The best place to find hotel jobs in South East Asia!

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 - Hotel Sales Executive

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 companies who need our meeting facilities and hotel room accommodations
• Meeting directly with logistics staff at these companies to find out what their needs are in the coming months and identifying what the hotel can do for them
• Writing and sending quotations and contracts to potential clients to secure future business
• Ensuring that a booked event will go smoothly on the day of the event.
• Soliciting corporate guest feedback
• Using that feedback to help us improve our hotel services & operations
• Improving the Standard Operating Procedures (SOPs) for sales & marketing

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 human connection and ability to learn.

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 really love the business of hotel sales & marketing within the context of a small boutique hotel.
• You have a strong and adventurous disposition.
• You’re a master at making sales calls and asking for the sale.
• You truly love the sense of achievement in winning new business.
• You are flexible and can change focus quickly.
• You want the challenge of increasing our rooms business and meetings business.
• You can start your new job here in Vientiane, Laos as soon as possible.

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 hotel Sales Executive in 4 or 5 star hotels
• Previous experience living/working outside your home country, preferably in Asia.

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 with a strong hospitality background.
• 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.

Candidates are invited to send in their CV with photo to:

Belmont International Hotels
Email: hrmlaos@belmontasia.com

Only short listed applicants will be contacted. 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 - Chef de Cuisine

This challenging full time hands-on position is for you if you:

• have experience in French/Mediterranean/Western Cuisine.
• are an accomplished chef who loves to cook, with a passion for creating new dishes, a strong personal style, and desire the freedom in the creation of the menu.
• gain satisfaction from meeting & talking with the guests in the restaurant.
• have advanced culinary skills, including food production, creation of new dishes, and presentation skills.
• have experience in a la carte and banquet cookery as well as cocktail style finger food.
• have a minimum of 3 years experience supervising in a medium volume, scratch-cooking kitchen.
• have strong organization and communication skills because you have to coordinate and work with other departments in the hotel.
• are willing to work with a young team who will need hands on training from you.

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.

Franca - Modern Italian & Fine Steaks

Job Description

Responsibilities:

• Kitchen Leadership: Lead the kitchen team to ensure smooth daily operations, delivering high-quality Italian dishes and premium steaks. Set the standard for culinary excellence in taste, presentation, and quality.
• Team Management: Recruit, train, and inspire the kitchen staff, fostering a positive and collaborative work environment. Mentor team members to help them grow and ensure their performance meets Franca's high standards.
• Menu Creation & Development: Plan, create, and refresh the menu, incorporating seasonal ingredients and customer preferences. Innovate new dishes while maintaining the restaurant's core offerings.
• Cost & Inventory Control: Manage food inventory, order supplies, and control costs, ensuring a balance between quality and budget. Minimize waste and optimize sourcing to maintain profitability.
• Health & Safety Compliance: Ensure all health and safety standards are strictly followed, keeping the kitchen clean, organized, and safe for both staff and guests.
• Special Event Planning: Work closely with management to create special menus for events, tailoring dishes to the occasion while maintaining Franca’s signature flavors.
• Customer Interaction & Feedback: Address guest concerns and respond to feedback to continually improve food offerings and the overall dining experience.

Qualifications:

• Leadership Experience: At least 3-5 years as a Head Chef or in a similar role, with experience managing a kitchen team in a fast-paced, high-quality restaurant setting.
• Italian Cuisine & Steaks Expertise: Deep knowledge of Italian culinary techniques and premium steak preparation, with a passion for creating authentic and modern dishes.
• High-Pressure Environment: Ability to perform efficiently during busy service, maintaining excellent food quality and presentation under pressure.
• Team Management: Strong leadership and people management skills, with the ability to train, motivate, and develop kitchen staff to consistently meet high standards.
• Attention to Detail: Keen eye for detail in both cooking and presentation, ensuring every dish is of the highest quality and visually appealing.
• Communication Skills: Good English communication skills required; fluency in both Thai and English is preferred to better communicate with the team and guests.
• Food Safety Knowledge: Thorough understanding of food safety regulations and kitchen hygiene standards, with the ability to maintain a clean, safe working environment.

About Franca:

Franca Modern Italian and Fine Steaks is an upscale restaurant located in the heart of Asoke, Bangkok. We are known for our fresh and high-quality Italian dishes, combined with premium steaks. Our mission is to provide an unforgettable dining experience, blending tradition with modern flavors. We take pride in sourcing the best ingredients and offering our guests exceptional service.

HKM HR Management Pte. Ltd.

Job Description

1. Assistant Head Chef  - Central Kitchen (Catering company at Bedok)

Salary up to S$3,500 per month

No housing provided

 6 day work week

- Types of Shifts:

- 4 am to 2pm or   5am to 3 pm / 7 am to 5 pm (any hours extra hours of this will be compensated)

Must have catering and central kitchen experience.

Must know how to order from supplier experience.

2. Chef-de-partie - Central Kitchen (Catering company at Bedok)

Salary between S$2800 to S$3300 per month

No housing provided

 6 day work week

Must have catering and central kitchen experience.

Must have at least 1 years of cooking experience

HOW TO APPLY :

Interested candidates, please submit your resume by clicking on “Apply Now” or aliceyap(a)hkmsvs.com

All applications will be treated in the strictest confidence and only shortlisted candidates will be notified

Yap Lay Choo

EA Licence No. 03C5391 | Registration No. R1987101

Rainforest Wild Asia

Job Description

Dian Xiao Er Group Pte. Ltd.

Job Description

Roast Junior Chef ( Salary : Up to $3100)

Roast Senior Chef (Salary : Up to $3300)

Flexi : $15/Hour

Job Scope

1. Strictly adhere to the company's prescribed food standards and procedures.2. Responsible for roasting ducks, preparing various sauces, and simmering example soups (responsible for seasoning).3. Classify the use of knives to ensure delicate cutting, achieving the standards of precision and beauty in finished dishes.4. Evenly cut ducks, present dishes beautifully, and remove excess fat.5. Assist superiors in daily operations, ensure quality, and handle various tasks in the absence of superiors.

Job Requirement1. Full-time positions available.2. Team player and willingness to learn.3. Able to perform rotating work shifts on weekends and public holidays4. Good in Mandarin

How to Apply?Click “Apply Now” or contact us via WhatsApp for more details:

Roast: +65 8798 0657

• Looking for candidates available to work:
  • Monday: Morning, Evening, Afternoon
  • Tuesday: Morning, Evening, Afternoon
  • Wednesday: Morning, Evening, Afternoon
  • Thursday: Morning, Evening, Afternoon
  • Friday: Morning, Evening, Afternoon
  • Saturday: Morning, Evening, Afternoon
  • Sunday: Morning, Evening, Afternoon
• 1 year of relevant work experience required for this role
• Work visa can be provided for this role
• Expected start date for role: 16 September 2024
• Expected salary: $3,100 - $3,300 per month

Private Advertiser

Job Description

Working Hours: 5 or 6 days work week, 44 hours per week (overtime pay for hours beyond 44 hours)

Salary: Commensurate with experience and previous salary

Benefits: Comprehensive benefits package including 10-14 days annual leave, 13th month salary (AWS), performance bonus, etc.

Job Description:

• Daily Operations: Oversee the smooth daily functioning of both front-end and kitchen operations.
• Customer Service: Take and serve customer orders, ensuring a high level of service and addressing any concerns.
• Food Preparation: Handle food preparation and processing, adhering to quality and hygiene standards.
• Quality Control: Maintain high standards of quality control, hygiene, health, and safety in all aspects of restaurant operations.

Requirements:

• Experience: Minimum 1-3 years of relevant experience in the food and beverage industry. Fresh is welcome to apply!
• Skills: Strong understanding of restaurant operations, food preparation, and customer service.
• Attributes: Attention to detail, ability to work in a fast-paced environment, and commitment to high standards of quality and hygiene.
• Language: Must be able to communicate with English & Mandarin

You may click “Apply” to submit your application.

Regret to inform you that only shortlisted candidates will be contacted by our consultants.

Rapid Recruitment Asia Pte Ltd

Job Description

🔥 Basic : $3500 ++
🔥 Incentives : Uncapped (can earn more than basic)
🔥 Bonus : TWICE a year!

⏰ Tuesday - Saturday , 44hrs a week, need to OT

📝Jobscope
👉Preparation and Cooking of dishes
👉Run, Manage and Coordinate Kitchen Staff
👉Inventory management
👉Adhoc as assigned

⚠️Requirements
👉FHC is good to have, if not will be sponsored!
👉Able to work evenings, weekends and holidays
👉Good work ethics!

