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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.

YUM SING PTE. LTD.

Job Description

• Overall responsibility for the kitchen’s daily operations.
• Liaising with the relevant companies for food orders.
• Creating new dishes and menus.
• Interviewing and hiring new staff.
• Maintaining/raising the food’s profit margins for your employer.
• Monitoring and controlling stock levels.
• Ensuring correct stock rotation procedures are followed.
• Implementation of health and safety procedures in the kitchen.
• Estimating costs and ensuring all purchases come within budget.
• Taking care of the kitchen’s accounts and creating a work roster.

Saint Pierre Pte Ltd

Saint Pierre Group of restaurant is seeking committed and career-driven individual to grow with the company as:-

Job Description

Two Michelin-starred Saint Pierre is a modern French restaurant located at One Fullerton & we are looking for committed & experienced individuals to join our team.

Job Description

• As a Chef De Partie, the incumbent will be working closely with the Sous Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist the Chef De Cuisine and Sous Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources.
• The Chef De Partie has to demonstrate and practice high levels of working hygiene and safety in the kitchen at all times.

Requirements

• Degree in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 1-2 years of experience in a 2 or 3 MICHELIN-starred fine dining restaurant preferred.

WA KAPPOU PTE. LTD.

Job Description

Senior Chef (Omakase & Teppanyaki)

We are seeking an experienced and passionate Senior Chef with strong expertise in Japanese Omakase and Teppanyaki to join our team.

Requirements:

• Minimum 3–5 years of relevant experience in Japanese Omakase and Teppanyaki
• Strong knife skills and in-depth knowledge of Japanese ingredients and techniques
• Experience in live counter service and guest interaction
• Ability to plan menus, manage food costs, and maintain consistency
• Knowledge of food hygiene and kitchen safety standards
• Leadership skills to guide and train junior chefs
• Able to work independently and under pressure

Responsibilities:

• Prepare and execute Omakase and Teppanyaki dishes to high standards
• Oversee daily kitchen operations and ensure quality control
• Maintain cleanliness, hygiene, and food safety standards
• Manage inventory, ordering, and minimize wastage
• Train and supervise junior kitchen staff
• Work closely with management on menu development

We Offer:

• Competitive salary (based on experience)
• Friendly and professional working environment
• Opportunities for growth and career advancement

GSP

Job Description

Experience in preparing Prata Dough Flipping & cooking.

Able to work Public Holidays.

Follow all guidelines for food hygiene and health and safety as per NEA guidelines.

monitoring stock take and stock rotation.

Take full responsibility for the cleaning of the kitchen and workspaces

Able to work under pressure

All food preparation procedures strictly adhere to Company’s standards and National food safety regulations

Assist in planning and creating menus, recipes and daily specials

Responsible for quality of food/ ingredients and inventory level, ensuring sufficient stock at all times.

Ensure workstation, including food presentation, quality, food hygiene, kitchen cleanliness and safety at all times

Other duties as and when assigned

Guide and assist trainees

MAISON ANLI (PTE. LTD.)

Job Description

Job Description :

• Operate and maintain charcoal grill, rotisserie, and related kitchen equipment safely.
• Ensure consistency in taste, presentation, and portion control.
• Handle marination, seasoning, and meat preparation according to house recipes.

Requirements :

• Minimum 2–4 years experience as a Grill Chef or Mediterranean Cuisine Chef.
• Strong knowledge of Mediterranean spices, marinades, and grilling techniques.
• Experience with charcoal grill, Josper grill, or rotisserie is an advantage.
• Ability to work in a fast-paced environment.
• Good time management and teamwork skills.
• Basic understanding of food safety and hygiene standards.

SBM GROUP OF COMPANIES PTE. LTD.

Job Description

Kitchen Assistant – Key Responsibilities

• Assist with basic food preparation

• Keep kitchen areas clean and hygienic

• Wash dishes, utensils, and kitchen equipment

• Support chefs during food service

• Store food correctly and help with stock checks

• Follow food safety and health regulations

• Help with deliveries and general kitchen duties

RANG MAHAL PTE LTD

Job Description

This role will assist to drive high and consistent food quality, food safety and hygiene standards and overall kitchen operations excellence in the restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils, etc., monitor and track them closely to achieve and/or exceed the established business targets.
• Assist in menu-reengineering from time to time to ensure offerings are meeting and/or exceeding guests dining trends and needs.
• Ensure the kitchen as well as stewarding areas are clean, tidy and of high hygiene standards at all times.
• Review existing policies and work processes to streamline, simplify them and leveraging on available technology/automation to achieve better labour productivity.
• Be active to ensure high food standards in Rang Mahal and actively work to uphold such high standards by accepting feedback from guests and proactively seek improvements in food preparation and presentation to meet/ exceed their expectation.
• Work closely with F&B Manager to handle guests’ food quality related feedback, complains, service recovery in a timely manner and addressing them at the source to ensure they will not reoccur.
• Be aware and comply with all legislations affecting the operation, e.g. NEA licensing, food hygiene & safety management/handling and fire & safety regulations, etc.
• Comply strictly to all other operations and equipment usage safety and security regulations.
• Ensure the kitchen is safe, neat and tidy at all times.
• Collaborate closely with F&B Manager to drive Tripadvisor ranking in Rang Mahal by ensuring consistent good food standards to earn positive reviews.
• Ensure all required reports and administrative duties are submitted and completed accurately and timely.
• Identify areas for development and training needs for the team and ensure that the gaps are closed effectively.
• Plan and conduct regular On-the-Job training effectively.
• Perform any other duties and responsibilities that may be assigned.

EDUCATION and/or EXPERIENCE

Strong modern cuisine knowledge with a minimum of 3 years of experience. Any cuisine types are welcomed.

SKILLS, ABILITIES & ATTRIBUTES

• Positive service mindset and willing to go the extra mile
• Good human relations skills
• Good leadership and influencing skills
• Good communications (verbal and written), organisation and presentation skills
• Ability to work independently and take initiative with good time management skills
• Effective change management skills
• Strong knowledge and creative in food planning and preparation
• Good grooming standards and personal presentation
• Flexibility on working days and hours including weekends and public holidays

Gaia Chinese Culinary Pte Ltd

Job Description

Company Overview / Employee Value Proposition

Gaia Group is a lifestyle company that creates & curates a series of timeless & innovative concepts spanning from culinary, entertainment, hospitality & event spaces, reinventing consumer experiences and bringing delight to everyone. At Gaia Group, we believe that there are multiple facets to life that shape our well-being. Through these experiences, one can create unforgettable memories, indulge their senses, while forging meaningful connections with one another. In the realm where passion intertwines with the palate, our culinary artisans embark on a flavourful odyssey, composing harmonies of taste that elevate beyond the ordinary. Hospitality isn’t just a transaction; it is part of our DNA.

About the Restaurant Our newly opened fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

Job Summary

You will support the Restaurant Executive Chef by managing menu planning, inventory, and supply processes to deliver consistent, high-quality dishes. You will lead efforts to minimize food waste through efficient storage and portion control while upholding rigorous food safety and hygiene standards in a fine dining environment.

Responsibilities

• Collaborate in menu planning to align with culinary vision and operational needs
• Manage inventory and supplies to ensure availability and cost efficiency
• Maintain precise portion sizes to control food costs and ensure consistency in dish presentation
• Implement organized food storage practices to minimize waste and maximize ingredient utilization
• Monitor and uphold food quality and production standards to deliver consistent dining experiences
• Enforce compliance with kitchen standards, procedures, and food hygiene regulations at all times
• Operate kitchen equipment safely and provide guidance to team members on proper usage
• Adapt to additional duties as assigned by the Reporting Manager to support restaurant operations

Required competencies and certifications

• Strong knowledge and hands-on expertise in specialty cooking techniques such as Wok, Steamer, Dim Sum, BBQ, or Chopper
• Proven ability to work independently and collaboratively within a team environment
• Effective communication and interpersonal skills to coordinate with kitchen and service teams
• Comprehensive understanding and practical application of Hazard Analysis Critical Control Points (HACCP) principles
• Flexibility to work varied shifts including weekends, public holidays, and split shifts

Preferred competencies and qualifications

• Skills Certificate in Culinary Arts or Restaurant Management and Operations
• 5 to 7 years of relevant experience, preferably in Modern Chinese cuisine

Other Information

• The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.
• By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Chinese Culinary te Ltd for processing and assessing the job application, and other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).
• You declare that the information provided in your application is true and complete to the best of your knowledge. Any false or misleading information may result in rejection of application or termination of employment.

