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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.

COMO Lifestyle Pte Ltd

A unique lifestyle destination aims to bring together a community inspired by fashion, food, directional design and new concepts.

Job Description

Job Responsibilities

• Provide strategic leadership to the culinary team, setting and enforcing performance standards, policies, and procedures in alignment with company values and brand reputation.
• Uphold the strictest compliance with food safety, hygiene, and sanitation regulations.
• Develop and refine menus, ensuring a perfect balance between authenticity, innovation, and guest satisfaction.
• Monitor industry trends and guest feedback to continually evolve the dining experience.
• Manage food cost controls and optimize inventory and purchasing in line with budgetary guidelines.
• Partner with Restaurant Operations and Marketing to conceptualize and execute seasonal menus, special events, and promotions that elevate guest engagement and drive revenue.
• Engage with guests when appropriate to enhance hospitality and showcase culinary excellence.
• Direct and mentor the culinary team to ensure smooth kitchen operations, consistency, and teamwork.
• Conduct regular performance reviews, providing clear feedback and development plans for each team member.
• Foster a culture of respect, discipline, and continuous learning within the kitchen, delivering effective training programs to build individual and team capabilities.
• Lead by example, setting collective goals for quality, efficiency, and creativity.

Prerequisite

• Proven track record as an Executive Chef or senior leadership role in fine dining, with strong expertise in Korean cuisine and butchery.
• Exceptional knowledge of diverse cooking methods, ingredients, kitchen equipment, and contemporary culinary trends.
• Strong business acumen in food cost management, productivity, and profitability.
• Ability to perform under pressure while delivering high-quality results consistently.
• Excellent communication and interpersonal skills; able to build strong relationships with both culinary and front-of-house teams.
• Guest-focused, service-oriented mindset with the ability to elevate the dining experience.
• Strong leadership presence: fair, professional, respectful, and a role model in kitchen culture.

Soup Holdings Limited

Job Description

Manage the kitchen, food preparation, supplies ordering and kitchen staff for general food service and functions

Kitchen Management

· Overall responsible for culinary activities of the kitchen

· Check the quantity and quality of received products to ensure items are as ordered and standards are met

· Achieve food margin set by the Company

· Monitor and maintain stock levels to reduce wastage and to maximize profitability

· Ensure kitchen operations are carried smoothly and effectively

· Receive and store food supplies, equipment and utensils in refrigerators, cupboards and other storage areas

· Responsible for inventory management to ensure sufficient stock for operation efficiency

Hygiene and Workplace Safety Management

· Ensure consistency in food quality control, hygiene and safety

· Ensure that food handling and hygiene regulations are followed in accordance with regulations

Equipment Management

· Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards

People Management

· Supervise and coordinate activities of kitchen staff

· Instruct and train other kitchen workers in the preparation, cooking, garnishing, and presentation of food

· Inspire and motivate the team to achieve food specifications

· Assist in recruitment of kitchen staff

· Manage a team of chefs and their areas of responsibilities

Sales Management

· Collaborate with restaurant manager to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers

Cost Management

· Manage food and manpower cost

Administration

· Responsible for kitchen administration duties

Perform other reasonable job duties as requested by Superior

Jumbo Group Of Restaurants Pte Ltd

Jumbo Group of Restaurants began with Jumbo Seafood, a home-grown seafood restaurant that was established in 1987 and best known for its chilli and black pepper crabs. The Jumbo story soon evolved after years of restaurant management experience and now includes six diverse dining concepts that serve more than 4,000 diners daily.

Job Description

We are seeking a highly skilled and experienced Executive Chef to be seconded to our overseas outlets. The ideal candidate will bring expertise in Southeast Asian and Chinese cuisines, demonstrate strong leadership in kitchen operations, and uphold the highest culinary and food safety standards.

Key Responsibilities:

• Oversee and manage outlet Head Chefs and kitchen teams, ensuring smooth day-to-day operations.
• Lead recruitment, training, and development of kitchen staff for new and existing outlets.
• Ensure strict adherence to SOPs, HACCP, and AVA food safety standards.
• Maintain consistent food quality, presentation, and safety across all outlets.
• Oversee kitchen equipment and facility maintenance to ensure efficiency and compliance.
• Develop and introduce innovative new dishes in line with brand direction and seasonal opportunities.
• Drive culinary excellence while balancing operational efficiency and cost control.

Requirements:

• Proven experience as an Executive Chef or similar senior culinary leadership role.
• Strong expertise in Southeast Asian and Chinese cuisines.
• Solid knowledge of HACCP standards and kitchen management best practices.
• Strong leadership, team management, and communication skills.
• Creative flair in menu planning and dish development.
• Willingness to be seconded overseas (China).

Insurgence HQ Pte Ltd

Job Description

We are looking for a dedicated and skilled Chef de Partie to join our kitchen team. The successful candidate will be responsible for managing a specific section of the kitchen, ensuring consistent food quality, smooth operations, and adherence to food safety standards.

• Take full responsibility for an assigned kitchen section (e.g. hot kitchen, cold kitchen, grill, etc.)

• Prepare, cook, and present dishes according to established recipes and standards

• Ensure food quality, taste, portioning, and presentation are consistently maintained

• Supervise and guide Commis Chefs and kitchen assistants within the section

• Assist the Sous Chef and Head Chef in daily kitchen operations

• Maintain the cleanliness and organisation of workstations at all times

• Ensure compliance with SFA food hygiene and workplace safety regulations

• Monitor stock levels, assist with inventory control, and minimise food wastage

• Participate in menu execution, mise en place planning, and service preparation

• Report any equipment issues, food safety concerns, or operational problems promptly

Tyson Jay Management

Job Description

Responsibilities

• Assist the Head Chef in daily kitchen operations, ensuring authentic Italian dishes are prepared to high standards of taste and presentation.
• Supervise and guide junior staff within your section, maintaining efficiency and consistency during service.
• Contribute to the creation of new Italian menu items, incorporating seasonal produce and traditional techniques.
• Oversee mise en place preparation, stock control, and assist with supplier ordering and deliveries.
• Uphold the highest standards of food hygiene and safety, in line with regulatory requirements.
• Support training and development of junior team members, fostering a positive and professional work culture.

• Proven experience in Italian cuisine, with at least 3 years in a professional kitchen.
• Diploma/Certificate in Culinary Arts or equivalent professional training.
• Strong leadership and organizational abilities, with the capacity to perform under pressure.
• Creative, detail-oriented, and passionate about delivering authentic Italian dining experiences.

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

Ivan Lim | EA Personnel No.: R1109856

Lam's (Singapore) Culinary Enterprise Pte Ltd

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

Job Description

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Job Duties

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● Pack pre-marinated chickens

● Wash, peel and cut vegetables

、

● Weigh and portion ingredients

● Label and pack food items

● Maintain food safety and hygiene

standards

● Adhere to recipes and operating

procedures guidelines

● Any other duties as directed

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Job Requirements

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● Candidates with no prior experience

are welcome to apply, as training

will be provided

，

● Flexible hours and shifts

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Job Perks

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● Annual Increment

● Year-End bonus

● Referral Bonus

● Birthday Voucher

● Training and Development

● Career Progression

● Walking Distance from Tai Seng MRT

Aama Brother's

Job Description

Job Description & Requirements

• Pratta Making and Cooking, Nool Pratha Bun Pratha,
• Naan Making, Tandoori Roti, Tandoori Butter Roti, Garlic Naan
• Cook Thosai,Gee Dosai, Masala Dosai, Onion Dosa, Buttermasala Dosai
• Cook South Indian Tiffins
• Cook South Indian Lunch Meals
• Cook South Indian Dinner, Dishes
• Cook North Indian Lunch Thali
• Cook North Indian Dinner Dishes
• Cook North and South Indian snacks
• Cook Hyderabad Briyani
• Cook Malabar Briyani
• Cook Chettinad Dum Briyani,Chicken DumBriyani, Mutton Briyani

