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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.

Glowbridge Pte. Ltd.

Job Description

Head Chef / Assistant Chef – Kaisendon Specialty

About Glowbridge

Glowbridge is a Singapore-based brand and business development company focused on premium lifestyle, F&B, and market entry projects across Asia.

We are bringing the renowned Mukai Kaisendon concept from Tokyo to Singapore, specializing in premium seafood bowls crafted with authentic Japanese techniques.

This is a unique opportunity to be part of the founding team and help shape a new premium Japanese dining concept in Singapore.

Positions Available

• Head Chef 

• Assistant Chef

Responsibilities

• Prepare and present high-quality kaisendon using authentic Japanese techniques 

• Ensure strict quality control of seafood freshness and ingredient handling 

• Maintain consistency in taste, portioning, and plating standards 

• Support daily kitchen operations, including prep, inventory, and hygiene compliance 

• Work closely with the team to uphold Japanese culinary standards

Requirements

·       Experience in Japanese cuisine (Kaisendon / sushi preferred) 

·       Strong knowledge of seafood handling and Japanese culinary techniques 

·       Must be able to communicate in English 

·       Japanese-speaking preferred 

·       Team player with strong work ethic and hygiene standards 

·       Singapore Citizens or Permanent Residents only 

·       Only candidates who fully meet the requirements and are able to commit should apply

Overseas Training (Japan) Required

Selected candidates will be required to undergo training at our Japan headquarters starting early June for approximately 4 to 6 weeks.

During the training period:

·       Accommodation will be provided 

·       Round-trip airfare will be covered 

·       Monthly salary at 80% of base pay will be provided during training

Benefits

·       Competitive salary with performance incentives 

·       Staff meal provided 

·       Overtime Pay 

·       Annual leave (14 days) 

·       Medical / insurance coverage 

·       Career growth opportunities

Working Hours

6-day work week, 50 hours 

(Shift-based; typically, 9hrs × 5 days + 5hrs × 1 day)

Please send your portfolio, resume, and social media works (if any) to: con••••@glowbridges.com

CAPITOL HOTEL MANAGER PTE. LTD.

Job Description

SCOPE

Reporting to the Sous Chef, the Junior Sous Chef is responsible for assisting in the management of kitchen operations and overseeing the day-to-day activities of the designated kitchen within the hotel, including purchasing, cost and quality control, and inventory tracking.

OVERALL OBJECTIVES

• Directs food preparation in collaboration with the Chef de Cuisine.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Assists with organizing special events and special food promotions.
• Assists with menu planning, inventory, ordering and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Oversees and supervises kitchen staff including scheduling and training.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Monitors and maintains kitchen equipment.
• Maintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Ideally you will have at least 4 years in a similar role
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

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.

The Capitol Kempinski Hotel Singapore

Located in Singapore’s charming civic and cultural district, the iconic Capitol Building and Stamford House have been restored to unveil as The Capitol Kempinski Hotel Singapore. A quintessential masterpiece of beautifully conserved architecture uplifted with a modern touch and bespoke hospitality, this exclusive retreat promises luxury at its finest.

Job Description

Curate Kitchen Pte. Ltd.

Job Description

The Deputy Head Chef will oversee all culinary production, ensuring food quality, safety, efficiency, and innovation while managing a team of chefs and kitchen staff. This role demands strategic planning, operational excellence, and culinary leadership to meet the diverse demands of internal outlets and external event catering.

Key Responsibilities:

1. Central Kitchen Production:

• Lead daily operations of the central kitchen, ensuring efficient, high-volume production of

• core items (e.g., marinated meats, sauces, gravies, dressings).

• Develop, standardize, and continuously improve production recipes and processes to

• ensure consistency and quality across all outlets.

• Coordinate with outlet chefs to fulfil special menu requests and seasonal offerings.

• Monitor inventory levels and coordinate with procurement for timely sourcing of

• ingredients.

2. Catering Event Menu Design & Planning

• Work closely with clients, sales teams, and event coordinators to design customized

• menus aligned with the theme, dietary needs, and budget of each event.

• Develop seasonal, themed, and signature catering menus that reflect current food trends

• and client preferences.

• Conduct tasting sessions for clients and stakeholders as part of the menu approval

• process.

3. Event Execution & Quality Control

• Lead culinary preparation for all catering events, ensuring food quality, presentation, and

• timing meet high standards.

• Personally oversee food plating, buffet setups, and live cooking stations to ensure visual

• appeal and customer satisfaction.

4. Staffing & Coordination

• Plan staffing for each event, assign roles, and conduct pre-event briefings to ensure

• clarity on responsibilities and timelines.

• Manage temporary, outsourced, or part-time kitchen teams as needed for larger events.

• Coordinate with service teams (F&B, logistics, decorators) to ensure smooth flow of

• operations during the event.

5. Resource Management

• Oversee the preparation, packing, and transportation of food and equipment from the

• central kitchen to event venues.

• Ensure proper storage and handling of food during transport, maintaining hygiene and

• temperature control standards.

• Prepare and maintain checklists for event readiness, including kitchen equipment,

• utensils, serving ware, and ingredients.

6. Cost Management & Reporting

• Ensure all catering events are executed within allocated budgets and resource plans.

• Monitor food and labor costs per event and analyze profitability and efficiency.

• Submit post-event reports outlining successes, challenges, and recommendations for

• improvement.

7. Team Leadership & Operations:

• Lead, train, and mentor central kitchen staff including sous chefs, line cooks, and kitchen

• assistants.

• Implement and enforce food safety, hygiene, and sanitation standards (e.g., HACCP,

• ISO 22000).

• Maintain kitchen equipment and workspaces to meet operational and safety

• requirements.

• Track kitchen KPIs and contribute to operational reporting and budgeting.

Requirements:

• Diploma/Degree in Culinary Arts or equivalent, with at least 3 to 5years of progressive culinary experience, including leading large-scale kitchen and catering operations.

• Proven ability to lead, train, and motivate diverse kitchen teams (permanent and part-time), while fostering a culture of quality, safety, and efficiency.

• Strong track record in menu planning, recipe standardization, and creating innovative dishes aligned with market trends, dietary needs, and client requirements.

• Skilled in kitchen operations management, cost control, inventory planning, and delivering events within budget while maintaining high quality standards.

• In-depth understanding of food safety, hygiene, and sanitation standards (e.g., HACCP, ISO 22000), with experience implementing and maintaining compliance in high-volume production.

HAYOP PTE. LTD.

Job Description

SOUS CHEF — Hayop ni Manam📍 104 Amoy Street | 5 mins from Telok Ayer MRT

Come cook the now of Filipino food.

At hayop, we honour the roots and reimagine the future of Filipino cuisine — deeply familiar, daringly refined, and always prepared with the best ingredients the world can offer. Recognised in the 2025 Michelin Guide Singapore, we're building a benchmark for what Filipino cooking can be on the world stage.

