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Settha Palace Hotel

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

Job Description - Front Office Manager

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

This role requires:

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

You'll get:

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

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

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

Key Responsibilities:

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

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

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

But the opportunity is NOT for you if:

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

Position reports to the General Manager.

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

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

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

YK MANPOWER PTE. LTD.

Job Description

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

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

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

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

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

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

Greensafe International Pte Ltd

We are a Consulting, Training and Auditing Organization specialised in Quality, Environment and Occupational Safety and Health. Our Vision:- We aspire to be the preferred provider of Quality, Environment, Safety & Health Consulting & Training services in Singapore and the region Our Mission:- We are dedicated towards providing quality Environment, Safety & Health , Quality and Productivity solutions through designing and delivering innovative programmes with a cost and service advantage.

Job Description

Working hour

• Mondays to Thursdays: 7:30 am to 5:00 pm
• Fridays: 7:30 am to 4:30 pm

Key Roles

• Daily cleaning and maintenance of Kitchen 1 and Kitchen 2.

• Prepare kitchen appliances and equipment for NFS practical lessons and exams.

• Prepare raw materials and ingredients for NFS practical lessons and exams.

• Maintain and track fixed assets and high-risk inventories.

• Perform general office duties during school holidays.

• Perform other duties as assigned.

Requirements

• Primary school education.

• Preferably 3 years of relevant working experience.

Aisearch

Job Description

• Oversee food preparation and ensure all recipes and presentation meets the company's specification and commitment to quality
• Responsible to ensure that quality of the food produced in Catering Kitchen meets Company's standards before it is delivered to catering customers in a timely manner
• Accountable for food cost management, menu planning, development and creation of new products when required
• To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage
• housekeeping, and cleanliness & tidiness of work area
• Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace
• Responsible for preparing the daily market list and plan the production schedule to meet business demands. Ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient food stock and adjust the production according to the demands of catering
• To assist in inventory management. Monitor the stock level for ingredients and finished products and to maintain its minimum stock level

PLAIN VANILLA BAKERY

Plain Vanilla started as an independent bakery in 2011 specialising in cupcakes and cakes. Today, we have 7 stores across Singapore, located at Tiong Bahru, Cluny Court, Telok Ayer, Neil Road, ION Orchard, East Coast and Tang Plaza Orchard.

Job Description

The Position supports the Lead Cook in executing the full kitchen service, handling both hot and cold stations as needed. They are expected to step up to Lead Cook duties when covering leave or lighter service days.

Responsibilities

• Execute hot or cold station depending on the day’s prep plan

• Step into Lead Cook role when assigned or when covering leave

• Maintain clean workstations and uphold food safety standards

• Prepare and assist with staff meals

• Support daily opening and closing tasks including cleaning, labelling, and waste checks

• Ensure to deliver high plating quality, portion control, and visual presentation

• Collaborate with FOH and communicate any service delays or issues

Requirements

Experience

• Minimum 2 years of of kitchen experience in a café, fast-casual, or production kitchen.

• Exposure to hot and cold station responsibilities

• Experience with basic prep, cooking, and cleaning procedures

Technical Skills

• Culinary techniques- knife handling, Food Prep, proficiency in specific station duties

• Knowledge on Food Safety & Hygiene- knowlege in HACCP, Proper food storage and labelling, understanding of allergen handling and cross-contamination prevention

• Station Management- organizing mise en place, time management, inventory check, reporting shortages or ordering needs to Sous chef

• Communication & Coordination

Soft Skills

• Team player with a collaborative mindset

• Willing to learn and take feedback

• Attention to cleanliness and task completion

• Able to communicate clearly with the Lead Cook and FOH team

Certifications

• Diploma in Culinary Arts ; or

• Certificate in Commercial Cooking or Kitchen Management

• WSQ Food Hygiene Certificate
  

Twl-Group Pte. Ltd.

Here at The White Label, there is nothing more important than recruiting and developing talents. We are more than a restaurant group, we are a family in which everyone can have the opportunity to contribute to the success of the company.

Job Description

Description
SGD 2,600 - SGD 2,800

Job Highlights
Good Work Environment & Career Progression
High Monthly Sales Incentive
Year End Bonuses
Halal Working Environment

Responsibilities

• Maintain a high standard of work in accordance with the Head Chef/Sous Chef’s instructions

• Prepare and cook food and ensure the highest possible quality and standards are maintained under the guidance of senior chefs

• Responsible for food preparation prior to cooking, including cleaning, cutting and storage

• Assist in receiving food products and supplies, and controlling the stock rotation and correct storage

• Learn different skills and practice those skills by implementing them in actual tasks throughout the kitchen

• Work on different sections and teams

• Communicate effectively with other members of the kitchen team

• Carry out a range of different tasks simultaneously in a brief amount of time

• Ensure cleanliness and hygiene in assigned areas of work during and after service

Requirements

• Basic Culinary Skills.

• Simple spoken and written English.

• Good hygiene knowledge.

• Pleasant disposition and a can-do attitude.

The Supreme HR Advisory Pte Ltd

Here at The Supreme HR Advisory, we pride ourselves on being a vibrant recruitment firm with strong Southeast Asia standing. We believe in customizing our services to your unique needs. We are dedicated, enthusiastic and we take innovative approaches in customizing our services. Our depth of experience enables us to understand each industry’s challenges and provide expert advice on hiring requirements. Our goal is to leverage on our local knowledge and global expertise to deliver high-quality candidates specifically matched to the requirements of each of our client.

Job Description

• Halal Company (Service /Kitchen Crew)

• Location: Changi / Marina One

Responsibilities:

• Overseeing restaurant operations and ensuring a smooth flow

• Assist kitchen to do cooking

• Customer service, serve and clear tables

• Maintain hygiene and cleanliness.

Requirements:

• Min. 1 year relevant working experience

Lee Chi San R1983422

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Private Advertiser

Job Description

1408 Kitchen Assistant /Commonwealth

Job position: Kitchen Assistant

Salary range: $1800-$2300

Name of Authority: Queensway Secondary School

Contract Period: From 1 Jan 2027 to 31 Dec 2027

Option to Extend: From 1 Jan 2028 to 31 Dec 2028

Personnel to be deployed at the following hours:

* Mondays to Thursdays: 7:30am to 5:00pm, inclusive of 1hr lunch break

* Fridays: 7:30am to 4:30pm, inclusive of 1hr lunch break Service not required on Saturdays, Sundays and gazetted public holidays

Requirements:

The Personnel should preferably have the following qualifications, skills and experience:

* Primary school education

* Preferably 3 years of relevant working experience

Job Scopes：

The Services required are set out as follows:

* Daily cleaning and maintenance of Kitchen 1 and Kitchen 2 at Level 2 (general floor area, kitchen tops, tabletops, kitchen appliances and equipment) at 2A Margaret Drive, Singapore 149295.

* Preparation of relevant kitchen appliances and equipment for the Nutrition and Food Science practical lessons and examinations.

* Preparation of raw materials and ingredients for the Nutrition and Food Science practical lessons and examinations.

* Maintain and track fixed assets and non-expandable high-risk inventories in Kitchen 1 and Kitchen 2.

* Perform general office duties during school holidays

* Perform any other assigned duties assigned from time to time, when required.

Bliss Group Pte Ltd

Job Description

About the role

We are seeking an experienced Korean Chef to join our team at our Gukbap soup concept restaurant located in Downtown Tanjong Pagar, Central Region. This is a full-time position that plays a crucial role in delivering authentic Korean Gukbap soup dishes and maintaining the highest standards of quality and consistency in our kitchen. You will be the driving force behind our signature soup offerings, ensuring that every bowl served reflects the true essence of Korean culinary tradition whilst meeting our guests' expectations for excellence.

