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.

AH Y EATING HOUSE PTE. LTD.

Job Description

We are seeking an experienced and dedicated Chef Manager to lead the kitchen operations of our Chinese restaurant. The successful candidate will be responsible for overseeing daily kitchen activities, maintaining high food quality standards, and ensuring efficient operations while upholding the authenticity and consistency of Chinese cuisine. As Chef Manager, you will manage the full spectrum of kitchen operations, including food preparation, cooking processes, and timely food delivery during service hours. You will ensure that all dishes meet established standards for taste, presentation, and portion control. You will also be responsible for implementing and maintaining standard recipes and kitchen operating procedures to ensure consistency across all shifts. You will play a key role in menu planning and development, including seasonal menus and festive set menus. Strong cost control skills are essential, as you will monitor food cost, manage inventory, minimize wastage, and work closely with suppliers to source quality ingredients at competitive prices.

The role requires strong leadership and people management skills. You will lead, supervise, and train kitchen staff, including sous chefs, cooks, and kitchen assistants. You will be responsible for staff scheduling, task allocation, and performance management to ensure a motivated and productive team.

Food safety and hygiene compliance is a critical aspect of this role. You must ensure that the kitchen complies with all SFA / NEA regulations, including proper food handling, storage, cleanliness, and documentation.

The Chef Manager will work closely with front-of-house teams and management to ensure smooth operations, handle customer feedback when required, and support banquets, events, and large-scale orders.

Requirements:
Minimum 5 years of relevant experience in a Chinese restaurant kitchen, including at least 2 years in a supervisory or managerial role. Strong leadership, organizational, and cost control skills are essential.

Alice Boulangerie Pte Ltd

Alice Boulangerie & Restaurant began as a mother-daughter tribute to their love for sweets and bakes. With a passion for classic French patisserie and viennoiseries, we assembled a top artisanal team to bring our savoir-faire to life. Inspired by the curious Alice squirrel, we continuously innovate, expanding into a modern contemporary gastronomic experience. Today, Alice Boulangerie is more than just an artisanal French bakery—it’s a destination for culinary exploration in the heart of the city.

Job Description

*5 working days per week

*No split shift

*Fun and friendly working environment

Job Responsibilities:

• Report to Head of Department
• Provide control on food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation, scheduling and decoration
• Monitor the preparation of the productions to ensure adherence to recipes and specifications
• Assist to oversee production process, portioning, presentation and quality of pastry & bakery products
• Perform day-to-day kitchen activities efficiently
• Guide, train, and supervise junior members
• Consistently execute menu items with responsibility to the taste and presentation standards
• Minimise the wastage and spoilage of ingredients and other food items
• Job involves all aspects of pastry including and not limited to
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Inspect and ensure that the work station is clean and meet the NEA hygiene standards at all times
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With at least 2-3 years of pastry experience
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and take initiative
• Able to work weekends and public holidays
• Prefers to hold a recognized Basic food hygienic certification

Please send in your resume to 80563130 for more information

MDESG PTE. LTD.

Job Description

Job Summary

A Junior Sous Chef is a vital kitchen leader supporting the Head/Executive Chef by managing daily operations, overseeing junior staff, controlling inventory, ensuring quality and hygiene, and stepping up to run the kitchen in senior absence. This role focuses on training, consistency, and smooth service, bridging the gap between line cooks and senior management. Responsibilities span food preparation, menu development, and rostering, embodying leadership and culinary skill to maintain high standards.

Responsibilities

• Lead, motivate, and train junior kitchen staff such as Chefs de Partie and Commis Chefs to enhance team performance and foster a positive work environment
• Manage daily kitchen operations including food preparation, service flow, and coordination to ensure smooth and efficient kitchen workflow
• Monitor and maintain high standards of food quality, presentation, portion control, and consistency to meet guest expectations
• Oversee inventory management by verifying deliveries, controlling food costs, and placing orders to maintain optimal stock levels
• Enforce strict compliance with health, safety, and sanitation regulations including HACCP and food safety standards to ensure kitchen hygiene and safety
• Contribute to menu planning and recipe development to support culinary innovation and special event organization
• Ensure kitchen readiness by confirming prep lists are completed, equipment is maintained, and workstations are clean and organized
• Act as second-in-command by supporting the Head Chef and Sous Chef and assume full kitchen leadership during their absence to maintain operational continuity

MDESG PTE. LTD.

Job Description

Job Summary

You will lead kitchen operations by overseeing daily food production, managing shifts, and ensuring high-quality dish preparation. You will mentor and train staff, contribute to menu development, manage inventory, and uphold hygiene and safety standards to drive operational excellence.

Responsibilities

• Lead daily kitchen operations to ensure efficient food production and seamless service delivery
• Manage kitchen shifts and provide leadership support by stepping in for the Head Chef as needed
• Train, mentor, and guide kitchen staff to consistently follow recipes and culinary techniques
• Ensure all dishes meet quality standards through rigorous monitoring of preparation and presentation
• Collaborate in menu planning and develop new recipes to enhance the dining experience
• Monitor, order, and control kitchen inventory and supplies to maintain optimal stock levels
• Enforce strict hygiene and sanitation protocols to maintain a clean and safe kitchen environment
• Identify and resolve operational issues during service, including troubleshooting equipment and managing conflicts

Required competencies and certifications

• Ability to work long hours standing and lifting, demonstrating physical stamina essential for kitchen demands

Preferred competencies and qualifications

• Formal culinary education and significant kitchen experience to support culinary expertise
• Strong cooking skills with knowledge of culinary methods and food science principles
• Leadership skills to motivate and communicate effectively with kitchen teams
• Organizational skills including time management, multitasking, and attention to detail

Alice Boulangerie Pte Ltd

Alice Boulangerie & Restaurant began as a mother-daughter tribute to their love for sweets and bakes. With a passion for classic French patisserie and viennoiseries, we assembled a top artisanal team to bring our savoir-faire to life. Inspired by the curious Alice squirrel, we continuously innovate, expanding into a modern contemporary gastronomic experience. Today, Alice Boulangerie is more than just an artisanal French bakery—it’s a destination for culinary exploration in the heart of the city.

Job Description

*5 or 6 working days per week / 6 days off in a month

*No split shift

*Fun and friendly working environment

*Food will be provided

Job Description:

• Report to Department Head
• In charge of managing daily operations and restocking mise en place
• Handles ordering of food for savoury menu items
• Assist with R&D that align with the restaurant concept
• Assist in plating up special event meals as assigned
• Cooks & provide staff meal to the whole team
• Oversee food inventory, quality and ordering
• Supervise and monitor the consistency of food standards in kitchen
• Maintain basic kitchen hygiene as well as personal hygiene.
• Proficient in the use of software system to input ingredients usage/wastage
• Conduct daily housekeeping to ensure that the kitchen area is neat, tidy and clean
• Perform any other ad-hoc duties assigned by Company

Job Requirements:

• With minimum of 4 years of relevant experience
• Must be able to communicate well with team members
• Able to report on food wastages and know basic costing of food ingredients for the menu
• Prefers to hold a recognized Basic food hygienic certification
• Food safety and hygiene practice in food handling
• Able to work weekends and public holidays

Please send in your resume to 80563130 for more information

Granmil Holdings

Job Description

Job Description & Requirements

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

• Leads kitchen management team.

• Provides direction for all day-to-day operations.

• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensures property policies are administered fairly and consistently.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.

• Establishes goals including performance goals, budget goals, team goals, etc.

• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

• Manages department controllable expenses including food cost, supplies, uniforms and equipment.

• Participates in the budgeting process for areas of responsibility.

• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures employees maintain required food handling and sanitation certifications.

• Maintains purchasing, receiving and food storage standards.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

• Interacts with guests to obtain feedback on product quality and service levels.

• Responds to and handles guest problems and complaints.

• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Ensures employees are treated fairly and equitably.

• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

• Administers the performance appraisal process for direct report managers.

• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

• Observes service behaviors of employees and provides feedback to individuals and or managers.

• Manages employee progressive discipline procedures for areas of responsibility.

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

iO Italian Osteria

iO Italian Osteria

Job Description

• Job Title: CDP / Sous Chef
• Type: Full-time position
• Cuisine: Italian
• Location: Hillview

RESPONSIBILITES

• Prepare and cook Menu dishes according to the restaurant's standards
• Ensure quality and consistency of dishes
• Maintain a clean and organized kitchen station

REQUIREMENTS

• 3-4 years of experience in a similar role
• 6 days work week
• Proficiency in Italian cuisine and appetizer preparation
• Ability to work in a fast-paced environment
• Able to handle own work station without much supervision
• Strong attention to detail and organizational skills
• Candidate with lesser experience can start as Junior Position

BENEFITS

• 10 / 18 days Annual leaves
• Higher Remuneration for Relevant Experience in similar set up
• Medical & Dental Benefits
• Staff Meals, Uniforms, Staff Discounts
• Annual Loyalty Salary Increment

HAN'S UNION PTE. LTD.

