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Settha Palace Hotel

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

Job Description - Restaurant and Banquet Manager

But will you fit this job like a Billie Jean glove? Read on to find out...

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

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us and using our meeting facilities
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Managing daily F&B operations of the restaurant, bar and banqueting
• Soliciting guest feedback
• Using that feedback to help us improve our F&B operation
• Improving the Standard Operating Procedures (SOPs) for your areas of responsibility

We care:

...about what you've achieved. Where you want to go in your career. What you've learned from your mistakes. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom will know nothing about F&B service.

We care that you would genuinely care - about your team, our guests & corporate clients, and specifically, about giving all our guests at the Settha Palace a memorable experience.

We care that you have the ability to work without constant supervision, and cooperate and communicate very well with other departments - verbally, and in writing.

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

This opportunity is for you if:

• You love the business of Fine Dining within the context of a small boutique hotel.
• You have a strong and adventurous disposition.
• You love exploring new cultures.
• You love communicating with people, even if they have trouble understanding you.
• You truly love the sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily and build a routine, motivate yourself and work independently.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why. Excuses or non-constructive complaints won't lead you or us to any kind of success.
• Previous experience as a Restaurant Manager, Maitre D or Assistant Restaurant Manager
• Banqueting experience is highly desirable
• Previous experience living/working outside your home country, preferably in Asia.
• Good F&B business acumen.

You'll get:

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

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

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

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

Job Description - Front Office Manager

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

This role requires:

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

You'll get:

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

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

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

Key Responsibilities:

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

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

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

But the opportunity is NOT for you if:

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

Position reports to the General Manager.

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

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

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

PERSOL

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

Job Description

• Starts in Feb 2026

• Basic salary + AWS + VB

• Working hours: 9.30am/10am to 10pm/1030pm (12 hours split for 2 shift)

• Working days: 5 days work week

• Must be willing to travel overseas for 1-2 months training

Key Responsibilities:

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

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

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

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

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

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

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

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

Qualifications & Requirements:

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

• Culinary diploma or equivalent qualification.

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

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

• Excellent leadership, communication, and interpersonal skills.

• Familiarity with food manufacturing processes is a plus.

Candidates without prior system or product knowledge will receive structured training to equip them for success.

Interested candidates, please click on the following link to begin your job search journey and submit your curriculum vitae (CV) directly through the official PERSOL job application platform - GO.

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOL Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set outin the Privacy Policy available at https://www.persolsingapore.com/policies. You acknowledge that you have read, understood, and agree with the Privacy Policy.

PERSOL Singapore Pte Ltd • RCB No. 200007268E • EA License No. 01C4394 • R25157681 (Lau Jing Wen)

TXAKOLI PTE. LTD.

"Binomio" in Spanish literally refers to a "pair" or "duo" in English. Binomio Spanish Restaurante is exactly that i.e. the pairing up of two different concepts, a casual Tapas Bar and a Fine-Dining area, both serving up authentic Spanish food. This blend combines both the liveliness of the Tapas Bar as well as the elegant and calmer atmosphere of the Fine-Dining Restaurant.

Job Description

Job Benefits

• Meal Allowance
• 5 Day Work Week

Job Description

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice.
• Perform miscellaneous job-related duties as assigned

MY CHEFS HOUSE

Job Description

Sous Chef Wanted

We’re looking for a talented Sous Chef to join our restaurant team. You’ll work closely with the Danish chef/owner to craft new dishes, maintain kitchen standards, and lead staff during service.

Requirements:

• Proven experience in a professional kitchen

• Strong leadership and organizational skills

• Passion for culinary creativity and consistency

We offer:

• Competitive salary

• Dynamic, supportive team environment

• Opportunity to grow and showcase your skills

Apply now and bring your culinary expertise to our kitchen!

Would you like me to make this more tailored to highlight your restaurant’s focus on Thai wines and sous vide dishes, so the ad feels unique to your brand?

Gaia Chinese Culinary Pte Ltd

Job Description

Job Summary

You will support the Restaurant Executive Chef by managing menu planning, inventory, and supply processes to deliver consistent, high-quality dishes. You will lead efforts to minimize food waste through efficient storage and portion control while upholding rigorous food safety and hygiene standards in a fine dining environment.

Responsibilities

• Collaborate in menu planning to align with culinary vision and operational needs

• Manage inventory and supplies to ensure availability and cost efficiency

• Maintain precise portion sizes to control food costs and ensure consistency in dish presentation

• Implement organized food storage practices to minimize waste and maximize ingredient utilization

• Monitor and uphold food quality and production standards to deliver consistent dining experiences

• Enforce compliance with kitchen standards, procedures, and food hygiene regulations at all times

• Operate kitchen equipment safely and provide guidance to team members on proper usage

• Adapt to additional duties as assigned by the Reporting Manager to support restaurant operations

Required competencies and certifications

• Strong knowledge and hands-on expertise in specialty cooking techniques such as Wok, Steamer, Dim Sum, BBQ, or Chopper

• Proven ability to work independently and collaboratively within a team environment

• Effective communication and interpersonal skills to coordinate with kitchen and service teams

• Comprehensive understanding and practical application of Hazard Analysis Critical Control Points (HACCP) principles

• Flexibility to work varied shifts including weekends, public holidays, and split shifts

Preferred competencies and qualifications

• Skills Certificate in Culinary Arts or Restaurant Management and Operations

• 5 to 7 years of relevant experience, preferably in Modern Chinese cuisine

Other Information

• The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

• By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Chinese Culinary te Ltd for processing and assessing the job application, and other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

• You declare that the information provided in your application is true and complete to the best of your knowledge. Any false or misleading information may result in rejection of application or termination of employment.

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Culinary Cuisine for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

HERITAGE HOSPITALITY PTE. LTD.

Job Description

JOB PURPOSE:

The Sous Chef is responsible for supporting leadership to the culinary team, assisting directions in driving stellar business profitability and productivity, alongside leading the team by example in providing outstanding service, adhering to all established standards & procedures.

ACCOUNTABILITIES:

Responsibilities include creating and upholding a positive culture, assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Executive Chef’s absence to ensure that the culinary team has proper direction.

1. Support & oversee food preparation to meet the specifications of guests in a timely manner.

2. Enforcing cost control measures are in place with accuracy in the measurements of kitchen ingredients and food portions.

3. Ensuring the culinary team adheres to set standards, procedures, department rules and sanitation requirements, constantly improving upon for further effectiveness.

4. Support maintenance with all kitchen tools & equipment, taking necessary corrective actions.

5. Managing the kitchen inventory and ensuring supplies are fresh and of high quality.

6. Ensuring proper food temperatures when cooking and managing proper storage at all times.

7. Taking charge of kitchen opening, closing and administrative duties as directed.

8. Supporting in purchases ranging from equipment to managing food stock ordering according to appropriate budget & par levels set and managed according to business needs.

9. Ensure sufficient staffing levels are maintained, with training & development planned, implemented & monitored for all team members; induction and mentorship with continuing development opportunities, supporting their employment & growth journey.

10. Review and implement action plans according to directions shared covering matters ranging from HR, cost control and guest feedback.

11. All workplace safety and food hygiene regulatory guidelines must be strictly adhered to by all team members, at all times.

12. To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives.

KNOWLEDGE / QUALIFICATIONS:

1. A diploma holder preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. Minimum 5 years of experience in European culinary and 3 years managerial experience.

SKILLS:

1. Knowledgeable and passionate about European and Asian cuisine preferred.

2. Attentive, adaptive, strong team player with an eye for detail, whilst still having the ability to work independently with minimum supervision.

Kopitiam Investment Pte Ltd

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

Job Description

Job Summary:

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

Key Responsibilities:

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

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

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

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

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

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

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

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

Qualifications & Requirements:

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

• Culinary diploma or equivalent qualification.

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

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

• Excellent leadership, communication, and interpersonal skills.

• Familiarity with food manufacturing processes is a plus.

