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Page 12 of 12 in Management Kitchen Jobs in Singapore

	Restaurant and Banquet Manager	Featured
	Settha Palace Hotel	Laos - Vientiane

Settha Palace Hotel

Job Description - Restaurant and Banquet Manager

For our refined and personalized F&B Operation, we are now welcoming applicants for the position of Restaurant & Banquet Manager for a small and elegant a la carte restaurant, a small bar lounge, a side walk cafe, pool side dining, room service and a small function room for 150 pax theatre style.

But will you fit this job like a Billie Jean glove? Read on to find out...

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

Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us and using our meeting facilities
Training up your staff to deliver a high standard of friendly and personalized service to guests
Managing daily F&B operations of the restaurant, bar and banqueting
Soliciting guest feedback
Using that feedback to help us improve our F&B operation
Improving the Standard Operating Procedures (SOPs) for your areas of responsibility

We care:

...about what you've achieved. Where you want to go in your career. What you've learned from your mistakes. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom will know nothing about F&B service.

We care that you would genuinely care - about your team, our guests & corporate clients, and specifically, about giving all our guests at the Settha Palace a memorable experience.

We care that you have the ability to work without constant supervision, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

You love the business of Fine Dining within the context of a small boutique hotel.
You have a strong and adventurous disposition.
You love exploring new cultures.
You love communicating with people, even if they have trouble understanding you.
You truly love the sense of achievement in training up your team and making things happen with them.
You are flexible and can change focus quickly.
You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

But the opportunity is NOT for you if:

You have to bring your family with you.
You can't adapt easily and build a routine, motivate yourself and work independently.

This role requires:

A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why. Excuses or non-constructive complaints won't lead you or us to any kind of success.
Previous experience as a Restaurant Manager, Maitre D or Assistant Restaurant Manager
Banqueting experience is highly desirable
Previous experience living/working outside your home country, preferably in Asia.
Good F&B business acumen.

You'll get:

A core role with a unique and leading boutique hotel in Laos.
The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
To work with a wonderful multi-national management team, led by a very well rounded and dynamic General Manager.
An environment where you're given opportunity to grow.
Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Do not miss out on this rewarding opportunity!

Apply Now

	Front Office Manager	Featured
	Settha Palace Hotel	Laos - Vientiane

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

For our refined and personalized hotel, we are now welcoming applicants for the position of Front Office Manager to lead our reception and guest relations team in delivering a seamless, "home away from home" experience.

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.

Do not miss out on this rewarding opportunity!

Apply Now

	Assistant Hotel Accountant	Featured
	Settha Palace Hotel	Laos - Vientiane

Settha Palace Hotel

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.

Do not miss out on this rewarding opportunity!

Apply Now

	HEAD CHEF	7-May-2025
	RMR International \| 54414	- Singapore

This job post is more than 31 days old and may no longer be valid.

RMR International

Job Description

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

1. Menu Planning and Development

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

2. Food Preparation and Cooking

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

3. Staff Management

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

4. Inventory and Stock Control

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

5. Quality Control and Food Safety

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

6. Budget and Cost Management

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

7. Client Interaction and Event Coordination

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

8. Health and Safety Compliance

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

9. Marketing and Business Development

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

10. Troubleshooting and Problem Solving

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

11. Continuous Learning and Improvement

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

12. Financial and Administrative Duties

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

	Junior Sous Chef (Western Banquet)	6-May-2025
	Accor Asia Corporate Offices \| 54327	- Singapore

This job post is more than 31 days old and may no longer be valid.

Accor Asia Corporate Offices

Job Description

Company Description

Sofitel Singapore City Centre, an iconic hotel which opens in October 2017 will form part of a mixed-use development at Tanjong Pagar Centre, a multi-billion dollar development, which will become Singapore’s tallest building at 290 meters set around landscaped parkland and direct MRT station access.

The 223-room Sofitel Singapore City Centre will offer chic designed rooms, 4 Food and Beverage options, a ballroom, and several meeting rooms, fitness and pool facilities.

