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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.

Private Advertiser

Job Description

Responsibilities:

• Plan and execute Asian/Chinese cuisine for central kitchen and banquet events

• Manage food production efficiently with strong cost and hygiene control

• Develop and update menus based on quality, seasonality, and availability

• Maintain and improve food quality, presentation, and kitchen standards

• Supervise kitchen staff and coordinate daily operations

• Ensure compliance with food safety and sanitation standards

• Support events, tastings, and other assigned duties

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

Requirements:

• Minimum 3 years of F&B experience, preferably in Halal banquet and catering settings

• Able to work on weekends and public holidays

• Basic computer skills; organized and self-motivated

• Strong communication, teamwork, and positive attitude

Marriott International

Job Description

TANJONG RHU WANTON NOODLES (1986) PTE. LTD.

Job Description

Job Responsibilities:

Lead and oversee daily kitchen operations for the restaurant

Prepare and cook wanton mee, dumplings, char siew, soups, sauces, and related dishes to maintain consistent food quality

Develop and standardise recipes, food preparation methods, and portion control

Supervise kitchen staff, assign duties, and ensure smooth kitchen workflow

Train new kitchen staff on food preparation, hygiene, and operational procedures

Monitor food quality, freshness, and presentation standards

Manage kitchen inventory, ingredient ordering, and stock control

Ensure compliance with food hygiene, food safety, and workplace safety regulations

Minimise food wastage and maintain cost control

Assist management in business operations, manpower planning, and operational improvements

Coordinate daily operations between kitchen and front of house teams to ensure service efficiency

Job Requirements:

Minimum Degree in Management and Leadership, Business Management, Hospitality Management, or related field

Proven experience as a Head Chef or Senior Chef in Chinese cuisine or noodle restaurants

Strong knowledge in preparation of wanton mee and related dishes

Ability to manage kitchen operations independently

Leadership and team management skills

Good understanding of food hygiene and safety standards

Able to work in a fast paced environment

Responsible, disciplined, and able to work under pressure

Willing to work weekends and public holidays when required

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: 1112241]

Responsibilities:

• Perform full kitchen operations at a yakitori specialty restaurant.
• Prepare and butcher chicken, including portioning and skewering.
• Manage charcoal fire setup, control, and maintenance.
• Grill yakitori and serve customers directly over the counter.
• Oversee the entire yakitori preparation and cooking workflow.
• Support beverage purchasing, including sake, wine, and other drinks (future scope).
• Assist with restaurant operations such as staff scheduling and sales management (future scope).

• Proficiency in Japanese language for liaising with Japanese-speaking customers and stakeholders.
• At least 1 year of working experience in a yakitori restaurant.
• Experience in restaurant operations such as sales management, shift scheduling, ingredient control, or team supervision is an added advantage.

SELVI TRADERS PTE. LTD.

Job Description

• Prepare and cook South Indian dishes following recipes and hygiene standards to deliver consistent quality meals
• Maintain kitchen cleanliness by regularly cleaning workstations, utensils, and equipment to ensure a safe food preparation environment
• Assist in food preparation tasks such as chopping, marinating, and organizing ingredients to support efficient kitchen workflow
• Manage time effectively to meet cooking schedules and accommodate weekend work demands

ELEVEN STRANDS PTE. LTD.

Job Description

· Provide the perfect service experience for every Guest

· Ensure the Guest feels important and welcome in the restaurant

· Ensure hot food is hot and cold food is cold

· Adhere to timing standards for products and services

· Look for ways to consolidate service and increase table turns

· Present menu, answer questions and make suggestions regarding food and beverage

· Serve the Guest in an accommodating manner

· Must know all food liquor, beer, wine and retail offered

· Apply positive suggestive sales approach to guide Guests

· Maintain table cleanliness

· Looks for ways to avoid waste and limit costs

· Assist in keeping the restaurant clean and safe

· Provide responsible service of alcoholic beverages

· Deliver food and beverages to any table as needed

· Must follow all cash handling policies and procedures

· Report to property on time and in proper uniform

· Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc.

· Prepare simple dishes such as salads, entrees if needed.

· Assist with the Kitchen Department on the packing/vacuum packing wherever is necessary.

MCBISTRO PTE. LTD.

Job Description

Responsibilities:

• Assist in the preparation and cooking of menu items under supervision
• Follow kitchen procedures and recipes to ensure consistency and quality
• Keep all kitchen areas clean, organized, and in line with hygiene and safety standards
• Properly store food items and assist in stock rotation
• Support the team with preparation tasks like chopping, portioning and plating
• Assist with cleaning duties and washing dishes when required.
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Knowledge of various cooking methods, ingredients, equipment, and procedures
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91•••574 for more information

MA CUISINE PTE. LTD.

Job Description

Position: Senior Chef de Partie

We are looking for a passionate and dependable Senior CDP to join the team at Ma Cuisine.

Requirements

•⁠ ⁠Minimum 1–2 years of experience in a quality kitchen environment

•⁠ ⁠Confident in both hot and cold sections

•⁠ ⁠Basic baking knowledge is an advantage

•⁠ ⁠Flexible to work split shifts when required

•⁠ ⁠Able to work cleanly, efficiently, and consistently during service

•⁠ ⁠Good teamwork and communication skills

•⁠ ⁠Positive attitude with willingness to learn and grow

Responsibilities

•⁠ ⁠Support daily kitchen operations and service

•⁠ ⁠Maintain food quality, consistency, and presentation standards

•⁠ ⁠Assist with mise en place, ordering, and stock rotation

•⁠ ⁠Ensure cleanliness and food hygiene standards are maintained

•⁠ ⁠Support and guide junior kitchen team members when required

What We Offer

•⁠ ⁠2 days off per week (1 weekday & fixed Sunday)

•⁠ ⁠In-house staff meal provided

•⁠ ⁠Uniform provided

•⁠ ⁠Opportunity for growth and development

•⁠ ⁠Competitive salary based on experience

If you are passionate about cooking and looking to grow within a strong kitchen team, we would love to hear from you.

STAFFKING PTE LTD

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

Job Description

Benefits:

·      Central Area - 4 Star Hotel

·      6 days per week - 8 hours per day (5am - 1pm, 6am - 2pm, 7am - 3pm, 2.30pm - 10.30pm)

·      Transport claimable for early reporting hours - when no public transport available

·      Basic salary up to $3800

·      Staff meal provided

·      AWS + Performance bonus + Dental Benefit

·      No overnight shift

Job Scope:

• Supervise and manage the daily operations of the Cold Kitchen, ensuring a professional and disciplined environment.

• Ensure all food preparation meets established recipes, presentation standards, portion control, and NEA food safety regulations.

• Plan and oversee buffet production for all meal periods according to reservation covers to minimise wastage.

• Review menus and propose improvements or new dishes to enhance guest satisfaction and stay ahead of culinary trends.

• Train, supervise, and evaluate kitchen staff performance, fostering professional growth within the team.

Job Requirements:

·       At least three years of relevant working experience in cold kitchen

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

We regret that only shortlisted candidates will be notified.

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

21 HOSPITALITY AND CONSULTANCY PTE. LTD.

Job Description

Noa Lounge is looking for the Junior Sous Chef to support our kitchen team.

Responsibilities:

1. Produce all items relating to the menu to the establishment standards to satisfy customers' expectations.

2. Maintain a high standard of hygiene and health and safety.

3. Ensure all equipment failure and hazards are reported to the Head Chef or another senior member of staff.

4. Ensure a strict control on food waste and reporting any waste in the correct procedure.

5. Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.

6. Ensure all portion controls are strictly adhered to.

7, Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.

8. Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.

9. Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice.

10. Ensure a close professional working relationship with other members of staff at all times.

11. Ensure the kitchen is secure, clean and safe before going off shift.

12. Produce recipes and costing in conjunction with the Head Chef as required, assisting to maintain that monthly profit margins are met.

13. Attend all team briefs as required.

14. Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.

