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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.

JAPAAAN PTE. LTD.

Job Description

Job Description:

Responsible for all the menu creation, cooking and management of the kitchen staffs.

Job Requirements and Qualifications:

1. Fluent Japanese speaker (for communication with directors, staffs and owners).

2. At least 10 years of relevant working experience in ramen or Japanese restaurant business.

Rapid Recruitment Asia Pte Ltd

Rapid Recruitment Asia is a professional staffing firm providing total recruitment solutions to suit the needs of companies in various industries

Job Description

Job Summary:

• Up to $2,800/-month + Performance Bonus

• 5.5-day work week: Monday–Friday (10:00 AM – 9:00 PM), Saturday (10:00 AM – 4:00 PM)

• Raffles Place

Job Responsibilities:

• Prepare and cook dishes according to standard recipes.

• Manage a specific kitchen section (e.g. grill, fryer, cold prep).

• Supervise and support junior kitchen staff.

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

• Maintain cleanliness and organization of your workstation.

• Assist with daily ingredient preparation and stock checks.

If you are keen to explore this opportunity, kindly send a copy of your updated resume to shannontan(at)rapidrecruitmentasia.com or simply click the button to APPLY NOW! We regret that only shortlisted applicants will be notified.

Tan Sze Ching Shannon - R22107352

EA License No: 16C8261

Qian Shan

Job Description

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.The candidate will be required to prepare and cook a variety of Chinese dishes according to the restaurant’s standards.

3. The candidate should have proven experience as a chef in preparing Chinese cuisine.

4.The candidate should have strong knowledge of Chinese cooking techniques (e.g., wok handling, braising, steaming), ingredients, and flavours.

5.Able to work under pressure in a fast paced, dynamic and challenging work environment

6.Able to work split shift, weekends and public holidays

Interested application please Whatsapp 9137 2746, Thank you.

Sodexo Singapore Pte Ltd

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

Job Description

Working Hours : 6 days work week
Working Location : Dover

JobSummary:

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

Key Responsibilities:

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

·     Maintain and enhance manpower management by daily effective communication.

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

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

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

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

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

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

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

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

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

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

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

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

·     Keeping Food Sampling and Daily Cooking Core temperature recordings.

·     Ensure recording temperature for all refrigerators.

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

Xiang Signature Pte. Ltd.

Job Description

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.The candidate will be required to prepare and cook a variety of Chinese dishes according to the restaurant’s standards.

3. The candidate should have proven experience as a chef in preparing Chinese cuisine.

4.The candidate should have strong knowledge of Chinese cooking techniques (e.g., wok handling, braising, steaming), ingredients, and flavours.

5.Able to work under pressure in a fast paced, dynamic and challenging work environment

6.Able to work split shift, weekends and public holidays

Interested application please Whatsapp 9137 2746, Thank you.

Hunan Traditional Cuisine Pte Ltd

New concept of Chinese Restaurant

Job Description

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.The candidate will be required to prepare and cook a variety of Chinese dishes according to the restaurant’s standards ( Chinese cuisine restaurant).

3. The candidate should have proven experience as a chef in preparing Chinese cuisine ( Chinese cuisine restaurant).

4.The candidate should have strong knowledge of Chinese cooking techniques (e.g., wok handling, braising, steaming), ingredients, and flavours ( Chinese cuisine restaurant).

5.Able to work under pressure in a fast paced, dynamic and challenging work environment

6.Able to work split shift, weekends and public holidays

Interested application please Whatsapp 9137 2746, Thank you.

ARAVEST SG MARLIN PTE. LTD.

Job Description

BHC CHICKEN PTE. LTD.

Job Description

Job Description for Outlet Manager

1. Operational Management
- Oversee all day-to-day operations of the outlet.
- Ensure consistent delivery of food quality, service, cleanliness and guest experience.
- Enforce compliance with health, safety and hygiene regulations.

2. Team Leadership & Staffing
- Train and manage front- and back-of-house staff.
- Schedule shifts and manage labour costs effectively.
- Conduct regular staff meetings and performance reviews.
- Foster a positive, motivated and customer-focused team environment.

3. Customer Service
- Handle customers feedback and complaints professionally and promptly.
- Maintain high standards of customer satisfaction.
- Promote and implement customer engagement initiatives.

4. Sales & Financial Management
- Monitor daily sales performances and control operational costs.
- Manage inventory, purchasing and stock levels efficiently.

5. Marketing & Brand Standards
- Support promotional activities and marketing campaigns.
- Ensure the restaurant reflects the BHC brand image and standards.
- Uphold all company policies, branding guidelines and SOPs.

6. Perform any ad-hoc duties assigned by Operation Manager.

Tung Lok Millennium Pte Ltd

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

Job Description

Responsibilities:

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

Requirements:

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

Whatsapp 91834574 for more information

Ledodo Group

Job Description

Company Overview

Ledodo Group is a leading Taiwan Food & Beverage company known for rapid expansion and popular brands including Rododo hot pot and MinSuiZen Teppanyaki. It has achieved record growth, high turnover, and aims to be Taiwan’s largest teppanyaki brand by 2025.

Job Summary

Prepare and cook high-quality Teppanyaki dishes while supervising kitchen staff, managing inventory, ensuring food safety, and delivering an engaging dining experience. Lead and train junior chefs to uphold culinary and operational excellence.

Responsibilities

• Prepare and cook a variety of Teppanyaki dishes to meet high standards of quality, taste, and presentation
• Supervise and coordinate kitchen staff activities, including sous chefs and cooks, to ensure smooth kitchen operations
• Maintain a clean, organized kitchen environment by adhering to strict food safety and sanitation guidelines
• Manage food inventory and ordering processes to maintain adequate stock levels and minimize waste
• Assist in developing and implementing new Teppanyaki dishes and menu items to enhance customer offerings
• Train and mentor junior chefs in cooking techniques, food preparation, and kitchen procedures to build team capability
• Engage with guests during cooking to provide a unique, entertaining dining experience and customize dishes for dietary needs
• Communicate effectively with staff, guests, and management through clear verbal and written communication

Preferred competencies and qualifications

• Minimum of 5 years of experience in the Food & Beverage industry, preferably with supervisory or managerial experience
• Proven leadership skills demonstrated by effectively leading, motivating, and developing kitchen teams
• Ability to manage multiple responsibilities in a dynamic, fast-paced environment
• Willingness to work split shifts, weekends, and public holidays as operationally required
• Solid understanding of food safety, hygiene, and health regulations relevant to the F&B industry
• Strong commitment to delivering outstanding customer service

Sodexo Singapore Pte Ltd

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

Job Description

Location : Tuas West

Key Responsibilities:

·To assess weekly and monthly trading figures and maintain adequate controls to monitor budget performance

· Ensure that Sodexo approved suppliers are used when placing food and beverage orders

· To maintain and continuously improve food presentation, service and standards

· Effectively lead, develop and motivate service team, monitoring and solving issues within the department

· Track and prepare all schedules to maximize productivity and keep labour costs within budget

· To refine and improve the operation, encourage and recognise innovation and incorporate these into work procedures

· To be creative and innovative in the day to day management and business development potential at the contract

· To report to the Operations Manager when and as required to do so for the effective overall management of the contract

· To implement directions from Operations Managers and Sodexo Senior Management and provide feedback

· To attend all meetings and training sessions as scheduled

· Responsible for the overall daily food and beverage operations

· Maintain and enhance on-site client relationship by daily effective communication

· Plan and execute monthly rotating menus and special food promotion with the Head Chef

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

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

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

· Co-ordinate activities from the head office during official visits from other related departments ie Purchasing, HR, Finance, Business Development and SEQ Department

· Submit weekly and monthly financial/ administration reports to the Head Office and relevant department i.e. weekly/ monthly MSR, banking etc

· Submit all HR required documentation to Head Office for administration including new employment, termination, leave application, timecards, manpower costs etc

· Evaluate and administer manpower plans, employee training & development

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

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

Key Requirements:

· Recognised cooking qualification

· Possess at least 5 to 10 years of experience in a similar role

· Strong interpersonal, communication and organizational skills

· Possess sound operational background

· Able to lead and manage a team of employees.

