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Settha Palace Hotel

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

Job Description - Restaurant and Banquet Manager

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

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

But the opportunity is NOT for you if:

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

This role requires:

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

You'll get:

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

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

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

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

Job Description - Front Office Manager

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

This role requires:

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

You'll get:

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

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

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

Key Responsibilities:

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

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

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

But the opportunity is NOT for you if:

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

Position reports to the General Manager.

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

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

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

Sodexo Singapore Pte Ltd

Founded in 1966 in Marseilles, France, Sodexo is the number 1 French-based employer globally. With 425,000 employees in 80 countries, our array of opportunities is as diverse as our workforce. From facilities engineering to food service management, construction to energy management, medical equipment maintenance to patient care, wellness and nutrition to sustainable practices, Sodexo delivers an integrated suite of innovative services to our consumers. Our experiences with our over 75 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance every day.

Job Description

Working Locations available : North East, Pioneer, Depot Close

Job Summary:

Ensure the smooth operations required at the front line operations in food service.

Key Responsibilities:

·     Ensure that all of the following is ready for service 15 minutes before meal times in terms of food served according to the menu planned, food garnishing, counter temperature, food displays, serving gears, merchandising posters, and price tags.

·     Ensure that all food counters and displays are clean and tidy at all times.

·     Ensure that all customers are served promptly and duly.

·     Ensure that all areas around food counters are clean and spotless including floors, walls, counters and equipment.

·     Ensure that food served during meal times are prepared and dished out according to the hygiene and safety regulations required by corporate standards and governmental regulations.

·     Serve food in the assigned plates or holding receptacles in the portions approved by the client to customers during meal times.

·     Attend weekly service meetings to improve and enhance service level.

·     Handle customers’ feedback duly and ensure that all actions taken are reported to the Unit Manager after each meal.

·     Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

·     Responsible to wear the uniform that is provided and to maintain a neat and professional appearance at all times.

·     Perform all other duties as and when assigned by Senior Catering Assistant.

·     To support staff lounge and food service operations assigned by superior and the Management when necessary.

Altro Zafferano

ALTRO Zafferano – ‘the other Zafferano’ in Italian – is a journey of well-known warm Italian hospitality since 2012.

Job Description

Food Concepts Group (FCG) has been shaping Singapore’s dining scene since 2011, with a portfolio that includes Altro Zafferano, Griglia Open Fire Italian Kitchen, and 54 Steakhouse. From refined Italian fine dining to vibrant open-fire cooking and contemporary steakhouse experiences, FCG is driven by culinary excellence, strong leadership, and a commitment to delivering memorable guest experiences.

Job Summary

Join Food Concepts Group as a Chef De Partie / Demi Chef, contributing your pastry and kitchen skills to deliver high-quality dishes in a dynamic restaurant environment. You will support senior chefs, maintain your station, and ensure every dish meets our standards.

Responsibilities

• Assist the 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 prepared and served from your station aligns with the restaurant’s high standards

Preferred competencies and qualifications

• Minimum 3–4 years of relevant pastry or kitchen experience
• Demonstrate strong attention to detail by consistently producing high-quality food presentations
• Exhibit a positive and motivated attitude to collaborate effectively in fast-paced kitchen environments
• Show eagerness to learn and grow with a can-do attitude and strong work ethic
• Apply creativity and a results-driven approach to achieve culinary excellence
• Flexibility to work weekends, public holidays, and split shifts as required
• Immediate availability is an advantage

Sodexo Singapore Pte Ltd

Founded in 1966 in Marseilles, France, Sodexo is the number 1 French-based employer globally. With 425,000 employees in 80 countries, our array of opportunities is as diverse as our workforce. From facilities engineering to food service management, construction to energy management, medical equipment maintenance to patient care, wellness and nutrition to sustainable practices, Sodexo delivers an integrated suite of innovative services to our consumers. Our experiences with our over 75 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance every day.

Job Description

Working Hours : 6 days work week
Working Location : Dover

JobSummary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities:

·     Responsible for the overall daily food production and back of the house operations.

·     Maintain and enhance manpower management by daily effective communication.

·     Ensure that quality and wholesome food is served in the facility.

·     Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

·     Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

·     Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

·     Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

·     Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

·     Submit weekly and monthly financial/administration reports to the Unit Manager.

·     Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

·     Attend weekly service meetings to improve and enhance service level.

·     Evaluate and administer manpower plans, employee training & development.

·     Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

·     Maintain and improve hygiene and safety standards of both front of house and back of house operations.

·     Keeping Food Sampling and Daily Cooking Core temperature recordings.

·     Ensure recording temperature for all refrigerators.

·     Perform all other common duties assigned by both the client and management of Sodexo Singapore.

Srisun Express pte ltd

Job Description

Chefs work with other kitchen staff to ensure that your kitchen runs effectively, and they have to be experts at ensuring food quality and maintaining kitchen equipment. Other duties and responsibilities that every Chef has include:

• To cook varieties of North and South Indian traditional dishes.
• Able to follow company SOP.
• To keep up with cleanliness and hygenie measures. Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.
• Basic knowledge of safety measures.
• Any other ad hoc duties specified by the Restaurant Manager or Supervisor
• 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 stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages, when needed.
• Actively participatein the kitchen training, including on the job training and support junior staffs and trainess in the development.
• Adhere company rules.
• Able to work well in a team, Team player.
• Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)
• Staff meal provided.
• Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Call or whatsapp 93883802 to arrange for interview.

Xiang Signature Pte. Ltd.

Job Description

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.The candidate will be required to prepare and cook a variety of Chinese dishes according to the restaurant’s standards.

3. The candidate should have proven experience as a chef in preparing Chinese cuisine.

4.The candidate should have strong knowledge of Chinese cooking techniques (e.g., wok handling, braising, steaming), ingredients, and flavours.

5.Able to work under pressure in a fast paced, dynamic and challenging work environment

6.Able to work split shift, weekends and public holidays

Interested application please Whatsapp 9137 2746, Thank you.

Hunan Traditional Cuisine Pte Ltd

New concept of Chinese Restaurant

Job Description

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.The candidate will be required to prepare and cook a variety of Chinese dishes according to the restaurant’s standards ( Chinese cuisine restaurant).

3. The candidate should have proven experience as a chef in preparing Chinese cuisine ( Chinese cuisine restaurant).

4.The candidate should have strong knowledge of Chinese cooking techniques (e.g., wok handling, braising, steaming), ingredients, and flavours ( Chinese cuisine restaurant).

