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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.

Ida M Limited

Job Description

About the role

IL PRESIDENTE a newly exciting ITALIAN restaurant is seeking an experienced Chef De Partie to join our dynamic culinary team on a full-time basis in the Central and Western District. As Chef De Partie, you will take charge of a specific section of our kitchen, demonstrating leadership, technical expertise and a commitment to culinary excellence. This is a pivotal position within our kitchen hierarchy, where you will oversee the preparation and presentation of dishes whilst maintaining the highest standards of quality, consistency and food safety. Your role is essential to delivering an exceptional dining experience to our guests.

Key responsibilities

• Lead and manage your assigned section (partie) of the kitchen, ensuring all dishes are prepared to the highest standards

• Prepare and cook dishes according to established recipes and kitchen procedures, maintaining consistency and quality

• Oversee food preparation, cooking techniques and plating to ensure presentation meets company standards

• Train, supervise and mentor junior kitchen staff within your section, providing guidance and feedback

• Maintain strict food safety and hygiene standards in compliance with all relevant regulations

• Monitor food costs and portion control within your section to minimise waste

• Ensure proper stock rotation and communicate inventory needs to management

• Collaborate with other chefs and kitchen staff to ensure smooth service during busy periods

• Prepare mise en place and ensure your section is fully prepared before service begins

• Maintain cleanliness and organisation of your station and assigned kitchen areas

What we're looking for

• Proven experience as a Chef De Partie or in a similar senior kitchen position within a busy restaurant or hospitality environment

• Strong knowledge of culinary techniques, food preparation methods and kitchen procedures

• Demonstrable expertise in your assigned section (sauce, grill, pastry, fish, etc.) with a portfolio of signature dishes

• Excellent leadership and communication skills with the ability to motivate and train junior staff

• Comprehensive understanding of food safety, hygiene and health and safety regulations

• Ability to work under pressure whilst maintaining quality during peak service times

• Creative flair and passion for innovative cuisine, with an eye for presentation and plating

• Strong organisational and time management skills

• Relevant culinary qualifications or apprenticeships (such as City and Guilds or equivalent)

• Flexibility to work unsociable hours, including evenings, weekends and public holidays

What we offer

• Competitive salary commensurate with experience and qualifications

• Ongoing professional development and training opportunities to enhance your culinary skills

• Career progression opportunities within our expanding organisation

• Staff meals during shifts to keep you fuelled during service

• A collaborative and supportive kitchen environment with a passionate culinary team

• Employee discounts on dining and other company benefits

• Exposure to diverse culinary techniques and seasonal menu development

• Potential for mentoring and leadership development as you progress your career

About us

Ida M Limited is a respected hospitality establishment committed to delivering exceptional culinary experiences and outstanding guest service. We pride ourselves on creating a welcoming environment where quality, creativity and professionalism are at the heart of everything we do. Our team is passionate about food and dedicated to pushing culinary boundaries whilst maintaining traditional cooking methods and values. We believe in fostering a supportive workplace culture where talented individuals can thrive, develop their skills and make a real impact on our guests' experiences.

Apply now

If you are an experienced Chef De Partie with a passion for culinary excellence and a drive to lead a kitchen section, we would love to hear from you. Please submit your CV, a cover letter outlining your experience and references from previous roles. Join our team and be part of a dynamic culinary operation in the heart of Central and Western District.

Altertech and design company limited

Job Description

• Prepare and cook food to the highest quality standards, ensuring that all dishes are cooked to order and served on time.

• Oversee a specific station in the kitchen, and manage all aspects of that area, including food preparation, cooking, and presentation.

• Maintain high food quality.

• Maintain clean and organised kitchen environment.

• Work closely with other kitchen staff to coordinate daily tasks and ensure smooth kitchen operations.

• Ability to work efficiently under pressure and manage time effectively to meet service demands.

GO GET BEST LIMITED

Job Description

• Prepare and cook food to the highest quality standards, ensuring that all dishes are cooked to order and served on time.

• Oversee a specific station in the kitchen, and manage all aspects of that area, including food preparation, cooking, and presentation.

• Maintain high food quality.

• Maintain clean and organised kitchen environment.

• Work closely with other kitchen staff to coordinate daily tasks and ensure smooth kitchen operations.

• Ability to work efficiently under pressure and manage time effectively to meet service demands.

BARAKAH BITES PTE. LTD.

Job Description

We are a fast-growing Indian catering company handling 3000-4000 pax weddings, corporate events, and mass catering daily. We need an experienced Head Chef to lead kitchen production, maintain taste consistency, and ensure on-time delivery for large-scale events.

Key Responsibilities
Bulk Cooking: Plan and execute cooking for 3000-4000 pax events. Indian veg + non-veg menus, biryani, gravies, tandoor, live stations
Menu Planning: Design catering menus for weddings, corporate, school, and mass events. Cost and standardize recipes
Team Leadership: Manage 15-30 kitchen staff including Sous Chef, CDPs, Cooks, and helpers. Duty roster + training
Production & Quality: Ensure taste, portion, and hygiene standards are maintained across all batches
Operations: Oversee central kitchen production + coordinate with event team for offsite cooking, chafing dish setup, and food delivery
Cost Control: Manage food cost, wastage, inventory, vendor orders for bulk buying
Food Safety: Ensure SFA compliance, HACCP, and safe food handling for mass catering
Requirements:
8+ years experience with min 3 years as Head Chef in Indian catering / banquet / mass catering

Must have experience cooking for 1000+ pax events. 3000-4000 pax experience preferred

Expert in North Indian, South Indian, and Mughlai cuisine

Strong in biryani, curry production, tandoor, and live cooking stations

Knowledge of SFA food safety and mass catering operations

Able to work weekends, PH, night shifts, and long hours during peak season

Good leadership, communication, and stress management skills

Sach Concepts

Job Description

Job Summary

Support the Head Chef by developing menus and food concepts, managing kitchen operations, ensuring food safety, supervising staff, and maintaining quality and efficiency in a dynamic culinary environment.

Responsibilities

• Collaborate with the Head Chef to develop dishes, menus, and food concepts that align with the restaurant or hotel’s culinary vision
• Supervise kitchen staff to ensure smooth workflow and consistent food preparation
• Manage hygiene standards, HACCP protocols, and inventory control to maintain safe and efficient kitchen operations
• Handle staff scheduling, supply ordering, and monitor kitchen budgets to optimize resources
• Train and mentor junior chefs and kitchen staff to ensure proper techniques and team integration
• Maintain quality control by ensuring consistency in taste, presentation, and portioning

Preferred competencies and qualifications

• Demonstrate strong cooking skills and experience in high-standard kitchens, preferably with prior roles as Sous Chef or Head Chef
• Exhibit leadership and management skills to motivate teams, delegate tasks, and foster a positive work environment
• Apply creativity and innovation to develop new dishes and improve kitchen processes
• Utilize organizational skills for effective inventory management, ordering, and scheduling
• Communicate effectively in relevant languages to coordinate with staff and management

Marina Bay Sands Pte Ltd

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

Job Description

Willow Restaurant

Job Description

Junior Sous Chef

Introduction:
Located in the heart of Singapore, Willow is a One Michelin Star restaurant celebrated for its Contemporary Asian cuisine, showcasing premium seasonal ingredients sourced from Japan. Guided by a philosophy of precision, balance, and creativity, our kitchen team is dedicated to delivering refined, soulful dishes that embody the spirit of modern Asian fine dining. We are seeking a Junior Sous Chef who shares our passion for excellence, craftsmanship, and continuous growth.

