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Settha Palace Hotel

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

Job Description - Restaurant and Banquet Manager

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

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

But the opportunity is NOT for you if:

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

This role requires:

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

You'll get:

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

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

Do not miss out on this rewarding opportunity!

Settha Palace Hotel

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

Job Description - Front Office Manager

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

This role requires:

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

You'll get:

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

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

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

Key Responsibilities:

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

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

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

But the opportunity is NOT for you if:

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

Position reports to the General Manager.

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

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

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

SUNSET METT SING PTE. LTD.

Job Description

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 81 venues and with presence in 22 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

METT Singapore, a Heritage Icon in the heart of Fort Canning Park.

The hotel blends colonial charm with contemporary soul. Just minutes from Orchard Road, this lifestyle hotel features 84 rooms and suites, 2 pools, and exclusive venues for dining, wellness, and social connection. With every detail designed to inspire meaningful moments, METT Singapore is a destination where simplicity meets refined living.

The Senior Chef de Partie is responsible for overseeing a designated kitchen section, ensuring the consistent delivery of high-quality dishes in line with the restaurant’s standards. This role supports the head chef in daily operations, provides guidance to junior team members, and upholds excellence in food preparation, hygiene, and efficiency.
Day-to-Day Responsibilities:

• Ensure all dishes are prepared to the highest standards of quality, presentation, and consistency in accordance with established recipes and specifications
• Take ownership of the assigned section, ensuring smooth and efficient service during operations
• Monitor and maintain portion control, minimizing wastage and optimizing food cost
• Support the head chef in the day-to-day kitchen operations and service flow
• Coordinate with other sections to ensure timely and seamless food production and service
• Ensure all mise en place and prep work is completed accurately within designated timelines
• Maintain the highest standards of cleanliness and organisation across workstations and equipment
• Conduct regular checks on storage, handling, and labelling of food products
• Support inventory management, stock rotation (FIFO), and minimise spoilage and wastage
• Ensure proper storage and handling of all food and kitchen supplies

Knowledge, Skills & Experience:

• Minimum 4–6 years of relevant kitchen experience, preferably within a fine dining or upscale concept
• Proven experience in supervising or mentoring junior kitchen staff
• Strong understanding of culinary techniques, food safety standards, and kitchen operations
• Ability to work efficiently under pressure in a fast-paced environment
• Good command of spoken and written English
• Strong organizational skills and attention to detail
• Team-oriented with a proactive and positive attitude

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 Assistant Chinese Banquet Chef supports the Chinese Banquet Chef in managing the Chinese Kitchen, ensuring the preparation and delivery of high‑quality dishes for banquet events and Chinese culinary operations. This role assists in meal planning, supervising kitchen team members, maintaining culinary standards, and ensuring cost‑effective operations.

In the absence of the Chinese Banquet Chef, the Assistant Chinese Banquet Chef will oversee all Chinese banquet kitchen operations to ensure continuity, consistency, and smooth service delivery.

What will you be doing?

As the Assistant Chinese Banquet Chef, you will be responsible for performing the following tasks to the highest standards:

Culinary Operations & Food Quality

• Assist in planning, preparing, and executing high-quality dishes for Chinese banquets and related operations.

• Ensure all recipes, standards, and plating guides are followed consistently.

• Support menu preparation, new dish development, food tastings, and photo shoots as required.

• Monitor the quality, presentation, and portioning of all food items, ensuring economical use of ingredients.

• Conduct regular checks on ingredients and mise‑en‑place for daily menus and specials.

• Ensure timely and accurate preparation of all banquet and event-related dishes.

• Uphold food safety standards and manage proper storage and handling of all ingredients.

Hygiene, Safety & Maintenance

• Ensure compliance with HACCP, food hygiene regulations, and internal sanitation standards.

• Oversee the cleanliness and maintenance of all kitchen areas, equipment, and tools.

• Work closely with the Stewarding team to ensure cleanliness and minimisation of breakages.

• Report equipment defects and assist in preparing work orders for Engineering.

Team Leadership & Training

• Supervise and coordinate the daily activities of kitchen team members.

• Train and develop team members to ensure competency in their assigned roles.

• Lead daily briefings and team meetings when delegated, and in the absence of the Chinese Banquet Chef.

• Promote a positive, professional, and collaborative working environment.

• Ensure all team members comply with hotel policies, procedures, and SOPs.

Menu Development & Collaboration

• Assist the Chinese Banquet Chef and Executive Chef in planning menus, seasonal specials, and promotional dishes.

• Provide input on recipe improvements and operational enhancements.

• Liaise with the Chinese Banquet Chef or Executive Chef on operational challenges and ensure uninterrupted guest service.

• Support the creation and updating of recipes, costing sheets, and training materials.

Cost Control & Administration

• Help monitor food costs and minimise wastage to achieve profitability targets.

• Assist with inventory management, stock rotation, and purchasing decisions for the Chinese Kitchen.

• Support the verification of timesheets, scheduling, and leave records to ensure operational coverage.

• Maintain updated recipe costing and assist in documenting operational changes.

Operational Support & Additional Responsibilities

• Oversee all Chinese banquet kitchen operations when the Chinese Banquet Chef is absent.

• Attend management and operational meetings as assigned.

• Support departmental initiatives, audits, and continuous improvement projects.

• Respond appropriately to guest feedback and requests.

• Perform any other duties assigned by the Chinese Banquet Chef or Executive Chef.

• Management reserves the right to amend the job description as necessary.

What are we looking for?

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

• High school graduate or education in culinary.

• At least 10 years of Kitchen experience and supervisory level in a 5-star hotel, with strong exposure to Chinese cuisine.

• Good command in English, both verbal and written to meet business needs.

• Up to date with local sanitation regulation.

• Possess a valid Food Hygiene certificate.

• Knowledgeable in HACCP.

• Participated in additional culinary classes or seminars is an advantage.

What will it be like to work for Hilton?

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

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

A Chef de Partie prepares and cooks food according to standard procedures, recipes, and instructions, while assisting the Sous Chef in training team members. This role supports product development and ensures the smooth operation of the kitchen.

What will you be doing?

As Chef de Partie, you will:

• Prepare food efficiently, economically, and hygienically per standard recipes.
• Assist the Sous Chef in day-to-day kitchen operations and maintain high standards of food preparation and presentation.
• Follow recipes, plating guides, and maintain cleanliness and hygiene standards.
• Ensure compliance with HACCP regulations.
• Use kitchen equipment correctly and participate in off-site events as required.
• Complete tasks outside the kitchen area and assist in inventory taking.
• Work closely with the Stewarding department to ensure cleanliness and minimize losses.
• Respond to guest requests promptly and maintain a professional attitude.
• Adhere to hotel rules and team member handbook.
• Coordinate and participate in kitchen production, ensuring quality and portion control.
• Monitor food quality and adjust as needed.
• Perform other duties as assigned.

What are we looking for?

To succeed in this role, you should have:

• High school graduate or equivalent in Culinary.
• At least 2 years’ experience in a 5-star hotel or high-standard restaurant.
• Minimum 1 year as Demi Chef or equivalent in an international brand hotel.
• Valid Food Hygiene certificate.
• Familiarity with HACCP standards.
• Good command of English (preferred).

What will it be like to work for Hilton?

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

ISO DELIGHT PTE. LTD.

