The best place to find hotel jobs in South East Asia!

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 and businessmen, requiring warm and personalized service.

Job Description - Waiter

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

• Providing excellent food & beverage service to hotel guests staying with us and using our meeting facilities
• Serving guests at the restaurant, bar, poolside and banqueting/ meetings of up to 250 pax
• Soliciting guest feedback to improve our F&B operation
• Perform any other duties as assigned by the hotel's management
• Work on a split shift system. 6 day work week

Position reports to the Restaurant & Banquet Manager.

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

You'll get:

• 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 with a strong hospitality background.
• An environment where you're given opportunity to grow and advance in your F&B career.
• Economy air ticket, tax free salary, suitable sharing accommodation on site, laundry, staff 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.

AlwaysHired Pte. Ltd.

Job Description

Restaurant Executive Chef (REC)

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

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

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

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

• Maintain compliance with hygiene, safety, and regulatory standards

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

• Monitor kitchen workflow to ensure timely service and operational efficiency

Requirements:

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

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

• Excellent leadership, communication, and team management skills

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

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

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

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

Private Advertiser

Job Description

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

Responsibilities:

• Prepare and cook authentic Thai dishes

• Supervise and manage kitchen staff

• Maintain kitchen hygiene and food safety standards

• Plan menus and manage inventory

• Train junior chefs and support staff

Requirements:

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

• Culinary diploma or equivalent certification preferred

• Strong leadership and team management skills

• Ability to work in a fast-paced environment

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

Benefits:

• Accommodation / housing allowance (if provided)

• Meal allowance

• Medical insurance

• Work Pass Support

Little Farms

LITTLE FARMS

Job Description

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

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

Your mission (should you choose to accept it)

Make the kitchen:

• Fast ✅

• Clean ✅

• Calm ✅

• Consistent ✅

• Fun ✅ (yes, it’s possible)

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

Run the show (Operations)

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

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

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

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

Build a team, not just a roster (People)

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

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

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

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

Keep the food chef’s kiss (Customer Experience)

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

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

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

Keep the numbers healthy (Business)

• Manage COGS, waste, and shrinkage like a pro

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

Stay audit-ready, always (Food Safety)

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

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

What we’re looking for

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

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

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

• Food safety discipline is baked into your brain

Your leadership style (the Little Farms way)

• Own outcomes end-to-end

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

• Make decisions with both craft and data

• Communicate clearly, coach daily, keep things aligned

• Build trust across BOH + FOH

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

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

DUSIT THANI

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

Job Description

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

Key Responsibilities:

Culinary Leadership

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

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

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

F&B Operations Management

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

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

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

Team Leadership & Development

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

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

• Conduct performance evaluations and implement development plans.

Financial

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

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

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

Strategic Planning & Innovation

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

• Stay ahead of industry trends and guest preferences.

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

Qualifications:

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

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

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

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

• Excellent communication, leadership, and organizational skills

PARADISE ORIENTAL PTE. LTD.

Job Description

Job Description
Main Responsibilities

• Report to the Brand Executive Chef.

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

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

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

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

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

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

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

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

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

• Assist in planning staff rosters and maintaining kitchen discipline.

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

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

Requirements

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

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

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

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

• Thorough understanding of food equipment and safety standards.

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

• Passionate about training and development.

• Basic PC literacy.

Paradise Hotpot

Job Description

Job Description
Main Responsibilities

• Report to the Brand Executive Chef.

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

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

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

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

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

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

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

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

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

• Assist in planning staff rosters and maintaining kitchen discipline.

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

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

Requirements

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

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

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

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

• Thorough understanding of food equipment and safety standards.

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

• Passionate about training and development.

• Basic PC literacy.

Paradise Dynasty

Job Description

Job Description
Main Responsibilities

• Report to the Brand Executive Chef.

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

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

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

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

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

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

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

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

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

• Assist in planning staff rosters and maintaining kitchen discipline.

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

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

Requirements

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

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

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

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

• Thorough understanding of food equipment and safety standards.

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

• Passionate about training and development.

• Basic PC literacy.

Canton Paradise

Job Description

Job Description
Main Responsibilities

• Report to the Brand Executive Chef.

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

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

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

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

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

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

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

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

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

• Assist in planning staff rosters and maintaining kitchen discipline.

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

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

Requirements

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

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

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

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

• Thorough understanding of food equipment and safety standards.

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

• Passionate about training and development.

• Basic PC literacy.

Courtyard by Marriott Singapore Novena

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

Job Description

About the role

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

What you'll be doing

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

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

3. Ensure compliance with all food safety and hygiene standards

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

5. Effectively manage kitchen resources and inventory

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

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

What we're looking for

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

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

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

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

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

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

What we offer

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

1. Opportunities for career advancement and professional development

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

About us

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

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

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

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

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

Position Statement

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

What will you be doing?

