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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.

Nextbeat Singapore Pte. Ltd.

Job Description

Working Location: Bugis, Singapore

Working Hours: 5.5-day work week (44 hours/week + 8 hours fixed OT per week)

Monthly Salary: Up to S$3K (Negotiable)

Job Responsibilities:

• Assist with all kitchen operations, including preparation, cooking, and plating.

• Handle mise en place for lunch and dinner service.

• Prepare basic Japanese dishes (grilled items, sashimi prep, appetisers, fried items, etc.) under the chef's supervision.

• Maintain cleanliness, hygiene, and food safety standards (HACCP).

• Support inventory management and stock rotation.

• Work closely with the head chef and kitchen team to ensure smooth service.

• Deliver consistent quality in a fast-paced environment.

Job Requirements:

• Minimum 2-3 years of experience in a Japanese Cuisine kitchen.

• Interest in Japanese cuisine and willingness to learn.

• Ability to work split shifts and late hours where required.

• Good teamwork and communication skills.

• Strong sense of cleanliness and kitchen discipline.

Nextbeat Singapore Pte. Ltd.

EA License Number: 22C1267

EA Personnel No: R22110252

APPLAUSE TYRWHITT PTE. LTD.

Job Description

• Preparing and assembling ingredients for menu items.
• Assisting other cooks to ensure that food orders are completed in a timely manner.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that food health and safety regulations are followed.

Wyndham Singapore Hotel

Job Description

Job Responsibilities:

Support the Executive Chef and team in ensuring efficient preparation of food

Assist to manage and handle all purchase requests, market list order and recipe costing

Assist in elaboration of menu, recipe card and plating guides.

Responsible for the food production following the flow from start and get delivered to the table; be in control of the step-by-step preparation to ensure highest food quality are met

Adhere to all the standards of food presentation, production, and portioning controls. Be hand on in the timely pre-preparation before rush hours as well as for the next day "Mise en place" requirement

Complies and ensures food hygiene policies are strictly adhered. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.

Provide accurate recipes with appropriate training to the junior staff/cooks enabling them to deliver consistent food product.

Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.

Prepare efficient daily work list and train the cooks to produce mise en place with sense of priority and time management

Be willing to undertake additional duties and responsibilities of work outside the normal daily routine but within the overall job scope of this position

Requirements:

Possesses Diploma or Certificate in Culinary

Min 2 years of experience in hotel, strong in western and local cuisines

Some knowledge on basic accounting and calculation of food costs

Excellent logistical, culinary and leadership stills

Willing and able to work shifts and/or public holidays

Cacao Social Pte Ltd

Job Description

📍 Mr Bucket Chocolaterie
13 Dempsey Road

Production

• Production and decoration of chocolate shells

• Preparation of bon bon fillings

• Follow recipes to produce required quantities of chocolate products

• Pipe and fill bon bons according to standards

• Assist with quality checks to ensure product consistency and quality

Support Retail Operations

• Assist with opening of the kitchen

• Carry out daily operational tasks according to staff roster

• Maintain inventory and supply records

• Support crisis response and recovery in line with business continuity policies

• Assist with cleaning and packing up of the kitchen after service

• Passionate with a positive and cheerful attitude

• Fast learner and strong team player

• Willing to learn and grow in a chocolate production environment

• Strong interest in creating and working with flavours

• Hard-working, dedicated, and open to feedback
  

  Interested applicants please email to effah@mrbucket.com.sg

Altro Zafferano

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

Job Description

Job Responsibilities:

• Support the Head Chef, Sous Chef, and Junior Sous Chef during service to ensure timely and quality dish preparation

• Maintain high standards of presentation, taste, texture, and portion size for all dishes in your section

• Use specified ingredients to uphold quality and consistency

• Oversee the cleanliness, organization, and efficiency of your section (Main, Pastry, or Production)

• Collaborate with team members to identify improvements and address difficulties

• Ensure all dishes meet the company’s presentation and quality standards

• Assist in training and supporting junior kitchen staff

• Contribute to the overall success and smooth operation of the kitchen

Requirements:

• Proven experience as a Chef de Partie or similar role in a reputable establishment

• Strong knowledge of culinary techniques and food safety standards

• Able to work efficiently under pressure and in a team

• Excellent attention to detail and organizational skills

• Passion for delivering high-quality food and customer satisfaction

We Offer:

• Competitive salary package

• Opportunities for career growth

• Supportive team environment

This role is open for Singapore Citizen and Singapore Permanent Resident

Recruit Now Singapore Pte Ltd

We provide solutions to all recruitment needs as well as HR services for a range of industries in Singapore. Our clients varying from well-known and established corporations to up-and-coming start-ups, put their trust in our services to provide the most efficient and effective results for recruitment and HR services. Supporting the exponential growth of our clients is and always will be what we strive for. We have a team of well-equipped recruiters who are dedicated to placing job seekers with the best-suited companies. We make sure our recruiters at Recruit Now are well-educated on employment laws, job market and skillsets needed for respective industries to ensure a meticulous selection process in recruitment and safe employment. Take your first step in finding your career.

Job Description

Sous Chef (Hot Kitchen)  | Up till $4500 basic + variable bonus

• Working location: Island wide

• Working Days/Timings: 44 hours per week. It will be a 6-day work week. A full shift is 7am -4pm.

Responsibilities:

• Lead hot station production and ensure consistency in all cooked dishes.

• Set daily prep plan and allocate mise en place tasks.

• Monitor plating quality, portion control, and visual presentation.

• Communicate with FOH team to pace and coordinate orders.

• Lead staff meal planning and preparation.

• Conduct opening and closing procedures, including hygiene and temperature checks.

• Maintain kitchen equipment, cleanliness, and food safety standards.

• Prepare and submit daily kitchen reports (e.g., prep sheet usage, waste, stock alerts).

• Submit weekly kitchen performance reports to the Head Chef (e.g., highlights, issues, equipment status, prep forecasting).

• Train and coach the Cook to step up during leave or peak hours.

• Escalate any equipment, staffing, or inventory issues to Head Chef.

• Any other duties that may be assigned.