Requirments

• Minimum 4 Years experience in the kitchen room.
• No formal Education
• Is willing to work shift hours, Weekends and Public holidays
• Knowledge of best cooking practices you get joy from cooking
• Company uniform all the times of working place.
• Enjoy planning, organizing and problem solving

Aama Brother's

Job Description

Job Description & Requirements

• Pratta Making and Cooking, Nool Pratha Bun Pratha,
• Naan Making, Tandoori Roti, Tandoori Butter Roti, Garlic Naan
• Cook Thosai,Gee Dosai, Masala Dosai, Onion Dosa, Buttermasala Dosai
• Cook South Indian Tiffins
• Cook South Indian Lunch Meals
• Cook South Indian Dinner, Dishes
• Cook North Indian Lunch Thali
• Cook North Indian Dinner Dishes
• Cook North and South Indian snacks
• Cook Hyderabad Briyani
• Cook Malabar Briyani
• Cook Chettinad Dum Briyani,Chicken DumBriyani, Mutton Briyani

Requirments

• Minimum 4 Years experience in the kitchen room.
• No formal Education
• Is willing to work shift hours, Weekends and Public holidays
• Knowledge of best cooking practices you get joy from cooking
• Company uniform all the times of working place.
• Enjoy planning, organizing and problem solving

Aama Brother's

Job Description

Job Description & Requirements

Roles & Responsibilities

The Chef is responsible for all day-to-day management of the restaurant, kitchen and catering requirements at the hotel, to ensure the highest standards of service delivery and customer satisfaction are achieved, as well as delivery of the hospitality operations in a sustainable and profitable manner. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes.

· Chef is responsible to assist chef & cook with smooth running of the kitchen operation.

· Proven work experience and be well versed in both North and South Indian dishes

· Prepare authentic South Indian Dishes,Local Indian Dishes like varities of Murtabak, Roti john , Thosai,Mee goreng , Mee Kuah

· North Indian Dishes: Chapathi. Naan, Tandori Roti, Tandori chicken, Palak Panneer, Keema, Halo, Channa masala, Samosa, Etc.

· Able to handle/cook Large Quantities. Cooking Multi - Indian Cuisine and Malay Cusines in Large Volumes both in gravies, Soup and dried and also can able to do Nasi Padang, Mee Siam, Mee Rebus.

· Need to stock and manage Spices, dry and wet groceries, Fresh and Frozen meats and supervise mixtures

· Ensuring Kitchen in clean and safe all times according to SFA Standard

· Ensuring Food safety and Good Quality of Food and Its Ingredients

· Able to work in a Fast Pace Environment.

· Able to take over ad-hoc duties during a shortage of Manpower

· Able to work on Sunday and public holidays.

· Check on ingredients or look into replenishing ingredients on daily basis

· Maintain Kitchen Equipment’s and Machines.

· Maintain Stocks according to the requirement

Khaansaei Tech

Job Description

Roles & Responsibilities

The Chef is responsible for all day-to-day management of the restaurant, kitchen and catering requirements at the hotel, to ensure the highest standards of service delivery and customer satisfaction are achieved, as well as delivery of the hospitality operations in a sustainable and profitable manner. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes.

· Chef is responsible to assist chef & cook with smooth running of the kitchen operation.

· Proven work experience and be well versed in both North and South Indian dishes

· Prepare authentic South Indian Dishes,Local Indian Dishes like varities of Murtabak, Roti john , Thosai,Mee goreng , Mee Kuah

· North Indian Dishes: Chapathi. Naan, Tandori Roti, Tandori chicken, Palak Panneer, Keema, Halo, Channa masala, Samosa, Etc.

· Able to handle/cook Large Quantities. Cooking Multi - Indian Cuisine and Malay Cusines in Large Volumes both in gravies, Soup and dried and also can able to do Nasi Padang, Mee Siam, Mee Rebus.

· Need to stock and manage Spices, dry and wet groceries, Fresh and Frozen meats and supervise mixtures

· Ensuring Kitchen in clean and safe all times according to SFA Standard

· Ensuring Food safety and Good Quality of Food and Its Ingredients

· Able to work in a Fast Pace Environment.

· Able to take over ad-hoc duties during a shortage of Manpower

· Able to work on Sunday and public holidays.

· Check on ingredients or look into replenishing ingredients on daily basis

· Maintain Kitchen Equipment’s and Machines.

· Maintain Stocks according to the requirement

Khaansaei Tech

Job Description

Pratta Making and Cooking, Nool Pratha Bun Pratha,

Naan Making, Tandoori Roti, Tandoori Butter Roti, Garlic Naan

Cook Thosai,Gee Dosai, Masala Dosai, Onion Dosa, Buttermasala Dosai

Cook South Indian Tiffins

Cook South Indian Lunch Meals

Cook South Indian Dinner, Dishes

Cook North Indian Lunch Thali

Cook North Indian Dinner Dishes

Cook North and South Indian snacks

Cook Hyderabad Briyani

Cook Malabar Briyani

Cook Chettinad Dum Briyani,Chicken DumBriyani, Mutton Briyani

Requirments

Minimum 4 Years experience in the kitchen room.

No formal Education

Is willing to work shift hours, Weekends and Public holidays

Knowledge of best cooking practices you get joy from cooking

Company uniform all the times of working place.

Enjoy planning, organizing and problem solving

PRATA ALLEY PTE. LTD.

Job Description

Job Description & Requirements:

To prepare high quality traditional authentic Indian food, especially North Indian dishes.

Should have the knowledge about properties and usage of herbs and spices in food Preparation, and to cook north Indian dishes in a traditional way.

To ensure that all the dishes are freshly prepared and the food standards are met.

Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staffs.

Plan and arrange ingredients for next day preparation and orders

Need to understand the customer requirements,as per order.

To Introduce new dishes and menus.

Should monitor and maintain stock levels and inventory.

Need to monitor stock rotation procedures are followed as per inventory.

Experience in all North Indian cuisines.

Monitoring portions and waste control.

To provide quality of food.

A deep understanding of authentic North Indian food preparation.

Flexible to work in any shifts, especially in split shifts

PRATA ALLEY PTE. LTD.

Job Description

Roles & Responsibilities

1. Responsible to cook South Indian, North Indian food items and able to prepare Tandoor, Prata, Snacks, Sweets and beverages.

2. Particularly Sambar, Rasam, Puligravy, Moorkulamabu, all type of Kootu, Poriyal, Piratal, Masial, Fried items, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rice etc.,

3. Fully responsible for taste, quality and hygiene of the food produced.

4. Fully responsible for Quality Control of kitchen food production operations. Taste and certify each and every food produced before they served.

5. Must ensure assistant cooks follow the correct recipe methods of our restaurant.

6. Inspect raw materials and certify they are in the prescribed quality. Check the freshness of vegetables before cook.

7. Must have experience in fast faced vegetable cutting and cleaning operations. For emergency, in absence of Vegetable cutter or Dishwasher you must capable to do the job. Must have strong healthy body to carry heavy utensils.

8. For emergency you must load/unload cooked foods to our delivery vehicles.

9. Fully responsible for the Hygiene system maintained at the kitchen.

10. Coordinate in menu planning and supervise cooks

11. Capable to supervise and cook for 3000 persons at a time.

12. Weekly 6 days needs to work from Shop opening to Shop closing(10 am to 10 pm with 3 hours break, Saturday, Sunday and Public holidays work compulsory.

CHEF - Requirements

Minimum Secondary education

Minimum 5 years culinary experience.

Able to cook South Indian, North Indian food items and able to prepare Tandoor, Prata, Snacks, Sweets and beverages.

4. Capable to produce Sambar, Rasam, Puligravy, Moorkulamabu, all type of Kootu, Poriyal, Piratal, Masial, Frieditems, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rice etc.,

5. Must have experience in fast faced vegetable cutting and cleaning operations. For emergency, in absence of Vegetable cutter or Dishwasher you must capable to do the job.

