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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.

BYD by 1826 Pte Ltd

Job Description

Be part of the Winning Award Brand!

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

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

Job Responsibilities:

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

• Ensure food quality and presentation meets our standards.

• Assist in inventory management and ordering of supplies.

• Maintain a clean and organized kitchen workspace.

• Follow food safety and sanitation guidelines.

• Collaborate with team members to ensure efficient kitchen operations.

Requirements:

• Passionate, self-motivated, and responsible

• Able to work efficiently in a high-pressure environment

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

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

Benefits:

• AWS

• Performance Bonuses

• 1826 Employee Well Being Programme:

  • Dental

  • Medical outpatient

  • Optical / Eye wear

  • Comprehensive health screening

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

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

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

• Exciting career growth opportunities

• 12 - 14 days annual leave

• Additional leaves: Birthday etc.

• Friends & Family dining discounts!

RED CHILLI PTE. LTD.

Job Description

A Bengali North Indian Curry and Tandoor Head Chef is

a senior culinary leader responsible for authentic, high-quality, and consistent preparation of dishes, specializing in Tandoor (clay oven) items, traditional North Indian gravies, and authentic Bengali cuisine

. This role combines hands-on cooking with management of kitchen operations, inventory, staff training, and compliance with health and safety regulations (e.g., SFA standards in Singapore).

Key Responsibilities

• Culinary Leadership & Menu Development: Create, develop, and execute authentic North Indian and Bengali menus, including special tandoor items (kebabs, tikkas), rich gravies, and bread.
• Tandoor Specialization: Expertly operate and manage tandoor ovens (charcoal or gas) for cooking, ensuring precise temperature control and even cooking of meat, fish, and bread (naan, roti).
• Operational Management: Oversee daily kitchen operations, including, mise-en-place, and, service flow.
• Staff Management & Training: Recruit, train, supervise, and mentor junior chefs, cooks, and assistants, while promoting a high-performance team environment.
• Quality & Consistency Control: Ensure all food meets high-quality, authentic, and consistent standards before serving.
• Cost Control & Inventory: Monitor, stock levels, order supplies, and minimize, waste to optimize, profitability.
• Hygiene & Safety Compliance: Enforce strict, sanitation and hygiene regulations, ensuring, food safety and, cleanliness in the, kitchen.
• Specialty Preparation: Prepare authentic Bengali sweets, savouries, and other regional, specialties.

Required Skills and Experience

• Experience: A minimum of 5-6 years of, experience as a Head Chef or Specialist Chef in, North Indian cuisine.
• Expertise: Deep, knowledge of traditional, spices, marinades, and, Indian cooking techniques.
• Tandoor Mastery: Proven, experience with tandoor cooking and, marination.
• Leadership Skills: Strong, organizational and, interpersonal skills to, lead a, kitchen team in a, fast-paced environment.
• Adaptability: Ability to, work under pressure during, busy, periods and, manage, multiple tasks.
• Qualifications: Food hygiene certification is often, required.
• Specific Cuisine Knowledge: Understanding of North Indian, Bengali, and optionally other regional Indian cuisines (e.g., South Indian, Gujarati). 

Working Conditions

This position often involves working long hours, including evenings, weekends, and public holidays, and may require split shifts

RED CHILLI PTE. LTD.

Job Description

A Bengali North Indian Curry and Tandoor Chef is

responsible for preparing authentic regional curries, tandoori specialties (kebabs, tikkas, and breads), and traditional Bengali dishes while ensuring high standards of food safety and hygiene

. Key duties include managing kitchen operations, optimizing food costs, controlling inventory, and training junior staff to maintain consistent flavor profiles and presentation. Mastery of traditional spice blends and clay oven (tandoor) techniques is essential.

Core Responsibilities

• Culinary Execution: Prepare a wide range of authentic North Indian curries and Bengali specialties using traditional spice blends.
• Tandoor Specialization: Expertly operate and manage clay ovens to cook kebabs, tikkas, and various breads (naan, roti, etc.) at precise temperatures.
• Operational Management: Oversee daily kitchen functions, including mise-en-place, workflow, and food preparation.
• Quality & Compliance: Enforce strict hygiene, sanitation, and food safety standards (such as local SFA regulations) to ensure consistent quality.
• Cost & Inventory Control: Monitor food stocks, manage supplier relationships, and minimize waste to optimize profitability.
• Leadership & Training: Train, mentor, and supervise kitchen assistants and cooks to maintain high-performance standards.

Required Qualifications & Skills

• Expertise: Deep knowledge of North Indian and Bengali culinary techniques, ingredients, and flavor profiles.
• Experience: Proven professional experience as a Chef in a fast-paced Indian kitchen environment.
• Technical Skill: Proficiency in tandoor cooking and traditional marination processes.
• Compliance: Knowledge of local food safety, hygiene regulations, and health codes.
• Soft Skills: Strong leadership, organizational, and communication skills to manage team dynamics and kitchen output

Pentagon Group Pte. Ltd.

The Pentagon Group is a privately-owned food & beverage company in Singapore that operates bars and restaurants. Run by an experienced and passionate team about F&B and business, the result is dining experiences made of unique taste and hospitality to remember by.

Job Description

We are looking for an excellent Sous Chef for our latest outlet in Changi.

The candidate will assist the Roving Head Chef to oversee our new restaurant set up. He/she will be responsible for the All Day Dining, ala carte dining and event catering. We offer an European and local fusion cuisine.

The candidates will also be tasked to oversee the whole restaurant kitchen set up and operations. He/she is to work with the Marketing Department to market our brands.

Responsibility:

· Assist to oversee the recruitment, training and assessment of kitchen crew

· New menu engineering

· Assist on creation of classic and innovative International menu based on specific seasonal concepts

· Responsible for achieving gross margin set.

· Schedule lean manpower management

· Work closely and efficiently with other departments to achieve company’s goals.

Requirements:

· Able to commit 5.5 days work week

· Knowledge of various nations cuisines, techniques and modern trends

· Ability to produce seasonal menu

· Culinary education from recognised institutions preferred

· 3 years experience in related field

· Knowledge and good understanding of hygiene, health and safety practices and regulations (HACCP, H&S regulations)

· Good experience in big scale on-site and off-site premium catering

· Ability to plan and execute strategies to achieve company’s objectives

· Have initiative, is hard working and able to lead the kitchens by him/herself

Benefits:

Dental care allowance

Birthday off

Employee discount

Food provided

QT Singapore

Job Description

Are you an experienced player within the Singapore hospitality landscape?

We are looking for people just like you!

