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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 and businessmen, requiring warm and personalized service.

Job Description - Waiter

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

• Providing excellent food & beverage service to hotel guests staying with us and using our meeting facilities
• Serving guests at the restaurant, bar, poolside and banqueting/ meetings of up to 250 pax
• Soliciting guest feedback to improve our F&B operation
• Perform any other duties as assigned by the hotel's management
• Work on a split shift system. 6 day work week

Position reports to the Restaurant & Banquet Manager.

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

You'll get:

• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a dynamic General Manager with a strong hospitality background.
• An environment where you're given opportunity to grow and advance in your F&B career.
• Economy air ticket, tax free salary, suitable sharing accommodation on site, laundry, staff meals, medical insurance and compensation in line with the size of our small operation.

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

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

Key Responsibilities:

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

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

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

But the opportunity is NOT for you if:

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

Position reports to the General Manager.

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

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

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

Marina Bay Sands Pte Ltd

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

Job Description

Marina Bay Sands Pte Ltd

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

Job Description

Marina Bay Sands Pte Ltd

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

Job Description

Marina Bay Sands Pte Ltd

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

Job Description

Marina Bay Sands Pte Ltd

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

Job Description

Marina Bay Sands Pte Ltd

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

Job Description

Marina Bay Sands Pte Ltd

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

Job Description

Marina Bay Sands Pte Ltd

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

Job Description

Marina Bay Sands Pte Ltd

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

Job Description

Mandai Wildlife Group

Mandai Wildlife Group is dedicated to caring for the planet and protecting animals and nature. Conservation education is intrinsic in all interactions with the Group, to inspire action for a healthier world.

Job Description

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

Job Duties and Responsibilities:

The Executive Chef will be the overall in-charge to lead the culinary team and operations spanning across a central production kitchen and multiple outlets ranging from mass market casual dining to full-service concepts. This person will drive culinary excellence, operational efficiency and food quality while balancing guest satisfaction, sustainability and profitability.

Operational Responsibilities

• Direct daily kitchen operations across diverse formats including grab-and-go, quick-service, family-friendly casual dining, kiosks, full-service restaurants and banqueting.
• Manage large-scale food production, distribution and logistics for all outlets with consistency in food standards, presentation and portion control.
• Plan and develop innovative menus aligned with guest profiles, seasonal shifts and attraction themes. Create differentiated menus for immersive dining and deliver a culinary experience that enhances the precinct positioning.
• Collaborate with Operations and Procurement teams to determine food quality and quantity, vendor management, sourcing and contract negotiations.
• Lead the kitchen on production planning, forecasting and stock holding on hand based on business volume.
• Incorporate sustainability and champion eco-friendly practices including sourcing and waste management.
• Ensure full compliance with all workplace safety and food hygiene standards including daily hygiene checks and sending food samples for lab test.
• Drive food cost efficiency, waste reduction and productivity improvements.
• Provide technical advice on kitchen layout and equipment deployment.

People Management Responsibilities

• Lead, motivate, and develop the culinary team to achieve high standards of performance and service.
• Foster a positive work culture with emphasis on teamwork, accountability and continuous improvement.
• Manage recruitment, training, performance reviews and manpower deployment for efficiency.

Job Requirements: 

• Diploma and/or professional culinary certifications.
• Minimum 10 years’ relevant experience in an Executive Chef role.
• Proven track record in managing large scale operations.
• Strong people management and communication skills.
• Confident and professional in engaging with management and guests.

Marriott International

Job Description

0 COMPROMISE RECRUITMENT PTE. LTD.

Job Description

Job Description

We are looking for an experienced and motivated Executive Chef to oversee kitchen operations and ensure the consistent delivery of high-quality food. The successful candidate will be responsible for menu planning, kitchen management, and maintaining food safety and hygiene standards.

• Oversee daily kitchen operations and food preparation.

• Plan menus and ensure food quality and presentation meet company standards.

• Supervise and train kitchen staff.

• Manage inventory, food costing, and stock control.

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

• Coordinate with management to support overall restaurant operations.

• Relevant experience as a Head Chef or Executive Chef.

• Strong knowledge of food preparation and kitchen management.

• Familiarity with food safety and hygiene standards.

• Ability to lead and work effectively in a team.

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

  EA License No. : 24C2389 (0 COMPROMISE RECRUITMENT PTE. LTD.)

  EA Personnel Name : HE YA

  EA Personnel No: R24124237

0 COMPROMISE RECRUITMENT PTE. LTD.

Job Description

Job Description & Requirements
Key Responsibilities

• Prepare, cook, and present food according to established recipes and quality standards.

• Ensure food safety, hygiene, and cleanliness standards are consistently met.

• Assist with menu preparation and daily kitchen operations.

• Manage food storage, stock rotation, and inventory control.

• Work effectively with kitchen team members to ensure smooth operations.

• Comply with workplace safety and company policies.

• Relevant experience or training in culinary or food preparation.

• Basic knowledge of food safety and hygiene practices.

• Ability to work in a fast-paced environment.

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

• Team-oriented with good communication skills.

  EA License No. : 24C2389 (0 COMPROMISE RECRUITMENT PTE. LTD.)

  EA Personnel Name : HE YA

  EA Personnel No: R24124237

LEE QUAN (WAVE 9) PTE. LTD.

Job Description

• Responsible for the preparation of food to be produced, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
• Prepare food for production which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Stores all food properly and safely, marking the date and item.
• To ensure that the temperature records and monitoring is properly done on a daily basis.
• To ensure that the entire Production area is clean and tidy at all times.
• To ensure proper handling of all kitchen equipment at all times.
• To assist in ensuring a high level of health and safety, cleanliness and food hygiene and to ensure that safe working practices are followed.
• To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.
• To comply with grooming and appearance standards at all times.
• To act in the best interest of the company in all circumstances.
• Any other appropriate duties and responsibilities as assigned.

