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

Settha Palace Hotel

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

Job Description - Restaurant and Banquet Manager

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

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

But the opportunity is NOT for you if:

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

This role requires:

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

You'll get:

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

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

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

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

Kopitiam Investment Pte Ltd

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

Job Description

Job Description & Requirements

We are looking for a skilled and innThe Executive Sous Chef will be responsible for overseeing all aspects of kitchen operations, including menu creation, food preparation, staff management, and ensuring the highest standards of food quality and presentation. You will also be expected to maintain food safety and sanitation standards while fostering a positive and collaborative work environment. As we expand, this role will be crucial in collaborating with our purchasing and food manufacturing departments to optimize our cost of goods sold (COGS) and streamline kitchen preparations

Responsibilities

• Lead, train, and mentor all kitchen staff, fostering accountability, skill development, and a growth mindset. Develop future culinary leaders and promote a culture of continuous learning and excellence.
• Uphold the highest standards of food preparation, presentation, and consistency across all menu items. Monitor kitchen workflow and processes to ensure efficiency and operational excellence.
• Collaborate on menu planning, experiment with new recipes, and innovate dishes to enhance offerings, streamline preparation, and leverage insights from the food manufacturing facility.
• Oversee inventory control, sourcing of ingredients, storage, and ordering. Work with procurement and manufacturing teams to optimize cost of goods (COGS) while maintaining high-quality standards.
• Ensure the kitchen adheres to all food safety, hygiene, and workplace health regulations. Maintain a clean, organized, and safe environment at all times.
• Work closely with the Restaurant Manager, front-of-house leadership, and other departments to ensure seamless operations, cohesive teamwork, and exceptional guest experiences.
• Identify opportunities to improve kitchen efficiency, reduce costs, and enhance overall restaurant performance. Implement best practices and drive innovation within the culinary team.

Job Requirements

• Minimum 8-10 years in the kitchens, with at least 3-5 years of senior leadership experience, preferably in Japanese or fine-dining establishments.
• Strong knowledge of Japanese cuisine, ingredients, traditional cooking techniques, and menu development.
• Proficiency in leveraging inventory management software and data-driven SOP development to ensure operational scalability, cost accuracy, and consistent training across a diverse workforce.
• Proven leadership and team management skills, with the ability to foster accountability, skill development, and a growth mindset.
• Excellent organizational, time management, and communication skills, with the ability to perform under pressure.

Gan Teck Kar Investments Pte Ltd

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

Job Description

Job Highlights

• 44 hours, 5 workdays per week
• Staff meals provided
• Staff discount
• Immediate hiring

Responsibilities:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant.
• Coordinates daily tasks with the Sous/ Head Chef and responsible for supervising junior chefs or line cook
• Able to estimate the daily kitchen needs and check the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation, and presentation of food are always of the highest quality.
• Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation.
• Full awareness of all menu items, their recipes, methods of production, and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Guides and trains the subordinates daily to ensure high motivation and an economical working environment.

Requirements:

• Minimum 2-years of experience in similar capacity or experience.
• Ability to work in a fast-paced and stressful environment without losing composure
• Good leadership & communication skills
• Strong personal organizational and management skills
• Understanding of workplace health and safety and food hygiene
• Possess positive attitude towards task assigned.
• Eager to learn and progress.

Tiong Bahru Bakery

Tiong Bahru Bakery

Job Description

Job Highlights
Up to $2,500 Completion Bonus "Terms & Condition Applied"
05-day 44 hours work week
End-year performance bonus
Group medical, hospitalisation and dental insurance

Job Description

Tiong Bahru bakery- Central Kitchen chefs @Pandan Loop (Be part of the best bakery team!)
Up to $2,500 Completion Bonus (Terms and Conditions Applied)
05 Days 44 Hours Work week
$2500 -$3500

If you want to perfect your Viennoiserie, Pastry, or Sourdough making skills, Tiong Bahru Bakery is the perfect place. If you have aspirations to move into management we can also help you take the next step in your career. We offer world-class bakery training to build our teams' knowledge, and being part of the Spa Esprit Group also means that there is an opportunity for promotion and growth across the company to our sister restaurant brands.

We are on the lookout for a range of Bakery Team Member roles:

• Viennoiserie Team Members
• Pastry Team Members
• Bread Team Membeer
• Savoury Hot Kitchen Team Members

We're passionate to develop our people to create the next generation of leaders by training and promoting from within. We love to take people with no experience who are passionate to learn.

Our people aren't robots, we empower people to be themselves, and let their personalities, ideas, and creativity shine. We take care of our people, we work hard to understand our team members as individuals to set everyone up for success. We build high-performing teams by creating courageous leaders, trusted relationships and training our teams to be knowledgeable and confident in their roles. Our team supports each other, looks after each other and works together to achieve our goals.

Team Benefits

• Amazing career growth and promotion opportunitie
• Industry-leading packages
• 5-day 44 hours work week
• End-year performance bonus
• Group medical, hospitalisation and dental insurance
• World-class coffee, wine, food and leadership education
• Overseas expansion exposure opportunities
• Free staff meals and drinks
• Discount across all SEG brands
• Group D&D and team bonding events
• Team member referral bonus
• Great annual leave

MCBISTRO PTE. LTD.

Job Description

Responsibilities:

• Assist the Sous Chef and Head Chef in daily kitchen operations
• Supervise and coordinate kitchen staff, ensuring smooth workflow and teamwork
• Prepare and cook menu items according to recipes and quality standards
• Monitor food quality and presentation before service
• Participate in the monthly stock-take activities
• Ensure proper handling and storage of all food items in accordance with company standards
• Assist in managing stock rotation, food cost, and minimizing waste
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Strong knowledge of kitchen operations, food safety, and sanitation standards
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work under pressure in a fast-paced environment
• Physical stamina to stand for long periods
• Strong attention to detail and a commitment to quality
• Team player with a positive attitude and strong communication skills

Whatsapp 91•••574 for more information

Tung Lok Millennium Pte Ltd

Tung Lok Group, established in 1984, is Singapore’s leading restaurant group with more than 40 restaurants in Singapore, China, Japan, Indonesia, and Vietnam. Its restaurants, renowned for its quality and distinctive character, offer a variety of cuisines such as Cantonese, Northern Chinese, Vegetarian, Seafood specialities, Western, Japanese, and trendsetting Global Chinese cuisine, executed by talented and award-winning masterchefs.

Job Description

Responsibilities:

• Assist in managing kitchen staff, ensuring smooth operation during service
• Oversee the preparation and cooking of dishes, ensuring consistency and high-quality standards
• Work closely with the Executive Chef to create, plan, and execute seasonal menus with innovative and flavorful dishes
• Maintain high standards of food presentation, taste, and portion control. Ensure all dishes meet the established specifications
• Help manage inventory, ordering, andstock levels
• Ensure kitchen cleanliness and adhere to food safety and hygiene standards
• Work closely with front-of-house staff to ensure smooth service and customer satisfaction
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Ability to work in a fast-paced, high-pressure environment
• Strong leadership and team management skills
• Creativity and passion for food and culinary trends
• Excellent organizational skills and attention to detail
• A deep understanding of kitchen safety, hygiene, and food handling protocols
• Able to work on split shifts, weekends, and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute

Whatsapp91•••574 for more information

CHRIS COMM PTE. LTD.