Private Chef Pte Ltd

Job Description

Chef de Partie / Junior Sous Chef / Sous Chef – Avant Marketplace
Location: Singapore
Working Hours: 6 days/week, 12 hours/day

Avant Marketplace is Singapore's first live seafood retail-and-dine concept, where customers pick their seafood, and our chefs bring it to life. We're looking for a curious, adaptable chef who loves working with premium ingredients and enjoys connecting with people as much as cooking.

What You'll Do

• Prepare and plate dishes with fresh, live seafood and meats.

• Chat with customers, help them choose their seafood, and handle light sales.

• Work closely with senior chefs on menu ideas and daily specials.

• Keep the kitchen running smoothly, cleanly, and efficiently.

• Support wholesale planning alongside daily kitchen operations.

What We're Looking For

• 4+ years of restaurant/hotel kitchen experience; seafood knowledge is a plus.

• Comfortable handling live seafood and talking to customers.

• Flexible and open to working both front and back of house.

• A team player with attention to detail and a hunger to grow.

• Ready to commit to a 6-day work week in a fast-paced environment.

Why Join Us

• Get hands-on with the freshest seafood in Singapore every day.

• A role that mixes cooking, service, and creativity — never boring!

• Real progression: training in management, prep, ordering, and wholesale.

• Competitive pay structure that reflects your commitment.

• A warm, supportive team with health and insurance benefits.

At Avant Marketplace, food isn't just cooked — it's experienced. If you're excited about learning, growing, and sharing that excitement with customers, we'd love to welcome you.

Saint Pierre Pte Ltd

Saint Pierre Group of restaurant is seeking committed and career-driven individual to grow with the company as:-

Job Description

Two Michelin-starred Saint Pierre is a modern French restaurant located at One Fullerton & we are looking for committed & experienced individuals to join our team.

Job Description

• As a Chef De Partie, the incumbent will be working closely with the Sous Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist the Chef De Cuisine and Sous Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources.
• The Chef De Partie has to demonstrate and practice high levels of working hygiene and safety in the kitchen at all times.

Requirements

• Degree in Culinary Arts / Pastry / Hospitality / Restaurant Managment / Restaurant Operations.
• Individuals with 1-2 years of experience in a 2 or 3 MICHELIN-starred fine dining restaurant preferred.

Little Farms

LITTLE FARMS

Job Description

Elevate Your Culinary Career with Little Farms 👩‍🍳

At Little Farms, we believe food should do more than satisfy—it should inspire. That’s why we’re passionate about crafting delicious, wholesome meals using the freshest ingredients in a kitchen that values quality, teamwork, and continuous growth.

We’re searching for a talented and driven Chef de Partie (CDP) to join our growing culinary team—someone who thrives under pressure, leads by example, and is eager to shape the future of good food in Singapore.

🌟 What You’ll Do

🍽 Customer Excellence

• Delight our guests with beautifully plated, flavorful, and memorable meals.

• Collaborate with chefs to evolve menus based on customer feedback and seasonal ingredients.

• Ensure consistency in taste, presentation, and portioning—every dish, every time.

🔪 Operational Excellence

• Prepare and present consistently high-quality dishes in accordance with Little Farms' recipes.

• Maintain cleanliness and organization in your kitchen section.

• Care for equipment and tools, ensuring proper usage and storage.

• Monitor section inventory and manage stock levels to ensure efficient operations.

👥 Team & People Excellence

• Cultivate a positive, team-first culture in the kitchen.

• Support and mentor junior staff, helping them grow in skills and confidence.

• Work closely with Front-of-House and Retail teams for smooth coordination.

💼 Business Excellence

• Minimize wastage and optimize ingredient use to support cost control.

• Assist with menu specials, promotions, and events to drive engagement and revenue.

• Contribute to accurate stock counts and inventory updates.

🧼 Health & Food Safety Excellence

• Adhere to strict food hygiene and safety standards.

• Practice proper food handling and storage.

• Support compliance audits and proactively address any gaps.

What We’re Looking For

🧠 Knowledge & Skills

• Strong understanding of culinary techniques, kitchen operations, and ingredient handling.

• Ability to anticipate challenges and act with smart, effective solutions.

• Sharp eye for detail and commitment to consistency and quality.

🗣 Communication

• A team player who listens first, speaks with purpose, and leads with clarity.

• Gives and receives feedback constructively to grow team alignment and morale.

• Acts as a bridge between BOH and FOH for seamless guest experiences.

🧭 Leadership

• Leads by example with professionalism, resilience, and heart.

• Encourages a culture of learning, excellence, and mutual respect.

• Takes ownership and responsibility while supporting the success of others.

Why Join Little Farms?

• A kitchen culture built on leadership, creativity, and collaboration.

• Opportunities for career progression and leadership development.

• Be part of a growing local brand known for wholesome food and heartfelt service.

• Staff meals, discounts, and a dynamic working environment where you matter.

Ready to Craft Something Beautiful?

If you’re passionate about food, thrive in a fast-paced environment, and want to be part of a team that values excellence and authenticity, we’d love to meet you.

Apply now and cook up something meaningful with Little Farms.

WA KAPPOU PTE. LTD.

Job Description

• Job Title: Assistant Sou Chef (Japanese Omakase & Teppanyaki)

Job Summary

You will assist in preparing and serving Japanese Omakase and Teppanyaki dishes while supporting the Head Chef in daily kitchen operations. You will ensure food quality, consistency, and presentation meet standards, maintain cleanliness and food safety, and handle ingredient preparation and stock management.

Responsibilities

• Prepare and serve Japanese Omakase and Teppanyaki dishes following established recipes and presentation standards to ensure customer satisfaction
• Support the Head Chef in managing daily kitchen operations to maintain smooth workflow and timely service
• Monitor and maintain food quality, consistency, and presentation to meet restaurant standards
• Maintain cleanliness and hygiene in the kitchen to comply with food safety regulations
• Prepare ingredients and manage stock levels to support efficient kitchen operations
• Work effectively in a fast-paced kitchen environment while collaborating with team members to achieve service goals

Preferred competencies and qualifications

• Basic knowledge or experience in Japanese cuisine, especially Omakase and/or Teppanyaki
• Passion for Japanese food and a willingness to learn new culinary skills
• Relevant culinary training or kitchen experience is an advantage
• Positive attitude and ability to work well in a team

La Braceria

Job Description

Job Summary

You will prepare daily food items to meet restaurant standards, coordinate tasks with the executive chef, maintain cleanliness and stock control in your section, train junior staff, and ensure consistent food quality and presentation.

Responsibilities

• Prepare daily food items according to restaurant standards to ensure quality and consistency
• Follow instructions and recommendations from superiors to complete tasks on time
• Coordinate daily tasks with the executive chef to support kitchen operations
• Maintain cleanliness, stock control, organization, and standards within your section
• Collaborate effectively with colleagues to ensure smooth kitchen workflow
• Monitor and ensure consistency in food quality and presentation before service
• Train junior staff to develop their skills and maintain kitchen standards

Preferred competencies and qualifications

• Demonstrate good listening and communication skills to understand instructions and provide feedback
• Work effectively in a team environment to achieve common goals
• Show passion for delivering great food and service to customers
• Manage multiple tasks while understanding profit margins to support business goals
• Use order and inventory systems to track stock and supplies accurately
• Stay aware of culinary trends and best cooking practices to enhance menu offerings

LIMONCELLO PTE LTD

Job Description

Company Overview

WE ARE A TRADITIONAL ITALIAN RESTAURANT LOCATED AT 95 ROBERTSON QUAY, SINGAPORE 238256.

Job Summary

Lead operational and culinary functions to drive profitability and efficiency in a traditional Italian restaurant setting, ensuring high-quality food service and effective team management.

Responsibilities

• Collaborate with management to analyze forecasts and implement actions that achieve budget targets
• Coordinate with marketing agents to develop and execute promotions that maximize revenue
• Oversee daily operations to maintain smooth workflows and optimize inventory control for cost effectiveness
• Develop and implement business strategies that enhance profitability of food and beverage operations
• Design new dishes aligned with the menu to innovate and attract customers
• Foster collaboration between food preparation and service teams to ensure timely and efficient kitchen output
• Manage human resources by leading staff hiring, training, promotion, and termination processes to build a skilled and motivated team

Required competencies and certifications

• Apply professional knowledge of food and beverage principles and practices to operational management
• Utilize human resources management skills to effectively handle staffing and team development
• Operate ordering and inventory systems to maintain accurate stock levels and reduce waste
• Stay informed on culinary trends and best cooking practices to maintain menu relevance and quality
• Demonstrate strong interpersonal communication and presentation skills to engage staff and external partners

LIMONCELLO PTE LTD

Job Description

Company Overview / Employee Value Proposition

WE ARE A TRADITIONAL ITALIAN RESTAURANT LOCATED AT 95 ROBERTSON QUAY.