QT Singapore is our latest and one of the most exciting new openings in our company's history. Our first venture into Asia, bringing the unique QT brand and world class service standards to one of the world's leading entertainment, dining and travel destinations.

Aside from being involved from the ground up of what will be one of the most talked about new hotel openings in Singapore in 2024, we offer the following incentives to our staff -

• Market leading, competitive salary packages paid above industry rates

• Unrivalled opportunities for development and growth

• Training and coaching from leading names in global hospitality leadership

A commitment to employees that work-life balance being paramount to a successfully performing team

We are looking for that ‘Top 1%’, the best of the best, the ‘Names’ in the Singapore hospitality scene. We want you to be sharing your flair, wisdom and individuality to launch a completely new brand to the market.

You have been looking for that chance to take your already incredible career to even greater heights, we can give that to you!

The Scope:

A Demi/ Chef de Partie is a skilled and experienced culinary professional responsible for overseeing the preparation, cooking, and presentation in the F&B outlet. 

Responsibilities:

• Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures

• Plan, prepare, and implement high-quality food and beverage products and set-ups in the restaurant

• Work seamlessly with recipes, standards, and plating guides

• Maintain cleanliness and hygiene according to safe and sound procedures as well as established Food Safety Management System standards

• Use all equipment, tools, and machines appropriately

• Prepare menus as requested

• Always maintain a professional and positive attitude towards team members and supervisors

• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly

• Conduct regular taste tests and plate presentations to maintain quality standards and uphold the reputation of the establishment

• Assist in training and development of junior staff members

• Check and follow up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control, and cost at all times

• Assist in managing the kitchen's inventory, ensuring that all necessary ingredients are available for daily production

• Understand, practice, and promote teamwork to achieve missions, goals, and overall departmental standards

• Carry out any other related duties as directed by the senior chefs

• Maintain an acceptable degree of knowledge with regard to food product

• Comply with all of the established hotel operational policies & procedures

Qualification:

• Culinary diploma or equivalent certification from a recognized culinary institute is preferred. 

• Possess a valid Food Hygiene certificate

Experience:

• Proven experience as a Demi/ Chef de Partie or similar role in Western and/or Asian Cuisine within reputable restaurants or hotels

Key Competencies:

• Strong work ethics 

• Meticulous and service-oriented 

• Ability to work without close supervision and within established time frames 

PARKROYAL COLLECTION Marina Bay, Singapore

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

Job Description

DUTIES & RESPONSIBILITIES:

To supervise and administer all phases of kitchen operations as directed by the Head Pastry Chef.

Role & Responsibilities:

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

• Meet with chef to review schedules, assignments, anticipated business level, changes and other information pertinent to job performance.

• Work on line during service and assist wherever needed.

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

• Promote positive guest relations at all time.

• Organise all necessary food requisition and food transfer

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

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

• To be able to assist the head pastry chef when he or she is not around

Requirements:

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Pastry/ Baking or equivalent.

• At least 4 Year(s) of working experience in the related field is required for this position.

• Preferably Junior Executive specialized in Pastry/ Baking or equivalent.

Additional Information:

• 5-day work week

• 13th month AWS and Performance Bonus

• Annual Leave from 10 days

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

• Referral Incentive of S$1,000*

• Career Development and Training opportunities

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

We regret that only shortlisted applicants will be notified.

Dou Hua Restaurants Pte Ltd

A premier fine dining Chinese restaurant, Si Chuan Dou Hua Restaurant is a pioneer of Sichuan cuisine in Singapore, and is renowned for the quality and authenticity of its Sichuan and Cantonese Cuisines.

Job Description

Position summary

To assist the Chinese Executive Chef in the efficient management of the Chinese restaurant kitchen.

Primary Responsibilities:

• To work closely with the team and Executive Chef on day-to-day operation.
• To practise innovation and creativity by constantly introducing new creations and presentations of the Chinese/Cantonese cuisine.
• To be responsible for the total quality of food prepared which call for checks on taste, temperature, portioning and visual appearance of food.
• Responsible to ensure foods received are of the freshest quality.
• To provide feedback and actively participate in the development of the menus.
• To be responsible for the cleanliness, hygiene and tidiness of the kitchen with staff under his care observing strict rules of personal hygiene as stipulated by the National Environment Agency.
• To ensure that food cost is kept within approved budget.
• To achieve a high standard of food quality to meet the expectations of customers.
• Responsible for the training of staff in cuisine knowledge.
• To ensure that all kitchen equipment are kept in good working conditions.
• To ensure that the kitchens are in a neat and clean condition thereby posing no safety threat to kitchen staff.
• To undertake any other related task/duty/assignment that may be given by the Chinese Executive Chef.

Talent Profile

• Proven track record of working experience of not least than 5 years with established hotels in similar capacity.
• Secondary school education
• Experiences in Chinese and Cantonese cuisine
• Hardworking and self-starter

Marina Bay Sands Pte Ltd

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

Job Description

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

Position summary statement:

To assist the Chinese Executive Chef in the efficient management of the Chinese restaurant kitchen.

The Cantonese Chef reports to the Executive Chef.

Primary Responsibilities:

a) To work closely with the team and Executive Chef on day-to-day operation.

b) To practise innovation and creativity by constantly introducing new creations and presentations of the Chinese/Cantonese cuisine.

c) To be responsible for the total quality of food prepared which call for checks on taste, temperature, portioning and visual appearance of food.

d) To match volume of food prepared 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.

e) Responsible to ensure foods received are of the freshest quality and of accurate weight as ordered.

f) To provide feedback and actively participate in the development of the menus. This work is done in conjunction with the Chinese Executive Chef and it encompasses pricing decisions and review of menu on regular basis thereby promoting the competitiveness of food.

g) To be responsible for the cleanliness, hygiene and tidiness of the kitchen with staff under his care observing strict rules of personal hygiene as stipulated by the National Environment Agency and in compliance with HACCP standards.

h) To ensure that the kitchen runs on the approved manpower budget without incurring unnecessary expenses via overtime, etc.

i) To ensure that food cost is kept within approved budget.

j) To achieve a high standard of food quality to meet the expectations of customers.

k) Responsible for the training of staff in cuisine knowledge.

l) To ensure that kitchen staff is properly trained in their respective duty areas thereby producing a high standard of food expected of them.

m) To be responsible for staff retention in the kitchen and take appropriate measures in furtherance of staff stability.

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

o) To ensure that the kitchens are in a neat and clean condition thereby posing no safety threat to kitchen staff.

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

q) To undertake any other related task/duty/assignment that may be given by the Chinese Executive Chef.