5.Able to work under pressure in a fast paced, dynamic and challenging work environment

6.Able to work split shift, weekends and public holidays

Interested application please Whatsapp 9137 2746, Thank you.

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 the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry and meat
• Stir and heatsoups and sauces
• Wash andstore all cooking appliances, instruments, utensils, cutting boards, and dishes
• Organize andstore 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 cookingmethods, ingredients, equipment, and procedures
• Able to perform spilt shift, workon weekends and public holidays
• Ability to work in a fast-pacedenvironment
• Physical stamina to stand for longperiods
• Passion for food and willingnessto learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

Riverview Tandoor

Job Description

Roles & Responsibilities

Main Mission statement: Ensure that quality culinary dishes are being served on an efficient schedule and to boost overall profitability of the company.

Objective

Strong Leadership

Maximize productivity of kitchen staff

Effective Food and Labour cost control

Summary

The executive chef/ Chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.

Essential Functions

Inspection

1) Make periodic and regular inspections of all kitchen units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, and employee appearance.

2) Oversees all outgoing food from the kitchen, its presentation, the “final touch”, quality and taste are in accordance with the given recipes.

3) Ensure buffet services are running efficiently and food are top up to match the respective customers in strength.

4) Wastage control and recycle of food are done within hygiene boundary.

Receiving

5) Oversee delivery of food supplies, checking the freshness of products, stocking of goods into respective areas and ensure that inventory control and management are in place.

6) Ensure ordering of goods are done with only approved suppliers and purchases are made in advance of events.

Training and Communication

7) Train, develop and motivate culinary staffs to meet and exceed established food preparation standards on a consistent basis.

8) Coordinate and provide direction for all day-to-day operation’s daily activities of cooks and task allocation for special events.

9) Understand staff positions well enough to perform duties in their absence or determine suitable replacement to fill gaps.

10) Coordinate all training activities for kitchen, including the identification of training needs and assist QA department in the design and implementation of programs to address these deficiencies among kitchen staffs.

11) Conduct daily briefing to update on buffet setup/events, current operation concerns and upcoming promotions.

12) Interacts with guests to obtain feedback on food quality, presentation and service levels.

13) Actively responds to and handles guest problems and complaints.

Administrative

14) Develop recipes and portion specifications in accordance with customer tastes, market demands, product specifications, ease of preparation and established procedures and budgetary constraints; participate in menu modification, creation of new menu, planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.

15) Assist operation managers as requested in areas such as plate presentation, special function menu planning for buffet service including weddings and events.

16) Keep time attendances of all kitchen staffs and ensure punctuality is in place.
17) Manage roster planning, review staffing levels to ensure operational needs and

objectives are met. Including any shortfall in manpower are plugged effectively.

Maintenances

18) Ensure all essential equipment and utensils are kept checked and regular servicing and maintenances program is in place.

19) Ensure collective responsibilities for safekeeping of cooking utensils is practiced by all kitchen colleagues.

20) Perform other related duties incidental to the work described herein.

Breakfast Buffet

1) Support egg station during breakfast

2) Inspect food presentation

3) Ensure refilling of buffet is done

4) Request for clean up at the end of breakfast

5) Inspect buffet setting and presentation

Lunch & Dinner

1) Check buffet setting and presentation

2) Inspect deco planning

3) Support live station with live cooking of Fried Rice, Mee goreng, and grilling of Satay

4) Set up of Salad station and dessert counter

5) Putting final touch on outgoing buffet food

6) Request for food top up from kitchen

7) Fruit carving for display

8) Assist with cutting fruits

9) Briefing for kitchen staffs

ARAVEST SG MARLIN PTE. LTD.

Job Description

BHC CHICKEN PTE. LTD.

Job Description

Job Description for Kitchen Assistant

1. Food Preparation Support
- Assist in basic food preparation such as marinating chicken, chopping vegetables, and portioning ingredients.
- Support the cook in preparing sauces, batter and side dishes according to recipes.
- Ensure all ingredients are properly stored, labelled, and within expiry.

2. Cleaning & Hygiene
- Keep kitchen floors, counters, and cooking areas clean and sanitized at all times.
- Dispose of kitchen waste properly and maintain cleanliness in storage and waste areas.

3. Equipment Handling
- Assist in the setup and operation of kitchen appliances.
- Report any faulty equipment or hazards to the supervisor immediately.

4. Stock & Inventory
- Receive and store deliveries, ensuring freshness and correct stock rotation.
- Inform kitchen supervisor of low stock or expired ingredients.

5. Perform any ad-hoc duties assigned by Outlet Manager.

BHC CHICKEN PTE. LTD.

Job Description

Job Description for Outlet Manager

1. Operational Management
- Oversee all day-to-day operations of the outlet.
- Ensure consistent delivery of food quality, service, cleanliness and guest experience.
- Enforce compliance with health, safety and hygiene regulations.

2. Team Leadership & Staffing
- Train and manage front- and back-of-house staff.
- Schedule shifts and manage labour costs effectively.
- Conduct regular staff meetings and performance reviews.
- Foster a positive, motivated and customer-focused team environment.

3. Customer Service
- Handle customers feedback and complaints professionally and promptly.
- Maintain high standards of customer satisfaction.
- Promote and implement customer engagement initiatives.

4. Sales & Financial Management
- Monitor daily sales performances and control operational costs.
- Manage inventory, purchasing and stock levels efficiently.

5. Marketing & Brand Standards
- Support promotional activities and marketing campaigns.
- Ensure the restaurant reflects the BHC brand image and standards.
- Uphold all company policies, branding guidelines and SOPs.

6. Perform any ad-hoc duties assigned by Operation Manager.

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 in the preparation and cooking of menu items under supervision
• Follow kitchen procedures and recipes to ensure consistency and quality
• Keep all kitchen areas clean, organized, and in line with hygiene and safety standards
• Properly store food items and assist in stock rotation
• Support the team with preparation tasks like chopping, portioning and plating
• Assist with cleaning duties and washing dishes when required.
• Any other ad-hoc duties as assigned by the Superior from time to time

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

Whatsapp 91834574 for more information

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 apositive 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

Whatsapp 91834574 for more information

Ledodo Group

Job Description

Company Overview

Ledodo Group is a leading Taiwan Food & Beverage company known for rapid expansion and popular brands including Rododo hot pot and MinSuiZen Teppanyaki. It has achieved record growth, high turnover, and aims to be Taiwan’s largest teppanyaki brand by 2025.