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

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

What are we looking for?

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

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

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Latteria Pte Ltd

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

Job Description

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

Paradise Inn

Job Description

Job Description
Main Responsibilities

• Report to the Brand Executive Chef.

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

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

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

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

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

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

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

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

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

• Assist in planning staff rosters and maintaining kitchen discipline.

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

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

Requirements

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

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

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

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

• Thorough understanding of food equipment and safety standards.

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

• Passionate about training and development.

• Basic PC literacy.

Marriott International

Job Description

3 Embers Culinary Craft Pte Ltd

Job Description

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

Position Overview:

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

Key Responsibilities 

1.     Daily Production Supervision

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

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

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

2.     Food Safety & Quality Compliance

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

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

3.     Team Leadership

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

 4.     Operational Efficiency

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

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

5.     Safety & Environmental Compliance

·      Enforce safety policies and PPE requirements in cold environments.

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

6.     Inventory & Materials Management

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

·      Conduct cycle counts and ensure accurate labelling and traceability.

Qualifications & Skills

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

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

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

 Reporting Structure

·      Reports to: Kitchen Manager

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

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

1-Group (Singapore)

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

Job Description

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

Job Responsibilities:

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

Job Requirements:

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

Nextbeat Singapore Pte. Ltd.

Job Description

Working Location: Bugis, Singapore

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

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

Job Responsibilities:

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

• Handle mise en place for lunch and dinner service.

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

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

• Support inventory management and stock rotation.

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

• Deliver consistent quality in a fast-paced environment.

Job Requirements:

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

• Interest in Japanese cuisine and willingness to learn.

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

• Good teamwork and communication skills.

• Strong sense of cleanliness and kitchen discipline.

Nextbeat Singapore Pte. Ltd.

EA License Number: 22C1267

EA Personnel No: R22110252

Wyndham Singapore Hotel

Job Description

Job Responsibilities:

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

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

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

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

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

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

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

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

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

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

Requirements:

Possesses Diploma or Certificate in Culinary

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

Some knowledge on basic accounting and calculation of food costs

Excellent logistical, culinary and leadership stills

Willing and able to work shifts and/or public holidays

Recruit Now Singapore Pte Ltd

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

Job Description

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

• Working location: Island wide

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

Responsibilities:

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

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

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

• Communicate with FOH team to pace and coordinate orders.

• Lead staff meal planning and preparation.

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

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

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

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

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

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

• Any other duties that may be assigned.

Requirements:

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

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

• WSQ Food Hygiene Certificate

Nextbeat Singapore Pte. Ltd.

Job Description

Working Location: 78 Airport Boulevard, Singapore 819666

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

Key Responsibilities:

• Ensuring smooth kitchen operations of the restaurant.

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

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

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

• Guiding and monitoring the work performance of all staff.

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

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

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

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

Key Requirements:

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

• Good communication and interpersonal skills.

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

• Ability to work in a fast-paced environment.

Nextbeat Singapore Pte Ltd

EA License Number: 22C1267

EA Personnel No: R22107133

The Capitol Kempinski Hotel Singapore

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

Job Description

SCOPE

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

OVERALL OBJECTIVES

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

REQUIREMENTS

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

Momentus Hotel Alexandra

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

Job Description

Job Description & Requirements

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

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

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

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

• To ensure maintenance of all operating equipment in the kitchen

Courtyard by Marriott Singapore Novena

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

Job Description

POSITION SUMMARY

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

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

PREFERRED QUALIFICATION

Education: Technical,  or Vocational School Degree.

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

Supervisory Experience: At least 2 years of supervisory experience.

License or Certification: Food Hygiene Certification

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

Private Advertiser

Job Description

Position Summary

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

Core Responsibilities

1.     Production Line Support & Supervision

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

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

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

·      Communicate daily production goals to operators and track progress

·      Assist with line setup and changeovers between different meal products

·      Manage break relief to ensure continuous line operation

·      Escalate production issues to Team Leader when beyond immediate resolution