The Fullerton Bay Hotel

The Fullerton Bay Hotel Singapore is the latest addition to the dazzling Marina Bay waterfront. Alongside spectacular views of the bay and Singapore skyline, the Hotel provides legendary service and embodies contemporary luxury and refined elegance.

Job Description

· Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.

· Plan in conjunction with the Executive Chef, Executive Sous Chef and Sous Chef activities, promotions, menu implementations according to the annual marketing plans.

· Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.

· Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.

· Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

· Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.

· Find ways to improve the efficiency of the operations, which will benefit our clients.

· Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.

· Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.

· Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with outlet Managers.

Requirements:

• Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.
• Experience in French cuisine will be added advantage

IMRAN'S CONFECTIONERY PTE. LTD.

Job Description

• Order supplies and report to the head of the establishment
• Ensure the serving of quality culinary dishes and on schedule
• Ensure that no problem arises during serving; if any, it should be rectified quickly
• Approve all foods before they leave the kitchen
• Develop menu offerings
• Forecast supply needs and estimate costs
• Recruit kitchen staff
• Ensure efficiency of the kitchen and staff.
• Ensure production of quality and consistent food
• Perform accounting functions and scheduling of meals to be served
• Weigh in on patron complaints
• Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines
• Create recipes and prepare advanced items
• Assign tasks that are less complicated to lower kitchen staff
• Maximize the productivity of the kitchen staff
• Manage the rest of the chefs in the chef’s chain of command
• Ensure proper equipment maintenance and operations
• Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques
• Supervise kitchen personnel and their performance
• Take charge of kitchen staff payroll and initiate possible increase
• Report to the food service director
• Order food from designated suppliers

Claudine Pte. Ltd.

Job Description

We are launching a new patisserie concept in the heart of Orchard Road, centred around refined craftsmanship, timeless design, and thoughtful indulgence. This space brings together precision pastry work with a sense of occasion, creating an experience that is both elevated and inviting.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 to 2025) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Oversee daily food service operation and maintain food quality and consistency on a day-to-day basis
• Train and provide specific guidelines and exacting standards on how to prepare each menu item
• Preparing and checking quality of ingredients
• Ensuring great presentation before food is served
• Keeping a sanitized and orderly environment in the kitchen
• Monitoring stocks and place order when there are shortages
• Attend and contribute in required meetings
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise
• Being awesome role model for junior team members

Requirements:

• Minimum 5 years of kitchen experience with 2 years in a supervisory role
• Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc)
• High standards of health and safety including personal hygiene
• Working in every area of the kitchen
• Able to perform basic task of food preparation and organisation of the kitchen

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80832942.
Should your application progress to the next stage, we will be in contact to arrange for an interview.

OUE Restaurants Pte Ltd

OUE Restaurants

Job Description

As a culinary leader, the Head Chef supports the Executive Chef in delivering an exceptional dining experience through execution and strong kitchen leadership, with consistency in quality standards. This role oversees back‑of‑house operations, ensuring consistency across menus, cost control, food safety compliance, and seamless daily production. Apart from playing an integral part in menu development and team engagement, the Head Chef also works closely with the service team to maintain and uplift guests' experience.

RESPONSIBILITIES

• Ensure the menu items developed by the Executive Chef are executed in accordance with his recipes, standards and specifications with precision and consistency.
• Collaborate closely with the Executive Chef and the Management team to align the culinary direction and ensure its execution with the rest of the team.
• Lead, oversee and manage the Back of House team to ensure the kitchen operations run smoothly.
• Participate and follow-up on changes in new recipes or work methods, daily specials, and promotional activities and ensure it is communicated to the team.
• Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing.
• Check and ensure the quality of food prepared, meets the required standard and make necessary adjustments.
• Coordinate, organize and participate in all kitchen-related production.
• Prepare requested menus and respond to culinary-related enquiries promptly.
• Contributes to the development of new dishes for food tastings and photoshoots.
• Participate actively in quality initiatives, chef briefings, and team meetings, to enhance culinary operations, sales targets, and maintain strong communication.
• Ensure all recipes, costing, and related documentation are up to date and accurate.
• Stay informed of the restaurant’s occupancy levels, events, forecasts, and business performance.
• Oversee and coordinate with inventory checks and stock management.
• Manage purchasing, production processes and maintenance costs to reduce food wastage and optimize costs.
• Uphold all HACCP standards and food safety requirements throughout kitchen operations.
• Ensure the highest standards of personal hygiene, clean uniforms, sanitation practices, and workstation cleanliness.
• Work closely with Executive Chef and service team to ensure guests satisfaction levels are maintained.
• Review the team’s schedule to ensure optimal manpower planning.
• Manage and maintain staffing levels in consultation with Executive Chef and Management Team.
• Any other duties as assigned by the management or manager.

Requirements

• Proven leadership experience as a Head Chef or in a senior culinary role, with a strong foundation in relevant cuisine.
• A curious and resilient mindset, with the ability to learn quickly, stay organised, and manage multiple priorities in a fast‑paced kitchen.
• A genuine commitment to excellence in culinary standards, hygiene, food safety, and kitchen standards.
• A proactive, collaborative leader who takes initiative and inspires teamwork and mutual respect.
• Flexibility and dedication, with a willingness to work shifts, weekends, and public holidays as part of a passionate hospitality team.

Benefits

• Annual Leave, Family Care Leave & Paid Medical Leave
• Annual Wage Supplement
• Performance Bonus & Annual Salary Increment
• Group Medical, Hospitalisation & Dental Insurance
• Long Service Award
• Professional Growth & Development
• Education Assistance
• External Training Sponsorship
• Staff Discounts
• Staff Referral Scheme
• Staff Meals Provided

LH MANPOWER SERVICE PTE. LTD.

Job Description

Oversee daily central kitchen operations and ensure smooth execution of all catering orders

Plan, organise, and delegate tasks to kitchen team to ensure timely production

Manage high-volume catering orders and large-scale events with strict timing control

Ensure food quality, consistency, and presentation meet company standards

Monitor inventory levels and coordinate purchasing based on projected demand

Check and ensure quality of all incoming ingredients and supplies

Enforce hygiene, food safety, and cleanliness standards in compliance with regulations

Ensure proper use, maintenance, and upkeep of kitchen equipment

Lead, supervise, and maintain discipline within the kitchen team

Work closely with operations and logistics team to ensure successful order fulfilment

Perform any other duties as assigned by Management

Pan Pacific Hotels Group

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

Job Description

Primary Responsibilities

a)    To be responsible for all activities of the particular section they are in charge of.

b)    To be responsible for the total quality of food prepared from the Section they are in charge of.

c)     To match volume of food prepared in the section in accordance with business thereby avoiding over-production or under-production.  Right sizing of food production prevents food wastage and keeps food cost within budget.

d)    To be responsible for the cleanliness and tidiness of kitchen with all staff under his care observing strict rules of personal hygiene.

e)    Halal team leader who has completed mandatory Halal training programme by MUIS-appointed training provider.

f)      Oversee the compliance of the MUIS Halal Certification Condition and highlight and assist in rectifying any non-compliance.

g)    Work together with other Halal team members and advise to ensure full compliance with conditions across all departments.

h)    Endorse invoices and delivery orders to ensure that all products and raw materials are Halal and have been approved by MUIS.

i)      Advise on changes or renewal of Halal application.

j)      Maintain documentation in accordance to Halal Certification requirements.

k)     Ensure NEA and MUIS license criteria is observed both at Central Kitchen and at outlets with regular checks.

l)      Assist in application of all NEA and MUIS licenses.

Financial

a)    To ensure that there are no wastages and help to keep food cost in his section low.

b)    To manage the section within approved manpower budget without incurring unnecessary expenses via overtime, etc.

Customers

a)    To achieve a high standard of food quality which meets the expectations of hotel guests.

Human Resource Management

a)    To ensure that all staff in his section is properly trained in their duty areas thereby producing a high standard of food expected of them.

b)    To be responsible for staff retention in their section and take appropriate measures in furtherance of staff stability.

