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Settha Palace Hotel

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

Job Description - Front Office Manager

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

This role requires:

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

You'll get:

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

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

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

Key Responsibilities:

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

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

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

But the opportunity is NOT for you if:

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

Position reports to the General Manager.

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

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

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

Jia Group Holdings Limited

Job Description

What you will be doing:

• Responsible for food preparation and the kitchen operation

• Prepare ingredients and dishes to ensure they are prepared to the correct recipes and quality

• Ensure that the preparation and quality of food provided are consistently maintained

• Ensure all food products are produced in a professional manner and meet the company quality standard

• Maintain a good quality of the cuisine

What we are looking for:

• Diploma or equivalent vocational training certificate required. Culinary school preferred.

• Able to deliver fantastic service in a high profile venue

• A high level of energy and a good team player

• Confident in running busy shifts

What we offer:

• 10 days Annual Leave

• Medical & Dental Insurance

• Performance Bonus

• Meals Allowance

• On-the-job training

• Competitive Salary

If you are interested to apply for the above positions, please click apply/ share your resume with your CURRENT and EXPECTED salary with us.

People who are eligible to work in Hong Kong or have full working rights for Hong Kong will be considered for the above position. If you are passionate about hospitality and are looking for exciting new opportunities, then we want to hear from you!

YES WE BUILD PTE LTD

Job Description

Job Description:
We are looking for a talented Head Chef specializing in Thai cuisine to lead our kitchen and deliver authentic Thai dishes. The ideal candidate will have experience managing a team and ensuring high-quality food standards.

Responsibilities:

• Prepare and cook authentic Thai dishes

• Supervise and manage kitchen staff

• Maintain kitchen hygiene and food safety standards

• Plan menus and manage inventory

• Train junior chefs and support staff

Requirements:

• Minimum 3–5 years of experience as a Thai chef

• Culinary diploma or equivalent certification preferred

• Strong leadership and team management skills

• Ability to work in a fast-paced environment

• Knowledge of Singapore food safety and hygiene standards is a plus

Fish With You F&B Pte Ltd

Job Description

1. Complete cooking of dishes according to prescribed procedures and standards

2. Provide service to all customers according to service standard and procedures.

3. Responsible for the preparation work of restaurant opening and closing operation hours.

4. Answering customer’s queries regarding menu items, ingredients or any other product related queries.

5. Maintain quality, service & cleanliness at all times.

6. Any other job related duties requested by Restaurant Manager.

Job Requirements:

• With relevant experience.

SPIZZA PTE LTD

Spizza first opened its doors in Club Street in 2002 with the vision of offering affordable yet authentic thin-crusted wood-fired pizzas and tasty Italian dishes to the discerning palates of Singaporeans. Today, Spizza is the most renowned Italian pizza chain in Singapore. We serve affordable yet delicious Italian fare; from salads and soups, homemade pastas and desserts, to our wide range of innovative specialty thin-crusted wood-fired pizzas. Our food are made in-house daily with the freshest ingredients and with utmost care and dedication.

Job Description

We are hiring Chef De Partie. Join us today!

Responsibilities:

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Follows proper plate presentation and garnish set up for all dishes.

Requirements:

• At least 1-2 years of relevant experience in western food
• Willing to learn
• Able to work on weekdays, weekends, public holidays on straight shift and split shift
• 5.5 days work week
• Salary commensurate with experience
• Work location : Jln Kayu, Balmoral Plaza or Holland Village

· We offer:

• Sales incentives
• Medical and dental benefits
• Duty meals
• Salary up to $3500, based on experience

Send your detailed resume to hr@spizza.sg. Only shortlisted candidates will be notified.

Treetops Executive Residences

Treetops Executive Residences is a luxurious serviced apartment managed by Edmund Tie & Company Hospitality Management Services Pte Ltd . Featuring 220 units of one to three bedroom fully serviced suites, it is the perfect eco-luxurious environment for a refreshing resort style home away from home experience.

Job Description

Roles & Responsibilities

Job Description

• Ensuring the cleanliness of dishes by using the dishwasher to wash dishes, pots, pans.
• To ensure all dishes, utensils, glass ware and kitchen equipment are clean and sanitized.
• Top up pantry supplies for staff pantry
• Maintain the cleanliness of the kitchen and staff pantry area by washing, sweeping and mopping daily.
• Dispose the garbage at bin centre.

Job Requirements

• Positive attitude
• Able to work 6 days, 7am to 3pm including weekends and public holidays
• Meals provided

Interested parties please call 84689219

WILD/FIRE

Job Description

About the role

WILD/FIRE is seeking talented Junior Chefs and Chef De Parties to join our culinary team in our Central Region location. As a key member of our kitchen brigade, you will play a vital role in delivering exceptional dining experiences to our guests through the preparation and presentation of high-quality dishes. This is a full-time position offering opportunities for growth and development within our dynamic hospitality organisation.

Key Responsibilities

• Preparing and cooking a variety of dishes to the highest standards of quality and presentation

• Maintaining strict adherence to food safety and hygiene regulations

• Ensuring the efficient and organized running of the kitchen

What we're looking for

• Minimum 1 year experience

• Strong working knowledge of food preparation techniques, food safety, and kitchen operations

• Ability to work quickly and efficiently in a fast-paced, high-pressure environment

• Excellent communication and teamwork skills

What we offer

At WILD/FIRE, our people are at the heart of our success. We offer a supportive, collaborative work environment with opportunities for advancement, as well as a competitive salary and benefits package. This includes ongoing training and development, staff discounts, and a focus on work-life balance. If you're looking to take your culinary career to new heights, we'd love to hear from you.

Apply now to join our talented team of culinary professionals.

About us

Join the WILD/FIRE family and be part of the hottest team in town! WILD/FIRE is known for our high-quality mouthwatering burgers, grills, and friendly service.

If you're excited about the prospect of joining our dynamic kitchen team, please apply now!

Unlisted Collection

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

Job Description

 Marguerite is awarded by Michelin with one star. Taking root amidst the lush garden surrounds of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalised level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.  

                                                                                    & 

Housed within the Flower Dome at Gardens by the Bay. Hortus tempts with a host of sharing plates that celebrate the bright, fresh flavours of the Mediterranean. Vibrant salads, dips and home baked breads are perfect for grazing alongside heartier mains, tagines and rustic dishes straight off our wood fire grill. Housemade cakes, tarts and pastries entice through the day.

Tasks & responsibilities

• Collaborate closely with the Executive Chef and Pastry Chef to design and execute a diverse pastry menu that aligns with the restaurant’s vision and policies.

• Oversee the daily operations of the pastry section, ensuring timely and efficient mise en place.

• Maintain the highest level of food presentation, quality, and standards across all dessert offerings.

• Manage the procurement of ingredients and supplies for pastry items, ensuring inventory accuracy and cost control.

• Monitor and manage food costs, budgeting, forecasting, and effective resource planning.

• Ensure compliance with hygiene and safety standards in the pastry section.

• Lead, supervise, and train the pastry team, fostering growth and development through knowledge transfer.

• Conduct market analysis and research to create new, innovative dessert recipes.

• Perform other duties as assigned, contributing to the overall success of the kitchen team.

Qualifications & experience

• Minimum with WSQ Certificate / Diploma in Pastry or equivalent.

• Proven experience as a Junior Pastry Sous Chef or in a similar role.

• In-depth knowledge of food safety, hygiene standards, and kitchen management.

• Strong organizational and leadership skills, with the ability to multitask in a fast-paced environment.

• Creativity and passion for developing innovative pastry recipes.

• Excellent communication and team management abilities

Benefits

• Competitive salary and benefits

• Opportunities for professional growth and development

• Employee discounts on food and beverages

• A supportive and creative work environment

• Staff meals provided for brunch and dinner

• Comprehensive Medical & Dental Insurance Coverage

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

KOTR PTE. LTD.