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Job Responsibilities

• Oversee daily kitchen operations, food quality, hygiene, and safety standards

• Ensure recipes, portion control, and food costing are consistently maintained

• Manage stock levels based on occupancy and event forecasts

• Plan menus and oversee food preparation for outlets and banquet functions

• Monitor waste control and drive cost efficiency

• Work closely with F&B team on promotions and marketing initiatives

• Handle guest feedback and service recovery professionally

• Lead, coach, and develop the culinary team

• Manage scheduling, manpower planning, and performance reviews

• Ensure compliance with company policies, food safety, and hygiene regulations

• Collaborate with other departments to support smooth hotel operations

Requirements

• Basic Food Hygiene Certificate required

• Culinary Diploma or relevant qualification preferred

• 3–5 years of culinary management experience, preferably in hotels

• Strong knowledge of food costing, inventory control, and kitchen operations

• Proficient in Microsoft Office and procurement systems

• Strong leadership and communication skills

• Service-oriented, detail-focused, and able to work in a fast-paced environment

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/

IHH Healthcare

Touching Lives, Transforming Care

Job Description

Overview of the Role:

You will assist in supervising, planning and organizing food preparation, production and presentation and other related services in the area of patient dietary requirements, cafeteria and other catering related services.

Work Location: Parkway East Hospital

Responsibilities would include, but not be limited to, the following:

• Ensure accuracy of meals prepared in accordance to quality and standards set with an achievement of high compliment to complaint ratio.

• Consistency in ensuring staff maintain quality of both raw and cooked food in accordance with standards set.

• Meals produced are superior in quality even under a food cost control with zero or low food wastage and spoilage.

• Manpower coverage to ensure smooth daily operation.

• To evaluate the staff competency and conduct regular training when necessary.

• Number of mandatory courses, relevant education updates and training development with evidence of achievement of expected level of competency.

• Lead by example to subordinates and show good behavior by being a team player who takes initiative to achieve excellence.

• Frequency of quality checks – taste, temperature and visual appeal – on meals prepared with evidence of customer satisfaction.

• Consistency in ensuring a clean and hygienic environment with sufficient equipment/stock for daily operational needs.

• Audit demonstrates compliance to standards.

• Prompt and efficient in reporting events and ensure corrective action is carried out.

• Prompt and efficient in reporting events with documentations (if any).

• Ensure all staff under his/her charge are well trained and well versed in their job scope.

• Successful completion of assigned jobs.

Skills & Knowledge:

• Certificate in Food Preparation or equivalent from a recognized institution majoring in Food and Beverage

• Able to speak, write and read English and preferably be able to understand one or more local dialects

• Completed all courses conducted by National Environment Agency (NEA) or basic hygiene courses on sanitation and hygiene related matters or food handling issues

• Minimum 5 years’ experience as a Junior Sous Chef or equivalent position in hotel or restaurant. Preferably from a five-star hotel

• Skill in Western/Asian cuisine

• Food product knowledge

Ramada & Days Hotels Singapore

Job Description

We are seeking an experienced and passionate Chef de Cuisine to support the culinary of our Hotel.  This position reports directly to the Executive Chef and the Executive Sous Chef and plays a key role in ensuring consistent food quality and smooth kitchen operations.

Key Responsibilities

• Oversee day-to-day kitchen operations and ensure smooth service delivery
• Plan, develop, and execute menus that meet hotel standards and guest expectations
• Maintain high standards of food quality, presentation, and hygiene
• Manage food cost, inventory, and supplier relationships effectively
• Lead, train, and motivate the kitchen team to achieve operational excellence
• Ensure compliance with food safety, hygiene, and workplace safety regulations
• Collaborate closely with management and other departments to support hotel operations

Requirements

* Proven experience as a Chef de Cuisine or Senior Sous Chef in a hotel or upscale dining environment

* Strong leadership and people management skills

* Solid knowledge of food safety standards and kitchen best practices

* Ability to manage costs while maintaining quality

* Creative, organized, and able to perform under pressure

* Relevant culinary qualifications are preferred

Ca Concepts Pte. Ltd.

CA Concepts is made up of many exciting restaurants specializing in a range of cuisines such as Spanish, Latin American, and Australian-Italian. Interested applicants can apply to work at any of our restaurants! We are looking for passionate, loyal people with F&B experience who are able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

🔧 1. Kitchen Operations

• Assist in the day-to-day running of the kitchen.
• Oversee specific sections of the kitchen (e.g., grill, pastry, sauces).
• Ensure food preparation meets quality and presentation standards.
• Monitor portion and waste control to maintain profit margins.

• Supervise and support Chef de Partie and Commis Chefs.
• Step in to lead shifts in the absence of the Sous Chef.
• Help train junior staff and monitor performance.
• Delegate tasks and ensure timelines are met during service.

• Assist in the development of new dishes and menu planning.
• Follow and enforce recipes and plating standards.
• Give feedback to Sous Chef or Head Chef about possible improvements.

• Ensure all kitchen areas follow food safety and sanitation regulations.
• Conduct and record temperature checks and cleaning schedules.
• Ensure HACCP procedures are followed (if applicable).

• Assist in stock management: ordering, receiving, and stock rotation.
• Minimize food waste and manage kitchen resources efficiently.
• Help track food costs and contribute to budgeting efforts.

• Communicate effectively with front-of-house staff and other departments.
• Report issues to Sous Chef or Executive Chef.
• Participate in kitchen briefings and handovers.

• Lead kitchen operations during assigned shifts.
• Ensure smooth and timely service, especially during peak hours.
• Troubleshoot problems quickly (equipment, supply shortages, staff issues).

• Reports to: Sous Chef or Head Chef
• Supervises: Chef de Partie, Commis Chefs, Kitchen Porters (if applicable)

• Strong culinary skills in multiple kitchen sections
• Leadership and team coordination
• Time management and multitasking
• Attention to detail in food presentation
• Knowledge of health & safety practices

Ca Concepts Pte. Ltd.

CA Concepts is made up of many exciting restaurants specializing in a range of cuisines such as Spanish, Latin American, and Australian-Italian. Interested applicants can apply to work at any of our restaurants! We are looking for passionate, loyal people with F&B experience who are able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

Head Chef – Job Responsibilities

• Oversee and manage all kitchen operations, ensuring smooth day-to-day execution

• Plan, develop, and update menus in line with the restaurant’s concept, seasonality, and cost targets

• Maintain consistent food quality, presentation, and portion control across all dishes

• Lead, train, and supervise kitchen staff, including scheduling, performance management, and skill development

• Ensure compliance with food safety, hygiene, and sanitation standards (e.g. SFA requirements)

• Manage food costs, inventory, ordering, and supplier relationships to minimise waste and control expenses

• Collaborate with management on pricing, promotions, and special events

• Monitor kitchen equipment maintenance and arrange repairs or replacements when necessary

• Handle customer feedback related to food and take corrective actions where required

• Uphold a positive, disciplined, and professional kitchen culture at all times

Hilton Hotel

Job Description

An Executive Sous Chef is responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.

What will I be doing?

As Executive Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. An Executive Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Contribute to menu creation
• Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
• Ensure consistency in quality of dishes at all times
• Assist the Head Chef and managing customer relations when necessary, in the absence of the Chef
• Ensure resources meet business needs through the effective management of working rotas
• Support brand standards through the training and assessment of your team
• Manage food cost controls to contribute to Food and Beverage revenue
• Knowledge of activities in other departments and implications
• Ensure compliance with food hygiene and Health and Safety standards

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

• Strong Junior Sous Chef or previous Sous Chef Experience
• Approaches food in a creative way
• Strong supervisory skills
• Positive attitude
• Good communication skills
• Committed to delivering a high level of customer service
• Excellent grooming standards
• Excellent planning and organising skills

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

• Relevant qualifications for role
• Ability to work a variety of shifts including weekends, days, afternoons and evenings

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!

Tulsi indian restaurant O/B Balaji group Ltd

Job Description

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

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

• Knowledge of traditional Indian cooking techniques and recipes.

• Strong understanding of food safety and hygiene practices.

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

• Excellent knife skills and ability to handle kitchen equipment.

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

• Strong leadership and team management skills.

• Good communication and interpersonal skills.

• Ability to multitask and prioritise tasks effectively.

• Flexibility to work in shifts and on weekends.

Roles & Responsibilities

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

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

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

• Manage and order inventory of ingredients and supplies.

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

• Train and supervise junior chefs and kitchen staff.

• Adhere to all food safety and hygiene regulations.

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

• Contribute to menu development and participate in menu tastings.

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

• Monitor and control food costs and wastage.

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

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

• Follow company policies and procedures.

STUTTGART BLACKFOREST PTE. LTD.