Job Description

- Prepare meals for Bangladeshi and South Indian Cuisine
- Prepare daily menu
- Prepare raw materials for every meal
- Prepare more than 3000 meals daily
- Prepared to work in fast-pace and hot environment
- To train junior cooks
- Able to communicate and work with Indian and Bangladeshi nationals
- Able to work up to 12 hrs shift when necessary
- In charge of cleanliness of the work area

LEBUA THAI PTE. LTD.

Job Description

Lebua Thai Restaurant is looking for a head chef to lead a kitchen team as well as create menu and dishes.

Job Responsibilities:

• Oversee and manage all kitchen operations
• Come up with new menu and maintain of our dishes quality
• Manage the food preparation process
• Plan orders of ingredients according to identified shortages
• Maintain and upkeep food and service quality
• Foster a supportive and conducive work environment
• Positive attitude and able to work as a team
• Experience in kitchen at least 10 years

Kappo Shunsui

about Stylez Pte Ltd

Job Description

Job Description & Requirements

Stylez Pte Ltd operates multiple Japanese dining establishments in Singapore, including a kaiseki/kappo restaurant, a robata kappo outlet, an izakaya, and a Western dining venue. We are seeking an experienced Senior Kaiseki Chef for our kaiseki/kappo restaurant, Shunsui, where the chef is required to handle both back-of-house hot kitchen operations and front-of-house counter service preparing sushi and sashimi directly in front of guests.

Job Description

- Lead and take full responsibility for both the hot kitchen and the sushi/sashimi counter
- Prepare and serve sushi, sashimi, and other raw seafood dishes directly to guests at the counter, engaging with diners in a traditional itamae style
- Develop and execute kaiseki-inspired seasonal courses and kappo menus rooted in traditional Japanese culinary techniques
- Perform fish butchery (oroshi) and break down whole fish to fine-dining standards
- Operate the yakimono (charcoal grilling) station as part of hot kitchen duties
- Control food cost within the target ratio and manage kitchen-related operating costs on a monthly basis
- Oversee procurement and supplier selection for ingredients sourced from Singapore-based suppliers
- Train and evaluate junior kitchen staff to uphold authentic Japanese culinary standards

Requirements

- Minimum 5 years of professional experience in a high-end Japanese kaiseki, kappo, or ryotei establishment, with hands-on experience in BOTH hot kitchen operations and counter-service sushi/sashimi preparation
- Proven ability to perform itamae-style counter service, including direct customer interaction in a fine-dining setting
- Strong knife skills and demonstrated experience in fish butchery (oroshi), sashimi cutting, and sushi preparation
- Formal training in traditional Japanese fine-dining techniques across multiple kaiseki sections (mukouzuke, yakimono, nimono, etc.)
- Proven track record in food cost management against defined target ratios
- Demonstrated experience managing supplier relationships, including ordering and inventory control

XING SHENG QIANG PTE. LTD.

Job Description

Food Preparation & Cooking
Prepare, cook, and present menu items (e.g., local hawker dishes) in accordance with established recipes, portion sizes, and quality standards.

Kitchen Operations Management
Oversee daily stall operations including ingredient preparation, stock rotation, and ensuring smooth workflow during peak hours.

Food Safety & Hygiene Compliance
Maintain strict adherence to NEA food hygiene standards, ensuring cleanliness of cooking areas, utensils, and proper food handling practices.

Inventory & Procurement
Monitor stock levels, order supplies from vendors, and minimize wastage through efficient inventory control.

Customer Service & Quality Control
Ensure consistency in taste and presentation, respond to customer feedback, and maintain high service standards in a fast-paced environment.

The Platform Collective

The Platform Collective was born out of a desire to redefine the boundaries of Singapore’s Food & Beverage scene. It has since pioneered multiple concepts around Singapore.

Job Description

Senior Chef Assistant / Chef Assistant
Working Days: 5 days week with 44 hours

Job Responsibilities:

• Assist the Head Chef / Operations Manager in daily kitchen operations
• Prepare and cook menu items while ensuring quality and consistency
• Support kitchen opening and closing procedures
• Supervise and guide junior kitchen staff during shifts
• Ensure timely food preparation in a fast-paced, high-volume environment
• Monitor stock levels and assist with inventory control
• Maintain cleanliness and adhere to food safety and hygiene standards
• Ensure all food preparation follows standard operating procedures (SOPs)
• Support training and onboarding of new kitchen staff

Job Requirements:

• Minimum 1–2 years of relevant kitchen experience (preferably in a fast food chain or high-volume kitchen)
• Ability to work efficiently in a fast-paced environment
• Basic knowledge of kitchen operations and food safety standards
• Able to work well both independently and as part of a team
• Good communication skills; leadership ability is a plus (for senior role)

  Additional Information:

• Only shortlisted candidates will be notified.
• By applying, you consent to the use of your personal data for recruitment purposes.

MA CUISINE PTE. LTD.

Job Description

JOB OFFER – Chef de Partie Pastry

Location: Ma Cuisine, 38 Craig Road

Schedule: 5 working days from Monday to Saturday, Staff meal included, 2 days off including Sunday and another week day scheduled according to business. 

Salary: 3 to 3.6 according to experience, interview and trial required

We are seeking a disciplined and detail-oriented Pastry Chef de Partie with a strong foundation in classic French techniques. This role is suited for someone who takes pride in precision, consistency, and clean execution within a Michelin-starred environment.

* Proven experience as Demi Chef or Chef de Partie in pastry (minimum 1 year)

* Solid grounding in classic French plated desserts

* Strong fundamentals in mise en place, organization, and cleanliness

* Comfortable supporting cold kitchen operations

* Able to perform under pressure while maintaining consistency and standards

* Team player with a professional attitude and respect for kitchen hierarchy

* Flexible to work on lunch & dinners, weekends, and public holidays

What We Value:

* Precision, consistency, and attention to detail

* Strong work ethic and willingness to learn

* Discipline, reliability, and professionalism

Accor Asia Corporate Offices

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.At Accor we believe that there is a place for everyone in the same way that our brands cater to all of our guests. That’s why we offer the greatest career opportunities, customer service skill training and the chance to work in the most diverse locations in the hotel, resort and hospitality industry.Every day we strive to make our guests Feel Welcome and our people Feel Valued.

Job Description

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

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

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

An Executive Chef manages and leads the culinary operation to ensure it runs smoothly and meets Hilton standards.  

What will I be doing? 

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

• Oversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen, Chinese Kitchen, Executive Club Lounge Kitchen as well as stewarding operations.  
• Work at off-site events when requested. 
• Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants. 
• Work seamlessly with recipes, standards and plating guides. 
• Maintain all HACCP aspects within the hotel operation.  
• Use all equipment, tools and machines appropriately. 
• Focus on constantly improving the training manuals and SOPs. 
• Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing. 
• Assist in inventory taking. 
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements. 
• Prepare menus as requested. 
• Work on new dishes for food tastings and photo taking. 
• Attend service briefings. 
• Communicate effectively with the Service team. 
• Control stations within the kitchen. 
• Effectively respond to every guests’ requests. 
• Learn and adapt to changes. 
• Be receptive to constructive feedback. 
• Purchase for and control production. 
• This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus’ content, and any other factors when duties might have to be re-defined according to the business pattern. 
• Review rosters prepared by Section Chefs in advance, ensuring that they fulfil high business productivity and guest satisfaction. 
• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.  
• 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. 
• Report to the chefs on issues and take appropriate action. 
• Ensure that recipes and costings are established and updated. 
• Select team members who display qualities and attributes that reflect the department standards. 
• Monitor food quality and quantity to ensure the most economical usage of ingredients. 
• Advise new menus and seasonal food concept changes. 
• Liaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period. 
• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. 
• Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. 
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area. 
• Attend communication meetings ensure that all assigned team members receive this communication. 
• Maintain at all times a professional and positive attitude towards team members and supervisors.  
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. 
• Coordinate, organize and participate in all production pertaining to the kitchen.  
• Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. 
• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. 
• Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. 
• Work closely with the Chef and meet regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet. 
• Review all timesheets to ensure that team members’ work times and meal breaks are accurate. 
• Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards. 
• Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction. 
• Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. 
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. 
• Carry out any other reasonable duties and responsibilities as assigned. 