SUN GARDEN CATERING PTE. LTD.

Job Description

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

•

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

White Restaurant

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

Job Description

FOOD LAGOON PTE. LTD.

Job Description

Employee will be train to dish out Singapore Hawker food like Fried kway Teow、Mee siam、chicken curry、fish curry、Fried Hokkien Mee etc. Empolyees need to be able to cook vietnamese food and constantly invent new and innovative recipes.Applicants must have good motivition and initialty. Starting pay from $3000.00 to $4500.00 depending on experience.

BUTTER & BREW PTE. LTD.

Job Description

Supervise and coordinate daily kitchen operations

Ensure food preparation and cooking are carried out according to company standards

Monitor food quality, portion control, and presentation

Maintain cleanliness and hygiene standards in the kitchen

Train and guide kitchen crew on proper food preparation and safety procedures

Manage kitchen inventory, stock ordering, and storage of ingredients

Ensure compliance with food safety and workplace safety regulations

Assist in scheduling kitchen staff and ensuring smooth kitchen operations

Handle and resolve kitchen-related issues when required

AGZ FOOD 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.

SOLO RISTORANTE PTE. LTD.

Job Description

We are looking for a hands-on independent SOUS CHEF to be part of an Italian restaurant Kitchen.

Job Description & Requirements

• Manage daily kitchen operations.
• To supervise the assigned station / section and every dish that will come out of the kitchen.
• To create a professional environment consistent with Company Standards Policies & Procedures.
• Involve in menu planning, inventory management and health/safety standards.
• To be able to stand for long hours and be familiar with the local sanitation requirements.

JOB REQUIREMENT:

1. Minimum of 3 years working experience or proven related work experience.

2. Independent and efficient.

3. Hospitality service.

Singapore Ao Wei

Job Description

Responsibilities

• Apply knowledge and creativity in using spices to enhance dish flavors and quality
• Use a wok proficiently to prepare various dishes according to kitchen standards
• Manage kitchen inventory and place orders to maintain adequate stock levels
• Collaborate with the head chef to develop seasonal specials that attract customers
• Demonstrate good knife skills to prepare ingredients safely and efficiently
• Conduct innovative research and development to create new dishes that expand the menu
• Work weekends as scheduled to support kitchen operations and service demands

KENZEN F&B Pte Ltd

Since our establishment in Singapore back in 2014, Craftsmen Coffee has been dedicated to serving exceptional coffee and food, ensuring it's within reach for all. With a commitment to using only the finest globally sourced coffee beans, we strive to present each customer with a clean and delicate cup of perfection. Our passion for crafting exquisite coffee and delectable dishes is evident in the thoughtfully chosen ingredients we use, guaranteeing an unparalleled experience.

Job Description

Kitchen Assistant (Café / F&B)

Employment Type: Full-Time

Salary Range: SGD $2,000 – $2,600 per month
(Salary commensurate with experience and qualifications)

We are seeking a reliable and hardworking Kitchen Assistant to support daily kitchen operations in a café environment. The role involves assisting the kitchen team in food preparation, maintaining kitchen cleanliness, and ensuring compliance with food safety and hygiene standards.

The successful candidate should be able to work in a fast-paced food service environment and demonstrate good teamwork and responsibility.

Food Preparation

• Assist chefs with basic food preparation tasks including washing, peeling, cutting, and portioning ingredients.

• Prepare simple food items in accordance with company recipes and standard operating procedures.

• Ensure proper portion control and food presentation standards.

Kitchen Operations Support

• Assist chefs during food preparation and service periods to ensure smooth kitchen operations.

• Prepare ingredients and replenish kitchen supplies when required.

• Assist with plating or packing takeaway orders.

Food Safety & Hygiene

• Maintain high standards of kitchen cleanliness and sanitation.

• Follow food safety regulations and hygiene practices.

• Ensure proper storage of ingredients according to First-In-First-Out (FIFO) procedures.

Cleaning & Maintenance

• Wash kitchen utensils, dishes, and equipment.

• Clean kitchen workstations, floors, and food preparation areas.

• Ensure all kitchen equipment is properly cleaned and stored after use.

Inventory & Stock Handling

• Assist in receiving food deliveries and checking quantity and quality of ingredients.

• Properly store ingredients in refrigerators or storage areas according to food safety guidelines.

• Inform the supervisor when stock levels are low.

Closing Duties

• Assist with end-of-day kitchen cleaning procedures.

• Ensure kitchen equipment and ingredients are properly stored before closing.

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

• Physically able to stand for extended periods and handle kitchen duties.

• Willing to perform cleaning and dishwashing duties.

• Basic understanding of food hygiene and kitchen safety practices preferred.

• Prior experience in a café, restaurant, or food preparation role is an advantage but not mandatory as training will be provided.

• Responsible, reliable, and able to work well in a team.

• 5 or 6 days work week (rostered schedule)

• 44 hours per week in accordance with the Employment Act

• Shift work may include weekends and public holidays

• Staff meals provided

• Annual leave and medical benefits

• Staff discounts

• Birthday Vouchers

CENTROFOOD INDUSTRIES PTE. LTD.

Job Description

Attachment Description
The Executive Chef / Assistant Chef Trainee will undergo a structured 6-month practical training attachment at Centrofood Industries Pte Ltd, operating under The Famous Kitchen brand. The program is designed to develop professional culinary expertise in Chinese cuisine, kitchen operations, food quality control, and restaurant management standards.

The trainee will work closely with senior chefs and kitchen management to gain hands-on experience in food preparation, kitchen coordination, hygiene compliance, and culinary innovation while maintaining the brand’s consistency and reputation.

Specific Responsibilities
1) The trainee will assist in the preparation, cooking, and presentation of menu items in accordance with the company’s standardized recipes and quality requirements.

2) Oversee and support senior chefs during daily kitchen operations to ensure timely and consistent food production.

3) Manage skill in maintaining cleanliness, organization, and hygiene of all kitchen workstations and equipment.

4) Learn to comply strictly with food safety, sanitation, and workplace safety regulations at all times.

5) The trainee will assist in stock handling, ingredient preparation, and proper storage procedures.

6) Trainee will learn to work collaboratively with kitchen team members to ensure smooth operations during service periods.

Technical Skills and Competencies

1) Proficiency in learning and process basic knowledge of culinary techniques, particularly in Chinese cuisine preparation.

2) Skill in safely operate kitchen equipment and handle tools according to standard procedures.

3) Familiar with the knowledge and able to demonstrate an understanding of food hygiene, sanitation, and safety practices.

4) Skill in managing must be capable of following standardized recipes, portion control guidelines, and quality standards.