As Sous Chef, you'll be the engine that keeps our kitchen moving — supporting the Head Chef, leading the team through service, and helping shape what Filipino food looks and tastes like here in Singapore.

What You'll Do

• Support the Head Chef in recipes, prep, and daily kitchen operations
• Develop new dishes and seasonal menus
• Track food costs and maintain quality and storage standards
• Lead, train, and motivate the kitchen team
• Manage schedules and staff performance with the Head Chef
• Ensure hygiene and food safety standards are met every shift

Who We're Looking For

• 5+ years of kitchen experience, with 1–2 years in a supervisory role
• Strong culinary skills and a passion for bold, complex flavours
• Comfortable with food costing and menu development
• Organised, detail-oriented, and solutions-focused
• A natural leader and genuine team player

What's in It for You

• Competitive salary based on experience
• Staff meals & medical outpatient reimbursement
• 5-day work week
• Full statutory benefits

Sang Nila Utang Mala Pte Ltd

Job Description

Role: Mala Xiang Guo Assistant Chef/ Head Chef
Location:

• Bukit Panjang, Sembawang, Paya Lebar, Jurong West (NTU) Kent Ridge (NUS) Orchard, Simei

Looking for: Full Time

Working Hours:

• 5.5 days/week

• 10-hour shifts (including a 90-minute break)

Job Description:

• Run and be in charge of on average 6 kitchen assistants in one restaurant.

• Prepare and cook our and

• Maintain high standards of food preparation

• Ensure kitchen cleanliness, hygiene, and compliance with all food safety regulations.

• Manage inventory for ingredients and supplies, minimizing waste while ensuring availability of stock.

• Collaborate with the kitchen and front-of-house teams to ensure timely food preparation and smooth service.

• Train and guide kitchen staff, sharing knowledge and techniques for preparing Mala Xiang Guo.

• Perform other ad-hoc kitchen duties as required to support the team.

Requirements:

• Proven experience in

• Strong knowledge of food safety standards and kitchen hygiene.

• Ability to work efficiently in a fast-paced kitchen environment while maintaining quality and presentation.

• A passion for cooking Mala and providing guests with an unforgettable dining experience.

• Ability to work as part of a team, with good communication and collaboration skills.

• Previous restaurant kitchen experience is preferred, but training can be provided to the right candidate.

• Food Hygiene Certificate is a plus; if not already certified, training will be provided.

Benefits:

• Competitive salary package with AWS, annual increments, and performance-based bonuses.

• Monthly bonus opportunities based on hygiene inspections, kitchen performance, and overall results.

• Enjoy up to 2 staff meals during shifts

• Opportunities for career growth within the company as we expand our outlets.

RecruitPedia Pte Ltd

RecruitPedia is an innovative, efficacious recruitment solution provider headquartered in Singapore.

Job Description

Our client is a well-established F&B group with a strong presence in the hospitality and lifestyle industry. Due to their current expansion plan, they are looking for a Head Chef / Culinary Operations Manager to join their operations team. They are located in the (Central) – easily accessible.

Responsibilities:

• Develop and implement menu concepts, signature dishes, and seasonal food offerings aligned with business direction.

• Ensure consistency in food quality, taste, presentation, portioning, and plating standards.

• Oversee daily kitchen operations, including food preparation processes and production workflow.

• Manage recipe standardization, menu costing, and documentation of food preparation procedures.

• Review and improve menu offerings through new product development and operational enhancements.

• Support catering operations, banquet setups, and large-scale event food preparation when required.

• Handle inventory planning, stock management, supplier coordination, and procurement activities.

• Monitor food cost, labour cost, and kitchen operating expenses to achieve business targets.

• Identify operational improvement initiatives to optimize productivity and reduce wastage.

• Supervise kitchen manpower planning, scheduling, and operational deployment.

• Conduct kitchen training, onboarding, and performance evaluations for culinary staff.

• Ensure compliance with food hygiene, workplace safety, and regulatory requirements.

• Coordinate with service operations team to ensure smooth dining operations and customer satisfaction.

• Prepare operational reports, maintain costing records, and ensure proper invoice processing procedures.

Requirements:

• Diploma or Professional Certification in Culinary Arts, Hospitality, or related field.

• Minimum 5 years of experience in kitchen operations management within the F&B or hospitality industry.

• Experienced in menu planning, food costing, inventory management, and kitchen administration.

• Familiar with large-scale kitchen operations, catering, or banquet services.

• Comfort with split shift setting.

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/CV.

We regret that only shortlisted candidates will be notified.

Email Address: job•@recruitpedia.sg
EA License No: 19C9682
EA Personnel No: R22104769
EA Personnel Name: Ong Boon Kiet (Travys)

RS INDO PTE. LTD.

Job Description

• Responsible for the preparation and cooking of various special sauces and sambal.
• Cooking of various dishes and grilling of chicken, fish and squid.
• Able to work independently and hardworking.
• Have passion in cooking job with a positive working attitude.
• Good f&b knowledge and experience in kitchen work.
• Ensuring of smooth operation to fulfill customers' order.
• Daily ordering of goods and ingredients to fulfill sales.
• Able to work on weekends and Holidays.

SELERA KAMPUNG PLACE PTE. LTD.

Job Description

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.

• 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.

ZHANG JI PTE. LTD.

Job Description

Job Description:

• Direct and participate in the preparation, seasoning, and cooking of Si Chuan Cuisine dishes,
• Plan and price menu items, order supplies, and keep records and accounts. Monitoring and controlling stock levels,
• Maintaining/raising the food’s profit margins for the restaurant,
• Meeting health and safety standards,
• Assist in adhoc duties as and when required.

Requirement:

• Proven work experience as a Chef or Cook,
• Hands-on experience with various kitchen equipment,
• Ability to remain calm and undertake various tasks,
• Excellent time management abilities,
• Familiarity with sanitation regulations.

ZHANG JI PTE. LTD.

Job Description

Job Description:

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales,
• Study each recipe and gather all necessary ingredients,
• Cook food in a timely manner,
• Delegate tasks to kitchen staff,
• Inform wait staff about daily specials,
• Ensure appealing plate presentation,
• Supervise Cooks and 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,
• Experiment with recipes and suggest new ingredients,
• Ensure compliance with all health and safety regulations within the kitchen area,
• Assist in adhoc duties as and when required.

Requirements:

• Proven work experience as a Head Chef/ Executive Chef,
• Hands-on experience with various kitchen equipment,
• Advanced knowledge of culinary, baking and pastry techniques,
• Leadership skills,
• Ability to remain calm and undertake various tasks,
• Excellent time management abilities,
• Up-to-date knowledge of cooking techniques and recipes,
• Familiarity with sanitation regulations,
• Must be hands on for operations,
• Culinary school diploma preferred.

Grand Hyatt Singapore

We care for people so that they can be their best, and it is our natural propensity to care that differentiates us as the Hyatt family. At Grand Hyatt Singapore, the commitment to care is extended to all stakeholders, including communities, guests, and most importantly our team members. Care is at the heart of our business, and it’s this distinct guest experience that makes Hyatt one of the world’s best hospitality brands and one of the world’s best place to work. Make a difference in the lives around you, and join a company that values respect, integrity, empathy, inclusion, wellbeing, and experimentation.