Key Responsibilities:

• Support the Executive Chef and Sous Chef in overseeing daily kitchen operations, ensuring consistency and excellence in execution and presentation.
• Prepare dishes in line with established recipes, techniques, and plating standards that reflect Willow’s culinary philosophy.
• Contribute to menu development through thoughtful input on new dishes, seasonal ingredients, and modern interpretations of Asian cuisine.
• Maintain a high level of mise en place readiness, ensuring efficiency and precision during service.
• Uphold the highest standards of kitchen hygiene, food safety, and organization, ensuring compliance with all health regulations.
• Assist in managing ingredient quality, stock rotation, and procurement of premium produce from trusted suppliers.
• Mentor and guide junior team members, promoting teamwork, respect, and a culture of learning within the kitchen.
• Demonstrate initiative and professionalism under pressure, maintaining composure during high-volume or high-profile services.

Qualifications:

• Proven experience in a fine-dining or Michelin-starred restaurant, ideally with exposure to Japanese or Contemporary Asian cuisine.
• Strong technical foundation in modern and traditional cooking methods, with excellent attention to detail.
• Ability to multitask effectively while maintaining consistency and precision.
• Deep respect for ingredients, seasonality, and the art of presentation.
• Culinary diploma or equivalent professional certification preferred.
• A team player with a disciplined, humble, and growth-oriented mindset.

Perks:

• Fixed 5 day work week
• Birthday Leave
• Competitive Staff Discounts across outlets
• Health and Medical Insurance Coverage

Willow Restaurant

Job Description

Sous Chef

Introduction:
Nestled in the heart of Singapore, Willow is an Asian fine-dining restaurant renowned for its innovative interpretation of traditional Asian flavours. With a focus on seasonality, craftsmanship, and contemporary culinary techniques, we strive to deliver a refined yet soulful dining experience. We are seeking a skilled and motivated Sous Chef to support our Head Chef in leading the kitchen, driving culinary excellence, and shaping the continuous evolution of our cuisine.

Key Responsibilities:

• Support the Head Chef in overseeing daily kitchen operations to ensure consistent, high-quality execution of dishes.
• Lead and supervise kitchen stations, maintaining precision, efficiency, and adherence to Willow’s culinary standards.
• Assist in menu development, contributing innovative ideas rooted in seasonality, creativity, and Asian fine-dining sensibilities.
• Uphold strict food safety, hygiene, and organisational standards in accordance with restaurant and regulatory requirements.
• Train, guide, and mentor junior kitchen team members, fostering a culture of discipline, teamwork, and continuous improvement.
• Collaborate closely with the front-of-house team to ensure seamless communication and exceptional guest experiences.
• Assist in inventory management, including ordering, receiving, and proper storage of ingredients and supplies.
• Stay updated on contemporary culinary trends, techniques, and ingredients, particularly within Asian cuisine.

Qualifications:

• Previous experience in a fine-dining or upscale kitchen environment, with at least 2 years in a supervisory or senior cook role.
• Strong technical cooking skills and mastery of modern and traditional Asian culinary techniques.
• Excellent organisational abilities, with a keen eye for detail, consistency, and presentation.
• Ability to lead, motivate, and support team members in a fast-paced, high-performance kitchen.
• Passion for culinary innovation, craftsmanship, and delivering exceptional dining experiences.
• Knowledge of food safety and hygiene standards; relevant certifications are a plus.

Perks:

• Birthday Leave
• Competitive Staff Discounts across outlets
• Health and Medical Insurance coverage
• Fixed days OFF
• Meal Allowance or a Meal

BOONLAPO COMPANY LIMITED

Job Description

✨ Position Summary

The Savoury Sous-Chef is the second-in-command of the savoury kitchen, supporting the Executive Chef in leading daily operations, supervising the culinary team, and ensuring consistent execution of refined Italian inspired dishes. This role combines technical mastery, menu development, and team mentorship to uphold Cova’s standards of elegance, precision, and cultural storytelling.

🎯 Key Responsibilities

1. Daily Production & Service Execution

• Oversee mise en place and preparation of savoury dishes, antipasti, pasta, and main courses.

• Lead the team during service, ensuring timing, consistency, and brand-aligned presentation.

• Monitor portion control, flavor balance, and plating aesthetics.

2. Team Supervision & Training

• Supervise chefs de partie and commis with clear task delegation and coaching.

• Support onboarding and training in Italian and French culinary techniques.

• Foster a disciplined, collaborative, and emotionally intelligent kitchen culture.

3. Menu Development & Seasonal Adaptation

• Assist the Executive Chef in creating seasonal menus, boutique exclusives, and event offerings.

• Conduct tastings and refine recipes to ensure consistency and scalability.

• Document new recipes and ensure proper training for execution.

4. Stock Control & Inventory Management

• Monitor daily ingredient usage and maintain accurate par levels.

• Ensure proper stock rotation (FIFO), portioning, and waste minimization.

• Assist in receiving deliveries, checking quality, and storing items according to HACCP standards.

5. Hygiene, Safety & Compliance

• Ensure all savoury stations meet hygiene, safety, and local regulatory standards.

• Maintain cleaning schedules, temperature logs, and production records.

• Uphold SOPs for allergen control, cross-contamination prevention, and food handling.

6. Cross-Functional Coordination

• Liaise with pastry, FOH, and retail teams to ensure smooth service flow and timing.

• Support boutique events, seasonal activations, and VIP requests with bespoke savoury offerings.

• Communicate effectively with service teams to ensure guest satisfaction.

7. Crisis Response & Service Continuity

• Act as the point of contact during unexpected challenges such as equipment failure or staff shortages.

• Implement contingency plans to maintain product quality and service flow under pressure.

• Lead calmly and decisively during peak hours.

8. Supplier & Ingredient Liaison

• Collaborate with procurement and premium suppliers to secure authentic Italian/French ingredients.

• Ensure ingredient quality, traceability, and alignment with brand heritage.

9. Innovation & Culinary Storytelling

• Contribute creative input to seasonal dishes and chef’s specials that highlight cultural heritage.

• Train staff to communicate the story behind dishes, ingredients, and culinary traditions.
  

🧠 Qualifications & Competencies

Experience

• Minimum 5–7 years in luxury savoury kitchens, with at least 2 years in a supervisory role.

• Strong foundation in Italian and French culinary techniques.

Technical Skills

• Expertise in pasta, sauces, braising, roasting, and classic French techniques.

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

• Basic understanding of inventory systems and production planning.

Soft Skills & Presence

• Strong communication in English; Italian, French, or Thai a plus.

• High emotional intelligence and ability to lead with empathy and clarity.

• Calm, solution-oriented leadership under pressure.

• Impeccable grooming and brand-aligned presence.

🌟 Brand DNA Alignment

The Savoury Sous-Chef must consistently embody:

• Elegance in technique, leadership, and kitchen culture.

• Precision in execution, timing, and presentation.

• Warmth in mentorship, collaboration, and team morale.

• Storytelling through seasonal dishes and ingredient heritage.

• Discipline in hygiene, SOPs, and operational consistency.

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

📈 Performance Evaluation Criteria

• Consistency in taste, texture, and presentation.

• Team coordination, morale, and skill development.

• Hygiene audits and SOP compliance.

• Stock control accuracy and waste reduction.

• Responsiveness during peak hours and service challenges.

• Contribution to seasonal menu development and boutique activations.

• Leadership impact and support of Executive Chef’s vision.