Job Summary

Prepare and cook high-quality Teppanyaki dishes while supervising kitchen staff, managing inventory, ensuring food safety, and delivering an engaging dining experience. Lead and train junior chefs to uphold culinary and operational excellence.

Responsibilities

• Prepare and cook a variety of Teppanyaki dishes to meet high standards of quality, taste, and presentation
• Supervise and coordinate kitchen staff activities, including sous chefs and cooks, to ensure smooth kitchen operations
• Maintain a clean, organized kitchen environment by adhering to strict food safety and sanitation guidelines
• Manage food inventory and ordering processes to maintain adequate stock levels and minimize waste
• Assist in developing and implementing new Teppanyaki dishes and menu items to enhance customer offerings
• Train and mentor junior chefs in cooking techniques, food preparation, and kitchen procedures to build team capability
• Engage with guests during cooking to provide a unique, entertaining dining experience and customize dishes for dietary needs
• Communicate effectively with staff, guests, and management through clear verbal and written communication

Preferred competencies and qualifications

• Minimum of 5 years of experience in the Food & Beverage industry, preferably with supervisory or managerial experience
• Proven leadership skills demonstrated by effectively leading, motivating, and developing kitchen teams
• Ability to manage multiple responsibilities in a dynamic, fast-paced environment
• Willingness to work split shifts, weekends, and public holidays as operationally required
• Solid understanding of food safety, hygiene, and health regulations relevant to the F&B industry
• Strong commitment to delivering outstanding customer service

Ledodo Group

Job Description

Responsibilities:

• Perform live teppanyaki cooking in front of guests, delivering an engaging and professional dining experience for sessions of approximately 110 minutes each.
• Handle food preparation while ensuring kitchen equipment and utensils are maintained at the highest standards of cleanliness and hygiene.
• Prepare and cook dishes in accordance with the company’s standard operating procedures.
• Ensure consistency in taste, quality, portion, temperature, and presentation of all dishes served.
• Work efficiently in food preparation and adapt well to a fast-paced kitchen environment.
• Minimize food wastage and support dishwashing duties when required.
• Maintain freshness of ingredients by monitoring stock rotation and proper storage.
• Keep food preparation areas and kitchen equipment clean to uphold safe food handling practices.
• Perform any other tasks as assigned by the Head Chef.

Requirements:

• Minimum 1–2 years of teppanyaki experience in a Japanese restaurant.

MASTER TANG PTE. LTD.

Job Description

Job Description

We are looking for a skilled and reliable Roast Meat Chef to join our growing team. If you take pride in maintaining high quality and consistency in roast meats, we welcome you to apply.

⸻

Responsibilities

• Lead and manage the full process of preparing Chinese roast meats, including char siew, roast pork, roast chicken and roast duck

• Ensure high standards of taste, texture, and presentation with strong consistency

• Handle marination, seasoning, and roasting processes with proper control and timing

• Maintain strict compliance with food hygiene and safety standards at all times

• Ensure kitchen cleanliness and organization in line with regulatory requirements

• Monitor stock levels, manage ingredients efficiently, and minimize wastage

• Support smooth daily kitchen operations and work closely with team members

⸻

Requirements

• Minimum 2 years of relevant experience in Chinese roast meat () preparation

• Able to work independently and handle daily operations

• Willing to work on weekends and public holidays

• Familiar with Singapore Food Agency (SFA) food safety and hygiene regulations

• Responsible, reliable, and committed with a good work attitude

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 and 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

Whatsapp 91834574 for more information

Marriott International

Job Description

1855 F&B PTE. LTD.

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Job Description

• Collaborate with Sous Chef and Head Chef to execute daily kitchen operations efficiently and maintain smooth workflow.
• Monitor and control kitchen stock inventory to minimize wastage and optimize resource use.
• Maintain and share products knowledge with team members to ensure consistent food quality and service
• Assist the Head Chef in developing and implementing new menu items, dishes, and kitchen systems
• Complete all mis en place preparations accurately and on time to support service readiness.
• Report maintenance issues promptly to the Junior or Sous Chef to ensure kitchen equipment functions properly.
• Follow strict food safety, sanitation, and hygiene standards to maintain a clean and safe kitchen environment
• Adhere to all company policies, processes, and procedures to support operational consistency.
• Provide flexible support during busy service hours by assisting in various kitchen tasks as needed.
• Carry out additional duties or projects assigned by the Head Chef to support kitchen goals.

Sodexo Singapore Pte Ltd

Founded in 1966 in Marseilles, France, Sodexo is the number 1 French-based employer globally. With 425,000 employees in 80 countries, our array of opportunities is as diverse as our workforce. From facilities engineering to food service management, construction to energy management, medical equipment maintenance to patient care, wellness and nutrition to sustainable practices, Sodexo delivers an integrated suite of innovative services to our consumers. Our experiences with our over 75 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance every day.

Job Description

Location : Tuas West

Key Responsibilities:

·To assess weekly and monthly trading figures and maintain adequate controls to monitor budget performance

· Ensure that Sodexo approved suppliers are used when placing food and beverage orders

· To maintain and continuously improve food presentation, service and standards

· Effectively lead, develop and motivate service team, monitoring and solving issues within the department

· Track and prepare all schedules to maximize productivity and keep labour costs within budget

· To refine and improve the operation, encourage and recognise innovation and incorporate these into work procedures

· To be creative and innovative in the day to day management and business development potential at the contract

· To report to the Operations Manager when and as required to do so for the effective overall management of the contract

· To implement directions from Operations Managers and Sodexo Senior Management and provide feedback

· To attend all meetings and training sessions as scheduled

· Responsible for the overall daily food and beverage operations

· Maintain and enhance on-site client relationship by daily effective communication

· Plan and execute monthly rotating menus and special food promotion with the Head Chef

· Ensure that quality and wholesome food is served in the facility

· Manage daily customer feedback concerning services provided through effective communication and effective customer service management

· Ensure that all areas of services provided are maintained at the required in-house and corporate standards

· Co-ordinate activities from the head office during official visits from other related departments ie Purchasing, HR, Finance, Business Development and SEQ Department

· Submit weekly and monthly financial/ administration reports to the Head Office and relevant department i.e. weekly/ monthly MSR, banking etc

· Submit all HR required documentation to Head Office for administration including new employment, termination, leave application, timecards, manpower costs etc

· Evaluate and administer manpower plans, employee training & development

· Maintain and improve hygiene and safety standards of both front of house and back of house operations

· Perform all other duties common assigned to by both the client and management of Sodexo Singapore.

