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Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Restaurant and Banquet Manager

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

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

But the opportunity is NOT for you if:

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

This role requires:

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

You'll get:

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

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

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats, businessmen & world leaders. We have hosted notable guests such as IMF Chief Christine Lagarde, Mdm Aung San Suu Kyi, former UN Secretary General Ban Ki Moon and President H.E. Michael D. Higgins of Ireland.

Job Description - Front Office Manager

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

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

We care:

...about what you've achieved. Where you want to go in your career. What you've learned along the way. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom may be new to luxury hospitality.

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

We care that you have the ability to work proactively, and cooperate and communicate very well with other departments - verbally, and in writing.

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

This opportunity is for you if:

• You love the boutique hotel business and the intimacy of a small, high-end property.
• You have a strong and adventurous disposition and love exploring new cultures.
• You love communicating with people, even when there are language or cultural barriers.
• You find a sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why.
• Previous experience in front office management in a luxury environment
• Previous experience living/working outside your home country, preferably in Asia.
• Strong administrative skills and business acumen.

You'll get:

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

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

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Assistant Hotel Accountant

For our refined F&B Operation that includes an elegant gourmet a la carte restaurant and 150 seat banquet room, we are now welcoming applicants for the position of Assistant Accountant.

Key Responsibilities:

• Assisting the Financial Controller in ensuring that the Accounting Department operates smoothly and efficiently.
• Ensuring that the bookkeeping is done accurately.
• Assist with preparing the monthly Financial Package.
• Handling & monitoring the General Ledger Accounts.
• Daily auditing of all records pertaining to revenue of the hotel.
• Prepares daily income and statistics reports.
• Prepares relevant documents for incorporation in the monthly accounts.
• Perform any other duties as assigned by the hotel's management.

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

• 4-year bachelor's degree in Finance and Accounting or related major.
• Some qualification in OMA/ ICASL/ AAT or equivalent in the Hospitality industry would be an added advantage.
• 2 years work experience required.
• Good command of English language.
• Hotel accounting experience is a strong advantage.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily to foreign cultures.

Position reports to the General Manager.

We welcome all nationalities to apply. You should be available to start the new assignment as soon as possible.

For a single status candidate, we offer economy air ticket, tax free salary, suitable on site accommodation, laundry, and medical insurance in line with the size of our small operation.

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

EBB & FLOW PTE. LTD.

A passion for creating unique experiences.

Job Description

Executive Chef – Dual Concepts (Dempsey)

Introduction

Ebb & Flow Group is driven by the belief that dining should move people. Beyond restaurants, we create immersive experiences where food, atmosphere, and storytelling come together with intention and finesse. With a growing portfolio of over 10 concepts across Singapore and ambitious expansion ahead, we continue to shape spaces that are both creatively bold and commercially intelligent.

We are seeking an Executive Chef to oversee two concepts in Dempsey. This is a strategic leadership role responsible for defining the culinary identity of both brands, driving operational excellence, and building high-performing teams. Beyond the pass, this role shapes culture, performance, and long-term culinary direction.

What You’ll Do

Culinary Leadership & Brand Direction

• Oversee culinary strategy and execution across two distinct concepts.
• Define and evolve each brand’s culinary identity while ensuring commercial viability.
• Collaborate with R&D, marketing, and leadership on seasonal campaigns, menu innovation, and brand storytelling.
• Maintain strong creative direction while aligning with business goals.

Operations & Performance

• Oversee kitchen operations across both venues, ensuring consistency, quality, and efficiency.
• Establish and maintain SOPs, recipe documentation, plating standards, and portion controls.
• Drive food costing, GP targets, budgeting, and inventory management.
• Review P&L statements and implement strategies to improve profitability.
• Lead procurement strategy, supplier partnerships, and cost negotiations.
• Ensure compliance with food safety, hygiene, and regulatory standards.
• Optimise productivity, waste control, and operational systems.

Team & Culture

• Recruit, mentor, and develop Head Chefs and culinary teams across both concepts.
• Build a strong leadership bench and succession pipeline.
• Foster a culture of accountability, collaboration, and excellence.
• Conduct regular tastings, audits, and quality reviews.
• Lead performance evaluations and structured training programs.

Strategic Growth

• Play a key role in future openings and group expansion initiatives.
• Support pre-opening planning where required (kitchen design, workflow, equipment planning).
• Contribute to culinary standards and long-term development strategy.

We’re Looking for Someone who

• Has proven experience as an Executive Chef managing multi-outlet or multi-concept operations.
• Has strong pre-opening and scale-up experience.
• Comes from a structured, quality-driven culinary background (Fine Dining preferred).
• Is commercially astute with strong P&L, costing, and budgeting expertise.
• Leads with clarity, discipline, and composure under pressure.
• Balances creativity with operational structure.
• Is passionate about mentoring teams and building sustainable kitchen cultures.

Perks & Benefits

• Birthday Leave
• Medical & Dental Coverage
• Staff Discounts
• Career Growth Opportunities
• Involvement in future openings and group expansion projects

SWEET POTATO PROJECT PTE. LTD.

Job Description

Executive Chef – Dual Concepts (Dempsey)

Introduction

Ebb & Flow Group is driven by the belief that dining should move people. Beyond restaurants, we create immersive experiences where food, atmosphere, and storytelling come together with intention and finesse. With a growing portfolio of over 10 concepts across Singapore and ambitious expansion ahead, we continue to shape spaces that are both creatively bold and commercially intelligent.

We are seeking an Executive Chef to oversee two concepts in Dempsey. This is a strategic leadership role responsible for defining the culinary identity of both brands, driving operational excellence, and building high-performing teams. Beyond the pass, this role shapes culture, performance, and long-term culinary direction.

What You’ll Do

Culinary Leadership & Brand Direction

• Oversee culinary strategy and execution across two distinct concepts.
• Define and evolve each brand’s culinary identity while ensuring commercial viability.
• Collaborate with R&D, marketing, and leadership on seasonal campaigns, menu innovation, and brand storytelling.
• Maintain strong creative direction while aligning with business goals.

Operations & Performance

• Oversee kitchen operations across both venues, ensuring consistency, quality, and efficiency.
• Establish and maintain SOPs, recipe documentation, plating standards, and portion controls.
• Drive food costing, GP targets, budgeting, and inventory management.
• Review P&L statements and implement strategies to improve profitability.
• Lead procurement strategy, supplier partnerships, and cost negotiations.
• Ensure compliance with food safety, hygiene, and regulatory standards.
• Optimise productivity, waste control, and operational systems.

Team & Culture

• Recruit, mentor, and develop Head Chefs and culinary teams across both concepts.
• Build a strong leadership bench and succession pipeline.
• Foster a culture of accountability, collaboration, and excellence.
• Conduct regular tastings, audits, and quality reviews.
• Lead performance evaluations and structured training programs.

Strategic Growth

• Play a key role in future openings and group expansion initiatives.
• Support pre-opening planning where required (kitchen design, workflow, equipment planning).
• Contribute to culinary standards and long-term development strategy.

We’re Looking for Someone who

• Has proven experience as an Executive Chef managing multi-outlet or multi-concept operations.
• Has strong pre-opening and scale-up experience.
• Comes from a structured, quality-driven culinary background (Fine Dining preferred).
• Is commercially astute with strong P&L, costing, and budgeting expertise.
• Leads with clarity, discipline, and composure under pressure.
• Balances creativity with operational structure.
• Is passionate about mentoring teams and building sustainable kitchen cultures.

Perks & Benefits

• Birthday Leave
• Medical & Dental Coverage
• Staff Discounts
• Career Growth Opportunities
• Involvement in future openings and group expansion projects

White Restaurant

At White Restaurant, we are more than just a restaurant—we are a family that believes in sparking joy and happiness for everyone. Established in 1999, we are the founder of the iconic "White Beehoon", a dish that has won the hearts of many. Over the years, we have built a strong reputation for serving delicious uniquely Singaporean dishes in a warm and welcoming environment across our 9 outlets in Singapore.

