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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.

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Junior Sous Chef

Summary of Responsibilities:

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

• Efficient preparation of dishes and meals

• Ensure consistent and smooth running of food production

• Accuracy in recipes, cost control, ordering and stock management 

• Strict adherence to purchasing procedures

• Leading by examples on all hygiene requirements

• Regular review of guest comments so that improvement can be driven in VOG

• Liaison between Food and Beverage departments

• Exceeding customer’s expectation by encouraging and promoting high level of service

• Present in the Kitchen during service time

• Recruit, induct and train a Culinary team who are competent and confident to exceed guest expectations  

• Ensure that the kitchen staff work harmoniously in order to ensure timely production of quality foods

• Support the Culinary and Stewarding team to be consistent in service, use a collaborative, enabling leadership style, have regular team meetings

• Drive constant service and system improvement, be entrepreneurial

• Developing strategy for cross-marketing with the aim of increasing profit

• Use the performance review process to identify and develop talent for growth management performance issues, using coaching styles

• Follow guidelines provided in Colleague Handbook 

• Set example to others on personal hygiene and cleanliness on and off duty

• Guide and train the Junior Colleague on a daily basis to ensure high motivation and productive working environment

• Acquire culinary knowledge and skills to grow as a Chef de Cuisine

• Interface the needs/requirements of other department with Kitchen

Qualifications:

• Relevant Culinary School or College Diploma, preferred

• Minimum of 5 years relevant experience in the management culinary position, preferably in similar operations style

• Basic Food Hygiene Certificate 

• Strong working knowledge with computer, Microsoft Office, Procurement & Requisition Module

• Good interpersonal skills with ability to communicate with all levels of employees

• Service oriented with an eye for details

• Ability to work effectively and contribute in a team

• Good presentation and influencing skills

• Multicultural awareness and able to work with people from diverse cultures

• Flexible and able to embrace and respond to change effectively

• Ability to work independently and has good initiative under dynamic environment 

• Self-motivated and energetic
   

Our commitment to Diversity & Inclusion:

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

Why work for Accor?

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

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

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

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

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

ABOUT OUR COMPANY

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

Chef De Partie

Summary of Responsibilities:

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

• Maintain daily mise en place and prepare ingredients

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

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

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

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

• Adhere to recipes and stock management 

• Adjust cooking based on guest preferences 

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

• Establishing and maintaining effective inter-departmental working relationships

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

• Actively share ideas, opinions and suggestions

• Efficiency in preparations and execution

• Follow guidelines provided in Colleague Handbook

• Set example to others on personal hygiene and cleanliness on and off duty

• Guide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environment

• Acquire culinary knowledge and skills to grow as a Junior Sous Chef

Qualifications

• Minimum of 4 years in basic culinary position, preferably in similar operations

• Basic Food Hygiene Certificate

• Certificate in Culinary

• Knowledge of different culinary techniques

• Technical Culinary Skills

• Good Open Communication

• Reliable and consistent

• High Personal Hygiene and Presentation, Clean/Tidy

• Ability to work in a team

• Self-motivated and energetic 

• Eager to learn 

Our commitment to Diversity & Inclusion:

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

Why work for Accor?

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

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

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

If you feel you are ready for your next professional challenge, apply on: https://smrtr.io/vf5Jk

Bistro Onethirtysix (Whampoa) Pte. Ltd.

Bistrone36 is a cosy, jovial bar and kitchen tucked away in a corner of a peaceful street situated at Whampoa West.

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

SUNSET METT SING PTE. LTD.

Job Description

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

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

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

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

The Chef de Partie is responsible for preparing all food products in all kitchen sections and making them ready for in-house service or dispatching to delivery.

Your day-to-day responsibilities:

2.1 Prepares and ensures outstanding food quality, appearance, and consistency that adhere to restaurant’s recipes and standards

2.2 Completes assigned prep work duties in an efficient time frame

2.3 Support the Sous Chef in the daily operation and work

2.4 Moves prepared food out of the prep area continuously

2.5 Works together in a team-oriented environment to produce foods in a timely and orderly manner

2.6 Assists in ensuring the accuracy and quality of received food products and other supplies as required for daily operations

2.7 Keeps all workstations and equipment as clean as possible at all times. Follows a cleaning schedule for designated equipment and storage areas

2.8 Keeps sanitation solutions up to Company codes at all times and ensures that all utensils, plate ware, glassware, storage containers, serving dishes, and equipment are always clean and sanitized

2.9 Observes compliance with the company’s policies and procedures, as well as governmental laws and regulations

2.10 Collaborates to create new ideas for their sections

2.11 Constantly develop skills and knowledge

2.12 Performs other duties pertinent to this job as assigned.

Knowledge, Skills, and Experience:

4.1 Minimum 3-4 years of kitchen experience, previously worked in a fine dining concept

4.2 Understands oral and written instructions in English

4.3 Handles multiple priorities and works under stress

4.4 Maintains all international standards of health guidelines for food preparation and safety

BLPC LLP

Job Description

Job Description & Requirements.

• Ensuring that all food meets the highest quality standarsand its served on time.
• Planning the minuend designing the plating for each dish.
• Coordinating kitchen staff, and wasting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices to regularly update the menu
• Creating new recipes to regularly update the menu
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and improvements or resolve issues.

Chef De Cuisine Requirements:

• Qualification from a culinary school.
• 5+years of experience in a similar position.
• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high pressure environment.
• Experience managing inventories and stocktaking.
• Available to work on-call, shifts, after hours, over weekends, and on holidays.

GRWVI PTE. LTD.

Job Description

Join us in this exciting role where you take on the leadership role to manage and operate a culinary back of house operations to drive growth.

1. Culinary & Revenue

• Menu Engineering for Profit: Design, develop, and meticulously test all menu items, with a primary focus on sales viability, high profit margins, and inventory optimization. Utilize menu engineering principles to maximize the profitability of the food product mix.
• Signature Product Sales: Identify and develop "signature" or "anchor" dishes that drive customer traffic and brand recognition. Collaborate with the Restaurant Manager and Captain to promote high-margin daily specials and seasonal items.
• Recipe Standardization & Cost Control: Establish, document, and enforce precise Standard Operating Procedures (SOPs) for all recipes and portion control. Conduct weekly CoGS (Cost of Goods Sold) analysis to ensure food costs remain within aggressive budget targets and support the restaurant's revenue goals.
• Quality & Consistency (Excellence): Personally oversee and monitor food presentation, quality, and taste consistency for every service, embodying the standard of Excellence. Implement feedback loops with the FOH team to quickly adapt to customer satisfaction data.