Interested please contact below!
==================================
📱Wh@ts@pp (at) 8777 0627
📱Telegr@m (at) wohcirde

Rapid Recruitment Asia Pte Ltd (16C8261)
Edric How (R23119149)
==================================

Compass Group Hong Kong Ltd

Job Description

Job Responsibilities:

• Report to Operations Manager/ Unit Manager and responsible to oversee daily canteen operations 
• Maintain constant high standard of preparation and plating 
• Committed to highest level of HSE and food safety standards
• Support in creating new seasonal menu offerings
• Work on Menu design, dish design and costing, creating and managing SOP and recipes

 Job Requirements:

• Minimum 5 years’ experience in western restaurants/ staff canteen with 3 years' supervisory level
• Proven leadership experience (Minimum 3 years' experience at Senior Sous/ Head Chef level)
• Hygiene supervisor/ manager certified an advantage
• Able to lead and coach team in a positive & professional manner
• To be well able to handle dietery preferences and allergen information
• Experience of senior position in large operations is an advantage 
• Must be capable of being flexible to last minute requests & challenges with a 'Can-do' attitude 
• Strong communication & management skills required 

We offer an attractive remuneration package and excellent career prospects to the right candidate.

If you are interested in joining us, please send your full resume with academic qualifications, work experience, availability, present and expected salary by clicking APPLY NOW button.

Compass Group Hong Kong is an Equal Opportunities Employer. All applications and enquiries will be handled in the strictest confidence and personal data collected will be used for recruitment purposes only. All the applicant contact details will be kept for 6 months only.

To find out more about us, you are welcome to visit our website: www.compass-hk.com [link removed]

Agensi Pekerjaan InterIsland

Job Description

• Looking for candidates available to work:
  • Monday: Morning, Afternoon, Evening
  • Tuesday: Morning, Afternoon, Evening
  • Wednesday: Morning, Afternoon, Evening
  • Thursday: Morning, Afternoon, Evening
  • Friday: Morning, Afternoon, Evening
  • Saturday: Morning, Afternoon, Evening
  • Sunday: Morning, Afternoon, Evening
• No experience required for this role
• Work visa can be provided for this role
• Expected start date for role: 01 November 2024
• Expected salary: $2,600 - $4,400 per month

Plantation Bay Holdings Corp

Job Description

Qualifications & experience

• 3+ years work experience in managerial capacity in a deluxe hotel, restaurant or cruise ship
• Has good general culinary knowledge, no specific cuisine necessary
• Knowledgeable in Food Safety Standards

Tasks & responsibilities

• Taking charge of kitchen operations and other side duties as directed by the Executive Chef
• Ensuring all kitchen staff adhere to resort's standard procedures
• Facilitates in training kitchen staff

RK Recruitment Pte. Ltd.

Job Description

Job Summary:

• basic UP TO $6500
• Monday to Friday 8am-5pm
• Nearest MRT: Clementi
• Cuisine Type: Chinese/Taiwan

Job Description:

• Menu Development and Cost Management:

Research and develop seasonal and permanent dishes.

Calculate food costs accurately and set SOPs for consistent food preparation and delivery.

Implement portion control measures to minimize wastage and maximize profitability.

• Production Operations Oversight:

Direct all operations of the production function within the central kitchen.

Supervise staff to ensure production targets, portion sizing, and product quality are met.

Manage production schedules and monitor overall output levels.

Formulate new food production standards and SOPs to improve efficiency and quality.

Investigate production and quality issues, recommend solutions, and implement waste reduction strategies.

• Quality Control:

Conduct regular quality checks to ensure food meets company standards for taste, temperature, and presentation.

Coordinate food production schedules, stock management, and quality assurance.

Oversee cleanliness of kitchen, equipment, and workstations to meet hygiene standards.

• Supplier Management and Ingredient Sourcing:

Liaise directly with suppliers to negotiate costs and source new raw ingredients.

Monitor market trends to optimize ingredient quality and availability.

• Central Kitchen P&L Management:

Monitor and manage the central kitchen's profit and loss statement, including cost control measures, budget adherence, and revenue optimization strategies.

Analyse financial data and operational metrics to identify areas for improvement and cost-saving opportunities.

Job Requirement:

• Recognised culinary qualification or similar discipline.
• Minimally 8 years of relevant experience in production kitchen and/or hotel industry
• Creative in food preparation and presentation
• Passionate in food product development with proven track record in R&D of Taiwanese/Chinese cuisines
• Meticulous with good organizational skills
• Team player with good interpersonal skills

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.

EA License No: 20C0280

EA Personnel No: R22108651

EA Personnel Name: Ching Ning Xin

Newport World Resorts

Job Description

JOB SUMMARY

The Chef de Partie is responsible for assisting the Chef de Cuisine with kitchen operations in the assigned outlet. This position is

also responsible in assisting with achievement of outlet profitability and guest satisfaction by ensuring an efficient flow of production, developing menu and outlet promotions, implementing cost saving measures, and ensuring that set standards of food quality and service is consistently being achieved and maintained by kitchen personnel.

JOB SUMMARY

Kitchen Operations

• Supervise daily food preparation and kitchen duties.
• Coordinate kitchen assignments with Chef de Cuisine / Sous Chef.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist
• Monitor methods of food preparation and cooking, sizes of portions, and garnishing of food to ensure food is prepared in prescribed manner.
• Estimate food consumption and purchases or requisitions and kitchen supplies.
• Enforce food preparation and sanitation standards.
• Ensure all equipment are in good working order
• Assist in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.

People Management

• Consistently act in line with organization values
• Responsible for hiring new employees and staffing the kitchen at sufficient levels to meet standard requirements.
• Supervise food preparation staff: responsible for hiring, termination, disciplinary actions, performance evaluations and development.
• Ensure employees provide a courteous and professional service at all times.
• Schedule all employees in the kitchen department: maintenance adequate staffing level while adhering to labor standards guidelines.
• Responsible for training new employees per established procedures.
• Thorough hands on management, supervise closely all outlet chefs and apprentices in the performance of their duties in accordance with policies and procedures and applicable laws.
• Delegate appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained.
• Cascade department KPIs and monitor achievement of targets.
• Instill the training philosophies of the company and work closely with the Training Manager developing departmental trainers, ensuring that all supervisors take an active role in the training and development of employees.
• Develop and assist with training activities focused on improving skills and knowledge.
• Monitor employee morale and provide mechanisms for performance feedback and development.

QUALIFICATIONS

• Graduate of any 4-year course
• Competence in all facets of cooking, must have exemplarily chefs training and education
• At least three (3) years work experience in a Demi or Chef de Partie role, preferably within a formal or fine dining environment
• Organized and has great attention to details
• Flexible to changing business demand
• Has strong leadership characteristics to delegate tasks, influence, motivate, and develop team members

Newport World Resorts

Job Description

JOB SUMMARY

The Cantonese Cuisine Chef (Chef de Cuisine) is responsible for assisting the Executive Chef for overall kitchen operation. He/she ensures maximum guest satisfaction, through planning, organizing, directing and controlling the kitchen operation and administration.

RESPONSIBILITIES

• Ensure all recipes and product yields are accurately cost and reviewed regularly.
• Oversee all food preparation equipment is being used safely and correctly and it is cleaned and maintained. 
• Prepare and maintain the culinary operation manuals.
• Ensure a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
• Participate in creative menu planning and correct food preparation for each outlet including banquets.
• Make sure all food products received are of the required standard and quality and that they are stored and disseminated correctly.
• Ensure food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to function forecasts.
• Ensure the Department’s overall operational budgets are strictly adhered to.
• Interacts with guests to obtain feedback on product quality and service levels.
• Respond to and handle guest problems and complaints.
• Ensure guests are always receiving exceptional dining experience representing true value for money.

QUALIFICATIONS

• College graduate of a four (4) year Culinary / Hospitality course
• At least six (6) years of culinary experience in AUTHENTIC CANTONESE CUISINE
• Must be fluent in both written and verbal Cantonese Language
• Must be willing to work in Pasay, Manila
• At least two (2) years of leadership experience in managing a team
• Competence in all facets of cooking, must have exemplarily chefs training and education
• Knowledge of basic training technique
• Knowledge of local health and sanitation laws
• Has deep understanding of proper use and maintenance of major kitchen equipment including stoves, refrigerator, knives and dish machine
• Must be able to deal with different types of individuals

Hilton Hotel

Job Description

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

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

A Japanese Chef will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in KiSara's kitchen.    

