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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.

The Ratchawong Hotel

Job Description

THE RATCHAWONG HOTEL

Kong Si Long Canteen & Bar

Opeining November 1st 2026

We are building Kong Si Long Canteen & Bar as the beating heart of The Ratchawong: a port restaurant and bar where food, memory, and travel collide in a very Bangkok way. They reverse‑engineer the comfort food of foreign sailors staying at the port while their ships are unloaded—translating homesick memories into soulful dishes that feel slightly “off” in origin but exactly right in the room.

The core idea is a Thai port canteen where the kitchen listens to stories more than recipes. A Mexican describing a taco, someone missing their mother’s stew, a traveler remembering pasta from a distant coast—nothing is copied, everything is reinterpreted through a Thai pantry, Chinatown energy, and local instincts. Imperfect authenticity isn’t a flaw; it’s the signature.

The menu balances direct, honest Thai port food with these memory‑based hybrids and shared platters designed for mixed tables of locals and travelers. The bar follows the same logic: strong, familiar spirits layered with Thai fruits, teas, spices, and a quiet nod to old shipping routes and river‑to‑sea trade.

I’m looking for a chef who is energised by storytelling, improvisation, and collaboration with a Thai team—not to chase museum‑piece authenticity, but to create a living, evolving port cuisine anchored in this building and this river. Someone who can run a tight, efficient kitchen while staying playful, curious, and open to guests’ stories becoming tonight’s specials.

We’re not hiring a manager of banquets; we want a collaborator, a co-author. If you can cook with memory and fire, keep a tight, disciplined kitchen, and still chase a little chaos and beauty on the plate, Songwat is waiting.

zebratasty

Job Description

About the role

As a caterer looking to be the best in Hong Kong, we are seeking a talented and ambitious Executive Chef to join our team - someone who cooks with passion, is innovative, and has strong leadership skills.

What you'll be doing

• Frequent menu introduction

• Quality control

• Oversee kitchen and catering outlets operations

• Lead, train & develop kitchen team

• Client presentation and tasting

• Work with marketing and sales team to create strong social media presence

• Manage inventory, procurement and cost control

What we're looking for

• An innovation chef with high level skills in western cuisine and fusion cuisine

• Minimum 15 years of relevant experience with at least 3 years as Head Chef in a highly reputable restaurant or hotel or caterer

• Attention to detail and high standards all around

• Strong leadership, communication and organizational skills

• Knows current food trends

• Ability to create all the time

• Team player, passionate and can-do attitude

• Candidates with less experience will be considered as Sous Chef

What we offer

• 5-day work week

• Medical benefits

• Birthday Leave

• Discretionary bonus

MCI Career Services Pte Ltd

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

Job Description

Job Summary:

• Basic Salary: $4500 - $5300

• Location: Central Area

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

• AWS + Performance Bonus + Yearly Increment

Job Responsibilities:

Kitchen Operations Management

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

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

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

• Oversee goods receiving and maintain accurate inventory records.

• Check kitchen equipment regularly and arrange repairs when required.

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

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

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

Staff Management & Administration

• Plan staff schedules and manpower allocation.

• Conduct daily briefings, meetings and training sessions.

• Manage overtime, leave records and petty cash submissions.

System Reporting & Documentation

• Manage purchase requisitions and operational documentation.

• Support use of systems such as eMOS.

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

• Participate in health events and cooking demonstrations when required.

Requirements:

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

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

• Skilled in three or more types of ethnic cuisines.

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

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

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

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

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

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

DOMESTIC MAID SPECIALIST

Job Description

Responsibilities

Prepare, cook food and present food effectively and efficiently.

Assist in the preparation, cooking, garnishing, and presentation of food.

Keep up to date with the current promotions and new items on the menu.

Ensure that procedures for supplies, equipment, and work areas comply with the established standards.

Work safely around kitchen equipment and report any maintenance issues to the Chef de Cuisine.

Assist in accurate food-ordering and stocking levels.

Estimate amounts and costs of required supplies, such as food and ingredients.

Maintain good knowledge of standard food preparation through training by immediate superior and manuals provided by the company.

Assist in keeping the kitchen clean, hygienic and tidy at all times.