2.     Quality & Food Safety Compliance

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

o   Demonstrate proper handwashing and glove changing procedures

o   Ensure correct hair/beard net and uniform wear

o   Monitor jewelry and nail policy compliance

·      Perform routine quality checks every hour:

o   Check portion and assembly accuracy

o   Verify package seals and coding

o   Monitor product temperatures at critical points

o   Conduct visual inspections for foreign material

·      Document quality data accurately on production records

·      Initiate immediate corrective actions for minor quality deviations:

o   Remove under/overweight packages

o   Adjust equipment settings

o   Retrain operators on the spot

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

3.     Safety & Sanitation

o Promote safety awareness during daily operations

o Demonstrate proper safety procedures for equipment and tasks

o Report safety hazards immediately to Team Leader

o Ensure proper sanitation during and between production runs:

o   Verify allergen cleaning between product changes

o   Maintain clean workstations throughout shift

o   Ensure proper chemical usage and storage

o Conduct pre-operational inspections of equipment and work areas

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

4.     Training & Team Support

o Train new operators on specific station procedures:

o   Assemble techniques for fresh ingredients

o   Equipment operation basics

o   Quality standards for chilled meals

o   Safety protocols for refrigerated work

o Provide ongoing coaching to operators on technique and efficiency

o Answer operator questions regarding procedures and standards

o Support cross-training efforts by demonstrating multiple positions

o Foster teamwork and positive communication on the line

o Report training needs and performance issues to Team Leader

5.     Operational Tasks & Documentation

o   Batch production records

o   Material usage logs

o   Equipment monitoring sheets

o   Waste tracking documentation

o Monitor raw material usage and notify Team Leader of shortages

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

o Help maintain 5S standards in work area:

o   Organization of tools and supplies

o   Cleanliness of equipment and surfaces

o   Proper labelling of materials

o Record downtime reasons and production delays

Technical Skills & Knowledge

Fresh-Chill Specific Competencies

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

o Understanding of temperature control requirements for chilled meals

o Ability to operate multiple pieces of line equipment:

o   Portioning scales and fillers

o   Conveyor systems

o   Tray sealers or MAP equipment

o   Basic troubleshooting for minor jams or issues

o Knowledge of allergen control procedures and segregation requirements

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

Core Skills

·      Ability to work effectively in cold, damp environments

·      Good communication skills in primary plant language

·      Basic math skills for calculations and measurements

·      Attention to detail for quality inspections

·      Time management to maintain line pace

·      Problem-solving for minor operational issues

·      Reliability and consistent attendance

Gan Teck Kar Investments Pte Ltd

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

Job Description

Key Responsibilities:

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

Requirements:

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

SG HOTELS PTE. LTD.

Job Description

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

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

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

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

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

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

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

· GupShup (The Serangoon House)

Garcha Group Benefits:

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

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

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

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

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

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

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

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

- Clean up station and take care of leftover food

- Stock inventory appropriately

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

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

RED DOOR GROUP PTE. LTD.

Job Description

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

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

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

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

What You'll Do:
You'll play a key role in crafting exceptional dining experiences.

Here’s what you’ll tackle every day:

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

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

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

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

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

• Team spirit—you thrive in a collaborative environment.

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

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

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

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

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

The best of New York hospitality with Singapore flair.

THE NoMad WAY

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

Welcome to NoMad Singapore.

Exceptional Hospitality Starts With You

What You’ll Own

• Craft menus that are bold, seasonal, and unforgettable

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

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

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

• Stay sharp on food trends and sustainability

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

What You Bring

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

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

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

• Deep knowledge of kitchen ops and food safety

• A love for storytelling through food

What You Get

• Competitive salary + performance bonuses

• Health & wellness benefits

• Career growth within NoMad & Sydell Group

• A design-forward, culture-rich work environment

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

In addition, this role requires the following minimum qualifications: 

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

• Western/Grill concept experience

• Excellent leadership skills

• A creative approach to the production of high quality food

Marriott International

Job Description

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

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

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

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

What will I be doing? 

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

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

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

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

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

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

• Weekly scheduled room hygiene testing.

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

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

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

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

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

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

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

• Conduct and chair the FHS Monthly Meeting

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

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

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

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

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

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

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

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

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

What are we looking for? 

A Hygiene & Quality Standards Manager serving Hilton Worldwide Brand hotels are always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follows:

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

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

• Good communication & a proactive problem solver

• Attention to detail

• Good computer skills

• Effective trainer, experienced in the delivery of skills training

• Familiar with current culinary trends and methods

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

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

• HACCP certified

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

• OHSAS 18001 (Occupational Health and Safety management System)

• Train the Trainers - Facilitator

• Environment Management System ISO 14001

What will it be like to work for Hilton? 

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! 

Mandai Wildlife Group

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

Job Description

Prime Group International

Job Description

Prime Group International

Job Description

Young Women's Christian Association of Singapore

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

Job Description

ANYTIME SING PTE. LTD.