Job Description

As Chef de Partie, you will be part of an international kitchen team consisting of talented and motivated people who strive for perfection. Sergio's philosophy is that eating at Le Pristine should be a celebration.

TASKS

· Providing cold and warm dishes.

· Making mise-en-place.

· Placing and checking orders.

· You work with the team to deliver the perfect service and quality.

· Ensuring order and tidiness in the kitchen.

· Assisting the chefs where necessary.

PROFILE

· Enthusiastic, passionate and ambitious.

· An eye for detail and a “hands-on” mentality.

· Can work well under stress.

· You can work independently and act as a collegiate in a team.

· Minimum 2 year’s experience in a similar position.

· Good command of the English language.

Lam's (Singapore) Culinary Enterprise Pte Ltd

Lam’s Culinary is a family enterprise that has been operating in Singapore's F&B scene since 1975. Over the years, our business has always been about creating quality and unique flavours to satisfy our customer's appetite, hence “True flavor comes from the heart" is our motto! From famous local and overseas celebrities to the everyday food lover, this ideal has earned us countless loyal customers who even till today, still recognize Lam’ s as a reputable brand for Chinese cuisines.

Job Description

Paperbakes Singapore – Join Us to Serve Real, Wholesome Food with Heart

Are you passionate about healthy food, warm service, and making someone’s day a little better? At Paperbakes Singapore, we believe good food should be wholesome, affordable, and made with real ingredients - no shortcuts, no heavy processing, and absolutely no MSG.

Our specialty? Parchment-baked meals like tender chicken, fresh fish, and nutritious sides - all cooked with minimal oil and maximum flavor. Every dish we serve is made to fuel busy lives in a healthier way, without compromising on taste.

We’re a vibrant and tight-knit team that works hard, supports one another, and has fun doing it. If you’re energetic, friendly, and believe in doing meaningful work that helps people feel good from the inside out - we’d love to have you with us.

Job Duties

• Ingredients preparation and light cooking
• Ensure food are baked and replenished promptly
• Control and replenish inventory stock in a timely manner
• Minimize food waste by following portion control guidelines
• Maintain food safety and hygiene standards
• Adhere to recipes and operating procedures guidelines
• Any other duties as directed

Job Requirements

• Minimum 1 year of relevant working experience in F&B
• Candidates with no prior experience are welcome to apply, as training will be provided
• Salary will be based on experience
• Flexible hours and shifts

Job Perks

• Annual Increment
• Year-End bonus
• Quarterly Sales Variable Bonus
• Referral Bonus
• Birthday Voucher
• Training and Development
• Career Progression
• Walking Distance from MRT

Sree Narayana Mission (Singapore)

In keeping with Sree Narayana Guru’s teachings, SNM provides a wide range of social service programmes for the less-privileged regardless of race or religion.

Job Description

Job Description

1. Responsible to perform general housekeeping and cleaning duties in kitchen area and ensure all clean utensils are kept in its storage areas.
2. Assisting cooks in the preparation of rice, vegetables, fruits and necessary ingredients
3. Ensure to check the kitchen stock are sufficient supplies.
4. Maintain a high level of cleanliness and proper maintenance of kitchen operating equipment.
5. Maintain high level of personal grooming and ensure adherence of Food Safety and Hygiene standards by NEA.

Requirement:

1. Minimum Primary/Secondary education or equivalent.
2. At least 1 year or more experience as kitchen assistant
3. Good communication skills and team-player
4. Proficient in English (oral and written)
5. Able to work of rotation shift, weekends and Public Holidays
6. WSQ Follow Food and Beverage Safety and Hygiene Policies and Procedures

DOZO RESTAURANT PTE. LTD.

Located on the roof top garden of Orchard Central, Joie (pronounced ‘joy’) by Dozo Restaurant, presents a refreshing concept that specialises in modern meatless cuisine. Influenced by the new wave dining trend in Europe and Taiwan that focuses on uplifting and innovative natural fare prepared with the freshest vegetables, fruits and herbs, owner of Joie, Mr Huang Yen Kun looks to conjure the same fervour in Singapore.

Job Description

· Responsible in providing excellent food to the guest according to the standard of the Chef.

· Carrying out other relevant ad hoc duties as assigned by Head Chef.

· Able to work shifts, including weekends and Public Holidays.

· Relevant experience preferred.

For interested applicant, kindly email us at ***email_hidden*** for interview.

OSG CAPITAL PTE. LTD.

Job Description

able to work on weekend and midnight

able to work minimum 60 hrs per week

able to cook chinese and western food. Dessert as well.

able to work at bar & taking order

other, duty roster planing, cost control, oderting stock, stock count, training new staff, quality control, menu design

BreadTalk Pte Ltd

BreadTalk is a distinctive, award-winning Singapore brand that has gained international appeal. It is renowned for the way it has revolutionised the culture of bread consumption with its visually appealing and creative products.

Job Description

Founded in 2000, BreadTalk Group Pte Ltd has rapidly expanded from Singapore to become a distinctive household brand. The Group has established its mark on the world stage with its bakery, restaurant, and food atrium footprints.

What You Need to Know
• Work in a fast-paced, hot environment
• Non-Halal bakery
• Multiple locations across Singapore
• Preferably with minimum 1 year baker or related experience

Baker Responsibilities
• Table section: Shaping dough
• Topping section: Icing, topping, decorating, filling breads
• Oven section: Baking
• Hygiene, cleaning & any ad-hoc duties as assigned

• 6 days work week, shift work, no fixed shift, no fixed rest day or break time.
• 8 working hours per day (excluding 1 hour break time)

BreadTalk Pte Ltd

BreadTalk is a distinctive, award-winning Singapore brand that has gained international appeal. It is renowned for the way it has revolutionised the culture of bread consumption with its visually appealing and creative products.

Job Description

Founded in 2000, BreadTalk Group Pte Ltd has rapidly expanded from Singapore to become a distinctive household brand. The Group has established its mark on the world stage with its bakery, restaurant, and food atrium footprints.