Job Summary

You will support daily food preparation to meet restaurant standards, coordinate tasks with the executive chef, maintain section cleanliness and stock control, ensure consistent food quality and presentation, and train junior staff.

Responsibilities

• Prepare daily food items following restaurant standards to ensure quality and consistency
• Follow instructions and recommendations from superiors to complete tasks within set timelines
• Coordinate daily tasks effectively with the executive chef to support kitchen operations
• Maintain cleanliness, organize stock, and uphold standards in your section to ensure smooth workflow
• Collaborate with colleagues to support team goals and efficient service delivery
• Monitor food quality and presentation consistently to meet customer expectations
• Train junior staff by demonstrating proper techniques and standards to build team capability

Required competencies and certifications

• Experience working in a similar kitchen or food preparation role

Preferred competencies and qualifications

• Apply active listening and clear communication skills to understand instructions and coordinate with team members
• Work collaboratively within a team environment to achieve operational goals
• Demonstrate passion for delivering great food and customer service
• Manage multiple tasks efficiently while understanding profit margins to support business objectives
• Use order and inventory systems to track stock and supplies accurately
• Stay aware of culinary trends and best cooking practices to contribute to menu quality and innovation

Latteria Pte Ltd

Latteria Mozzarella Bar is a well-established Italian restaurant since 2012 located just behind Singapore’s bustling CBD area, in the charming Duxton Hill.

Job Description

About the role

We are looking for an experienced Chef de Partie to join our dynamic team at Latteria Pte Ltd, a well-regarded Italian restaurant group in the heart of Tanjong Pagar.

As Chef de Partie, you will take ownership of a specific section of the kitchen, working closely with our Executive Chef to ensure consistency, quality, and creativity in every dish.

This is a full-time role that offers the opportunity to grow within a passionate and professional culinary team.

CHEF DE PARTIE

Responsibilities:

• Preparing and presenting high-quality dishes in your assigned section

• Following directions provided by the head chef

• Collaborating with the rest of the kitchen team to ensure quality food and service

• Maintaining high standards of hygiene, cleanliness, and food safety

• Stocktaking and ordering supplies for your station

• Assisting in other areas of the kitchen when required.

Requirements:

• Minimum 2-3 years of experience as a CDP or in a similar role

• Passionate about food, quality, and innovation

• Required language(s): English

• The candidate must possess at least a Primary/Secondary School certificate

• Experienced in Italian or Western cuisine

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

• Knowledge of best practices for safety and sanitation

• A team player with strong communication and organisational skills

• Able to work shifts during weekends and public holidays in a fast-paced environment

We offer:

• Opportunities for career growth and development

• Attractive salary, meal allowances, staff meals, and medical benefits

• Competitive salary and staff benefits

• Walking distance to MRT stations (Maxwell, Tanjong Pagar, Outram Park, Chinatown).

Apply now!

Thank you for your interest. We look forward to hearing from you.

YONDAIME KIKUKAWA SINGAPORE PTE. LTD.

Job Description

Job Summary

Support the Chef de Partie and Sous Chef by preparing food, stocks, and soups and ensuring sufficient mise en place for lunch and dinner service at a Japanese Unagi restaurant.

Responsibilities

• Prepare food items, stocks, and soups according to the Chef de Partie and Sous Chef’s instructions to meet lunch and dinner service needs
• Organize and replenish mise en place to ensure all ingredients and tools are ready and available for smooth kitchen operations
• Maintain cleanliness and high personal hygiene standards to comply with food safety requirements
• Work efficiently under pressure to meet service timelines in a fast-paced kitchen environment
• Collaborate effectively with kitchen team members to support daily food preparation and service
• Adapt to changing kitchen demands and learn new cooking techniques as directed

Preferred competencies and qualifications

• Experience working in a Japanese Unagi restaurant is preferred but not required
• Demonstrate a passion for cooking and willingness to develop culinary skills
• Exhibit a positive attitude and flexibility to support team needs

Recruit Now Singapore Pte Ltd

We provide solutions to all recruitment needs as well as HR services for a range of industries in Singapore. Our clients varying from well-known and established corporations to up-and-coming start-ups, put their trust in our services to provide the most efficient and effective results for recruitment and HR services. Supporting the exponential growth of our clients is and always will be what we strive for. We have a team of well-equipped recruiters who are dedicated to placing job seekers with the best-suited companies. We make sure our recruiters at Recruit Now are well-educated on employment laws, job market and skillsets needed for respective industries to ensure a meticulous selection process in recruitment and safe employment. Take your first step in finding your career.

Job Description

Sous Chef (Hot Kitchen)

Up till $4500 basic + variable bonus

Working location: East Coast, Neil Road, Telok Ayer, Tiong Bahru, Holland Village Serangoon Gardens, Upper Thomson (Hiring Manager will assign the working location depending on where the candidate stay)

Working Days/Timings: 44 hours per week. It will be a 6-day work week. A full shift is 7am - 4pm.

Responsibilities:

• Lead hot station production and ensure consistency in all cooked dishes.

• Set daily prep plan and allocate mise en place tasks.

• Monitor plating quality, portion control, and visual presentation.

• Communicate with FOH team to pace and coordinate orders.

• Lead staff meal planning and preparation.

• Conduct opening and closing procedures, including hygiene and temperature checks.

• Maintain kitchen equipment, cleanliness, and food safety standards.

• Prepare and submit daily kitchen reports (e.g., prep sheet usage, waste, stock alerts).

• Submit weekly kitchen performance reports to the Head Chef (e.g., highlights, issues, equipment status, prep forecasting).

• Train and coach the Cook to step up during leave or peak hours.

• Escalate any equipment, staffing, or inventory issues to Head Chef.

• Any other duties that may be assigned.

Requirements:

• Minimum 3–5 years of professional kitchen experience in all-day brunch, café, or bistro concepts.

• Proven experience in managing a small kitchen team or shift leadership.

• Experience with food preparation in both hot and cold stations.

• Culinary skills (advanced cooking techniques, knife skills, sauce making), kitchen management (inventory management, ordering and receiving, cost control, HACCP knowledge), food safety and sanitation (temperature control, cross-contamination prevention, sanitisation protocols) would be advantageous.

• Strong leadership and communication with both BOH and FOH.

• Highly organised, punctual, and calm under pressure.

• Able to mentor and train junior team members.

• Problem solver with initiative; able to make decisions in real-time service situations.

• Diploma in Culinary Arts or Certificate in Commercial Cooking or Kitchen Management would be advantageous.

• WSQ Food Hygiene Certificate

SING LEONG F&B SERVICES PTE. LTD.

Job Description

can cook ,can cut

To monitoring of food stock and movement.

• To understand daily departmental cost and how all the factors will affect the profit and loss.

• To ensure that there is minimum kitchen wastage.

• To learn all skills and record down recipes from the team.

• To follow the cleaning schedules for the kitchen and clean the section and other areas as required.

• To ensure that the stocks are being controlled well and is being rotated as per first in first out basis.

• Assist with the acceptance of store deliveries and check to ensure that all goods delivered are correct and in good condition.

• To ensure that miss en place is completed in the section.

• To report any maintenance issues to the head chef immediately.

• To comply with all company’s policies and procedures to ensure that all-statutory regulations are being observed.

• To comply with the conditions of food hygiene policies.

• To be flexible and willing to help other departments at times when required.CHEF

1-Soleil

Job Description

Job Responsibilities:

· To assist Group Pastry Chef for smooth day to day operations of the Pastry Department.

· Ensure smooth Kitchen Operation and desserts served are of consistent quality at all times.

· Ensure that all desserts, pastries and baked goods are prepared and served in a timely manner.

· Prepare ingredients and food items accordingly to recipes.

· Contribute to conceptualization and execution of restaurants’ Pastry Department and desserts menu.

· Manage all food and production cost.

· Check that quantity of item ordered are received and stored in proper condition to minimize wastage and spoilage of ingredients and other food items.

· Manage and maintain the hygiene standards established.

· Manage and train pastry kitchen staff, work rostering and assess staff’s performance.

· Other ad-hoc duties as requested.

Job Requirements:

• Candidate must possess at least 4-5 years of experience in related field with Food & Hygiene certificate;
• Experience of Petit Four, Fine Dining desserts, Ice-Creams and Sorbets, Speciality Cakes, Events/Banquets/Buffets will add advantage;
• Independent, creative and loves challenges.
• Willing to experiment, take risk and not afraid to fail;
• Possess excellent interpersonal and communication skills & to be team player with a flair for creativity;
• Good planning, communication and interpersonal skills;
• Able to work in a fast-paced environment;
• High standard of personal hygiene;
• Must present a positive and professional attitude at all times;
• Willing to work on weekends and public holidays.