6. Must have strong healthy body to carry heavy utensils. Sound Health in case emergencies to load/unload 25, 50, 100 kg containers of cooked foods to our delivery vehicles.

7. Must have a good knowledge and experience in raw material and vegetables checking, Wastage reduction techniques

8. Capable lead the team to cook for 3000 persons at a time..

9. Must have strong leadership skills and a good team player. Able to stand long hours in kitchen. Able to take a quick decision and able to start preparation when receive bulk sudden orders for catering.

10. Weekly 6 days needs to work from Shop opening to Shop closing(10 am to 10 pm with 3 hours break, Saturday, Sunday and Public holidays work compulsory)

Hilton Hotel

Job Description

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. 

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.  

What will I be doing?  

As the Chef de Partie, you will be responsible for performing the following tasks to the highest standards: 

• Responsible for restaurant food production, including breakfast, room order, dinner and staff meal. 
• Prepare menus as required in a timely manner and strictly in accordance with the recipe, standards and the standard of plating. 
• Maintain compliance with FSAA requirements in all aspects of hotel operations. 
• Operate all equipment, appliances and machines properly. 
• Assist the Chef in maintaining focus in personnel training of new and current staff, work on SOP improvement and continuous improvement in all other areas. 
• Actively participate in kitchen meetings to maintain continuous improvement of kitchen operations, achieve goals and maintain smooth communication. 
• To do takeout work or work outside the kitchen when required. 
• Ensure that all kitchen staff are informed about occupancy rates, forecast plans and revenue. 
• Respond to each request to the satisfaction of the guest. 
• Active learning and appropriate change where required. 
• Accept constructive criticism with an open mind. 
• Follow any new menu changes requested by the Chef and any working methods for new menus, daily specials and promotions. 
• Work closely with the Chef in ordering food quantities for the day, maximise the use of food produce to eliminate waste and obtain the best rate of return. 
• Regularly check on all equipment belonging to the department to ensure they are in good working order, report any problems to the Head Chef if necessary. 
• Ensure that recipes and costs exist and are updated. 
• Monitor the quality and quantity of food to ensure the maximum economy of raw materials. 
• Attend monthly management meetings, operations meetings and organizes departmental meetings in the absence of the Chef. 
• Check the quality of food prepared by staff according to the required standards and make necessary adjustments. 
• Work closely with the Chef to determine the menu selection in regular meetings to satisfy both the guest and the segment. 
• Master the use of all electrical equipment in the kitchen and observe how to handle them safely and carefully. 
• Understand, practice and promote the team's working methods at all times to achieve the mission and objectives and the overall standards of the department. 
• Ensure that all staff are fully aware of the hotel's fire and life safety / emergency procedures 
• Adopt the hotel's safety policy. 
• Perform any other reasonable duties and duties as assigned. 

What are we looking for? 

A Chef de Partie 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: 

• High school or equivalent, preferably from a professional culinary school. 
• 1 to 3 years kitchen management experience in a 4 or 5-star hotel restaurant or high-level individual restaurant and 3 years Kitchen Chef experience. 
• Creative with strong research capability and development spirit and able to execute effectively. 
• Extensive knowledge of kitchen equipment and able to train staff. 
• Basic knowledge of computer operation. 
• Knowledge of food safety systems. 
• Ability to complete tasks on time in order of priority. 
• Work well under pressure, able to stay calm and solve problems. 
• Able to work well independently as well as in a team. 

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 travellers 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! 

VARIVANA RESORT KOH PHANGAN CO., LTD.

Job Description

About the role

We are seeking an experienced and talented Sous Chef to join our team at Varivana Resort Koh Phangan. As Sous Chef, you will play a crucial role in our thriving Hospitality & Tourism company, overseeing the kitchen operations and supporting the Head Chef. This is a full-time position based in Surat Thani.

What you'll be doing

1. Assist the Head Chef in planning, organizing and directing all food preparation activities

2. Oversee the day-to-day operations of the kitchen, ensuring high standards of food quality and presentation

3. Supervise and train kitchen staff, delegating tasks and ensuring efficient workflow

4. Develop and implement new menu items, recipes and cooking techniques

5. Ensure compliance with health, safety and hygiene regulations

6. Manage kitchen inventory, ordering supplies and controlling costs

7. Collaborate with the management team to improve operations and drive innovation

What we're looking for

1. Minimum 3 years' experience as a Sous Chef or in a similar role within the hospitality industry

2. Strong culinary skills and expertise in various cooking techniques

3. Excellent time management, organisational and problem-solving abilities

4. Proven track record of leading and motivating a kitchen team

5. Passion for creating high-quality, innovative dishes

6. Flexible and adaptable to changing demands and priorities

7. Knowledge of food safety, hygiene and cost control practices

What we offer

At Varivana Resort Koh Phangan, we are dedicated to providing our employees with a supportive and rewarding work environment. You will have the opportunity to grow your career, with access to ongoing training and development programs. We offer competitive remuneration, as well as a range of benefits including health insurance and discounts on resort stays.

About us

Varivana Resort Koh Phangan is a premier hospitality and tourism destination located in the beautiful island of Surat Thani. Our resort offers a unique blend of luxury and sustainability, catering to both leisure and business travellers. With a strong focus on exceptional customer service and culinary excellence, we are committed to creating unforgettable experiences for our guests.

If you are passionate about culinary arts and eager to be part of our dynamic team, we encourage you to apply now.

Fico Restaurant Pte. Ltd.

Job Description

Fico is a casual, beachfront Italian restaurant along East Coast Park by Chef-Partner Mirko Febbrile. Fico is inspired by Cucina Povera (a waste-not, want-not approach) and celebrates the simplest things in life, from humble ingredients to genuine, no-frills hospitality.

Fico is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

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

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

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail. The Executive Chef exists to future-proof the kitchen through people and systems. This role is responsible for building strong training pathways, tightening execution during peak service, and preparing the kitchen to scale with confidence. This is a hands-on leadership role focused on long-term stability rather than short-term heroics.

You'll be in charge of:

• Planning and directing food preparation for the venue alongside the Head Chef
• Build and implement clear training and progression pathways for Sous Chefs, CDPs, and junior team members
• Strengthen on-the-line execution, addressing gaps that appear under pressure
• Prepare the kitchen for growth and higher volumes through forward planning, structure, and team depth
• Balance creativity with consistency, ensuring food evolution never compromises execution
• Set, communicate, and uphold clear standards across food quality, prep, and service
• Partner closely with FOH and management to align service flow, manpower planning, and guest experience
• Training and mentoring of junior team members
• Food quality control, cost control of ingredients.
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

Requirements:

• Proven experience in a leadership capacity in a high-volume, quality-driven restaurant
• Strong track record of developing people and building leadership depth in the kitchen
• Calm, structured leadership style with the ability to steady teams during pressure
• Deep respect for Italian cuisine and tradition, with a grounded approach to creativity
• Strong operational and organisational skills, especially around training and service execution
• Ability to think long-term and build systems that support sustainable growth

What to expect:

• Direct transport in to restaurant from Bedok MRT
• 5 day work week
• Join a dynamic, young and fun loving service team
• Excellent team culture and a defined career growth plan to develop yourself

We love people who:

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

Benefits:

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

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

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

Curry Leaf Restaurant

LAGNAA... barefoot dining is a Concept Restaurant located in the heart of Little India.