Sonder where a special kind of dining takes place. Sonder aims to bring a new dining concept to the Henderson locale - a bakery bistro by day, and by night, an “Omakase” dining destination featuring two fixed price menus with Euro-Asian flavors and ingredients. We are currently expanding our team and we would love to hear from you!

Job Description

We are seeking a skilled and creative Sous Chef Pastry Chef to prepare high-quality desserts, pastries, and baked goods. The ideal candidate has strong technical skills, attention to detail, and a passion for presentation and flavor. You will be responsible for daily pastry production, menu development, and maintaining high standards of quality, hygiene, and consistency.

Key Responsibilities

• Prepare and produce desserts, pastries, cakes, breads, and other baked items according to recipes and standards

• Develop new dessert items and seasonal menus

• Ensure consistency in taste, aesthetics, and portioning

• Manage daily mise en place and production planning

• Monitor inventory and assist with ordering ingredients and supplies

• Maintain cleanliness and organization of the pastry kitchen

• Follow food safety and hygiene regulations at all times

• Minimize waste and control food costs

• Train and supervise junior pastry staff

• Work closely with the kitchen team to ensure smooth service

Requirements

• Proven experience as a Pastry Chef (Sous Chef) or Pastry Cook

• Strong knowledge of baking techniques, desserts, and chocolate work (a plus)

• Ability to work early mornings, weekends, and holidays if required

• Good time management and multitasking skills

• Creative mindset with attention to detail

• Able to work well under pressure in a fast-paced environment

• Team player with positive attitude

• Culinary or pastry certification is preferred but not mandatory

What We Offer

• Competitive salary (based on experience)

• Staff meals / benefits

• Opportunity for growth and creativity

• Friendly and professional working environment

STUTTGART BLACKFOREST PTE. LTD.

Sonder where a special kind of dining takes place. Sonder aims to bring a new dining concept to the Henderson locale - a bakery bistro by day, and by night, an “Omakase” dining destination featuring two fixed price menus with Euro-Asian flavors and ingredients. We are currently expanding our team and we would love to hear from you!

Job Description

We are seeking a skilled and creative Pastry Chef to prepare high-quality desserts, pastries, and baked goods. The ideal candidate has strong technical skills, attention to detail, and a passion for presentation and flavor. You will be responsible for daily pastry production, menu development, and maintaining high standards of quality, hygiene, and consistency.

Key Responsibilities

• Prepare and produce desserts, pastries, cakes, breads, and other baked items according to recipes and standards

• Develop new dessert items and seasonal menus

• Ensure consistency in taste, aesthetics, and portioning

• Manage daily mise en place and production planning

• Monitor inventory and assist with ordering ingredients and supplies

• Maintain cleanliness and organization of the pastry kitchen

• Follow food safety and hygiene regulations at all times

• Minimize waste and control food costs

• Train and supervise junior pastry staff

• Work closely with the kitchen team to ensure smooth service

Requirements

• Proven experience as a Pastry Chef or Pastry Cook

• Strong knowledge of baking techniques, desserts, and chocolate work (a plus)

• Ability to work early mornings, weekends, and holidays if required

• Good time management and multitasking skills

• Creative mindset with attention to detail

• Able to work well under pressure in a fast-paced environment

• Team player with positive attitude

• Culinary or pastry certification is preferred but not mandatory

What We Offer

• Competitive salary (based on experience)

• Staff meals / benefits

• Opportunity for growth and creativity

• Friendly and professional working environment

Caerus Holding Pte Ltd

Caerus Holding started in 2008 as a wine distribution company with a presence in Singapore, India, Maldives as well as Malaysia. Today, it has evolved into a lifestyle company with a growing portfolio of unique F&B brands, each with a global footprint, an undeniable individuality and legions of fans worldwide. In 2012, the group diversified into the food business, welcoming the celebrated New York cake boutique and their world-famous Mille Crêpes – Lady M New York as their Singapore partner. Since then, they have established and grown Lady M’s presence in Singapore with five cake boutiques island-wide.

Job Description

Job Summary

We’re looking for an experienced and hands-on Junior Sous Chef to lead our front-of-house operations and ensure an exceptional dining experience for our guests.

Responsibilities

• Communicate daily operational and personnel updates to the Head Chef to support informed decision-making
• Lead and maintain kitchen operations across multiple brands to ensure seamless service delivery and operational efficiency
• Manage inventory by ordering, receiving, and properly storing all food items, dishes, utensils, cleaning products, and cooking supplies to sustain uninterrupted kitchen functioning
• Evaluate food products consistently to uphold and improve quality standards aligned with brand expectations
• Enforce rigorous sanitation, cleanliness, and safety protocols throughout all kitchen areas to comply with hygiene standards and safeguard guest health
• Oversee smooth section operations during the Head Chef’s absence, ensuring continuity and high performance
• Execute additional job-related duties as assigned to support overall kitchen and restaurant objectives
• Adapt to a flexible work schedule including shifts, weekends, and public holidays to meet operational demands

Required competencies and certifications

• Ability to work a flexible schedule including shifts, weekends, and public holidays
• 5 Days Work Week
• Work location at Rochester

Goodwood Park Hotel Private Limited

Goodwood Park Hotel is a Skills Framework Supporting Company

Job Description

GOODWOOD PARK HOTEL SINGAPORE

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

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

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

Responsibilities

• Plan, direct, control and co-ordinate the activities of the kitchen staff.

• Assists in building an efficient team by taking an active interest in their welfare, safety and development.

• Assists in training the employees, ensuring that they have the necessary skills to perform their duties with maximum efficiency.

• Supervises the employees of the department ensuring that the correct standards and methods of service are maintained and continuously improved.

• Planning of cost control.

• Ensure that all employees have a complete understanding of and adhere to the Hotel’s rules and regulations.

• Ensure that all employees have a complete understanding of and adhere to the Hotel’s policy relating to hygiene, health, safety and fire.

• Ensure the quality of food preparation is in accordance with the established standard.

• Quality control of ingredients.

• Provides ideas for new dishes and menu planning.

• Checks food items/ingredient stock and prepares daily market list.

• Equipment control.

• Ensure cleanliness and maintenance of all outlets, refrigerators, freezers and equipment.
  

Requirements

• 3 years of relevant experience in relation to the Sous Chef Position.

• Good time-management skills and able to work under pressure.

• Team player with good leadership and communication skills.

• Able to do shift work, weekends and public holidays.

Please be informed that only shortlisted candidates will be notified.

For more information, please visit www.goodwoodparkhotel.com.

GREEN KITCHEN PTE. LTD.

Job Description

Junior Sous Chef

About the role
We are a healthy, macros-focused kitchen producing fresh meals daily. This is a great role for a chef who wants to learn how to cook nutritious, performance-driven food in a structured, professional environment.

Key responsibilities
• Support the head chef with daily kitchen operations
• Run sections during prep and service
• Ensure meals are prepared to our set recipes and macro standards
• Maintain high food quality, consistency, and portion control
• Follow food safety and hygiene standards at all times
• Help with stock rotation and basic ordering tasks
• Keep the kitchen clean, organised, and efficient

What we’re looking for
• Experience as a commis chef or chef de partie ready to step up
• Good knife skills and kitchen basics
• Positive attitude and willingness to learn
• Able to work clean, fast, and consistently
• Team player who communicates well in service

What you’ll get
• Learn how to cook healthy, macro-counted meals
• Work with a strong team of passionate chefs
• 5-day work week, day shifts only
• Staff lunch provided
• Opportunity to grow within a fast-growing food brand

YUM SING PTE. LTD.

Job Description

• Overall responsibility for the kitchen’s daily operations.
• Liaising with the relevant companies for food orders.
• Creating new dishes and menus.
• Interviewing and hiring new staff.
• Maintaining/raising the food’s profit margins for your employer.
• Monitoring and controlling stock levels.
• Ensuring correct stock rotation procedures are followed.
• Implementation of health and safety procedures in the kitchen.
• Estimating costs and ensuring all purchases come within budget.
• Taking care of the kitchen’s accounts and creating a work roster.

BOONLAPO COMPANY LIMITED

Job Description

✨ Position Summary

The Chef de Partie (CDP) – Savoury is responsible for managing a specific station within Cova’s hot/cool kitchen, executing refined Italian inspired dishes with precision, consistency, and brand-aligned elegance. This role combines hands-on cooking with operational discipline, ensuring mise en place, service flow, and plating meet the standards of Milanese heritage and boutique hospitality.