Odette Restaurant Pte Ltd

A loving tribute, a timeless destination

Job Description

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

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 to 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.

Our pastry teams have always been integral to the full dining experience. This role encourages you to explore artistry and finesse through stunning and outstanding pastry or dessert creations.

You'll be in charge of:

• Leading the concept's pastry offerings

• Setting up and stocking up stations with all necessary supplies

• Daily mise-en-place, preparing for service, ensuring the station is kept at the highest hygiene and food safety standards

• Handling stock inventory appropriately

• Be a role model and guide junior team members

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.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply
Should your application progress to the next stage, we will be in contact to arrange an interview.

Le Petit French Breakfast Pte Ltd

Le Petit Croissant is a French bakery located at 338 Changi Road. It was launched 6 years ago in Hong Kong and almost 3 years ago in Singapore. Our team is very nice and so is the working environment.

Job Description

Kitchen Assistant (Full-Time)
Location: 79 Lucky Heights, Singapore
Le Petit Croissant
Working Days: Saturday & Sunday
Working Hours: 5AM to 2PM or 6AM to 3PM

About Us
Le Petit Croissant is known for early-morning French pastry deliveries, beautifully presented boxes, and a team that cares deeply about quality and consistency. We’re looking for a reliable Kitchen Assistant to support daily operations.

Role Overview
As a Kitchen Assistant, you’ll be part of the beating heart of our kitchen. No baking experience is required. What matters is your energy, discipline, and previous F&B experience.

Key Responsibilities
• Assist with food preparation (simple tasks)
• Maintain cleanliness and organisation of the kitchen
• Support the team with packing, booking delivery drivers
• Receive, organise, and store deliveries
• Ensure hygiene and safety standards are followed
• Assist with opening and closing duties

Requirements
• Prior experience in the F&B industry + Food Hygiene Certificate
• Ability to work early mornings
• Strong sense of responsibility and teamwork
• Good communication skills
• Willingness to learn and take direction

What We Offer
• Training and growth opportunities
• A supportive, friendly team
• Free food

If you’re ready to grow with a fast-moving French bakery and be part of something delicious, we’d love to hear from you.

HOUSE OF ROASTED MEATS

Job Description

We are hiring a Kitchen Manager to supervise and manage daily kitchen operations at our roasted meats store. The role involves food preparation, basic cooking support, cleaning, and ensuring a hygienic and efficient kitchen environment. It also involves the supervision of overall cleanliness, productivity and efficiency of the store. The Kitchen Manager will work closely with the kitchen team to ensure food is prepared and served according to company standards.

Key Responsibilities

• Supervise and manage the kitchen team with preparation of ingredients, including washing, cutting, and portioning food items
• Supervise roasted meats preparation and guide the newer staffs
• Pack food items accurately for dine-in, takeaway, and delivery orders
• Maintain cleanliness of kitchen equipment, utensils, and work areas
• Follow food hygiene, workplace safety, and standard operating procedures
• Manage overall stock handling, including receiving and storing supplies
• Carry out other kitchen-related duties

Job Requirements

• Able to work in a fast-paced kitchen environment
• Willingness to perform hands-on kitchen duties, including cleaning and food preparation
• Understanding of food hygiene and safety practices preferred
• Physically able to stand for extended periods and handle heavy kitchen equipments
• Prior kitchen or food handling experience is mandatory

Working Hours

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

Employment Type

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

YAKINIQUEST PTE. LTD

YAKINIQUEST was opened in 2014 in Boat Quay, Singapore by husband-and-wife duo Suguru Ishida and his wife, Tomoko, to showcase the highlights of their yakiniku (Japanese grilled beef) chronicles.

Job Description

YAKINIQUEST - a Japanese BEEF YAKINIKU restaurant is looking for passionate and team-oriented Chef.

Four Seasons Hotel Singapore

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return.

Job Description

About Four Seasons

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location

At Four Seasons Hotel Singapore, we create more than just stays – we craft meaningful, memorable experiences. Amidst the vibrant energy of the city, our Hotel is a calm sanctuary where discerning travellers find a true sense of home and place.

Our thoughtfully designed environment, from lush gardens to serene, generous spaces, rejuvenates and inspires, allowing both guests and employees to thrive. As part of our team, you are not just filling a position. You are crafting meaningful moments, and contributing to a journey of discovery.

Here, we value warmth, attention to detail, and the ability to anticipate needs before they are spoken – traits that define true luxury hospitality. Life at Four Seasons Hotel Singapore is authentic and full of purpose, just like the experience we deliver to every guest.

If you have a sincere passion for creating meaningful moments and seek to grow in a setting where excellence is the standard, we invite you to join us and be part of something exceptional.

Discover more at press.fourseasons.com/singapore

About the role:

Junior Sous Chef, One-Ninety Restaurant (Local/Asian Cuisine)

Junior Sous Chef is an essential member of the culinary team dedicated to providing exceptional quality and service to our guests. The Junior Sous Chef prepares dishes per guest orders, with production requirements and quality standards while maintaining a safe and sanitary work environment. The Kitchen presents an endless amount of opportunities for learning and growth for our talented chefs.

What you will do:

• Lead, train, evaluate, and motivate kitchen staff to maintain cultural values and food production standards.

• Assist in recipe development and ensure consistent quality and presentation of all dishes.

• Ensure compliance with company and local sanitation regulations, maintaining a clean and organized kitchen.

• Control food quality, portions, and inventory, verifying deliveries meet specifications.

• Communicate with team and other departments to support smooth kitchen operations.

• Enforce hygiene standards including proper stock handling, labeling, cleaning schedules, and temperature monitoring.

• Investigate and address any food safety or hygiene issues promptly.

What you bring

• Minimum 1 year of experience as a Junior Sous Chef, preferably with a luxury brand or Michelin restaurant.

• Preferably with a Level 3 (or higher) Food Safety and Hygiene certification

• Passion for culinary excellence

• Strong communication and interpersonal skills

• Adaptable in a fast-paced environment

• Team player and ability to learn quickly

• High attention to detail and a strong work ethic 

What we offer: 

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities

• Unique strong culture

• Best-in-industry training

• Complimentary stays at Four Seasons properties (based on availability), with discounted meals

• Paid holidays/vacation

• Dental and medical/life insurance

• Employee service awards/Birthday Gift

• Annual employee party/social and sporting events

• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires a person with a flexible schedule and the ability to work on a rotating shift basis, including occasional overnight shifts, weekends, and holidays.

Ding Feng Restaurant

Job Description

• Able to prepare local chinese cuisine
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders

Gaia Chinese Culinary Pte Ltd

Job Description

Company Overview / Employee Value Proposition

Gaia Group is a lifestyle company that creates & curates a series of timeless & innovative concepts spanning from culinary, entertainment, hospitality & event spaces, reinventing consumer experiences and bringing delight to everyone. At Gaia Group, we believe that there are multiple facets to life that shape our well-being. Through these experiences, one can create unforgettable memories, indulge their senses, while forging meaningful connections with one another. In the realm where passion intertwines with the palate, our culinary artisans embark on a flavourful odyssey, composing harmonies of taste that elevate beyond the ordinary. Hospitality isn’t just a transaction; it is part of our DNA. About the Restaurant Our newly opened fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

Job Summary

Lead culinary operations by managing menu development, kitchen team performance, and cost control to deliver exceptional dining experiences aligned with the restaurant’s concept and financial goals.

Responsibilities

• Develop creative and appealing menus that align with the restaurant’s concept to enhance branding and drive sales growth
• Collaborate with the Executive Chef to strategize pricing and maximize revenue from food and beverage offerings
• Manage menu creation, plating design, and inventory control to ensure operational efficiency and quality consistency
• Establish and uphold rigorous food quality and production standards to maintain consistency across all dishes
• Implement cost-control measures to minimize food expenses while preserving quality; ensure accurate financial reporting
• Enforce kitchen rules and procedures to maintain compliance with operational standards and safety regulations
• Maintain the highest standards of kitchen and food hygiene to ensure a safe and sanitary environment
• Coordinate with front-of-house staff to ensure timely and efficient delivery of dishes, enhancing guest satisfaction
• Engage with customers to address concerns and special requests, ensuring exceptional food and service quality
• Oversee kitchen team operations including work schedule planning, cost control, and performance management
• Guide and train chefs by identifying ongoing training needs and fostering professional development
• Conduct interviews, performance appraisals, and coaching sessions to build a high-performing culinary team
• Adapt to flexible work hours including shifts, split shifts, weekends, and public holidays to meet operational demands
• Perform additional duties as assigned to support restaurant success

Preferred competencies and qualifications

• Degree or Skills Certificate in Culinary Arts, Restaurant Management, or Operations
• Minimum 10 years of relevant culinary experience, preferably including team management
• Comprehensive knowledge of culinary specialties and general kitchen functions
• Experience in preopening teams is advantageous
• Proven ability to control costs related to food, equipment, labor, and waste to meet quality and financial targets
• Demonstrated creativity and innovation in menu design, preparation, and presentation
• Strong multitasking and time management skills to handle dynamic kitchen environments
• Effective leadership skills to motivate and lead culinary teams
• Excellent communication and interpersonal skills to foster collaboration and customer engagement
• Strong understanding and practical application of Hazard Analysis Critical Control Points (HACCP) standards

MINI PANJAB PTE. LTD.