What will I be doing? 

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

• Plan, prepare and implement high quality food and beverage products in line with the concept of KiSara (Traditional Japanese Restaurant), and set-ups in all areas in the restaurant.
• Support for banquet operations once required.
• In charge of creating, implementing, and maintaining a high-quality standard for all Japanese food items and dished in the hotel.
• Work seamlessly with recipes, standards and plating guides. 
• Maintain all HACCP aspects within the hotel operation.  
• Use appropriately all equipment, tools and machines. 
• Focus on constant improvement of training manuals and SOPs. 
• Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. 
• Work on offsite events when requested. 
• Complete tasks and jobs outside of the kitchen area. 
• Assist in inventory taking. 
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements. 
• Prepare menus as requested, in a timely fashion. 
• Work on new dishes for food tastings and photo taking. 
• Control stations within the kitchen. 
• Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. 
• Effectively respond to guests’ requests. 
• Learn and adapt to changes. 
• Be receptive to constructive feedback.  
• Purchase for and control production. 
• Maintain at all times a professional and positive attitude towards team members and supervisors. 
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. 
• Coordinate, organize and participate in all production pertaining to the kitchen.  
• 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 at all times. 
• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.  
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.  
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. 
• Report to the Executive Chef on any issues and take appropriate action. 
• Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef and/or Executive Chef. 
• Work closely with the Executive Sous Chef and/or Executive Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.  
• Exercise maximum control on wastage to achieve optimum profitability. 
• Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef and/or Executive Chef.  
• Prepare the necessary work orders for the Engineering department. 
• Ensure that recipes and costings are established and updated. 
• Monitor food quality and quantity to ensure the most economical usage of ingredients. 
• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. 
• Select team members who display qualities and attributes that reflect department standards. 
• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. 
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. 
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. 
• Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. 
• Review all timesheets to ensure that team members’ work times and meal breaks are accurate. 
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. 
• Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. 
• Train team members on the correct usage of all equipment, tools and machines. 
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. 
• Carry out any other reasonable duties and responsibilities as assigned. 

What are we looking for? 

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

• High school graduate is required.
• Preferred bachelor's degree for culinary arts and Japanese cuisine qualification.
• 8-10 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards. 
• Basic spoken English to meet business needs. 
• Up to date with sanitation classes. 
• Possess a valid health certificate. 
• Proficient in an additional language. 
• Knowledgeable in HACCP. 
• Participated in additional culinary classes or seminars. 
• Work experience in similar capacity with international chain hotels. 
• Technical education in hospitality or culinary school preferred. 

What will it be like to work for Hilton? 

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

Elijah Hotel and Residences

Job Description

Job Summary

As the Executive Chef, you are responsible for whole kitchen operation.

Job Duties and Responsibilities

●      Manage overall kitchen operation.

●      Lay out of Concept, Promotion & Menu (Ala Carte & Banquet)

●      Maintains Food Cost Percentage Margin set by the company.

●      Checks all portion control, par stocking level, and preparation of food quality to its expected standards.

●      Ensures that Inventory is properly monitored & recorded.

●      Make sure that the quality, quantity and trimming in food preparation is of highest standard.

●      Responsible for the cleanliness of the whole kitchen area.

●      Make sure that requested items from the storeroom are received in the kitchen and are properly

distributed and used.

●      Reports to the General Manager if any abnormality in the operations is observed.

●      Ensures proper handling, cleanliness and maintenance of all kitchen tools & equipment.

●      In charge of all incoming and outgoing food items and double-checks quality, prices, & correctness of size and weight.

●      Assist the receiving clerks in ensuring that only high-quality raw items are received from suppliers.

●      Coordinate trainings, seminars, and gives skills development among Culinary team.

●      Enhance staff relations to promote higher moral and job satisfaction.

●      Responsible in staff evaluation, promotion, and recommendation.

●      Study & Create Concept required by the Company.

●      Leads The Research & Development Team

●      Stablish Management System, Ordering System from Central Kitchen to all Branches & Cloud Kitchen.

●      Lay out Pre-opening Policies & Procedure, & Standard Operating Procedure.

●      Perform other task given by the General Manager & Owners.

Job Specifications

● Equipped Lay Out on Accurate Food Costing, Inventory, Build Cards, Recipe Cards, & Standardization System in Kitchen Operation, Knowledge on POS System

● Equipped with Pre-Opening Checklist.

● Maintains Consistency, Specifications of Raw Materials, Line Check, Brand Name, & Country of Origin

of each and every Ingredients.

● Updated on Culinary Trends.

● Connected & Equipped with all the Major Supplier throughout Philippines & other Countries.

● HACCP CERTIFIED (Level 1 ,2 & 3)

● Attended yearly FOOD EXPO, HORECA , PASTRY & BAKERY EXPO

● Trained to Train

● Able to make Kitchen Floor Plan & Layout, Including Enhanced Kitchen Tools & Equipment.

● Knowledge in Menu Lay Out, Description, & Enhancement of Menu

● Professional Food Stylist

● Flexible in any Kitchen Station including Hot, Cold, & Pastry Section.

● Exposed on Dining Area attending to Guest needs.

● Frequently attending different Training & Seminar in The Hotel & Restaurant Industry

● Have People Handling Skills, & Management Skills

● Computer Literate (Word, Excel, Power Point)

● Passionate in Non-Stop Learning in the Culinary Industry.

▪ Fluency in English is mandatory.

▪ Minimum years of employment in a related position in international environment

▪ Must be able to follow instruction

▪ Must be able to work as a team

▪ Must have leadership skills

• Flexible hours available
• More than 4 years of relevant work experience required for this role
• Working rights required for this role

The Palawan @ Sentosa

Job Description

MTC Consulting Pte. Ltd.

Job Description

Job Summary: 

• Local / Western Cuisine
• Event up to 1500 pax
• Location: Tai Seng
• Working Hours: 9 hours a day, 6 days work

About the role:

The Head Chef will manage all aspects of kitchen operations, ensuring excellence in food quality, creativity, and efficiency. The ideal candidate should demonstrate strong leadership, exceptional culinary talent, and a commitment to providing remarkable dining experiences.

Job Description:

• Ensure kitchen activities are compliance with health and hygiene standards.
• Supervise food presentation and quality to meet standards and maintain visual appeal.
• Inspect deliveries, monitor food quality, and address any issues during preparation to ensure consistency.
• Collaborate on menu creation, incorporating seasonal ingredients and guest preferences.
• Coordinate staff scheduling, provide training, and foster a positive, team-oriented work environment.
• Address kitchen challenges with effective problem-solving and oversee operations during busy periods.
• Support menu planning and manage inventory to maintain stock levels while minimizing waste and spoilage.

Requirements:

• Min. 5 years' experience in Catering.
• Experience in big scale catering (about 1000+ pax)
• Able to commit work on weekends / PHs

For consideration, kindly submit your CV by clicking “APPLY NOW” or text +65 8306 8605 for confidential discussion.

*Only shortlisted candidates would be notified**

MTC Consulting Pte Ltd | 15C7752

EA. Registration No.: R23116335 | Poh Sook Hooi

TOTAL MANPOWER PTE. LTD.

Job Description

C.O.T.U Lifestyle & Entertainment Venue

Job Description

🌟 Join the Excitement at C.O.T.U - Center Of The Universe!🌟

Are you ready to discover a world of vibrant F&B and entertainment? Look no further - C.O.T.U awaits, offering a journey filled with excitement! We're not just any venue; we're a dynamic hub, reshaping hospitality norms and crafting memorable experiences.

Launching in Q4 2024, C.O.T.U (Center Of The Universe) stands out as a unique destination. It's a multi-concept lifestyle and entertainment venue, featuring five distinct spaces designed to delight: from a welcoming lobby bar perfect for both work and relaxation, to a sophisticated fine dining steakhouse, an energetic ultralounge, a refined cocktail bar with live entertainment, and even a rooftop swimming pool offering stunning city views

Position Overview:

A pastry chef is responsible for creating various baked goods such as cakes, bread, pastries, chocolates, and other desserts. They work in bakeries, restaurants, hotels, or catering establishments. The pastry chef's duties include menu planning, preparation, inventory management, baking and decoration, hygiene standards, staff training, customer service, creativity, and quality control.