Key responsibilities

• Prepare and cook authentic Korean Gukbap soup dishes according to established recipes and quality standards

• Manage kitchen mise en place and ensure all ingredients are fresh, properly stored, and readily available

• Maintain strict food safety and hygiene protocols in compliance with local health and safety regulations

• Train and mentor kitchen staff on proper cooking techniques, food preparation methods, and service standards

• Monitor food costs and portion control to ensure profitability whilst maintaining quality

• Collaborate with management to develop seasonal menu items and speciality Gukbap variations

• Maintain a clean, organised and efficient kitchen environment

What we're looking for

• Proven experience as a professional chef with specialisation in Korean cuisine, particularly Gukbap and soup-based dishes

• In-depth knowledge of authentic Korean cooking techniques, ingredients, and flavour profiles

• Strong leadership and team management skills with the ability to train and motivate kitchen staff

• Excellent understanding of food safety, hygiene standards, and kitchen health and safety regulations

Apply now

If you are a passionate Korean chef ready to showcase your culinary talents and make an impact in an exciting Gukbap concept, we would love to hear from you. Please submit your resume, a cover letter detailing your experience with Korean cuisine, and any relevant certifications to join our team at Bliss Group Pte Ltd.

Private Advertiser

Job Description

We're Hiring | Assistant Roast Meat Chef (Chinese Roast) |
💰 Salary: S$2,200–2,800 + Overtime Pay ：$2.2-2.8k + OT
📅 Rest Days: 4 days per month ：4
✅ Requirements: Prior experience in Chinese roast meat preparation is required. 。
📱 WhatsApp: 93•• •674

YK MANPOWER PTE. LTD.

Job Description

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

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

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

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

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

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

YK MANPOWER PTE. LTD.

Job Description

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

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

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

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

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

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

JR F & B Concepts

Job Description

POSITION OVERVIEW

The Hand pull Noodle Specialist is an artisanal culinary expert who provides live, on-site demonstrations of traditional hand-pulled noodle (la mian) crafting at the noodle station. Deployed on a scheduled or request basis (e.g. weekly), this specialist brings authentic Chinese culinary theatre to the dining experience, elevating the workplace dining atmosphere and connecting guests with a time-honored craft.

• Perform live hand-pulling noodle demonstrations at the noodle station for corporate diners

• Prepare dough and pull noodles to consistent thickness and texture standards per dish requirements

• Produce sufficient noodle quantities to meet daily service demands during deployment periods

• Educate and engage guests on the art and history of hand-pulled noodle making

• Collaborate with the Chef de Partie to coordinate noodle production with broth, topping, and assembly

• Train and familiarise kitchen staff with basic noodle handling and storage procedures

• Maintain the noodle demonstration area in a clean, visually appealing, and safe manner

• Adapt noodle styles (e.g. thick/thin la mian, broad noodles) based on menu requirements

• Ensure fresh noodles are properly stored if not used immediately

• Advise on ingredient sourcing (flour types, alkaline water ratios) for optimal noodle quality

JR F & B Concepts

Job Description

The Chef de Partie (CDP) is responsible for leading a specific culinary station —spanning Chinese, Western/International/Pizza, No Pork No Lard, Noodle, or Cold/Salad Bar — delivering consistent, high-quality food production in a fast-paced corporate dining environment. The CDP mentors line cooks, owns station standards, and is the daily custodian of food quality and safety at their station.

Lead designated kitchen station (one of: Chinese wok, Western/Pizza, No Pork No Lard, Noodle, or Cold Kitchen/Salad Bar)

Prepare and cook all menu items to standardised recipes, portions, and presentation standards

Supervise and train line cooks assigned to the station; conduct on-the-job coaching and performance feedback

Manage station mise en place: ingredient prep, portioning, storage, and par stock levels

Ensure all food is prepared, held, and served at correct temperatures per HACCP requirements

Monitor and minimise food waste; manage daily leftover and stock rotation

Communicate effectively with the Unit Chef on production planning, menu changes, and special requests

Maintain station cleanliness, equipment upkeep, and personal hygiene standards

Support special functions, themed promotions, and event catering from the kitchen

Cover adjacent stations or support prep kitchen when required

Requirements:

Minimum 3–5 years of culinary experience with at least 2 years at a CDP or senior cook level

Specialist expertise in at least one cuisine area: Chinese, Western/International, No Pork No Lard Meus, or Cold Kitchen

Experience in hotels, quality restaurant kitchens, or high-volume corporate catering

Familiar with Chinese cooking techniques (wok hei, braising, steaming) or Western fundamentals (sauces, roasting, pastry) depending on station

Working knowledge of HACCP, food safety, and temperature management at station level

Team-oriented with the ability to guide and develop junior kitchen staff

WSQ FSC Level 2 Certificate required; higher certifications advantageous

Surrey Hills Holdings Pte Ltd

Job Description

Demi Chef
About Us

Surrey Hills Grocer is a premium Australian-inspired café and dining concept, known for serving quality food, specialty coffee, and warm hospitality. We believe in creating memorable dining experiences while fostering a positive and supportive workplace for our team.

• 💰 Salary up to $2,800/month
• 📅 5-day work week
• 📈 Career growth and development opportunities
• 🍽 Staff meals and employee benefits
• 🤝 Friendly and supportive team environment

• 📍 ION Orchard
• 📍 Raffles City
• 📍 Raffles Place
• 📍 Woodleigh Mall
• 📍 VivoCity

• Assist the Chef de Partie and Sous Chef in the daily kitchen operations.
• Prepare, cook, and present dishes according to company recipes and quality standards.
• Ensure food is prepared consistently and served in a timely manner.
• Maintain high standards of food hygiene, cleanliness, and kitchen safety at all times.
• Check the quality and freshness of ingredients before use.
• Assist with stock rotation, inventory control, and minimizing food wastage.
• Ensure all food preparation areas and equipment are clean and properly maintained.
• Support receiving and storing deliveries according to food safety guidelines.
• Work closely with the kitchen team to ensure smooth day-to-day operations.
• Assist in training and guiding junior kitchen staff when required.
• Perform any other duties assigned by the Head Chef or management.

• Minimum 1–2 years of relevant kitchen experience in a café, restaurant, or hotel environment.
• Basic knowledge of food preparation, cooking techniques, and food safety standards.
• Able to work efficiently in a fast-paced environment.
• Team player with a positive attitude and willingness to learn.
• Good time management and organizational skills.
• Able to work on weekends and public holidays on a rotating schedule.
• Possess a valid Food Hygiene Certificate (preferred).

Apply Now!

📩 Send your resume or WhatsApp us at 83•• •427 for more information.

Smorgasbord International Pte Ltd

Smorgasbord International is a partnership between Select Group and Commonwealth Capital Group, two of Singapore’s most successful home-grown food solutions groups.

Job Description

The Kitchen Assistant will assist in food preparation and ensure that utensils and work areas are clean at the end of the work shift and ready for the next shift. This includes cooking and packaging batches of food. He/she also ensures the kitchen equipment and structure is maintained in safe and good working order at all times, and assists in stocktaking and storage.