Kabe No Ana

Job Description

Position Purpose

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

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

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

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

• Menu Execution and Delivery

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

• Kitchen Processes and Concept Development

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

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

• Oversee the setting up and cleaning of stations by staff

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

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

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

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

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

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

• Lead team by providing guidance, support and motivation

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

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

Pentagon Group Pte. Ltd.

The Pentagon Group is a privately-owned food & beverage company in Singapore that operates bars and restaurants. Run by an experienced and passionate team about F&B and business, the result is dining experiences made of unique taste and hospitality to remember by.

Job Description

YOUNGS Bar & Restaurant is looking for an excellent Head Chef to join us.

The candidate will develop respective themed classic and innovative European menu for us. With serving quality food as our main focus, we only make our own products from scratch. Our current menu, wide range and well thought of, includes brunch, ala carte, weekend grills, seasonal and premium event catering. The candidate will be tasked to oversee the whole restaurant kitchen operations and its profitability.

With proven abilities, the candidate can be tasked to oversee more outlets’ kitchen operations.

The candidate is to work with the Team on our brands’ positioning.

Responsibility:

· Creating classic and innovative menu based on specific European concepts

· Producing self made quality and premium food and desserts

· Achieving gross margin set.

· Interacting positively with customers

· Scheduling lean manpower management

· Working closely and efficiently with other departments to achieve company’s goals

Requirements:

· Knowledge of various cuisines with European culinary techniques and modern trends

· Ability to produce seasonal menu

· Creative in menu planning and engineering with strong passion in R&D works

· Culinary education from recognised institutions preferred

· 5.5 work week

· Knowledge and good understanding of hygiene, health and safety practices and regulations (HACCP, H&S regulations)

· Good experience in big scale on-site and off-site premium catering

· Ability to plan and execute strategies to achieve company’s objectives.

· Have initiative, is hard working and able to lead the kitchens by him/herself

We regret that only shortlisted candidates will be notified. Thank you for applying.

Job Type: Full-time

Salary: From $4800.00 per month

Benefits:

· Dental care allowance

· Employee discount

· Flexible schedule

· Meal provided

· Subsidized gym membership

· Additional leave

· Parental leave

· Professional development

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Assist the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry and meat
• Stir and heat soups and sauces
• Wash and store all cooking appliances, instruments, utensils, cutting boards, and dishes
• Organize and store food supplies properly in kitchen, cold room and storeroom
• Any other ad-hoc duties as assigned by the Company

Requirements:

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

Whatsapp 91834574 for more information

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Prepare and cook a wide range of Japanese dishes
• Maintain high standards of food quality, taste, presentation, and hygiene
• Monitor food inventory, order ingredients, and manage stock to reduce waste and control costs
• Coordination with service staff before food preparation on special request
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Proven experience as a Chef specializing in Japanese cuisine
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

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

Requirements:

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

Whatsapp 91834574 for more information

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Prepare and plate cold menu items such as salads, cold appetizers, sandwiches, and desserts
• Prepare and cook dishes as per standard recipes and instructions
• Assist with mise en place and daily food preparation
• Ensure that all food is prepared in a timely manner and meets quality standards
• Follow recipes and presentation specifications as set by the kitchen
• Keep all working areas clean and tidy, ensuring strict adherence to hygiene and food safety standards
• Receive and store kitchen stock and supplies, ensuring proper rotation (FIFO)
• Maintain cleanliness of kitchen equipment and workstations
• Support the kitchen team in daily operations and contribute to a positive team environment
• Any other ad-hoc duties as assigned by the Company

Requirements:

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

Whatsapp 91834574 for more information

Teng Hoe Pte. Ltd

Job Description

The Kitchen Assistant assists in food preparation. Ensures that utensils and work areas are clean and ready for the next shift. Ensures that all kitchen equipment and structures are kept and maintained in safe and good working order at all times. Assists in stock take and storage of stock. Cooks and packages batches of food.
Communicate and relate effectively at the workplace.

• Comply with workplace safety and health policies and procedures.
• Demonstrate basic knife skills.
• Engage in service innovation initiatives.
• Follow food and beverage safety and hygiene policies and procedures.
• Grill ready-to-use products.
• Maintain food and beverage production environment.
• Maintain quality control procedures.
• Maintain safe and secure working environment.
• Receive and store products.
• Understand halal food requirements.
• Prepare Ingredients.

Creative Eateries Pte Ltd

The Creative Eateries Group was founded in 1992 by Mr Anthony Wong. Its first restaurant, Hot Stones Surf & Turf, became a household name for its ne meats and seafood cooked to perfection on a sizzling slab of volcanic rock. The Group has since gone from strength to strength, expanding to encompass four Restaurant divisions with 34 outlets and a Catering division. Uniting all our brands is our commitment to providing food of the highest quality and top of the line service in a pleasant environment. Besides Hot Stones, the Western Division now includes five other brands. These are, namely, the Australian-inspired Fremantle Seafood Market and Barossa Bar and Restaurant; Boston Seafood Shack, our first fast-food style brand inspired by the famous American port city; and two destination-dining concepts in the form of Vineyard Restaurant and Wine Bar, located in the scenic heart of Singapore’s HortPark; and TongKang Colonial Bar & Restaurant where diners can enjoy exquisite colonial-inspired cuisine aboard Singapore’s last remaining pair of bumboats, now berthed along the banks of the Singapore River

Job Description

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Manages all day-to-day operators of the pastry and bakery section of the kitchen

• Prepare a wide variety of goods following company SOP and in-house recipes

• Assist in developing, designing or creating new ideas and items

• Follows proper handling and right temperature of all food products

• Ensure compliance with all food safety standards in the baking process

• To conduct staff training when new products are launched

• Ensure effective communication and collaboration between the departments

• Provide suggestions to improve and elevate the effectiveness of processes and systems present within the pastry team