15. Perform miscellaneous job-related duties as assigned

Working Location: 83 Neil Road, Singapore 089813

LE CLOS PTE LTD

Job Description

We are seeking a skilled and motivated Chef de Partie to join our culinary team. As Chef de Partie, you will be responsible for running a specific section of the kitchen and ensuring the highest standards of preparation, quality, and presentation. This is an excellent opportunity to grow within a dynamic and professional environment.

Key Responsibilities:

• Manage your designated station (hot, cold, pastry, etc.) during prep and service.

• Ensure food is prepared to the highest standards of quality and consistency.

• Work closely with the Sous-Chef and Head Chef to support daily operations.

• Maintain cleanliness and organisation of your station in accordance with hygiene and safety regulations (HACCP, NEA standards).

• Train and guide Commis Chefs and junior team members.

• Monitor stock levels and inform Sous-Chef of shortages or issues.

• Uphold portion control, waste management, and kitchen efficiency.

Requirements:

• Minimum 2 years of experience as a Chef de Partie or strong experience as a Demi Chef in a reputable kitchen.

• Solid knowledge of culinary techniques and kitchen equipment.

• Team player with good communication skills and a positive attitude.

• Strong sense of responsibility, organisation, and attention to detail.

• Passion for quality food and continuous learning.

• Familiarity with food safety standards in Singapore (HACCP, NEA) preferred.

OUE Restaurants Pte Ltd

OUE Restaurants

Job Description

5 Days Work Week | AWS & Performance Bonus | Annual Leave & Family Care Leave | Medical & Dental Benefits | Staff Discounts | Staff Meals Provided

ABOUT OUE RESTAURANTS (www.ouerestaurants.com)

The food and lifestyle division of OUE Limited, OUE Restaurants is on a mission to create genuine and exceptional dining experiences that cater to a diverse range of diners in Singapore and overseas. Its growing portfolio features a distinct host of restaurants and bars - from fine and bespoke, to fast and casual.

Key Responsibilities

•  Oversee and carry out kitchen duties across assigned stations, ensuring smooth daily operations.

• Assist in food preparation (E.g., peeling, chopping, portioning and marinating, etc.).

• Prepare and cook dishes in accordance with established recipes and standard operating procedures (SOPs).

• Plate and present dishes with care and attention to detail with consistency.

• Collaborate closely with the kitchen team to ensure food consistency and quality.

• Ensure that strict hygiene and cleanliness standards are constantly and consistently upheld and adhered to in the restaurant.

• Ensure compliance with all health, safety, and food hygiene legislation.

• Any other duties as assigned by Management.

Requirements and Qualifications

•  Basic knowledge of cooking and grilling techniques, particularly for Asian cuisine.

• Comfortable working in a fast‑paced kitchen environment.

• Comfortable with food preparation, packing and proper storage in accordance to established standards.

• Strong attention to detail with good time‑management skills.

• Team‑oriented mindset with the ability to work collaboratively and efficiently.

• Ability to respond positively to challenges and solve problems as they arise.

• Willingness to work rotating shifts, including weekends and public holiday.
  

Harry's International Pte Ltd

Established in 1992, Harry’s is Singapore’s largest collection of everyday bars and kitchens - a homegrown destination where people from all walks of life come together to connect, unwind, and celebrate life over great food and drinks. From its humble beginnings at Boat Quay, Harry’s has grown to 18 outlets islandwide, each a welcoming space where everyone feels at home.

Job Description

About the role

Join the dynamic culinary team at Harry's International Pte Ltd as our new Chef De Partie. You will play a key role in delivering exceptional dining experiences to our guests. As a Chef De Partie, you will be responsible for overseeing a specific station or area of the kitchen, ensuring consistently high-quality food preparation and presentation.

Responsibilities:

• Preparing and cooking a variety of dishes to our exacting standards

• Maintaining a clean, organised and efficient work station

• Assisting the Head Chef and Sous Chefs in menu planning and development

• Providing training and guidance to junior kitchen staff

• Ensuring all food safety and hygiene regulations are followed

• Collaborating with the wider team to deliver an outstanding dining experience for our customers

Requirements:

• Minimum 1-2 years' experience as a Chef De Partie or similar culinary role

• Excellent knife skills and expertise in various cooking techniques

• Strong attention to detail and a commitment to food quality and presentation

• Ability to work calmly and efficiently in a fast-paced kitchen environment

• A team player with excellent communication and interpersonal skills

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
• Support the Executive Chef and the team ensuring smooth daily operations.
• Manage and handle all administrative duties for the department with regards to Team Members, payroll, records, scheduling, duty rosters, purchase requests, market list order and recipe costing as per company operating systems.
• Assist in menus preparation, recipe card and plating guides.
• Work closely with receiving and purchasing team on a day-to-day operation controlling raw material quality standard.
• Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” best kitchen practice.
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.
• Adhere to all the standards of food presentation, production, and portioning controls.
• Ensure uncompromising level of commitment and support to the Hygiene Manager and Executive Chef to achieve the highest level of food safety requirement in all kitchens.
• Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues.
• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product.
• Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.
• Estimate food consumption to schedule purchases and requisition of raw materials.
• Minimize food waste and spoilage to expenses in line with budget.
• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management.
• Assist Executive Chef in providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.
• Provide constant feedback to the employees on their job performance creating a work environment which values trust and transparency.
• Maintain high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.
• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations at all times, in particular when working in the public areas of the hotel.
• Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchen.

Job Requirements
Education & Certification
• Diploma/Degree in Culinary Arts or related field preferred

Experience
• 7 years managerial experience in a high volume 4-5 star hotel / Restaurant

Competencies
• Possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment
• Knowledge of Asian / Western / Italian / Japanese cuisines, their preparation and service.
• Have understanding of latest culinary concepts in a broad range of cuisines
• Knowledge in using computer for administration work
• Good knowledge on basic accounting and calculation of food costs
• Excellent logistical, culinary and leadership skills
• Able to instill safety and sanitation habits
• Willing and able to work shift work

Altro Zafferano

ALTRO Zafferano – ‘the other Zafferano’ in Italian – is a journey of well-known warm Italian hospitality since 2012.

Job Description

Position: Chef De Partie / Demi Chef

Location: Singapore
Industry: Food & Beverage
Salary Range: SGD 3,000 – 3,800 per month

About Us

We are part of a dynamic restaurant group behind Altro Zafferano, Griglia Open Fire Italian Kitchen, and 54 Steakhouse, recognised among Singapore’s leading dining destinations. We offer a stable and professional working environment, with opportunities for growth as the group continues to evolve.

Why Work With Us?

5-Day Work Week We value balance — enjoy a structured schedule with straight-shift and split-shift.

Attractive Benefits

• Competitive salary

• Medical coverage

• Staff meals provided

• Annual Wage Supplement (AWS)

• Incentive programs & tip sharing

Career Advancement Grow with a company that believes in promoting from within and nurturing culinary talent.

Dynamic & Innovative Environment Be part of a passionate kitchen team committed to excellence and creativity.

Key Responsibilities

• Assist the Head Chef, Sous Chef, or Junior Sous Chef during service, ensuring smooth timing and execution of dishes.

• Ensure the taste, texture, presentation, and portion sizes of all pastry dishes meet company standards.

• Uphold ingredient quality and consistency by following prescribed recipes and techniques.

• Take ownership of your station’s cleanliness, organization, and readiness at all times.

• Communicate effectively with the team regarding improvements, challenges, or needs in your section.

• Ensure every dish prepared and served from your station aligns with the restaurant’s high standards.

What We're Looking For

·       Minimum 1-3 years of relevant pastry/kitchen experience

·       Strong attention to detail with a passion for high-quality food presentation

·       A positive, motivated team player who thrives in fast-paced environments

·       Eager to learn and grow, with a can-do attitude and strong work ethic

·       Creative, result-driven, and committed to excellence

·       Able to work weekends, public holidays, and split shifts as required

·       Immediate availability is a plus!