Job Description

• Plan and create menus considering clients’ preferences and dietary needs
• Control and direct the food preparation process and any other relative activities
• Construct dishes that reflect our commitment to quality
• Supervise kitchen staff’s activities to ensure compliance with health and safety standards
• Ensure the consistent, high-quality delivery of every dish
• Manage and train kitchen staff
• Estimate food requirements and food/labor costs
• Manage relationships with distributors and resolve issues with vendors promptly
• Follow the budget established by the restaurant management
• Keep time and payroll records

AQC DELIGHT PTE. LTD.

Job Description

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

Tung Lok Millennium Pte Ltd

Tung Lok Group, established in 1984, is Singapore’s leading restaurant group with more than 40 restaurants in Singapore, China, Japan, Indonesia, and Vietnam. Its restaurants, renowned for its quality and distinctive character, offer a variety of cuisines such as Cantonese, Northern Chinese, Vegetarian, Seafood specialities, Western, Japanese, and trendsetting Global Chinese cuisine, executed by talented and award-winning masterchefs.

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

Whatsapp 91•••574 for more information

POHANG SUSAN PTE. LTD.

Job Description

Hi, We are specialized Korean Style Seafood Restaurant.

We are looking for skillful chefs.

Anyone want to learn Korean style sashimi, seafood cooking and authenticKorean cuisine will be welcome abord !!

Food Preparation: Efficiently clean, peel, chop, slice, and prepareingredients for daily, high-volume, or special orders.
Cooking Support: Assist with cooking, plating, and garnishingdishes according to established recipes and quality standards.
Station Maintenance: Maintain a clean, sanitary, and organizedworkstation, including cleaning equipment, countertops, and refrigerators.
Inventory & Safety: Monitor, rotate, and stock inventory toreduce waste, and ensure all food safety/sanitation policies (e.g., HACCP,Halal) are met.
Collaboration: Work collaboratively with the head chef and kitchenstaff to ensure smooth service during busy hours. 

Requirements

• Basic understanding of professional cooking techniques and knife skills.
• Valid Food Hygiene/Safety Certification.
• Ability to work in a fast-paced environment and stand for long periods.
• Strong team player with good communication skills. 

Typical Qualifications

• Previous experience as a kitchen assistant or in a similar culinary role.
• Culinary arts education or certification is preferred, but not always required. 

LONG BEACH @ DEMPSEY

Job Description

CHINESE RESTAURANT

Proficient in various local seafood dishes.

To create menu items, recipes and develop dishes.

Cooking and barbecue and preparing high quality dishes.

Ensure quality control and presentation of the dishes.

Ensure food is stored, prepared and presented in a safe and hygiene manner.

Ensure smooth operations and allocations of duties within the kitchen.

Maintain cleanliness and the hygiene of the kitchen.

Marriott International

Job Description

Marriott International

Job Description

MAISON ANLI (PTE. LTD.)

Job Description

Job Description & Requirements :-

We are looking to hire a commendable Head Chef to manage our kitchen staff and to resolve kitchen issues swiftly. The Head chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

Head Chef Responsibilities:-

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Excellent in budgeting and managing wastage.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Head Chef Requirements:

• Minimum 2 years of culinary education.
• Minimum 5 years of experience in a similar position. Experience in preparing European cuisine particularly in Mediterranean & Greek cuisine will be advantages.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management particularly in preparing roster and managing short of manpower situation.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines and calm.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

We Offer:

• Competitive salary, based on experience.
• Friendly and supportive working environment
• Career growth opportunities
• Staff privileges – voucher for birthday, etc

3thirtynine

Job Description

Chef (Full-Time) – 3thirtynine

Location: Jalan Besar, Singapore

Job Highlights

• 2 days off per week (including Sunday)

• Staff meals provided

• Supportive and friendly team environment

Job Description

• Prepare and execute dishes according to restaurant standards

• Ensure consistency in taste, quality, and presentation

• Assist with kitchen prep, stock control, and daily operations

• Maintain cleanliness and hygiene of the kitchen

• Work closely with the team during service

• Assist with dishwashing when required

Working Hours

• 5 days work week

• 12:00 PM – 10:00 PM

• 2 days off (one fixed on Sunday)

Requirements

• Prior kitchen experience preferred (training provided)

• Able to work in a fast-paced environment

• Positive attitude and team player

• Responsible and maintains good hygiene practices

Salary

• Competitive, based on experience

Mervyn’s Madeleines

Job Description

Serve customers and take orders

Dishwashing

Basic kitchen prep

Tues - Sun, 12 noon to 10pm

2 year experience minimally will be good

We serve pork and alcohol too

Sake Labo Pte. Ltd.

Job Description

GYUKATSU KYOTO KATSUGYU IS EXPANDING!

Join Japan's No.1 Beef Katsu family today!

SUMMARY AND BENEFITS

• Work location: Raffles City Shopping Centre / One Holland Village / Parkway Parade

• Work Schedule: 5 workdays, 44 hours per week

• Sign-on bonus (Terms and conditions apply)

• Staff incentive program

• On-the-job Training provided

ROLE & RESPONSIBILITIES

• Assist in daily kitchen operations, ensuring consistent food quality and safety standards.

• Supervise food preparation and manage inventory, stock orders, and regular stock takes.

• Ensure proper food storage, cleanliness, and adherence to hygiene protocols.

• Inspect supplier deliveries for quality and support junior staff through training and guidance.

• Promote a positive, collaborative, and efficient kitchen environment.

REQUIREMENTS

• Min. of 2 years of experience in kitchen setting.

• Min. secondary school education with 'O' level passes

• Able to start work immediately or within a short notice period would be preferred

• Possess Food safety and hygiene certificate

• Able to work on weekends and public holidays

Please click on the APPLY button or send your resume directly to rec••••@hedonismhospitality.co with your availability date and expected salary.

We regret to inform you that only shortlisted candidates will be notified.

voco® Orchard Singapore

Job Description

About Us

voco Orchard Singapore, along the world-famous Orchard Road, provides guests with the world-renowned voco experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different

What is this job?

voco Orchard Singapore is seeking a dynamic and passionate Junior Sous Chef to be part of our team. The expectations for this incumbent will be to strive for high standards and push expectations in terms of quality, cleanliness, cost effectiveness, organization and efficiency.

Your day to day

• Review menus, analyzes recipes, assess food quality and labor requirements.

• Exercise efficient Payroll Management within your kitchen to maintain budgeted labor costs.

• Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment.

• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include other kitchen outlets, food and beverage, maintenance, business development & front office.

• Interact with outside contacts such as guests – to ensure their total satisfaction, vendors – to order supplies/ equipment and ensure best prices and quality. To assist with the Health Department and other regulatory agencies – regarding safety matters and kitchen inspections.

• Serve fresh ingredients to the guests of the highest quality of which reflect the style of the outlet concept.

• Monitor methods of food preparation, sizes of portions and garnishing of foods to ensure food is prepared in the described manner.

• Approve all food/ dishes leaving your section or kitchen before served to guests

• Estimate food consumption and purchases or requisitions of foodstuffs and kitchen supplies accordingly.

• Devise specialty dishes and develops innovative menus.

• Establish or enforce hygiene standards for the kitchen outlet.

• Develop and assist with training activities focused on improving skills and knowledge.

• Take an active involvement in the welfare, safety, development and well-being of hosts providing advice, counseling and (positive) constructive feedback.