Key Requirements:

· Recognised cooking qualification

· Possess at least 5 to 10 years of experience in a similar role

· Strong interpersonal, communication and organizational skills

· Possess sound operational background

· Able to lead and manage a team of employees.

IEAT RESTAURANT PTE. LTD.

Job Description

Job Summary

Demonstrate advanced culinary expertise by creating unique dishes and maintaining high sanitation and quality standards. Lead kitchen operations efficiently, manage inventory, and foster a positive team environment under pressure to delight customers with exceptional food.

Responsibilities

• Apply advanced culinary techniques to develop creative and unique dishes that meet quality standards
• Maintain rigorous sanitation and quality control to ensure food safety and excellence
• Manage multiple kitchen tasks simultaneously to sustain smooth and efficient operations
• Lead and motivate kitchen staff to achieve high performance and effective teamwork
• Conduct stocktaking accurately and place timely orders to maintain adequate inventory levels
• Uphold a strong work ethic to perform effectively in a fast-paced, high-pressure kitchen environment
• Demonstrate passion and pride in delivering exceptional food experiences that delight customers

CHANG JIANG F&B 11 PTE. LTD.

Job Description

Job Summary

Manage daily kitchen operations to prepare high-quality Chinese cuisine dishes while ensuring food safety, hygiene, and cost control. Collaborate with the team to maintain a safe and efficient kitchen environment.

Responsibilities

• Manage and coordinate daily kitchen operations to ensure smooth workflow and timely food preparation
• Cook and prepare all Chinese cuisine dishes to meet quality and presentation standards
• Plan menus and control food costs to optimize profitability and reduce waste
• Monitor and maintain kitchen cleanliness and hygiene standards to comply with health regulations
• Identify and remove hazards and inspect kitchen equipment to ensure safety and proper functioning
• Perform ad-hoc duties as assigned by the outlet manager to support kitchen operations

Preferred competencies and qualifications

• Demonstrate at least 3-5 years of experience in preparing Chinese cuisine
• Collaborate effectively as a team player in a fast-paced kitchen environment
• Commit to working 6 days per week to meet operational demands

URBAN EATING HOUSE PTE. LTD.

Job Description

Looking for Thai Cuisine head chef who can manage and do the cost and operations of a stall within a food court located in Changi Business Park. Mostly dealing with office crowd with strong lunch and dinner crowd

working hours: 12 hours with 1 hr break, 5 working days

PH and Sat, Sun not required to work

Uniform provided

The Fullerton Bay Hotel

The Fullerton Bay Hotel Singapore is the latest addition to the dazzling Marina Bay waterfront. Alongside spectacular views of the bay and Singapore skyline, the Hotel provides legendary service and embodies contemporary luxury and refined elegance.

Job Description

· Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.

· Plan in conjunction with the Executive Chef, Executive Sous Chef and Sous Chef activities, promotions, menu implementations according to the annual marketing plans.

· Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.

· Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.

· Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

· Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.

· Find ways to improve the efficiency of the operations, which will benefit our clients.

· Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.

· Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.

· Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with outlet Managers.

Requirements:

• Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.
• Experience in French cuisine will be added advantage

Roast & Toast Pte. Ltd.

Hub & Spoke Cafe is a cafe located in a garden within Changi Airport Terminal 2. We aim to provide local and western gastronomies at a affordable pricing for the masses. The cafe do have a central kitchen as well which will help support the cafe daily operations.

Job Description

About Mega Collective:

Mega Collective is an up and rising F&B group in Singapore and we have grown to a company size of over 300 employees. Our brands under us include OVERFLOW, Hub & Spoke Café, Time For Thai, Urbans @ Plaza 8. We have Café, Restaurants, Bar concepts and Food Court businesses.

The location for this position is at Changi Airport. Please apply if suitable.

Roles & Responsibilities:

• Lead, mentor, and manage culinary team.
• Create prep lists for kitchen crew.
• Control food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Participate in interview process and selection of kitchen staff.
• Schedule staff and assist in human resources processes as needed.
• Manage shift management
• Execute Chef decisions

Chef Qualifications / Skills:

• Demonstrated knowledge of culinary techniques and practices
• 2-3 years work experience
• Previous kitchen management experience
• Understanding of menu and recipe development techniques
• Strong leadership abilities
• Ongoing awareness of culinary trends
• Understanding of health and sanitation laws
• Excellent knife-handling skills
• Basic computer skills and experience with Microsoft Office (Excel, Outlook)

How to Apply:

·

· Whatsapp 93832238 with your resume and work experiences.

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

Salary: 3000 to 3600

JIU FU PTE. LTD.

Job Description

can cook ,can cut

To monitoring of food stock and movement.

• To understand daily departmental cost and how all the factors will affect the profit and loss.

• To ensure that there is minimum kitchen wastage.

• To learn all skills and record down recipes from the team.

• To follow the cleaning schedules for the kitchen and clean the section and other areas as required.

• To ensure that the stocks are being controlled well and is being rotated as per first in first out basis.

• Assist with the acceptance of store deliveries and check to ensure that all goods delivered are correct and in good condition.

• To ensure that miss en place is completed in the section.

• To report any maintenance issues to the head chef immediately.

• To comply with all company’s policies and procedures to ensure that all-statutory regulations are being observed.

• To comply with the conditions of food hygiene policies.

• To be flexible and willing to help other departments at times when required

STA WESTERN PTE. LTD.

Job Description

Job Responsibilities:

• Prepare and cook assigned dishes for serving according to the menu

• Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time

• Process all food according to companies and government regulatory control

• Ensure safe operations of all equipment and report any faulty equipment to superior immediately

• Comply with hygiene and safety regulations set by the Company, clients and government

• Perform any other related duties as assigned by immediate superior.

Health and Safety Responsibilities:

• Adhere to Compass Singapore HSE systems and procedures

• Follow all Emergency Response plans on site

• Follow procedures for identifying, assessing and controlling hazards and risks 

• Adhere to and maintain food handling standards and food safety plan at all times

Iron Chef F&B

Iron Chef F&B Pte Ltd is one of Singapore’s leading F&B groups. A subsidiary of SF Group Pte Ltd, it was set up in 2001 with the aim of creating and advocating great dining experiences in Singapore and the region. To date, it helms over 15 brands spanning Asian, Western and Halal cuisines, with a regional footprint in Chong Qing, Phnom Penh and Indonesia.

