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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, businessmen & world leaders. We have hosted notable guests such as IMF Chief Christine Lagarde, Mdm Aung San Suu Kyi, former UN Secretary General Ban Ki Moon and President H.E. Michael D. Higgins of Ireland.

Job Description - Front Office Manager

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us.
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Overseeing the daily operations of the Front Desk, including reservations, check-ins, and guest departures.
• Soliciting guest feedback and using it to constantly elevate our guest journey.
• Improving the Standard Operating Procedures (SOPs) for the Front Office to ensure excellence at every touchpoint.

We care:

...about what you've achieved. Where you want to go in your career. What you've learned along the way. 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 may be new to luxury hospitality.

We care that you would genuinely care - about your team, our guests and specifically, about giving every guest a memorable experience.

We care that you have the ability to work proactively, 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 boutique hotel business and the intimacy of a small, high-end property.
• You have a strong and adventurous disposition and love exploring new cultures.
• You love communicating with people, even when there are language or cultural barriers.
• You find a 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.

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.
• Previous experience in front office management in a luxury environment
• Previous experience living/working outside your home country, preferably in Asia.
• Strong administrative skills and 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 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.

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.

Sai Brothers Kitchen

Job Description

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Minimum 5 years experience as a chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes

YK MANPOWER PTE. LTD.

Job Description

• Assist Sous Chef in charge in the proper running of his assigned kitchens.

• To organize and prepare dishes related to the assigned kitchen, mise en place for buffet and a la carte menus. Check on the production level according to the business needs.

• Ensure quality and quantity standards are met.

• To check all equipment’s are in good working order and if necessary report to the Sous-Chef. Prepare any necessary work orders for engineering team.

• To assist in cleaning up the refrigerator, set up the work station for the day and work with stewarding in general cleanliness, sanitation.

ISHA CREATIONS PTE. LTD.

Job Description

POSITION: Kitchen Assistant (North & South Indian Cuisine)

LOCATION: Central area

DEPARTMENT: Food & Beverage

ROLE OVERVIEW:

We are looking for a dependable and hardworking Kitchen Assistant to support kitchen operations and assist in the preparation and cooking of North and South Indian cuisine. The role requires good hygiene practices, commitment, and flexibility to work rotational shifts, weekends, and public holidays.

KEY RESPONSIBILITIES:

• Prepare food ingredients (cutting, cleaning, marinating, portioning, etc.)
• Assist the Chef in cooking North and South Indian dishes
• Support daily kitchen operations to ensure smooth and timely service
• Maintain excellent personal hygiene at all times
• Ensure cleanliness of kitchen, equipment, and workstations
• Follow recipes, instructions, and food quality standards
• Assist with plating and food presentation when required
• Be punctual and maintain good attendance and time discipline
• Support the team to deliver good food quality and customer satisfaction

REQUIREMENTS:

• Basic experience or knowledge in North and South Indian cuisine
• Able to prep food and assist in cooking
• Possess a valid Food Hygiene Certificate (or willing to obtain one)
• Good understanding of cleanliness and food safety practices
• Committed, responsible, and willing to learn
• Customer-oriented and a good team player
• Able to work rotational shifts, weekends, and public holidays

Marina Bay Sands Pte Ltd

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

Job Description

Job Responsibilities

• As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef
• The management of a section with the assistance of Commis Chefs
• The preparation and cooking of food to the restaurant specific standards
• Development and supervision of the Commis Chef on section
• Awareness and implementation of waste controls
• Section stock control and rotation
• Completion of the cleaning schedule for the kitchen
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc
• Detailed Knowledge of the full menu
• Team working
• Compliance with legal requirements under the H&S act 1974 and food hygiene
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs
• Reporting of maintenance issues to the relevant parties
• All restaurant and menu standards adhered to at all times
• Food produced to highest standards and to restaurant specification
• Wastage kept to an absolute minimum
• Stock items used in the correct order
• Ability to give a detailed description of all dishes
• All health and safety requirements met and documentation including cleaning schedules and temperature records completed
• Full support given to Sous and Head Chef and colleagues
• Smooth and efficiently run section, tasks completed in a timely manner
• Regular and consistent training, coaching and support given to Commis chefs

Job Requirements

Education & Certification

• Diploma/Degree in Culinary Arts

Experience

• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity

Competencies

• Possess food hygiene and safety certification
• Able to work on rotating shifts, weekends & public holidays
• Possess a well-groomed, professional appearance
• Demonstrates a full understanding of their role and carries it out in line with their job description
• Works effectively with the rest of the team
• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources
• Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions
• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

AEGEANSEA PTE. LTD.

“ ALATI, or salt from the ancient Greek word ἅλας, takes great pride in serving only the freshest produce wild-caught by the hands of the fishermen at the Aegean Sea. Donning its traditional uniform of blue and white, the casual and comfortable restaurant with an ambiance reminiscent of Cyclades opened its doors for business on 30th September, 2015. Everything in the menu, from the meat to the pastry to the bread, are made painstakingly and meticulously by hand.”

Job Description

**Primary Responsibilities:**

• Prepare and cook dishes in the menu according to restaurant's standards of quality, recipe,
consistency and time lines
• Work effectively with the kitchen team to deliver high-quality service
• Exercise cost control to minimize food wastage and spoilage
• Collaborate with Sous Chef/Head Chef to implement new menu items or systems
• Report maintenance issues to the Sous Chef/Head Chef promptly
• Strictly adhere to food safety, sanitation, and hygiene requirements
• Follow company policies, processes, and procedures
• Be flexible and assist in the kitchen during busy times as needed
• Attend trainings and meetings as required
• Other ad hoc duties as requested

**Requirements:**

• At least 4 years of relevant experience in dining cuisines
• Good communication and teamwork skills
• Ability to follow instructions and procedures
• Knowledge of cooking procedures and methods
• Experience using cutting, cooking, and baking tools
• Ability to multitask and work efficiently under pressure
• Maintain kitchen equipment and report any defects/malfunctions promptly
• Culinary diploma or related certification preferred
• Continuously upgrade culinary skills through training or self-study
• Culinary diploma or related certification preferred
• Experience in Mediterranean cuisine is advantageous

• 5 days working week

• Sundays closed.

• meal allowance provided

FK DUNAMIS GROUP PTE. LTD

FK Dunamis Group Pte Ltd and its subsidiaries manage the Hachi Group of restaurants in Singapore comprising of Hachi Restaurant at the iconic National Gallery Singapore, The Public Izakaya at 100AM Shopping Mall, The Public Izakaya 2 and Hoppy Bar at Altez. Our restaurants, which are all located in the CBD area, deliver a range of Japanese cuisines from omakase fine dining to casual izakaya operations in the most authentic and true to concept Japanese approach. In addition to the operating restaurant business, the Group has diversified interests in developments in Japan and Indonesia.

Job Description

Job Description & Requirements

-Daily Culinary Duties of Preparation, Cooking & Serving of dishes to Customers.
-Works with Owner and other Chefs to create new seasonal dishes as and directed by Owner.
-Understands and works with supplier to anticipate procurement, delivery and maintain minimal inventory count.
-Monitors and undertakes to maintain costs within guidelines.
-Assist to train and guide junior chefs.
-Has broad spectrum of basic Japanese culinary techniques
-Able to track and deliver latest dining trends and menus.

Thank you for your interest in our company, please email your resume to hr•@fkdunamis.com, and we will reach out to you if your application is found suitable.

NIVI'S KITCHEN PTE. LTD.