• Assist with the development and maintenance of policies & procedures, work processes and standards of performance within the Department. Ensure quarterly reviews to accurately reflect any changes.

• Ensure the cleanliness and tidy of the Kitchen department and ensure all equipment is in good working order.

• Maintaining the cleanliness, neat and being well-groom appearance at all times during on duty

• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.

• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.

• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.

• Log security incidents and accidents in accordance with hotel requirements.

• Perform other duties as assigned including assisting staff with their job functions during peak periods.

What we need from you

• Diploma or Degree in Culinary Arts.

• At least 1 year experience in a similar position, or an experienced Chef de Partie will also be considered.

• Working experience in the hotel industry will be an added advantage.

• Commitment to work rotating shifts, weekends and public holidays.

• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

DARUMA TAVERN II PTE. LTD.

Job Description

• Menu Planning: Developing and adjusting menus based on seasonal ingredients and dietary preferences. 1
• Cooking Techniques: Preparing and cooking a variety of dishes while ensuring consistency and adherence to recipes. 1
• Supervision: Training and supervising kitchen staff, including cooks and sous chefs, to maintain quality and efficiency. 1
• Food Safety: Ensuring compliance with health and safety regulations and food handling procedures. 1
• Inventory Management: Overseeing inventory, including stock rotation and ordering. 1
  For more detailed information on chef job descriptions and responsibilities, you can refer to the sources and.

Spring leaf

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 5 years experience in Prata Flipping

BOSS MANPOWER PTE. LTD.

Job Description

Job description：

Be able to cook classic dishes and follow up on the company's requirements to improve and innovate

Ensure that all dishes are cooked well and properly presented

Oversee food preparation, checking that all kitchen staff are performing their duties

Ensure proper hyigene and cleanilness，Complete daily cleaning tasks

Ensure food is stored, prepare and presented in a safe and hygiene manner.

Monitor equipment quality and order new equipment as needed Help the restaurant determine how much food and supplies need to be ordered

Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

Need 3-5 years of experience as a chef,hands-on experience with various kitchen equipment Advanced knowledge of culinary skills

Ability to remain calm and undertake various tasks

Excellent time management abilities

Up-to-date knowledge of cooking techniques and recipes

Willingness to work night shift and split shift.

Needs to work on weekends & public holidays

We regret that only shortlisted candidates will be notified

Kabe No Ana

Job Description

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurantsResponsibilities

• Menu Execution and Delivery

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQualityAssurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

RE&S Enterprises Pte Ltd

RE&S Enterprises Pte Ltd is a leading restaurant chain with more than 70 outlets dotting the Singapore landscape. Our 30 years of presence in Singapore signifies the commitment to continual growth and innovation. Our business and customer mantra seizes opportunities to offer an experience of Japanese culture via relevant, affordable quality and service that are focused on Food for Life.

Job Description

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

This person must have strong Japanese fine dining cuisine experience and omakase experience

RE&S Enterprises Pte Ltd

RE&S Enterprises Pte Ltd is a leading restaurant chain with more than 70 outlets dotting the Singapore landscape. Our 30 years of presence in Singapore signifies the commitment to continual growth and innovation. Our business and customer mantra seizes opportunities to offer an experience of Japanese culture via relevant, affordable quality and service that are focused on Food for Life.

Job Description

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift )

MAISON ANLI (PTE. LTD.)

Job Description

A Sous Chef is a professional responsible for ensuring that nothing goes wrong in the kitchen. From ordering ingredients to keeping an accurate inventory list and ensuring cleanliness everywhere they go, they provide the Head Chef with everything they need to create dishes for customers

Responsibilities:-

• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Train new kitchen employees to meet restaurant and kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the executive chef's absence.

Requirements:

• Diploma in culinary science or relevant field.
• A minimum of 2 years’ experience in a similar role.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Good understanding of MS Office and restaurant software programs.
• Teamwork-oriented with outstanding leadership abilities.
• Excellent communication and interpersonal skills

We Offer:

• Competitive salary, based on experience.
• Friendly and supportive working environment
• Career growth opportunities
• Staff privileges – voucher for birthday, etc

PRIME MANPOWER SOLUTIONS PTE. LTD.

Job Description

Responsibilities

• Prepare and cook menu items following company standards to deliver consistent quality and taste
• Monitor and maintain food freshness and presentation to meet customer expectations
• Maintain cleanliness and hygiene in the kitchen to comply with food safety regulations
• Check and manage stock levels of ingredients and kitchen supplies to ensure uninterrupted kitchen operations
• Follow food safety and sanitation regulations to maintain a safe food preparation environment
• Assist in menu planning and food preparation to enhance kitchen efficiency and menu variety
• Collaborate with kitchen staff to coordinate daily operations and maintain smooth workflow

Preferred competencies and qualifications

• Experience as a Chef or in kitchen operations to perform cooking and kitchen management tasks effectively
• Ability to prepare and cook a variety of dishes to meet diverse menu requirements
• Knowledge of food hygiene and kitchen safety to uphold health standards
• Ability to work diligently in a fast-paced environment to meet operational demands
• Availability to work on weekends, public holidays, and shifts as needed to support business operations
• Strong teamwork and communication skills to collaborate effectively with kitchen staff

HIRA GLOBAL PTE. LTD.

Job Description

-Preparing, cooking and presenting food at a designated station in a kitchen.
-Assisting Executive Chef and Sous Chef in preparing menus and developing recipes and dishes.
-Maintaining portion, quality and cost control.
-Conducting daily spot checks of the kitchen and food items.
-Stocktaking and ordering supplies for your station.
-Improving your food preparation methods based on feedback.
-Assisting in other areas of the kitchen when required.

YK MANPOWER PTE. LTD.

Job Description

• Supervise and manage the daily operations of the Cold Kitchen.

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

• Plan and oversee buffet production (Breakfast, Lunch, Dinner) according to reservation covers to minimise wastage.

• Ensure sufficient mise-en-place and timely replenishment of buffet and àla carte items.

• Monitor food quality, storage, and handling to prevent contamination and spoilage.

• Maintain cleanliness, hygiene standards, and proper equipment usage within the section.

• Monitor inventory levels and assist in requisition of supplies.

• Train, supervise, and evaluate kitchen staff performance.

• Review menus and propose improvements or new dishes to enhance guest satisfaction.

• Ensure proper shift handover and smooth kitchen operations.

• Other ad-hoc duties and responsibilities as and when assigned

Requirement:

UOL HOTEL INVESTMENTS (ORCHARD) PTE. LTD.

Job Description

THE NOMAD WAY 

Hospitality is at the core of what we do and who we are. It’s more than just a job; it’s a path to a career in our industry. Many of us at NoMad have grown from within these walls and we pride ourselves on providing these opportunities. We thrive to achieve our vision to be a thriving hotel combining the best of New York hospitality with the Singaporean charm. Our values connect us; our behaviours guide us; and our non-negotiables drive us. Welcome to NoMad Singapore 

OVERVIEW OF ROLE 

The Executive Pastry Chef is responsible for leading the pastry and bakery operations across the hotel, overseeing the creation, execution and consistency of all pastry, dessert and baked offerings. 

This role drives creativity and innovation while ensuring operational excellence, quality control and alignment with the NoMad brand identity. Working closely with the Director of Culinary and F&B leadership team, the Executive Pastry Chef plays a key role in shaping the hotel’s culinary positioning through distinctive and memorable pastry experiences. 