5) Adaptable and should be able to work efficiently in a fast-paced kitchen environment while managing multiple tasks.

6) Committed and must demonstrate a positive attitude, willingness to learn, and the ability to accept guidance and feedback.

Ristorante Pietrasanta Pte Ltd

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

Job Description

Pietrasanta group: Passionate Italian concepts

Established in 2007, our group is a homegrown company with different concepts of Italian dining. Our goal is to give our customer a home/warm feeling whenever they dine at our outlets. We operate an Italian restaurant, 3 Pizzeria, 1 Gelato shop and 1 central kitche.

Our Team Culture

We’re passionate to develop our people to create the next generation of managers and chefs by training and promoting from within.

We want to create a space where everyone feels welcome. People can come together to enjoy great food, gelato, wine and company. We care about our customers and welcome them as we do into our home.

Culinary Team Members

Our kitchens are the heart of our restaurants, we have a positive, supportive environment to develop your skills. Being part of our groupo, there is an opportunity for promotion and growth across the company. We are on the lookout for a range of Kitchen roles:

Chef De Partie

-Salary Range; commensurate based on experience:
From $2800 to $3,200 per month

-Working Time: 5 x Split Shift (10am to 3pm - 5pm to 10pm)

This time schedule can be amended on change based on needs.

-Off Days: 2 x Week

Job Responsibilities:
• Responsible for food preparation and cook dishes according to restaurant’s standards of quality and recipes
• Ensure food handling and hygiene regulations are in accordance with SFA standards.
• Able to perform hot kitchen food preparations
• Keeping the kitchen and equipment clean and in good working conditions
• Working closely with the head chef and his assigned personnel: supporting Sous/Junior Sous Chef
• Preparation/delegating of mise en place
• Maintain proper stock for smooth running of daily restaurant operations
• Ensure proper handling and storage of all food items
• Ensure quality control and food presentation, ensuring all portion controls are strictly adhered to following the head chef's practices

Job Requirements:
• Minimum 1 years of experience in similar role
• Excellent communication, interpersonal, leadership and organisational skills
• Able to cope in a fast-paced environment
• Enjoys being challenged, committed to serving food of the highest quality.
• Have good initiative, a self-starter and a team player.

Team Benefits

· Career growth and promotion opportunities

· Monthly bonus with target reached

· Free staff meals

· Discount across all our brands

· Team member referral bonus

PVL ENT PTE. LTD.

Job Description

Position: Chef

Job Description: Responsible for the daily cooking and innovation of dishes; strictly controlling the quality and taste of dishes according to standards; rationally arranging the serving schedule; participating in recipe development and menu optimization; responsible for ingredient acceptance, storage, and cost control; formulating and implementing inventory and procurement recommendations; maintaining kitchen cleanliness and food safety; implementing operational standards and safety procedures; guiding, training, and evaluating kitchen staff; optimizing workflows to improve efficiency; participating in early and late shifts, holiday and banquet services according to the schedule; assisting in communication with suppliers to ensure a stable supply of raw materials.

Job Requirements: Vocational school diploma or above in catering or related fields preferred; at least 3 years of experience in catering or hotel kitchens; familiar with Chinese or designated cuisine cooking techniques; able to independently complete dish preparation and taste control; cost awareness and inventory management ability; knowledge of food safety regulations and holding a health certificate or food safety operation certificate preferred; good teamwork and communication skills; strong sense of responsibility; able to adapt to high-intensity work and shift work; innovative and willing to work with the team to improve the quality of dishes and services. Qualified candidates are welcome to submit their resumes along with photos of representative dishes or recipe descriptions.

HIPPOT PTE. LTD.

Job Description

Job Description & Requirements

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.Good culinary skills, Required Skill: Chinese Cuisine Culinary (Chinese Restaurant enviroment)

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

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

ELEVEN COLLECTION PTE. LTD.

Job Description

We are currently seeking an ambitious, passionate, and dynamic Sous Chef to collaborate closely with our Executive Chef in the efficient management of day-to-day kitchen operations.

Your responsibilities will encompass supervising staff, contributing to menu development, guaranteeing the excellence and freshness of our culinary offerings, and meticulously overseeing inventory and ordering. Your commitment to upholding the quality and uniformity of our dishes will be a crucial in delivering an exceptional dining experience to our guests.

Benefits:

• 5 Days Work Week
• Monthly Sales Incentive $250 to $500
• Staff Meals Provided
• Birthday Benefits

Responsibilities:

• Collaborate with the Executive Chef to develop menus
• Foster a strong working relationship between the front and back of the house
• Ensure that all menu items are prepared and presented in accordance with established recipes and standards
• Maintain accurate costing and documentation of all prepared and sold dishes in food and beverage operations
• Be able to work closely with the Events team to coordinate and execute various events
• Assist in training new kitchen employees to meet restaurant and kitchen standards
• Expand knowledge in ordering, menu planning, and cost management for assigned tasks
• Monitor food consistency, including compliance to recipes, portioning, cooking techniques, and waste reduction.
• Evaluate staffing levels to align with service, operational, and financial objectives.
• Establish and uphold performance standards for the kitchen staff.
• Gather feedback on food and service quality, and adeptly handle customer issues and concerns
• Communicates well with members of staff in other areas of the business, including managers and front of house teams

Requirements:

• At least 3 years of relevant experience in a professional kitchen
• Knowledge of applicable safety and sanitation procedures
• Knowledge of food cost, inventory management and purchasing
• Ability to manage expenses, purchases, and requisitions within budget constraints.
• Proficiency in meeting deadlines and managing time effectively
• Availability for on-call shifts, flexible hours, weekends, and holidays
• Ability to work well under pressure
• Ability to work effectively as part of a team
• Ability to supervise and train junior team members
• Good interpersonal skills and ability to communicate effectively with customers, clients, and colleagues
• Good time management and organisational skills
• Attention to detail

ELEVEN COLLECTION PTE. LTD.

Job Description

We are a modern restaurant looking for an experienced and motivated Junior Sous Chef to join our team!

You will be responsible for assisting the head chef in all aspects of food preparation, cooking, and presentation. You will also be responsible for supervising and training other kitchen staff, as well as maintaining high standards of cleanliness and safety in the kitchen.

The ideal candidate will have previous experience working in a professional restaurant kitchen, able to work well under pressure, and have excellent time management and organisational skills.