Requirements:

• Minimum 3–5 years of professional kitchen experience in all-day brunch, café, or bistro concepts.

• Diploma in Culinary Arts or Certificate in Commercial Cooking or Kitchen Management would be advantageous.

• WSQ Food Hygiene Certificate

Nextbeat Singapore Pte. Ltd.

Job Description

Working Location: 78 Airport Boulevard, Singapore 819666

Working Hours: 5-day work week | 7.30am to 11.30pm (Rotating Shifts) | Able to work on weekends and public holidays

Key Responsibilities:

• Ensuring smooth kitchen operations of the restaurant.

• Guiding a team of Cooks in delivering great quality dishes to customers.

• Handling food preparation and ensuring the company standard (following the training manual).

• Working closely with all team members from both Front of the House and Back of the House to ensure smooth operations and exceed customers’ expectations.

• Guiding and monitoring the work performance of all staff.

• Conducting opening and closing inventory of beverages and managing stock ordering.

• Maintaining the hygiene and tidiness of the kitchen area and storage areas.

• Ensuring compliance with food safety, hygiene and sanitation standards according to statutory guidelines.

• Ensuring the company’s policies and standard operating procedures are strictly adhered to.

Key Requirements:

• At least 5 years of working experience in a similar capacity (serving 80-100pax restaurant) kitchen, with 3 years at a managerial level.

• Good communication and interpersonal skills.

• Self-motivated, detail-oriented, passionate, quality-focused and a multitasker.

• Ability to work in a fast-paced environment.

Nextbeat Singapore Pte Ltd

EA License Number: 22C1267

EA Personnel No: R22107133

MTC Consulting Pte. Ltd.

MTC Consulting is a Recruitment and HR consulting firm that serves leading businesses and organizations across various industries. We provide total recruitment and staffing solutions, offering comprehensive scope of human resource services that include:

Job Description

Salary up to $3,500

Transport + Night Shift Allowance

Variable Bonus

Location: City Hall

6 Day a week (Shift-Work)

Job Responsibilities

• Oversee and guide the quality of food on-site to ensure standards are met.

• Participate in daily cooking operations to ensure each dish meets company standards
  for taste, presentation, and food safety.

• Develop and standardize dish specifications based on the menu.

• Formulate and implement training plans for F&B staff; continually develop new dishes.

• Inspect the quality and quantity of food inventory; ensure proper usage of ingredients;
  approve purchase and requisition forms; control food cost.

• Ensure employees comply with hygiene regulations and internal policies to prevent
  food safety incidents.

• Supervise the correct use of all F&B equipment and tools; review and approve
  maintenance request forms.

• Actively coordinate with operations, gather feedback from guests and service
  departments on food quality, and maintain good collaboration with procurement and
  supply departments.

Job Requirements

• Minimum 1 year of experience in the F&B industry.

Interested applicants, click APPLY NOW 87959166 

Only shortlisted applicants will be notified

MTC Consulting Pte Ltd | 15C7752
EA. Registration No.: R23118077 | Spencer Lee

Crown Empire Pte. Limited

Founded in 2009, the Group operates a diverse collection of food & beverage concepts including Tanuki Raw, Salmon Samurai, Standing Sushi Bar, The Secret Mermaid, Sumo Bar Happy, Black Dot Sweet Provisions, and The World is Flat.

Job Description

Looking for members who has strong interest in Japanese or Jap fusion cuisine to join our growing team.

What you'll need to do:

• Manage Food Preparation and Production (omakase concept)
• Maintain high quality standard of all food product and dishes
• Assist Head Chef on daily operational needs and duties such as inventory, ordering and receiving for the kitchen supplies throughout the day
• Maintain basic cleanliness and hygiene standard

Remuneration and Perks

• Monthly salary up to $3,300 or above (incl. Overtime pay)
• Monthly service charge share bonus ranges from $50 - $250
• Monthly sales target incentives $100 or above (if sales target hit)
• Eligible for overtime pay
• Meal allowances of $100
• Perfect attendance allowances of $50
• Medical claim benefits up to $200 per year
• Vacation leave, child care leave, marriage leave etc
• Long service award starting $500
• Staff discounts

5 - 6 days work week

Locations:

Odeon Towers (near City hall station)

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

SCOPE

Reporting to the Chef de Cuisine / Executive Sous Chef, the Sous Chef Assist in the management of Kitchen Operations including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

OVERALL OBJECTIVES

• Directs food preparation in collaboration with the Chef de Cuisine.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Assists with organizing special events and special food promotions.
• Assists with menu planning, inventory, ordering and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Oversees and supervises kitchen staff including scheduling and training.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Monitors and maintains kitchen equipment.
• Maintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Ideally you will have at least 4 years in a similar role
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

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

SCOPE
Reporting to the Junior Sous Chef, the Chef de Partie will prepare the mise en place and handle food preparation and assist with food presentation as part of the kitchen brigade.

OVERALL OBJECTIVES

• Set-up the assigned workstation with all the needed ingredients and cooking equipment
• Prepare all food items as directed in a sanitary and timely manner
• Follow recipes, and presentation specifications as set by the Executive Chef
• Restock all items as needed throughout shift
• Clean and maintain station for food safety, workplace safety & sanitation
• Requisite daily perishable & dry supplies for the assigned workstation if necessary
• Understand and practice the proper usage all equipment in station and responsible for cleanliness & maintenance of them 
• Assist with checking, receiving and storing of goods and maintenance of storage areas
• Maintain sanitation, health and safety standards in work areas at all given time
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Ideally you will have at least 2 year in a similar role within a restaurant/cafe environment.
• Able to learn and adapt to various line positions within location
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

PARAGON COLLECTIVE PTE. LTD.

Job Description

If you love interacting with diners in a small intimate modern open concept kitchen, we warmly welcome you!

Even if you do not have experience in restaurant cooking but enjoy cooking and love food, you're the perfect fit for our small Japanese omakase restaurant in Orchard - we will guide and nurture you!