The role is also instrumental during pre-opening, responsible for menu development, kitchen setup, sourcing of pastry equipment and building a high-performing pastry team. 

MAIN DUTIES & RESPONSIBILITIES 

The main responsibilities of the Executive Pastry Chef are summarised below; however the list is not exhaustive. 

GENERAL DUTIES 

• Lead the pastry and bakery operations across all outlets, including restaurants, bars, banquets and in-room dining. 

• Develop and execute innovative pastry menus, desserts and baked items that reflect the NoMad brand identity. 

• Ensure consistency, quality and presentation of all pastry products across all service periods. 

• Work closely with the Director of Culinary to align pastry offerings with the overall culinary direction of the hotel. 

• Oversee daily production, preparation and service to ensure efficiency and high standards. 

• Monitor food quality, taste and presentation to meet guest expectations and brand standards. 

• Undertake any other duties or tasks deemed reasonable by the Director of Culinary or General Manager. 

MENU DEVELOPMENT & CREATIVITY 

• Conceptualise and develop signature desserts and pastry items that enhance the hotel’s culinary identity. 

• Continuously innovate and refresh menus based on trends, seasonality and guest preferences. 

• Collaborate with F&B and Marketing teams on special promotions, events and seasonal offerings. 

• Ensure all recipes are standardised, documented and consistently executed. 

PRE-OPENING & SETUP 

• Lead the setup of pastry kitchens, including equipment selection, layout planning and workflow design. 

• Support procurement of pastry-related OS&E and ingredients. 

• Develop pre-opening training plans and operational procedures. 

• Participate in menu tastings, trials and concept development for all outlets. 

• Build and train the pastry team prior to opening. 

LEADERSHIP AND MANAGEMENT 

• Lead, train and develop the pastry team to achieve high performance and consistency. 

• Foster a culture of creativity, discipline and teamwork within the pastry department. 

• Conduct training, coaching and performance evaluations for team members. 

• Ensure proper staffing, scheduling and productivity within the department. 

• Promote collaboration with other kitchen and service teams. 

COST CONTROL & OPERATIONS 

• Manage food cost within the pastry department through effective planning and portion control. 

• Monitor inventory, ordering and wastage to ensure cost efficiency. 

• Work closely with Purchasing and Cost Control teams to manage suppliers and ingredient sourcing. 

• Ensure compliance with budget and financial targets. 

FOOD SAFETY & COMPLIANCE 

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

• Maintain a clean and organised pastry kitchen at all times. 

• Ensure proper handling, storage and labelling of all food items. 

• Comply with local regulations and company policies related to food safety. 

GUEST EXPERIENCE & BRAND REPRESENTATION 

• Deliver pastry experiences that enhance the overall guest journey and brand perception. 

• Ensure presentation and quality reflect the sophistication and identity of NoMad. 

• Support guest engagement through creative and memorable dessert offerings. 

• Uphold brand standards in all aspects of pastry production and presentation. 

EXPECTATIONS: 

The Executive Pastry Chef is expected to: 

• Always maintain a consistently professional demeanor. 

• Represent NoMad positively in all interactions with internal and external stakeholders. 

• Always adhere to company policies and procedures, including food safety and hygiene standards. 

• Demonstrate creativity, innovation and attention to detail in all pastry creations. 

• Foster clear communication and strong teamwork within the kitchen. 

• Exhibit leadership and accountability in managing the pastry operations. 

• Champion company values and foster a collaborative and respectful working culture. 

QUALIFICATIONS 

• Degree or Diploma in Culinary Arts, Pastry Arts or a related field. 

• Minimum 8–10 years of experience in pastry or bakery operations, with at least 3–5 years in a leadership role. 

• Strong expertise in pastry techniques, dessert creation and bakery production. 

• Experience in luxury or upscale hospitality environments is preferred. 

• Proven ability to develop innovative menus and lead pastry teams. 

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

• Excellent leadership, organisational and communication skills. 

• Passion for culinary excellence and creativity. 

Hotel Grand Pacific

Hotel Grand Pacific Singapore is a four star, smoke-free hotel consisting of deluxe rooms, premier rooms and suites all set up with broadband internet access.

Job Description

Responsibilities:

• Supervise and manage the daily operations of the Cold Kitchen.

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

• Plan and oversee buffet production (Breakfast, Lunch, Dinner) according to reservation covers to minimise wastage.

• Ensure sufficient mise-en-place and timely replenishment of buffet and àla carte items.

• Monitor food quality, storage, and handling to prevent contamination and spoilage.

• Maintain cleanliness, hygiene standards, and proper equipment usage within the section.

• Monitor inventory levels and assist in requisition of supplies.

• Train, supervise, and evaluate kitchen staff performance.

• Review menus and propose improvements or new dishes to enhance guest satisfaction.

• Ensure proper shift handover and smooth kitchen operations.

• Other ad-hoc duties and responsibilities as and when assigned

Requirement:

• Relevant qualification in Culinary Arts or equivalent preferred.

• WSQ Food Safety & Hygiene certification.

• Minimum 2–3 years of relevant experience in hotel or F&B operations.

• Prior supervisory experience preferred.

• Strong knowledge of food safety, buffet production planning, and inventory control.

• Good leadership, communication, and organisational skills.

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

• Able to perform rotating shifts, including weekend and public holidays.

RESTAURANT ZEN PTE. LTD.

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

Job Description

Join Our Team at Zén – A 3-Michelin-Star Experience in the Heart of Singapore

Are you an ambitious and talented chef eager to elevate your career in a world-class, award-winning kitchen? Zén, one of only three three-Michelin-starred restaurants in Singapore, is seeking a dynamic Demi Chef de Partie to join our exceptional team.

At Zén, we offer a gastronomic journey that blends the finest local ingredients with world-class delicacies. Our carefully curated tasting menu is served in a stunning three-story shophouse in downtown Singapore, where each dish is crafted to perfection.

Key Responsibilities for Demi Chef de Partie at Zén:

• Prepare and Execute Dishes to Perfection: Assist in the preparation and execution of dishes in accordance with Zén's high standards, maintaining impeccable quality and consistency.
• Work Across Multiple Stations: Oversee designated sections of the kitchen, ensuring all ingredients are properly prepared and the team is organized, efficient, and productive.
• Collaboration and Team Support: Work closely with the Sous Chefs and Chef de Partie to ensure smooth communication and teamwork within the kitchen, assisting other stations when necessary.
• Maintain Cleanliness and Organization: Uphold cleanliness and hygiene standards at all times, ensuring that the kitchen is a safe and efficient working environment.
• Train and Mentor Junior Staff: Provide guidance and mentorship to junior team members, helping them develop their skills and understanding of Michelin-star kitchen standards.
• Ingredient Handling: Ensure proper storage and handling of ingredients, minimizing waste and maximizing the quality of each dish.
• Creativity and Innovation: Contribute to the development of new dishes and menu items, bringing creativity and passion to the kitchen while adhering to the core principles of Zén's culinary vision.

Employee Benefits Include:

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

Why Join Zén: At Zén, we don’t just create exceptional dishes – we create an extraordinary work environment. You will have the opportunity to work alongside a talented, passionate team in a Michelin-starred restaurant. We are committed to your professional growth and offer continuous training and development to help you achieve your culinary goals.