What You Need to Know
• Work in a fast-paced, hot/cold environment
• Halal/Non-Halal Departments available
• Long hours of standing
• Carry heavy loads up to 25kg
• Preferably with minimum 1 year baker or related experience

Baker Responsibilities
• Preparation of ingredients (e.g. Dough, Cake, Bread)
• Shaping, Assembling, Packaging of various products
• Operate various types of machines (Mixer, Packing machine)
• Maintaining proper cleanliness and hygiene of work area and equipment
• Other Ad-hoc duties

Btg-Wpc Venture

Job Description

Job Description:

1. Topping Section:

· Process topping for respective bread and danish types according to SOP

· Euro bun toppings (in applicable outlets)

· Prepare ingredients and fillings for all bun type products

· Learn all products and know what are the ingredients in each product

· Perform Dispensing duty to bring out freshly baked products in organized manner

2. Table Section:

· Be equipped with knowledge on using the right and required ingredients per product

· Ensure right ingredients are used per product, at the correct weight per ingredient

· Perform Sweet bun, Danish, Euro, Toast shaping

· Perform filling for sweet breads according to product

3. Oven Section:

· Ensure right temperature and time setting per product being baked

· Be equipped with the right and proper knowledge for each product before baking

· Responsible to ensure all bread types (sweet bread, Danish, Euro, Toast) be baked according to standard

4. General:

· Ensure clean, tidy and hygienic station and overall kitchen environment

· Use the right tools and equipment for the right purpose (e.g. colour code cloths to wipe different surfaces, right knives etc)

Lam's (Singapore) Culinary Enterprise Pte Ltd

Lam’s Culinary is a family enterprise that has been operating in Singapore's F&B scene since 1975. Over the years, our business has always been about creating quality and unique flavours to satisfy our customer's appetite, hence “True flavor comes from the heart" is our motto! From famous local and overseas celebrities to the everyday food lover, this ideal has earned us countless loyal customers who even till today, still recognize Lam’ s as a reputable brand for Chinese cuisines.

Job Description

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Job Duties

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● Pack pre-marinated chickens

● Wash, peel and cut vegetables

、

● Weigh and portion ingredients

● Label and pack food items

● Maintain food safety and hygiene

standards

● Adhere to recipes and operating

procedures guidelines

● Any other duties as directed

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Job Requirements

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● Candidates with no prior experience

are welcome to apply, as training

will be provided

，

● Flexible hours and shifts

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Job Perks

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● Annual Increment

● Year-End bonus

● Referral Bonus

● Birthday Voucher

● Training and Development

● Career Progression

● Walking Distance from Tai Seng MRT

RecruitFirst Pte. Ltd

Grow your company with RecruitFirst!

Job Description

Non - Halal, apply only if you are comfortable

Location: Tai Seng
Duration: Perm
Working Hours: 5 days / week including weekend 7am - 5pm
Salary: up to $3200 (Depending on exp)

Job scope

• Responsible for daily food preparation, storage, cleaning, and overall hygiene maintenance.

• Operate various types of machines to support food production, cooking, baking, and packaging processes

• Ensure all duties are carried out in accordance with standard operating procedures (SOPs) and food safety guidelines

• Operate dough dividers, mixers, and proofers, grinders.

• Bake products using various types of ovens.

• Perform various cooking techniques as per standard recipes.

Requirement

• Prior Experience in baking, home baking also can consider

Interested candidate do kindly contact Rudy at 88•••776 or click apply now
*only shortlisted candidate will be notified

Rudy Lee (R24122490)
RecruitFirst Pte Ltd (E.A.13C6342)

HERO HOLDINGS PTE. LTD.

Job Description

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Manpower Singapore

Manpower® is a global leader in contingent staffing and permanent resourcing, providing companies with strategic and operational flexibility and creating talent at scale.

Job Description

Job Responsibilities
Support Senior Chefs

• Assist the Head Chef in running daily pastry and bakery operations.

Food Quality & Standards

• Follow standard recipes and presentation guidelines.
• Ensure portion control and consistency in taste and appearance.

Cost & Resource Management

• Monitor food and labor costs.
• Control maintenance and energy usage in the pastry kitchen.

Training & Development

• Train and mentor Chef de Partie and Commis chefs.
• Promote hygiene, safety, and kitchen standards.

Operational Efficiency

• Maintain smooth workflow in line with corporate SOPs.
• Prevent accidents and ensure energy conservation.

Requirements

• Min. 5 years in pastry/bakery, with supervisory exposure.
• Good knowledge of pastry techniques, food safety, and kitchen management.
• Culinary diploma or equivalent is plus.
• Leadership, communication, and ability to work under pressure.

DOZO RESTAURANT PTE. LTD.

Located on the roof top garden of Orchard Central, Joie (pronounced ‘joy’) by Dozo Restaurant, presents a refreshing concept that specialises in modern meatless cuisine. Influenced by the new wave dining trend in Europe and Taiwan that focuses on uplifting and innovative natural fare prepared with the freshest vegetables, fruits and herbs, owner of Joie, Mr Huang Yen Kun looks to conjure the same fervour in Singapore.

Job Description

Responsibilities includes:

· Responsible in providing excellent food to the guest according to the standard of the Chef.

· Carrying out other relevant ad hoc duties as assigned by Head Chef.

Job Requirements:

· Able to work shifts, including weekends and Public Holidays.

· Relevant experience preferred.

For interested applicant, kindly email us at inf•@dozo.com.sg for interview.

OCD Hands Pte. Ltd.

Job Description

Responsibilities:

• Maintaining inventory list, and stock management
• Ordering food ingredients from suppliers
• Planning of weekly schedule
• Training and coaching of staff, handling of staff issues and assisting in evaluating staff
• Prepare maintenance report, food loss report
• Recruitment of part time candidates
• Giving suggestions and feedback to Store Manager
• Assist in investigation in event of customers’ complaints
• Streamline processes and ensure smooth operations
• Leading the store’s daily meeting
• Cost control (food cost / labour cost)
• Ad hoc duties assigned by superior

Requirements:

• A minimum of 3 years of relevant experience in KTV / Restaurant Service / Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills Strong planning and people management skill to lead a dynamic service team
• Team player with excellent interpersonal and communication skills
• Flexibility is a must so is the ability to multi-task, work under pressure and with short deadlines
• Able to work in fast-paced F&B environment
• Able to commit shift work, weekends and public holidays

Craig Road Property Holdings Pte. Ltd.

Mondrian is a way of travel. A luxury lifestyle hotel, a global destination for locals or travelers. Mondrian is always at the heart of the most exciting cultural scenes in the world. Mondrian Singapore Duxton is a luxury lifestyle hotel built in the heart of the city’s prominent Duxton Hill neighborhood featuring 300 guestrooms, a lower three-story building in a contemporary and luxury loft suite. Historic architecture takes on the famous Singapore 'shophouse' building typology on a modern spin, with a terracotta roof, and colonial-style window shutters, at the rear, connected by a garden, will be the main tower containing a mix of guest rooms, a speakeasy bar, and rooftop pool. The location is flawless with a bevy of signature restaurants, stylish bars, and local street food vendors all within walking distance. Ennismore and Accor’s joint venture to create the world’s fastest-growing lifestyle and entertainment hospitality company, with a global collective of entrepreneurial and founder-built brands with creativity & purpose at their heart. For more information visit www.mondrianhotels.com

Job Description

Who are we?

Mondrian is built on a team of visionaries at the forefront of hospitality, cuisine, design, and entertainment. Our lifestyle moments are forged with highly-curated and passionate service. We are committed to authenticity, sophistication, mastery and innovation. Our mission has been to make food and beverage the heart and soul of our hotels. Our stage is the world. Our time is now. We are an equal opportunity employer.