ONYX Hospitality Group

Job Description

Hilton Hotel

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You are a culinary visionary and the creative force behind our culinary offerings, crafting menus that delight and impress our guests. As an Executive Chef, and success of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• High School Diploma or equivalent
• 10-15 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards
• Work experience in a similar capacity with international chain hotels

Here’s what you’ll do during a typical day:

• Direct culinary operations:  Oversee the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
• Enhance menu offerings:  Partner with the Food and Beverage Director to develop new menus and individual menu items based on current food trends and regional tastes
• Delight our guests:  Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to elevate the dining experience
• Monitor financial performance:  Oversee budget management, forecasting, and reporting to ensure financial targets are met and culinary operations are aligned with the hotel’s goals
• Optimize kitchen operations:  Oversee and streamline kitchen systems, processes, and workflows to ensure smooth and efficient operations
• Cultivate a high-performing team:  Drive engagement and retention through performance management, professional development, and recognition programs
• Ensure regulatory excellence:  Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member wellbeing

STAFFKING PTE LTD

Company Overview In StaffKing, we believe that people are the key to a successful business. Our mission is to provide employment services of the highest quality to our valued clients and we strive to conduct our business to help our clients achieve maximum productivity with the right talents. StaffKing focuses on providing excellent employment services to both large and small businesses across various industries. Our services include：* Recruitment Consultancy* Permanent Placement* Contract & Part Time Placement* Manpower Outsourcing* Payroll Services We Specialize in these areas:*Engineering*Accounting & Finance*Sales & Marketing*Logistics & Supply Chain*Administration & Human Resources*Computer & Information Technology*Manufacturing & Production*Hotel & Restaurant & Retail*Education & Training*Media & Creative Design Our core management team and senior consultants are veterans in the human capital industry. With this team of skilled and experienced professionals, StaffKing has every confidence in our ability to fulfil our clients' recruitment needs. Reach out to us today, let us help you achieve your career goals!Email: info@staffking.com.sg Check Out Our Socials!Website : www.staffking.com.sgInstagram : https://www.instagram.com/staffkingpteltd/Facebook : https://www.facebook.com/staffkingpteltd/

Job Description

Benefits:

·      Central Area - 4 Star Hotel

·      5 days work week - Office hours (830am - 6pm)

·      Basic salary up to $7500

·      Staff meal provided

·      AWS + Performance bonus + Dental Benefit

Job Scope:

• Lead daily kitchen operations and mentor the brigade to maintain high standards of authentic local Chinese cuisine.

• Design, execute, and continually refine seasonal menus and signature dishes that honor local Chinese heritage.

• Enforce strict food safety, sanitation, and HACCP compliance alongside uncompromising taste and presentation standards.

• Manage food cost percentages, inventory rotation, and stock ordering to meet hotel financial targets.

• Coordinate seamlessly with the restaurant manager, banquet team, and F&B director to ensure smooth service execution.
  

Job Requirements:

·       At least five years of relevant working experience as executive chef/ head chef.

To Apply, kindly click on the "APPLY NOW" button and job details.

We regret that only shortlisted candidates will be notified.

StaffKing Pte Ltd (20C0358) | Tan Pei Xuan (R24124430)

Wunderfolks

Wunderfolks is a young home grown bakery/patisserie. we take pride in our tart shells which we handmade from scratch. We seek to create a fun and interesting brand which resonate with the masses in Singapore. We believe in bringing heartfelt flavours through our handmade tarts.

Job Description

Wunderfolks is Singapore's local cafe and pastry brand with outlets in Kaki Bukit, Bugis, and Jalan Besar. We seek team members passionate about cafe operations and delivering excellent service.

Job Summary

Join Wunderfolks to manage or support daily cafe operations, prepare dishes according to SOP and recipe.

Responsibilities

• Manage daily cafe operations to maintain smooth workflow and ensure customer satisfaction
• Prepare food and dishes accurately by following standard recipes to maintain consistent quality
• Order ingredients timely to support uninterrupted kitchen operations
• Maintain cleanliness and hygiene of the kitchen to meet health and safety standards
• Operate dishwasher efficiently to clean dishes and uphold hygiene standards

Preferred competencies and qualifications

• Minimum 2 years of experience for CDP position
• Experience cooking Western and Brunch dishes preferred
• Demonstrate a positive attitude and strong interest in cafe operations

Other Information

• Training provided for new staff
• Work schedule: 5.5 days per week
• Annual leave entitlement
• Staff meals provided
• Medical benefits

Angsana Laguna Phuket Hotels

Job Description

The Ritz-Carlton Hong Kong

Dominating the city skyline at 490 meters high, The Ritz-Carlton, Hong Kong is the highest hotel in the world. Soaring from the 102nd floor to the 118th floor, with unrivaled views of Victoria Harbour, Hong Kong Island and the New Territories; Michelin-starred restaurants; the highest bar in the world and award-winning spa, the hotel takes center stage in the International Commerce Centre.The Ritz-Carlton, Hong Kong honored as 2017 Best Employer, as well as Forbes Five-Star Hotel and Five-Star Spa by Forbes Travel Guide 2018, its sixth consecutive year among the highest-rated.It is our pleasure to introduce the following career opportunity to you that could change your life.

Job Description

Aqua & Flames Limited

Job Description

Good Job Creations (Singapore) Pte Ltd

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

Job Description

[Job ID: 1649614]
     
Responsibilities

• Prepare Japanese cuisine according to customer orders and preferences.
• Cook a variety of Japanese deep-fried, lightly fried, steamed, and other traditional dishes.
• Ensure proper planning, preparation, handling, and storage of ingredients and finished dishes.
• Maintain consistent food quality, presentation, and hygiene standards.
• Train and guide kitchen staff when required.
• Communicate with customers and build positive customer relationships.
• Report operational matters to management.
• Perform additional duties assigned by management.

• At least 1 year of experience preparing Japanese cuisine.
• Ability to prepare Japanese deep-fried, lightly fried, and steamed dishes.
• Able to work on weekends, public holidays, and shift hours.

STAFFKING PTE LTD

Company Overview In StaffKing, we believe that people are the key to a successful business. Our mission is to provide employment services of the highest quality to our valued clients and we strive to conduct our business to help our clients achieve maximum productivity with the right talents. StaffKing focuses on providing excellent employment services to both large and small businesses across various industries. Our services include：* Recruitment Consultancy* Permanent Placement* Contract & Part Time Placement* Manpower Outsourcing* Payroll Services We Specialize in these areas:*Engineering*Accounting & Finance*Sales & Marketing*Logistics & Supply Chain*Administration & Human Resources*Computer & Information Technology*Manufacturing & Production*Hotel & Restaurant & Retail*Education & Training*Media & Creative Design Our core management team and senior consultants are veterans in the human capital industry. With this team of skilled and experienced professionals, StaffKing has every confidence in our ability to fulfil our clients' recruitment needs. Reach out to us today, let us help you achieve your career goals!Email: info@staffking.com.sg Check Out Our Socials!Website : www.staffking.com.sgInstagram : https://www.instagram.com/staffkingpteltd/Facebook : https://www.facebook.com/staffkingpteltd/

Job Description

Summary Benefits:

• Basic Salary: $6,000 - $7,500

• 5 days work and office hour

• Locations: Central

• Easily accessible via public transportation

Responsibilities:

• Directed high-end culinary operations, innovative menu design, and multi-disciplinary kitchen teams for luxury hotels.

• Optimized food costs, inventory management, and vendor negotiations to boost large-scale hotel kitchen profitability.

• Spearheaded staff leadership, including hiring, training, and scheduling for high-volume resort and banquet operations.

• Enforced strict safety compliance, health codes, and cleanliness standards across multi-outlet dining properties.

• Maintained exceptional food quality and visual presentation to elevate international guest dining experiences.

To Apply, kindly click on the "APPLY NOW" button

We regret that only shortlisted candidates will be notified.