Joining our team means becoming part of a family that is driven by culinary innovation, teamwork, and excellence. At Zén, your creativity will flourish as you contribute to one of the most exciting dining experiences in Singapore.

If you are a motivated, dedicated chef with a passion for excellence, we invite you to apply and be part of the extraordinary culinary experience we offer our guests.

ALL ABOUT O PTE. LTD.

Job Description

Job Description

1. Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
2. Helps control and direct the food preparation process efficiently and professionally
3. Ensures that the kitchen runs on schedule and that food and related services are of a high grade
4. Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
5. Identifies and resolves any challenges that emerge in the kitchen as well as takes charge of any potentially dangerous scenario
6. Helps create meals using new or current culinary inventions or as the business prescribes
7. Approves and polishes dishes before they are delivered and served to customers
8. Produces quality menu that could change seasonally as the business requires
9. Places equipment, tools or ingredient orders in response to possible detected shortfalls
10. When required and directed, makes arrangements for repairs of cooking equipment
11. When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
12. Manages kitchen stocks and ensures minimal wastage
13. Assists to forecast and assess personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
14. Helps purchase, store, and handle all food products and materials within the agreed-upon budget and to maximize gross profit to include the effective staff management and staff salary
15. Helps supervise subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome
16. Assists in ensuring that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
17. When required, regulates the workload of junior kitchen staff
18. Helps train kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process
19. Helps maintain punctuality and attendance records
20. Follows and strictly implements all food and sanitary rules as well as safety guidelines
21. Encourages coworkers to cooperate and respect one another, motivates team work
22. Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
23. Helps in the sourcing of food raw materials to ensure quality dishes and coordinates with vendors to guarantee reliability of ingredient supplies at the best possible quality within the department’s food cost target set by management
24. Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
25. Ensures that staff are aware of the job list and the different sections it covers such as meal schedules, functions, and holidays
26. Helps the Head Chef to ascertain that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
27. If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date
28. Undertakes any other duties and ad hoc related roles as the business requires

Qualifications

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) to five (5) years of experience as a Jr sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Working knowledge of kitchen organizing
• Strong interpersonal and leadership skills
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail
• Good communication skills
• Team player

Unlisted Collection

Unlisted Collection is the umbrella brand of hotelier and restaurateur Loh Lik Peng, bringing together a collection of boutique hotels and restaurants in Singapore, Shanghai, Sydney, London, Dublin, and County Cork. Each venue is housed in a carefully restored heritage building, blending historic charm with cutting-edge design and modern hospitality.

Job Description

About us

Esquina is a contemporary Spanish restaurant in Singapore, known for its bold, ingredient-driven cuisine, refined techniques, and vibrant dining experience. Led by a passionate culinary team, Esquina delivers modern tapas-style dishes with strong Mediterranean influences, executed with precision and creativity in a high-energy open kitchen environment.

We are seeking a talented and driven Senior Chef de Partie / Junior Sous Chef to join our kitchen brigade. The successful candidate will support daily kitchen operations, uphold high culinary standards, and contribute to menu execution and development. This role requires strong technical skills, discipline, and the ability to perform under pressure in a fine-dining setting.

Key Responsibilities

• Assist the Executive Chef in daily kitchen operations

• Supervise and guide Demi Chefs and Commis Chefs in your section

• Ensure consistent preparation, cooking, and presentation standards

• Maintain mise en place for smooth service operations

• Monitor food quality, freshness, and portion control

• Uphold strict hygiene, food safety, and sanitation standards (HACCP compliance)

• Assist in menu development, recipe testing, and seasonal updates

• Manage stock levels, ordering, and minimise food wastage

• Ensure efficient communication between kitchen sections during service

• Maintain a clean, organised, and professional kitchen environment

Requirements

• Proven experience in a fine-dining or high-end restaurant environment

• Strong foundation in classical and modern cooking techniques

• Ability to lead and train junior kitchen staff

• Good understanding of kitchen operations and service flow

• Calm, focused, and efficient under pressure

• Strong teamwork and communication skills

• Passion for Spanish/Mediterranean cuisine is an advantage

• Willingness to work split shifts, weekends, and public holidays

Benefits

• 5 day’s work weeks

• Staff Meals + Staff Benefits + Birthday Leave

• Comprehensive Medical & Dental Coverage

Open to Singapore Citizens, Permanent Residents, and Employment Pass holders only. We regret that only shortlisted candidates will be notified.

Thank You

Unlisted Collection

Unlisted Collection is the umbrella brand of hotelier and restaurateur Loh Lik Peng, bringing together a collection of boutique hotels and restaurants in Singapore, Shanghai, Sydney, London, Dublin, and County Cork. Each venue is housed in a carefully restored heritage building, blending historic charm with cutting-edge design and modern hospitality.

Job Description

Join Our Team as a Chef De Partie at Nouri ⭐

Nouri, a One Michelin Star restaurant known for its innovative "Crossroads cooking," is seeking a dedicated and experienced Service Captain to join our dynamic team. At Nouri, we celebrate the connections between global food traditions, creating a dining experience that is both familiar and unique.

If you have a passion for fine dining, a keen eye for detail, and a commitment to excellence, we would love to hear from you. Apply now to be part of a team that values innovation, diversity, and impeccable service.

Job Description

• Demonstrate a positive attitude with a passion and take pride in the role and responsibility.

• Support and follow direction of Exec Chef / Head Chef / Sous Chef in order to perform the role with precision and attention to detail.

• Prepare daily mise-en-place.

• Prepare meals / food items accurately as directed and according to recipe, menu specification and expected standard.

• Contribute to effective kitchen operations and exhibit consistent willingness to assist other team members with job duties in addition to assigned tasks.

• Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multi task.

• Adhere to all standards for food hygiene, presentation, production and portioning.

• Monitor the production of food items to ensure compliance with prescribed recipes and specifications.

• Maintain standard cleanliness and sanitation in all kitchen areas.

• Minimise food wastage.

• Ensure sufficient stocks in storage and inform superior for replenishment.

• Other job-related tasks as and when assigned.

Job Requirement

• Nitec / Higher Nitec/ Diploma in Culinary Arts or equivalent.

• Minimum with 1 to 3 years of relevant experience as a Demi Chef or Chef De Partie.

• Good Knowledge of cooking methods, ingredients, equipment and processes

• Able to multitask and work efficiently under pressure

• Good communications skills

• If you have a Food & Hygiene certificate will be an added advantage.

Staff Benefits

• Competitive Salary + Birthday Leave + Employee Discount

• Staff meals will be provided 

• Comprehensive Medical & Dental Insurance Coverage

• 5 days work week (Work-Life Balance) + Good Career Progression

Unlisted Collection

Unlisted Collection is the umbrella brand of hotelier and restaurateur Loh Lik Peng, bringing together a collection of boutique hotels and restaurants in Singapore, Shanghai, Sydney, London, Dublin, and County Cork. Each venue is housed in a carefully restored heritage building, blending historic charm with cutting-edge design and modern hospitality.

Job Description

Join Our Team at Appetite

Appetite Restaurant is a contemporary dining concept focused on delivering high-quality, approachable cuisine in a vibrant and welcoming setting. We emphasise fresh ingredients, thoughtful execution, and consistent standards across both food and service.

Our team is driven by a passion for hospitality, attention to detail, and a commitment to creating memorable dining experiences for our guests. We offer a dynamic and fast-paced working environment, with opportunities for growth, learning, and development within the organisation.