🎯 Key Responsibilities

1. Station Ownership & Mise en Place

• Lead daily preparation and setup for assigned station (e.g., pasta, proteins, sauces, garnish)

• Ensure all ingredients are fresh, properly stored, and ready for service

• Maintain cleanliness, organization, and readiness of the station throughout the shift

2. Service Execution & Timing

• Cook and plate dishes during service with consistency in taste, temperature, and presentation

• Coordinate with other stations to ensure smooth flow and timing of orders

• Adjust pacing based on guest volume, ticket times, and FOH communication

3. Quality Control & Brand Standards

• Conduct visual and taste checks before sending dishes to pass

• Ensure portion control, seasoning accuracy, and brand-aligned aesthetics

• Report any inconsistencies or product issues to the Sous Chef promptly

4. Hygiene, Safety & Compliance

• Follow all hygiene and food safety protocols, including HACCP standards

• Maintain accurate logs for cleaning, temperature checks, and prep yields

• Ensure proper handling of allergens and cross-contamination prevention

5. Collaboration & Team Support

• Communicate clearly with other stations, FOH, and leadership during service

• Assist junior staff with training, prep, and technique correction

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

6. Culinary Storytelling & Ingredient Knowledge

• Understand and communicate the origin, seasonality, and cultural context of key ingredients

• Execute dishes that reflect Cova’s Milanese identity and emotional resonance

• Support seasonal menu rollouts and boutique activations with precision and pride

7. Inventory Awareness & Waste Control

• Monitor ingredient usage and report low stock or overproduction risks

• Practice portion control and FIFO rotation to minimize waste

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

🧠 Qualifications & Competencies

Experience

• Minimum 2–5 years in professional kitchens, with strong foundation in Italian and/or French cuisine

• Prior experience in luxury or boutique hospitality preferred

Technical Skills

• Skilled in pasta, risotto, proteins, sauces, and modern plating techniques

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

• 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 must consistently embody:

• Elegance in technique, plating, and kitchen conduct

• Precision in execution, timing, and mise en place

• Warmth in teamwork, mentorship, and guest impact

• Storytelling through seasonal ingredients and cultural references

• Discipline in hygiene, SOPs, and operational consistency

• Emotional Resonance in creating savoury experiences that reflect Milanese charm

📈 Performance Evaluation Criteria

• Station readiness and mise en place discipline

• Consistency in taste, presentation, and timing

• Hygiene compliance and audit scores

• Team collaboration and communication

• Responsiveness during peak hours and service challenges

• Contribution to seasonal menu execution and boutique events

Parkview Hotel Services Ltd

About Hong Kong Parkview

Job Description

Hong Kong Parkview

The most prestigious serviced apartment in Hong Kong is inviting high calibre applicants for the following position:-

Section Head – Teppanyaki / Tempura

Responsibilities:

• Ensure the food quality is up to required standard

• Ensure all the orders for functions / events are properly followed

• Prepare menu/ meals accordingly

Requirements:

• Certificate in food and beverage / hospitality management.

• Minimum 5 years’ experience in a hotel, clubhouse or well-established restaurant.

• At least 3 years’ experience in similar capacity.

• Flexible and adaptable to different working locations.

• Computer knowledgeable.

What We Offer:

• 5-day work week

• Medical plans

• Birthday leave

• Year-end double pay

• Duty meals

• Free shuttle bus (to and from Central; to Causeway Bay, Wanchai, Admiralty, and Aberdeen)

Please send full resume, expected salary and contact telephone number to

Hong Kong Parkview

Human Resources Department

88 Tai Tam Reservoir Road, Hong Kong

(All data collected will be used for recruitment purpose only)

Gaia Chinese Culinary Pte Ltd

Job Description

Company Overview / Employee Value Proposition

Gaia Group is a lifestyle company that creates & curates a series of timeless & innovative concepts spanning from culinary, entertainment, hospitality & event spaces, reinventing consumer experiences and bringing delight to everyone. At Gaia Group, we believe that there are multiple facets to life that shape our well-being. Through these experiences, one can create unforgettable memories, indulge their senses, while forging meaningful connections with one another. In the realm where passion intertwines with the palate, our culinary artisans embark on a flavourful odyssey, composing harmonies of taste that elevate beyond the ordinary. Hospitality isn’t just a transaction; it is part of our DNA.

About the Restaurant Our newly opened fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

Job Summary

You will support the Restaurant Executive Chef by managing menu planning, inventory, and supply processes to deliver consistent, high-quality dishes. You will lead efforts to minimize food waste through efficient storage and portion control while upholding rigorous food safety and hygiene standards in a fine dining environment.

Responsibilities

• Collaborate in menu planning to align with culinary vision and operational needs
• Manage inventory and supplies to ensure availability and cost efficiency
• Maintain precise portion sizes to control food costs and ensure consistency in dish presentation
• Implement organized food storage practices to minimize waste and maximize ingredient utilization
• Monitor and uphold food quality and production standards to deliver consistent dining experiences
• Enforce compliance with kitchen standards, procedures, and food hygiene regulations at all times
• Operate kitchen equipment safely and provide guidance to team members on proper usage
• Adapt to additional duties as assigned by the Reporting Manager to support restaurant operations

Required competencies and certifications

• Strong knowledge and hands-on expertise in specialty cooking techniques such as Wok, Steamer, Dim Sum, BBQ, or Chopper
• Proven ability to work independently and collaboratively within a team environment
• Effective communication and interpersonal skills to coordinate with kitchen and service teams
• Comprehensive understanding and practical application of Hazard Analysis Critical Control Points (HACCP) principles
• Flexibility to work varied shifts including weekends, public holidays, and split shifts

Preferred competencies and qualifications

• Skills Certificate in Culinary Arts or Restaurant Management and Operations
• 5 to 7 years of relevant experience, preferably in Modern Chinese cuisine

Other Information

• The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.
• By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Chinese Culinary te Ltd for processing and assessing the job application, and other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).
• You declare that the information provided in your application is true and complete to the best of your knowledge. Any false or misleading information may result in rejection of application or termination of employment.

Private Chef Pte Ltd

Job Description

Chef de Partie / Junior Sous Chef / Sous Chef – Avant Marketplace
Location: Singapore
Working Hours: 6 days/week, 12 hours/day

Avant Marketplace is Singapore's first live seafood retail-and-dine concept, where customers pick their seafood, and our chefs bring it to life. We're looking for a curious, adaptable chef who loves working with premium ingredients and enjoys connecting with people as much as cooking.

What You'll Do

• Prepare and plate dishes with fresh, live seafood and meats.

• Chat with customers, help them choose their seafood, and handle light sales.

• Work closely with senior chefs on menu ideas and daily specials.

• Keep the kitchen running smoothly, cleanly, and efficiently.

• Support wholesale planning alongside daily kitchen operations.

What We're Looking For

• 4+ years of restaurant/hotel kitchen experience; seafood knowledge is a plus.

• Comfortable handling live seafood and talking to customers.

• Flexible and open to working both front and back of house.

• A team player with attention to detail and a hunger to grow.

• Ready to commit to a 6-day work week in a fast-paced environment.

Why Join Us

• Get hands-on with the freshest seafood in Singapore every day.

• A role that mixes cooking, service, and creativity — never boring!

• Real progression: training in management, prep, ordering, and wholesale.

• Competitive pay structure that reflects your commitment.

• A warm, supportive team with health and insurance benefits.

At Avant Marketplace, food isn't just cooked — it's experienced. If you're excited about learning, growing, and sharing that excitement with customers, we'd love to welcome you.

LIMONCELLO PTE LTD

Job Description

Company Overview

WE ARE A TRADITIONAL ITALIAN RESTAURANT LOCATED AT 95 ROBERTSON QUAY, SINGAPORE 238256.

Job Summary

Lead operational and culinary functions to drive profitability and efficiency in a traditional Italian restaurant setting, ensuring high-quality food service and effective team management.