Responsibilities:

• Plan menus and create new and innovative dessert items
• Prepare various pastry items such as desserts, cakes, and pastries
• Manage inventory of baking ingredients
• Bake and decorate cakes, bread, and pastries
• Maintain high standards of hygiene and cleanliness in the kitchen area
• Train and supervise junior pastry chefs or bakers
• Interact with customers who have specific dietary requirements
• Possess a unique and innovative approach to pastry making
• Ensure consistent top-notch quality and taste of pastry items

Qualifications:

• High school diploma or equivalent
• Associate degree in baking or pastry arts (preferred)
• Experience through apprenticeship or formal education
• Exceptional artistic and baking skills
• Excellent time management and creative thinking
• Excellent customer service skills
• Knowledge of various cooking techniques, ingredients, and hygiene standards.

Perks:

• Career Growth Opportunities
• Attractive Salary package
• Company Performance Incentives (quarterly)
• Outpatient & Hospitalisation benefits
• Staff meals & late night transport
• Staff discount across all venues
• Sign up bonus / Staff referral Incentive
• Birthday Treat (Ang pow+ Extra day off)

If you're someone who thrives in dynamic environments and shares a passion for the F&B/Entertainment scene, we invite you to join us. Together, let's create remarkable experiences and set new standards of excellence. Apply now and become a part of this exciting journey! 

• Flexible hours available
• 1 year of relevant work experience required for this role
• Working rights required for this role
• Expected start date for role: 01 October 2024
• Expected salary: $4,000 - $4,500 per month

QT Singapore

Job Description

Are you an experienced player within the Singapore hospitality landscape?

Looking to take your impressive career to the next level, opening Singapore’s latest and greatest F&B driven luxury Hotel?

Excited by the opportunity to work alongside and grow from Celebrity Chef and star of the Australian restaurant scene GM Doron Whaite?

We are looking for people just like you!

QT Singapore is our latest and one of the most exciting new openings in our companies history. Our first venture into Asia, bringing the unique QT brand and world class service standards to one of the worlds leading entertainment, dining and travel destinations.

Aside from being involved from the ground up of what will be one of the most talked about new hotel openings in Singapore for 2024, we offer the following incentives to our staff -

· Market leading, competitive salary packages paid above industry rates

· Unrivalled opportunities for development and growth

· Training and coaching from leading names in global hospitality leadership

· A commitment to employees that work-life balance being paramount to a successfully performing team

We are looking for that ‘Top 1%’, the best of the best, the ‘Names’ in the Singapore hospitality scene. We want you to be front and centre standing tall and sharing your flair, wisdom and individuality to launch a completely new brand to the market.

You have been looking for that chance to take your already incredible career to even greater heights, we can give that to you!

Responsibilities:

• Oversee the daily preparation and production of all dishes, ensuring that they are prepared according

to standard recipes and portion sizes.

• Maintain high standards of food hygiene, safety, and sanitation in the kitchen, following all HACCP

guidelines and local health regulations.

• Conduct regular taste tests and plate presentations to maintain quality standards and uphold the

reputation of the establishment.

• Ensure that all dishes leaving the kitchen meet the highest standards of taste, texture, and appearance.

• Assist in managing the kitchen's inventory, ensuring that all necessary ingredients are available for daily production.

• Monitor food cost and portion control to reduce waste and maintain cost efficiency.

Qualifications

• Culinary diploma or equivalent certification from a recognized culinary institute is preferred.

Experience

• Proven experience as a Demi Chef/ Chef de Partie or similar role in Western and/or Asian Cuisine

within reputable restaurants or hotels.

QT Singapore

Job Description

Are you an experienced player within the Singapore hospitality landscape?

Looking to take your impressive career to the next level, opening Singapore’s latest and greatest F&B driven luxury Hotel?

Excited by the opportunity to work alongside and grow from Celebrity Chef and star of the Australian restaurant scene GM Doron Whaite?

We are looking for people just like you!

QT Singapore is our latest and one of the most exciting new openings in our companies history. Our first venture into Asia, bringing the unique QT brand and world class service standards to one of the worlds leading entertainment, dining and travel destinations.

Aside from being involved from the ground up of what will be one of the most talked about new hotel openings in Singapore for 2024, we offer the following incentives to our staff -

· Market leading, competitive salary packages paid above industry rates

· Unrivalled opportunities for development and growth

· Training and coaching from leading names in global hospitality leadership

· A commitment to employees that work-life balance being paramount to a successfully performing team

We are looking for that ‘Top 1%’, the best of the best, the ‘Names’ in the Singapore hospitality scene. We want you to be front and centre standing tall and sharing your flair, wisdom and individuality to launch a completely new brand to the market.

You have been looking for that chance to take your already incredible career to even greater heights, we can give that to you!

Responsibility:

• Lead of the kitchen brigade and ensure ongoing development of Team Members

• Identify an effective approach to succession planning

• Create menus that meet and exceed customers’ needs and conform to brand standards

• Ensure the consistent production of high quality food through all hotel food outlets

• Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers

• Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members

• Manage department operations, including budgeting, forecasting, resource planning, and waste management

• Manage all aspects of the kitchen including operational, quality and administrative functions

• Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner

• Ensuring adequate resources are available according to business needs

• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation

• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets

• Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events

• Maintain good communication and work relationships in all hotel areas

• Ensure that staffing levels are maintained to cover business demands

• Ensure monthly communication meetings are conducted and post-meeting minutes generated

• Manage staff performance issues in compliance with company policies and procedures

• Recruit, manage, train and develop the kitchen team

• Comply with hotel security, fire regulations and all health and safety and food safety legislation

• Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner

• Manage financial performance of the department so all planning is in line with hotel objectives

• Manage food control systems are adhered to them so margins are on target in a pro-active way

• Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends

• Be environmentally aware

• Ensure food wastage program is adhered to so that margins are on target

• Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation

Qualifications

• Certificate from a recognized culinary institution

• Certified in Food Handling and HACCP

Experience

• Previous, relevant experience as an Executive Chef in the hotel industry

iO Italian Osteria

Job Description

• Job Title:  CDP / Sous Chef (Hot / Cold / Bakery)
• Type: Full-time position
• Cuisine: Italian
• Location: DUXTON /  UPP EAST COAST / HILLVIEW

Applicable to Singaporeans & Permanent Resident Only

RESPONSIBILITES

• Prepare and cook dishes according to the restaurant's standards
• Ensure quality and consistency of dishes
• Maintain a clean and organized kitchen station

REQUIREMENTS

• 3-4 years of experience in a similar role
• 6 days' work week
• Proficiency in Italian cuisine and preparation
• Ability to work in a fast-paced environment
• Able to work without much supervision
• Strong attention to detail and organizational skills
• Junior/ Senior Position depends by relevant experience

BENEFITS

• 18days Annual leaves
• Higher Remuneration for Relevant Experience in similar set up
• Medical & Dental Benefits, Staff Meals, Uniforms, Discounts
• Annual Loyalty Salary Increment

Proper Concepts Pte. Ltd

Job Description

• Assist the day-to-day operation, organise the kitchen department and ensure smooth daily operations with standards/SOPs are met consistently.
• Maintain complete knowledge of menus, items preparation method/time, quality standards, taste, texture, serving temperature, portion size and presentation method.
• Achieve the highest level of food safety requirement in the kitchen applying “First in First out!”
• Provide accurate recipes with appropriate training to cooks enabling them to deliver consistent food products.
• Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers, upgrading existing skills of his/her immediate subordinates.
• Estimate food consumption to schedule purchases and requisition of raw materials. Minimise waste and spoilage to expenses in line with budget.
• Prepare an efficient daily work list and train cooks to produce mise en place with a sense of priority and time management.
• Ensure a cooperative and professional rapport is maintained with all external controls, management, and front of the house team. Fosters and promotes a cooperative working climate, maximising productivity and employee morale.
• Plan the duty roster of the kitchen on a weekly basis and ensure that the manning levels are realistic and at their optimum level.
• Train and be a mentor figure to team member reporting to him/her

Amburaya Residence (Kao-Samui) Co., Ltd.

Job Description

The Bakerism

Job Description

Job Highlights:

• Salary range $20,000- $25,000
• Work Location: Mainly Lai Chi Kok and all branches of the company occasionally 

Responsibilities

• Ensure the production are carried out in compliance with particular recipes and company standards
• Ensure food safety and hygiene standard are fulfilled in compliance with the company standards
• Daily operations management
• Stock management & communications with suppliers
• Maintain the cleanliness and tidiness of the kitchen at all times
• Report for any situation to the superior

• Minimum of 3 years of experience in pastry
• Positive working attitude
• Self-motivation
• Strong leadership skills

• Competitive salary depending on working experience
• Staff discount
• Medical allowance
• Birthday Leave

Mandai Wildlife Group

Job Description

Mandai Wildlife Group is the steward of Mandai Wildlife Reserve, a unique wildlife and nature destination in Singapore that is home to world-renown wildlife parks which connect visitors to the fascinating world of wildlife. The Group is driving an exciting rejuvenation plan at Mandai Wildlife Reserve, adjacent to Singapore’s Central Catchment Nature Reserve, that will integrate five wildlife parks with distinctive nature-based experiences, green public spaces and an eco-friendly resort.