Job Description

Manage the day to day operations of an area in the kitchen e.g. banquet, pastry, cold food & a la carte.
Distribute work equally to ambassadors.
Work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.
Maintain a good relationship with other ambassadors, providing instruction and encouragement as needed.
Fill store requisition & daily ordering for his/her area of the kitchen.
Assume the responsibility for cleanliness, sanitation and neatness of the kitchen.
Ensure proper product storage, food rotation, labeling & following FIFO system.
Able to handle mise en place & hand over shifts.
Respond properly in any hotel emergency or safety situation.
Perform other tasks or projects assigned by hotel management and ambassadors.
Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
Relate guest comments, positive or negative, to the Director of Culinary, making use of the kitchen log book.
Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required.
Disinfect and sanitize cutting boards and worktables constantly during the shift.
Know and apply ability to operate kitchen equipment safely and properly in the kitchen.
Report and handle any accident immediately, no matter how minor.
Respond properly in any hotel emergency or safety situation.
Provide a courteous and professional service at all times.
Organise each food service so that it runs efficiently and productively.
Liaise with Director of Culinary and Executive Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.
Coordinate food production and kitchen team to meet food preparation and service requirements.
Ensure all food produced is in line with kitchen recipes and standards.
Check all food is stored and handled as per current food health and hygiene regulations.
Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations.
Monitor daily kitchen food and product requirements and advise Director of Culinary of these well in advance.
Monitor food ppreparation and wastage costs control these by following efficient preparation methods and standard recipes.
Suggest any improvements that could be made to improve existing service or procedures, log and inform the Department Manager of any service or system problems.
Do not divulge any Hotel or guest information either during or after employment with the company.
To ensure all ambassador wear the correct uniform and name badge at all times. Ensuring that they maintain a high standard of personal appearance and hygiene, adhering to the hotel and department grooming standards.
To ensure that all ambassadors provide a friendly, courteous and professional service at all times.
To assist in the training of ambassadors, making sure that they have the skills necessary to perform their duties in the most productive way.
To attend training sessions and meeting as and when required.
To conduct and/or contribute to regular Hotel and Department Meetings.
To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required.
Any other reasonable request as required by Hotel Management.

Qualifications

Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors.
Has the ability to work autonomously.
Has the ability and willingness to undertake further development.
Appreciates and maintains an effective outlet for stress.
An understanding of luxury guest expectations.

	Hygiene Manager - The Singapore EDITION25074283	4-May-2025
	The Singapore EDITION \| 54254	- Singapore

This job post is more than 31 days old and may no longer be valid.

The Singapore EDITION

Job Description

JOB SUMMARY

Responsible verifying that operations are in compliance with hygiene and food safety standards. Advises on proper food handling practices and provides food hygiene training for all new hires and trainees. Identifies key areas of risk in various food operations and takes preemptive remedial action. Provides technical advice on product labeling issues for fulfilling government requriements.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 2 years experience in the food and beverage, culinary, or related professional area.

• 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major.

Preferred:

Environmental Health Degree or Culinary Degree

CORE WORK ACTIVITIES

Managing Hygience and Food Safety Operations

• Verifies compliance with Brand Standard Audit (BSA) requriements of Marriott International throughout the operations.

• Advises and monitors food handlers on the proper good handling practices and verifies their observance.

• Identifies key areas of risk in various food operations and takes preemptive remedial action.

• Verifies complianace with food and hygiene regulations, licensing conditions and codes of practice relating to food operations.

• Provides technical advice on product labeling issues for fulfilling government requirements.

• Provides in-house food hygiene training for all good handlers, (e.g. new hires and trainees).

• Handles complaints or enquiries from customers and local food sategey and health departments on food hygiene matters.

• Conducts and records daily kitchen inspections on the personal, environmental and food hygiene condictions and provides corrective action plans as necessary.

• Conducts regular vendor inspections in partnership with purchasing and culinary leadership.

• Conducts regular internal BSA inspections with culinary leadership and kitchen cleaning staff.

• Conducts regular inspections on the kitchen of kitchen equipment and verifies defects and non-conformities are remedied by the appropriate parties.