Job Description

Job Description & Requirements

• Authentic South Indian Food Preparation: We are seeking a chef with extensive experience in preparing a wide variety of authentic South Indian dishes. Your knowledge of traditional recipes, spices, and cooking techniques will be the cornerstone of our culinary offerings.
• Kitchen Supervision: As the In-Charge Chef, you will oversee the kitchen operations. This includes managing the kitchen staff, ensuring smooth workflow, and maintaining quality standards in all dishes.
• Night Shift: We are looking for a dedicated professional who is willing to work night shifts. South Indian cuisine is known for its vibrant flavors, and many patrons seek these flavors well into the evening.
• Hard Work and Dedication: Your commitment to your craft is essential. We need a chef who is passionate about delivering consistently excellent South Indian dishes and is willing to put in the hard work required.
• Hygienic Food Preparation: Maintaining a clean and hygienic kitchen is of utmost importance. You will be responsible for upholding strict food safety and hygiene standards to ensure the health and satisfaction of our customers.

YK MANPOWER PTE. LTD.

Job Description

• Assist Sous Chef in charge in the proper running of his assigned kitchens.

• To organize and prepare dishes related to the assigned kitchen, mise en place for buffet and a la carte menus. Check on the production level according to the business needs.

• Ensure quality and quantity standards are met.

• To check all equipment’s are in good working order and if necessary report to the Sous-Chef. Prepare any necessary work orders for engineering team.

• To assist in cleaning up the refrigerator, set up the work station for the day and work with stewarding in general cleanliness, sanitation.

YK MANPOWER PTE. LTD.

Job Description

• Trains develops, and motivates supervisors and culinary staff to meet and exceed established food preparation standards consistently.

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

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

Grand Copthorne Waterfront Hotel Singapore

Overlooking the historic Singapore River, Grand Copthorne Waterfront Hotel Singapore is a premier upscale conference hotel where luxurious elegance and contemporary style go hand in hand. Our luxury hotel in Singapore lets you experience the best of what the city has to offer. It is ideally located within easy reach of the Central Business District and the waterfront precincts of Robertson Quay, Clarke Quay and Boat Quay with their lively dining and entertainment venues.

Job Description

Key responsibilities

• Assist Junior Sous Chef/Sous Chef with their duties in the Cold Kitchen.

• Responsible for the cleanliness & tidiness of kitchen and ensuring strict rules on personal hygiene

• Check on any advance productions to be done/mise en place/other preparations for next day's business.

• Prepare the storeroom requisition orders for next day's production in accordance with the business forecast and with the approval of his supervisor.

• Monitor the order, storage of products and delivery of goods

• Responsible for receiving food and supplies, controlling and monitoring the temperatures, organizing the cooking and storage area

Requirements

• Experience working in the Cold Kitchen environment.

• 3-4 years of working experience in the related field is required for this position.

• Comfortable with shift working hours, including weekends and public holidays.

• Keen sense of learning and passion towards culinary.

Marina Bay Sands Pte Ltd

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

Job Description

Job Responsibilities

• As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef
• The management of a section with the assistance of Commis Chefs
• The preparation and cooking of food to the restaurant specific standards
• Development and supervision of the Commis Chef on section
• Awareness and implementation of waste controls
• Section stock control and rotation
• Completion of the cleaning schedule for the kitchen
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc
• Detailed Knowledge of the full menu
• Team working
• Compliance with legal requirements under the H&S act 1974 and food hygiene
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs
• Reporting of maintenance issues to the relevant parties
• All restaurant and menu standards adhered to at all times
• Food produced to highest standards and to restaurant specification
• Wastage kept to an absolute minimum
• Stock items used in the correct order
• Ability to give a detailed description of all dishes
• All health and safety requirements met and documentation including cleaning schedules and temperature records completed
• Full support given to Sous and Head Chef and colleagues
• Smooth and efficiently run section, tasks completed in a timely manner

Job Requirements

Education & Certification

• Diploma/Degree in Culinary Arts or related field preferred

Experience

• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity

Competencies

• Possess food hygiene and safety certification
• Able to work on rotating shifts, weekends & public holidays
• Possess a well-groomed, professional appearance
• Demonstrates a full understanding of their role and carries it out in line with their job description
• Works effectively with the rest of the team
• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources
• Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions
• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

Mount Faber Leisure Group Pte Ltd

MFLG is one of Singapore’s leading operators of a suite of leisure and lifestyle services, including attractions, guided tours, event venues, souvenir and lifestyle outlets as well as F&B operations from Mount Faber Peak to Sentosa.

Job Description

We are looking for a dedicated Demi Chef to join our culinary team.

Key Responsibilities

• Manage and oversee daily operations of the assigned stall, ensuring smooth and efficient service.

• Prepare and cook menu items according to SOPs.

• Monitor portion control and food costs, minimizing wastage while maintaining product standards.

• Handle inventory management, including stock replenishment, stock rotation (FIFO), and receiving deliveries.

• Maintain Hygiene & Food Safety at all times.

• Maintain a clean, organized, and efficient workstation at all times.

• Support operations across other outlets when required.

Papa Bear Singapore Pte. Ltd.

Job Description

Job description

Job Responsibilities：

- Prepare various types of dumplings and pastries according to the menu standards, ensuring consistent taste and quality

- Maintain cleanliness and hygiene in the production area to meet food safety standards

- Assist in inventory management by using raw materials efficiently and minimizing waste

- Complete dumpling production tasks on time according to order demands

- Support other kitchen operations to ensure smooth workflow

Job Requirements:

- Ability to work in a fast-paced and physically demanding kitchen environment

- 5.5-days work , Willingness to work in shifts, including weekends and public holidays

- Strong focus on food safety, hygiene, and maintaining high product quality and speed

- Prior experience in handmade dumpling preparation is preferred

Andaz Singapore

Andaz Singapore is a five-star hotel managed by Hyatt International, that focuses on design and relaxed luxury. This designer hotel is the the first Andaz hotel to open in South East-Asia back in 2017.

Job Description

Come join us to express your Andaz as Chef de Partie if the following describes you.

You have the passion for providing fresh and inspiring experience through F&B offerings that reflects the hotel’s focus on quality. You are service-oriented, one who enjoys interacting with guests and always strive to delight your guests’ taste buds with your F&B offerings. You are hardworking and a good team-player who looks to teach and inspire the team to be their best every day.

As the Chef de Partie, you will assist to oversee the assigned kitchen section/station in the outlet and ensure that it runs according to the hotel’s strategies and performance standards whilst meeting associate, guest and owner expectations. You will be responsible to assist in the organising and setting up of the kitchen section as effectively as possible, monitor food and operating costs, manage and reduce wastage. You will also prepare consistent, high quality food products and provide courteous, professional, efficient and flexible service.

Your Profile

• Ideally with a relevant degree or diploma in Culinary or Hospitality management.

• Minimum 2 years work experience as Chef de Partie or 3 to 4 years work experience as Demi Chef in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.

• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.

• Qualification in Kitchen Production or Management will be an advantage.

• Experience in leading a diverse team with varying degrees of experience and talents will be an advantage.

• Basic Computer Skills in MS Office and Recipe Maintenance System is preferred.

• Simple spoken and written English.

• With a positive can-do attitude.

• Able to work shifts, weekends and public holidays.

Benefits

• 5 days work week

• Medical/Dental/Optical benefits

• Staff discount

• Duty meals provided

• Uniform provided

• Applicable midnight allowance & OT

• Other exciting benefits e.g. Free Hyatt Hotel stays

** We regret that only shortlisted candidates will be notified **

Andaz Singapore

Andaz Singapore is a five-star hotel managed by Hyatt International, that focuses on design and relaxed luxury. This designer hotel is the the first Andaz hotel to open in South East-Asia back in 2017.

Job Description

Come join us to express your Andaz as Demi Chef if the following describes you.

You have the passion for providing bold and memorable moments through F&B offerings that reflects the hotel's focus on quality and creativity. You are service-oriented and always strive to delight your guests' tastebuds with your F&B offerings. You are hard working and a good team-player.