Benefits:

• 5 Days Work Week
• Monthly Sales Incentive $250 to $500
• Staff Meals Provided
• Birthday Benefits

Responsibilities:

• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organises kitchen stock and ingredients
• Keeps cooking stations stocked, especially before and during prime operation hours
• Helps train new kitchen employees to restaurant and kitchen standards
• Perform other administrative tasks as will be communicated by superiors
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organisation, staff ability, and training opportunities
• Communicates well with members of staff in other areas of the business, including managers and front of house teams
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists Executive chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Requirements:

• At least 3 years of relevant experience in a professional kitchen
• Knowledge of applicable safety and sanitation procedures
• Knowledge of food cost, inventory management and purchasing
• Ability to work well under pressure
• Ability to work effectively as part of a team
• Ability to supervise and train junior team members
• Good interpersonal skills and ability to communicate effectively with customers, clients, and colleagues
• Good time management and organisational skills
• Attention to detail

Qian Shan

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.

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.

YELLOW GOLDENLAND PTE LTD

Job Description

• Oversees back-of-house operations.
• Hires, trains, and manages kitchen staff.
• Sets the staffing schedule.
• Leads pre-shift meetings.
• Develops recipes and menus.
• Determines plating and presentation plans.
• Orders and evaluates the quality of new food.
• Stocks the kitchen with necessary supplies.
• Helps with financial planning and budgeting.
• Handles and resolves customer complaints.
• Makes sure the kitchen staff follows all food safety laws.
• Sets and implements the kitchen policies and procedures.
• Creates creative recipes and menus.
• Manages and motivates the kitchen staff.
• Works well in a fast-paced kitchen.
• Demonstrates strong business acumen.
• Excels at project management and is organized.
• Collaborates effectively and has strong interpersonal skills.

*** Able to work on weekends and Public holidays and split shifts***

Unlisted Collection

Unlisted Collection is the umbrella brand of hotelier and restaurateur Loh Lik Peng, bringing together a collection of boutique hotels and restaurants in Singapore, Shanghai, Sydney, London, Dublin, and County Cork. Each venue is housed in a carefully restored heritage building, blending historic charm with cutting-edge design and modern hospitality.

Job Description

Join Our Team as a Chef De Partie at Nouri ⭐

Nouri, a One Michelin Star restaurant known for its innovative "Crossroads cooking," is seeking a dedicated and experienced Service Captain to join our dynamic team. At Nouri, we celebrate the connections between global food traditions, creating a dining experience that is both familiar and unique.

If you have a passion for fine dining, a keen eye for detail, and a commitment to excellence, we would love to hear from you. Apply now to be part of a team that values innovation, diversity, and impeccable service.

We are looking for interested candidates to join us our back of house team at Nouri!

Job Description

• Demonstrate a positive attitude with a passion and take pride in the role and responsibility.

• Support and follow direction of Exec Chef / Head Chef / Sous Chef in order to perform the role with precision and attention to detail.

• Prepare daily mise-en-place.

• Prepare meals / food items accurately as directed and according to recipe, menu specification and expected standard.

• Contribute to effective kitchen operations and exhibit consistent willingness to assist other team members with job duties in addition to assigned tasks.

• Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multi task.

• Adhere to all standards for food hygiene, presentation, production and portioning.

• Monitor the production of food items to ensure compliance with prescribed recipes and specifications.

• Maintain standard cleanliness and sanitation in all kitchen areas.

• Minimise food wastage.

• Ensure sufficient stocks in storage and inform superior for replenishment.

• Other job-related tasks as and when assigned.

Job Requirement

• Nitec / Higher Nitec/ Diploma in Culinary Arts or equivalent.

• Minimum with 1 to 3 years of relevant experience as a Demi Chef or Chef De Partie.

• Good Knowledge of cooking methods, ingredients, equipment and processes

• Able to multitask and work efficiently under pressure

• Good communications skills

• If you have a Food & Hygiene certificate will be an added advantage.

Staff Benefits

• Competitive Salary + Birthday Leave + Employee Discount

• Staff meals will be provided 

• Comprehensive Medical & Dental Insurance Coverage

• 5 days work week (Work-Life Balance) + Good Career Progression

35 EMBER PTE. LTD.

Job Description

About us

Ember Restaruant is looking for a Senior CDP to increase our current kitchen team's headcount. You will be in a systematic and passionate team that inspire to bring good food to our guests everyday!

Position: Chef De Partie

Salary: S$3,200 to S$3,500

Working Days & Hours: 5 days work week

Working Location: Clarke Quay MRT

Job Duties:

1. Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times

2. Assist in research and development (R&D) for new menu items, recipes, products and processes. Improve on existing menu items

3. Comply with all Company policies and procedures to ensure that all statutory regulations complied

4. Establish performance and development goals for team members.

5. Assist Head Chef in ordering stocks to maintain inventory at all times

6. Follow procedures to ensure proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste.

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

8. Working closely with other Chefs of all levels

9. Perform other duties as directed by management / stakeholders

10. Cook and maintain kitchen Standard Operating Procedures (SOPs)

Job Requirements

1. At least 2 year of experience in the similar industry

2. Balancing skill in cost management

3. Innovative in curating new dishes

4. Positive attitude in interacting with both guests and staff

Marina Bay Sands Pte Ltd

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

Job Description

LIBERTY MBFC PTE. LTD.

Job Description

The Chef de Partie is responsible for supervising the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Primary responsibilities include but are not limited to quality and cost control as well as the learning and development of colleagues.

INLE PTE. LTD.

Job Description

• Assisted the head chef in preparing and cooking a variety of dishes according to restaurant standards.

• Prepared ingredients by washing, peeling, cutting, and measuring vegetables, meats, and other food items.

• Maintained cleanliness and organization of kitchen work areas, equipment, and utensils.

• Followed food safety and hygiene regulations to ensure high-quality food preparation.

• Helped with food plating and presentation before serving to customers.

• Monitored food supplies and assisted in stocking and storing ingredients properly.

• Supported kitchen operations during busy service periods to ensure timely food preparation.

• Assisted in receiving and checking food deliveries and organizing kitchen inventory.
  

  ***Able to work on weekends/ Public Holidays and split shifts***

PARADISE ON EARTH PTE. LTD.

Job Description

A North Indian Curry and Tandoor Executive Chef

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

. Key duties include developing menus, mastering traditional marinades and spices, controlling food costs, ensuring high-quality, consistent food, and managing and training staff to meet hygiene standards.