Responsibilities:

• Assist the Chef in basic food/ingredient preparation including washing, peeling, cutting/slicing, chopping etc.
• Wash, clean & make dry the dishes, utensils, pots, pans, chopping boards, kitchen equipment etc.
• Clean and sanitize the food preparation areas.
• Sweep & mop the floor and empty rubbish bins.
• Receive and store supplies & food ingredients in appropriate & hygienic ways.
• Followed all food safety & hygiene guidelines and standards.
• Other duties as required by the Chef.

Requirements:

• Basic knowledge and skills in Western cuisine and techniques
• Ability to work in a high volume production kitchen
• Possess a minimum of at least 1 year working experience as a kitchen assistant
• Able to work independently and support other team members proactively
• Ability to work from Monday to Friday
• Valid basic food and hygiene level 1 certificate, otherwise training/refresher course will be provided.

Sinweb Manpower

Job Description

Responsibilities

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are storedproperly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages

Requirements and skills

• Proven experience as chef
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills

SOLAIS ENTERPRISE PTE. LTD.

Job Description

Job Description & Requirements

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

Paul Singapore Pte. Ltd.

PAUL, bakers at heart

Job Description

Company Overview

PAUL Bakery is a global leader in retail baking with over 125 years of history, operating 530+ bakeries in France and 29 countries. We offer career growth in Singapore and ASEAN with competitive pay and benefits including medical, meal allowance, and laundry reimbursements.

Job Summary

You will lead daily kitchen operations to deliver high-quality food products, supervise junior chefs, and ensure compliance with hygiene, safety, and cost standards in a fast-paced environment.

Responsibilities

• Prepare daily food items and complete assigned duties to meet restaurant quality standards
• Follow instructions from superiors to ensure timely completion of daily kitchen tasks
• Coordinate daily activities with the Sous Chef to optimize kitchen workflow
• Supervise and guide junior chefs and commis to maintain high performance and motivation
• Estimate daily production needs and inspect raw and cooked food to ensure quality compliance
• Maintain high standards in food production, preparation, and presentation consistently
• Monitor guest satisfaction, food quality, operational efficiency, and cost control continuously
• Apply knowledge of food preparation, receiving, storage, and sanitation procedures accurately
• Demonstrate full awareness of menu items, recipes, production methods, and presentation standards
• Handle food products at correct temperatures following preservation standards
• Operate and maintain kitchen equipment, reporting malfunctions promptly
• Foster effective communication among staff to maintain a secure and friendly work environment
• Build and sustain strong inter-departmental working relationships
• Develop menu items creatively while controlling costs in a high-volume food service setting
• Ensure personal and team hygiene, safety, and proper use of equipment and utensils
• Manage own work to meet deadlines and support others in achieving theirs
• Regularly check expiry dates and proper storage of food items in the kitchen section
• Consult daily with Sous Chef and Executive Chef on production requirements
• Train and motivate subordinates daily to promote an economical and efficient work environment
• Model exemplary personal hygiene and cleanliness on and off duty
• Collect daily feedback and report issues promptly to management
• Assess quality control and adhere to hotel service standards consistently
• Perform additional duties as assigned by management

Required competencies and certifications

• Minimum 3 years of relevant experience in the food and beverage industry
• Professional culinary qualifications or equivalent kitchen work experience are mandatory
• Strong cooking skills with creativity in developing specials and excellence in plating
• Ability to remain calm and effective in a fast-paced kitchen environment

Preferred competencies and qualifications

[None specified]

Other Information

• 5 days work week
• Attractive benefits package
• To apply, send your resume to ••••@paul-singapore.com

KOMMUNITY PTE. LTD.

Job Description

Job Summary

Prepare and cook food following recipes and quality standards. Manage a kitchen section, maintain cleanliness and food safety, monitor stock, and support kitchen team operations to ensure efficient daily service.

Responsibilities

• Prepare and cook food according to recipes, quality standards, and kitchen procedures to ensure consistent dish quality
• Manage and oversee an assigned kitchen section to maintain smooth workflow and timely food preparation
• Ensure all dishes are prepared and presented consistently and efficiently to meet service demands
• Maintain cleanliness, organisation, and food safety standards throughout the kitchen at all times
• Monitor stock levels and assist with ordering and inventory control to prevent shortages and waste
• Collaborate closely with the Sous Chef and kitchen team to coordinate daily kitchen operations
• Support and guide Commis Chefs and junior kitchen staff to develop skills and maintain quality standards

Preferred competencies and qualifications

• Previous experience as a Chef de Partie or in a similar kitchen role
• Good knowledge of food preparation, cooking techniques, and food safety
• Ability to work efficiently in a fast-paced environment
• Strong teamwork, communication, and organisational skills
• Positive attitude with a willingness to learn and grow
• Availability to work shifts, weekends, and public holidays

Tung Lok Millennium Pte Ltd

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

Job Description

Responsibilities:

• Wash, peel, trim, slice, dice, and chop a variety of all the ingredient and minimize food wastage
• Use knives and cutting tools safely and effectively
• Ensure proper handling and storage of all ingredients
• Maintain consistency in cut sizes and preparation techniques to meet recipe standards
• Adhere strictly to food safety and hygiene standards
• Clean and sanitize workstations, knives, cutting boards, and equipment before and after use
• Assist with inventory rotation (FIFO), stock checks, and reporting of low supplies
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Prior experience in a high-volume kitchen, food production environment and central kitchen preferred
• Good knife skills and familiarity with different cutting techniques
• Physical stamina to stand for long periods
• Team player with a positive attitude and strong work ethic
• 6 days’ work week (Monday to Saturday, 0730hrs to 1730hrs)

Whatsapp 91•••574 for more information

FARM PRODUCTIONS PTE. LTD.

Job Description

Chef

• Demonstrated knowledge of culinary techniques and practices
• Understanding of menu and recipe development techniques
• Strong leadership abilities
• Ongoing awareness of culinary trends of indian cusin
• Understanding of health and sanitation laws
• Excellent knife-handling skills
• Basic computer skills and experience with Microsoft Office (Excel, Outlook) and online ordering system
• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Participate in interview process and selection of kitchen staff.
• Schedule staff and assist in human resources processes as needed.
• willing to do shift work ( some times early morning in order to make the orders)

JOBSEEK HR CONSULTANCY PTE. LTD.

Job Description

Job Description & Requirements

Job Description & Requirements

Job Description & RequirementsJob Description & Requirementsob Description & RequirementsRoles & ResponsibilitiesOur restaurant, wish to recruite a chef who can assist us to set up some menu in regards to Turkish food, is seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets high quality standards.To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.Chef Responsibilities:

Ensuring that all food is of excellent quality and served in a timely manner.

Planning the menu, keeping in mind budget, and availability of seasonal ingredients.

Overseeing all kitchen operations.

Coordinating kitchen staff, and assisting them as required.

Training staff to prepare and cook all the menu items.

Taking stock of ingredients and equipment, and placing orders to replenish stock.

Enforcing safety and sanitation standards in the kitchen.

Creating new recipes to keep the menu fresh.

Keeping up to date with industry trends.

Receiving feedback and making improvements where necessary.

Chef Requirements:

Past experience as a working chef.

Advanced knowledge of the culinary arts.

Perfectionism in sanitation and quality control.

Portfolio of creative, unique dishes.

Expert multitasking ability.

Great leadership and interpersonal skills.

Ability to run stocktaking and place orders for resupply.

Exemplary work ethic in a high-pressure environment.

Passion and pride for delighting people with food.2. SKILLS

RecipesFoodLeadershipIngredientsQuality ControlServe foodInterpersonal SkillsFood WritingSanitationFood RetailTime ManagementFood ScienceFood ServiceTraining StaffCulinary Arts3. KEY INFORMATION

Job Post Duration14 Calendar DaysAuto-closes on: 4 Sep 2025Number of Vacancies

Indian Curry House Pte. Ltd.