As a Demi Chef, you will be responsible to assist the kitchen in preparing consistent, high quality food product. You will also provide excellent, courteous, professional, efficient and flexible service to your guests at a consistent level that supports the outlet's operating concept thus, contributing to the overall success of the outlet, in accordance with the hotel's standards and financial goals.

Your Profile

• Ideally with a relevant degree or diploma in Culinary or Hospitality Management.

• Candidates without working experience are welcome.

• 1 year work experience as Demi Chef or 2 years as Commis in a hotel or restaurant with good standards will be an advantage.

• Basic Culinary skills.

• Simple spoken and written English.

• Good hygiene knowledge.

• Well-groomed and a can-do attitude.

• Able to work shifts, weekends and public holidays.

Benefits

• 5 days work week

• Medical/Dental/Optical benefits

• Staff discount

• Duty meals provided

• Uniform provided

• Applicable midnight allowance & OT

• Other exciting benefits e.g. Free Hyatt Hotel stays

** We regret that only shortlisted candidates will be notified **

1-Group (Singapore)

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

Job Description

1-Group is seeking skilled Chef de Partie/Senior Chef de Partie to lead their station and support overall kitchen operations. The ideal candidate will use their culinary expertise and teamwork to uphold our standards and deliver an exceptional dining experience for our guests.

Job Responsibilities:

• Assist the Chef with dish creation and preparation.

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

• Prepare and cook menu items according to the restaurant’s quality, recipes, consistency, and timing requirements.

• Keep all kitchen equipment clean and properly maintained.

• Monitor and manage kitchen and food supply inventory.

• Work closely with the team to deliver the highest level of food quality and guest satisfaction.

• Perform other ad hoc duties as assigned.

Job Requirements:

• Candidate should have at least 1 to 2 years of relevant experience in dining cuisines.

• Must have completed the Basic Food Hygiene course.

• Shows strong initiative and a proactive attitude.

• Able to manage and uphold sanitation and hygiene standards.

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

• Able to work on weekends and public holidays.

Job Location:

• The Summerhouse, 3 Park Ln, Singapore 798387

Candidates with relevant experience could be considered for the Senior Chef de Partie position.

SUMAC CONCEPTS PTE. LTD.

Job Description

Key Responsibilities

• Supervise and manage a designated kitchen section (e.g., hot kitchen, grill, pastry, garde manger, sauce, or banquet).
• Prepare, cook, and present dishes according to established recipes and presentation standards.
• Ensure consistency in food quality, taste, and portion control.
• Coordinate daily food preparation and service to ensure timely delivery during busy periods.
• Train, mentor, and supervise Chef de Parties, Commis Chefs, and kitchen assistants.
• Delegate tasks and monitor team performance.
• Assist in menu planning, recipe development, and seasonal menu changes.
• Monitor stock levels and prepare purchase requisitions.
• Minimize food waste and control food costs.
• Ensure proper storage, labeling, and rotation of food items using the FIFO (First In, First Out) method.
• Maintain cleanliness and organization of the assigned kitchen section.
• Ensure compliance with food safety, hygiene, sanitation, and workplace safety regulations.
• Inspect ingredients and finished products to maintain high quality standards.
• Handle customer feedback related to food quality when required.
• Support the Sous Chef and Head Chef in achieving kitchen operational goals.
• Assist in kitchen scheduling and manpower planning when required.
• Participate in inventory counts and stock audits.
• Ensure all kitchen equipment is used correctly and report maintenance issues promptly.

• Advanced food preparation and cooking techniques.
• Knowledge of international and local cuisines.
• Food presentation and plating skills.
• Menu planning and recipe standardization.
• Food cost and waste management.
• Inventory and stock control.
• Knowledge of HACCP and food safety regulations.
• Kitchen equipment operation and maintenance.
• Quality control and portion management.

• Team supervision and coaching.
• Staff training and mentoring.
• Delegation and task management.
• Conflict resolution.
• Performance monitoring.
• Decision-making under pressure.

• Excellent communication skills.
• Strong organizational skills.
• Time management.
• Attention to detail.
• Problem-solving ability.
• Ability to work under pressure.
• Adaptability and flexibility.
• Positive attitude and professionalism.
• Customer service orientation.

• Diploma or Certificate in Culinary Arts, Hospitality, or a related field (preferred).
• Minimum 5–8 years of professional culinary experience.
• At least 2–3 years in a Chef de Partie or Senior Chef de Partie role.
• Experience in hotels, fine dining restaurants, banquets, or large-scale catering operations.
• Food Safety and Hygiene Certification.
• HACCP knowledge is an advantage.

• Leadership and people management.
• Culinary expertise.
• Food safety compliance.
• Operational excellence.
• Cost control.
• Quality assurance.
• Team collaboration.
• Initiative and accountability.
• Creativity and innovation.
• Stress management.

• Consistent food quality and presentation.
• Kitchen hygiene and food safety compliance.
• Food cost and waste reduction.
• Timely food preparation and service.
• Customer satisfaction.
• Staff productivity and development.
• Inventory accuracy.
• Minimal kitchen incidents and equipment misuse.
• Compliance with company SOPs.
• Contribution to menu innovation and operational improvements.

Acqua Restaurant Co. Ltd

Job Description

Acqua Restaurant Bangkok is seeking a passionate and detail-oriented Chef de Partie – Cold Kitchen to join our professional culinary team. If you have a deep appreciation for Italian cuisine, precision plating, and high-quality ingredients, we would love to hear from you.

Key Responsibilities:

• Oversee and manage the cold kitchen section (antipasti, salads, cold appetizers, carpaccio, tartare, amuse-bouche, etc.)

• Ensure all dishes are prepared and presented to fine dining standards

• Maintain consistency, quality control, and attention to detail in every plate

• Supervise and guide Commis Chefs within the section

• Ensure proper storage, hygiene, and food safety standards

• Assist in menu development and seasonal updates when required

• Monitor stock levels and coordinate with purchasing team

Requirements:

• Minimum 1-2 years of experience as Chef de Partie or strong Demi Chef de Partie in a fine dining environment

• Experience in Italian cuisine is highly preferred

• Strong knowledge of cold preparation techniques and modern plating styles

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

• Team player with a positive attitude and strong communication skills

• Good understanding of food safety and kitchen organization

• Full working rights for Thailand

• Thai Nationality ONLY

What We Offer:

• Professional and supportive kitchen environment

• Career growth and skill development

• Competitive salary and service charge

• Staff meals and uniform provided

• 2 days off per week

• Annual leaves and PH

If you are passionate about authentic Italian flavors, refined presentation, and delivering exceptional guest experiences, we invite you to become part of our culinary journey.

CITY SUNSHINE MANPOWER PTE. LTD.

Job Description

CHEF

Job Description & Requirements

1. Prepare and cook a variety of Cantonese dishes according to company recipes and standards.
   ，。

2. Perform food preparation duties, including cutting, marinating, seasoning, and portioning ingredients.
   ，、、。

3. Ensure food quality, taste, presentation, and consistency meet company requirements.
   、、。

4. Maintain cleanliness and hygiene standards in the kitchen in compliance with food safety regulations.
   ，。

5. Monitor food inventory and assist in stock control and ordering of ingredients.
   ，。

6. Ensure proper storage and handling of food ingredients.
   。

7. Operate kitchen equipment safely and efficiently.
   。

8. Assist in menu planning and development of new dishes when required.
   。

9. Work closely with kitchen staff to ensure smooth daily operations.
   ，。

10. Follow workplace safety and health procedures at all times.
    。

1. Relevant experience in preparing and cooking Cantonese cuisine.
   。

2. Knowledge of Chinese cooking techniques, including stir-frying, steaming, roasting, and soup preparation.
   ，、、。

3. Ability to work in a fast-paced kitchen environment.
   。

4. Good understanding of food hygiene and safety practices.
   。

5. Responsible, hardworking, and able to work independently and as part of a team.
   ，，。

Working Hours: As per company schedule
：

RAPUSODI PTE LTD

Job Description

Kitchen Associate (Japanese Omakase Yakitori Restaurant)

We are a premium Japanese yakitori omakase restaurant located at The Central, Singapore, and are looking for enthusiastic and committed individuals to join our kitchen team.