Job Description

Job Summary

F&B Food Manufacturing Company seeks a Chef with at least 3 years of culinary experience to lead kitchen operations, optimize food quality, and drive efficient production processes.

Responsibilities

• Lead the kitchen team by scheduling staff and helpers to ensure smooth daily operations
• Manage procurement by ordering raw materials to meet production needs and minimize waste
• Control and maintain food costs through effective budgeting and inventory management
• Oversee timely delivery of cooked food to meet production schedules and customer expectations
• Enforce strict food hygiene and cleanliness standards to comply with health and safety regulations
• Ensure consistent delivery of high-quality food by monitoring preparation and presentation standards
• Develop and implement diverse weekly menus to meet customer preferences and operational goals

Required competencies and certifications

• Minimum 3 years of culinary chef experience in the food business

Preferred competencies and qualifications

• Proficiency in preparing Bangladeshi, Indian, and Punjabi cuisine

IZAKAYA HIKARI PTE.LTD.

Job Description

Japanese Cuisine Chef (Sashimi Experience Required)

We are looking for a passionate Japanese Cuisine Chef to join our team.

Responsibilities

• Prepare authentic Japanese dishes, with strong focus on sashimi

• Maintain high standards of kitchen hygiene and food quality

• Ensure consistency in food preparation and presentation

• Follow kitchen SOPs and support daily operations

• Work well as a team player

Requirements

• Minimum 2 years of sashimi experience (mandatory)

• Experience in Japanese cuisine

• Neat and professional appearance

• Strong teamwork and positive attitude

• Passion for Japanese cuisine

We Offer

• Competitive salary and benefits

• Friendly and supportive work environment

If you meet the above requirements, we welcome you to apply.

Recruit Now Singapore Pte Ltd

We provide solutions to all recruitment needs as well as HR services for a range of industries in Singapore. Our clients varying from well-known and established corporations to up-and-coming start-ups, put their trust in our services to provide the most efficient and effective results for recruitment and HR services. Supporting the exponential growth of our clients is and always will be what we strive for. We have a team of well-equipped recruiters who are dedicated to placing job seekers with the best-suited companies. We make sure our recruiters at Recruit Now are well-educated on employment laws, job market and skillsets needed for respective industries to ensure a meticulous selection process in recruitment and safe employment. Take your first step in finding your career.

Job Description

• Up till $4500 Basic + Bonus

• Multiple Location

• Welly Established Company

• Minimum 3–5 years of professional kitchen experience in all-day brunch, café, or bistro concepts.

• Experience with food preparation in both hot and cold stations.

RESPONSIBILITIES:

• Lead hot station production and ensure consistency in all cooked dishes.

• Set daily prep plan and allocate mise en place tasks.

• Monitor plating quality, portion control, and visual presentation.

• Communicate with FOH team to pace and coordinate orders.

• Lead staff meal planning and preparation.

• Conduct opening and closing procedures, including hygiene and temperature checks.

• Maintain kitchen equipment, cleanliness, and food safety standards.

• Prepare and submit daily kitchen reports (e.g., prep sheet usage, waste, stock alerts).

• Submit weekly kitchen performance reports to the Head Chef (e.g., highlights, issues, equipment status, prep forecasting).

• Train and coach the Cook to step up during leave or peak hours.

• Escalate any equipment, staffing, or inventory issues to Head Chef.

• Any other duties that may be assigned.

REQUIREMENTS:

• Minimum 3–5 years of professional kitchen experience in all-day brunch, café, or bistro concepts.

• Proven experience in managing a small kitchen team or shift leadership.

• Experience with food preparation in both hot and cold stations.

• Culinary skills (advanced cooking techniques, knife skills, sauce making), kitchen management (inventory management, ordering and receiving, cost control, HACCP knowledge), food safety and sanitation (temperature control, cross-contamination prevention, sanitisation protocols) would be advantageous.

• Strong leadership and communication with both BOH and FOH.

• Highly organised, punctual, and calm under pressure.

• Able to mentor and train junior team members.

• Problem solver with initiative; able to make decisions in real-time service situations.

• Diploma in Culinary Arts or Certificate in Commercial Cooking or Kitchen Management would be advantageous.

• WSQ Food Hygiene Certificate

OTHER INFORMATION:

• Location                                   : Islandwide

• Working Days/Hours          : 6 days

Please indicate the below information in your resume:

• Current & Expected salary

• Reason(s) for leaving

• Availability to commence work

We regret only short listed candidate will be notified. All applications will be treated with the strictest confidence.

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 Package: Basic up to $3800 + AWS + OT

• Listed MNC in Leisure industry

• Location: Central Region

• Competitive Salary + Development Programs

Responsibilities:

• Cook and prepare dishes according to recipes, portion sizes, and presentation standards

• Set up ingredients and equipment for assigned station

• Maintain a clean, organized, and hygienic workstation

• Assist senior chefs with daily kitchen operations and prep work

• Support smooth service during busy periods

• Perform regular and deep-cleaning duties

Requirements:

• Certificate in Culinary Skills or equivalent; 1 year of kitchen experience preferred

• Basic knowledge of cooking techniques with a positive attitude and willingness to learn

• Able to work independently and as part of a team in a fast-paced environment

• Experience in Western, French, or Italian cuisine is a plus
  

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

KILLINEY 88 PTE. LTD.

Job Description

About Mama Shelter
Mama Shelter is a global lifestyle hospitality brand known for bold design, vibrant atmosphere, and creative energy. Our Singapore property is the newest addition, offering guests a unique blend of culinary innovation and community spirit.

Job Summary

We are seeking a talented and motivated Sous Chef to support our Chef de Cuisine and Executive Chef in leading the kitchen team. This role is perfect for someone who thrives in a dynamic environment, has a passion for culinary excellence, and enjoys mentoring others.

Responsibilities

• Lead daily kitchen operations by assisting the Chef de Cuisine/Executive Chef to ensure smooth and efficient service delivery
• Supervise and train kitchen staff to maintain consistent food quality and operational standards
• Develop and innovate menu items to enhance culinary offerings and guest satisfaction
• Enforce strict compliance with food safety and hygiene standards to uphold health regulations
• Manage inventory levels, coordinate ordering processes, and control food costs to optimize kitchen profitability
• Assume full leadership of the kitchen team during the absence of the Chef de Cuisine to maintain operational continuity
• Adapt to shift schedules including weekends and public holidays to support kitchen demands

Required competencies and certifications

• Proven experience as a Sous Chef or demonstrated readiness to advance from Chef de Partie through strong culinary and leadership skills
• Strong leadership and team management capabilities to motivate and guide kitchen staff effectively
• Excellent culinary knowledge combined with creativity to contribute to menu development and kitchen innovation
• Ability to perform effectively under pressure in a fast-paced kitchen environment
• Flexibility to work varied shifts, including weekends and public holidays

KILLINEY 88 PTE. LTD.

Job Description

About Mama Shelter
Mama Shelter is a global lifestyle hospitality brand renowned for bold design, vibrant atmosphere, and creative energy. Our Singapore property is the newest addition, offering guests a unique blend of culinary innovation and community spirit.

Job Summary

We are seeking an experienced and visionary Chef de Cuisine to lead our kitchen team with the Executive Chef. This role is ideal for a culinary leader who thrives on creativity, innovation, and excellence, while inspiring others to deliver outstanding dining experiences.

Responsibilities

• Lead daily kitchen operations to consistently deliver food quality that meets Mama Shelter’s brand standards
• Train, mentor, and develop the culinary team to enhance skills and performance, fostering a collaborative and high-performing environment
• Work with the Executive Chef to design and implement innovative menus that integrate the brand’s identity with local culinary influences to elevate guest dining experiences
• Manage food cost controls, budgeting, and supplier relationships to optimize kitchen profitability and resource efficiency
• Ensure strict adherence to food safety and hygiene regulations to maintain a safe and compliant kitchen environment
• Collaborate with management and cross-functional teams to create memorable guest experiences through culinary excellence and innovation

KILLINEY 88 PTE. LTD.