Indian Curry House is founded in 2008 by a team of three professionals who have a combined experience of 30 years in food & beverage industry and run by a team of 25 F&B professionals, with a humble beginning from East Coast, in span of 4 years, ICH has spread its wings to cater to patrons living in West side and Patrons working & Living in the Changi area, the two restaurants are located at Singapore Expo and Sixth Avenue, Upper Bukit Timah Road.

Job Description

Job Description & Requirements

Chief Chefs instruct and oversee a kitchen staff in food preparation and production for restaurant. They might determine a restaurant's menu, adjust item pricing, develop new recipes, purchase culinary supplies, cook, and/or manage the restaurant.

Chief Chefs and other workers involved in food handling must observe safety and sanitation procedures. They also might help reinforce government laws regarding health codes. Chief Chefs implement guidelines in keeping utensils, food equipment, storage chambers, and cooking areas clean. They also check the freshness and quality of ingredients to prevent contamination and food-related illness.

Chief Chefs might talk with customers to gauge their level of satisfaction and evaluate the quality of service that the establishment provides. They might deal directly with businesses or individual clients who want to organize catering and banquet activities for corporate events, birthday parties, weddings, or other celebrations. Additionally, Chief Chefs coordinate with the kitchen staff to create new dishes. They also might train kitchen personnel in cooking techniques, food garnishing, and presentation.

Work conditions for Chief Chefs include potential dangers, such as hot ovens and stovetop pans, slippery floors, and sharp knives. Chief Chefs might work long hours, including weekends and evenings, because of morning food deliveries and the planning and preparation of meals during the day.

Indian Tandoori / South Indian Chief Chef:

A tandoori Chief Chef / South Indian Chief Chef, individuals must learn to cook using a tandoor, a brick or clay oven commonly used in Indian-style cooking. The tandoor, which is heated by charcoal or gas, may have rounded sides and stand as high as five feet. Traditional tandoors usually are placed outside because of the heat and smoke; however, some modern tandoors have ventilation systems that allow them to be used indoors.

A tandoor Chief Chef cooks by quickly searing and sealing the outside of food items such as fish, meat, and bread. Traditionally, food items are dyed orange and marinated in dry spices or a sauce. Tandoori Chief Chefs must take special care in ensuring that food is cooked evenly since the temperature in the tandoor can vary from bottom to top. Tandoori-cooked food not immediately consumed is usually kept under a heat lamp or refrigerated for later use.

The South Indian Cuisine Chief Chef is required to know well about South Indian cuisines including different type of Curries, Biriyani to cook fantastic meals with your talent always.

Essential Duties & Responsibilities:

· Preparation, cooking and presenting dishes within your specialty

· Assist with stock ordering and monitoring procedures

· Maintain high standards of food hygiene and health & safety at all times

· Participate fully in all meetings, training, and forums, Take responsibility for your own personal development

· Demonstrate excellent food preparation practices, portion control and end to end food production

· Supporting the Head Chief Chef to deliver on all company measures & targets

· Follow all company operational kitchen process and procedures, achieving all required standards

· Take responsibility for delivering the highest measures of food production and presentation to customers including manning the live cooking stations if required

· Monitor food consumption to ensure 100% customer satisfaction and minimum waste

· Support the Head Chief Chef in the introduction of new seasonal dishes

· Cascade your knowledge and expert cooking to all kitchen staff

· Suggested innovation and commercially viable ideas to improve food quality

· Monitoring portion and waste control to maintain profit margins

· Perform any reasonable duties as required from time to time to contribute to the achievement of business aims and objectives

Key Behaviours:

· Expertise in Tandoori, Curry and Biriyani cooking

· Thrives under pressure in a high-volume food environment

· Possess/develop a food & customer focused approach to work

· High standard of personal hygiene, Detailed and precise working

· High level of enthusiasm and drive to achieve high standards

· Hard working, flexible and prepared for change

· Ambitious and driven by over exceeding customer expectations

· Open for continual development, Excellent interpersonal skills

. Prepare sweets like, Jaleibi, Gulab Jamun, Rabdi, Gujrati sweets, Gajar Ka halwa, Kaju Katli

Relevant Experience:

· Experience in a similar style of cooking

· Excellent knowledge of relevant food and health & safety regulations

Alice Boulangerie Pte Ltd

Alice Boulangerie & Restaurant began as a mother-daughter tribute to their love for sweets and bakes. With a passion for classic French patisserie and viennoiseries, we assembled a top artisanal team to bring our savoir-faire to life. Inspired by the curious Alice squirrel, we continuously innovate, expanding into a modern contemporary gastronomic experience. Today, Alice Boulangerie is more than just an artisanal French bakery—it’s a destination for culinary exploration in the heart of the city.

Job Description

Job Summary:
The Chef de Cuisine is responsible for leading and managing the culinary team to deliver an exceptional dining experience. This role involves overseeing menu planning, food preparation, inventory management, and ensuring compliance with health and safety standards. The individual will collaborate with other departments to maintain seamless kitchen operations and uphold the company’s culinary vision. The ideal candidate should possess strong leadership skills, creativity, and extensive knowledge of culinary trends.

Job Descriptions

New Product Development (NPD): 

• Create and formulate recipes, ensuring quality and consistency before market launch.
• Ensure consistent food quality presentation and portion control across all dishes
• Oversee food preparation, ensuring all dishes meet established guidelines and customer expectations.

Supplier Collaboration:

• Communicate with suppliers to gather information on new materials updates.
• Collaborate with suppliers to source high-quality ingredients within budget constraints.

Cost Management: 

• Monitor and control food costs, optimizing efficiency without compromising quality.
• Manage kitchen inventory, including ordering, stocking, and ensuring minimal waste.
• Consistently negotiate with supplier for better ingredient cost

Menu Enhancement: 

• Develop, plan, and execute innovative menus in line with the company’s vision.
• R&D and create seasonal/permanent new dishes for dine-in menu, festive menu and bespoke canape events menu.
• Able to calculate food cost and set proper SOP for consistent deliverance of food dishes

Trend Analysis: 

• Stay informed about culinary trends and ingredient availability to inform menu development and innovation.

Concept Development: 

• Propose and develop innovative culinary concepts inspired by current market trends.

Job Requirements:

• Minimum 8 years of relevant experience in Modern European cuisine
• Proven experience as a Chef de Cuisine or similar leadership role in a culinary environment.               
• Strong knowledge of food trends, culinary techniques, and industry best practices.            
• Excellent leadership and team management skills.
• Guide and train junior chefs in the team; identify and address ongoing training needs
• Lead and manage the kitchen team, fostering a collaborative and productive environment.           
• Maintain a safe and efficient kitchen environment, addressing any issues promptly.
• Ensure compliance with food safety, sanitation, and health regulations
• Required to handle various administrative and paperwork tasks to ensure smooth operations.
• Strong communication and organizational skills.    
• Commitment to work rotating shifts, weekends, and public holidays.

Alice Boulangerie Pte Ltd

Alice Boulangerie & Restaurant began as a mother-daughter tribute to their love for sweets and bakes. With a passion for classic French patisserie and viennoiseries, we assembled a top artisanal team to bring our savoir-faire to life. Inspired by the curious Alice squirrel, we continuously innovate, expanding into a modern contemporary gastronomic experience. Today, Alice Boulangerie is more than just an artisanal French bakery—it’s a destination for culinary exploration in the heart of the city.