Candidates who are Singaporeans or Singapore Permanent Residents will have an advantage

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Culinary Assistant

Summary of Responsibilities:

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

• Maintain daily mis-en place and prepare ingredients 

• Inspect and clean food preparations areas, to ensure safe and sanitary food-handling practices 

• Ensure the highest standards and consistent quality in the daily preparation 

• Keep up to date with the new products, recipes and preparation techniques 

• Have full knowledge of all menu items, daily highlights and promotions  

• Effective communication between colleagues to ensure a secure and friendly working environment 

• Establishing and maintaining effective inter-departmental working relationships 

• Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues 

• Efficiency in preparations and execution 

• Provide a level of Safety and Security for all team members whilst working 

• Follow guidelines provided in Colleague Handbook 

• Adhere to the hotel standards on personal hygiene and cleanliness on and off duty 

Qualifications:

• Good Open Communication 

• Reliable and consistent 

• Personal Hygiene and Presentation, Clean/Tidy 

• Ability to work in a team 

• Self-motivated and energetic  

• Eager to learn  

Our Commitment to Diversity & Inclusion:

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

Why work for Accor?

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

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

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

Adecco Personnel Pte Ltd (Perm)

Adecco is the world’s leading talent advisory and solutions company. As part of The Adecco Group (TAG), we provide comprehensive talent solutions and over four thousand job openings. Established in Singapore since 1985, we support a full spectrum of industries (Banking, Corporate Functions, Education, Engineering, ESG, Pharmaceuticals & Life Sciences, Sales & Marketing, Supply Chain, and Technology), connecting top talent with leading employers to meet Singapore’s evolving workforce needs.

Job Description

The Opportunity:

1. Food Hygiene Assistant Manager
2. Permanent Role | Basic + Allowance + Bonus
3. Location: West, 8am to 4.30pm

We are working with a Japanese multinational group with a strong heritage in seafood distribution and food services. The group has grown into an integrated business covering retail, wholesale, and international operations across Asia.

They are seeking a Food Hygiene Assistant Manage to join their team. You will be overseeing the Company's quality control and food and hygiene safety.

The role:

• Lead investigations into food safety and hygiene complaints, implementing corrective and preventive actions.
• Conduct HACCP assessments, identify CCPs, and develop SOPs and training materials for food safety compliance.
• Perform routine inspections to ensure compliance with SFA and hygiene standards.
• Manage food safety, hygiene, and BizSafe documentation, including food recall processes and staff certification records.
• Oversee maintenance, calibration, and servicing of food equipment.

The talent:

• Possess WSQ Food Safety Course Level 3
• Knowledgeable in SFA regulation

Next steps:

• Prepare your updated resume and the expected package.
• Apply through this application or send your resume to wei••••••••@adecco.com in MS Word Copy. We'd love to hear from you!
• We regret that only shortlisted candidates will be notified.

Lee Wei Ting
Direct Line: 96•• •519
EA License No: 91C2918
Personnel Registration Number: R1985905

Oak & Ember Pte Ltd

Job Description

SUMMARY:

As the Junior Sous Chef at Oak & Ember, you will support the Sous Chef and Head Chef in the preparation, smoking, cooking, and presentation of our signature smoked meat dishes. You will play a key role in assisting with daily kitchen operations, supervising junior staff, and ensuring consistency and quality across all menu items. This position is ideal for a motivated culinary professional with strong technical skills, a passion for smoked meats, and a desire to grow into a leadership role within a dynamic kitchen environment.

KEY RESPONSIBILITIES:

Culinary Support & Leadership

-      Provide guidance and support to Junior chefs, helping develop their skills

-      Step in to supervise the kitchen team in the absence of senior chefs when required

-      Assist the Sous Chef and Head Chef with planning and preparing food items for service

-      Oversee assigned stations and ensure all dishes are prepared to Oak & Ember standards

-      Assist in maintaining prep lists, delegating basic tasks, and ensuring timely station readiness

Menu Development

-      Contribute ideas for specials and seasonal menu updates

-      Help assemble and plate dishes with consistency in taste, texture, and presentation

-      Assist with menu preparation for special events, private functions, and catering orders as needed

-      Support the Sous Chef and Head Chef in refining recipes and experimenting with smoking techniques and flavors

Operational Management

-      Monitor prep levels, portion sizes, and food quality to reduce waste and maintain efficiency

-      Maintain high standards of cleanliness and hygiene across all kitchen areas and equipment

-      Support day-to-day kitchen operations, ensuring smooth service flow and station organization

-      Assist with inventory checks, proper storage, and rotation of smoked meats and other ingredients

Team Support

-      Assist with any other tasks needed to support the kitchen operations

-      Work collaboratively with the kitchen team to ensure smooth and efficient service

-      Communicate effectively with junior chefs and sous chefs, guiding their development

Other Detail: Daily transport is provided between Pasir Ris MRT and the restaurant

JOB REQUIREMENTS:

-      Minimum 5 years of related experience with WSQ Food Hygiene Certificate

-      Experience as a strong Chef de Partie or Junior Sous Chef

-      Strong knife skills and fundamental cooking techniques

-      Able to work in a fast-paced environment and handle peak hours calmly

-      Responsible, punctual, and a good team player with a positive attitude

Oak & Ember Pte Ltd

Job Description

SUMMARY:

As a Chef de Partie at Oak & Ember, you will be an integral part of our kitchen team, specializing in the preparation and execution of our dishes. You will work closely with the Head Chef and Sous Chef to ensure that every dish meets our exceptional standards for quality and flavour. This position offers a dynamic opportunity for a culinary professional who is passionate about smoked meats and dedicated to achieving excellence in every aspect of their work.

KEY RESPONSIBILITIES:

Food Preparation and Cooking

- Assist in the creation and development of new menu items

- Ensure all dishes are served at the highest quality and consistency

- Prepare, cook and present dishes in line with our recipes and standards

- Oversee and execute cooking process, ensuring meats are cooked to perfection with optimal flavour

Kitchen Operations

- Coordinate with other kitchen chefs to ensure smooth and efficient service

- Adhere to health, safety and hygiene standards in all food preparation and cooking activities

- Assist with inventory management, including ordering, receiving and storing ingredients

- Maintain an organized and efficient workstation, following food safety and sanitation guidelines

Quality Control

- Conduct regular checks on the quality and freshness of ingredients

- Implement and maintain portion control and waste management practices

- Monitor food quality and presentation, ensuring every dish meets Oak & Ember’s high standards

Team Collaboration

- Mentor and support junior kitchen staff, fostering a positive and productive work environment

- Communicate effectively with the front-of-house team to ensure customer satisfaction

- Work closely with the Head Chef, Sous Chef and other kitchen staff to ensure seamless operations

Other Detail: Daily transport is provided between Pasir Ris MRT and the restaurant

JOB REQUIREMENTS:

- Proven experience as a Chef de Partie or similar role in a restaurant

- Excellent knife skills and attention to detail

- Strong organizational and time management abilities

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

- Team player with strong communication skills

Flavorworks Singapore Pte Ltd

Job Description

About the role

Flavorworks Singapore Pte Ltd is seeking a talented and dedicated Kitchen Assistant to join our team in the Orchard Central Region. As a Kitchen Assistant, you will play a crucial role in supporting our kitchen operations and ensuring the seamless delivery of high-quality meals to our customers. This is a full-time position that offers opportunities for growth and development within our dynamic, fast-paced environment.

What you'll be doing

1. Assisting the kitchen team with food preparation, including washing, chopping, and portioning ingredients

2. Ensuring the proper storage and handling of all food items to maintain quality and freshness

3. Cleaning and sanitising kitchen equipment, surfaces, and utensils to uphold high standards of cleanliness

4. Restocking and organising kitchen supplies to maintain a well-equipped and efficient work environment

5. Following all food safety and hygiene protocols to comply with industry regulations and guidelines

6. Providing support to the kitchen team as needed to ensure the smooth running of daily operations

What we're looking for

1. Previous experience in a similar role within the hospitality or food service industry

2. Strong attention to detail and the ability to work efficiently in a fast-paced environment

3. Excellent communication skills and the ability to work well as part of a team

4. A passion for food and a commitment to maintaining high standards of food safety and hygiene

5. A flexible and adaptable mindset, willing to take on a variety of tasks as needed

Other Information

• This position is open to Singaporeans or Permanent Residents only

• Physically comfortable with standing for extended work shifts (up to 8 hours ) in a non-halal café environment

• Holding an SFA certificate relevant to this position is recommended

Flavorworks Singapore Pte Ltd

Job Description

Position Summary

The Sous Chef plays a vital role in supporting the Head Chef and ensuring the café kitchen runs smoothly. This position requires both culinary expertise and leadership skills, balancing creativity with operational efficiency. The Sous Chef will help shape the café’s menu, maintain high standards of food quality, and foster a positive team environment.