Job Description

Job Description

• Demonstrate exemplary conduct through adherence to SOPs in food preparation, inventory management, hygiene management, and good communication.

• Ensure Kitchen Team adheres to company’s SOPs for the cooking of its Western and Asian Cuisine, and mise-en-place preparation.

• Ensure sufficient kitchen inventory is maintained, while at the same time minimizing food waste.

• Assign duties and co-coordinate with the Kitchen Team to optimize work process for quality food delivery.

• Responsible for the training and upskilling of Kitchen Assistants and Cooks.

• Serve as a stand in for cook in other outlets during peak period and emergencies.

• Ensures that food safety rules are observed, and the cleanliness of the kitchen and its equipments meets the standards of the Quality Assurance Team.

• Perform any other duties and responsibilities as assigned by the Outlet Manger.

Job Requirement

• Strong culinary ability in Western and Asian cuisine.

• Possess a positive attitude towards teaching and teamwork.

• A good communicator with a strong sense of customer service.

Bishan Home for the Intellectually Disabled

We are proud of our "family culture" where you will find our residents affectionately referring to our staff as "Kor Kor" or "Cheh Cheh" (dialect for brother and sister).

Job Description

Key Responsibilities:

 - Oversees the Home Kitchen and in-charge of menu planning and maintenance of kitchen equipment.

 - Prepare sufficient food based on the menus planned for residents, daycare clients and staff.  Meals include breakfast, lunch, tea break and dinner.  

  - Check stock inventory and work with the Manager on the ordering of goods/ raw materials. Ensure sufficient stocks.

  - Ensure that the food served to customers is of a consistently healthy and with quality and that it meets the Health Promotion Board guidelines. 

 - Enforce food hygiene and workplace safety awareness in the kitchen.

- Supervise and provide guidance to junior chefs, kitchen staff in order to ensure that the work performance is within expectation. Train new chef /kitchen staff.

- Proven culinary expertise and knowledge of cooking techniques.

- Administrative duties (e.g. Prep list, Kitchen reports, kitchen operations etc).

- Perform other reasonable job duties as requested by the Manager.

Skills/Qualifications:

·Relevant experience as Chef.  Retired / Matured Chefs from Hotels, Food Catering are welcome to apply. 

·Possessed experience in kitchen management.

·Preferably completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 – 3.

·Able to work on weekends.

·Team player and Good people skills

The Garcha Group Marriott International

The Garcha Group owns four Luxury Five Star Hotels in Singapore, all of which are franchised under the worlds largest and most prestigious Hotel Company, Marriott International. Two Hotels are part of the Autograph Collection and the other two are under The Tribute Portfolio Brand.

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:

Operational Ownership

• Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food displays to the minimum standards of the company.
• Ensure maximum creativity in all food displays.
• Responsible for ensuring smooth and effective communication among the host.
• Ensures that host is fully aware and complies with the resort guidelines set by management.
• Comply with local legislation food service standards and temperatures.
• Work closely with the chief steward in monitoring and ensuring that all cleanings are properly done and according to schedule.
• Conducts regular tour of the front and back of the house to check that all equipment is in working order and standards are adhered to.
• Ensures that all kitchen personnel follow the company’s grooming standards.
• Recipe development for new items on the menu or Seasonal Menu’s.
• Menu development for special occasions and events

Administrative
Conducts Monthly Meetings To Discuss The Following

• Information update on functions
• Maintenance updates
• Highlights achievements, identified problems and challenges
• Cost control updates
• Guest critique feedback
• Hygiene and Sanitation issues
• Discusses profit & loss compared to budget / forecast figures
• Attends F&B Communication / strategy meeting
• Attends Executive Committee meetings forecast figures
• Conducts daily briefing which will include: Important hotel / divisional /section information. Emphasizes current priorities, new problem, services and products Daily guest feedback Coordinates details on upcoming Banquet events and food production
• Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity

Financial Performance

• Maintains proper and adequate controls over purchase orders and requisitions
• Monitor on monthly food inventory turnover and slow-moving items
• Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification
• Reviews food cost analysis on a daily basic to maintain in line budget and forecast
• Analyses top 20 highest consumable purchased items on a monthly basis
• Conduct monthly market survey
• To monitor and fully implement the portion control established with the recipe cards and butcher test
• To check stores and refrigerator and be responsible for the proper storing and recycling of leftover. To practice “FIFO” system at all times
• Reviews and analyses monthly profit and loss statement with Financial controller and GM/Hotel Manager/Resident Manager
• Recommends/ institutes measures for control for any deviation of plus or minus 5%

People Management

• Delegate duties and responsibilities to other hosts in the department as appropriate.
• Maintains hosting level at approved manning guide / productivity level giving due consideration to the volume of business and service standards
• Single out potential host for development and prepare succession plan
• Ensures progressive training for on-the-job skills and technical job knowledge
• Ensures compliance with minimum training level as required by policy is met
• Conducts regular weekly training session
• Conducts performance appraisals of essential culinary management host
• Regularly solicits feedback from supervisors on performance of individual host, and/or personal observes host performance
• Conducts yearly appraisals of direct reports
• To provide honest and fair feedback to GM/ Hotel Manager/ Executive Chef /Resident Manager

Sustainability

• Ensure minimum wastage and sustainability practices are followed in the in the workplace.
  Be harmonious and sensitive to the environment and cultural surroundings.

General

• Strive to perform any additional duties and responsibilities given.
• Behave in a professional manner at all times and be an example to all.
• Abide by the company’s principles, core values, best practices, guidelines and objectives.
• Respect other cultures and nationalities to help build and maintain a strong, loyal team.
• Project a proactive and positive approach in all dealings with the team.
• Respond to change in the departmental function as dictated by the industry, company or property.
• Arrive on time in full uniform in accordance with the company grooming guideline.
• Maintain a thorough knowledge of the services and facilities of the hotel/resort.
• Complete any other duty assigned by management
• Be flexible to be deployed in different business functions in accordance to skills and need of the business
• Able to guide associates and junior staff on technical aspects of the job
• Flexibility to work in any of The Garcha Group hotels as assigned.
• Any other duties/tasks as requested by management.

JOB REQUIREMENTS

Education and Experience

• High school diploma or GED; 5 years’ experience in the culinary, food and beverage, or related professional area.

OR

• Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; at least 10 years’ experience in the culinary, food and beverage, or related professional area.

Sheraton Towers Singapore Hotel

"To Be A World Class Hotel Reputed For Service Excellence And Product Quality"

Job Description

Responsible for the daily management and food production of the Main Kitchen - local, cold or hot section. Ensure maximum quality and profitability.

• Manage culinary operations in the absence of Executive Chef or Executive Sous Chef

• Ensure food handling and work area sanitation as per hotel hygiene standard & SOP.

• Perform all duties of Culinary and related kitchen area

• Oversee production and preparation of culinary items for all outlet & banquet event

• Work closely with Restaurant and Banquet departments to coordinate service and timing of events and meals.

• Communicate areas in need of attention to staff and follows up to ensure follow through.

• Requisite food items from the Market for functions as required, in conjunction with Executive Chef.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

• Supervise and coordinate activities of cooks which engaged in food preparation.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Assist in determining how food should be presented and creates decorative food displays.

• Support and assist with new menus, concepts and promotions for the Restaurant outlets and Banquets.

• Set a positive example for guest relations & provide exceptional customer service

• Handle guest problems and complaints seeking assistance from supervisor if necessary.

• Report equipment malfunctions in department equipment.

• Purchase appropriate supplies and manages food and supply inventories according to budget.

• Regular check to the restaurant and greet guests to obtain feedback on the meal they had.

HEY ROCKET PTE LTD

Job Description

About this role:

To support the Head Chef and ensure the restaurant is managed as a successful profit centre and maximises guest satisfaction through planning, organising, directing, controlling production and administration within the established company’s standards.

Hiring positions: Cook / Chef de Partie / Sous Chef

Job scope:

• To ensure that sushi section is fully prepared before the restaurant is open for business for Lunch and Dinner.

• Prepare the rota for the coming week.

• Brief all staff of any special changes to the menu and also communicate any special events organised for customers.

• To oversee the kitchen team during service, ensuring optimum performance and high standards of cooking.

• To keep the kitchen area neat and tidy and according to health and safety standards.

• To maintain par levels of all ingredients and ensure that there is a plentiful supply for lunch and dinner each day and over the weekend.