Job Description

Job Description & Requirements

1. Prepare South and North Indian Cuisine

2. Supervise and manage Catering Orders

3. Supervise the preparation of misen place daily according to recipe

4. Work with Master Chef to plan and create monthly dishes for promotion

5. Supervise the preparation of masala mix for tandoor meats.

6. Supervise the Tandoor Chef and ensure tandoor temperature is constantly maintained at the required temperature

7. Supervise and prepare spices for grinding for a variety of gravies

8. Supervise and keep up to date recipes to prepare a variety of Naan breads and kebabs

9. Monitor proper marination and cuts for meats and vegetables according to recipe

11. Train kitchen staffs

12. Compliance of hygiene standards set by the authorities

Goodwood Park Hotel Private Limited

Goodwood Park Hotel is a Skills Framework Supporting Company

Job Description

GOODWOOD PARK HOTEL SINGAPORE

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

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

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

Responsibilities

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

Requirements

• Valid WSH Food Hygiene Certificate - 1

Event: Christmas & Chinese New Year

Date: 10 November 2025 to 28 February 2026, 5 day work week

Time: 9am to 6pm

Break: 1 hour unpaid break

Salary: $120/day

Hahahotpot PTD LTD

Job Description

Chef de Partie (CDP) / Demi Chef (Halal F&B Group)

Company: Haha’z Group Private Limited
Location: Singapore
Employment Type: Full-Time
Working Days: 5–6 days per week (shift-based)

Company Overview

Haha’z Group is a growing halal F&B group operating multiple outlets across Singapore. We focus on consistent food quality, strong kitchen leadership, and structured kitchen operations.

We are looking for experienced Chef de Partie (CDP) and Demi Chefs to support and lead kitchen operations across our outlets.

Position 1: Chef de Partie (CDP) – Outlet Chef

Salary: From $3,000/month (commensurate with experience and capability)

Job Description

• Manage daily kitchen operations for assigned outlet

• Act as Outlet Chef, overseeing service and prep

• Ensure food quality, consistency, and SOP compliance

• Lead and supervise kitchen staff during service

• Control food costs, stock usage, and minimise wastage

• Maintain halal standards, hygiene, and food safety

• Train and guide Demi Chefs and junior kitchen staff

Job Requirements

• Minimum 2–3 years experience as CDP or equivalent

• Able to manage a kitchen section or outlet independently

• Strong leadership and organisational skills

• Knowledge of halal kitchen operations is required

• Willing to work weekends and public holidays

Position 2: Demi Chef – Assistant Role

Salary: From $2,600/month (commensurate with experience and capability)

Job Description

• Assist CDP and Head Chef in daily kitchen operations

• Prepare ingredients according to recipes and SOPs

• Support service during peak hours

• Maintain cleanliness and hygiene of workstations

• Assist with stock handling and basic inventory tasks

Job Requirements

• Minimum 1 year relevant kitchen experience preferred

• Willing to learn and follow instructions

• Team player with good work attitude

• Knowledge of halal kitchen practices is an advantage

• Willing to work weekends and public holidays

Benefits & Others

• Structured kitchen operations and SOPs

• Stable employment in a growing F&B group

• Career progression opportunities

• Supportive and professional kitchen environment

CHAO YUAN PTE. LTD.

Job Description

Job Summary

We are looking for a hardworking and reliable Kitchen Assistant to support kitchen operations by preparing ingredients and assisting chefs with daily food preparation. The ideal candidate should have basic knowledge of cutting, cleaning, and preparing food items while maintaining high hygiene and safety standards.

• Wash, peel, cut, and prepare vegetables, fruits, meat, and other ingredients

• Assist chefs in basic food preparation tasks

• Follow proper cutting techniques and portion guidelines

• Maintain cleanliness and organization of kitchen and prep areas

• Ensure proper storage, labeling, and rotation of food items (FIFO)

• Follow food safety, hygiene, and sanitation standards at all times

• Assist with receiving and storing kitchen supplies

• Dispose of waste properly and minimize food wastage

• Support opening and closing kitchen procedures

• Perform other kitchen duties as assigned by the Head Chef or Supervisor
  

  
  Experienced kitchen assistant with at least 1+ year in food prep, cutting and hygiene preferred.

CH1291 PTE. LTD.

Job Description

Job Responsibilities:

• Plan and design menus in line with the restaurant’s concept

• Prepare and supervise the preparation of dishes

• Manage and train kitchen staff

• Ensure food quality, presentation, and consistency

• Control food costs and manage inventory

• Maintain hygiene, health, and safety standards

• Coordinate with management and front-of-house staff

Requirements:

• Proven experience as a Head Chef or in a similar role

• Strong leadership and communication skills

• In-depth knowledge of culinary techniques and cuisines

• Ability to work in a fast-paced environment

• Creativity and passion for cooking

• 5.5 days work week

CH1291 PTE. LTD.

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.

· 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.

Requirements:

·  At least 2-3 years of experience

·  Ability to work in a fast-paced environment

·  5.5 days work week

CHAO YUAN PTE. LTD.

Job Description

Job Summary

We are seeking a skilled and passionate Kitchen Chef to prepare high-quality dishes, manage kitchen operations, and maintain food safety and hygiene standards. The ideal candidate has strong culinary skills, works well under pressure, and contributes to a positive and efficient kitchen environment.

• Prepare and cook menu items according to recipes and quality standards

• Ensure food presentation, taste, and portion control meet restaurant standards

• Maintain cleanliness and organization of the kitchen and workstations

• Follow food safety, hygiene, and sanitation regulations at all times

• Monitor food storage, labeling, and stock rotation (FIFO)

• Assist with menu planning and recipe development as required

• Coordinate with kitchen and front-of-house staff for smooth service

• Minimize food waste and support cost control efforts

• Operate kitchen equipment safely and properly

• Support opening and closing kitchen procedures

RED DOOR GROUP PTE. LTD.

Job Description

Are you warm, outgoing, passionate, authentic, and inspiring? If this sounds like you, we’d love to meet you!

Artemis Grill & Sky Bar, Singapore's premier rooftop dining destination, combines breathtaking skyline views with Mediterranean-inspired cuisine, offering an elevated experience of innovation, flavour, and elegance.

Join a team where passion meets creativity, and every day is a celebration of excellence.

What You'll Do:
As Demi/Chef De Partie, you'll play a key role in crafting exceptional dining experiences.

Here’s what you’ll tackle every day:

✔ Lead Your Station – Assist/Oversee a designated kitchen section, ensuring efficient and high-quality food preparation.
✔ Maintain Consistency – Follow recipes and plating guidelines to deliver dishes that meet our exacting standards.
✔ Stock & Supply Management – Monitor ingredient levels, manage orders, and minimize waste.
✔ Mentor & Train – Guide junior kitchen staff, fostering a collaborative and skilled team.
✔ Uphold Excellence – Adhere to food safety, hygiene, and sanitation standards at all times.

What Can You Bring to the Table?
We’re looking for someone who radiates positivity and professionalism, with skills and qualities such as:

• A professional and positive attitude, even in high-pressure situations.

• The ability to stay focused and efficient in a fast-paced kitchen.

• A strong commitment to food safety, hygiene, and cleanliness.

• Team spirit—you thrive in a collaborative environment.

• A keen eye for consistency in food preparation, presentation, and quality control.

• A willingness to learn and a problem-solving mindset.

What’s in It for You?
When you join us, you’re not just part of a team—you’re part of our family. Here’s what we offer:

💰 Up to $3,500 monthly + Monthly Incentives Package
🎉 Sign-on bonus of up to $3,000 
📅 5-day workweek with flexible shifts
✨ Group insurance coverage for peace of mind, staff meals and 50% employee discount at both restaurants, late-night transportation for your convenience 

1-SPRING PTE. LTD.

Job Description

We are looking for a professional Pastry Chef De Partie/ Junior Sous Chef to support our kitchens at CapitaSpring, following our Head Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

• Assist in all pastry production, including desserts, pastries, and bread, supporting 3 - 4 outlets.

• Prepare pastry according to the menu and recipe specifications, ensuring that all products are consistent with the central kitchen's standards and specifications.

• Supervise and train pastry staff, including pastry cooks, bakers, and decorators, to ensure that all products are prepared and presented to the highest standards.