Job Description

About Mama Shelter

Mama Shelter is a global lifestyle hospitality brand known for vibrant design, creative energy, and unforgettable guest experiences. Our Singapore property is the newest addition, bringing bold flavors and a lively atmosphere to the city.

Job Summary

We are seeking a passionate and skilled Chef de Partie to join our kitchen team. This role is ideal for someone who thrives in a dynamic environment, takes pride in culinary excellence, and enjoys working collaboratively.

Responsibilities

• Lead the preparation, cooking, and presentation of dishes within a designated kitchen section (grill, sauté, pastry, etc.) to achieve high culinary standards
• Manage and oversee junior staff in your section by providing training, guidance, and performance feedback to ensure operational excellence
• Maintain strict adherence to food safety, hygiene, and cleanliness protocols to guarantee a safe kitchen environment
• Collaborate with the Sous Chef and Head Chef to contribute to menu development and ensure consistency in food quality and presentation
• Operate effectively under pressure in a fast-paced kitchen environment while meeting service deadlines
• Communicate clearly and work collaboratively with kitchen and service teams to support seamless operations
• Demonstrate flexibility by working shifts, including weekends and public holidays, to meet business needs

VATOSSG PTE. LTD.

Job Description

Chef de Partie (Full-Time)

Location: Singapore
Restaurant: Vatos Kitchen & Bar

About Vatos

Founded in 2011 in Seoul, Korea, Vatos is known for its bold Korean-Mexican flavours, strong kitchen fundamentals, and commitment to quality and consistency. Our kitchens are fast-paced, collaborative, and built on respect for craft, teamwork, and consistency.

Job Summary

We are seeking a skilled and passionate Chef de Partie (CDP) to join our dynamic kitchen team in Singapore. This full-time role is ideal for a motivated chef who thrives in a busy service environment and takes pride in producing high-quality food while maintaining strong kitchen standards.

Key Responsibilities

• Prepare and cook dishes according to Vatos recipes and quality standards
• Manage an assigned kitchen section, ensuring smooth daily operations
• Maintain cleanliness, organisation, and hygiene in line with food safety regulations
• Work closely with the wider kitchen team to ensure timely and efficient service
• Uphold consistency in flavour, presentation, and execution across all dishes

Job Requirements

• Diploma in Culinary Arts or equivalent qualification
• Strong knowledge of food preparation techniques and kitchen operations
• Exposure to international cuisines and current culinary trends
• Ability to work efficiently in a fast-paced kitchen environment
• Excellent communication and teamwork skills in a multicultural setting
• A positive attitude, reliability, and willingness to learn

Benefits & Perks

• Staff discount of 30%
• Staff meals and uniform provided
• Every Sunday off, except on special occasions such as private events
• Most Public Holidays off

MIRACLE SPACES PTE. LTD.

Job Description

Job Summary

Assist the Head Chef/Executive Chef by preparing ingredients, cooking dishes, and plating food according to recipes and presentation standards. Independently operate the hot kitchen or sushi counter when the Head Chef is unavailable. Maintain kitchen cleanliness and sanitation while supporting inventory management and menu planning.

Responsibilities

• Prepare ingredients accurately to meet recipe requirements and support efficient cooking processes
• Cook dishes following established recipes and presentation standards to ensure consistent food quality
• Plate food precisely to meet visual and portion standards before service
• Maintain cleanliness, organization, and sanitation of the kitchen to comply with food safety regulations
• Manage inventory by tracking supplies and assisting with ordering to maintain adequate stock levels
• Support menu planning and recipe development by contributing ideas and accommodating special requests
• Lead or assist kitchen team members to ensure smooth kitchen operations and teamwork
• Operate independently at the hot kitchen or sushi counter when the Head Chef is not present
• Ensure all food safety and quality standards are consistently met during food preparation and service

MIRACLE SPACES PTE. LTD.

Job Description

Chef Job Scope:

1.. Prepare and cook high-quality dishes that meet the restaurant's standards and customer expectations.

2. Plan and develop menus, including new dishes and specials.

3. Manage kitchen inventory, ordering supplies and ingredients as needed.

4. Lead and supervise kitchen staff, providing guidance and training to ensure excellent performance.

5. Maintain a clean, safe, and organized kitchen environment, adhering to health and safety regulations.

6. Collaborate with other front of house and managementt o ensure smooth operations.

7. Monitor food quality and presentation, making adjustments as needed.

KHALIFA'S HOLDING PTE. LTD.

Job Description

Job Description

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

• Check freshness of food and ingredients

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

• Develop recipes and determine how to present the food

•

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

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

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

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

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

• Plan orders of equipment or ingredients according to identified shortages

Requirements

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

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

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

PHOENIX OPCO PTE. LTD.

Job Description

Are you an experienced player within the Singapore hospitality landscape?

We are looking for people just like you!

QT Singapore is our latest and one of the most exciting new openings in our company's history. Our first venture into Asia, bringing the unique QT brand and world class service standards to one of the world's leading entertainment, dining and travel destinations.

Aside from being involved from the ground up of what will be one of the most talked about new hotel openings in Singapore in 2024, we offer the following incentives to our staff -

• Market leading, competitive salary packages paid above industry rates

• Unrivalled opportunities for development and growth

• Training and coaching from leading names in global hospitality leadership

A commitment to employees that work-life balance being paramount to a successfully performing team

We are looking for that ‘Top 1%’, the best of the best, the ‘Names’ in the Singapore hospitality scene. We want you to be sharing your flair, wisdom and individuality to launch a completely new brand to the market.

You have been looking for that chance to take your already incredible career to even greater heights, we can give that to you!

The Scope:

A Demi/ Chef de Partie is a skilled and experienced culinary professional responsible for overseeing the preparation, cooking, and presentation in the F&B outlet. 

Responsibilities:

• Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures

• Plan, prepare, and implement high-quality food and beverage products and set-ups in the restaurant

• Work seamlessly with recipes, standards, and plating guides

• Maintain cleanliness and hygiene according to safe and sound procedures as well as established Food Safety Management System standards

• Use all equipment, tools, and machines appropriately

• Prepare menus as requested

• Always maintain 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

• Conduct regular taste tests and plate presentations to maintain quality standards and uphold the reputation of the establishment

• Assist in training and development of junior staff members

• 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 cost at all times

• Assist in managing the kitchen's inventory, ensuring that all necessary ingredients are available for daily production

• Understand, practice, and promote teamwork to achieve missions, goals, and overall departmental standards

• Carry out any other related duties as directed by the senior chefs

• Maintain an acceptable degree of knowledge with regard to food product

• Comply with all of the established hotel operational policies & procedures

Qualification:

• Culinary diploma or equivalent certification from a recognized culinary institute is preferred. 

• Possess a valid Food Hygiene certificate

Experience:

• Proven experience as a Demi/ Chef de Partie or similar role in Western and/or Asian Cuisine within reputable restaurants or hotels

Key Competencies:

• Strong work ethics 

• Meticulous and service-oriented 

• Ability to work without close supervision and within established time frames 

AlwaysHired Pte. Ltd.

Job Description

Key Info

• 5 days a week. Shift varies.

  AM: 7.30am - 4pm

  PM: 1.30pm - 10pm

• Basic is up to $6000

• Location: Central

Responsibilities

• Ensure all food prepared meets certification, quality, and hygiene standards.

• Assist in menu creation, preparation, and execution for banquets and events.

• Supervise food preparation to maintain consistency, presentation, and taste.

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

• Support food innovation and continuous improvement in kitchen offerings.

• Collaborate with banquet and event teams on production schedules and requirements.

• Oversee kitchen operations during events to ensure timely delivery and quality.

• Lead, train, and mentor junior chefs and kitchen staff on standards and hygiene.

• Ensure efficient kitchen operations and high performance of all staff.

• Assume leadership of the kitchen in the absence of the Executive Chef.

Requirement

• At least 3-5 years of experience as a chef with experience in banquet and large-scale event catering preferred.

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

Next Step:

Please submit your updated resume in MS Word format by clicking the QUICK APPLY button.

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

Teo Jeron | Personnel Reg No: R26159511

AlwaysHired Pte Ltd | EA Licence: 24C2293

Authentic Bites Concepts Pte Ltd

Job Description

Elephant Grounds is an award-winning Hong Kong-born lifestyle brand renowned for its specialty coffee, Japanese influenced cuisine, and café culture. Founded in 2013 by Gerald Li and Kevin Poon, the brand began as a coffee kiosk within a retail shop and has since grown into a fully integrated coffee roastery, artisanal bakery, and restaurant concept with operations in Hong Kong, Manila, Jakarta Q1 2026, and now Singapore.