Salary: $2,200 - $4,000 (Depending on experience)

Requirements:

- At least 1 year of cook/chef experience in any cuisine.
- Interests in Japan cuisine.
- Good attitude and willing to learn.
- Excellent vibe and environment.

Hey Rocket Pte Ltd (EA 21C0816)
Ong Mao Hong (R25157179)

Lighthouse Recruitment Pte. Ltd.

Lighthouse Recruitment, a Singapore Recruitment Agency. Providing Permanent Placement, Executive Search and Mass Recruitment. Our expertise industry are in both Facilities Management and Food Services.

Job Description

 Info:

• Non Halal

• Candidate MUST Have Related Experience - Hamburg / Yakitori

**********************************************************************************************

• Shortlisted Candidate, Must be Comfortable to Travel to Japan for 1~2months Training

• Must be Comfortable to be Bond by Company : 1 year

• Air ticket and Accommodation : It will be under Company

• Chefs who are shortlisted will need to go for a cook-off session : Food Tasting

**********************************************************************************************

Working Location : Vivo City

Work Days : 5 days (Including TWO Weekends)

Working Time : 9:30am/10am ~ 10pm/10:30pm (Including 2 hours break - Split Shift)
E.g 9.30am~3.30pm / 2 hours break / 5.30pm~10pm

Salary : Up to $5,441 monthly gross (OT excluded)
$4,141~$5,441 monthly gross (up to $3,800~$5,000 Basic + $25 Fixed Flexi allowance + $316~$416 Fixed AWS Allowance).
*Depend on experience

**********************************************************************************************

Responsibilities:

• Ensure station is clean

• Prepare of ingredients

• Grilling of customers' order - Hamburg / Yakitori

Requirements:

• At least 2~5 years of related experience (Hamburg / Yakitori)

• Candidate MUST BE able to Communicate Mandarin (to communicate/ liaise Mandarin's speaking colleagues)

 
Staff Benefits (Full-Time Staff):
- CPF Contribution
- Bonus Payout
- Annual Increment
- Medical Benefit
- Annual Leave
- Family Leave (4 days)
- Staff Discounts

Interested candidate may wish to Call : 8829 8029
Lighthouse Recruitment Pte Ltd (19C9852)
Koh Junhao (Royston) | Reg No: R1987463

UOL Claymore Investment Pte Ltd

Based on the philosophy of providing personalised care from genuinely caring, Pan Pacific Singapore strives to be the hotel of choice for guests, associates and stakeholders. Over 300 valued associates form the team that distinguish the hotel and help create memorable experiences for guests. Because we believe that it’s all about the people. Because we genuinely care.

Job Description

Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape and grow your hospitality career with us!

Reporting to the Chef De Cuisine, the Sous Chef is in charge of preparing the menu for our guests and ensuring that food hygiene and sanitation standards are maintained at all times.

Our Expectations:

• Research and prepare under the supervision of the Chef De Cuisine, any new menu items in order to keep abreast with any changes in the market. Follow up on the creation of any dishes for new menu cards, buffets, cocktail special events, etc.

• Organise his section effectively to reduce any over production and wastage of food to a minimum and keeps strict control on the production in order to achieve maximum efficiency and profitability.

• Assign station duties to his team, train and coach them on food preparation and recipes.

• Follow up with Stewarding and Housekeeping department to keep an optimum level of cleanliness and sanitation, as well as proper pest control.

• Check quality of the ingredients and of the end products to achieve the maximum guest satisfaction on this level. Make sure that all products meet the preset standards, the pre-set portion size, and that all Culinary Associates follow the proper procedure and recipes.

• Check and ensure validity of food items in the various storages and freezers on a daily basis.  Take necessary action should there be any non-compliance.

• Coach and guide where needed to motivate and drive performance and encourage teamwork.

• Conduct on-the-job training session and follow through to ensure that Associates practice what they were taught.

• Schedule the working hours of Associates under his supervision.

• Check on all the aspects of the operations, making sure that all deadlines are met and all the mise en place are ready for the outlets, menus or buffets in the banquet area including any special events under his area of responsibility.

• Ensure that all Culinary Associates under his charge are certified with the Food Hygiene certification as required by the Authorities.

• Ensure compliance of all Culinary Associates under his charge with all food hygiene standards, including and not limited to HACCP standards.

We are looking for an individual with at least 3-5 years' experience in a supervisory capacity managing kitchen operation.  You should be creative with a hands-on approach and one who is willing to impart your culinary skills and knowledge to the team.  If you have the ability to adapt to ever changing requirements and needs of customers with at least five years of senior culinary experience, write in to have a chat with us!

We are also dedicated to providing equal employment opportunities, including individuals with disabilities.
 

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 looking for a professional Junior Sous Chef for MONTI. 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.

• 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;

• 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.

White Restaurant

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

Job Description

1. Responsible for staff recruitment and oversee kitchen operations.

2. Responsible for kitchen operations.

3. Familiarise with operation of all kitchen equipment.

4. Ensure overall kitchen hygiene and cleanliness is maintained.

5. Plan menu and create new dishes.

6. Ensure good quality of all ingredients delivered by suppliers.

7. Implement Kitchen Staff discipline.

8. Gather feedback from Restaurant Manager with regard to popularity of dishes served and comments on food.

9. Co-ordinate with Restaurant Manager on pre-arranged functions and/or activities.

10. Conduct Kitchen Staff training and advancement.

11. Handle food-related customers’ complaints.

12. Recommend new ideas to improve business.

13. Train staff on preparations of new items in menu.

14. Observe & ensure safety precaution in the kitchen.

15. Check that gas and stoves are turned off before leaving the kitchen at closing hour

16. Stir-fry and cook dishes in the menu.

17. Monitor the inventory level of all ingredients and notify the Chief Cutter when stock level is low.

18. Familiarise with all sauces and cooking methods for all food items.

19. Defrost and cut poultry, beef and other meat items.

20. Anticipate the following day’s supplies and prepare appropriate quantity of ingredients.

21. Maintain inventory of stainless steel cutlery used for sorting out various dishes.

22. Receive orders issued by service staff and sort out ingredients for the dishes.

23. Strike off items on order-chits for completed dish

The Garcha Group Marriott International

The Garcha Group owns four Luxury Five Star Hotels in Singapore, all of which are franchised under the worlds largest and most prestigious Hotel Company, Marriott International. Two Hotels are part of the Autograph Collection and the other two are under The Tribute Portfolio Brand.

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:

Operational Ownership

• Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food displays to the minimum standards of the company.
• Ensure maximum creativity in all food displays.
• Responsible for ensuring smooth and effective communication among the host.
• Ensures that host is fully aware and complies with the resort guidelines set by management.
• Comply with local legislation food service standards and temperatures.
• Work closely with the chief steward in monitoring and ensuring that all cleanings are properly done and according to schedule.
• Conducts regular tour of the front and back of the house to check that all equipment is in working order and standards are adhered to.
• Ensures that all kitchen personnel follow the company’s grooming standards.
• Recipe development for new items on the menu or Seasonal Menu’s.
• Menu development for special occasions and events

Administrative
Conducts Monthly Meetings To Discuss The Following

• Information update on functions
• Maintenance updates
• Highlights achievements, identified problems and challenges
• Cost control updates
• Guest critique feedback
• Hygiene and Sanitation issues
• Discusses profit & loss compared to budget / forecast figures
• Attends F&B Communication / strategy meeting
• Attends Executive Committee meetings forecast figures
• Conducts daily briefing which will include: Important hotel / divisional /section information. Emphasizes current priorities, new problem, services and products Daily guest feedback Coordinates details on upcoming Banquet events and food production
• Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity

Financial Performance

• Maintains proper and adequate controls over purchase orders and requisitions
• Monitor on monthly food inventory turnover and slow-moving items
• Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification
• Reviews food cost analysis on a daily basic to maintain in line budget and forecast
• Analyses top 20 highest consumable purchased items on a monthly basis
• Conduct monthly market survey
• To monitor and fully implement the portion control established with the recipe cards and butcher test
• To check stores and refrigerator and be responsible for the proper storing and recycling of leftover. To practice “FIFO” system at all times
• Reviews and analyses monthly profit and loss statement with Financial controller and GM/Hotel Manager/Resident Manager
• Recommends/ institutes measures for control for any deviation of plus or minus 5%

People Management

• Delegate duties and responsibilities to other hosts in the department as appropriate.
• Maintains hosting level at approved manning guide / productivity level giving due consideration to the volume of business and service standards
• Single out potential host for development and prepare succession plan
• Ensures progressive training for on-the-job skills and technical job knowledge
• Ensures compliance with minimum training level as required by policy is met
• Conducts regular weekly training session
• Conducts performance appraisals of essential culinary management host
• Regularly solicits feedback from supervisors on performance of individual host, and/or personal observes host performance
• Conducts yearly appraisals of direct reports
• To provide honest and fair feedback to GM/ Hotel Manager/ Executive Chef /Resident Manager

Sustainability

• Ensure minimum wastage and sustainability practices are followed in the in the workplace.
  Be harmonious and sensitive to the environment and cultural surroundings.

