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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.

Holiday Inn Singapore Atrium

More than an iconic place to stay, Holiday Inn Hotels are a place to be in the moment–gathered to celebrate with family, laughing with friends, sharing a meal with the team, or just for some well-deserved me-time. No matter the reason you travel, when you’re here, you’re right where you’re meant to be.

Job Description

Join us as Head Chef (Western / Asian Cuisine) here in Holiday Inn Singapore Atrium.

Main Responsibilities:

• Responsible for the efficient operations in assigned kitchen areas; expected to be rotated into different areas with or without advance notice in regards operation demands at the sole discretion of the Executive Chef and/or Executive Sous Chef.

• Participate in the planning and costing of menus, Develop new products/dishes and write standard recipes.

• Controls and monitors food and labour cost in accordance to ensure performance against budget.

• Works with procurement in vendor sourcing.

• Adjust production levels to meet forecast demands, control wastage.

• Supervise, coach and developed team members through on-going training.

• Regularly communicates with staff and maintains good relations, creating a conducive and encouraging work place.

• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

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

Job Requirements:

• Minimum 5 to 6 years of Culinary experience including at least 2 years in supervisory capacity or an equivalent combination of education and experience.

• Good communication and leadership skills

• A great team player and passionate about cooking

• Obtained Food Hygiene certification as required by local government agency.

Employee Benefits:

• Competitive remuneration that commensurate with skills and knowledge.

• Health and dental insurance.

• Birthday off / Duty meal / Laundry

• Training and Development Opportunities.

• Up to 50% F&B discount at IHG Hotels selected restaurants.

• Special employee hotel accommodation rates at all IHG Hotels worldwide

What we offer:

In return for your hard work, you can look forward to a highly competitive salary and benefits package – What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

So whoever you are, whatever you love doing, if you’re ready to make the move to a great new career opportunity, we’ll make sure you’ll have Room to be yourself. Find out more by going to careers.ihg.com

THE HOT KITCHEN PTE. LTD.

Job Description

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Holiday Inn Singapore Atrium

More than an iconic place to stay, Holiday Inn Hotels are a place to be in the moment–gathered to celebrate with family, laughing with friends, sharing a meal with the team, or just for some well-deserved me-time. No matter the reason you travel, when you’re here, you’re right where you’re meant to be.

Job Description

Join us as a Junior Sous Chef in Holiday Inn Singapore Atrium!

Assist in the management of Kitchen Operations including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge

Main Responsibilities include:

• Participate in the planning and costing of menus

• Supervise and train colleagues within the assigned section

• Regularly communicates with staff and maintains good relations

• Works with Sous Chef, Executive Sous Chef and Executive Chef to ensure the departmental performance of staff is productive.

• Develop and write standard recipes, Develop new dishes and products

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

• Assists in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation

• Act on any guest feedback and provide any service recovery where required.

• Maintain personal hygiene, hygienic kitchen, Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines

Requirements:

• 1-2 years’ experience in a similar capacity in hospitality industry.

• Obtained food service permit or food handler certifications required by local government agency.

Employee Benefits:

• Competitive remuneration that commensurate with skills and knowledge.

• Health and dental insurance.

• Birthday off / Duty meal / Laundry

• Training and Development Opportunities.

• Up to 50% F&B discount at IHG Hotels selected restaurants.

• Special employee hotel accommodation rates at all IHG Hotels worldwide

What we offer:

In return for your hard work, you can look forward to a highly competitive salary and benefits package – What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

So whoever you are, whatever you love doing, if you’re ready to make the move to a great new career opportunity, we’ll make sure you’ll have Room to be yourself. Find out more by going to careers.ihg.com [link removed]

Creative Eateries Pte Ltd

The Creative Eateries Group was founded in 1992 by Mr Anthony Wong. Its first restaurant, Hot Stones Surf & Turf, became a household name for its ne meats and seafood cooked to perfection on a sizzling slab of volcanic rock. The Group has since gone from strength to strength, expanding to encompass four Restaurant divisions with 34 outlets and a Catering division. Uniting all our brands is our commitment to providing food of the highest quality and top of the line service in a pleasant environment. Besides Hot Stones, the Western Division now includes five other brands. These are, namely, the Australian-inspired Fremantle Seafood Market and Barossa Bar and Restaurant; Boston Seafood Shack, our first fast-food style brand inspired by the famous American port city; and two destination-dining concepts in the form of Vineyard Restaurant and Wine Bar, located in the scenic heart of Singapore’s HortPark; and TongKang Colonial Bar & Restaurant where diners can enjoy exquisite colonial-inspired cuisine aboard Singapore’s last remaining pair of bumboats, now berthed along the banks of the Singapore River

Job Description

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Manages all day-to-day operators of the pastry and bakery section of the kitchen

• Prepare a wide variety of goods following company SOP and in-house recipes

• Assist in developing, designing or creating new ideas and items

• Follows proper handling and right temperature of all food products

• Ensure compliance with all food safety standards in the baking process

• To conduct staff training when new products are launched

• Ensure effective communication and collaboration between the departments

• Provide suggestions to improve and elevate the effectiveness of processes and systems present within the pastry team

• Any Ad-hoc duties assigned

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

Creative Eateries Pte Ltd

The Creative Eateries Group was founded in 1992 by Mr Anthony Wong. Its first restaurant, Hot Stones Surf & Turf, became a household name for its ne meats and seafood cooked to perfection on a sizzling slab of volcanic rock. The Group has since gone from strength to strength, expanding to encompass four Restaurant divisions with 34 outlets and a Catering division. Uniting all our brands is our commitment to providing food of the highest quality and top of the line service in a pleasant environment. Besides Hot Stones, the Western Division now includes five other brands. These are, namely, the Australian-inspired Fremantle Seafood Market and Barossa Bar and Restaurant; Boston Seafood Shack, our first fast-food style brand inspired by the famous American port city; and two destination-dining concepts in the form of Vineyard Restaurant and Wine Bar, located in the scenic heart of Singapore’s HortPark; and TongKang Colonial Bar & Restaurant where diners can enjoy exquisite colonial-inspired cuisine aboard Singapore’s last remaining pair of bumboats, now berthed along the banks of the Singapore River

Job Description

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

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

• Ensure quality control and presentation of the food

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

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

Creative Eateries Pte Ltd

The Creative Eateries Group was founded in 1992 by Mr Anthony Wong. Its first restaurant, Hot Stones Surf & Turf, became a household name for its ne meats and seafood cooked to perfection on a sizzling slab of volcanic rock. The Group has since gone from strength to strength, expanding to encompass four Restaurant divisions with 34 outlets and a Catering division. Uniting all our brands is our commitment to providing food of the highest quality and top of the line service in a pleasant environment. Besides Hot Stones, the Western Division now includes five other brands. These are, namely, the Australian-inspired Fremantle Seafood Market and Barossa Bar and Restaurant; Boston Seafood Shack, our first fast-food style brand inspired by the famous American port city; and two destination-dining concepts in the form of Vineyard Restaurant and Wine Bar, located in the scenic heart of Singapore’s HortPark; and TongKang Colonial Bar & Restaurant where diners can enjoy exquisite colonial-inspired cuisine aboard Singapore’s last remaining pair of bumboats, now berthed along the banks of the Singapore River

Job Description

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

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

• Ensure quality control and presentation of the food

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

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

SHA XIAN XIAO CHI PTE. LTD.

Job Description

Job Purpose:

Oversees an outlet's kitchen by managing other members of the food preparation team, deciding what dishes to serve and adjusting orders to meet guests' requests. May assist in prep work, such as chopping vegetables, but more often will be involved in cooking specialty dishes.

Duties:

• In-charge of menu planning, product research & development and maintenance of kitchen equipment
• Oversee Food presentation
• Prepare sufficient food based on the menu planned
• Check stock inventory and work with Managers on the ordering of goods/ raw materials
• Ensure that the food served to customers is of a consistently high quality and that it meets the company standards
• Enforce food hygiene and workplace safety awareness in the kitchen
• Assist the junior chefs and managers in operating the kitchen within the budgetary criteria whilst meeting the company standards
• Involve in training new chef / cook / Kitchen assistant
• Supervise and provide guidance to junior kitchen staff in order to ensure that the work performance is within expectation
• Ensure that any additional standards that wish to be implemented throughout the season are integrated efficiently and timely within the wider kitchen team
• Administrative duties (eg Prep list, Kitchen reports, Assist with emails regarding menu, kitchen operations)
• Perform other reasonable job duties as requested by Superior

Skills/Qualifications:

• Minimum 3 years of relevant experience as Chef
• Experience in Sha XIan Chinese Cuisine will be an advantage
• Possessed experience in kitchen management
• Leadership
• Team player
• Good people management skills

COMO Lifestyle Pte Ltd

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

Job Description

• Assists the Executive Chef and Sous Chef in the daily duties and responsibilities.
• Assists in scheduling and coordination of work and other kitchen staff in the absence of the Chef.
• Verifies the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Enforces controls to minimize food and supply waste and pilferage.
• Execute and maintain standard recipes, cooking techniques and presentation to assure consistency of quality and costs.
• Co-prepares annual, monthly and weekly budget for food, labor and other costs.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Work hand in hand with restaurant managers to assure that food production consistently exceeds the expectations of guests.
• Enforces and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Interacts with guests from time to time to establish positive relationship.
• Support safe work habits and a safe working environment at all times.