Responsibilities

• Collaborate with management to analyze forecasts and implement actions that achieve budget targets
• Coordinate with marketing agents to develop and execute promotions that maximize revenue
• Oversee daily operations to maintain smooth workflows and optimize inventory control for cost effectiveness
• Develop and implement business strategies that enhance profitability of food and beverage operations
• Design new dishes aligned with the menu to innovate and attract customers
• Foster collaboration between food preparation and service teams to ensure timely and efficient kitchen output
• Manage human resources by leading staff hiring, training, promotion, and termination processes to build a skilled and motivated team

Required competencies and certifications

• Apply professional knowledge of food and beverage principles and practices to operational management
• Utilize human resources management skills to effectively handle staffing and team development
• Operate ordering and inventory systems to maintain accurate stock levels and reduce waste
• Stay informed on culinary trends and best cooking practices to maintain menu relevance and quality
• Demonstrate strong interpersonal communication and presentation skills to engage staff and external partners

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: East Coast, Neil Road, Telok Ayer, Tiong Bahru, Holland Village Serangoon Gardens, Upper Thomson (Hiring Manager will assign the working location depending on where the candidate stay)

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.

• Proven experience in managing a small kitchen team or shift leadership.

• Experience with food preparation in both hot and cold stations.

• Culinary skills (advanced cooking techniques, knife skills, sauce making), kitchen management (inventory management, ordering and receiving, cost control, HACCP knowledge), food safety and sanitation (temperature control, cross-contamination prevention, sanitisation protocols) would be advantageous.

• Strong leadership and communication with both BOH and FOH.

• Highly organised, punctual, and calm under pressure.

• Able to mentor and train junior team members.

• Problem solver with initiative; able to make decisions in real-time service situations.

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

• WSQ Food Hygiene Certificate

1-Soleil

Job Description

Job Responsibilities:

· To assist Group Pastry Chef for smooth day to day operations of the Pastry Department.

· Ensure smooth Kitchen Operation and desserts served are of consistent quality at all times.

· Ensure that all desserts, pastries and baked goods are prepared and served in a timely manner.

· Prepare ingredients and food items accordingly to recipes.

· Contribute to conceptualization and execution of restaurants’ Pastry Department and desserts menu.

· Manage all food and production cost.

· Check that quantity of item ordered are received and stored in proper condition to minimize wastage and spoilage of ingredients and other food items.

· Manage and maintain the hygiene standards established.

· Manage and train pastry kitchen staff, work rostering and assess staff’s performance.

· Other ad-hoc duties as requested.

Job Requirements:

• Candidate must possess at least 4-5 years of experience in related field with Food & Hygiene certificate;
• Experience of Petit Four, Fine Dining desserts, Ice-Creams and Sorbets, Speciality Cakes, Events/Banquets/Buffets will add advantage;
• Independent, creative and loves challenges.
• Willing to experiment, take risk and not afraid to fail;
• Possess excellent interpersonal and communication skills & to be team player with a flair for creativity;
• Good planning, communication and interpersonal skills;
• Able to work in a fast-paced environment;
• High standard of personal hygiene;
• Must present a positive and professional attitude at all times;
• Willing to work on weekends and public holidays.

Odette Restaurant Pte Ltd

A loving tribute, a timeless destination

Job Description

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

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

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

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

Our pastry teams have always been integral to the full dining experience. This role encourages you to explore artistry and finesse through stunning and outstanding pastry or dessert creations.

You'll be in charge of:

• Leading the concept's pastry offerings

• Setting up and stocking up stations with all necessary supplies

• Daily mise-en-place, preparing for service, ensuring the station is kept at the highest hygiene and food safety standards

• Handling stock inventory appropriately

• Be a role model and guide junior team members

We love people who:

• Go above and beyond to make someone else's day

• Are thoughtful and kind, while upholding high standards

• Own outcomes and drive solutions

• Are ever-curious and always learning

Benefits:

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

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

Click on Apply
Should your application progress to the next stage, we will be in contact to arrange an interview.

HOUSE OF ROASTED MEATS

Job Description

We are hiring a Kitchen Manager to supervise and manage daily kitchen operations at our roasted meats store. The role involves food preparation, basic cooking support, cleaning, and ensuring a hygienic and efficient kitchen environment. It also involves the supervision of overall cleanliness, productivity and efficiency of the store. The Kitchen Manager will work closely with the kitchen team to ensure food is prepared and served according to company standards.

Key Responsibilities

• Supervise and manage the kitchen team with preparation of ingredients, including washing, cutting, and portioning food items
• Supervise roasted meats preparation and guide the newer staffs
• Pack food items accurately for dine-in, takeaway, and delivery orders
• Maintain cleanliness of kitchen equipment, utensils, and work areas
• Follow food hygiene, workplace safety, and standard operating procedures
• Manage overall stock handling, including receiving and storing supplies
• Carry out other kitchen-related duties

Job Requirements

• Able to work in a fast-paced kitchen environment
• Willingness to perform hands-on kitchen duties, including cleaning and food preparation
• Understanding of food hygiene and safety practices preferred
• Physically able to stand for extended periods and handle heavy kitchen equipments
• Prior kitchen or food handling experience is mandatory

Working Hours

• 6 days per week
• Shift-based work, including weekends and public holidays

Employment Type

• Full-time position
• Work location: Bedok/Hougang/Kaki Bukit

YAKINIQUEST PTE. LTD

YAKINIQUEST was opened in 2014 in Boat Quay, Singapore by husband-and-wife duo Suguru Ishida and his wife, Tomoko, to showcase the highlights of their yakiniku (Japanese grilled beef) chronicles.

Job Description

YAKINIQUEST - a Japanese BEEF YAKINIKU restaurant is looking for passionate and team-oriented Chef.

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:

Junior Sous Chef, One-Ninety Restaurant (Local/Asian Cuisine)

Junior Sous Chef is an essential member of the culinary team dedicated to providing exceptional quality and service to our guests. The Junior Sous Chef prepares dishes per guest orders, with production requirements and quality standards while maintaining a safe and sanitary work environment. The Kitchen presents an endless amount of opportunities for learning and growth for our talented chefs.

What you will do:

• Lead, train, evaluate, and motivate kitchen staff to maintain cultural values and food production standards.

• Assist in recipe development and ensure consistent quality and presentation of all dishes.

• Ensure compliance with company and local sanitation regulations, maintaining a clean and organized kitchen.

• Control food quality, portions, and inventory, verifying deliveries meet specifications.

• Communicate with team and other departments to support smooth kitchen operations.

• Enforce hygiene standards including proper stock handling, labeling, cleaning schedules, and temperature monitoring.

• Investigate and address any food safety or hygiene issues promptly.

What you bring

• Minimum 1 year of experience as a Junior Sous Chef, preferably with a luxury brand or Michelin restaurant.

• Preferably with a Level 3 (or higher) Food Safety and Hygiene certification

• Passion for culinary excellence

• Strong communication and interpersonal skills

• Adaptable in a fast-paced environment

• Team player and ability to learn quickly

• High attention to detail and a strong work ethic 

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 a person with a flexible schedule and the ability to work on a rotating shift basis, including occasional overnight shifts, weekends, and holidays.

Gaia Chinese Culinary Pte Ltd

Job Description

Company Overview / Employee Value Proposition

Gaia Group is a lifestyle company that creates & curates a series of timeless & innovative concepts spanning from culinary, entertainment, hospitality & event spaces, reinventing consumer experiences and bringing delight to everyone. At Gaia Group, we believe that there are multiple facets to life that shape our well-being. Through these experiences, one can create unforgettable memories, indulge their senses, while forging meaningful connections with one another. In the realm where passion intertwines with the palate, our culinary artisans embark on a flavourful odyssey, composing harmonies of taste that elevate beyond the ordinary. Hospitality isn’t just a transaction; it is part of our DNA. About the Restaurant Our newly opened fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

Job Summary

Lead culinary operations by managing menu development, kitchen team performance, and cost control to deliver exceptional dining experiences aligned with the restaurant’s concept and financial goals.