Job responsibilities are as follows:

• Food preparation - preparing stock, sauces, plating
• Housekeeping of kitchen, ingredients and restaurant premise - ensuring that the kitchen and seating area are clean and tidy and maintaining good storage of ingredients
• Stock-taking of ingredients
• Active interaction with diners by explaining to them the dishes & ingredients while cooking and serving them
• Recommendation of drinks to diners
• Deliver exceptional customer service and enjoyable dining experience for all diners

Four Seasons Hotel Singapore

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return.

Job Description

About Four Seasons

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location

At Four Seasons Hotel Singapore, we create more than just stays – we craft meaningful, memorable experiences. Amidst the vibrant energy of the city, our Hotel is a calm sanctuary where discerning travellers find a true sense of home and place.

Our thoughtfully designed environment, from lush gardens to serene, generous spaces, rejuvenates and inspires, allowing both guests and employees to thrive. As part of our team, you are not just filling a position. You are crafting meaningful moments, and contributing to a journey of discovery.

Here, we value warmth, attention to detail, and the ability to anticipate needs before they are spoken – traits that define true luxury hospitality. Life at Four Seasons Hotel Singapore is authentic and full of purpose, just like the experience we deliver to every guest.

If you have a sincere passion for creating meaningful moments and seek to grow in a setting where excellence is the standard, we invite you to join us and be part of something exceptional.

Discover more at press.fourseasons.com/singapore

About the role:

Chef de Partie, Banquet (Cold Kitchen)

As a Chef de Partie, you will play a key role in ensuring the flawless execution of all Western Banquet dishes and presentations. Working closely with your team, you will bring creativity, precision, and consistency to every plate — delivering memorable dining experiences that reflect high standards of excellence.

What you will do:

• Oversee day-to-day operations in the cold kitchen, including buffet, afternoon tea, set menu and canapé preparations.

• Assist in creating and preparing menu items, including special requests.

• Prepare food items according to guest orders, recipes and presentation standards, ensuring consistent quality and proper mise en place for buffets, live stations and the executive club.

• Plan and prepare food in advance according to forecasted needs, ensuring minimal waste and full compliance with hygiene standards.

• Communicate effectively with the Sous Chef and service team on menu items, shortages or special requirements.

• Support food cost control through proper portioning, waste management and accurate ordering.

• Assist in daily paperwork, ordering and planning of perishable items to maintain stock levels without over-ordering.

• Ensure proper handling and arrangement of perishables and dry goods.

• Foster a positive and supportive work environment, providing guidance, motivation and training to team members.

• Maintain cleanliness, proper storage and organization of all kitchen areas and equipment.

• Ensure full compliance with hygiene and food safety standards.

• Operate and maintain kitchen equipment safely and efficiently.

What you bring:

• 3 years of experience in a similar role within a luxury brand.

• Strong communication with the ability to guide, delegate and manage tasks effectively.

• Systematic and well-organized approach to work, with excellent attention to detail.

• Background in international cuisine preferred.

• Creativity, innovation and a commitment to maintaining the highest standards of hygiene and quality.

What we offer: 

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities

• Unique strong culture

• Best-in-industry training

• Complimentary stays at Four Seasons properties (based on availability), with discounted meals

• Paid holidays/vacation

• Dental and medical/life insurance

• Employee service awards/Birthday Gift

• Annual employee party/social and sporting events

• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires flexibility in scheduling and the ability to work on a rotating shift basis, including weekends and holidays.

Momentus Hotel Alexandra

Managed by Momentus Hospitality, we are looking for motivated and energetic people to be part of our growing team. If you have a passion for the industry and are driven by the desire to create inspiring moments, Momentus Hotel Alexandra offers you great opportunities.

Job Description

Job Description & Requirements

• To supervise and ensure smooth and efficient operations of the culinary department.

• To control the consistency of quality and quantity of foods served.

• To ensure that the team adhere to all safety and hygiene standards.

• To organize proper and systematic storage of food items in the kitchen.

• To ensure maintenance of all operating equipment in the kitchen

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

POSITION SUMMARY

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATION

Education: Technical,  or Vocational School Degree.

Related Work Experience: 4 to 6 years of related work experience.

Supervisory Experience: At least 2 years of supervisory experience.

License or Certification: Food Hygiene Certification

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

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

JOB SUMMARY

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight. Perform other reasonable job duties as requested by Supervisors.

Pull food from freezer storage to thaw in the refrigerator. Check the quantity and quality of deliveries and received products, ensuring appropriate temperature of delivered items. Date delivered boxes and record food and supply deliveries. Rotate food in freezer, walk-in cooler, and stockroom prior to the arrival of a delivery. Monitor the quality quantity of food that is prepared and the portions. Prepare various cuts of meat as required, including correctly preparing beef, lamb, and pork cuts, and labeling the type of cut, date, and destination of meats. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

JOB SPECIFICATIONS

Educational / Academic Requirements: High School, Diploma or College/University degree

Experience: 2-3 years of experience in related work experience

Sodexo Singapore Pte Ltd

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

Job Description

Work Location: Lakeside
Working Hours: 7:30am-5pm
Working Days: Mon-Fri

Key Responsibilities:

• Ensure that all kitchen areas are clean and sanitized including food processing equipment, cooking utensils and other light equipment.
• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).
• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.
• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
• Assist in planning of menus and recipes with the Unit Manager and Sous Chef. Attend weekly service meetings to improve and enhance service level.
• Recording temperature for all refrigerators and Daily Cooking core temperature.
• Responsible to ensure that all menu items are available in service areas throughout service times.
• Responsible to oversee other kitchen personnel and kitchen areas on occasions when Junior Sous Chef or Sous Chef is not available.
• Performs any other duties as directed by the Sous Chef and Unit Manager.

Key Requirements:

• Minimum 3-5 years’ experience in similar capacity with or without qualification.

VIV LIFESTYLE INVESTMENT PTE. LTD.

