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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.

Mandai Wildlife Group

Mandai Wildlife Group is dedicated to caring for the planet and protecting animals and nature. Conservation education is intrinsic in all interactions with the Group, to inspire action for a healthier world.

Job Description

Prime Group International

Job Description

Prime Group International

Job Description

Young Women's Christian Association of Singapore

Founded in 1875, the Young Women’s Christian Association (YWCA) of Singapore is a social service agency committed to serving those in need, regardless of race or religion. Our holistic programmes and services aim to empower and support women from low-income families by alleviating financial burdens and care-giving responsibilities. We strive to uplift the family unit, and to provide the right resources and opportunities to improve lives.

Job Description

ANYTIME SING PTE. LTD.

Job Description

Job Title: Chef / Cook

Location: Town

Salary: $4000 - $4500 per month

Job Type: Full-time

About Us: Newly Opened Restaurant in Town

Job Summary: We are seeking a creative and experienced Chef to join our team. The ideal candidate will have a passion for culinary arts, with the ability to create innovative and delicious food. The Kitchen Chef will be responsible for overseeing the Kitchen operations, ensuring high-quality food, and maintaining a clean and organized kitchen space.

Key Responsibilities:

• Develop and create unique recipes and snacks.
• Manage kitchen inventory and order supplies as needed.
• Supervise serving staff.
• Ensure compliance with health and safety regulations.
• Maintain a clean and organized kitchen area.
• Collaborate with the operation team to create food and drink pairings.

Qualifications:

• Proven experience as a Kitchen Chef or similar role.
• Strong knowledge of culinary techniques.
• Excellent leadership and communication skills.
• Ability to work in a fast-paced environment.
• Creative and innovative mindset.
• Knowledge of food, health and safety regulations.
• Ability to manage inventory and control costs.

Benefits:

• Competitive salary ($4000 - $4500 per month).
• Health insurance.
• Paid time off.
• Opportunities for professional development.
• Employee discounts.

How to Apply: Please submit your resume and a cover letter detailing your experience and why you would be a great fit for our team to lexgin23@gmail.com

The Singapore EDITION

Job Description

Accor Asia Corporate Offices

Job Description

REIS-VIP PTE. LTD.

Job Description

we need chef who have experince in such as preparing Mediterranean dishes, managing kitchen staff, and overseeing operations.Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times.Highlight the importance of leadership skills if the chef will be overseeing other kitchen staff.

BIKEBOYZSG PRIVATE LIMITED

Job Description

An Executive Chef leads a small kitchen team, focusing on training and teamwork to deliver consistently high-quality

Job Summary

The Executive Chef is the top leader of the kitchen and is responsible for everything from menu design to managing kitchen, In our bistro environment, the Executive Chef will craft seasonal menus, oversee a close-knit kitchen staff, and ensure a memorable, high-quality dining experience for guests. This role requires a balance of culinary creativity, strong leadership, and business acumen to run an efficient, profitable kitchen operation.

Overall, an Executive Chef oversees the entire kitchen operation – managing staff, inventory, quality, and finances to ensure an excellent and profitable food

Key responsibilities include:

Plan and design the bistro’s menu (including seasonal specials and daily dishes) to showcase creative, bistro-style cuisine. Regularly update and refine menu offerings, ensuring they are innovative, authentic to the bistro concept, and cost-effective Collaborate with restaurant management on menu pricing and adjust recipes to maintain profitability.

Kitchen Staff Management: Lead, supervise, and mentor all kitchen staff (sous chefs, line cooks, prep cooks, etc.). This includes hiring and training new team members, scheduling shifts, and conducting regular staff meetings or briefings. Foster a positive, high-performance work environment and ensure the team works efficiently during service

Inventory Control and Purchasing: Oversee all ordering and stock management for the kitchen. Monitor inventory levels of ingredients and supplies, purchase food and materials from approved vendors, and ensure adequate stock for smooth operations. Implement FIFO (first-in, first-out) and other inventory management practices to minimize waste and control food costs.

Food Quality & Safety Standards: Maintain the highest standards for food quality, taste, and presentation on every dish. Ensure that kitchen operations comply with all health and safety regulations – including proper food handling, storage, and sanitation practices – to meet health code requirements. Train staff on safe food preparation techniques and conduct regular inspections to uphold hygiene standards.

Kitchen Operations & Cleanliness: Oversee day-to-day back-of-house operations, making sure the kitchen runs smoothly and efficiently during meal service. Ensure the kitchen and all equipment are kept clean, organized, and in excellent working condition at all times.Establish and enforce kitchen policies for cleaning schedules, equipment maintenance, and overall workplace safety.