Job Description

Hiring for a western stall - El Carbon® in a coffeeshop.

Chef de Partie will be responsible for overseeing a specific section of the kitchen and ensuring the delivery of high-quality food to customers. You will be reporting to the Sous Chef or Head Chef and will work collaboratively with the rest of the kitchen staff to maintain a high level of food quality, consistency, and presentation.

• Preparing and cooking food to the highest standards in a timely manner.
• Overseeing and training Chef, Cook and Assistant Chef
• Ensuring that all food is cooked and presented to the required standard and specifications.
• Monitoring food wastage and implementing strategies to reduce waste.
• Contributing to the creation of new menu items and specials.
• Maintaining a clean and organized kitchen environment, ensuring that all health and safety standards are met.
• Ordering and managing the stock levels of the kitchen.
• Ensuring that all food is stored correctly, with proper labeling and rotation procedures.
• Assisting Junior Sous Chef, Sous Chef or Head Chef with any other tasks as required.

• Diploma or degree in Culinary Arts or related field.
• 2-5 years of experience in s similar role within a professional kitchen.
• Excellent cooking skills, with the ability to prepare and cook food to a high standard.
• Strong leadership and communication skills, with the ability to train and manage chefs and kitchen assistants.
• Good knowledge of food safety and hygiene standards operations procedure.
• Ability to work under pressure and in a fast-paced environment.
• Flexibility to work evenings, weekends, and holidays as required.
• Good organizational and time management skills.
• Ability to work collaboratively as part of a team.
• Creativity and a passion for food and cooking.

*Do note: position is to be based in a halal western stall in coffeeshop setting/environment.
Location: 221 Jurong East Street 21

BRUNO'S PIZZERIA&GRILL LLP

Job Description

Job Description & Requirements

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

• Qualification from a culinary school.
• 5+ years of experience in a similar position.
• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.

IMRAN'S CONFECTIONERY PTE. LTD.

Job Description

• Order supplies and report to the head of the establishment
• Ensure the serving of quality culinary dishes and on schedule
• Ensure that no problem arises during serving; if any, it should be rectified quickly
• Approve all foods before they leave the kitchen
• Develop menu offerings
• Forecast supply needs and estimate costs
• Recruit kitchen staff
• Ensure efficiency of the kitchen and staff.
• Ensure production of quality and consistent food
• Perform accounting functions and scheduling of meals to be served
• Weigh in on patron complaints
• Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines
• Create recipes and prepare advanced items
• Assign tasks that are less complicated to lower kitchen staff
• Maximize the productivity of the kitchen staff
• Manage the rest of the chefs in the chef’s chain of command
• Ensure proper equipment maintenance and operations
• Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques
• Supervise kitchen personnel and their performance
• Take charge of kitchen staff payroll and initiate possible increase
• Report to the food service director
• Order food from designated suppliers

Gic Thomson Pte. Ltd.

Job Description

• 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.

Claudine Pte. Ltd.

Job Description

We are launching a new patisserie concept in the heart of Orchard Road, centred around refined craftsmanship, timeless design, and thoughtful indulgence. This space brings together precision pastry work with a sense of occasion, creating an experience that is both elevated and inviting.

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

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

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

You’ll be in charge of:

• Oversee daily food service operation and maintain food quality and consistency on a day-to-day basis
• Train and provide specific guidelines and exacting standards on how to prepare each menu item
• Preparing and checking quality of ingredients
• Ensuring great presentation before food is served
• Keeping a sanitized and orderly environment in the kitchen
• Monitoring stocks and place order when there are shortages
• Attend and contribute in required meetings
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise
• Being awesome role model for junior team members

Requirements:

• Minimum 5 years of kitchen experience with 2 years in a supervisory role
• Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc)
• High standards of health and safety including personal hygiene
• Working in every area of the kitchen
• Able to perform basic task of food preparation and organisation of the kitchen

We love people who:

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

Benefits:

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

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

Click on Apply or send your CV via Whatsapp to 80832942.
Should your application progress to the next stage, we will be in contact to arrange for an interview.

OUE Restaurants Pte Ltd

OUE Restaurants

Job Description

As a culinary leader, the Head Chef supports the Executive Chef in delivering an exceptional dining experience through execution and strong kitchen leadership, with consistency in quality standards. This role oversees back‑of‑house operations, ensuring consistency across menus, cost control, food safety compliance, and seamless daily production. Apart from playing an integral part in menu development and team engagement, the Head Chef also works closely with the service team to maintain and uplift guests' experience.

RESPONSIBILITIES

• Ensure the menu items developed by the Executive Chef are executed in accordance with his recipes, standards and specifications with precision and consistency.
• Collaborate closely with the Executive Chef and the Management team to align the culinary direction and ensure its execution with the rest of the team.
• Lead, oversee and manage the Back of House team to ensure the kitchen operations run smoothly.
• Participate and follow-up on changes in new recipes or work methods, daily specials, and promotional activities and ensure it is communicated to the team.
• Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing.
• Check and ensure the quality of food prepared, meets the required standard and make necessary adjustments.
• Coordinate, organize and participate in all kitchen-related production.
• Prepare requested menus and respond to culinary-related enquiries promptly.
• Contributes to the development of new dishes for food tastings and photoshoots.
• Participate actively in quality initiatives, chef briefings, and team meetings, to enhance culinary operations, sales targets, and maintain strong communication.
• Ensure all recipes, costing, and related documentation are up to date and accurate.
• Stay informed of the restaurant’s occupancy levels, events, forecasts, and business performance.
• Oversee and coordinate with inventory checks and stock management.
• Manage purchasing, production processes and maintenance costs to reduce food wastage and optimize costs.
• Uphold all HACCP standards and food safety requirements throughout kitchen operations.
• Ensure the highest standards of personal hygiene, clean uniforms, sanitation practices, and workstation cleanliness.
• Work closely with Executive Chef and service team to ensure guests satisfaction levels are maintained.
• Review the team’s schedule to ensure optimal manpower planning.
• Manage and maintain staffing levels in consultation with Executive Chef and Management Team.
• Any other duties as assigned by the management or manager.