2. Financial Oversight & Supply Chain

• Budget & Waste Management: Manage the kitchen budget, forecast ingredient needs, and conduct daily and weekly inventory checks with full transparency. Implement and track strategies to minimize food waste and control shrinkage, demonstrating Integrity in resource management.
• Strategic Procurement & Cost Sourcing: Select and manage relationships with specialist suppliers, ensuring both authenticity and the best possible pricing. Implement a secure and transparent receiving and storage system to uphold Integrity in the supply chain.
• Labor Efficiency: Oversee kitchen staff scheduling to optimize labor costs and productivity, ensuring labor hours directly correlate with anticipated sales volume and peak service periods.
• Equipment & Maintenance: Manage the selection, repair, and maintenance schedule for all kitchen equipment, ensuring all assets are accounted for and functional to prevent operational disruption.

3. Leadership, Training

• Team Leadership & Respect: Lead, inspire, and manage the entire kitchen brigade, fostering a professional, disciplined, and positive work environment built on Respect. Ensure fair treatment and communication across all BOH staff levels.
• Training and Development: Create and implement comprehensive training programs focusing on both standard kitchen practices and advanced Asian cooking techniques. Instill a sense of Pride in the team's craft and the quality of the food produced.
• BOH Compliance & Integrity: Enforce strict adherence to all established company policies and procedures, acting with Integrity when handling staff performance issues, time management, and internal controls.
• Interdepartmental Liaison (Respect): Act as the primary liaison between the central kitchen Restaurants, ensuring seamless, respectful, and effective communication to achieve concerted service goals and revenue targets.

4. Safety, Health, and Regulatory Compliance

• Sanitation & Hygiene (Integrity): Establish and enforce the highest standards of sanitation, cleanliness, and food safety protocols (HACCP), ensuring full Integrity of the food product from storage to plate.
• Regulatory Compliance: Ensure the restaurant kitchen is in full and continuous compliance with all local health department regulations and licensing requirements.
• Workplace Safety: Maintain a safe working environment, conducting regular safety audits and providing training on the proper use of equipment to minimize risks.

You will need the following:

1. Certified culinary background - Diploma / certificate with relevant academic qualifications

2. Minimum 2 years in a restaurant or central kitchen environment - with demonstrated leadership roles

3. Deep passion for food and people

4. Physical fitness

Benefit

1. Company annual bonus

2. Training and development

3. Fast track career guidance

4. Insurance

Ristorante Pietrasanta Pte Ltd

We named our restaurant Pietrasanta - where our founders are from. We have been in operation since 2008 and believe in serving authentic Italian food. We are expanding and therefore looking for more staff to join us.

Job Description

Pietrasanta group: Passionate Italian concepts

Established in 2007, our group is a homegrown company with different concepts of Italian dining. Our goal is to give our customer a home/warm feeling whenever they dine at our outlets. We operate an Italian restaurant, 3 Pizzeria, 1 Gelato shop and 1 central kitche.

Our Team Culture

We’re passionate to develop our people to create the next generation of managers and chefs by training and promoting from within.

We want to create a space where everyone feels welcome. People can come together to enjoy great food, gelato, wine and company. We care about our customers and welcome them as we do into our home.

Culinary Team Members

Our kitchens are the heart of our restaurants, we have a positive, supportive environment to develop your skills. Being part of our groupo, there is an opportunity for promotion and growth across the company. We are on the lookout for a range of Kitchen roles:

Chef De Partie

-Salary Range; commensurate based on experience:
From $4,000 to $4,500 per month

-Working Time: 3 x Split Shift (10am to 3pm - 5pm to 10pm) 2 x Single Shift ( 7 working Hours)

This time schedule can be amended on change based on needs.

-Off Days: 2 x Week

Job Responsibilities:
• Responsible for food preparation and cook dishes according to restaurant’s standards of quality and recipes
• Ensure food handling and hygiene regulations are in accordance with SFA standards.
• Able to perform hot kitchen food preparations
• Keeping the kitchen and equipment clean and in good working conditions
• Working closely with the head chef and his assigned personnel: supporting Sous/Junior Sous Chef
• Preparation/delegating of mise en place
• Maintain proper stock for smooth running of daily restaurant operations
• Ensure proper handling and storage of all food items
• Ensure quality control and food presentation, ensuring all portion controls are strictly adhered to following the head chef's practices

Job Requirements:
• Minimum 2 years of experience in similar role
• Excellent communication, interpersonal, leadership and organisational skills
• Able to cope in a fast-paced environment
• Enjoys being challenged, committed to serving food of the highest quality.
• Have good initiative, a self-starter and a team player.

Team Benefits

· Career growth and promotion opportunities

· Monthly bonus with target reached

· Free staff meals and drinks

· Discount across all our brands

· Team member referral bonus

ALSHIFA PTE. LTD.

Job Description

• Menu creation: Design innovative menus and seasonal dishes that align with customer preferences.
• Food preparation: Cook and oversee the preparation of meals, ensuring consistency and taste.
• Kitchen supervision: Lead and coordinate kitchen staff, delegating tasks and monitoring performance.
• Inventory management: Order supplies, manage stock levels, and minimize food waste.
• Quality control: Ensure dishes meet standards of flavor, presentation, and portion size.
• Health & safety compliance: Maintain strict adherence to food safety regulations and sanitation practices.
• Training & mentoring: Develop the skills of junior cooks and assistants through guidance and coaching.
• Collaboration: Work with restaurant management to align culinary offerings with business goals.

SRI BISTARI@WOODLANDS PTE. LTD.

Job Description

• Prepare and cook food items on placed orders
• Ensure good presentation of each dish served
• Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste
• Handle equipment, appliances, supplies and tools
• Follow and adhere to health and safety procedures
• Maintain a clean working environment
• Checking the daily cash balance
• Interacting with the customers that come to the counter
• Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.

TRIO96 PTE. LTD.

Job Description

Coordinating with the team smoothly during all the meal preparation and services.

Creating new recipes to regularly update the menu.

Stocktaking ingredients and equipment, and placing orders as needed.

Train, mentor, and supervise the kitchen team

Complying with food sanitation and hygiene.

Maintaining the kitchen cleanliness and safety.

Staying updated with the new trends in the food industry.

PUNJABY DAWAT PTE. LTD.

Job Description

EXECUTIVE CHEF

• Developing unique and cuisine-appropriate menus.
• Collaborating with the Restaurnt manager to set item prices
• Staying current on developing trends in the restaurant industry.
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
• Monitoring inventory and purchasing supplies and food from approved vendors.
• Hiring, training and supervising kitchen staff
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.
• Identifying and introducing new culinary techniques.
• Preparing meals and competing prep support as needed.

PUNJABY DAWAT PTE. LTD.

Job Description

Sous Chef Job responsibilities :-

* Directs food preparations and collaborates with the Executive Chef.

* Helps in the design of food and drinks menu.