Budget & Cost Control: Take charge of the kitchen’s financial performance through effective cost management. Plan and manage the food budget, keeping food and labor costs within target. Monitor portion control, minimize waste, and source ingredients wisely to maintain profitability without compromising quality. Work with management on menu pricing strategies and track daily/weekly costs to ensure the kitchen meets its financial goals.

Culinary Innovation and Trends: Stay current with culinary trends and incorporate new ideas that align with our bistro style. Regularly create daily specials or seasonal dishes to keep the menu fresh and exciting. Encourage creativity in the kitchen and introduce new cooking techniques or menu concepts as appropriate. This includes experimenting with local seasonal ingredients and modern twists on classic bistro recipes to delight our guests.

Collaboration & Customer Satisfaction: Work closely with front-of-house management and staff to ensure excellent coordination between the kitchen and dining room. Communicate effectively about wait times, special requests, or menu changes to facilitate smooth service. Address customer feedback or complaints regarding food quality, making adjustments as needed to maintain high satisfaction levels. Uphold a guest-focused mentality, ensuring that the culinary experience consistently earns positive reviews and repeat business.Requirements and Qualifications

Candidates for the Executive Chef (Bistro) position should meet the following requirements:

Culinary Experience: Extensive professional cooking experience is required – generally a minimum of 5+ years in a commercial kitchen. This should include time in a leadership role (e.g. as a Sous Chef or Head Chef) demonstrating the ability to run kitchen operations and manage a teamtherestauranthq.com. Experience in a fast-paced, high-pressure restaurant environment is essential.

Leadership & Management Skills: Excellent leadership abilities with a proven capacity to hire, train, and motivate a kitchen team. Strong organizational skills to coordinate staffing and kitchen workflow, and effective communication skills to give clear instruction and feedback. Must be able to lead by example, maintain a positive kitchen culture, and resolve conflicts or challenges calmly.

Culinary Expertise: High level of culinary skill, creativity, and knowledge of cooking techniques. A deep understanding of flavor profiles and preparation methods, especially for bistro-style cuisine, is expected. Must be passionate about food quality and presentation, with the ability to design menus and recipes that reflect our bistro’s character while appealing to a broad customer base.

Food Safety Certification: Current food safety and sanitation certification is required (e.g. ServSafe Food Manager or local equivalent). Thorough knowledge of food safety laws, kitchen hygiene standards, and HACCP principles to ensure compliance with all health regulations. Must be diligent about enforcing safe food handling and cleanliness throughout the kitchen staff.

Budgeting and Inventory Skills: Strong business and administrative skills to manage the kitchen’s finances. This includes experience with budgeting, food cost analysis, and inventory management. Ability to track expenses, negotiate with suppliers, and implement cost-control measures without sacrificing quality. Familiarity with ordering systems and vendor management is a plus.

Education and Certifications: A culinary arts degree or formal culinary training is highly preferred Professional chef credentials.

Bistro Cuisine Experience (Preferred): Prior experience working in a bistro, brasserie, or similar casual-fine dining restaurant is strongly preferred. The ideal candidate has a deep appreciation for bistro-style cuisine and service, and a track record of creating dishes in this genre. Understanding the nuances of a bistro menu (from classic comfort dishes to modern twists) will help in curating an authentic and appealing dining experience for our guests.Each of these qualifications is aimed at ensuring the Executive Chef can effectively manage our bistro’s kitchen while delivering exceptional food and maintaining operational excellence. This role not only demands culinary talent but also strong leadership, organization, and a clear vision for cultivating a beloved bistro dining .

ANATOLIA RESTAURANT PTE. LTD.

Job Description

Job Description

Anatolia Restaurant is looking for highly experience Chef specializing in Turkish Cuisine and to be responsible for overseeing the culinary operations and kitchen management of the restaurant that focuses on authentic Turkish cuisine. The role involves creating and executing menus, supervising kitchen staff, ensuring food quality and safety, and maintaining the overall culinary standards of the establishment.

Requirements:

- Extensive experience (15 years) in culinary roles with a significant focus on Turkish cuisine.

- In-depth knowledge of Turkish culinary traditions, ingredients, and cooking methods.

- Proven leadership and management skills in a high-paced kitchen environment.

- Strong creativity and ability to balance tradition with innovation.

- Familiarity with food safety regulations and best practices.

- Excellent communication skills to interact with staff, management, and guests.

- Ability to work under pressure and adapt to changing situations.

- Culinary degree or relevant certification is a plus but not always required.

- Able to work on weekends and Public holidays when required

SO DO FUN PTE. LTD.

Job Description

Job Purpose:

The Assistant Kitchen Manager supports the kitchen leadership team in overseeing daily kitchen operations, ensuring high standards of food quality, hygiene, and efficiency. This role plays a key part in mentoring kitchen staff, enforcing food safety compliance, and maintaining consistency in recipe execution and kitchen workflow.