What do we expect of you?

Reporting into the Executive Chef, you are responsible for coordinating, supervising and directing all aspects of the hotel’s food operation. You are expected to provide training, build efficient SOP’s, establish and enforce specs, maintain hygiene and to develop a culture of high performance with a team identity. You are ultimately responsible for strong P&L outcomes while delivering world class dining experiences.

How your day looks:

• Maintain the quality of food products. Ensure guest satisfaction goals are achieved and/or exceeded.
• Conduct periodic vendor reviews to ensure favourable terms.
• Ensure non-standard culinary requests are met with regard to special dietary needs of guests.
• Provide support of a specialist nature to the wider hotel team. Consult with relevant department heads regularly and as necessary to ensure strong outcomes of hotelwide initiatives.
• Ensure that standards and procedures are being understood and practiced by all staff. Continuously ideate on workflow efficiencies.
• Guarantee compliance where relevant (hygiene, licensing, employment …etc)
• Identify, onboard, train and develop personnel within the department. Foster healthy and productive team culture. Manage performance and conduct periodic review of department staff.
• Be fully accountable to budget and P&L elements. Responsible for the financial management of the operation
• Set preventative maintenance schedule for all relevant operational equipment.
• Personify leadership. Delegate responsibilities amongst your team and strategically schedule staff to ensure harmonious employment.
• Prepare reports to communicate (daily, monthly, quarterly. Etc) performance results to the executive team. Identify opportunities for improved performance and growth.

How do you deliver this?

Tell It Like It Is- Be authentic, honest, direct, sincere & professional.

Build Rapport – Be engaging, reliable, thoughtful, helpful, energetic & empathetic.

Gain Trust- Be dependable, deliver on promises, take ownership & follow through.

Play To Win – Be original, bold, cutting edge and decisive.

Right Here, Right Now – Be attentive, meticulous, determined & impressive.

DAY ONE PTE. LTD.

Choose Day One so you can focus on your business growth. Our business is built around relieving your business demands. We do this by providing you the knowledge, systems and processes that are integrated into the way you work. Whether you have one employee or more than 100 employees, our system is designed to scale alongside your growth.

Job Description

Responsibilities including but not limited to:

• Maintaining inventory list, and stock management
• Ordering food ingredients from suppliers
• Planning of weekly schedule
• Training and coaching of staff, handling of staff issues and assisting in evaluating of staff
• Prepare maintenance report, food loss report
• Recruitment of part time candidates
• Giving suggestions and feedback to Store Manager
• Assist in investigation in event of customers’ complaints
• Streamline processes and ensure smooth operations
• Leading the store’s daily meeting
• Cost control (food cost / labour cost)
• Ad hoc duties assigned by superior

Requirements:

• A minimum of 3 years of relevant experience in KTV/Restaurant Service/Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills Strong planning and people management skill to lead a dynamic service team
• Team player with excellent interpersonal and communication skills
• Flexibility is a must so is the ability to multi-task, work under pressure and with short deadlines
• Able to work in fast-paced F&B environment
• Able to commit shift work, weekends and public holidays

The Fullerton Hotels and Resorts

Transformed from a magnificent 1928 neo-classical landmark that was once home to the General Post Office, The Fullerton Hotel Singapore with its inspiring legacy and monumental Palladian architecture emanates a timeless grandeur while offering contemporary luxury and Asian hospitality to business and leisure travellers. Each of the 400 rooms and suites has been exquisitely designed by world-renowned architects Hirsch Bedner & Associates and furnished to provide guests the ultimate in opulence.

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy.
• Checks the quality of raw materials in assigned areas, as well as their storage, handling and usage.
• Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef.
• Keeps the Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.
• Attends kitchen meetings in absence of the Sous Chef and counsels subordinate’s employees if necessary.
• To ensure that all kitchen Mise en Place is prepared according to production plan.
• Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.

Requirements:

• Completion of GCE ‘O’; or minimum of two years related experience and/or training; or equivalent combination of education and experience.
• Knowledgeable in all food products
• Knowledge of all cooking methods
• Knowledgeable in all cutting methods

Goodwood Park Hotel Private Limited

Goodwood Park Hotel is a Skills Framework Supporting Company

Job Description

GOODWOOD PARK HOTEL SINGAPORE

One of Singapore’s most established Heritage Hotels and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Food & Beverage Department.

Reporting to the Chef De Partie, your job responsibilities include, but are not limited to:-

Responsibilities

• Support the Pastry Team in the preparation, production and presentation of our pastries and cakes.
• Experience in pastries and cakes production and decorations.
• Creative and has an eye for detail.

Requirements

• Valid WSH Food Hygiene Certificate - 1

Event: Mooncake Production

Date: 11 August 2026 to 24 September 2026, 6 day work week

Time: 9am to 6pm

Salary: $120/day

K2 Recruit Pte Ltd

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

Job Description

Chef de Partie

Key responsibilities

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

• Check and monitor daily preparation of the outlet

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

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

• Update daily stock in kitchen

• Check quality of produces delivered by suppliers

• Maintain food quality standards as set out by outlet Chef

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

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

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

Requirements

• Minimum 2 years of experience in kitchen setting

• Possess Food safety and hygiene certificate

• Able to work on weekends and public holidays

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

SG CONSULTING NETWORKS PTE. LTD.

Job Description

We are looking for a passionate and experienced Chef de Cuisine to lead our kitchen operations and deliver high-quality culinary experiences. The successful candidate will be responsible for menu development, kitchen management, food quality control, and team leadership while maintaining the highest standards of hygiene and efficiency.

• Oversee daily kitchen operations and ensure high food quality standards
• Create and develop menu items with creativity and consistency
• Lead, train, and supervise kitchen staff effectively
• Maintain hygiene, food safety, and sanitation standards
• Minimum 3–5 years of experience in a similar role preferred

The Garcha Group Marriott International

The Garcha Group owns four Luxury Five Star Hotels in Singapore, all of which are franchised under the worlds largest and most prestigious Hotel Company, Marriott International. Two Hotels are part of the Autograph Collection and the other two are under The Tribute Portfolio Brand.

Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers
- Any other duties/tasks as requested by management

Mandate Of Manpower

Job Description

Job Responsibilities including but not limited to:

• Oversee day to day operations of the facility
• Schedule preparation, pre-planning and resource forecasting to all activities
• Monitor and control food management on site as to ensure proper storage and unnecessary wastage
• Foster positive communications and relationships with team members, management, vendors and clients
• Provide for site safety and security, devise and implement site policies and standard operating procedures
• Handle emergencies appropriately according to established procedures, prepare and file accident reports
• Supervise and evaluate staff, complete employee reviews; keep accurate records of employee attendance and timesheets; provide positive direction to motivate quality performance, discipline personnel when necessary and appropriate
• Interview candidates; onboard and help in training new hires
• Set goals and oversee work to completion, schedule and track assignments
• Communicate with customers regarding products and services.
• Liase and work closely with customers
• Any other ad-hoc duties as assigned from time to time

Requirements:

• A minimum of 2 years of relevant experience in KTV/Restaurant Service/Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills
• Able to commit shift work, weekends and public holidays

OCD Hands Pte. Ltd.

