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Settha Palace Hotel

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

Job Description - Restaurant and Banquet Manager

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

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

But the opportunity is NOT for you if:

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

This role requires:

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

You'll get:

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

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

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

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

Job Description - Front Office Manager

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

This role requires:

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

You'll get:

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

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

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

Key Responsibilities:

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

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

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

But the opportunity is NOT for you if:

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

Position reports to the General Manager.

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

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

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

Methodist Welfare Services

Methodist Welfare Services (MWS) empowers people to have life to the full. As a non-profit, we serve individuals of all backgrounds, regardless of race or religion. We recognise poverty as more than financial hardship – it includes broken relationships, weak support, poor health, or lost hope. MWS journeys with those in need to uncover strengths, affirm dignity, and offer holistic support. Since our founding, our impact has grown, but social holiness remains central to what we do. Today, we serve over 22,000 families and individuals through 24 centres and programmes across Singapore.

Job Description

RESPONSIBILITIES 

Serves as the shift leader in the kitchen 

He/she has to ensure that staff carry out their duties according to schedule, standard recipes and cooking methods, adhere to food safety and hygiene requirements, achieve accuracy in meal delivery and goods receiving. He/she is expected to upkeep a safe, clean and harmonious working environment. Other scopes include:

• Conduct meal quality check and ensure that they meet standards

• Conduct staff training on equipment function, standard recipes, personal hygiene and food safety

• Ensure that meals are served according to dietary requirements and requests

• Ensure the meals are cooked safely and thoroughly 

• Ensure to prepare the food accordingly to the standard recipes

• Train and guide cooks in these cooking techniques such as pan frying, stir-frying, deep frying, roasting/baking, steaming, and braising

• Plan meal preparation according to schedule and update kitchen team on any change of meal request

• To plan and prioritize urgent duties/works to be carried out to ensure smooth operations

• Ensure goods are received in proper and good condition according to purchase requests

• Ensure goods are stored according to food safety regulations and maintain FEFO (First Expiry, First Out) to ensure proper stock rotation 

• Monitor inventory level daily and liaise with Chef De Partie/ Central Kitchen Manager on purchasing of goods 

• Monitor food wastages and update CDP/CKM if there is any discrepancy

• Participate in menu planning

• To spot and inform Chef De Partie/Executive – Kitchen Operations on safety hazards that require attention.

• Assist CDP to ensure that staff adhere to daily duties, protocols and rostered work schedule

• Assist CDP to implement SOPs and ensure that all staff adhere to them strictly

• Delivery and collection of food using food warmer trolley or food bag for every meal

• Ensure cleanliness for all crockeries, utensils and equipment 

• Ensure the food warmer sand transport trolleys are cleaned and sanitized after every meal.

• Ensure all food waste are disposed into the right waste bins

• Conduct daily checks to ensure that kitchen cleaning are carried out according to schedule and requests

• Report to CDP/CKM if there is any sign of pest infestation in the kitchen area

• To carry out any other duties and responsibilities as assigned

JOB REQUIREMENTS (include shift work, perm night shift, etc.)

Qualifications

• Minimum ITE/SHATEC or equivalent

• At least 4 years of relevant culinary experience and 

• Able to understand and speak basic English

• Possess Certificate in Basic Food Hygiene 

• Possess Class 3 driving license will be an advantage

Competency Requirements

Core 

• Able to work in a fast-paced central kitchen environment (cooking and preparing in large quantities)

• Resilient, able to handle stress

• Compliant, able to listen and follow instructions

• Team player

• Open minded and continuously seek opportunities to improve 

• Great time management and task prioritization

Technical/Functional

• Good knowledge and skills in kitchen operations

• Confident in operating kitchen equipment safely, ensuring no compromise in work safety and preventing injury to oneself and others

• Able to solve daily operational issues with efficiency

• Able to cook, prepare, plan, and delegate duties to kitchen staff according to daily requirements, utilizing cooking techniques such as pan frying, stir frying, deep frying, steaming, roasting/baking and braising

Leadership 

• Problem solving skills

Physical Requirements

• Able to carry heavy load if required (e.g. topping up of a 25kg rice sack into container)

Working Conditions

• Uniform and duty meal are provided

• Safety shoes required (yearly reimbursement, claimable after probation)

• Non-air-conditioned environment 

• No smoking allowed within the premises of the nursing home 

Working Hours

• Any timeslot of 8-hour shift between 4:00AM – 7:00PM 
  (6-day work week, rotating shifts include work on weekends and public holiday, no fixed rest day)

Direct Reports (Job Titles of Positions to be supervised by the Incumbent) 

• Cook I, Cook II, Assistant/Steward, Driver

MDESG PTE. LTD.

Job Description

Chef de Partie Key Responsibilities

* Food Preparation & Cooking: Preparing, cooking, and presenting high-quality dishes for their assigned section (e.g., Saucier for sauces, Poissonnier for fish, Pâtissier for pastry).

* Station Management: Setting up, stocking, and maintaining their station, including equipment and ingredients (mise en place).

* Leadership: Delegating tasks, training, and supervising junior chefs or commis chefs in their section.

* Quality & Cost Control: Ensuring portion control, maintaining standards, and managing stock and wastage.

* Hygiene & Safety: Implementing and enforcing strict food safety, hygiene, and sanitation protocols.

* Menu Support: Assisting senior chefs with menu development and recipe creation. Essential Skills

* Strong cooking techniques and knowledge of specific ingredients/dishes.

* Leadership, communication, and teamwork.• Ability to work under pressure and manage time effectively.

* Excellent understanding of food safety and hygiene.

Reporting Structure• Reports to the Sous Chef or Executive Chef.Chef de Partie

Marina Bay Sands Pte Ltd

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

Job Description

Job Responsibilities

• As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef
• The management of a section with the assistance of Commis Chefs
• The preparation and cooking of food to the restaurant specific standards
• Development and supervision of the Commis Chef on section
• Awareness and implementation of waste controls
• Section stock control and rotation
• Completion of the cleaning schedule for the kitchen
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc
• Detailed Knowledge of the full menu
• Team working
• Compliance with legal requirements under the H&S act 1974 and food hygiene
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs
• Reporting of maintenance issues to the relevant parties
• All restaurant and menu standards adhered to at all times
• Food produced to highest standards and to restaurant specification
• Wastage kept to an absolute minimum
• Stock items used in the correct order
• Ability to give a detailed description of all dishes
• All health and safety requirements met and documentation including cleaning schedules and temperature records completed
• Full support given to Sous and Head Chef and colleagues
• Smooth and efficiently run section, tasks completed in a timely manner
• Regular and consistent training, coaching and support given to Commis chefs
  
  Job Requirements
  
  Education & Certification
• Diploma/Degree in Culinary Arts
  
  Experience
• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity
  
  Competencies
• Possess food hygiene and safety certification
• Able to work on rotating shifts, weekends & public holidays
• Possess a well-groomed, professional appearance
• Demonstrates a full understanding of their role and carries it out in line with their job description
• Works effectively with the rest of the team
• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources
• Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions
• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.
  