Job Description

1. Day-to-Day Operations:

• Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.
• Supervise and support staff to provide excellent customer service.
• Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.
• Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.
• Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

• Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.
• Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.
• Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

• Monitor customer feedback and ensure that customer service meets or exceeds company standards.
• Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

• Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.
• Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.
• Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

• Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.
• Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

• Ensure that labour expenses are align with budgetary goals.
• Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

JAVA TASTE PTE. LTD.

Job Description

Job Requirements:

​Education: Bachelor’s Degree / Diploma in any field or a minimum of 3 years of proven culinary experience specializing in Indonesian cuisine for candidates
​Specialized Experience: Minimum 3 years culinary experience specifically in Indonesian regional cuisines (e.g., Sundanese, Padang, Javanese).
​Technical Mastery: Deep knowledge of traditional Indonesian spice pastes (Bumbu) and heritage cooking techniques.
​Language Proficiency: Ability to speak Bahasa Indonesia is highly advantageous to communicate with regional suppliers and conduct training during Indonesia-based sessions.
​Operational Skills: Proven track record in food cost management, inventory control, and menu engineering.
​Flexibility: 6-day work week; must be available for split shifts, weekends, and Public Holidays.
​Mobility: Must be willing to travel to Indonesia for R&D and specialized ingredient sourcing trips.
​Key Responsibilities:
​Authenticity Control: Oversee daily kitchen operations to ensure the brand’s specific Indonesian flavor profiles are strictly maintained.
​Menu Development: Curate and innovate seasonal menus that reflect authentic Indonesian food concepts.
​Compliance: Maintain Grade A SFA food hygiene standards and implement rigorous SOPs.
​Financial Oversight: Execute strict cost-control measures and waste reduction strategies to meet Gross Profit (GP) targets.
​Staff Mentorship: Lead and train the kitchen team in specialized Indonesian culinary methods.

MCI Career Services Pte Ltd

With over 19 years in the industry, MCI is a leading recruitment and outsourcing provider in Singapore. Our team of 100+ professionals leverages an extensive network to recruit top talent across diverse sectors. We have successfully placed over 30,000 candidates and served more than 1,000 clients. At MCI, we don't just fill positions – we elevate businesses by connecting them with the right individuals. We promise to deliver only the best services, as we are not here just to help but to make companies interesting!

Job Description

Job Summary:

• Basic Salary: $4500 - $5300

• Location: Central Area

• Working hours: 6 days work week, 3 rotating shifts

• AWS + Performance Bonus + Yearly Increment

Job Responsibilities:

Kitchen Operations Management

• Conduct food quality checks (texture, taste, temperature, presentation).

• Support daily plating, serving and portion control according to standards.

• Manage inventory levels, stock checks and procurement with chefs.

• Oversee goods receiving and maintain accurate inventory records.

• Check kitchen equipment regularly and arrange repairs when required.

• Maintain kitchen cleanliness, organise workflows and assign staff roles.

• Coordinate smoothly with service teams to ensure timely meal preparation.

• Implement proper food storage, prep planning and wastage control.

Staff Management & Administration

• Plan staff schedules and manpower allocation.

• Conduct daily briefings, meetings and training sessions.

• Manage overtime, leave records and petty cash submissions.

System Reporting & Documentation

• Manage purchase requisitions and operational documentation.

• Support use of systems such as eMOS.

• Prepare operational reports, track KPIs and flag issues when needed.

• Participate in health events and cooking demonstrations when required.

Requirements:

• Minimum GCE “N” or “O” Level; Diploma in Food & Beverage is an advantage.

• At least 5 years of relevant experience, preferably in large-scale kitchen operations.

• Skilled in three or more types of ethnic cuisines.

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

Please submit your updated resume in MS Words format by using the APPLY NOW BUTTON.

By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.

https://www.mci.com.sg/wp-content/uploads/2025/09/MCI-Job-Applicant-Data-Protection-Notice.pdf 

**We regret to inform that only shortlisted candidates would be notified.
 

Foo Kai Jing (Fiona)
Registration Number: R2199329
EA License No: 06C2859 (MCI Career Services Pte Ltd)

MUMMY'S RECIPE PTE. LTD.

Job Description

JOB DESCRIPTION CHEF

Able to prepare the South Indian cuisine bulk cooking and North Indian cuisine bulk cooking for Restaurant and weddings

Able to do bulk cooking for catering wedding and all occasion

Recommend new dishes in South and North Indian cuisine

Able to cook South Indian & North Indian food Recipes and menus

Must know how to cook Vegetarian dishes and Non vegetarian dishes.

Experience in making Indian Desserts and Snacks

All Round in Tandoori dishes and south Indian dishes vegetarian and Non Vegetarian

Minimum five years’ experience

Able to work in weekends and public holidays.

Able to do bulk cooking for wedding catering.

Bulk cooking for catering

Prepares and posts daily work assignment sheets based on menu and staff duty roster; assigns cooking or food preparation tasks to cook the food and  prepared according to standard recipes and institutional practices; instructs staff in proper food preparation techniques; ...

Extend recipes to facility population requirements.

Fill pre-preparation and inventory pull sheets before every meal.

Orient and train program for inmate workers.

Stick to sanitation and safety program.

Display good communication and human relation skills as per Food Service Manager’s directions.

Support manager to manage high level of good client relations.

Develop and set up local procedures for receipt, check and food and non-food issue.

Cook varied regular and special diet foods for balanced healthy diet.

Prepare meat, fish, poultry, vegetables and Fish, soups, gravies, sauces and desserts.

Use varied kitchen equipment in large quantity food production.

Offer advice, counsel and instruction to staff members.

Handle disciplinary measures appropriate to authority delegated.

Oversee food preparation for adherence to quality standards.

Extend recipes to facility population requirements.

Fill pre-preparation and inventory pull sheets before every meal.

Orient and train program for inmate workers.

Stick to sanitation and safety program.

Display good communication and human relation skills as per Food Service Manager’s directions.

Support manager to manage high level of good client relations.

Develop and set up local procedures for receipt, check and food and non-food issue.

Cook varied regular and special diet foods for balanced healthy diet.

Prepare meat, fish, poultry, vegetables and shellfish, soups, gravies, sauces and desserts.

Use varied kitchen equipment in large quantity food production.

Handle disciplinary measures appropriate to authority delegated.

Execute Equal Employment Opportunity policies and program.

Oversee food preparation for adherence to quality standards.

Good Job Creations (Singapore) Pte Ltd

Good Job Creations Singapore (License Number: 07C5771) provides total HR solutions with core values of customer focus, teamwork, professionalism and contribution to the society and our clients. Our vision is to create opportunities for Asian talents in Singapore and across the region. For more information, visit us at www.goodjobcreations.com.sg

Job Description

[Job ID: 1474871]

Responsibilities

• Support the Restaurant Executive Chef in ensuring smooth daily kitchen operations.
• Oversee daily kitchen operations and ensure operational excellence.
• Manage staff scheduling and manpower planning.
• Maintain quality control of ingredients and inventory accuracy (ordering, receiving).
• Conduct monthly stock takes and ensure timely submission of reports.
• Monitor food quality, consistency, and minimize wastage with proper recording and weekly reporting.
• Lead daily briefings and coordinate item availability with front-of-house.
• Train and supervise kitchen team members.
• Support menu development, recipe documentation, and food COGS control.
• Ensure compliance with hygiene and safety standards (SFA regulations).
• Perform additional duties as assigned.

• Diploma or Vocational Certificate in Culinary Skills or a related field.
• Minimum 3 to 5 years of relevant culinary experience.
• Experience in cocktail bar kitchens, fine dining, or upscale dining is an added advantage.
• Possess a valid Basic Food Hygiene Certificate.
• Strong knowledge of cooking methods, ingredients, kitchen equipment, and food preparation procedures.
• Proficiency in Microsoft Word and Excel is an added advantage.

MADURAS EXPRESS PAYA LEBAR PTE. LTD.

Job Description

Madura’s Express Paya Lebar Pte Ltd is looking for a Chef who will be part of our South and North Indian Kitchen and handle all departments including starters, main courses and desserts. They will be under the guidance of our Head Chef and will primarily be responsible for cooking the dishes

Job Description:

• Handling daily food preparation and ensuring that restaurant orders are prepared according to the recipes.
• Ability to prepare food quickly in a fast paced environment.
  Profound knowledge of South and North Indian Vegetarian and Non-Vegetarian Cuisine is a must.
• Being able to come up with own recipes and ideas to improve the menu selection.
  Taking directions well and being able to replicate the restaurant dishes according to the recipes provided.
• Knowledge in food preparation for event catering would be advantageous to this role.