* Produces high quality pating, including both design and taste.

* Oversees and supervises kitchen staff.

* Assists with menu planning, inventory and mangement of supplies.

GRATIFY MANAGEMENT PTE. LTD.

Job Description

About Us:
We are a dynamic pizza and fried chicken restaurant committed to delivering delicious food and exceptional service. We are seeking a skilled and passionate Pizza Chef to join our culinary team. The ideal candidate will have a strong focus on crafting exceptional pizzas while also being capable of preparing a variety of other dishes to maintain high standards of food quality and hygiene.

Job Responsibilities:

• Prepare and bake pizzas based on custom requests from our menu.
• Proficiently prepare and bake pizza dough.
• Prepare and cook a variety of other dishes, including fried chicken and other menu items.
• Monitor food stock, maintain supplies, and place orders when required.
  Suggest new recipes to renew our menu and attract more clients.
• Consistently adhere to grooming and appearance standards.
• Prepare specific food items and meal components at your station.
• Collaborate with the culinary team to ensure high-quality food and service.
• Clean the kitchen and equipment before and after food service.
• Conduct stocktaking and order supplies for your station.
• Coordinate and cooperate with other kitchen staff to complete tasks.
• Apply safety standards and comply with health, safety, and hygiene guidelines and regulations.
• Regularly check the safety equipment for use.
• Report any mishaps in the kitchen.
• Improve food preparation methods based on feedback.
• Perform general housekeeping duties
• Assist the head chef in various areas of the kitchen as required.

PABNA RESTAURANT PTE. LTD.

Job Description

Job Description & Requirements

Roles & Responsibilities

• To perform weekly and daily ordering of ingredients for individual sections.
• Supervise all restaurant activities to ensure dishes are prepared in accordance to the established recipes.
• Prepare mise-en-place/ingredients and ensure smooth day-to-day operations.
• Ensure the highest standard of cleanliness in the kitchen at all times.
• Train new employees in order to ensure consistency in food presentation, taste and texture.
• Appraise the performance of the subordinate and make recommendations for promotions or other actions.
• Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers.
• Set-up for new restaurant.
• Make reports on all matters pertaining to kitchen operation.
• Menu Planning & costing
• Creating new product and recipes
• Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

Job Requirements

• Minimum 3 years working pastry experiences in F&B industry
• Certificate/Diploma in Food and Beverage / Hospitality Management
• Possess WSQ Hygiene Certificate is an advantage
• Able to do shift work, including weekends and public holidays
• Good organizing skills and able to communicate well.
• Work well with others and when under pressure
• Attention to detail and ability to identify and solve problems.

EBB & FLOW PTE. LTD.

A passion for creating unique experiences.

Job Description

Junior Sous Chef | Pre-Opening

About Ebb & Flow Group
Ebb & Flow Group is all about creating dining experiences that feel thoughtful, creative, and effortless. From our food to our drinks to our spaces, we focus on quality and hospitality, and we love growing teams who care about craft, culture, and making every guest feel welcome.

We’re building our culinary team for an exciting new project, and this is a unique opportunity to help shape the kitchen and menu from the ground up. You’ll work alongside experienced leaders, have creative input, and help define the standards for food quality, consistency, and guest satisfaction.

• Assist the Head Chef and Sous Chef in managing kitchen operations during pre-opening

• Help develop and refine recipes, menus, and plating standards

• Supervise and train line cooks and kitchen staff to ensure consistency and quality

• Assist with kitchen setup, including equipment, prep stations, and inventory systems

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

• Monitor food costs, portion control, and inventory management

• Work closely with HQ teams on procurement, stock management, and kitchen supplies

• Collaborate with Operations on kitchen workflow, trial services, and pre-opening planning

• Support trial services and staff training to ensure a smooth launch

• Stay updated on culinary trends and bring fresh ideas to the menu

• Previous experience as a Junior Sous Chef, Demi Chef, or similar role in a high-quality or upscale kitchen

• Passion for culinary excellence and creating memorable guest experiences

• Strong knowledge of cooking techniques, kitchen operations, and food safety standards

• Excellent communication, organization, and teamwork skills

• Flexible availability, including evenings, weekends, and holidays

• Pre-opening experience is a plus, but not required

• Birthday leave! 🎉

• Medical & dental coverage

• Staff discounts across all outlets

• Be part of a brand-new pre-opening team

Join us and help shape the kitchen for an exciting new project from day one. You’ll have hands-on experience, mentorship from experienced chefs, and the chance to bring creativity, leadership, and skill to a team building something truly special.

THAI HOUSE KITCHEN PTE. LTD.

Job Description

Working Days: 4 days off per month

Working hours : 11am - 11pm (10 hours per day, 2 hours break)

Job Duties:

• Overall in charge of kitchen operations
• Procurement, selection, inspection and preparation of ingredients
• Cut various meats and vegetables as per established specification
• Track inventory stock in kitchen and conduct daily order
• Cleans food preparation areas as determined by law and company policy
• Prepares food to the specifications of the client
• Prepares food before the arrival of guests
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
• Manage other employees in kitchen
• Acts as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to recipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as a blender, oven, grill
• Portions, arranges, and garnishes food based on client preference
• Direct and lead the food assembly process
• Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and sanitation of restaurant and kitchen equipment

Job Requirements

• At least 5 years' experience in western cuisine
• Good experience in western cuisine kitchen operation
• Knowledge of good hygiene practices
• Willing to work long hours and OT when required
• Understand western spices well

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

Job Description

Ethiopian Cuisine Chef with Coffee Expertise

Requirements:

Proven experience in Ethiopian cuisine, including the preparation of traditional dishes.

Familiarity with Ethiopian coffee ceremonies and the ability to prepare and serve traditional Ethiopian coffee.

Knowledge of key ingredients and spices used in Ethiopian cooking.

Ability to maintain high standards of hygiene and food safety.

Good communication skills and teamwork.

Key Dishes to Prepare:

Injera: Traditional Ethiopian sourdough flatbread made from teff flour.

Doro Wat: Spicy chicken stew with hard-boiled eggs.

Tibs: Sautéed meat, typically beef or lamb, with vegetables and spices.

Kitfo: Minced raw beef seasoned with spices, often served with injera.

Shiro: A chickpea or lentil stew, spiced and thickened.

Ethiopian Coffee: Preparation of traditional coffee using the jebena, including roasting the beans, brewing, and serving with traditional ceremonies.

WE ARE SETTING UP THE FIRST ETHIOPIAN RESTURANT IN SINGAPORE.

HIRA GLOBAL PTE. LTD.

Job Description

• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• 10 years of experience in Japanese cuisine

HIRA GLOBAL PTE. LTD.