  

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

Ju Eng Home for Senior Citizens

Job Description

Job Summary: The Kitchen Assistant supports daily food service operations by assisting with basic food preparation, dishwashing, and kitchen cleaning duties. This role ensures that meals are delivered efficiently and hygienically to residents and staff, while maintaining high standards of cleanliness within the kitchen environment. The Kitchen Assistant also helps in distributing meals to wards and performs light prep tasks under the direction of the Cook or Assistant Cook.

Responsibilities

Food and Beverage Support
a. Assist the Cook and Assistant Cook in preparing food and drinks for residents and staff.
b. Make bread sandwiches and assist with simple breakfast preparations. c. Ensure hygienic handling of all food items.
Dishwashing and Cleaning
a. Wash residents’ cups, plates, and cutlery after each meal.
b. Clean cooking utensils, pots, pans, and trays used in food preparation.
c. Maintain cleanliness of kitchen sinks, mop floors, and wipe down stoves and countertops.
Meal Delivery and Collection
a. Push food and drink trolleys to the wards at designated meal times.
b. Collect dirty dishes and utensils from wards for cleaning.
c. Ensure prompt delivery and return of all food-related items.
Kitchen Hygiene Maintenance
a. Clean kitchen shelves and chillers; ensure raw food and vegetables are stored separately from cooked food.
b. Dispose of kitchen garbage daily in accordance with hygiene protocols.
c. Wipe wall-mounted fans and cooker hoods regularly to maintain ventilation cleanliness.
Ad-hoc Duties
a. Perform other duties as assigned by the Cook, Manager (HR & PR), or nursing staff during events or kitchen emergencies.
b. Provide support during large-scale meal preparations or festive meal services.

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

Job Summary:

The Chef de Cuisine is responsible for leading and managing the culinary team to deliver an exceptional dining experience. This role involves overseeing menu planning, food preparation, inventory management, and ensuring compliance with health and safety standards. The individual will collaborate with other departments to maintain seamless kitchen operations and uphold the company’s culinary vision. The ideal candidate should possess strong leadership skills, creativity, and extensive knowledge of culinary trends.

Job Descriptions

New Product Development (NPD): 

• Create and formulate recipes, ensuring quality and consistency before market launch.
• Ensure consistent food quality presentation and portion control across all dishes
• Oversee food preparation, ensuring all dishes meet established guidelines and customer expectations.

Supplier Collaboration:

• Communicate with suppliers to gather information on new materials updates.
• Collaborate with suppliers to source high-quality ingredients within budget constraints.

Cost Management: 

• Monitor and control food costs, optimizing efficiency without compromising quality.
• Manage kitchen inventory, including ordering, stocking, and ensuring minimal waste.
• Consistently negotiate with supplier for better ingredient cost

Menu Enhancement: 

• Develop, plan, and execute innovative menus in line with the company’s vision.
• R&D and create seasonal/permanent new dishes for dine-in menu, festive menu and bespoke canape events menu.
• Able to calculate food cost and set proper SOP for consistent deliverance of food dishes

Trend Analysis: 

• Stay informed about culinary trends and ingredient availability to inform menu development and innovation.

Concept Development: 

• Propose and develop innovative culinary concepts inspired by current market trends.

Job Requirements:

• Minimum 8 years of relevant experience in Modern European cuisine
• Proven experience as a Chef de Cuisine or similar leadership role in a culinary environment.                Strong knowledge of food trends, culinary techniques, and industry best practices.             Excellent leadership and team management skills.
• Guide and train junior chefs in the team; identify and address ongoing training needs
• Lead and manage the kitchen team, fostering a collaborative and productive environment.            Maintain a safe and efficient kitchen environment, addressing any issues promptly.
• Ensure compliance with food safety, sanitation, and health regulations
• Required to handle various administrative and paperwork tasks to ensure smooth operations.
• Strong communication and organizational skills.               Commitment to work rotating shifts, weekends, and public holidays. 

Please send in your resume to 80563130 for more information

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

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

*No split shift

*Fun and friendly working environment

*Food will be provided

Job Descriptions

• Report to Head of Department
• Prepare all baked goods, French pastries and other baked items
• Prepare ingredients, handle baking and other kitchen equipment according to SOP to achieve consistency of food execution and food quality
• Food safety & hygiene procedure are practised at all time
• Pack and store raw materials and finished goods
• Store food in accordance with food safety standards
• Create pastries, baked goods and confections
• Decorating pastries and desserts to ensure tasteful presentation
• 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 Bakery experience
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and take initiative
• Prefers to hold a recognized Basic food hygienic certification.
• Able to work weekends and public holidays

Please send in your resume to 80563130 for more information

WGT EHR Pte. Ltd.

WGT Group is a premier HR solutions partner specializing in strategic recruitment and bespoke event management. In an era of dynamic talent markets, we provide the clarity and precision businesses need to secure top-tier candidates and foster meaningful industry connections. Our expertise lies in bridging the gap between exceptional talent and forward-thinking companies, transforming the challenges of a fluid workforce into opportunities for growth and innovation.

Job Description

KITCHEN ASSISTANT (FULL-TIME)

Description

Join our kitchen team and be part of the engine that keeps operations running smoothly! As a Kitchen Assistant, you will support food preparation, maintain cleanliness, and ensure the kitchen is well-organised. No experience is needed — training will be provided for all new hires.

Location

Mainly North & East

Salary Package

• Basic: $2,155/month

• AWS Allowance

• Flexi Benefits

• Eligible for Variable Bonus (VB)

Responsibilities

• Assist with basic food prep & simple cooking

• Wash and sanitise tools, equipment & kitchen areas

• Store ingredients & supplies properly

• Maintain a clean and organised kitchen

• Support cooks during peak operations

Requirements

• Able to perform physically demanding tasks & able to work in fast-paced environment

• Willing to work shifts, weekends & public holidays

• No experience needed — on-the-job training provided

How to Apply

Click Apply Now

Personnel Name: Sarah (R2090430)
EA Licence No.: 18C9251

Fonz International Pte Ltd

Job Description

We are hiring a Chef to join our authentic Japanese restaurant!