Job Description

Job Description:

About C.O.T.U:

C.O.T.U (Centre Of The Universe) is a premier lifestyle and entertainment venue located on the 38th and 39th floors of CapitaGreen. Spanning 18,000 square feet with stunning city skyline views, C.O.T.U features five unique concepts: Dashi Skypool, Enso steakhouse with Japanese flair, The Whisper Room cocktail bar, Little Birdie progressive cocktail bar, and Dashi Go-Go boutique ultra-lounge.

Key Responsibilities:

Overview:

• Ensure efficient time and motion at all times.
• Basic food knowledge
• Create and prepare desserts and pastries in accordance with the existent menus as well as specials
• Inspect the quality of the ingredients and measure them for specific recipes
• Plate desserts for serving
• Understanding of the brand and the cookery.
• To ensure the mise en place is performed to the high standard required at all times.
• To maintain the highest standard of cleanliness and up keep of equipment.
• To ensure daily, weekly and monthly cleaning duties are carried out as instructed by senior chefs.
• To contribute to the building of the team and efficient team spirit and an active interest in employees welfare, safety and development.
• To help and maintain a maximum yield in the kitchen in relation to the gross profit and wastage

General Responsibilities:​​​

• To provide a friendly, courteous and professional service at all times.
• Maintain good working relationships with your colleagues and all departments.
• To ensure you have a thorough understanding of and adhere to Company’s regulations in particular the policies and procedures relating to fire, hygiene and safety.
• To ensure you as an employee report for duty punctually, wearing the correct uniform at all times, maintaining the highest of standard in hygiene & grooming.
• To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capacity as assigned, including redeployment to alternative departments if required, to meet business demands and guest service needs.
• To attend meetings & training as and when required.

Human Resources:

• Health & Safety adherence , risk assessment and equipment maintenance (internal)

THE DEMPSEY PROJECT

Job Description

The Dempsey Project is looking for a Pastry Chef who is passionate crafting delectable desserts and pastries. With instructions from the Head Pastry Chef, a Pastry Chef should focus on fine tuning his/ her skills, developing techniques, and achieving independence on his/her role.

Job Highlights:
- 14 Days Annual Leave

- 5 day work week, 44 hours
- Staff Meal provided
- 70% staff discount while on shift
- $300 Employee Referral Program
- Shuttle Bus provided from Orchard/Holland V/Botanic Gardens

Salary:
Junior Pastry Chef: $2600 - $3000

Senior Pastry Chef: $3500 - $4000

Job Description:

Follow orders and advice instructed by Pastry Chef to perform job task following directions
Measuring and combining ingredients and using mixers, blenders, heat sources, and other equipment to make desserts/pastries/breads
Decorating and displaying finished products
Maintaining a neat and organized workspace during shift
Cleaning and restocking of workstation, ensuring all equipment is sanitized and prepared for the next shift.

Job Requirements:
Basic Culinary Skills
Must have an experience
Prefer those who can start to work immediately
Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate

Working Location:
The Dempsey Project, Block 9 Dempsey Rd, #01-12, Singapore 247697

THEVAR PTE. LTD.

Job Description

Sous Chef Job Responsibilities:

• Directs food preparation and collaborates with executive chef.
• Helps in the design of food and drink menu.
• Produces high quality plates, including both design and taste.
• Oversees and supervises kitchen staff.
• Assists with menu planning, inventory, and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Prepares food properly.
• Schedules staff shifts.
• Trains new employees.
• Orders food supplies.
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen.

Sous Chef Skills / Qualifications:

• Knowledge of various cooking methods, ingredients, and procedures
• Management skills
• Familiarity with industry’s best practices
• Leadership
• Creativity
• Hand-eye coordination
• Time-management skills
• Decision making
• Handles pressure
• Deals with uncertainty

Education and Experience Requirements:

• High school diploma or equivalent
• Formal culinary training can be helpful
• Kitchen experience

THEVAR PTE. LTD.

Job Description

Job Descriptions:

• Oversees the overall operational activities of the kitchen
• Control and direct food preparation process to maintain high standards and consistency
• Responsible for hygiene and sanitation of restaurant
• Checks food preparation, quality and quantity
• Inform Executive Chef about complaints and improvements to be made
• Filling out attendance records and rostering for kitchen staff
• Ensure personal cleanliness of chefs and kitchen
• Plan orders of equipment or ingredients according to identified shortages
• Ensure all operational activities adhere to relevant legislations, health and safety regulations and licensing conditions
• Supervises and checks portion sizes, stations, fridges and perishables.
• Manage ERP related tasks and responsibilities
• Carry out any other culinary duties as assigned by Executive Chef or F&B Ops Manager

Job Requirements:

• Possess excellent leadership and management skills
• Knows local market trends
• Creative in food preparation and presentation
• Able to motivate, direct and communicate well with all levels
• At least 5 year(s) of working experience in the related field is required for this position.

HR EVOLVE PTE. LTD.

Job Description

Salary: $2,800 - $3,500

Job Description

We are looking for an experienced and passionate Chinese Cuisine Chef to join our culinary team.

Key Responsibilities

• Prepare and cook a variety of Chinese cuisine dishes
• Ensure food quality, taste, and presentation meet company expectations
• Manage food preparation, cooking, and plating within required timelines
• Maintain cleanliness and hygiene of the kitchen in compliance with food safety standards
• Assist with menu planning and development when required
• Monitor stock levels and minimize food wastage
• Work closely with kitchen team to ensure smooth daily operations

Requirements

• Proven experience as a Chinese Cuisine Chef
• Ability to work in a fast-paced kitchen environment
• Good teamwork and communication skills
• Willingness to work shifts, weekends, and public holidays

Preferred Qualifications

• Relevant culinary certification or training
• Experience in restaurant or hotel kitchens
• Knowledge of food hygiene and safety standards

Teo Jian Rong
EA No. 25S2769
EA Personnel No. R1768774

Pantler

Job Description

Responsibilities

• Assist Head Chef with creation and preparation of all products.
• Ensure production and kitchen is kept at the highest hygiene and food safety standards and products are of the highest quality.
• Be responsible for the quality of products displayed are as per company’s and Head Chef’s standard.
• Check that quantity and quality of items ordered are received and stored in proper condition.
• Work closely with Head Chef and colleagues to achieve highest possible satisfaction of products and customer satisfaction.
• Be responsible for the proper usage of food and minimise food waste.
• Innovate and create new products.
• Ensure supplies, equipment purchases, and inventory are maintained to Company's standards at all times.
• Training and supervising kitchen team while controlling food costs and coordinate the food service operation.
• All other tasks as delegated by the Head Chef.

Requirements

• At least 3 years relevant supervisory experience in pastry production. Experience with high-end pastry products is a must.
• Able to learn and adapt quickly and assist Head Chef diligently.
• Must possess leadership capabilities and is able to train and groom subordinates.
• Must have a positive and professional attitude at all times.
• Must be able to work under pressure and in a fast-paced environment.
• Must possess excellent technical pastry and baking skills.
• Must be well versed in multiple types of pastries and desserts.

Please send complete resume including:

• Personal details and contact information
• All relevant and past work experience with references.
• Last drawn salary and expected salary.
• Date of availability.
• Only shortlisted candidates will be notified.
• A scheduled trial in our kitchen will be required for selected candidates.
• Please email contact@pantler.com.sg or WhatsApp us at 98740664.

SINWEB MANPOWER PTE. LTD.

Job Description

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Profound knowledge of different kinds of beverages
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift
• Able to work longer hours with prolonged period of standing.

SINWEB MANPOWER PTE. LTD.