Staffking Pte Ltd (20C0358) | Kan Vivian (R26162385)

ONYX Hospitality Group

Job Description

HERO HOLDINGS PTE. LTD.

Job Description

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Tung Lok Millennium Pte Ltd

Tung Lok Group, established in 1984, is Singapore’s leading restaurant group with more than 40 restaurants in Singapore, China, Japan, Indonesia, and Vietnam. Its restaurants, renowned for its quality and distinctive character, offer a variety of cuisines such as Cantonese, Northern Chinese, Vegetarian, Seafood specialities, Western, Japanese, and trendsetting Global Chinese cuisine, executed by talented and award-winning masterchefs.

Job Description

Responsibilities:

• Preparation of various pastry & dim sum

• Ensure all dishes meet established standards for quality, presentation, and consistency

• Assist in the creation of new dim sum menu items based on seasonal ingredients

• Maintain a clean and organized workstation in compliance with food safety and hygiene standards

• Monitor inventory levels and assist with ordering and receiving kitchen supplies as needed

• Follow proper portion control and minimize waste

• Any other ad-hoc duties assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred

• Strong knowledge of kitchen operations, food safety, and sanitation standards

• Able to perform spilt shift, work on weekends and public holidays

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

• Physical stamina to stand for long periods

• Strong attention to detail and a commitment to quality

• Team player with a positive attitude and strong communication skills 

Tung Lok Millennium Pte Ltd

Tung Lok Group, established in 1984, is Singapore’s leading restaurant group with more than 40 restaurants in Singapore, China, Japan, Indonesia, and Vietnam. Its restaurants, renowned for its quality and distinctive character, offer a variety of cuisines such as Cantonese, Northern Chinese, Vegetarian, Seafood specialities, Western, Japanese, and trendsetting Global Chinese cuisine, executed by talented and award-winning masterchefs.

Job Description

Responsibilities:

• Assist with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, chopping fruit, vegetables, poultry and meat

• Stir and heat soups and sauces

• Wash and store all cooking appliances, instruments, utensils, cutting boards, and dishes

• Organize and store food supplies properly in kitchen, cold room and storeroom

• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar kitchen role preferred

• Knowledge of various cooking methods, ingredients, equipment, and procedures

• Able to perform spilt shift, work on weekends and public holidays

• Ability to work in a fast-paced environment

• Physical stamina to stand for long periods

• Passion for food and willingness to learn

• Team player with a positive attitude and strong communication skills

Tung Lok Millennium Pte Ltd

Tung Lok Group, established in 1984, is Singapore’s leading restaurant group with more than 40 restaurants in Singapore, China, Japan, Indonesia, and Vietnam. Its restaurants, renowned for its quality and distinctive character, offer a variety of cuisines such as Cantonese, Northern Chinese, Vegetarian, Seafood specialities, Western, Japanese, and trendsetting Global Chinese cuisine, executed by talented and award-winning masterchefs.

Job Description

Responsibilities:

• Prepare and plate cooked dishes or cold menu items such as salads, cold appetizers and sandwiches

• Assist with mise en place and daily food preparation

• Ensure that all food is prepared in a timely manner and meets quality standards

• Follow recipes and presentation specifications as set by the kitchen

• Keep all working areas clean and tidy, ensuring strict adherence to hygiene and food safety standards

• Receive and store kitchen stock and supplies, ensuring proper rotation (FIFO)

• Maintain cleanliness of kitchen equipment and workstations

• Support the kitchen team in daily operations and contribute to a positive team environment

• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar kitchen role preferred

• Able to perform spilt shift, work on weekends and public holidays

• Ability to work in a fast-paced environment

• Physical stamina to stand for long periods

• Passion for food and willingness to learn

• Team player with a positive attitude and strong communication skills

Tung Lok Millennium Pte Ltd

Tung Lok Group, established in 1984, is Singapore’s leading restaurant group with more than 40 restaurants in Singapore, China, Japan, Indonesia, and Vietnam. Its restaurants, renowned for its quality and distinctive character, offer a variety of cuisines such as Cantonese, Northern Chinese, Vegetarian, Seafood specialities, Western, Japanese, and trendsetting Global Chinese cuisine, executed by talented and award-winning masterchefs.

Job Description

Responsibilities:

• Prepare and cook dishes from menus according to the restaurant’s standards

• Ensuring the food preparation areas are clean and hygienic

• Ensure food quality, consistency, and presentation meet company standards

• Maintain cleanliness & organization of the workstation and ensure compliance with food safety regulations

• Packing and organising of cooked and uncooked food

• Leading a team of cooks and trainee to execute day to day operations

• Ensure adherence to portion control and minimize food waste

• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar role preferred

• Strong understanding of cooking methods, ingredients, and kitchen equipment

• Able to perform spilt shift, work on weekends and public holidays

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

• Physical stamina to stand for long periods

• Strong attention to detail and a commitment to quality

• Team player with a positive attitude and strong communication skills

Tung Lok Millennium Pte Ltd

Tung Lok Group, established in 1984, is Singapore’s leading restaurant group with more than 40 restaurants in Singapore, China, Japan, Indonesia, and Vietnam. Its restaurants, renowned for its quality and distinctive character, offer a variety of cuisines such as Cantonese, Northern Chinese, Vegetarian, Seafood specialities, Western, Japanese, and trendsetting Global Chinese cuisine, executed by talented and award-winning masterchefs.

Job Description

Responsibilities:

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

• Supervise and coordinate kitchen staff, ensuring smooth workflow and teamwork

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

• Monitor food quality and presentation before service

• Participate in the monthly stock-take activities

• Ensure proper handling and storage of all food items in accordance with company standards

• Assist in managing stock rotation, food cost, and minimizing waste

• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred

• Strong knowledge of kitchen operations, food safety, and sanitation standards

• Able to perform spilt shift, work on weekends and public holidays

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

• Physical stamina to stand for long periods

• Strong attention to detail and a commitment to quality

• Team player with a positive attitude and strong communication skills

SINGAPORE EMPLOYMENT AGENCY SERVICES PTE. LTD.

Job Description

Key Responsibilities Bake a wide variety of items such as artisan breads, muffins, and cakes. Design new recipes to refresh menus and match seasonal trends. Decorate pastries with icings and toppings for premium presentation .Monitor ingredient inventory and order supplies within a set budget .Ensure the kitchen complies with food safety and sanitation laws. Train, guide, and mentor junior bakery staff. Meet with customers to plan custom desserts for special event.

1 ASIA MANPOWER SERVICES

Job Description

Roles and Responsibilities:

- Responsible for day-to-day kitchen operation.
- Ensure consistency in food quality, freshness and in accordance with the restaurant, standard operating procedures and food safety and hygiene standard.
- Prepare, cook and serve a variety of items in accordance with the menus.
- Ensure kitchen cleanliness, hygiene in food preparation and storage in accordance with the NEA guidelines.

- Up keeping, proper use and maintenance of all kitchen equipments.

- Assisting in inventories, stock ordering management.

Requirements:
1. At least 3-5 years of related working experience in the related field.
2. Hardworking & self motivated in preparing and cooking a variety of dishes in accordance to the restaurant standards.

3. Have good & strong knowledge for food preparation, cooking techniques, ingredients and flavours.

4. Able to work under pressure & blend in well with all the kitchen staffs.

PICCADILLY PANTRY PTE. LTD.

Job Description

• Job Title: Western Chef / Kitchen Staff
• Job Type: Permanent / Full-time

Job Summary

We are seeking an experienced and passionate Pizza and Pasta Chef to join our kitchen staff. You will prepare high-quality, delicious pizzas and handmade pasta based on both traditional and modern recipes. The ideal candidate thrives in a fast-paced environment and takes pride in culinary excellence, food presentation, and maintaining strict kitchen hygiene standards.