If you’re passionate about food & cooking, have an interest in Japanese culture, or are eager to develop your culinary skills.

• Salary : 2,800 to $4,500, based on working experience
• Candidates with Japanese cuisine experience will be preferred

• 4 or 5 days work week
• Can choose 4 or 5 days work week, salary will be adjusted accordingly

• Annual Leave and Public Holidays
• Medical and Hospitalisation insurance

Seven Spices F & B

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

Marriott International

Job Description

CRYSTAL JADE RESTAURANTS PTE. LTD.

Job Description

Job description

• Assist, direct and guide your team of chefs in providing a consistently high quality of food
• Relentless quality product oriented Chinese chef while being in the cutting edge with regards to high-end modern Chinese cuisine
• Be constantly updated with the latest Chinese food trends around the world
• Constantly search for specialty product and have connection
• Be aware of the competition and make suggestion to stay ahead of the competition
• Consistency of the delivery of product will be the key and it is a must requirement
• Able to be aware and anticipate product season around the world in order to plans menus accordingly
• Cost control oriented chef and menu costing
• Develop and define quality standards of food preparation and presentation of the food
• Encourage staff participation while setting expectation for job performance
• Communicate and lease with others chefs and related departments heads
• Work very closely with the restaurant managers (planning & strategy)
• Able to schedule his staff according to business
• Always looking for improvements in all aspects of the operation

• Must have at least 5 years of experience in traditional Cantonese/Teochew cuisine Extremely high quality standard oriented chef to be able to satisfy local and as well international traveler guests with high expectation with new exiting food to try.
• Chef will strive to go above and beyond guest expectation in order to have return guest
• To research and recommend high quality culinary staff in the market
• Good attitude, proactive and reliable
• Team work and passionate
• Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
• Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times
• Instils an atmosphere that encourages employees to share ideas, discuss concerns, to guide and resolve conflicts.
• Retains employees through involvement in training and development.
• Open minded and willing to take constructive criticism
• To communicate regarding the tasks and job responsibility

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

·         Set up the food preparation area / sanitizing before operation.

·         Assist with preparation of ingredients, including washing, cutting, and portioning food items.

·         Portioning of cooked/ processed food.

·         Maintain cleanliness of kitchen equipment, utensils, and work areas.

·         Follow food hygiene, workplace safety, and standard operating procedures.

·         Assist with stock handling, including receiving and storing supplies.

·         Carry out other kitchen-related duties as assigned.

Job Requirements

·         Basic understanding of food hygiene and safety practices preferred (training will be provided if required).

·         Physically able to stand for extended periods.

·         Prior kitchen or food handling experience is an advantage but not necessary. Working Hours

·         Shift-based work, including weekends and public holidays.

Tic Toc Kopi @ Pte Ltd

Job Description

Responsibilities:

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

• Maintain high standards of food hygiene and kitchen cleanliness

• Assist in menu planning and daily specials

• Manage food inventory and ensure proper storage of ingredients

• Collaborate with the team to ensure smooth kitchen operations

Requirements:

• Proven experience as a chef or cook in a café, restaurant, or F&B setting

• Knowledge of food safety and hygiene standards

• Creativity and passion for food preparation

• Ability to work in a fast-paced environment and manage time efficiently

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

MONTI is seeking a dedicated Chef de Partie to support our culinary team in daily kitchen operations. In this role, you will assist with food preparation, maintain high standards of quality and hygiene, and work closely with senior chefs to ensure smooth service. You will help execute dishes according to our recipes, manage prep work, and contribute to a well-organized, efficient kitchen environment.

Job Responsibilities:

• Prepare ingredients, sauces, and components according to standardized recipes

• Ensure consistency and quality of dishes during service

• Maintain cleanliness, hygiene, and safety standards in the kitchen

• Organise and manage mise en place for assigned sections

• Support smooth kitchen operations during peak service hours

• Monitor inventory levels and inform supervisors of shortages

• Properly store and label ingredients to maintain freshness

• Follow kitchen procedures and uphold food safety regulations

• Collaborate with the culinary team to ensure efficient workflow

Job Requirements:

• At least 1 year of experience in a professional kitchen, preferably in Western or grill concepts

• Basic culinary training or a relevant F&B certification (e.g., WSQ courses) is an advantage

• Good understanding of food safety, hygiene, and kitchen operations

• Ability to work in a fast-paced environment and handle pressure during peak hours

• Strong teamwork and communication skills

• Willingness to learn and follow guidance from senior chefs

• Able to work shifts, weekends, and public holidays

FRENCH FOLD PTE. LTD.

Job Description

Bonjour! We’re MERCI MARCEL! A relaxed French social destination where food, design, and culture meet. As we grow, so does our community. And guess what? We’re growing! With 9 outlets (and counting), we’re opening a brand-new location at Serangoon Gardens, we want YOU to be part of this exciting chapter!

New Outlets: Serangoon Gardens & Great World City
Existing Outlets: Orchard & East Coast

What’s In It For You:

• Salary: $2,700 – $3,200 (5 days work week, 44 hours & no split shifts)

What We Expect From You:

• Thrive in a busy, high-energy kitchen; be on your feet and handle food preparation and cooking duties efficiently.
• Flexible with shifts, including weekends and public holidays.
• Prepare, cook, and present dishes to the highest standard, in line with Merci Marcel’s quality and style.
• Work closely with the Head Chef & Sous Chef to ensure consistency, creativity, and excellence in every plate.
• Communicate clearly, proactively, and respectfully with both team and management.
• Enforce hygiene, food safety, and health regulations in all kitchen processes.

What’s In It For You:

• Salary: $2,700 – $3,200 (5 days work week, 44 hours & no split shifts)

Perks & Benefits:

• Monthly Incentive Bonus (KPI up to $700)
• Daily Meal Allowance ($7/day)
• Medical Incentive (co-pay $5 for panel clinics)
• Dental Incentive ($200/year)
• Wellness ($250/year)
• Staff Discounts (dining & retail) & Referral Bonus (up to $400!)
• Welcome & Birthday Vouchers
• Salary Increment upon confirmation
• Long Service Incentives
• Career progression in a growing company that values meritocracy, innovation, sincerity, and responsibility.