Requirements

• Proven leadership experience as a Head Chef or in a senior culinary role, with a strong foundation in relevant cuisine.
• A curious and resilient mindset, with the ability to learn quickly, stay organised, and manage multiple priorities in a fast‑paced kitchen.
• A genuine commitment to excellence in culinary standards, hygiene, food safety, and kitchen standards.
• A proactive, collaborative leader who takes initiative and inspires teamwork and mutual respect.
• Flexibility and dedication, with a willingness to work shifts, weekends, and public holidays as part of a passionate hospitality team.

Benefits

• Annual Leave, Family Care Leave & Paid Medical Leave
• Annual Wage Supplement
• Performance Bonus & Annual Salary Increment
• Group Medical, Hospitalisation & Dental Insurance
• Long Service Award
• Professional Growth & Development
• Education Assistance
• External Training Sponsorship
• Staff Discounts
• Staff Referral Scheme
• Staff Meals Provided

URBAN EATING HOUSE PTE. LTD.

Job Description

Looking for economic rice head chef who can manage and do the cost and operations of a stall within a food court located in Changi Business Park. Mostly dealing with office crowd with strong lunch and dinner crowd

working hours: 12 hours with 1 hr break, 5 working days

PH and Sat, Sun not required to work

Uniform provided

Kabe No Ana

Job Description

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

RE&S Enterprises Pte Ltd

RE&S Enterprises Pte Ltd is a leading restaurant chain with more than 70 outlets dotting the Singapore landscape. Our 30 years of presence in Singapore signifies the commitment to continual growth and innovation. Our business and customer mantra seizes opportunities to offer an experience of Japanese culture via relevant, affordable quality and service that are focused on Food for Life.

Job Description

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift)

RE&S Enterprises Pte Ltd

RE&S Enterprises Pte Ltd is a leading restaurant chain with more than 70 outlets dotting the Singapore landscape. Our 30 years of presence in Singapore signifies the commitment to continual growth and innovation. Our business and customer mantra seizes opportunities to offer an experience of Japanese culture via relevant, affordable quality and service that are focused on Food for Life.

Job Description

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

This person must have strong Japanese fine dining cuisine experience and omakase experience

LH MANPOWER SERVICE PTE. LTD.

Job Description

Oversee daily central kitchen operations and ensure smooth execution of all catering orders

Plan, organise, and delegate tasks to kitchen team to ensure timely production

Manage high-volume catering orders and large-scale events with strict timing control

Ensure food quality, consistency, and presentation meet company standards

Monitor inventory levels and coordinate purchasing based on projected demand

Check and ensure quality of all incoming ingredients and supplies

Enforce hygiene, food safety, and cleanliness standards in compliance with regulations

Ensure proper use, maintenance, and upkeep of kitchen equipment

Lead, supervise, and maintain discipline within the kitchen team

Work closely with operations and logistics team to ensure successful order fulfilment

Perform any other duties as assigned by Management

Bachmann Japanese Restaurant Pte Ltd

Job Description

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

GM MANPOWER SERVICE PTE. LTD.

Job Description

Key Responsibilities:

Menu Planning and Development:

Creating and updating menus, considering factors like budget, seasonal ingredients, and customer preferences.

Food Preparation and Cooking:

Preparing a wide range of dishes, ensuring quality and presentation standards are met.

Kitchen Management:

Overseeing all kitchen operations, including food storage, inventory management, and equipment maintenance.

Staff Supervision and Training:

Managing kitchen staff, delegating tasks, and providing guidance on cooking techniques and safety procedures.

Food Safety and Hygiene:

Ensuring compliance with all health and safety regulations, including proper food handling and storage.

Essential Skills:

Culinary Expertise:

Strong cooking skills, knowledge of various cuisines, and experience with different cooking techniques.

Leadership and Management:

Ability to lead and motivate a team, delegate tasks effectively, and maintain a positive work environment.

Organizational and Time Management:

Ability to prioritize tasks, manage multiple responsibilities, and work efficiently under pressure.

Communication and Interpersonal Skills:

Ability to communicate effectively with kitchen staff, wait staff, and other team members.

Problem-Solving and Decision-Making:

Ability to troubleshoot issues, make quick decisions, and adapt to changing situations.

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

The Chef de Partie is responsible for managing an assigned kitchen section to ensure consistent food quality, operational efficiency, and compliance with safety and hygiene standards. This role oversees daily mise en place, supervises junior team members, and supports cost control and inventory management to ensure smooth kitchen operations. 

Job Responsibilities

Section Operations & Food Production  

• Set up the workstation with required mise en place, tools, equipment, and supplies in accordance with established standards.  

• Review production schedules and par levels to establish daily priorities and ensure operational readiness.  

• Prepare and fabricate meat, fish, and poultry for menu items according to recipes and specifications.  

• Ensure consistency in food preparation, portioning, and presentation standards.  

Supervision & Team Coordination  

• Supervise and guide junior kitchen team members within the assigned section.  

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

• Communicate operational needs and supply requirements to the Executive Chef in a timely manner.  

Inventory & Cost Control  

• Assist in controlling inventory levels and managing stock to minimize wastage.  

• Monitor food cost and ensure efficient utilization of ingredients.  

• Support requisition processes and ensure proper stock rotation (FIFO).  

Workplace Standards & Equipment Maintenance  

• Inspect cleanliness and working condition of tools, equipment, and supplies to ensure compliance with standards.  

• Maintain organization, cleanliness, and sanitation of work areas at all times. 

Requirements 

• Certificate in Culinary Skills, GCE ‘O’ Level, or equivalent qualification.  

• Minimum 4 years of relevant experience in the F&B industry.  

• Candidates without formal qualifications but with substantial hospitality or food service experience may be considered.  

• Preferably with prior supervisory experience.  

• Good understanding of food cost control and inventory management. 

• Ability to work independently or collaboratively in a fast-paced environment with minimal supervision.

TSC61 PTE. LTD.

Job Description

We are seeking an experienced Chef to join our team. The ideal candidate will be responsible for preparing high-quality meals, managing kitchen staff, ensuring food safety standards, and contributing to menu development.