Job Description

Job Title: Chef / Cook

Location: Town

Salary: $4000 - $4500 per month

Job Type: Full-time

About Us: Newly Opened Restaurant in Town

Job Summary: We are seeking a creative and experienced Chef to join our team. The ideal candidate will have a passion for culinary arts, with the ability to create innovative and delicious food. The Kitchen Chef will be responsible for overseeing the Kitchen operations, ensuring high-quality food, and maintaining a clean and organized kitchen space.

Key Responsibilities:

• Develop and create unique recipes and snacks.
• Manage kitchen inventory and order supplies as needed.
• Supervise serving staff.
• Ensure compliance with health and safety regulations.
• Maintain a clean and organized kitchen area.
• Collaborate with the operation team to create food and drink pairings.

Qualifications:

• Proven experience as a Kitchen Chef or similar role.
• Strong knowledge of culinary techniques.
• Excellent leadership and communication skills.
• Ability to work in a fast-paced environment.
• Creative and innovative mindset.
• Knowledge of food, health and safety regulations.
• Ability to manage inventory and control costs.

Benefits:

• Competitive salary ($4000 - $4500 per month).
• Health insurance.
• Paid time off.
• Opportunities for professional development.
• Employee discounts.

How to Apply: Please submit your resume and a cover letter detailing your experience and why you would be a great fit for our team to lexgin23@gmail.com

The Singapore EDITION

Job Description

Accor Asia Corporate Offices

Job Description

REIS-VIP PTE. LTD.

Job Description

we need chef who have experince in such as preparing Mediterranean dishes, managing kitchen staff, and overseeing operations.Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times.Highlight the importance of leadership skills if the chef will be overseeing other kitchen staff.

BIKEBOYZSG PRIVATE LIMITED

Job Description

An Executive Chef leads a small kitchen team, focusing on training and teamwork to deliver consistently high-quality

Job Summary

The Executive Chef is the top leader of the kitchen and is responsible for everything from menu design to managing kitchen, In our bistro environment, the Executive Chef will craft seasonal menus, oversee a close-knit kitchen staff, and ensure a memorable, high-quality dining experience for guests. This role requires a balance of culinary creativity, strong leadership, and business acumen to run an efficient, profitable kitchen operation.

Overall, an Executive Chef oversees the entire kitchen operation – managing staff, inventory, quality, and finances to ensure an excellent and profitable food

Key responsibilities include:

Plan and design the bistro’s menu (including seasonal specials and daily dishes) to showcase creative, bistro-style cuisine. Regularly update and refine menu offerings, ensuring they are innovative, authentic to the bistro concept, and cost-effective Collaborate with restaurant management on menu pricing and adjust recipes to maintain profitability.

Kitchen Staff Management: Lead, supervise, and mentor all kitchen staff (sous chefs, line cooks, prep cooks, etc.). This includes hiring and training new team members, scheduling shifts, and conducting regular staff meetings or briefings. Foster a positive, high-performance work environment and ensure the team works efficiently during service

Inventory Control and Purchasing: Oversee all ordering and stock management for the kitchen. Monitor inventory levels of ingredients and supplies, purchase food and materials from approved vendors, and ensure adequate stock for smooth operations. Implement FIFO (first-in, first-out) and other inventory management practices to minimize waste and control food costs.

Food Quality & Safety Standards: Maintain the highest standards for food quality, taste, and presentation on every dish. Ensure that kitchen operations comply with all health and safety regulations – including proper food handling, storage, and sanitation practices – to meet health code requirements. Train staff on safe food preparation techniques and conduct regular inspections to uphold hygiene standards.

Kitchen Operations & Cleanliness: Oversee day-to-day back-of-house operations, making sure the kitchen runs smoothly and efficiently during meal service. Ensure the kitchen and all equipment are kept clean, organized, and in excellent working condition at all times.Establish and enforce kitchen policies for cleaning schedules, equipment maintenance, and overall workplace safety.

Budget & Cost Control: Take charge of the kitchen’s financial performance through effective cost management. Plan and manage the food budget, keeping food and labor costs within target. Monitor portion control, minimize waste, and source ingredients wisely to maintain profitability without compromising quality. Work with management on menu pricing strategies and track daily/weekly costs to ensure the kitchen meets its financial goals.

Culinary Innovation and Trends: Stay current with culinary trends and incorporate new ideas that align with our bistro style. Regularly create daily specials or seasonal dishes to keep the menu fresh and exciting. Encourage creativity in the kitchen and introduce new cooking techniques or menu concepts as appropriate. This includes experimenting with local seasonal ingredients and modern twists on classic bistro recipes to delight our guests.