General

• Strive to perform any additional duties and responsibilities given.
• Behave in a professional manner at all times and be an example to all.
• Abide by the company’s principles, core values, best practices, guidelines and objectives.
• Respect other cultures and nationalities to help build and maintain a strong, loyal team.
• Project a proactive and positive approach in all dealings with the team.
• Respond to change in the departmental function as dictated by the industry, company or property.
• Arrive on time in full uniform in accordance with the company grooming guideline.
• Maintain a thorough knowledge of the services and facilities of the hotel/resort.
• Complete any other duty assigned by management
• Be flexible to be deployed in different business functions in accordance to skills and need of the business
• Able to guide associates and junior staff on technical aspects of the job
• Flexibility to work in any of The Garcha Group hotels as assigned.
• Any other duties/tasks as requested by management.

JOB REQUIREMENTS

Education and Experience

• High school diploma or GED; 5 years’ experience in the culinary, food and beverage, or related professional area.

OR

• Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; at least 10 years’ experience in the culinary, food and beverage, or related professional area.

The Garcha Group Marriott International

The Garcha Group owns four Luxury Five Star Hotels in Singapore, all of which are franchised under the worlds largest and most prestigious Hotel Company, Marriott International. Two Hotels are part of the Autograph Collection and the other two are under The Tribute Portfolio Brand.

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:

- Maintain kitchen hygiene and safe food storage and rotation.

- Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with standards and procedures.

- Responsible for the day to day management of staff working in the Department.

- Align management style, working practices and conduct with hotel vagabond Vision, Corporate Values and policies. To comply with Code of Conduct at all times.

- Analyze and respond to guest feedback, guest satisfaction and employee satisfaction information; and give a positive commitment to continuous improvement of product and performance.

- Monitor all Kitchen equipment to ensure safe and functional operation and report faults to Engineering

- Complete daily Stores Requisitions

- Liaise with other Chefs to streamline operations.

- Supervise and or prepare daily food preparation and service requirement.

- Conduct or learn to conduct daily briefings and weekly staff meetings, counseling and discipline.

- Conduct or learn to conduct staff appraisals bi-annually (minimum), and analyze training needs for current positions and future promotions.

- Coordinate service between F.O.H and B.O.H.

- Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine.

- Provide training in food skills and knowledge to F.O.H staff.

- Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering.

- Supervise the job tasks and quality of Kitchen Stewards work.

- Completely understand, implement and ensure adherence to Award provisions, and policies.

- Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues.

- Be well versed and knowledgeable of Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure associates are aware of their duty of care as determined by legislation and that they maintain complete familiarity.

-Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislations.

- Undertake any additional duties as requested by the Hotel Management.

- Follow food safety program

- Exercise quality control and portion control measures, as well as wastage minimization.

- Any other duties/tasks as requested by management.

The Garcha Group Marriott International

The Garcha Group owns four Luxury Five Star Hotels in Singapore, all of which are franchised under the worlds largest and most prestigious Hotel Company, Marriott International. Two Hotels are part of the Autograph Collection and the other two are under The Tribute Portfolio Brand.

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

- Any other duties/tasks as requested by management

TANDOOR AND KEBAB NATION PTE. LTD.

Job Description

• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef

Roast & Toast Pte. Ltd.

Hub & Spoke Cafe is a cafe located in a garden within Changi Airport Terminal 2. We aim to provide local and western gastronomies at a affordable pricing for the masses. The cafe do have a central kitchen as well which will help support the cafe daily operations.

Job Description

Looking for a head chef in charge of a cafe and bar's menu in Changi Airport Terminal 2

Person must be

- highly motivated

- able to lead a team by example

- willing to grow with the company

- able to come up with new menus, ideas

- do up SOP for kitchen

- team player

Work schedule 6 days work shift, 10 hrs with 1 hr break

Off days and MC as per MOM regulations

Jungle

Job Description

About Us

JUNGLE is an award winning Thai Grill & Bar on Ann Siang Hill, driven by good produce, curiosity, and soul. Our team is made up of talented individuals who are passionate about good food, great company, and genuine hospitality.

Job Description

We’re looking for a skilled and passionate Chef de Partie/Junior Sous to take charge of in our kitchen. If you thrive in a fast-paced environment, love bold flavours, and take pride in consistency and quality, this is your chance to step into a key role within a vibrant, flavour-driven team.

No training or background in Thai cooking is necessary - but what we do look for are curious chefs, with a passion for cooking and an openness to learn.

Job Details

• Run your own section efficiently during prep and service

• Prepare and cook dishes to a high standard, ensuring consistency and presentation

• Maintain strong mise en place and manage prep lists

• Support and guide junior cooks and commis chefs

• Ensure food safety, hygiene, and cleanliness standards are met at all times

• Assist with stock control, ordering, and waste reduction

• Communicate clearly with the Sous and Head Chef during service

Qualifications

• Passion for cooking and interest in developing a culinary career

• Good knowledge of food preparation and kitchen operations ata CDP or Junior Sous Chef level

• Culinary school training is an advantage but not required

• Experience working with woks and high-heat cooking

• Culinary qualifications or food safety certifications

• 
  

Keys to success

• Team player with sense of belonging

• Willingness to learn and work well in a team

• Enable a positive work environment and positive attitude

Benefits Include

• 5-Day Work Week

• 44 Hours A Week

• Bonus incentives and perks

Other Details

• Walking distance MRT (Central area)

• Staff meals provided

• Benefits and Annual Leave upon confirmation

Only short-listed candidate will be contacted.

TIME FOR THAI PTE. LTD.

Job Description

Looking for Head Chef who is able to handle thai cuisine comfortably. Experience and knowledge in the thai cuisine field is highly important. Candidate need to be able to lead a team, work together as a team and be a team leader. Costing and menu planning is also under the work scope of head chef

Working hours - 10

6 days work week

Meals and unform provided

NAE:UM

Job Description

NAEUM Restaurant Group operates three concepts: i) NAEUM, a 1 MICHELIN-starred restaurant serving contemporary Seoul cuisine, ii) HIDEAWAY by NAEUM, our private dining space, iii) GUUM Contemporary Grill, a premium Korean steakhouse.

We are currently looking for an Executive Sous Chef to join our senior management team in managing the Back of House of all of our concepts.

Requirements:

- at least 7 years of total Back of House experience with at least 2 years in fine dining (MUST be MICHELIN accoladed or equivalent).
- Established skills in butchering, filleting, grilling, and other general food preparation skills
- Proven record of innovative dish creations
- Strong leadership and a team player
- Willingness to learn and stamina to upkeep with MICHELIN quality standard
- Able to guide juniors well
- Experience in staff rostering, cost management, ingredients ordering and inventory tracking
- Languages: strong command of spoken and written English

If you are interested to join our growing family, please upload your CV or email to info@naeum.sg with a Cover Letter. We require at least 1 contact for reference check to be included.

SHAW ORGANIZATION

The Shaw Organisation was founded in 1924.

Job Description

Pastry Chef Recruitment

If you are a dynamic and motivated person who has strong interpersonal skills and more importantly, believe that YOU CAN MAKE A DIFFERENCE to the company, we would like to hear from you.

Responsibilities:

• Create a wide range of pastries, cakes, tarts and plated desserts
• Develop new menu items and seasonal specials
• Ensure consistent quality, presentation and portion standards
• Maintain kitchen cleanliness and food safety at all times

• Assisting in stock control and proper food storage
• Working closely with the team to ensure smooth service during busy periods

Requirement:

• Experience in pastry production
• Strong knowledge of pastry techniques, chocolate work and dessert plating
• Positive attitude and good team spirit
• Able to work on rotating shifts and on a 5 days week basis inclusive of weekends and public holidays

Good Job Creations (Singapore) Pte Ltd

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

Job Description

[Job ID: 1390913]

Responsibilities:

• Assist with menu planning, inventory, supply management, and maintaining portion sizes.
• Minimize waste and maximize thorough usage of food through proper and well-organized storage.
• Maintain excellent standards of food quality and production, ensuring consistency in all dishes.
• Ensure adherence to standards and procedures.
• Maintain the highest standards of kitchen and food hygiene at all times.
• Ensure safe and proper use of equipment at all times and provide guidance to other team members.
• Any other duties as assigned by the Reporting Manager.