Requirements:

- Minimum 4 years kitchen experience in Pastry & Bakery

- Certificate in culinary is a plus

- Well converse in English.

- Good knowledge in the use of various cooking methods, ingredients, equipment and processes

- Ability to multitask and work efficiently under pressure.

- Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.

NUVE WAREHOUSE PTE. LTD.

Job Description

Profile

Job Title               : Head Chef – The Wrehouse Hotel

Department       : Po Restaurant & Event

Work Location : The Wrehouse Hotel 320 Havelock Road Singapore 168628

BrandContext – The Warehouse Hotel

The Warehouse Hotel is a design-led heritage hotel housed in a restored godown along the Singapore River. Our culinary philosophy celebrates modern interpretations of Asian and Western flavours, guided by seasonality, craftsmanship, and storytelling. Food at The Warehouse Hotel is an extension of our identity — thoughtful, understated, and quietly confident.

Position Summary

The Head Chef is the culinary custodian of The Warehouse Hotel, responsible for shaping and executing the hotel’s overall food philosophy. Beyond leading Po Restaurant, the Head Chef supports the hotel’s wider F&B experience, including guest events, lobby bar bar bites, and in-room dining, ensuring each menu reflects the hotel’s brand DNA and delivers a refined yet approachable experience.

This role requires a chef who is both creative and operationally strong, capable of translating the hotel’s narrative into memorable dining moments across multiple platforms.

Key Responsibilities

Culinary Vision & Brand Alignment

               •             Lead the culinary direction of The Warehouse Hotel in line with its heritage-driven, contemporary positioning

               •             Develop menus that are produce-led, seasonally relevant, and reflective of the hotel’s understated sophistication

               •             Ensure consistency of food quality, presentation, and storytelling across all dining formats

Po Restaurant Leadership

               •             Oversee all kitchen operations at Po Restaurant, maintaining high culinary standards and service efficiency

               •             Curate and evolve Po’s menu in collaboration with the F&B Director and restaurant leadership

               •             Work closely with front-of-house teams to deliver a seamless guest experience

Hotel Events & Bespoke Dining

               •             Design and execute bespoke menusfor private events, corporate functions, weddings, and special guest requests

               •             Collaborate with the sales and events teams to translate guest needs into well-executed culinary offerings

               •             Ensure scalability, quality, and consistency across all event-related food service

Lobby Bar & In-Room Dining

               •             Conceptualize and develop lobby bar bar bites that complement the bar’s beverage and cocktail program

               •             Create and manage a room service / in-room dining menu that balances comfort, creativity, and operational efficiency

               •             Regularly review menus to ensure relevance, profitability, and ease of execution

Kitchen Operations & Team Leadership

               •             Lead, mentor, and develop the kitchen team across all outlets

               •             Foster a culture of professionalism, collaboration, and continuous improvement

               •             Oversee manpower planning, scheduling, and staff training

Financial & Operational Control

               •             Manage food costs, inventory, procurement, and waste control in line with budget objectives

               •             Work closely with the F&B Director on forecasting, menu pricing, and costoptimisation

               •             Ensure compliance with food safety, hygiene, and workplace safety regulations

Guest Experience & Continuous Improvement

               •             Monitor guest feedback and proactively refine menus and execution

               •             Participate in tastings, menu presentations, and brand-led culinary initiatives

               •             Represent the hotel’s culinary identity during media engagements or special events when required

Requirements & Experience

               •             Minimum 8–10 years of professional culinary experience, with at least 3–5 years in a Head Chef or Senior Sous Chef role

               •             Strong experience in boutique hotels, design-led restaurants, or modern dining concepts

               •             Proven ability to manage multiple menus and service formats concurrently

               •             Strong leadership and people management skills

               •             Solid understanding of food safety regulations and cost control

Personal Attributes                •             Creative yet disciplined; innovative without compromising consistency

               •             Strong sense of ownership and pride in craft

               •             Calm, organised, and decisive under pressure

               •             Deep appreciation for storytelling through food

1-Group (Singapore)

1-Group is Singapore’s leading F&B, lifestyle & hospitality group that operates a portfolio of iconic restaurants, cafes, bars, and clubs created with heart, purpose, and a vision for providing exceptional experiences. Over the decade, the group has witnessed countless first dates, celebrations, weddings, events, and continues to be the maker of great memories.

Job Description

We are looking for a professional Junior Sous/ Sous Chef for our Central Kitchen. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Job Responsibilities:

• Assist Head Chefs with creation and preparation.

• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.

• Ensure that quality, quantity, and correctness of food items served and displayed are as per company’s and Chef’s standard recipes

• Check that quantity and quality of items ordered are received and stored in proper condition.

• Ensuring highest quality of food served in the appropriate time frame.

• Responsible for food and menu planning, organizing event menu, food costing and quality control.

• Other ad-hoc duties as requested.

Job Requirements:

• Candidate must possess at least 4 to 5 years relevant experience in cuisines;

• Must have completed Basic Food Hygiene course;

• Possess a strong sense of initiative;

• Manage and maintain sanitation and hygiene standards;

• Willing to learn and adapt to various line positions with locations;

• Willing to work on weekends and public holidays.

AlwaysHired Pte. Ltd.

Job Description

Job Overview:
We are looking for an experienced Central Kitchen Executive Chef to lead and manage large-scale culinary operations supporting multiple outlets. This role oversees menu standardisation, production workflow, food quality, food safety, team leadership, and R&D to ensure consistency, efficiency, and high standards across all outlets.

Responsibilities:

• Lead daily operations of the central kitchen supporting multiple outlets.

• Develop, standardise, and improve recipes to ensure consistency and cost control.

• Plan and manage production based on outlet demand and forecasts.

• Oversee food quality, hygiene, HACCP, and regulatory compliance.

• Supervise cooking, portioning, packaging, storage, and distribution processes.

• Drive R&D for new products, sauces, and menu innovation.

• Manage kitchen team performance, training, and rostering.

• Control food cost, inventory, and minimise wastage.

• Work closely with operations, warehouse, logistics, and outlet teams.

Requirements:

• Diploma or Degree in Culinary Arts or related field.

• Minimum 5–8 years of culinary experience, including leadership roles.

• Experience in central kitchen or large-scale production is highly preferred.

• Strong knowledge of food safety, HACCP, and kitchen operations.

• Good leadership, planning, and problem-solving skills.

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

Interested candidates please apply online or send your latest CV to alex.fong@AlwaysHired.com.sg

AlwaysHired Pte Ltd

Reg No: R1549345

EA: 24C2293

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

YES WE BUILD PTE LTD

Job Description

Job Description:
We are looking for a talented Head Chef specializing in Thai cuisine to lead our kitchen and deliver authentic Thai dishes. The ideal candidate will have experience managing a team and ensuring high-quality food standards.

Responsibilities:

• Prepare and cook authentic Thai dishes

• Supervise and manage kitchen staff

• Maintain kitchen hygiene and food safety standards

• Plan menus and manage inventory

• Train junior chefs and support staff

Requirements:

• Minimum 3–5 years of experience as a Thai chef

• Culinary diploma or equivalent certification preferred

• Strong leadership and team management skills

• Ability to work in a fast-paced environment

• Knowledge of Singapore food safety and hygiene standards is a plus

Unlisted Collection

Unlisted Collection is the umbrella brand of hotelier and restaurateur Loh Lik Peng, bringing together a collection of boutique hotels and restaurants in Singapore, Shanghai, Sydney, London, Dublin, and County Cork. Each venue is housed in a carefully restored heritage building, blending historic charm with cutting-edge design and modern hospitality.

Job Description

 Marguerite is awarded by Michelin with one star. Taking root amidst the lush garden surrounds of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalised level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.  

                                                                                    & 

Housed within the Flower Dome at Gardens by the Bay. Hortus tempts with a host of sharing plates that celebrate the bright, fresh flavours of the Mediterranean. Vibrant salads, dips and home baked breads are perfect for grazing alongside heartier mains, tagines and rustic dishes straight off our wood fire grill. Housemade cakes, tarts and pastries entice through the day.

Tasks & responsibilities

• Collaborate closely with the Executive Chef and Pastry Chef to design and execute a diverse pastry menu that aligns with the restaurant’s vision and policies.

• Oversee the daily operations of the pastry section, ensuring timely and efficient mise en place.

• Maintain the highest level of food presentation, quality, and standards across all dessert offerings.

• Manage the procurement of ingredients and supplies for pastry items, ensuring inventory accuracy and cost control.

• Monitor and manage food costs, budgeting, forecasting, and effective resource planning.

• Ensure compliance with hygiene and safety standards in the pastry section.

• Lead, supervise, and train the pastry team, fostering growth and development through knowledge transfer.

• Conduct market analysis and research to create new, innovative dessert recipes.

• Perform other duties as assigned, contributing to the overall success of the kitchen team.