Job Expectations:

• At least 5 year(s) of working experience in the related field is required for this position.
• Candidate must possess at least a Diploma in any field. Culinary certifications will be advantageous.
• Full-Time position(s) available with a 6 days work week, 12 hours Shift daily
  Full benefits package upon confirmation - medical, leave etc.

Priority will be given to Singaporeans!

TRIO96 PTE. LTD.

Job Description

Job Description & Requirements

Coordinating with the team smoothly during all the meal preparation and services.

Creating new recipes to regularly update the menu.

Stocktaking ingredients and equipment, and placing orders as needed.

Train, mentor, and supervise the kitchen team

Complying with food sanitation and hygiene.

Maintaining the kitchen cleanliness and safety.

Staying updated with the new trends in the food industry.

Pentagon H Pte. Ltd.

Job Description

We are seeking experienced Head Chefs to join us and lead various restaurant concepts within our portfolio.

Our current establishments encompass a diverse range of dining experiences, from European cuisine and all-day dining at hotels to multi-food concepts within a container park. We are currently seeking innovative and accountable individuals to spearhead our up and coming casual European restaurant, Southeast Asian-themed hotel's All-Day Dining and International All-Day Dining restaurant.

The ideal candidates will be responsible for developing creative and enticing menus tailored to each concept. Our focus is on exceptional food quality, ensuring that our intricate and fine dishes take center stage. These individuals will oversee kitchen operations for their respective restaurants.

As a talented professional in the culinary industry, you can expect opportunities for career growth and advancement within our organization.

Contemporary. Visionary. Suave, join us if you believe you have what it takes!

Responsibilities:

- Create high-quality, premium dishes and desserts that reflect the theme of each establishment.

- Efficiently manage and supervise daily kitchen operations.

- Develop classic and innovative menus that align with the unique concepts of each restaurant.

- Implement cost and quality control measures.

- Demonstrate effective manpower management skills through scheduling.

- Collaborate closely with other departments to achieve the company's objectives.

Requirements:

- Profound knowledge of respective cuisines, including culinary techniques and current trends.

- Ability to craft seasonal menus that showcase fresh ingredients.

- Culinary education from reputable institutions preferred.

- Minimum of 3 years of experience in a related field.

- Familiarity with hygiene, health, and safety practices and regulations (HACCP, H&S regulations).

- Experience in managing large-scale on-site and off-site premium catering.

- Proficiency in strategic planning and execution to meet company goals.

- Self-driven, hardworking, and capable of leading kitchen teams effectively.

We regret that only shortlisted candidates will be contacted for further consideration.

NAVDEEP RESTAURANTS PTE. LTD.

Job Description

A North Indian Curry and Tandoor Head Chef

leads kitchen operations, specializing in authentic clay oven (tandoor) dishes, rich curries, and breads

. Key responsibilities include creating menus, perfecting marinades/spice blends, managing inventory, ensuring strict hygiene standards, and training staff for consistent, high-quality, and flavorful cuisine.

foundit.sg

 +3

Key Responsibilities

• Culinary Leadership & Menu Development: Design and execute authentic North Indian menus, including specialized Tandoor items (kebabs, naan), gravies, and rice dishes.
• Kitchen Operations: Oversee daily, fast-paced kitchen operations, including mise-en-place and service.
• Tandoor Specialization: Expertly manage Tandoor ovens (clay oven), ensuring precise temperature control for cooking meat, fish, and breads.
• Quality & Hygiene Control: Enforce strict sanitation standards (e.g., Singapore SFA standards), food safety, and consistency in taste and presentation.
• Staff Management & Training: Recruit, train, and motivate the kitchen team, including cooks and assistants.
• Cost Control & Inventory: Monitor food and labor costs, manage inventory, and order supplies while minimizing waste. foundit.sg +8

Required Skills and Experience

• Expertise in North Indian Cuisine: Strong knowledge of traditional spices, marinades, and regional cooking techniques.
• Tandoor Proficiency: Demonstrated experience in Tandoor (clay oven) cooking.
• Leadership Experience: Proven experience in managing a kitchen brigade and leading service.
• Organizational Skills: Ability to handle inventory, food costing, and scheduling.
• Certifications: Food hygiene certification is often required. foundit.sg +7

Common Qualifications

• Several years of experience as a Chef in a specialized North Indian restaurant.
• Relevant culinary certifications or degree

NAVDEEP RESTAURANTS PTE. LTD.

Job Description

A North Indian Curry and Tandoor Executive Chef

leads kitchen operations, specializing in authentic dishes like kebabs, naan, and rich gravies using traditional tandoor (clay oven) techniques

. Responsibilities include developing menus, managing inventory and costs, training staff, and ensuring strict hygiene, safety, and quality standards.

foundit.sg

 +3

Key Responsibilities

• Culinary Leadership & Menu Development: Creating and innovating North Indian, Mughlai, or Punjabi menus, perfecting spice blends, marinades, and signature recipes.
• Tandoor & Curry Specialization: Expertly managing the clay oven for various kebabs, tandoori meats, and breads (naan, roti), alongside preparing authentic, slow-cooked curries and gravies.
• Kitchen Operations Management: Overseeing daily kitchen operations, including food preparation, plating, and ensuring prompt, high-quality service.
• Staff Training & Supervision: Recruiting, training, and motivating the culinary team on techniques, hygiene, and safety standards.
• Cost & Inventory Control: Managing food and labor costs, purchasing supplies, controlling inventory, and maintaining a budget.
• Quality & Safety Assurance: Ensuring strict adherence to food safety, sanitation regulations, and consistent food quality. foundit.sg +6

Requirements

• Proven experience as an Executive Chef or similar role, with deep knowledge of North Indian cuisine.
• Mastery of the Tandoor oven and traditional Indian cooking techniques.
• Strong leadership, interpersonal, and communication skills.
• Ability to work in a fast-paced environment and handle customer feedback

Gan Teck Kar Investments Pte Ltd

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

Job Description

Key Responsibilities:

• Support the Head Chef and Sous Chef in managing all aspects of kitchen operations, ensuring the highest standards of food quality, presentation and consistency.
• Supervise and coordinate the activities of kitchen staff, providing guidance and training to maintain a productive and disciplined work environment.
• Oversee mise en place preparation and ensure timely execution of dishes during service periods.
• Collaborate in menu planning and development, contributing innovative ideas and seasonal specialties that align with the restaurant’s concept and customer expectations.
• Monitor food cost, portion control, and waste reduction to meet financial targets without compromising quality.
• Enforce compliance with food hygiene and safety regulations, maintaining a clean, organized, and hazard-free kitchen environment always.
• Conduct regular inspections of food storage, preparation areas, and equipment to ensure adherence to sanitation and operational standards.
• Assist in inventory management, including ordering, receiving, and proper storage of ingredients and supplies.
• Assume responsibility for kitchen operations in the absence of the Sous Chef or Head Chef, ensuring continuity of service and operational excellence.

Requirements:

• Diploma or professional certification in Culinary Arts or equivalent are advantageous, additional certifications in food safety and hygiene.
• Minimum of 2–4 years of progressive culinary experience.
• Demonstrated expertise in Western culinary techniques, plating, and contemporary presentation styles.
• Strong leadership and interpersonal skills with the ability to motivate, train, and manage kitchen staff effectively.
• Solid understanding of kitchen financials, including food costing and inventory management.
• In-depth knowledge of food safety standards.
• Ability to thrive in a fast-paced, high-pressure environment while maintaining meticulous attention to detail.
• Flexible schedule to work on shifts, weekends, and public holidays as required by operational needs.
• Excellent communication skills and a proactive, team-oriented approach.

AlwaysHired Pte. Ltd.

Job Description

Key Info

• 5 days a week. Shift varies.

  AM: 7.30am - 4pm

  PM: 1.30pm - 10pm

• Basic is up to $6000

• Location: Central

Responsibilities

• Ensure all food prepared meets certification, quality, and hygiene standards.