Responsibilities

• Develop creative and appealing menus that align with the restaurant’s concept to enhance branding and drive sales growth
• Collaborate with the Executive Chef to strategize pricing and maximize revenue from food and beverage offerings
• Manage menu creation, plating design, and inventory control to ensure operational efficiency and quality consistency
• Establish and uphold rigorous food quality and production standards to maintain consistency across all dishes
• Implement cost-control measures to minimize food expenses while preserving quality; ensure accurate financial reporting
• Enforce kitchen rules and procedures to maintain compliance with operational standards and safety regulations
• Maintain the highest standards of kitchen and food hygiene to ensure a safe and sanitary environment
• Coordinate with front-of-house staff to ensure timely and efficient delivery of dishes, enhancing guest satisfaction
• Engage with customers to address concerns and special requests, ensuring exceptional food and service quality
• Oversee kitchen team operations including work schedule planning, cost control, and performance management
• Guide and train chefs by identifying ongoing training needs and fostering professional development
• Conduct interviews, performance appraisals, and coaching sessions to build a high-performing culinary team
• Adapt to flexible work hours including shifts, split shifts, weekends, and public holidays to meet operational demands
• Perform additional duties as assigned to support restaurant success

Preferred competencies and qualifications

• Degree or Skills Certificate in Culinary Arts, Restaurant Management, or Operations
• Minimum 10 years of relevant culinary experience, preferably including team management
• Comprehensive knowledge of culinary specialties and general kitchen functions
• Experience in preopening teams is advantageous
• Proven ability to control costs related to food, equipment, labor, and waste to meet quality and financial targets
• Demonstrated creativity and innovation in menu design, preparation, and presentation
• Strong multitasking and time management skills to handle dynamic kitchen environments
• Effective leadership skills to motivate and lead culinary teams
• Excellent communication and interpersonal skills to foster collaboration and customer engagement
• Strong understanding and practical application of Hazard Analysis Critical Control Points (HACCP) standards

HANSA1616 CO., LTD.

Job Description

We’re Hiring: Sous Chef

Location: Hansa River House

Type: Full-Time

Experience Level: Minimum 3–5 years in a professional kitchen, with leadership experience preferred.

Position Overview

As a Sous Chef, you will be the second-in-command in the kitchen, working directly under the Head Chef and in close collaboration with the Restaurant Manager and the management team. You will oversee food preparation, kitchen operations, staff performance, and ensure food quality, safety, and consistency — all while maintaining a positive and motivating kitchen culture.

Key Responsibilities

1. Culinary Operations

• Supervise and execute food preparation and cooking according to restaurant standards.

• Ensure food presentation, portion size, and quality meet company expectations before being served to guests.

• Monitor kitchen hygiene, sanitation, and safety standards at all times.

• Assist in developing and executing new menu items and seasonal offerings.

• Step into any kitchen role when needed to maintain operations flow.

• Be present on the floor when required to communicate with guests and resolve any kitchen-related concerns with professionalism.

• Ensure efficient kitchen flow during high-volume periods and special events.

  
  

2. Team Leadership & Training

• Lead, mentor, and motivate the kitchen team to perform at their best.

• Train all kitchen staff in techniques, recipes, safety standards, and kitchen etiquette.

• Organize and conduct staff onboarding and ongoing skills development programs.

• Identify and nurture high-performing team members for potential promotion.

• Foster teamwork, accountability, and a positive working environment.

• Encourage a “Can-Do” attitude and strong work ethic throughout the team.

  
  

3. Administration & Planning

• Manage staff scheduling and ensure appropriate kitchen staffing based on reservations and operations demand.

• Monitor and control kitchen costs including labor, food cost, wastage, and inventory usage.

• Maintain and report on par stock levels, inventory control, and purchasing needs.

• Organize and lead daily and monthly kitchen meetings with team and management.

• Prepare reports related to kitchen performance, staff development, and operations issues.

• Oversee compliance with all company policies and SOPs.

  
  

4. Human Resources Support

• Assist in recruitment by interviewing and selecting qualified kitchen staff.

• Conduct orientation for new staff and ensure alignment with kitchen culture and values.

• Monitor individual performance and provide regular feedback and evaluations.

• Establish KPIs for key positions and develop staff improvement plans when necessary.

• Help promote a professional, ethical, and respectful workplace across all departments.

  
  

5. Interdepartmental Coordination

1. Collaborate closely with the front-of-house team to ensure seamless guest service.

2. Build positive relationships between kitchen, service, and management teams.

3. Support communication during service between kitchen and dining area to maintain flow and timing.

4. Participate in cross-functional projects or special assignments as designated by the management team.  

   
   

Qualifications

• Minimum 3–5 years in a culinary leadership role

• Strong knowledge of food preparation techniques, kitchen management, and cost control

• Excellent leadership, communication, and people-management skills

• Proven ability to train, coach, and inspire kitchen staff

• Good organizational and multitasking abilities

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

• Basic understanding of kitchen-related administrative duties

• Knowledge of hygiene and safety regulations

• Ability to speak Thai and/or English depending on the working environment

Minor International PCL.

Job Description

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

• Up till $4500 Basic + Bonus

• Multiple Location

• Welly Established Company

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

• Experience with food preparation in both hot and cold stations.

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.

• Proven experience in managing a small kitchen team or shift leadership.

• Experience with food preparation in both hot and cold stations.

• Culinary skills (advanced cooking techniques, knife skills, sauce making), kitchen management (inventory management, ordering and receiving, cost control, HACCP knowledge), food safety and sanitation (temperature control, cross-contamination prevention, sanitisation protocols) would be advantageous.

• Strong leadership and communication with both BOH and FOH.

• Highly organised, punctual, and calm under pressure.

• Able to mentor and train junior team members.

• Problem solver with initiative; able to make decisions in real-time service situations.

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

• WSQ Food Hygiene Certificate

OTHER INFORMATION:

• Location                                   : Islandwide

• Working Days/Hours          : 6 days

Please indicate the below information in your resume:

• Current & Expected salary

• Reason(s) for leaving

• Availability to commence work

We regret only short listed candidate will be notified. All applications will be treated with the strictest confidence.

KILLINEY 88 PTE. LTD.

Job Description

About Mama Shelter
Mama Shelter is a global lifestyle hospitality brand known for bold design, vibrant atmosphere, and creative energy. Our Singapore property is the newest addition, offering guests a unique blend of culinary innovation and community spirit.

Job Summary

We are seeking a talented and motivated Sous Chef to support our Chef de Cuisine and Executive Chef in leading the kitchen team. This role is perfect for someone who thrives in a dynamic environment, has a passion for culinary excellence, and enjoys mentoring others.

Responsibilities

• Lead daily kitchen operations by assisting the Chef de Cuisine/Executive Chef to ensure smooth and efficient service delivery
• Supervise and train kitchen staff to maintain consistent food quality and operational standards
• Develop and innovate menu items to enhance culinary offerings and guest satisfaction
• Enforce strict compliance with food safety and hygiene standards to uphold health regulations
• Manage inventory levels, coordinate ordering processes, and control food costs to optimize kitchen profitability
• Assume full leadership of the kitchen team during the absence of the Chef de Cuisine to maintain operational continuity
• Adapt to shift schedules including weekends and public holidays to support kitchen demands

Required competencies and certifications

• Proven experience as a Sous Chef or demonstrated readiness to advance from Chef de Partie through strong culinary and leadership skills
• Strong leadership and team management capabilities to motivate and guide kitchen staff effectively
• Excellent culinary knowledge combined with creativity to contribute to menu development and kitchen innovation
• Ability to perform effectively under pressure in a fast-paced kitchen environment
• Flexibility to work varied shifts, including weekends and public holidays

KILLINEY 88 PTE. LTD.

Job Description

About Mama Shelter
Mama Shelter is a global lifestyle hospitality brand renowned for bold design, vibrant atmosphere, and creative energy. Our Singapore property is the newest addition, offering guests a unique blend of culinary innovation and community spirit.

Job Summary

We are seeking an experienced and visionary Chef de Cuisine to lead our kitchen team with the Executive Chef. This role is ideal for a culinary leader who thrives on creativity, innovation, and excellence, while inspiring others to deliver outstanding dining experiences.

Responsibilities

• Lead daily kitchen operations to consistently deliver food quality that meets Mama Shelter’s brand standards
• Train, mentor, and develop the culinary team to enhance skills and performance, fostering a collaborative and high-performing environment
• Work with the Executive Chef to design and implement innovative menus that integrate the brand’s identity with local culinary influences to elevate guest dining experiences
• Manage food cost controls, budgeting, and supplier relationships to optimize kitchen profitability and resource efficiency
• Ensure strict adherence to food safety and hygiene regulations to maintain a safe and compliant kitchen environment
• Collaborate with management and cross-functional teams to create memorable guest experiences through culinary excellence and innovation

Amazon Falls Co., Ltd.

["Columbia Pictures Aquaverse is a water theme park in Pattaya that combines exciting water rides with themes from popular Columbia Pictures movies. The park is suitable for all ages and focuses on high-quality service, safety, and modern technology, ensuring a fun and memorable experience for visitors."]