• At least 5 to 7 years of relevant experience, preferably in Modern Chinese cuisine.
• Possess comprehensive knowledge of your specialty such as Wok, Steamer, Dim Sum, BBQ, or Chopper and general culinary functions.
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP).
• Comfortable with flexible work hours including shifts, split shifts, weekends & PH.
• Hold a valid food hygiene certification.

Dynamic Human Capital Pte Ltd

Connecting talents . Driving dreams

Job Description

Job Summary:

We are seeking an experienced Executive Chef to lead and oversee the daily operations of our kitchen. The role involves managing food preparation, maintaining quality standards, supervising staff, and ensuring compliance with hygiene and safety regulations while fostering a positive and productive work environment.

Key Responsibilities:

• Manage and oversee daily kitchen operations, including planning and directing food preparation.

• Ensure the team adheres to hygiene and safety standards.

• Maintain and continuously improve food quality, service, and operating standards to maximize customer satisfaction.

• Supervise and assist in training new kitchen staff.

• Demonstrate expert knowledge of food preparation and cooking procedures across Asian and Western cuisines.

• Foster a positive, energetic, and collaborative team environment.

• Take ownership of assigned tasks, ensuring completion according to schedule and quality standards.

• Perform additional duties as assigned by management.

Requirements:

• Minimum 8 years of relevant experience in the F&B industry.

• Strong leadership, organizational, and problem-solving skills.

• Able to work efficiently in a fast-paced environment and under pressure.

• Capable of working independently with minimal supervision.

• Open-minded and experienced in leading a diverse team with expertise in Asian and Western cuisines.

Compensation & Benefits:

• Salary: Up to SGD 10,000 per month × 12 months

• Variable performance-based bonuses (personal and company performance)

• Standard company welfare, insurance, and medical benefits

Work Arrangement:

• Monday to Saturday, 7:00 AM – 5:00 PM (negotiable to 5-day week)

• On-site work

Work Location:

• Chin Bee - West Area

By submitting an application or your resume, you are deemed to have consented to Dynamic Human Capital Pte Ltd collecting, using and disclosing your personal data for the purposes stated in our privacy notice (https://dhc.com.sg/privacy-policy). You acknowledge that you have read, understood, and agree with the terms in our privacy notice.

We regret to inform you that only shortlisted applicants would be notified.

Dynamic Human Capital Pte Ltd | EA License No.: 12C6253

Han Tze Jian | EA Personnel No.: R1658384

CHICKITA F&B PTE. LTD.

Job Description

Responsibilities includes:

Responsible for the preparation of raw materials required for items on the menu

Ensure that all food preparation is carried out according to the Standard Recipes and Operating Procedures

Adhere to all statutory food hygiene and sanitation guidelines

Ensure regular maintenance of all kitchen equipment, machinery and accessories

Ensure all items prepared are done with the same level of quality and consistency

Assist in cooking and plating prepared items according to standards in the Kitchen Manual

Proper labelling of all food items after preparation, maintaining stock level of all products and ensure correct rotation by FIFO.

Requirements:

No prior working experience in the related field is required for this position

Able to commit shift, weekends and public holidays

Understanding of current SFA regulations, (hygiene and health, and safety legislations.

A team player with a positive attitude

Able to work under extreme pressure

Ability to delegate tasks.

*Salary commensurate with working experiences*

Pan Pacific Hotels Group

Pan Pacific Hotels Group is a wholly-owned hotel subsidiary of Singapore-listed UOL Group Limited, one of Asia’s most established hotel and property companies with an outstanding portfolio of investment and development properties. Based in Singapore, Pan Pacific Hotels Group owns and/or manages over 35 hotels, resorts and serviced suites with over 11,000 rooms including those under development in Asia, Europe, Oceania and North America. The Group comprises three acclaimed brands: Pan Pacific, PARKROYAL COLLECTION and PARKROYAL.

Job Description

Singapore

PARKROYAL on Beach Road, Singapore

Food & Beverage

PARKROYAL on Beach Road is a modern upscale hotel strategically located at the gateway of Singapore’s historic Kampong Gelam district. The hotel operates 346 spacious guestrooms (from 35 sqm), serving leisure, corporate and MICE segments. It's events infrastructure includes two high-ceiling, pillarless ballrooms, supported by function rooms and boardrooms for meetings, conferences and social events.

Guests can enjoy diverse dining experiences, from Halal-certified Ginger, celebrating Southeast Asian and localised flavours, to Club 5, a relaxed lounge serving crafted beverages. Wellness facilities include an award wining St. Gregory spa, panoramic sky-view pool and a fully equipped gym on the hotel’s Wellness Floor.

Driven by a passion for people and place, PARKROYAL on Beach Road delivers warm service and authentic local experiences, creating stays that are both meaningful and distinctly Singaporean.

The Role

Job Description & Requirements

The incumbent is responsible to upkeep and maintain the hygiene standards and highest level of sanitation in the company by ensuring that all food served to guests and employees are free of microbiological, chemical and physical contamination. She or he will also require to ensure that all work areas conform to minimum requirements set by both company and local health authorities.

Responsibilities

• Implement critical control points system, procedures and corrective actions on personal hygiene of employees.
• Protective Measures: Require proper headgear and gloves in specific areas (cold kitchen, pastry, butchery, raw food handling) and restrict excessive jewelry in the kitchen.
• Health Monitoring: Ensure associates report illnesses and seek medical attention when needed.
• Cleanliness Protocols: Maintain cleanliness in hand wash areas and changing rooms.
• Implement critical control points and works with Engineering team on the preventive maintenance as well as rectification plan for F&B premises.
• Kitchen Access & Food Safety: Restrict kitchen access to authorized staff and separate raw and cooked food preparation areas.
• Cleanliness & Maintenance: Ensure all kitchen surfaces, equipment, and structures (floor, ceiling, drainage, etc.) are clean, functional, and free of wooden materials.
• Waste & Pest Control: Maintain covered, regularly emptied waste containers and implement an organized pest prevention system.
• Hygiene Practices: Maintain high hygiene standards in staff washrooms and follow an effective cleaning schedule throughout the kitchen.
• Communication Protocols: Report maintenance issues to the Chief Engineer, hygiene problems to the Chief Steward, and unsafe practices to the Executive Chef.
• Implement Cooking, Storage and Serving control points
• Food Safety Procedures: Strictly follow raw and cooked food segregation, proper cooking time/temperature controls, rapid chilling, and hot holding practices.
• Hygiene & Sanitation: Regularly perform sanitizing and disinfection procedures; dispose of unconsumed food immediately.
• Communication Duties: Coordinate with the Executive Chef for food preparation issues and the Chief Steward for cleanliness and sanitation concerns.
• Conduct regular inspection of F&B premises.
• Conduct weekly review of outstanding issues and meeting minutes with Hygiene Committee.
• Involvement in employees' Food Safety training and other relevant hygiene related topics.
• Documentation & Reporting: Maintain weekly checklists and compile monthly reports on food safety training, lab tests, and supplier audits.
• Audit & Compliance: Ensure audit processes are carried out with integrity, confidentiality, and provide actionable recommendations.
• Management Communication: Keep top management informed about high-risk areas and necessary improvements to prevent food-borne illnesses.
• To carry out any other task as assigned by the Senior Management team .

Talent Profile

• Minimum 2–3 years of experience in a similar role in the hospitality or F&B industry.
• Experience managing audits, SOPs, and regulatory inspections (e.g., by NEA or SFA).
• Mandatory: WSQ Food Hygiene Officer Course certification. Certification in HACCP or ISO 22000 is highly preferred.
• Deep understanding of food safety regulations (e.g., SFA/NEA guidelines).
• Ability to develop and implement HACCP plans, sanitation procedures, and food hygiene training.
• Strong documentation, analytical, and communication skills.
• Meticulous, with high attention to detail.
• Ability to handle confidential audit and testing data.
• Good team player and individual contributor.
• Able to work in fast paced environment and meeting tight deadlines.

How to Apply

PARKROYAL on Beach Road is dedicated to providing equal employment opportunities, including individuals with disabilities.

Please click on the "

Marriott International

Job Description

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

Job Title: Sous Chef

Job Description:

• Prepare and supervise food production to ensure consistent quality, freshness, and presentation

• Taste and monitor all food prepared to uphold company standards

• Assist with menu planning, recipe testing, inventory control, and supplier coordination

• Ensure strict compliance with food safety, hygiene, and sanitation standards

• Coordinate kitchen operations by relaying orders and ensuring timely service

• Communicate menu changes, special dietary requirements, and ingredient updates to the team

• Maintain portion control, reduce waste, and support food cost management

• Perform administrative duties including inventory tracking and order follow-ups

Job Requirements:

• At least 5 years of Sous Chef experience in a 5 star hotel

• Have a strong working knowledge in specific cuisine (Modern Western, Thai, Grill)

• Must be skilled in modern a la carte preparation and plating in a high business volume restaurant

• Demonstrates real passion for menu planning and leadership, dedicated, creative, and determined to succeed

Benefits:

• Company Transport Pick-up/Drop-off Provided

• Uniform Provided, Duty Meals, F&B Discount, Dental, and Medical

• Employee Room Rate, Learning & Development Opportunities, Staff Recognition Award

*Only shortlisted candidates will be notified.