• Assist in menu creation, preparation, and execution for banquets and events.

• Supervise food preparation to maintain consistency, presentation, and taste.

• Coordinate with the Executive Chef on menu planning and recipe development.

• Support food innovation and continuous improvement in kitchen offerings.

• Collaborate with banquet and event teams on production schedules and requirements.

• Oversee kitchen operations during events to ensure timely delivery and quality.

• Lead, train, and mentor junior chefs and kitchen staff on standards and hygiene.

• Ensure efficient kitchen operations and high performance of all staff.

• Assume leadership of the kitchen in the absence of the Executive Chef.

Requirement

• At least 3-5 years of experience as a chef with experience in banquet and large-scale event catering preferred.

• Excellent cooking and food presentation skills, with attention to detail

Next Step:

Please submit your updated resume in MS Word format by clicking the QUICK APPLY button.

We regret to inform that only shortlisted candidates will be notified. Please note that your response to this advertisement will constitute informed consent to the collection, use, and/or disclosure of personal data by AlwaysHired, its affiliates and, where necessary, to relevant third parties, for purposes such as job application processing, career advisory, research, and other administrative purposes, in compliance with the relevant provisions of the Privacy Policy available at www.alwayshired.com.sg/privacy-policy.

Teo Jeron | Personnel Reg No: R26159511

AlwaysHired Pte Ltd | EA Licence: 24C2293

Marriott International

Job Description

JOB SUMMARY

The Senior Chef de Partie supports the Outlet Chef in overseeing the daily culinary operations to ensure consistent, high-quality food production and service. This role plays a key part in upholding the hotel’s culinary standards, optimizing kitchen efficiency, and ensuring a safe, well-coordinated working environment for all associates. The Senior CDP is expected to lead by example, demonstrating technical excellence, strong leadership, and adherence to Marriott brand standards.

DUTIES AND RESPONSIBILITIES

1. Operational Excellence

• Support the Outlet Chef in managing the kitchen to ensure smooth, profitable, and efficient operations aligned with hotel and brand standards.
• Uphold all culinary concepts, plating standards, and presentation guidelines.
• Maintain strict controls over food preparation processes, inventory management, requisitioning, food pars, and waste reduction.
• Ensure accurate weekly forecasting for business volumes to support proper staffing and production planning.
• Contribute to achieving departmental budget targets through effective cost management.

2. Food Safety & Compliance

• Enforce proper food handling including labelling, storage, and rotation.
• Ensure consistent compliance with food hygiene and sanitation regulations.
• Conduct monthly sanitation inspections based on required checklists.
• Maintain a safe working environment and report hazards promptly.

3. People Leadership & Team Development

• Provide training, mentorship, and daily supervision to the culinary team.
• Support training programs including daily “15-Minute Training.”
• Promote teamwork and positive kitchen culture.
• Assist in coaching, counselling, and performance management.
• Ensure accurate scheduling and timekeeping oversight.

4. Quality, Standards & Continuous Improvement

• Promote compliance with SOPs and operational guidelines.
• Contribute to improvement of standards and workflows.
• Support implementation of the annual Culinary Balanced Scorecard.
• Conduct monthly preventive maintenance checks.

5. Guest Experience & Interdepartmental Relations

• Foster communication with other departments.
• Ensure culinary offerings meet guest expectations.
• Support execution of special events and menu changes.

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

JOB REQUIRMENTS

• Vocational or professional certification in Culinary Arts preferred.
• Minimum 4 years culinary experience with at least 1 year in a supervisory role.
• Strong communication and interpersonal skills.
• Proficiency in basic administrative systems.
• Able to work rotating
• shifts and on weekend and public holidays.
• Possess good interpersonal skills, team player and positive attitude

SRI RAKKI PTE. LTD.

Job Description

1. Develop, design, and regularly update fine-dining menus aligned with the Indian restaurant’s concept and brand positioning

2. Develop, design, and regularly update fine-dining menus aligned with the restaurant’s concept and brand positioning

3. Set and enforce culinary standards, recipes, portion controls, and plating guidelines

4. Lead menu tastings, seasonal offerings, and chef’s specials

5. Lead menu tastings, seasonal offerings, and chef’s specials

6. Plan kitchen workflow to ensure efficiency during high-volume and peak service periods

7. Manage kitchen equipment, maintenance schedules, and upgrades

8. Plan menus with cost efficiency while preserving premium quality

9. Recruit, train, mentor, and manage senior chefs, sous chefs, and kitchen staff

10. Recruit, train, mentor, and manage senior chefs, sous chefs, and kitchen staff

PERSOL

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

Job Description

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

Responsibilities:

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

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

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

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

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

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

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

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

Requirements:

• Culinary diploma or equivalent qualification.

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

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

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

• Excellent leadership, communication, and interpersonal skills.

• Familiarity with food manufacturing processes is a plus.

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

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

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

Sheraton Towers Singapore Hotel

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

Job Description

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

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

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

• Perform all duties of Culinary and related kitchen area

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

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

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

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

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

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

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

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

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

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

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

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

• Report equipment malfunctions in department equipment.

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

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

OBBABBQF1 PTE. LTD.

Job Description

Location: 68 serangoon gardens way

6 days per week

looking for highly motivated personal who is responsible and on the ball.

2 years kitchen experienced preferred

Hiring chef for korean restaurant

help out in preparation of food and ingredient

maintain kitchen cleaniness

improve and design new dishes

FRENCH FOLD PTE. LTD.

Job Description

Bonjour! We’re MERCI MARCEL! A relaxed French social destination where food, design, and culture meet. With 9 outlets (and more on the way), we’re growing our community and looking for passionate individuals to join Marcel’s adventure—always serving the best, with a smile!

NEW Outlet: Serangoon Gardens

What We Expect From You:

· Thrive in a fast-paced, active environment; be on your feet and handle service duties with energy and efficiency.

· Flexible with shifts, including weekends and public holidays.

· Assist the Head Chef in managing daily kitchen operations.

· Supervise and support the kitchen team, ensuring consistency, quality, and timely delivery of dishes.

· Oversee food preparation and plating to maintain high standards.

· Train new kitchen team members, ensuring everyone delivers consistent, high-quality work.

· Work closely with the team to ensure consistency, creativity, and excellence in every plate.

· Communicate clearly, proactively, and respectfully with both team and management.

· Enforce hygiene, food safety, and health regulations in all kitchen processes.

What’s In It For You:

• Salary: $3,600 – $4,400 (5 days work week, 44 hours & no split shifts)

Perks & Benefits:

· Monthly Incentive Bonus (KPI up to $700)

· Daily Meal Allowance ($7/day)

· Medical Incentive (co-pay $5 for panel clinics)

· Dental Incentive ($200/year)

· Wellness ($250/year)

· Staff Discounts (dining & retail) & Referral Bonus (up to $400!)

· Welcome & Birthday Vouchers

· Salary Increment upon confirmation

· Long Service Incentives

· Career progression in a growing company that values meritocracy, innovation, sincerity, and responsibility.

Who We're Looking For:

· Energetic & Passionate: You thrive in a fast-paced environment

· Team Player: You’re excited to work with a fun, supportive crew

· Guest-Obsessed: You put the guest at the heart of everything you do

· Eager to Learn: Always growing, always collaborating. Leave your ego at the door!

· Experience: It’s great if you have it, but it’s your attitude and willingness to contribute that matters most!

Sounds like you? Let’s talk. Apply now and join the Merci Marcel community.
Bring your passion, and we’ll bring the rest.

Pasona Singapore Pte. Ltd.

Pasona Singapore Pte. Ltd. is a Japanese recruitment firm and HR solution provider in Singapore with over 35 years of experience. We are 100% owned by Pasona Group Inc, and have a strong support network in 13 countries. Our comprehensive HR services are tailored to meet each client’s business needs. Our goal is to simplify HR so that companies can focus on what they do best – growing their businesses.

Job Description

• Location: Central

• Cuisine: Japanese Western

Job Description:

The Head Chef leads all kitchen operations at a Japanese Western style restaurant, ensuring excellence in food quality, consistency, hygiene, and cost control. This role requires strong leadership, hands-on management, and the ability to uphold Japanese Western culinary standards.