Who We're Looking For:

• Energetic & Passionate: You thrive in a fast-paced environment
• Team Player: You’re excited to work with a fun, supportive crew
• Guest-Obsessed: You put the guest at the heart of everything you do
• Eager to Learn: Always growing, always collaborating. Leave your ego at the door!
• Experience: It’s great if you have it, but it’s your attitude and willingness to contribute that matters most!

Sounds like you? Let’s talk. Apply now and join the Merci Marcel community.
Bring your passion, and we’ll bring the rest.

Iamstillhungry Pte Ltd

Job Description

Eligibility: SG/PR

• Handling of high volume of food production

• Preparing sauces, spices and marinates based on standard recipes

• Preparing raw ingredients and cooking of soup

• Packing of food and ensure proper storage

• Cleaning of equipment and waste disposal

• Maintain cleanliness at workstations

• Manage loss/risk prevention

• Manage production line

• Handle any other duties assigned by direct supervisor
  

Shift Details:

• Timing: 9 hours a day

• Days: 6 days a week

• Location: Suntec or Serangoon

• Salary: $2,200-$3500 per month

• Benefits: Overtime pay, attendance allowance, uniforms provided

Marriott International

Job Description

THAI DYNASTY HOLDING PTE. LTD.

Job Description

Have experience in preparing Thai food as a chef

· Valid basic hygiene certification

· Manage suppliers, supplies costing, food preparation, compliance to strict hygiene standards

· Team player

· Execute and oversee food preparation process and food standards of the stall

Complimentary staff meal provided daily

High monthly performance bonus will be provided after confirmation

Remuneration commensurate with experience

THAI DYNASTY HOLDING PTE. LTD.

Job Description

Have experience in preparing Vegetarian food as a chef

· Valid basic hygiene certification

· Manage suppliers, supplies costing, food preparation, compliance to strict hygiene standards

· Team player

· Execute and oversee food preparation process and food standards of the stall

Complimentary staff meal provided daily

High monthly performance bonus will be provided after confirmation

Remuneration commensurate with experience

SINGAPORE HOSPITALITY GROUP PTE. LTD.

The Landmark takes pride in inviting you to one of Singapore’s most sumptuous and diverse Halal Buffet Singapore restaurant. With a wide selection of an awe-inspiring range of cuisines from various palettes across the region, The Landmark makes for a stunning and impeccable dining experience with its lavishly designed interiors.

Job Description

Job Description & Requirements:

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

Requirements:

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

Qualifications:

• Strong passion for cooking and a desire to pursue a culinary career.
• Basic knowledge of culinary techniques, food safety, and hygiene.
• Possess good knowledge and skills required for the respective Sections will be an advantage
• Highly motivated and good team player
• Able to work independently

WILD/FIRE

Job Description

About the role

WE’RE HIRING – SENIOR KITCHEN POSITIONS

WILD/FIRE is seeking experienced and driven culinary professionals to lead and support our growing kitchen team in the Central Region location. As a key member of our kitchen brigade, you will play a vital role in delivering exceptional dining experiences to our guests through the preparation and presentation of high-quality, innovative dishes. This is a full-time position offering opportunities for growth and development within our dynamic hospitality organization.

Positions Available:
• Head Chef / Executive Chef

• Sous & Assistant Sous Chef

• Chef de Partie

Key Responsibilities:
• Oversee daily kitchen operations and ensure smooth service
• Lead and mentor junior staff with professionalism and care
• Maintain high standards of food quality, consistency, and presentation
• Ensure hygiene, safety, and cleanliness standards are met at all times
• Collaborate with the management team on menu development and kitchen planning

Requirements:
• Proven experience in a similar role in a professional kitchen
• Strong leadership, communication, and organizational skills
• In-depth knowledge of kitchen operations and food safety regulations
• A passion for culinary excellence and a commitment to continuous improvement

What We Offer:
• Competitive salary and benefits
• Supportive, growth-focused work environment
• Staff meals and dining discounts
• Opportunities for professional development and advancement

About Us
WILD/FIRE is a modern wood-fired restaurant and burger bar serving award-winning, flame-grilled burgers and premium meats. With bold flavours, quality ingredients, and timeless technique, it delivers a casual yet elevated experience that celebrates fire, craft, and heartfelt hospitality.

If you're excited about the prospect of joining our dynamic kitchen team, please apply now!

How to apply

• Send your resume to hello@wearewildfire.asia

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

About Mega Collective:

Mega Collective is an up and rising F&B group in Singapore and we have grown to a company size of over 300 employees. Our brands under us include OVERFLOW, Hub & Spoke Café, Time For Thai, Urbans @ Plaza 8. We have Café, Restaurants, Bar concepts and Food Court businesses.

The location for this position is at Changi Airport. Please apply if suitable.

Roles & Responsibilities:

• Lead, mentor, and manage culinary team.
• Create prep lists for kitchen crew.
• Control food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Participate in interview process and selection of kitchen staff.
• Schedule staff and assist in human resources processes as needed.
• Manage shift management
• Execute Chef decisions

Chef Qualifications / Skills:

• Demonstrated knowledge of culinary techniques and practices
• 2-3 years work experience
• Previous kitchen management experience
• Understanding of menu and recipe development techniques
• Strong leadership abilities
• Ongoing awareness of culinary trends
• Understanding of health and sanitation laws
• Excellent knife-handling skills
• Basic computer skills and experience with Microsoft Office (Excel, Outlook)

How to Apply:

·

· Whatsapp 93832238 with your resume and work experiences.

· Regret to inform you that only shortlisted candidates will be contacted by our consultants.

Salary: 3000 to 3600

HIRA GLOBAL PTE. LTD.

Job Description

• Create delicious meals, appetizers, sides, and desserts
• Manage kitchen staff while fostering a strong sense of teamwork and minimizing conflict
• Maintain high standards for our food and equipment, helping us determine what needs to be ordered or repaired
• Create and prepare new menu items or specials, as needed
• Take our menu and reputation to the next level by leveraging your expertise, industry knowledge, and culinary creativity
• Ensure that food safety and sanitation standards are met at all times
• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.

FARM PRODUCTIONS PTE. LTD.