Responsibilities

• Hand-stretch dough and cook fresh pasta to prepare authentic Italian dishes.
• Heat sauces and assemble toppings accurately to ensure consistent flavor and presentation.
• Operate and monitor pizza ovens and cook pasta, executing all dishes to standard including special requests and dietary modifications such as lactose intolerance.
• Prepare and organize ingredients by washing, chopping, and prepping ahead of peak service hours to maintain an efficient and clean workstation.
• Monitor food stock levels, apply FIFO (First-In-First-Out) rotation, and place supply orders to prevent shortages and reduce waste.
• Maintain a clean cooking station and sterilize equipment daily to comply with local food safety and hygiene regulations.
• Work collaboratively with team members, communicate effectively, and manage time efficiently under pressure to deliver excellent customer service and memorable dining experiences.
• Stand for extended periods, lift heavy objects safely, and work flexible shifts including weekends and public holidays.

Required competencies and certifications

• Valid WSQ Food Hygiene Certificate as mandated for food service workers in Singapore.

Preferred competencies and qualifications

• At least 1 year of hands-on experience as a western food chef with knowledge of alcohol sales.
• Basic knowledge of authentic Italian cuisine, dough fermentation/proofing, and professional kitchen equipment such as electric ovens, mixers, induction stoves, dough rollers, and pasta extruders.
• Strong teamwork, communication, and time-management skills.
• Warm and friendly professional attitude focused on exceptional customer service.

Other Information

• The role requires flexibility to work weekends and public holidays.

RONG CHANG 11 PTE. LTD.

Job Description

Food Preparation and Dish Creation: Select, clean, and cut ingredients; master seasoning, cooking techniques, and plating to ensure taste and presentation.

Kitchen Management and Hygiene: Maintain a clean kitchen; use tools properly; monitor water, electricity, and gas safety to prevent hazards.

Cost Control: Estimate ingredient usage accurately; reduce waste; adjust menus flexibly to lower procurement costs.

Teamwork and Guidance: Work closely with assistants and prep cooks; train junior chefs; improve overall team performance.

Innovation and Quality Control: Develop new dishes or improve traditional recipes; strictly supervise food quality; enhance customer satisfaction.

Other Duties: Participate in menu design and pricing; comply with regulations; attend safety training.

Skill Requirements: Proficient in cooking techniques and ingredient sourcing; knowledgeable in food safety and hygiene standards.

Personal Qualities: Strong sense of responsibility; team-oriented; able to work under pressure.

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

About Us

Tucked away in the heritage neighbourhood of Moh Guan Terrace, Dirty Supper finds its home within the iconic Hua Bee Restaurant. This dual-concept space transforms from a 90-year-old noodle house in the day to a grungy and vibrant restaurant in the evenings that champions the art of grilling and whole animal cooking. Dirty Supper offers an ever-changing menu of small and large plates, elevated by their very own savoury cocktails. All these are created with Chef-Owner Peter Smit’s signature style of ingredient pairings that never ceases to amaze.

Job Description

• Prepare menus in collaboration with colleagues

• Ensure adequacy of supplies at the cooking stations

• Prepare ingredients that should be frequently available (vegetables, spices etc.)

• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes

• Put effort in optimizing the cooking process with attention to speed and quality

• Enforce strict health and hygiene standards

• Help to maintain a climate of smooth and friendly cooperation

Job Requirement

• Open mindedness and positive attitude towards learning and work

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

• Able to multitask and work efficiently under pressure

• Good communications skills

Benefits

• Staff Meals + Staff Benefits + Birthday Leave 

• Comprehensive Medical & Dental Insurance Coverage

• 5 days' work week

We regret that only short-listed candidates will be notified.

Thank You

QT Singapore

Job Description

Are you an experienced player within the Singapore hospitality landscape?

Looking to take your impressive career to the next level, opening Singapore’s latest and greatest F&B driven luxury Hotel?

We are looking for people just like you!

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

Now that QT Singapore has officially opened its doors as one of the most talked-about hotel launches in Singapore, we continue to offer our team members the following outstanding benefits –

• Market leading, competitive salary packages paid above industry rates

• Unrivalled opportunities for development and growth

• Training and coaching from leading names in global hospitality leadership

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

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

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

The Scope:

A Junior Sous Chef responsible for assisting with the supervision and coordination of kitchen operations and kitchen personnel within the Hotel. Ensure food in all areas of the kitchen are according to standard procedures, recipe cards, photographs, and given instructions. Ensure high-quality food standards and in assist in the smooth operation of the kitchen. 

Job Responsibilities:

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

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

• Work seamlessly with recipes, standards, and plating guides

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

• Maintains a complete SOP Manual for Outlet Kitchen Operation

• Ensure that all dishes leaving the kitchen meet the highest standards of taste, texture, and appearance. 

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

• Monitor food cost and portion control to reduce waste and maintain cost efficiency. 

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

• Use all equipment, tools, and machines appropriately

• Prepare menus as requested

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

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

• Assist in training and development of junior staff members

• Observes movement of menu items, anticipates and recommends changes to meet rising Guests’ expectations

• Suggests and assists with menu and recipe upgrading, development, costing and implementation 

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

• 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

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

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

 Qualification:

• Certificate from a recognized culinary institution or an appropriate amount of progressive work experience to waive academic qualifications 

• Possess a valid Food Hygiene certificate

Experience:

• Minimum 4-6 years with progressive positions from Chef de Partie in varying cuisine’s (with emphasis on modern European style) in comparable operations 

Key Competencies:

• In-depth knowledge of cooking techniques, ingredients, and culinary trends

• Knowledge of religious dietary requirements 

• Basic English required to communicate with the kitchen team, read recipes, and follow food safety and operational procedures

• Production flow and equipment usage 

The Platform Collective

The Platform Collective was born out of a desire to redefine the boundaries of Singapore’s Food & Beverage scene. It has since pioneered multiple concepts around Singapore.

Job Description

Champion Bolo Bun (CBB) is the world's first bolo bun concept store, now expanding into a full cafe experience with a specialty coffee program and an upcoming High Tea offering. CBB operates under The Platform Collective Pte. Ltd., a fast-growing F&B company committed to delivering high-quality food and beverage experiences through innovation, ownership, and continuous improvement.

This is a baking-led leadership role at the heart of CBB's kitchen. The Head Chef will own all bun and pastry production, uphold product quality and consistency, and drive baking R&D for new launches. Strong baking craft is essential; hot-kitchen cooking experience is not required.

Duties and Responsibilities:

Bakery Production & Quality

●     Lead daily production of CBB's signature bolo buns and pastries to a consistent quality standard.

●     Own dough preparation, proofing, and baking schedules to meet daily sales and pre-order demand.

●     Carry out daily opening and closing procedures for the kitchen and production areas.

●     Maintain an organised, clean, and hygienic kitchen inline with SFA requirements.

●     Monitor product quality, texture, and presentation, taking corrective action where needed.

Menu & Product Development

●     Lead baking R&D for new bun flavours, seasonal items, and High Tea bakes.

●     Standardise recipes, portioning, and costing for all baked products.

●     Monitor ingredient usage and wastage, recommending cost-saving initiatives.

●     Support sourcing and evaluation of flour, dairy, fillings, and other baking supplies.

Team Leadership & Standards

●     Train, roster, and supervise kitchen team members, building baking capability within the team.

●     Review current kitchen SOPs, and continuously improve and strengthen them.