Job Description

Responsibilities

• Open the bakery early in the morning
• Clean kitchen equipment and tools before use
• Weigh flour and other ingredients to prepare dough
• Bake different bread types, like pretzels, baguettes and multigrain breads
• Adjust oven temperatures to ensure proper baking
• Mix various ingredients to create fillings for cakes and pies (e.g. chocolate ganache, caramel sauce and fruits)
• Decorate cakes with glazes, icings, buttercream and edible toppings, like flowers
• Shape dough to prepare different types of pastries, including croissants, cookies and sweet rolls
• Prepare custom-made pastries based on customers’ preferences (e.g. birthday cakes)
• Recommend recipes to renew our menu and attract more customers (e.g. gluten-free or vegan desserts)
• Track food supplies and place orders, as needed

Requirements and skills

• Experience as a Baker, Pastry Chef or similar role
• Familiarity with all professional kitchen equipment, including mixers, blenders and dough sheeters
• Understanding of food safety practices
• Experience with cake decoration techniques
• Excellent time-management skills
• Ability to remain calm and focused in a fast-paced environment
• Team spirit, with a customer-focused attitude
• Able to work on weekend and public holiday

JR F & B Concepts

Job Description

Overall Job Objectives

· Overall in-charge of the kitchen department in the Cafeteria/F&B outlet, ensuring the preparation of high quality meals in accordance to company standards, menu specifications, and production schedules while meeting required safety, hygiene and quality standards.

Core Responsibilities

· Responsible for overseeing the Cafeteria/F&B outlet kitchen team in the preparation of meals, while meeting required safety, hygiene and quality standards.

· To lead and manage the Cafeteria/F&B outlet kitchen team to achieve goals, productivity and profitability KPIs set by the Management.

· To plan, establish and maintain an optimum “lean” operational structure within the Cafeteria/F&B outlet, so as to ensure the effective and efficient running of the Cafeteria/F&B outlet.

· Work closely with the Cafeteria/F&B outlet team and Line departments in the pursuit for continuous improvement in products, menu items and promotions.

· To plan, supervise and execute food preparation and production activities. E.g. proper cleaning, cutting, cooking of items, etc.

· Supervise all the Cafeteria/F&B outlet staff to ensure targets, portion sizing, product quality and specifications are met.

· Responsible for formulating new food production standards and Standard Operating Procedures (SOPs).

· To manage the cost control of raw materials, food cost and related kitchen operational expenses under the Cafeteria/F&B outlet.

· To control food production volume and quantities, ensure all resources are optimally utilized and to minimize over production and wastages without compromising on quality.

· To plan and drive the development of new culinary recipes and menus.

· Oversee the daily production and operations in the kitchen which includes the planning and directing of all food preparation, as well as ensuring proper staffing requirements are met.

· Coordinates and controls the kitchen team in food storage (e.g. maintaining tidiness, following the first-in first-out procedure).

· Conducts, coordinates and supervises the inventory at the Cafeteria/F&B outlet. Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.

· Prepare food for service which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times. Cook menu items in cooperation with the rest of the kitchen team.

· Set up and stock stations with all necessary supplies to prepare for service.

· Ensure that food comes out simultaneously, in high quality and in a timely fashion which is compliant with established standards.

· Plans food production to coordinate with meal serving hours so that the standards of excellence, quality, temperature and appearance of food are maintained at all times.

· To ensure that all menu recipes are standardized to maintain consistent quality output from the Cafeteria/F&B outlet and to monitor and ensure compliance with recipe specifications.

· Teach and train staff of preparation and presentation changes to the menu items.

· Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation. To ensure that all staff are compliant to the safety, hygiene and sanitation procedures at all times.

· Monitor quality assurance on an overall level through conducting spot checks, to investigate quality issues in the kitchen and to recommend solutions.

· Responsible for the proper operation and maintenance of the Cafeteria/F&B outlet’s kitchen facilities and equipment.

· To act in the best interest of the company in all circumstances.

· Any other appropriate duties and responsibilities as assigned.

General Performance Expectations

· To establish an effective production schedule and ensure on-time delivery at all times.

· To ensure good quality production with every product to meet customer’s satisfaction.

· Ensure all kitchen area are clean and production equipment in working condition.

· To enforce food safety requirements and meet the necessary SFA requirements.

· To minimize any raw material wastage and output rejection.

· To increase overall profitability for all the Cafeteria/F&B outlet and to increase top line and bottom line for all the Cafeteria/F&B outlet.

· Achieves strategic customer objectives defined by company management.

· To ensure that the operational and manpower costs are kept within the set targets and to achieve the sales targets set by the Management.

Gourmetz Pte Ltd

WHO WE ARE

Job Description

Job Description

• Assist in the creation and preparation of Western/Chinese/Thai/Indian/Korea cuisine.
• Assist in the smooth-running operations of a catering kitchen.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.
• Ensure that quality, quantity, and correctness of food items served and displayed are per company’s standard recipes.
• Check quantity and quality of items ordered are received and stored in proper condition.
• Work closely and cooperate with all levels of staff (e.g. superiors, peers and subordinates) to achieve highest possible satisfaction of food items.
• Ad-hoc duties as assigned.

Requirements

• Minimum 5 years of related experience.
• Ability to work effectively in a team environment.
• Present a positive and professional attitude at all times.
• Good interpersonal skills for dealing with all levels of people.
• Good problem-solving skills.
• Creative and experimental in cooking.

Niwa Sushi Pte Ltd

Established since 1992, Neo Group Limited, a leading food catering group in Singapore possesses an award-winning track record and is one of the most recognised brand names in Singapore. The Group operates four catering brands namely, Neo Garden, Orange Clove, Deli Hub and Best Catering.

Job Description

Job Summary:

A skilled Omakase Sushi Chef is needed to deliver high-end, personalized Edomae-style sushi experiences. The role focuses on curating seasonal omakase menus, sourcing premium ingredients, and ensuring top-tier hospitality and food quality.

Key Responsibilities:

• Prepare and present premium sushi, sashimi, and Japanese dishes with artistry.
• Create and update seasonal omakase menus.
• Engage and educate guests on dishes and ingredients.
• Source fresh, sustainable seafood and ingredients.
• Maintain strict hygiene and cleanliness standards.
• Oversee inventory, reduce waste, and liaise with suppliers.
• Work closely with front-of-house for smooth service.
• Stay current on culinary trends and refine skills.

Requirements:

• 5 years of experience in Japanese cuisine, preferably omakase.
• Expertise in Edomae techniques and strong knife skills.
• Excellent customer service and communication abilities.
• Knowledge of sake/wine pairing (a plus).
• Completed Basic Food Hygiene course.
• Willingness to work weekends/public holidays and rotate across locations.
• Adaptable and eager to learn new roles within the kitchen.

Tana Development (Singapore) Pte Ltd/CoCoICHIBANYA

CoCo ICHIBANYA is the most famous curry house in the world. There are 1,262 branches in Japan and 183 branches in overseas including Philippines, Singapore, and Malaysia. The brand concept focuses on adjusting to customers’ desire. We let the customers design their dishes individually by selecting topping and spicy level.

Job Description

Restaurant Operations

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and food quality standards.
• Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant’s receiving policies and procedures
• Accountable for food cost management
• Control food cost and usage by following proper storage procedures, standard recipes and waste control procedures
• Training of kitchen personnel in safe operation of all kitchen equipment
• Ensure cleanliness and sanitation being practiced
• Perform administrative duties
• Execute plans and instructions from the management

Quality Assurance & Control

• Overall in charge for food quality, cooking standards & hygiene standards
• Improve kitchen productivity and work process flow

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
• Conduct appraisals professionally to track and measure staffs’ performance
• Manage kitchen staff productivity, work schedule and responsibilities

Interested parties please drop your email to coco.recruit@gmail.com or WhatsApp to 87167049

Niwa Sushi Pte Ltd

Established since 1992, Neo Group Limited, a leading food catering group in Singapore possesses an award-winning track record and is one of the most recognised brand names in Singapore. The Group operates four catering brands namely, Neo Garden, Orange Clove, Deli Hub and Best Catering.