Collaboration & Customer Satisfaction: Work closely with front-of-house management and staff to ensure excellent coordination between the kitchen and dining room. Communicate effectively about wait times, special requests, or menu changes to facilitate smooth service. Address customer feedback or complaints regarding food quality, making adjustments as needed to maintain high satisfaction levels. Uphold a guest-focused mentality, ensuring that the culinary experience consistently earns positive reviews and repeat business.Requirements and Qualifications

Candidates for the Executive Chef (Bistro) position should meet the following requirements:

Culinary Experience: Extensive professional cooking experience is required – generally a minimum of 5+ years in a commercial kitchen. This should include time in a leadership role (e.g. as a Sous Chef or Head Chef) demonstrating the ability to run kitchen operations and manage a teamtherestauranthq.com. Experience in a fast-paced, high-pressure restaurant environment is essential.

Leadership & Management Skills: Excellent leadership abilities with a proven capacity to hire, train, and motivate a kitchen team. Strong organizational skills to coordinate staffing and kitchen workflow, and effective communication skills to give clear instruction and feedback. Must be able to lead by example, maintain a positive kitchen culture, and resolve conflicts or challenges calmly.

Culinary Expertise: High level of culinary skill, creativity, and knowledge of cooking techniques. A deep understanding of flavor profiles and preparation methods, especially for bistro-style cuisine, is expected. Must be passionate about food quality and presentation, with the ability to design menus and recipes that reflect our bistro’s character while appealing to a broad customer base.

Food Safety Certification: Current food safety and sanitation certification is required (e.g. ServSafe Food Manager or local equivalent). Thorough knowledge of food safety laws, kitchen hygiene standards, and HACCP principles to ensure compliance with all health regulations. Must be diligent about enforcing safe food handling and cleanliness throughout the kitchen staff.

Budgeting and Inventory Skills: Strong business and administrative skills to manage the kitchen’s finances. This includes experience with budgeting, food cost analysis, and inventory management. Ability to track expenses, negotiate with suppliers, and implement cost-control measures without sacrificing quality. Familiarity with ordering systems and vendor management is a plus.

Education and Certifications: A culinary arts degree or formal culinary training is highly preferred Professional chef credentials.

Bistro Cuisine Experience (Preferred): Prior experience working in a bistro, brasserie, or similar casual-fine dining restaurant is strongly preferred. The ideal candidate has a deep appreciation for bistro-style cuisine and service, and a track record of creating dishes in this genre. Understanding the nuances of a bistro menu (from classic comfort dishes to modern twists) will help in curating an authentic and appealing dining experience for our guests.Each of these qualifications is aimed at ensuring the Executive Chef can effectively manage our bistro’s kitchen while delivering exceptional food and maintaining operational excellence. This role not only demands culinary talent but also strong leadership, organization, and a clear vision for cultivating a beloved bistro dining .

ANATOLIA RESTAURANT PTE. LTD.

Job Description

Job Description

Anatolia Restaurant is looking for highly experience Chef specializing in Turkish Cuisine and to be responsible for overseeing the culinary operations and kitchen management of the restaurant that focuses on authentic Turkish cuisine. The role involves creating and executing menus, supervising kitchen staff, ensuring food quality and safety, and maintaining the overall culinary standards of the establishment.

Requirements:

- Extensive experience (15 years) in culinary roles with a significant focus on Turkish cuisine.

- In-depth knowledge of Turkish culinary traditions, ingredients, and cooking methods.

- Proven leadership and management skills in a high-paced kitchen environment.

- Strong creativity and ability to balance tradition with innovation.

- Familiarity with food safety regulations and best practices.

- Excellent communication skills to interact with staff, management, and guests.

- Ability to work under pressure and adapt to changing situations.

- Culinary degree or relevant certification is a plus but not always required.

- Able to work on weekends and Public holidays when required

SO DO FUN PTE. LTD.

Job Description

Job Purpose:

The Assistant Kitchen Manager supports the kitchen leadership team in overseeing daily kitchen operations, ensuring high standards of food quality, hygiene, and efficiency. This role plays a key part in mentoring kitchen staff, enforcing food safety compliance, and maintaining consistency in recipe execution and kitchen workflow.

• Assist the Head Chef in managing kitchen operations across all shifts.
• Supervise kitchen staff during preparation, service, and cleanup to ensure compliance with operational and hygiene standards.
• Support the development, implementation, and enforcement of kitchen Standard Operating Procedures (SOPs).
• Train new and existing kitchen staff on recipe standards, food presentation, and kitchen protocols.
• Ensure consistency in food quality, portioning, and presentation across all outlets.
• Monitor inventory levels, food wastage, and stock rotation practices.
• Conduct internal checks to ensure compliance with HACCP, NEA, and other food safety regulations.
• Provide feedback and coaching to junior staff to improve performance and efficiency.
• Actively contribute ideas for kitchen workflow improvement and menu enhancement.