Key Responsibilities

Menu Development & Execution

Collaborate with the Head Chef to design seasonal menus and daily specials.

Ensure dishes reflect the café’s brand identity and customer preferences.

Kitchen Operations

Oversee food preparation, cooking, and plating to guarantee consistency.

Maintain cleanliness, organization, and compliance with food safety standards.

Manage kitchen schedules and workflow to optimize efficiency.

Team Leadership

Supervise, train, and motivate kitchen staff.

Provide constructive feedback and encourage professional growth.

Inventory & Cost Control

Monitor stock levels and place orders with suppliers.

Track food costs and minimize waste without compromising quality.

Customer Experience

Ensure food presentation and taste meet customer expectations.

Work with front-of-house staff to coordinate service during peak hours.

Qualifications

Minimum 3–5 years of culinary experience, with at least 2 year in a supervisory role.

Formal culinary training or equivalent hands-on experience.

Strong knowledge of café-style cuisine (breakfast, brunch, baked goods, light meals).

Excellent organizational and multitasking abilities.

Strong communication and leadership skills.

Passion for food innovation and customer satisfaction.

Personal Attributes

Calm under pressure, especially during busy service hours.

Team-oriented, supportive, and approachable.

Detail-focused, ensuring consistency in taste and presentation.

Benefits & Growth

Competitive salary and performance incentives.

Opportunities to contribute to menu innovation.

A collaborative and vibrant café culture.

Other Information

Holding an SFA certificate relevant to this position is recommended.

Flavorworks Singapore Pte Ltd

Job Description

Operational Leadership (Day-to-Day Control)

Lead pre-service briefings (mise en place checks, specials, station readiness)

Coordinate timing between sections during service

Troubleshoot issues in real time (delays, shortages, mistakes)

Ensure smooth communication between front-of-house and kitchen

Cost Control & Kitchen Efficiency

Monitor food cost percentage and reduce over-portioning

Track waste and implement reduction strategies

Ensure proper use of high-cost ingredients (seafood, premium meats)

Assist in menu costing and pricing decisions

Training & Staff Development

Train new hires on recipes, plating, and SOPs

Correct technique errors (knife skills, cooking temperatures)

Identify high-potential staff and mentor them

Maintain consistency across different shifts and team members

Documentation & Systems

Maintain standard recipe cards and prep lists

Enforce SOPs （Standard Operating Procedures）

Record temperature logs, cleaning schedules, and safety checks

Other Information

Holding an SFA certificate relevant to this position is recommended.

The Standard, Singapore

Job Description

Responsibilities:

Leadership Responsibilities

• Oversee a designated section of the kitchen, such as grill, sauté, or cold station, ensuring that all dishes are prepared according to recipes and standards.

• Work closely with other members of the culinary team to ensure smooth coordination and communication across all kitchen operations.

• Provide support during busy periods by multitasking and prioritising tasks effectively and efficiently.

• Actively share and suggest creative recipes to the Executive Chef to encourage creativity. 

Food Preparation & Cooking:

• Ensure food standards, preparation, presentation, temperature and cooking techniques are maintained at the highest level and enforce policies and procedures in the kitchen.

• Ensure the quality and consistency of food items by adhering to established standards.

• Follow proper food handling and sanitation procedures to maintain a clean and safe kitchen environment.

Inventory Management:

• Monitor food stock levels and communicate with management to ensure timely replenishment as needed to avoid shortages or overstocking.

Training & Development:

• Guide junior kitchen colleagues on culinary techniques, safety procedures, and kitchen protocols.

Food Hygiene & Maintenance:

• Adhere to all health and safety regulations and guidelines.

• Maintain equipment in good working condition and report any issues to management.

• Participate in daily cleaning tasks, including deep cleaning of equipment, surfaces, and storage areas, to maintain a sanitary kitchen environment.

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).

• Report any health or safety hazards, incidents and injuries to your supervisor on duty as soon as possible. Hazards may include unsafe working conditions, equipment and machinery faults or damage, and other housekeeping or maintenance needs that may affect the safety or any person/s at the Hotel. 

Other Responsibilities

• Be well versed in the hotel’s fire and life safety emergency procedures.

• Take responsibility to ensure all required tasks are completed accurately and within given time frames.

• Interact with guests in a friendly and professional manner, taking special requests or dietary restrictions into consideration when preparing dishes.

• Address any issues or discrepancies that may arise during service, such as equipment malfunctions, ingredient shortages, or guests’ complaint, with efficiency and professionalism.

• Stay informed about current culinary trends, techniques, and ingredients.

Job Requirements

• Candidate must possess at least Professional Certificate/ NiTEC, culinary certificate, or equivalent

• Minimum 3 years of working experience in the same capacity

• Good team player and team builder

Oak & Ember Pte Ltd

Job Description

SUMMARY:

As the Junior Sous Chef at Oak & Ember, you will support the Sous Chef and Head Chef in the preparation, smoking, cooking, and presentation of our signature smoked meat dishes. You will play a key role in assisting with daily kitchen operations, supervising junior staff, and ensuring consistency and quality across all menu items. This position is ideal for a motivated culinary professional with strong technical skills, a passion for smoked meats, and a desire to grow into a leadership role within a dynamic kitchen environment.

KEY RESPONSIBILITIES:

Culinary Support & Leadership

-      Provide guidance and support to Junior chefs, helping develop their skills

-      Step in to supervise the kitchen team in the absence of senior chefs when required

-      Assist the Sous Chef and Head Chef with planning and preparing food items for service

-      Oversee assigned stations and ensure all dishes are prepared to Oak & Ember standards

-      Assist in maintaining prep lists, delegating basic tasks, and ensuring timely station readiness

Menu Development

-      Contribute ideas for specials and seasonal menu updates

-      Help assemble and plate dishes with consistency in taste, texture, and presentation

-      Assist with menu preparation for special events, private functions, and catering orders as needed

-      Support the Sous Chef and Head Chef in refining recipes and experimenting with smoking techniques and flavors

Operational Management

-      Monitor prep levels, portion sizes, and food quality to reduce waste and maintain efficiency

-      Maintain high standards of cleanliness and hygiene across all kitchen areas and equipment

-      Support day-to-day kitchen operations, ensuring smooth service flow and station organization

-      Assist with inventory checks, proper storage, and rotation of smoked meats and other ingredients

Team Support

-      Assist with any other tasks needed to support the kitchen operations

-      Work collaboratively with the kitchen team to ensure smooth and efficient service

-      Communicate effectively with junior chefs and sous chefs, guiding their development

Other Detail: Daily transport is provided between Pasir Ris MRT and the restaurant

JOB REQUIREMENTS:

-      Minimum 5 years of related experience with WSQ Food Hygiene Certificate

-      Experience as a strong Chef de Partie or Junior Sous Chef

-      Strong knife skills and fundamental cooking techniques

-      Able to work in a fast-paced environment and handle peak hours calmly

-      Responsible, punctual, and a good team player with a positive attitude

Copthorne King's Hotel Singapore

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

• Plans, prepares and cooks menu items as directed by Western Chef.

• Assists in the development and planning of menus, including future food trends, new styles of service and concepts.

• Ensures that customers are given a prompt and efficient service with timely food preparation and delivery.

• Demonstrates and instructs cooks in food preparation and cooking skills.

• Compiles all food orders for the section, ensuring food quality and cost are in line the restaurant standards.

• Ensures stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards.

• Execute and maintain standard recipes, cooking techniques and presentation to assure consistency.

• Maintains a consistent understanding of food costing, sales mix and menu planning.

• Enforces controls to minimize food and supply waste and pilferage.

• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

• Responsible for stock taking of ingredients, utensils, supplies and equipment within the section of work.

• Ensures that food storage areas are maintained in accordance with the kitchen’s Hygiene, health and safety policies and procedures.

• Support safe work habits and a safe working environment at all times.

Burnt Ends Restaurant Pte Ltd

Burnt Ends Hospitality Group is a company that has restaurants in Singapore and internationally, under founding chef and owner, Dave Pynt.

Job Description

At Burnt Ends, you’ll do more than join something — you’ll add something.

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. Day-to-Day Operations:

• Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.
• Supervise and support staff to provide excellent customer service.
• Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.
• Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.
• Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

• Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.
• Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.
• Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

• Monitor customer feedback and ensure that customer service meets or exceeds company standards.
• Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

• Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.
• Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.
• Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

• Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.
• Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

• Ensure that labour expenses are align with budgetary goals.
• Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

MR. TRIPLE HOTPOTS F&B TECHNOLOGIES PTE. LTD.

Job Description

· Minimum 8 years experience on Sichuan cooking

· Should be a team leader and capable for managing and training of the junior staff.

· Prepare a detail plan for events like Health Food &Services to meet the goals, objective and vision, etc.

· Conduct extensive market information to improve on food variety and quality.

· Follow and execute the skills and qualities required by the organization.

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);

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

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

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.

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

- 20% off Food & Beverage at all Marriott & Garcha Group restaurants and bars.

As part of the culinary team, responsibilities include but are not limited to all levels of ability up to and above the below:

- As part of the culinary team, responsibilities include but are not limited to all levels of ability up to and above the below:

- 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.

CKGM PTE. LTD.

Job Description

Plan, design, and update menus based on seasonal availability, customer preferences, and market trends

Prepare and oversee the preparation of high-quality dishes, ensuring consistency in taste, presentation, and portion sizes

Supervise and coordinate kitchen staff, including cooks, assistants, and helpers

Train, mentor, and evaluate kitchen team members to maintain high performance standards

Ensure strict adherence to food safety, hygiene, and sanitation regulations

Monitor and maintain kitchen cleanliness, organization, and workflow efficiency

Control food costs, reduce wastage, and ensure profitability without compromising quality

Collaborate with management on pricing, promotions, and special events

Inspect ingredients and finished dishes to ensure quality and freshness

Develop new recipes and continuously innovate to enhance the menu

Ensure proper use and maintenance of kitchen equipment

Experience: Minimum 3 to 5 years experience in Prata Flipping

Bachmann Japanese Restaurant Pte Ltd

Job Description

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

Marriott International

Job Description

Spa Esprit Group Pte Ltd

The Spa Esprit Group is a team with big dreams.

Job Description

Tiong Bahru Bakery is looking for a Demi Chef de Partie to join our Savoury Department at our Central Kitchen. We are seeking someone with hot kitchen experience. Experience with quiches is an advantage but not required.

Location: Tiong Bahru Bakery Central Kitchen (Pandan Loop)
Position Type: Full-Time

Job Responsibilities

• Prepare and produce a variety of savoury baked items.

• Handle dough preparation, mixing, rolling, shaping, and baking with consistency and accuracy.

• Prepare fillings, sauces, and mise en place according to production schedules and SOPs.

• Ensure all products meet Tiong Bahru Bakery’s quality standards for flavour, texture, and presentation.

• Maintain proper stock rotation (FIFO), storage, and labelling of all ingredients.

• Work efficiently with the team to ensure smooth daily operations.

• Uphold food hygiene, cleanliness, and workplace safety standards.

• Assist in new product testing and seasonal menu items when required.

Requirements

• Prior experience in a central kitchen or high-volume production environment is preferred.

• Strong understanding of dough handling and cooking fundamentals.

• Able to work independently and take ownership of your assigned section.

• Good teamwork, communication, and time management skills.

What We Offer

• Stable schedule and supportive working environment.

• Opportunities for skill development and career growth within the group.

• Staff meals, uniform provided, and employee benefits.

If you are passionate about savoury baking and enjoy working in a structured, production-focused kitchen, we invite you to apply and join the Tiong Bahru Bakery team.

The St. Regis Singapore

Marriott International is the world’s leading global hospitality company, with more brands, more hotels and more opportunities for associates to grow and succeed. With 5,700 properties, you’ll find us in your neighborhood and in more than 110 countries across the globe. Learn about our 30 hotel brands at www.marriott.com/marriott-brands.mi. Find Your World.

Job Description

JOB SUMMARY

Responsible verifying that operations are in compliance with hygiene and food safety standards. Advises on proper food handling practices and provides food hygiene training for all new hires and trainees. Identifies key areas of risk in various food operations and takes preemptive remedial action. Provides technical advice on product labeling issues for fulfilling government requirements.

CANDIDATE PROFILE 

Education and Experience

• High school diploma or GED; 2 years experience in the food and beverage, culinary, or related professional area.

OR

• 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major.

Preferred: 

Environmental Health Degree or Culinary Degree

CORE WORK ACTIVITIES

Managing Hygiene and Food Safety Operations

• Verifies compliance with Brand Standard Audit (BSA) requirements of Marriott International throughout the operations.

• Advises and monitors food handlers on the proper good handling practices and verifies their observance.

• Identifies key areas of risk in various food operations and takes preemptive remedial action.

• Verifies compliance with food and hygiene regulations, licensing conditions and codes of practice relating to food operations.

• Provides technical advice on product labeling issues for fulfilling government requirements.

• Provides in-house food hygiene training for all good handlers, (e.g. new hires and trainees).

• Handles complaints or enquiries from customers and local food sategey and health departments on food hygiene matters.

• Conducts and records daily kitchen inspections on the personal, environmental and food hygiene conditions and provides corrective action plans as necessary.

• Conducts regular vendor inspections in partnership with purchasing and culinary leadership.

• Conducts regular internal BSA inspections with culinary leadership and kitchen cleaning staff.

• Conducts regular inspections on the kitchen of kitchen equipment and verifies defects and non-conformities are remedied by the appropriate parties.

• Coordinates cleaning program in all F&B areas (e.g., General clean), identifying trends and making recommendation for improvements.

• Establishes and maintains open, collaborative relationships with employees.

• Liaises with pest control company for any pest issues and monitors pest control performance.

• Maintains and makes improvements to hygiene standards.

• Regularly reviews and refreshes the food safety standards of all food handlers withing the property.

• Maintains documentation on all hygiene and food safety standards throughout the operation.

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.

OCEAN CURRY HOUSE

Job Description

Kitchen Assistant Wanted

We are looking for a reliable and hardworking Kitchen Assistant to join our team.

Responsibilities:

• Assist with basic food preparation
• Maintain cleanliness of kitchen and equipment
• Wash dishes and utensils
• Support chefs with daily kitchen tasks
• Follow food safety and hygiene standards

Requirements:

• Positive attitude and willingness to learn
• Ability to work in a fast-paced environment
• Team player with good communication skills
• Prior kitchen experience is a plus

What We Offer:

• Competitive salary
• Friendly working environment
• Training and growth opportunities

Location: 65 Maude Road, Singapore 208347
Working Hours: 9am - 3pm & 4.30pm - 9.30pm
Email: oce•••••••••••••••@gmail.com

CGP Personnel

Launched in 2012, CGP Group is one of the largest recruitment solutions and HR Technology platforms worldwide, delivering traditional C-level to mid-level executive search, contract staffing, market entry/outbound consultancy and organizational design solutions through our industry-specialized recruiting team.

Job Description

Salary :

$3,000 to $3,200

Location:

Islandwide ( Choose the location nearby)

Working Schedule:

• 5 days a week (including Weekends & Public Holidays)

• 10:00 AM – 9:30 PM (Breaks provided).

Core Responsibilities:

• Take charge of the wok station, executing high-quality stir-frying of rice and noodle dishes to strict company standards.

• Accurately prepare and portion food items required for daily high-volume service.

• Maintain impeccable standards of hygiene, food safety, and cleanliness in a highly visible open-kitchen setting.

• Perform general kitchen and ad-hoc duties to ensure smooth daily operations.