Maintain good personal hygiene as well as high work and safety standards in the workplace.

Report on time, in proper uniform and grooming.

Requirements

Minimum 5 year of experience working in kitchen as food preparation and/or cooking.

Minimum technical certificate or certificate in any relevant fields.

Great team player and customer service oriented.

Possess strong initiative and integrity.

Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

Assist in cleaning duties

Prepare and cook food items on placed orders

Ensure good presentation of each dish served

Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste

Follow and adhere to health and safety procedures

Maintain a clean working environment

Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.

Maintaining the entire kitchen operation

Preparing hot and cold dishes and executing requests based on required specifications

Assisting in the planning and development of menus and recipes

Supervising, training, and developing staff and ensuring consistency in work performance

Ensure quality control and presentation of the food

Marriott International

Job Description

Breakfast Grill

Job Description

Commitment: > 1year

Full Timer- 6 day work week (8am to 8pm) - 1 hr break

Must be able to work on weekends!

Chef Responsibilities:

• Preparing meal ingredients for the cook, which includes washing, peeling, cutting, and slicing ingredients.

• Neatly putting away all utensils, cooking instruments, dishes, and cutting boards in their respective places.

• Removing garbage, replacing garbage bags, and washing garbage cans.

• Mopping and sweeping the kitchen areas as required.

• Storing ingredients and food items according to food safety standards

Private Chef Pte Ltd

Job Description

Production & Events Chef – All Levels
Chef de Maison | Singapore | Start: March 2026

Premium private dining and catering company expanding rapidly. Looking for chefs at all levels (CDP / Sous / Senior Sous / Head Chef) who want real growth, not just a job.

The Work

Split between events and production:

• Execute high-end private dining, weddings, corporate events, VIP functions (up to 20/week)

• Manage central kitchen production: premium seafood, meats, specialty ingredients

• Live stations: oyster bars, canapés, chef's table experiences

• Senior roles: production planning, ordering, manpower management, HACCP compliance

Who We Want

• Food safety is non-negotiable. You live by it.

• Meticulous, detail-oriented, no shortcuts.

• Ready to commit: 12-hour days, 6-day weeks.

• Goal-driven. You're building a career, not killing time.

Experience Required

• CDP: 3+ years professional kitchen

• Sous/Senior Sous: 5+ years with leadership

• Head Chef: 8+ years kitchen management

Why Join

✅ Fast progression (current Head Chef was Sous 1 year ago)
✅ High-profile clients
✅ Real variety: events + production, never repetitive
✅ Competitive salary + performance bonuses + medical benefits

The Reality

12-hour shifts. 6-day weeks. Weekends included. High pressure, high standards.

If you can handle it, you'll learn more in one year than most learn in three.

GEORGE TOWN TZE CHAR AND CRAFT BEER LLP

Job Description

Roles & Responsibilities

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Experience as Chef in a restaurant

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

ADITHYA 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

Intertek Testing Services (S) Pte Ltd

Intertek is a leading Total Quality Assurance provider to industries worldwide. Our network of more than 1,000 laboratories and offices and over 42,000 people in more than 100 countries, delivers innovative and bespoke Assurance, Testing, Inspection and Certification solutions for our customers’ operations and supply chains. Intertek Total Quality Assurance expertise, delivered consistently with precision, pace and passion, enabling our customers to power ahead safely.

Job Description

Job Description & Requirements

1) prepare menus in collaboration with colleagues

2) ensure adequacy of supplies at the cooking stations

3)prepare ingredients that should be frequently avaliable (vegetables , spices etc)

4)cook and complete dishes in timely manner

5) able to cook vietnamese cuisine, snackes, spring roll

6) friendly and service oriented

7) able to perform shift, work on weekends and public holidays

8)ensure good hygiene practices and quality control of food and presentation

9) must be able to work in a fast pace environment.

Private Advertiser

Job Description

French chef only!

About the role

We are seeking an experienced Head Chef to join our team on the island of Ko Pha-ngan, Surat Thani. As the Head Chef, you will be responsible for overseeing all culinary operations and leading a team of talented chefs to deliver exceptional dining experiences for our guests. This is a full-time position.