Kitchen Operations & Food Quality

• Oversee daily kitchen operations to ensure smooth, efficient service

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

• Ensure compliance with Royal Host recipes, SOPs, and brand standards

• Participate in menu execution, improvement, and standardisation

Team Leadership & Training

• Lead, supervise, coach, and train kitchen staff

• Plan staff deployment and ensure adequate manpower coverage

• Provide performance feedback, guidance, and discipline when needed

Food Safety & Hygiene

• Ensure strict compliance with SFA food safety and hygiene regulations

• Maintain excellent kitchen cleanliness, sanitation, and equipment safety

• Oversee proper food handling, storage, and preparation practices

Cost Control & Inventory Management

• Manage food costs, portion control, and reduce wastage

• Oversee ordering, inventory tracking, and stock rotation

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

Coordination & Reporting

• Collaborate with service teams and management for smooth operations

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

• Prepare reports on kitchen performance and operational needs

Job Requirements:

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

• Strong knowledge of Japanese or Japanese-Western cuisine

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

• Familiar with Singapore food safety and hygiene regulations

• Strong leadership, organisational, and communication skills

Interested applicants please apply directly for further shortlisting review.

We regret that only shortlisted candidates will be notified. Other applications will be updated to our database for future job opportunities.

By submitting any resumes or applications to Pasona Singapore Pte Ltd, you are considered to have read and agreed on the terms of our Privacy Policy, and consented to us collecting, using, retaining, disclosing your personal information to the prospective employers for their consideration.

Effective from 1 October 2020 under the new Employment Agencies (EAs) Licence Conditions,

EAs will be required to collect the personal data (e.g. NRIC number number for overseas candidates) of applicants referred to employers for permanent or contract job positions of at least six months with a fixed monthly salary of S$3,300 and above.

PDPA requirements on collection, use, and disclosure of personal data would not be applicable to EAs that are collecting such information as it is a regulatory requirement by Ministry of Manpower.

Please find Privacy Policy Agreement from the below link.

http://www.pasona.com.sg/privacy.html

Jeffrey Koh Kok Ann
EA Registration No: R1770345
Pasona Singapore Pte Ltd
1 FINLAYSON GREEN ＃09-02 SINGAPORE 049246
EA License No:90C4069

HIRA GLOBAL PTE. LTD.

Job Description

• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• 10 years of experience in Japanese cuisine

Nextbeat Singapore Pte. Ltd.

Job Description

Working Location: East Coast, Singapore

Working Hours: 6-day work week (10:30am to 2:30pm, 5:30pm to 10:30pm)

Monthly Salary: Up to S$3.8K (Negotiable)

Job Responsibilities:

• Maintain a high level of kitchen hygiene and food quality.

• Prepare authentic Japanese dishes to a high standard, ensuring consistency and quality.

• Manage inventory and order supplies to maintain food quality and freshness.

• Work closely with management to develop and enhance the food menu.

• Development and compliance of SOPs for operational consistency in the kitchen.

• Other ad hoc tasks assigned by management.

Job Requirements:

• Preferably at least 1 year of Japanese cuisine experience.

• Preferably with sashimi experience.

• Good communication skills and ability to work in a team environment.

• Passion in Japanese Cuisine.

• Team Player.

Nextbeat Singapore Pte. Ltd.

EA License Number: 22C1267

EA Personnel No: R22107133

Gaia Chinese Culinary Pte Ltd

Job Description

Lead culinary operations by managing menu development, kitchen team performance, and cost control to deliver exceptional dining experiences aligned with the restaurant’s concept and financial goals.

Responsibilities

• Develop creative and appealing menus that align with the restaurant’s concept to enhance branding and drive sales growth
• Collaborate with the Executive Chef to strategize pricing and maximize revenue from food and beverage offerings
• Manage menu creation, plating design, and inventory control to ensure operational efficiency and quality consistency
• Establish and uphold rigorous food quality and production standards to maintain consistency across all dishes
• Implement cost-control measures to minimize food expenses while preserving quality; ensure accurate financial reporting
• Enforce kitchen rules and procedures to maintain compliance with operational standards and safety regulations
• Maintain the highest standards of kitchen and food hygiene to ensure a safe and sanitary environment
• Coordinate with front-of-house staff to ensure timely and efficient delivery of dishes, enhancing guest satisfaction
• Engage with customers to address concerns and special requests, ensuring exceptional food and service quality
• Oversee kitchen team operations including work schedule planning, cost control, and performance management
• Guide and train chefs by identifying ongoing training needs and fostering professional development
• Conduct interviews, performance appraisals, and coaching sessions to build a high-performing culinary team
• Adapt to flexible work hours including shifts, split shifts, weekends, and public holidays to meet operational demands
• Perform additional duties as assigned to support restaurant success
• Any other duties as assigned

Preferred competencies and qualifications

• Skills Certificate in Culinary Arts, Restaurant Management, or Operations
• Minimum 10 years of relevant culinary experience, preferably including team management
• Comprehensive knowledge of culinary specialties and general kitchen functions
• Experience in preopening teams is advantageous
• Proven ability to control costs related to food, equipment, labor, and waste to meet quality and financial targets
• Demonstrated creativity and innovation in menu design, preparation, and presentation
• Strong multitasking and time management skills to handle dynamic kitchen environments
• Effective leadership skills to motivate and lead culinary teams
• Excellent communication and interpersonal skills to foster collaboration and customer engagement
• Strong understanding and practical application of Hazard Analysis Critical Control Points (HACCP) standards

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Chinese Culinary Pte Ltd for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

SHAAN CUISINES PTE. LTD.

Job Description

Job Summary

Coordinate and prepare kitchen cooking tasks while controlling costs, maintaining hygiene standards, and ensuring quality presentation and timely production.

Responsibilities

• Coordinate and prepare all cooking activities in the kitchen to meet production schedules
• Control food costs by minimizing spoilage, reducing waste, and applying portion control techniques
• Operate kitchen machines, equipment, and utensils correctly and clean them after use to maintain safety and hygiene
• Follow established kitchen procedures and contribute suggestions to improve efficiency and quality
• Ensure the presentation, taste, and timeliness of food production meet quality standards
• Maintain hygiene standards consistently throughout kitchen operations
• Perform additional duties and responsibilities as assigned by supervisors

Preferred competencies and qualifications

• Demonstrate teamwork skills and maintain a positive attitude in a kitchen environment
• Willingness to work shifts and weekends

Only shortlisted will be notified.

SMTP CONSULT PTE. LTD.

Job Description

Working Hours

• Monday to Friday
• 9:00 AM – 6:00 PM

Job Responsibilities:

• Prepare daily meals (mainly lunch and dinner) for the household based on preferences and dietary requirements.
• Plan and cook a variety of Western / Russian cuisine dishes.
• Open to learning and preparing Russian cuisine, following recipes or guidance from the employer.
• Ensure food quality, consistency of taste, and proper presentation.
• Plan weekly menus and recommend suitable meal options.
• Adjust meals according to seasonal ingredients and household preferences.
• Prepare occasional meals for guests when required.
• Handle grocery shopping, ingredient sourcing, and supplier coordination.
• Ensure pantry, fridge, and kitchen inventory is well-managed and replenished.
• Maintain proper food storage, freshness, and hygiene standards.
• Maintain the cleanliness of the kitchen, utensils, and cooking equipment.
• Ensure all food preparation areas meet hygiene and safety standards.
• Handle basic kitchen organization and housekeeping related to cooking.
• Assist with other ad-hoc household tasks related to food preparation (e.g., table setup, simple serving, preparation of snacks/beverages).
• Support the employer’s requests related to kitchen operations when required.

Requirements

• Proven experience as a Private Chef / Western Cuisine Chef / Hotel Chef / Restaurant Chef.
• Strong knowledge and hands-on experience in Western cooking techniques.
• Willingness and openness to learn Russian cuisine.
• Good knowledge of food safety, hygiene, and kitchen cleanliness.
• Able to work independently with minimal supervision.

📩 Interested candidates, please submit your application for a confidential chat.

EA License Name & License Number: SMTP Consult Pte. Ltd. (23C1754)

EA Personnel Name & Registration Number: Keith Wong (R24125987)

ARYA BHAVAN RESTAURANT PTE. LTD.