Corporate Assets

a)    To ensure that all equipment is kept in good working conditions and that they are serviced in accordance with suppliers’ recommendations thereby protecting their long-term investment value.

b)    To ensure that the kitchen is kept in a neat and clean condition thereby posing no safety threat to kitchen staff.

Sales

a)    To actively contribute in the outlet business by producing good quality food at competitive prices which meets the expectations of customers.

Nextbeat Singapore Pte. Ltd.

Job Description

Monthly Salary: Up to S$4,800 (Negotiable)
Working Location: Central
Working Hours: 5 Day Work Week (44 hours)

Responsibilities and Duties:

Kitchen Operations & Food Quality

• Oversee daily kitchen operations to ensure smooth, efficient service

• Maintain high standards of consistency, quality, and presentation across all menu items

• Ensure compliance with recipes, SOPs, and brand standards

• Participate in menu execution, improvement, and standardisation

Team Leadership & Training

• Lead, supervise, coach, and train kitchen staff

• Plan staff deployment and ensure adequate manpower coverage

• Provide performance feedback, guidance, and discipline when needed

Food & Hygiene

• Ensure strict compliance with SFA food safety and hygiene regulations

• Maintain excellent kitchen cleanliness, sanitation, and equipment safety

• Oversee proper food handling, storage, and preparation practices

Cost Control & Inventory Management

• Manage food costs, portion control, and reduce wastage

• Oversee ordering, inventory tracking, and stock rotation

• Work with suppliers and management to optimise purchasing and cost
  efficiency

Coordination & Reporting

• Collaborate with service teams and management for smooth operations

• Support operational planning, promotions, and internal/external audits

• Prepare reports on kitchen performance and operational needs

Qualification and Requirements:

Essential Requirements

• Proven experience as a Head Chef or Senior Sous Chef in a full-service
  restaurant

• Strong knowledge of Japanese or Japanese-Western cuisine

• Solid understanding of kitchen operations, food costing, and manpower
  planning

• Familiar with Singapore food safety and hygiene regulations

• Strong leadership, organisational, and communication skills

Additional Requirements

• Able to work shifts, weekends, and public holidays

• Hands-on, disciplined, and able to perform under pressure

• Strong sense of responsibility and ownership

Benefits:

• 5 days work week

• Competitive remuneration based on experience

Authentic Bites Concepts Pte Ltd

Job Description

Elephant Grounds is an award-winning Hong Kong-born lifestyle brand renowned for its specialty coffee, Japanese influenced cuisine, and café culture. Founded in 2013 by Gerald Li and Kevin Poon, the brand began as a coffee kiosk within a retail shop and has since grown into a fully integrated coffee roastery, artisanal bakery, and restaurant concept with operations in Hong Kong, Manila, Jakarta Q1 2026, and now Singapore.

Our coffee program is led by an award-winning team - including a champion roaster and other specialty coffee professionals - with a relentless dedication to building a sustainable coffee program. Elephant Grounds focuses on the alchemy of space - design, music, and light - and the impact they have on guests, creating an unmistakable energy and vibe.

Job Responsibilities

• Assist Head Chef with daily prep, cooking, and quality control.

• Coordinate kitchen team during service when needed.

• Ensure consistency in portioning, plating, and recipes.

• Support inventory check, stock rotation, and storage.

• Train and guide junior kitchen staff.

Job Requirement

• Minimum 3 years of experience in professional kitchen, preferably in café, brunch or modern casual dining settings.

• Strong knowledge of cooking techniques and plating.

• Ability to lead a small team and maintain composure during peak hours.

• Food Safety Certification required.

• Ability to work flexible hours/shift, including weekends and public holidays.

Thank you for your interest in this position. Please note that only shortlisted candidates will be notified.

Bomul Holdings Pte. Ltd.

Job Description

Company Overview / Employee Value Proposition

BOMUL Samgyetang is a Korean wellness dining restaurant dedicated to the art of nourishment. Each bowl begins with premium organic spring chicken, raised for 50–60 days in cage-free environments that allow natural movement and healthy growth. These chickens develop tender yet pleasantly chewy meat, perfect for creating authentic ginseng chicken soup, a timeless dish cherished across generations. Every soup is simmered in a hanging broth brewed from 18 carefully selected herbs, balancing rich flavour with the healing essence of traditional Korean wellness cuisine. BOMUL, meaning “treasure” in Korean, reflects our belief that true wellness is a treasure to be nurtured, shared, and enjoyed in every nourishing bowl.

Job Summary

The Assistant Head Chef supports the Head Chef in managing kitchen operations, ensuring food quality, consistency, and hygiene standards are maintained at all times. This role involves supervising kitchen staff, assisting with menu execution, and ensuring smooth daily kitchen operations.

Responsibilities

• Lead kitchen staff during food preparation and service to ensure timely and high-quality meal delivery
• Monitor and maintain food quality, taste, and presentation to meet company standards consistently
• Assist in training kitchen staff by delivering practical guidance and monitoring performance to enhance team capabilities
• Schedule kitchen staff shifts effectively to ensure optimal coverage and operational efficiency
• Enforce compliance with food safety, hygiene, and workplace safety standards to maintain a safe kitchen environment
• Monitor stock levels and assist with inventory control to minimise food wastage and optimise resource use
• Ensure proper food storage and handling procedures are followed to preserve ingredient freshness and safety
• Manage kitchen operations independently in the absence of the Head Chef to maintain seamless workflow
• Support menu planning by standardising recipes and controlling food costs to align with business objectives
• Maintain cleanliness and organisation of the kitchen to uphold operational standards and facilitate smooth processes

Rogue Traders Pte Ltd

Job Description

Born from the same fire that built Burnt Ends Hospitality Group, People People Brewery is where great beer, wood-fired food, music, and community come together at Resorts World Sentosa. We’re a working brewery, smokehouse, and social space rolled into one.

Here, beers are brewed just metres from the table, the wood fire is always burning, and the space hums with good conversation, great music, and shared moments. From casual catch-ups and milestone celebrations to big sporting events watched together with a cold beer in hand, it’s a place to gather with friends, meet new people, and often stay a little longer than planned.

We’re building our opening team now; people who love hospitality, thrive in a vibrant, fast-paced environment, and genuinely care about creating memorable experiences for guests.

Job Responsibilities:

• Support the Executive Chef / Head Chef in managing and administering all facets of the kitchen’s operation.

• Work closely with Executive Chef / Head Chef to produce diversified menus in accordance with the restaurant’s policy and vision.

• Preparation and cooking of restaurant dishes with required standards, specifications and presentation as designated by Management and ensure consistent preparation and production of food.

• Run, manage and coordinate all sections of Kitchen and the kitchen staff.

• Responsible for managing the kitchen in the absence of Executive Chef / Head Chef.

• Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multi task.

• Maintain order and discipline in the kitchen during working hours.

• Actively participate in the kitchen training, including on the job training and support junior chefs and trainees in their development.

• Maintain all standards for food hygiene, cleanliness and sanitation in all kitchen areas.

• Ensure sufficient stocks in storage and order for replenishment.

• Minimise food wastage.

• Perform other job related tasks as and when assigned.

• Demonstrate a positive attitude with a passion and take pride in the role and responsibility.

• Comply at all times with the Staff Code of Conduct.

• Comply with the provisions of your contract and any of our Company Policies and set an example for more junior members of staff.

• Seek to ensure at all times that all visitors or guests on our sites have the best experience possible.

Job Requirements:

• Possess 2-3 years of F&B experience

• No minimum cert required

• Possess good communication & interpersonal skills.

• Able to work independently and as a team.

• 5 day work week (44 hours per week)

• Only Singaporeans and Permanent Residents need apply

Benefits:

• Medical insurance

• Dental coverage

• Annual performance bonus

• Strong growth and development opportunities

• 12 days Annual leave + 1 day Birthday leave

• 1.5x OT pay for hours worked beyond 44/week

If you’re excited to help shape a brand from day one and be part of a venue that feels like a true community hangout, we’d love to meet you! Apply now and be part of our new opening!