MyCareersFuture Singapore

 +3

Key Responsibilities

• Culinary Leadership & Menu Development: Design, create, and execute authentic North Indian menus, focusing on rich curries, gravies, and specialized Tandoor items like kebabs, tikkas, and naans.
• Tandoor Expertise: Expertly manage and maintain traditional clay ovens (tandoors), ensuring precise temperature control for cooking meat, fish, and breads.
• Kitchen Operations: Oversee all daily kitchen operations, including, but not limited to, mise-en-place, ingredient prep, and efficient service in a fast-paced environment.
• Quality & Hygiene Control: Enforce strict food safety, sanitation, and hygiene regulations (e.g., SFA standards) and maintain high standards for food presentation.
• Staff Management & Training: Recruit, train, mentor, and schedule the culinary team, fostering a high-performance, safe, and efficient kitchen environment.
• Cost & Inventory Control: Manage food and labor costs, control inventory, and handle purchasing and supplier relationships to minimize waste and optimize profitability.

PARADISE ON EARTH PTE. LTD.

Job Description

A North Indian Curry and Tandoor Head Chef

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

. They are responsible for menu development, inventory control, and ensuring strict food hygiene. Key tasks include managing Tandoor temperatures, creating marinades, and training staff.

MyCareersFuture Singapore

 +3

Key Responsibilities

• Culinary Leadership: Develop authentic, seasonal North Indian menus, including traditional curries and specialty dishes.
• Tandoor Expertise: Expertly manage clay ovens, controlling temperatures to cook meat, fish, and breads like naan and roti.
• Operations & Quality Control: Oversee daily, fast-paced kitchen operations, including mise-en-place, inventory control, and food preparation, ensuring consistent taste and presentation.
• Staff Management: Train, schedule, and mentor kitchen assistants, ensuring a productive, high-performance team.
• Hygiene & Safety: Enforce strict hygiene and safety regulations (e.g., SFA standards).

Marriott International

Job Description

CREW by HRNET

Job Description

Head Chef (Central Kitchen - Catering) | Up to $10,000
 

We are seeking an experienced Head Chef to oversee Central Kitchen operations and lead a team of 15–20 Sous Chefs and Cooks in delivering high-quality meals and efficient production.
 

📍 Location: Tuas West

🕒 Working Hours: Monday – Friday, 9 hrs 30 mins (inclusive of 45 mins lunch)

🔄 Flexible hours, may require rotating shifts

💰 Salary: $6,000 – $10,000 (depending on experience)

Responsibilities

• Oversee daily central kitchen operations

• Ensure food quality and timely order fulfilment

• Develop menus and dining concepts for retail outlets and catering

• Support high-profile catering events

• Evaluate suppliers and forecast ingredient requirements

• Manage food costing, labour cost, and productivity

• Maintain high food safety and hygiene standards

• Lead, train, and manage kitchen staff

Requirements

• Minimum 10 years of experience in large-scale F&B or hospitality operations

• Strong culinary creativity and leadership skills

• Familiar with Singapore’s foodservice landscape

• Experience managing halal and non-halal kitchen operations is advantageous

📩 Apply Now

Send your resume (MS Word format) to:

📱 WhatsApp / Telegram: 8509 0409

Please include your availability, notice period and expected salary in your application.

Only shortlisted candidates will be notified.

—

Annie Hoang (R25158747)

CREW by HRnet | HRnet Ventures Pte Ltd 

EA24C2435

Mandate Of Manpower

Job Description

Job Responsibilities including but not limited to:

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

Requirements:

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

Marriott International

Job Description

ATLAS

ATLAS, a grand lobby and bar celebrating the great Art Deco lobbies of Europe and their rich culinairy and beverage traditions.

Job Description

ATLAS is seeking a Chef de Partie to join our large and dynamic brigade. This is an opportunity to be part of a passionate team in a high-performance kitchen, where attention to detail, creativity, and most importantly consistency are key.

The culinary program at ATLAS focusses solely on European cuisine style, with elevated bistro classics showcasing simple, yet refined technique. Our food offering within that style is varied; our Dining menu encompasses bar snacks, formal entrée and main course dishes and a focused dessert selection from our pastry team; as well as an Afternoon Tea featuring both sweet and savoury elements, through to large scale canape menus for events and takeovers. Learn from an experienced Executive Chef and further develop your skills in a structured brigade, within a bustling venue.

About the venue:

 Nestled in the heart of Singapore, ATLAS is a forerunner in the region’s cocktail culture, celebrated for its Art Deco setting and world-class hospitality. We are an opulent and elegant establishment that boasts an extensive collection of rare and exquisite spirits, wines and champagnes from around the world. Our venue offers a unique blend of classic European charm and contemporary luxury, providing an unparalleled experience for our guests over the past seven years.

About Job Position:

We are on the hunt for an experienced Chef de Partie, to play a vital role in our Main Kitchen by supporting the team in various food preparation and service operations. You will be responsible for assisting our brigade in maintaining high culinary standards, adhering to recipes, and ensuring the efficient operation of the kitchen. You will have the chance to learn and develops culinary skills under the guidance of experienced chefs while contributing to the overall success of the kitchen and dining experience.

Duties and Responsibilities:

·       Assist the Junior Sous Chef to achieve the highest levels of guest satisfaction, team satisfaction, and health and safety standards.

·       Take responsibility and ownership of a station, ensuring proper setup and stocking.

·       Prepare mise en place according to established guidelines.

·       Strive for excellence in quality and presentation, consistently delivering exceptional pastry creations.

·       Keep guest satisfaction as the ultimate goal, maintaining a flexible attitude to meet their needs.

·       Foster a service culture by demonstrating passion for providing exceptional service to others.

Do you thrive in a fast-paced environment? 

Be ready to embrace the excitement and energy of a fast-paced environment. Experience the thrill of working in a dynamic atmosphere where you can continuously challenge yourself and grow as a professional.

If you are dedicated to excellence, and eager to contribute to a team that values your skills, then we want to hear from you! Whether you're an experienced professional or just starting your journey in hospitality, we welcome you to apply. We believe in fostering growth and are committed to developing your skills and knowledge within the World of hospitality. 

Are there other benefits? 

Our commitment to growth extends to our Employees, and if you have a genuine passion for guest experiences as well as all things food and drink, this is the ideal place for you to thrive.

Join our team and enjoy fantastic benefits, including:

·       Monthly Service Charge: As a member of our team, you'll have the opportunity to earn a monthly service charge. Your dedication and outstanding service will definitely be rewarded.

·       Medical and Dental Benefits: We care about your well-being. As part of our commitment to our Employees, we provide medical and dental benefits to ensure you stay healthy and happy.

·       Yearly Work Anniversary Incentives: We value our Employees and believe in recognizing their hard work. In addition to competitive wages, we offer an annual work anniversary incentive to celebrate your work anniversary with us.