Job Description

Job Responsibilities including but not limited to:

• Oversee day to day operations of the facility
• Schedule preparation, pre-planning and resource forecasting to all activities
• Monitor and control food management on site as to ensure proper storage and unnecessary wastage
• Foster positive communications and relationships with team members, management, vendors and clients
• Provide for site safety and security, devise and implement site policies and standard operating procedures
• Handle emergencies appropriately according to established procedures, prepare and file accident reports
• Supervise and evaluate staff, complete employee reviews; keep accurate records of employee attendance and timesheets; provide positive direction to motivate quality performance, discipline personnel when necessary and appropriate
• Interview candidates; onboard and help in training new hires
• Set goals and oversee work to completion, schedule and track assignments
• Communicate with customers regarding products and services
• LiaIse and work closely with customers
• Any other ad-hoc duties as assigned from time to time

Requirements:

• A minimum of 2 years of relevant experience in KTV/Restaurant Service/Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills
• Able to commit shift work, weekends and public holidays

PARKROYAL COLLECTION Marina Bay, Singapore

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

Job Description

In this role, you should be specialize in seafood on ice/cold sections/ sashimi and assists the Chef de Cuisine in managing kitchen operations with a focus on seafood on ice and cold section of the restaurant. and culinary traditions of the region. You will play a crucial role in menu development, food preparation, and maintaining the authenticity and quality of dishes.

Roles & Responsibilities

• Maintain complete knowledge and compliance with all department/hotel policies and procedure.

• Meet with the Chef de Cuisine to review schedules, assignments, anticipated business level, changes and other information pertinent to job performance.

• Ensure a high standard for all buffets breakfast, local items, western items, international dinner, high-tea and ala carte orders.

• Required to work on the line during operations and assist wherever needed.

• Ensure good communication between floor staff and kitchen and within the kitchen.

• Supervise all members of the kitchen team according to staffing guidelines

• Observe guest reactions and confer with service staff to ensure guest satisfaction.

• Promote positive guest relations at all times.

• Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.

• Need to correct any deficiencies. Ensure that the quality and details are being maintained.

• Maintain restaurant cost control systems.

• Maintain kitchen equipment and plant.

• Ensure that the kitchen staff follow hygienic food handling practices

• Organise and check on daily cleaning and waste disposal, HACCP, MUIS & SFA requirements.

• Organise and implement safe work practices.

• Ensure that supplies and deliveries are received and accounted for

• Any other duties as required from time to time.

Job Requirements

• Maintain and ensure that hotel’s standard, policies and procedures in the restaurant outlet.

• Work well with team to ensure follow up with corrections where needed.

• Ability to work in a fast-paced environment.

Additional Information:

• 5-day work week

• 13th month AWS and Performance Bonus

• Annual Leave from 10 days

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

• Referral Incentive of S$1,000*

• Career Development and Training opportunities

*Terms & Conditions Apply.

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

We regret that only shortlisted applicants will be notified.

TASH TISH TOSH (S) PTE. LTD.

Job Description

Job Summary

We are looking for an experienced and passionate Head Chef to lead kitchen operations, maintain food quality standards, manage kitchen staff, and ensure smooth daily operations. The Head Chef will be responsible for menu execution, food cost control, hygiene standards, and overall kitchen performance.

• Lead and manage the entire kitchen team
• Ensure consistency, quality, and presentation of all dishes
• Plan kitchen operations and staff scheduling
• Monitor food preparation and cooking standards
• Control food cost, wastage, and stock management
• Ensure kitchen cleanliness and compliance with food safety and HACCP standards
• Train, guide, and motivate kitchen staff
• Manage ordering and inventory control
• Create and improve menu items when required
• Ensure smooth coordination between kitchen and service teams
• Handle customer feedback related to food quality professionally
• Monitor equipment maintenance and kitchen safety

• Minimum 5 years of kitchen experience in restaurant operations
• Previous experience as Head Chef or Sous Chef preferred
• Strong leadership and team management skills
• Good knowledge of food safety and kitchen operations
• Ability to work under pressure in a fast-paced environment
• Strong understanding of food costing and stock control
• Creative, disciplined, and organized

Adecco Personnel Pte Ltd (Perm)

Adecco is the world’s leading talent advisory and solutions company. As part of The Adecco Group (TAG), we provide comprehensive talent solutions and over four thousand job openings. Established in Singapore since 1985, we support a full spectrum of industries (Banking, Corporate Functions, Education, Engineering, ESG, Pharmaceuticals & Life Sciences, Sales & Marketing, Supply Chain, and Technology), connecting top talent with leading employers to meet Singapore’s evolving workforce needs.

Job Description

The Opportunity:

1. Food Hygiene Assistant Manager
2. Permanent Role | Basic + Allowance + Bonus
3. Location: West, 8am to 4.30pm

We are working with a Japanese multinational group with a strong heritage in seafood distribution and food services. The group has grown into an integrated business covering retail, wholesale, and international operations across Asia.

They are seeking a Food Hygiene Assistant Manage to join their team. You will be overseeing the Company's quality control and food and hygiene safety.

The role:

• Lead investigations into food safety and hygiene complaints, implementing corrective and preventive actions.
• Conduct HACCP assessments, identify CCPs, and develop SOPs and training materials for food safety compliance.
• Perform routine inspections to ensure compliance with SFA and hygiene standards.
• Manage food safety, hygiene, and BizSafe documentation, including food recall processes and staff certification records.
• Oversee maintenance, calibration, and servicing of food equipment.

The talent:

• Possess WSQ Food Safety Course Level 3
• Knowledgeable in SFA regulation

Next steps:

• Prepare your updated resume and the expected package.
• Apply through this application or send your resume to wei••••••••@adecco.com in MS Word Copy. We'd love to hear from you!
• We regret that only shortlisted candidates will be notified.

Lee Wei Ting
Direct Line: 96•• •519
EA License No: 91C2918
Personnel Registration Number: R1985905

YK MANPOWER PTE. LTD.

Job Description

• Supervise and manage the daily operations of the Cold Kitchen.

• Ensure all food preparation meets established recipes, presentation standards, portion control, and NEA food safety regulations.

• Plan and oversee buffet production (Breakfast, Lunch, Dinner) according to reservation covers to minimise wastage.

• Ensure sufficient mise-en-place and timely replenishment of buffet and àla carte items.

• Monitor food quality, storage, and handling to prevent contamination and spoilage.

• Maintain cleanliness, hygiene standards, and proper equipment usage within the section.

• Monitor inventory levels and assist in requisition of supplies.

• Train, supervise, and evaluate kitchen staff performance.

• Review menus and propose improvements or new dishes to enhance guest satisfaction.

• Ensure proper shift handover and smooth kitchen operations.