Job Description

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Yoshinoya (S) Pte Ltd

Iconic Beef Bowl Chain Brand with over 120 Years of History.

Job Description

Key Responsibilities:

1. Operations Management:

•            Plan production schedules to ensure food is prepared and delivered on time.

•            Manage stock levels to avoid waste and ensure availability.

•            Ensure food quality and hygiene meet safety regulations.

•            Continuously improve processes to enhance efficiency.

2. Team Management:

•            Hire, train, and supervise kitchen staff.

•            Organize staff schedules and assign tasks.

•            Evaluate performance and resolve any team issues.

3. Standardization & SOP Management:

•            Develop, implement, and regularly review SOPs for food preparation, storage, dispatch, and sanitation.

•            Ensure SOPs are consistently followed across shifts and teams.

•            Update procedures in line with menu changes, equipment upgrades, or regulatory requirements.

4. Quality Control:

•            Ensure consistent food quality and standards across all locations.

•            Produce quality control reports and maintain records.

•            Maintain accurate records related to production, hygiene, and quality assurance.

5. Menu Development:

•            Conduct R&D to develop new menu items for outlet sales.

•            Propose alternative ingredients, recipes, or processes that enhance production efficiency and reduce overall food and labor costs.

•            Ensure all new or revised products are operationally feasible for mass production and consistent across outlets.

6. Logistics:

•            Coordinate timely delivery of food products.

•            Optimize delivery routes and logistic processes to control costs and improve efficiency.

7. Budget and Cost Control:

•            Plan and manage budgets for labor, supplies, and equipment.

•            Monitor expenses and find cost-saving opportunities without lowering quality.

8. Inventory Accuracy & Stock Control:

•            Ensure accurate stock records through regular cycle counts and month-end stock takes.

•            Investigate and address variances in raw materials, WIP, and finished goods.

9. Safety and Compliance:

•            Ensure compliance with food safety, hygiene and health regulations.

•            Maintain a safe working environment for staff.

10. Maintenance:

•            Oversee kitchen equipment maintenance and repairs.

•            Ensure cleanliness and organization of the facility.

11. Audit & Inspection Readiness:

•            Prepare the central kitchen for internal audits, external audits, and regulatory inspections.

•            Ensure all documentation, records, and corrective actions are properly maintained.

12. Sustainability & Waste Reduction:

•            Drive initiatives to reduce food waste, energy usage, and water consumption.

•            Implement better yield management and by-product utilization where possible.

13. Hands-on Management:

•            Actively participate in daily operations to ensure smooth workflow and adherence to standards.

1-Group (Singapore)

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

Job Description

We are looking for an experienced and driven Assistant Head Chef to support to Head Chef in leading the culinary operations at Monti, a refined Italian dining destination known for its elevated cuisine, exceptional service, and vibrant event experiences.

As the second-in-command in the kitchen, the Assistant Head Chef plays a pivotal role in ensuring culinary excellence, operational efficiency, and team leadership, while consistently delivering high-quality dining and event experiences aligned with MONTI's brand standards

Job Responsibilities:

“You’ll need to be able to lead and work as a team.”

• Assist Head Chefs with creation and preparation of Japanese / Western / Mediterranean cuisine.

• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.

• Ensure that quality, quantity, and correctness of food items served and displayed are as per company’s and Chef’s standard recipes

• Check that quantity and quality of items ordered are received and stored in proper condition.

• Ensuring highest quality of food served in the appropriate time frame.

• Responsible for food and menu planning, organizing event menu, food costing and quality control.

• Other ad-hoc duties as requested.

Job Responsibilities:

• Lead and manage the entire kitchen team, including Sous Chefs, CDPs, and kitchen staff.

• Develop, plan, and execute innovative menus aligned with the restaurant’s concept and customer expectations.

• Ensure consistent quality, presentation, and taste of all dishes.

• Oversee kitchen operations, including inventory management, ordering supplies, and cost control.

• Maintain high standards of hygiene, safety, and compliance with food regulations.

• Train, mentor, and evaluate kitchen staff to foster growth, efficiency, and teamwork.

• Monitor kitchen performance, troubleshoot issues, and implement improvements.

• Collaborate with management to develop new offerings, seasonal menus, and promotional items.

• Manage kitchen schedules, workflow, and resource allocation to meet operational needs.

• Uphold excellent customer experience by maintaining consistent service and culinary standards.

Job Requirements

• Proven experience leading a kitchen in a reputable F&B establishment.

• Strong culinary expertise and menu development skills.

• Excellent leadership, team management, and mentoring abilities.

• Knowledge of food safety, hygiene, and local regulations.

• Ability to manage kitchen operations, costs, and maintain high-quality standards under pressure.

One Farrer Pte Ltd

In the heart of one of Singapore's premier heritage districts, One Farrer Hotel is a luxury retreat designed for the discering traveller. This 5-star urban resort's unique "hotels-within-a-hotel" concept combines three distinct hotels - Urban Hotel, Loft Apartments and Skyline Hotel and Villas, offering a distinctive range of accomodations, exclusive wellness and spa facilities, innovative dining concepts and state-of-the-art conference meeting facilities.

Job Description

Job Responsibilities:

• To take charge in the preparation of the Japanese cuisine

• To ensure consistent adherence to recipes, presentation standards, and food safety protocols

• To contribute to the development and refinement of the menu, incorporating innovative techniques and flavours

• To maintain a well-organised and efficient kitchen environment, optimising workflow and stock management

• To foster a positive and collaborative work culture within the kitchen team

Job Requirements:

• Minimum 3-4 years of experience in the preparation of Japanese cuisine

• Skilled in preparing and executing Japanese cuisine using established culinary techniques

• Preferably with deep understanding of traditional techniques and flavour profiles

• Excellent culinary skills, including proficiency in food preparation and plating

• Exceptional attention to detail and a commitment to maintaining the highest standards of food quality and presentation

• Excellent time management and problem-solving skills to ensure efficient kitchen operations

• Passionate about the culinary arts and driven to continuously learn and improve

DOCSG PTE. LTD.

Job Description

Working Hours:

• 10am - 10:30pm

• 12.5-hour shifts with a 2-hour break

Working Days:

• Mondays to Sundays (6 Days Work Week)

Job Description:
As a Sous Chef, you will be a key player in our kitchen’s success. Your responsibilities will include:

• Assisting the Head Chef in managing the kitchen operations.

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

• Supervising and training kitchen staff.

• Ensuring adherence to food hygiene and safety standards.

• Contributing to menu development and food presentation.

• Managing inventory and ordering supplies.

• Maintaining a clean and organized kitchen environment.

Requirements:

• Proven experience as a Sous Chef or similar role in a fast-paced kitchen.

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

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

• Creative mindset for menu development and food presentation.

• Excellent time management and organizational abilities.

• Flexibility to work in shifts, including weekends.

We Offer:

• Competitive salary and benefits package.

• Opportunities for career advancement and skill development.

• A dynamic and supportive work environment.

• Staff discounts on meals.

COMO Lifestyle Pte Ltd

A unique lifestyle destination aims to bring together a community inspired by fashion, food, directional design and new concepts.

Job Description

 Job Responsibilities

• To maintain standards set by the Pastry Chef in relation to food preparation and food quality

• Act as a mentor to the kitchen team responsible for pastries and desserts.

• Prepare and produce varying quantities of bread, pastries, cookies, desserts and other baked goods according to recipe and customer request for events

• Develop ideas for new pastry dishes.

• Assist with weekly ordering, stock rotation, receiving and correct storage of produce 

• Ensure all cool rooms, fridges, freezers and dry store areas are maintained in a clean and safe manner, in compliance with health and company regulations.

• Ensure all food is prepared in line with standard recipes to maintain food costs and product consistency.

• Ensure all kitchen staff follows safe working practices.

• Assist in the communication to kitchen staff of any programs, products, training or directives as outlined by the Executive Chef.

• Covering all duties required of the Pastry chef in their absence.

• Communicate daily with purchasing to control food costs, yield management and ensure accuracy of all purchasing.

• Attend to any other related duties as directed by the Executive Chef 

• To maintain personal hygiene and grooming standards and to ensure these standards are maintained with junior staff.