Qualifications & experience

• Minimum with WSQ Certificate / Diploma in Pastry or equivalent.

• Proven experience as a Junior Pastry Sous Chef or in a similar role.

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

• Strong organizational and leadership skills, with the ability to multitask in a fast-paced environment.

• Creativity and passion for developing innovative pastry recipes.

• Excellent communication and team management abilities

Benefits

• Competitive salary and benefits

• Opportunities for professional growth and development

• Employee discounts on food and beverages

• A supportive and creative work environment

• Staff meals provided for brunch and dinner

• Comprehensive Medical & Dental Insurance Coverage

• 5 days work week (Work-Life Balance) + Good Career Progression

KOTR PTE. LTD.

Job Description

Job Description:

About C.O.T.U:

C.O.T.U (Centre Of The Universe) is a premier lifestyle and entertainment venue located on the 38th and 39th floors of CapitaGreen. Spanning 18,000 square feet with stunning city skyline views, C.O.T.U features five unique concepts: Dashi Skypool, Enso steakhouse with Japanese flair, The Whisper Room cocktail bar, Little Birdie progressive cocktail bar, and Dashi Go-Go boutique ultra-lounge.

Key Responsibilities:

Overview:

• Ensure efficient time and motion at all times.
• Basic food knowledge
• Create and prepare desserts and pastries in accordance with the existent menus as well as specials
• Inspect the quality of the ingredients and measure them for specific recipes
• Plate desserts for serving
• Understanding of the brand and the cookery.
• To ensure the mise en place is performed to the high standard required at all times.
• To maintain the highest standard of cleanliness and up keep of equipment.
• To ensure daily, weekly and monthly cleaning duties are carried out as instructed by senior chefs.
• To contribute to the building of the team and efficient team spirit and an active interest in employees welfare, safety and development.
• To help and maintain a maximum yield in the kitchen in relation to the gross profit and wastage

General Responsibilities:​​​

• To provide a friendly, courteous and professional service at all times.
• Maintain good working relationships with your colleagues and all departments.
• To ensure you have a thorough understanding of and adhere to Company’s regulations in particular the policies and procedures relating to fire, hygiene and safety.
• To ensure you as an employee report for duty punctually, wearing the correct uniform at all times, maintaining the highest of standard in hygiene & grooming.
• To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capacity as assigned, including redeployment to alternative departments if required, to meet business demands and guest service needs.
• To attend meetings & training as and when required.

Human Resources:

• Health & Safety adherence , risk assessment and equipment maintenance (internal)

THE DEMPSEY PROJECT

Job Description

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

Job Highlights:
- 14 Days Annual Leave

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

Salary:
Junior Pastry Chef: $2600 - $3000

Senior Pastry Chef: $3500 - $4000

Job Description:

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

Job Requirements:
Basic Culinary Skills
Must have an experience
Prefer those who can start to work immediately
Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate

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

THEVAR PTE. LTD.

Job Description

Sous Chef Job Responsibilities:

• Directs food preparation and collaborates with executive chef.
• Helps in the design of food and drink menu.
• Produces high quality plates, including both design and taste.
• Oversees and supervises kitchen staff.
• Assists with menu planning, inventory, and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Prepares food properly.
• Schedules staff shifts.
• Trains new employees.
• Orders food supplies.
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen.

Sous Chef Skills / Qualifications:

• Knowledge of various cooking methods, ingredients, and procedures
• Management skills
• Familiarity with industry’s best practices
• Leadership
• Creativity
• Hand-eye coordination
• Time-management skills
• Decision making
• Handles pressure
• Deals with uncertainty

Education and Experience Requirements:

• High school diploma or equivalent
• Formal culinary training can be helpful
• Kitchen experience

THEVAR PTE. LTD.

Job Description

Job Descriptions:

• Oversees the overall operational activities of the kitchen
• Control and direct food preparation process to maintain high standards and consistency
• Responsible for hygiene and sanitation of restaurant
• Checks food preparation, quality and quantity
• Inform Executive Chef about complaints and improvements to be made
• Filling out attendance records and rostering for kitchen staff
• Ensure personal cleanliness of chefs and kitchen
• Plan orders of equipment or ingredients according to identified shortages
• Ensure all operational activities adhere to relevant legislations, health and safety regulations and licensing conditions
• Supervises and checks portion sizes, stations, fridges and perishables.
• Manage ERP related tasks and responsibilities
• Carry out any other culinary duties as assigned by Executive Chef or F&B Ops Manager

Job Requirements:

• Possess excellent leadership and management skills
• Knows local market trends
• Creative in food preparation and presentation
• Able to motivate, direct and communicate well with all levels
• At least 5 year(s) of working experience in the related field is required for this position.

Pantler

Job Description

Responsibilities

• Assist Head Chef with creation and preparation of all products.
• Ensure production and kitchen is kept at the highest hygiene and food safety standards and products are of the highest quality.
• Be responsible for the quality of products displayed are as per company’s and Head Chef’s standard.
• Check that quantity and quality of items ordered are received and stored in proper condition.
• Work closely with Head Chef and colleagues to achieve highest possible satisfaction of products and customer satisfaction.
• Be responsible for the proper usage of food and minimise food waste.
• Innovate and create new products.
• Ensure supplies, equipment purchases, and inventory are maintained to Company's standards at all times.
• Training and supervising kitchen team while controlling food costs and coordinate the food service operation.
• All other tasks as delegated by the Head Chef.

Requirements

• At least 3 years relevant supervisory experience in pastry production. Experience with high-end pastry products is a must.
• Able to learn and adapt quickly and assist Head Chef diligently.
• Must possess leadership capabilities and is able to train and groom subordinates.
• Must have a positive and professional attitude at all times.
• Must be able to work under pressure and in a fast-paced environment.
• Must possess excellent technical pastry and baking skills.
• Must be well versed in multiple types of pastries and desserts.

Please send complete resume including:

• Personal details and contact information
• All relevant and past work experience with references.
• Last drawn salary and expected salary.
• Date of availability.
• Only shortlisted candidates will be notified.
• A scheduled trial in our kitchen will be required for selected candidates.
• Please email contact@pantler.com.sg or WhatsApp us at 98740664.

JR F & B Concepts

Job Description

Overall Job Objectives

· Overall in-charge of the kitchen department in the Cafeteria/F&B outlet, ensuring the preparation of high quality meals in accordance to company standards, menu specifications, and production schedules while meeting required safety, hygiene and quality standards.

Core Responsibilities

· Responsible for overseeing the Cafeteria/F&B outlet kitchen team in the preparation of meals, while meeting required safety, hygiene and quality standards.

· To lead and manage the Cafeteria/F&B outlet kitchen team to achieve goals, productivity and profitability KPIs set by the Management.

· To plan, establish and maintain an optimum “lean” operational structure within the Cafeteria/F&B outlet, so as to ensure the effective and efficient running of the Cafeteria/F&B outlet.

· Work closely with the Cafeteria/F&B outlet team and Line departments in the pursuit for continuous improvement in products, menu items and promotions.

· To plan, supervise and execute food preparation and production activities. E.g. proper cleaning, cutting, cooking of items, etc.

· Supervise all the Cafeteria/F&B outlet staff to ensure targets, portion sizing, product quality and specifications are met.

· Responsible for formulating new food production standards and Standard Operating Procedures (SOPs).

· To manage the cost control of raw materials, food cost and related kitchen operational expenses under the Cafeteria/F&B outlet.

· To control food production volume and quantities, ensure all resources are optimally utilized and to minimize over production and wastages without compromising on quality.

· To plan and drive the development of new culinary recipes and menus.

· Oversee the daily production and operations in the kitchen which includes the planning and directing of all food preparation, as well as ensuring proper staffing requirements are met.

· Coordinates and controls the kitchen team in food storage (e.g. maintaining tidiness, following the first-in first-out procedure).

· Conducts, coordinates and supervises the inventory at the Cafeteria/F&B outlet. Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.

· Prepare food for service which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times. Cook menu items in cooperation with the rest of the kitchen team.

· Set up and stock stations with all necessary supplies to prepare for service.

· Ensure that food comes out simultaneously, in high quality and in a timely fashion which is compliant with established standards.

· Plans food production to coordinate with meal serving hours so that the standards of excellence, quality, temperature and appearance of food are maintained at all times.

· To ensure that all menu recipes are standardized to maintain consistent quality output from the Cafeteria/F&B outlet and to monitor and ensure compliance with recipe specifications.

· Teach and train staff of preparation and presentation changes to the menu items.

· Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation. To ensure that all staff are compliant to the safety, hygiene and sanitation procedures at all times.

· Monitor quality assurance on an overall level through conducting spot checks, to investigate quality issues in the kitchen and to recommend solutions.

· Responsible for the proper operation and maintenance of the Cafeteria/F&B outlet’s kitchen facilities and equipment.

· To act in the best interest of the company in all circumstances.

· Any other appropriate duties and responsibilities as assigned.

General Performance Expectations

· To establish an effective production schedule and ensure on-time delivery at all times.

· To ensure good quality production with every product to meet customer’s satisfaction.