Job Description

Chef

• Demonstrated knowledge of culinary techniques and practices
• Understanding of menu and recipe development techniques
• Strong leadership abilities
• Ongoing awareness of culinary trends of indian cusin
• Understanding of health and sanitation laws
• Excellent knife-handling skills
• Basic computer skills and experience with Microsoft Office (Excel, Outlook) and online ordering system
• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Participate in interview process and selection of kitchen staff.
• Schedule staff and assist in human resources processes as needed.
• willing to do shift work ( some times early morning in order to make the orders)

Dynamic Human Capital Pte Ltd

Connecting talents . Driving dreams

Job Description

Responsibilities:

• Assist in food preparation and cooking tasks as directed by the chef/management.

• Assist in monitoring and managing kitchen inventory, including restocking, supplies and informing the chef or manager when items are running low.

• Ensure the quality of the food and adherence to recipes.

• Work together with the team to ensure smooth operations and timely food prep. Assist in cleaning duties.

• Understand and comply with food safety regulations, hygiene standards and requirements.

Requirements:

• Able to work independently and in a team

• Able to work in a fast-paced environment

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

GRAND MERCURE ROXY HOTEL

Grand Mercure Singapore Roxy is managed by Accorhotels, the world’s leading hotel operator. We focus on developing and offering advancement opportunities to our employees. Join us and be part of a team that provides a total and memorable Singapore travel experience!

Job Description

· Prepare all raw cooking materials and other required products

· Set-up the assigned workstation with all the needed ingredients and cooking equipment

· Assist the Chef in ordering, checking and storing of delivered products / ingredients

· Ensure all Health and Safety standards and policies are followed correctly

· Cleans and maintains work areas and all equipments

GRAND MERCURE ROXY HOTEL

Grand Mercure Singapore Roxy is managed by Accorhotels, the world’s leading hotel operator. We focus on developing and offering advancement opportunities to our employees. Join us and be part of a team that provides a total and memorable Singapore travel experience!

Job Description

Job Responsibilities

· Assist Chefs with creation and preparation of local & western cuisine

· Check that quantity and quality of items ordered are received and stored in proper conditions

· Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues

· Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

Job Requirements

· At least 2 years relevant experience in preparation of local & western cuisine

· Team player but also able to work independently

· Able to multi task and thrive in a fast paced environment

· Able to work on rotating shifts, weekends and public holiday

AVANGUARDE PTE. LTD.

Job Description

Preparation of food and assuring consistency in food quality

Monitor food quality

Maintain kitchen hygiene and safety standards.

Managing kitchen storage spaces

Ensure workstation is operational

Requirements

Culinary experience in a bistro or casual dining kitchens.

Valid WSQ Food Safety Course Level 1 Certification preferred.

Unoia

Job Description

• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Participate in interview process and selection of kitchen staff.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices

PAZZION GROUP

We are a fast-growing chain-stores retailer of ladies’ fashion footwear. Established in 2001, PAZZION caters to the modern, sophisticated trend-setter with an uncompromising standard for taste and quality. High-caliber craftsmanship and an unwavering attention to detail mean each pair of shoes is painstakingly designed to bring you the best in style and comfort. PAZZION is available in major retail malls across SINGAPORE with its flagship outlet at Wisma Atria Orchard Road. Internationally, PAZZION’s presence can be found in China, Brunei, Cambodia, Philippines, India, Japan, Malaysia, Thailand and Vietnam.

Job Description

Responsibilities

• Assist in preparation of food, cooking and other general duties in the kitchen

• Ensure cleanliness and hygiene of the kitchen and dining area at all times

• Collect used kitchenware and load them to dishwasher for cleaning

• Support day-to-day café operations whenever required

Requirements

• Candidates with working experience in a kitchen is a plus

• Able to commit at least 2 months

• Part Time or Contract position available

AQC DELIGHT PTE. LTD.

Job Description

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way.
• Oversee food preparation, checking that all kitchen staff are performing their duties.
• Monitor equipment quality and order new equipment as needed.
• Help the restaurant determine how much food and supplies need to be ordered.
• Train new kitchen staff
• Create menus that tend to suit the need of customers, and in some cases suggest new dishes to customers
• Maintain work schedule for kitchen staff so as to ensure smooth flow of activities in the kitchen
• Make sure that kitchen safety measures are met and that sanitation practices are carried out
• A respectable knowledge of food handling and environmental sanitation standards

PINWEI PTE. LTD.

Job Description

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices
• Work with front house staff to facilitate smoother working process

ATIPICO PTE. LTD.

Job Description

Are you passionate about crafting extraordinary dining experiences? At ATIPICO, we believe in the power of exceptional cuisine to create memorable moments.

Job Description

Assist Head Chef in preparing semi-fine dining cuisine

Execute food preparation and assist in presentation to ensure quality standards

Procure and organise kitchen stock and ingredients

Work with Head Chef to maintain kitchen organisation

Assist Head Chef in developing new dishes and recipes

Maintain cleanliness of kitchen and general housekeeping

Requirements

Strong passion for Culinary

Willingness to work on a rotating roster

Strive for excellence in quality and presentation

Excellent interpersonal and organizational skills

Able to work in a fast-paced environment

Certification in Culinary would be beneficial

TSC61 PTE. LTD.

Job Description

Job Summary

We are seeking an experienced Chef to lead kitchen operations by preparing high-quality meals, managing staff, ensuring compliance with food safety standards, and driving menu innovation to enhance customer satisfaction and operational efficiency.

Responsibilities

• Prepare and cook meals precisely according to the restaurant’s/menu’s specifications to deliver consistent quality and taste
• Collaborate with management to update menus by incorporating seasonal ingredients and aligning with customer preferences to enhance dining experience
• Supervise and coordinate kitchen staff and food preparation activities to ensure smooth and efficient kitchen operations
• Enforce strict food hygiene and safety standards to maintain compliance with health regulations and protect customer wellbeing
• Monitor food stock levels, order supplies proactively, and manage inventory to optimize kitchen resources and reduce waste
• Maintain cleanliness and organization of the kitchen environment to support operational efficiency and safety
• Train and mentor junior kitchen staff and apprentices to build team capability and uphold quality standards
• Manage kitchen budget by controlling costs and minimizing waste to support profitability
• Ensure timely and quality food delivery during service hours to meet customer expectations and operational targets

Preferred competencies and qualifications

• Culinary school certificate or degree in Culinary Arts
• Basic understanding of nutrition and dietary requirements to accommodate diverse customer needs
• Flexibility to work evenings, weekends, and holidays as needed to support kitchen operations

Work Environment:

• Fast-paced kitchen setting requiring adaptability and resilience
• Long hours standing, lifting, and working in hot conditions

Ca Concepts Pte. Ltd.