Our coffee program is led by an award-winning team - including a champion roaster and other specialty coffee professionals - with a relentless dedication to building a sustainable coffee program. Elephant Grounds focuses on the alchemy of space - design, music, and light - and the impact they have on guests, creating an unmistakable energy and vibe.

We are looking for passionate individuals to join us as Senior Chef De Partie.  If you’re driven by dedication and a love for exceptional culinary experiences, come be part of our team and help shape this extraordinary journey at Elephant Grounds.

 
Job Responsibilities

1) Section Leadership & Culinary Excellence

·       Take ownership of your designated kitchen section, ensuring all dishes meet Elephant Grounds’ exacting standards for taste, quality, and presentation.

·       Supervise, guide, and mentor junior kitchen staff, including Commis and Chef de Partie, to develop their skills and maintain consistency.

·       Maintain mise en place for your section ahead of service and ensure smooth coordination during peak hours.

2) Kitchen Operations & Hygiene

·       Enforce strict compliance with food safety, hygiene, and sanitation standards as per SFA regulations and internal SOPs.

·       Maintain high standards of cleanliness and organization across your section.

·       Alert Head Chef of any quality discrepancies, ingredient issues, or operational challenges.

3) Inventory, Cost Control & Quality Assurance

·       Assist in managing inventory, portion control, and ingredient usage to minimize waste and ensure operational efficiency.

·       Check deliveries, verify quality and freshness of ingredients, and ensure proper storage and rotation.

·       Support the Head Chef in maintaining food cost targets without compromising quality.

4) Team Development & Communication

·       Act as a key point of communication between the Head Chef and junior kitchen staff.

·       Foster a collaborative, professional, and growth-oriented kitchen culture.

·       Train and mentor junior chefs to ensure smooth operations and consistent execution across all services.

5) Continuous Improvement & Additional Responsibilities

·       Identify opportunities to improve kitchen processes, efficiency, and quality.

·       Take initiative in special culinary projects, new menu development, or events as assigned by management.

Job Requirement

·       Minimum 3–5 years’ experience as Senior Chef de Partie in a high-paced kitchen.

·       Proven experience in supervising or mentoring junior kitchen staff.

·       Strong technical cooking skills with attention to detail in taste, presentation, and portioning.

·       Food Hygiene certification required.

·       Ability to handle high-volume service calmly while maintaining quality and consistency.

·       Willingness to work flexible hours, including weekends and public holidays.

 
Must Have Factor

·       Hands-on, dependable, and proactive.

·       Strong sense of responsibility for kitchen discipline, quality, and consistency.

·       Growth-oriented, eager to learn, and committed to continuous professional development under experienced leadership.

Thank you for your interest for this position. Please note that only shortlisted candidates will be notified.

Authentic Bites Concepts Pte Ltd

Job Description

Elephant Grounds is an award-winning Hong Kong-born lifestyle brand renowned for its specialty coffee, Japanese influenced cuisine, and café culture. Founded in 2013 by Gerald Li and Kevin Poon, the brand began as a coffee kiosk within a retail shop and has since grown into a fully integrated coffee roastery, artisanal bakery, and restaurant concept with operations in Hong Kong, Manila, Jakarta Q1 2026, and now Singapore.

Our coffee program is led by an award-winning team - including a champion roaster and other specialty coffee professionals - with a relentless dedication to building a sustainable coffee program. Elephant Grounds focuses on the alchemy of space - design, music, and light - and the impact they have on guests, creating an unmistakable energy and vibe.

We are looking for passionate individuals to join us as Chef De Partie.  If you’re driven by dedication and a love for exceptional culinary experiences, come be part of our team and help shape this extraordinary journey at Elephant Grounds.

Job Responsibilities

1) Section Culinary Execution

·       Take full responsibility for your designated kitchen section.

·       Prepare and present dishes accordingly to brand standards for taste, quality, and presentation.

·       Ensure mise en place is consistently prepared ahead of service.

2) Kitchen Operations & Hygiene

·       Follow all food safety, hygiene, and sanitation guidelines as per SFA and internal SOPs.

·       Maintain cleanliness and organization of your section throughout prep and service.

·       Alert Head Chef of any discrepancies in quality, portioning, or freshness.

3) Stock & Cost Awareness

·       Assist with daily inventory and portion control to minimize waste.

·       Monitor proper usage and storage of ingredients to ensure consistency and reduce spoilage.

·       Receiving and checking deliveries when required.

4) Team Support & Communication

·       Work collaboratively with other kitchen stations to ensure smooth operations.

·       Guide and support junior staff.

·       Develop a positive, team-oriented work culture.

5) Additional Responsibilities

·       Perform any other additional responsibilities as assigned.

Job Requirement

·       Minimum 2 years of experience as a CDP or 3 years as Commis/Demi CDP in a high-paced kitchen.

·       Proficiency in cooking techniques.

·       Food Hygiene certification required.

·       Ability to handle high-volume service while maintaining quality and calmness.

·       Ability to work flexible hours/shift, including weekends and public holidays.

Must Have Factor

·       Hands-on, dependable, and proactive.

·       Strong sense of responsibility for kitchen discipline, quality, and consistency.

·       Growth-oriented, eager to learn, and committed to continuous professional development under experienced leadership.

Thank you for your interest for this position. Please note that only shortlisted candidates will be notified.

BOON LEE EATING HOUSE

Job Description

Roles & Responsibilities

You will be an integral part of the kitchen leadership team, working closely with the Head Chef or Executive Chef to ensure the highest quality of food preparation and service. You will assist in menu planning, supervising kitchen staff, and maintaining kitchen operations to uphold the restaurant's standards of excellence. we are always looking for new ideas and creations to be added into our menu to create a different environment, whereby we are able to cater to everyone's taste buds.

Key Responsibilities:

· Assist in menu planning, recipe development, and ensuring consistent food quality.

· Oversee food preparation, including cooking, plating, and presentation.

· Train, mentor, and supervise kitchen staff, ensuring they follow recipes and best practices.

· Collaborate with the Head Chef or Executive Chef to create daily specials and seasonal menus.

· Manage inventory, order supplies, and maintain stock levels to minimize waste and control costs.

· Monitor kitchen equipment for functionality and coordinate maintenance and repairs as needed.

· Maintain kitchen hygiene and cleanliness according to health and safety standards.

· Enforce food safety and sanitation practices to ensure the safety of both staff and customers.

· Assist in scheduling kitchen staff and managing labour costs.

· Participate in hiring and onboarding new kitchen team members.

· Collaborate with the front-of-house team to ensure efficient service and address customer feedback.

Qualifications:

• Culinary degree or relevant culinary certification is preferred.
• Previous experience as a Sous Chef or in a similar leadership role in restaurant kitchen.
• Strong knowledge of culinary techniques, food safety and sanitation.
• Proficiency in menu planning, recipe development and food costing.
• Leadership and team management skills, with the ability to motivate and mentor kitchen staff.
• Excellent communication and interpersonal skills.
• Able to work on weekends and Public holidays when required.

STAFFKING PTE LTD

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

Job Description

🧑‍🍳 Sous Chef (North – Central Kitchen)

Location: North Area (Central Kitchen)
Industry: Food Manufacturing / Catering / Central Kitchen Operations

Job Responsibilities

• Assist the Head Chef in overseeing daily central kitchen operations, ensuring consistency, quality, and efficiency.

• Supervise food preparation, cooking, and portioning for bulk production.

• Ensure strict compliance with food hygiene, safety standards, and company SOPs.

• Coordinate with production, logistics, and operations teams to meet daily output requirements.

• Support menu execution, recipe standardisation, and cost control initiatives.

• Train, guide, and manage kitchen staff to maintain productivity and discipline.

• Monitor inventory levels and assist with stock ordering and wastage control.

• Step in to lead kitchen operations in the absence of the Head Chef.

Requirements

• Minimum 3–5 years of relevant experience in a central kitchen, catering, or high-volume food production environment.

• Prior experience as a Sous Chef or Senior Chef preferred.

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

• Ability to work in a fast-paced, production-driven environment.

• Good leadership and team management skills.

• Willing to work shifts, weekends, and public holidays when required.

🍱 Catering Sales Executive (West)

Location: West Area
Industry: Catering / Food Services

Job Responsibilities

• Actively source and develop new catering clients (corporate, events, institutions, private functions).

• Manage end-to-end sales process including client enquiries, proposals, quotations, and order confirmation.

• Maintain strong relationships with existing customers to drive repeat business.