Job Description

*5working days per week

*No split shift

*Fun and friendly working environment

Job Descriptions

• Report to Head of Department
• Prepare all baked goods, French pastries and other baked items
• Prepare ingredients, handle baking and other kitchen equipment according to SOP to achieve consistency of food execution and food quality
• Food safety & hygiene procedure are practised at all time
• Pack and store raw materials and finished goods
• Store food in accordance with food safety standards
• Create pastries, baked goods and confections
• Decorating pastries and desserts to ensure tasteful presentation
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Inspect and ensure that the work station is clean and meet the NEA hygiene standards at all times
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With at least 2-3 years of Bakery experience
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and take initiative
• Prefers to hold a recognized Basic food hygienic certification.
• Able to work weekends and public holidays

Please send in your resume to 80•••130 for more information

Griglia Pte Ltd

Welcome to our dynamic restaurant group, a significant player in Singapore's dining scene. We are the operators of Altro Zafferano, established in 2012, and Griglia Open Fire Italian Kitchen, which opened its doors in 2021. These two distinctive restaurants have earned their spots as reliable go-to dining destinations in the city.

Job Description

Company Overview

Food Concepts Group (FCG) shapes Singapore’s dining scene with brands like Altro Zafferano, Griglia Open Fire Italian Kitchen, and 54 Steakhouse. FCG focuses on culinary excellence, strong leadership, and delivering memorable guest experiences.

Job Summary

Join a passionate kitchen team as Chef De Partie / Demi Chef, assisting senior chefs to deliver high-quality dishes with consistent taste, presentation, and portion control in a dynamic, fast-paced environment.

Responsibilities

• Assist Head Chef, Sous Chef, or Junior Sous Chef during service to ensure smooth timing and execution of dishes
• Prepare pastry dishes that meet company standards for taste, texture, presentation, and portion size
• Follow prescribed recipes and techniques to maintain ingredient quality and consistency
• Maintain cleanliness, organization, and readiness of your station at all times
• Communicate clearly with team members about improvements, challenges, or needs in your section
• Ensure every dish from your station meets the restaurant’s high standards

Preferred competencies and qualifications

• Minimum 1-3 years of relevant pastry/kitchen experience
• Demonstrate strong attention to detail in food preparation and presentation
• Exhibit a positive, motivated attitude and thrive in fast-paced kitchen environments
• Show eagerness to learn and grow with a strong work ethic
• Display creativity, result-driven mindset, and commitment to excellence
• Availability to work weekends, public holidays, and split shifts
• Immediate availability is a plus

HEY ROCKET PTE LTD

Job Description

🍳 About the Role

Join a brand-new premium food atrium in Singapore! We are hiring Kitchen Assistants support our growing kitchen team. If you're passionate about food and enjoy working in a fast-paced environment, we'd love to hear from you.

📋 Key Responsibilities

🍽️ Kitchen Assistant

• Prepare and process ingredients

• Support daily food preparation

• Assist with food assembly and plating

• Maintain kitchen cleanliness and hygiene

• Operate basic kitchen equipment

• Support the kitchen team as needed

✅ Requirements

• Passionate about the F&B industry

• Able to work in a fast-paced environment

• Willing to work shifts, weekends and public holidays

• Kitchen Assistant: Experience in central kitchen, food court or casual dining preferred

• Food Safety Level 1 Certificate is an advantage

🕒 Working Pattern

• 5-days' work week

• Rotating shifts

• Weekends and Public Holidays required

Hey Rocket Pte Ltd (EA 21C0816)
Ong Mao Hong (R25157179)

Grand Copthorne Waterfront Hotel Singapore

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

Job Description

Key responsibilities

• Assist Junior Sous Chef/Sous Chef with their duties in the banquet kitchen.

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

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

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

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

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

Requirements

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

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

• Keen sense of learning and passion towards culinary

PURE PALATE PTE. LTD.

Job Description

Job Description

The Omakase Sushi Chef is responsible for preparing and serving omakase-style sushi and Japanese dishes while ensuring consistent food quality and a positive dining experience.

This role involves hands-on food preparation, guest interaction at the counter, and adherence to food safety and operational standards.

Key Responsibilities

• Prepare sushi, sashimi, and related Japanese dishes according to established standards

• Execute omakase menu items based on ingredient availability and daily preparation plans

• Perform fish preparation, slicing, portioning, and plating with accuracy and consistency

• Provide basic explanation of dishes to guests during service when required

• Ensure proper storage, handling, and rotation of food ingredients

• Maintain cleanliness of workstations, tools, and kitchen areas at all times

• Follow food safety, hygiene, and workplace safety procedures

• Assist with stock checking and report inventory requirements to the kitchen team

• Support daily kitchen operations to ensure smooth service flow

Requirements

• Minimum 5 years of relevant experience in Japanese cuisine or sushi preparation

• Experience with omakase or sushi counter service is preferred

• Good knife handling and food preparation skills

• Basic communication skills and a service-oriented attitude

• Candidates should be adaptable and open to learning additional kitchen duties

• Prior knowledge of sake or beverage pairing will be an advantage

Alice Boulangerie Pte Ltd

Alice Boulangerie & Restaurant began as a mother-daughter tribute to their love for sweets and bakes. With a passion for classic French patisserie and viennoiseries, we assembled a top artisanal team to bring our savoir-faire to life. Inspired by the curious Alice squirrel, we continuously innovate, expanding into a modern contemporary gastronomic experience. Today, Alice Boulangerie is more than just an artisanal French bakery—it’s a destination for culinary exploration in the heart of the city.

Job Description

*6 working days per week / 6 days off in a month

*No split shift

*Fun and friendly working environment

*Food will be provided

Job Descriptions

• Report to Head of Department
• Prepare all baked goods, French pastries and other baked items
• Prepare ingredients, handle baking and other kitchen equipment according to SOP to achieve consistency of food execution and food quality
• Food safety & hygiene procedure are practised at all time
• Pack and store raw materials and finished goods
• Store food in accordance with food safety standards
• Create pastries, baked goods and confections
• Decorating pastries and desserts to ensure tasteful presentation
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Inspect and ensure that the work station is clean and meet the NEA hygiene standards at all times
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With at least 2-3 years of Bakery experience
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and take initiative
• Prefers to hold a recognized Basic food hygienic certification.
• Able to work weekends and public holidays

Please send in your resume to 80•••130 for more information

Alice Boulangerie Pte Ltd

Alice Boulangerie & Restaurant began as a mother-daughter tribute to their love for sweets and bakes. With a passion for classic French patisserie and viennoiseries, we assembled a top artisanal team to bring our savoir-faire to life. Inspired by the curious Alice squirrel, we continuously innovate, expanding into a modern contemporary gastronomic experience. Today, Alice Boulangerie is more than just an artisanal French bakery—it’s a destination for culinary exploration in the heart of the city.

Job Description

Job Summary:

The Chef de Cuisine is responsible for leading and managing the culinary team to deliver an exceptional dining experience. This role involves overseeing menu planning, food preparation, inventory management, and ensuring compliance with health and safety standards. The individual will collaborate with other departments to maintain seamless kitchen operations and uphold the company’s culinary vision. The ideal candidate should possess strong leadership skills, creativity, and extensive knowledge of culinary trends.

Job Descriptions

New Product Development (NPD): 

• Create and formulate recipes, ensuring quality and consistency before market launch.
• Ensure consistent food quality presentation and portion control across all dishes
• Oversee food preparation, ensuring all dishes meet established guidelines and customer expectations.