• Any Ad-hoc duties assigned

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

Creative Eateries Pte Ltd

The Creative Eateries Group was founded in 1992 by Mr Anthony Wong. Its first restaurant, Hot Stones Surf & Turf, became a household name for its ne meats and seafood cooked to perfection on a sizzling slab of volcanic rock. The Group has since gone from strength to strength, expanding to encompass four Restaurant divisions with 34 outlets and a Catering division. Uniting all our brands is our commitment to providing food of the highest quality and top of the line service in a pleasant environment. Besides Hot Stones, the Western Division now includes five other brands. These are, namely, the Australian-inspired Fremantle Seafood Market and Barossa Bar and Restaurant; Boston Seafood Shack, our first fast-food style brand inspired by the famous American port city; and two destination-dining concepts in the form of Vineyard Restaurant and Wine Bar, located in the scenic heart of Singapore’s HortPark; and TongKang Colonial Bar & Restaurant where diners can enjoy exquisite colonial-inspired cuisine aboard Singapore’s last remaining pair of bumboats, now berthed along the banks of the Singapore River

Job Description

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

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

• Assisting in the planning and development of menus and recipes

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

• Ensure quality control and presentation of the food

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

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

Creative Eateries Pte Ltd

The Creative Eateries Group was founded in 1992 by Mr Anthony Wong. Its first restaurant, Hot Stones Surf & Turf, became a household name for its ne meats and seafood cooked to perfection on a sizzling slab of volcanic rock. The Group has since gone from strength to strength, expanding to encompass four Restaurant divisions with 34 outlets and a Catering division. Uniting all our brands is our commitment to providing food of the highest quality and top of the line service in a pleasant environment. Besides Hot Stones, the Western Division now includes five other brands. These are, namely, the Australian-inspired Fremantle Seafood Market and Barossa Bar and Restaurant; Boston Seafood Shack, our first fast-food style brand inspired by the famous American port city; and two destination-dining concepts in the form of Vineyard Restaurant and Wine Bar, located in the scenic heart of Singapore’s HortPark; and TongKang Colonial Bar & Restaurant where diners can enjoy exquisite colonial-inspired cuisine aboard Singapore’s last remaining pair of bumboats, now berthed along the banks of the Singapore River

Job Description

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

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

• Assisting in the planning and development of menus and recipes

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

• Ensure quality control and presentation of the food

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

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

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Prepare and cook dishes from menus according to the restaurant’s standards
• Ensuring the food preparation areas are clean and hygienic
• Ensure food quality, consistency, and presentation meet company standards
• Maintain cleanliness and organization of the workstation and ensure compliance with food safety regulations
• Packing and organising of cooked and uncooked food
• Leading a team of cooks and trainee to execute day to day operations
• Ensure adherence to portion control and minimize food waste
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

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

Whatsapp 91834574 for more information

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

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

Requirements:

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

Whatsapp 91834574 for more information

TUNG LOK CENTRAL RESTAURANT PTE. LTD.

Job Description

Responsibilities:

• Ensure proper culinary standards and techniques are implemented for the preparation, production, and presentation of all food items
• Develop and maintain effective client and customer relationships to support mutually beneficial business partnerships
• Analyze performance metrics, operational data, ordering patterns, and inventory trends with a consistent focus on margin improvement
• Coach, support, and motivate employees by creating a shared understanding of performance expectations and operational goals
• Ensure accurate forecasting of food consumption for appropriate requisitions and purchasing, while overseeing proper equipment operation and maintenance
• Ensure full compliance with local legislation, industry standards, and the in-house Food Safety Management System
• Perform any ad-hoc duties as assigned by the Superior from time to time

Requirements:

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

Whatsapp 91834574 for more information

RE&S Enterprises Pte Ltd

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

Job Description

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

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

RE&S Enterprises Pte Ltd

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

Job Description

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

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

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

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

• Baking - Understanding and following the baking procedure and process

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

• Sanitation – Understand and follow the correct cleaning procedures

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

Requirements:

• Minimum 5 years experience of bakery culinary

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

1-Group (Singapore)

1-Group is Singapore’s leading F&B, lifestyle & hospitality group that operates a portfolio of iconic restaurants, cafes, bars, and clubs created with heart, purpose, and a vision for providing exceptional experiences. Over the decade, the group has witnessed countless first dates, celebrations, weddings, events, and continues to be the maker of great memories.

Job Description

Job Description & Requirements

We pride ourselves on delivering an exceptional culinary experience, where quality, creativity, and excellence are at the heart of everything we do. We are seeking a dedicated and passionate Chef De Partie to join our talented team.

Job Responsibilities

• Assist Chef with creation and preparation of Italian cuisine.
• Ensure that food handling and hygiene regulations are followed in accordance with NEA Standards.
• Prepare and cook dishes in the menu according to restaurant's standards of quality, recipe, consistency and timelines.
• Ensure all equipment are cleaned and kept properly.
• Track the inventory of the kitchen and food supplies.
• Work closely and cooperate with other staffs in order to achieve highest possible satisfaction of food items.
• Other ad-hoc duties as requested.

Job Requirements:

• Candidate must possess at least 2 to 3 years relevant experience in cuisines & fine dining;
• With Italian Cuisine preparation experience will add advantage;
• Must have completed Basic Food Hygiene course;
• Possess a strong sense of initiative;
• Manage and maintain sanitation and hygiene standards;
• Willing to learn and adapt
• Willing to work on weekends and public holidays

iO Italian Osteria

iO Italian Osteria

Job Description

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

RESPONSIBILITES

• Assist to Outlet Chef with full operation of kitchen task
• Prepare and cook dishes according to the restaurant's standards
• Ensure quality and consistency of dishes
• Maintain a clean and organized kitchen station

REQUIREMENTS

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

BENEFITS

• 10-18days Annual leaves
• Higher Remuneration for Relevant Experience in similar set up
• Medical & Dental Benefits
• Staff Meals, Uniforms, Staff Discounts, Footwear allowance
• Annual Loyalty Salary Increment, long service award

Kyo Kohee Pte. Ltd.

Job Description

About Us

At KYO KOHEE, we craft more than just drinks—we serve thoughtfully prepared Japanese-inspired set meals that bring warmth and comfort to the everyday dining experience. Our offerings include dishes like Hambagu Steak, Grilled Salmon, Fried Seafood Udon, and Ochazuke—each made with care, balance, and detail.