Job Description

Job Description:

We are seeking a dedicated and versatile Assistant Chef to support our culinary team in both sushi and hot kitchen operations. The ideal candidate will be well-versed in Japanese cuisine, capable of assisting with sushi preparation, hot dishes, and general kitchen duties under the guidance of the Head Chef. This role is essential to ensuring smooth kitchen operations and delivering a consistently high-quality dining experience.

• Assist in the preparation of sushi, sashimi, and other traditional Japanese dishes following instructions from the Head Chef.
• Support hot kitchen operations including grilling, frying, boiling, and plating of cooked dishes.
• Follow precise preparation techniques and maintain consistency in presentation and flavor.
• Prepare mise en place and ingredients according to daily prep lists and recipes provided by the Head Chef.
• Maintain cleanliness and organization of all kitchen areas, workstations, and storage areas in compliance with hygiene and safety regulations.
• Follow and uphold food safety and sanitation standards (including proper storage and labeling of ingredients).
• Support in receiving and checking deliveries, ensuring quality and freshness of all ingredients.
• Collaborate closely with kitchen and service staff to ensure smooth and timely service.
• Adapt to various line positions across sushi and hot kitchen stations as required.
• Remain open to learning new techniques and contributing to a positive team environment.

• Minimum 3 years in similar position of relevant experience in Japanese cuisine, including both sushi and hot food preparation.
• Competency in basic sushi handling and knife skills.
• Experience working in a fast-paced kitchen environment.
• Strong work ethic, attention to detail, and commitment to consistency.
• Completed Basic Food Hygiene course.
• Willingness to work on weekends and public holidays.
• Positive attitude, good communication skills, and the ability to follow instructions precisely.
• Eagerness to learn and take direction from senior chefs and contribute to overall kitchen operations.

SOSPIRI PTE. LTD.

Job Description

• Manage and operate a designated kitchen section independently and efficiently.
• Prepare, cook, and present dishes according to standard recipes and quality guidelines.
• Ensure food is produced on time and meets quality and presentation standards.
• Monitor stock levels and communicate with the Sous Chef or Head Chef for ordering and inventory control.
• Maintain cleanliness and organization of the workstation and equipment.
• Train and supervise commis chefs or kitchen assistants assigned to the section.
• Follow all hygiene, health, and safety regulations, including proper food handling and storage procedures.
• Assist in the development of new dishes and daily specials.

Email for more details :

ashley.so@sospiri.sg

The St. Regis Singapore

Marriott International is the world’s leading global hospitality company, with more brands, more hotels and more opportunities for associates to grow and succeed. With 5,700 properties, you’ll find us in your neighborhood and in more than 110 countries across the globe. Learn about our 30 hotel brands at www.marriott.com/marriott-brands.mi. Find Your World.

Job Description

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures property policies are administered fairly and consistently.
• Communicates performance expectations in accordance with job descriptions for each position.
• Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Handles guest problems and complaints.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Brings issues to the attention of the department manager and Human Resources as necessary.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Kopitiam Investment Pte Ltd

Kopitiam is a leading name in the local food service management industry. Our outlets are reputed for providing a comfortable, modern dining experience along with the authentic taste of local and international fare - all at competitive prices.

Job Description

Job Summary:

We are looking for a skilled and innovative Sous Chef to lead our back-of-house kitchen team. The Sous Chef will be a key leader in our culinary operations, responsible for maintaining the highest standards of food quality and kitchen efficiency. As we expand, this role will be crucial in collaborating with our purchasing and food manufacturing departments to optimize our cost of goods sold (COGS) and streamline kitchen preparations.

Key Responsibilities:

• Kitchen Operations: Oversee and manage all back-of-house kitchen operations, ensuring smooth and efficient workflow.

• Team Leadership: Train, mentor, and manage the kitchen staff, fostering a positive and productive work environment.

• Quality Control: Uphold the highest standards of food quality, presentation, and consistency for all dishes.

• Cost Management: Collaborate with the purchasing department to source high-quality ingredients at competitive prices and work with the food manufacturing department to lower COGS.

• Research & Development: Experiment with new products and recipes, including those from our food manufacturing facility, to enhance our menu and reduce preparation time at the restaurant.

• Inventory Management: Oversee inventory control, including ordering, receiving, and storage of all kitchen supplies.

• Health & Safety: Ensure the kitchen adheres to all health and safety regulations and maintains a clean and sanitary environment.

• Collaboration: Work closely with the Restaurant Manager and other departments to ensure seamless operations and a cohesive team environment.

Qualifications & Requirements:

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

• Culinary diploma or equivalent qualification.

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

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

• Excellent leadership, communication, and interpersonal skills.

• Familiarity with food manufacturing processes is a plus.

Sing & Dine

Job Description

Job Description:

• Preparation of food and cooking of menu items
• Ensure great food presentation
• Ensure all food items and equipment are stored properly
• Maintain high standards of Food hygiene and kitchen cleanliness
• Keep a sanitized and orderly environment in the kitchen

Job Requirements:

• Minimum NITEC in Asian Culinary Arts.
• Must be familiar with Chinese Cuisine
• Minimum 1 - 2 years of working experience as Cook.
• Valid Basic Food and Hygiene certification
• Strong interest and passion in culinary
• 6 days work week

ENAK SELERA HONGKONG TEA HOUSE PTE. LTD.

Job Description

Responsibilities

·       Overseeing all kitchen operations.

·       Enforcing safety and sanitation standards in the kitchen

·       Prepare and cook menu items according to recipes and quality standards.

·       Ensure freshness and quality of ingredients used in food preparation.

·       Train and mentor junior kitchen staff.

·       Monitor food waste and implement strategies to reduce waste.

·       Monitor inventory and order supplies as needed

·       Communicate effectively with front-of-house staff and management.

·       Coordinating kitchen staff, and assisting them as required.

·       Creating new recipes to keep the menu fresh.

·       Receiving feedback and making improvements where necessary.

·       Manage and prepare operations kitchen staff work schedule.

·       Monitor and report performance of operation kitchen staff.

AlwaysHired Pte. Ltd.

Job Description

Restaurant Executive Chef (REC)

• Lead and manage all kitchen operations, ensuring high standards of food quality and presentation

• Plan, develop, and execute menus in line with the restaurant concept

• Supervise, train, and mentor kitchen staff to maintain performance and productivity

• Control food cost, manage inventory, and ensure efficient use of resources

• Maintain compliance with hygiene, safety, and regulatory standards

• Collaborate with management on culinary strategy, promotions, and guest experience

• Monitor kitchen workflow to ensure timely service and operational efficiency

Requirements:

• Proven experience as an Executive Chef or Senior Kitchen Leadership role

• Strong knowledge of kitchen operations, menu planning, and food costing

• Excellent leadership, communication, and team management skills

• Ability to maintain high standards under pressure in a fast-paced environment
  

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

We regret to inform that only shortlisted candidates will be notified. Please note that your response to this advertisement will constitute informed consent to the collection, use and/ or disclosure of personal data by AlwaysHired and its affiliates for the purpose of job application processing and administrative purpose, in compliance with the relevant provision of personal data protection act.

Lim Gan Joo
Reg No: R1874432
AlwaysHired Pte Ltd
EA Licence: 24C2293

Private Advertiser

Job Description

Job Description:
We are looking for a talented Head Chef specializing in Thai cuisine to lead our kitchen and deliver authentic Thai dishes. The ideal candidate will have experience managing a team and ensuring high-quality food standards.