What are we looking for? 

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

• High School diploma or equivalent. 
• 10-15 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards. 
• At least 8 years of experience as a Main Chef. 
• Up to date with sanitation classes. 
• Possess a valid health certificate. 
• Good command in English, both verbal and written to meet business needs. 
• Work experience in similar capacity with international chain hotels. 
• A major in cooking, advantageous. 

What will it be like to work for Hilton? 

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

Marriott International

Job Description

The Platform Collective Pte. Ltd

The Platform Collective was born out of a desire to redefine the boundaries of Singapore’s Food & Beverage scene. It has since pioneered multiple concepts around Singapore.

Job Description

Job Title: Chef Assistant (with Baking Experience)

Salary: $2,300 – $2,600 per month

Working day: 5 days/week with 44 hours

Job Description:

• Assist chef in daily food preparation and cooking.

• Prepare doughs, batters, pastries, and baked goods according to recipes.

• Operate ovens and baking equipment to ensure consistent quality.

• Maintain kitchen cleanliness and hygiene standards.

• Assist with ingredient preparation, stock control, and inventory.

• Support plating, presentation, and service.

• Assist in kitchen setup and closing duties.

Requirements:

• 1–3 years of baking experience (bread, pastry, or desserts preferred).

• At least 2 years of experience operating ovens and baking equipment.

• Able to work in a fast-paced environment.

• Team player with good attitude and willingness to learn.

• Basic knowledge of food safety and kitchen operations.

Additional Information:

• Only shortlisted candidates will be notified.

• By applying, you consent to the use of your personal data for recruitment purposes.

Concorde Hotel Singapore

Concorde hotels are managed by HPL Hotels & Resorts. A hospitality management company, HPL Hotels & Resorts is a subsidiary of Singapore public-listed company Hotel Properties Limited (HPL).

Job Description

Private Advertiser

Job Description

**Key Responsibilities:**
1. Prepare and cook menu items in accordance with established recipes and standards.
2. Adhere to food safety and sanitation guidelines to maintain a clean and safe kitchen environment.
3. Utilize culinary techniques to enhance the flavor and presentation of dishes.
4. Plate and present dishes in an appealing manner to ensure customer satisfaction.
5. Manage inventory levels and assist with ordering supplies as needed.
6. Operate kitchen equipment efficiently and safely.
7. Handle food with care to prevent contamination and ensure freshness.
8. Demonstrate attention to detail in all aspects of food preparation and service.

**Required Skills and Qualifications:**
1. Strong knowledge of cooking techniques and culinary practices.
2. Familiarity with food safety standards and sanitation procedures.
3. Ability to plate and present dishes creatively.
4. Basic understanding of inventory management principles.
5. Proficiency in operating kitchen equipment.
6. Experience in food handling and preparation.
7. Excellent attention to detail and organizational skills.
8. 0-1 years of relevant work experience.
9. No formal education required.

Gic Thomson Pte. Ltd.

Job Description

Summary:
We are seeking a talented and passionate Chef / Cook to join our team in Singapore, Central. The ideal candidate should have a strong foundation in culinary techniques, knife skills, food safety, sanitation, ingredient knowledge, cooking methods, time management, communication, and menu planning. This is a full-time position that requires on-site work.

**Key Responsibilities:**
- Prepare and cook delicious and visually appealing dishes following recipes and guidelines.
- Ensure food safety and sanitation standards are met at all times.
- Demonstrate proficiency in various culinary techniques and cooking methods.
- Manage time effectively to meet service demands.
- Communicate effectively with team members and supervisors.
- Assist in menu planning and development

ZEN CAREER PTE. LTD.

Job Description

Basic information:

• 5 days work week

• 8am to 5:30pm/10am to 7:30pm

• Salary up to $3000 (Depending on experience)

• Location: Boon Lay

Responsibilities:

• Managed full-cycle production of artisan European breads (such as sourdough, baguette, and ciabatta), ensuring consistency in quality and precise fermentation control.

• Led and supervised Junior Cooks and Kitchen Assistants in daily kitchen operations, ensuring smooth workflow and efficiency.

• Directed all stages of bread production, from mixing and proofing to shaping and baking, while ensuring compliance with SOPs and food safety regulations.

• Performed routine quality inspections, identified production issues, and implemented corrective measures to maintain product standards.
  
  

For interested candidates, please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

We regret to inform that only shortlisted candidates would be notified
We wish you all the best in your career search.

Zen Career Pte Ltd | EA License No: 24C2559
Tong Xi Yao (Xavier) | EA Personnel No: R23113764

DNA BISTRO PTE. LTD.

Job Description

we are Vietnamese restaurant and pub looking for head chef who able to Manage and oversee daily kitchen operations of the Vietnamese restaurant

Prepare and cook authentic Vietnamese dishes to a high professional standard

Develop and create new menu items to enhance variety and attract customers

Lead, train, and supervise kitchen staff to ensure smooth day-to-day operations

Plan staff schedules and ensure adequate manpower for all shifts

Maintain high standards of food quality, presentation, and consistency

Ensure all kitchen equipment is properly maintained and in good working condition

Enforce workplace safety, hygiene, and food safety standards (WSH & SFA regulations)

Manage inventory, stock control, and ordering of kitchen supplies efficiently

Minimize food wastage and control kitchen costs

Ensure overall kitchen cleanliness and compliance with company SOPs

Work closely with management to improve operations and customer satisfaction

Able to work flexible shifts, including weekends, public holidays, and late hours

Rabbits & Pigs Huat Pte. Ltd.

Job Description

Job Summary

You will prepare and cook food efficiently in a fast-paced kitchen, maintain high hygiene standards, and collaborate with team members to deliver creative and quality dishes in a supportive work environment.

Responsibilities

• Prepare and cook food items efficiently to meet quality and presentation standards
• Maintain strict personal and kitchen hygiene to ensure food safety
• Collaborate effectively with team members to support smooth kitchen operations
• Adapt to a fast-paced environment while managing multiple cooking tasks
• Apply creativity to develop and present appealing dishes
• Demonstrate responsibility and efficiency in daily kitchen duties

Brinda's Pte Ltd.

In 2003, S. Veera founded Brinda’s in the balmy island-city of Singapore. Our name means “sacred basil”, and our belief is in nourishing children and families with quality and healthy food that is value for money. Our customers and clients are family too – we put a smile on each and every one of them with our great service!

Job Description

Company Overview

BRINDA'S PTE. LTD. has served North and South Indian cuisine since 2003, offering veg and non-veg varieties. Operating a 24-hour restaurant with delivery and catering, it seeks dynamic individuals to thrive in a fast-paced environment.

Job Summary

Join a local company as a Chinese cuisine chef serving multiple locations in Punggol and Pasir Ris, preparing diverse dishes independently and contributing to menu planning in a dynamic, team-oriented setting.