Tyson Jay Management

Job Description

Responsibilities

• Prepare and cook Italian dishes (e.g. pasta, risotto, antipasti, pizza) to standard recipes and presentation guidelines
• Supervise mise en place and maintain readiness for your assigned section during service
• Guide and support junior staff (e.g. Commis) to ensure smooth operations
• Maintain hygiene and food safety standards in compliance with NEA and SFA regulations
• Track stock levels, assist with receiving supplies, and report low inventory to the Head/Sous Chef
• Coordinate with other kitchen sections for smooth service during peak periods

• Experience in an Italian kitchen
• Strong working knowledge of Italian ingredients, cooking techniques, and plating
• Culinary diploma or certificate preferred (especially in Italian cuisine)
• Team-oriented, calm under pressure, and meticulous in maintaining standards

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

Ivan Lim | EA Personnel No.: R1109856

Resorts World at Sentosa Pte Ltd

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

Job Description

The Junior Sous Chef supports the Chef and Sous Chef in overseeing daily culinary operations, ensuring consistent food quality, cost control, and compliance with safety and hygiene standards. This role supervises and develops kitchen team members while maintaining operational efficiency and delivering exceptional guest satisfaction. 

Culinary Operations & Support  

• Assist the Chef in overseeing daily kitchen operations, including food preparation, service execution, and quality assurance.  

• Support menu planning initiatives and ensure proper implementation of recipes and standards.  

• Ensure consistency in food quality, taste, and presentation across all service periods.  

Team Supervision & Development  

• Supervise, coach, and motivate kitchen team members to maintain high performance standards.  

• Monitor the progress and development of cooks and provide guidance where necessary.  

• Foster teamwork and promote a positive and professional kitchen environment.  

Food Cost & Inventory Control  

• Support inventory management and stock control processes to minimise wastage.  

• Assist in monitoring food costs and ensuring efficient utilisation of resources.  

Food Safety, Hygiene & Compliance  

• Ensure compliance with hygiene, HACCP, and workplace safety standards.  

• Enforce kitchen operating procedures and sanitation guidelines.  

• Maintain a safe, clean, and organised kitchen environment at all times.  

Guest Satisfaction & Service Excellence  

• Contribute to delivering outstanding guest satisfaction through effective leadership and consistent culinary execution.

Requirements 

• Certificate in Culinary Skills, GCE ‘O’ Level, or equivalent professional qualification. 

• Minimum 4 years of relevant culinary experience in a hotel environment. 

• Good interpersonal, communication, and supervisory skills. 

• Knowledge of HACCP (Hazard Analysis and Critical Control Points). 

• Proficient in Microsoft Office applications

Resorts World at Sentosa Pte Ltd

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

Job Description

The Sous Chef is responsible for overseeing culinary operations within Resorts World Sentosa, ensuring operational excellence, food quality, hygiene compliance, and financial performance. This role leads kitchen teams, drives cost control initiatives, supports menu innovation, and ensures adherence to Singapore Food Agency (SFA) standards while maintaining efficient and high-volume service operations. 

Key Responsibilities 

Culinary Operations & Leadership  

• Oversee daily culinary operations within assigned kitchen.  

• Lead and manage the kitchen team to ensure optimal manpower deployment and operational efficiency.  

• Ensure strict compliance with food hygiene standards, HACCP guidelines, and established operating procedures.  

• Maintain consistency in food quality, portion control, and presentation standards.  

Cost Control & Menu Development  

• Plan and implement food cost control initiatives to improve profitability and minimize wastage.  

• Collaborate with management on new menu development and promotional initiatives to drive sales revenue.  

• Monitor inventory, purchasing, and stock rotation to ensure cost efficiency.  

Compliance & Quality Assurance  

• Ensure outlets meet and maintain QA scores in accordance with Singapore Food Agency (SFA) requirements.  

• Conduct regular checks to uphold food safety, cleanliness, and operational standards.  

• Fulfill corporate administrative duties, including reporting, documentation, and compliance requirements.  

Team Development & Performance  

• Assist in the training, coaching, and development of culinary team members.  

• Foster a high-performance culture focused on teamwork, accountability, and service excellence.  

• Support succession planning and manpower development initiatives. 

Requirements  

• Certificate in Culinary Skills / GCE ‘O’ Level or equivalent. 

• Minimum 5 years of experience in high-volume kitchen operations. 

• Strong knowledge of HACCP and food safety standards. 

• Proficient in Microsoft Office applications. 

• Good interpersonal, communication, and supervisory skills.  

The Fullerton Bay Hotel

The Fullerton Bay Hotel Singapore is the latest addition to the dazzling Marina Bay waterfront. Alongside spectacular views of the bay and Singapore skyline, the Hotel provides legendary service and embodies contemporary luxury and refined elegance.

Job Description

· Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.

· Plan in conjunction with the Executive Chef, Executive Sous Chef and Senior Sous Chef activities, promotions, menu implementations according to the annual marketing plans.

· Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.

· Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.

· Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

· Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.

· Find ways to improve the efficiency of the operations, which will benefit our clients.

· Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.

· Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.

· Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with outlet Managers.

Requirements:

• Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.
• Experience in French cuisine will be added advantage.

PANAME PTE. LTD.

Brasserie Gavroche is a typical French Brasserie located in Tanjong Pagar area.

Job Description

French brasserie restaurant since 2011, looking for Sous Chef Jr to lead kitchen team and maintain food quality and food standard.

As Sous Chef Jr, you will be responsible for overseeing all aspects of kitchen operations to ensure the consistent delivery of high-quality French cuisine. Working closely with the Executive Chef/Owner, you will lead a team of culinary professionals and uphold the standards of excellence that define our restaurant.

• Proven experience as a Sous Chef Jr, preferably with a focus on French cuisine.
• Strong leadership skills with the ability to motivate and inspire a team of culinary professionals.
• Excellent communication and interpersonal skills to effectively collaborate with colleagues and interact with guests.
• Attention to detail and a passion for delivering exceptional food quality and presentation.
• Knowledge of French culinary techniques, ingredients, and traditions is highly desirable.

SHANGHAI BUND PTE. LTD.

Job Description

Clementi
Shanghai cuisine semi-fine dining restaurant
Shanghai Dim Sum experience is a must!
3.2k to 5k Basic + 2 Meal included

Working hours: 6days/week
Benefit: Medical Insurance, Year-end double pay, Commission, staff discount, staff meal provided.

• Minimum 5-year experience in Shanghai Dim Sum in terms of Xiao Longbao, Pan-fried Bun and Wonton etc. Training provided.
• Responsible for overseeing the outlet culinary operations in Chinese cuisine
• Lead and manage the kitchen with optimal manning level and compliance with food hygiene standards and operating procedures
• Plan and implement initiatives on food cost control and new launching to improve sales revenue
• Assist in training and development of the culinary team
• Meet QA score based on Singapore Food Agency requirements
• Fulfill corporate administrative duties
• Carry out any other duties as when assigned by the Management

Requirement:

• Familiar with wrapping Xiao Longbao, Pan-fried Bun, cook noodle/wonton dishes.
• At least 5 years of experience in quick service restaurants
• Knowledge in HACCP and proficient in Microsoft Office applications
• Good interpersonal, communication and supervisory skills
• 6 working days per week with rotating shift including weekends and public holidays

SINGAPORE MARRIOTT TANG PLAZA HOTEL

Job Description

JOB SUMMARY

Assist the Pastry Chef in maintaining a smooth functioning Pastry Kitchen in conformance with corporate standard operation procedures. He must effectively control food cost, labour cost, other controllables, maintenance and energy costs throughout the kitchen. The service of high-quality food and achievement of budgeted or higher profits are a top priority, accident prevention and energy conservation are considered top priorities and cannot be over emphasized.