Responsibilities:

• Prepare and cook authentic Thai dishes

• Supervise and manage kitchen staff

• Maintain kitchen hygiene and food safety standards

• Plan menus and manage inventory

• Train junior chefs and support staff

Requirements:

• Minimum 3–5 years of experience as a Thai chef

• Culinary diploma or equivalent certification preferred

• Strong leadership and team management skills

• Ability to work in a fast-paced environment

• Knowledge of Singapore food safety and hygiene standards is a plus

Benefits:

• Accommodation / housing allowance (if provided)

• Meal allowance

• Medical insurance

• Work Pass Support

Twl-Group Pte. Ltd.

Here at The White Label, there is nothing more important than recruiting and developing talents. We are more than a restaurant group, we are a family in which everyone can have the opportunity to contribute to the success of the company.

Job Description

About the role

As a CDP at Twl-Group Pte. Ltd., you will be responsible for preparing and cooking high-quality dishes in a fast-paced, customer-focused kitchen environment. This full-time position is located in the Central Region and offers opportunities for career growth and development.

Job Highlights
- Good Work Environment & Career Progression
- High Monthly Sales Incentive
- Year End Bonuses
- Halal Working Environment

Responsibilities

• Maintain a high standard of work in accordance with the Head Chef/Sous Chef’s instructions

• Prepare and cook food and ensure the highest possible quality and standards are maintained under the guidance of senior chefs

• Responsible for food preparation prior to cooking, including cleaning, cutting and storage

• Assist in receiving food products and supplies, and controlling the stock rotation and correct storage

• Learn different skills and practice those skills by implementing them in actual tasks throughout the kitchen

• Work on different sections and teams

• Communicate effectively with other members of the kitchen team

• Carry out a range of different tasks simultaneously in a brief amount of time

• Ensure cleanliness and hygiene in assigned areas of work during and after service

Requirements

• Basic Culinary Skills.

• Simple spoken and written English.

• Good hygiene knowledge.

• Pleasant disposition and a can-do attitude.

What we're looking for

• At least 2-3 years of experience as a CDP in a reputable restaurant or hotel kitchen.

• Strong knowledge of various cooking techniques, food preparation, and plating

• Ability to work efficiently and effectively in a fast-paced, high-pressure environment

• Excellent communication and teamwork skills

• Passion for creating delicious, high-quality dishes

• Commitment to food safety and hygiene standards

What we offer

• Competitive salary and opportunities for career growth

• Comprehensive benefits package, including health insurance and paid time off

• Opportunity to be part of a dynamic, passionate team in a leading hospitality group

• Ongoing training and development programs to enhance your culinary skills

About us

Twl-Group Pte. Ltd. is an award-winning Halal restaurant in the Central Region. Our mission is to provide exceptional dining experiences and exceptional service to our customers. We are committed to fostering a collaborative, innovative, and inclusive work environment where our employees can thrive and contribute to our continued success.

Apply now to join our talented team as a Chef De Partie and be a part of our exciting culinary journey!

Little Farms

LITTLE FARMS

Job Description

At Little Farms, we’re here to help people live happier, healthier lives—with food that’s all-natural, healthy, and ridiculously delicious. We’re looking for a Head Chef who can run a tight ship without compromising the vibe: standards are sky-high, service is smooth, the team is thriving, and customers are obsessed.

If you love leading from the front, chasing consistency like it’s a sport, and turning “good” into “damn, that’s good”… keep reading.

Your mission (should you choose to accept it)

Make the kitchen:

• Fast ✅

• Clean ✅

• Calm ✅

• Consistent ✅

• Fun ✅ (yes, it’s possible)

What you’ll be doing (aka your daily power moves)

Run the show (Operations)

• Own day-to-day kitchen ops: prep → pass → plate → repeat

• Keep stock levels on point (no “oops, we ran out” moments)

• Build and refine SOPs so the team can execute like clockwork

• Plan manpower smartly so service doesn’t turn into survival mode

Build a team, not just a roster (People)

• Train, coach, and level-up your chefs and kitchen crew

• Set expectations, give real feedback, and keep performance sharp

• Reduce absenteeism/tardiness through culture + accountability (not shouting)

• Work seamlessly with FOH—because we win as one team

Keep the food chef’s kiss (Customer Experience)

• Protect quality and consistency with your life (and palate)

• Improve, tweak, repeat—based on customer feedback and real insights

• Handle food-related complaints quickly, calmly, and professionally

Keep the numbers healthy (Business)

• Manage COGS, waste, and shrinkage like a pro

• Find cost wins without sacrificing flavour, freshness, or standards

Stay audit-ready, always (Food Safety)

• Top-tier hygiene, food safety compliance, and clean-as-you-go culture

• Safe storage, prep, sanitation—no shortcuts, ever

What we’re looking for

• A Head Chef who’s hands-on, calm under pressure, and wildly consistent

• Strong leadership + communication (your team actually knows what’s going on)

• High standards, high integrity, and a real love for developing people

• Food safety discipline is baked into your brain

Your leadership style (the Little Farms way)

• Own outcomes end-to-end

• Spot gaps (skills, speed, systems) and fix them fast

• Make decisions with both craft and data

• Communicate clearly, coach daily, keep things aligned

• Build trust across BOH + FOH

• Take responsibility, raise the bar, and bring the team with you

• Create pride, ownership, and a culture people stay for

KANTIN GROUP (ASIA) PTE. LTD.

Job Description

We are on the lookout for like-minded team players to join our unique restaurant at Jewel Changi Airport! A Bornean themed restaurant - first in Singapore - that offers creative Bornean cuisine and cocktails by a lively team.

Roles and Responsibilities:

- Assist with food preparation and cooking tasks.

- Clean and sanitise kitchen equipment and utensils.

- Dishwashing, cleaning kitchen premises.

- Help with inventory management and stock rotation.

- Follow the instructions of senior kitchen staff.

- Maintain a clean and organised kitchen workspace.

- Assist in basic food plating.

Requirements:

- No prior experience required; training will be provided.

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

- Willingness to learn and contribute to the kitchen team.

Tongzu Global Search Pte Ltd

Job Description

Job Description:
We are seeking an experienced Teppanyaki Chef to join our culinary team. The ideal candidate will possess exceptional cooking skills, creativity, and a passion for Japanese cuisine. As a Teppanyaki Chef, you will not only prepare delicious meals but also entertain guests with your culinary performance.

Key Responsibilities:

• Prepare and cook high-quality Teppanyaki dishes to order.

• Showcase culinary skills through live cooking demonstrations.

• Maintain cleanliness and organization of the kitchen area.

• Collaborate with the kitchen team to ensure smooth service.

• Manage inventory and assist in menu creation and specials.

• Ensure compliance with food safety and sanitation regulations.

Qualifications:

• Proven experience as a Teppanyaki Chef or similar role in a fine dining environment.

• Knowledge of Japanese cuisine and cooking techniques.

• Strong interpersonal skills and ability to engage with guests.

• Attention to detail and high standards of quality.

• Culinary certification or relevant training is preferred.

Ichimatsu Investment Pte Ltd

Job Description

🐟🍣 Join Our Team – New Japanese Robatayaki Restaurant at Duxton Hill!

Company Overview
Our newly opened Japanese restaurant in the heart of Duxton Hill offers an elevated, authentic experience with premium ingredients and traditional techniques — including Robatayaki and other classic Japanese styles. We’re now hiring passionate and dedicated team members to be part of our crew team!