Job Description

• Preparing, cooking and presenting food at a designated station in a kitchen.
• Assisting an Executive Chef and Sous Chef in preparing menus and developing recipes and dishes.
• Delegating and supervising mise-en place preparations.
• Maintaining portion, quality and cost control.
• Conducting daily spot checks of the kitchen and food items.
• Implementing health, safety and food hygiene practices.
• Preparing specific food items and meal components at your station.
• Following directions provided by the head chef.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keeping your area of the kitchen safe and sanitary.
• Stocktaking and ordering supplies for your station.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen when required.

FRENCH FOLD PTE. LTD.

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), we’re opening a brand-new location at Serangoon Gardens, we want YOU to be part of this exciting chapter!

New Outlet: Serangoon Gardens

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.

Greenwood Fish Market

“It all started with one fish”, as founder David Lee says. Particularly, a barramundi in his Honda Civic about 20 or so years ago.

Job Description

Greenwood Fish Market

📍Bukit Timah: 34 Greenwood Ave, S289236

📍Quayside Isle: 31 Ocean Way #01-02 to 05, S098375

• Assisting the Chef de Partie in preparing, cooking, and presenting dishes according to restaurant standards
• Maintaining a high level of food quality and consistency in assigned sections of the kitchen
• Supporting daily mise en place and ensuring ingredients are properly prepared and stored
• Following recipes, portion controls, and presentation standards as directed by senior chefs
• Ensuring the kitchen and workstations are kept clean, hygienic, and well-organised at all times
• Assisting in receiving and storing deliveries, checking for quality and freshness of ingredients
• Working closely with the kitchen team to ensure smooth operations during service

• At least 1 year of kitchen experience, preferably in a similar role or as a Commis Chef in a busy restaurant
• Basic cooking knowledge with a willingness to learn and develop culinary skills
• Ability to follow instructions and work under the guidance of senior chefs
• Strong sense of teamwork, reliability, and a positive work attitude
• Understanding of basic food safety and hygiene practices

• Incentive Scheme: 4%, 8%, 12% if sales targets are met
• Staff Meals: Free meals provided during shift
• Night Transport: Taxi claims available for exceptionally late days
• Top Seller Award: Incentives for the highest earner of each month from every outlet
• Wellbeing Benefits: Medical claims included
• Annual Leave: From 7 days onwards (negotiable on case to case basis)
• Confirmation Adjustment: Pay adjustment upon confirmation from 5% onwards
• Sentosa Entry Pass: Annual Sentosa islander pass provided for subsidised transport and free entry (for our Sentosa team)
• Career Progression: Career path personalisations and growth opportunities
• Staff Discount: 30% off the entire bill for staff when they dine in with us during their birthday (up to a max of 4 pax)

Greenwood Fish Market

“It all started with one fish”, as founder David Lee says. Particularly, a barramundi in his Honda Civic about 20 or so years ago.

Job Description

Greenwood Fish Market

📍Bukit Timah: 34 Greenwood Ave, S289236

📍Quayside Isle: 31 Ocean Way #01-02 to 05, S098375

• Preparing and cooking a variety of seafood dishes in accordance with established recipes and standards
• Maintaining a high level of food safety, hygiene, and cleanliness in the kitchen at our restaurant
• Assisting the head chef in menu planning and recipe development, incorporating seasonal ingredients
• Controlling food costs and ordering supplies as needed
• Deliver on kitchen techniques, recipe execution, and food presentation

• 1+ years of experience as a Chef de Partie in a busy kitchen environment
• Strong knowledge and experience in seafood cuisine, with a passion for creating high-quality dishes
• Ability to work well under pressure, with excellent time-management skills in a fast-paced kitchen environment
• Excellent leadership and communication skills, with the ability to motivate and manage the team
• Ability to multitask and prioritize tasks in a busy kitchen, with strong attention to detail
• Strong understanding of food safety and hygiene standards, with a commitment to maintaining a clean and safe kitchen at our restaurant

• Incentive Scheme: 4%, 8%, 12% if sales targets are met
• Staff Meals: Free meals provided during shift
• Night Transport: Taxi claims available for exceptionally late days
• Top Seller Award: Incentives for the highest earner of each month from every outlet
• Wellbeing Benefits: Medical claims included
• Annual Leave: From 7 days onwards (negotiable on case to case basis)
• Confirmation Adjustment: Pay adjustment upon confirmation from 5% onwards
• Sentosa Entry Pass: Annual Sentosa islander pass provided for subsidised transport and free entry (for our Sentosa team)
• Career Progression: Career path personalisations and growth opportunities
• Staff Discount: 30% off the entire bill for staff when they dine in with us during their birthday (up to a max of 4 pax)

KANAXS PTE. LTD.

Job Description

Job Description

We are an Indian bar specialising in authentic Karnataka (Bangalore-style) bar bites and small plates. We are seeking an experienced Executive Chef to lead overall kitchen operations, menu development, and culinary direction, while preserving the authenticity of Bangalore food culture and flavours.

This role is responsible for strategic kitchen management, quality control, and team leadership, in addition to overseeing preparation of Karnataka-style dishes.

• Lead and manage overall kitchen operations, including planning, coordination, and supervision

• Develop and refine menus focused on authentic Karnataka / Bangalore bar cuisine

• Ensure consistent quality, taste, presentation, and authenticity of all dishes

• Oversee food preparation processes and kitchen workflow across all sections

• Train, mentor, and supervise kitchen staff, including Chefs de Partie and Cooks

• Establish and enforce standard operating procedures (SOPs) for food preparation and hygiene

• Manage food costing, portion control, and wastage reduction

• Coordinate procurement, inventory control, and supplier management

• Ensure compliance with NEA regulations, food safety, and workplace safety standards

• Collaborate with management on concept development and seasonal menu planning

• Minimum 8–10 years of relevant culinary experience, with at least 3–5 years in a senior leadership role

• Strong expertise in Karnataka / Bangalore cuisine and food culture

• Proven experience in menu development and kitchen leadership

• Ability to manage a full kitchen team and operations independently

• Strong organisational, leadership, and communication skills

• Knowledge of food costing, inventory management, and operational efficiency

• Familiarity with Singapore food safety and hygiene regulations

KANAXS PTE. LTD.

Job Description

Job Description

We are an Indian bar specialising in authentic Karnataka (Bangalore-style) bar bites and small plates. We are seeking a Chef de Partie to manage a designated kitchen section and ensure consistent preparation of Bangalore-style dishes in accordance with menu standards.

The role requires hands-on cooking experience, good understanding of Karnataka flavours, and the ability to supervise daily kitchen activities within the assigned section.