Job Description

• Assist in food preparation, cooking, and plating according to standard recipes

• Support daily kitchen operations and service

• Maintain kitchen cleanliness and comply with food safety and hygiene standards (SFA/WSQ)

• Assist with stock handling, storage, and basic inventory control

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

Pangolin Investments Pte Ltd

Pangolin Group is a food and beverage company with over 18 outlets in Singapore.The core business of Pangolin Group consist of 5 main brands, namely Jia Xiang Xiao Chu, Jiu Jiu Jing Wu Ya Bo , Bao Tian Xia, Ma La Xiang Guo and Oppa Bibimbap.

Job Description

• Direct, prepare or supervise cooking and other food preparation activities on a daily basis
• Monitor and oversee sanitation practices to ensure that regulations and standards of cleanliness are always being strictly adhered to by employees. Make corrections or terminate employees as needed when standards are not being followed
• Coordinate all food purchasing, budgeting and planning operations with other staff members
• Analyze recipes and make menu changes when necessary to keep customers happy and to minimize overhead costs when possible
• Meet with customers as needed to arrange menu items and negotiate prices for catering weddings, banquets and other special occasions
• Inspect cooking equipment, supplies, work areas and ingredients to ensure constant conformance to regulatory standards
• Determine when additional help is needed to maintain satisfactory service, then recruit, interview and hire staff when needed, including kitchen workers and cooks
• Establish production and staff schedules to ensure that there is sufficient help at all times to ensure timely delivery of food services

Gan Teck Kar Investments Pte Ltd

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

Job Description

Job Highlights

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

Responsibilities:

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

Requirements:

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

Gurney Drive Pte. Ltd.

Gurney Drive has a rich family bonding culture it gives people the opportunity to grow, both as individuals and professionally as well as foster family bonding and team building so that together we can commit to creating a better everyday life for ourselves, and for our customers, willingness to accept & delegate responsibility, humility, responsibility and sense of ownership, and daring to be different are some of our values that create a greater sense of belonging and togetherness.

Job Description

· To assist with food preparation in designated station.

· Maintain work station's cleanliness.

· Follow instructions with regards to function/ operation.

· To assist across kitchen stations.

· To assist with ordering of supplies.

· Capable of counting stocks and performing all duties, including the cleanliness of the kitchen

· Capable of working in a fast-paced environment & under pressure especially during peak periods

Private Advertiser

Job Description

Position Summary

Junior Sous Chef or Chef De Partie is welcomed to apply for this role. Will also act as the Assistant Team Leader is a frontline leadership position that bridges the gap between production operators and the Team Leader. This hands-on role supports daily line operations by guiding team members, ensuring adherence to procedures, and maintaining workflow in a fast-paced, refrigerated environment where product shelf-life is measured in days.

Core Responsibilities

1.     Production Line Support & Supervision

·      Act as working lead, performing production tasks while simultaneously overseeing line operations

·      Fill in for absent operators in any position on the line to maintain production flow

·      Monitor line pace and help team members meet hourly production targets

·      Communicate daily production goals to operators and track progress

·      Assist with line setup and changeovers between different meal products

·      Manage break relief to ensure continuous line operation

·      Escalate production issues to Team Leader when beyond immediate resolution

2.     Quality & Food Safety Compliance

·    Model and enforce GMPs (Good Manufacturing Practices) through personal example:

o   Demonstrate proper handwashing and glove changing procedures

o   Ensure correct hair/beard net and uniform wear

o   Monitor jewelry and nail policy compliance

·      Perform routine quality checks every hour:

o   Check portion and assembly accuracy

o   Verify package seals and coding

o   Monitor product temperatures at critical points

o   Conduct visual inspections for foreign material

·      Document quality data accurately on production records

·      Initiate immediate corrective actions for minor quality deviations:

o   Remove under/overweight packages

o   Adjust equipment settings

o   Retrain operators on the spot

·      Place non-conforming product on hold and notify Team Leader

3.     Safety & Sanitation

o Promote safety awareness during daily operations

o Demonstrate proper safety procedures for equipment and tasks

o Report safety hazards immediately to Team Leader

o Ensure proper sanitation during and between production runs:

o   Verify allergen cleaning between product changes

o   Maintain clean workstations throughout shift

o   Ensure proper chemical usage and storage

o Conduct pre-operational inspections of equipment and work areas

o Monitor team for proper ergonomics and cold stress in 40°F environment

4.     Training & Team Support

o Train new operators on specific station procedures:

o   Assemble techniques for fresh ingredients

o   Equipment operation basics

o   Quality standards for chilled meals

o   Safety protocols for refrigerated work

o Provide ongoing coaching to operators on technique and efficiency

o Answer operator questions regarding procedures and standards

o Support cross-training efforts by demonstrating multiple positions

o Foster teamwork and positive communication on the line

o Report training needs and performance issues to Team Leader

5.     Operational Tasks & Documentation

o   Batch production records

o   Material usage logs

o   Equipment monitoring sheets

o   Waste tracking documentation

o Monitor raw material usage and notify Team Leader of shortages

o Assist with inventory counts of WIP (work-in-progress)

o Help maintain 5S standards in work area:

o   Organization of tools and supplies

o   Cleanliness of equipment and surfaces

o   Proper labelling of materials

o Record downtime reasons and production delays

Technical Skills & Knowledge

Fresh-Chill Specific Competencies

o Working knowledge of cook-chill process flow from prep to packaging

o Understanding of temperature control requirements for chilled meals

o Ability to operate multiple pieces of line equipment:

o   Portioning scales and fillers

o   Conveyor systems

o   Tray sealers or MAP equipment

o   Basic troubleshooting for minor jams or issues

o Knowledge of allergen control procedures and segregation requirements

o Understanding of shelf-life implications of time/temperature deviations

Core Skills

·      Ability to work effectively in cold, damp environments

·      Good communication skills in primary plant language

·      Basic math skills for calculations and measurements

·      Attention to detail for quality inspections

·      Time management to maintain line pace

·      Problem-solving for minor operational issues

·      Reliability and consistent attendance

TWG Tea Company Pte Ltd

TWG Tea Company Pte Ltd implies a long history of perpetual exploration and creativity…

Job Description

Job Summary

This position is responsible in assisting Chef with the creation and preparation of pastries. This position works closely with all members of the pastry team to achieve the highest possible satisfaction in the pastries prepared in accordance to the standard recipes and procedures set out by the Company.