●     Ensure compliance with food hygiene and safety regulations and company SOPs.

●     Control food costing and manage ingredient costs to meet margin targets.

●     Manage stock levels and ordering, and build strong working relationships with suppliers.

●     Work with management on manpower planning, production targets, and margins.

●     Perform any other duties assigned by the Management.

Required Qualifications and Attributes:

●     Minimum 3-5 years of baking experience in a bakery, pastry kitchen, or cafe production environment.

●     Strong fundamentals in dough handling, proofing, and oven work; bolo bun or Asian bakery experience is a strong plus.

●     Cooking experience is not required - this is a baking-focused kitchen.

●     Prior experience leading or supervising a small kitchen or production team is preferred.

●     Good understanding of food hygiene practices; Food Safety Course Level 1 certified (or willing to obtain).

●     Able to work efficiently in a fast-paced production environment.

●     Able to train others, improvise when needed, and maintain a strong willingness to learn.

●     Positive, proactive attitude with strong ownership.

We are especially looking for individuals who:

●     Take pride in baking craft and consistent, high-quality production.

●     Enjoy developing new products and continuously improving recipes.

●     Want to lead and grow a small kitchen team.

●     Aspire to grow with a young, expanding F&B brand transitioning into full cafe operations.

Paris Baguette Singapore Pte. Ltd.

SPC Group's aspiration for a happier world through bread started from a small bakery in Korea in 1945. The path which SPC Group has followed is the history of commitment and innovation for an honest taste that makes the world a happier place. With continuous R&D and creative marketing, our brands, Samlip, Shany, Paris Baguette, Baskin Robbins, and Dunkin' Donuts, have become undisputable market leaders in Korea.

Job Description

· Prepare, bake and present pastry effectively and efficiently, meeting the company operations manual and gold standards.

· Prepare a wide variety of goods such as whole cakes, cookies, bread etc. following traditional and modern recipes as per SOP.

· Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.

· Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.

· Guide and motivate pastry assistants and bakers to work more efficiently.

· Identify staffing needs and help recruit and train personnel.

· Maintain a lean and orderly cooking station and adhere to health and safety standards.

Skills

· Pastry preparation and/or baking

Education

· At least PSLE, technical certificate or any related fields

Experience

· No experience/ At least 1 year of experience working in kitchen as pastry preparation or/& baking.

Benefits

· Staff Discount

· Medical Benefits

· Meal Benefits

· Career Progression

· Flex-health Benefits

Bistro Onethirtysix (Whampoa) Pte. Ltd.

Bistrone36 is a cosy, jovial bar and kitchen tucked away in a corner of a peaceful street situated at Whampoa West.

Job Description

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Foragers Pte Ltd

Job Description

We Are Hiring!

Are you ready to bring your energy and multitasking skills to a fast-paced, vibrant takeaway kiosk? We’re looking for dynamic Kitchen Chefs who can whip up delicious pitas and prep ingredients like a pro!

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.

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

What We Offer

• Competitive salary, rewarding your dedication and skill.

• Work life balance with a 5 days’ work week

• 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!

What We Are Looking For:

• Open to fresh graduates of culinary institutes

• Prior kitchen experience in a high-volume environment

• Excellent communication and teamwork skills

• Warm personality and a natural ability to interact with people and create an upbeat, fun atmosphere

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

SUTL Marina Development Pte Ltd

ONE°15 Marina Sentosa Cove, Singapore is a waterfront lifestyle destination offering world-class marina facilities replete with a comprehensive range of exclusive club amenities. It is an unprecedented lifestyle destination with modern facilities including an infinity pool, fitness centre, members’ lounge, modern spa, tennis courts, 26 tastefully appointed rooms, as well as a selection of restaurants and bars. ONE°15 Marina Sentosa Cove is part of SUTL Enterprise Ltd, which is listed on the main board of the Singapore Exchange. Since its inauguration in 2007, the Club has won several international accolades including Best Asian Marina of the Year and the prestigious FIVE Gold Anchors Award.

Job Description

Sushi-Tei Pte Ltd

Sushi Tei – Where pristine culinary skills and incisive expertise with an innate appreciation of nature come together to inspire and enhance the experience of true Japanese dining.

Job Description

JOB DESCRIPTION

• Assist kitchen manager on daily kitchen operation.
• Assist in interviewing kitchen rank and file.
• Provide guidance, coaching and training to all rank and file.
• Plan and update of weekly work schedule.
• Ensure hygiene, cleanliness and safety of the counters/cooked food stations at all times.
• Perform stock count for monthly closing inventory.
• Maintain and adhere to 5S standards.

BENEFITS

• Competitive salary package
• Attractive bonuses and sales incentives (T&C applied)
• Annual Increment based on yearly performance
• Career Progression
• Medical, Dental and Company Insurance Benefits
• Staff Discounts
• Birthday Voucher
• Leave Benefits

REQUIREMENTS

• Strong management and leadership skills for leading and motivating others.
• Relevant experience in management position in Kitchen Operation will be advantageous
• Able to perform shifts and work on weekends and Public Holidays.
• Possess good attitude.
• Good organizational, planning and multi-tasking abilities.
• Possess excellent interpersonal skills.

Sushi-Tei Pte Ltd

Sushi Tei – Where pristine culinary skills and incisive expertise with an innate appreciation of nature come together to inspire and enhance the experience of true Japanese dining.

Job Description

• Oversee daily kitchen operation and ensure smooth running.
• Assist in interviewing kitchen rank and file.
• Provide guidance, coaching and training to all rank and file.
• Plan and update of weekly work schedule.
• Ensure that all ingredients, sauces and pre-prepared sauces are sufficient and fresh.
• Adhere to SOP on preparation of food and provide guidance and training to rank & file staff
• Ensure hygiene, cleanliness and safety of the counters/cooked food stations at all times.
• Perform stock count for monthly closing inventory.
• Maintain and adhere to 5S standards.
• To attend to emergency request (risk assessment).
• Perform other duties as assigned by superior.

* Only Singaporeans

* Preferably have experience as Kitchen Manager in Japanese Restaurant

RASA KAMPUNG PTE. LTD.

Job Description

Roles & Responsibilities

We are looking for an experienced Head Chef to take charge of kitchen operations, including leading the staff in all matters related to food preparation.

Responsibilities

Plan and supervise food preparation tasks to ensure efficient kitchen operations and high-quality output

Lead and manage the food team to maintain health and safety standards in all kitchen activities

Design and plan menus that are fresh, appealing, and well presented to enhance customer satisfaction

Develop recipes and determine optimal presentation methods to create unique and delicious dishes

Order food, kitchen equipment, and supplies while maintaining an accurate and updated inventory

Coordinate with suppliers to verify correct deliveries and ensure pricing matches quotations

Required competencies and certifications

High school diploma or equivalent

Minimum of 5 years’ experience working as a Head Cook

Preferred competencies

• Knowledge of current culinary trends to innovate menu offerings
• Proven ability to multitask and perform effectively in high-pressure kitchen environments
• Strong leadership and communication skills to guide and motivate kitchen staff

COMFORT ITALIAN PTE. LTD.

Job Description

Why Join Us? (Perks & Benefits)

We believe in developing our future culinary leaders. Enjoy a rewarding kitchen environment with a fantastic compensation package:

• Work-Life Balance: Productive 5-day work week.

• Monthly Commission: Up to $500 monthly sales incentive bonus.

• Monthly Full Attendance Bonus: Rewarding your reliability and dedication.

• Culinary Career Growth: Clear pathways for progression to Sous Chef and beyond as we expand.