Job Summary:
The Pastry Sous Chef supports the Head Chef in leading the pastry section, ensuring consistent delivery of high-quality desserts, baked goods, and pastry items in line with Appetite’s standards. This role requires strong technical skills, creativity, and the ability to manage daily kitchen operations while maintaining efficiency and discipline within the team.

Kitchen Operations

• Oversee the daily operations of the pastry section

• Prepare, produce, and present high-quality desserts and baked items

• Ensure consistency in taste, presentation, and portioning

• Assist in menu development, seasonal updates, and new product creation

Leadership & Team Management

• Supervise and guide junior pastry team members

• Assist in training, coaching, and performance management

• Ensure proper delegation of tasks and smooth service operations

• Foster a positive and disciplined working environment

Quality Control & Standards

• Maintain high standards of food hygiene, safety, and sanitation

• Ensure compliance with all relevant food safety regulations

• Monitor product quality and consistency at all times

Inventory & Cost Control

• Assist in ordering, stock control, and inventory management

• Minimise wastage and ensure efficient use of ingredients

• Support cost control initiatives within the pastry section

Collaboration

• Work closely with the kitchen and service teams to ensure smooth service

• Support events, special functions, and external engagements when required

• Proven experience in a pastry role, preferably in a similar capacity

• Strong knowledge of pastry techniques, baking, and dessert production

• Ability to work in a fast-paced environment while maintaining high standards

• Good leadership and communication skills

• Strong attention to detail and organisational skills

• Flexibility to work shifts, weekends, and public holidays
  

JE Human Resources Pte. Ltd.

Job Description

Job Responsibilities

• Prepare and cook Western cuisine dishes in accordance with recipes and quality standards

• Assist in managing kitchen operations, including food preparation, portion control, and plating

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

• Supervise and guide junior kitchen staff where required

• Support inventory management, stock ordering, and cost control

Job Requirements

• Proven experience as a Chef de Partie or Sous Chef in Western cuisine

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

• Ability to work in a fast-paced kitchen environment

• Good leadership and team coordination skills

• Willing to work shifts, weekends, and public holidays

We regret that only shortlisted candidates will be notified.

JE Human Resources Pte Ltd (21C0627)
Goh Kheng Joo (Reg No. R1660691)

Grand Hyatt Singapore

We care for people so that they can be their best, and it is our natural propensity to care that differentiates us as the Hyatt family. At Grand Hyatt Singapore, the commitment to care is extended to all stakeholders, including communities, guests, and most importantly our team members. Care is at the heart of our business, and it’s this distinct guest experience that makes Hyatt one of the world’s best hospitality brands and one of the world’s best place to work. Make a difference in the lives around you, and join a company that values respect, integrity, empathy, inclusion, wellbeing, and experimentation.

Job Description

You will be responsible to provide an excellent and consistent level of service to your customers. The Demi Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and and in accordance with the hotel’s standards.

PROFILE

· Enthusiastic, passionate and ambitious.

· An eye for detail and a “hands-on” mentality.

· Able to work well under stress.

· You can work independently and act as a collegiate in a team.

· Minimum 1 year experience in a similar position.

· Good command of the English language.

S-11 F&B Holdings Pte Ltd

Job Description

• Maintain cleanliness and hygiene of the beverage preparation area

• Prepare and serve coffee, tea, and other beverages according to standard recipes

• Ensure consistency in taste, presentation, and quality of all drinks

• Follow food safety and hygiene standards at all times

Plu Thai Restaurant

Job Description

Job Description

• Operate wok burners to cook all menu items related to the wok.

• Achieve and maintain the signature smoky aroma/flavour on all appropriate dishes.

• Prepare and balance Thai sauces daily.

• Par-cook, blanch, and portion proteins for immediate wok use.

• Pre-cook and cool noodles to prevent clumping during high-heat toss.

• Season and maintain the wok surface to prevent sticking and ensure even heat distribution.

• Plate dishes with precise garnishes.

• Maintain cleanliness of the wok station, including hood vents, floors, and splash zones, during service.

• Adhere strictly to portion control to minimise food waste and hit food cost targets.

• Taste and inspect every dish before service to ensure authentic flavour profiles.

• Coordinate with the kitchen team to ensure adequate supply of steamed and chilled fried rice base.

• Break down and deep clean the wok station at the end of each shift.

• Train junior cooks on proper wok techniques and safety procedures regarding high-pressure gas lines.

• Perform miscellaneous job-related duties as assigned

Plu Thai Restaurant

Job Description

Job Description

• Assemble cold dishes, salads, appetisers, and desserts according to standardised recipes.

• Prepare sauces, dressings, and dips in advance for service.

• Prepare and bake or assemble desserts according to recipes.

• Prepare pastry doughs, batters, fillings, and toppings as required.

• Plate and present cold dishes and dessert dishes attractively, ensuring consistency with the restaurant’s standards.

• Garnish dishes with precision to enhance visual appeal.

• Maintain the highest standards of freshness, quality, and visual appeal for all cold items and desserts.

• Ensure the kitchen station, equipment, and refrigeration units are impeccably clean, organised, and compliant with food safety regulations.

• Monitor inventory of cold ingredients and dessert supplies and alert the chef when stocks are low.

• Work efficiently during service to prepare and plate dishes promptly.

• Adhere to all kitchen safety, hygiene, and uniform protocols.

• Assist with receiving and storing deliveries for the station as needed.

• Immediately report any inconsistencies in quality or flavour to the Head Chef.

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

• Attend all team briefings.

• Interact with Thai guest and represent the restaurant’s authenticity and knowledge.

• Perform miscellaneous job-related duties as assigned

Plu Thai Restaurant

Job Description

Job Description

1. Manage the curry station during service, ensuring timely preparation and presentation.

2. Manage the entire curry preparation process during service, ensuring perfect texture, consistency, and temperature for every dish served.

3. Expertly prepare and finish a variety of traditional Thai curries.

4. Maintain strict quality control for all ingredients and finished dishes.

5. Monitor inventory of curry ingredients and notify the Head Chef of low stock.

6. Ensure the curry station is clean, organised, and compliant with food safety standards.

7. Immediately report any inconsistencies in paste quality or flavour to the Head Chef.

8. Interact with Thai guest and represent the restaurant’s authenticity and knowledge.

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

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

11. Attend all team briefings.

12. Perform miscellaneous job-related duties as assigned.

Khalsa Restaurant Pte Ltd

Job Description

Company Overview

KHALSA RESTAURANT PTE LTD is a group of restaurants established since 1996, welcoming all age groups and experience levels. They seek dedicated individuals for roles including chefs, service staff, kitchen helpers, drivers, and admin assistants.

Job Summary

Prepare and cook meals following menu and company standards while maintaining food quality, hygiene, and safety in a clean kitchen environment.

Responsibilities

• Prepare and cook meals according to menu and company standards to ensure consistent quality
• Maintain food hygiene and safety standards to comply with health regulations
• Perform food preparation tasks including cutting and cooking to support meal production
• Clean and sanitize kitchen and work areas to maintain a safe and organized environment
• Monitor and manage food stock and ingredients to prevent shortages and waste
• Store food items properly to preserve freshness and prevent contamination
• Assist in menu planning to contribute ideas and support kitchen operations
• Supervise kitchen assistants to ensure efficient workflow and adherence to standards

PRIME MANPOWER SOLUTIONS PTE. LTD.