• Assist the Head Chef in managing kitchen operations across all shifts.
• Supervise kitchen staff during preparation, service, and cleanup to ensure compliance with operational and hygiene standards.
• Support the development, implementation, and enforcement of kitchen Standard Operating Procedures (SOPs).
• Train new and existing kitchen staff on recipe standards, food presentation, and kitchen protocols.
• Ensure consistency in food quality, portioning, and presentation across all outlets.
• Monitor inventory levels, food wastage, and stock rotation practices.
• Conduct internal checks to ensure compliance with HACCP, NEA, and other food safety regulations.
• Provide feedback and coaching to junior staff to improve performance and efficiency.
• Actively contribute ideas for kitchen workflow improvement and menu enhancement.

• Strong culinary foundation with hands-on kitchen operations experience.
• Sound knowledge of food hygiene regulations, HACCP, and kitchen safety standards.
• Ability to manage kitchen inventory and control wastage.
• Capable of leading and training kitchen staff effectively.
• Proficient in kitchen documentation, including SOPs and audit checklists.
• Attention to detail in food quality, cleanliness, and operational discipline.
• Strong communication and team collaboration skills.

• Minimum 3–5 years of experience in a supervisory or sous chef role.
• Diploma or equivalent in Culinary Arts, Food & Beverage Management, or related field.
• Food Hygiene Certification (WSQ Level 1 or above) preferred.

Experience in multi-outlet operations is a plus.

DING WANG SG PTE. LTD.

Job Description

Job Description & Requirements

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

Qualifications:

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

Compensation:

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

X EMPIRE CUISINE PTE. LTD.

Job Description

· Managing the overall kitchen operation of a restaurant.

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

· Ordering inventory and purchasing supplies and ingredients.

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

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

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

· Developing and enforcing kitchen policies and protocols.

· Managing kitchen budget and expenses.

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

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

JDBX PTE. LTD.

Job Description

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

- Mentoring assistant chef in managing the kitchen operations.

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

- Supervising and training kitchen staff.

- Ensuring adherence to food hygiene and safety standards.

- Contributing to menu development and food presentation.

- Managing inventory and ordering supplies.

- Maintaining a clean and organized kitchen environment.

Requirements:

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

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

- Creative mindset for menu development and food presentation.

- Excellent time management and organizational abilities.

- Flexibility to work in shifts, including weekends.

We Offer:

- A dynamic and supportive work environment.

· Responsible for the kitchen’s daily operations.

· Liaising with the relevant companies for food orders.

· Creating new dishes and menus.

· Interviewing and hiring new kitchen staff.

· Maintaining/raising the food’s profit margins

· Monitoring and controlling inventory levels

· Ensuring correct stock rotation procedures are followed.

· Implementation of health and safety procedures within the kitchen.

· Estimating costs and ensuring all purchases come within budget.

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

Sirius Entertainment

Job Description

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

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

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

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

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

VIOLET OON INC PTE LTD

Job Description

Job Summary:

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

Key Responsibilities:

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

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

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

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

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

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

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

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

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

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

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

Requirements:

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

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

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

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

• Willing to work weekends and public holidays as required.

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

RMR International

Job Description

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

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

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

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

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

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

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

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

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

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

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

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

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

Accor Asia Corporate Offices

Job Description

The Singapore EDITION

Job Description

SHABESTAN PTE. LTD

Job Description

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

Responsibilities:

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

Requirements:

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

A|S CULINARY CREATIONS PTE. LTD.

Job Description

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

Key Responsibilities:

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

Requirements:

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

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

A|S CULINARY CREATIONS PTE. LTD.

Job Description

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

Key Responsibilities:

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

Requirements:

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

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

King Omar Consulting Pte. Ltd.

Job Description

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

Job responsibilities:

Business Operations

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

People Management

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

Adhering to Quality and Standards

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

Skills/Qualifications:

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

The Ritz-Carlton Millenia Singapore

Job Description

Qtech Queueing System Pte Ltd

Job Description

Key Responsibilities

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

JW Marriott Hotel Singapore South Beach

Job Description

CHARIS MANOR NURSING HOME PTE. LTD.

Job Description

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

The Capitol Kempinski Hotel Singapore

Job Description

Private Advertiser

Job Description

About the role

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

What you'll be doing

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

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

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

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

What we're looking for

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

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

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

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

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

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

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

HYJ DELIGHTS PTE. LTD.

Job Description

Head chef duties and responsibilities

A head chef typically has the following duties and responsibilities:

• Planning and designing menus for eating establishments
• Calculating costs and liaising with suppliers
• Directing kitchen operations and managing kitchen staff
• Overseeing the food preparation, cooking and cleaning processes
• Delegating tasks and resolving issues as they arise
• Ensuring compliance with hygiene and health and safety regulations
• Liaising with the general manager to ensure operations run smoothly
• Ensuring all ingredients are fresh and meet quality standards

HILLOFT INVESTMENTS PTE. LTD.