Job Duties & Responsibilities

·         Cook and prepare food on placed orders.

·         Delegate and supervise cooking/preparation chores to Cook.

·         Prepare and delegate preparation of mise-en-place.

·         Ensure good presentation and quality for each dish served.

·         Supervise and take active part in the cleaning of the kitchen chillers to ensure that it is clean, orderly and safe for operation at all times.

·         Training of subordinates to be able to work independently.

·         Works very close with the Pantry Staff and assists when necessary.

·         Ensure that supplies are picked up on time.

·         Ensure function set-up and clearing carried out according to function sheets.

·         Work closely under the supervision of the Junior Sous Chef so that kitchen operations can be carried out smoothly and effectively.

·         Assist the Junior Sous Chef in maintaining kitchen order and staff discipline.

·         Control food wastage so as to minimize food cost.

·         Assumes responsibility for the respective outlet in the absence of the Junior Sous Chef.

·         Ensure food is properly stored according to rules and regulations.

·         Ensure kitchen stores are all times sufficiently replenished.

·         To directly supervise all aspects relating to operations.

Job Requirements

·         Minimum ‘O’ level qualification

·         Minimally 3 years of relevant experience

·         Ability to communicate in English

·         Able to work on weekends and Public Holidays

Mandai Wildlife Group

Job Description

Mandai Wildlife Group is the steward of Mandai Wildlife Reserve, a unique wildlife and nature destination in Singapore that is home to world-renown wildlife parks which connect visitors to the fascinating world of wildlife. The Group is driving an exciting rejuvenation plan at Mandai Wildlife Reserve, adjacent to Singapore’s Central Catchment Nature Reserve, that will integrate five wildlife parks with distinctive nature-based experiences, green public spaces and an eco-friendly resort. 

Job Duties & Responsibilities

·         Assists the Sous Chef to schedule the working hours of all kitchen employees, taking into consideration volume of expected business.

·         Details & instructs specific duties to all employees under his supervision

·         Work closely with Restaurant Managers & Sous Chef to keep kitchen areas clean and orderly.

·         Checks on personal cleanliness and proper deportment of all employees under his supervision or working in areas under his supervision.

·         Works very closely with the Sous Chef in determining quality of food materials to be purchased and prepared. Keeps a close watch over all materials used with a view of minimizing wastage and spoilage.

·         Responsible for the quality, freshness and hygiene aspects of all food prepared and constantly check it for taste, temperature and visual appeal. Makes sure that all dishes are uniform and the established portion sizes are adhered to.

·         Assures that soiled or damaged serving utensils are not put into use, watching particularly for cracked or chipped china and glassware and trains his staff to follow this rule.

·         Prevent the use of spoiled or contaminated products in any phase of food preparation and ensuring that employees who are ill or suffering from infection from taking part in the preparation or handling of food.

·         Checks maintenance for all equipment used in food service from the kitchen and requests immediate repairs when required.

·         Constantly on the alert for new products which may improve quality of food or lower food cost or both. Makes suggestions concerning improvements which would increase volume of business or profit and customer satisfaction.

·         Coordinates closely with his Chef-de-partie and leading cook so they can supervise the Kitchen Staff in his absence.

·         Arrange for food to be served on time. Ensure continuous replenishment of food and proper clearing after service time.

·         Work closely with all Sous Chef in the different outlets in order to understand their operation and standard of service.

Job Requirements

·         Minimum ‘O’ level qualification

·         Minimally 3 years of relevant experience

·         Ability to communicate in English

·         Able to work on weekends and Public Holidays

Max's Kitchen, Inc.

Job Description

To contribute to the growth and profitability of store operations by providing excellent overall guest experience through service quality standards execution.

The New Albergus Inc

Job Description

• Must possess at least a Bachelor’s Degree of HRM, Culinary Arts or any related course
• Preferably with 1-2 years experience in the same position
• Knowledgeable in food handling and preparation
• With Culinary background is an advantage
• Must be a Team player
• With pleasing personality
• Can work under minimum supervision
• Can start immediately

Positano

Job Description

We are looking for a talented and motivated Sous Chef to lead and inspire our restaurant’s kitchen team and ensure that our food maintains the quality. The Sous Chef will be responsible for executing the menu as created by the Group Executive Chef, training kitchen staff, collaborating with restaurant management, and ensuring food consistency within an agreed upon food cost budget.

Excellent leadership qualities and the ability to maximize the talents of our existing chefs are key requirements. Top candidates instill a culture of discipline in the kitchen and inspire their kitchen team to produce consistent food according to approved recipes.

You will also be required to maintain the hygiene standards of the kitchen.

Job Description 

• Lead the kitchen team to deliver delicious and consistent food to our guests, according to our recipes and SOPs
• Ensure all food meets the quality standards and is served on time 
• You are fast, detailed, and have good experience in running kitchen brigades
• You understand the importance of mis en place and production, and you have ways to ensure that your diners get the same tasting and presented dish every time
• You are excellent on food costing and inventory management. You manage costs and wastage tightly
• You have no 86s or very few 86s daily. You are well prepared for events and normal daily operations
• Hiring and training staff to prepare and cook all the menu items.
• You manage relationships with suppliers well
• Stocktaking ingredients and equipment, and placing orders as needed
• Monitors and maintains kitchen equipment
• Italian cuisine background is a plus, but no absolutely necessary.  Pasta experience is a must.
• Enforcing best practices for safety and the highest standards of hygiene in your kitchen
• Solves problems that arise and seizes control of issues in the kitchen

Job Requirements, Skills and Abilities 

• Proven experience as a Sous Chef or leader in the kitchen with more than 3 years experience
• Up to date with culinary trends
• Good time management skills and the ability to prioritize
• Willingness to embrace new ideas and processes
• High level of attention to detail
• Creative and able to multitask 
• Outstanding communication and leadership skills 

Job Highlights

• Good work-life balance
• Flexible work week - 5 days
• Friendly culture of teamwork and opportunity for growth
• Attractive salary and incentive package
• Other benefits such as medical, dental, restaurant privileges, etc will be made available in the job offer

LEAD GENERAL F&B MANAGEMENT CO. PTE. LTD.

Job Description

Duties

• Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff
• Spot problems and resolve them quickly and efficiently
• Maximise the productivity of kitchen staff
• Lead, coach and develop station chefs to maximise the productivity of kitchen staff
• Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales
• Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures
• Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety
• Participate in checking of all purchased supplies for quality and account for each delivered item
• Conduct orientation, training & coach new trainees
• Handle disciplinary issues, conduct Annual review and confirmation of staff
• Plan staff duty roster and cleaning duties

• Looking for candidates available to work:
  • Monday: Morning, Afternoon, Evening
  • Tuesday: Morning, Afternoon, Evening
  • Wednesday: Morning, Afternoon, Evening
  • Thursday: Morning, Afternoon, Evening
  • Friday: Morning, Afternoon, Evening
  • Saturday: Morning, Afternoon, Evening
  • Sunday: Morning, Afternoon, Evening
• 2-3 years of relevant work experience required for this role
• Work visa can be provided for this role
• Expected start date for role: 01 December 2024
• Expected salary: $4,000 - $5,000 per month

Mega Trend Management Limited

Job Description

With over 2000 stores worldwide, Auntie Anne's HK is now hiring Shift Supervisors and Managers. 

Be part of our growing Bakery & Customer Service Team.

We are building an energetic team for all roles at Auntie Anne's.

Full Time and Part Time roles available

• Be a brand ambassador of Auntie Anne's
• Shop Assistant and customer service Reps.  
• Multi roles, customer facing and preparation, cashier Etc.
• Proficient in performing all duties.
• Ensure cleanliness & tidiness of the preparation area.
• Perform regular cleaning of tools and equipment.
• Other duties as assigned by management.
• Competitive Salary

DAY ONE PTE. LTD.