DUTIES AND RESPONSIBILITIES

Essential Functions

1. Train and develop all hourly employees to their fullest potential for future manpower needs.

2. Assist in maintaining budgeted food cost and labour cost.

3. Monitor and help control energy consumption and develop an active energy conservation program

4. Develop a workable accident prevention program to make all associates aware of safety.

5. Good communication with Executive Chef, Executive Sous Chef and Sous Chef, Pastry Chef and Chinese Chef.

6. Promote inter-departmental cooperation and teamwork with all departments.

Job Description

1. Guide and show the junior in the pastry production, coffee break, buffet set up and function set up.

2. Making sue all daily functions, seminar coffee break in time (half an hour before the function time)

3. Control all the pastry and bakery order stocks.

4. Attend BEO meeting if Pastry Chef off duty.

5. Check all buffet set up in café are done correctly (name tags, clean standard decoration on cake) daily in Breakfast, Hi-tea, Lunch and Dinner.

6. Room Service room amenity.

7. Check on all a la carte stock, available, fresh, date and labeled.

8. Work closely with Pastry Chef on the 39 points check list.

9. Check on goods send in by outside supplier, make sure goods is acceptable (Quality Control).

10. Contribute new ideas or try out new recipe on cakes, desserts and show pieces together with Pastry Chef.

11. Prepare payroll and progress reports.

12. Help in kitchen and equipment maintenance.

13. Conduct 15 minutes training.

14. Take part in taste panels on a daily basis.

15. Supervise all pastry production in Crossroads Buffet, Crossroads Café, Lobby Lounge, Banquet and Pastry Shop.

16. Participate in developing A-La-Carte Menu, Buffet menu and 15 minutes training program.

17. Ensure 39 points checklist is being followed.

18. Understand job descriptions list is being followed.

19. The Junior Sous Chef in Pastry Chef’s absence, will perform the duties as Pastry Chef.

20. Each associate is expected to carry out all reasonable requests by management which the associate is capable of performing.

21. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

1. Minimum GCE 'O' Level and its equivalent

2. Minimum 2 years' experience in similar capacity

3. Must have good skills and consistent quality products

4. Responsible in daily operations

5. Strong in leadership, able to demonstrate and to train associates and able to motivate them

6. Good interpersonal and communication skills

Saint Pierre Pte Ltd

Saint Pierre Group of restaurant is seeking committed and career-driven individual to grow with the company as:-

Job Description

Company: Saint Pierre **

Location: 1 Fullerton Road, #02-02B One Fullerton, Singapore

Employment Type: Full-Time

Saint Pierre, a 2 Michelin-starred restaurant in Singapore, is seeking a passionate and driven Junior Sous Chef to join our award-winning culinary team.

We specialise in modern French cuisine with Asian influences, and we are committed to delivering exceptional dining experiences through precision, creativity, and consistency.

This role is ideal for a strong Chef de Partie ready to step up, or an existing Junior Sous Chef looking to grow.

Culinary Excellence & Kitchen Operations

• Support the Head Chef / Executive Chef in daily kitchen operations to ensure Michelin-level execution

• Assist in menu development and R&D for seasonal tasting menus

• Prepare and execute hot and cold dishes in strict adherence to SOPs and technical recipes

• Ensure all dishes meet exact standards in temperature, flavour profile, and presentation

• Maintain absolute consistency in plating using visual guides and recipe cards

• Supervise and mentor junior chefs, commis, and kitchen assistants

• Conduct regular tastings and station checks to uphold quality standards

Cost Control & Inventory

• Monitor stock levels of premium ingredients and support purchasing

• Maintain accurate stock-taking

• Assist in controlling food cost and minimising wastage

• Ensure proper storage and FIFO practices in compliance with food safety regulations

Compliance & Food Safety

Ensure full compliance with hygiene, sanitation, and food safety standards

Conduct regular kitchen audits and implement corrective actions

Train team members in safety procedures, knife skills, and kitchen discipline

Address food quality issues and guest feedback promptly

Requirements

• Minimum 4–6 years of relevant experience in fine dining or Michelin-starred kitchens

• Strong foundation in French cuisine techniques; exposure to modern or Asian influences is a plus

• Proven ability to lead a section and supervise junior staff

• High level of discipline, organisation, and attention to detail

• Passion for culinary innovation and excellence

• Ability to thrive in a fast-paced, high-performance kitchen environment
  

  
  Interested candidates are invited to apply via MyCareersFuture or submit your CV to our HR team (hr@saintpierre.com.sg). Only shortlisted candidates will be contacted.

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

About us

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.

Job Description:

Staffing

• Training and supervision of all staff under them
• Be a role model to all staff to ensure good habits and behavior
• Guide and motivate staff to work efficiently and correctly
• All recipes are recorded correctly and accessible for staff
• Ensure all staff are dressed and groomed appropriately
• Ensure training is implemented and completed
• Supervise staff meal to ensure it is delicious and nutritional

Operations

• Assist management of the kitchen in the absence of the Sous chef
• Implementation of menu items with menu changes as per schedule
• Follow and maintain allotted food cost
• Ensure ordering and storage of goods is correct and on time
• Ensure stock levels are within guidelines
• Minimize food wastage
• Ensure recipes and procedures are followed correctly
• Supervise jr cooks with MEP and SOPs

Hygiene and Safety

• Ensure all hygiene standards are met and staff are trained to adhere to these requirements
• Maintain cleanliness and organization in all work areas
• Ensure compliance with all applicable laws and regulations
• Attend all scheduled employee meetings and bring suggestions for improvement
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately

Benefits

• Basic Salary depend on your overall qualification and relevant experience
• There are staff meals provided for brunch and dinner.
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance ) + Good Career Progression

Royal Plaza

Royal Plaza on Scotts (RP), Singapore’s first 100% smoke-free business hotel. Located in Orchard, RP has been voted Best Independent Hotel in Asia Pacific by TTG Asia for 10 years and awarded the 2017 TripAdvisor Certificate of Excellence.

Job Description

Job Summary

Chef De Partie (Indian Cuisine) is responsible for managing and overseeing a designated kitchen section, ensuringthe preparation and presentation of high-quality A la Carte, Buffet, and Catering dishes in accordance with hotel standards. This role supports the Sous Chef and Executive Chef in maintaining operational excellence, foodconsistency, timely service delivery, and cost control across all outlets and functions.

As a key member of the culinary team, the Chef De Partie brings creativity, discipline, and passion to every dish, delighting guests while maintaining consistency with established recipes and Standard Operating Procedures (SOPs).

Areas of Focus

The primary focus of this role is to ensure consistent food quality, timely preparation and replenishmentof buffet and live cooking items, strict adherence to hygiene and safety standards, and effective coordination within the kitchen team to support seamless service operations.

Strategic Responsibilities / Duties

1. Prepare daily food items for A la Carte, Buffet, and Catering menus in accordance with approved recipes and current SOPs.

2. Planning of menus consider availability of raw food and ingredients, availability of skills required in preparing new menus, style and standard of hotels.

3. Ensure mise-en-place is prepared in advance to support efficient and timely service.

4. Manage and operate the assigned kitchen section independently while maintaining quality standards.

5. Station at the live cooking counter when required, ensuring prompt replenishment of buffet items and timely response to guest requests.

6. Monitor food presentation, portion control, and consistency to meet brand and hotel standards.

7. Maintain cleanliness and hygiene of the work area, storage facilities, and kitchen equipment in compliance with food safety regulations (HACCP standards where applicable).

8. Ensure proper storage, labelling, and rotation of food items to minimize wastage and maintain freshness.

9. Support cost control initiatives by minimizing spoilage, monitoring stock levels, and reporting shortages.

10. Assist in training and supervising cooks and trainees.

11. Coordinate with other kitchen sections to ensure smooth workflow during service.

12. Adhere strictly to health, safety, and fire regulations within the kitchen.

13. Participate in menu tastings, briefings, and continuous improvement initiatives.

14. Communicates to his/her superior any difficulties, guest and other relevant information.

15. Perform additional duties as assigned by reporting manager.

Key Skills and Requirements

1. Diploma certificate in Culinary Arts or equivalent professional training.

2. Minimum 2 years of experience in a similar role within a hotel or high-volume kitchen environment.

3. Knowledgeable in cooking techniques, food preparation,and kitchen operations.

4. Demonstrate awareness of food safety, hygiene regulations, and HACCP standards.

5. Ability to manage a section independently under pressure and detailed oriented.

6. Flexibility to work shifts, weekends, and public holidays as required by operations.

7. Candidates with relevant qualifications but no prior experience are welcome to apply.

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

THE NOMAD WAY

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

OVERVIEW OF ROLE

The Executive Pastry Chef is responsible for leading the pastry and bakery operations across the hotel, overseeing the creation, execution and consistency of all pastry, dessert and baked offerings.