Key Responsibilities

You will provide essential support to the Sous Chef, ensuring daily operations run smoothly and standards are met. Your daily responsibilities include:

• Supervise kitchen operations and mentor junior staff to ensure consistent food preparation and plating.

• Monitor inventory levels, assist with ordering, and ensure proper stock rotation (FIFO).

• Maintain strict adherence to health, safety, and hygiene standards throughout the kitchen.

• Assist in the creation and testing of menu specials and seasonal dishes.

• Step in to manage the kitchen team effectively during service shifts.

• Collaborate with the front-of-house team to resolve operational issues swiftly.

Requirements

• Minimum 2 years of experience in a commercial kitchen with some supervisory responsibilities.

• A strong desire to grow into a senior culinary management role.

• Ability to lead, motivate, and train junior kitchen team members.

• Solid understanding of food safety regulations and cost control.

SKI F&B Pte. Ltd.

Job Description

Why Join Us? (Perks & Benefits)

We believe in developing our future culinary leaders. Enjoy a rewarding kitchen environment with a fantastic compensation package:

• Work-Life Balance: Productive 5-day work week.

• Monthly Commission: Up to $500 monthly sales incentive bonus.

• Monthly Full Attendance Bonus: Rewarding your reliability and dedication.

• Culinary Career Growth: Clear pathways for progression to Sous Chef and beyond as we expand.

Key Responsibilities

You will provide essential support to the Sous Chef, ensuring daily operations run smoothly and standards are met. Your daily responsibilities include:

• Supervise kitchen operations and mentor junior staff to ensure consistent food preparation and plating.

• Monitor inventory levels, assist with ordering, and ensure proper stock rotation (FIFO).

• Maintain strict adherence to health, safety, and hygiene standards throughout the kitchen.

• Assist in the creation and testing of menu specials and seasonal dishes.

• Step in to manage the kitchen team effectively during service shifts.

• Collaborate with the front-of-house team to resolve operational issues swiftly.

Requirements

• Minimum 2 years of experience in a commercial kitchen with some supervisory responsibilities.

• A strong desire to grow into a senior culinary management role.

• Ability to lead, motivate, and train junior kitchen team members.

• Solid understanding of food safety regulations and cost control.

MEI LE PTE. LTD.

Job Description

Job Description & Requirements

* In charge oversee kitchen operations and staff

* In charge to plan menus and ensure food quality and presentation

* Manage inventory, food costs, and supplier relations

* Monitor the kitchen’s financial performance, maintaining a balance between quality and cost-efficiency

* Customize menus for specific client requests

* Enforce health and safety standards

* Proven experience as a chef and kitchen leader in the Food & Beverage industry

* Strong organizational and leadership skills

* Passion for food and customer satisfaction

* Excellent verbal and written communication

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

Job Scope:

• To plan and manage the day-to-day operations of the kitchens ensuring the quality, standards and meeting the expectations of the customers on a daily basis
• To oversee kitchen and service staff
• To develop menu rotations; be responsible for budget and cost control, as well as formulate standards to enhance overall efficiency and effectiveness of the operations for all food production.
• To oversee operations to ensure that food quality, costing, food safety and hygiene standards are in line with company requirements.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Monitors the quality of raw and cooked food products to ensure that standards are met
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed

Paul Singapore Pte. Ltd.

PAUL, bakers at heart

Job Description

5 DAYS WORK WEEK

MEAL & LAUNDRY ALLOWANCES

MEDICAL & DENTAL BENEFITS

STAFF DISCOUNTS

14 DAYS ANNUAL LEAVE

REFERRAL INCENTIVES

DAILY & MONTHLY SALES INCENTIVE

Reporting to the Chef De Cuisine, Executive Chef or Director of Operations, the sous chef is responsible for the day-to-day culinary operations in a professional kitchen. Functions include menu creation, food purchasing, and maintenance of quality standards. A sous chef assumes the role of cost controlling and maintaining food cost, and supervises storage, stocking, and sanitation procedures. The sous chef assists in the management and training of new personnel, scheduling staff work hours, and doing performance reviews.

Sous Chef Duties and Responsibilities

Prepare Entrees, Side Dishes, and Other Menu Items

Supervising the preparation of various dishes is the chief responsibility of a sous chef. Sous chefs create and follow recipes for different styles of main foods, side items, and desserts. Preparing and presenting dishes with proper garnishments and portions fall directly to sous chefs. They also make sure all food is cooked thoroughly, that meals are delivered to tables in a timely manner, and, during their off hours, test new recipes.

Maintain Inventory of Kitchen Supplies

From food supplies to utensils, sous chefs are often responsible for maintaining the proper levels of the supplies needed to prepare menu items. Sous chefs place orders with vendors, ensure that enough food preparation items are on hand to meet demand, rotate stock based on freshness dates, and check incoming invoices to make sure that all ordered items have been delivered.

Oversee Kitchen Staff and Employee Schedules

Sous chefs are in command of the kitchen when a head chef is not present. In this role, they maintain kitchen operations by supervising cooking and waitstaff, assign tasks, train new employees, and create employee schedules. They maintain proper coverage throughout different work shifts and resolve any employee conflicts.

Assist with Menu Development

Sous chefs are often responsible for providing input into a restaurant’s menu. They suggest dishes and recipes, keep up on trends in the industry to make sure their restaurant offers popular food items, assist in creating daily specials, and review menus periodically to update offered items.

Ensure Food Safety and Sanitation Standards are Met

Sous chefs ensure compliance with all federal and local food safety and sanitation laws and regulations. This includes overseeing the cleaning and maintenance of food equipment, food handling techniques, safety training for kitchen staff, and preventive maintenance schedules. Sous chefs also meet with safety and sanitation inspectors as needed, as well as maintain inspection records and documents.

Sous Chef Skills and Qualifications

Culinary expertise – sous chefs must be adept at applying various cooking techniques and styles, such as French, Italian, and Mediterranean. They should have the ability to cook appetizers, stocks, soups, desserts, and entrees as requested. In addition, sous chefs should be knowledgeable about preparing special dishes, such as low-sugar, low-sodium, or vegetarian meals for diners with dietary restrictions

Knife skills – from cutting vegetables to meats, sous chefs should be able to handle a variety of knives, such as meat cleavers and carving knives, as they are called upon to apply appropriate cutting techniques as required

Communication – sous chefs must demonstrate strong oral and written communication skills to effectively give orders to kitchen staff, interact with customers, and create written reports focusing on supply orders and inventory control

Management/leadership – as the “second-in-command” when head chefs are absent, sous chefs need to display strong leadership skills in the management of employees and kitchen operations

Planning and organizing – in order to run their kitchens efficiently—from preparing menus to staying on top of the calendar to organizing all aspects of the kitchen—it’s essential for sous chefs to be detail-oriented planners

Customer service – all restaurants thrive on customer satisfaction. Sous chefs are sometimes the “face of the kitchen” to patrons; thus, sous chefs should show patience, concern, and sincerity when dealing with customer complaints and making certain restaurant patrons are satisfied with their orders

Attention to detail – sous chefs must follow precise recipes, ensure the quality presentation of dishes, and maintain adequate employee schedules, all of which require them to be particularly detail-oriented

Collaboration – to make sure restaurant operations run smoothly, sous chefs must work closely and efficiently with head chefs, restaurant managers, waitstaff, junior cooks, and other employees

Multitasking – sous chefs must prioritize tasks in their meal preparation while balancing the needs of waitstaff and customers. Being able to think on one’s feet and multitask is crucial to the success of any busy kitchen

5 DAYS WORK WEEK

MEAL & LAUNDRY ALLOWANCES

MEDICAL & DENTAL BENEFITS

STAFF DISCOUNTS

14 DAYS ANNUAL LEAVE

REFERRAL INCENTIVES

DAILY & MONTHLY SALES INCENTIVE

EMAIL your resume to ••••@paul-singapore.com if you are keen!