Key Responsibilities:

• Prepare and cook meals according to the restaurant's/menu’s specifications.
• Update menus in collaboration with management, incorporating seasonal ingredients and customer preferences.
• Supervise and coordinate kitchen staff and food preparation activities.
• Ensure high standards of food hygiene and compliance with health and safety regulations.
• Monitor food stock, order supplies, and manage inventory efficiently.
• Maintain cleanliness and organization of the kitchen.
• Train and mentor junior kitchen staff and apprentices.
• Manage kitchen budget and minimize waste.
• Ensure timely and quality food delivery during service hours.

Job Requirements:

• Proven experience as a Chef, Head Chef, Sous Chef, or similar role.
• Culinary school diploma or degree in Culinary Arts preferred.
• In-depth knowledge of food preparation, kitchen safety, and sanitation standards.
• Strong leadership and communication skills.
• Ability to work under pressure and manage multiple tasks.
• Familiarity with various cooking methods, ingredients, equipment, and procedures.
• Flexibility to work evenings, weekends, and holidays as needed.
• Basic understanding of nutrition and dietary requirements (preferred).

Work Environment:

• Fast-paced kitchen setting.
• Long hours standing, lifting, and working in hot conditions.

Private Advertiser

Job Description

This role involves supporting kitchen operations through food preparation, production, hygiene, inventory, and dispatch tasks. Responsibilities include preparing ingredients (washing, cutting, portioning) and assisting in bulk cooking while following standardized recipes to maintain consistency. The role also requires accurate measuring of ingredients, operating basic kitchen equipment, and helping with food assembly and packing for delivery. Maintaining cleanliness and adhering to food safety standards is essential, along with receiving and storing stock properly using FIFO methods and monitoring inventory levels. Additionally, the role includes portioning, labeling, and packaging food items correctly, as well as assisting in loading goods for distribution.

Pan Pacific Hotels Group

Pan Pacific Hotels Group is a wholly-owned hotel subsidiary of Singapore-listed UOL Group Limited, one of Asia’s most established hotel and property companies with an outstanding portfolio of investment and development properties. Based in Singapore, Pan Pacific Hotels Group owns and/or manages over 35 hotels, resorts and serviced suites with over 11,000 rooms including those under development in Asia, Europe, Oceania and North America. The Group comprises three acclaimed brands: Pan Pacific, PARKROYAL COLLECTION and PARKROYAL.

Job Description

Primary Responsibilities

a)    To be responsible for all activities of the particular section they are in charge of.

b)    To be responsible for the total quality of food prepared from the Section they are in charge of.

c)     To match volume of food prepared in the section in accordance with business thereby avoiding over-production or under-production.  Right sizing of food production prevents food wastage and keeps food cost within budget.

d)    To be responsible for the cleanliness and tidiness of kitchen with all staff under his care observing strict rules of personal hygiene.

e)    Halal team leader who has completed mandatory Halal training programme by MUIS-appointed training provider.

f)      Oversee the compliance of the MUIS Halal Certification Condition and highlight and assist in rectifying any non-compliance.

g)    Work together with other Halal team members and advise to ensure full compliance with conditions across all departments.

h)    Endorse invoices and delivery orders to ensure that all products and raw materials are Halal and have been approved by MUIS.

i)      Advise on changes or renewal of Halal application.

j)      Maintain documentation in accordance to Halal Certification requirements.

k)     Ensure NEA and MUIS license criteria is observed both at Central Kitchen and at outlets with regular checks.

l)      Assist in application of all NEA and MUIS licenses.

Financial

a)    To ensure that there are no wastages and help to keep food cost in his section low.

b)    To manage the section within approved manpower budget without incurring unnecessary expenses via overtime, etc.

Customers

a)    To achieve a high standard of food quality which meets the expectations of hotel guests.

Human Resource Management

a)    To ensure that all staff in his section is properly trained in their duty areas thereby producing a high standard of food expected of them.

b)    To be responsible for staff retention in their section and take appropriate measures in furtherance of staff stability.

Corporate Assets

a)    To ensure that all equipment is kept in good working conditions and that they are serviced in accordance with suppliers’ recommendations thereby protecting their long-term investment value.

b)    To ensure that the kitchen is kept in a neat and clean condition thereby posing no safety threat to kitchen staff.

Sales

a)    To actively contribute in the outlet business by producing good quality food at competitive prices which meets the expectations of customers.

Nextbeat Singapore Pte. Ltd.

Job Description

Monthly Salary: Up to S$4,800 (Negotiable)
Working Location: Central
Working Hours: 5 Day Work Week (44 hours)

Responsibilities and Duties:

Kitchen Operations & Food Quality

• Oversee daily kitchen operations to ensure smooth, efficient service

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

• Ensure compliance with recipes, SOPs, and brand standards

• Participate in menu execution, improvement, and standardisation

Team Leadership & Training

• Lead, supervise, coach, and train kitchen staff

• Plan staff deployment and ensure adequate manpower coverage

• Provide performance feedback, guidance, and discipline when needed

Food & Hygiene

• Ensure strict compliance with SFA food safety and hygiene regulations

• Maintain excellent kitchen cleanliness, sanitation, and equipment safety

• Oversee proper food handling, storage, and preparation practices

Cost Control & Inventory Management

• Manage food costs, portion control, and reduce wastage

• Oversee ordering, inventory tracking, and stock rotation

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

Coordination & Reporting

• Collaborate with service teams and management for smooth operations

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

• Prepare reports on kitchen performance and operational needs

Qualification and Requirements:

Essential Requirements

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

• Strong knowledge of Japanese or Japanese-Western cuisine

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

• Familiar with Singapore food safety and hygiene regulations

• Strong leadership, organisational, and communication skills

Additional Requirements

• Able to work shifts, weekends, and public holidays

• Hands-on, disciplined, and able to perform under pressure

• Strong sense of responsibility and ownership

Benefits:

• 5 days work week

• Competitive remuneration based on experience

Deanz Group Pte. Ltd.

Job Description

Job Responsibilities

• Manage and oversee a specific kitchen section (e.g. pastry, grill, hot kitchen)

• Prepare and cook dishes according to recipes and quality standards

• Ensure consistency in taste, portioning, and presentation

• Supervise and guide junior kitchen staff (e.g. Commis Chefs)

• Maintain cleanliness and organisation of the workstation

• Monitor stock levels and assist with ordering ingredients

• Ensure proper storage and stock rotation

• Comply with food safety and hygiene standards

• Assist the Sous Chef and Head Chef during service

• Ensure smooth kitchen operations during busy periods

Job Requirements

• Previous experience as a Chef de Partie or similar role

• Strong knowledge of cooking techniques and kitchen operations

• Ability to work in a fast-paced environment

• Good leadership and teamwork skills

• Strong attention to detail and time management

• Knowledge of food safety standards

Reeracoen Singapore Pte Ltd

Reeracoen is an award-winning leader in Asia's recruitment landscape, known for connecting top-tier talent with forward-thinking organisations. With a strong presence across 9 offices in 6 major Asian countries, we leverage expansive networks and deep industry expertise to deliver innovative hiring solutions. Committed to professionalism and service excellence, our proven track record makes us the trusted partner for businesses seeking to grow and succeed in Asia’s dynamic and competitive markets.