• Strong culinary foundation with hands-on kitchen operations experience.
• Sound knowledge of food hygiene regulations, HACCP, and kitchen safety standards.
• Ability to manage kitchen inventory and control wastage.
• Capable of leading and training kitchen staff effectively.
• Proficient in kitchen documentation, including SOPs and audit checklists.
• Attention to detail in food quality, cleanliness, and operational discipline.
• Strong communication and team collaboration skills.

• Minimum 3–5 years of experience in a supervisory or sous chef role.
• Diploma or equivalent in Culinary Arts, Food & Beverage Management, or related field.
• Food Hygiene Certification (WSQ Level 1 or above) preferred.

Experience in multi-outlet operations is a plus.

DING WANG SG PTE. LTD.

Job Description

Job Description & Requirements

1. Kitchen Operations:Assist the Head Chef in overseeing daily kitchen operations to ensure efficiency and quality.
   Ensure that all dishes are prepared according to recipes and presentation standards.
   Supervise and coordinate activities of kitchen staff, including line cooks, prep cooks, and kitchen assistants.
   Manage kitchen workflow and ensure timely preparation and delivery of meals.
2. Menu Planning and Development:Collaborate with the Head Chef in developing and updating menus.
   Contribute ideas for new dishes and specials, considering customer preferences and seasonal ingredients.
   Participate in tastings and presentations of new dishes.
3. Inventory and Cost Control:Monitor inventory levels and order supplies to ensure adequate stock without overstocking.
   Conduct regular inventory checks and audits.
   Ensure cost-effective use of ingredients and minimize waste.
   Assist in managing food costs and staying within budget.
4. Quality Control:Maintain high standards of food quality, taste, and presentation.
   Conduct regular tastings to ensure consistency in flavor and quality.
   Address any issues with food quality promptly and effectively.
   Implement and enforce kitchen policies, procedures, and standards.
5. Staff Management and Training:Train, mentor, and supervise kitchen staff.
   Conduct performance evaluations and provide feedback to staff.
   Develop and implement training programs to enhance culinary skills and knowledge.
   Foster a positive and collaborative work environment.
6. Health and Safety Compliance:Ensure compliance with all health, safety, and hygiene regulations.
   Implement and follow food safety standards and procedures.
   Conduct regular inspections of kitchen and equipment to ensure cleanliness and functionality.
   Handle any food safety issues or incidents promptly and effectively.
7. Customer Satisfaction:Ensure that all dishes meet customer expectations in terms of quality, taste, and presentation.
   Handle customer feedback and complaints related to food quality and service.
   Assist in creating a positive dining experience for customers.
8. Collaboration and Communication:Work closely with the Head Chef and other kitchen staff to ensure smooth and efficient service.
   Communicate effectively with front-of-house staff to coordinate service and address any issues.
   Participate in team meetings and contribute to the overall success of the restaurant.

Qualifications:

• Proven experience as an Assistant Head Chef or in a similar role.
• Strong culinary skills and creativity.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Knowledge of food safety and sanitation regulations.
• Strong leadership, communication, and interpersonal skills.

Compensation:

• Competitive salary based on experience and qualifications.
• Performance-based bonuses and incentives.
• Benefits package including health insurance, retirement plans, and other perks.

X EMPIRE CUISINE PTE. LTD.

Job Description

· Managing the overall kitchen operation of a restaurant.

· Developing and planning menus based on the restaurant's concept and target customers.

· Ordering inventory and purchasing supplies and ingredients.

· Ensuring food quality and presentation are up to the restaurant's standards.

· Training and supervising kitchen staff, including sous chefs, line cooks, and dishwashers.

· Keeping compliance with health and safety regulations and food handling procedures.

· Developing and enforcing kitchen policies and protocols.

· Managing kitchen budget and expenses.

· Collaborating with restaurant management to create and implement marketing strategies.

· Keeping up with industry trends and incorporating new ideas and techniques into the menu and kitchen operation

JDBX PTE. LTD.

Job Description

We are looking for a dedicated chef who is able to commit to work long hours shift including weekends.

- Mentoring assistant chef in managing the kitchen operations.

- Preparing high-quality dishes in line with our restaurant’s standards.

- Supervising and training kitchen staff.

- Ensuring adherence to food hygiene and safety standards.

- Contributing to menu development and food presentation.

- Managing inventory and ordering supplies.

- Maintaining a clean and organized kitchen environment.

Requirements:

- Strong knowledge of cooking techniques, ingredients, and culinary equipment.

- Leadership skills with the ability to manage and motivate a team.

- Creative mindset for menu development and food presentation.