Responsibilities

• Prepare and cook a variety of Chinese dishes daily to meet customer demand with minimal supervision
• Plan menus to ensure diverse and appealing food offerings aligned with customer preferences
• Manage multiple cooking tasks simultaneously to maintain efficient kitchen operations
• Collaborate effectively with team members to maintain a supportive and productive work environment
• Perform consistently under pressure to meet service standards during busy periods
• Work scheduled shifts including weekends to support continuous restaurant operations

Preferred competencies and qualifications

• Ability to work independently in a kitchen setting
• Experience in menu planning for Chinese cuisine
• Strong multitasking skills in a fast-paced environment
• Team collaboration skills to support kitchen workflow

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

• Listed MNC in Leisure industry

• Working Location: Central

• Working Days: 5 Days work week

Responsibilities:

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

• Develop and refine recipes to maintain quality and consistency

• Ensure attractive presentation and proper portioning

• Monitor inventory and manage ingredient ordering

• Maintain cleanliness and food safety standards in the kitchen

• Work closely with the team to support daily café operations

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

• Knowledge of food hygiene and safety practices

• Able to work in a fast-paced environment and flexible shifts
  

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.

Justin Tan Ting Wey

Registration No: R25158041

EA Licence no.: 14C7121

SHINYA IZAKAYA LLP

Job Description

Company Overview

At Shinya Izakaya, we offer a cozy setting to enjoy authentic Japanese dishes like sushi, sashimi, and sizzling skewers. With fresh ingredients and bold flavors, we bring the true essence of izakaya dining to your table.

Job Summary

Perform cooking duties in a non-aircon F&B environment, supporting kitchen operations and contributing to menu development.

Responsibilities

• Assist the head chef in preparing and cooking dishes to support daily kitchen operations
• Cut, steam, fry, and cook various ingredients to produce quality Japanese cuisine
• Wash and handle raw materials including vegetables, seafood, pork, poultry, and beef to ensure food safety and quality
• Clean and maintain kitchen equipment such as fridge, freezer, cooking area, exhaust hood, and drainage regularly to uphold hygiene standards
• Collaborate with management to review the menu periodically and design new promotional dishes to attract customers
• Adapt to additional ad hoc duties assigned by management to support kitchen and restaurant needs
• Work effectively in a non-aircon kitchen environment during split shifts and weekends/public holidays as scheduled
• Cooperate with team members to maintain smooth kitchen workflow and service delivery

Required competencies and certifications

• Experience as a chef in a restaurant setting

Preferred competencies and qualifications

• Ability to work cooperatively with team members

PIG LITTLE PTE. LTD.

Job Description

Job Summary

You will prepare western dishes independently after initial training, working in a busy kitchen in Katong. You will work five days a week, including weekends and public holidays, following food safety standards.

Responsibilities

• Prepare western cuisine dishes accurately and efficiently for the evening shift team
• Follow food safety and hygiene protocols to maintain a clean kitchen environment
• Work independently after initial guidance from an experienced leader
• Manage time effectively to meet busy kitchen demands during peak hours
• Adapt to working weekends and public holidays as required

Required competencies and certifications

• Valid food handling certification
• Previous experience in western cooking

Preferred competencies and qualifications

• Ability to work unsupervised

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

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

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

Position Statement

The Assistant Chinese Banquet Chef supports the Chinese Banquet Chef in managing the Chinese Kitchen, ensuring the preparation and delivery of high‑quality dishes for banquet events and Chinese culinary operations. This role assists in meal planning, supervising kitchen team members, maintaining culinary standards, and ensuring cost‑effective operations.

In the absence of the Chinese Banquet Chef, the Assistant Chinese Banquet Chef will oversee all Chinese banquet kitchen operations to ensure continuity, consistency, and smooth service delivery.

What will you be doing?

As the Assistant Chinese Banquet Chef, you will be responsible for performing the following tasks to the highest standards:

Culinary Operations & Food Quality

• Assist in planning, preparing, and executing high-quality dishes for Chinese banquets and related operations.

• Ensure all recipes, standards, and plating guides are followed consistently.

• Support menu preparation, new dish development, food tastings, and photo shoots as required.

• Monitor the quality, presentation, and portioning of all food items, ensuring economical use of ingredients.

• Conduct regular checks on ingredients and mise‑en‑place for daily menus and specials.

• Ensure timely and accurate preparation of all banquet and event-related dishes.

• Uphold food safety standards and manage proper storage and handling of all ingredients.

     Hygiene, Safety & Maintenance

• Ensure compliance with HACCP, food hygiene regulations, and internal sanitation standards.

• Oversee the cleanliness and maintenance of all kitchen areas, equipment, and tools.

• Work closely with the Stewarding team to ensure cleanliness and minimisation of breakages.

• Report equipment defects and assist in preparing work orders for Engineering.

    Team Leadership & Training

• Supervise and coordinate the daily activities of kitchen team members.

• Train and develop team members to ensure competency in their assigned roles.

• Lead daily briefings and team meetings when delegated, and in the absence of the Chinese Banquet Chef.

• Promote a positive, professional, and collaborative working environment.

• Ensure all team members comply with hotel policies, procedures, and SOPs.

    Menu Development & Collaboration

• Assist the Chinese Banquet Chef and Executive Chef in planning menus, seasonal specials, and promotional dishes.

• Provide input on recipe improvements and operational enhancements.

• Liaise with the Chinese Banquet Chef or Executive Chef on operational challenges and ensure uninterrupted guest service.

• Support the creation and updating of recipes, costing sheets, and training materials.

    Cost Control & Administration

• Help monitor food costs and minimise wastage to achieve profitability targets.

• Assist with inventory management, stock rotation, and purchasing decisions for the Chinese Kitchen.

• Support the verification of timesheets, scheduling, and leave records to ensure operational coverage.

• Maintain updated recipe costing and assist in documenting operational changes. 

    Operational Support & Additional Responsibilities

• Oversee all Chinese banquet kitchen operations when the Chinese Banquet Chef is absent.

• Attend management and operational meetings as assigned.

• Support departmental initiatives, audits, and continuous improvement projects.

• Respond appropriately to guest feedback and requests.

•  Perform any other duties assigned by the Chinese Banquet Chef or Executive Chef.

What are we looking for?

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

• High school graduate or education in culinary.

• At least 10 years of Kitchen experience and supervisory level in a 5-star hotel, with strong exposure to Chinese cuisine.

• Good command in English, both verbal and written to meet business needs.

• Up to date with local sanitation regulation.

• Possess a valid Food Hygiene certificate.

•  Knowledgeable in HACCP.

• Participated in additional culinary classes or seminars is an advantage.

What will it be like to work for Hilton?

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

PODJECT PTE. LTD.

Job Description

Small scale sushi restaurant in orchard looking for hardworking and meticulous Sushi Chef who are willing to learn and grow with the company.

Responsible for food preparation and coordinate with head chef for ordering and inventory management

Takes drink orders, recommend sakes and top up drinks when required.