• Ensure that all pastry equipment is maintained and cleaned according to the food safety standards and procedures.

• Maintain inventory levels for all pastry supplies, including food, equipment, and utensils, and order supplies as needed.

• Assist in menu planning and recipe development to ensure that all pastry items are consistent with the central kitchen's standards and specifications.

• Ensure that all pastry is prepared safely, and that all pastry staff are trained on proper food handling techniques to minimize the risk of foodborne illness.

• Work with the executive chef and sous chef to develop and implement kitchen policies and procedures to ensure that the pastry department operates efficiently and effectively.

• Help manage the pastry department budget and ensure that all expenses are within budgetary constraints.

• Monitor pastry quality and consistency to ensure that all products meet the central kitchen's standards.

Experience & Requirements

• At least 2-3 years of experience as a Pastry Chef CDP or similar position in a high-volume kitchen environment.

• Culinary degree or equivalent experience in pastry arts.

• Knowledge of food safety regulations and proper food handling techniques.

• Ability to work in a fast-paced, high-pressure environment.

• Hands-on approach to all operational aspects.

• Excellent communication skills and basic computer skills. Initiative, Self-motivated and interpersonal skills.

• Ability to work on weekends and PH and fast paced working environment.

AlwaysHired Pte. Ltd.

Job Description

Summary

• 5 days a week. Shift varies.

  AM: 7.30am - 4pm

  PM: 1.30pm - 10pm

• Basic is up to $6000

• Location: Central

Responsibilities

• Ensure that all food prepared in the kitchen meets the certification standards

• Assist in the creation, preparation, and execution of menus for various events, from large banquets to small corporate meetings.

• Supervise food preparation and cooking activities to ensure consistency and high standards of food presentation and flavor.

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

• Collaborate with the banquet and event teams to understand specific event requirements and adjust food production schedules accordingly.

• Oversee the kitchen team during events, ensuring smooth operations, timely food delivery, and quality control, especially during peak times.

• Assist in managing, mentoring, and training junior chefs and kitchen staff, ensuring they understand the food preparation standards and hygiene protocols.

• Ensure the kitchen operates efficiently and that all staff are performing their duties to the highest standard.

• Provide leadership in the absence of the Executive Chef, managing kitchen staff and delegating tasks as needed.

• Ensure that the kitchen adheres to all food safety, hygiene, and regulations, including handling, storing, and preparing ingredients separately.

Requirement

• At least 4-6 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

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.

Cheong Chaw Yong | Registration Number: R1876426 | AlwaysHired Pte Ltd

EA Licence No: 24C2293

AN XIN BUSINESS CONSULTANCY PTE. LTD.

Job Description

• Job Description

• Industry/ Organization Type: Restaurant
• Position Title: Chef
• Working Location: Central
• Working Hours: 6 days – Shiftwork
• Salary Package: from $3,300 – $6,000 per month
• Duration: Permanent

• Key Responsibilities

• Oversee and manage the kitchen’s food preparation and related activities
• Create menus using new or existing recipes, making sure all dishes are high quality and varied
• Check and approve each dish before it is served to customers
• Plan orders for kitchen supplies and ingredients based on needs
• Arrange repairs for kitchen equipment when required
• Fix any issues or defects in the kitchen
• Lead, manage, and train kitchen staff
• Supervise all kitchen team members
• Estimate and manage staff workloads and compensation
• Keep records of staff payroll and attendance
• Follow all nutrition, hygiene, and safety guidelines
• Encourage teamwork and respect among all staff

• APPLY NOW!!!

• Holds a relevant degree or diploma in the F&B industry
• Has 5 to 10 years of experience in the F&B industry
• Willing to work at different locations when needed
• Willing to work on holidays and flexible shifts
• 
  

Ikano Pte Ltd

If this sounds like something you want to be part of, there’s no time like the present to get in touch, as we might have the role for you in our Shopping Centre. We are looking for a new team member to join us in Malaysia at IPC Shopping Centre. Ikano Retail Asia owns IPC, a shopping centre, adjacent to the IKEA Damansara store in Petaling Jaya.

Job Description

Company description

The IKEA vision is to create a better everyday life for the many people. We do this by offering a wide range of well-designed, functional home furnishing products at prices so low that as many people as possible can afford them. We operate in Singapore, Malaysia and Thailand – and have an ambitious expansion plan to bring a little bit of Sweden to new markets in the region. We are part of the Ikano Group of companies and the only IKEA franchisee owned by the Kamprad family that founded IKEA.

We also develop, own and operate Shopping Centres that are anchored by IKEA and create walkable communities by including residential, office and other types of real estate in our development plans.

Your Assignment 

As a Kitchen Assistant, you will:

• Serve customers behind the Hot line with a smile
• Prepare Hot and Cold dishes, like chicken wings, soup, salads and desserts
• Ensure products and condiments are stocked up, in good condition and replenished on time
• Prepare and man Pick-up point for online orders
• Keep up cleanliness and hygiene standards at all times and adhere to processes and with Food Safety & Hygiene practices

• Be sales driven and passionate about food;
• Be enthusiastic about working with others in a team;
• Enjoy working in a vibrant retail environment;
• Confident in approaching and talking to people in a friendly manner;
• Good attention to detail and the ability to prioritise and organise individual work duties in order to make the most efficient use of time available. 

Please apply by 04 February 2026 

DON DON DONKI

Don Quijote, a Japanese discount retail chain famously known as “Donki”, is expanding to Southeast Asia as Don Don Donki.

Job Description

At DON DON DONKI, if you have a passion for Japanese cuisine, Sushi & Seafood preparation, and precision knife skills, this is your chance to be part of a team that values craftsmanship, quality, and creativity.

🐟What You’ll Do
Differentiate, cut, plate, and store seasonal fish and shellfish with a focus on absolute freshness and quality.
Perform expert sashimi cutting for various fish types, including Salmon, Tuna, Amberjack, and Yellowtail, showcasing superior knife skills.
Decorate sashimi platters with artistic flair to elevate the dining experience and visual appeal.
Demonstrate high-level skill in hand-pressing nigiri sushi rice, achieving the perfect texture and flavor profile.
Interact with customers at our open-concept counters, providing knowledgeable service and making expert recommendations.
Work with local suppliers via WhatsApp for stock checking and ordering to ensure a steady supply of fresh ingredients.
Collaborate with and guide kitchen helpers and junior chefs to refine their skills and optimize kitchen operations.
Adhere to all food safety regulations and sanitation standards to maintain a safe, high-quality environment.

💰 Competitive Salary & Pay Rates
Full-Time From $2,830 (4.5-day workweek = better work-life balance!)

🎁 Full-Time Benefits
Annual Leave: FT from 14 days (max 21 days!)
Medical GP Benefits
Employee Discounts
Referral Bonuses
WSQ Training Courses – Upskill and grow with us
Dental Coverage
AWS (13th-month bonus!)

✔️Who We’re Looking For
Mastery of knife skills and seasonal fish handling.
Proficient in inventory management and supplier coordination.
Excellent interpersonal communication for counter service.
A strong sense of accountability for your tasks and team.

📢 Ready to Join? Apply Now or walk in to apply at any of our store locations.

Contact us today!

LH MANPOWER SERVICE PTE. LTD.

Job Description

• Able to prepare multiple foods
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Provide assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Able to work on weekend and PH

LH MANPOWER SERVICE PTE. LTD.

Job Description

• Able to prepare multiple foods
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Provide assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Able to work on weekend and PH

OUE Limited

OUE Limited is a leading real estate and healthcare group, growing strategically to capitalise on growth trends across Asia.

Job Description

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

Position Statement

A Chef de Partie prepares and cooks food according to standard procedures, recipes, and instructions, while assisting the Sous Chef in training team members. This role supports product development and ensures the smooth operation of the kitchen.

What will you be doing?