Align Recruitment Pte Ltd

Meet Align Recruitment! We are a team of experienced and passionate recruiters and HR professionals who are committed to providing comprehensive recruitment solutions to help you find the perfect candidate for your business.

Job Description

Position: Executive Chef (Korean Food)
Salary: up to $5200 (gross)
Working Day: 5.5 days
Working Location: Islandwide (need go to different outlet)

Job Responsibilities:

Overall responsibility for Kitchen Operations & Cuisine Leadership:

• Manage and oversee the food preparation procedure as well as any associated tasks.

• Create meals that feature both new and existing culinary innovations, making sure that the servings are both varied and of high quality.

• Estimating and managing expenses as well as forecasting supplies.
  

People Management:

• Oversee and promptly review each kitchen staff member's performance reviews based on predetermined goals and objectives.

• Make that kitchen staff members are aware of and follow all relevant policies and safety protocols.

• Develop and instruct kitchen employees on how to handle kitchen appliances, food quality, correct cooking methods, new menu items, etc.
  

Food Safety / Sanitation:

• In accordance with company standards and legal requirements, enforce and oversee all food safety and sanitation regulations and practices.

• Uphold strict guidelines for the quality of raw food, the timeliness and calibre of service, and sanitation and hygiene.

• Examine the places where food is received, prepared, produced, and stored to make sure that health and safety laws are always followed.
  

Kitchen Audit:

• Adherence to health, safety, and hygiene regulations, plan, carry out, and record routine and unexpected kitchen audits.

• During audits, find non-compliance problems or safety risks and suggest remedial measures.

• Keep thorough records of all audit operations, conclusions, and remedial measures.
  

Workplace Safety & Security:

• Ensure that only authorized tools and materials are bought. If this isn't feasible, provide the relevant department comments so they can help with unapproved goods.

• Preventive maintenance will ensure that kitchen facilities and equipment are always clean and in good operating order.

• Make sure that all workplace safety regulations are upheld and always followed.
  

Others:

• Carry out any additional duties that the managing director or general manager of operations and marketing assigns you.
  

Qualifications & Requirements:

• Relevant working experience as chef.

• Willing to travel around Singapore to different outlet.
  

To Apply:

• You may email your resume to jj@alignrecruitment.com.sg for more information.

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

Align Recruitment Pte Ltd (20C0253)
JJ Tan (Reg No. R23112681)

Compass Group (S) Pte Ltd

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

Job Description

Job Responsibilities:

• Prepare ingredients, including chopping vegetables, cutting meat, and assembling other food items according to our recipes and portion guidelines.

• Execute cooking techniques such as grilling, frying, baking, sautéing, and roasting to prepare a wide range of dishes with precision and consistency.

• Ensure that each dish leaving the kitchen meets our quality standards regarding taste, presentation, and portion size.

• Monitor food quality and freshness, making sure to adhere to all food safety and hygiene standards.

• Assist in maintaining kitchen inventory levels by tracking stock and informing the chef or supervisor when supplies are running low.

• Keep the kitchen and cooking utensils clean and sanitized, following established cleaning schedules and practices.

• Work closely with the kitchen team to coordinate food preparation activities, ensure efficient service, and maintain a positive and productive kitchen environment.

• Comply with all food safety regulations and guidelines, including proper handling of food and storage.

Job Requirements:

• Proven experience as a CDP in a restaurant or food service setting.

• Culinary school diploma or equivalent certification is a plus.

• Knowledge of various cooking techniques and cuisines.

• Familiarity with kitchen equipment and utensils.

• Strong attention to detail.

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

• Excellent teamwork and communication skills.

• Food safety and sanitation knowledge.

• Flexibility to work evenings, weekends, and holidays as required.

Altro Zafferano

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

Job Description

Position: Chef De Partie / Demi Chef

Location: Singapore
Industry: Food & Beverage
Salary Range: SGD 2,900– 3,800 per month

About Us

We are part of a dynamic restaurant group behind Altro Zafferano, Griglia Open Fire Italian Kitchen, and 54 Steakhouse, recognised among Singapore’s leading dining destinations. We offer a stable and professional working environment, with opportunities for growth as the group continues to evolve.

This role may be assigned to any of our restaurants within the group, depending on operational needs and the candidate’s suitability.

Why Work With Us?

5-Day Work Week We value balance — enjoy a structured schedule with straight-shift and split-shift.

Attractive Benefits

• Competitive salary

• Medical coverage

• Staff meals provided

• Annual Wage Supplement (AWS)

• Incentive programs & tip sharing

Career Advancement Grow with a company that believes in promoting from within and nurturing culinary talent.

Dynamic & Innovative Environment Be part of a passionate kitchen team committed to excellence and creativity.

Key Responsibilities

• Assist the Head Chef, Sous Chef, or Junior Sous Chef during service, ensuring smooth timing and execution of dishes.

• Ensure the taste, texture, presentation, and portion sizes of all pastry dishes meet company standards.

• Uphold ingredient quality and consistency by following prescribed recipes and techniques.

• Take ownership of your station’s cleanliness, organization, and readiness at all times.

• Communicate effectively with the team regarding improvements, challenges, or needs in your section.

• Ensure every dish prepared and served from your station aligns with the restaurant’s high standards.

What We're Looking For

·         Minimum 1-3 years of relevant pastry/kitchen experience

·         Strong attention to detail with a passion for high-quality food presentation

·         A positive, motivated team player who thrives in fast-paced environments

·         Eager to learn and grow, with a can-do attitude and strong work ethic

·         Creative, result-driven, and committed to excellence

·         Able to work weekends, public holidays, and split shifts as required

·         Immediate availability is a plus!

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

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.

Chef De Partie

Summary of Responsibilities:

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

• Maintain daily mise 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 

• Adhere to recipes and stock management 

• Adjust cooking based on guest preferences 

• 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

• Actively share ideas, opinions and suggestions

• Efficiency in preparations and execution

• Follow guidelines provided in Colleague Handbook

• Set example to others on personal hygiene and cleanliness on and off duty

• Guide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environment

• Acquire culinary knowledge and skills to grow as a Junior Sous Chef

Qualifications

• Minimum of 4 years in basic culinary position, preferably in similar operations

• Basic Food Hygiene Certificate

• Certificate in Culinary

• Knowledge of different culinary techniques

• Technical Culinary Skills

• Good Open Communication

• Reliable and consistent

• High 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 hope to achieve 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.