· Ensure all kitchen area are clean and production equipment in working condition.

· To enforce food safety requirements and meet the necessary SFA requirements.

· To minimize any raw material wastage and output rejection.

· To increase overall profitability for all the Cafeteria/F&B outlet and to increase top line and bottom line for all the Cafeteria/F&B outlet.

· Achieves strategic customer objectives defined by company management.

· To ensure that the operational and manpower costs are kept within the set targets and to achieve the sales targets set by the Management.

Niwa Sushi Pte Ltd

Established since 1992, Neo Group Limited, a leading food catering group in Singapore possesses an award-winning track record and is one of the most recognised brand names in Singapore. The Group operates four catering brands namely, Neo Garden, Orange Clove, Deli Hub and Best Catering.

Job Description

Job Summary:

A skilled Omakase Sushi Chef is needed to deliver high-end, personalized Edomae-style sushi experiences. The role focuses on curating seasonal omakase menus, sourcing premium ingredients, and ensuring top-tier hospitality and food quality.

Key Responsibilities:

• Prepare and present premium sushi, sashimi, and Japanese dishes with artistry.
• Create and update seasonal omakase menus.
• Engage and educate guests on dishes and ingredients.
• Source fresh, sustainable seafood and ingredients.
• Maintain strict hygiene and cleanliness standards.
• Oversee inventory, reduce waste, and liaise with suppliers.
• Work closely with front-of-house for smooth service.
• Stay current on culinary trends and refine skills.

Requirements:

• 5 years of experience in Japanese cuisine, preferably omakase.
• Expertise in Edomae techniques and strong knife skills.
• Excellent customer service and communication abilities.
• Knowledge of sake/wine pairing (a plus).
• Completed Basic Food Hygiene course.
• Willingness to work weekends/public holidays and rotate across locations.
• Adaptable and eager to learn new roles within the kitchen.

Kopitiam Investment Pte Ltd

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

Job Description

Job Summary:

We are looking for a skilled and innovative Sous Chef to lead our back-of-house kitchen team. The Sous Chef will be a key leader in our culinary operations, responsible for maintaining the highest standards of food quality and kitchen efficiency. As we expand, this role will be crucial in collaborating with our purchasing and food manufacturing departments to optimize our cost of goods sold (COGS) and streamline kitchen preparations.

Key Responsibilities:

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

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

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

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

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

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

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

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

Qualifications & Requirements:

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

• Culinary diploma or equivalent qualification.

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

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

• Excellent leadership, communication, and interpersonal skills.

• Familiarity with food manufacturing processes is a plus.

AlwaysHired Pte. Ltd.

Job Description

Restaurant Executive Chef (REC)

• Lead and manage all kitchen operations, ensuring high standards of food quality and presentation

• Plan, develop, and execute menus in line with the restaurant concept

• Supervise, train, and mentor kitchen staff to maintain performance and productivity

• Control food cost, manage inventory, and ensure efficient use of resources

• Maintain compliance with hygiene, safety, and regulatory standards

• Collaborate with management on culinary strategy, promotions, and guest experience

• Monitor kitchen workflow to ensure timely service and operational efficiency

Requirements:

• Proven experience as an Executive Chef or Senior Kitchen Leadership role

• Strong knowledge of kitchen operations, menu planning, and food costing

• Excellent leadership, communication, and team management skills

• Ability to maintain high standards under pressure in a fast-paced environment
  

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

We regret to inform that only shortlisted candidates will be notified. Please note that your response to this advertisement will constitute informed consent to the collection, use and/ or disclosure of personal data by AlwaysHired and its affiliates for the purpose of job application processing and administrative purpose, in compliance with the relevant provision of personal data protection act.

Lim Gan Joo
Reg No: R1874432
AlwaysHired Pte Ltd
EA Licence: 24C2293

Private Advertiser

Job Description

Job Description:
We are looking for a talented Head Chef specializing in Thai cuisine to lead our kitchen and deliver authentic Thai dishes. The ideal candidate will have experience managing a team and ensuring high-quality food standards.

Responsibilities:

• Prepare and cook authentic Thai dishes

• Supervise and manage kitchen staff

• Maintain kitchen hygiene and food safety standards

• Plan menus and manage inventory

• Train junior chefs and support staff

Requirements:

• Minimum 3–5 years of experience as a Thai chef

• Culinary diploma or equivalent certification preferred

• Strong leadership and team management skills

• Ability to work in a fast-paced environment

• Knowledge of Singapore food safety and hygiene standards is a plus

Benefits:

• Accommodation / housing allowance (if provided)

• Meal allowance

• Medical insurance

• Work Pass Support

Little Farms

LITTLE FARMS

Job Description

At Little Farms, we’re here to help people live happier, healthier lives—with food that’s all-natural, healthy, and ridiculously delicious. We’re looking for a Head Chef who can run a tight ship without compromising the vibe: standards are sky-high, service is smooth, the team is thriving, and customers are obsessed.

If you love leading from the front, chasing consistency like it’s a sport, and turning “good” into “damn, that’s good”… keep reading.

Your mission (should you choose to accept it)

Make the kitchen:

• Fast ✅

• Clean ✅

• Calm ✅

• Consistent ✅

• Fun ✅ (yes, it’s possible)

What you’ll be doing (aka your daily power moves)

Run the show (Operations)

• Own day-to-day kitchen ops: prep → pass → plate → repeat

• Keep stock levels on point (no “oops, we ran out” moments)

• Build and refine SOPs so the team can execute like clockwork

• Plan manpower smartly so service doesn’t turn into survival mode

Build a team, not just a roster (People)

• Train, coach, and level-up your chefs and kitchen crew

• Set expectations, give real feedback, and keep performance sharp

• Reduce absenteeism/tardiness through culture + accountability (not shouting)

• Work seamlessly with FOH—because we win as one team

Keep the food chef’s kiss (Customer Experience)

• Protect quality and consistency with your life (and palate)

• Improve, tweak, repeat—based on customer feedback and real insights

• Handle food-related complaints quickly, calmly, and professionally

Keep the numbers healthy (Business)

• Manage COGS, waste, and shrinkage like a pro

• Find cost wins without sacrificing flavour, freshness, or standards

Stay audit-ready, always (Food Safety)

• Top-tier hygiene, food safety compliance, and clean-as-you-go culture

• Safe storage, prep, sanitation—no shortcuts, ever

What we’re looking for

• A Head Chef who’s hands-on, calm under pressure, and wildly consistent

• Strong leadership + communication (your team actually knows what’s going on)

• High standards, high integrity, and a real love for developing people

• Food safety discipline is baked into your brain

Your leadership style (the Little Farms way)

• Own outcomes end-to-end

• Spot gaps (skills, speed, systems) and fix them fast

• Make decisions with both craft and data

• Communicate clearly, coach daily, keep things aligned

• Build trust across BOH + FOH

• Take responsibility, raise the bar, and bring the team with you

• Create pride, ownership, and a culture people stay for

DUSIT THANI

Dusit Thani Laguna Singapore is located within the grounds of the acclaimed Laguna National Golf Resort Club, 10 minutes by car from Changi International Airport and 15 minutes from Downtown.

Job Description

The role blends culinary artistry with strategic F&B management to deliver exceptional guest experiences that reflect the hotel’s services and brand standards. The Director leads menu innovation, maintains the highest levels of food quality and safety, and manages a talented culinary team to consistently exceed guest expectations.

Key Responsibilities:

Culinary Leadership

• Develop and execute innovative, seasonal menus across all outlets.

• Ensure consistency in food quality, presentation, and taste.

• Oversee kitchen operations, food safety, and hygiene compliance.

F&B Operations Management

• Ensure seamless service delivery and guest satisfaction across all touchpoints.

• Monitor and improve service standards, SOPs, and operational workflows.

• Coordinate with other departments to support banquet events, golf events and other ac-hoc members events.

Team Leadership & Development

• Recruit, train, and mentor culinary and F&B service teams.

• Foster a culture of excellence, collaboration, and continuous improvement.

• Conduct performance evaluations and implement development plans.

Financial

• Lead the budgeting process for both culinary and F&B department, ensuring alignment with financial targets.

• Monitor and manage food and beverage costs, as well as labour expenses, within departmental profit and loss (P&L) statements.

• Analyse financial reports to identify cost-control measures and areas.

Strategic Planning & Innovation

• Align F&B strategy with overall hotel goals and brand positioning.

• Stay ahead of industry trends and guest preferences.

• Drive sustainability initiatives in sourcing, waste reduction, and operations.

Qualifications:

• Degree in Culinary Arts, Hospitality Management, or related field

• 8+ years of progressive culinary leadership experience in hospitality industry

• Strong knowledge of global cuisines, dietary trends, and sustainability practices

• Proven ability to lead large teams and manage multi-outlet operations

• Excellent communication, leadership, and organizational skills

PARADISE ORIENTAL PTE. LTD.

Job Description

Job Description
Main Responsibilities

• Report to the Brand Executive Chef.

• Lead and manage the Kitchen to ensure high standards of food preparation and presentation.

• Plan and execute daily food preparation and cooking, ensuring consistency in taste and quality.