No prior experience is required. Comprehensive on-the-job training will be provided for candidates who possess the righr attitude and willingness to learn.

Responsibilities:

• Assist chefs in food preparation and basic cooking duties

• Prepare and portion ingredients according to kitchen requirements

• Assist in plating and presentation of dishes

• Wash and maintain cleanliness of kitchen equipment and utensils

• Ensure cleanliness and hygiene standards are maintained at all times

• Assist with stock replenishment and receiving of goods

• Support the kitchen team in day-to-day operations

Requirements:

• No experience required; on-the-job training will be provided

• Positive attitude and willingness to learn

• Able to work efficiently in a fast-paced environment

• Team player with good communication skills

• Must be able to speak confidently in English as the majority of our guests are English-speaking

• Able to work a 6-day work week

Benefits:

• Uniform provided

• Staff meals provided

• Medical and annual leave benefits in accordance with company policy

• Opportunities for career progression and skills development

• Opportunity to learn premium Japanese cuisine and yakitori techniques

Salary:

• Basic salary with overtime opportunities available

• Gross monthly remuneration of approximately S$3,200 - $3,500, inclusive of overtime, depending on experience and performance

OUE Restaurants Pte Ltd

OUE Restaurants

Job Description

5 Days Work Week | AWS & Performance Bonus | Annual Leave & Family Care Leave | Medical & Dental Benefits | Staff Discounts | Staff Meals Provided

As a Chef De Partie, you will be working closely with the culinary team, to create exceptional dining experiences while upholding the highest standards of food quality, efficiency, and food safety. This is an excellent opportunity to grow your culinary expertise in a dynamic and fast-paced kitchen environment in a fine dining restaurant.

ABOUT VUE (https://www.vue.com.sg/)

Perched majestically atop OUE Bayfront on Collyer Quay is VUE Bar & Grill, one of Singapore’s best rooftop dining destinations. We present a chef-driven menu that highlights binchōtan-grilled specialties – the centrepiece of our cuisine. This is complemented by a versatile wine selection that spans across the world.

RESPONSIBILITIES

• To execute and cook with perfection according to the Executive Chef's recipes and specifications.

• Preparing given menus by the Executive Chef in collaboration with the restaurant team.

• Ability to execute different cooking methods, processes and techniques with a wide usage of ingredients and equipment.

• Maintaining consistency in the dishes that have been cooked.

• To ensure the quality of raw ingredient use is in line with guidelines.

• Ensuring that there are sufficient produce and ingredient supplies in the station.

• To provide input in the presentation of dishes.

• To optimize all kitchen processes with attention to speed and quality.

• To enforce strict hygiene, sanitation and health standards set up by the management.

• Any other duties as assigned by the management or manager.

REQUIREMENTS

• Previous work experience as Chef de Partie in Fine Dining Concept and kitchen cooking experience.

• Ability to multitask and work under pressure.

• Culinary related qualification preferred, a combination of practical experience and education may be considered.

GENESIS MANPOWER PTE. LTD.

Job Description

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

PARKROYAL COLLECTION Marina Bay, Singapore

Sitting in the heart of the Marina Bay with panoramic views of the city skyline, PARKROYAL COLLECTION Marina Bay, Singapore is the country's first Garden-in-a-Hotel.

Job Description

PARKROYAL COLLECTION Marina Bay, Singapore is seeking a passionate and dedicated Chef de Partie (Western Banquet) to join our culinary team. You will be responsible for managing a section of the banquet kitchen, delivering high-quality Western cuisine for large-scale events, and ensuring consistency in food preparation and presentation.

Key Responsibilities

• Prepare and present Western cuisine for banquet functions, including buffets, plated service, and live stations

• Ensure consistent quality, taste, and presentation in accordance with hotel standards

• Assist Sous Chef and Executive Sous Chef in menu planning and development

• Oversee mise en place and food production for daily banquet operations

• Ensure timely execution during events and high-volume service periods

• Maintain high standards of hygiene, food safety, and sanitation (HACCP compliance)

• Supervise and mentor junior kitchen staff, including Commis Chefs, Trainees

• Monitor inventory levels and minimise food wastage

• Support sustainability initiatives in line with PARKROYAL COLLECTION brand values

Requirements

• Diploma or Certificate in Culinary Arts or equivalent

• Minimum 2–4 years of relevant experience in a hotel or high-volume banquet environment

• Strong knowledge of Western cuisine and banquet operations

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

• Good leadership and teamwork skills

• Knowledge of food safety and hygiene practices (HACCP)

• Able to work shifts, weekends, and public holidays

• Passion for culinary excellence and innovation

• Familiarity with sustainable kitchen practices

Additional Information

• 5-day work week

• 13th month AWS and Performance Bonus

• Annual Leave from 10 days

• Up to 50% Associate Dining & Accommodation Discounts at Group Properties

• Flexible Benefits (non-medical) of $200 per year

• Referral Incentive of S$1,000*

• Career Development and Training opportunities

*Terms & Conditions Apply.

PARKROYAL COLLECTION Marina Bay, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret that only shortlisted applicants will be notified.

JOBSEEK HR CONSULTANCY PTE. LTD.

Job Description

Job Description

• Prepare and cook authentic Chinese cuisine according to company recipes and quality standards.
• Plan daily food preparation and ensure timely meal service.
• Monitor food quality, freshness and presentation.
• Maintain cleanliness and hygiene of the kitchen in compliance with food safety regulations.
• Manage food inventory and minimise wastage.
• Supervise junior kitchen staff and coordinate daily kitchen operations.
• Ensure compliance with workplace safety and food hygiene standards.
• Perform other duties assigned by the Head Chef or management.

• Minimum 5 years of experience as a Chinese Cuisine Chef.
• Skilled in wok cooking, stir-frying, steaming, braising and other traditional Chinese cooking techniques.
• Able to prepare a variety of Chinese dishes independently.
• Knowledge of food hygiene and kitchen safety practices.
• Able to work in a fast-paced kitchen environment.
• Able to work shifts, weekends and public holidays.
• Good teamwork and communication skills.

Private Advertiser

Job Description

Job Summary:

This role ensures that meals are prepared according to company standards while following food safety and hygiene regulations.

Key Responsibilities:

Cooking Duties:

• Prepare and cook meals according to recipes and portioning guidelines.

• Ensure food quality, taste, and presentation meet company standards.

• Assist in menu preparation and suggest improvements where necessary.

• Maintain proper storage and handling of ingredients to ensure freshness.

Kitchen Assistant Duties:

• Assist in basic food preparation, such as washing, peeling, and cutting ingredients.

• Maintain cleanliness and hygiene in the kitchen, including washing dishes, utensils, and equipment.

• Ensure proper storage of food supplies and assist in stock-taking.

• Follow food safety and hygiene regulations as per company policies and SFA requirements.

• Dispose of waste properly and keep the kitchen area clean and organized.

• Perform other duties as assigned by the Chef or Head of Operation.

Requirements:

• Previous experience in cooking or kitchen operations is preferred.

• Knowledge of food hygiene and safety standards.

• Ability to work in a fast-paced environment and handle multiple tasks.

• Attention to detail and ability to follow recipes and portioning guidelines.

• Able to handle kitchen duties, including standing for long hours.