• Coordinate closely with operations and kitchen teams to ensure smooth event execution.

• Understand client requirements and recommend suitable menus and catering solutions.

• Conduct site visits and attend client meetings when required.

• Prepare sales reports, forecasts, and follow-ups.

• Achieve monthly and annual sales targets.

Requirements

• Minimum 1–3 years of sales experience, preferably in catering, F&B, or service-based industries.

• Strong communication and interpersonal skills.

• Self-motivated, target-driven, and customer-oriented.

• Comfortable with both outdoor sales and office coordination work.

• Proficient in MS Office (Word, Excel, Outlook).

• Possession of own transport is an advantage.

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

We regret that only shortlisted candidates will be notified.

StaffKing Pte Ltd (20C0358) | Chong Kar Ming (John) (R21101412)

BABEM SG PTE. LTD.

Job Description

Calling All Pastry Chefs 🍰Lady M is Hiring! 👩‍🍳

Love pastries and take pride in your craft? If you’re passionate, hands-on, and ready to grow with us—we’d love to meet you!

Lady M is seeking dedicated and passionate Pastry Chefs at Assistant, Junior, and Sous Chef levels to support daily pastry production. The role involves preparing high-quality pastries and desserts while maintaining strict standards of consistency, food safety, and hygiene in a professional kitchen environment.

• Prepare and produce pastries, desserts, cakes, and crêpes in accordance with company recipes and quality standards

• Carry out daily mise en place, baking, assembly, and finishing of pastry items

• Ensure consistency in product quality, portion control, and presentation

• Maintain cleanliness and organisation of workstations in compliance with food hygiene and safety regulations

• Follow standard operating procedures (SOPs) and workplace safety requirements

• Assist with stock handling, inventory control, and minimisation of wastage

• Work closely with team members to ensure smooth daily kitchen operations

• For Junior / Sous Chef levels:

  • Support coordination of daily production workflow

  • Guide and provide on-the-job training to junior pastry staff when required

• Relevant experience in a pastry or bakery role, aligned with the applied level

• Strong interest in pastry production with good attention to detail

• Ability to work effectively in a fast-paced kitchen environment

• Good teamwork and communication skills

• Willingness to work shifts, weekends, and public holidays

• Able to start immediately or on short notice preferred

• Experience in crêpe making and mille crêpes baking will be an advantage

• Applicants must be legally authorised to work in Singapore without the need for employer sponsorship

HERO HOLDINGS PTE. LTD.

Job Description

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Frog'ys Pte Ltd

MERCI MARCEL is a multi-concept lifestyle destination bringing relaxed French social dining in unique design spaces that celebrate modern French food, artisanal products, independent fashion and modern art.

Job Description

Bonjour! We’re MERCI MARCEL! A relaxed French social destination where food, design, and culture meet. As we grow, so does our community. And guess what? We’re growing! With 9 outlets (and counting)!

New Outlets: Serangoon Gardens & Great World City
Existing Outlets: Orchard, East Coast, Club Street & Robertson Quay

What’s In It For You:

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

What We Expect From You:

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

What’s In It For You:

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

Perks & Benefits:

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

Who We're Looking For:

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

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

Recruit Now Singapore Pte Ltd

We provide solutions to all recruitment needs as well as HR services for a range of industries in Singapore. Our clients varying from well-known and established corporations to up-and-coming start-ups, put their trust in our services to provide the most efficient and effective results for recruitment and HR services. Supporting the exponential growth of our clients is and always will be what we strive for. We have a team of well-equipped recruiters who are dedicated to placing job seekers with the best-suited companies. We make sure our recruiters at Recruit Now are well-educated on employment laws, job market and skillsets needed for respective industries to ensure a meticulous selection process in recruitment and safe employment. Take your first step in finding your career.

Job Description

Sous Chef (Hot Kitchen)  | Up till $4500 basic + variable bonus

• Working location: Island wide (Multiple location)

• Working Days/Timings: 44 hours per week. It will be a 6-day work week. A full shift is 7am -4pm.

Responsibilities:

• Lead hot station production and ensure consistency in all cooked dishes.

• Set daily prep plan and allocate mise en place tasks.

• Monitor plating quality, portion control, and visual presentation.

• Communicate with FOH team to pace and coordinate orders.

• Lead staff meal planning and preparation.

• Conduct opening and closing procedures, including hygiene and temperature checks.

• Maintain kitchen equipment, cleanliness, and food safety standards.

• Prepare and submit daily kitchen reports (e.g., prep sheet usage, waste, stock alerts).

• Submit weekly kitchen performance reports to the Head Chef (e.g., highlights, issues, equipment status, prep forecasting).

• Train and coach the Cook to step up during leave or peak hours.

• Escalate any equipment, staffing, or inventory issues to Head Chef.

• Any other duties that may be assigned.

Requirements:

• Minimum 3–5 years of professional kitchen experience in all-day brunch, café, or bistro concepts.

Private Chef Pte Ltd

Job Description

Chef de Partie / Junior Sous Chef / Executive Chef

Private Events, Catering & Live Seafood Kitchen
Location: Singapore (On-site)

We’re not a typical restaurant kitchen — and we don’t want to be. Every event is different, every menu is custom, and every service is a new challenge. From intimate fine-dining experiences to large-scale celebrations, we work with some of the world’s best ingredients: live seafood, premium meats, and seasonal produce. Our clients include high-profile individuals, celebrities, and private hosts who expect nothing but the best.

Here, you won’t be “stuck on one station.” You’ll grow into a versatile, well-rounded chef — involved not only in cooking, but also in menu creation, prep strategy, wholesale planning, and team leadership as you progress. If you love learning, adapting, and pushing yourself beyond routine kitchen work, you’ll thrive with us.

What You’ll Be Doing

• Prepare and execute dishes across multiple cuisines with consistency and precision

• Work hands-on with live seafood and premium meats, developing advanced handling and butchery skills

• Contribute creatively to bespoke, event-specific menus

• Support prep planning, kitchen flow, and wholesale/event execution

• Maintain strict hygiene, safety, and organizational standards

• Collaborate closely with chefs, service teams, and clients for smooth service

(Executive Chef level will also oversee menu direction, kitchen leadership, team development, and operational standards.)

What We’re Looking For

• Chef de Partie: Minimum 3 years experience in a restaurant or hotel kitchen

• Junior Sous Chef: Minimum 5 years experience with section leadership

• Executive Chef: Minimum 8 years of professional kitchen experience with proven leadership

• Strong product knowledge, especially in seafood and premium ingredients

• Adaptable, detail-driven, and quality-focused

• Comfortable communicating with customers and contributing beyond the kitchen

• A team player who wants to grow into operations and leadership roles

Why Join Us?

• Exposure to diverse cuisines, menus, and private event formats

• Daily hands-on experience with top-tier ingredients

• A real career pathway — not limited to the traditional restaurant ladder

• Creative freedom to influence menus and concepts

• Competitive incentives, insurance, and health benefits

• A close-knit team that works hard, supports each other, and takes pride in what we do

About Us

We are one of Singapore’s leading Private Events & Catering Companies, backed by deep experience in premium ingredients and bespoke dining. Our chefs don’t just follow recipes — they create, adapt, and lead. Whether you’re building your foundations or ready to lead at the highest level, this is a place where your craft, character, and ambition all matter.

If you’re ready to grow beyond the ordinary kitchen path, we’d love to hear from you.

ABBA OL PTE. LTD.

Job Description

Job Description & Responsibilities:

• Design and execute a high-quality omakase dining experience, including seasonal and daily tasting menus

• Select premium ingredients and manage daily sourcing of fresh seafood and produce

• Ensure authentic Japanese culinary techniques and presentation standards

• Prepare and serve dishes directly to guests at the counter with professional guest interaction

• Maintain consistent food quality, taste, and portion control

• Oversee kitchen operations related to omakase service

• Train and supervise junior kitchen staff (if applicable)

• Ensure strict hygiene, food safety, and kitchen cleanliness standards

• Manage inventory, minimize wastage, and control food costs

• Collaborate with management on menu development and special events

Requirements / Qualifications

• Minimum 3–5 years experience as an Omakase Chef / Sushi Chef in reputable Japanese restaurants

• Strong knowledge of Japanese cuisine, especially sushi, sashimi, and omakase-style dining

• Skilled in knife techniques, fish cutting, and seafood handling

• Experience with counter-service dining and guest engagement

• Good understanding of seasonality and ingredient pairing

Able to work under pressure in a high-end dining environment

• Professional attitude, good grooming, and communication skills

• Team player with leadership capability

• Knowledge of food safety and hygiene standards

• Certification in culinary arts or Japanese cuisine (preferred but not mandatory)