• Work closely with the Brand Executive Chef to develop new dishes and maintain authenticity in Chinese cuisine.

• Ensure all hygiene, safety, and food handling standards are followed according to food safety regulations.

• Supervise and train junior chefs in cooking and cutting techniques and kitchen procedures.

• Train and guide the kitchen team to ensure skill enhancement and smooth kitchen operations.

• Perform monthly stock take for kitchen inventory, ensuring accurate reporting and cost control.

• Adhere strictly to the company’s Standard Operating Procedures (SOP).

• Fulfil assigned Key Performance Indicators (KPIs) on a monthly basis.

• Assist in planning staff rosters and maintaining kitchen discipline.

• Monitor inventory levels for the outlet and perform e-procurement.

• Perform any other appropriate duties and responsibilities as assigned by management.

Requirements

• Minimum of eight (8) years of progressive culinary, kitchen management, and supervisory experience

• Highly skilled, with strong knowledge of traditional and contemporary Chinese dishes

• Hands on chef experience in high volume, complex service operations is essential.

• Comprehensive knowledge of Asian cuisine, with a focus on quality, production, sanitation, food cost control, and presentation.

• Thorough understanding of food equipment and safety standards.

• Committed to fair employment practices, teamwork, and achieving KPIs.

• Passionate about training and development.

• Basic PC literacy.

Paradise Hotpot

Job Description

Job Description
Main Responsibilities

• Report to the Brand Executive Chef.

• Lead and manage the Kitchen to ensure high standards of food preparation and presentation.

• Plan and execute daily food preparation and cooking, ensuring consistency in taste and quality.

• Work closely with the Brand Executive Chef to develop new dishes and maintain authenticity in Chinese cuisine.

• Ensure all hygiene, safety, and food handling standards are followed according to food safety regulations.

• Supervise and train junior chefs in cooking and cutting techniques and kitchen procedures.

• Train and guide the kitchen team to ensure skill enhancement and smooth kitchen operations.

• Perform monthly stock take for kitchen inventory, ensuring accurate reporting and cost control.

• Adhere strictly to the company’s Standard Operating Procedures (SOP).

• Fulfil assigned Key Performance Indicators (KPIs) on a monthly basis.

• Assist in planning staff rosters and maintaining kitchen discipline.

• Monitor inventory levels for the outlet and perform e-procurement.

• Perform any other appropriate duties and responsibilities as assigned by management.

Requirements

• Minimum of eight (8) years of progressive culinary, kitchen management, and supervisory experience

• Highly skilled, with strong knowledge of traditional and contemporary Chinese dishes

• Hands on chef experience in high volume, complex service operations is essential.

• Comprehensive knowledge of Asian cuisine, with a focus on quality, production, sanitation, food cost control, and presentation.

• Thorough understanding of food equipment and safety standards.

• Committed to fair employment practices, teamwork, and achieving KPIs.

• Passionate about training and development.

• Basic PC literacy.

Paradise Dynasty

Job Description

Job Description
Main Responsibilities

• Report to the Brand Executive Chef.

• Lead and manage the Kitchen to ensure high standards of food preparation and presentation.

• Plan and execute daily food preparation and cooking, ensuring consistency in taste and quality.

• Work closely with the Brand Executive Chef to develop new dishes and maintain authenticity in Chinese cuisine.

• Ensure all hygiene, safety, and food handling standards are followed according to food safety regulations.

• Supervise and train junior chefs in cooking and cutting techniques and kitchen procedures.

• Train and guide the kitchen team to ensure skill enhancement and smooth kitchen operations.

• Perform monthly stock take for kitchen inventory, ensuring accurate reporting and cost control.

• Adhere strictly to the company’s Standard Operating Procedures (SOP).

• Fulfil assigned Key Performance Indicators (KPIs) on a monthly basis.

• Assist in planning staff rosters and maintaining kitchen discipline.

• Monitor inventory levels for the outlet and perform e-procurement.

• Perform any other appropriate duties and responsibilities as assigned by management.

Requirements

• Minimum of eight (8) years of progressive culinary, kitchen management, and supervisory experience

• Highly skilled, with strong knowledge of traditional and contemporary Chinese dishes

• Hands on chef experience in high volume, complex service operations is essential.

• Comprehensive knowledge of Asian cuisine, with a focus on quality, production, sanitation, food cost control, and presentation.

• Thorough understanding of food equipment and safety standards.

• Committed to fair employment practices, teamwork, and achieving KPIs.

• Passionate about training and development.

• Basic PC literacy.

Canton Paradise

Job Description

Job Description
Main Responsibilities

• Report to the Brand Executive Chef.

• Lead and manage the Kitchen to ensure high standards of food preparation and presentation.

• Plan and execute daily food preparation and cooking, ensuring consistency in taste and quality.

• Work closely with the Brand Executive Chef to develop new dishes and maintain authenticity in Chinese cuisine.

• Ensure all hygiene, safety, and food handling standards are followed according to food safety regulations.

• Supervise and train junior chefs in cooking and cutting techniques and kitchen procedures.

• Train and guide the kitchen team to ensure skill enhancement and smooth kitchen operations.

• Perform monthly stock take for kitchen inventory, ensuring accurate reporting and cost control.

• Adhere strictly to the company’s Standard Operating Procedures (SOP).

• Fulfil assigned Key Performance Indicators (KPIs) on a monthly basis.

• Assist in planning staff rosters and maintaining kitchen discipline.

• Monitor inventory levels for the outlet and perform e-procurement.

• Perform any other appropriate duties and responsibilities as assigned by management.

Requirements

• Minimum of eight (8) years of progressive culinary, kitchen management, and supervisory experience

• Highly skilled, with strong knowledge of traditional and contemporary Chinese dishes

• Hands on chef experience in high volume, complex service operations is essential.

• Comprehensive knowledge of Asian cuisine, with a focus on quality, production, sanitation, food cost control, and presentation.

• Thorough understanding of food equipment and safety standards.

• Committed to fair employment practices, teamwork, and achieving KPIs.

• Passionate about training and development.

• Basic PC literacy.

Courtyard by Marriott Singapore Novena

The Courtyard by Marriott, opening third quarter 2017 will be the first Courtyard-branded property by Marriott International in Singapore.

Job Description

About the role

This full-time Junior Sous Chef role at Courtyard by Marriott Singapore Novena' in the Central Region offers an exciting opportunity to contribute to the culinary operations of this renowned hospitality establishment. As a Junior Sous Chef, you will play a key part in the kitchen team, assisting the Head Chef in overseeing the preparation and delivery of exceptional dining experiences for guests.

What you'll be doing

1. Assist the Head Chef in the overall management and supervision of the kitchen team

2. Participate in the preparation, cooking, and presentation of high-quality dishes across the menu

3. Ensure compliance with all food safety and hygiene standards

4. Contribute to the development and innovation of new menu items

5. Effectively manage kitchen resources and inventory

6. Train and mentor junior kitchen staff to maintain high standards of culinary excellence

7. Collaborate with the front-of-house team to deliver exceptional customer service

What we're looking for

1. Minimum 2-3 years of experience as a Sous Chef or in a similar role within a reputable hospitality or F&B establishment

2. Relevant culinary qualification or certification, such as a diploma or degree in Culinary Arts

3. Strong knowledge of food safety regulations and kitchen management best practices

4. Excellent communication and interpersonal skills to effectively lead and motivate the kitchen team

5. Ability to work well under pressure and thrive in a fast-paced, dynamic environment

6. Passion for creating innovative, visually appealing, and delicious dishes

What we offer

At Courtyard by Marriott Singapore Novena', we are committed to providing our employees with a supportive and rewarding work environment. In addition to a competitive salary, you'll enjoy a range of benefits, including:

1. Opportunities for career advancement and professional development

2. Associate perks for stay and dining across the Marriott portfolio

About us

Courtyard by Marriott Singapore Novena' is a modern and vibrant hotel located in the heart of the Central Region. As part of the Marriott International family, we are committed to delivering exceptional hospitality experiences to our guests. With a focus on innovation, sustainability, and community engagement, we strive to create a positive impact in the local area.

If you're ready to join our talented culinary team, apply now and take the first step towards an exciting new chapter in your career.

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

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

Position Statement

The Junior Sous Chef will manage and lead the team in the absence of Chef de Cuisine/ Sous Chef to ensure smooth running culinary operation and maximize the level of standard in the hotel’s kitchen.              

What will you be doing?

As the Junior Sous Chef, you will be responsible for performing the following tasks to the highest standards:

• Assist to plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
• Work seamlessly with recipes, standards and plating guides.
• Maintain all HACCP aspects within the hotel operation.
• Use appropriately all equipment, tools and machines.
• Recommend improvement of training manuals and SOPs.
• Work on offsite events when requested and complete jobs as assigned outside of the kitchen area.
• Assist in inventory taking.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Work on new dishes for food tastings and photo taking.
• Effectively respond to guests’ requests and be receptive to constructive feedback.
• Purchase for and control production to minimise food wastage.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Check and maintain the standards of dishes, portion control and costing at all times.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Exercise maximum control on wastage to achieve optimum profitability.
• Ensure that recipes and costings are established and updated.
• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
• Carry out any other reasonable duties and responsibilities as assigned.