Ensure that prepared food are of the highest quality and standard at all times

Aware all menu items, recipes, methods of production and presentation standards

Follows good preservation standards for the proper handling of all food products at the right temperature

Ensure effective communication when presenting dishes to customers

Have knowledge and experience in sushi making

Collect payment and bill customers after the service

Restuarant is open for lunch and dinner service 6 days a week

Salary: $2700 to $3800

If interested, please whatsapp your resume to 8361 0968

OUE Restaurants Pte Ltd

OUE Restaurants

Job Description

·       Prepare and produce menu items as per company SOP, while ensuring food quality and presentation

·       Manage production and inventory costs according to company SOP & budgets

·       Participate in planning of new menus with aim to improve sales and profitability of the outlet

·       Work closely with the team in achieving financial targets set with regular communications

·       Maintain accurate inventory ordering and stock levels for all kitchen materials through e- Procurement

·       Receive goods timely and ensure accurate items received as ordered

·       Plan and execute consistent regular hygiene and safety checks to ensure company and regulatory standards are in place

·       Monitor and maintain kitchen equipment to ensure smooth and safe functions

·       Manage repair and maintenance costs

·       Brief and supervise all team members in understanding and executing hygiene and safe practices in kitchen environment

·       Ensure team members comply with personal hygiene and uniform standards

·       Undertake regular hygiene and safety audits for all areas within the kitchen and storage areas

·       Adhere to company’s standard operating procedures

·       Supervision of Kitchen Crews

·       Manage and maintain staffing levels

·       Plan duty roster, job duties and rest days for Kitchen team

·       Identify and take an active role in the recruitment of new staff members

·       Provide advice and guidance as necessary to Kitchen members

·       Manage kitchen-related office administrations

·       Ensure strict adherence to regulations where applicable

·       Any other appropriate duties and responsibilities as assigned

Benefits

• Annual Leave, Family Care Leave & Paid Medical Leave
• Annual Wage Supplement
• Performance Bonus & Annual Salary Increment
• Group Medical, Hospitalisation & Dental Insurance
• Long Service Award
• Professional Growth & Development
• Education Assistance
• External Training Sponsorship
• Staff Discounts
• Staff Referral Scheme
• Staff Meals Provided

Foragers Pte Ltd

Job Description

We Are Hiring

Are you a passionate culinary professional with a strong eye for detail and a commitment to quality and compliance? We are seeking a Kosher Kitchen Lead (Mashgiach) to join our dynamic and fast-paced establishment. In this role, you will contribute to delivering consistent culinary excellence while also supporting kosher supervision and ensuring adherence to required dietary standards within the kitchen.

Our Brand

Founded in 2018, Foragers has since been on an onward journey to introduce exceptional and one-of-a-kind hospitality concepts to Asia.

For more information about us, check out our website: https://foragers.com.sg/ 

What You'll Be Doing

• Deliver well-prepared, properly presented dishes with attention to consistency, timing, and detail during service.
• Kosher Compliance (Mashgiach Duties): Support daily kosher supervision requirements by ensuring all ingredients, preparation methods, and kitchen processes comply with established dietary laws and standards.

What We Are Looking For

• Minimum 2 years of kitchen experience in a high-volume environment
• Minimum 2 years of kosher inspector (Mashgiach) experience
• Must be knowledgeable in kosher requirements to ensure the kashrut status of professional kitchens
• Must be Jewish and certified to conduct kosher inspector (Mashgiach) duties to supervise the kashrut status of the outlet
• Excellent communication and teamwork skills

JIAK MEE PTE. LTD.

Job Description

We are looking for Head Chef to organize the kitchen’s activities

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

- Plan orders of equipment or ingredients according to identified shortages

- Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked

- Follows and upholds all health codes and sanitation regulations

- Monitor inventory levels of commonly used items

- Arrange for repairs when necessary

- Maintain records of payroll and attendance

- Performs other duties assigned

- Foster a climate of cooperation and respect between co-oworkers

- Oversee the work of subordinates

- Be fully in charge of hiring, managing and training kitchen staff

- Estimate staff’s workload and compensations

** Proven experience as Head Chef

** Exceptional proven ability of kitchen management

** Ability in dividing responsibilities and monitoring progress

** Outstanding communication and leadership skills

SGO TAS 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

BRITISH INDO CORNER PTE. LTD.

Job Description

Chief Chefs instruct and oversee a kitchen staff in food preparation and production for restaurant. They might determine a restaurant's menu, adjust item pricing, develop new recipes, purchase culinary supplies, cook, and/or manage the restaurant.

Chief Chefs and other workers involved in food handling must observe safety and sanitation procedures. They also might help reinforce government laws regarding health codes. Chief Chefs implement guidelines in keeping utensils, food equipment, storage chambers, and cooking areas clean. They also check the freshness and quality of ingredients to prevent contamination and food-related illness.

Chief Chefs might talk with customers to gauge their level of satisfaction and evaluate the quality of service that the establishment provides. They might deal directly with businesses or individual clients who want to organize catering and banquet activities for corporate events, birthday parties, weddings, or other celebrations. Additionally, Chief Chefs coordinate with the kitchen staff to create new dishes. They also might train kitchen personnel in cooking techniques, food garnishing, and presentation.

Work conditions for Chief Chefs include potential dangers, such as hot ovens and stovetop pans, slippery floors, and sharp knives. Chief Chefs might work long hours, including weekends and evenings, because of morning food deliveries and the planning and preparation of meals during the day.

Indian Tandoori / South Indian Chief Chef:

A tandoori Chief Chef / South Indian Chief Chef, individuals must learn to cook using a tandoor, a brick or clay oven commonly used in Indian-style cooking. The tandoor, which is heated by charcoal or gas, may have rounded sides and stand as high as five feet. Traditional tandoors usually are placed outside because of the heat and smoke; however, some modern tandoors have ventilation systems that allow them to be used indoors.

A tandoor Chief Chef cooks by quickly searing and sealing the outside of food items such as fish, meat, and bread. Traditionally, food items are dyed orange and marinated in dry spices or a sauce. Tandoori Chief Chefs must take special care in ensuring that food is cooked evenly since the temperature in the tandoor can vary from bottom to top. Tandoori-cooked food not immediately consumed is usually kept under a heat lamp or refrigerated for later use.

The South Indian Cuisine Chief Chef is required to know well about South Indian cuisines including different type of Curries, Biriyani to cook fantastic meals with your talent always.

Essential Duties & Responsibilities:

· Preparation, cooking and presenting dishes within your specialty

· Assist with stock ordering and monitoring procedures

· Maintain high standards of food hygiene and health & safety at all times

· Participate fully in all meetings, training, and forums, Take responsibility for your own personal development

· Demonstrate excellent food preparation practices, portion control and end to end food production

· Supporting the Head Chief Chef to deliver on all company measures & targets

· Follow all company operational kitchen process and procedures, achieving all required standards

· Take responsibility for delivering the highest measures of food production and presentation to customers including manning the live cooking stations if required

· Monitor food consumption to ensure 100%customer satisfaction and minimum waste

· Support the Head Chief Chef in the introduction of new seasonal dishes

· Cascade your knowledge and expert cooking to all kitchen staff

· Suggested innovation and commercially viable ideas to improve food quality

· Monitoring portion and waste control to maintain profit margins

· Perform any reasonable duties as required from time to time to contribute to the achievement of business aims and objectives

Key Behaviours:

· Expertise in Tandoori, Curry and Biriyani cooking

· Thrives under pressure in a high-volume food environment

· Possess/develop a food & customer focused approach to work

· High standard of personal hygiene, Detailed and precise working

· High level of enthusiasm and drive to achieve high standards

· Hard working, flexible and prepared for change

· Ambitious and driven by over exceeding customer expectations

· Open for continual development, Excellent interpersonal skills

. Prepare sweets like, Jaleibi, Gulab Jamun, Rabdi, Gujrati sweets, Gajar Ka halwa, Kaju Katli

Relevant Experience:

· Experience in a similar style of cooking

· Excellent knowledge of relevant food and health & safety regulations

Heng Shun Yuan

Our company is a F&B industry for almost 10 years.