Supplier Collaboration:

• Communicate with suppliers to gather information on new materials updates.
• Collaborate with suppliers to source high-quality ingredients within budget constraints.

Cost Management: 

• Monitor and control food costs, optimizing efficiency without compromising quality.
• Manage kitchen inventory, including ordering, stocking, and ensuring minimal waste.
• Consistently negotiate with supplier for better ingredient cost

Menu Enhancement: 

• Develop, plan, and execute innovative menus in line with the company’s vision.
• R&D and create seasonal/permanent new dishes for dine-in menu, festive menu and bespoke canape events menu.
• Able to calculate food cost and setproper SOP for consistent deliverance of food dishes

Trend Analysis: 

• Stay informed about culinary trends and ingredient availability to inform menu development and innovation.

Concept Development: 

• Propose and develop innovative culinary concepts inspired by current market trends.

Job Requirements:

• Minimum 8 years of relevant experience in Modern European cuisine
• Proven experience as a Chef de Cuisine or similar leadership role in a culinary environment. Strong knowledge of food trends, culinary techniques, and industry best practices. Excellent leadership and team management skills.
• Guide and train junior chefs in the team; identify and address ongoing training needs
• Lead and manage the kitchen team, fostering a collaborative and productive environment. Maintain a safe and efficient kitchen environment, addressing any issues promptly.
• Ensure compliance with food safety, sanitation, and health regulations
• Required to handle various administrative and paperwork tasks to ensure smooth operations.
• Strong communication and organizational skills. Commitment to work rotating shifts, weekends, and public holidays. 

Please send in your resume to 80•••130 for more information

IPAH Hotels Pte. Ltd.

Job Description

About the role

As Chef, you will run and manage operations in Kebabs Faktory franchise located in Tanglin Mall. You will be responsible for preparing food dishes, managing kitchen operations, and ensuring compliance with company standards.

Key responsibilities

• Prepare food dishes in accordance with Kebabs Faktorys' SOPs

• Manage inventory levels

• Carry out purchases on WhatsApp groups with suppliers

• Oversee mise en place and other food preparations daily

• Track food costs and kitchen expenses on regular basis

• Ensure that the kitchen is organized and clean at all times

• Ensure that all kitchen equipment are in working order

• Conduct proper food storage and product handling

Requirements

• Minimum 4 to 5 years experience as a chef in quick-service restaurant (QSR) or high-volume restaurant

• Experience in preparing kebabs, shawarmas, wraps, rolls and bowls

• Past experience of working in Middle-Eastern/Mediterranean restaurant

• Good organizational and communication skills

• Ability to deliver in quick-paced environment

• Basic computer literacy like MS Excel and MS Words

Spa Esprit Group Pte Ltd

The Spa Esprit Group is a team with big dreams.

Job Description

Cook Great Food. Grow Your Career.

At Common Man Coffee Roasters, we believe every great meal starts with passionate people. From our signature all-day brunch to seasonal creations, we're committed to serving fresh, honest food alongside exceptional specialty coffee.

We're looking for Demi Chefs and Chef de Parties who are ready to take pride in their craft, work alongside a passionate team, and grow their culinary careers in a fast-paced café environment. If you enjoy creating quality food, thrive under pressure, and want to be part of one of Singapore's leading specialty coffee brands, we'd love to hear from you.

📍 Locations Hiring

• CMCR Anchorpoint

• CMCR Quayside Isle

• CMCR Joo Chiat

⏰ Working Schedule

• 44 hours per week

• 5-day work week

🍳 What You'll Do

• Prepare and cook CMCR's signature brunch dishes and seasonal menu items.

• Ensure every dish is served with consistency, quality, and attention to detail.

• Support daily kitchen operations, including food preparation, mise en place, cooking, and service.

• Maintain high standards of food hygiene, cleanliness, and workplace safety.

• Work closely with the kitchen and front-of-house teams to deliver an exceptional dining experience.

• Assist with stock rotation, food storage, and minimising wastage.

• For senior roles, guide junior team members and support the smooth running of kitchen operations.

👨‍🍳 What We're Looking For

• Experience in cafés, restaurants, or all-day dining kitchens is preferred.

• Passion for cooking and delivering quality food.

• Positive attitude with a willingness to learn and grow.

• Able to work efficiently in a fast-paced kitchen environment.

• Strong teamwork and communication skills.

• Leadership experience is an advantage for Chef de Partie positions.

🎉 Why Join Common Man Coffee Roasters?

At CMCR, you'll do more than cook—you'll build a rewarding culinary career with a team that's passionate about food, coffee, and people.

We Offer

• Competitive Salary

• Completion Bonus of up to $2,500 (Terms & Conditions apply)

• Performance Bonus

• Medical, Dental & Hospitalisation Benefits

• Staff Meals

• Staff Discounts across Spa Esprit Group brands

• Career Development & Internal Progression Opportunities

• Employee Referral Bonus

Whether you're an aspiring chef looking to sharpen your skills or an experienced professional ready for your next challenge, there's a place for you at Common Man Coffee Roasters.

Apply today and grow your culinary career with one of Singapore's leading specialty coffee brands.

Candidates who do not require work pass sponsorship are preferred.

WSH Experts Pte Ltd

WSH Experts Pte Ltd established in Singapore to provide integrated services to the industry. We provide wide range of services to all the sectors. We are dedicative and having capability to provide the best innovative solutions to satisfy your needs. Our Team has the global expertise with local experience to assist the organizations. WSH Experts team constitutes of experienced professionals who have many years of experience in various industries. Our robust end to end HR and staff management plan will assist on every steps of the recruitment, deployment, contingency, Transition, performance monitoring and successful project completion

Job Description

BLACK HORSE CONCEPTS PTE. LTD.

Job Description

Korean Fast-casual restuarant

Duty and Responsiblities

• Prepare, cook food and present food effectively and efficiently, meeting the company's standard operations manual and gold standards.
• Assist in the preparation, cooking, garnishing, and presentation of food.
• Keep up to date with the current promotions and new items on the menu.
• Ensure that procedures for supplies, equipment, and work areas comply with the established standards.
• Work safely around kitchen equipment and report any maintenance issues
• Assist in accurate food-ordering and stocking levels.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Assist in keeping food wastage to a minimum, through correct product measurement.
• Maintain good knowledge of standard food preparation through training by immediate superior and manuals provided by the company.
• Assist in keeping the kitchen clean, hygienic and tidy at all times.
• Always adhere to all company policies and procedures.
• Maintain good personal hygiene as well as high work and safety standards in the workplace.
• Report on time, in proper uniform and grooming.
• Execute any other duties as requested by immediate superiors.

Job Requirements

• Minimum 2-3 years of experience working in kitchen doing food preparation and/or cooking.
• Be customer service oriented, a team player.
• Possess strong initiative and integrity.
• Willing to learn and adapt.
• Work fast

ASIA RECRUIT SOLUTIONS PTE. LTD.

Job Description

Responsibilities:

Prepare bread, muffins, cakes, cookies, and other baked goods

Follow recipes and production schedules to meet daily requirements

Ensure food quality, hygiene, and safety standards are maintained

Check ingredients and prepare the correct quantities for production

Comply with HACCP and food safety procedures

Work closely with the kitchen team to support daily operations

Requirements

Minimum 2 years of relevant baking/pastry experience

Skilled in baking techniques in a commercial kitchen

Good knowledge of food hygiene and food handling practices

Able to work in a multicultural team and fast-paced environment

FK SYNERGO PTE. LTD.

Job Description

-Daily Culinary Duties of Preparation, Cooking & Serving of dishes to Customers.