This role drives creativity and innovation while ensuring operational excellence, quality control and alignment with the NoMad brand identity. Working closely with the Director of Culinary and F&B leadership team, the Executive Pastry Chef plays a key role in shaping the hotel’s culinary positioning through distinctive and memorable pastry experiences.

The role is also instrumental during pre-opening, responsible for menu development, kitchen setup, sourcing of pastry equipment and building a high-performing pastry team.

MAIN DUTIES & RESPONSIBILITIES

The main responsibilities of the Executive Pastry Chef are summarised below; however the list is not exhaustive.

GENERAL DUTIES

• Lead the pastry and bakery operations across all outlets, including restaurants, bars, banquets and in-room dining.

• Develop and execute innovative pastry menus, desserts and baked items that reflect the NoMad brand identity.

• Ensure consistency, quality and presentation of all pastry products across all service periods.

• Work closely with the Director of Culinary to align pastry offerings with the overall culinary direction of the hotel.

• Oversee daily production, preparation and service to ensure efficiency and high standards.

• Monitor food quality, taste and presentation to meet guest expectations and brand standards.

• Undertake any other duties or tasks deemed reasonable by the Director of Culinary or General Manager.

MENU DEVELOPMENT & CREATIVITY

• Conceptualise and develop signature desserts and pastry items that enhance the hotel’s culinary identity.

• Continuously innovate and refresh menus based on trends, seasonality and guest preferences.

• Collaborate with F&B and Marketing teams on special promotions, events and seasonal offerings.

• Ensure all recipes are standardised, documented and consistently executed.

PRE-OPENING & SETUP

• Lead the setup of pastry kitchens, including equipment selection, layout planning and workflow design.

• Support procurement of pastry-related OS&E and ingredients.

• Develop pre-opening training plans and operational procedures.

• Participate in menu tastings, trials and concept development for all outlets.

• Build and train the pastry team prior to opening.

LEADERSHIP AND MANAGEMENT

• Lead, train and develop the pastry team to achieve high performance and consistency.

• Foster a culture of creativity, discipline and teamwork within the pastry department.

• Conduct training, coaching and performance evaluations for team members.

• Ensure proper staffing, scheduling and productivity within the department.

• Promote collaboration with other kitchen and service teams.

COST CONTROL & OPERATIONS

• Manage food cost within the pastry department through effective planning and portion control.

• Monitor inventory, ordering and wastage to ensure cost efficiency.

• Work closely with Purchasing and Cost Control teams to manage suppliers and ingredient sourcing.

• Ensure compliance with budget and financial targets.

FOOD SAFETY & COMPLIANCE

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

• Maintain a clean and organised pastry kitchen at all times.

• Ensure proper handling, storage and labelling of all food items.

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

GUEST EXPERIENCE & BRAND REPRESENTATION

• Deliver pastry experiences that enhance the overall guest journey and brand perception.

• Ensure presentation and quality reflect the sophistication and identity of NoMad.

• Support guest engagement through creative and memorable dessert offerings.

• Uphold brand standards in all aspects of pastry production and presentation.

EXPECTATIONS:

The Executive Pastry Chef is expected to:

• Always maintain a consistently professional demeanor.

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

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

• Demonstrate creativity, innovation and attention to detail in all pastry creations.

• Foster clear communication and strong teamwork within the kitchen.

• Exhibit leadership and accountability in managing the pastry operations.

• Champion company values and foster a collaborative and respectful working culture.

QUALIFICATIONS

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

• Minimum 8–10 years of experience in pastry or bakery operations, with at least 3–5 years in a leadership role.

• Strong expertise in pastry techniques, dessert creation and bakery production.

• Experience in luxury or upscale hospitality environments is preferred.

• Proven ability to develop innovative menus and lead pastry teams.

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

• Excellent leadership, organisational and communication skills.

• Passion for culinary excellence and creativity.

SOUP EMPIRE HOLDINGS PTE. LTD

Job Description

We’re currently looking for an experienced & self-driven chef to join our team.

Responsibilities includes:

1. Prepare and cook designated items on the menu within specified time
2. Responsible for the preparation of raw materials required for items on the menu
3. Ensure that all food preparation is carried out according to the Standard Recipes and Operating Procedures
4. Adhere to all statutory food hygiene and sanitation guidelines
5. Ensure regular maintenance of all kitchen equipment, machinery and accessories
6. Ensure all items prepared are done with the same level of quality and consistency
7. Assist in cooking and plating prepared items according to standards in the Kitchen Manual
8. Overseeing stock and ordering supplies
9. Proper labelling of all food items after preparation, maintaining stock level of all products and ensure correct rotation by FIFO.

Requirements:

1. At least 2 year(s) of working experience in the related field is required for this position
2. Able to commit shift, weekends and public holidays
3. Understanding of current SFA regulations, (hygiene and health, and safety legislations.
4. A team player with a positive attitude
5. Able to work under extreme pressure.
6. Excellent leadership and management
7. Ability to delegate tasks.

SHANGHAI BUND PTE. LTD.

Job Description

Shanghai cuisine semi-fine dining restaurant
Shanghai Dim Sum experience is a must!
3.2k to 5k Basic + 2 Meal included

Working hours: 6days/week
Benefit: Medical Insurance, Year-end double pay, Commission, staff discount, staff meal provided.

• Minimum 5-year experience in Shanghai Dim Sum in terms of Xiao Longbao, Pan-fried Bun and Wonton etc. Training provided.
• Responsible for overseeing the outlet culinary operations in Chinese cuisine
• Lead and manage the kitchen with optimal manning level and compliance with food hygiene standards and operating procedures
• Plan and implement initiatives on food cost control and new launching to improve sales revenue
• Assist in training and development of the culinary team
• Meet QA score based on Singapore Food Agency requirements
• Fulfill corporate administrative duties
• Carry out any other duties as when assigned by the Management

Requirement:

• Familiar with wrapping Xiao Longbao, Pan-fried Bun, cook noodle/wonton dishes.
• At least 5 years of experience in quick service restaurants
• Knowledge in HACCP and proficient in Microsoft Office applications
• Good interpersonal, communication and supervisory skills
• 6 working days per week with rotating shift including weekends and public holiday

Kakurega (The Lair)

Job Description

We are launching an exciting Thai-Japanese Izakaya concept and are looking for a passionate, creative, and outgoing Head Chef to join our team. This role is perfect for someone who not only leads the kitchen but also enjoys interacting with customers and creating a lively dining experience.

Why Join Us

• Be part of a brand-new Thai-Japanese concept
• Opportunity to build and lead your own kitchen team
• Creative freedom in menu development and innovation
• Fun and energetic working environment with strong team culture

Key Responsibilities

1) Kitchen Operations
- Oversee daily kitchen operations and ensure smooth service
- Maintain high standards of food quality, consistency, and presentation

2) Menu Development
- Create and develop a unique Thai-Japanese izakaya menu (small plates, grilled skewers, bar bites)
- Introduce creative fusion dishes combining Thai flavours with Japanese techniques

3) Team Building & Leadership
- Recruit, train, and lead a new kitchen team
- Build a positive, energetic, and disciplined kitchen culture

4) Customer Engagement
- Be outgoing and approachable, interacting with guests when required
- Present dishes, explain menu concepts, and enhance customer dining experience
- Work closely with front-of-house to create a vibrant izakaya atmosphere

5) Food Safety & Hygiene
- Ensure compliance with food safety and hygiene standards
- Maintain cleanliness and proper kitchen practices

6) Cost Control
- Manage food cost, inventory, and minimise wastage

Requirements
- Experience as Head Chef / Senior Sous Chef in Japanese or fusion cuisine
- Outgoing personality with confidence to engage customers
- Strong leadership and team-building skills
-Creative mindset with good understanding of food trends
-Able to work in a fast-paced environment

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

Marriott International

Job Description

PERSOL

From Sydney to Seoul, PERSOL connects the world of work across Asia-Pacific - building careers, and enabling a future where work works for everyone.