Job Description

Job Summary

Prepare and cook assigned dishes according to the menu while maintaining cleanliness, food safety, and equipment safety in compliance with company and government regulations.

Responsibilities

• Prepare and cook assigned dishes accurately according to the menu for serving
• Maintain cleanliness and sanitation of kitchen area, processing equipment, and cooking utensils at all times
• Process all food following company policies and government regulatory controls to ensure safety and quality
• Operate kitchen equipment safely and report any faulty equipment to the immediate superior promptly
• Comply with hygiene and safety regulations set by the company, clients, and government authorities
• Adhere to Compass Singapore Health, Safety, and Environment (HSE) systems and procedures consistently
• Follow all on-site Emergency Response plans to ensure workplace safety
• Identify, assess, and control hazards and risks by following established procedures
• Maintain food handling standards and implement the food safety plan at all times to prevent contamination
• Perform other related duties as assigned by the immediate superior

Ideals Recruitment Pte Ltd

Ideals Recruitment is a new and dynamic recruitment company that brings effective services to individuals and organisations with a sense of urgency and commitment.

Job Description

• Salary Range: Up to $3500 + AWS + VB

• Working Location: Central

• Working Days: 5 Days work week

Responsibilities:

• Prepare and bake a variety of pastries, cakes, and desserts

• Work closely with the team to support daily café operations

• Develop and refine recipes to maintain quality and consistency

• Monitor inventory and manage ingredient ordering

Requirements:

• Experience as a Pastry Chef or Baker in a café or similar setting

• Strong baking and dessert preparation skills

• Creative with good attention to detail
  

Seize This Opportunity!

Click Apply Now to upload your updated Resume/CV, and take the first step toward an exciting new career!

Only shortlisted candidates will be contacted.

Hiew Yuan Feng

Registration No: R26160771

EA Licence no.: 14C7121

dnata Singapore Pte Ltd

dnata is a leading global air and travel services provider. In Singapore, the company serves more than 50 airline customers with a team of 1,500 highly-trained employees, offering ground handling, cargo, and flight catering services at Changi Airport.

Job Description

Summary

The Sous Chef is responsible for being the 2nd in-charge of a specific kitchen and required to have an extensive knowledge and proven track record in your area of specialization.

Duties and Responsibilities

• Prepare Mise-en-place.

• Prepare food items in accurate and standard portions/quantities.

• Prepare meals as directed and according to recipe, menu specification and expected standard.

• Attend to any last-minute additional meal orders or menu changes due to flight delay.

• Assist Production Chef during Food Presentation and ensure all prepared foods are properly labelled with Day Sticker.

• Ensure meals are prepared according to Work Order timings and are blast chilled accordingly.

• Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.

• Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.

• Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.

• Ensure staffs adhere to safety rules and regulation practices and check and ensure that the First Aid Box is always complete with required content.

• Monitor and ensure food temperatures are within standard limits.

• Provide training, supervise, and assign job to staff and monitor and check staff attendance against roster and work schedule.

• Minimize wastage and optimize stock level of raw materials and ingredients.

• Monitor stock level of raw materials and products in the cold room or freezer.

• Submit wastage and spoilage report to Production Chef.

• Adjust duty roster according to workload, if necessary and plan and order dry store items ahead actual requirement.

• Conduct daily cold room/freezer/equipment inspection.

• Raise Work Requisition and liaise with Facilities & Flight Kitchen Engineering Department (FE) on breakdown of equipment or damaged facilities. Submit Daily Performance Report to Production Chef.

• Undertake any other duties assigned by immediate superior. Ensure compliance with all workplace safety, security, and health policies and procedure

• Perform any ad-hoc duties as assigned by the reporting manager or department head

Requirements

• Minimum 10 years of experience in culinary operations

• Must have a comprehensive culinary background in a specific cuisine

PARKROYAL COLLECTION Marina Bay, Singapore

Sitting in the heart of the Marina Bay with panoramic views of the city skyline, PARKROYAL COLLECTION Marina Bay, Singapore is the country's first Garden-in-a-Hotel.

Job Description

We are seeking a skilled and motivated Chef de Partie specializing in Local Cuisine to join our dynamic kitchen team. Reporting to the Sous Chef, you will be responsible for the smooth and efficient operation of your designated section within the hotel's all-day dining kitchen. You will oversee food preparation, maintain the highest hygiene standards, assist with menu development, and ensure every dish is executed with authentic local flavors.

Key Responsibilities

1. Food Preparation & Quality Control

• Prepare, cook, and present high-quality local dishes according to standardized recipes and menu specifications

• Ensure consistency in taste, presentation, and portion size for all items from the local cuisine section

• Master a variety of local cuisine cooking techniques, with a focus on authentic recipes and proper execution

• Comply with proper food handling, storage, and temperature control protocols to maintain the highest food safety standards

2. Section Management & Leadership

• Manage your assigned kitchen section efficiently and ensure all mise-en-place is prepared to standard

• Supervise and guide junior cooks (Demi Chefs) and trainees, providing training and instruction as needed

• Delegate tasks among junior kitchen team members and ensure workstations are cleaned after each shift

3. Hygiene & Safety Compliance

• Maintain a clean, organized, and well-stocked workstation, strictly adhering to the "clean as you go" policy

• Adhere to SFA regulations and HACCP guidelines to ensure a safe and hygienic work environment

• Ensure proper labeling, stock rotation (FIFO), and correct storage of all products

4. Inventory & Cost Management

• Monitor stock levels, assist with inventory management, and report shortages or order supplies as needed

• Minimize food waste and control food costs by maintaining appropriate portioning and efficiently utilizing all ingredients

5. Collaboration & Menu Development

• Work closely with the Sous Chef, Head Chef, and other kitchen sections to ensure smooth service flow

• Contribute ideas and feedback for menu development, seasonal specials, and new local dishes

• Communicate effectively with front-of-house staff regarding special requests or dietary restrictions
  

What we're looking for

1. Minimum 2 years' experience as a Chef de Partie or equivalent role in a reputable hotel or restaurant

2. Proficiency in preparing a variety of local and western cuisines, with a strong focus on cold food preparations

3. Excellent time management, multitasking and problem-solving skills to work effectively in a fast-paced environment

4. Passion for food and a keen eye for detail to ensure consistently high-quality dishes

5. Ability to work collaboratively in a team, as well as independently when required

6. Strong communication skills and a customer-centric approach

7. Relevant food safety certifications and training

Additional Information:

• 5-day work week

• 13th month AWS and Performance Bonus

• Annual Leave from 10 days

• Up to 50% Associate Dining & Accommodation Discounts at Group Properties

• Referral Incentive of S$1,000*

• Career Development and Training opportunities

PARKROYAL COLLECTION Marina Bay, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.

We regret only shortlisted candidates will be contacted.

Thank you for your application.

About us

PARKROYAL COLLECTION Marina Bay, Singapore is a luxury hotel located in the heart of the city, offering stunning views of the iconic Marina Bay. As part of the PARKROYAL COLLECTION brand, we are committed to delivering exceptional experiences through our focus on sustainability, wellness and design-led hospitality. Join our talented team and be a part of our exciting journey.