We are looking for a skilled and experienced Chef with a strong understanding of Japanese cuisine, set meal presentation, and kitchen leadership. If you take pride in quality, consistency, and nurturing a collaborative team, we want you to be part of our culinary journey.

Key Responsibilities

Culinary Execution & Standards

• Lead the preparation and execution of all food items on the set meal menu (hambagu, grilled fish, udon, ochazuke, curry, etc.), ensuring taste, portion, and plating consistency across every dish

• Uphold and refine standard recipes and plating guides to maintain brand identity and operational efficiency

• Oversee mise en place for lunch operations, including soup stocks, tamago, chawanmushi, namuru, seaweed salad, and side dishes

• Monitor quality control at every stage—from ingredient prep to final plate-up

Kitchen Operations & Compliance

• Oversee the smooth flow of daily kitchen operations, service timing, and prep list execution

• Enforce strict compliance with SFA food safety and hygiene regulations, including internal HACCP standards

• Maintain daily cleaning checklists, temperature logs, and hygiene practices

• Plan and execute regular deep cleaning, equipment maintenance, and kitchen audits

Inventory & Cost Control

• Manage ingredient ordering, inventory tracking, and supplier coordination to ensure cost-efficiency and freshness

• Assist in costing of new dishes, portion control, and yield management

• Perform stock takes and ensure accurate reporting of usage, spoilage, and wastage

Team Leadership & Development

• Supervise and guide junior kitchen team members and part-timers; assign stations and shift duties based on kitchen needs

• Conduct on-the-job training, especially for key components like donburi toppings, tamago, and udon assembly

• Maintain a positive, respectful kitchen culture that supports communication between back and front of house

• Address performance or discipline issues professionally, in alignment with company policies

Menu & Process Development

• Collaborate with the Head Chef or Management on new dish development, R&D, and seasonal menu refreshes

• Provide input on improving kitchen workflows, prep efficiencies, and sustainability of kitchen processes

• Support documentation of SOPs and menu onboarding materials

Requirements

• Minimum 2-3 years’ experience in a similar chef role (preferably in Japanese or Asian fusion concepts)

• Culinary diploma/certificate or equivalent practical experience

• Skilled in the preparation of Japanese set meals (teishoku) and components such as miso soup, tamago, namuru, grilled items, etc.

• Proficient in portion control, consistency, and plating for dine-in and takeaway

• Understanding of kitchen costings, inventory tracking, and supplier coordination

• Able to lead junior staff and support team development

• Strong attention to detail and time management

• Comfortable working 6 days a week including weekends/PH

• Positive and respectful team player with a hands-on, solutions-focused attitude

• Able to converse effectively in English.

What We Offer

• 14 days Annual Leave

• Flexi Benefits $200/year (gym, dental, wellness, etc.)

• Medical Coverage

• Performance Bonus

• Career Progression Path & Pay Increments

• Overseas Training Opportunities (Japan, Australia, Indonesia)

• Supportive and respectful workplace culture

To Apply

Please send in your detailed resume with recent photo, including:

• Work experience (with references)

• Expected salary

• Earliest availability

• Relevant certifications

Email: hello@kyokohee.com
Join us in redefining modern Japanese comfort food at KYO KOHEE.

Bomul Holdings Pte. Ltd.

Job Description

Company Overview / Employee Value Proposition

BOMUL Samgyetang is a Korean wellness dining restaurant dedicated to the art of nourishment. Each bowl begins with premium organic spring chicken, raised for 50–60 days in cage-free environments that allow natural movement and healthy growth. These chickens develop tender yet pleasantly chewy meat, perfect for creating authentic ginseng chicken soup, a timeless dish cherished across generations. Every soup is simmered in a hanging broth brewed from 18 carefully selected herbs, balancing rich flavour with the healing essence of traditional Korean wellness cuisine. BOMUL, meaning “treasure” in Korean, reflects our belief that true wellness is a treasure to be nurtured, shared, and enjoyed in every nourishing bowl.

Job Summary

The Assistant Head Chef supports the Head Chef in managing kitchen operations, ensuring food quality, consistency, and hygiene standards are maintained at all times. This role involves supervising kitchen staff, assisting with menu execution, and ensuring smooth daily kitchen operations.

Responsibilities

• Lead kitchen staff during food preparation and service to ensure timely and high-quality meal delivery
• Monitor and maintain food quality, taste, and presentation to meet company standards consistently
• Assist in training kitchen staff by delivering practical guidance and monitoring performance to enhance team capabilities
• Schedule kitchen staff shifts effectively to ensure optimal coverage and operational efficiency
• Enforce compliance with food safety, hygiene, and workplace safety standards to maintain a safe kitchen environment
• Monitor stock levels and assist with inventory control to minimise food wastage and optimise resource use
• Ensure proper food storage and handling procedures are followed to preserve ingredient freshness and safety
• Manage kitchen operations independently in the absence of the Head Chef to maintain seamless workflow
• Support menu planning by standardising recipes and controlling food costs to align with business objectives
• Maintain cleanliness and organisation of the kitchen to uphold operational standards and facilitate smooth processes

VIOLET OON INC PTE LTD

Welcome to Violet Oon Singapore, a highly-acclaimed group of restaurants and creator of Asian gourmet delights that are rooted in Nyonya and Singapore cuisine.

Job Description

1. Responsible for the creation, decoration, and presentation of desserts such as cakes and pastries based on Violet Oon Singapore’s standards.

2. Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting

3. Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget

4. Check quality of material and condition of equipment and devices used for cooking

5. Guide and motivate pastry assistants and bakers to work more efficiently

6. Maintain a lean and orderly cooking station and adhere to health and safety standards

7. Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers

8. Report to Pastry Chef on all operation matters

9. To constantly be physically involved in all phases of the daily operation requirements

10. Demonstrate new cooking techniques and use of new equipment to staff

11. Update menu recipe cards and menu planning for promotion

12. Ensure that adequate stock in always maintained in the relevant station.

13. Adheres to rules and regulations set by the Management

Employee Benefits:

• Staff meals provided during shift

• Medical reimbursement (up to $200 per year for confirmed staff)

• Birthday treats and gifts (up to $200)

• Performance bonuses and quarterly incentives

• Uniform reimbursement for confirmed staff

• Night transport provided for late shifts

• Opportunities for promotion and internal transfer

• Further education support and employee assistance programmes

NAWAB'S INTERNATIONAL KITCHEN (SG) PTE. LTD.

Job Description

Job Description & Requirements

We are looking for a skilled and passionate Biryani Chef to join our team at NAWABS, a quick-service restaurant specializing in authentic Hyderabadi Biryani. In this role, you will be responsible for preparing and delivering high-quality biryani dishes with an emphasis on maintaining the traditional flavors and techniques of Hyderabadi cuisine. You will work in a fast-paced environment, ensuring consistency, taste, and timely service for our customers.This is an excellent opportunity for someone with a love for culinary traditions & a desire to bring flavorful, authentic meals to a broad audience.

Duties and Responsibility

• Prepare Hyderabadi Biryani Expertly cook and present a variety of biryani dishes, with a focus on maintaining the authentic flavors and aromas of Hyderabadi cuisine.
• Collaborate with management to create new variations of biryani and related dishes while maintaining the core offering of traditional Hyderabadi Biryani.
• Ensure that all dishes are prepared according to standardized recipes and quality guidelines, maintaining consistency in taste, portion sizes, and presentation.
• Oversee the sourcing, storage, and use of fresh ingredients, especially key components like rice, meat, and spices, to ensure optimal quality and freshness.
• Work efficiently in a quick-service environment, managing time effectively to meet high-demand service periods and ensuring that orders are prepared and delivered in a timely manner.
• Maintain the highest standards of kitchen cleanliness and food safety, adhering to all health and safety regulations.
• Work closely with kitchen staff and other team members, ensuring smooth kitchen operations, clear communication, and a positive working environment.
• Address customer preferences and feedback regarding biryani taste and quality, making adjustments when necessary to meet customer expectations
• Monitor kitchen inventory levels, ensure timely reordering of essential ingredients, and minimize waste through proper stock management.

Train junior chefs and kitchen staff in preparing and maintaining the quality of biryani and other menu items, ensuring consistency across all shifts.

IMPORTANT NOTE....ABLE TO WORK SPLIT SHIFT {3 DIFFERENT SHIFT}

Jusdelish Group Pte Ltd

Job Description

Job Summary

We are seeking an experienced and dynamic F&B Outlet Kitchen Operation Head / Operation Manager to oversee and lead the kitchen operations across 3–4 outlets. This role is crucial in ensuring smooth daily operations, maintaining high standards of food quality, kitchen efficiency, and team performance.

• Manage and supervise all kitchen operations across multiple outlets.
• Ensure food quality, presentation, and consistency meet brand standards.
• Lead kitchen teams including chefs, cooks, and support staff; ensure proper training, development, and performance evaluation.
• Collaborate with procurement for inventory, stock control, and cost management.
• Monitor and ensure compliance with food safety, hygiene, and cleanliness standards (e.g., SFA/NEA).
• Develop and implement operational processes to improve efficiency and service delivery.
• Coordinate closely with front-of-house and management teams for seamless service.
• Manage staff rosters and outlet manpower planning.
• Handle operational challenges and resolve issues swiftly and professionally.
• Report regularly to senior management on kitchen performance, issues, and improvement plans.

• Proven experience as an Operations Manager or Kitchen Head managing multiple F&B outlets.
• Strong culinary background with in-depth kitchen operations knowledge.
• Solid leadership, organizational, and communication skills.
• Ability to work under pressure in a fast-paced environment.
• Familiarity with local food safety regulations and standards.
• Flexibility to work on weekends, public holidays, and during peak periods.

STAR GLITZ PTE. LTD.

Job Description

Kitchen Assistant (Part Time/Full Time)

Occupation

KITCHEN ASSISTANT

Job Description & Requirements

Part Time/Full time Kitchen Assistant

· with F&B experience required

· Help out in the kitchen

· Maintain cleanliness of dining area

· Dish washing

· CPF included

· 4-5 days work week(able to work weekends and PH)

Rabbits & Pigs Huat Pte. Ltd.

Job Description

Chef De Partie / Senior CDP at Little Rogue Coffee/AAR

- 5 day work week with 2 days off

- Team player, willing to work as a team

- Passionate about cooking and food

- Treat their hygiene very seriously

- Enjoy working in fast paced environment

- Responsible, efficient and creative chef wanted!

- Nice working environment with everyone like a family!

PRIME MANPOWER SOLUTIONS PTE. LTD.

Job Description

Job Summary

The Chef is responsible for preparing and cooking menu items to consistent quality and presentation standards, ensuring food safety and hygiene compliance, maintaining kitchen cleanliness, and supporting smooth daily kitchen operations.

1. Prepare and cook menu items according to standard recipes, portion sizes, and quality requirements.

2. Handle food preparation tasks (cutting, marinating, sauce prep, mise en place) efficiently and safely.

3. Maintain cleanliness and hygiene of workstation, kitchen equipment, and storage areas at all times.

4. Follow food safety requirements (temperature control, cross-contamination prevention, FIFO/FEFO).

5. Ensure proper storage, labeling, and stock rotation of ingredients and prepared items.

6. Support daily opening/closing kitchen duties, including cleaning and sanitizing tasks.

7. Monitor ingredient usage, reduce wastage, and report low stock to supervisor.

8. Assist with receiving deliveries and checking items for quality, quantity, and freshness.

9. Work closely with the team to ensure timely service during peak hours.

10. Follow company SOPs and comply with workplace safety rules.

FU KANG TING VEGETARIAN PRIVATE LIMITED

Job Description

1. Ability in preparing food (cutting, washing and storing food).

2. Ability in testing recipes, maintaining supplies, and keeping the cooking area clean and organized.

3. Ability to cover the retail side of the business as well and handle customer sale questions and requests.

4, Ability to peoduce new dishes.