Banyan Tree Hotels & Resorts Pte Ltd

About Banyan Tree Group

Job Description

Main Duties and Responsibilities

We are seeking an experienced and talented Sous Chef to join our culinary team. The Sous Chef will work closely with the Executive Chef to maintain the highest standards of food quality, presentation, and kitchen operations of our Resort.

Key Responsibilities

• The incumbent will assist the Chef de Cuisine with all aspects of the kitchen’s operations. In performing this role, the Sous Chef will ensure that all hygiene, sanitary and safety standards are strictly adhered to.
• Assist in developing culinary concepts, including but not limited to planning the menu, and developing recipes.
• Responsible for maintaining inventory levels, kitchen equipment and controlling food costs.
• The Sous Chef will also be responsible for developing and mentoring kitchen staff. This includes ensuring adherence to the relevant food safety standards, recipes, and other related SOPs. In performing this role, it is paramount that the incumbent fosters a positive and inclusive culture through promoting collaboration and teamwork.

Job Requirements

• Degree or Diploma in Culinary Arts or a professional qualification in a similar discipline
• 4 to 6 years of culinary experience in a property of similar standing. Candidates should possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background.
• Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices.
• Able to work independently yet also possessing strong leadership qualities to provide guidance to those who work in the kitchen.

BYD BY 1826 (TANJONG PAGAR) PTE. LTD.

Job Description

The Outlet Head Chef is responsible for the overall management and performance of the restaurant’s kitchen operations. This role demands exceptional culinary expertise, leadership, and a commitment to maintaining the highest standards of cuisine, hygiene, and service excellence. The Head Chef ensures that every dish reflects the restaurant’s vision, quality, and style while fostering a culture of professionalism and teamwork within the culinary brigade. 

Key Responsibilities

• Menu Engineering - Lead menu planning, recipe development, and food presentation. 
• Budget & Cost Control - Manage food and labor costs to achieve budget targets. 
• Vendor negotiation - Source, negotiate, and maintain strong relationships with vendors. 
• Kitchen oversight - Supervise kitchen operations, hygiene, and safety compliance. 
• Staff Training - Train, mentor, and evaluate kitchen staff for skill growth and consistency. 
• Quality Control - Enforce quality control and maintain high standards of taste and presentation
• Any other ad hoc duties as assigned.
   

Requirements: 

• Proven experience as a Head Chef or Chef De Cuisine in a similar establishment. 
• Strong culinary expertise with a deep understanding of food trends and cost management. 
• Excellent leadership, communication, and organizational skills. 
• Proficient in inventory management, budgeting, and supplier relations. 
• Food Hygiene Certification (WSQ Level 3) preferred.  
• Must be able to work on shift roster (including Sat, Sun & PH)

Millennium & Copthorne International Limited

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

Job Description

• Assist Sous Chef or take charge in the proper running of his assigned kitchens.
• To organize and prepare dishes related to the assigned kitchen, mise en place for buffet and a la carte menus. Check on the production level according to the business needs.
• Ensure quality and quantity standards are met.
• To check all equipment’s are in good working order and if necessary report to the Sous-Chef.
• To assist in cleaning up the refrigerator, set up the work station for the day and work with stewarding in general cleanliness, sanitation.
• Ensure proper work practices at all times, to check on personal hygiene, clean uniform, sanitation and cleanliness of the work station.
• Regularly check on the food to prevent contamination.
• Oversee the day to day business operation as instructed, maintain good quality, sanitation and cleanliness standards.

TWO CHEFS BAR PTE. LTD.

Job Description

managing operation and take care schedule, ordering , food cost
planning new menu and set menu helping to to head chef and take care of staffs and planning Valentines day menu and take care food cost and hiring chef de pardie and cook and Comis. must take care of all the culinary staffs and schedule.

Jia Jia Le Cuisine F & B Pte. Ltd.

Job Description

Key Responsibilities

1. Kitchen Operations & Food Quality

   • Oversee all kitchen operations and ensure smooth daily food preparation and service.

   • Ensure consistency, quality, taste, and presentation of all dishes served.

   • Develop, test, and refine menus in line with the company’s concept and standards.

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

2. Menu Planning & Cost Control

   • Plan menus and recipes with effective portion and cost control.

   • Monitor food costs, minimise wastage, and manage inventory efficiently.

   • Source ingredients and liaise with suppliers to ensure quality and cost-effectiveness.

   • Review pricing and food margins regularly.

3. Team Management & Training

   • Lead, supervise, and train kitchen staff, including sous chefs, cooks, and kitchen assistants.

   • Prepare work schedules and allocate duties to ensure adequate manpower.

   • Enforce kitchen discipline, performance standards, and workplace safety.

   • Conduct on-the-job training to improve skills, efficiency, and consistency.

4. Operational Standards & Compliance

   • Ensure kitchen operations comply with company policies and regulatory requirements.

   • Maintain proper documentation for food safety, temperature logs, and hygiene checks.

   • Coordinate with management on audits, inspections, and corrective actions.

5. Coordination & Business Support

   • Work closely with management and service teams to meet operational and business needs.

   • Support new outlet openings, menu launches, or special events where required.

   • Handle customer feedback related to food quality and make necessary improvements.

• Proven experience as an Executive Chef or Head Chef.

• Strong leadership and kitchen management skills.

• Good knowledge of food costing, inventory control, and hygiene standards.

• Ability to work under pressure and manage multiple outlets (if applicable).

Al Hanif Pte. Ltd.

Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Meating Place

Job Description

We’re looking for a Junior Sous/Sous Chef who knows that great food isn’t just about technique—it’s about heart, hustle, and the relentless pursuit of getting it right. If you thrive in the heat of the kitchen, lead by example, and understand that discipline is the foundation of creativity, we want you on our team.

What You’ll Do

- Work side by side with the Head Chef to keep the kitchen running like a well-oiled machine.

- Keep food quality tight, service smooth, and standards uncompromising.

- Manage inventory and costs without cutting corners.

- Communicate with FOH like professionals—because a great meal is a team effort.

- Keep the space organized, efficient, and ready for service everyday.

What We Expect

- Leadership—someone who takes charge, solves problems, and commands respect.

- Precision and consistency—every dish, every time.

- Real kitchen instincts—you know when to push and when to step back.

- An understanding of food safety that goes beyond just passing a checklist.

- A commitment to the craft, not just a paycheck.

What You’ll Get

- Competitive Salary – No games, no hidden numbers.

- Perks – Staff meals, career growth, and a team that actually gives a damn.

- Respect – If you show up, put in the work, and do things right, you’ll go far.

This isn’t a job for the faint-hearted. It’s for someone who loves the rush, the discipline, and the satisfaction of a perfectly executed service. If that’s you, let’s talk.

Pan Pacific Hotels Group

Pan Pacific Hotels Group is a wholly-owned hotel subsidiary of Singapore-listed UOL Group Limited, one of Asia’s most established hotel and property companies with an outstanding portfolio of investment and development properties. Based in Singapore, Pan Pacific Hotels Group owns and/or manages over 35 hotels, resorts and serviced suites with over 11,000 rooms including those under development in Asia, Europe, Oceania and North America. The Group comprises three acclaimed brands: Pan Pacific, PARKROYAL COLLECTION and PARKROYAL.

Job Description

Job Description & Requirements

The incumbent is responsible to upkeep and maintain the hygiene standards and highest level of sanitation in the company by ensuring that all food served to guests and employees are free of microbiological, chemical and physical contamination. She or he will also require to ensure that all work areas conform to minimum requirements set by both company and local health authorities.

Responsibilities

• Implement critical control points system, procedures and corrective actions on personal hygiene of employees.

• Protective Measures: Require proper headgear and gloves in specific areas (cold kitchen, pastry, butchery, raw food handling) and restrict excessive jewelry in the kitchen.

• Health Monitoring: Ensure associates report illnesses and seek medical attention when needed.

• Cleanliness Protocols: Maintain cleanliness in hand wash areas and changing rooms.

• Implement critical control points and works with Engineering team on the preventive maintenance as well as rectification plan for F&B premises.

• Kitchen Access & Food Safety: Restrict kitchen access to authorized staff and separate raw and cooked food preparation areas.