Requirements:

• A positive, proactive attitude and a well-spoken, collaborative communication style.

• Total comfort and confidence working in a fast-paced, customer-facing open-kitchen environment.

• Prior experience in wok or Asian cuisine preparation is highly advantageous.

For Faster Response:

Quote "Chef" and Contact Junyuan +65 •••••191

OR

Send in your resume to Jun••••••@cornerstoneglobalpartners.com

If you believe you fit the requirements for the role, please submit your application below or drop us an email directly quoting the job title.

Due to an anticipated high volume of applicants, we regret that only shortlisted candidates will be notified. The information provided is for recruitment purposes only.

Know someone who would be a great fit for this role? Refer them to us and get rewarded.

Cornerstone Global Partners (EA License Number: 19C9859) is an affirmative equal-opportunity employer and recruitment firm. We evaluate qualified applicants without regard to race, colour, religion, creed, gender, sexual orientation, gender identity, marital status, national origin, veteran status, disability, or any other protected class.

Consultant Name : Li Junyuan (Jun••••••@cornerstoneglobalpartners.com)

Cornerstone Global Partners Pte Ltd (EA License: 19C9859)

Inter Island Manpower Pte Ltd

Job Description

Job Responsibilities:

• Ensure ingredients and final products are fresh.

• Bake, grill, steam and deep-fried meats, vegetables, fish, poultry and other foods.

• Handle wide range of raw fish and other ingredients, packing and labelling of sashimi.

• Prepare ingredients for menu items and ensure adequate quantity to avoid wastage.

• Maintain a clean and safe work area, including handling utensils, equipment and dishes.

• Welcome customers and Thanks customers for their visit and bids farewell with a smile.

• Ensure food portions and food presentation meet company standards.

• Monitoring supplies and re-ordering stock as needed

• Handle and store ingredients and food at the correct temperature in order to avoid spoilage.

• Maintain food safety and sanitation standards.

• Monitor and train subordinate to obtain good quality skills and performance.

Job Requirements

• Good communication and team work skills.

• Maintain quality, excellent service & cleanliness at all times

• Good personal hygiene practice.

• Able to produce Food Hygiene Certificate.

• Able to work on Weekend and Public Holiday

Thong Yie Sze (EA Personnel Registration No: R1112981)

Inter Island Manpower Pte Ltd (Co Reg: 200810144N/ EA License: 08C3527)

Please send your updated resume by clicking "Apply". Only shortlisted candidates will be notified

AlwaysHired Pte. Ltd.

Job Description

Summary

• 5 days a week. Shift varies.

  AM: 7.30am - 4pm

  PM: 1.30pm - 10pm

• Basic is up to $5500

• Location: Central

Responsibilities

• Ensure that all food prepared in the kitchen meets the certification standards

• Assist in the creation, preparation, and execution of menus for various events, from large banquets to small corporate meetings.

• Supervise food preparation and cooking activities to ensure consistency and high standards of food presentation and flavor.

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

• Collaborate with the banquet and event teams to understand specific event requirements and adjust food production schedules accordingly.

• Oversee the kitchen team during events, ensuring smooth operations, timely food delivery, and quality control, especially during peak times.

• Assist in managing, mentoring, and training junior chefs and kitchen staff, ensuring they understand the food preparation standards and hygiene protocols.

• Ensure the kitchen operates efficiently and that all staff are performing their duties to the highest standard.

• Provide leadership in the absence of the Executive Chef, managing kitchen staff and delegating tasks as needed.

• Ensure that the kitchen adheres to all food safety, hygiene, and regulations, including handling, storing, and preparing ingredients separately.

Requirement

• At least 4-6 years of experience as a chef with experience in banquet and large-scale event catering preferred.

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

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

Tai Yen Wen(Eunice) 
Registration Number: R22105780

EA Licence No: 24C2293

Private Advertiser

Job Description

Job description

Keep the kitchen running smoothly. Keep orders accurate. Support the team.

We make fresh, healthy food for pets.

We are looking for a reliable and organised Kitchen Assistant to support daily kitchen operations, packing, basic admin, deliveries (adhoc), and event support.

This is a hands-on role — you will be working in the kitchen and supporting operations on the ground.

What You’ll Do

Kitchen Coordination & Support

• Assist with food prep (weighing, cutting, portioning)

• Support cooking operations by preparing items as needed (e.g., moving packed goods to cooking area, organising trays)

• Packing of meals into vacuum bags, sealing and labelling

• Organise ingredients, packaging materials, and finished goods neatly

• Maintain cleanliness and hygiene standards (daily cleaning tasks, washing, sanitising)

Packing & Order Accuracy

• Check orders before packing (correct items and quantities)

• Label and organise packed products correctly

• Ensure all orders are complete and packed neatly before dispatch

👉 Accuracy is critical in this role

🧾 Basic Admin Support

• Assist with simple data entry (orders, stock, forms)

• Stock take of ingredients/packaging when assigned

• Support coordination between kitchen and delivery

Delivery Support (Adhoc)

• Assist with deliveries when required

• Help load/unload products, keep items organised

• Follow assigned routes

Events & Booth Support

• Support at events (e.g., Pet Expo, pop-ups, roadshows)

• Help pack, load, and set up event items (products, signage, sampling supplies)

• Assist with booth operations (restocking, keeping items organised, cleanliness)

• Help tear down and pack up after the event
  (Event days may include weekend/public holiday work; time off-in-lieu or payment will be provided based on company practice.)

Who We’re Looking For

• Responsible, dependable, and punctual

• Can follow instructions carefully and work fast

• Organised and detail-oriented (accuracy matters)

• Comfortable with physical hands-on work (standing, washing, lifting, packing)

• Basic English for simple admin tasks

• Team player with a positive working attitude

• Singaporeans and Malaysian quota available only

⚠️ Important to Know

• This is a multi-role position (kitchen + admin + delivery support)

• Work is fast-paced and physical

• Accuracy and teamwork are very important

Working Hours

• Mon – Fri: 9am – 6pm

• Sat: Half day (AM or PM)

Notes

• No pork no lard

• Air-conditioned, comfortable kitchen

• Lunch or lunch allowance provided

To Apply

Please share:

• Your work experience

• Whether you can do kitchen + delivery + events support

• When you can start

Job summary

Reliable Kitchen Coordinator for food prep, packing, and support work. Stable job, hands-on role, supportive team.

GENESIS MANPOWER PTE. LTD.

Job Description

• 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.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

SEIKO UNITED PTE. LTD.

Job Description

Roles & Responsibilities

Responsibilities

Set up the kitchen with cooking utensils and equipment, like knives,

pans and kitchen scales

• Study each recipe and gather all necessary ingredients

• Cook food in a timely manner

• Delegate tasks to kitchen staff

• Inform wait staff about daily specials

• Ensure appealing plate presentation

• Supervise Cooks and assist as needed

• Slightly modify recipes to meet customers’ needs and requests

(e.g. reduce salt, remove dairy)

• Monitor food stock and place orders

• Experiment with recipes and suggest new ingredients

• Ensure compliance with all health and safety regulations within

the kitchen area able to cook local Chinese food

Requirements

• Proven work experience as a Chef or Cook

• Hands-on experience with various kitchen equipment (e.g. grillers

and pasta makers) Advanced knowledge of culinary, baking and

pastry techniques

• Leadership skills

• Ability to remain calm and undertake various tasks

• Excellent time management abilities

• Up-to-date knowledge of cooking techniques and recipes

• Familiarity with sanitation regulations

• Culinary school preferred

11 WESTSIDE ASIA SQUARE PTE. LTD.

Job Description

Mimmo is a modern Italian-inspired bakery by Liberty Group, focused on craftsmanship, quality, and refined simplicity. Inspired by the idea of “La Pausa” — the Italian break — we create thoughtful, high-quality pastries using natural ingredients, seasonal produce, and a strong commitment to sustainability.

⸻

About Chef Domenico Giammarella

Mimmo is inspired by Chef Domenico Giammarella, an internationally recognised pastry chef trained at Le Cordon Bleu. With experience across top establishments in Canada and a background in both culinary arts and science, he is known for combining precision, innovation, and refined craftsmanship in his creations.