• Take responsibility for an assigned kitchen section during preparation and service

• Prepare and cook regional Karnataka / Bangalore-style dishes according to recipes and standards

• Apply correct Karnataka spice blends and cooking techniques to maintain authentic flavours

• Ensure food quality, consistency, portion control, and presentation

• Coordinate with other kitchen sections to ensure smooth service flow

• Guide and support junior kitchen staff within the section

• Maintain kitchen hygiene, cleanliness, and food safety standards

• Monitor stock levels and assist in basic inventory control

• Minimum 3–5 years of relevant cooking experience, preferably in Karnataka / Bangalore cuisine

• Hands-on experience preparing Bangalore-style food, not limited to general Indian cuisine

• Familiarity with Bangalore food culture, street food, and bar-style dishes

• Ability to manage a kitchen section independently during service

• Able to work efficiently in a fast-paced bar or restaurant environment

• Team player with good communication and organisational skills

• Knowledge of food hygiene and workplace safety standards

Compass Group (S) Pte Ltd

Compass Group is the world’s leading food service company, specialising in providing food, vending and related contract services on their clients’ premises. The group generates annual revenue of over £16.9 billion and is listed on the London Stock Exchange. Worldwide, Compass Group operates in over 50 countries, at over 50,000 locations employing 600,000 people. Compass Group (Singapore) is a market leading and fast growing business, with over 600 employees across 50+ locations. In Singapore, the business currently operates with global brands like Eurest and Chartwells, with a sterling list of clients across business and industry and education sectors.

Job Description

Job Responsibilities:

• Prepare ingredients, including chopping vegetables, cutting meat, and assembling other food items according to our recipes and portion guidelines.

• Execute cooking techniques such as grilling, frying, baking, sautéing, and roasting to prepare a wide range of dishes with precision and consistency.

• Ensure that each dish leaving the kitchen meets our quality standards regarding taste, presentation, and portion size.

• Monitor food quality and freshness, making sure to adhere to all food safety and hygiene standards.

• Assist in maintaining kitchen inventory levels by tracking stock and informing the chef or supervisor when supplies are running low.

• Keep the kitchen and cooking utensils clean and sanitized, following established cleaning schedules and practices.

• Work closely with the kitchen team to coordinate food preparation activities, ensure efficient service, and maintain a positive and productive kitchen environment.

• Comply with all food safety regulations and guidelines, including proper handling of food and storage.

Job Requirements:

• Proven experience as a CDP in a restaurant or food service setting.

• Culinary school diploma or equivalent certification is a plus.

• Knowledge of various cooking techniques and cuisines.

• Familiarity with kitchen equipment and utensils.

• Strong attention to detail.

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

• Excellent teamwork and communication skills.

• Food safety and sanitation knowledge.

• Flexibility to work evenings, weekends, and holidays as required.

SWEET POTATO PROJECT PTE. LTD.

Job Description

About AIR CCCC

AIR CCCC is a contemporary dining destination in Dempsey Road, Singapore, focused on delivering high-quality cuisine, consistent execution, and an exceptional guest experience. We value teamwork, creativity, and discipline in the kitchen.

The Junior Sous Chef supports the Sous Chef and Head Chef in daily kitchen operations, ensuring food quality, consistency, and hygiene standards are maintained at all times. This role is ideal for a motivated culinary professional looking to grow into a leadership position within a professional kitchen environment.

• Assist the Sous Chef and Head Chef in daily food preparation and service

• Supervise and support junior kitchen staff during shifts

• Ensure all dishes are prepared to AIR CCCC’s quality and presentation standards

• Maintain high standards of food hygiene, cleanliness, and workplace safety (SFA regulations)

• Assist with stock control, ordering, and minimising food waste

• Help with menu development, tastings, and new dish execution when required

• Step in to lead sections or shifts in the absence of senior chefs

• Ensure smooth kitchen operations during service periods

• Minimum 2–4 years of experience in a professional kitchen

• Prior experience as a Chef de Partie or equivalent role preferred

• Solid knowledge of kitchen operations, food preparation, and cooking techniques

• Familiarity with food safety and hygiene standards in Singapore

• Strong teamwork and communication skills

• Ability to work in a fast-paced environment and handle pressure

• Willingness to work shifts, weekends, and public holidays

• Passion for cooking and continuous learning

• Strong attention to detail and consistency

• Leadership potential and a positive attitude

• Good time management and organisational skills

• Competitive salary, commensurate with experience

• Opportunities for career growth and promotion

• Supportive and professional kitchen environment

• Staff meals and other applicable benefits

DAY ONE PTE. LTD.

Choose Day One so you can focus on your business growth. Our business is built around relieving your business demands. We do this by providing you the knowledge, systems and processes that are integrated into the way you work. Whether you have one employee or more than 100 employees, our system is designed to scale alongside your growth.

Job Description

Responsibilities including but not limited to:

• Maintaining inventory list, and stock management
• Ordering food ingredients from suppliers
• Planning of weekly schedule
• Training and coaching of staff, handling of staff issues and assisting in evaluating of staff
• Prepare maintenance report, food loss report
• Recruitment of part time candidates
• Giving suggestions and feedback to Store Manager
• Assist in investigation in event of customers’ complaints
• Streamline processes and ensure smooth operations
• Leading the store’s daily meeting
• Cost control (food cost / labour cost)
• Ad hoc duties assigned by superior

Requirements:

• A minimum of 3 years of relevant experience in KTV/Restaurant Service/Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills Strong planning and people management skill to lead a dynamic service team
• Team player with excellent interpersonal and communication skills
• Flexibility is a must so is the ability to multi-task, work under pressure and with short deadlines
• Able to work in fast-paced F&B environment
• Able to commit shift work, weekends and public holidays

Novel Developments

Job Description

Job Summary

Assist in the management of Kitchen Operations including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

Duties and Responsibilities

• Prepare and supervise the cooking of authentic local dishes in line with hotel standards.

·        Assist in menu planning and development focused on showcasing regional ingredients and heritage recipes.

·        Lead and guide kitchen staff in the preparation, presentation, and service of local cuisine.

·        Ensure proper portioning, plating, and taste consistency of local dishes.

·        Monitor inventory levels of local ingredients and coordinate with procurement to maintain stock.

·        Uphold food safety standards, cleanliness, and kitchen hygiene (in line with HACCP or relevant regulations).

·        Train junior kitchen staff on local cooking techniques, ingredients, and presentation.

·        Contribute to special local cuisine promotions, banquets, and cultural events.

·        Maintain positive guest interaction and handle feedback related to local food offerings.

PARKROYAL COLLECTION Pickering Singapore

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

Job Description

The incumbent is responsible to upkeep and maintain the hygiene standards and highest level of sanitation in the company by ensuring that all food served to guests and employees are free of microbiological, chemical and physical contamination. She or he will also require to ensure that all work areas conform to minimum requirements set by both company and local health authorities.