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

Job Description

CA Concepts is made up of four exciting restaurants, Kulto, Chicco, Barrio by Kulto, and Cenzo! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Produce all items relating to the menu to the Executive Chef's standards.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Maintain a close professional working relationship with other members of staff at all times.
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Ability to communicate in English
• Able to work in a team environment
• Highly Responsible and reliable
• Able to work well under pressure in a fast-paced environment

Da Paolo Group Pte Ltd

The origins of Da Paolo Group can be traced to 1989 when a modest Trattoria is opened in Singapore. Serving honest and uncomplicated Italian fare, the reputation of this small eatery quickly grew. Before long, an additional outlet was opened … and then another. Today, Da Paolo Group – which now includes one restaurant, a pizzeria and eight gourmet delis – remains wholly owned and operated by the family. As a new generation inherits the reins of leadership, the simple devotion to quality and authenticity is enhanced by a commitment to make the dining experience even more exciting. This is what makes Da Paolo so special. Enjoy!

Job Description

Job Description – Sous Chef

Concept: Da Paolo Tutto

Reports to: Head Chef / Executive Chef

Location: Holland Village or Jewel Changi

Employment Type: Full-time

Shifts: Straight shifts only (no split shifts)

⸻

Role Overview

The Sous Chef supports the Head Chef in leading kitchen operations at Da Paolo Tutto, ensuring consistent food quality, efficient execution, and strong team leadership in a fast-paced, elevated Italian dining environment. This is a hands-on leadership role with clear systems, structured SOPs, and predictable working hours.

⸻

Key Responsibilities

Kitchen Operations

• Execute and oversee daily food preparation and service to brand standards

• Maintain consistency in taste, presentation, and portion control

• Lead kitchen operations during assigned straight shifts

• Act as Head Chef in their absence when required

People & Leadership

• Supervise, coach, and motivate kitchen team members

• Enforce kitchen discipline, cleanliness, and SOP compliance

• Train junior chefs and support ongoing skills development

• Build a professional, respectful, and accountable kitchen culture

Food Quality & Menu Execution

• Uphold authentic Italian cooking techniques and recipes

• Ensure accurate execution of standardized menus

• Support menu updates, seasonal specials, and new dish trials

• Control food wastage through proper planning and preparation

Cost Control & Inventory

• Assist with ordering, receiving, and stock rotation (FIFO)

• Monitor portion control and food cost discipline

• Support stocktakes and wastage reporting

• Flag quality or supply issues promptly

Hygiene, Safety & Compliance

• Ensure full compliance with SFA food safety regulations

• Maintain high hygiene and cleanliness standards at all times

• Enforce proper food handling, storage, and labelling

• Lead by example in food safety practices

⸻

Requirements & Qualifications

Experience

• 3–5 years experience in a professional kitchen

• 1–2 years as Sous Chef or Senior CDP

• Strong experience in Italian cuisine (pasta, sauces, proteins, antipasti)

• Experience in high-volume, quality-focused restaurants preferred

Skills & Competencies

• Strong leadership and communication skills

• Calm and efficient under pressure

• Good understanding of kitchen cost control

• High standards of consistency and attention to detail

• Organised, reliable, and systems-driven

Personal Attributes

• Passion for Italian food and hospitality

• Hands-on leadership style

• Positive attitude and strong work ethic

• Comfortable working weekends and public holidays

• Prefers structured schedules (no split shifts)

Certifications

• Valid Food Hygiene Certificate (Singapore)

• WSQ Food Safety Level 3 preferred

HOUSE OF ROASTED MEATS

Job Description

We are hiring a Kitchen Assistant to support daily kitchen operations at our roasted meats store. The role involves food preparation, basic cooking support, cleaning, and ensuring a hygienic and efficient kitchen environment. The Kitchen Assistant will work closely with the kitchen team to ensure food is prepared and served according to company standards.

Key Responsibilities

• Assist with preparation of ingredients, including washing, cutting, and portioning food items
• Support roasted meats preparation under guidance of senior kitchen staff
• Pack food items accurately for dine-in, takeaway, and delivery orders
• Maintain cleanliness of kitchen equipment, utensils, and work areas
• Follow food hygiene, workplace safety, and standard operating procedures
• Assist with stock handling, including receiving and storing supplies
• Carry out other kitchen-related duties as assigned

Job Requirements

• Able to work in a fast-paced kitchen environment
• Willingness to perform hands-on kitchen duties, including cleaning and food preparation
• Basic understanding of food hygiene and safety practices preferred (training will be provided if required)
• Physically able to stand for extended periods and handle heavy kitchen equipments
• Prior kitchen or food handling experience is an advantage but not mandatory

Working Hours

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

Employment Type

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

OUE Limited

OUE Limited is a leading real estate and healthcare group, growing strategically to capitalise on growth trends across Asia.

Job Description

A Chef de Partie prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen.

What will I be doing?

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

• Prepare food for guests efficiently, economically, and hygienically as per standard recipes and procedures.
• Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.
• Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants.
• Work seamlessly with recipes, standards and plating guides.
• Maintain cleanliness and hygiene according to established standards.
• Maintain all HACCP aspects within the hotel operation.
• Use all equipment, tools and machines appropriately.
• Work for off-site events when tasked.
• Complete tasks and jobs outside of the kitchen area when requested.
• Assist in inventory taking.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Prepare menus as requested.
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Effectively respond to every guests’ requests.
• Learn and adapt to changes.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments.
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
• Carry out any other reasonable duties and responsibilities as assigned.

What are we looking for?

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

• High school graduate or similar qualification in Culinary.
• At least 3 years working experience in a 5-star category hotel or individual restaurant with high standards.
• Possess a valid Food Hygiene certificate.
• Must have a variety of seafood and meat processing techniques.
• Proficient with a variety of steaming, baking and braising, grilling cooking techniques.
• Familiar with a variety of cooked food processing, storing and receiving standards. (For Main Kitchen)
• Able to work with all products and ingredients.
• Able to set priorities and complete tasks in a timely manner.
• Work well in stressful situations, remain calm under pressure and able to solve problems.
• Able to work in a moist, hot and sometimes loud environment.
• Possess good leadership and training skills.
• Knowledgeable in HACCP.
• Working experience in similar capacity with international chain hotels is preferred.
• Good command in verbal and written English to meet business needs, preferred.