Paul Singapore Pte. Ltd.

PAUL, bakers at heart

Job Description

Company Overview

PAUL Bakery is a global leader in retail baking with over 125 years of history, operating 530+ bakeries in France and 29 countries. We offer career growth in Singapore and ASEAN with competitive pay and benefits including medical, meal allowance, and laundry reimbursements.

Job Summary

You will lead daily kitchen operations to deliver high-quality food products, supervise junior chefs, and ensure compliance with hygiene, safety, and cost standards in a fast-paced environment.

Responsibilities

• Prepare daily food items and complete assigned duties to meet restaurant quality standards
• Follow instructions from superiors to ensure timely completion of daily kitchen tasks
• Coordinate daily activities with the Sous Chef to optimize kitchen workflow
• Supervise and guide junior chefs and commis to maintain high performance and motivation
• Estimate daily production needs and inspect raw and cooked food to ensure quality compliance
• Maintain high standards in food production, preparation, and presentation consistently
• Monitor guest satisfaction, food quality, operational efficiency, and cost control continuously
• Apply knowledge of food preparation, receiving, storage, and sanitation procedures accurately
• Demonstrate full awareness of menu items, recipes, production methods, and presentation standards
• Handle food products at correct temperatures following preservation standards
• Operate and maintain kitchen equipment, reporting malfunctions promptly
• Foster effective communication among staff to maintain a secure and friendly work environment
• Build and sustain strong inter-departmental working relationships
• Develop menu items creatively while controlling costs in a high-volume food service setting
• Ensure personal and team hygiene, safety, and proper use of equipment and utensils
• Manage own work to meet deadlines and support others in achieving theirs
• Regularly check expiry dates and proper storage of food items in the kitchen section
• Consult daily with Sous Chef and Executive Chef on production requirements
• Train and motivate subordinates daily to promote an economical and efficient work environment
• Model exemplary personal hygiene and cleanliness on and off duty
• Collect daily feedback and report issues promptly to management
• Assess quality control and adhere to hotel service standards consistently
• Perform additional duties as assigned by management

Required competencies and certifications

• Minimum 3 years of relevant experience in the food and beverage industry
• Professional culinary qualifications or equivalent kitchen work experience are mandatory
• Strong cooking skills with creativity in developing specials and excellence in plating
• Ability to remain calm and effective in a fast-paced kitchen environment

Preferred competencies and qualifications

[None specified]

Other Information

• 5 days work week
• Attractive benefits package
• To apply, send your resume to ••••@paul-singapore.com

Odem Group Private Limited

Job Description

Job Responsibilities:

• Assist in the preparation of Ingredients and other basic cooking tasks as directed by the head chef or restaurant manager.
• Assist in monitoring and managing kitchen inventory, including restocking, supplies and informing the chef or manager when items are running low.
• Support the kitchen team during cooking processes, including monitoring cooking times, temperatures, and ensuring adherence to recipes.
• Coordinate with other kitchen staff to ensure smooth operations and timely food preparation.
• Ensure compliance with food safety regulations, health codes, and other relevant industry standards.

Job Requirements:

• Best with working experiences in F&B and/or other related field.
• Ability to work efficiently in a fast-paced environment and manage time effectively.
• Ensure accuracy in measuring ingredients, following recipes, and maintaining cleanliness.
• Flexibility to handle various tasks and adapt to changing priorities in a dynamic kitchen setting.
• Willingness to collaborate with the kitchen team and contribute to a positive working atmosphere.

Feel free to submit a job application to inquire about additional details regarding the job position.

Creative Eateries Pte Ltd

The Creative Eateries Group was founded in 1992 by Mr Anthony Wong. Its first restaurant, Hot Stones Surf & Turf, became a household name for its ne meats and seafood cooked to perfection on a sizzling slab of volcanic rock. The Group has since gone from strength to strength, expanding to encompass four Restaurant divisions with 34 outlets and a Catering division. Uniting all our brands is our commitment to providing food of the highest quality and top of the line service in a pleasant environment. Besides Hot Stones, the Western Division now includes five other brands. These are, namely, the Australian-inspired Fremantle Seafood Market and Barossa Bar and Restaurant; Boston Seafood Shack, our first fast-food style brand inspired by the famous American port city; and two destination-dining concepts in the form of Vineyard Restaurant and Wine Bar, located in the scenic heart of Singapore’s HortPark; and TongKang Colonial Bar & Restaurant where diners can enjoy exquisite colonial-inspired cuisine aboard Singapore’s last remaining pair of bumboats, now berthed along the banks of the Singapore River

Job Description

We are seeking a motivated and detail-oriented Junior Sous Chef to assist in managing our kitchen operations. In this role, you will work closely with the Sous Chef and Head Chef to maintain high standards of food quality, control kitchen operational costs, and lead the line during service. This is a key step-up position ideal for a Chef de Partie ready to take on formal kitchen leadership and staff development.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Kitchen Operations & Culinary Execution

• Service Leadership: Lead daily station preparation and service, ensuring all hot and cold dishes are executed consistently to established recipes and presentation standards.
• Menu Development: Assist the Sous Chef in testing, developing, and costing new seasonal menus, daily specials, and recipes.
• Cost & Inventory Control: Support food cost management by monitoring portion control, minimizing wastage, and assisting with weekly stock counts and food storage management.

Team Leadership & Training

• Staff Supervision: Direct and guide junior team members, and kitchen helpers during service to ensure a smooth, efficient workflow.
• Training & Mentorship: Actively participate in onboarding and training junior kitchen staff on cooking techniques, plating standards, and kitchen efficiency.

Hygiene, Safety & Quality Assurance

• Sanitation Standards: Enforce strict adherence to food safety, hygiene, and handling procedures in line with company policies and local health regulations.
• Quality Control: Inspect all incoming produce and ingredients for freshness and quality, ensuring proper stock rotation (FIFO).

REQUIREMENTS        

• Valid WSQ Food Safety Course Level 1 (or equivalent Food Hygiene Certification).
• Minimum 2–3 years of relevant culinary experience in a fast-paced kitchen environment
• Solid foundational knife skills and mastery of hot/cold line cooking techniques.
• Basic understanding of kitchen food costing, stock control, and portion management.
• Strong communication skills with a calm, effective leadership style under pressure during peak service.

Minor International PCL.

Job Description

TRI VANANDA

Job Description

Yolkshine Co., Ltd

Job Description

Work hours: 10 am - 11 pm (Split shifts) (1 day off in a week)

Work Location: The Empire Tower

Available: 1 position

Responsibilities:

- Control and maintain the quality of food, ensuring taste, presentation, and cleanliness before serving

- Assist Executive Chef to manage kitchen team

- Assist to control inventory and raw materials, verify incoming goods for quality, and coordinate with procurement or suppliers

- Assist to collaborate with restaurant management, service team, and owners

- Assist to collaborate with special events such as banquets and festivals

Qualifications: 

- 3 Years work experience in Japanese Yakiniku / French / Italian

- Expertise in each part of beef

- Able to communicate in English and Thai

- High Responsibility

- Be able to work under pressure

Employee's Benefits:

- Base Salary (as negotiate)

- OT

- Service Charge

- Tips

- Social Security

- Lunch

- Uniform

- Traveling allowance for company's business trip

- 6 days annual leave per year

- 6 days personal leave per year

- 30 days sick leave per year

- 17 public holiday (refer to the company's calendar; OT or compensational leave will be selected by employees)