Position: Assistant Chef
📍 Location: 10 Duxton Hill
🕒 Working Hours: 8-hour rotating shifts (between 2:00 PM – 12:00 AM)
📆 Rest Days: 6 days off per month
💰 Salary Range: $2,500 – $3,500 per month

Key Responsibilities

• Assist with daily kitchen prep, including washing, chopping, and organizing ingredients;

• Prepare and serve authentic Robatayaki-style cuisine;

• Take customer orders, prepare beverages, and process payments;

• Ensure cleanliness and hygiene in all kitchen and dining areas (including dishwashing duties);

• Manage inventory and stock of ingredients and supplies;

• Adhere strictly to food hygiene and safety standards;

  
  

Requirements

• Possess a valid Food Safety Course Level 1 certificate;

• Strong work ethic and ability to thrive in a fast-paced kitchen environment;

• Friendly, service-oriented, and committed to guest satisfaction;

• Responsible, punctual, and a proactive team player;

• Willingness to work rotating shifts, including weekends and public holidays;

• Excellent attendance and reliability;

  
  

Benefit:

• Annual leave;

• Sick leave;

• Medical benefit;

• Staff meal provided;

• Staff discount;

• Salary Increment and annual bonus (Performance-based);

• Supportive and friendly working environment.

  
  

Be part of something new and exciting in Singapore’s vibrant food scene! If you’re passionate about Japanese cuisine and delivering a top-notch dining experience, we’d love to hear from you.

📩 Apply now and grow with us from day one!

EL DEVELOPMENT PTE. LTD

Job Description

Summary

This position is responsible for the training and supervision of a team of cooks in the appointed sections and preparation of food observing all standards as set by the hotel and regulated by local authorities.

Job Responsibilities

• Train and supervise the work of kitchen personnel in the respective sections.
• Ensure personal cleanliness and proper deportment of all team members.
• Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members.
• Check the taste, temperature and visual appeal of food items prepared to ensure quality and portion are consistent and as per specification set out.
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner.
• Prevent the use of contaminated products in any phase of food preparation and prevent team members who are ill or suffering from an infection from taking part in the preparation or handling of food.
• Ensure that team members follow the hygiene and sanitation procedures when handling food, equipment and utensils.
• Work closely with Stewarding in maintaining the cleanliness of the kitchen.
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.
• Be well versed in hotel fire & life safety/emergency procedures.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Attend all briefings, meetings and trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the assigned by the Management.

Qualifications / Requirements

• Minimum Primary school education.
• Additional certification(s) from a reputable Culinary school will be an advantage.
• Minimum 2 years of relevant experience in a similar capacity.
• Good reading, writing and oral proficiency in English language.
• Good communication and customer contact skills.
• Ability to work well in stressful & high-pressure situations.
• Knowledge of food and health safety standards including HACCP.

DUSIT THANI

Dusit Thani Laguna Singapore is located within the grounds of the acclaimed Laguna National Golf Resort Club, 10 minutes by car from Changi International Airport and 15 minutes from Downtown.

Job Description

The role blends culinary artistry with strategic F&B management to deliver exceptional guest experiences that reflect the hotel’s services and brand standards. The Director leads menu innovation, maintains the highest levels of food quality and safety, and manages a talented culinary team to consistently exceed guest expectations.

Key Responsibilities:

Culinary Leadership

• Develop and execute innovative, seasonal menus across all outlets.

• Ensure consistency in food quality, presentation, and taste.

• Oversee kitchen operations, food safety, and hygiene compliance.

F&B Operations Management

• Ensure seamless service delivery and guest satisfaction across all touchpoints.

• Monitor and improve service standards, SOPs, and operational workflows.

• Coordinate with other departments to support banquet events, golf events and other ac-hoc members events.

Team Leadership & Development

• Recruit, train, and mentor culinary and F&B service teams.

• Foster a culture of excellence, collaboration, and continuous improvement.

• Conduct performance evaluations and implement development plans.

Financial

• Lead the budgeting process for both culinary and F&B department, ensuring alignment with financial targets.

• Monitor and manage food and beverage costs, as well as labour expenses, within departmental profit and loss (P&L) statements.

• Analyse financial reports to identify cost-control measures and areas.

Strategic Planning & Innovation

• Align F&B strategy with overall hotel goals and brand positioning.

• Stay ahead of industry trends and guest preferences.

• Drive sustainability initiatives in sourcing, waste reduction, and operations.

Qualifications:

• Degree in Culinary Arts, Hospitality Management, or related field

• 8+ years of progressive culinary leadership experience in hospitality industry

• Strong knowledge of global cuisines, dietary trends, and sustainability practices

• Proven ability to lead large teams and manage multi-outlet operations

• Excellent communication, leadership, and organizational skills

PARADISE ORIENTAL PTE. LTD.

Job Description

Job Description
Main Responsibilities

• Report to the Brand Executive Chef.

• Lead and manage the Kitchen to ensure high standards of food preparation and presentation.

• Plan and execute daily food preparation and cooking, ensuring consistency in taste and quality.

• Work closely with the Brand Executive Chef to develop new dishes and maintain authenticity in Chinese cuisine.

• Ensure all hygiene, safety, and food handling standards are followed according to food safety regulations.

• Supervise and train junior chefs in cooking and cutting techniques and kitchen procedures.

• Train and guide the kitchen team to ensure skill enhancement and smooth kitchen operations.

• Perform monthly stock take for kitchen inventory, ensuring accurate reporting and cost control.

• Adhere strictly to the company’s Standard Operating Procedures (SOP).

• Fulfil assigned Key Performance Indicators (KPIs) on a monthly basis.

• Assist in planning staff rosters and maintaining kitchen discipline.

• Monitor inventory levels for the outlet and perform e-procurement.

• Perform any other appropriate duties and responsibilities as assigned by management.

Requirements

• Minimum of eight (8) years of progressive culinary, kitchen management, and supervisory experience

• Highly skilled, with strong knowledge of traditional and contemporary Chinese dishes

• Hands on chef experience in high volume, complex service operations is essential.

• Comprehensive knowledge of Asian cuisine, with a focus on quality, production, sanitation, food cost control, and presentation.

• Thorough understanding of food equipment and safety standards.

• Committed to fair employment practices, teamwork, and achieving KPIs.

• Passionate about training and development.

• Basic PC literacy.

Paradise Hotpot

Job Description

Job Description
Main Responsibilities

• Report to the Brand Executive Chef.

• Lead and manage the Kitchen to ensure high standards of food preparation and presentation.

• Plan and execute daily food preparation and cooking, ensuring consistency in taste and quality.

• Work closely with the Brand Executive Chef to develop new dishes and maintain authenticity in Chinese cuisine.

• Ensure all hygiene, safety, and food handling standards are followed according to food safety regulations.

• Supervise and train junior chefs in cooking and cutting techniques and kitchen procedures.

• Train and guide the kitchen team to ensure skill enhancement and smooth kitchen operations.

• Perform monthly stock take for kitchen inventory, ensuring accurate reporting and cost control.

• Adhere strictly to the company’s Standard Operating Procedures (SOP).

• Fulfil assigned Key Performance Indicators (KPIs) on a monthly basis.

• Assist in planning staff rosters and maintaining kitchen discipline.

• Monitor inventory levels for the outlet and perform e-procurement.

• Perform any other appropriate duties and responsibilities as assigned by management.

Requirements

• Minimum of eight (8) years of progressive culinary, kitchen management, and supervisory experience

• Highly skilled, with strong knowledge of traditional and contemporary Chinese dishes

• Hands on chef experience in high volume, complex service operations is essential.

• Comprehensive knowledge of Asian cuisine, with a focus on quality, production, sanitation, food cost control, and presentation.

• Thorough understanding of food equipment and safety standards.

• Committed to fair employment practices, teamwork, and achieving KPIs.

• Passionate about training and development.

• Basic PC literacy.

Paradise Dynasty

Job Description

Job Description
Main Responsibilities

• Report to the Brand Executive Chef.