Job Description

Brief Summary:
Join a dynamic kitchen team as a Sous Chef, where you will lead operations, support menu innovation, and uphold exceptional culinary standards.

Responsibilities:

• Oversee and manage all kitchen operations to ensure an efficient workflow.

• Train, mentor, and supervise kitchen staff, promoting a positive and productive work environment.

• Maintain the highest standards of food quality, presentation, and consistency across all dishes.

• Collaborate with the purchasing department to procure high-quality ingredients while managing costs effectively.

• Experiment with new products and recipes to enhance the menu and streamline preparation processes.

• Manage inventory control, including ordering, receiving, and storage of kitchen supplies.

• Ensure compliance with health and safety regulations, maintaining a clean and sanitary kitchen environment.

• Collaborate with restaurant management and other departments to ensure cohesive operations.

Requirements:

• Culinary diploma or equivalent qualification.

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

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

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

• Excellent leadership, communication, and interpersonal skills.

• Familiarity with food manufacturing processes is a plus.

Interested candidates who wish to apply for the advertised position, please click on “Apply”. We regret that only shortlisted candidates will be notified.

EA License No.: 01C4394 (PERSOL SINGAPORE PTE LTD)

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOL Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set out in the Privacy Policy available at https://www.persolsingapore.com/policies. You acknowledge that you have read, understood, and agree with the Privacy Policy.

RE&S Enterprises Pte Ltd

RE&S Enterprises Pte Ltd is a leading restaurant chain with more than 70 outlets dotting the Singapore landscape. Our 30 years of presence in Singapore signifies the commitment to continual growth and innovation. Our business and customer mantra seizes opportunities to offer an experience of Japanese culture via relevant, affordable quality and service that are focused on Food for Life.

Job Description

Job Responsibilities: CNK Assistant Manager

Operational:

• Oversee and manage daily production operations of Bakery / Donut ensuring efficiency, Food quality, and FSSC compliance.

• Plan and control production schedules to ensure efficient workflow and in line with production goals and seasonal Promotional demands.

• Lead, supervise, train, and evaluate production leaders and production staff.

• Manage and oversee manpower planning, shift scheduling, attendance, and productivity. (Oven, Mixing, Table, Fillings & Danish, Deco etc…)

• Identify and troubleshoot production issues, bottlenecks, and implement corrective and preventive actions without compromising quality. Including regulatory compliance issues.

• Ensure all new product and seasonal items launches on schedule.

• Stock Management

• Good and prompt communication skill with all respective department on daily operational issues. 

Food Quality & Food Safety

• Establish and enforce standard operating procedures (SOPs) for food safety, hygiene, production efficiency, and quality assurance.

• Ensure adherence to food safety and workplace safety standards (SFA, HACCP, FSSC, ISO 22000, GMP regulatory standards)

• Identify and troubleshoot food safety issue and quality improvement plans.

• Co-lead audits, inspections, and certification requirements when required.   

People Management

• Demonstrates strong leadership, good people handling management skills.

• Able to motivate and guide others to achieve company’s objective.

• Coach and provide feedback to staff on product Quality.

• Conducting staff performance appraisal

• Ensuring that production staff work place safety

Job Requirements:

Min 5-8 years Professional baking experience or experience in food manufacturing.

Hot kitchen experience will be advantage.

Strong knowledge in Central kitchen production of breads, pastries, cakes and Donuts products.

SIAM SEAFOOD BUCKET

Job Description

Roles & Responsibilities

• manage store operations
• lead and supervise a team of Assistant Managers, Supervisors and Crew
• ensure that the store has adequate manpower for daily operations through effective and efficient roster planning and manpower deployment
• maintain guidelines of food preparation to ensure that desired quality and standards are achieved
• coach staff in providing excellent service experience to all customers
• handle all customer queries and feedback in a professional and timely manner
• ensure compliance to safety, hygiene and sanitation standards according to statutory guidelines
• ensure that policies and standard operating procedures are strictly adhered to
• handle selection and recruitment of staff
• monitor work performance of all staff and enforce discipline when necessary
• ensure on-the-job training is conducted for all staff

Raffles Hotel Singapore

Raffles Hotel Singapore welcomed guests in August 2019 after a careful and sensitive restoration breathing new life into its beautiful building. One of the few remaining great 19th century hotels in the world, the hotel is perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors while restored suites, new social spaces, restaurants and bars have been enhanced for discerning travellers.

Job Description

The Junior Sous Chef supports the Chef de Cuisine as the culinary ambassador of the restaurant, lending the venue personality and soul. The position is responsible for the supervision of the overall culinary operation and for achieving and maintaining the highest standards of food quality and guest satisfaction.

Primary Responsibilities

Food Quality

• Monitors food quality and consistency, and ensures food presented to our guest is of the highest quality standards.

• Supervises and monitors kitchen operations, works with yield testing, product identification and ensures proper rotation and labelling is followed according to guidelines and product specifications.

• Works closely with receiving and storeroom; ensures goods received are of the standard quality and meets hotel’s specifications.

• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.

• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and Sanitisation

• Ensures personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.

• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.

• Ensures all equipment is hygienically stored in its designated area.

• Ensures all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.

• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Management and leadership of the culinary team

• Be a mentor and role model.

• Supervises all colleague’s performance and be viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.

• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.

• Liaises with all departments to ensure correct and professional operation is conducted. Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.

• Coordinates all outlet functions with the Executive Chef, Event Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity.

• Ensures smooth and effective communication among the kitchens and with other departments.

• Compiles weekly colleagues’ schedule and submits to Chef’s Office by 12 pm every Thursday for approval.

• Evaluates the performance of the kitchen colleagues and gives the Executive Chef any recommendations for promotions or other actions.

• Works with the Talent and Culture on hiring of colleagues and ensures that proper follow-up is done, through the entire recruitment process.

• Attends daily meetings at 10 am and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Executive Chef on topics of importance.

• Attends monthly departmental meeting and communicates with the team. Follows up on projects assigned if any.

• Ensures that daily line-up is conducted within respective outlet and documented.

• Ensures that all deadlines are met consistently.

• Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet/colleagues.

Training, learning and development of culinary team

• Stream lines all training requirements and co-ordinates all arrangements for proper execution of instructions.

• Conducts training regularly for colleagues to develop their skills/new menu items. Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.

• Guides the departmental orientation for new hires.

• Ensures that colleagues are aware of hotel rules and regulations.

• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Builds guest loyalty and to develop a professional relationship with local guests and regular patrons.

• Continually improves product, presentation, delivery of experience and obtains feedback from guest and patrons.

• Builds a base of long-term loyal patrons through exceeding guests’ expectations. This includes but not limited to engaging with guests during their dining experience in order to gather feedback and information which will exceed their expectations.

• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.

• Follows sustainable procedures and practices that supports Accor’s Corporate Social Responsibility program.

Candidate Profile

Knowledge and Experience

• Professional Certificate in a Culinary-related field or equivalent.

• Minimum 4 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant.

• Proficient in written and conversational English and an additional language will be an advantage.

• Prior work experience in Asia, Singapore or South East Asia preferred.

• Detailed knowledge of South East Asian cuisine.

Competencies

• Outstanding interpersonal skills with ability to communicate with all levels of colleagues.

• Team player.

• Service oriented with an eye for details, passion and innovative.

• Outstanding presentation and influencing skills.

• Flexible and able to embrace and respond to change effectively and swiftly.

• Ability to work independently and has good initiative in dynamic environment.

• Self-motivated.

• Leads to constantly improve the guest and colleague service experience.

• Leadership skills required

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.

• Duty Meals are provided.

• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.

• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.

• Medical and Wellness Benefit.

• Comprehensive Insurance Coverage.

• Local/Overseas Career Development & Growth Opportunities.

• Holistic Learning and Development Opportunities.

HIRA GLOBAL PTE. LTD.