Job Description

• Looking for candidates available to work:
  • Monday: Morning, Afternoon
  • Tuesday: Morning, Afternoon
  • Wednesday: Morning, Afternoon
  • Thursday: Morning, Afternoon
  • Friday: Morning, Afternoon
  • Saturday: Morning, Afternoon
• 2-3 years of relevant work experience required for this role
• Working rights required for this role
• Expected salary: $2,600 - $3,250 per month

Inter Island Manpower Pte Ltd

Job Description

Job Responsibilities:

1. Culinary Skills Development

• Food and ingredients preparation, mis en place, according to recipes.
• Food prepared and served with quality, consistency and timely manner.
• Implement and maintain food hygiene standards.

2. Kitchen Operations Management

• Minimize wastage and spoilage, inventory management.
• Develop in-depth understanding to kitchen operation procedures, process, checklist, housekeeping and maintenance.

Technical Skills and Competencies:

• Active participation in day-to-day operations and maintaining high standards of service.
• Manage productivity improvements.
• Maintain inventories.
• Independence in completing task assigned for the role following the process given.
• How to work strategically as a team.
• Exposure to a variety of culinary methods.

Job Requirements:

• Passion in the F&B industry.
• Experience in Spanish, French, Japanese, Specialty Restaurant, Casual Dining is an advantage.

Registration number: R1216462
Inter Island Manpower Pte Ltd (Co Reg: 200810144N/ EA License: 08C3527)
Please send your updated resume by clicking "Apply". Only shortlisted candidates will be notified

Mamacitas Pte Ltd

Job Description

Mamacitas Singapore is a vibrant Costa Rican restaurant located in the heart of the city, serving authentic Costa Rican dishes with a warm and inviting atmosphere. We take pride in delivering a unique culinary experience that brings the flavours of Costa Rica to Singapore.

Position Overview:We are looking for a dedicated and energetic Kitchen Assistant to join our team. This role is ideal for someone passionate about cooking, has a great attitude toward customer service, and can assist with both kitchen operations and front-of-house customer interaction.

Key Responsibilities:

• Assist the kitchen team with food preparation, including chopping, cooking, and plating.
• Ensure the kitchen is clean, organized, and well-stocked throughout the day.
• Maintain hygiene standards and comply with all health and safety regulations.
• Handle dishwashing and cleaning of kitchen equipment and tools.
• Support the chef in preparing authentic Costa Rican dishes following recipes and guidelines.
• Engage with customers when needed, taking orders, serving food, or addressing inquiries.
• Assist in restocking ingredients and inventory management.
• Provide excellent customer service, ensuring a welcoming and friendly environment.

Requirements:

• Previous experience in a kitchen or restaurant environment is preferred but not mandatory.
• A passion for Costa Rican cuisine or Latin American culture is a plus.
• Ability to multitask and work efficiently in a fast-paced environment.
• Strong communication skills and a customer-first attitude.
• Willingness to learn and adapt to kitchen and customer service roles.
• Availability to work flexible hours, including evenings, weekends, and holidays.

What We Offer:

• Competitive salary with opportunities for growth.
• A friendly and collaborative team atmosphere.
• Training in Costa Rican cuisine and customer service.
• Meals provided during shifts.

• Flexible hours available
• 2-3 years of relevant work experience required for this role
• Work visa can be provided for this role
• Expected start date for role: 01 October 2024
• Expected salary: $2,400 - $3,500 per month

Will Spread Limited

Job Description

SOUS CHEF

The Globe is looking to hire a highly experienced individual to join our team, supporting the Executive Chef in our long-established venue in SoHo.

The role requires a chef with a strong understanding of Western cooking. An additional understanding of traditional British dishes and contemporary gastropub dining will be advantageous.

The successful applicant will fill a role that requires helping to maintain the staples for which The Globe has become known, while demonstrating the ability to help lead, train and motivate our kitchen team. Whilst providing support to the Executive Chef in all other areas of kitchen management.

Boasting a 70-cover restaurant and large beer-focused bar area, The Globe has built a reputation on food quality that goes beyond standard pub offerings, while maintaining a casual and convivial atmosphere.

Candidates who meet the following criteria are encouraged to apply;

• Minimum 2 years’ experience working as sous chef in high volume western restaurants is advantageous
• Experience running and leading busy service periods.
• Experience with team selection, training, scheduling and management.

Applicants with a strong work ethic and leadership skills, positive interpersonal skills, and the ability to self-motivate and think on their feet are an ideal fit for The Globe.

Salary negotiable dependent on experience.

 

The Supreme HR Advisory Pte Ltd

Job Description

Company Benefits & Incentives
Fast Track Career Path
Work-Life balance

Position: Kitchen crew 
Address : Craig Place, Singapore 089692, will be shifting to Raffles Hotel in Dec 2024. 
Working Day : Mon to Sun (2 off days)
Working Time:  Split shift (one week 44 hours), work after 12am will have a company transport send directly to home.
Salary: $2800 onwards (depends on experiences)
Industry: Spanish Restaurant

Responsibilities:

• Prepare daily food preparation works and execute the food orders in a timely and sequential order.
• Coordinate and supervise the flow of assignments of Demi Chef and Cooks to ensure efficient and smooth food production and service.
• To control and record food spoilage, minimize wastages, exercise portion control, and menu presentation.
• Assist in function events and coordination with service team on menu set up, and timely replenishment throughout function event

Requirements:

• Minimum 2 years of experience in the culinary, food and beverage, or related professional area.
• Experience in working in a hotel outlet will be an added advantage.

Interested candidate may contact me via: 
https://wa.me/6596112291 (Kyra)
Voon Yih Boon Reg No: R22106724
The Supreme HR Advisory Pte Ltd EA No: 14C7279

Sci-Pro International Inc.

Job Description

Qualifications:

Educational Background:

• Culinary Arts Degree from a reputable university, preferably a leading institution.

Professional Experience:

• A minimum of 5 years of professional experience as an head chef in a semi-fine dining restaurants.
• Expert in Filipino Fusion and International Cuisine
• Proven track record of successful kitchen management and team leadership.

Location:

• Willingness to work in Santo Domingo, Ilocos Sur.

Skills and Competencies:

• Excellent time management skills and the ability to work under pressure.
• In-depth knowledge of industry best practices and culinary trends.
• Strong leadership and team management capabilities.
• Creative and innovative approach to menu development and food presentation.
• Proficient in budgeting and financial management.
• Excellent communication and interpersonal skills.

Additional Requirements:

• Flexibility to work evenings, weekends, and holidays as needed.
• Physical stamina to withstand a fast-paced environment.
• Commitment to continuous learning and professional development.

Job Description

Position Overview:

The Head Chef will be responsible for leading the culinary team to deliver exceptional dining experiences. This role demands a creative and passionate individual who excels in menu development, staff management, and kitchen operations, ensuring the highest standards of food quality and safety.

The base salary for this position is expected to range between P40,000 and P60,000 per month, depending on experience and qualifications. However, we are open to negotiation based on the candidate’s expertise, skills, and overall fit for the role.

Duties and Responsibilities:

Food Preparation and Quality Control:

• Oversee and direct the entire food preparation process, ensuring high-quality outcomes.
• Maintain control over food preparation and related activities to ensure consistency and quality.
• Check the freshness and quality of food and ingredients.

Kitchen Staff Management:

• Supervise, mentor, and coordinate the activities of kitchen staff, including commis and stewards.
• Conduct regular training sessions to enhance the skills and knowledge of the culinary team.
• Ensure that all staff adhere to sanitation practices and kitchen safety standards.

Recipe Development and Menu Planning:

• Develop and refine new and existing recipes, incorporating seasonal and local ingredients.
• Determine the presentation and serving sizes of dishes.
• Plan and design menus to ensure variety, innovation, and high quality.
• Collaborate with the restaurant management team to create special event menus and promotions.

Inventory and Equipment Management:

• Inspect supplies, equipment, and work areas to ensure cleanliness and proper functioning.
• Maintain inventory levels and ensure the timely procurement of supplies.
• Implement cost control measures to minimize waste and maximize profitability.

Sanitation and Safety:

• Monitor and enforce sanitation practices in compliance with health and safety regulations.
• Ensure the kitchen meets all safety standards and protocols.
• Conduct regular inspections and audits to maintain high standards of cleanliness and safety.

Customer Interaction:

• Engage with customers to gather feedback and ensure satisfaction with the dining experience.
• Address and resolve any customer concerns or complaints promptly and professionally.

Budgeting and Financial Management:

• Assist in the preparation and management of the kitchen budget.
• Analyze food costs and identify opportunities for cost savings without compromising quality.