What you'll be doing

1. Develop and implement innovative menu concepts that showcase your culinary expertise

2. Ensure the highest standards of food quality, presentation and consistency

3. Manage and mentor a team of chefs, cooks and kitchen staff

4. Oversee food ordering, inventory and budgeting to control costs

5. Collaborate with the management team to enhance the overall guest experience

6. Maintain a clean, organised and efficient kitchen environment

7. Comply with all food safety and hygiene regulations

What we're looking for

1. Minimum 5 years of experience as a Head Chef or in a similar senior culinary role

2. In-depth knowledge of french and European cuisine and food preparation techniques

3. Proven ability to lead and motivate a team of culinary professionals

4. Strong problem-solving and time management skills

5. Excellent communication and interpersonal abilities

6. Passion for using fresh, locally-sourced ingredients

7. Relevant culinary qualifications or certifications

What we offer

We are committed to providing our employees with a supportive and rewarding work environment. As the Head Chef, you can expect:

1. Competitive salary and performance-based bonuses

2. Comprehensive health and wellness benefits

3. Opportunities for professional development and career advancement

4. Discounted meals and accommodation on the island

5. A dynamic and collaborative team of culinary enthusiasts

About us

We are a leading hospitality group that operates a collection of award-winning restaurants and resorts across Thailand. Our mission is to create unforgettable dining experiences that showcase the best of Thai and international cuisine. We are passionate about sourcing the freshest local ingredients and offering a welcoming, authentic atmosphere to our guests.

If you're ready to take your culinary career to new heights, we invite you to apply now for this exciting Head Chef opportunity.

MUMMY'S RECIPE PTE. LTD.

Job Description

JOB DESCRIPTION CHEF

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

Able to do bulk cooking for catering wedding and all occasion

Recommend new dishes in South and North Indian cuisine

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

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

Experience in making Indian Desserts and Snacks

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

Minimum five years’ experience

Able to work in weekends and public holidays.

Able to do bulk cooking for wedding catering.

Bulk cooking for catering

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

Extend recipes to facility population requirements.

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

Orient and train program for inmate workers.

Stick to sanitation and safety program.

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

Support manager to manage high level of good client relations.

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

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

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

Use varied kitchen equipment in large quantity food production.

Offer advice, counsel and instruction to staff members.

Handle disciplinary measures appropriate to authority delegated.

Oversee food preparation for adherence to quality standards.

Extend recipes to facility population requirements.

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

Orient and train program for inmate workers.

Stick to sanitation and safety program.

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

Support manager to manage high level of good client relations.

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

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

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

Use varied kitchen equipment in large quantity food production.

Handle disciplinary measures appropriate to authority delegated.

Execute Equal Employment Opportunity policies and program.

Oversee food preparation for adherence to quality standards.

Good Job Creations (Singapore) Pte Ltd

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

Job Description

[Job ID: 1474871]

Responsibilities

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

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

SAKUNTHALA'S TAKEAWAY

Job Description

JOB DESCRIPTION CHEF

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

Able to do bulk cooking for catering wedding and all occasion

Recommend new dishes in South and North Indian cuisine

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

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

Experience in making Indian Desserts and Snacks

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

Minimum five years’ experience

Able to work in weekends and public holidays.

Able to do bulk cooking for wedding catering.

Bulk cooking for catering

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

Extend recipes to facility population requirements.

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

Orient and train program for inmate workers.

Stick to sanitation and safety program.

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

Support manager to manage high level of good client relations.

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

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

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

Use varied kitchen equipment in large quantity food production.

Offer advice, counsel and instruction to staff members.

Handle disciplinary measures appropriate to authority delegated.

Oversee food preparation for adherence to quality standards.

Extend recipes to facility population requirements.

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

Orient and train program for inmate workers.

Stick to sanitation and safety program.

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

Support manager to manage high level of good client relations.

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

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

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

Use varied kitchen equipment in large quantity food production.

Conduct administrative and human resource management functions with supervised staff.

Offer advice, counsel and instruction to staff members.

Handle disciplinary measures appropriate to authority delegated.

Execute Equal Employment Opportunity policies and program.

Oversee food preparation for adherence to quality standards.