• Lead and manage the Kitchen to ensure high standards of food preparation and presentation.

• Plan and execute daily food preparation and cooking, ensuring consistency in taste and quality.

• Work closely with the Brand Executive Chef to develop new dishes and maintain authenticity in Chinese cuisine.

• Ensure all hygiene, safety, and food handling standards are followed according to food safety regulations.

• Supervise and train junior chefs in cooking and cutting techniques and kitchen procedures.

• Train and guide the kitchen team to ensure skill enhancement and smooth kitchen operations.

• Perform monthly stock take for kitchen inventory, ensuring accurate reporting and cost control.

• Adhere strictly to the company’s Standard Operating Procedures (SOP).

• Fulfil assigned Key Performance Indicators (KPIs) on a monthly basis.

• Assist in planning staff rosters and maintaining kitchen discipline.

• Monitor inventory levels for the outlet and perform e-procurement.

• Perform any other appropriate duties and responsibilities as assigned by management.

Requirements

• Minimum of eight (8) years of progressive culinary, kitchen management, and supervisory experience

• Highly skilled, with strong knowledge of traditional and contemporary Chinese dishes

• Hands on chef experience in high volume, complex service operations is essential.

• Comprehensive knowledge of Asian cuisine, with a focus on quality, production, sanitation, food cost control, and presentation.

• Thorough understanding of food equipment and safety standards.

• Committed to fair employment practices, teamwork, and achieving KPIs.

• Passionate about training and development.

• Basic PC literacy.

Canton Paradise

Job Description

Job Description
Main Responsibilities

• Report to the Brand Executive Chef.

• Lead and manage the Kitchen to ensure high standards of food preparation and presentation.

• Plan and execute daily food preparation and cooking, ensuring consistency in taste and quality.

• Work closely with the Brand Executive Chef to develop new dishes and maintain authenticity in Chinese cuisine.

• Ensure all hygiene, safety, and food handling standards are followed according to food safety regulations.

• Supervise and train junior chefs in cooking and cutting techniques and kitchen procedures.

• Train and guide the kitchen team to ensure skill enhancement and smooth kitchen operations.

• Perform monthly stock take for kitchen inventory, ensuring accurate reporting and cost control.

• Adhere strictly to the company’s Standard Operating Procedures (SOP).

• Fulfil assigned Key Performance Indicators (KPIs) on a monthly basis.

• Assist in planning staff rosters and maintaining kitchen discipline.

• Monitor inventory levels for the outlet and perform e-procurement.

• Perform any other appropriate duties and responsibilities as assigned by management.

Requirements

• Minimum of eight (8) years of progressive culinary, kitchen management, and supervisory experience

• Highly skilled, with strong knowledge of traditional and contemporary Chinese dishes

• Hands on chef experience in high volume, complex service operations is essential.

• Comprehensive knowledge of Asian cuisine, with a focus on quality, production, sanitation, food cost control, and presentation.

• Thorough understanding of food equipment and safety standards.

• Committed to fair employment practices, teamwork, and achieving KPIs.

• Passionate about training and development.

• Basic PC literacy.

Courtyard by Marriott Singapore Novena

The Courtyard by Marriott, opening third quarter 2017 will be the first Courtyard-branded property by Marriott International in Singapore.

Job Description

About the role

This full-time Junior Sous Chef role at Courtyard by Marriott Singapore Novena' in the Central Region offers an exciting opportunity to contribute to the culinary operations of this renowned hospitality establishment. As a Junior Sous Chef, you will play a key part in the kitchen team, assisting the Head Chef in overseeing the preparation and delivery of exceptional dining experiences for guests.

What you'll be doing

1. Assist the Head Chef in the overall management and supervision of the kitchen team

2. Participate in the preparation, cooking, and presentation of high-quality dishes across the menu

3. Ensure compliance with all food safety and hygiene standards

4. Contribute to the development and innovation of new menu items

5. Effectively manage kitchen resources and inventory

6. Train and mentor junior kitchen staff to maintain high standards of culinary excellence

7. Collaborate with the front-of-house team to deliver exceptional customer service

What we're looking for

1. Minimum 2-3 years of experience as a Sous Chef or in a similar role within a reputable hospitality or F&B establishment

2. Relevant culinary qualification or certification, such as a diploma or degree in Culinary Arts

3. Strong knowledge of food safety regulations and kitchen management best practices

4. Excellent communication and interpersonal skills to effectively lead and motivate the kitchen team

5. Ability to work well under pressure and thrive in a fast-paced, dynamic environment

6. Passion for creating innovative, visually appealing, and delicious dishes

What we offer

At Courtyard by Marriott Singapore Novena', we are committed to providing our employees with a supportive and rewarding work environment. In addition to a competitive salary, you'll enjoy a range of benefits, including:

1. Opportunities for career advancement and professional development

2. Associate perks for stay and dining across the Marriott portfolio

About us

Courtyard by Marriott Singapore Novena' is a modern and vibrant hotel located in the heart of the Central Region. As part of the Marriott International family, we are committed to delivering exceptional hospitality experiences to our guests. With a focus on innovation, sustainability, and community engagement, we strive to create a positive impact in the local area.

If you're ready to join our talented culinary team, apply now and take the first step towards an exciting new chapter in your career.

Sunrise Japan Holdings Pte Ltd

Sunrise Japan Holdings Pte Ltd is one of many companies under Cinderella Capital Pte Ltd, an entity which has diversified business interest in different fields ranging from F&B to Beauty. The Company currently has presence in Singapore and regional countries such as Malaysia, Indonesia, Myammar, and Philippines. We are on a rapid expansion path and are looking to increase our presence to more countries in time to come.

Job Description

• Food preparation to customers' orders

• Maintain work station cleaniness and hygiene.

• Assist in preparation of reports, e.g. Sales, Inventory, etc.

• Liaising with suppliers.

• Other ad-hoc duties as assigned by your Superior

• Salary will commensurate with experience.

• Candidates with more experience can be considered for higher position.

• Have knowledge in Western food and preparation.

• Minimum 5 years experience.

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

Hilton (NYSE: HLT) is a leading global hospitality company with a portfolio of 23 world-class brands comprising more than 7,600 properties and nearly 1.2 million rooms in 126 countries and territories. Dedicated to fulfilling its founding vision to fill the earth with the light and warmth of hospitality, Hilton has welcomed over 3 billion guests in its more than 100-year history, was named the No. 1 World’s Best Workplace by Great Place to Work and Fortune, and has been recognized as a global leader on the Dow Jones Sustainability Indices for seven consecutive years.

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

The Junior Sous Chef will manage and lead the team in the absence of Chef de Cuisine/ Sous Chef to ensure smooth running culinary operation and maximize the level of standard in the hotel’s kitchen.              

What will you be doing?

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

• Assist to plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
• Work seamlessly with recipes, standards and plating guides.
• Maintain all HACCP aspects within the hotel operation.
• Use appropriately all equipment, tools and machines.
• Recommend improvement of training manuals and SOPs.
• Work on offsite events when requested and complete jobs as assigned outside of the kitchen area.
• Assist in inventory taking.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Work on new dishes for food tastings and photo taking.
• Effectively respond to guests’ requests and be receptive to constructive feedback.
• Purchase for and control production to minimise food wastage.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Check and maintain the standards of dishes, portion control and costing at all times.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Exercise maximum control on wastage to achieve optimum profitability.
• Ensure that recipes and costings are established and updated.
• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
• Carry out any other reasonable duties and responsibilities as assigned.

What are we looking for?

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

• 5 years as cook in a hotel or individual restaurant with high standards or in similar capacity.
• At least 2 years in supervisory role.
• A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
• Able to convert recipes and follow them through.
• Able to set priorities and complete tasks in a timely manner.
• Excellent leadership skills.
• Knowledgeable in HACCP.