Primary Relationships

This position reports directly to the Team In-Charge and indirectly to the Executive Pastry Chef and/or Chef Assistant, and has primary working relationships with other members of the pastry team within the organization.

Job Descriptions

• Straight-shifts schedule of 5 days 44 working hours

• Assist Chef with creation and preparation of pastries

• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards

• Ensure that the quality, quantity, and correctness of food items served and displayed are as per standard recipes of Company and Chef

• Check that quantity and quality of items ordered are received and stored in proper condition

Welfare & Benefits

• 13th Month Salary

• Meal Allowance

• Performance Bonus

• Birthday Incentives

• Medical Benefits

• Staff Discount

• Festive Gifting

Requirements

• 1 – 2 years relevant experience in French pastries

• Able to learn and adapt to various line positions within location

• Ability to work effectively in a team environment

• Presents a positive and professional attitude at all times

Only shortlisted candidates will be notified.

Please apply with a detailed resume indicating reasons for leaving, last drawn salary, expected salary and date of availability.

Gan Teck Kar Investments Pte Ltd

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

Job Description

Key Responsibilities:

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

Requirements:

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

BOONLAPO COMPANY LIMITED

Job Description

Location: Pasticceria Cova, One Bangkok

Employment Type: Full-Time / Station Leadership

✨ Position Summary

The Chef de Partie (CDP) – Baker is responsible for managing the bakery station, producing artisanal breads, viennoiserie, and baked goods with precision and consistency. This role combines technical craftsmanship, mise en place discipline, and brand-aligned presentation to uphold Cova’s Milanese heritage and boutique standards.

🎯 Key Responsibilities

1. Station Ownership & Daily Production

• •Lead preparation and baking of breads, rolls, focaccia, and viennoiserie.

• •Ensure mise en place readiness, ingredient freshness, and station organization.

• Maintain consistency in taste, texture, and appearance across all bakery items.

2. Service Execution & Timing

• Bake and deliver products according to service schedules and boutique demand.

• Coordinate with pastry and savoury teams to align production with daily menus.

• Adjust baking times and volumes based on guest flow and retail requirements.

3. Quality Control & Brand Standards

• Conduct taste and visual checks before products reach retail or service counters.

• Ensure portion control, uniformity, and brand-aligned aesthetics.

• Report product inconsistencies or ingredient issues to the Sous-Chef.

4. Hygiene, Safety & Compliance

• Follow HACCP protocols and maintain accurate logs for baking temperatures and cleaning.

• Ensure proper handling of allergens and cross-contamination prevention.

• Keep bakery equipment and ovens clean, safe, and operational.

5. Collaboration & Team Support

• Communicate clearly with pastry chefs, FOH, and retail teams.

• Assist junior bakers with training, prep, and technique correction.

• Participate in daily briefings and contribute to a disciplined, respectful kitchen culture.

6. Inventory Awareness & Waste Control

• Monitor flour, yeast, dairy, and other bakery stock levels.

• Practice FIFO rotation and portion control to minimize waste.

• Assist in receiving and storing deliveries with quality checks and labeling.
  

🧠 Qualifications & Competencies

Experience

• 3–5 years in professional bakery or pastry kitchens.

• Prior experience in luxury or boutique hospitality preferred.

Technical Skills

• Skilled in bread-making, fermentation, dough handling, and viennoiserie techniques.

• Familiarity with HACCP, hygiene protocols, and oven temperature control.

• Basic understanding of inventory usage and portion control.

Soft Skills & Presence

• Strong communication in English; Thai a plus.

• High attention to detail and pride in craftsmanship.

• Calm, focused, and solution-oriented under pressure.

• Impeccable grooming and brand-aligned presence.
  

🌟 Brand DNA Alignment

The CDP Baker must consistently embody:

• Elegance in technique and product presentation.

• Precision in fermentation, baking, and timing.

• Warmth in teamwork and guest impact.

• Storytelling through heritage breads and artisanal craftsmanship.

• Discipline in hygiene, SOPs, and operational consistency.

• Emotional Resonance in creating bakery experiences that reflect Milanese charm.

📈 Performance Evaluation Criteria

• Station readiness and mise en place discipline.

• Consistency in taste, texture, and presentation.

• Hygiene compliance and audit scores.

• Team collaboration and communication.

• Responsiveness during peak hours and service challenges.

• Contribution to seasonal bakery menus and boutique activations.

G Works Hong Kong Limited

Job Description

We are looking for a passionate chef to join our team at Brewed. If you’re ready to grow your skills and help create outstanding food experiences, apply now!

Key Responsibilities

• Prepare, cook, and present Western cuisine with skill and consistency

• Maintain kitchen cleanliness, food safety, and hygiene standards

• Ensure consistent quality of all dishes

• Contribute ideas for seasonal menus and specials

• Manage inventory, stock rotation, and ordering

• Work closely with front-of-house for smooth service

• Foster a positive and friendly kitchen environment

• Shift work required—opening, lunch, and night rotations

Requirements

• Previous experience in Café/F&B preferred

• Enthusiastic and passionate about cooking

• Friendly, proactive, well-organized, and committed 

• Responsible and able to work well within a team

• Willingness to assist in other roles when required

• Must have full working rights in Hong Kong

What We Offer

• Competitive and negotiable salary, $16,000–$24,000 depending on experience

• 5-day work week

• 10 Days annual leave

• Statutory holidays

• Staff meals provided

• Performance bonus opportunities

• Fun and friendly environment

• Shift rotations

• 10-hours working hours (1 hour meal break included)

Apply now with your CV !