MADURAS EXPRESS PAYA LEBAR PTE. LTD.

Job Description

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

Job Description:

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

Job Expectations:

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

Priority will be given to Singaporeans!

TRIO96 PTE. LTD.

Job Description

Job Description & Requirements

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

Creating new recipes to regularly update the menu.

Stocktaking ingredients and equipment, and placing orders as needed.

Train, mentor, and supervise the kitchen team

Complying with food sanitation and hygiene.

Maintaining the kitchen cleanliness and safety.

Staying updated with the new trends in the food industry.

Pentagon H Pte. Ltd.

Job Description

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

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

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

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

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

Responsibilities:

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

- Efficiently manage and supervise daily kitchen operations.

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

- Implement cost and quality control measures.

- Demonstrate effective manpower management skills through scheduling.

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

Requirements:

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

- Ability to craft seasonal menus that showcase fresh ingredients.

- Culinary education from reputable institutions preferred.

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

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

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

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

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

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

Burnt Ends Restaurant Pte Ltd

Burnt Ends Hospitality Group is a company that has restaurants in Singapore and internationally, under founding chef and owner, Dave Pynt.

Job Description

Come Join the Burnt Ends Hospitality Group!
Founded by Chef-Owner Dave Pynt, Burnt Ends is a modern barbecue restaurant in Singapore’s Dempsey Hill serving modern Australian barbecue and boutique wines and spirits in a fun, relaxed atmosphere. At the heart of this modern barbecue restaurant is an open kitchen concept with a custom four-tonne, dual cavity oven, and four elevation grills. Burnt Ends writes new menus daily and believes that there is magic that comes from cooking with wood.

Job Responsibilities:

• Prepare and bake all bakery items for the menu and catered events following standardised recipes.

• Need to be able to handle savoury items like sandwiches

• Estimate baking needs, requisition adequate supplies, inventories supplies and keep record of products prepared and used

• Use weights and measures to adjust ingredients in recipes

• Ensure bakery and equipment are maintained according to proper health and sanitation standards

• Do specialised decorating

• Assist in developing and testing recipes

• Assist in planning the bakery menu

• Liaise daily with outlet Chefs to keep open lines of communication regarding guest feedback

• Complete daily checks of all mis en place to ensure freshness and quality standards

• Monitor stock movement and be responsible for ordering on your section

• Monitor portion and waste control to maintain profit margins

• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

• Follow the company and kitchen policies, procedures and service standards as per applicable

• Follow all safety and sanitation policies when handling food and beverage

• To be flexible and willing to help the restaurant kitchen at busy times if required

• Other duties as assigned

Job Requirements:

• Good communications skills

• Experience in using kitchen equipment

• Understanding of health and safety, and basic food hygiene practices

• Able to multitask and work efficiently under pressure

• Punctual and well disciplined

• 5 day work week (44hrs per week)

Benefits:

• Medical insurance

• Dental coverage

• Annual performance bonus

• Strong growth and development opportunities

• 12 days Annual leave + 1 day Birthday leave

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

If you’re passionate about food, love working with a great team, and want to be part of something new and exciting, we’d love to meet you! Apply now and be part of our dynamic team!

NAVDEEP RESTAURANTS PTE. LTD.

Job Description

A North Indian Curry and Tandoor Head Chef

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

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

foundit.sg

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Key Responsibilities

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

Required Skills and Experience

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

Common Qualifications

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

NAVDEEP RESTAURANTS PTE. LTD.

Job Description

A North Indian Curry and Tandoor Executive Chef

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

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

foundit.sg

 +3

Key Responsibilities

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

Requirements

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

Gan Teck Kar Investments Pte Ltd

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

Job Description

Key Responsibilities:

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

Requirements:

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

Gan Teck Kar Investments Pte Ltd

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

Job Description

Job Highlights

• 44 hours, 5 workdays per week
• Staff meals provided
• Staff discount
• Immediate hiring

Responsibilities:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant.
• Coordinates daily tasks with the Sous/ Head Chef and responsible for supervising junior chefs or line cook
• Able to estimate the daily kitchen needs and check the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation, and presentation of food are always of the highest quality.
• Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation.
• Full awareness of all menu items, their recipes, methods of production, and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Guides and trains the subordinates daily to ensure high motivation and an economical working environment.