- Excellent time management and organizational abilities.

- Flexibility to work in shifts, including weekends.

We Offer:

- A dynamic and supportive work environment.

· Responsible for the kitchen’s daily operations.

· Liaising with the relevant companies for food orders.

· Creating new dishes and menus.

· Interviewing and hiring new kitchen staff.

· Maintaining/raising the food’s profit margins

· Monitoring and controlling inventory levels

· Ensuring correct stock rotation procedures are followed.

· Implementation of health and safety procedures within the kitchen.

· Estimating costs and ensuring all purchases come within budget.

· Taking care of the kitchen’s accounts and creating a work roster for the staff.

Sirius Entertainment

Job Description

Located in the vibrant heart of Singapore, ADDA is a contemporary Indian restaurant celebrated for its bold flavours, inventive presentations, and playful take on tradition. ADDA blends regional Indian influences with modern techniques, creating a one-of-a-kind dining experience that’s as exciting as it is soulful.

We are currently seeking a Head Chef to lead our talented team. As Head Chef, you will be responsible for the daily operations of the kitchen. From managing prep to ensuring every dish meets our standards, you will take full charge of the culinary process, working closely with your team to deliver an exceptional dining experience.

• Lead and supervise all aspects of food preparation and kitchen operations
• Design and execute menus that reflect ADDA’s innovative approach to Indian cuisine
• Ensure consistency, presentation, and quality of all dishes leaving the kitchen
• Manage inventory, place orders, and coordinate with suppliers to ensure availability of fresh ingredients
• Maintain cleanliness, hygiene, and food safety standards across the kitchen
• Handle equipment maintenance and arrange repairs as needed
• Train, mentor, and evaluate kitchen staff; foster teamwork and professionalism
• Organise schedules, manage payroll records, and ensure optimal staffing levels
• Monitor cost controls and minimize food wastage
• Stay updated on culinary trends and incorporate new techniques where appropriate

• Proven experience in a leadership role within a professional kitchen, preferably in a high-end or modern Indian dining concept
• Strong culinary skills and a deep understanding of Indian cuisine and flavours
• Excellent leadership and communication skills
• Familiarity with kitchen management systems, Microsoft Office, and POS software
• Ability to thrive in a fast-paced, high-pressure environment
• Commitment to food hygiene, safety regulations, and quality assurance

If you’re passionate about redefining Indian cuisine and leading a team with creativity and precision, we’d love to hear from you.

VIOLET OON INC PTE LTD

Job Description

Job Summary:

We are looking for a skilled Junior Sous Chef with strong experience in Western cuisine and charcoal grilling, especially with a Josper oven. This role involves leading the grill station, maintaining high culinary standards, and supporting kitchen operations to ensure smooth, efficient service and exceptional food quality.

Key Responsibilities:

• Take charge of the charcoal grill / Josper oven station, ensuring consistent, high-quality preparation and presentation of grilled items.

• Supervise and support the Chef de Partie and grill section.

• Execute grilled dishes with precision—ensuring proper seasoning, doneness, and presentation of meats, seafood, and vegetables.

• Control food preparation, portioning, and minimize waste while meeting food cost targets.

• Collaborate with the Sous Chef and Head Chef on daily operation.

• Train junior kitchen staff in charcoal grilling techniques, fire management, Josper oven use, and safety procedures.

• Ensure all ingredients for grill use are fresh and of high quality by coordinating with the receiving team.

• Uphold cleanliness, hygiene, and safety standards within the grill section and kitchen.

• Participate in mise en place, daily kitchen prep, and ensure smooth execution during service hours.

• Lead daily briefings or kitchen meetings when required, especially in the Sous Chef’s absence.

• Be actively involved in kitchen operations, working hands-on with the team.

Requirements:

• Minimum 1 years of relevant culinary experience, with proven expertise in charcoal grilling or Josper oven operations.

• Strong background in Western, especially grilled items such as steaks, chops, seafood, and vegetables.

• Confident in managing a kitchen station and leading a small team.

• Strong understanding of kitchen hygiene, food safety, and fire safety procedures.

• Willing to work weekends and public holidays as required.

• Passionate, reliable, and committed to delivering quality and consistency.

RMR International

Job Description

A Head Chef in a catering business in Singapore plays a crucial role in overseeing kitchen operations, ensuring the quality of food, and managing a team of chefs and kitchen staff. Here are the main roles and responsibilities of a Head Chef in the catering industry in Singapore:

• Create and design menus that cater to client preferences, dietary restrictions, and the specific nature of events (e.g., corporate functions, weddings, private parties).
• Adapt the menu based on seasonality, availability of ingredients, and current food trends.
• Collaborate with clients to understand their requirements and customize dishes to meet their needs.