WSH Experts Pte Ltd

WSH Experts Pte Ltd established in Singapore to provide integrated services to the industry. We provide wide range of services to all the sectors. We are dedicative and having capability to provide the best innovative solutions to satisfy your needs. Our Team has the global expertise with local experience to assist the organizations. WSH Experts team constitutes of experienced professionals who have many years of experience in various industries. Our robust end to end HR and staff management plan will assist on every steps of the recruitment, deployment, contingency, Transition, performance monitoring and successful project completion

Job Description

WSH Experts Pte Ltd

WSH Experts Pte Ltd established in Singapore to provide integrated services to the industry. We provide wide range of services to all the sectors. We are dedicative and having capability to provide the best innovative solutions to satisfy your needs. Our Team has the global expertise with local experience to assist the organizations. WSH Experts team constitutes of experienced professionals who have many years of experience in various industries. Our robust end to end HR and staff management plan will assist on every steps of the recruitment, deployment, contingency, Transition, performance monitoring and successful project completion

Job Description

SG HOTELS PTE. LTD.

Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

Foragers Pte Ltd

Job Description

We Are Hiring!

Are you a passionate culinary professional looking for an exciting opportunity to showcase your skills and leave a mark? We have the perfect role for you! Our trendy and bustling restaurant is seeking a talented Kitchen Chef / Chef De Partie to lead our amazing team to new heights.

Our Brand

Founded in 2018, Foragers has since been on an onward journey to introduce exceptional and one-of-a-kind hospitality concepts to Asia.

One of our wonderful concepts is called Aniba, run by renowned head chef, Meir Adoni.

For more information about us, feel free to visit our websites at https://www.aniba.com.sg/

What We Offer

• Competitive salary, rewarding your dedication and skill.
• Work life balance with a 5 days’ work week, with a fixed rest day on Sundays
• A young and vibrant environment surrounded by a supportive team
• Fun company events and medical, dental, and optical benefits
• Career advancement opportunities such as funding for professional courses of your interest

What You'll Be Doing:

• Station Master: Own your kitchen station like a pro! Whether it’s grilling, frying, or sautéing, your station is your kingdom.
• Dish Perfectionist: Craft each dish with precision and flair, ensuring it’s Instagram-ready and tastes just as good as it looks.
• Team Player: Work alongside your fellow chefs to make sure service runs as smooth as a perfectly whipped meringue.
• Prep Prodigy: Chop, dice, and slice like a kitchen ninja, keeping our ingredients prepped and ready for action.
• Clean-Up Commander: You’ll be the behind-the-scenes superhero, keeping the kitchen clean and tidy. Your eye for detail makes everything sparkle.
• Opening & Closing Pro: Whether it’s setting up the kitchen at the start of the shift or breaking it down at the end, you’ll make sure everything is prepped, clean, and ready to roll for the next round of service!

Who We Are Looking For:

• Minimum 2 years of kitchen experience in a high-volume environment
• Able to multitask in a fast-paced environment
• Prior experience in fine dining is advantageous but not required
• Prior experience in Kosher cuisine is advantageous but not required
• Excellent communication and teamwork skills
• Warm personality and a natural ability to interact with people and create an upbeat, fun atmosphere
• Must be able to rotate day and night shifts

Join us in elevating guest experiences to new heights and creating memories that last a lifetime. Be a part of our family today!

For more information about us, check out our website: https://foragers.com.sg/

WSH Experts Pte Ltd

WSH Experts Pte Ltd established in Singapore to provide integrated services to the industry. We provide wide range of services to all the sectors. We are dedicative and having capability to provide the best innovative solutions to satisfy your needs. Our Team has the global expertise with local experience to assist the organizations. WSH Experts team constitutes of experienced professionals who have many years of experience in various industries. Our robust end to end HR and staff management plan will assist on every steps of the recruitment, deployment, contingency, Transition, performance monitoring and successful project completion

Job Description

WSH Experts Pte Ltd

WSH Experts Pte Ltd established in Singapore to provide integrated services to the industry. We provide wide range of services to all the sectors. We are dedicative and having capability to provide the best innovative solutions to satisfy your needs. Our Team has the global expertise with local experience to assist the organizations. WSH Experts team constitutes of experienced professionals who have many years of experience in various industries. Our robust end to end HR and staff management plan will assist on every steps of the recruitment, deployment, contingency, Transition, performance monitoring and successful project completion

Job Description

BONDFIRE PTE. LTD.

Job Description

Roles:

• Ensure quality, consistency, and theming of food offerings.

Responsibilities

• Preparation of food and assuring consistency in food quality
• Monitor food quality
• Maintain kitchen hygiene and safety standards.
• Managing kitchen storage spaces
• Ensure workstation is operational

Requirements

• Culinary experience in a bistro or casual dining kitchens.
• Comfortable working in an open kitchen in costume.
• Valid WSQ Food Safety Course Level 1 Certification preferred.

Location: Kampong Bahru
Start in Feb-March

BONDFIRE PTE. LTD.

Job Description

Roles:

• Ensure quality, consistency, and theming of food offerings.

Responsibilities

• Preparation of food and assuring consistency in food quality
• Monitor food quality
• Maintain kitchen hygiene and safety standards.
• Managing kitchen storage spaces
• Ensure workstation is operational

Requirements

• Culinary experience in a bistro or casual dining kitchens.
• Comfortable working in an open kitchen in costume.
• Valid WSQ Food Safety Course Level 1 Certification preferred.

Location: Kampong Bahru
Start in Feb-March

RED DOOR GROUP PTE. LTD.

Job Description

Do you want to be part of the opening team of a brand-new restaurant built from the ground up?

Stag's Head Steakhouse @ Pan Pacific Hotel - a British Steakhouse indulgence with a refined, contemporary edge presenting a new chapter in Singapore’s dining scene - is on the hunt for a dedicated and charismatic Kitchen Team Member.

This is your chance to earn real industry cred and join something genuinely exciting. Fresh, new, and full of possibility - we’re looking for people who want to bring their ideas, personality, and passion to the table.

Be part of the team that sets the vibe, shapes the guest experience, builds the standards, and creates the stories guests will talk about for years to come. If you’re hungry to grow, ready to shine, and eager to help us launch a restaurant that will set the tone for Singapore’s dining scene, we open in February 2026, but we’d love to meet you now!

What You'll Do:
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 

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

The best of New York hospitality with Singapore flair.