Prerequisite

• A culinary school certification or a diploma is a plus. Practical experience and basic education will also be considered.

• Good knowledge in the use of various cooking methods, ingredients, equipment and processes

• Ability to multitask and work efficiently under pressure.

• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.

• Good in taking instructions from Executive Sous chef and knowledge of best cooking practices

• Good in customer service, focused and oriented.

• Good communication and interpersonal skill with ability to interact with kitchen and restaurant staff.

• Good time management, fair in staff treatment, non-abusive and the use of profanity language and violent behaviour.

CORINTHIANS ASIA INVESTMENT HOLDINGS PTE. LTD.

Job Description

Your Role

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Plan orders of equipment or ingredients according to identified shortages
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates

What Do We Want

• Proven experience as in Korean/Fusion Cuisine
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen process

Only shortlisted candidate will be notified via email for an interview invitation

Rogue Traders Pte Ltd

Job Description

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

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

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

Job Responsibilities:

• Lead the research and development for new and existing menu items, recipes, products and processes

• Create flavorful and innovative culinary solutions that improve sales and profitability

• Monitor competitor and industry trends

• Expand the brand names by being a part of the creative concept design team and collaborating with the cross-functional team through product launch

• Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members

• Formulate food purchase specifications and approve the requisition of food supplies; maintain a well-stocked inventory

• Review staffing levels for maximum productivity, operational and financial objectives

• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste

• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas always

• Promote teamwork and quality service through daily communication and coordination with other departments

• Managing and working closely with other Chefs of all levels

• Obtain feedback on food and service quality, and handling customer problems and complaints

• Perform other duties as directed by management / stakeholders

Job Requirements:

• Possess 5-6 years of F&B experience

• No minimum cert required

• Possess good communication & interpersonal skills.

• Able to work independently and as a team.

• 5 day work week (44 hours per week)

• Only Singaporeans and Permanent Residents need apply

Benefits:

• Medical insurance

• Dental coverage

• Annual performance bonus

• Strong growth and development opportunities

• 12 days Annual leave + 1 day Birthday leave

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

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

HAWKERS STREET PTE. LTD.

Job Description

Responsible for the profitability of the outlet, performing outlet-level support functions including customer service, scheduling, day-to-day operations, cashiering, loss prevention, maintenance and back office support. Other responsibilities include managing inventories, interacting with customers, wait staff and support employees to maximize revenue generation and enhance the customer experience, overseeing the recruitment, training and motivation of staff, maintaining high standards of quality control, hygiene and health and safety in the dining area

Responsibilities:

Manage and oversee daily kitchen and outlet operations

Ensure the outlet meets sales targets and profitability goals

Conduct daily roll call before operations to brief and motivate staff

Plan duty rosters and manpower deployment

Lead kitchen operations, including food preparation and presentation

Work with management on menu planning and cost control

Monitor food quality, portion control, and consistency

Manage inventory, stock ordering, and wastage control

Ensure compliance with food hygiene, health, and safety regulations

Train, supervise, and motivate kitchen and service staff

Handle customer feedback and resolve complaints professionally

Ensure staff comply with company uniform and grooming standards

Coordinate with HR, Finance, and Operations on administrative matters (e.g. payroll, reporting, stock records)

Manage emergency situations and operational challenges effectively

Perform other duties as assigned by Management

Requirements:

At least 2 years of relevant experience in food court / institutional catering

Minimum ‘O’ level or Diploma in F&B service or equivalent

Willing to be involved in hands on operations

Excellent communication and interpersonal skills

Able to lead and motivate to produce results

Ability to work in a fast-paced environment

Team player

Akinori Singapore Pte Ltd

We are a Japanese western restaurant that requires more staff due to expansion in Singapore.

Job Description

Junior Sous Chef - 48hrs / 52 hrs package S$3,000 - S$3,500

 As a Junior Sous Chef, you will play a vital role in our culinary team by preparing high-quality meals that delight our guests. Your creativity and passion for cooking will contribute to our kitchen’s success.

Job Responsibilities:

l Work closely with the company’s Head Chef and the company on supply ordering, maintaining costs, kitchen efficiency & staffing;

l Ensure all food preparation and presentation by the team closely follows recipes and SOP guidelines, and are delivered in accordance with the brand’s appearance/quality standards;

l Actively respond to and handle guest problems and complaints;

l Trains new kitchen employees to restaurant and kitchen standards; capitalizing on informal opportunities to coach and mentor, taking interest in others’ personal development;

l Ensure proper grooming and hygiene standards for all kitchen staff

l Ensure all equipment in the kitchen is properly maintained and in working order in accordance with SFA standards.

l  Promptly feedback to management team if any issues arise.

l Prepare and cook a variety of dishes according to menu specifications.

l Ensure food quality and presentation meets our standards.

l  Minimize waste and spoilage to expenses in line with budget.

l Maintain a clean and organized kitchen workspace.

l Foster and promote a cooperative working climate, maximizing productivity and employee morale.

l Follow food safety and sanitation guidelines.

l Collaborate with team members to ensure efficient kitchen operations.

Requirements:

l At least 3 years of supervision position experience in restaurant.

l Passionate, self-motivated, good communication and responsible.

l Display integrity and initiative.

l Able to work efficiently in a high-pressure environment

l Willing to work on shifts, weekends, and public holidays

l Eager to learn, innovate, and grow in the culinary field

l WSQ Food and Hygiene Certification

Benefits:

l Staff Meal provided

l Dental

l Medical outpatient

l 10 - 18 days annual leave

l Additional leaves: Birthday etc.

l Supportive leaders, managers and great colleagues

l Cash incentive for successful referrals of full timers

l Referral fee of $100 to be given upon successful referral of another part timer upon his/her completion of 100 hours of service

Positions will be commensurate based on experience. We regret that only shortlisted candidates will be notified.

Interested applicants with the above relevant experience kindly send in your application or contact 8332 5427.

AL MIZAN SPICE HOUSE PTE. LTD.

Job Description

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

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

REQUIREMENTS

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

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

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

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

AL MIZAN SPICE HOUSE PTE. LTD.

Job Description

• Ensuring promptness, freshness, and quality of dishes.

• Coordinating cooks' tasks.

• Implementing hygiene policies and examining equipment for cleanliness.

• Designing new recipes, planning menus, and selecting plate presentations.

• Reviewing staffing levels to meet service, operational, and financial objectives.

• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

• Setting and monitoring performance standards for staff.

• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• Advanced knowledge of food professional principles and practices.

• Proficient knowledge of human resources management.

• Excellent communication skills.

• Ability to meet deadlines.

CHIKO POLLO LLP

Job Description

Company Overview

Chiko Pollo is a vibrant food and beverage brand based in Singapore, specializing in hearty comfort food with a modern twist. Our menu focuses on quality pasta, burgers, steak and signature dishes, crafted to satisfy both casual diners and food lovers looking for bold, memorable flavors.

Job Summary

Assist in overseeing daily kitchen operations to ensure efficient workflow and high food quality standards while supporting menu planning, cost control, and staff development.

Responsibilities

• Lead daily kitchen operations to maintain smooth workflow and uphold high food quality standards
• Prepare and cook dishes precisely according to recipes, portioning, and presentation standards to ensure consistency
• Support menu planning by collaborating with management to introduce new dishes and optimize offerings
• Manage inventory and control food costs to minimize wastage and maximize profitability
• Maintain kitchen cleanliness, hygiene, and safety in strict compliance with SFA standards
• Train, guide, and supervise junior kitchen staff to enhance their skills and improve operational efficiency
• Monitor food quality and freshness continuously to guarantee customer satisfaction
• Collaborate with the Head Chef and management team to identify and implement workflow improvements

Preferred competencies and qualifications

• Proven experience as a Sous Chef in a similar concept such as steak, pasta, burgers, or café-style menu
• Knowledge of food safety and hygiene standards (Food Hygiene Certificate is a plus)
• Strong leadership, communication, and teamwork skills demonstrated through managing kitchen teams
• Ability to perform effectively in a fast-paced environment with strong attention to detail
• Flexibility to work evenings, weekends, and public holidays as required

AL MAAZA PTE. LTD.