Requirements:

• Minimum 2-years of experience in similar capacity or experience.
• Ability to work in a fast-paced and stressful environment without losing composure
• Good leadership & communication skills
• Strong personal organizational and management skills
• Understanding of workplace health and safety and food hygiene
• Possess positive attitude towards task assigned.
• Eager to learn and progress.

Tachihara Singapore Pte. Ltd.

Job Description

Job Description

Responsible for the daily preparation of food items at the designated station
Prepare all food items as directed in a sanitary and timely manner
Follow recipes, and presentation specifications as set by the restaurant/Head Chef
Restock all items as needed throughout shift
Clean and maintain station for food safety, workplace safety & sanitation
Requisite daily perishable & dry supplies for his respective station if necessary
Understand and know the proper usage all equipment in station and responsible for cleanliness & maintenance of them
Weigh flour and other ingredients to prepare dough
Shape dough to prepare different types of pastries
Responsible for opening the bakery in the morning, baking fresh loaves of bread, setting out the pastries and preparing fresh bread, pastries and other baked goods for the following day
Any ad hoc duties assigned

Job Requirements

Min. Primary Certificate in Basic Food & Beverage preparation
To possess SFA's Food Hygiene CertificatE
Must have kitchen experience
Passion in bakery goods
Part time position available min 4-5 days weekly. $14.50/hr

Workplace location available:

Millenia walk, Tanjong Pagar, Chai Chee Bedok. Jurong East

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

Ristorante Pietrasanta Pte Ltd

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

Job Description

Company Overview / Employee Value Proposition

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

Job Summary

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

Responsibilities

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

Required competencies and certifications

• Minimum 2 years of experience in a similar kitchen role

Preferred competencies and qualifications

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

Other Information

Team Benefits

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

• Working Time: Split Shift (10am to 3pm - 5pm to 10pm), subject to change based on operational needs
• Off Days: 2 per week
• Salary Range: From $2,000 to $2,600 per month, commensurate with experience

THAI DYNASTY HOLDING PTE. LTD.

Job Description

Have experience in preparing Thai food as a chef

· Valid basic hygiene certification

· Manage suppliers, supplies costing, food preparation, compliance to strict hygiene standards

· Team player

· Execute and oversee food preparation process and food standards of the stall

Complimentary staff meal provided daily

High monthly performance bonus will be provided after confirmation

Remuneration commensurate with experience

THAI DYNASTY HOLDING PTE. LTD.

Job Description

Have experience in preparing Vegetarian food as a chef

· Valid basic hygiene certification

· Manage suppliers, supplies costing, food preparation, compliance to strict hygiene standards

· Team player

· Execute and oversee food preparation process and food standards of the stall

Complimentary staff meal provided daily

High monthly performance bonus will be provided after confirmation

Remuneration commensurate with experience

Acqua Restaurant Co. Ltd

Job Description

Acqua Restaurant Bangkok is seeking a passionate and detail-oriented Chef de Partie – Cold Kitchen to join our professional culinary team. If you have a deep appreciation for Italian cuisine, precision plating, and high-quality ingredients, we would love to hear from you.

Key Responsibilities:

• Oversee and manage the cold kitchen section (antipasti, salads, cold appetizers, carpaccio, tartare, amuse-bouche, etc.)

• Ensure all dishes are prepared and presented to fine dining standards

• Maintain consistency, quality control, and attention to detail in every plate

• Supervise and guide Commis Chefs within the section

• Ensure proper storage, hygiene, and food safety standards

• Assist in menu development and seasonal updates when required

• Monitor stock levels and coordinate with purchasing team

Requirements:

• Minimum 1-2 years of experience as Chef de Partie or strong Demi Chef de Partie in a fine dining environment

• Experience in Italian cuisine is highly preferred

• Strong knowledge of cold preparation techniques and modern plating styles

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

• Team player with a positive attitude and strong communication skills

• Good understanding of food safety and kitchen organization

What We Offer:

• Opportunity to work in a reputable Italian fine dining restaurant

• Professional and supportive kitchen environment

• Career growth and skill development

• Competitive salary and service charge

• Staff meals and uniform provided

If you are passionate about authentic Italian flavors, refined presentation, and delivering exceptional guest experiences, we invite you to become part of our culinary journey.