Key Responsibilities

* Lead and oversee daily bakery production, ensuring consistency, quality, and efficiency

* Execute and refine artisanal breads, viennoiserie, and pastries aligned with Mimmo’s standards

* Work with fermentation techniques, sourdough, and long-proof processes

* Maintain strict quality control in both product and presentation

* Support R&D and seasonal menu development inspired by Chef Domenico’s philosophy

* Plan production schedules and manage kitchen workflow effectively

* Oversee inventory, ordering, and cost control with minimal wastage

* Ensure compliance with food safety and hygiene standards

* Train, mentor, and supervise junior bakers and kitchen staff

* Collaborate with management on product direction, innovation, and brand positioning

Requirements

* Minimum 4–6 years of experience in artisan bakeries or premium café concepts

* Strong technical knowledge in bread-making, fermentation, and dough handling

* Experience in sourdough and European-style baking preferred

* Leadership experience in managing a small kitchen or bakery team

* Strong understanding of kitchen operations, costing, and workflow planning

* Ability to work early mornings, weekends, and public holidays

* Food Hygiene Certificate (Singapore requirement)

* Detail-oriented with a strong sense of ownership and pride in craftsmanship

Holiday Inn Singapore Orchard City Centre

More than an iconic place to stay, Holiday Inn Hotels are a place to be in the moment–gathered to celebrate with family, laughing with friends, sharing a meal with the team, or just for some well-deserved me-time. No matter the reason you travel, when you’re here, you’re right where you’re meant to be.

Job Description

At Holiday Inn Singapore Orchard City Centre, our job is to bring the joy of travel to everyone. That’s where you come in. When you’re part of the Holiday Inn brand, you’re more than just a job title. We look for people who are friendly, welcoming and full of life; people who are always finding ways to make every guest’s experience an enjoyable one.

Holiday Inn Singapore Orchard City Centre is looking for an Chef De Partie (Western & Chinese) who will organize kitchen operations and prepare and serve a range of dishes, while supervising junior members of the Kitchen Brigade.

Responsibilities include, but are not limited to:

• Work with Supervisor in the preparation and management of the Department’s budget

• In the absence of a Manager, conduct shift briefings to ensure hotel activities and operational requirements are known

• Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards

• Communicate to his/her superior any difficulties, guest or internal customer comment and other relevant information

• Establish and maintain effective employee working relationships

• Attend and participate in daily briefings and other meetings as scheduled

Prepare, cook, serve and store the following dishes:

o    Appetizers, Savories, Salads and Sandwiches

o    Sauces

o    Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes

o    Poultry and Game dishes

o    Meat dishes

o    Fish and shell fish

o    Hot and cold desserts

o    Plates and Terrines

o    Dim Sum

o    Buffet Food

What We Need From You

Diploma or Vocational Certificate in Culinary Skills or related field, and 2 years experience as a cook or an equivalent combination of education and experience.

Required Skills:

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

• Food service permit or valid health/food handler card as required by local government agency.

• Ability to read and write English.

What We Offer

In return for your hard work, you can look forward to a highly competitive salary and benefits package – including:

- Duty meals

- Birthday Leave on your birthday month

- Monthly LOVE Hour

- Medical, dental & optical benefits

- Insurance Coverage

- 25-50% F&B Discount at restaurants within IHG Singapore Hotels

- Special Employee Rate at all IHG Hotels worldwide

- Room to Grow opportunities

What’s more, because your career will be as unique as you are, we’ll give you all the tailored support you need to make a great start, be involved and grow.

And because the Holiday Inn Hotels & Resorts brand belongs to the IHG® family of brands, you’ll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 6,000+ hotels in over 100 countries around the world.

So whoever you are, whatever you love doing, bring your passion to Holiday Inn and IHG and we’ll make sure you’ll have Room to be yourself. Find out more about joining us today by going to careers.ihg.com.

Raffles Hotel Singapore

Raffles Hotel Singapore welcomed guests in August 2019 after a careful and sensitive restoration breathing new life into its beautiful building. One of the few remaining great 19th century hotels in the world, the hotel is perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors while restored suites, new social spaces, restaurants and bars have been enhanced for discerning travellers.

Job Description

The Junior Sous Chef supports the Sous Chef as the culinary ambassador of the restaurant, lending the venue personality and soul. The position is responsible for the supervision of the overall culinary operation and for achieving and maintaining the highest standards of food quality and guest satisfaction.

Primary Responsibilities

Food Quality

• Monitors food quality and consistency, and ensures food presented to our guest is of the highest quality standards.

• Supervises and monitors kitchen operations, works with yield testing, product identification and ensures proper rotation and labelling is followed according to guidelines and product specifications.

• Works closely with receiving and storeroom; ensures goods received are of the standard quality and meets hotel’s specifications.

• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.

• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and Sanitisation

• Ensures personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.

• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.

• Ensures all equipment is hygienically stored in its designated area.

• Ensures all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.

• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Management and leadership of the culinary team

• Be a mentor and role model.

• Supervises all colleague’s performance and be viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.

• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Sous Chef on all aspects of the kitchen management.

• Liaises with all departments to ensure correct and professional operation is conducted. Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.

• Ensures smooth and effective communication among the kitchens and with other departments.

• Compiles weekly colleagues’ schedule and submits to Chef’s Office by 12 pm every Thursday for approval.

• Evaluates the performance of the kitchen colleagues and gives the Executive Chef any recommendations for promotions or other actions.

• Attends monthly departmental meeting and communicates with the team. Follows up on projects assigned if any.

• Ensures that daily line-up is conducted within respective outlet and documented.

• Ensures that all deadlines are met consistently.

• Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet/colleagues.

Training, learning and development of culinary team

• Stream lines all training requirements and co-ordinates all arrangements for proper execution of instructions.

• Conducts training regularly for colleagues to develop their skills/new menu items. Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.

• Guides the departmental orientation for new hires.

• Ensures that colleagues are aware of hotel rules and regulations.

• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Builds guest loyalty and to develop a professional relationship with local guests and regular patrons.

• Continually improves product, presentation, delivery of experience and obtains feedback from guest and patrons.

• Builds a base of long-term loyal patrons (consisting of local community and in-house guests) through exceeding guests’ expectations. This includes but not limited to engaging with guests during their dining experience in order to gather feedback and information which will exceed their expectations.

• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.

• Follows sustainable procedures and practices that support Accor’s Corporate Social Responsibility program.

Candidate Profile

Knowledge and Experience

• Professional Certificate in a Culinary-related field or equivalent.

• Minimum 4 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant.

• Proficient in written and conversational English and an additional language will be an advantage.

• Prior work experience in Asia, Singapore or South East Asia preferred.

• Accustomed to and comfortable with media exposure.

• Detailed knowledge of South East Asian cuisine.

Competencies

• Outstanding interpersonal skills with ability to communicate with all levels of colleagues.

• Extroverted and team player.

• Service oriented with an eye for details, passion and innovative.

• Multicultural awareness and able to work and thrive within a culturally diverse environment.

• Outstanding presentation and influencing skills.

• Flexible and able to embrace and respond to change effectively and swiftly.

• Ability to work independently and has good initiative in dynamic environment.

• Self-motivated and energetic.

• Leads to constantly improve the guest and colleague service experience.

• Leadership skills required – collaborative, enabling, and entrepreneurial.

• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies.

• Builds strong rapport and coordinated approach for restaurant with the Restaurant Manager.

• Possesses exceptional knowledge, while having the charisma to enlighten both internal and external guests in the respective cuisine.

Restaurant Profile

Butcher’s Block is an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. Helmed by new Chef de Cuisine Jordan Keao, who was born and raised in Hawaii where cooking, fishing, hunting and farming are a part of everyday life, it exhibits the highest quality of produce, meats and seafood sourced from around the world translated through fire. Feast your eyes on premium meats hanging in the Meat Vault and over 200 exciting wine labels, including a good selection of natural wines, in the Wine Library.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.

• Duty Meals are provided.

• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.

• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.

• Medical and Wellness Benefit.

• Comprehensive Insurance Coverage.

• Local/Overseas Career Development & Growth Opportunities.

• Holistic Learning and Development Opportunities.

Private Advertiser

Job Description

Job Description:
We are looking for responsible and hardworking individuals to join our team as Kitchen Assistants. The role involves supporting daily food stall operations and ensuring smooth service delivery.

Key Responsibilities:

• Assist in daily stall operations

• Prepare and serve food according to standards

• Maintain cleanliness and hygiene of the stall

• Handle basic cashiering duties

• Ensure good customer service at all times

Requirements:

• Able to work in a fast-paced environment

• Responsible, punctual, and team-oriented

• Prior F&B experience is a plus (not required)

Working Hours:

• 6-day work week

• Shift hours to be discussed

Benefits:

• Stable full-time employment

• Friendly working environment

• Opportunities for career growth

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

Job Description

Monti is seeking an experienced and well-organised Junior Sous Chef (Pastry) with a strong foundation in Italian desserts to support the daily operations of the Pastry Kitchen. The incumbent will assist in planning, coordinating, and executing dessert production for restaurant service while ensuring consistency, efficiency, and high quality standards. This role requires strong technical pastry skills, attention to detail, and the ability to perform in a fast-paced Italian dining environment while supporting kitchen leadership.

Key Responsibilities

• Assist the Group Pastry Chef / Pastry Sous Chef in the smooth day-to-day operations of the Pastry Department.

• Support the team to ensure smooth kitchen operations and that all desserts are produced with consistent quality and presentation standards.

• Ensure desserts, pastries, and baked goods are prepared and served in a timely and efficient manner during service.

• Prepare and execute ingredients and food items according to established recipes, standards, and plating guidelines.

• Support in the development, testing, and execution of pastry and dessert menu items when required.

• Assist in monitoring food cost, portion control, and minimising wastage within the pastry section.

• Check and ensure all ordered items are received in the correct quantity and stored under proper conditions to reduce spoilage and wastage.

• Maintain and uphold hygiene, food safety, and sanitation standards in compliance with company and regulatory requirements.

• Guide and support junior pastry kitchen staff in daily operations and ensure adherence to kitchen standards and procedures.

• Assist in staff supervision, basic training, and performance feedback where required.

• Carry out any other ad-hoc duties as assigned by the Group Pastry Chef / Management.

Job Requirements

• Minimum 4–5 years of relevant pastry kitchen experience, with at least 1–2 years in a senior CDP or supervisory capacity preferred

• Possess a valid Food Hygiene Certificate

• Strong foundation in Italian and Western dessert production, including plated desserts, petit fours, ice creams, sorbets, choux pastry, and specialty cakes

• Experience in fine dining or quality-focused restaurant environments preferred

• Demonstrates the ability to support production planning and coordinate mise-en-place for service

• Able to work independently within assigned section while supporting overall pastry kitchen operations

• Creative, detail-oriented, and willing to learn and refine techniques aligned with Monti’s Italian dining standards

• Good organisational and time-management skills to ensure smooth dessert service

• Strong interpersonal and communication skills; able to guide junior team members and work collaboratively within the kitchen team

• Able to perform under pressure in a fast-paced service environment

• Maintains high standards of personal hygiene, food safety, and workplace cleanliness

• Displays professionalism, reliability, and a positive working attitude

• Willing to work weekends, public holidays, and rotating shifts based on operational requirements

• Open to occasional travel or cross-outlet support within the Group, if required

BTL ENTERPRISES PTE. LTD.

Job Description

Summary:

We are seeking a skilled Sous Chef to join our dynamic culinary team. The ideal candidate will assist in leading kitchen operations, contributing innovative ideas, and ensuring the highest quality of culinary delights.

Responsibilities:

• Plan and develop recipes and menus while estimating food and labor costs and managing food supplies' procurement.
• Monitor the quality of dishes throughout preparation and presentation stages.
• Collaborate with managers, dietitians, and kitchen/wait staff to address food preparation concerns.
• Supervise and coordinate the activities of cooks and other kitchen personnel involved in food preparation.
• Inspect supplies, equipment, and work areas to ensure compliance with established standards.
• Determine food presentation methods and create attractive, decorative food displays.
• Provide guidance to cooks and staff regarding food preparation, cooking techniques, garnishing, and presentation.
• Participate in the recruitment process of kitchen staff and oversee their performance and development.
• Prepare, season, and cook specialty foods and intricate dishes as required.
• Educate and enforce hygiene and food safety regulations to maintain a safe working environment.

Requirements:

• Proven experience as a Sous Chef or relevant role.
• Proficiency in culinary techniques and a creative approach to cooking.
• Leadership and excellent communication skills.
• Ability to manage a fast-paced kitchen environment.
• Knowledge of food safety and sanitation regulations.

HEALTHWISE ENTERPRISES PTE. LTD.

Job Description

Job Description:

We are seeking a skilled Central Kitchen Sous Chef to join our culinary team. As a Central Kitchen Sous Chef, you will be responsible for preparing high-quality meals for distribution to our various locations. This role requires attention to detail, culinary expertise, and the ability to work efficiently in a fast-paced environment.

Responsibilities:

• Prepare and cook menu items in accordance with established recipes and standards
• Ensure all food products meet quality and freshness standards
• Maintain cleanliness and organization of the central kitchen area
• Monitor inventory levels and communicate supply needs to management
• Adhere to all food safety and sanitation regulations
• Collaborate with team members to ensure smooth kitchen operations

Requirements:

• Proven experience as a Sous Chef in a central kitchen or similar environment
• Strong knowledge of food preparation techniques and safety standards
• Ability to work well under pressure in a fast-paced environment
• Excellent communication and teamwork skills
• Flexibility to work evenings, weekends, and holidays as needed
• Culinary degree or relevant certification is a plus

ALTITUDE ORANGE GROVE PTE. LTD.

Job Description

Responsibilities:

Leadership Responsibilities

• Oversee a designated section of the kitchen, such as grill, sauté, or cold station, ensuring that all dishes are prepared according to recipes and standards.

• Work closely with other members of the culinary team to ensure smooth coordination and communication across all kitchen operations.

• Provide support during busy periods by multitasking and prioritising tasks effectively and efficiently.

• Actively share and suggest creative recipes to the Executive Chef to encourage creativity. 

Food Preparation & Cooking:

• Ensure food standards, preparation, presentation, temperature and cooking techniques are maintained at the highest level and enforce policies and procedures in the kitchen.

• Ensure the quality and consistency of food items by adhering to established standards.

• Follow proper food handling and sanitation procedures to maintain a clean and safe kitchen environment.

Inventory Management:

• Monitor food stock levels and communicate with management to ensure timely replenishment as needed to avoid shortages or overstocking.

Training & Development:

• Guide junior kitchen colleagues on culinary techniques, safety procedures, and kitchen protocols.

Food Hygiene & Maintenance:

• Adhere to all health and safety regulations and guidelines.

• Maintain equipment in good working condition and report any issues to management.

• Participate in daily cleaning tasks, including deep cleaning of equipment, surfaces, and storage areas, to maintain a sanitary kitchen environment.

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).

• Report any health or safety hazards, incidents and injuries to your supervisor on duty as soon as possible. Hazards may include unsafe working conditions, equipment and machinery faults or damage, and other housekeeping or maintenance needs that may affect the safety or any person/s at the Hotel. 

Other Responsibilities

• Be well versed in the hotel’s fire and life safety emergency procedures.

• Take responsibility to ensure all required tasks are completed accurately and within given time frames.

• Interact with guests in a friendly and professional manner, taking special requests or dietary restrictions into consideration when preparing dishes.

• Address any issues or discrepancies that may arise during service, such as equipment malfunctions, ingredient shortages, or guests’ complaint, with efficiency and professionalism.

• Stay informed about current culinary trends, techniques, and ingredients.

Job Requirements

• Candidate must possess at least Professional Certificate/ NiTEC, culinary certificate, or equivalent

• Minimum 3 years of working experience in the same capacity

• Good team player and team builder