As Chef de Partie, you will:

• Prepare food efficiently, economically, and hygienically per standard recipes.
• Assist the Sous Chef in day-to-day kitchen operations and maintain high standards of food preparation and presentation.
• Follow recipes, plating guides, and maintain cleanliness and hygiene standards.
• Ensure compliance with HACCP regulations.
• Use kitchen equipment correctly and participate in off-site events as required.
• Complete tasks outside the kitchen area and assist in inventory taking.
• Work closely with the Stewarding department to ensure cleanliness and minimize losses.
• Respond to guest requests promptly and maintain a professional attitude.
• Adhere to hotel rules and team member handbook.
• Coordinate and participate in kitchen production, ensuring quality and portion control.
• Monitor food quality and adjust as needed.
• Perform other duties as assigned.

What are we looking for?

To succeed in this role, you should have:

• High school graduate or equivalent in Culinary.
• At least 2 years’ experience in a 5-star hotel or high-standard restaurant.
• Minimum 1 year as Demi Chef or equivalent in an international brand hotel.
• Valid Food Hygiene certificate.
• Familiarity with HACCP standards.
• Good command of English (preferred).

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!

Mufiz Restaurant Pte. Ltd.

Mufiz Restaurant Pte. Ltd. principal activity is RESTAURANTS.

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

LEE QUAN (WOODLANDS) PTE. LTD.

Job Description

• Responsible for the preparation of food to be produced, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
• Prepare food for production which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Stores all food properly and safely, marking the date and item.
• To ensure that the temperature records and monitoring is properly done on a daily basis.
• To ensure that the entire Production area is clean and tidy at all times.
• To ensure proper handling of all kitchen equipment at all times.
• To assist in ensuring a high level of health and safety, cleanliness and food hygiene and to ensure that safe working practices are followed.
• To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.
• To comply with grooming and appearance standards at all times.
• To act in the best interest of the company in all circumstances.
• Any other appropriate duties and responsibilities as assigned.

Marriott International

Job Description

Marriott International

Job Description

Lentor Health Nursing Home (Macpherson)

Job Description

Duties and responsibilities:

• Cook meals for residents and staff

• Check the quality of ingredients and food

• Plan and develop recipes suitable for elderly

• Replenish stock

• Assist to control cost by minimizing spoilage, waste and exercising portion control

• Handle kitchen equipment & utensils in a proper manner. Report malfunction of kitchen equipment

• Maintain high standards of cleanliness, hygiene and safety
  

Requirements:

• Able to work 6 days per week, including weekend and Public Holiday, according to roster

• Minimum with Primary education

• Minimum 1-2 years of experience

• Able to cook Chinese dishes/cuisine

• Good communication and interpersonal skills
  

Benefits

• Housing Benefits provided

• Halal In-House food provided

• Medical and leave benefits

• Friendly environment to work in!

Kitchen Solutions Pte. Ltd.

Kitchen Solutions Pte Ltd, is a Central Processing Unit (CPU) which bulk produce gravies, sauces, precut vegetables & Meat. and also supply dry goods to local restaurants and other F&B industreis.

Job Description

• Preparing South Indian and North Indian cuisines for routine bulk orders
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
• Seasons food according to recipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as a blender, oven, grill, or stand mixer
• Estimates expected food consumption and organizes preparation
• Prepares any necessary sauces or accompaniments before cooking
• Oversee Kitchen operations.

BIG SAILING INTERNATIONAL PTE. LTD.

Job Description

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Job Title: Senior Head Chef (Japanese Ramen Specialist)

Job Responsibilities

1. Take charge of the frontline preparation and consistent quality delivery of Japanese ramen.

2. Prepare noodles, broths and toppings in strict accordance with standardized procedures.

3. Collaborate with the food R&D and smart kitchen teams to participate in the verification of production techniques, workflows and equipment.

4. Maintain flavor consistency and order fulfillment efficiency in a chain restaurant setting.

Job Requirements

1. Possess practical hands-on experience in authentic ramen preparation, with a thorough understanding of ramen culture and craftsmanship.

2. Capable of independently executing core food preparation processes, including noodle-making, broth simmering or key dish assembly.

3. Be open to following standardized workflows and collaborating with automated kitchen equipment.

4. Preference will be given to candidates with long-term working experience in authentic ramen specialty restaurants.

：ラーメン（／シニア）

：

・ラーメンにおける・

・、スープ、トッピングのした

・チームおよびシステムとの

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・ラーメンでのをする

・ラーメン・へのい

・・されたにのない

・またはでの

LH MANPOWER SERVICE PTE. LTD.

Job Description

• Able to prepare multiple foods
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Provide assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Able to work on weekend and PH

Ungeneral Production Co., ltd.

Job Description

Location: Talad Noi, Samphanthawong

ABOUT US

We’re breathing new life into a 200-year-old Chinese merchant house in the heart of Talad Noi — and

turning it into 965, a living archive that blends history, food, art, and culture. Think concept store,

curated exhibitions, a courtyard kitchen, seasonal drinks, and spaces that shift with each event,

workshop, and idea that comes through the door.

We care about storytelling, connection, and creating something meaningful for the neighborhood and

beyond.

Now, we’re looking for someone special to join us — someone who’s not just experienced, but

genuinely excited to lead our kitchen and help shape what 965 becomes.

ABOUT THE ROLE

As our Head Chef, you’ll be the heart of our kitchen — leading a small team, keeping standards high,

and building a menu that feels aligned with the house.

We’re taking the food menu in a new direction, and we need the right person to help lead that shift

— someone who can bring fresh ideas, strong structure, and consistent execution, while still keeping

things practical for a small team and kitchen.

This is a hands-on role. You’ll be cooking, managing prep and service, training your team, and running

tight systems around ordering, stock, hygiene, and cost control.

We’re looking for someone calm, organized, and confident — someone who can bring structure to a

creative environment and keep the kitchen moving smoothly every day.

YOUR MAIN RESPONSIBILITIES

Daily Kitchen Operations & Service

• Lead daily prep and service execution with consistency and speed.

• Run a clean, organized kitchen with clear structure and strong communication.

• Ensure every dish meets quality, presentation, and portion standards.

• Manage kitchen workflow and timing in a small team environment.

• Support service improvements and maintain a steady rhythm during busy periods.

Menu Development (Western + Baking/Pastry)

• Develop and improve a Western-focused menu that fits the 965 concept.

• Create and maintain baking/pastry items for daily production and display.

• Test recipes and build clear standards for repeatable execution.

• Introduce seasonal updates and specials without adding unnecessary complexity.

• Maintain recipe documentation to support consistency across the team.

Ordering, Stock & Cost Control

• Manage ordering, stock levels, and supplier coordination.

• Control food costs through smart ordering, portion control, and waste reduction.

• Maintain clear systems for inventory, storage, FIFO rotation, and expiry control.

• Conduct stock counts and keep records accurate and up to date.

• Communicate shortages, variances, and operational needs early and clearly.Team Leadership & Training

• Lead, train, and support a small kitchen team with calm leadership.

• Set expectations for standards, cleanliness, discipline, and teamwork.

• Coach staff to improve speed, consistency, and confidence on station.

• Build a positive culture — professional, respectful, and performance-driven.

Hygiene, Health & Safety

• Maintain strong food safety and hygiene standards at all times.

• Ensure all cleaning routines, storage procedures, and prep practices are followed.

• Keep the kitchen compliant with local Thai health and safety standards.

• Create a safe working environment and reduce operational risk.

Admin & Kitchen Systems

• Maintain prep lists, ordering sheets, stock records, and recipe files.

• Use Microsoft Excel and Word for costing, inventory tracking, and basic reporting.

• Communicate clearly with management on performance, priorities, and improvements.

WHO WE’RE LOOKING FOR

• Minimum 8 years kitchen experience.

• Minimum 2 years experience as a Head Chef (or equivalent leadership role).

• Strong experience with Western food (brunch/lunch style is ideal).