What are we looking for?

A Junior Sous Chef, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• 5 years as cook in a hotel or individual restaurant with high standards or in similar capacity.
• At least 2 years in supervisory role.
• A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
• Able to convert recipes and follow them through.
• Able to set priorities and complete tasks in a timely manner.
• Excellent leadership skills.
• Knowledgeable in HACCP.

What will it be like to work for Hilton?

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

Latteria Pte Ltd

Latteria Mozzarella Bar is a well-established Italian restaurant since 2012 located just behind Singapore’s bustling CBD area, in the charming Duxton Hill.

Job Description

• Leadership role;
• Planning the menu and designing the plating presentation for each dish in collaboration with the Executive Chef;
• Ensure the required standards adhere to the production and preparation of food in terms of quality, quantity, taste, safety and timely execution to the guest;
• Hiring and training staff;
• Good communication and assistance to the Executive Chef in all work-related matter;
• Incorporating feedback from service staff and patrons to make improvements or resolve issues;
• Managing day-to-day kitchen operations, including sanitation requirements and maintenance of kitchen equipment;
• Supervise performance of kitchen staff to ensure proper work activity;
• Give appropriate support and guidance to all members of the kitchen;
• Promote good work attitude and team spirit.

Paradise Inn

Job Description

Job Description
Main Responsibilities

• Report to the Brand Executive Chef.

• Lead and manage the Kitchen to ensure high standards of food preparation and presentation.

• Plan and execute daily food preparation and cooking, ensuring consistency in taste and quality.

• Work closely with the Brand Executive Chef to develop new dishes and maintain authenticity in Chinese cuisine.

• Ensure all hygiene, safety, and food handling standards are followed according to food safety regulations.

• Supervise and train junior chefs in cooking and cutting techniques and kitchen procedures.

• Train and guide the kitchen team to ensure skill enhancement and smooth kitchen operations.

• Perform monthly stock take for kitchen inventory, ensuring accurate reporting and cost control.

• Adhere strictly to the company’s Standard Operating Procedures (SOP).

• Fulfil assigned Key Performance Indicators (KPIs) on a monthly basis.

• Assist in planning staff rosters and maintaining kitchen discipline.

• Monitor inventory levels for the outlet and perform e-procurement.

• Perform any other appropriate duties and responsibilities as assigned by management.

Requirements

• Minimum of eight (8) years of progressive culinary, kitchen management, and supervisory experience

• Highly skilled, with strong knowledge of traditional and contemporary Chinese dishes

• Hands on chef experience in high volume, complex service operations is essential.

• Comprehensive knowledge of Asian cuisine, with a focus on quality, production, sanitation, food cost control, and presentation.

• Thorough understanding of food equipment and safety standards.

• Committed to fair employment practices, teamwork, and achieving KPIs.

• Passionate about training and development.

• Basic PC literacy.

Marriott International

Job Description

3 Embers Culinary Craft Pte Ltd

Job Description

Assistant Kitchen Manager
(Fresh-Chilled / Cook-Chill Food Manufacturing)

Position Overview:

The Assistant Kitchen Manager is the operational leader responsible for executing daily production in a fresh-chilled meal facility. This hands-on role supervises production, sanitation, and warehousing to ensure safe, efficient, and compliant manufacturing of short-shelf-life ready-to-eat meals. It serves as a key development step toward the Kitchen Manager position.

Key Responsibilities 

1.     Daily Production Supervision

·      Oversee shift operations across preparation, cooking, chilling, assembly, and packaging.

·      Manage production schedules, optimize labour, and ensure adherence to recipes and quality standards.

·      Monitor critical control points including cooking temperatures, blast chilling rates, and cold chain integrity.

2.     Food Safety & Quality Compliance

·      Enforce GMPs, HACCP, and allergen controls. Oversee sanitation, hold/release procedures, and routine quality checks.

·      Document deviations and implement corrective actions. Support traceability and mock recalls.

3.     Team Leadership

·      Directly supervise Production Supervisors, Line Leads, and hourly employees (typically 50–150+). Conduct daily meetings, deliver training, manage scheduling, and foster a culture of safety and accountability.

 4.     Operational Efficiency

·      Track metrics such as OEE, yield, waste, and line speeds.

·      Lead problem-solving for production issues, implement 5S and visual management, and drive continuous improvement initiatives.

5.     Safety & Environmental Compliance

·      Enforce safety policies and PPE requirements in cold environments.

·      Conduct safety observations, investigate incidents, and ensure compliance with environmental procedures.

6.     Inventory & Materials Management

·      Oversaw raw material staging, WIP management, and finished goods rotation (FEFO).

·      Conduct cycle counts and ensure accurate labelling and traceability.

Qualifications & Skills

·      Food Manufacturing Expertise:
Hands-on experience with cook-chill technology, blast chillers, thermal processing, and MAP. Knowledge of food microbiology, shelf-life validation, and cold chain management.

·      Core Competencies:
Strong leadership, problem-solving under pressure, effective communication, data analysis, and project management skills.

·      Work Environment:
Ability to work in refrigerated conditions (40–45°F), stand/walk for most of the shift, lift up to 40 lbs, and provide off-hours support as needed.

 Reporting Structure

·      Reports to: Kitchen Manager

·      Direct Reports: Production Supervisors, Sanitation Supervisor, Warehouse Supervisor

·      Collaborates with: Quality Manager, Maintenance Manager, Production Planner, HR

1-Group (Singapore)

1-Group is Singapore’s leading F&B, lifestyle & hospitality group that operates a portfolio of iconic restaurants, cafes, bars, and clubs created with heart, purpose, and a vision for providing exceptional experiences. Over the decade, the group has witnessed countless first dates, celebrations, weddings, events, and continues to be the maker of great memories.

Job Description

We are seeking a skilled and motivated Sous Chef to join our culinary team at Sentosa. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Job Responsibilities:

• Assist Head Chefs with creation and preparation of Western cuisine.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.
• Ensure that quality, quantity, and correctness of food items served and displayed are as per company’s and Chef’s standard recipes
• Check that quantity and quality of items ordered are received and stored in proper condition.
• Ensuring highest quality of food served in the appropriate time frame.
• Responsible for food and menu planning, organizing event menu, food costing and quality control.
• Other ad-hoc duties as requested.

Job Requirements:

• Candidate must possess at least 4 to 5 years relevant experience in cuisines;
• With Western Cuisine preparation experience will add advantage;
• Must have completed Basic Food Hygiene course;
• Possess a strong sense of initiative;
• Manage and maintain sanitation and hygiene standards;
• Willing to learn and adapt to various line positions with locations;
• Willing to work on weekends and public holidays.

Nextbeat Singapore Pte. Ltd.

Job Description

Working Location: Bugis, Singapore

Working Hours: 5.5-day work week (44 hours/week + 8 hours fixed OT per week)

Monthly Salary: Up to S$3K (Negotiable)

Job Responsibilities:

• Assist with all kitchen operations, including preparation, cooking, and plating.

• Handle mise en place for lunch and dinner service.

• Prepare basic Japanese dishes (grilled items, sashimi prep, appetisers, fried items, etc.) under the chef's supervision.

• Maintain cleanliness, hygiene, and food safety standards (HACCP).

• Support inventory management and stock rotation.

• Work closely with the head chef and kitchen team to ensure smooth service.

• Deliver consistent quality in a fast-paced environment.

Job Requirements:

• Minimum 2-3 years of experience in a Japanese Cuisine kitchen.

• Interest in Japanese cuisine and willingness to learn.

• Ability to work split shifts and late hours where required.

• Good teamwork and communication skills.

• Strong sense of cleanliness and kitchen discipline.

Nextbeat Singapore Pte. Ltd.

EA License Number: 22C1267

EA Personnel No: R22110252

Wyndham Singapore Hotel

Job Description

Job Responsibilities:

Support the Executive Chef and team in ensuring efficient preparation of food

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

Assist in elaboration of menu, recipe card and plating guides.

Responsible for the food production following the flow 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 the standards of food presentation, production, and portioning controls. Be hand on in the timely pre-preparation before rush hours as well as for the next day "Mise en place" requirement

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

Requirements:

Possesses Diploma or Certificate in Culinary

Min 2 years of experience in hotel, strong in western and local cuisines

Some knowledge on basic accounting and calculation of food costs

Excellent logistical, culinary and leadership stills

Willing and able to work shifts and/or public holidays

Recruit Now Singapore Pte Ltd

We provide solutions to all recruitment needs as well as HR services for a range of industries in Singapore. Our clients varying from well-known and established corporations to up-and-coming start-ups, put their trust in our services to provide the most efficient and effective results for recruitment and HR services. Supporting the exponential growth of our clients is and always will be what we strive for. We have a team of well-equipped recruiters who are dedicated to placing job seekers with the best-suited companies. We make sure our recruiters at Recruit Now are well-educated on employment laws, job market and skillsets needed for respective industries to ensure a meticulous selection process in recruitment and safe employment. Take your first step in finding your career.