BAKERS & BREWERS PRIVATE LIMITED

Job Description

Company Overview

An Aussie dish inspired café located 5 minutes from Bukit Timah MRT, serving wholesome food and good coffee for 7.5 years. We create memorable dining experiences with honest prices and a vibrant, welcoming atmosphere.

Job Summary

As Head Chef, you will lead kitchen operations, manage and develop your team, and ensure smooth daily functioning through menu planning, costing, purchasing, and compliance with health and safety standards.

Responsibilities

• Lead and motivate a small team of chefs to prepare high-quality dishes aligned with the café’s Aussie-inspired menu
• Plan and design menus that meet customer expectations and business goals
• Calculate food costs and liaise with suppliers to maintain budget and ingredient quality
• Direct kitchen operations, including food preparation, cooking, cleaning, and task delegation to ensure efficiency
• Manage kitchen staff performance and resolve operational issues promptly to maintain smooth service
• Ensure strict compliance with hygiene, health, and safety regulations to uphold food safety standards
• Collaborate with the general manager to align kitchen operations with overall business objectives
• Monitor ingredient freshness and quality to guarantee consistent food standards
• Maintain a clean and organized kitchen environment to support operational excellence

Preferred competencies and qualifications

• Minimum 5 years of experience in back-of-house management roles within a kitchen environment
• Proven experience as a chef, sous chef, or line cook with strong culinary skills
• Ability to manage multiple priorities and maintain productivity in a fast-paced kitchen
• Creativity in menu development and food presentation
• Strong attention to detail in food preparation and kitchen operations
• Flexibility to work various shifts, including weekends and holidays
• Positive attitude and ability to foster a supportive, inclusive team culture

Other Information

Benefits

• Comprehensive salary package
• Employee discounts on menu items
• Supportive and inclusive work environment promoting positivity and teamwork
• Paid time off and benefits for eligible employees

Delicious Goods Company Pte Ltd

Job Description

The opportunity

Delicious Goods Company Pte Ltd is seeking a talented Central Kitchen CDP to join our dynamic team. As a Central Kitchen CDP, you will play a crucial role in our company's operations, contributing to the preparation and delivery of high-quality cuisine for our customers. We operate a halal certified kitchen.

Key responsibilities

1. Prepare and cook a variety of dishes in a central kitchen environment

2. Ensure the consistent quality and presentation of all menu items

3. Maintain a clean and organised work station

4. Comply with all health and safety regulations

5. Assist in menu planning and development

6. Provide guidance and support to junior kitchen staff

What we're looking for

1. Minimum 2 years of experience as a Chef de Partie or equivalent role in a commercial kitchen with experience of working with large batches.

2. Strong culinary skills and knowledge of various cooking techniques

3. Ability to work in a fast-paced, high-volume kitchen environment

4. Excellent time management and multi-tasking abilities

5. Good communication and teamwork skills

6. Passion for creating delicious, visually appealing dishes

7. Familiarity with food safety and hygiene regulations

What we offer

At Delicious Goods Company Pte Ltd, we are committed to providing a supportive and rewarding work environment for our team. As a Central Kitchen CDP, you can expect:

1. Competitive salary and performance-based bonuses

2. Opportunities for career advancement and professional development

3. Comprehensive health and wellness benefits.

4. Employee discounts on company products.

About us

Delicious Goods Company Pte Ltd is a leading halal food manufacturer with a restaurant at Arab Street and a catering division focusing primarily on corporate catering. With a focus on quality, innovation, and customer satisfaction, we have established a strong reputation for delivering exceptional dining experiences. Join our team and be a part of our continued success!

Apply now for this exciting opportunity to become our new Central Kitchen CDP.

Triple Speciality Pte. Ltd.

Job Description

As a Demi Chef, you will support the Chef de Partie in managing a specific kitchen section, ensuring consistent food quality and smooth operations. You will play a hands-on role in food preparation while developing your culinary skills within a structured and quality-driven kitchen.

Key Responsibilities

Food Preparation

• Assist in preparing and cooking dishes according to recipes and standards

• Ensure consistency in taste, portioning, and presentation

• Support mise en place and daily kitchen prep

Kitchen Operations

• Maintain cleanliness and organization of workstations

• Follow food safety and hygiene standards at all times

• Assist with stock rotation (FIFO), storage, and inventory checks

• Support receiving and checking of deliveries

Team Support

• Work closely with Chef de Partie and kitchen team during service

• Assist in guiding junior kitchen staff when required

• Ensure smooth coordination with front-of-house team

Requirements

• Some kitchen experience (Commis or similar role) preferred

• Basic knowledge of cooking techniques and kitchen operations

• Willingness to learn and grow in a professional kitchen

• Able to work in a fast-paced environment

• Willing to work shifts, weekends, and public holidays

Unlisted Collection

Unlisted Collection is the umbrella brand of hotelier and restaurateur Loh Lik Peng, bringing together a collection of boutique hotels and restaurants in Singapore, Shanghai, Sydney, London, Dublin, and County Cork. Each venue is housed in a carefully restored heritage building, blending historic charm with cutting-edge design and modern hospitality.

Job Description

About us: Marguerite is awarded by Michelin with one star. Taking root amidst the lush garden surrounding of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalized level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.

Job Description

· Demonstrate a positive attitude with a passion and take pride in the role and responsibility.

· Support and follow direction of Exec Chef / Head Chef / Sous Chef in order to perform the role with precision and attention to detail.

· Prepare daily mise-en-place.

· Prepare meals / food items accurately as directed and according to recipe, menu specification and expected standard.

· Contribute to effective kitchen operations and exhibit consistent willingness to assist other team members with job duties in addition to assigned tasks.

· Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multi task.

· Adhere to all standards for food hygiene, presentation, production and portioning.

· Monitor the production of food items to ensure compliance with prescribed recipes and specifications.

· Maintain standard cleanliness and sanitation in all kitchen areas.

· Minimise food wastage.

· Ensure sufficient stocks in storage and inform superior for replenishment.

· Other job-related tasks as and when assigned.

Benefits

• Basic Salary depend on your overall qualification and relevant experience
• There are staff meals provided for brunch and dinner.
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance ) + Good Career Progression

OUE Limited

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

Job Description

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

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

Position Statement

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

What will you be doing?

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

• Assist to plan, prepare and high quality food production and quality control for all cold products, and items prepared in the Cold Kitchen.
• Work seamlessly with recipes, standards and plating guides.
• Maintain all HACCP aspects within the hotel operation.
• Recommend improvement of training manuals and SOPs.
• Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
• Work on offsite events when requested and complete jobs as assigned outside of the kitchen area.
• Assist in inventory taking.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Work with Chef de Cuisine/ Sous Chef on proposing menus as requested, in a timely manner.
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Effectively respond to guests’ requests and be receptive to constructive feedback.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Check and maintain the standards of dishes, portion control and costing at all times.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
• Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
• Exercise maximum control on wastage to achieve optimum profitability.
• Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Chef de Cuisine/ Sous Chef.
• Ensure that recipes and costings are established and updated.
• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
• To train and guide team members and ensure they are certified in their position before taking charge of an area of responsibility.
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.

What are we looking for?

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

• 5 years as cook in a hotel or individual restaurant with high standards or in similar capacity.
• At least 2 years in supervisory role.
• Possess a valid Food Hygiene certificate.
• A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
• A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.
• Work well in stress situations, remain calm under pressure and able to solve problems.
• Knowledgeable in HACCP.