Job Description

Job Title: Executive Chef  
Location: Sattahip, Chonburi

Map: https://columbiapicturesaquaverse.com/contact-us
Company: Sony Pictures Columbia Pictures Aquaverse

Job Description:
We are seeking an experienced Executive Chef with a strong background in multi-cuisine and international food environments. As part of the Sony Pictures Columbia Pictures Aquaverse, the first water park under the Sony brand, the Executive Chef will play a critical role in overseeing all aspects of the culinary operations. This includes menu creation, kitchen management, food quality control, and maintaining high standards of food safety and hygiene across all outlets in the water park. Cost control and efficient resource management are key components of this role.

Responsibilities:

• Lead and manage a diverse culinary team in creating high-quality meals for a large and varied clientele in a fast-paced, high-volume environment.

• Develop innovative, multi-cuisine menus that cater to the diverse tastes of international guests.

• Ensure all food is prepared according to safety, sanitation, and quality standards.

• Control kitchen costs including food, labor, and waste management to ensure budget adherence.

• Work closely with suppliers to source high-quality ingredients that meet international standards and company requirements.

• Collaborate with other departments to plan and execute special events, promotions, and entertainment-related offerings.

• Manage inventory, ordering, and storage of all food items.

• Provide leadership, training, and mentorship to kitchen staff, ensuring adherence to company policies and operational excellence.

• Ensure an exceptional guest dining experience, aligning with the entertainment and hospitality values of the highest standards.

Qualifications:

• Proven experience as an Executive Chef, preferably in a multi-cuisine or international food environment.

• Background in hospitality and entertainment, with experience in high-volume, guest-focused environments.

• Strong leadership skills and experience managing a large, diverse team.

• Excellent communication skills in English (both written and spoken) is a must.

• Creative and innovative, with a passion for culinary arts and guest service excellence.

• Ability to work under pressure and manage multiple tasks efficiently.

• Strong knowledge of food safety and sanitation standards.

• Degree or diploma in Culinary Arts or related field is a plus.

• Proven experience in cost control and managing budgets within the culinary operations.

Experience Requirements:

• Minimum of 5 years of experience as an Executive Chef, with a focus on hospitality and entertainment industries.

• Experience working in international and multi-cultural environments is preferred.

• Proven experience in cost control and managing kitchen budgets effectively.

Why Join Us:

• Be part of the exciting, dynamic environment of the first Sony Pictures Columbia Pictures Aquaverse Water Park in Sattahip, Chonburi.

Opportunity to innovate and create memorable culinary experiences for guests from around 

• Benefits:

• Competitive salary.

• Opportunity to work in a dynamic culinary environment.

• Professional development opportunities.

Amazon Falls Co., Ltd.

["Columbia Pictures Aquaverse is a water theme park in Pattaya that combines exciting water rides with themes from popular Columbia Pictures movies. The park is suitable for all ages and focuses on high-quality service, safety, and modern technology, ensuring a fun and memorable experience for visitors."]

Job Description

Job Opening: Indian Chef – Specializing in South Indian & Gujarati Cuisine

Location: Sattahip, Chonburi, Thailand
Employment Type: Full-Time
Start Date: Urgently Required
Salary: Competitive, based on experience

Job Overview:

We are seeking a skilled and passionate Indian Chef with proven expertise in South Indian and Gujarati cuisine to join our team in Sattahip, Chonburi. possess a culinary degree, have at least 5 years of experience, and be fluent in English. Strong cooking and presentation skills, along with creativity and a deep love for authentic Indian food, are essential.

Key Responsibilities:

• Prepare and present authentic South Indian and Gujarati dishes with consistency and flair

• Supervise kitchen operations, maintain hygiene, and ensure food quality standards

• Collaborate with the kitchen team and manage daily inventory and ingredient sourcing

• Uphold high standards of plating, taste, and kitchen discipline

• Train and mentor junior kitchen staff

• Contribute to seasonal and innovative menu planning

Position Focus Areas:

South Indian Chef

• Dishes: dosa, idli, vada, sambar, rasam, biryani, and more

• Regional expertise: Tamil Nadu, Kerala, Andhra Pradesh, Karnataka

• Vegetarian and non-vegetarian cooking required

Gujarati Chef

• Dishes: dhokla, thepla, undhiyu, khichdi, kadhi, sweets, and thali meals

• Vegetarian cuisine focus with traditional and festive food knowledge

• Experience in large-scale or thali service preferred

Qualifications:

• Education: Culinary degree or equivalent professional training

• Experience: Minimum 5 years specializing in South Indian and/or Gujarati cuisine

• Language: Fluent in English

• Skills Required:

  • Excellent cooking and presentation abilities

  • Team leadership and time management

  • Ability to work efficiently in a high-pressure kitchen

Benefits:

• Competitive salary

• Professional and supportive work environment

• Opportunity to showcase authentic regional Indian cooking

• Career growth and development opportunities

AlwaysHired Pte. Ltd.

Job Description

Key Info

• 5 days a week. Shift varies.

  AM: 7.30am - 4pm

  PM: 1.30pm - 10pm

• Basic is up to $6000

• Location: Central

Responsibilities

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

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

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

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

• Support food innovation and continuous improvement in kitchen offerings.

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

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

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

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

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

Requirement

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

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

Next Step:

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

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

Teo Jeron | Personnel Reg No: R26159511

AlwaysHired Pte Ltd | EA Licence: 24C2293

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

🧑‍🍳 Sous Chef (North – Central Kitchen)

Location: North Area (Central Kitchen)
Industry: Food Manufacturing / Catering / Central Kitchen Operations

Job Responsibilities

• Assist the Head Chef in overseeing daily central kitchen operations, ensuring consistency, quality, and efficiency.

• Supervise food preparation, cooking, and portioning for bulk production.

• Ensure strict compliance with food hygiene, safety standards, and company SOPs.

• Coordinate with production, logistics, and operations teams to meet daily output requirements.

• Support menu execution, recipe standardisation, and cost control initiatives.

• Train, guide, and manage kitchen staff to maintain productivity and discipline.

• Monitor inventory levels and assist with stock ordering and wastage control.

• Step in to lead kitchen operations in the absence of the Head Chef.

Requirements

• Minimum 3–5 years of relevant experience in a central kitchen, catering, or high-volume food production environment.

• Prior experience as a Sous Chef or Senior Chef preferred.

• Strong knowledge of food safety, hygiene standards, and kitchen operations.

• Ability to work in a fast-paced, production-driven environment.

• Good leadership and team management skills.

• Willing to work shifts, weekends, and public holidays when required.

🍱 Catering Sales Executive (West)

Location: West Area
Industry: Catering / Food Services

Job Responsibilities

• Actively source and develop new catering clients (corporate, events, institutions, private functions).

• Manage end-to-end sales process including client enquiries, proposals, quotations, and order confirmation.

• Maintain strong relationships with existing customers to drive repeat business.

• Coordinate closely with operations and kitchen teams to ensure smooth event execution.

• Understand client requirements and recommend suitable menus and catering solutions.

• Conduct site visits and attend client meetings when required.

• Prepare sales reports, forecasts, and follow-ups.

• Achieve monthly and annual sales targets.

Requirements

• Minimum 1–3 years of sales experience, preferably in catering, F&B, or service-based industries.

• Strong communication and interpersonal skills.

• Self-motivated, target-driven, and customer-oriented.

• Comfortable with both outdoor sales and office coordination work.

• Proficient in MS Office (Word, Excel, Outlook).

• Possession of own transport is an advantage.

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

We regret that only shortlisted candidates will be notified.

StaffKing Pte Ltd (20C0358) | Chong Kar Ming (John) (R21101412)

Panthera Group Co., Ltd.

["Panthera Group was founded in 2005 as an amalgamation of food & beverage, nightlife, hotel, property, investment and management companies. Over those years, the company has grown to become the largest operator of bars, clubs and restaurants in Thailand.","Acquisitions over the years have also included Sun Legal giving Panthera in-house legal counsel on corporate matters. These measures have also allowed us to obtain the proper legal framework to start our significant cannabis sector investment, which will be a challenge but one we are very excited about."]

Job Description

Responsibilities

• Oversee and manage all kitchen operations and culinary standards

• Plan, develop, and update menus while ensuring food quality and consistency

• Control food cost, inventory, and kitchen budget

• Lead, train, and supervise the kitchen team

• Ensure compliance with hygiene, safety, and sanitation standards

• Coordinate closely with management and other departments

Qualifications

• Proven experience as an Executive Chef or Head Chef

• Strong leadership and kitchen management skills

• Good knowledge of food cost control and kitchen operations

• Able to communicate in English

• Able to work under pressure and manage multiple tasks

BABEM SG PTE. LTD.