Innovation and Trends:

• Stay updated with culinary trends and incorporate them into menu offerings.
• Experiment with new cooking techniques and ingredients to continually enhance the dining experience.

DINELINK INC.

Job Description

Dumpling Chef / Xiao Long Bao Specialist

Responsibilities:

• Prepare and cook Xiao Long Bao according to traditional recipes and restaurant standards.
• Knead, roll, and shape dough to the required thinness for wrapping soup dumplings.
• Portion and fill dumplings with carefully measured amounts of filling and soup.
• Steam dumplings to perfection, ensuring that the dough is delicate and translucent while the soup inside remains hot.
• Maintain high standards of hygiene and food safety during preparation.
• Keep a clean and organized work station.

Requirements:

• Prior experience as a dumpling or dim sum chef, preferably with specific experience in making Xiao Long Bao.
• Strong hand-eye coordination and dexterity for fine dough work.
• Ability to work in a fast-paced kitchen environment.
• Knowledge of Chinese culinary techniques and equipment.
• Attention to detail and precision in both presentation and taste.

2. Prep Cook / Dumpling Assistant

Responsibilities:

• Assist in preparing ingredients for the filling, such as grinding meat, chopping vegetables, and mixing seasoning.
• Help in dough preparation, including measuring and mixing ingredients.
• Support dumpling chefs in folding and assembling Xiao Long Bao.
• Ensure that kitchen tools, equipment, and utensils are clean and ready for use.
• Adhere to food safety standards and kitchen cleanliness guidelines.

Requirements:

• Basic culinary skills, with a willingness to learn more about traditional Chinese dumpling-making.
• Ability to follow instructions and work efficiently in a team.
• Strong organizational and time-management skills.
• Experience in a kitchen environment is a plus, but not mandatory.

HEAVENLY DESSERTS BAKERY PRODUCTS SHOP

Job Description

BAKER

 Duties and Responsibilities

1.      Prepare a wide variety of goods such as cakes, bread, & pastries;

2.      Decorate pastries, cakes and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting;

3.      Check the quality of raw and baked products to ensure that standards are met;

4.  Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget;

5.      Ensure that supplies and inventories are maintained;

6.      Ensure compliance with food hygiene and Health and Safety standards;

7.      Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to immediate superior.

Qualifications Requirement

1.      Diploma/Degree in Hotel & Food Preparation Management or relevant course/training;

2.      NCII a plus;

3.      5- year experience as Pastry Chef/Bakery Chef ;

4.      Has a good leadership and interpersonal skill;

5.      Strong organizational and time-management skills;

6.      Ability to create new pastries, cakes, bread, and desserts;

7.      Can work well even under pressure;

8.      CAN START IMMEDIATELY in Marikina.

• Looking for candidates available to work:
  • Monday: Morning, Afternoon
  • Tuesday: Morning, Afternoon
  • Wednesday: Morning, Afternoon
  • Thursday: Morning, Afternoon
  • Friday: Morning, Afternoon
  • Saturday: Morning, Afternoon
• More than 4 years of relevant work experience required for this role
• Working rights required for this role

Lotus Central Mall, Inc.

Job Description

JOB DESCRIPTION

• Create and develop menus that align with the restaurant’s concept and customer preferences. Design seasonal menus and specials that showcase creativity and innovation.
• Oversee all kitchen operations, including food preparation, cooking, and plating. Ensure that dishes are prepared to the highest standards and in accordance with the restaurant’s quality guidelines.
• Train, and manage kitchen staff, including Sous Chefs, line cooks, and prep cooks. Provide ongoing coaching, conduct performance evaluations, and foster a positive working environment.
• Ensure consistency and excellence in food quality and presentation. Conduct regular taste tests, monitor kitchen processes, and address any issues related to food standards.
• Manage kitchen inventory, including ordering supplies, receiving deliveries, and maintaining proper storage. Monitor food costs, control waste, and optimize ingredient usage to stay within budget.
• Enforce health, safety, and sanitation standards in compliance with local regulations. Maintain a clean and organized kitchen, and ensure that staff follow proper hygiene practices.
• Address customer feedback and special requests regarding food. Work closely with front-of-house staff to ensure a seamless dining experience and high customer satisfaction.
• Collaborate with management to set and achieve financial targets, including revenue goals and cost control measures. Prepare reports on kitchen performance and financial metrics.

JOB QUALIFICATIONS

• Candidate must be a Graduate of Culinary Arts, Hospitality Management, or a related field is preferred.
• At least 3-5 years of experience in a professional kitchen, or as an Executive Chef or similar leadership role.
• Must have expertise in culinary techniques, menu planning, and food presentation.
• Proven leadership and team management abilities.
• Proficiency in financial management, including budgeting and cost control.
• Deep understanding of food safety, sanitation practices, and local regulations.
• Creative and innovative approach to menu development.
• Preferably residing in Cavite Province & amenable to work in Naic Cavite

Bez Careers (S) Pte Ltd

Job Description

Step into Excellence! Join the Luxury Resort, Honored with Nine Consecutive Forbes Five-Star Awards, as a Chef de Partie – Korean Cuisine (10 Positions Open)

JOB RESPONSIBILITIES

• Perform all types of food preparation as instructed by the Sous chef in a professional way to ensure quality and consistency, is fully responsible for assigned section
• Ensure quality and freshness of all food preparation
• Ensure that production is done according to the standard recipes at all times and meets the hotel standard
• Maintain ensure quality excellence to comply with proper hygiene and safety requirements 

REQUIREMENTS

• At least 6 years' solid culinary experience in Korean Kitchen
• With more than 2 years worked as Chef de Partie in five-star hotels / well-known high-end restaurants are preferred
• Excellent language skills in Chinese or English
• High school diploma or equivalent, with recognized professional culinary qualifications
• Willing to work on shifts, weekends and public holidays

GENERAL BENEFITS

• 14 days public holidays
• 12 days annual leave
• 6 days sick leave
• Provident fund in Macau
• Medical, dental & life insurance scheme
• Duty meals provided
• In house medical support
• Uniform Provided
• Team member discount privilege
• Discretionary bonus
• Housing Allowance 
• Air ticket to Macau

Sodexo On- Site Services Philippines, Inc.

Job Description

Chef de Partie Job Description Template

We are looking for a talented chef de partie to help our culinary team create memorable meals for our restaurant's patrons. You will be responsible for a specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

To be successful as a chef de partie, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Chef de Partie Responsibilities:

• Preparing specific food items and meal components at your station.
• Following directions provided by the head chef.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keeping your area of the kitchen safe and sanitary.
• Stocktaking and ordering supplies for your station.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen when required.

Chef de Partie Requirements:

• High school diploma or equivalent.
• Qualification from a culinary school.
• Past experience working in a similar role.
• Ability to work well in a team.
• Excellent listening and communication skills.
• Knowledge of best practices for safety and sanitation.
• Passion for delivering great food and service.
• Multitasking and organizational ability.
• Available to work shifts during weekends and holidays.

RS Group

Job Description

Responsibilities:

• Culinary Leadership: Drive culinary excellence, ensuring best-in-class food
  quality, taste, and presentation.
• People Management: Lead and inspire a team of 20kitchen and steward staff,
  fostering a positive and high-performing work environment. Recruiting and
  managing the culinary team, coaching and developing skill and food quality and
  driving associate engagement.
• Quality Control: Oversee food partners and external service contracts,
  maintaining stringent quality control standards throughout the building. Building
  operational standards and SOPs.
• Menu Development: Plan, create, and refresh menus, ensuring variety,
  seasonality, and alignment with guest preferences.
• Procurement & Cost Control: Manage food sourcing and procurement,
  optimizing food costs while maintaining superior quality. Monitor and control food
  inventory. Maintain labor cost according to budget and drive towards financial
  excellence.
• Food Safety & Hygiene: Ensure strict adherence to food safety and hygiene
  regulations, safeguarding the health and well-being of guests and staff.
• Sustainability Champion: Drive sustainability initiatives, with a particular focus
  on minimizing food waste and strong recycling setup.
• Customer Interaction: Respond to and handle guest concerns and complaints.
  Analyze guest feedback and continuously improve offerings
• Lead a Pre-opening team with Chefs on the preparation : Training,
  ordering/inventory, overall operating system, and service until the staff is efficient
  enough to operate on their own in accordance with supervision.