Protein House Thailand

Job Description

(Key Responsibilities):
Station Management ():

( , /, )

(Mise-en-place)

Standard & Quality Control ():

Standard Recipe SOP’s


Team Supervision ():

Commis



Inventory & Waste Control ():

/ Sous Chef

FIFO Waste Food Sous Chef

Hygiene & Safety ():

Food Safety

Station Management:
Responsible for overseeing the overall order and operations of the assigned station (e.g., Salad, Grill/Protein, or Prep station).

Manage and monitor Mise-en-place to ensure all ingredients are prepared and sufficient for each service shift.

Standard & Quality Control:
Prepare and cook food strictly adhering to Standard Recipes and company SOPs to ensure every dish meets the established quality standards.

Inspect the quality and freshness of all ingredients at the assigned station prior to preparation.

Team Supervision:
Supervise and provide guidance/training to Commis staff within the station to ensure they perform tasks correctly and according to standards.

Monitor the grooming and personal hygiene of team members within the assigned section.

Inventory & Waste Control:
Monitor inventory levels within the station and systematically report requisitions or orders to the Sous Chef.

Manage ingredient usage following the FIFO (First-In, First-Out) system and accurately record Waste Food for reporting to the Sous Chef.

Hygiene & Safety:
Maintain the cleanliness of work areas, equipment, and machinery within the station in accordance with Food Safety standards at all times.

Regularly inspect station equipment to ensure it is in safe, working condition and ready for operation.

Good Communication in both Thai and English

Protein House Thailand

Job Description

(Key Responsibilities):
Pastry Preparation ():

Standard Recipe



Healthy Ingredient Handling ():

( Gluten-free, , )



Inventory & Stock Control ():



FIFO Waste Food ( ) Sous Chef

Workstation Hygiene ():

Food Safety



Operational Support ():

Pastry Chef

Pastry Preparation:
Prepare and produce pastries, bakery items, and desserts strictly adhering to the company’s Standard Recipes.

Oversee the baking process and ensure pastry decorations are aesthetically pleasing and consistent with established brand standards.

Healthy Ingredient Handling:
Accurately prepare and handle specialty ingredients (e.g., Gluten-free flour, sugar substitutes, or protein powders) according to health-focused recipe specifications.

Conduct daily inspections to ensure the freshness and quality of all ingredients used in the pastry station.

Inventory & Stock Control:
Monitor and maintain inventory levels of ingredients and baking equipment to ensure continuous production.

Manage stock using the FIFO (First-In, First-Out) system and accurately record Food Waste (e.g., baking errors or expired ingredients) for reporting to the Sous Chef or Restaurant Manager.

Workstation Hygiene:
Maintain the cleanliness of the pastry preparation area, ovens, and all baking equipment in accordance with Food Safety standards.

Ensure all finished pastry products are stored at the appropriate temperatures to maintain optimal quality and safety.

Operational Support:
Execute tasks and duties as assigned by the Pastry Chef or Restaurant Manager.

Provide support to other kitchen sections during peak periods or as deemed appropriate.

Good Communication in both Thai and English

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

AlwaysHired Pte. Ltd.

Job Description

Key Info

• 5 days a week. Shift varies.

  AM: 7.30am - 4pm

  PM: 1.30pm - 10pm

• Basic is up to $6000

• Location: Central

Responsibilities

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

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

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

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

• Support food innovation and continuous improvement in kitchen offerings.

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

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

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

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

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

Requirement

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

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

Next Step:

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

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

Teo Jeron | Personnel Reg No: R26159511

AlwaysHired Pte Ltd | EA Licence: 24C2293

Marriott International

Job Description

JOB SUMMARY

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

DUTIES AND RESPONSIBILITIES

1. Operational Excellence

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

2. Food Safety & Compliance

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

3. People Leadership & Team Development

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

4. Quality, Standards & Continuous Improvement

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

5. Guest Experience & Interdepartmental Relations

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

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

JOB REQUIRMENTS

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

SRI RAKKI PTE. LTD.