-Works with Owner and other Chefs to create new seasonal dishes as and directed by Owner.

-Understands and works with supplier to anticipate procurement, delivery and maintain minimal inventory count.

-Monitors and undertakes to maintain costs within guidelines.

-Assist to train and guide junior chefs.

-At least 2 years experience in a restaurant setting

-Has broad spectrum of culinary techniques

-Able to track and deliver latest dining trends and menus.

Thank you for your interest in our company, please email your resume to ***email_hidden***, and we will reach out to you if your application is found suitable.

Tyson Jay Management

Job Description

• 5 days work week
• Base up to $3,300
• Annual Performance Bonus
• Fixed Transport Benefit via Grab Company Account
• Seasonal Menu (Opportunity to work on different seasonal menu through the year)

• Prepare and cook dishes according to recipes and quality standards
• Manage your assigned kitchen station efficiently during preparation and service
• Ensure food quality, consistency, and presentation standards are maintained
• Maintain cleanliness and food safety standards within the kitchen
• Support inventory preparation and proper food storage
• Work closely with the kitchen team to deliver smooth service

• Experience working in a professional restaurant kitchen
• Fine dining experience is advantageous
• Strong understanding of food safety and hygiene practices
• Positive attitude and willingness to learn

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

Ivan Lim | EA Personnel No.: R1109856

Guilin Garden Restaurant Pte. Ltd.

Job Description

• Creating menu items, recipes and developing dishes ensuring variety and quality
• Organize the kitchen’s activities
• Able to prepare Korean dishes
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Provide assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Able to work on weekend and PH

Paradise Group Holdings Pte Ltd

Poised as a diners’ paradise for Oriental cuisine, Paradise Group offers gourmet menus of exceptional value in a wide variety of restaurant concepts together with a catering arm. Promising a sensorial experience with service from the heart, every concept immerses the diner in an atmosphere that captures the finer points of Chinese culture, particularly the finest from its rich array of culinary delights. True to our mission to improve, enhance and create for its our customers’ the ultimate experiential enjoyment, Paradise Group marries tradition with innovation – a match made in heaven.

Job Description

Main Responsibilities

-Report to the Head Chef

-Assist kitchen staff with basic food preparation

-Ensure the kitchen section is fully equipped and take responsibility for maintaining cleanliness

-Support the management of cleanliness and hygiene in the kitchen area

-Work proactively and collaboratively within the team

-Assist in monthly stock takes

-Adhere to hygiene and safety standards

-Follow the company’s standard operating procedures

-Perform any other duties and responsibilities as assigned

Requirements

-Relevant work experience is an advantage

-Strong adherence to hygiene and safety standards

-Able to perform tasks efficiently and competently

-Capable of following instructions accurately

Emilys Heritage Origins Pte Ltd

Job Description

About the role

The Kitchen Supervisor is responsible for the day-to-day operational, people, food safety, and cost performance of the kitchen. This role ensures consistent food quality, service speed, and cleanliness standards in line with Emily's brand guidelines, while leading and coaching the kitchen team and safeguarding compliance with Singapore Food Agency (SFA) food safety requirements.

Key responsibilities

• Oversee daily store opening and closing procedures

• Monitor and enforce service standards

• Check and control food quality

• Ensure store cleanliness and hygiene standards are maintained

• Control speed of service to meet target benchmarks

• Prepare and manage staff work schedules

• Train, coach, and develop team members

• Conduct performance evaluations

• Manage and control food cost and labor cost

• Monitor and record food temperatures and chiller/freezer temperatures

About you

• Singaporean-PR-LTVP

• Leadership – able to lead and direct a kitchen team effectively

• Strong communication skills

• Ability to solve problems on the spot

• Strong time management

• Planning and organizational skills

• Ability to work well under pressure

• Coaching skills to develop team members

• Prior kitchen supervisory or team lead experience in F&B, preferably in a Singapore F&B/QSR environment

• Working knowledge of SFA food safety and hygiene requirements

• Willingness to work shifts, weekends, and public holidays as require

Ristorante Pietrasanta Pte Ltd

We named our restaurant Pietrasanta - where our founders are from. We have been in operation since 2008 and believe in serving authentic Italian food. We are expanding and therefore looking for more staff to join us.

Job Description

Company Overview / Employee Value Proposition

RISTORANTE PIETRASANTA PTE. LTD.

We are committed to letting guests leave with a smile after every meal at Pietrasanta.

"Every day is a new experience, a new challenge, with old friends and new customers crossing our way, we always try to give them our best food and service.”

Job Summary

Join Pietrasanta group, a passionate Italian dining company, as a Kitchen Helper/Cleaner. You will support kitchen operations by maintaining cleanliness, following food safety standards, and assisting chefs to ensure high-quality food service.

Responsibilities

• Support the head chef and assigned kitchen personnel, including Sous and Junior Sous Chefs, to assist in daily kitchen tasks
• Handle and store all food items properly to preserve quality and safety
• Follow food handling and hygiene regulations according to SFA standards to ensure food safety
• Clean and maintain kitchen areas and equipment to keep them in good working condition

Preferred competencies and qualifications

• Demonstrate effective communication skills to coordinate with team members
• Show initiative and self-motivation to learn and take on kitchen responsibilities
• Work well as a team player in a fast-paced kitchen environment
• Have a commitment to serving food of the highest quality
• Willing to learn and move to higher position

Other Information

Team Benefits

• Career growth and promotion opportunities
• Monthly bonus upon reaching targets
• Straight shifts
• Free staff meals
• Discounts across all brands
• Team member referral bonus

• Option 1 Salary Range: $2300 per month (4 Days x Week SPLIT SHIFT)
• Option 2 Salary Range: $2500 per month (5 Days x Week, SPLIT SHIFT)

Ristorante Pietrasanta Pte Ltd

We named our restaurant Pietrasanta - where our founders are from. We have been in operation since 2008 and believe in serving authentic Italian food. We are expanding and therefore looking for more staff to join us.

Job Description

Company Overview / Employee Value Proposition

RISTORANTE PIETRASANTA PTE. LTD. We are committed to letting guests leave with a smile after every meal at Pietrasanta. "Every day is a new experience, a new challenge, with old friends and new customers crossing our way, we always try to give them our best food and service.”

Job Summary

Join Pietrasanta group, a passionate homegrown Italian dining company, as Chef de Partie. You will prepare and cook dishes to high standards, maintain kitchen hygiene, and support the culinary team in delivering quality food and service.

Responsibilities

• Prepare and cook dishes according to restaurant quality standards and recipes to ensure consistent food quality
• Follow food handling and hygiene regulations in compliance with SFA standards to maintain a safe kitchen environment
• Perform hot kitchen food preparations to meet daily operational needs
• Clean and maintain kitchen equipment to ensure proper working condition and hygiene
• Collaborate closely with the head chef and support Sous/Junior Sous Chefs to execute kitchen operations smoothly
• Prepare mise en place to ensure readiness for service periods
• Maintain proper stock levels to support uninterrupted daily restaurant operations
• Handle and store all food items correctly to preserve freshness and safety
• Control food quality and presentation, adhering strictly to portion control guidelines set by the head chef

Required competencies and certifications

• 1 year of experience in Italian/Western Cuisine

Preferred competencies and qualifications

• Demonstrate effective communication, interpersonal, leadership, and organizational skills to support team collaboration and kitchen efficiency
• Ability to work effectively in a fast-paced environment while maintaining high food quality standards
• Show initiative, self-motivation, and a strong team player attitude to contribute positively to the kitchen team
• Commitment to serving food of the highest quality and embracing challenges

Other Information

Team Benefits

• Career growth and promotion opportunities
• Monthly bonus upon reaching targets
• Free staff meals
• Discounts across all our brands
• Team member referral bonus

• Working Time: Split Shift 10 t0 2.30 and 5pm to 10.15pm Lunch and dinner provided
• Off Days: 2 per week
• Salary Range: From $2600/2900 per month.