Job Description

• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality

SREE AADHI AYYA PTE. LTD.

Job Description

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

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

REQUIREMENTS

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

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

THANJAI CATERING SERVICES PTE. LTD.

Job Description

Executive Chef – Job Description & Requirements
Job Description

An Executive Chef is responsible for overseeing all kitchen operations, ensuring high-quality food preparation, maintaining hygiene standards, and managing kitchen staff. The role involves menu planning, cost control, and maintaining consistent food quality.

Key Responsibilities:

• Plan and design menus, including daily specials and seasonal dishes.

• Supervise and manage all kitchen staff, including chefs, cooks, and kitchen assistants.

• Ensure food preparation and presentation meet company quality standards.

• Monitor kitchen operations to maintain efficiency and productivity.

• Control food costs, inventory, and kitchen supplies.

• Ensure compliance with food safety and hygiene regulations.

• Train and mentor kitchen staff to improve skills and performance.

• Work with management to develop new recipes and improve existing menu items.

• Maintain cleanliness and organization of the kitchen at all times.

• Coordinate with suppliers for purchasing fresh ingredients and kitchen materials.

Al Ameen Kampung Seafood Restaurant

Job Description

Job Summary

Lead kitchen operations by developing seasonal menus, managing inventory, and ensuring timely meal preparation. Recruit, train, and support kitchen staff while maintaining sanitation and safety standards. Manage the kitchen team in the executive chef’s absence.

Responsibilities

• Develop new menu options based on seasonal changes and customer demand to enhance customer satisfaction and restaurant offerings
• Assist with the preparation and planning of meal designs to ensure quality and consistency
• Coordinate kitchen activities to ensure timely and efficient meal service
• Resolve customer problems and concerns directly to maintain high service standards
• Monitor and record inventory levels and order supplies as needed to maintain kitchen operations
• Support junior kitchen employees with line cooking, food preparation, and dish plating to ensure smooth workflow
• Recruit and train new kitchen employees to meet restaurant and kitchen standards and improve team capability
• Create schedules for kitchen employees and evaluate their performance to optimize staffing and productivity
• Implement and adhere to sanitation and safety regulations to maintain a safe and compliant kitchen environment
• Manage the kitchen team in the executive chef’s absence to ensure continuous leadership and operational efficiency
• Apply strong knowledge of cooking methods, kitchen equipment, and best practices to maintain high culinary standards
• Utilize MS Office and restaurant software programs to support kitchen management and administrative tasks
• Demonstrate teamwork and leadership by guiding kitchen staff and fostering a collaborative work environment
• Communicate effectively with team members and customers to ensure clear understanding and service excellence

Required competencies and certifications

• Minimum of 2 years’ experience in a similar kitchen management role

Preferred competencies and qualifications

• Good understanding of MS Office and restaurant software programs
• Strong knowledge of cooking methods, kitchen equipment, and best practices
• Outstanding leadership abilities and teamwork orientation
• Excellent communication and interpersonal skills

Sheraton Towers Singapore Hotel

"To Be A World Class Hotel Reputed For Service Excellence And Product Quality"

Job Description

Responsible for the daily management and food production of the Main Kitchen - local, cold or hot section. Ensure maximum quality and profitability.

• Manage culinary operations in the absence of Executive Chef or Executive Sous Chef

• Ensure food handling and work area sanitation as per hotel hygiene standard & SOP.

• Perform all duties of Culinary and related kitchen area

• Oversee production and preparation of culinary items for all outlet & banquet event

• Work closely with Restaurant and Banquet departments to coordinate service and timing of events and meals.

• Communicate areas in need of attention to staff and follows up to ensure follow through.

• Requisite food items from the Market for functions as required, in conjunction with Executive Chef.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

• Supervise and coordinate activities of cooks which engaged in food preparation.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Assist in determining how food should be presented and creates decorative food displays.

• Support and assist with new menus, concepts and promotions for the Restaurant outlets and Banquets.

• Set a positive example for guest relations & provide exceptional customer service

• Handle guest problems and complaints seeking assistance from supervisor if necessary.

• Report equipment malfunctions in department equipment.

• Purchase appropriate supplies and manages food and supply inventories according to budget.

• Regular check to the restaurant and greet guests to obtain feedback on the meal they had.

Sheraton Towers Singapore Hotel

"To Be A World Class Hotel Reputed For Service Excellence And Product Quality"

Job Description

• Liaise closely with Banquet Manager, Restaurant Manager and Bar Manager as to the functions being held in the complex.

• Co-ordinate and consult with the kitchen and service staff to ensure the smooth and prompt service of food items.

• Check and control food preparation for all kitchen.

• Make enquires as to the number of people, tables and starting time for functions, to ensure prompt and efficient food preparation and service.

• Control and taste any food prepared from kitchen which be served to the guests.

• Check and control food preparation in butcher to ensure the prompt supply of items from these outlets.

• Plan and direct food preparation as required.

• Liaise closely with the Stewarding department to ensure the cleanliness of the kitchen area.

• Co-ordinate the service of food to and from the outlet with service staff.

• Maintain the highest quality of food items to guests; check presentation of items before service.

• Ensure the buffet and Ala Carte set-up is of the highest standard.

• Requisition all food items from the stores for functions as required, in conjunction with Executive Chef.

• Assist in the preparation of all food items.

• Assist in the training of all kitchen staff to ensure technical skills are maintained.

• Regular check to the restaurant and greets guests and obtains feedback on the meal they had.

Tyson Jay Management

Job Description

Responsibilities

• Prepare and cook Italian dishes (e.g. pasta, risotto, antipasti, pizza) to standard recipes and presentation guidelines
• Supervise mise en place and maintain readiness for your assigned section during service
• Guide and support junior staff (e.g. Commis) to ensure smooth operations
• Maintain hygiene and food safety standards in compliance with NEA and SFA regulations
• Track stock levels, assist with receiving supplies, and report low inventory to the Head/Sous Chef
• Coordinate with other kitchen sections for smooth service during peak periods

• Experience in an Italian kitchen
• Strong working knowledge of Italian ingredients, cooking techniques, and plating
• Culinary diploma or certificate preferred (especially in Italian cuisine)
• Team-oriented, calm under pressure, and meticulous in maintaining standards

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

Ivan Lim | EA Personnel No.: R1109856

ZEN CAREER PTE. LTD.

Job Description

Benefits:

• Salary up to $10, 000

• 5 Days work week, rotating shift

• Medical benefits

• Variable Bonus

• Career progression

Responsibilities:

• Oversee the daily operations of the central kitchen, leading a team of 20 staff to maintain efficient workflow and productivity.

• Develop and propose menu options for client enquiries, corporate functions, and tender submissions.

• Design and introduce innovative dining concepts and menu selections for retail outlets.

• Maintain high food quality standards and ensure orders are prepared and delivered on schedule.

• Coordinate and support the execution of large-scale and high-profile catering events.

• Identify and source new ingredients and suppliers to ensure product quality while managing costs.

• Generate weekly ingredient forecasts to assist with procurement and inventory planning.

• Establish standard food costing guidelines and monitor expenses to remain within budget targets.

• Track labour costs and implement measures to improve operational efficiency.

• Hire, train, and guide chefs, cooks, and kitchen assistants to build a capable culinary team.

Requirements:

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

Please submit your updated resume by using the APPLY NOW BUTTON

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

For interested candidates, please submit your updated resume by using the APPLY NOW BUTTON

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

We regret to inform that only shortlisted candidates would be notified
We wish you all the best in your career search.

Zen Career Pte Ltd | 24C2559
Tong Xi Yao(Xavier)| R25158887

iO Italian Osteria

iO Italian Osteria

Job Description

About the role

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

What you'll be doing

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

• Maintain a skilled and motivated team 

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

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

• Participating in inventory management and cost control initiatives

What we're looking for

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

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

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

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

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

What we offer

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

• Comprehensive healthcare and dentalcare reimbursement

• Opportunities for career advancement and professional development

• Subsidized meals and a staff discount on our menu items

• Uniform and shoe wear allowance

• 18 Days Annual Leave, annual Loyalty increment. 

About us

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

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