5. Ability to handle all basic / advance/bulk/catering cooking requirement of a main chef.

6. Working hours may be abit flexible. To be able to come prepare for the morning crowd.

7. Ability to organise and manage a stall (ordering raw material and organise)

PRATA ALLEY 2 PTE. LTD.

Job Description

Roles & Responsibilities

1. Responsible to cook South Indian, North Indian food items and able to prepare Tandoor, Prata, Snacks, Sweets and beverages.

2. Particularly Sambar, Rasam, Puligravy, Moorkulamabu, all type of Kootu, Poriyal, Piratal, Masial, Fried items, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rice etc.,

3. Fully responsible for taste, quality and hygiene of the food produced.

4. Fully responsible for Quality Control of kitchen food production operations. Taste and certify each and every food produced before they served.

5. Must ensure assistant cooks follow the correct recipe methods of our restaurant.

6. Inspect raw materials and certify they are in the prescribed quality. Check the freshness of vegetables before cook.

7. Must have experience in fast faced vegetable cutting and cleaning operations. For emergency, in absence of Vegetable cutter or Dishwasher you must capable to do the job. Must have strong healthy body to carry heavy utensils.

8. For emergency you must load/unload cooked foods to our delivery vehicles.

9. Fully responsible for the Hygiene system maintained at the kitchen.

10. Coordinate in menu planning and supervise cooks

11. Capable to supervise and cook for 3000 persons at a time.

12. Weekly 6 days needs to work from Shop opening to Shop closing(10 am to 10 pm with 3 hours break, Saturday, Sunday and Public holidays work compulsory.

CHEF - Requirements

Minimum Secondary education

Minimum 5 years culinary experience.

Able to cook South Indian, North Indian food items and able to prepare Tandoor, Prata, Snacks, Sweets and beverages.

4. Capable to produce Sambar, Rasam, Puligravy, Moorkulamabu, all type of Kootu, Poriyal, Piratal, Masial, Frieditems, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rice etc.,

5. Must have experience in fast faced vegetable cutting and cleaning operations. For emergency, in absence of Vegetable cutter or Dishwasher you must capable to do the job.

6. Must have strong healthy body to carry heavy utensils. Sound Health in case emergencies to load/unload 25, 50, 100 kg containers of cooked foods to our delivery vehicles.

7. Must have a good knowledge and experience in raw material and vegetables checking, Wastage reduction techniques

8. Capable lead the team to cook for 3000 persons at a time..

9. Must have strong leadership skills and a good team player. Able to stand long hours in kitchen. Able to take a quick decision and able to start preparation when receive bulk sudden orders for catering.

10. Weekly 6 days needs to work from Shop opening to Shop closing(10 am to 10 pm with 3 hours break, Saturday, Sunday and Public holidays work compulsory)

KILLINEY 88 PTE. LTD.

Job Description

Mama Shelter Singapore is assembling an amazing opening team — and Mama needs a creative, passionate, and skilled Pastry CDP to bring sweetness, flair, and personality to our pastry kitchen!

If you love modern, fun, approachable desserts and enjoy working in a lively, fast-paced lifestyle hotel environment, this role is for you.

As Pastry Chef de Partie, you will be responsible for producing high‑quality desserts, pastries, and baked goods for our restaurants, bars, events, and room service. You will work closely with the Pastry Sous Chef and Executive Chef to bring Mama’s signature style to life.

• Prepare, bake, and plate pastries, cakes, desserts, breads, and other baked items
• Ensure consistency, quality, and presentation across all pastry offerings
• Assist in menu development, testing, and seasonal changes
• Maintain cleanliness and organization of the pastry section
• Ensure proper storage, rotation, and labeling of ingredients
• Support training of junior pastry team members
• Follow food safety, hygiene, and HACCP standards
• Work collaboratively with the culinary team to support smooth service operations

• At least 2–3 years of experience as a Pastry CDP or Demi CDP
• Strong pastry and baking fundamentals
• Creativity and passion for desserts with modern, fun presentation
• Ability to work independently and in a team
• Experience in hotels or high-volume restaurants is a plus
• Knowledge of food safety and hygiene standards
• Positive attitude, good communication skills, and a love for hospitality

Sakunthala'S Recipe

Sakunthala’s Restaurant, an iconic home-grown brand, well-known for its Fusion Cuisine with Signature range of South Indian, North Indian & Chinese dishes - was born out of a complete love for cooking tasty dishes and a passion to experiment with bringing out the best aromatic flavours of its natural ingredients.

Job Description

JOB DESCRIPTION CHEF

Able to prepare the South Indian cuisine bulk cooking and North Indian cuisine bulk cooking for Restaurant and weddings

Able to do bulk cooking for catering wedding and all occasion

Recommend new dishes in South and North Indian cuisine

Able to cook South Indian & North Indian food Recipes and menus

Must know how to cook Vegetarian dishes and Non vegetarian dishes.

Experience in making Indian Desserts and Snacks

All Round in Tandoori dishes and south Indian dishes vegetarian and Non Vegetarian

Minimum five years’ experience

Able to work in weekends and public holidays.

Able to do bulk cooking for wedding catering.

Bulk cooking for catering

Prepares and posts daily work assignment sheets based on menu and staff duty roster; assigns cooking or food preparation tasks to cook the food and  prepared according to standard recipes and institutional practices; instructs staff in proper food preparation techniques; ...

Extend recipes to facility population requirements.

Fill pre-preparation and inventory pull sheets before every meal.

Orient and train program for inmate workers.

Stick to sanitation and safety program.

Display good communication and human relation skills as per Food Service Manager’s directions.

Support manager to manage high level of good client relations.

Develop and set up local procedures for receipt, check and food and non-food issue.

Cook varied regular and special diet foods for balanced healthy diet.