Responsibilities

• Implement critical control points system, procedures and corrective actions on personal hygiene of employees.

• Protective Measures: Require proper headgear and gloves in specific areas (cold kitchen, pastry, butchery, raw food handling) and restrict excessive jewelry in the kitchen.

• Health Monitoring: Ensure associates report illnesses and seek medical attention when needed.

• Cleanliness Protocols: Maintain cleanliness in hand wash areas and changing rooms.

• Implement critical control points and works with Engineering team on the preventive maintenance as well as rectification plan for F&B premises.

• Kitchen Access & Food Safety: Restrict kitchen access to authorized staff and separate raw and cooked food preparation areas.

• Cleanliness & Maintenance: Ensure all kitchen surfaces, equipment, and structures (floor, ceiling, drainage, etc.) are clean, functional, and free of wooden materials.

• Waste & Pest Control: Maintain covered, regularly emptied waste containers and implement an organized pest prevention system.

• Hygiene Practices: Maintain high hygiene standards in staff washrooms and follow an effective cleaning schedule throughout the kitchen.

• Communication Protocols: Report maintenance issues to the Chief Engineer, hygiene problems to the Chief Steward, and unsafe practices to the Executive Chef.

• Implement Cooking, Storage and Serving control points

• Food Safety Procedures: Strictly follow raw and cooked food segregation, proper cooking time/temperature controls, rapid chilling, and hot holding practices.

• Hygiene & Sanitation: Regularly perform sanitizing and disinfection procedures; dispose of unconsumed food immediately.

• Communication Duties: Coordinate with the Executive Chef for food preparation issues and the Chief Steward for cleanliness and sanitation concerns.

• Conduct regular inspection of F&B premises with Executive Chef and Chief Engineer.

• Conduct weekly review of outstanding issues and meeting minutes with Hygiene Committee.

• Involvement in employees' Food Safety training and other relevant hygiene related topics.

• Documentation & Reporting: Maintain weekly checklists and compile monthly reports on food safety training, lab tests, and supplier audits.

• Audit & Compliance: Ensure audit processes are carried out with integrity, confidentiality, and provide actionable recommendations.

• Management Communication: Keep top management informed about high-risk areas and necessary improvements to prevent food-borne illnesses.

• To carry out any other task as assigned by the Senior Management team .

Requirements:

• Minimum 2–3 years of experience in a similar role in the hospitality or F&B industry.

• Experience managing audits, SOPs, and regulatory inspections (e.g., by NEA or SFA).

• Mandatory: WSQ Food Hygiene Officer Course certification. Certification in HACCP or ISO 22000 is highly preferred.

• Deep understanding of food safety regulations (e.g., SFA/NEA guidelines).

• Ability to develop and implement HACCP plans, sanitation procedures, and food hygiene training.

• Strong documentation, analytical, and communication skills.

• Meticulous, with high attention to detail.

• Ability to handle confidential audit and testing data.

• Good team player and individual contributor.

• Able to work in fast paced environment and meeting tight deadlines.

Crowne Plaza Hotel Changi Airport

What's your passion? Whether you're into snowboarding, shopping or salsa dancing, at IHG we're interested in YOU. We love people who apply the same amount of care and passion to their jobs as they do to their hobbies - people who put our guests at the heart of everything they do.

Job Description

As Junior Sous Chef (Weddings), you’ll assist the Banquet Chef to direct all kitchen activities and prepare our delicious Cuisines for wedding and social events- helping create memorable experiences for guests whenever they dine in our hotel. You’ll also ensure your kitchen is able to run smoothly daily and be on par to our high standards for quality control.

A little taste of your day-to-day

Every day is different, but you’ll mostly be:

• Participates in the preparation of the hotel’s revenue plan and marketing programs

• Works with superior in the preparation and management of the department’s budget

• Organise food product with cost efficiency

• Attends and participates to other meetings as required by the administrative calendar

• Assists the Banquet Chef in developing training plans, develops training material in accordance with hygiene and food safety guidelines and implements training plans for the Food Production employees and other Food and Beverage employees

• Assists the Banquet Chef in the management of the day to day operation of the Food Production in halal and banquet operations and informs the Banquet Chef of major decisions taken in his/her absence

• Regularly communicate with staff and maintain good relations

• Assist in developing work efficient rosters in line with local labour codes

• Assists the Banquet Chef in developing popular menus offering guests value for money in accordance with IHG guidelines

• Attend and execute Food tasting and events successfully

• Ensure food standards, presentations are maintained and continuously improved with market trend.

• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same

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

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

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

• Log security incidents and accidents in accordance with hotel requirements

• Ensure food safety and hygiene is equal to IHG and HACCP standards, ensuring all hygiene, halal documentation are updated
  

What we need from you

●      A minimum qualification in Diploma in Culinary Arts

●      At least 3 years of experience in the a supervisory level, including management experience

What you can expect from us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. 

So, join us and you’ll become part of our ever-growing global family.

JAO FAH SERVICES SINGAPORE PTE. LTD.

Job Description

Key Responsibilities:

• Prepare and cook a variety of tandoori dishes, including breads, kebabs, and curries.
• Manage the tandoor station efficiently, ensuring consistency and quality in every dish.
• Marinate meats and vegetables with authentic spice blends and maintain portion control.
• Work closely with the Head Chef to develop and refine the menu.
• Ensure proper hygiene, food safety, and kitchen cleanliness at all times.

PARKROYAL COLLECTION Pickering Singapore

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

Job Description

To create optimum customer satisfaction by providing the highest standard of food quality and presentation according to hotel procedures. Strive to exceed guest expectation and bring the culinary team to greater heights. Always act in a professional manner using the company’s Mission, Purpose and Values.

Responsibilities:

• Assist and support the operation of Pastry kitchen

• Actively shares ideas, opinions & suggestions in daily shift briefings.

• Ensures storeroom requisitions are accurate to minimize repeat visits.

• Promotes Health and Safety at all times.

• Reports any engineering defects to immediate supervisors.

• Ensures that subordinate employees report for work punctually and grooming standards are met.

• Ensures all spot check and temperature control sheets are filled as required.

• Maintains cleanliness and proper rotation of product in all chillers.

• Minimizes wastage/ spoilage.

• Maintains consistent on the job training sessions for culinary colleagues.

• Liaison daily with Outlet Chefs to keep open communication & guest feedback.

• Strives to maintain & improve all food preparations & presentations.

• Daily checks of all mis en place to ensure freshness & quality standards.

• Actively seeks tools for self-growth and development

• Is fully conversant with all health and safety, fire and emergency procedures.

• Maintains a high standard of personal hygiene, dress, uniform, and body language.

• Is polite and professional in any situation where the image or regulation of the hotel is represented.