Job Description

1. Menu Development & Planning

• Design and develop authentic Chinese cuisine menus, with a focus on traditional and specialty Chinese BBQ dishes (e.g., Peking duck, char siu, roasted pork belly, and lamb skewers).

• Innovate new dishes while preserving the authenticity of Chinese culinary traditions, incorporating seasonal and customer-preferred items.

2. Chinese BBQ Expertise & Operations

• Oversee the preparation, marination, roasting, and grilling of Chinese BBQ items, ensuring quality and consistency.

• Manage specialized BBQ equipment, such as Chinese ovens, rotisseries, and charcoal grills.

• Develop and implement standardized procedures for Chinese BBQ preparation, ensuring exceptional taste and efficiency.

3. Kitchen Operations & Workflow Optimization

• Supervise daily kitchen operations, ensuring smooth workflow, timely service, and adherence to hygiene and safety standards.

• Streamline kitchen processes for efficient production of Chinese BBQ and other dishes while maintaining quality control.

• Monitor inventory levels and source ingredients cost-effectively without compromising quality.

4. Team Leadership & Training

• Recruit, train, and lead kitchen staff, including sous chefs and line cooks, in Chinese cuisine and BBQ techniques.

• Mentor team members to enhance culinary skills and knowledge of traditional Chinese cooking methods.

• Foster a positive work environment, promoting teamwork and high performance.

5. Quality Control & Food Presentation

• Ensure high standards of food quality, taste, and presentation for all dishes, with special attention to BBQ items.

• Regularly inspect ingredients and finished dishes to ensure consistency and customer satisfaction.

• Implement customer feedback to refine and improve dishes.

6. Customer Experience & Collaboration

• Collaborate with front-of-house teams to understand customer preferences and deliver a superior dining experience.

• Interact with guests to showcase culinary expertise and receive direct feedback on Chinese BBQ and other menu items.

7. Budgeting, Sourcing & Cost Management

• Manage kitchen budgets, control food costs, and minimize waste while maintaining exceptional quality.

• Source authentic, high-quality ingredients for both Chinese BBQ and other menu items.

8. Innovation & Trend Analysis

• Stay updated on culinary trends in Chinese cuisine, especially BBQ, and adapt menus to modern dietary needs (e.g., vegan, gluten-free).

• Introduce creative dishes while retaining the cultural authenticity of Chinese cuisine.

Required Experience & Skills:

1. Professional Culinary Experience

• Minimum of 8-10 years of experience in Chinese cuisine, with at least 3-5 years specializing in Chinese BBQ.

• Expertise in traditional Chinese cooking techniques, including wok cooking, and BBQ.

2. Chinese BBQ Expertise

• Proven skills in preparing and mastering Chinese BBQ, such as marination, roasting, and grilling.

• Hands-on experience with Chinese BBQ equipment (e.g., charcoal grills, Chinese ovens).

3. Culinary Education & Certifications

• Formal culinary training from a recognized institution, with certifications in Chinese culinary arts or BBQ techniques preferred.

• Knowledge of food safety standards, with certifications such as HACCP being highly desirable.

4. Leadership & Team Management

• Demonstrated experience leading and mentoring kitchen teams in a fast-paced environment.

• Ability to foster teamwork and maintain a positive and productive kitchen environment.

5. Menu Development & Creativity

• Proven ability to create innovative, authentic, and customer-driven Chinese cuisine and BBQ menus.

• Knowledge of adapting traditional recipes for modern dietary preferences.

6. Attention to Detail & Quality Control

• Strong focus on food quality, presentation, and safety standards, especially in BBQ production.

• Consistently deliver dishes that meet or exceed customer expectations.

7. Budgeting & Cost Management

• Experience managing kitchen budgets, controlling costs, and reducing waste.

8. Cultural Awareness & Adaptability

• Deep understanding of regional Chinese BBQ styles and ability to adapt them for various markets.

• Awareness of local customer preferences and trends in Chinese cuisine.

9. Strong Communication Skills

• Ability to communicate effectively with team members, suppliers, and front-of-house staff to ensure smooth operations.

Brinda's Pte Ltd.

In 2003, S. Veera founded Brinda’s in the balmy island-city of Singapore. Our name means “sacred basil”, and our belief is in nourishing children and families with quality and healthy food that is value for money. Our customers and clients are family too – we put a smile on each and every one of them with our great service!

Job Description

Company Overview

BRINDA'S PTE. LTD. has served North and South Indian cuisine since 2003, offering vegetarian and non-vegetarian dishes. Operating a 24-hour restaurant with delivery and catering services, it seeks dynamic individuals to thrive in a fast-paced environment.

Job Summary

The Station Chef ensures high-quality dish preparation, enforces health and safety standards, maintains kitchen cleanliness, supervises cleaning schedules, and applies advanced culinary techniques to deliver excellent food service.

Responsibilities

• Ensure all ingredients and products meet high-quality standards for dish preparation
• Implement, monitor, and regularly review compliance with health, safety, and food hygiene legislation and guidelines
• Prepare and supervise kitchen cleaning rosters and schedules, signing off on completed tasks
• Apply food safety management systems to maintain safe food service operations
• Conduct food and beverage hygiene audits to ensure compliance and quality
• Demonstrate advanced dry heat cooking techniques and sous vide methods to prepare dishes
• Identify and fabricate meat and seafood for optimal culinary use
• Grind wet flour accurately for recipe requirements
• Manage productivity improvements to enhance kitchen efficiency
• Facilitate effective communication and engagement among kitchen staff to promote teamwork
• Establish and maintain customer relationships to build confidence in food quality and service
• Solve supervisory-level problems and make decisions related to food production and quality procedures
• Maintain workplace safety and health policies and procedures consistently
• Understand Asian food culture, culinary techniques, nutritional knowledge, and dietary requirements to support menu development
• Facilitate effective work teams to ensure smooth kitchen operations
• Communicate proficiently in English to coordinate tasks and instructions

Ginza Sushi Ichi Pte Ltd

Ginza Sushi Ichi is an established Japanese restaurant currently operating in Japan, Singapore, Thailand and Indonesia. Contrary to our fine dining setting, our concept is presenting the best Japanese cuisine to our guests in an unintimidating and welcoming manner.

Job Description

Selected candidates will be entitled to the following benefits:

• Competitive salary package.
• Generous monthly incentive upon hitting sales targets.
• Daily meal allowance
• Substantial tips.
• Medical reimbursement.
• Relaxed working environment.
• 6 days work week .
• 2 hours meal break.
• Uniform provided with laundry service.

Interested candidates, please apply directly with your CV.

KAAY PTE. LTD.

Job Description

Interviewing, hiring, and training cooks and other kitchen staff.

Planning and supervising tasks carried out by the food preparation staff.

Taking responsibility for the health and safety of the food team.

Planning food menus and ensuring that the menu is fresh and well presented.

Keeping abreast of culinary trends and incorporating these into the menu.

Developing recipes and determining how best to present dishes.

Ordering food and supplies, such as kitchen equipment, and keeping an updated inventory.

Dealing with suppliers and checking that the correct equipment has been delivered at the quoted prices.

Checking regularly that the equipment and work areas are kept spotless.

Keeping abreast of and complying with the latest health and safety laws and regulations.