Job Description

Calling All Pastry Chefs 🍰Lady M is Hiring! 👩‍🍳

Love pastries and take pride in your craft? If you’re passionate, hands-on, and ready to grow with us—we’d love to meet you!

Lady M is seeking dedicated and passionate Pastry Chefs at Assistant, Junior, and Sous Chef levels to support daily pastry production. The role involves preparing high-quality pastries and desserts while maintaining strict standards of consistency, food safety, and hygiene in a professional kitchen environment.

• Prepare and produce pastries, desserts, cakes, and crêpes in accordance with company recipes and quality standards

• Carry out daily mise en place, baking, assembly, and finishing of pastry items

• Ensure consistency in product quality, portion control, and presentation

• Maintain cleanliness and organisation of workstations in compliance with food hygiene and safety regulations

• Follow standard operating procedures (SOPs) and workplace safety requirements

• Assist with stock handling, inventory control, and minimisation of wastage

• Work closely with team members to ensure smooth daily kitchen operations

• For Junior / Sous Chef levels:

  • Support coordination of daily production workflow

  • Guide and provide on-the-job training to junior pastry staff when required

• Relevant experience in a pastry or bakery role, aligned with the applied level

• Strong interest in pastry production with good attention to detail

• Ability to work effectively in a fast-paced kitchen environment

• Good teamwork and communication skills

• Willingness to work shifts, weekends, and public holidays

• Able to start immediately or on short notice preferred

• Experience in crêpe making and mille crêpes baking will be an advantage

• Applicants must be legally authorised to work in Singapore without the need for employer sponsorship

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

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 (Multiple location)

• 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.

ABBA OL PTE. LTD.

Job Description

Job Description & Responsibilities:

• Design and execute a high-quality omakase dining experience, including seasonal and daily tasting menus

• Select premium ingredients and manage daily sourcing of fresh seafood and produce

• Ensure authentic Japanese culinary techniques and presentation standards

• Prepare and serve dishes directly to guests at the counter with professional guest interaction

• Maintain consistent food quality, taste, and portion control

• Oversee kitchen operations related to omakase service

• Train and supervise junior kitchen staff (if applicable)

• Ensure strict hygiene, food safety, and kitchen cleanliness standards

• Manage inventory, minimize wastage, and control food costs

• Collaborate with management on menu development and special events

Requirements / Qualifications

• Minimum 3–5 years experience as an Omakase Chef / Sushi Chef in reputable Japanese restaurants

• Strong knowledge of Japanese cuisine, especially sushi, sashimi, and omakase-style dining

• Skilled in knife techniques, fish cutting, and seafood handling

• Experience with counter-service dining and guest engagement

• Good understanding of seasonality and ingredient pairing

Able to work under pressure in a high-end dining environment

• Professional attitude, good grooming, and communication skills

• Team player with leadership capability

• Knowledge of food safety and hygiene standards

• Certification in culinary arts or Japanese cuisine (preferred but not mandatory)

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Junior Sous Chef

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Efficient preparation of dishes and meals

• Ensure consistent and smooth running of food production

• Accuracy in recipes, cost control, ordering and stock management 

• Strict adherence to purchasing procedures

• Leading by examples on all hygiene requirements

• Regular review of guest comments so that improvement can be driven in VOG

• Liaison between Food and Beverage departments

• Exceeding customer’s expectation by encouraging and promoting high level of service

• Present in the Kitchen during service time

• Recruit, induct and train a Culinary team who are competent and confident to exceed guest expectations  

• Ensure that the kitchen staff work harmoniously in order to ensure timely production of quality foods

• Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings

• Drive constant service and system improvement, be entrepreneurial

• Developing strategy for cross-marketing with the aim of increasing profit

• Use the performance review process to identify and develop talent for growth management performance issues, using coaching styles

• Follow guidelines provided in Colleague Handbook 

• Set example to others on personal hygiene and cleanliness on and off duty

• Guide and train the Junior Colleague on a daily basis to ensure high motivation and productive working environment

• Acquire culinary knowledge and skills to grow as a Chef de Cuisine

• Interface the needs/requirements of other department with Kitchen

Qualifications:

• Relevant Culinary School or College Diploma, preferred

• Minimum of 5 years relevant experience in the management culinary position, preferably in similar operations style

• Basic Food Hygiene Certificate 

• Strong working knowledge with computer, Microsoft Office, Procurement & Requisition Module

• Good interpersonal skills with ability to communicate with all levels of employees

• Service oriented with an eye for details

• Ability to work effectively and contribute in a team

• Good presentation and influencing skills

• Multicultural awareness and able to work with people from diverse cultures

• Flexible and able to embrace and respond to change effectively

• Ability to work independently and has good initiative under dynamic environment 

• Self-motivated and energetic
   

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

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By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

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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

BLPC LLP

Job Description

Job Description & Requirements.

• Ensuring that all food meets the highest quality standarsand its served on time.
• Planning the minuend designing the plating for each dish.
• Coordinating kitchen staff, and wasting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices to regularly update the menu
• Creating new recipes to regularly update the menu
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and improvements or resolve issues.

Chef De Cuisine Requirements:

• Qualification from a culinary school.
• 5+years of experience in a similar position.
• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high pressure environment.
• Experience managing inventories and stocktaking.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.

Ristorante Pietrasanta Pte Ltd

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

Job Description

Pietrasanta group: Passionate Italian concepts

Established in 2007, our group is a homegrown company with different concepts of Italian dining. Our goal is to give our customer a home/warm feeling whenever they dine at our outlets. We operate an Italian restaurant, 3 Pizzeria, 1 Gelato shop and 1 central kitche.

Our Team Culture

We’re passionate to develop our people to create the next generation of managers and chefs by training and promoting from within.

We want to create a space where everyone feels welcome. People can come together to enjoy great food, gelato, wine and company. We care about our customers and welcome them as we do into our home.

Culinary Team Members

Our kitchens are the heart of our restaurants, we have a positive, supportive environment to develop your skills. Being part of our groupo, there is an opportunity for promotion and growth across the company. We are on the lookout for a range of Kitchen roles:

Chef De Partie

-Salary Range; commensurate based on experience:
From $4,000 to $4,500 per month

-Working Time: 3 x Split Shift (10am to 3pm - 5pm to 10pm) 2 x Single Shift ( 7 working Hours)

This time schedule can be amended on change based on needs.

-Off Days: 2 x Week

Job Responsibilities:
• Responsible for food preparation and cook dishes according to restaurant’s standards of quality and recipes
• Ensure food handling and hygiene regulations are in accordance with SFA standards.
• Able to perform hot kitchen food preparations
• Keeping the kitchen and equipment clean and in good working conditions
• Working closely with the head chef and his assigned personnel: supporting Sous/Junior Sous Chef
• Preparation/delegating of mise en place
• Maintain proper stock for smooth running of daily restaurant operations
• Ensure proper handling and storage of all food items
• Ensure quality control and food presentation, ensuring all portion controls are strictly adhered to following the head chef's practices

Job Requirements:
• Minimum 2 years of experience in similar role
• Excellent communication, interpersonal, leadership and organisational skills
• Able to cope in a fast-paced environment
• Enjoys being challenged, committed to serving food of the highest quality.
• Have good initiative, a self-starter and a team player.

Team Benefits

· Career growth and promotion opportunities

· Monthly bonus with target reached

· Free staff meals and drinks

· Discount across all our brands

· Team member referral bonus

ALSHIFA PTE. LTD.

Job Description

• Menu creation: Design innovative menus and seasonal dishes that align with customer preferences.
• Food preparation: Cook and oversee the preparation of meals, ensuring consistency and taste.
• Kitchen supervision: Lead and coordinate kitchen staff, delegating tasks and monitoring performance.
• Inventory management: Order supplies, manage stock levels, and minimize food waste.
• Quality control: Ensure dishes meet standards of flavor, presentation, and portion size.
• Health & safety compliance: Maintain strict adherence to food safety regulations and sanitation practices.
• Training & mentoring: Develop the skills of junior cooks and assistants through guidance and coaching.
• Collaboration: Work with restaurant management to align culinary offerings with business goals.