• Attends meetings and training as required by supervisors.

• Exercises responsible behaviour at all times to uphold the image and reputation of the company.

• Ensures that the Hotel’s properties and facilities are protected and are kept in good working condition. Reports any loss or damage to the Hotel’s properties and facilities promptly and appropriately.

• Carries out any other reasonable duties and responsibilities as assigned.

Requirements:

• 1-2 years of working experience in a similar capacity in hospitality industry.

• Diploma, Certificate in Culinary or its equivalent.

• Strong team player with great passion in Pastry.

• Attention to details.

• Proficient in English language.

Grand Park City Hall

Park Hotel Group aims to be a world-renowned brand in hospitality. We have hotel properties in Singapore, Hong Kong and China, with expansion plan into the Asia Pacific region. If you share our vision and possess the drive to excel, we would like you to join us.

Job Description

Grand Park City Hall is a sustainable sanctuary of modern comfort that takes pride and care in what we do and find joy in giving our best to positively impact people and the planet. We believe that true hospitality begins with service delivered with love and passion.

If you share our passion for service, we invite you to join us.

Discover your passion. Discover Love at Grand Park City Hall.

Job Responsibilities

• Participate in the food preparation in accordance with accepted standards of quality

• Training and development of new and existing employees

• Ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times

• Responsible for proper storage, labelling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control

• Work closely with the Executive Chef to ensure kitchen is running smoothly and efficiently

• Optimize food quality and guest satisfaction

• Assist the Executive Chef with Menu planning, inventory control, scheduling, ordering of kitchen supplies.

Job Requirements

• Ability to establish priorities and work independently as well as part of a team

• Ability to handle and resolve recurring problems and customer complaints in a professional and tactful manner

• Applicants must be willing to work shift duties including weekends and public holidays.

Verve Holdings Pte Ltd

Job Description

Verve Restaurant Group is looking for energetic, dynamic and committed people to join us as Demi Chef and Chef De Partie.

Location: Clarke Quay/ Riverside Point

Working days and hours: 5 days a week, 48 hours per week. These positions require selected applicants to work past midnight. Transport will be provided when working after midnight.

Job Types: Full-time, Permanent

Main responsibilities are as follows:

Support Head Chef in all areas of kitchen management

Be a team player and promote positive team dynamics in kitchen and restaurant

Be fully aware and well trained to prepare every item in the menu to high quality standards

Develop a strong knowledge of all company menu items/ products

Ensure strict adherence to kitchen SOPs, food prep hygiene and personal hygiene guidelines at all times

Daily operations – timely deliverance of consistent food, checking stock, meeting customers’ needs

Effective stock/fresh food rotation to minimise wastage (I.e. FIFO procedure)

Waste management – In line with regulations and agreed procedure

Adhering to health and safety standards for kitchen & kitchen staff as dictated by Government authorities

Advising on kitchen equipment requirements including cooking and service hardware

On-going general maintenance and cleanliness of the kitchen and all food preparation areas

SINGAPOREAN ONLY

Salary depends on experience

RU LONG QING PTE. LTD.

Job Description

Job Summary

Lead kitchen operations by applying your extensive expertise in Sichuan, Northeastern, and Hunan cuisines to deliver high-quality dishes efficiently. Drive menu innovation, manage kitchen staff, and uphold rigorous safety and sanitation standards to enhance customer satisfaction and operational excellence.

Responsibilities

• Deliver consistently excellent food quality and timely service across all kitchen functions
• Adapt flexibly to various kitchen roles, including dishwashing and waste disposal, to support smooth operations
• Plan menus strategically considering budget constraints and seasonal ingredient availability to optimize cost and quality
• Oversee all kitchen activities to ensure operational efficiency and compliance with standards
• Coordinate and assist kitchen staff to maintain productivity and quality during service
• Train kitchen staff to prepare and cook all menu items to established standards
• Conduct regular stocktaking of ingredients and equipment, and place timely orders to maintain inventory levels
• Enforce strict safety and sanitation protocols to comply with health regulations and ensure a safe working environment
• Innovate by creating new recipes to refresh the menu and attract customers
• Monitor industry trends and incorporate relevant developments to keep the menu competitive
• Collect and analyze customer feedback to implement continuous improvements
• Demonstrate willingness to work weekends, public holidays, and extended hours as required to meet business needs

AEGEANSEA PTE. LTD.

“ ALATI, or salt from the ancient Greek word ἅλας, takes great pride in serving only the freshest produce wild-caught by the hands of the fishermen at the Aegean Sea. Donning its traditional uniform of blue and white, the casual and comfortable restaurant with an ambiance reminiscent of Cyclades opened its doors for business on 30th September, 2015. Everything in the menu, from the meat to the pastry to the bread, are made painstakingly and meticulously by hand.”

Job Description

**Primary Responsibilities:**

• Prepare and cook dishes in the menu according to restaurant's standards of quality, recipe,
consistency and time lines
• Work effectively with the kitchen team to deliver high-quality service
• Exercise cost control to minimize food wastage and spoilage
• Collaborate with Sous Chef/Head Chef to implement new menu items or systems
• Report maintenance issues to the Sous Chef/Head Chef promptly
• Strictly adhere to food safety, sanitation, and hygiene requirements
• Follow company policies, processes, and procedures
• Be flexible and assist in the kitchen during busy times as needed
• Attend trainings and meetings as required
• Other ad hoc duties as requested

**Requirements:**

• At least 4 years of relevant experience in dining cuisines
• Good communication and teamwork skills
• Ability to follow instructions and procedures
• Knowledge of cooking procedures and methods
• Experience using cutting, cooking, and baking tools
• Ability to multitask and work efficiently under pressure
• Maintain kitchen equipment and report any defects/malfunctions promptly
• Culinary diploma or related certification preferred
• Continuously upgrade culinary skills through training or self-study
• Culinary diploma or related certification preferred
• Experience in Mediterranean cuisine is advantageous

• 5 days working week

• Sundays closed.

• meal allowance provided

LUXEVOUR PTE. LTD.