Prepare meat, fish, poultry, vegetables and Fish, soups, gravies, sauces and desserts.

Use varied kitchen equipment in large quantity food production.

Offer advice, counsel and instruction to staff members.

Handle disciplinary measures appropriate to authority delegated.

Oversee food preparation for adherence to quality standards.

Extend recipes to facility population requirements.

Fill pre-preparation and inventory pull sheets before every meal.

Orient and train program for inmate workers.

Stick to sanitation and safety program.

Display good communication and human relation skills as per Food Service Manager’s directions.

Support manager to manage high level of good client relations.

Develop and set up local procedures for receipt, check and food and non-food issue.

Cook varied regular and special diet foods for balanced healthy diet.

Prepare meat, fish, poultry, vegetables and shellfish, soups, gravies, sauces and desserts.

Use varied kitchen equipment in large quantity food production.

Conduct administrative and human resource management functions with supervised staff.

Offer advice, counsel and instruction to staff members.

Handle disciplinary measures appropriate to authority delegated.

Execute Equal Employment Opportunity policies and program.

Oversee food preparation for adherence to quality standards.

THE ANDHRA CURRY PTE. LTD.

Job Description

Job Description & Requirements

• Creating Menus: Design and plan menus that align with the restaurant’s concept and customer preferences, ensuring a balance between innovation and customer favorites.
• Recipe Development: Develop and test new recipes, ensuring they are both delicious and feasible for the kitchen to produce consistently.

• Cooking: Oversee the preparation, cooking, and presentation of food, ensuring high standards of taste, quality, and consistency.
• Ingredient Selection: Choose high-quality ingredients, often collaborating with suppliers to ensure freshness and sustainability.

• Team Supervision: Manage kitchen staff, including line cooks, sous chefs, and other kitchen workers, assigning tasks, and providing training and mentorship.
• Scheduling: Create and manage work schedules to ensure the kitchen operates efficiently, even during peak hours.

• Standards Maintenance: Maintain high standards of food safety, hygiene, and sanitation in compliance with local health regulations.
• Quality Assurance: Regularly inspect the kitchen, equipment, and ingredients to ensure everything meets the required standards.

• Inventory Control: Monitor inventory levels, ordering supplies as needed while minimizing waste.
• Cost Management: Develop and manage budgets, control costs, and optimize resource use without compromising quality.

• Feedback Handling: Engage with customers to gather feedback, address complaints, and ensure a positive dining experience.
• Special Requests: Accommodate special dietary requirements and requests, ensuring customer satisfaction.

• Staying Current: Keep up with culinary trends, experimenting with new techniques and ingredients to keep the menu fresh and exciting.
• Innovation: Innovate and introduce new dishes and cooking techniques to stay ahead in the competitive culinary field.

• Event Planning: Coordinate and manage special events, banquets, and catering services.
• Collaboration: Work with management and front-of-house staff to ensure seamless service.
• Training Programs: Develop and implement training programs for kitchen staff to improve skills and maintain high standards.

• Culinary Expertise: Proficiency in various cooking techniques and cuisines.
• Leadership: Strong leadership and team management skills.
• Creativity: Innovative thinking to create new dishes and improve existing ones.
• Attention to Detail: High level of attention to detail in food preparation and presentation.
• Communication: Excellent communication skills for interacting with staff and customers.
• Problem-Solving: Ability to quickly resolve issues that arise in a fast-paced kitchen environment.

Claudine Pte. Ltd.

Job Description

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 - 2025) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You'll be in charge of:

• Setting up your workstation with all the needed ingredients and cooking equipment
• Ensuring great presentation by dressing dishes before they are served
• Utilizing various cooking techniques to bring out exceptional flavors and textures in selected dishes
• Keeping a sanitized and orderly environment in the kitchen
• Ensuring all food and other items are stored properly
• Checking quality of ingredients and ensuring they meet the standards required
• Monitoring stock and placing orders when there are shortages
• Enforcing strict health and hygiene standards and troubleshooting any problems that may arise
• Being a role model to junior team members and providing them direction to lead their stations

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:
We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

RED DOOR GROUP PTE. LTD.

Job Description

Do you want to be part of the opening team of a brand-new restaurant built from the ground up?

Stag's Head Steakhouse @ Pan Pacific Hotel - a British Steakhouse indulgence with a refined, contemporary edge presenting a new chapter in Singapore’s dining scene - is on the hunt for a dedicated and charismatic Kitchen Team Member.

This is your chance to earn real industry cred and join something genuinely exciting. Fresh, new, and full of possibility - we’re looking for people who want to bring their ideas, personality, and passion to the table.

Be part of the team that sets the vibe, shapes the guest experience, builds the standards, and creates the stories guests will talk about for years to come. If you’re hungry to grow, ready to shine, and eager to help us launch a restaurant that will set the tone for Singapore’s dining scene, we open in February 2026, but we’d love to meet you now!

What You'll Do:
You'll play a key role in crafting exceptional dining experiences.

Here’s what you’ll tackle every day:

✔ Lead Your Station – Assist/Oversee a designated kitchen section, ensuring efficient and high-quality food preparation.
✔ Maintain Consistency – Follow recipes and plating guidelines to deliver dishes that meet our exacting standards.
✔ Stock & Supply Management – Monitor ingredient levels, manage orders, and minimize waste.
✔ Mentor & Train – Guide junior kitchen staff, fostering a collaborative and skilled team.
✔ Uphold Excellence – Adhere to food safety, hygiene, and sanitation standards at all times.

What Can You Bring to the Table?
We’re looking for someone who radiates positivity and professionalism, with skills and qualities such as:

• A professional and positive attitude, even in high-pressure situations.

• The ability to stay focused and efficient in a fast-paced kitchen.

• A strong commitment to food safety, hygiene, and cleanliness.

• Team spirit—you thrive in a collaborative environment.

• A keen eye for consistency in food preparation, presentation, and quality control.

• A willingness to learn and a problem-solving mindset.