Job Description

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

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

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

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

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

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

7. Manage kitchen equipment, maintenance schedules, and upgrades

8. Plan menus with cost efficiency while preserving premium quality

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

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

SRISUN EXPRESS RESTAURANT PTE. LTD.

Job Description

Senior Chef will be required to plan Menus, Organize, train and lead the kitchen team, in order to ensure the efficient and profitable delivery of desirable food to customers. Optimising the cooking processes with attention to speed, quality and delivery. Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner.

Ultimately, you’ll prepare and deliver a complete menu that delights our guests.

Requirements :

*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.

FOR THE LOVE OF PRATAS MANUFACTURERS PTE. LTD.

Job Description

• To be able to do North and south indian food .
• Able to follow company SOP.
• To keep up with cleanliness and hygenie measures.
• 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.
• 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.

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.

Marriott International

Job Description

THAI DYNASTY HOLDING PTE. LTD.

Job Description

Have experience in preparing Vegetarian food as a chef

· Valid basic hygiene certification

· Manage suppliers, supplies costing, food preparation, compliance to strict hygiene standards

· Team player

· Execute and oversee food preparation process and food standards of the stall

Complimentary staff meal provided daily

High monthly performance bonus will be provided after confirmation

Remuneration commensurate with experience

THAI DYNASTY HOLDING PTE. LTD.

Job Description

Have experience in preparing Thai food as a chef

· Valid basic hygiene certification

· Manage suppliers, supplies costing, food preparation, compliance to strict hygiene standards

· Team player

· Execute and oversee food preparation process and food standards of the stall

Complimentary staff meal provided daily

High monthly performance bonus will be provided after confirmation

Remuneration commensurate with experience

Hilton Hotel

Job Description

An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience.

What will I be doing?

As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:

• Lead of the kitchen brigade and ensure ongoing development of Team Members
• Identify an effective approach to succession planning
• Create menus that meet and exceed customers' needs and conform to brand standards
• Ensure the consistent production of high quality food through all hotel food outlets
• Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers
• Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
• Manage department operations, including budgeting, forecasting, resource planning, and waste management
• Manage all aspects of the kitchen including operational, quality and administrative functions
• Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
• Ensuring adequate resources are available according to business needs
• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
• Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
• Maintain good communication and work relationships in all hotel areas
• Ensure that staffing levels are maintained to cover business demands
• Ensure monthly communication meetings are conducted and post-meeting minutes generated
• Manage staff performance issues in compliance with company policies and procedures
• Recruit, manage, train and develop the kitchen team
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
• Manage financial performance of the department so all planning is in line with hotel objectives
• Manage food control systems are adhered to them  so margins are on target in a pro-active way
• Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
• Be environmentally aware
• Ensure food wastage program is adhered to so that margins are on target
• Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation

An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required
• Excellent leadership skills
• A creative approach to the production of high quality food
• A business focused approach to managing a hotel kitchen
• Excellent communication skills
• Ability to build relationships, internal and external, to the hotel and the Company
• Excellent planning and organizational skills
• Ability to multi-task and meet deadlines
• A current, valid, and relevant trade qualification (proof may be required)

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• A certification in management
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands.  Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day.  And, our amazing Team Members are at the heart of it all!

AAPC (Thailand) Limited

Job Description

AAPC (Thailand) Limited

Job Description

PERSOL

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

Job Description

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

Responsibilities:

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

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

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

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

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

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

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

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

Requirements:

• Culinary diploma or equivalent qualification.

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

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

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

• Excellent leadership, communication, and interpersonal skills.

• Familiarity with food manufacturing processes is a plus.

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

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

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Sheraton Towers Singapore Hotel

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

Job Description

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

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

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

• Perform all duties of Culinary and related kitchen area

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

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

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

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

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

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

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

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

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

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

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

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

• Report equipment malfunctions in department equipment.

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

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

Ding Feng Restaurant

Job Description

• Able to prepare local chinese cuisine
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders

MARIE'S LAPIS INNOVATION PTE. LTD.