• Positive attitude, punctuality, and reliability.

Marriott International

Job Description

GLOBAL-HR STAFFING SERVICES PRIVATE LIMITED

Job Description

Job Description & Requirements

Job Summary

Prepare authentic Myanmar soups and noodle dishes, ensuring consistent quality, taste, and presentation. Maintain food hygiene and kitchen cleanliness following Singapore food safety standards. Work efficiently in a fast-paced environment and collaborate effectively with team members.

Responsibilities

Prepare authentic Myanmar soups and noodle dishes such as Mohinga, Ohn No Khao Swe, Mandalay Mee Shay, and Shan Noodles to preserve traditional flavors

Apply strong knowledge of traditional Myanmar recipes, ingredients, and cooking techniques to deliver consistent taste and presentation

Ensure food quality and taste consistency by following established recipes and standards

Maintain high standards of food hygiene and kitchen cleanliness in compliance with Singapore food safety regulations

Work efficiently during peak hours to meet customer demand without compromising quality

Communicate clearly and collaborate effectively with team members to support smooth kitchen operations

Adapt to work schedules including weekends and public holidays as required

Demonstrate passion for preserving and promoting Myanmar cuisine through cooking practices

Leverage experience from restaurants, cafés, or catering operations to enhance food preparation and service quality

Preferred competencies and qualifications

Gan Teck Kar Investments Pte Ltd

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

Job Description

Job Highlights

• 44 hours, 5 workdays per week
• Staff meals provided
• Staff discount
• Immediate hiring

Responsibilities:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant.
• Coordinates daily tasks with the Sous/ Head Chef and responsible for supervising junior chefs or line cook
• Able to estimate the daily kitchen needs and check the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation, and presentation of food are always of the highest quality.
• Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation.
• Full awareness of all menu items, their recipes, methods of production, and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Guides and trains the subordinates daily to ensure high motivation and an economical working environment.

Requirements:

• Minimum 2-years of experience in similar capacity or experience.
• Ability to work in a fast-paced and stressful environment without losing composure
• Good leadership & communication skills
• Strong personal organizational and management skills
• Understanding of workplace health and safety and food hygiene
• Possess positive attitude towards task assigned.
• Eager to learn and progress.

Gan Teck Kar Investments Pte Ltd

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

Job Description

About Our Company: Established in 1991, Gan Teck Kar is a privately-owned Company started by food-loving folks who are passionate about bringing the finest products from all around the world. Our core business is the importation and distribution of premium food products to Singapore and Malaysia with business partners all around the Southeast Asian Region.

Job Highlights/ Benefits

• 44 hours per week, 5 days, Monday - Friday
• Free meals provided
• In-house gym
• Staff discounts
• Walking distance from Tuas Link MRT

Title:

Demi Chef/ Chef De Partie/ Hot & Cold/ Central Kitchen

Reports to:

Production Manager

Job duties & responsibilities

• Follow orders and advice instructed by Supervisor to perform job task, following directions, completed within acceptable time frame
• Responsible for daily preparation, cooking and production items while maintaining costs and ensuring consistency quality of products and achieving production targets.
• Pack and store raw materials and finished goods
• Ensures proper handling and storage of all food items in accordance with standards and sanitation/health regulations
• Prepare a variety of products in production
• Ensure the safe use maintenance / sanitation of equipment & facilities
• Manage product storage, maintenance, and rotation activities to avoid any damages or spoilages
• Assist with inventory and prepare within production schedule
• Make sure that products are properly labelled production date and expiration dates
• Carry out any other duties reasonably requested by a member of the Management Team

Job Requirements:

• Certificate in Culinary or its equivalent
• Preferably1-2 years of experience in production kitchen or in a similar role
• Ability to work independently as well as in a team in a fast-paced environment and meet production deadlines
• Good knowledge of baking/cooking techniques, equipment and ingredients
• Ability to work independently, as well as in a team
• Positive Attitude

WEN WEN NOODLE HOUSE PTE. LTD.

Job Description

We are looking for an experienced and passionate Chef to lead our kitchen operations. The successful candidate will be responsible for cooking and maintaining food consistency, managing kitchen operations, and ensuring compliance with food safety standards.

Key Responsibilities

Prepare and cook menu items according to company recipes.

Monitor food quality, presentation, and portion control.

Manage daily kitchen operations and workflow efficiently.

Ensure compliance with Singapore food hygiene, workplace safety, and sanitation regulations.

Maintain inventory, control food costs, and minimize wastage.

Coordinate purchasing and stock management.

Ensure proper maintenance and cleanliness of kitchen equipment.

Work closely with management to improve menu offerings and customer satisfaction.

Perform any other duties assigned by management.

Requirements

Minimum 3–5 years of relevant experience as a Chef in a commercial kitchen.

Strong knowledge of Asian cuisine; experience in Singapore coffeeshop or restaurant operations is an advantage.

Ability to lead and supervise a kitchen team.

Knowledge of food safety, hygiene, and kitchen best practices.

Able to work in a fast-paced environment.

Good communication and teamwork skills.

Willing to work on weekends and public holidays.

Working Hours

6-day work week

Rotating shifts according to operational requirements

Rest day on a weekday

Benefits

Annual Leave

Medical Leave

Public Holiday entitlement according to the Employment Act

Staff Meals

Performance-based bonus (subject to company performance)

Career advancement opportunities

Skills development and training

Skills (CareerFuture)

Food Preparation

Food Safety & Hygiene

Kitchen Operations

Inventory Management

Menu Planning

Cost Control

Staff Supervision

Team Leadership

Quality Assurance

Time Management

HACCP

Customer Service

Problem Solving

Guzman y Gomez

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

Job Description

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

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

Job Scope

Our Cook Crew members are the lifeblood of GYG. You are at the heart of the restaurant operations, preparing fresh and delicious food, problem solving and weighing-in with expertise on vibrant Mexican flavours. Every day you’ll have the opportunity to utilise fresh ingredients to produce high standard products for our new and repeat guests.

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

Vanguard Healthcare Pte Ltd

Job Description

Vanguard is an equal opportunity employer and are committed to creating a diverse and inclusive workplace.

Location: Candidate must be comfortable working in the Bukit Batok / Senja (Bukit Panjang) / Tampines / Hougang Care Home

Job Description

The role will be responsible to perform daily housekeeping functions and maintain high standard of hygiene and cleanliness within the kitchen of the Nursing Home. 

You will support the Operations Support Assistant and Operations Support Executive (OSE) to work with outsourced vendors to ensure the safe and proper management, kitchen cleanliness, handling, plating and delivery of food to residents.

The detailed duties are as follows: 

• Assist in the maintenance of food hygiene (taking delivery of food, storage of food, food temperature maintenance, food preparation).

• Upkeep environmental cleanliness (washing of dishes and cutlery), includes daily cleaning and weekly deep cleaning.

• Ensure proper handling of chemicals.

• Report any maintenance deficiencies detected within the kitchen to the Operations Support Assistant and/or Operations Support Executive.

• Ensure kitchen supplies are adequate to meet the daily needs of the nursing home.

• Keep work areas free of hazardous conditions.

• Ensure that kitchen tools / equipment is cleansed and properly stored after usage.

• Work with vendors to receive food.

• Work with the Centre Manager to audit the kitchen facilities.

• Conduct plating activities if required.

Job Requirements

• Basic English Language Proficiency to communicate with colleagues from diverse backgrounds

• Able to work 6 days' work week

• Able to work 2 rotating shifts: 9:00 am to 5.05 pm, 11.30 am to 7.35 pm, subject to changes.

• Able to work 3 rotating shifts: 7.30am to 3.35pm, 10am to 6.05pm, 11am to 7.05pm (Senja Care Home)

ABBA OL PTE. LTD.