What’s in It for You?
When you join us, you’re not just part of a team—you’re part of our family. Here’s what we offer:

💰 Up to $3,500 monthly + Monthly Incentives Package
🎉 Sign-on bonus of up to $3,000 
📅 5-day workweek with flexible shifts
✨ Group insurance coverage for peace of mind, staff meals and 50% employee discount at both restaurants, late-night transportation for your convenience 

Private Advertiser

Job Description

About the Concept

We’re a lifestyle café-bar in the heart of Raffles Place offering an evolving food journey, from casual day-time comfort food and brunch classics to refined, sharing-style plates in the evening. With bold flavours, curated drinks, and a vibrant community atmosphere, our venue is built for those who appreciate both laid-back and elevated dining experiences.

We're building a passionate and dynamic opening team, and we’re looking for a talented Chef de Partie who shares our love for food, community, and creativity.

Role Overview

As a Chef de Partie (CDP), you’ll be an integral part of our kitchen team, supporting the Sous Chef in food preparation, execution, and quality control. You will play a key role in delivering dishes that are consistent, well-presented, and aligned with the brand’s vision. This is a hands-on role ideal for someone who thrives in a fast-paced environment and is excited to help shape a brand-new concept from the ground up.

Key Responsibilities

• Take ownership of tasks station (e.g., grill, sauté, pantry) and ensure all prep, cooking, and plating is done to standard.

• Execute menu items consistently, with attention to presentation and quality.

• Collaborate with the culinary team to develop new dishes, specials, and improve processes.

• Ensure proper food hygiene, safety standards, and cleanliness in your station at all times.

• Assist in receiving, storing, and organising inventory and supplies.

• Provide guidance to junior kitchen staff and train commis or kitchen helpers as needed.

• Maintain strong communication with the front-of-house team to ensure smooth service during peak hours.

• Monitor food inventory and help reduce waste and food cost.

• Support the kitchen in daily opening and closing procedures, mise en place, and equipment maintenance.

Requirements

• At least 2-3 years of relevant experience in a professional kitchen; café, bistro, or gastro-bar experience preferred.

• Strong foundational culinary skills and attention to detail in both taste and presentation.

• Good knowledge of food hygiene and safety regulations (Food Hygiene Certification required).

• Ability to work calmly and efficiently under pressure.

• A team player with a positive attitude, adaptability, and willingness to learn.

• Passionate about food trends, local flavours, and creative cooking.

Shangri-La Singapore

Shangri-La Group is a global leader in luxury hospitality with unique Asian heritage.

Job Description

Shangri-La Rasa Sentosa, Singapore

We are looking for a Hygiene & Sanitation Executive to join our team!

As a Hygiene & Sanitation Executive, we rely on you to:

• Maintain the highest hygiene and sanitation standards throughout the hotel to ensure a safe environment for guests and staff
• Monitor and verify that all food served is free from microbiological, chemical, and physical contamination to safeguard health and quality
• Conduct regular inspections to ensure all work areas meet Shangri-La Hygiene an Sanitation standards and comply with local health authority requirements
• Conduct audit checks and corrective actions to continuously improve hygiene practices and food safety controls
• Collaborate with cross-functional teams to drive change and embed best practices in food safety and sanitation
• Stay informed on emerging food safety trends and integrate relevant updates into training and operational procedures

We are looking for someone who:

• Has elevant certifications in hygiene and food safety controls or equivalent qualification
• Experience handling food safety and hygiene standards in a restaurant or hotel environment
• Proven ability to conduct training sessions and audit checks effectively
• Strong interpersonal and communication skills to engage and influence diverse teams
• Creative mindset with the ability to lead change and foster continuous improvement
• Curiosity and commitment to learning new food safety trends and practices

We Offer

• 5-day work week
• Learning and Development opportunities for career development
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty Meals and shuttle bus provided

If you are the right person, what are you waiting for? Click the apply button now!

Frasers Property Limited

Frasers Property Limited (“Frasers Property” and together with its subsidiaries, the “Frasers Property Group” or the “Group”), is a multi-national developer-owner-operator of real estate products and services across the property value chain. Listed on the Main Board of the Singapore Exchange Securities Trading Limited (“SGX-ST”) and headquartered in Singapore, the Group has total assets of approximately S$40.3 billion as at 30 September 2021.

Job Description

Da Paolo Group Pte Ltd

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

Job Description

Role Overview

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

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Key Responsibilities

Kitchen Operations

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

* Maintain consistency in taste, presentation, and portion control

* Lead kitchen operations during assigned straight shifts

* Act as Head Chef in their absence when required

People & Leadership

* Supervise, coach, and motivate kitchen team members

* Enforce kitchen discipline, cleanliness, and SOP compliance

* Train junior chefs and support ongoing skills development

* Build a professional, respectful, and accountable kitchen culture

Food Quality & Menu Execution

* Uphold authentic Italian cooking techniques and recipes

* Ensure accurate execution of standardized menus

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

* Control food wastage through proper planning and preparation

Cost Control & Inventory

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

* Monitor portion control and food cost discipline

* Support stocktakes and wastage reporting

* Flag quality or supply issues promptly

Hygiene, Safety & Compliance

* Ensure full compliance with SFA food safety regulations

* Maintain high hygiene and cleanliness standards at all times

* Enforce proper food handling, storage, and labelling

* Lead by example in food safety practices

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Requirements & Qualifications

Experience

* 3–5 years experience in a professional kitchen

* 1–2 years as Sous Chef or Senior CDP

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

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

Skills & Competencies

* Strong leadership and communication skills

* Calm and efficient under pressure

* Good understanding of kitchen cost control

* High standards of consistency and attention to detail

* Organised, reliable, and systems-driven

Personal Attributes

* Passion for Italian food and hospitality

* Hands-on leadership style

* Positive attitude and strong work ethic

* Comfortable working weekends and public holidays

* Prefers structured schedules (no split shifts)

Certifications

* Valid Food Hygiene Certificate (Singapore)

* WSQ Food Safety Level 3 preferred