Job Description

Sous Chef (Hot Kitchen)  | Up till $4500 basic + variable bonus

• Working location: Island wide

• Working Days/Timings: 44 hours per week. It will be a 6-day work week. A full shift is 7am -4pm.

Responsibilities:

• Lead hot station production and ensure consistency in all cooked dishes.

• Set daily prep plan and allocate mise en place tasks.

• Monitor plating quality, portion control, and visual presentation.

• Communicate with FOH team to pace and coordinate orders.

• Lead staff meal planning and preparation.

• Conduct opening and closing procedures, including hygiene and temperature checks.

• Maintain kitchen equipment, cleanliness, and food safety standards.

• Prepare and submit daily kitchen reports (e.g., prep sheet usage, waste, stock alerts).

• Submit weekly kitchen performance reports to the Head Chef (e.g., highlights, issues, equipment status, prep forecasting).

• Train and coach the Cook to step up during leave or peak hours.

• Escalate any equipment, staffing, or inventory issues to Head Chef.

• Any other duties that may be assigned.

Requirements:

• Minimum 3–5 years of professional kitchen experience in all-day brunch, café, or bistro concepts.

• Diploma in Culinary Arts or Certificate in Commercial Cooking or Kitchen Management would be advantageous.

• WSQ Food Hygiene Certificate

Nextbeat Singapore Pte. Ltd.

Job Description

Working Location: 78 Airport Boulevard, Singapore 819666

Working Hours: 5-day work week | 7.30am to 11.30pm (Rotating Shifts) | Able to work on weekends and public holidays

Key Responsibilities:

• Ensuring smooth kitchen operations of the restaurant.

• Guiding a team of Cooks in delivering great quality dishes to customers.

• Handling food preparation and ensuring the company standard (following the training manual).

• Working closely with all team members from both Front of the House and Back of the House to ensure smooth operations and exceed customers’ expectations.

• Guiding and monitoring the work performance of all staff.

• Conducting opening and closing inventory of beverages and managing stock ordering.

• Maintaining the hygiene and tidiness of the kitchen area and storage areas.

• Ensuring compliance with food safety, hygiene and sanitation standards according to statutory guidelines.

• Ensuring the company’s policies and standard operating procedures are strictly adhered to.

Key Requirements:

• At least 5 years of working experience in a similar capacity (serving 80-100pax restaurant) kitchen, with 3 years at a managerial level.

• Good communication and interpersonal skills.

• Self-motivated, detail-oriented, passionate, quality-focused and a multitasker.

• Ability to work in a fast-paced environment.

Nextbeat Singapore Pte Ltd

EA License Number: 22C1267

EA Personnel No: R22107133

The Capitol Kempinski Hotel Singapore

Located in Singapore’s charming civic and cultural district, the iconic Capitol Building and Stamford House have been restored to unveil as The Capitol Kempinski Hotel Singapore. A quintessential masterpiece of beautifully conserved architecture uplifted with a modern touch and bespoke hospitality, this exclusive retreat promises luxury at its finest.

Job Description

SCOPE

Reporting to the Chef de Cuisine / Executive Sous Chef, the Sous Chef Assist in the management of Kitchen Operations including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

OVERALL OBJECTIVES

• Directs food preparation in collaboration with the Chef de Cuisine.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Assists with organizing special events and special food promotions.
• Assists with menu planning, inventory, ordering and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Oversees and supervises kitchen staff including scheduling and training.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Monitors and maintains kitchen equipment.
• Maintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Ideally you will have at least 4 years in a similar role
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

Momentus Hotel Alexandra

Managed by Momentus Hospitality, we are looking for motivated and energetic people to be part of our growing team. If you have a passion for the industry and are driven by the desire to create inspiring moments, Momentus Hotel Alexandra offers you great opportunities.

Job Description

Job Description & Requirements

• To supervise and ensure smooth and efficient operations of the culinary department.

• To control the consistency of quality and quantity of foods served.

• To ensure that the team adhere to all safety and hygiene standards.

• To organize proper and systematic storage of food items in the kitchen.

• To ensure maintenance of all operating equipment in the kitchen

Courtyard by Marriott Singapore Novena

The Courtyard by Marriott, opening third quarter 2017 will be the first Courtyard-branded property by Marriott International in Singapore.

Job Description

POSITION SUMMARY

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATION

Education: Technical,  or Vocational School Degree.

Related Work Experience: 4 to 6 years of related work experience.

Supervisory Experience: At least 2 years of supervisory experience.

License or Certification: Food Hygiene Certification

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Private Advertiser

Job Description

Position Summary

Junior Sous Chef or Chef De Partie is welcomed to apply for this role. Will also act as the Assistant Team Leader is a frontline leadership position that bridges the gap between production operators and the Team Leader. This hands-on role supports daily line operations by guiding team members, ensuring adherence to procedures, and maintaining workflow in a fast-paced, refrigerated environment where product shelf-life is measured in days.

Core Responsibilities

1.     Production Line Support & Supervision

·      Act as working lead, performing production tasks while simultaneously overseeing line operations

·      Fill in for absent operators in any position on the line to maintain production flow

·      Monitor line pace and help team members meet hourly production targets

·      Communicate daily production goals to operators and track progress

·      Assist with line setup and changeovers between different meal products

·      Manage break relief to ensure continuous line operation

·      Escalate production issues to Team Leader when beyond immediate resolution

2.     Quality & Food Safety Compliance

·    Model and enforce GMPs (Good Manufacturing Practices) through personal example:

o   Demonstrate proper handwashing and glove changing procedures

o   Ensure correct hair/beard net and uniform wear

o   Monitor jewelry and nail policy compliance

·      Perform routine quality checks every hour:

o   Check portion and assembly accuracy

o   Verify package seals and coding

o   Monitor product temperatures at critical points

o   Conduct visual inspections for foreign material

·      Document quality data accurately on production records

·      Initiate immediate corrective actions for minor quality deviations:

o   Remove under/overweight packages

o   Adjust equipment settings

o   Retrain operators on the spot

·      Place non-conforming product on hold and notify Team Leader

3.     Safety & Sanitation

o Promote safety awareness during daily operations

o Demonstrate proper safety procedures for equipment and tasks

o Report safety hazards immediately to Team Leader

o Ensure proper sanitation during and between production runs:

o   Verify allergen cleaning between product changes

o   Maintain clean workstations throughout shift

o   Ensure proper chemical usage and storage

o Conduct pre-operational inspections of equipment and work areas

o Monitor team for proper ergonomics and cold stress in 40°F environment

4.     Training & Team Support

o Train new operators on specific station procedures:

o   Assemble techniques for fresh ingredients

o   Equipment operation basics

o   Quality standards for chilled meals

o   Safety protocols for refrigerated work

o Provide ongoing coaching to operators on technique and efficiency

o Answer operator questions regarding procedures and standards

o Support cross-training efforts by demonstrating multiple positions

o Foster teamwork and positive communication on the line

o Report training needs and performance issues to Team Leader

5.     Operational Tasks & Documentation

o   Batch production records

o   Material usage logs

o   Equipment monitoring sheets

o   Waste tracking documentation

o Monitor raw material usage and notify Team Leader of shortages

o Assist with inventory counts of WIP (work-in-progress)

o Help maintain 5S standards in work area:

o   Organization of tools and supplies

o   Cleanliness of equipment and surfaces

o   Proper labelling of materials

o Record downtime reasons and production delays

Technical Skills & Knowledge

Fresh-Chill Specific Competencies

o Working knowledge of cook-chill process flow from prep to packaging

o Understanding of temperature control requirements for chilled meals

o Ability to operate multiple pieces of line equipment:

o   Portioning scales and fillers

o   Conveyor systems

o   Tray sealers or MAP equipment

o   Basic troubleshooting for minor jams or issues

o Knowledge of allergen control procedures and segregation requirements

o Understanding of shelf-life implications of time/temperature deviations

Core Skills

·      Ability to work effectively in cold, damp environments

·      Good communication skills in primary plant language

·      Basic math skills for calculations and measurements

·      Attention to detail for quality inspections

·      Time management to maintain line pace

·      Problem-solving for minor operational issues

·      Reliability and consistent attendance

Gan Teck Kar Investments Pte Ltd

Established in 1991, Gan Teck Kar is a privately-owned company started by food-loving folks who are passionate about bringing the finest products from all around the world. Over the years, we have developed customized solutions for on-trade clients in a fast-evolving ecosystem to cater to industry trends and demands. Whether it’s for your kitchen table at home or larder of restaurants, our core business is the importation and distribution of premium food products to Singapore and Malaysia with business partners all around the Southeast Asian Region.