Job Description

We are looking for a highly skilled and passionate Japanese Cuisine Chef to join our culinary team. The ideal candidate will have extensive experience in preparing traditional and modern Japanese dishes, including sushi, sashimi, tempura, ramen, and kaiseki. This role requires a deep understanding of Japanese culinary techniques, ingredients, and presentation styles. The chef will be responsible for maintaining the highest standards of food quality, hygiene, and customer satisfaction.

As a Japanese Cuisine Chef, you will be expected to design and execute a diverse menu that reflects the rich culinary heritage of Japan while also incorporating innovative elements to appeal to a broad customer base. You will work closely with the kitchen staff to ensure consistency, efficiency, and excellence in every dish served. Additionally, you will be responsible for sourcing authentic ingredients, managing inventory, and maintaining cost control.

The successful candidate must demonstrate creativity, attention to detail, and a commitment to continuous learning and improvement. You should be able to work under pressure in a fast-paced environment and lead by example to inspire your team. Strong communication and organizational skills are essential, as is the ability to adapt to customer preferences and dietary requirements.

This is an exciting opportunity for a culinary professional who is passionate about Japanese cuisine and eager to share that passion with others. If you are dedicated to delivering exceptional dining experiences and have a flair for Japanese culinary artistry, we encourage you to apply.

Responsibilities ：

Prepare and present authentic Japanese dishes with precision and artistry

Design seasonal and innovative Japanese menus

Ensure food quality, taste, and presentation meet high standards

Supervise kitchen staff and provide training on Japanese cooking techniques

Maintain cleanliness and hygiene in the kitchen

Source and manage inventory of Japanese ingredients

Monitor food costs and minimize waste

Collaborate with management on menu planning and promotions

Adapt dishes to meet customer dietary needs and preferences

Stay updated on culinary trends and techniques in Japanese cuisine

Requirement :

Proven experience as a Japanese Cuisine Chef or similar role

In-depth knowledge of Japanese culinary techniques and ingredients

Ability to prepare sushi, sashimi, ramen, and other traditional dishes

Strong leadership and team management skills

Excellent organizational and time management abilities

Understanding of food safety and sanitation standards

Creativity and attention to detail in food presentation

Ability to work in a fast-paced environment

Good communication skills

Culinary degree or certification in Japanese cuisine is a plus

PANAME PTE. LTD.

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

Job Description

Brasserie Gavroche is looking for a passionate and disciplined Chef de Partie to join our kitchen team. We are a French brasserie committed to delivering high-quality food, consistency, and genuine hospitality in a vibrant restaurant environment.

The Chef de Partie will be responsible for managing a designated section of the kitchen, ensuring that dishes are prepared and presented to the restaurant’s standards, and supporting the smooth daily operation of service.

2 days off/week, 14 days AL, medical benefit and other benefits

638 THAI PTE. LTD.

Job Description

• Developing a cohesive menu that aligns with the restaurant’s mission, such as sustainably sourced ingredients, and the operating budget
• Hiring and training the kitchen staff team
• Educating servers about the menu and handling special requests from customers, such as substitutes for gluten or dairy allergies
• Maintaining an accurate inventory of ingredients and placing regular orders
• Monitoring the condition of equipment and ordering maintenance and repairs
• Inspecting food for quality standards before it leaves the kitchen
• Sourcing, negotiating with and managing vendors, including food distributors
• Ensuring the kitchen meets food safety standards and complies with local health codes

Hire your next Chef today

K2 Recruit Pte Ltd

K2 RECRUIT is an established recruitment agency specializing in the recruitment and placement of permanent, temporary and contract personnel across a wide range of employment specializations and market sectors.

Job Description

Chef de Partie

Key responsibilities

• Assist Chef/Sous Chef in the smooth running of the daily operations of the kitchen

• Check and monitor daily preparation of the outlet

• Assist in stock ordering, controlling and conducting stock-take of inventory

• Ensure stock is rotated, labelled, and stored in compliance with health & Safety regulations

• Update daily stock in kitchen

• Check quality of produces delivered by suppliers

• Maintain food quality standards as set out by outlet Chef

• Ensure food is prepared to the highest standards within company guidelines

• Monitor quality of food leaving the kitchen to ensure maximum guest satisfaction

• Manage and ensure cleanliness and hygiene of workstation in the kitchen

Requirements

• 5-day work week

• Minimum 2 years of experience in kitchen setting

• Possess Food safety and hygiene certificate

• Able to work on weekends and public holidays

• Able to start work immediately or within a short notice period preferred

MERCURE SINGAPORE BUGIS

A contemporary 4-star hotel in the vibrant enclave of Bras Basah-Bugis, Mercure Singapore Bugis has 395 heritage-inspired rooms, offering travellers and guests the advantage of being surrounded by a myriad of historical and cultural sites, trendy shopping malls with hip and diverse eateries. Situated within five minutes from Bugis MRT, this international brand hotel offers free WIFI, state-of-the-art meeting facilities with an outdoor terrace and 3 exciting F&B outlets onsite. Other facilities include a gym with 24-hour access and an infinity lap pool.

Job Description

Main Responsibilities

·        To assist the Senior Sous Chef/Sous Chef in ensuring smooth and efficient operations of the Kitchen.

·        Prepare and execute orders according to standard recipes

·        Ensure adequate mise en place at all times

·        Ensure consistency of quality of food.

·        Ensure food orders are executed in an efficient and timely manner

·        Ensure all team members observe and practice relevant health, safety and hygiene standards

·        Maintain a positive and close relationship with the team.

Job Requirements:

·        Ability to multitask and work efficiently under pressure.

·        Minimum 3 years’ experience in culinary field preferably in Hotel Industry or at least 1 year in a similar

capacity.

·        Excellent use of various cooking methods,

·        Good interpersonal skills

·        Perform rotating shifts required.

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

EDEN LOFT SG PTE. LTD.

Job Description

Job Description & Requirements

• To prepare high quality traditional authentic Indian food, especially North Indian Guajarati dishes.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.
• To ensure that all the dishes are freshly prepared and the food standards are met.
• Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Should monitor and maintain stock levels and inventory.
• Need to monitor stock rotation procedures are followed as per inventory.
• Experience in all North Indian cuisines.
• Monitoring portions and waste control.
• To provide quality of food
• Flexible to work in any shifts, especially in split shifts.
• Availability to work within opening hours (e.g. evenings, holidays, weekends)

Straits Atelier Pte Ltd

Job Description

We're Hiring – Chef de Partie (CDP)

Join the team at Smoke & Barrel, a modern wood-fired restaurant located at the historic Johore Battery, 27 Cosford Road.

We're looking for a passionate Chef de Partie who takes pride in quality, consistency, and teamwork.

What we're looking for:

• Minimum 2 years of kitchen experience

• Positive attitude and willingness to learn

• Able to work in a fast-paced environment

• Strong understanding of food hygiene and kitchen operations

• Team player with a passion for cooking

What we offer:

✔ Competitive salary

✔ Staff meals

✔ Career growth opportunities

✔ Friendly and supportive team

✔ Opportunity to work with wood-fire and charcoal cooking

Location: Smoke & Barrel, 27 Cosford Road, Singapore 499549

Interested? Send your resume via WhatsApp to 88•• •181

JOBSEEK HR CONSULTANCY PTE. LTD.

Job Description

Job Description

• Prepare and cook high-quality food according to recipes and company standards.
• Plan daily food preparation and ensure timely meal service.
• Monitor food quality, taste, and presentation.
• Maintain kitchen cleanliness and comply with food safety and hygiene regulations.
• Monitor stock levels and assist in ordering ingredients.
• Train and supervise junior kitchen staff when required.
• Ensure proper storage and handling of food ingredients.
• Work on rotating shifts, weekends and public holidays when required.

