking techniques and pastry equipment.

・Strong attention to detail and appreciation for presentation.

・Team player with a positive and responsible attitude.

・Willing to work weekends and public holidays.

Nextbeat Singapore Pte Ltd
EA License Number: 22C1267
EA Personnel: R22107133

GRIGLIA EC PTE. LTD.

Job Description

Company Overview

Food Concepts Group (FCG) has shaped Singapore’s diningscene since 2011 with brands like Altro Zafferano, Griglia Open Fire ItalianKitchen, and 54 Steakhouse. FCG is committed to culinary excellence, strongleadership, and delivering memorable guest experiences.

Job Summary

As a Junior Sous Chef, you will support kitchen operationsby assisting in menu planning, supervising staff, and maintaining qualitystandards to ensure exceptional Italian cuisine delivery.

Responsibilities

• Assist in planning menus, developing recipes, and sourcing premium ingredients to enhance culinary offerings
• Prepare and cook Italian dishes, ensuring each plate meets presentation and flavor standards
• Supervise and mentor junior kitchen staff during service to maintain consistency and foster teamwork
• Maintain kitchen efficiency and cleanliness by strictly following food hygiene and safety protocols
• Monitor stock levels, support inventory management, and control food wastage to optimize resources
• Manage kitchen operations during assigned shifts and resolve service-related challenges promptly
• Uphold brand standards by adapting to feedback and contributing to continuous kitchen improvements

Preferred competencies and qualifications

• Culinary certification or diploma (preferred but not essential for core duties)
• Willingness to work evenings, weekends, and public holidays
• Immediate availability preferred

Other Information

• Location: Singapore
• Salary Range: SGD 3,500 – 4,500 per month
• Benefits include medical coverage, staff meals, AWS & incentive programs, tip sharing, and night transport claims (when applicable)
• Work schedule: 5-day work week promoting work-life balance
• Culture: Growth mindset and team spirit encouraged, with opportunities for continuous learning and career advancement
• Only shortlisted candidates will be contacted. We look forward to meeting you.

THE BALLROOM SINGAPORE (KSQ) PTE. LTD.

Job Description

An Executive Chef is

the highest-ranking culinary leader responsible for managing all kitchen operations, including menu development, staff supervision, food quality, and cost control

. They ensure health and safety compliance, create innovative dishes, and manage budgets to drive profitability. They often oversee multiple kitchen staff, including head chefs.

Key Responsibilities

• Menu Engineering & Culinary Innovation: Create new recipes, design menus that align with culinary trends and seasonal availability, and oversee plate presentations.
• Operations & Cost Management: Oversee all kitchen operations, manage food inventory, and ensure cost-effective purchasing.
• Staff Leadership & Development: Hire, train, schedule, and mentor kitchen staff to ensure high-quality, consistent food production.
• Safety & Compliance: Maintain strict compliance with sanitation (e.g., HACCP) and health regulations.
• Customer Experience: Respond to customer feedback and ensure food quality meets or exceeds expectations.

Key Qualifications

• Proven experience as an Executive Chef, or in a similar high-level supervisory role.
• Strong knowledge of various cooking techniques and cuisines.
• Excellent leadership, interpersonal, and communication skills.
• Proficiency in financial management, including budgeting and inventory tracking.
• Relevant culinary school diploma or degree is often preferred. 

Ramada & Days Hotels Singapore

Job Description

Job Description

Support chef and kitchen operations in ensuring the efficient preparation for all aspects in the kitchen

Assist in manage and handle all purchase requests, market list order and recipe costing

Assist in food production from start and get delivered to the table; be in control of the step-by-step preparation to ensure highest food quality are met

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

Complies and ensures food hygiene policies are strictly adhered

Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.

Provide accurate recipes with appropriate training to the junior staff/cooks enabling them to deliver consistent food product.

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

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

Be willing to undertake additional duties and responsibilities of work outside the normal daily routine but within the overall job scope of this position

Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are mainteained at all times.

Requirements

Certificate in Culinary

3 years of experience in a hotel

Relevant experience and knowledge in food cost

Able to work shift work and/or weekends and public holidays

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 hospitality career with us!

The Junior Sous Chef assists the Executive Chef in creating optimum customer satisfaction by providing the highest standard of food quality and presentation at the same time maximising the profit margins through effective management of all kitchen functions. We are looking for a Junior Sous Chef to support our Bar operations.

Our Expectations:

• Maintain discipline and proper work at all times and display a professional and positive attitude towards colleagues

• Lead team in day-to-day outlet operations, ensuring the highest quality and standard of food served and delivering professional and speedy service to our guests

• Be responsible for the proper care and handling of all food items in the preparation kitchen

• Ensure food hygiene and sanitation are maintained at the workstation at all times and the correct handling and maintenance of the equipment, machinery and tools

• Conduct proper food checking and turnover of the mise en place and check that all inter kitchen transfers correspond to the requirements

• Carry out menu planning, checking on store requisition, making orders for ingredients required etc.

• Be responsible for the work performance and efficiency of all employees under his/her supervision.

• Perform any other duties as required by the Sous/Executive Sous Chef

We are looking for an individual who is passionate in culinary as well as a good understanding of the hygiene standards as per Singapore requirement. You should be creative with a hands-on approach. If you have the ability to adapt to ever changing requirements and needs of customers with at least three years of culinary experience, write in to have a chat with us!

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