• Coordinates cleaning program in all F&B areas (e.g., General clean), identifying trends and making recommendation for improvements.

• Establishes and maintains open, collaborative relationships with employees.

• Liases with pest control company for any pest issues and monitors pest control performance.

• Maintains and makes improvements to hygiene standards.

• Regularly reviews and refreshes the food safety standards of all food handlers withing the property.

• Maintains documentation on all hygiene and food safety stadards throughout the operation.

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

EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. EDITION delivers the best of both worlds in a delicate balancing act – polish with personality, perfectionism with individualism, and comfort with charisma and charm. The brand targets sophisticated, knowledgeable consumers who understand quality, originality, design, and service excellence, but who want it without limitations – breaking the bounds of convention and demanding an attitude and a feeling wrapped in a package that showcases the exceptional.

But to create this magical experience, we need you. We are looking for outgoing, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests.

We invite you to join us today. In joining EDITION, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

	CHEF DE CUISINE	4-May-2025
	SHABESTAN PTE. LTD \| 54257	- Singapore

This job post is more than 31 days old and may no longer be valid.

SHABESTAN PTE. LTD

Job Description

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

Responsibilities:

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

Requirements:

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

	Sous Chef	2-May-2025
	A\|S CULINARY CREATIONS PTE. LTD. \| 54137	- Singapore

This job post is more than 31 days old and may no longer be valid.

A|S CULINARY CREATIONS PTE. LTD.

Job Description

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

Key Responsibilities:

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

Requirements:

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

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

	Head Chef	2-May-2025
	A\|S CULINARY CREATIONS PTE. LTD. \| 54139	- Singapore

This job post is more than 31 days old and may no longer be valid.

A|S CULINARY CREATIONS PTE. LTD.

Job Description

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

Key Responsibilities:

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

Requirements:

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

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

	Executive Chef	1-May-2025
	King Omar Consulting Pte. Ltd. \| 54122	- Singapore

This job post is more than 31 days old and may no longer be valid.

King Omar Consulting Pte. Ltd.

Job Description

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

Job responsibilities:

Business Operations

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

People Management

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

Adhering to Quality and Standards

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

Skills/Qualifications:

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

	Colony Kitchen - Sous Chef (Modern Western Cuisine)25071302	28-Apr-2025
	The Ritz-Carlton Millenia Singapore \| 53872	- Singapore

This job post is more than 31 days old and may no longer be valid.

The Ritz-Carlton Millenia Singapore

Job Description

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

• Assists Executive Chef with all kitchen operations and preparation.

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

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

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

• Maintains purchasing, receiving and food storage standards.

• Ensures compliance with food handling and sanitation standards.

• Performs all duties of kitchen managers and employees as necessary.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with all applicable laws and regulations.

• Follows proper handling and right temperature of all food products.

• Operates and maintains all department equipment and reports malfunctions.

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

Leading Kitchen Operations

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

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

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serves as a role model to demonstrate appropriate behaviors.

• Maintains the productivity level of employees.

• Ensures employees understand expectations and parameters.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Ensures property policies are administered fairly and consistently.

• Communicates performance expectations in accordance with job descriptions for each position.

• Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Sets a positive example for guest relations.

• Empowers employees to provide excellent customer service.

• Interacts with guests to obtain feedback on product quality and service levels.

• Handles guest problems and complaints.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

• Develops specific goals and plans to prioritize, organize, and accomplish your work.

• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.

• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Participates in the employee performance appraisal process, providing feedback as needed.

• Brings issues to the attention of the department manager and Human Resources as necessary.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

• Attends and participates in all pertinent meetings.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.

Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.

Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.

In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

	Executive Chef	28-Apr-2025
	Qtech Queueing System Pte Ltd \| 53875	- Singapore

This job post is more than 31 days old and may no longer be valid.

Qtech Queueing System Pte Ltd

Job Description

Key Responsibilities

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

	Sous Chef (Specialty Restaurant)25070899	27-Apr-2025
	JW Marriott Hotel Singapore South Beach \| 53829	- Singapore

This job post is more than 31 days old and may no longer be valid.

JW Marriott Hotel Singapore South Beach