What will it be like to work for Hilton?

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

Kopitiam Investment Pte Ltd

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

Job Description

Job Description

The Senior Executive (Training) is responsible for the design, development, coordination, and delivery of effective training programs for all operational staff, including service crew, kitchen staff, and outlet supervisors. This role ensures that all employees possess the necessary skills, product knowledge, and service standards to uphold the Company's commitment to quality and customer satisfaction.

Responsibilities

Training Program Development and Delivery

• Design and Develop comprehensive training materials, modules, and standard operating procedures (SOPs) for all front-of-house (FOH) and back-of-house (BOH) functions.

• Conduct engaging training sessions, workshops, and on-the-job coaching for new hires and existing staff on topics such as food preparation, hygiene, customer service, cash handling, and product knowledge (e.g., traditional Kopi and Teh brewing techniques).

• Coordinate with Area Managers and Outlet Supervisors to schedule training sessions and ensure minimal disruption to operations.

Standardisation and Quality Assurance

• Monitor and Evaluate the effectiveness of training programs through assessments, observation, and performance reviews to ensure consistent application of standards across all outlets.

• Identify training gaps and develop targeted remedial programs to address performance deficiencies.

• Update training content regularly to align with new product launches, menu changes, company policies, and regulatory requirements (e.g., SFA hygiene standards).

Administration and Reporting

• Maintain accurate and up-to-date training records, attendance logs, and staff certification statuses.

• Generate reports on training effectiveness, staff competency, and areas requiring improvement for the management team.

Job Requirements

• Diploma or Degree in Hospitality Management, Business Administration, or a related field.

• Minimum 1-2 years of relevant experience in a Training role within the Food & Beverage (F&B) industry.

• Prior working experience in Kitchen Operations (BOH), such as a Cook, Line Cook, or Kitchen Supervisor, is highly preferred. The candidate must demonstrate practical knowledge of food preparation, kitchen flow, and high-volume food production.

• Excellent presentation and facilitation skills with the ability to engage diverse audiences.

• Strong written and verbal communication skills.

• Proficient in Microsoft Office Suite (Word, PowerPoint, Excel) for developing training materials and reports.

• Knowledge of local F&B operational processes and SFA regulations is a strong advantage.

• Proactive, organized, and meticulous with a positive, coaching-oriented attitude.

• Ability to work flexible hours, including weekends, to support outlet operations and training needs.

ELITE MANPOWER SOLUTION SERVICES LLP

Job Description

1. Arranging kitchen duties

2. Supervise kitchen daily work done

3. able to do long hours in kitchen

4.kitchen Administrative work

5.Knowledge of the all ingredients preparations and cooking techniques

6.schedule planning

7. Running sales

8.handle clients complaint

9. handling staff

10.Doing project proposal

11.Willing to take charge of few places

12.Willing to work split shifts, weekends, and public holiday.

Al Hanif Pte. Ltd.

Job Description

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

•

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

Ajumma's Private Limited

Ajumma's is the result of our constant search for quality Korean food at pocket friendly prices

Job Description

We are a Korean restaurant with multiple locations across Singapore, committed to fostering a positive and dynamic work environment—'Work Hard, Play Hard!' We're looking for passionate management professionals to join our growing family!

Job Position: Kitchen Assistant

Monthly Salary: From $2,500 onwards

Job Responsibilities:

• Assist in preparing ingredients for various dishes according to the restaurant's recipes and standards.
• Support the kitchen staff in cooking tasks such as grilling, frying, boiling, steaming, and stir-frying.
• Ensure the cleanliness and organization of the kitchen area.
• Monitor and restock ingredients and supplies in the kitchen.
• Accommodate special dietary requests or modifications to dishes as requested by customers, under the guidance of the kitchen staff or management.
• Follow all company policies and procedures related to food handling, safety, cleanliness, and customer service.
• Carry out any ad-hoc duties as assigned.

Job Requirements:

• Basic cutting skills required. Experience with wok cooking is an advantage.
• Ability to work efficiently in a fast-paced environment and manage time effectively.
• Flexibility to handle various tasks and adapt to changing priorities in a dynamic kitchen setting.
• Willingness to collaborate with the kitchen team and contribute to a positive working atmosphere.

Why Join Us?

✔ 20 days of paid leave

✔ Medical benefits & insurance coverage

✔ Various allowances & incentives (Meal allowances, Revenue Incentives, etc.)

✔ Various bonuses (AWS, performance, attendance)

✔ Various rewards (Best Employee Award, Long services award, etc.)

✔ Strong career progression opportunities

✔ Revenue incentives

✔ Sponsored courses for career growth

If you’re the right fit for our team, apply now! We look forward to welcoming you on board!

TIAN TIAN JIAK ORGANIC PTE. LTD.

Job Description

• ensure kitchen is at highest level of hygiene quality in accordance with SFA guidelines
• ensure work place safety which includes but not limited to proper handling of tools & equipments
• ensure all kitchen staff strictly adhere to all safety procedures and regulations
• oversees all culinary operations
• responsible for menu development
• cost control
• maintain stock inventory list and conduct regular stock check/ audit
• ordering of ingredients and quality control
• training of kitchen staff
• ensure kitchen able to meet highest quality and consistency
• conduct risk assessment

GATEWAY INTERNATIONAL RESOURCES PTE. LTD.

Job Description

Job Description & Requirements

Roles & Responsibilities

Key Responsibilities:

Food Preparation and Cooking:

Preparing a wide range of dishes, ensuring quality and presentation standards are met.

Kitchen Management:

Overseeing all kitchen operations, including food storage, inventory management, and equipment maintenance.

Food Safety and Hygiene:

Ensuring compliance with all health and safety regulations, including proper food handling and storage.

Essential Skills:

Culinary Expertise:

Strong cooking skills, knowledge of various cuisines, and experience with different cooking techniques.

Organizational and Time Management:

Ability to prioritize tasks, manage multiple responsibilities, and work efficiently under pressure.

Communication and Interpersonal Skills:

Ability to communicate effectively with kitchen staff, wait staff, and other team members.