Job Description

Duties and Responsibilities

• Report to the Head Chef or Sous Chef
• To ensure consistent and smooth running of food production; Prepare ingredients based on the instruction from the Head Chef or Sous Chef
• Direct and co-ordinate all food preparation and production activities in the kitchen
• Comply and ensure all the existing hygiene policies are strictly adhered daily; ensure working areas are always clean
• Ensure proper arrangement and garnishing of food
• To ensure provide good quality food products for the guests and provide excellent services in achieving customers’ satisfaction
• Customer oriented and work comfortably in front of customers, create an exciting and quality experience at the Omakase table
• Handling customers’ feedback. Investigate and resolve customer’s complaint in a prompt, courteous and professional manner with proper documentation and resolutions

Requirements

• At least 6 years working experience, must have strong Japanese culinary experience, specializing in Japanese cuisine
• Excellent time management and attention to details
• Ability to work effectively in a fast-moving environment with a proven track record of results
• Knowledgeable in food preparation for Japanese restaurant; Ability to be creative, always willing to try something new
• Passion for food and willing to work in different sessions

EASYANG CONSULTANCY PTE. LTD.

Job Description

Roles & Responsibilities

• Ensure seamless operations of pastry kitchen while meeting occupational safety and health,
• Ensure consistent pastry/dessert standards in a fast-paced, open concept environment,
• Dealing with suppliers and ensuring food cost targets are achieved,
• Engage in constant research and development to produce new ideas to be added into menu,
• Faithfully and diligently perform required duties and reporting to the management on issues such as food cost and weekly reviews,
• Ensure consistency in food quality and presentation
• Assist in keeping the kitchen clean, hygienic and tidy at all times.
• Always adhere to all company policies and procedures.
• Maintain good personal hygiene as well as high work and safety standards in the workplace.
• Report on time, in proper uniform and grooming.
• Execute any other duties as requested by immediate superiors.

TYSON JAY MANAGEMENT PTE. LTD.

Job Description

Responsibilities:

• Collaborate with the head chef and kitchen team on budgeting, procurement, and ingredient utilization to ensure cost-efficiency.
• Monitor and manage food costs and inventory, implementing waste reduction strategies.
• Maintain accurate financial and inventory records to inform management decisions.
• Ensure culinary quality and consistency, adhering to recipe and presentation standards.
• Stay current with culinary trends and adapt menus and cooking methods accordingly.
• Lead kitchen operations in the senior sous chef's absence, ensuring smooth team function and customer satisfaction.
• Uphold safety and hygiene standards, ensuring a clean kitchen environment and compliance with regulations.
• Mentor junior staff, promoting skill development and adherence to kitchen standards.

Requirements:

• Culinary degree or relevant certification preferred.
• Significant experience in a sous chef role, demonstrating financial and culinary management skills.
• Proficient in industry best practices, with a commitment to culinary excellence and innovation.
• Strong leadership, communication, and problem-solving abilities, capable of thriving in a fast-paced environment.

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

Ivan Lim | EA Personnel No.: R1109856

ALLIED SEARCH PTE. LTD.

Job Description

• Attractive Remuneration Package

• Reputable Organisation

• Opportunities for professional development

As a Junior Sous Chef (Healthcare), you will be responsible for the following duties:

• Verify and prepare daily ingredients and dishes based on assigned menus, ensuring accurate quantities as directed by senior kitchen staff.

• Assist in plating and portioning meals according to established standards for consistency in quality and presentation.

• Adhere to inventory rotation practices (FIFO), labeling systems, and temperature logs for ingredients and prepared dishes.

• Maintain strict compliance with food safety, hygiene, and workplace regulations at all times.

• Review daily meal requirements and dietary requests, ensuring accuracy in execution.

• Select and prepare recipe components while monitoring stock levels to prevent excess or shortages.

• Contribute to menu development and standardized recipes, including periodic food innovation and tasting sessions.

• Oversee proper storage of perishable and non-perishable items, including handling expired, damaged, or spoiled goods with proper documentation.

• Ensure kitchen equipment is functional and well-maintained, performing routine cleaning and upkeep.

• Engage in wellness initiatives, health-focused events, or cooking demonstrations as required.

• Assist in meal distribution to designated areas during service lulls.

Requirements:

• Completed primary education

• At least 3 years of experience in restaurant, café kitchen, food production environment

To apply, simply click on the ‘’apply’’ button in the job advertisement or alternatively, you can send in your resume via email: APPLY@ALLIEDSEARCH.COM.SG
We regret to inform that only shortlisted candidates will be notified.

ALLIED SEARCH PTE. LTD.

EA LICENSE        : 19C9777