Job Description

• Developing unique and cuisine-appropriate menus
• Collaborating with the Restaurant Manager to set item prices
• Staying current on developing trends in the restaurant industry
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
• Monitoring inventory and purchasing supplies and food from approved vendors
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Identifying and introducing new culinary techniques
• Preparing meals and completing prep support as needed

BYD by 1826 Pte Ltd

Job Description

Be part of the Winning Award Brand!

About Us: BYD by 1826 uniquely combines car showrooms with dining experiences and is a leader in Singapore's automotive and hospitality sectors. Committed to delivering innovative and sustainable solutions to our clients. We pride ourselves on exceptional customer experiences and long-term partnerships.

Role Overview: As a Chef De Partie / Junior Sous Chef, you will play a vital role in our culinary team by preparing high-quality meals that delight our guests. Your creativity and passion for cooking will contribute to our kitchen’s success.

Job Responsibilities:

• Prepare and cook a variety of dishes according to menu specifications.

• Ensure food quality and presentation meets our standards.

• Assist in inventory management and ordering of supplies.

• Maintain a clean and organized kitchen workspace.

• Follow food safety and sanitation guidelines.

• Collaborate with team members to ensure efficient kitchen operations.

Requirements:

• Passionate, self-motivated, and responsible

• Able to work efficiently in a high-pressure environment

• Willing to work on shifts, weekends, and public holidays

• Eager to learn, innovate, and grow in the culinary field

Benefits:

• AWS

• Performance Bonuses

• 1826 Employee Well Being Programme:

  • Dental

  • Medical outpatient

  • Optical / Eye wear

  • Comprehensive health screening

  • Hospital insurance (Up to $100,000 coverage)

  • Home loan subsidy (Up to $1,000/month)

  • Car loan subsidy (Up to $1,000/month)

• Exciting career growth opportunities

• 12 - 14 days annual leave

• Additional leaves: Birthday etc.

• Friends & Family dining discounts!

SOMMA RESTAURANT PTE. LTD.

Job Description

Somma is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

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

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

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

You'll be in charge of:

• Setting up workstation with all the needed ingredients and cooking equipment
• Ensuring great presentation by dressing dishing before they are served
• Keeping a sanitized and orderly environment in the kitchen
• Ensuring all food and other items are stored properly
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise
• Be a role model to junior team member and provide them direction to lead their stations

We love people who:

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

Benefits:

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

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

Click on Apply or send your CV via Whatsapp to 80687635.
Should your application progress to the next stage, we will be in contact to arrange for an interview.

TXAKOLI PTE. LTD.

"Binomio" in Spanish literally refers to a "pair" or "duo" in English. Binomio Spanish Restaurante is exactly that i.e. the pairing up of two different concepts, a casual Tapas Bar and a Fine-Dining area, both serving up authentic Spanish food. This blend combines both the liveliness of the Tapas Bar as well as the elegant and calmer atmosphere of the Fine-Dining Restaurant.

Job Description

Job Benefits

• Meal Allowance

• 5 Day Work Week

Job Description

• Produce all items relating to the menu to the establishment standards to satisfy customers expectations.

• Maintain a high standard of hygiene and health and safety.

• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff.

• Ensure a close professional working relationship with other members of staff at all times.

• Ensure the kitchen is secure, clean and safe before going off shift. Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met.

• Attend all team briefs as required.

• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.

• Perform miscellaneous job-related duties as assigned.

Nextbeat Singapore Pte. Ltd.

Job Description

Job Title: Head Chef
Monthly Salary: UP to $4800 (Negotiable)
Working Address: Central

Working hours: 5 days work week - 44 hours

Responsibilities and duties
Kitchen Operations & Food Quality
- Oversee daily kitchen operations to ensure smooth, efficient service
- Maintain high standards of consistency, quality, and presentation across all menu items
- Ensure compliance with Royal Host recipes, SOPs, and brand standards
- Participate in menu execution, improvement, and standardisation
Team Leadership & Training
- Lead, supervise, coach, and train kitchen staff
- Plan staff deployment and ensure adequate manpower coverage
- Provide performance feedback, guidance, and discipline when needed
Food Safety & Hygiene
- Ensure strict compliance with SFA food safety and hygiene regulations
- Maintain excellent kitchen cleanliness, sanitation, and equipment safety
- Oversee proper food handling, storage, and preparation practices

Cost Control & Inventory Management
- Manage food costs, portion control, and reduce wastage
- Oversee ordering, inventory tracking, and stock rotation
- Work with suppliers and management to optimise purchasing and cost
efficiency

Coordination & Reporting
- Collaborate with service teams and management for smooth operations
- Support operational planning, promotions, and internal/external audits
- Prepare reports on kitchen performance and operational needs

Qualification and Requirements
Essential Requirements
- Proven experience as a Head Chef or Senior Sous Chef in a full-service
restaurant
- Strong knowledge of Japanese or Japanese-Western cuisine
- Solid understanding of kitchen operations, food costing, and manpower
planning
- Familiar with Singapore food safety and hygiene regulations
- Strong leadership, organisational, and communication skills

Additional Requirements
- Able to work shifts, weekends, and public holidays
- Hands-on, disciplined, and able to perform under pressure
- Strong sense of responsibility and ownership

EA License Number: 22C1267
EA Personnel: R22107133

VIOLET OON INC PTE LTD

Welcome to Violet Oon Singapore, a highly-acclaimed group of restaurants and creator of Asian gourmet delights that are rooted in Nyonya and Singapore cuisine.

Job Description

Job Description

Job Title:

Pastry Chef

Department: Kitchen
Reports To: Chef De Cuisine / Head Chef
Job Level: Mid-Management
Allowance: Transport Allowance of $250 per month

1. Responsible for the creation, decoration, and presentation of desserts such as cakes and pastries in accordance with Violet Oon Singapore’s standards.

2. Plan, order, and manage ingredients and supplies required for pastry production and related operations.

3. Decorate pastries using various icings, toppings, and techniques to ensure visually appealing presentation.

4. Monitor inventory levels for baking ingredients (e.g. flour, sugar, dairy products) and place orders within approved budgets.

5. Ensure the quality of raw materials and maintain proper condition of all pastry equipment and tools.

6. Guide, train, and motivate pastry team members to improve efficiency, consistency, and workmanship.

7. Maintain a clean, organised, and efficient kitchen environment in compliance with hygiene, health, and safety standards.

8. Manage and supervise overall pastry kitchen operations and coordinate activities of all pastry staff.

9. Report operational matters, issues, and performance updates to the Chef De Cuisine / Head Chef.

10. Be hands-on and physically involved in all phases of daily pastry production and service.

11. Ensure efficient and profitable kitchen operations, with close control over food cost, labour cost, and purchasing expenses.

12. Attend weekly meetings with the Chef De Cuisine to review operations, discuss future plans, and follow up on action items.

13. Demonstrate new cooking techniques and introduce new equipment or processes to the team where applicable.

14. Update menu recipe cards and contribute to menu development and promotional planning.

15. Ensure adequate stock levels are maintained at all times for the assigned kitchen sections.

16. Adhere to all company policies, procedures, and management directives.

Basic Functions:

• Check event orders

• Check kitchen hygiene and sanitation

• Conduct morning briefing

• Check attendance

• Communicate with Restaurant Manager

• Check food quality and presentation

Skills and Attitude:

• Displays initiative and leadership qualities

• Strong team player with good people management skills

• Courteous, patient, and professional

• Good understanding of food and labour cost control

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

Minimum Qualifications / Experience:

1. Minimum Diploma qualification in Pastry Arts, Culinary Arts, or related discipline.

2. Minimum 5 years of relevant experience in Food & Beverage or pastry operations.

3. Oral and written proficiency in English.

4. Basic knowledge of Microsoft Office applications.

5. Pleasant, professional, and dynamic personality.

6. Strong sense of responsibility with a “can-do” attitude.

Marina Bay Sands Pte Ltd

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

Job Description

Marina Bay Sands Pte Ltd

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

Job Description

Marina Bay Sands Pte Ltd

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

Job Description

Marina Bay Sands Pte Ltd

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

Job Description

Marina Bay Sands Pte Ltd

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

Job Description