• Strong experience with baking/pastry production and consistency.

• Confident managing ordering, stock control, and kitchen cost targets.

• Comfortable working in a small kitchen team and leading from the front.

• Strong hygiene standards and pride in clean systems.

• Intermediate English (spoken + written).

• Thai language required (must be able to speak Thai).

• Intermediate Microsoft Excel + Word skills.

We want 965 to feel like a living house — full of stories, warmth, and intention.

If you’re the kind of chef who cares about consistency, leadership, and creating something meaningful

through food, we’d love to meet you.

Come be a part of our family

Asian Cuisine & Hospitality Co., Ltd.

Job Description

At Exquisine Global, we’re an innovative and dynamic company bringing Thai brands like Mango Tree Restaurant and our own brands to the world. Explore more about us at www.exquisineglobal.com.

Our vision is to inspire and connect with international customers, sharing the warmth, flavors, and hospitality that Thailand is famous for.

We’re looking for passionate, enthusiastic, and food-loving people to join our team as ambassadors of Thai brands to the world. If you have a love for Thai cuisine and culture and want to be part of a journey that’s making a global impact, we’d love to hear from you!

Key Responsibilities:

Back of House (BOH) Training:

• Lead and manage all training programs in Bangkok and overseas, both in the classroom and kitchen.

• Develop and oversee training activities, schedules, and plans.

• Conduct training sessions for franchisees and staff on BOH procedures, recipes, cooking techniques, ingredients, sauces, and food safety/hygiene.

• Provide kitchen training covering preparation, cooking stations, methods, and recipes.

• Collaborate with F&B and QMR departments in Bangkok.

• Prepare and submit detailed training reports and audit of outlet.

• Regularly update training data in the required systems.

• Communicate and coordinate BOH operations with franchisees.

Overseas and Local Restaurant Setups:

• Assist in setting up and opening new restaurants in overseas.

• Provide daily reports during openings based on the self-assessment sheet.

Culinary Creativity:

• Develop, test, and refine recipes and cooking techniques.

• Conduct food demonstrations (both live and video).

• Collaborate with brand owners on new culinary creations.

• Educate others on Thai cuisine, focusing not just on how to cook it but also on the cultural and historical significance of each dish. 

Qualifications:

• Bachelor's degree or Culinary degree (or equivalent).

• A minimum of 5 years’ experience as a Sous Chef, or 2–3 years as an Executive Chef, with strong knowledge of kitchen operations, the ability to train others, and prior experience working in restaurant groups.

• In-depth knowledge of Thai cuisine and current culinary trends.

• Understanding of food cost management, inventory control, food safety, and hygiene standards.

• Creative with the ability to develop new recipes, visually appealing food presentations (Instagramable), and promotional ideas.

• Strong English communication skills (written and spoken).

• Excellent interpersonal and communication skills.

• Positive, "CAN DO" attitude with a forward-thinking mindset and the ability to think creatively.

• Proficient in Microsoft Word, PowerPoint, Excel, and Outlook.

• Detail-oriented with strong organizational skills for managing paperwork.

• Ability to work well under pressure and handle ad-hoc tasks.

• Willing to travel overseas frequently, with trips lasting 2-4 weeks at a time.

SALT AND RABBIT LIMITED

Job Description

Alma & is a modern Spanish Italian restaurant in Central, our concept is to provide casual dining with fine quality food. We are seeking experienced and passionate CHEFS and FOH staffs to join our dynamic team.

Sous chef / Chef de Partie / Demi Chef Responsibilities:

• Collaborate with the Head Chef for daily kitchen operation.

• Ensure kitchen hygiene and safety standards are maintained at all times.

• Oversee food preparation and presentation, ensuring consistency and quality.

• Assist in inventory management and cost control.

• Monitor and maintain kitchen equipment to ensure operational efficiency.

• Work during service to support the line and ensure smooth operations.

Qualifications:

• Minimum of 2 years experience in a professional kitchen.

• Strong knowledge of various cooking techniques, cuisines, and dietary restrictions.

• Excellent communication and interpersonal skills.

Passion for culinary arts and a commitment to quality.

What We Offer:

• A supportive and collaborative work environment

• 6 rest days per month

• 10 days annual leave per year

• Monthly tips

• Daily staff meal provided

Tulsi indian restaurant O/B Balaji group Ltd

Job Description

Tulsi Group has an opening as on executive chef . We are seeking a Chef in Hong Kong Location, an individual who has a passion for Indian culinary arts and possesses great leadership skills to join the growing team. We source many of our ingredients from local suppliers and use only the highest quality available. We are seeking an experienced executive Chef to join our team , you will be responsible for leading and cooking delicious and authentic Indian dishes. 

• Proven experience as a executive Chef, with a focus on authentic Indian cuisine.

• Knowledge of traditional Indian cooking techniques and recipes.

• Strong understanding of food safety and hygiene practices.

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

• Excellent knife skills and ability to handle kitchen equipment.

• Creative and innovative mindset to develop new recipes and dishes.

• Strong leadership and team management skills.

• Good communication and interpersonal skills.

• Ability to multitask and prioritise tasks effectively.

• Flexibility to work in shifts and on weekends.

Roles & Responsibilities

• lead a kitchen team and plan menu a variety of authentic Indian dishes.

• Ensure that all dishes are prepared and presented according to company standards and recipes.

• Maintain high levels of cleanliness and sanitation in the kitchen area.

• Manage and order inventory of ingredients and supplies.

• Collaborate with the kitchen team to create new dishes and improve existing recipes.

• Train and supervise junior chefs and kitchen staff.

• Adhere to all food safety and hygiene regulations.

• Stay informed about current food trends and incorporate them into menu planning.

• Contribute to menu development and participate in menu tastings.

• Ensure that all food is prepared and served on time.

• Monitor and control food costs and wastage.

• Handle customer inquiries and special requests regarding food preparation and ingredients.

• Maintain a positive and professional approach with coworkers and customers at all times.

• Follow company policies and procedures.

Sodexo (Hong Kong) Limited

Sodexo, the world's leader in Food and Facilities Management Services, operates in 55 countries with over 412,000 employees, providing services in various industries. In order to support our continued growth and development, we are now looking for high calibre people to join our team in Hong Kong.

Job Description

We are currently seeking an experienced and talented Executive Chef to join our team. If you have a passion for culinary excellence, strong leadership skills, and a proven track record in managing kitchen operations, then this position is for you.

Job Responsibilities:

• Oversee all back-of-house operations, ensuring efficient workflow, consistent quality, and seamless service.

• Lead, mentor, and develop the kitchen team in food preparation, plating, and presentation according to established specifications.

• Manage inventory, procurement, and cost control while maintaining high-quality supplies.

• Ensure all stations are set up efficiently and food is prepared accurately and timely according to orders.

• Uphold the highest standards of kitchen hygiene, sanitation, and compliance with food safety regulations.

• Organize kitchen stations, storage, and refrigeration areas to ensure cleanliness and operational readiness.

• Create and refresh menus regularly, integrating seasonal ingredients and contemporary culinary trends.

• Oversee kitchen closing procedures and ensure completion of all checklists.

• Handle staff scheduling, recruitment, training, and performance management.

Job Requirement:

• Minimum of 10 years of relevant work experience in culinary arts, with a focus on high-volume food production.

• At least 5 years in a managerial or supervisory role within a professional kitchen.

• Preference for candidates with five-star hotel or equivalent luxury hospitality experience.

• Proven ability to perform under pressure in a fast-paced environment while maintaining quality and consistency.

• In-depth knowledge of culinary techniques, ingredient selection, and current industry trends.

• Strong organizational skills and meticulous attention to detail.

• Excellent communication and interpersonal abilities, with experience collaborating across departments.

• Proficiency in Microsoft Office (Word, Excel, PowerPoint).

• Exemplary personal hygiene and grooming standards.