Job Description

Sushi Chef (Ref: 37386)
Salary: S$2,700 - S$3,300

Our client, a Japanese F&B firm, is seeking a skilled Sushi Chef to join their newly established Japanese restaurant in Singapore.

【 Responsibilities 】
- Prepare sushi and other Japanese dishes with high quality and consistency
- Manage food preparation, hygiene, and kitchen operations
- Handle ingredient preparation and inventory control
- Maintain cleanliness and comply with food safety standards
- Support restaurant operations as needed in a dynamic environment

【 What you will receive 】
- Variable Bonus (Depends on Company and Individual performance)
- Annual Leave
- Medical Leave

【 Requirements & Preferences 】
(Must)
- At least 2 years of experience of Japanese cuisine
- Ability to work effectively in a fast-paced restaurant environment
- A team player with a proactive and positive attitude

(Advantageous)
- Sushi chef experience of working in Sushi restaurant
- Prior working experience in a newly opening restaurant environment

-----------------
We regret that only shortlisted candidates will be notified.

Registration No.: R21100333 (Law Hong Hui)
Recruitment Licence: 12C5051

dnata Singapore Pte Ltd

dnata is a leading global air and travel services provider. In Singapore, the company serves more than 50 airline customers with a team of 1,500 highly-trained employees, offering ground handling, cargo, and flight catering services at Changi Airport.

Job Description

Summary

You are required to have experience working in the F&B industry and have a proven track record in your area of specialization.

Duties and Responsibilities

• Prepare Mise-en-place and prepare food items in accurate and standard portion and quantities.

• Prepare meals as directed and according to recipe, menu specification and expected standard.

• Attend to any last-minute additional meal order or menu changes due to flight delay.

• Assist Sous Chef and Production Chef during Food Presentation.

• Ensure all prepared foods are properly labelled with Day Sticker.

• Ensure meals are prepared according to Work Order timings and are blast chilled accordingly.

• Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.

• Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.

• Ensure staffs adhere to safety rules and regulation practices.

• Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.

• Ensure food temperatures are within standard limits.

• Provide training, supervise and assign job to staff.

• Monitor and check staff attendance against roster and work schedule.

• Minimize wastage and optimize stock level of raw materials and ingredients.

• Monitor stock level of raw materials and products in the cold room or freezer

• Submit wastage and spoilage report to Production Chef and check and ensure weight of meals is prepared according to specifications.

• Plan and order dry store items ahead actual requirement.

• Conduct stock check of Airline float stocks and submit report to Dry Store.

• Conduct daily cold room/freezer/equipment inspection.

• Undertake any other duties assigned by immediate superior.

• Ensure compliance with all workplace safety, security, and health policies and procedure

• Perform any ad-hoc duties as assigned by the reporting manager or department head

Requirements

• Minimum 2 years of experience in culinary operations

• Must have a comprehensive culinary background in a specific cuisine

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Culinary Assistant

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Maintain daily mis-en place and prepare ingredients 

• Inspect and clean food preparations areas, to ensure safe and sanitary food-handling practices 

• Ensure the highest standards and consistent quality in the daily preparation 

• Keep up to date with the new products, recipes and preparation techniques 

• Have full knowledge of all menu items, daily highlights and promotions  

• Effective communication between colleagues to ensure a secure and friendly working environment 

• Establishing and maintaining effective inter-departmental working relationships 

• Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues 

• Efficiency in preparations and execution 

• Provide a level of Safety and Security for all team members whilst working 

• Follow guidelines provided in Colleague Handbook 

• Adhere to the hotel standards on personal hygiene and cleanliness on and off duty 

Qualifications:

• Good Open Communication 

• Reliable and consistent 

• Personal Hygiene and Presentation, Clean/Tidy 

• Ability to work in a team 

• Self-motivated and energetic  

• Eager to learn  

Our Commitment to Diversity & Inclusion:

We are an inclusive company and what we really is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Authentic Bites Concepts Pte Ltd

Job Description

We are looking for passionate individuals to join us as Chef De Partie.  If you’re driven by dedication and a love for exceptional culinary experiences, come be part of our team and help shape this extraordinary journey.

Job Responsibilities

1) Section Culinary Execution

·       Take full responsibility for your designated kitchen section.

·       Prepare and present dishes accordingly to brand standards for taste, quality, and presentation.

·       Ensure mise en place is consistently prepared ahead of service.

2) Kitchen Operations & Hygiene

·       Follow all food safety, hygiene, and sanitation guidelines as per SFA and internal SOPs.

·       Maintain cleanliness and organization of your section throughout prep and service.

·       Alert Head Chef of any discrepancies in quality, portioning, or freshness.

3) Stock & Cost Awareness

·       Assist with daily inventory and portion control to minimize waste.

·       Monitor proper usage and storage of ingredients to ensure consistency and reduce spoilage.

·       Receiving and checking deliveries when required.

4) Team Support & Communication

·       Work collaboratively with other kitchen stations to ensure smooth operations.

·       Guide and support junior staff.

·       Develop a positive, team-oriented work culture.

5) Additional Responsibilities

·       Perform any other additional responsibilities as assigned.

Job Requirement

·       Minimum 2 years of experience as a CDP or 3 years as Commis/Demi CDP in a high-paced kitchen.

·       Proficiency in cooking techniques.

·       Food Hygiene certification required.

·       Ability to handle high-volume service while maintaining quality and calmness.

·       Ability to work flexible hours/shift, including weekends and public holidays.

Must Have Factor

·       Hands-on, dependable, and proactive.

·       Strong sense of responsibility for kitchen discipline, quality, and consistency.

·       Growth-oriented, eager to learn, and committed to continuous professional development under experienced leadership.

Thank you for your interest for this position. Please note that only shortlisted candidates will be notified.