• Able to prepare dishes independently in a fast-paced kitchen.
• Knowledge of food safety and kitchen hygiene practices.
• Good teamwork and communication skills.
• Able to work shifts, weekends and public holidays.

Sunrise Japan Holdings Pte Ltd

Sunrise Japan Holdings Pte Ltd is one of many companies under Cinderella Capital Pte Ltd, an entity which has diversified business interest in different fields ranging from F&B to Beauty. The Company currently has presence in Singapore and regional countries such as Malaysia, Indonesia, Myammar, and Philippines. We are on a rapid expansion path and are looking to increase our presence to more countries in time to come.

Job Description

• Food preparation to customers' orders

• Maintain work station cleaniness and hygiene.

• Assist in preparation of reports, e.g. Sales, Inventory, etc.

• Liaising with suppliers.

• Other ad-hoc duties as assigned by your Superior

• Salary will commensurate with experience.

• Candidates with more experience can be considered for higher position and salary.

• Have knowledge in Western or Japanese or Fusion food and preparation.

• Minimum 5 years experience.

• Working days will be 6 days per week and 1 day off.
  

Soup Holdings Limited

Job Description

Manage the kitchen, food preparation, supplies ordering and kitchen staff for general food service and functions

Kitchen Management

· Overall responsible for culinary activities of the kitchen

· Check the quantity and quality of received products to ensure items are as ordered and standards are met

· Achieve food margin set by the Company

· Monitor and maintain stock levels to reduce wastage and to maximize profitability

· Ensure kitchen operations are carried smoothly and effectively

· Receive and store food supplies, equipment and utensils in refrigerators, cupboards and other storage areas

· Responsible for inventory management to ensure sufficient stock for operation efficiency

Hygiene and Workplace Safety Management

· Ensure consistency in food quality control, hygiene and safety

· Ensure that food handling and hygiene regulations are followed in accordance with regulations

Equipment Management

· Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards

People Management

· Supervise and coordinate activities of kitchen staff

· Instruct and train other kitchen workers in the preparation, cooking, garnishing, and presentation of food

· Inspire and motivate the team to achieve food specifications

· Assist in recruitment of kitchen staff

· Manage a team of chefs and their areas of responsibilities

Sales Management

· Collaborate with restaurant manager to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers

Cost Management

· Manage food and manpower cost

Administration

· Responsible for kitchen administration duties

Perform other reasonable job duties as requested by Superior

Victory (Thailand) Co., Ltd.

Job Description

Gajapuri Resort Koh Chang

Job Description

About the role

We are seeking an enthusiastic Demi-chef to join our team at Ratchatayothin Co., Ltd. represent GajaPuri Resort Koh Chang, in the stunning location of Kai Bae Beach. In this full-time position, you will play a key role in supporting the Head Chef and the overall kitchen operations to deliver exceptional dining experiences for our guests.

What you'll be doing

1. Assist the Head Chef in the preparation and cooking of a variety of dishes using fresh, high-quality ingredients

2. Ensure all food is prepared and presented to the highest standards.

3. Maintain a clean, organized and efficient kitchen environment.

4. Adhere to all food safety and hygiene regulations

5. Collaborate with the team to identify and implement improvements to kitchen processes and procedures

6. Provide guidance and mentorship to junior kitchen staff.

What we're looking for

1. At least 2 years of experience as a Demi-chef or in a similar role within a high-quality restaurant or hotel kitchen.

2. Strong culinary skills and a passion for creating delicious, visually appealing dishes.

3. Excellent time management and multitasking abilities.

4. A keen eye for detail and a commitment to maintaining high standards of food safety and hygiene.

5. Positive attitude and the ability to thrive in a fast-paced, team-oriented environment

6. Willingness to learn and adapt to new techniques and trends in the culinary industry.

What we offer

1. Dormitory

1. 2 meals during work shift

2. Service Charge

3. Standard Vacation Leave and National Holidays

About us

GajaPuri, A peaceful retreat designed for those who value nature, tranquility, and comfort.
Its name, meaning “Elephant’s Empire” in Sanskrit, reflects a destination thoughtfully created by travelers, for travelers. Nestled on Kai Bae Beach in the heart of Koh Chang, this cozy boutique resort welcomes guests from around the world seeking a quiet escape where natural beauty and comfort exist in harmony.

At the heart of our culinary philosophy is a deep respect for quality ingredients. We carefully select the finest raw materials to ensure every dish meets our standards. Each morning, guests begin their day with freshly made sourdough bread, homemade jams, yogurt, and a selection of fresh salads, complemented by a generous egg station with a variety of choices. To complete the experience, we roast our own coffee beans, ensuring every cup delivers a truly authentic and flavorful start to the day.

Apply now to become our next Demi-chef!

Watkinson (Thailand) Co., Ltd.

Job Description

Work hours: 9 am - 10.30 pm (shift) (2 hours break / 1 day off in a week)

Work Location: The Empire Tower, Sathorn

Available: 1 position

Responsibilities:

- Control and maintain the quality of food, ensuring taste, presentation, and cleanliness before serving

- Assist Executive Chef to manage kitchen team

- Assist to control inventory and raw materials, verify incoming goods for quality, and coordinate with procurement or suppliers

- Assist to collaborate with restaurant management, service team, and owners

- Assist to collaborate with special events such as banquets and festivals

Qualifications: 

- 2 Years work experience in Japanese Yakiniku / French / Italian

- Expertise in each part of beef

- Able to communicate in English or Thai

- High Responsibility

- Be able to work under pressure

Employee's Benefits:

- Base Salary (as negotiate)

- OT

- Service Charge

- Tips

- Social Security

- Lunch

- Uniform

- Traveling allowance for company's business trip

- 6 days annual leave per year

- 6 days personal leave per year

- 30 days sick leave per year

- 17 public holiday (refer to the company's calendar; OT or compensational leave will be selected by employees)

Apply Now 

Email: hr•@watkinson.co.th 

Tel: 09•-•••-•514 

Authentic Bites Concepts Pte Ltd

Job Description

Join the opening team of Staple, an exciting new fast-casual bowl concept built around fresh, hearty and fully customisable workday meals.  Operated as a distinct concept within the group, Staple has its own dedicated team and identity.

We are seeking a skilled and driven Senior Supervisor (Kitchen) to support the setup and daily kitchen operations, playing a key role in bringing this new concept to life from day one.

In this role, you will be responsible for preparing and assembling high-quality ingredients with consistency, speed, and precision, while upholding strict kitchen discipline and food safety standards—especially during busy service periods. As a senior member of the team, you will lead by example, support and guide junior staff, and ensure the kitchen is fully prepared for smooth and efficient lunch and dinner operations.

This is a great opportunity for a proactive culinary professional who enjoys building strong kitchen foundations, thrives in fast-paced environments, and wants to be part of launching a fresh, modern dining concept from the ground up.

Role Purpose

The Senior Supervisor (Kitchen) supports the daily kitchen operations of Staple, a fast-casual bowl concept focused on fresh, hearty and customisable workday meals.

This role is responsible for preparing, cooking and assembling high-quality ingredients consistently, while maintaining strong kitchen discipline, food safety standards and operational speed during peak service.

The Senior Supervisor (Kitchen) is expected to lead by example, support junior kitchen team members, and help ensure the kitchen is ready for smooth lunch and dinner operations.

Key Responsibilities

1. Food Preparation & Production

·    Prepare ingredients according to approved recipes, portion standards and prep lists.

·    Handle proteins, grains, vegetables, sauces and toppings with consistency and care.

·    Ensure cooked and fresh components are prepared to the correct quality, taste and presentation standards.

·    Support daily mise en place so the kitchen is fully ready before service.

·    Monitor ingredient freshness, shelf life and holding standards.