• Cleanliness & Maintenance: Ensure all kitchen surfaces, equipment, and structures (floor, ceiling, drainage, etc.) are clean, functional, and free of wooden materials.

• Waste & Pest Control: Maintain covered, regularly emptied waste containers and implement an organized pest prevention system.

• Hygiene Practices: Maintain high hygiene standards in staff washrooms and follow an effective cleaning schedule throughout the kitchen.

• Communication Protocols: Report maintenance issues to the Chief Engineer, hygiene problems to the Chief Steward, and unsafe practices to the Executive Chef.

• Implement Cooking, Storage and Serving control points

• Food Safety Procedures: Strictly follow raw and cooked food segregation, proper cooking time/temperature controls, rapid chilling, and hot holding practices.

• Hygiene & Sanitation: Regularly perform sanitizing and disinfection procedures; dispose of unconsumed food immediately.

• Communication Duties: Coordinate with the Executive Chef for food preparation issues and the Chief Steward for cleanliness and sanitation concerns.

• Conduct regular inspection of F&B premises.

• Conduct weekly review of outstanding issues and meeting minutes with Hygiene Committee.

• Involvement in employees' Food Safety training and other relevant hygiene related topics.

• Documentation & Reporting: Maintain weekly checklists and compile monthly reports on food safety training, lab tests, and supplier audits.

• Audit & Compliance: Ensure audit processes are carried out with integrity, confidentiality, and provide actionable recommendations.

• Management Communication: Keep top management informed about high-risk areas and necessary improvements to prevent food-borne illnesses.

• To carry out any other task as assigned by the Senior Management team .

Requirements:

• Minimum 2–3 years of experience in a similar role in the hospitality or F&B industry.

• Experience managing audits, SOPs, and regulatory inspections (e.g., by NEA or SFA).

• Mandatory: WSQ Food Hygiene Officer Course certification. Certification in HACCP or ISO 22000 is highly preferred.

• Deep understanding of food safety regulations (e.g., SFA/NEA guidelines).

• Ability to develop and implement HACCP plans, sanitation procedures, and food hygiene training.

• Strong documentation, analytical, and communication skills.

• Meticulous, with high attention to detail.

• Ability to handle confidential audit and testing data.

• Good team player and individual contributor.

• Able to work in fast paced environment and meeting tight deadlines.

RESTAURANT ZEN PTE. LTD.

The Frantzén Group has grown from just one small restaurant into several different restaurants. It has also grown to reach outside Stockholm and Sweden. The mothership is Frantzén, but also include the gastro pub The Flying Elk, the wine bar Gaston, the cocktail bar Corner Club, Av Frantzén (catering), as well as the restaurant Bobergs Matsal, Nordiska Kantinen & Botanique (located in the famous department store “NK”). Alongside all this the Frantzén Group has opened Frantzén Kitchen and produced a number of awarded cookbooks and also imports wine through Gaston wine import.

Job Description

Job Description & Requirements
Pastry Chef de Partie – Brasserie Astoria, Singapore

We are seeking passionate and dedicated Pastry Chef de Parties to join our enthusiastic kitchen team at Brasserie Astoria, as we bring the iconic brasserie experience to Singapore.

Brasserie Astoria Singapore brings a unique blend of timeless sophistication and modern elegance to one of Singapore's most iconic landmarks, the Victoria Theatre & Concert Hall. With roots dating back to the 1800s, this beautifully restored heritage building stands as a symbol of Singapore's rich cultural history. The brasserie aims to recreate the international charm and refined atmosphere of its Stockholm counterpart, while embracing the vibrant energy of its Singapore setting. Here, we focus on offering guests an exceptional dining experience, anchored in warm, knowledgeable service and a carefully crafted menu, all within the grandeur of this historic venue.

The Successful Candidate Will:

• Bring at least 1 year of experience in a similar role within a quality-driven kitchen, ideally with a focus on pastry production.
• Assist in the daily preparation and service of all pastry items, ensuring consistency, quality, and presentation meet the highest standards.
• Demonstrate a solid foundation in classic pastry techniques with a keen interest in learning and perfecting modern styles.
• Work closely with the Pastry Chef and Sous Chef to contribute creatively to menu development and seasonal offerings.
• Maintain a clean, organized, and efficient workspace in line with food safety and hygiene regulations.
• Display excellent teamwork skills, a proactive attitude, and a strong desire to grow within the role and the wider kitchen team.
• Uphold Brasserie Astoria’s standards of excellence and contribute to a positive, respectful kitchen culture that values professionalism and continuous learning.

At Brasserie Astoria, we are committed to working with talented professionals and providing ample opportunities to grow and evolve in the fine dining industry.

Employee Benefits Include:

• Competitive Salary
• Medical Insurance Coverage
• Yearly flexible benefits to spend on your health, fitness, and wellness
• Staff Meals
• Birthday Leave
• Staff Discounts at Restaurants under the Unlisted Collection Group

If you are an enthusiastic, skilled pastry professional with a commitment to excellence, we invite you to join our kitchen team and help us create extraordinary dining experiences at Brasserie Astoria.

OCD Hands Pte. Ltd.

Job Description

Responsibilities:

• Maintaining inventory list, and stock management
• Ordering food ingredients from suppliers
• Planning of weekly schedule
• Training and coaching of staff, handling of staff issues and assisting in evaluating staff
• Prepare maintenance report, food loss report
• Recruitment of part time candidates
• Giving suggestions and feedback to Store Manager
• Assist in investigation in event of customers’ complaints
• Streamline processes and ensure smooth operations
• Leading the store’s daily meeting
• Cost control (food cost / labour cost)
• Ad hoc duties assigned by superior

Requirements:

• A minimum of 3 years of relevant experience in KTV / Restaurant Service / Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills Strong planning and people management skill to lead a dynamic service team
• Team player with excellent interpersonal and communication skills
• Flexibility is a must so is the ability to multi-task, work under pressure and with short deadlines
• Able to work in fast-paced F&B environment
• Able to commit shift work, weekends and public holidays

Pan Pacific Hotels Group

Pan Pacific Hotels Group is a wholly-owned hotel subsidiary of Singapore-listed UOL Group Limited, one of Asia’s most established hotel and property companies with an outstanding portfolio of investment and development properties. Based in Singapore, Pan Pacific Hotels Group owns and/or manages over 35 hotels, resorts and serviced suites with over 11,000 rooms including those under development in Asia, Europe, Oceania and North America. The Group comprises three acclaimed brands: Pan Pacific, PARKROYAL COLLECTION and PARKROYAL.

Job Description

Position Summary Statement

To assist the Executive Chef /Executive Sous Chef in the daily operations of the kitchen, including supervision of the kitchen and the production of food.

Primary Responsibilities

a) To be responsible for all activities of the particular section they are in charge of.

b) To be responsible for the total quality of food prepared from the Section they are in charge of.

c) To match volume of food prepared in the section in accordance with business thereby avoiding over-production or under-production. Right sizing of food production prevents food wastage and keeps food cost within budget.

d) To be responsible for the cleanliness and tidiness of kitchen with all staff under his care observing strict rules of personal hygiene.

e) Halal team leader who has completed mandatory Halal training programme by MUIS-appointed training provider

f) Oversee the compliance of the MUIS Halal Certification Condition and highlight and assist in rectifying any non-compliance

g) Work together with other Halal team members and advise to ensure full compliance with conditions across all departments

h) Endorse invoices and delivery orders to ensure that all products and raw materials are Halal and have been approved by MUIS.

i) Advise on changes or renewal of Halal application

j) Maintain documentation in accordance to Halal Certification requirements

k) Ensure NEA and MUIS licence criteria is observed both at Central Kitchen and at outlets with regular checks

l) Assist in application of all NEA and MUIS licences

Financial

a) To ensure that there is no wastages and help to keep food cost in his section low.

b) To manage the section within approved manpower budget without incurring unnecessary expenses via overtime, etc.

Corporate Assets

a) To ensure that all equipment are kept in good working conditions and that they are serviced in accordance with suppliers’ recommendations thereby protecting their long term investment value.

b) To ensure that the kitchen is kept in a neat and clean condition thereby posing no safety threat to kitchen staff.

Sales

a) To actively contribute in the outlet business by producing good quality food at competitive prices which meets the expectations of customers

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

Mandai Wildlife Group is the steward of Mandai Wildlife Reserve, a unique wildlife and nature destination in Singapore that is home to world-renown wildlife parks which connect visitors to the fascinating world of wildlife. The Group is driving an exciting rejuvenation plan at Mandai Wildlife Reserve, adjacent to Singapore’s Central Catchment Nature Reserve, that will integrate five wildlife parks with distinctive nature-based experiences, green public spaces and an eco-friendly resort.