• Other ad-hoc duties and responsibilities as and when assigned

Compass Group (S) Pte Ltd

Compass Group is the world’s leading food service company, specialising in providing food, vending and related contract services on their clients’ premises. The group generates annual revenue of over £16.9 billion and is listed on the London Stock Exchange. Worldwide, Compass Group operates in over 50 countries, at over 50,000 locations employing 600,000 people. Compass Group (Singapore) is a market leading and fast growing business, with over 600 employees across 50+ locations. In Singapore, the business currently operates with global brands like Eurest and Chartwells, with a sterling list of clients across business and industry and education sectors.

Job Description

• Oversee all culinary operations and culinary teams.
• Develop and implement innovative menus and recipes.
• Ensure the highest standards of food quality and presentation.
• Design, manage and own the overall culinary experience, not just the offerings.
• Drive culinary innovation, excellence and quality standards.
• Drive and find newer streams of revenue basis needs and opportunity in the business.
• Organizing and creating procedures for new establishments/sites by developing the products and operations that reduce expenses and increase customer satisfaction.
• Identify menu trends and potential category gaps.
• Staying up to date with the latest culinary trends and techniques and incorporating them into regional menus as appropriate.
• Accountable for sustainability through the food development.
• Sourcing compliance: ensuring units are following the RA purchasing guidelines.
• Collaborate with chefs and culinary teams across various locations to develop menus that reflect the brand's culinary vision, target audience, and regional preferences.
• Empower, inspire and support the team or colleagues and suppliers to deliver a great service; through training, coaching, development and feedback.
• Ensure that menu items are standardized for consistency in taste, presentation, portion size, and quality across all locations.
• Continuously evaluate and refresh menus to incorporate seasonal ingredients, culinary trends, and customer feedback.
• Oversee vendor relationships and procurement processes to ensure the timely and cost-effective sourcing of high-quality ingredients and supplies.
• Lead culinary initiatives, sector projects amongst the chef teams and ensure deliverables are met
• Set an expectation of hospitality that is friendly and engaging.
• Ensure that all products and ingredients that are used are purchased following sector and organization purchasing standards and sustainability commitments.
• Collaborate with sector nutrition team to maintain recipe and Mobius database, including scaling to appropriate volumes.
• Ensure that all hiring and training standards are met and documented for direct hires.
• Partner with Food Safety and Workplace Safety managers to train and develop the safety programs.
• To ensure portion control, correct preparation and storage methods avoid wastage and keep down costs.
• Prepare and participate in presentations and menu mobilizations in new and existing client.
• Work with leaders to bring ideas to life.
• Plan and cost weekly menus, special events and hospitality requests ensuring that they achieve and maintain budgeted food costs if centrally driven offers are not available.
• Ensure all ordering is carried out using nominated suppliers, stock is maintained at appropriate levels in all regional sites.
• Conduct regular unit audits and reports results, insights and timely solutions.
• Training - support and prioritize training and guidance to chefs and kitchen staff within the region, ensuring the right cadence and skill mapping of the region’s talent as well as APT.
• Provide leadership, training, and mentorship to culinary teams to enhance their culinary skills, creativity, and adherence to brand standards.
• Conduct culinary training sessions, workshops, and demonstrations to share best practices, culinary techniques, and menu innovations.
• Foster a culture of continuous learning and improvement within the culinary teams, encouraging experimentation and creativity.
• Act as a liaison between culinary teams and customers, addressing concerns or inquiries related to menu offerings, dietary restrictions, and special requests.
• Aligning workflow planning in kitchen operations and designing efficient processes to ensure smooth & timely food preparation and service.

QUAN NUONG 3 MIEN PRIVATE LIMITED

Job Description

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

CHUNKY KITCHEN PTE. LTD.

Job Description

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

2. Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting

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

4. Check quality of material and condition of equipment and devices used for cooking

5. Guide and motivate pastry assistants and bakers to work more efficiently

6. Maintain a lean and orderly cooking station and adhere to health and safety standards

7. Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers

8. Report to Pastry Chef on all operation matters

9. To constantly be physically involved in all phases of the daily operation requirements

10. Demonstrate new cooking techniques and use of new equipment to staff

11. Update menu recipe cards and menu planning for promotion

12. Ensure that adequate stock in always maintained in the relevant station.

13. Adheres to rules and regulations set by the Management

Employee Benefits:

• Staff meals provided during shift

• Medical reimbursement (up to $200 per year for confirmed staff)

• Birthday treats and gifts (up to $200)

• Performance bonuses and quarterly incentives

• Uniform reimbursement for confirmed staff

• Night transport provided for late shifts

• Opportunities for promotion and internal transfer

• Further education support and employee assistance programmes

CHUNKY KITCHEN PTE. LTD.

Job Description

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.

• Check event orders

• Check kitchen hygiene and sanitation

• Conduct morning briefing

• Check attendance

• Communicate with Restaurant Manager

• Check food quality and presentation

• 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

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.

PARKROYAL Collection Hotels & Resorts

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

Job Description

As a Chef De Partie you will be responsible for the following:

We are seeking a skilled and motivated Chef de Partie to join our dynamic kitchen team. The successful candidate will oversee a specific section of the kitchen, ensuring high-quality food preparation, maintaining hygiene standards, and contributing to menu development.

• Prepare and cook dishes according to restaurant standards and recipes
• Ensure consistency in taste, presentation, and portion size.
• Manage a specific section with efficiency.
• Supervise Demi Chefs and trainees, providing guidance and training.
• Maintain cleanliness and organization of the workstation, adhering to food safety standards (SFA/FSS).
• Monitor stock levels, assist in inventory management, and minimize wastage.
• Ensure all dishes meet quality and presentation standards before service.
• Collaborate with the Sous Chef and Head Chef to refine techniques and recipes.
• Work closely with other kitchen sections to ensure smooth service flow.
• Communicate effectively with front-of-house staff regarding special requests or dietary restrictions.

• Minimum 2-3 years of experience in a similar role, preferably in a hotel or high-volume restaurant.
• Experience in farm-to-table, sustainable cuisine, or buffet operations is a plus.
• Strong culinary skills with knowledge of modern and international cuisines.
• Ability to work under pressure in a fast-paced environment.
• Excellent organizational and time-management skills.
• Passion for sustainability and innovative cooking techniques.
• Relevant culinary diploma/certification from a recognized institution.
• Basic Food Hygiene Certificate (or equivalent).

• Be part of a luxury, eco-conscious hotel with a commitment to sustainability.
• Opportunities for career growth and skill development.
• Work in a collaborative, creative environment with a talented team.
• Staff meals, uniforms, and other hotel benefits.
• 5-day work week
• 13th month AWS and Performance Bonus
• Annual Leave from 10 days
• Up to 50% Associate Dining & Accommodation Discounts at Group Properties
• Flexible Benefits (non-medical) of $200 per year
• Referral Incentive of S$1,000*
• Career Development and Training opportunities

*Terms & Conditions Apply.