Vista F & B Services

Job Description

Job Description

• Oversee the daily kitchen operations of a brand
• Maintain the highest quality and consistency of all food products by ensuring stringent compliance to food safety and food quality control standards
• Ensure proper maintenance of the kitchen within each outlet
• Collaborate with the Marketing Team with new launches, promotions, branding, and labeling of concepts and products
• Review sales and food costs daily to monitor actual financial results and take corrective action as necessary to ensure that financial goals are met
• Plan, direct and coordinate future outlet openings
• Manage, supervise and groom a team of chief chef, section head and kitchen staff to ensure maximum utilization of manpower allocated
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Drive culinary excellence by being a champion for food quality and consistency
• Develop standard recipes and SOPs for food preparation and presentation
• Actively involved in menu development and establishing menu prices
• Understand current and emerging culinary trends as well as consumer needs and behaviors
• Ensure that all activities conform to HACCP & 5S guidelines
• Any other jobs or duties assigned by the Director of Kitchen Operations from time to time

Job Requirements

• At least 5 years of relevant working experience as an Executive Chef
• Able to communicate effectively with colleagues and stakeholders to support kitchen operations and service standards.
• Knowledge of HACCP, health and safety standards would be an advantage
• Strong management, leadership skills and interpersonal skill
• Must be dedicated and committed

Vista F & B Services

Job Description

Job Description

• Ensure the quality of all the dishes adhere to company’s standard
• Liaise with other department for the maintenance of kitchen equipment
• Supervise kitchen operations and ensure smooth flow of food
• Familiarise with the menu
• Conduct checks before operation starts
• Manage the department and conduct briefings
• Handle dismissal, termination and resignation
• Ensure the departments follow the 5S and HACCP requirements
• To perform any other duties assigned by superior

Job Requirements

• At least 4 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

Vista F & B Services

Job Description

Job Description & Requirements

• Be the 1st-in-charge and ensure smooth operations of the kitchen
• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for kitchen positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements

Remarks: Hong Kong cafe, non-halal restaurant

Vista F & B Services

Job Description

• Master the control of fire for cooking different dishes

• Carry out duties in the respective areas including cutter, soup, grill and noodle station

• Ensure all the food quality and all dishes are served according to adhere to company’s standard SOPs on the product quality

• Familiarise with the menu

• Prepare all specified ingredients and sauces before the start of operation

• Arrange and prepare staff meals

• Check quality and expiry date of sauces

• Responsible for the ordering and inventory of the department

• Select and ensure the quality of the food items received from supplier

• Conduct stock inventory and place order for the kitchen area

• Ensure cleanliness and hygiene of the department and tools

• Maintain a sanitary environment at the kitchen area

• Ensure all 5S and HACCP requirements adhere to regulations

• Ensure that all activities conform to HACCP & 5S requirements

• To perform any other duties assigned by superior

Any other jobs or duties assigned by the Chief Chef from time to time

SIJIMINFU-JUMBO PTE. LTD.

Job Description

JOB RESPONSIBILITIES:

• Select, wash and cut vegetables
• Prepare sufficient ingredients for operations use
• Wash, portion and store ingredients accordingly
• Maintain a sanitary environment at the kitchen area
• Ensure that all activities conform to HACCP & 5S requirements
• Any other jobs or duties assigned by the Chief Chef from time to time.

SIJIMINFU-JUMBO PTE. LTD.

Job Description

JOB DESCRIPTION:

• Assist to oversee and manage selected outlet’s chief chefs and kitchen staffs
• Assist on recruiting of new staffs for outlets
• Ensure proper SOPs and HACCP standards are carried out
• Maintains food quality and safety standards
• Ensure proper maintenance of the kitchen within each outlet
• Ensure that all activities conform to HACCP & AVA guidelines
• Creation of new dishes at appropriate time

SIJIMINFU-JUMBO PTE. LTD.

Job Description

JOB DESCRIPTION:

• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
• Supervise and guide the team to foster a positive work environment
• Develop new dishes to ensure the variation and the quality of food
• Conduct pre-operational and regular checks of the kitchen
• Control labour through effective manpower scheduling and monitor leave of staff
• Ensure the kitchen equipment is functioning and arrange for repair when necessary
• Ensure that all activities conform to HACCP & 5S requirements
• Any other jobs or duties assigned by the Executive Chef from time to time.

JOB REQUIREMENTS:

• At least 6 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills

RELIANCE MANPOWER SINGAPORE PTE. LTD.

Job Description

Responsibilities

• Ensure all ingredients and products meet high-quality standards for dish preparation
• Implement, monitor, and regularly review compliance with health, safety, and food hygiene legislation and guidelines
• Prepare and supervise kitchen cleaning rosters and schedules, signing off on completed tasks
• Apply food safety management systems to maintain safe food service operations
• Conduct food and beverage hygiene audits to ensure compliance and quality
• Demonstrate advanced dry heat cooking techniques and sous vide methods to prepare dishes
• Identify and fabricate meat and seafood for optimal culinary use
• Grind wet flour accurately for recipe requirements
• Manage productivity improvements to enhance kitchen efficiency
• Facilitate effective communication and engagement among kitchen staff to promote teamwork
• Establish and maintain customer relationships to build confidence in food quality and service
• Solve supervisory-level problems and make decisions related to food production and quality procedures
• Maintain workplace safety and health policies and procedures consistently
• Understand Asian food culture, culinary techniques, nutritional knowledge, and dietary requirements to support menu development
• Facilitate effective work teams to ensure smooth kitchen operations
• Communicate proficiently in English to coordinate tasks and instructions

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

Job Summary

The Chef de Partie (Asian BBQ) supports the kitchen operations by preparing, cooking, and presenting dishes within the Asian BBQ section. This role ensures food quality, consistency, and hygiene standards are met, while assisting in daily operations, training junior staff, and maintaining a smooth kitchen workflow.

Key Responsibilities

Culinary Operations

• Prepare and cook menu items in the Asian BBQ section according to established recipes and standards.

• Maintain consistency in taste, quality, and presentation of dishes.

• Assist in daily kitchen operations, including mise en place, food preparation, and service execution.

• Support menu planning and contribute ideas for seasonal or special dishes.

People & Teamwork

• Supervise and train junior kitchen staff, fostering a positive and collaborative work environment.

• Ensure smooth communication and coordination between kitchen sections.

Food Safety & Standards

• Uphold hygiene, safety, and sanitation practices in compliance with HACCP standards.

• Ensure all equipment and work areas are maintained in clean, working condition.

• Assist in maintaining stock control and minimizing wastage.

Quality & Guest Experience

• Strive to exceed guest expectations through consistent food quality.

• Uphold brand standards and contribute to a positive dining experience.

Required Qualifications

• Certificate in Culinary Skills, GCE ‘O’ Level, or equivalent qualification.

• Minimum 4 years of relevant experience in Asian BBQ cuisine.

• Experience in high-volume 5-star hotels, multi-outlet resorts, or Michelin/Black Pearl restaurants is an advantage, with exposure to high-end dining, attention to detail, and quality execution.

• Good interpersonal, communication, and supervisory skills.

• Knowledge of HACCP and food safety practices.

• Basic proficiency in Microsoft Office applications.

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

Job Summary

The Sous Chef (Central Kitchen – Chinese Cuisine) is responsible for overseeing large-scale food production, ensuring consistency, efficiency, and quality across all outlets. This role supports the Executive Chef in managing centralized kitchen operations, focusing on Chinese cuisine preparation, standardization, cost control, and compliance with food safety regulations.