·    Minimise wastage through proper preparation, storage and stock rotation.

2. Cooking & Service Execution

·    Execute assigned station duties during service with speed, accuracy and consistency.

·    Maintain product quality during peak lunch and dinner periods.

·    Ensure bowls and menu items are assembled according to brand standards.

·    Communicate clearly with the team during service to avoid delays and errors.

·    Support takeaway, delivery and dine-in orders as required.

·    Assist in maintaining smooth service flow during high-volume periods.

3. Kitchen Organisation & Cleanliness

·    Keep assigned station clean, organised and well-stocked at all times.

·    Follow proper food hygiene, sanitation and workplace safety practices.

·    Ensure equipment, tools and storage areas are cleaned and maintained properly.

·    Conduct proper opening and closing duties.

·    Support daily cleaning schedules and kitchen maintenance routines.

4. Quality Control

·    Check food quality before and during service.

·    Ensure consistency in taste, portioning, cooking temperature and presentation.

·    Highlight quality issues, ingredient shortages or operational concerns to the Sous Chef / Head Chef.

·    Support recipe testing, menu improvements and product refinement when required.

·    Help maintain brand standards across all food items.

5. Inventory & Cost Control

·    Assist with daily stock checks and ingredient requisitions.

·    Support proper receiving and storage of goods.

·    Practise FIFO and proper labelling.

·    Reduce unnecessary wastage and over-preparation.

·    Inform supervisors of slow-moving, damaged or low-quality ingredients.

6. Team Support & Leadership

·    Guide junior cooks, commis and part-time kitchen staff during preparation and service.

·    Lead by example in discipline, cleanliness, urgency and teamwork.

·    Support training of new team members on recipes, stations and SOPs.

·    Help maintain a positive and professional kitchen culture.

·    Step up to support the Sous Chef / Head Chef when required.

Requirements

·    Minimum 3 to 5 years of kitchen experience.

·    Prior experience as Supervisor / Senior Supervisor (Kitchen) preferred.

·    Experience in fast-casual, cafe, salad / bowl, Western, Asian or high-volume kitchen operations is advantageous.

·    Strong understanding of food preparation, hygiene and kitchen discipline.

·    Able to work quickly and accurately during peak service.

·    Comfortable handling both cooked and fresh food components.

·    Good teamwork and communication skills.

·    Able to follow SOPs and maintain consistency.

·    Positive attitude, strong work ethic and willingness to learn.

·    Valid food hygiene certification required.

Key Attributes

·    Reliable and punctual

·    Fast and organised

·    Clean and disciplined

·    Quality-focused

·    Calm under pressure

·    Hands-on and proactive

·    A good team player

·    Able to lead junior staff by example

·    Comfortable working in a new concept / opening environment

What Good Performance Looks Like

·    Station is fully ready before service.

·    Food quality and portioning are consistent.

·    Service moves smoothly during peak hours.

·    Wastage is controlled through proper prep and stock management.

·    Kitchen is clean, organised and well maintained.

·    Junior staff receive clear guidance and support.

·    Problems are flagged early and solved quickly.

·    Candidate contributes positively to the launch and growth of Staple.

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

Wyndham Singapore Hotel

Job Description

About the role

Wyndham Singapore Hotel is seeking an experienced Chef De Partie to join our culinary team. This is a full-time position based at our property in City Hall Central Region. As Chef De Partie, you will take charge of a specific station within our kitchen, demonstrating leadership, technical expertise, and a commitment to culinary excellence. This role is integral to maintaining the high standards of food quality and service that our guests expect from Wyndham Singapore Hotel.

What you'll be doing

1. Manage and oversee the daily operations of your assigned kitchen station, ensuring consistency and quality in all dishes prepared

2. Supervise and train junior kitchen staff working under your station, providing guidance and mentoring to develop their culinary skills

3. Prepare and cook a variety of dishes according to established recipes, plating standards and presentation guidelines

4. Ensure all food items are prepared hygienically and in compliance with food safety regulations and hotel policies

5. Monitor food costs and portion control to minimise waste and maintain profitability

6. Collaborate with the Head Chef and other chefs de partie to plan menus and develop new dishes

7. Maintain impeccable standards of kitchen cleanliness and organisation at your station

8. Respond promptly to service demands during busy periods, ensuring timely delivery of high-quality meals

9. Check and report any equipment faults or maintenance issues to management

What we're looking for

1. Minimum 2 years of professional kitchen experience, in a Chef De Partie or similar supervisory role

Proficiency in a range of cooking techniques and cuisines, with versatility across multiple stations

1. Strong leadership skills with the ability to motivate and develop junior staff members

2. Excellent knowledge of food safety and hygiene standards

3. Attention to detail and commitment to maintaining high standards of food presentation and quality

4. Ability to work efficiently under pressure during peak service times

5. Strong communication skills and the ability to work collaboratively within a team environment

6. Knowledge of food costing and inventory management is advantageous

7. Flexibility to work varied shifts, including evenings, weekends and public holidays as required

HAENYEO KITCHEN GROUP PTE. LTD.

Job Description

Key Responsibilities

Food Preparation

• Wash, peel, cut, shred and prepare vegetables and ingredients

• Operate kitchen slicers, mandolines and other preparation equipment safely

• Portion ingredients according to recipes and kitchen standards

Seafood & Ingredient Handling

• Defrost, clean and prepare seafood and other ingredients

• Portion and store ingredients in accordance with food safety standards

• Label and organize ingredients using FIFO procedures

Cold Kitchen Support

• Assist with preparation and assembly of salads, desserts and cold dishes

• Support daily mise en place requirements

• Ensure consistency in presentation and portion control

Kitchen Hygiene & Stewarding

• Assist with dishwashing and kitchen cleaning duties

• Maintain a clean, organised and hygienic workstation

• Follow food safety and hygiene standards at all times

Requirements

• No prior experience required

• Training will be provided

• Fresh graduates and entry-level candidates are welcome to apply

• Previous kitchen assistant experience is an advantage

• Ability to work efficiently in a fast-paced kitchen environment

• Comfortable handling knives and kitchen equipment

• Strong commitment to safety and cleanliness

Preferred Attributes

• Fast learner with strong attention to detail

• Able to work quickly while maintaining accuracy

• Responsible and dependable team player

• Comfortable following recipes and standard operating procedures

• Good organisational skills

• Willingness to learn professional kitchen operations

What We Offer

• Training provided

• Staff meals provided

• Career growth opportunities

• Supportive working environment

• Opportunity to learn professional food preparation and kitchen operations

Jumbo Group Of Restaurants Pte Ltd

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

Job Description

Job Description

• Carry out duties in the respective areas including raw food trimmer, cutter and wok station
• Prepare food with fillings and follow-up on appetizers and sauces
• Prepare all specified ingredients and sauces before the start of operation
• Arrange and prepare staff meals
• Label names and dates before food is stored
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements
• Any other jobs or duties assigned by the Chief Chef from time to time.

Job Requirements

• At least 2 years of relevant experience in Chinese cuisine
• Possess basic food hygiene certificate
• Good physical condition and endurance

Jumbo Group Of Restaurants Pte Ltd

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

Job Description

Job Descriptions

• To come up with a new dish every 3 months
• Responsible for taking charge of quality of new dishes
• Impart skills and knowledge of new dishes created to the appointed outlet chef
• Ensure proper SOPs and HACCP standards are carried out
• Maintain food quality and safety standards
• Ensure proper maintainence of the kitchen within each outlet
• Analyzing data from food sales records in restaurants or other venues to identify trends in customer preferences
• Communicating with staff members to coordinate menu planning and preparation for special events
• Developing menus that meet budget requirements and are appealing to customers
• Ensure all activities conform to HACCP and AVA guidelines