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

We regret that only shortlisted applicants will be notified.

Gic Thomson Pte. Ltd.

Job Description

Chef Trainer Wanted: Steaks & Salmon Specialist

GIC

GIC is looking for an experienced Chef Trainer to work with our kitchen team on a weekly basis. This role is ideal for a chef who is confident, hands-on, and passionate about teaching cooks how to improve their skills, consistency, and confidence in the kitchen.

The main purpose of this role is to help develop stronger cooks within our team, with a focus on steak and salmon preparation, cooking techniques, timing, plating, and kitchen standards.

Role Details

We are looking for a chef to come in once a week for 3 to 4 hours to train and coach our cooks during practical kitchen sessions.

Key Responsibilities

The Chef Trainer will be responsible for:

•⁠ ⁠Training cooks in proper steak preparation, seasoning, grilling, pan-searing, resting, slicing, and serving techniques.

•⁠ ⁠Teaching correct salmon preparation and cooking methods, including temperature control, texture, timing, and presentation.

•⁠ ⁠Improving consistency across steak and salmon dishes served at Grumpy Bear.

•⁠ ⁠Coaching cooks on kitchen discipline, workflow, organisation, and service readiness.

•⁠ ⁠Demonstrating best practices in food handling, cleanliness, safety, and professional kitchen standards.

•⁠ ⁠Helping cooks understand doneness, portion control, plating, garnish, and final dish quality.

•⁠ ⁠Providing hands-on guidance during training sessions so cooks can practise and improve.

•⁠ ⁠Identifying skill gaps within the team and helping cooks build confidence and stronger technique.

•⁠ ⁠Supporting the kitchen team in creating a higher standard of food quality and consistency.

•⁠ ⁠Giving feedback to cooks in a clear, constructive, and professional way.

•⁠ ⁠Requirements

The ideal candidate should have:

Strong experience cooking steaks and salmon in a professional kitchen.

A solid understanding of meat temperatures, fish handling, cooking methods, seasoning, and presentation.

Previous experience training, mentoring, or leading cooks.

A practical, hands-on teaching style.

Strong communication skills and patience when working with developing cooks.

A professional attitude and a high standard for food quality.

Experience in restaurants, hotels, steakhouses, or premium casual dining would be preferred.

What We Are Looking For

We are looking for someone who can help lift the standard of our kitchen team, not just cook for them. The right chef will be able to demonstrate, teach, correct, and inspire our cooks to become more skilled, confident, and consistent.

This is a weekly training role for approximately 3 to 4 hours per session.

Location: Grumpy Bear

Position Type: Part-time / Weekly Chef Training Role

Specialisation: Steaks, Salmon, Kitchen Skills Development

J U N G G A PTE. LTD.

Job Description

We are in search of a driven and forward-thinking individual to take charge of kitchen operations whilst working closely with the Sous & Head Chef.

This restaurant is located along North Bridge Road.

We Offer;

• Monthly Performance and Sales Incentives
• 5-Day Work Week

Job Scope;

• assist Sous Chef and coordinate BOH during preparation & service
• supervise daily prep and cooking
• support and guide the cooks throughout service
• maintain well-stocked inventory
• abide by food and work safety guidelines

Bistro Onethirtysix (Whampoa) Pte. Ltd.

Bistrone36 is a cosy, jovial bar and kitchen tucked away in a corner of a peaceful street situated at Whampoa West.

Job Description

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

CDM WORLD

Job Description

We are looking for a chef to join our team and prepare delicious meals for your customers.

The chef must be able to study recipes and prepare high quality dishes. You should ensure meals are prepared in a timely manner. You must be able to work in a fast paced environment with a good attitude.

Chef responsibilities includes

1. Setting up the kitchen with cooking utensils and equipment like knifes, pans and food scales daily.

2. Studying each recipe and gathering all necessary ingredients.

3. Cooking food in a timely manner.

4. Ability to remain calm and undertake various tasks.

Staff may need to work on the midnight shift, weekends and holidays.

CDM WORLD

Job Description

Job Description:

• Menu planning: Create and maintain menus, including seasonal changes
• Budgeting: Control the kitchen budget and purchase food and kitchen items
• Staff management: Oversee kitchen staff, assign tasks, and provide training and development
• Quality assurance: Ensure food production and hygiene standards are maintained
• Customer service: Deal with issues to ensure customer satisfaction
• Food safety: Ensure food safety plans are followed and records are up to date
• Team culture: Maintain a positive work environment that encourages learning and creativity
• Communication: Ensure staff communicate well with each other and other members of the organization

Compass Group (S) Pte Ltd

Compass Group is the world’s leading food service company, specialising in providing food, vending and related contract services on their clients’ premises. The group generates annual revenue of over £16.9 billion and is listed on the London Stock Exchange. Worldwide, Compass Group operates in over 50 countries, at over 50,000 locations employing 600,000 people. Compass Group (Singapore) is a market leading and fast growing business, with over 600 employees across 50+ locations. In Singapore, the business currently operates with global brands like Eurest and Chartwells, with a sterling list of clients across business and industry and education sectors.

Job Description

Job Responsibilities:

• Work closely with their superiors and the kitchen management team to develop and adhere to a budget, ensuring cost-effective procurement and utilization of ingredients and supplies

• Monitor food costs, manage inventory, and implement strategies to minimize waste, controlling food usage in line with established standards

• Update and maintain data tracking systems to provide accurate financial information for management decisions

• Prepare meals in accordance with portion and quality standards specified in recipes, ensuring consistency and excellence in taste and presentation

• Keep up to date with the latest culinary trends, and implement changes in recipes or work methods pertaining to menus, daily specials, and promotional activities

• Assume the full duties of the Senior Sous Chef in their absence, providing leadership and direction to kitchen staff , ensuring smooth operations, and meeting customer expectations

• Maintain a safe and sanitary kitchen environment by adhering to hygiene and safety regulations set by the company, government, or clients

• Ensure the safe operation of all equipment and promptly report any faulty equipment to superiors

• Adhere to all company, government, and client regulatory controls related to food preparation, storage, and safety, ensuring compliance in all kitchen activities

• Mentor and guide junior kitchen staff to enhance their culinary skills, teamwork, and adherence to safety and hygiene standards

• Perform any other related duties as assigned by the immediate superior, adapting to the evolving needs of the kitchen and demonstrating flexibility in managing a variety of tasks

Job Requirements:

• Culinary degree or relevant certification preferred.

• Proven experience as a Sous Chef or equivalent role

• Strong financial acumen with experience in budget management and cost control

• Knowledge of industry best practices, culinary trends, and food safety regulations

• Excellent leadership and communication skills

• Ability to work well under pressure and adapt to changing circumstances

• Detail-oriented, creative, and dedicated to culinary excellence

• Computer literacy with advance abilities in spreadsheets and presentation software tools (Microsoft excel and powerpoint; or Google Sheets and Slides)

• Presentation skills (all levels including senior management)

• Good command of written and spoken language skills in English