THE NoMad WAY

Hospitality is at the core of what we do and who we are. It’s more than just a job; it’s a path to a career with the best in our industry. Our brand new property will build our vision to be a thriving hotel combining the best of New York hospitality with Singaporean flair. Our values connect us; our behaviours guide us; and our non-negotiables drive us.

Welcome to NoMad Singapore.

Exceptional Hospitality Starts With You

What You’ll Own

• Craft menus that are bold, seasonal, and unforgettable

• Attract and lead a crew of passionate chefs and kitchen pros

• Keep the kitchen humming — from prep to plating to perfection

• Collaborate with our F&B team to deliver next-level guest experiences

• Stay sharp on food trends and sustainability

• Build a kitchen culture that’s all about excellence, hustle, and heart 

What You Bring

• Proven experience or success and leadership in high-end kitchens

• A palate that’s adventurous, refined, and always evolving

• Strong leadership and mentoring skills — you lift others as you rise

• Deep knowledge of kitchen ops and food safety

• A love for storytelling through food

What You Get

• Competitive salary + performance bonuses

• Health & wellness benefits

• Career growth within NoMad & Sydell Group

• A design-forward, culture-rich work environment

• The chance to shape one of hospitality’s most talked-about culinary destinations

In addition, this role requires the following minimum qualifications: 

• Minimum 3 years of experience of succeeding in a Michelin Starred or equivalent environment

• Western/Grill concept experience

• Excellent leadership skills

• A creative approach to the production of high quality food

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

A Chef de Partie prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen. We are looking for Chef de Partie for the following kitchens: Executive Lounge, Estate, Garde Manger, Pastry, Western Banquet 

What will you be doing?

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

• Prepare food for guests efficiently, economically, and hygienically as per standard recipes and procedures.
• Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.
• Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants.
• Work seamlessly with recipes, standards and plating guides.
• Maintain cleanliness and hygiene according to established standards.
• Maintain all HACCP aspects within the hotel operation.
• Use all equipment, tools and machines appropriately.
• Work for off-site events when tasked.
• Complete tasks and jobs outside of the kitchen area when requested.
• Assist in inventory taking.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Prepare menus as requested.
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Effectively respond to every guests’ requests.
• Learn and adapt to changes.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments.
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
• Carry out any other reasonable duties and responsibilities 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 graduate or similar qualification in Culinary.
• At least 3 years working experience in a 5-star category hotel or individual restaurant with high standards.
• Minimum of 1 year as Demi Chef or equivalent position in an international brand hotel.
• Possess a valid Food Hygiene certificate.
• Knowledgeable of Western or Chinese cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner.
• Must have a variety of seafood and meat processing techniques. 
• Proficient with a variety of steaming, baking and soup cooking techniques. (For Chinese / Banquet Kitchen)
• Familiar with a variety of cooked food processing, storing and receiving standards. (For Main Kitchen)
• Proficient in pastry, bread baking, and certain chocolate making techniques. (For Pastry Kitchen)
• Able to work with all products and ingredients.
• Able to set priorities and complete tasks in a timely manner.
• Work well in stressful situations, remain calm under pressure and able to solve problems.
• Able to work in a moist, hot and sometimes loud environment.
• Possess good leadership and training skills.
• Knowledgeable in HACCP.
• Working experience in similar capacity with international chain hotels is 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!

WSH Experts Pte Ltd

WSH Experts Pte Ltd established in Singapore to provide integrated services to the industry. We provide wide range of services to all the sectors. We are dedicative and having capability to provide the best innovative solutions to satisfy your needs. Our Team has the global expertise with local experience to assist the organizations. WSH Experts team constitutes of experienced professionals who have many years of experience in various industries. Our robust end to end HR and staff management plan will assist on every steps of the recruitment, deployment, contingency, Transition, performance monitoring and successful project completion

Job Description

Marriott International

Job Description

Riverview Tandoor

Job Description

Roles & Responsibilities

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

Objective

Strong Leadership

Maximize productivity of kitchen staff

Effective Food and Labour cost control

Summary

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

Essential Functions

Inspection

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

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

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

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

Receiving

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

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

Training and Communication

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

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

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

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

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

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

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

Administrative

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

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

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

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

Maintenances

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

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

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

Breakfast Buffet

1) Support egg station during breakfast

2) Inspect food presentation

3) Ensure refilling of buffet is done

4) Request for clean up at the end of breakfast

5) Inspect buffet setting and presentation

Lunch & Dinner

1) Check buffet setting and presentation

2) Inspect deco planning

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

4) Set up of Salad station and dessert counter

5) Putting final touch on outgoing buffet food

6) Request for food top up from kitchen

7) Fruit carving for display

8) Assist with cutting fruits

9) Briefing for kitchen staffs

RED VELVET BALLROOM PTE. LTD.

Job Description

1. JOB DESCRIPTION

Description & Requirements:

Our group of restaurants is seeking Chef to join our dynamic kitchen. This is an exciting opportunity to be part of a passionate team in a high-performance kitchen, where attention to detail, creativity, and consistency are key. You will be an integral part of the kitchen leadership team, working closely with the Head Chef/Executive Chef to ensure the highest quality of food preparation and service.

Requirements:

• A minimum of 3 years of experience in a similar capacity in the restaurant or hotel industry.
• Possess good knowledge and skills required for the respective sections will be an advantage.
• Highly motivated and good team player.
• Able to work independently
• Adaptable, determined and be someone who wants to be in a fast-paced environment that promotes changes and drive for achievements

Qualifications:

• Advanced/ Specialist/ Management/ Graduate Diploma/ GCE ‘O’ Level.
• Strong passion for cooking and a desire to pursue a culinary career.
• Basic knowledge of culinary techniques, food safety, and hygiene.
• Possess good knowledge and skills required for the respective sections will be an advantage.
• Highly motivated and good team player.
• Able to work independently.

Takagi Ramen Pte Ltd

Takagi Ramen, founded in 2015, is a rapidly growing FnB brand, currently with 8 outlets, 6 of which are 24HRs; We have a steady plan to open more outlets every year to become the market leader in affordable Japanese Ramen in Singapore.

Job Description

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.  