Key Responsibilities

Production & Operations Management

• Oversee daily central kitchen production to support multiple outlets.

• Ensure consistency in recipes, taste, and portioning across all production batches.

• Plan and manage production schedules to meet operational demand and delivery timelines.

• Optimize workflow and manpower deployment for high-volume efficiency.

Chinese Cuisine Expertise

• Supervise preparation of Chinese cuisine, ensuring authenticity, quality, and consistency.

• Standardize recipes, cooking methods, and portioning across all outlets.

• Support R&D initiatives for new dishes and product improvements.

Cost Control & Inventory Management

• Monitor food cost, wastage, and yield for large-scale production.

• Oversee procurement, inventory control, and stock rotation processes.

• Ensure cost efficiency while maintaining product quality.

Compliance & Food Safety

• Ensure strict adherence to HACCP, SFA regulations, and food safety standards.

• Maintain cleanliness, hygiene, and audit readiness within the central kitchen.

• Conduct regular inspections and enforce compliance procedures.

Team Leadership & Development

• Lead and manage kitchen staff in a high-volume production environment.

• Train and develop team members on standardized processes and Chinese cooking techniques.

• Foster teamwork, discipline, and operational accountability.

Requirements

• Certificate or Diploma in Culinary Arts or equivalent.

• Minimum 5–7 years of experience in Chinese cuisine, preferably in central kitchen or high-volume production environments.

• Experience in high-volume 5-star hotels, multi-outlet resorts, or Michelin/Black Pearl restaurants is an advantage, with exposure to high-end dining, attention to detail, and quality execution.

• Strong knowledge of Chinese cooking techniques, ingredients, and large-scale food preparation.

• Experience in production planning and kitchen workflow optimization.

• Strong knowledge of HACCP and food safety standards.

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

Primary Responsibilities 

• Assist the Chef de Partie in supervising daily pastry and bakery operations within the assigned section.  

• Independently manage the section in the absence of the Pastry Chef de Partie to ensure continuity of service and quality standards.  

• Prepare, bake, and finish a wide range of bakery and pastry items, including puddings, gelatins, frozen desserts, French pastries, and other baked goods.  

• Uphold mise en place readiness and ensure smooth execution during peak service periods.  

• Assist with à la carte pastry and buffet dessert setups, ensuring visually appealing presentation and consistent quality.  

Food Safety, Hygiene & Equipment Management  

• Maintain a clean, organized, and hygienic workstation in compliance with food safety and HACCP guidelines.  

• Ensure all pastry equipment and tools are clean, properly maintained, and in good working condition. 

• Report any equipment malfunction or breakage promptly.  

Team Collaboration & Professional Standards  

• Work collaboratively with the pastry and kitchen teams to support seamless service.  

• Demonstrate high standards of personal hygiene, grooming, and professional conduct. 

Ingredient & Inventory Management  

• Manage pastry ingredients, supplies, and inventory efficiently, minimizing waste and ensuring availability.  

• Follow proper storage and rotation procedures to maintain ingredient quality. 

Requirements

• Certificate in Patisserie or Bakery.  

• Minimum 2–3 years of bakery and pastry experience, preferably with banquet or high-volume operations.  

• Strong understanding of professional pastry techniques, bakery operations, and kitchen workflows.  

• Ability to work independently as well as collaboratively within a team. 

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

The St. Regis Singapore

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

Job Description

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

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

• Attends daily Banquet Event meetings to review culinary requirements.

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

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

• Ensures compliance with all Food & Beverage policies, standards and procedures.

• Estimates daily Banquet Event Order production needs.

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

• Maintains food preparation handling and correct storage standards.

• Manages BEO process including menu development, pricing, tracking and ordering.

• Manages food quantities and plating requirements for all banquet functions.

• Plans food quantities and plating requirements for all banquet functions.

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

• Recognizes superior quality products, presentations and flavor.

• Supports procedures for food & beverage portion and waste controls.

Managing Culinary Teams

• Communicates production needs to key personnel.

• Communicates regularly with employees to ensure performance expectations are clear.

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

• Ensures and maintains the productivity level of employees.

• Ensures employees understand expectations and parameters.

• Ensures property policies are administered fairly and consistently.

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

• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others.

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

• Serves as a role model to demonstrate appropriate behaviors.

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

• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.

• Supervises banquet kitchen shift operations.

• Utilizes an "open door" policy to identify and address employee problems or concerns.

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

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

• Develops specific goals and plans to prioritize, organize, and accomplish your work.

• Manages to achieve or exceed budgeted goals.

Ensuring Exceptional Customer Service

• Empowers employees to provide excellent customer service.

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

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

• Provides services that are above and beyond for customer satisfaction and retention.

• Responds effectively to guest problems and complaints.

Managing and Conducting Human Resource Activities 

• Conducts training when appropriate.

• Ensures employees are cross-trained to support successful daily operations.

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).

• Ensures disciplinary procedures and documentation support the Peer Review Process.

• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.

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

• Trains employees in safety procedures.

Additional Responsibilities 

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

• Attends and participates in all pertinent meetings.

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

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

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

ONE TASTE PTE. LTD.

Job Description

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

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

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

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

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

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

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

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

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

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

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

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

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Coordinates with the purchasing department for the acquisition of needed goods and services.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

Accor Asia Corporate Offices

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.At Accor we believe that there is a place for everyone in the same way that our brands cater to all of our guests. That’s why we offer the greatest career opportunities, customer service skill training and the chance to work in the most diverse locations in the hotel, resort and hospitality industry.Every day we strive to make our guests Feel Welcome and our people Feel Valued.

Job Description

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

Job Responsibilities:

Culinary Operations & Support:

• Assist the Chef in overseeing daily kitchen operations, including food preparation, service execution, and quality assurance.

• Support menu planning initiatives and ensure proper implementation of recipes and standards.

• Ensure consistency in food quality, taste, and presentation across all service periods.

Team Supervision & Development:

• Supervise, coach, and motivate kitchen team members to maintain high performance standards.

• Monitor the progress and development of cooks and provide guidance where necessary.

• Foster teamwork and promote a positive and professional kitchen environment.

Food Cost & Inventory Control

• Support inventory management and stock control processes to minimise wastage.

• Assist in monitoring food costs and ensuring efficient utilisation of resources.

Food Safety, Hygiene & Compliance:

• Ensure compliance with hygiene, HACCP, and workplace safety standards.

• Enforce kitchen operating procedures and sanitation guidelines.

• Maintain a safe, clean, and organised kitchen environment at all times.

Guest Satisfaction & Service Excellence:

• Contribute to delivering outstanding guest satisfaction through effective leadership and consistent culinary execution.

Job Requirements:

• Certificate in Culinary Skills, GCE ‘O’ Level, or equivalent professional qualification.

• Minimum 5 years of culinary experience. Western Cuisine experience in a hotel/QSR environment will be an added advantage

• Prior supervisory experience is preferred.

• Proficient in Microsoft Office applications.

• Knowledge of HACCP.

• Good interpersonal, communication, and supervisory skills.

• Strong leadership and team supervision capabilities.

• Good operational planning and organisational skills.

• Sound understanding of food cost control and inventory management.

• Strong problem-solving and decision-making abilities.

• Ability to work effectively in a fast-paced, high-pressure environment.

• Able to perform shift work, and willing to work during weekends/public holidays.

Marriott International

Job Description