SUTL Marina Development Pte Ltd

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

Job Description

TWG Tea Company Pte Ltd

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

Job Description

Job Descriptions

• Straight-shifts of 5 days 44 working hours schedule

• Station at outlet/central kitchen assigned

• Assist Chef with creation and preparation of cuisines

• 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

• Works closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve highest possible satisfaction of food items

Welfare & Benefits

• 13th Month Salary

• Meal Allowance

• Performance Bonus

• Birthday Incentives

• Medical Benefits

• Staff Discount

• Festive Gifting

Requirements

• At least 2 to 3 years relevant experience in French cuisine

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

• The ability to work effectively in a team environment

• Must present a positive and professional attitude at all times

• 5 days work-week, 44 working hours including weekends and public holidays

Only shortlisted candidates will be notified.

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

Meating Place

Job Description

We’re on the hunt for dedicated, skilled chefs who take their craft seriously. If you’re someone who thrives in the heat of a professional kitchen, values precision, and understands that every dish leaving the pass carries your reputation — we want you.

Responsibilities:

• Report directly to the Sous Chef, supporting daily operations and executing tasks with focus and discipline.

• Ensure all kitchen tools, equipment, and workspaces are clean, functional, and up to standard.

• Collate and compile daily ingredient and order lists for the Sous Chef.

• Maintain mise en place, keeping stations fully prepped and ready for every service.

What You Bring:

• Strong communication skills — you listen, learn, and lead by example.

• The ability to handle pressure without losing your head — service is fast, the pace is relentless.

• Solid knowledge of health, safety, and food hygiene practices — no shortcuts.

• A willingness to share your skills and mentor junior staff — the team rises together.

• Dependability — you show up, on time, every time.

• A sharp eye and a proactive mindset

Why Join Us: We don’t sugarcoat it — this is a tough industry, but if you’ve got the grit and the hunger to push yourself, there’s real opportunity here. We offer career progression across various concepts, with the chance to sharpen your skills alongside a team that takes pride in what we do.

If this sounds like the next step in your culinary journey, we want to hear from you.

Join the team. Let’s cook.

ATHENA ALLIANCE PTE. LTD.

Job Description

We are seeking a passionate and hands-on Head Chef to lead kitchen operations at our boutique wine bistro. The ideal candidate will manage daily kitchen operations, lead the kitchen team, develop menus aligned with wine offerings, and ensure quality, consistency, and profitability. With freedom to create menu

Oversee daily kitchen operations (hot & cold kitchen)

Supervise, guide, and support kitchen staff

Plan and manage kitchen staff schedules

Ensure kitchen cleanliness, hygiene standards, and equipment maintenance

Handle customer feedback and kitchen-related complaints professionally

Manage kitchen labour costs and food costing, including sourcing of ingredients

Maintain healthy inventory levels and conduct stock control

Create and refresh menus to align with the wine program

Plan menus for special events, including wine pairing dinners

Achieve monthly kitchen sales targets

Benefits:
Competitive salary

Creative input on menu and events

Work in a boutique, quality-driven wine bistro

Growth opportunities

OCD Hands Pte. Ltd.

Job Description

Responsibilities:

• Oversee day to day operations of the facility
• Schedule preparation, pre-planning and resource forecasting to all activities
• Monitor and control food management on site as to ensure proper storage and unnecessary wastage
• Foster positive communications and relationships with team members, management, vendors and clients
• Provide for site safety and security, devise and implement site policies and standard operating procedures
• Handle emergencies appropriately according to established procedures, prepare and file accident reports
• Supervise and evaluate staff, complete employee reviews; keep accurate records of employee attendance and timesheets; provide positive direction to motivate quality performance, discipline personnel when necessary and appropriate
• Interview candidates; onboard and help in training new hires
• Set goals and oversee work to completion, schedule and track assignments
• Communicate with customers regarding products and services
• LiaIse and work closely with customers
• Any other ad-hoc duties as assigned from time to time

Requirements:

• A minimum of 2 years of relevant experience in KTV/Restaurant Service/Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills
• Able to commit shift work, weekends and public holidays

HAENYEO KITCHEN GROUP PTE. LTD.

Job Description

HAENYEOKITCHEN GROUP

HAENYEOKITCHEN GROUP goes beyond serving food.
We are an immersive dining group dedicated to bringing the deep narratives and culinary heritage of Jeju to the global stage.

Starting from Haenyeo’s Kitchen in Jeju, a concept with a 97% reservation rate,
we are expanding our journey into Singapore, Hong Kong, New York, and Europe.

We are looking for creative and passionate chefs to join us in shaping the future of immersive dining worldwide.

1. Position Overview

Position: Immersive Chef
Headcount: 2 positions
(Open to candidates ranging from junior level to executive / head chef level, based on capability)

Key Responsibilities

• Develop and execute original immersive course menus that highlight the essence of Jeju ingredients

• Create food performances that interact seamlessly with media art, lighting, and music

• Build and manage kitchen operation systems to support global market expansion

• Communicate directly with guests through menu storytelling, delivering brand values and culinary narratives

2. Qualifications & Preferred Experience

Required

• A deep understanding of cooking as an art form and cultural expression

• Strong curiosity and willingness to explore new ingredients and culinary techniques

Preferred

• Ability to communicate in English (for interaction with international guests)

• Cultural depth: strong interest in food culture beyond cooking, with rich perspectives in gastronomy, humanities, and storytelling

3. Working Conditions (Professional Environment)

Salary

• Up to SGD 75,000 per year,
  negotiable based on experience and capabilities

Working Schedule

• Flexible hours between 12:30 PM – 10:30 PM

• 5 working days per week

• One day per week is designated as a non-service day for preparation and menu development

Location

• Singapore Central Business District (CBD)

Benefits

• Inspiration Trip: Regular round-trip flights between Jeju and Singapore

• Global Path: Priority opportunities to join overseas expansions in New York and Europe as a core team member

• Workplace injury insurance provided

• Staff meals and uniforms provided

4. Recruitment Process & Application

Hiring Process

• Document screening

• Interview (online or in-person)

• Final selection

Required Documents

• Resume (free format)

• Portfolio or a brief statement of your culinary philosophy is highly encouraged

How to Apply

• Email:
  rose@haenyeokitchen.com
  danny@haenyeokitchen.com

“BETTER IS NOT ENOUGH. BE DIFFERENT.”

Your sensibility will travel beyond the seas of Jeju and resonate across the world.
Join HAENYEOKITCHEN GROUP and help define a new global standard in immersive gastronomy.

🌐 Website
www.jejyhaenyeosg.com