• Oversee all aspects of food preparation and cooking to ensure consistency and high quality.
• Manage cooking processes, including portion control, to maintain the best standards of taste and presentation.
• Ensure proper cooking techniques are followed and ensure the quality of every dish before it leaves the kitchen.

• Lead, supervise, and train kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Assign specific tasks and oversee their completion, ensuring efficiency and consistency.
• Foster a positive work environment, encourage teamwork, and ensure the staff follows health and safety protocols.
• Schedule shifts and manage staffing levels according to the volume of orders and events.

• Manage inventory by ordering ingredients, overseeing stock rotation, and ensuring the kitchen has the necessary supplies for daily operations.
• Work closely with suppliers to ensure high-quality and cost-effective sourcing of ingredients.
• Keep track of inventory to minimize waste and control food costs.

• Ensure that all food is prepared according to established standards and food safety regulations (Singapore has strict food safety standards set by the Singapore Food Agency).
• Conduct regular quality control checks on food presentation, taste, and hygiene.
• Maintain cleanliness and organization in the kitchen, ensuring it meets all health and safety regulations.

• Manage food costs and budgets, ensuring that catering services remain profitable without compromising quality.
• Monitor food and labor costs and adjust menu items and staffing as necessary to stay within budget.
• Review financial performance and implement strategies to reduce waste and control expenses.

• Communicate with clients to understand their needs and preferences.
• Oversee the execution of catering events, ensuring food is delivered on time and meets the event's requirements.
• Provide recommendations on food choices, service styles, and presentation.

• Enforce strict adherence to food safety regulations and best practices.
• Ensure proper handling, storage, and preparation of ingredients to prevent foodborne illnesses.
• Regularly train staff on safety protocols, including the use of equipment, sanitation procedures, and emergency responses.

• Collaborate with the business development team to enhance the catering brand and attract new clients.
• Help in promoting signature dishes and unique offerings to set the catering business apart from competitors.

• Resolve any issues that arise during events, such as customer complaints or unexpected challenges with the food or service.
• Work quickly under pressure to ensure the success of high-profile events and large-scale catering jobs.

• Stay updated with current food trends, new cooking techniques, and industry innovations.
• Attend workshops, food expos, and other professional development opportunities to maintain expertise.

• Keep detailed records of orders, inventory, costs, and other important business information.
• Provide reports to the management regarding kitchen operations, financial performance, and any other necessary metrics.

Accor Asia Corporate Offices

Job Description

The Singapore EDITION

Job Description

SHABESTAN PTE. LTD

Job Description

We are looking for an admirable chef de cuisine to lead and inspire our kitchen staff in the creation of culinary masterpieces. The chef de cuisine will be responsible for designing the menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed.

Responsibilities:

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting 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 for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry. Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

Requirements:

• Relevant Chef experience in similar capacity (Persian and Mediterranean cuisine)
• Proven experience in similar role in reputable establishments.
• 5+ years of experience in a similar position.
• Strong organizational skills and the ability to multitask in a fast-paced environment.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Available to work flexible hours, shifts, over weekends, and on holidays.

A|S CULINARY CREATIONS PTE. LTD.

Job Description

We are seeking a talented and motivated Sous Chef to support our Head Chef in preparing authentic North Indian, South Indian, and Malay dishes, with a keen interest in learning Korean and Western fusion techniques. The ideal candidate will have hands-on experience with regional recipes, strong kitchen management skills, and a passion for delivering high-quality food while expanding their culinary skills in fusion cuisine.

Key Responsibilities:

• Assist the Head Chef in daily kitchen operations and food preparation.
• Prepare and cook a wide range of North Indian, South Indian, and Malay dishes.
• Support the development and execution of Korean and Western fusion dishes by learning new techniques and flavor profiles.
• Supervise and train junior kitchen staff, ensuring high standards of hygiene and food safety.
• Help with menu planning, inventory management, and quality control.
• Maintain a clean, organized, and efficient kitchen environment.
• Step in for the Head Chef when required.

Requirements:

• Proven experience as a Sous Chef or Senior Cook in Indian (North & South) and Malay cuisine.
• Good knowledge of traditional recipes, ingredients, and cooking techniques.
• Willingness to learn and adapt to Korean and Western fusion cooking styles and flavors.
• Strong leadership, teamwork, and communication skills.
• Ability to work under pressure and in a fast-paced setting.
• Willingness to work flexible hours, including evenings, weekends, and public holidays.

How to Apply:
Please send your resume highlighting your experience with Indian and Malay cuisine and your interest in fusion cooking. Only shortlisted candidates will be contacted.