BARAKAH BITES PTE. LTD.

Job Description

We are a fast-growing Indian catering company handling 3000-4000 pax weddings, corporate events, and mass catering daily. We need an experienced Head Chef to lead kitchen production, maintain taste consistency, and ensure on-time delivery for large-scale events.

Key Responsibilities
Bulk Cooking: Plan and execute cooking for 3000-4000 pax events. Indian veg + non-veg menus, biryani, gravies, tandoor, live stations
Menu Planning: Design catering menus for weddings, corporate, school, and mass events. Cost and standardize recipes
Team Leadership: Manage 15-30 kitchen staff including Sous Chef, CDPs, Cooks, and helpers. Duty roster + training
Production & Quality: Ensure taste, portion, and hygiene standards are maintained across all batches
Operations: Oversee central kitchen production + coordinate with event team for offsite cooking, chafing dish setup, and food delivery
Cost Control: Manage food cost, wastage, inventory, vendor orders for bulk buying
Food Safety: Ensure SFA compliance, HACCP, and safe food handling for mass catering
Requirements:
8+ years experience with min 3 years as Head Chef in Indian catering / banquet / mass catering

Must have experience cooking for 1000+ pax events. 3000-4000 pax experience preferred

Expert in North Indian, South Indian, and Mughlai cuisine

Strong in biryani, curry production, tandoor, and live cooking stations

Knowledge of SFA food safety and mass catering operations

Able to work weekends, PH, night shifts, and long hours during peak season

Good leadership, communication, and stress management skills

Sach Concepts

Job Description

Job Summary

Support the Head Chef by developing menus and food concepts, managing kitchen operations, ensuring food safety, supervising staff, and maintaining quality and efficiency in a dynamic culinary environment.

Responsibilities

• Collaborate with the Head Chef to develop dishes, menus, and food concepts that align with the restaurant or hotel’s culinary vision
• Supervise kitchen staff to ensure smooth workflow and consistent food preparation
• Manage hygiene standards, HACCP protocols, and inventory control to maintain safe and efficient kitchen operations
• Handle staff scheduling, supply ordering, and monitor kitchen budgets to optimize resources
• Train and mentor junior chefs and kitchen staff to ensure proper techniques and team integration
• Maintain quality control by ensuring consistency in taste, presentation, and portioning

Preferred competencies and qualifications

• Demonstrate strong cooking skills and experience in high-standard kitchens, preferably with prior roles as Sous Chef or Head Chef
• Exhibit leadership and management skills to motivate teams, delegate tasks, and foster a positive work environment
• Apply creativity and innovation to develop new dishes and improve kitchen processes
• Utilize organizational skills for effective inventory management, ordering, and scheduling
• Communicate effectively in relevant languages to coordinate with staff and management

Wunderfolks

Wunderfolks is a young home grown bakery/patisserie. we take pride in our tart shells which we handmade from scratch. We seek to create a fun and interesting brand which resonate with the masses in Singapore. We believe in bringing heartfelt flavours through our handmade tarts.

Job Description

Wunderfolks is Singapore's local cafe and pastry brand with outlets in Kaki Bukit, Bugis, and Jalan Besar. We seek team members passionate about cafe operations and delivering excellent service.

Job Summary

Join Wunderfolks to manage or support daily cafe operations, prepare dishes according to SOP and recipe.

Responsibilities

• Manage daily cafe operations to maintain smooth workflow and ensure customer satisfaction
• Prepare food and dishes accurately by following standard recipes to maintain consistent quality
• Order ingredients timely to support uninterrupted kitchen operations
• Maintain cleanliness and hygiene of the kitchen to meet health and safety standards
• Operate dishwasher efficiently to clean dishes and uphold hygiene standards

Preferred competencies and qualifications

• Minimum 2 years of experience for CDP position
• Experience cooking Western and Brunch dishes preferred
• Demonstrate a positive attitude and strong interest in cafe operations

Other Information

• Training provided for new staff
• Work schedule: 5.5 days per week
• Annual leave entitlement
• Staff meals provided
• Medical benefits

Tung Lok Millennium Pte Ltd

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

Job Description

Responsibilities:

• Preparation of various pastry & dim sum

• Ensure all dishes meet established standards for quality, presentation, and consistency

• Assist in the creation of new dim sum menu items based on seasonal ingredients

• Maintain a clean and organized workstation in compliance with food safety and hygiene standards

• Monitor inventory levels and assist with ordering and receiving kitchen supplies as needed

• Follow proper portion control and minimize waste

• Any other ad-hoc duties assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred

• Strong knowledge of kitchen operations, food safety, and sanitation standards

• Able to perform spilt shift, work on weekends and public holidays

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

• Physical stamina to stand for long periods

• Strong attention to detail and a commitment to quality

• Team player with a positive attitude and strong communication skills 

Tung Lok Millennium Pte Ltd

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

Job Description

Responsibilities:

• Assist with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, chopping fruit, vegetables, poultry and meat

• Stir and heat soups and sauces

• Wash and store all cooking appliances, instruments, utensils, cutting boards, and dishes

• Organize and store food supplies properly in kitchen, cold room and storeroom

• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar kitchen role preferred

• Knowledge of various cooking methods, ingredients, equipment, and procedures

• Able to perform spilt shift, work on weekends and public holidays

• Ability to work in a fast-paced environment

• Physical stamina to stand for long periods

• Passion for food and willingness to learn

• Team player with a positive attitude and strong communication skills

Tung Lok Millennium Pte Ltd

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

Job Description

Responsibilities:

• Prepare and plate cooked dishes or cold menu items such as salads, cold appetizers and sandwiches

• Assist with mise en place and daily food preparation

• Ensure that all food is prepared in a timely manner and meets quality standards

• Follow recipes and presentation specifications as set by the kitchen

• Keep all working areas clean and tidy, ensuring strict adherence to hygiene and food safety standards

• Receive and store kitchen stock and supplies, ensuring proper rotation (FIFO)

• Maintain cleanliness of kitchen equipment and workstations

• Support the kitchen team in daily operations and contribute to a positive team environment

• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar kitchen role preferred

• Able to perform spilt shift, work on weekends and public holidays

• Ability to work in a fast-paced environment

• Physical stamina to stand for long periods

• Passion for food and willingness to learn

• Team player with a positive attitude and strong communication skills

Tung Lok Millennium Pte Ltd

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

Job Description

Responsibilities:

• Prepare and cook dishes from menus according to the restaurant’s standards

• Ensuring the food preparation areas are clean and hygienic

• Ensure food quality, consistency, and presentation meet company standards

• Maintain cleanliness & organization of the workstation and ensure compliance with food safety regulations

• Packing and organising of cooked and uncooked food

• Leading a team of cooks and trainee to execute day to day operations

• Ensure adherence to portion control and minimize food waste

• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar role preferred

• Strong understanding of cooking methods, ingredients, and kitchen equipment

• Able to perform spilt shift, work on weekends and public holidays

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

• Physical stamina to stand for long periods

• Strong attention to detail and a commitment to quality

• Team player with a positive attitude and strong communication skills