A Hygiene & Quality Standards Manager with Conrad Hotels and Resorts is responsible for the maintenance/upgrade of sanitation and hygiene standards to ensure all food, food related, beverage and guest room are free of microbiological, chemical and physical contamination and that all work areas conform to required Hygiene and Sanitation levels of local authorities and company guidelines. To ensure all team members are aware of the guidelines and ensures these are met and adhered to.

What will I be doing? 

As a Hygiene & Quality Standards Manager with Conrad Hotels and Resorts, you are responsible for the maintenance/upgrade of sanitation and hygiene standards to ensure all food, food related, beverage and guest rooms to guests and employees are free of microbiological, chemical and physical contamination, and all work areas conform to the required Hygiene and Sanitation levels of local authorities and company guidelines. To ensure all team members are aware of the guidelines and ensures these are met and adhered to.

Specifically, you will be responsible for performing the following tasks to the highest standards:

• Propose and maintain highest standards in all work areas, stores, receiving and disposal areas to adhere at all times to required hygiene requirements.  

• Responsible for Hilton Quality Assurance & Hygiene Standards (QA & HACCP) on Food Safety and Hygiene, Training and Standards Implementation alongside monthly scheduled trainings as refreshers.

• Responsible for and Local Authority Audits and Safe Management Measures on Food & Beverage Hygiene and Food Safety related standards.

• Perform scheduled an ad hoc audits & testing in rooms, outlets, public areas and supplier audits to check on actual cleanliness/hygiene standards and share findings together with required corrective actions. Making use of the ATP testing tool to check on Cleanliness Efficiency.

• Weekly scheduled room hygiene testing.

• Effectively manage pest control vendor in conjunction with key stakeholders: Engineering, Housekeeping, Culinary, Stewarding and F&B service to ensure that effective controls are in place to mitigate and eradicate pest.

• Be the custodian of new guidelines and procedures to ensure all relevant personnel are informed and trained as required.

• Weekly walkarounds and inspection in Public Areas and Food & Beverage areas for Quality & Hygiene checks.

• Responsible for effective and efficient maintenance of records related to the Hotel’s sanitation and hygiene efforts/program.

• Formulates and maintains an up-to-date methodology manual that is constantly available for use and review by the section personnel

• Responsible for the office/section areas being clean and orderly with an organized and efficient workflow

• Performs special assignments and projects assigned to the office by the superiors.

• Conduct and chair the FHS Monthly Meeting

• Monitors, assists and performs all procedures and protocols for maintaining an excellent sanitation and hygienic environment.

• Conducts monthly sanitation inspections throughout all food handling areas and generate respective reports.

• Continually liaises with external agencies (laboratory, government bureau, health practitioners, etc.) on sanitary matters.

• Responsible for an efficient, effective and documented preventive maintenance program for all equipment which pertains to the preservation of food materials (Fridge & Freezers), food processors, and all other equipment used that are involved in the preparation of food.

• Develops initial guidelines for use in Sanitation and Personal Hygiene Inspections, and ensures that said guidelines are consistently and continuously adhered to

• Recommends procedural modification to ensure sanitation and hygiene standards are upgrade/maintained.

• To critically review the monthly lab test report, ensure concerned areas are addressed in a timely manner and communicate related short fall for the hotel management.

• Review and make necessary changes on the FHS Manual. Keep track of all manuals distributed in the hotel.

• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

What are we looking for? 

A Hygiene & Quality Standards Manager serving Hilton Worldwide Brand hotels are 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 follows:

• Previous work experience as Hygiene Manager in a hotel or similar large restaurant complex

• Responsible self-starter, capable of handling multi-faceted projects and of working under pressure

• Good communication & a proactive problem solver

• Attention to detail

• Good computer skills

• Effective trainer, experienced in the delivery of skills training

• Familiar with current culinary trends and methods

• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards

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

• HACCP certified

• ISO 22000 (Food Safety Management System)/ Quality Management System ISO 9001

• OHSAS 18001 (Occupational Health and Safety management System)

• Train the Trainers - Facilitator

• Environment Management System ISO 14001

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! 

White Restaurant

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

Job Description

Seorae Korean Charcoal BBQ

Welcome to SEORAE JIB, where 'SEORAE' signifies our expertise as the leading Korean BBQ restaurant in the world, and 'Jib’, or home, indicates our commitment to make you feel at home the moment you are with us.

Job Description

Mandai Wildlife Group

Mandai Wildlife Group is dedicated to caring for the planet and protecting animals and nature. Conservation education is intrinsic in all interactions with the Group, to inspire action for a healthier world.

Job Description

Prime Group International

Job Description

Prime Group International

Job Description

Young Women's Christian Association of Singapore

Founded in 1875, the Young Women’s Christian Association (YWCA) of Singapore is a social service agency committed to serving those in need, regardless of race or religion. Our holistic programmes and services aim to empower and support women from low-income families by alleviating financial burdens and care-giving responsibilities. We strive to uplift the family unit, and to provide the right resources and opportunities to improve lives.

Job Description

Millennium & Copthorne International Limited

Millennium & Copthorne International Limited - a dynamic, global hotel group with properties in major gateway cities and operating more than 120 hotels worldwide, is looking for passionate and service-oriented individuals.

Job Description

• Plans, prepares and cooks menu items as directed by Western Chef.
• Assists in the development and planning of menus, including future food trends, new styles of service and concepts.
• Ensures that customers are given a prompt and efficient service with timely food preparation and delivery.
• Demonstrates and instructs cooks in food preparation and cooking skills.
• Compiles all food orders for the section, ensuring food quality and cost are in line the restaurant standards.
• Ensures stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards.
• Execute and maintain standard recipes, cooking techniques and presentation to assure consistency.
• Maintains a consistent understanding of food costing, sales mix and menu planning.
• Enforces controls to minimize food and supply waste and pilferage.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Responsible for stock taking of ingredients, utensils, supplies and equipment within the section of work.
• Ensures that food storage areas are maintained in accordance with the kitchen’s Hygiene, health and safety policies and procedures.
• Support safe work habits and a safe working environment at all times.