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!

The Capitol Kempinski Hotel Singapore

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

Job Description

SIN HENG KEE PTE. LTD.

Job Description

Our company is looking for independent individuals!

Job Description & Requirements

1. Prior experience in the same field will be at an advantage!

2. Creating new dishes every quarterly.

3. Hands-On on logistics ordering and seeing through daily fresh ingredients delivery processes!

4. Upkeep on individual station, work prep and cleaning.

5.Ensure quality and hygiene protocols are in place throughout the day!

6.Able to take the heat and fast pace workflow!

Attractive bonus and salary!
Please send in your CV(s).

Latteria Pte Ltd

Latteria Mozzarella Bar is a well-established Italian restaurant since 2012 located just behind Singapore’s bustling CBD area, in the charming Duxton Hill.

Job Description

• Leadership role;
• Planning the menu and designing the plating presentation for each dish in collaboration with the Executive Chef;
• Ensure the required standards adhere to the production and preparation of food in terms of quality, quantity, taste, safety and timely execution to the guest;
• Hiring and training staff;
• Good communication and assistance to the Executive Chef in all work-related matter;
• Incorporating feedback from service staff and patrons to make improvements or resolve issues;
• Managing day-to-day kitchen operations, including sanitation requirements and maintenance of kitchen equipment;
• Supervise performance of kitchen staff to ensure proper work activity;
• Give appropriate support and guidance to all members of the kitchen;
• Promote good work attitude and team spirit.

Paradise Inn

Job Description

Job Description
Main Responsibilities

• Report to the Brand Executive Chef.

• Lead and manage the Kitchen to ensure high standards of food preparation and presentation.

• Plan and execute daily food preparation and cooking, ensuring consistency in taste and quality.

• Work closely with the Brand Executive Chef to develop new dishes and maintain authenticity in Chinese cuisine.

• Ensure all hygiene, safety, and food handling standards are followed according to food safety regulations.

• Supervise and train junior chefs in cooking and cutting techniques and kitchen procedures.

• Train and guide the kitchen team to ensure skill enhancement and smooth kitchen operations.

• Perform monthly stock take for kitchen inventory, ensuring accurate reporting and cost control.

• Adhere strictly to the company’s Standard Operating Procedures (SOP).

• Fulfil assigned Key Performance Indicators (KPIs) on a monthly basis.

• Assist in planning staff rosters and maintaining kitchen discipline.

• Monitor inventory levels for the outlet and perform e-procurement.

• Perform any other appropriate duties and responsibilities as assigned by management.

Requirements

• Minimum of eight (8) years of progressive culinary, kitchen management, and supervisory experience

• Highly skilled, with strong knowledge of traditional and contemporary Chinese dishes

• Hands on chef experience in high volume, complex service operations is essential.

• Comprehensive knowledge of Asian cuisine, with a focus on quality, production, sanitation, food cost control, and presentation.

• Thorough understanding of food equipment and safety standards.

• Committed to fair employment practices, teamwork, and achieving KPIs.

• Passionate about training and development.

• Basic PC literacy.

R & L MANPOWER SERVICES PTE LTD

We Turn Your Dreams Into Reality

Job Description

Job Description:

Can plan the menu.

Oversee and manage the efficient running and profitability of the kitchen.

Take record of the kitchen store.

Plan, coordinate, review and control production activities in order to ensure that workplace safety.

Possesses positive attitude, proactiveness, common sense and good teamwork.

Can do all kinds of the western food.

Job Requirements:

At least 8 Year(s) of working experience in the related field and industry.

Long hours of standing during the working shift.

Polite manner, energetic, cheerful, and hardworking.

Experienced in western's dishes.

KIM ENG CHICKEN RICE PTE. LTD.

Job Description

Job Responsibilities:

• Assist chef in prepapring ingredients.
• Restaurant cashier
• Upkeep of kitchen cleaniness and hygiene standard.
• To perform ad-hoc duties as assigned by Superior.

Job Requirements:

• Candidate must possess at least a Secondary School/"O" Level, Professional Certificate/NiTec or equivalent.
• At least 2 years(s) of working experience in the related field is required for this position.
• Able to work on weekends, public holidays and late evenings.

Marriott International

Job Description

3 Embers Culinary Craft Pte Ltd

Job Description

Assistant Kitchen Manager
(Fresh-Chilled / Cook-Chill Food Manufacturing)

Position Overview:

The Assistant Kitchen Manager is the operational leader responsible for executing daily production in a fresh-chilled meal facility. This hands-on role supervises production, sanitation, and warehousing to ensure safe, efficient, and compliant manufacturing of short-shelf-life ready-to-eat meals. It serves as a key development step toward the Kitchen Manager position.

Key Responsibilities 

1.     Daily Production Supervision

·      Oversee shift operations across preparation, cooking, chilling, assembly, and packaging.

·      Manage production schedules, optimize labour, and ensure adherence to recipes and quality standards.

·      Monitor critical control points including cooking temperatures, blast chilling rates, and cold chain integrity.

2.     Food Safety & Quality Compliance

·      Enforce GMPs, HACCP, and allergen controls. Oversee sanitation, hold/release procedures, and routine quality checks.

·      Document deviations and implement corrective actions. Support traceability and mock recalls.

3.     Team Leadership

·      Directly supervise Production Supervisors, Line Leads, and hourly employees (typically 50–150+). Conduct daily meetings, deliver training, manage scheduling, and foster a culture of safety and accountability.

 4.     Operational Efficiency

·      Track metrics such as OEE, yield, waste, and line speeds.

·      Lead problem-solving for production issues, implement 5S and visual management, and drive continuous improvement initiatives.

5.     Safety & Environmental Compliance

·      Enforce safety policies and PPE requirements in cold environments.

·      Conduct safety observations, investigate incidents, and ensure compliance with environmental procedures.

6.     Inventory & Materials Management

·      Oversaw raw material staging, WIP management, and finished goods rotation (FEFO).

·      Conduct cycle counts and ensure accurate labelling and traceability.

Qualifications & Skills

·      Food Manufacturing Expertise:
Hands-on experience with cook-chill technology, blast chillers, thermal processing, and MAP. Knowledge of food microbiology, shelf-life validation, and cold chain management.

·      Core Competencies:
Strong leadership, problem-solving under pressure, effective communication, data analysis, and project management skills.

·      Work Environment:
Ability to work in refrigerated conditions (40–45°F), stand/walk for most of the shift, lift up to 40 lbs, and provide off-hours support as needed.

 Reporting Structure

·      Reports to: Kitchen Manager

·      Direct Reports: Production Supervisors, Sanitation Supervisor, Warehouse Supervisor

·      Collaborates with: Quality Manager, Maintenance Manager, Production Planner, HR

1-Group (Singapore)

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

Job Description

We are seeking a skilled and motivated Sous Chef to join our culinary team at Sentosa. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Job Responsibilities:

• Assist Head Chefs with creation and preparation of Western cuisine.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.
• Ensure that quality, quantity, and correctness of food items served and displayed are as per company’s and Chef’s standard recipes
• Check that quantity and quality of items ordered are received and stored in proper condition.
• Ensuring highest quality of food served in the appropriate time frame.
• Responsible for food and menu planning, organizing event menu, food costing and quality control.
• Other ad-hoc duties as requested.

Job Requirements:

• Candidate must possess at least 4 to 5 years relevant experience in cuisines;
• With Western Cuisine preparation experience will add advantage;
• Must have completed Basic Food Hygiene course;
• Possess a strong sense of initiative;
• Manage and maintain sanitation and hygiene standards;
• Willing to learn and adapt to various line positions with locations;
• Willing to work on weekends and public holidays.