Job Description

Key Responsibilities:

• Support the Head Chef and Sous Chef in managing all aspects of kitchen operations, ensuring the highest standards of food quality, presentation and consistency.
• Supervise and coordinate the activities of kitchen staff, providing guidance and training to maintain a productive and disciplined work environment.
• Oversee mise en place preparation and ensure timely execution of dishes during service periods.
• Collaborate in menu planning and development, contributing innovative ideas and seasonal specialties that align with the restaurant’s concept and customer expectations.
• Monitor food cost, portion control, and waste reduction to meet financial targets without compromising quality.
• Enforce compliance with food hygiene and safety regulations, maintaining a clean, organized, and hazard-free kitchen environment always.
• Conduct regular inspections of food storage, preparation areas, and equipment to ensure adherence to sanitation and operational standards.
• Assist in inventory management, including ordering, receiving, and proper storage of ingredients and supplies.
• Assume responsibility for kitchen operations in the absence of the Sous Chef or Head Chef, ensuring continuity of service and operational excellence.

Requirements:

• Diploma or professional certification in Culinary Arts or equivalent are advantageous, additional certifications in food safety and hygiene.
• Minimum of 2–4 years of progressive culinary experience.
• Demonstrated expertise in Western culinary techniques, plating, and contemporary presentation styles.
• Strong leadership and interpersonal skills with the ability to motivate, train, and manage kitchen staff effectively.
• Solid understanding of kitchen financials, including food costing and inventory management.
• In-depth knowledge of food safety standards.
• Ability to thrive in a fast-paced, high-pressure environment while maintaining meticulous attention to detail.
• Flexible schedule to work on shifts, weekends, and public holidays as required by operational needs.
• Excellent communication skills and a proactive, team-oriented approach.

SG HOTELS PTE. LTD.

Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

RED DOOR GROUP PTE. LTD.

Job Description

Do you want to be part of the opening team of a brand-new restaurant built from the ground up?

Stag's Head Steakhouse @ Pan Pacific Hotel - a British Steakhouse indulgence with a refined, contemporary edge presenting a new chapter in Singapore’s dining scene - is on the hunt for a dedicated and charismatic Kitchen Team Member.

This is your chance to earn real industry cred and join something genuinely exciting. Fresh, new, and full of possibility - we’re looking for people who want to bring their ideas, personality, and passion to the table.

Be part of the team that sets the vibe, shapes the guest experience, builds the standards, and creates the stories guests will talk about for years to come. If you’re hungry to grow, ready to shine, and eager to help us launch a restaurant that will set the tone for Singapore’s dining scene, we open in February 2026, but we’d love to meet you now!

What You'll Do:
You'll play a key role in crafting exceptional dining experiences.

Here’s what you’ll tackle every day:

✔ Lead Your Station – Assist/Oversee a designated kitchen section, ensuring efficient and high-quality food preparation.
✔ Maintain Consistency – Follow recipes and plating guidelines to deliver dishes that meet our exacting standards.
✔ Stock & Supply Management – Monitor ingredient levels, manage orders, and minimize waste.
✔ Mentor & Train – Guide junior kitchen staff, fostering a collaborative and skilled team.
✔ Uphold Excellence – Adhere to food safety, hygiene, and sanitation standards at all times.

What Can You Bring to the Table?
We’re looking for someone who radiates positivity and professionalism, with skills and qualities such as:

• A professional and positive attitude, even in high-pressure situations.

• The ability to stay focused and efficient in a fast-paced kitchen.

• A strong commitment to food safety, hygiene, and cleanliness.

• Team spirit—you thrive in a collaborative environment.

• A keen eye for consistency in food preparation, presentation, and quality control.

• A willingness to learn and a problem-solving mindset.

What’s in It for You?
When you join us, you’re not just part of a team—you’re part of our family. Here’s what we offer:

💰 Up to $3,500 monthly + Monthly Incentives Package
🎉 Sign-on bonus of up to $3,000 
📅 5-day workweek with flexible shifts
✨ Group insurance coverage for peace of mind, staff meals and 50% employee discount at both restaurants, late-night transportation for your convenience 

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 best of New York hospitality with Singapore flair.

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 with the best in our industry. Our brand new property will build our vision to be a thriving hotel combining the best of New York hospitality with Singaporean flair. Our values connect us; our behaviours guide us; and our non-negotiables drive us.

Welcome to NoMad Singapore.

Exceptional Hospitality Starts With You

What You’ll Own

• Craft menus that are bold, seasonal, and unforgettable

• Attract and lead a crew of passionate chefs and kitchen pros

• Keep the kitchen humming — from prep to plating to perfection

• Collaborate with our F&B team to deliver next-level guest experiences

• Stay sharp on food trends and sustainability

• Build a kitchen culture that’s all about excellence, hustle, and heart 

What You Bring

• Proven experience or success and leadership in high-end kitchens

• A palate that’s adventurous, refined, and always evolving

• Strong leadership and mentoring skills — you lift others as you rise

• Deep knowledge of kitchen ops and food safety

• A love for storytelling through food

What You Get

• Competitive salary + performance bonuses

• Health & wellness benefits

• Career growth within NoMad & Sydell Group

• A design-forward, culture-rich work environment

• The chance to shape one of hospitality’s most talked-about culinary destinations

In addition, this role requires the following minimum qualifications: 

• Minimum 3 years of experience of succeeding in a Michelin Starred or equivalent environment

• Western/Grill concept experience

• Excellent leadership skills

• A creative approach to the production of high quality food

Marriott International

Job Description

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

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. 

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.  

A Hygiene & Quality Standards Manager with Conrad Hotels and Resorts is responsible for the maintenance/upgrade of sanitation and hygiene standards to ensure all food, food related, beverage and guest room are free of microbiological, chemical and physical contamination and that all work areas conform to required Hygiene and Sanitation levels of local authorities and company guidelines. To ensure all team members are aware of the guidelines and ensures these are met and adhered to.

What will I be doing? 

As a Hygiene & Quality Standards Manager with Conrad Hotels and Resorts, you are responsible for the maintenance/upgrade of sanitation and hygiene standards to ensure all food, food related, beverage and guest rooms to guests and employees are free of microbiological, chemical and physical contamination, and all work areas conform to the required Hygiene and Sanitation levels of local authorities and company guidelines. To ensure all team members are aware of the guidelines and ensures these are met and adhered to.

Specifically, you will be responsible for performing the following tasks to the highest standards:

• Propose and maintain highest standards in all work areas, stores, receiving and disposal areas to adhere at all times to required hygiene requirements.  

• Responsible for Hilton Quality Assurance & Hygiene Standards (QA & HACCP) on Food Safety and Hygiene, Training and Standards Implementation alongside monthly scheduled trainings as refreshers.

• Responsible for and Local Authority Audits and Safe Management Measures on Food & Beverage Hygiene and Food Safety related standards.

• Perform scheduled an ad hoc audits & testing in rooms, outlets, public areas and supplier audits to check on actual cleanliness/hygiene standards and share findings together with required corrective actions. Making use of the ATP testing tool to check on Cleanliness Efficiency.

• Weekly scheduled room hygiene testing.

• Effectively manage pest control vendor in conjunction with key stakeholders: Engineering, Housekeeping, Culinary, Stewarding and F&B service to ensure that effective controls are in place to mitigate and eradicate pest.

• Be the custodian of new guidelines and procedures to ensure all relevant personnel are informed and trained as required.

• Weekly walkarounds and inspection in Public Areas and Food & Beverage areas for Quality & Hygiene checks.

• Responsible for effective and efficient maintenance of records related to the Hotel’s sanitation and hygiene efforts/program.

• Formulates and maintains an up-to-date methodology manual that is constantly available for use and review by the section personnel

• Responsible for the office/section areas being clean and orderly with an organized and efficient workflow

• Performs special assignments and projects assigned to the office by the superiors.

• Conduct and chair the FHS Monthly Meeting

• Monitors, assists and performs all procedures and protocols for maintaining an excellent sanitation and hygienic environment.

• Conducts monthly sanitation inspections throughout all food handling areas and generate respective reports.

• Continually liaises with external agencies (laboratory, government bureau, health practitioners, etc.) on sanitary matters.

• Responsible for an efficient, effective and documented preventive maintenance program for all equipment which pertains to the preservation of food materials (Fridge & Freezers), food processors, and all other equipment used that are involved in the preparation of food.

• Develops initial guidelines for use in Sanitation and Personal Hygiene Inspections, and ensures that said guidelines are consistently and continuously adhered to

• Recommends procedural modification to ensure sanitation and hygiene standards are upgrade/maintained.

• To critically review the monthly lab test report, ensure concerned areas are addressed in a timely manner and communicate related short fall for the hotel management.

• Review and make necessary changes on the FHS Manual. Keep track of all manuals distributed in the hotel.

• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

What are we looking for? 

A Hygiene & Quality Standards Manager serving Hilton Worldwide Brand hotels are always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follows:

• Previous work experience as Hygiene Manager in a hotel or similar large restaurant complex

• Responsible self-starter, capable of handling multi-faceted projects and of working under pressure

• Good communication & a proactive problem solver

• Attention to detail

• Good computer skills

• Effective trainer, experienced in the delivery of skills training

• Familiar with current culinary trends and methods

• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards

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

• HACCP certified

• ISO 22000 (Food Safety Management System)/ Quality Management System ISO 9001

• OHSAS 18001 (Occupational Health and Safety management System)

• Train the Trainers - Facilitator

• Environment Management System ISO 14001

What will it be like to work for Hilton? 

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