Benefits:

• 5-day work week

• Public Holiday

• Medical benefits

• Birthday Leave

• A fun and lively working environment where you will be valued and developed

We offer competitive remuneration to the right candidates. Please apply with detailed resume and salary expectation to Human Resources Department, Sodexo (Hong Kong) Limited by clicking Apply Now.

*Personal data collected is for recruitment purposes only.

Yardbird Limited

Job Description

Job Description: Sous Chef

Key Responsibilities

1. Culinary Excellence:

• Prepare and deliver high-quality, consistent dishes, adhering to established recipes and standards.

• Participate in daily opening duties and pre-service preparation to ensure readiness for service.

• Collaborate with the Head Chef to develop and refine new recipes, contributing to an innovative and seasonal menu.

• Share advanced cooking techniques and culinary insights with the team, fostering a culture of continuous improvement.

2. Leadership and Support:

• Act as a right hand to the Head Chef, assisting with:

  • Scheduling staff shifts.

  • Managing invoices, costing, and reporting.

  • Conducting inventory checks and ensuring cost control.

• Take ownership of the kitchen during the Head Chef’s absence, ensuring smooth operations and maintaining standards.

• Coordinate with office and marketing teams for tasks such as photoshoots, menu updates, and other operational needs.

3. Training and Development:

• Lead by example, mentoring Junior Chefs and ensuring they are trained to meet the restaurant’s high culinary standards.

• Actively transfer knowledge of cooking techniques, ingredients, and plating methods to junior kitchen staff.

4. Inventory and Cost Control:

• Source and establish relationships with new suppliers to ensure the best quality and price for ingredients.

• Oversee and optimize ingredient ordering, ensuring quantities align with service demands.

• Maintain accurate cost calculations for recipes and menu items to support profitability.

Qualifications and Skills:

• Extensive culinary experience, with expertise in managing high-pressure kitchen environments.

• At least 4 years in a senior chef role (eg. sous chef, chef de cuisine or head chef).

• Demonstrate strong leadership and team management skills, with the ability to inspire and motivate kitchen staff.

• At least 4 years in developing menus and dishes.

• A passion for culinary innovation, creativity, and an eagerness to evolve with trends in the industry.

• Exceptional organizational and multitasking abilities, ensuring a clean, efficient, and safe kitchen environment.

• Experience in cost control, supplier management, and recipe costing.

• Excellent communication and interpersonal skills to effectively interact with both team members and guests.

• A commitment to continuous learning

Benefits:

• Education and training opportunities, including subsidies for certifications.

• 5-day work week, with Sundays and Mondays off.

• Staff discounts on food and merchandise at all our restaurants.

• Additional bonuses and benefits to acknowledge your dedication.

Nextbeat Singapore Pte. Ltd.

Job Description

Working Location: North East Area
Monthly Salary: Up to $3,000 (Negotiable)
Working Hours: 6-day work week (10 hours per day with 1 hour break)

Job Purpose:
Our client is seeking a dedicated and skilled Chef/Cook to join their team. The ideal candidate will be passionate about food, able to deliver consistent quality, and ensure smooth kitchen operations. You will be responsible for preparing dishes according to our standards, maintaining cleanliness, and assisting in the overall success of the kitchen.

Job Responsibilities:

• Prepare and cook high-quality dishes in accordance with the menu and company standards.

• Ensure food presentation and taste consistently meet expectations.

• Assist in menu planning, food costing, and recipe development when required.

• Maintain the cleanliness and organisation of the kitchen, ensuring compliance with food safety and hygiene standards.

• Monitor stock levels and assist in ordering supplies as needed.

• Support and collaborate with the kitchen team to ensure efficient service.

• Adhere to all health, safety, and sanitation guidelines.

Job Requirements:

• Proven experience as a Chef or Cook in a restaurant, café, or catering environment preferred.

• Strong knowledge of cooking techniques, ingredients, and kitchen equipment.

• Ability to work in a fast-paced environment while maintaining quality.

• Excellent teamwork and communication skills.

• Strong attention to detail and commitment to hygiene and safety standards.

• Possess Food Safety Certification.

Nextbeat Singapore Pte. Ltd.
EA License Number: 22C1267
EA Personnel No: R22107133

AH Y EATING HOUSE PTE. LTD.

Job Description

We are seeking an experienced and dedicated Chef Manager to lead the kitchen operations of our Chinese restaurant. The successful candidate will be responsible for overseeing daily kitchen activities, maintaining high food quality standards, and ensuring efficient operations while upholding the authenticity and consistency of Chinese cuisine. As Chef Manager, you will manage the full spectrum of kitchen operations, including food preparation, cooking processes, and timely food delivery during service hours. You will ensure that all dishes meet established standards for taste, presentation, and portion control. You will also be responsible for implementing and maintaining standard recipes and kitchen operating procedures to ensure consistency across all shifts. You will play a key role in menu planning and development, including seasonal menus and festive set menus. Strong cost control skills are essential, as you will monitor food cost, manage inventory, minimize wastage, and work closely with suppliers to source quality ingredients at competitive prices.

The role requires strong leadership and people management skills. You will lead, supervise, and train kitchen staff, including sous chefs, cooks, and kitchen assistants. You will be responsible for staff scheduling, task allocation, and performance management to ensure a motivated and productive team.

Food safety and hygiene compliance is a critical aspect of this role. You must ensure that the kitchen complies with all SFA / NEA regulations, including proper food handling, storage, cleanliness, and documentation.

The Chef Manager will work closely with front-of-house teams and management to ensure smooth operations, handle customer feedback when required, and support banquets, events, and large-scale orders.

Requirements:
Minimum 5 years of relevant experience in a Chinese restaurant kitchen, including at least 2 years in a supervisory or managerial role. Strong leadership, organizational, and cost control skills are essential.

Company Confidential

Job Description

Job Description

• Assist in the development and design of all food and beverage menus.
• Consistently produce high-quality dishes in terms of both presentation and flavor.
• Ensure the kitchen operates efficiently and maintains the company’s culinary and timing standards.
• Support the Executive Chef in planning and supervising food preparation as needed.
• Effectively resolve kitchen issues and take charge during unexpected situations.
• Monitor inventory levels and manage supply orders to maintain adequate stock.
• Enforce strict compliance with hygiene, sanitation, and safety standards.
• Foster a positive, respectful, and professional work environment with colleagues and guests.
• Collaborate with the culinary team to create new menu items, seasonal offerings, and tasting menus.
• Ensure full adherence to food safety, sanitation regulations, and proper food handling practices.
• Maintain overall cleanliness and organization in the kitchen, including equipment upkeep and correct storage of ingredients.

Requirements

• Proven experience in a similar kitchen leadership role
• Strong knowledge of culinary techniques, kitchen operations, and food presentation standards.
• Ability to lead, mentor, and motivate kitchen staff in a fast-paced environment.
• Solid understanding of food safety regulations, hygiene standards.
• Excellent time management and organizational skills.
• Creative mindset with a passion for food innovation and menu development.
• Strong communication and interpersonal skills.
• Ability to remain calm and effective under pressure.
• Flexibility to work shifts, weekends, and holidays as needed.

Alice Boulangerie Pte Ltd

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

Job Description

*5 working days per week

*No split shift

*Fun and friendly working environment

Job Responsibilities:

• Report to Head of Department
• Provide control on food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation, scheduling and decoration
• Monitor the preparation of the productions to ensure adherence to recipes and specifications
• Assist to oversee production process, portioning, presentation and quality of pastry & bakery products
• Perform day-to-day kitchen activities efficiently
• Guide, train, and supervise junior members
• Consistently execute menu items with responsibility to the taste and presentation standards
• Minimise the wastage and spoilage of ingredients and other food items
• Job involves all aspects of pastry including and not limited to
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Inspect and ensure that the work station is clean and meet the NEA hygiene standards at all times
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

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

Please send in your resume to 80563130 for more information