Job Duties and Responsibilities:

• Assists the Sous Chef to schedule the working hours of all kitchen employees, taking into consideration volume of expected business.

• Details & instructs specific duties to all employees under his supervision

• Work closely with Restaurant Managers & Sous Chef to keep kitchen areas clean and orderly.

• Checks on personal cleanliness and proper deportment of all employees under his supervision or working in areas under his supervision.

• Works very closely with the Sous Chef in determining quality of food materials to be purchased and prepared. Keeps a close watch over all materials used with a view of minimizing wastage and spoilage.

• Responsible for the quality, freshness and hygiene aspects of all food prepared and constantly check it for taste, temperature and visual appeal. Makes sure that all dishes are uniform and the established portion sizes are adhered to.

• Assures that soiled or damaged serving utensils are not put into use, watching particularly for cracked or chipped china and glassware and trains his staff to follow this rule.

• Prevent the use of spoiled or contaminated products in any phase of food preparation and ensuring that employees who are ill or suffering from infection from taking part in the preparation or handling of food.

• Checks maintenance for all equipment used in food service from the kitchen and requests immediate repairs when required.

• Constantly on the alert for new products which may improve quality of food or lower food cost or both. Makes suggestions concerning improvements which would increase volume of business or profit and customer satisfaction.

• Coordinates closely with his Chef-de-partie and leading cook so they can supervise the Kitchen Staff in his absence.

• Arrange for food to be served on time. Ensure continuous replenishment of food and proper clearing after service time.

• Work closely with all Sous Chef in the different outlets in order to understand their operation and standard of service.

Job Requirements: 

• Minimum ‘O’ level qualification

• Minimally 3 years of relevant experience

Morrow Health

Job Description

MORROW HEALTH

MORROW Health is Singapore’s largest integrated fitness and recovery destination, designed to help individuals build healthier, more resilient lives through intentional daily habits. Grounded in lifestyle medicine, MORROW Health brings together physical activity, nutrition, restorative sleep, stress management, avoidance of risky substances, and social connection through structured programmes and purpose-built environments that make sustainable lifestyle change achievable. Supported by evidence-informed practice and data from wearables and lifestyle inputs, MORROW Health helps members recognise patterns, build consistency, and stay accountable—turning insight into everyday action that supports long-term vitality, strength, and clarity, without medical diagnosis or treatment.

Location: Singapore
Reports To: Head Chef

Role Overview

We are looking for a dedicated, wellness-driven Sous Chef who is passionate about health-forward cooking. You will play a vital leadership role in delivering exceptional meals that reflect our nutritional philosophy, while supporting our Head Chef in daily kitchen operations, recipe execution, team mentorship, and quality control. This role requires high culinary standards, creativity in healthy recipe development, and strong leadership in a fast-paced kitchen.

Key Responsibilities

1. Kitchen Operations

• Assist the Head Chef in daily kitchen management and service readiness.
• Ensure smooth execution of food preparation with consistent quality and portion control.
• Oversee kitchen hygiene, sanitation, and adherence to regulatory food safety guidelines.
• Maintain optimal inventory levels, ensure timely ordering, and reduce food wastage.

2. Menu & Recipe Development

• Support the Head Chef in designing health-forward, seasonal menus.
• Contribute to recipe innovation aligned with diverse dietary preferences (vegan, keto, etc.).
• Ensure consistent presentation and quality of all dishes leaving the kitchen.

3. Team Management & Culture

• Supervise and mentor junior kitchen staff to ensure culinary consistency and efficiency.
• Promote a positive, team-oriented kitchen culture built on wellness, respect, and growth.
• Lead the kitchen team confidently during service, especially in high-pressure situations.

4. Quality & Cost Control

• Monitor ingredient quality and freshness across all stations.
• Implement efficient portioning and cost-effective ingredient usage to reduce food costs.
• Partner with the Head Chef to manage food budgets, track costs, and ensure profitability.

Requirements

Education:

• Culinary Diploma or equivalent professional certification.

Experience:

• Minimum 5 years of relevant kitchen experience, with at least 1 year in a supervisory or sous chef role.
• Demonstrated experience in health-conscious cooking or wellness-focused menus.

Skills & Attributes:

• Strong culinary and plating skills.
• Proven ability to lead and mentor a team in a dynamic kitchen.
• Deep understanding of nutrition, dietary needs, and modern cooking techniques.
• Meticulous attention to detail and commitment to food quality and kitchen hygiene.
• Excellent time management and problem-solving abilities.

Added Skills that we are looking for:

• Familiarity with dietary-specific cooking (e.g., vegetarian, paleo, gluten-free).
• Proficiency in inventory tracking systems and recipe costing.
• Experience in clean-label and whole-food ingredients.
• Strong communication and team-building skills.

Benefits

This is a career-defining opportunity to shape the future of longevity medicine while working alongside world-class clinicians and technologists. You will contribute to initiatives that directly lead to extending human healthspan while establishing Singapore as the global hub for longevity innovation.

At Morrow, you will not only help define operational excellence but also build the culture, rhythm, and future of interventions. You won't just be joining a team. You will be co-creating tomorrow.

Morrow Health Pte Ltd is an equal opportunity employer committed to building a diverse and inclusive team.

TAJIMAYA YAKINIKU PTE. LTD.

Job Description

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

TAJIMAYA YAKINIKU PTE. LTD.

Job Description

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experiencev

Ippudo Singapore Pte. Ltd.

IPPUDO was founded in Hakata, ramen capital of Japan by Shigemi Kawahara, the internationally renowned Ramen King, and the founder of CHIKARANOMOTO GROUP which encompasses some of the finest restaurants in Japan.

Job Description

You get to enjoy 5-day work week. Join Ippudo and you will enjoy the fun in our family!

Job Duties

• Maintaining inventory list, and stock management
• Ordering food ingredients from suppliers
• Planning of weekly schedule
• Training and coaching of staff, handling of staff issues and assisting in evaluating staff
• Prepare maintenance report, food loss report
• Recruitment of part time candidates
• Giving suggestions and feedback to Store Manager
• Assist in investigation in event of customers’ complaints
• Streamline processes and ensure smooth operations
• Leading the store’s daily meeting
• Cost control (food cost / labour cost)
• Ad hoc duties assigned by superior

Requirements

• 1-2 years working experience in the kitchen
• Basic customer service skills
• Good work ethics (integrity, teamwork, punctuality, respect)
• Good interpersonal and communication skills
• Problem solver and has passion to think out of the box to achieve desires outcome
• Able to work efficiently under pressure

Benefits:

• 5-day work week
• Variable bonus
• Meal provided
• Birthday voucher
• Staff Discount
• Leave
• Medical benefits
• Long Service Award

MAHARAJA GRILL AND BAR PTE. LTD.

Job Description

• Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards
• Staying up-to-date with culinary trends and kitchen processes
• Dealing with suppliers and ensuring that they supply quality goods at affordable prices
• Managing the inventory and ordering stock as needed
• Overseeing the maintenance of kitchen equipment and organising repairs when needed
• Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
• Developing new dishes and overhauling menus to attract more clientele
• Ensuring that guests receive excellent service and enjoy their culinary experience
• The ability to constantly perform well in a high-pressure and fast-paced environment
• Excellent organisational skills to ensure the smooth running of a kitchen
• In-depth knowledge of all the sections in a kitchen to efficiently manage operations
• Strong leadership skills to effectively manage and motivate a kitchen team
• Solid financial acumen, including the ability to manage a budget
• Creativity and superior culinary skills to create exceptional dishes for an establishment’s menu
• Computer literacy, including a working knowledge of relevant software programs, such as a point-of-sale system and Microsoft Office
• Business acumen to make sound decisions regarding things like menu prices and kitchen processes

MODU K PTE. LTD.

Job Description

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

Straco Leisure Pte Ltd

Job Description

OVERALL JOB PURPOSE

Assist the Executive Chef to run the hot kitchen

DUTIES & RESPONSIBILITIES

• Work closely with Executive Chef and Management team to deliver high quality food and services;

• Assist in creating and planning of menu;

• Ensuring all food is prepared in accordance to recipe;

• Ensure that kitchen and food storage areas are well maintained in sanitary; maintain hygiene conditions according to Environment Ministry Regulations;

• Ensure that adequate amounts of ingredients, food preparation supplies, storage containers and packaging supplies are on-hand by ordering, receiving and processing invoices according to standards;

• Any other duties as assigned by management.

QUALIFICATIONS, KNOWLEDGE & EXPERIENCE

• At least 2 year(s) of working experience in the related field is required for this position;

• Chinese culinary knowledge;

• With basic food hygiene certification;

• Good communication and interpersonal skills;

• Experience working with email and MS Office software.