Job Description

Job Description: Assistant Cook (Commis) - JustB Baba
About JustB Baba (JBB)

JustB Baba is an exciting new dining concept located in the heart of Marine Parade. As a sister brand to the well-loved Marie's Lapis Cafe (MLC), JBB brings the same dedication to quality and tradition but with a unique twist. We are the non-halal counterpart to MLC, serving approximately 60% of their signature favorites alongside exclusive new dishes. Additionally, JustB Baba offers a curated selection of wines to complement our flavorful menu.

We are looking for a dedicated and passionate Assistant Cook (Commis) to join our kitchen team. You will play a vital role in food preparation and station management, ensuring that every dish served meets our high standards of taste and presentation. This is an excellent opportunity for an aspiring chef to grow within a dynamic, expanding culinary group.

80 Marine Parade Central, #01-782, Singapore 440080

• Food Preparation: Assist in the daily preparation of ingredients (mise-en-place), including washing, peeling, cutting, and seasoning.

• Cooking & Assembly: Support the Lead Cook in preparing and plating dishes from our menu (60% crossover with Marie’s Lapis Cafe, plus JBB exclusives).

• Non-Halal Handling: Comfortably handle and prepare non-halal ingredients (including pork and alcohol-infused recipes).

• Kitchen Hygiene: Maintain strict cleanliness and sanitation standards in accordance with SFA regulations.

• Stock Management: Help monitor inventory levels, ensuring ingredients are stored correctly and rotated (FIFO).

• Teamwork: Work collaboratively with front-of-house staff to ensure smooth service, particularly when pairing food with our wine offerings.

• Compliance: Ensure all equipment is handled safely and report any maintenance needs immediately.

• Experience: At least 1–2 years of experience in a commercial kitchen (experience in Nyonya/Local/Fusion cuisine is a plus).

• Skills: Basic knife skills and familiarity with various cooking techniques (frying, steaming, sautéing).

• Mindset: A positive attitude, a willingness to learn, and the ability to work in a fast-paced environment.

• Availability: Able to work shifts, including weekends and public holidays.

• Legal: Must be comfortable working in a non-halal environment where alcohol is served.

• Education: Culinary school certification or Food Safety Level 1 is preferred.

• Be part of a fresh, new cafe opening with a strong brand lineage.

• Opportunities for career progression within the JBB and MLC group.

• Competitive salary and staff meal benefits.

• A vibrant working environment in the bustling Marine Parade Central area.

USMAN RESTAURANT PTE. LTD.

Job Description

Looking for a North Indian or Pakistani Chef who is suitable to perform the following:

1. Must have good experience in cooking Pakistani and North Indian dishes.

2. Experience in handling Tandoor (clay oven) jobs.

3. Produce costing to maintain that monthly profit margins are met.

4. Should be able to work in hot environment (non-aircon).

5. Should be able to maintain the quality control of the food.

6. In-charge of the kitchen.

7. Able to do teamwork with colleagues.

8. Should be able to communicate effectively with the management to ensure the smooth functioning of the Kitchen.

9. Able to work in fast pace environment.

10. Minimum 4 years experience in North Indian and Pakistani cuisine and Tandoor (high heat clay oven)

11. Able to work in split shift (12 pm - 4 pm and 7 pm - 11 pm) or as per deemed by the Management.

12. Able to work on weekends and public holidays.

13. Able to train new staff

RTHT RESTAURANTS (S) PTE. LTD.

Job Description

highlight culinary expertise, leadership in fast-paced environments, and commitment to food safetyFocus on menu development, inventory control, and team training to demonstrate value. Use quantifiable achievements, such as reducing food waste or increasing customer satisfaction, to make your experience stand out to hiring managers.

Vetrivel Murugan

Job Description

Roles & Responsibilities

· Preparation of Tasty and Authentic North & South Indian, Indo Chinese 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 Quality, Stock Control of Food and Related Items

· Maintain Records and Manage Food Costing Within Budgets

· Maintain Kitchen Safety, Clean and Tidy Kitchen

· Should 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:

· Bachelor Degree in Hotel Management

· Should have experience in North Indian, South Indian, and Indo Chinese Cuisine 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, Kadai and Dosa Kal etc,.)

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

· Excellent communication and organization skills

Should be work on Week ends and Public Holidays