Qualifications :

• Culinary degree or equivalent certification from culinary institution.
• Experience: Minimum of 5 years of experience in a high-volume,
  fine-dining kitchen, with at least 3-5 years in a sous chef or similar leadership role.
  **If have experience as a Japanese food chef, this will be given special consideration.
• Strong leadership and team management abilities.
• Excellent organizational and time management skills.
• Ability to work under pressure and in a fast-paced environment.
• Able to communicate in English at a moderate level
• Proficiency in kitchen equipment and technology.
• Knowledge: In-depth knowledge of food safety and sanitation ,
  menu planning, and cost control
• Work Days: 6 Days/Weekly (Occasional weekend work may be required for event
  coverage)

Ming Fat House Limited

Job Description

     職責 Responsibilities:

• Provide innovative new dishes that fit restaurants / bar theme and standards.
• Manage the entire kitchen team for daily operations.
• Ability to analyze and solve problems, efficiently handle multiple duties under pressure.
• Determine how food should be presented and create decorative food displays.
• Excellent knowledge of market trend, menu planning, cost control and kitchen management.
• Constantly improves quality of food served to ensure guest satisfaction, to meet best offered in the industry.
• Oversee staff scheduling to ensure concurrence with business volume, to maximize productivity and profitability.
• Strong leadership, communication & interpersonal skills and “hands on” approach.
  
   

     入職要求  Requirements : 

• A minimum 5 years’ relevant experience in restaurant industry. 
• Fluent in English.
• Excellent organizational and time management skills.
• Creative, self-motivated and a team player.
• Previous experience of handling events and functions will be an advantage.
• Excellent communication skills with both staff, customers and suppliers.
   
  地點Location: • Central 中環
  
  申請辨法  Application: 
   有興趣人士可Interested parties
  1. 於星期一至五上午9時至6時致電2156 9149 – 楊小姐 Call us @ 2156 9149 (Mon to Fri 9-6)
  2. 以電郵方式傳送聯絡電話號碼或履歷至Email to :
  hr    @      buick-hk.com or by clicking Apply Now
  
  所有申請將被嚴格保密，個人資料將僅用於招聘用途。All applications will be treated in strict confidential and personal data provided will be used solely for recruitment purpose.

DINELINK INC.

Job Description

KITCHEN MANAGER / SOUS CHEF

• Proven experience as a Kitchen Manager or similar role in a high-volume restaurant environment.
• Strong knowledge of culinary techniques, food safety standards, and kitchen management best practices.
• Excellent communication and interpersonal skills.
• Ability to work under pressure and handle multiple tasks simultaneously.
• Proficiency in inventory management and cost control.
• Culinary degree or relevant certification is a plus.

People Profilers Pte Ltd

Job Description

• SINGAPOREANS ONLY 
• Min 1-2 years of Cooking experience, or Culinary Arts background in any cuisine preferred (Training is provided)
• Salary: $3,000 - $3,500 Basic + about $200 monthly Meal and Performance Allowances + Variable Bonus
• Work 6 days per week in Split Shifts (3-hour lunch break between 2pm-5pm)

Responsibilities

• Prepare non-Halal Sushi / Sashimi / Maki dishes as per customers' orders
• Ensure Proper Planning, Preparation, and Storage of Ingredients
• Communicate and build good relationships with Diners

Additional Details

• Working Location: Downtown East, Pasir Ris 
• Working Hours: 10am - 9pm (3-hour lunch break between 2-5pm)
  • 1 Rest Day on weekday (weekends off occasionally)

Requirements

• Singaporeans ONLY (candidates who require Work Visa need not apply)
• Must be able to handle and taste non-Halal food (Pork and Alcohol is served)

---

Interested? / Enquiries
Submit your application via the "Quick Apply" link
OR
Contact Mr Wein Ng for a confidential career discussion via 8837 5170 

We regret that only shortlisted candidates will be notified.

EA Personnel Name: Ng Weineng
EA Personnel No: R1985639
EA License No: 02C4944

Enthusiasts Group Inc. (Antonio's @ PGA)

Job Description

A Kitchen Manager is the backbone of a restaurant's operations. They are responsible for overseeing the entire kitchen, ensuring that food is prepared efficiently, safely, and to the highest quality standards.

Key Responsibilities:

• Staff Management: Hiring, training, and supervising kitchen staff, including chefs, cooks, and dishwashers.
• Food Quality: Ensuring that all food is prepared according to recipes, meets quality standards, and is served at the correct temperature.
• Inventory Management: Ordering and maintaining adequate supplies of food, equipment, and other necessary items.
• Cost Control: Managing food costs and labor expenses to maximize profitability.
• Safety and Sanitation: Ensuring that the kitchen complies with all health and safety regulations.
• Menu Development: Assisting with the creation and development of new menu items.
• Equipment Maintenance: Overseeing the maintenance and repair of kitchen equipment.

Skills and Qualifications:

• Strong culinary skills and knowledge of food preparation techniques
• Excellent organizational and time management skills
• Leadership and interpersonal skills
• Ability to work under pressure and meet deadlines
• A passion for food and a commitment to quality

Benefits /Incentive 

Service Charge 

HMO

Sodexo On- Site Services Philippines, Inc.

Job Description

Pastry Chef Job Description Template

We are looking for a creative pastry chef to be responsible for crafting delicious desserts and confectionery, designing seasonal menus, and developing new recipes for the pastry section of our kitchen. You should be passionate about baking and be inspired to create masterpieces that go beyond our customers’ expectations.

To be successful in this role you must be well-versed in the culinary arts and adhere to strict standards of hygiene and cleanliness.

Pastry Chef Responsibilities:

• Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.
• Preparing ingredients and handling baking and other kitchen equipment.
• Creating pastries, baked goods, and confections, by following a set recipe.
• Developing new recipes for seasonal menus.
• Decorating pastries and desserts to ensure beautiful and tasteful presentation.
• Meeting with customers to discuss details and planning of custom-made desserts and pastries for special occasions, such as weddings.
• Monitoring the stock of baking ingredients.
• Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.
• Ensuring their section of the kitchen adheres to safety and health regulations.
• Supervising and training staff members, when needed.

Pastry Chef Requirements:

• High school diploma.
• Post-secondary training at a culinary institution.
• Certificate in culinary arts, pastry-making, baking, or relevant field.
• 2 or more years’ experience working within the food industry as a Pastry Chef, Baker, or relevant role.
• Working knowledge of baking techniques and the pastry-making process.
• Creative ability with artistic skill in decorating cakes and other desserts.
• Keen attention to detail.
• In-depth knowledge of sanitation principles, food preparation, and nutrition.
• Flexible working hours, including weekends and evenings, when necessary.
• Capable of working in a fast-paced, production environment.

Residencia Suites Hotel

Job Description

JOB RESPONSIBILITIES

• Work with other Chef to coordinate and carry out the preparation of all meals (i.e. breakfast, lunch, and dinner – including appetizers desserts and occasional hot snacks.)
• Help other Chef prepare meals using a variety of normal kitchen tools, as well as galley appliances such as food processors, mixers, blenders, ovens, ranges and grills.
• Rinse and clean dishes, pots, pans and utensils. Store in cupboards, drawers and bins.
•  Help maintain all cooking items and service items in orderly and absolutely sanitary condition according to good health-keeping practices, government regulations and TBC standards.

JOB REQUIREMENTS

• Minimum of one year restaurant/hotel or banquet cooking experience.
• Must be team-spirited, and capable of living and working in close-quarters for long periods of time with other crew members.
• Chef should work with other Chef in striving to create a galley atmosphere and attitude toward other crew members that contributes positively to crew morale.

REWARDS & BENEFITS

• Guaranteed raise and promotion if proven to be an asset to the hotel.
• Career development and progression.
• Employee recognition.
• Supportive leaders and managers.
• Collaborative environment.

Seng Bee Chicken Rice

Job Description

ANG MO KIO / OLD AIRPORT ROAD HIRING KITCHEN STAFF

Chicken Rice stall hiring kitchen head chef and assistant

CHICKEN RICE (ANG MO KIO)

Full shift - 7:30am / 7:30pm

**Salary UP TO 3800+incentives

**Based on experience 

CONGEE (ANG MO KIO/ OLD AIRPORT ROAD)

Full shift - 7:30am / 7:30 pm

Salary UP TO 3500+incentives

**Based on experience 

Shift timings (can be further discussed)

AM shift - 6.00am - 2.00pm

Salary from $2000

PM shift - 2.00pm - 7:30pm

Salary from $1500

• Flexible hours available
• 1 year of relevant work experience required for this role
• Working rights required for this role
• Expected start date for role: 01 October 2024
• Expected salary: $2,000 - $3,800 per month