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

If you feel you are ready for your next professional challenge, apply on: https://smrtr.io/vf5Jk

Consortium for Clinical Research and Innovation, Singapore

The Consortium for Clinical Research and Innovation Singapore (CRIS), a wholly-owned subsidiary of MOH Holdings, was established in 2020 with the goal of strengthening synergies and developing strategies for national-level clinical research and translation programmes that are under the stewardship of the Ministry of Health (MOH). CRIS brings together the following five entities as business units under a common management and governance structure:

Job Description

The Standard, Singapore

Job Description

We’re looking for a hands-on, passionate Junior Sous Chef to help lead our Main Kitchen.

If you thrive in high-energy kitchens, care deeply about quality, and love building strong teams, this role is for you.

What You’ll Do

• Support the Executive Chef in running daily kitchen operations.

• Lead service with confidence and keep standards sharp, even during peak periods.

• Supervise, coach, and inspire the culinary team.

• Maintain consistency in taste, presentation, and execution.

• Support menu innovation while keeping an eye on food cost and productivity.

• Ensure hygiene and safety standards are always on point.

• Drive a positive, accountable, high-performance kitchen culture.

What You Bring

• Diploma / Certification in Culinary Arts.

• 2–3 years’ experience in a similar role within a lifestyle hotel.

• Strong leadership presence with great communication skills.

• Calm under pressure and confident during service.

• Passion for quality ingredients, creativity, and continuous improvement.

Ideals Recruitment Pte Ltd

Ideals Recruitment is a new and dynamic recruitment company that brings effective services to individuals and organisations with a sense of urgency and commitment.

Job Description

• Basic Salary : $2500 - $3200 (Depends on experience) + VB

• Working Location: Orchard / Great World City

• Working Hour : 44 hour per week

• Established Japan FNB

• Experience with Japan Restaurant is a plus

Responsibilities :

• Assist with food preparation and basic cooking tasks

• Prepare ingredients and ensure proper storage following FIFO practices

• Maintain kitchen cleanliness and hygiene standards

• Adhere to food safety guidelines and company procedures

• Support the team to ensure smooth daily kitchen operations

Requirement :

• Min 1 - 2 years of experience in food preparation or kitchen operations
  
  
  

Seize This Opportunity !

Click Apply Now to upload your updated Resume/CV, and take the first step toward an exciting new career!

Only shortlisted candidates will be contacted.

Tan Javyn

Registration No: R25127162

EA Licence no: 14C7121

1-Group (Singapore)

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

Job Description

About the Role

Oumi is seeking a highly skilled and driven Sous Chef to support the Head Chef in leading kitchen operations and upholding the highest culinary standards.

This role plays a key part in maintaining consistency, quality, and efficiency while contributing to menu innovation and delivering an exceptional Japanese dining experience.

Key Responsibilities

• Support the Head Chef in the preparation and execution of authentic Japanese cuisine with precision and consistency.

• Oversee daily kitchen operations to ensure smooth workflow and timely service.

• Maintain strict quality control of food presentation, portioning, and taste in accordance with Chef-approved standards.

• Ensure full compliance with NEA food safety, hygiene, and sanitation regulations.

• Supervise and guide junior kitchen staff, fostering discipline, teamwork, and continuous improvement.

• Monitor inventory levels, verify deliveries, and ensure proper storage and stock rotation (FIFO).

• Assist in menu development, seasonal offerings, event menu preparation, and food costing exercises.

• Drive cost control initiatives by minimising wastage and optimising ingredient usage.

• Maintain a clean, organised, and safe kitchen environment at all times.

• Perform other operational duties as required.

Requirements

• Minimum 4–5 years of relevant culinary experience, preferably in Japanese or premium dining concepts.

• Strong technical skills in Japanese cuisine preparation; Western cuisine experience is advantageous.

• Solid understanding of kitchen management, inventory control, and food costing principles.

• Certified in Basic Food Hygiene (Singapore).

• Demonstrated leadership ability with the confidence to manage kitchen operations in the Head Chef’s absence.

• Detail-oriented, disciplined, and able to perform under pressure in a fast-paced environment.

• Positive attitude, strong initiative, and willingness to mentor junior team members.

• Able to work shifts, weekends, and public holidays.

SHAMI BANANA LEAF DELIGHTS PTE. LTD.

Job Description

Preparation of Tasty and Authentic North & South Indian, Cuisine and Diversity of Menus.

Plan and Direct Food Preparation and Culinary Activities.

Modify Menus or Create New Ones that Meet Quality Standards.

Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus.

Prepare Variety of Indian Recipes Including Snacks and Desserts , ensure high standards of hygiene and food uality.

Stock Control of Food and Related Items.

Maintain Records and Manage Food Costing Within Budgets.

Maintain Kitchen Safety, Clean and Tidy Kitchen.

Should be able to work shifts and be able to work on weekends and Public holidays.

Follows Proper Handling and Right Temperature of all Food Products.

Coordinates with the Purchase Department for Acquisition of Needed Goods and Services . ·

Interacts with Guests to Obtain Feedback on Food Quality, Presentation and Service Levels.

Development of Training and Appraisal of Kitchen Staff Requirements.

Should have a solid 10 years’ experience in North Indian, South Indian, and in similar size or larger size operation. Should be able to create Innovative Authentic North and South Indian Recipes for Restaurant and Parties.

Hands-on experience with various kitchen equipments. (e.g. Thandoori Dishies, etc,.).

Works quickly and accurately during busy periods, such as Weekends and Evenings>

Excellent communication and organization skills

Lee Ah Mooi Old Age Home

Lee Ah Mooi Old Age Home was established in the mid 1960s by the late Madam Lee Ah Mooi. The Home is a Geriatric nursing home that is dedicated to provide high quality healthcare services to 110 aged residents.

Job Description

Job Description & Requirements

• Responsible for the day-to-day operations of the food service to ensure that the nutritional value and quality of meals meets the required statutory requirements and standards.
• Supervise the preparation and organisation of the meal distribution.
• Perform regular checks on the quality and quantity of both cooked and uncooked foods.
• Preparing meal ingredients for the cook, which includes washing, peeling, cutting, and slicing ingredients.
• Assisting kitchen staff to unload food supplies from delivery trucks.
• Properly washing and drying all dishes, utensils, cooking instruments and cutting boards.
• Neatly putting away all utensils, cooking instruments, dishes, and cutting boards in their respective places.
• Removing garbage, replacing garbage bags, and washing garbage cans.
• Storing ingredients and food items according to food safety standards.
• Perform additional duties as requested.

Requirements:

• Certificate in Food Hygiene Audit
• At least 2 years of cooking and supervising experience in a commercial/healthcare setting.
• People centric and able to interact in a multi-cultural environment.