Job Description

Kitchen Manager

Employment Type: Full-time

Reports to: Operations Manager / Business Owner

Key Responsibilities

Kitchen Operations & Team Leadership

• Lead, coach and motivate kitchen team to maintain consistent food and service standards

• Supervise daily kitchen operations and make sound decisions during service

• Conduct briefings and manage the team in the absence of the Unit Manager

• Coach, counsel and discipline team members when necessary

______________

Menu Planning & Food Preparation

• Plan and refresh monthly and festive menus based on sales performance, seasonality and food cost

• Work with Manager on menu updates and printed materials

• Cook and guide the kitchen team to prepare dishes according to standard recipes and portions

• Ensure correct production quantities for each meal period to minimise wastage

• Ensure freshness, quality and presentation of all food served

______________

Supplies, Inventory & Cost Control

• Manage ordering of ingredients and supplies to ensure adequate stock without over-ordering

• Check and verify goods received from suppliers

• Monitor food cost, portion control and wastage

• Maintain proper storage, labelling and stock rotation

• Inspect kitchen equipment to ensure safe and proper working condition

______________

Hygiene, Safety & Compliance

• Enforce food hygiene, personal hygiene and workplace safety standards

• Ensure kitchen and work areas are clean, dry and organised at all times

• Prevent food contamination and ensure compliance with regulatory standards

• Ensure safe handling of equipment and ingredients

______________

______________

Administration & Scheduling

• Prepare kitchen rosters and manpower schedules

• Manage attendance, overtime, leave applications and public holiday planning

• Ensure time-in and time-out records are accurate

• Submit staff documents and reports to Hqon time

• Attend meetings and support ad-hoc operational duties when required

______________

Grooming & Professional Standards

• Ensure team members are properly groomed and in clean uniforms

• Enforce appropriate footwear and professional appearance

• Ensure hygiene standards are followed at all times

______________

Requirements

• Experience as a Kitchen Manager, Senior Sous Chef or similar role in café or casual dining

• Strong knowledge of kitchen operations, food costing and inventory control

• Hands-on cooking ability with a practical, business-minded approach

• Good leadership, communication and problem-solving skills

• Knowledge of food hygiene and safety standards in Singapore

1-Group (Singapore)

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

Job Description

We are looking for a professional Pastry Chef De Partie/ Junior Sous Chef to support our kitchens at CapitaSpring, following our Head Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

• Assist in all pastry production, including desserts, pastries, and bread, supporting 3 - 4 outlets.

• Prepare pastry according to the menu and recipe specifications, ensuring that all products are consistent with the central kitchen's standards and specifications.

• Supervise and train pastry staff, including pastry cooks, bakers, and decorators, to ensure that all products are prepared and presented to the highest standards.

• Ensure that all pastry equipment is maintained and cleaned according to the food safety standards and procedures.

• Maintain inventory levels for all pastry supplies, including food, equipment, and utensils, and order supplies as needed.

• Assist in menu planning and recipe development to ensure that all pastry items are consistent with the central kitchen's standards and specifications.

• Ensure that all pastry is prepared safely, and that all pastry staff are trained on proper food handling techniques to minimize the risk of foodborne illness.

• Work with the executive chef and sous chef to develop and implement kitchen policies and procedures to ensure that the pastry department operates efficiently and effectively.

• Help manage the pastry department budget and ensure that all expenses are within budgetary constraints.

• Monitor pastry quality and consistency to ensure that all products meet the central kitchen's standards.

Experience & Requirements

• At least 2-3 years of experience as a Pastry Chef CDP or similar position in a high-volume kitchen environment.

• Culinary degree or equivalent experience in pastry arts.

• Knowledge of food safety regulations and proper food handling techniques.

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

• Hands-on approach to all operational aspects.

• Excellent communication skills and basic computer skills. Initiative, Self-motivated and interpersonal skills.

• Ability to work on weekends and PH and fast paced working environment.

Al Rahman Restaurant

Job Description

• Pleases customers by providing a pleasant dining experience.
• Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen.
• Executes cold food production in accordance with standards of plating guide specifications.
• Attends to the detail and presentation of each order.
• Places and expedites orders.
• Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals.
• Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.
• Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items.
• Stores leftovers according to established standards.
• Coordinates daily food supply inventory for cafeteria. Submits order to supervisor.
• Assists with receipt of deliveries.
• Contributes to daily, holiday, and theme menus in collaboration with supervisor.
• Ensures smooth operation of cafeteria services during absence of supervisor.
• Maintains cleanliness and sanitation of equipment, food storage, and work areas.
• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing as needed.
• Assists with orienting new employees to their work area.
• Listens to customer complaints and suggestions and resolves complaints.
• Implements suggestions within parameter of position and refers more complex concerns to supervisor.
• Instructs personnel in use of new equipment and cleaning methods and provides efficient and effective methods of maintaining work area.
• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.
• Demonstrated knowledge of and skill in ability to safely and effectively operate standard foodservice equipment
• Adaptability
• Decision-making
• Customer service
• Oral communication
• Planning, problem solving, and teamwork
• Developing budgets
• Self-motivated
• High energy Level
• Multi-tasking

HAVE FUN CINELEISURE PTE. LTD.

Job Description

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

• Culinary school degree/diploma.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

Tiong Bahru Bakery

Tiong Bahru Bakery

Job Description

🔪 WHO YOU ARE
You’ve got fire in your belly and flavour in your fingertips. You’re a natural-born leader who thrives in the heat of service and isn’t afraid to challenge culinary norms. You understand produce, process, and people. Most importantly, you believe food should be both gut-friendly and gut-punching (in the best possible way).

✨ WHAT YOU’LL DO

• Captain the kitchen crew and run day-to-day operations with sharp precision
• Lead menu development with creativity, seasonality, and sustainability in mind
• Collaborate closely with our GM to keep the FOH + BOH magic alive
• Maintain high food safety standards, clean systems, and tighter-than-tight prep
• Inspire and grow your team — because a happy crew makes happy food
• Keep food cost and inventory in check without compromising soul or spice

👀 WHAT WE’RE LOOKING FOR

• Proven experience as Head Chef or a strong Senior Sous ready for the next leap
• Confident with naturally gluten-free cooking or open to mastering it
• Solid foundations in technique, with a love for fermentation, plant-forward cooking, and open-fire elements
• Calm under pressure, clean in process, and generous in leadership
• Passionate about innovation and making magic from scratch

💥 WHAT’S IN IT FOR YOU

• A chance to lead a kitchen where boundaries are meant to be pushed
• Support from a bold, independent hospitality group (Spa Esprit Group)
• Competitive salary package and career progression opportunities
• 5-day work week + split shifts to keep the rhythm sustainable
• A creative space to build a name, a team, and a food story worth telling

Think you’re the one to take our fearless food philosophy to the next level?
Slide into our inbox with your CV. We can’t wait to meet you.

BAGUS CUISINE PTE. LTD.

Job Description

• Create and prepare high-quality dishes
• Develop and implement new menu items
• Manage kitchen operations and staff
• Ensure compliance with sanitation and safety regulations
• Monitor food costs and maintain inventory levels
• Collaborate with suppliers and vendors
• Train and mentor junior kitchen staff
• Maintain a clean and organized kitchen workspace
• Adhere to company policies and procedures
• Provide excellent customer service

Din Tai Fung

Ranked as one of the world’s Top Ten Best Restaurants by The New York Times, the celebrated restaurant has its roots dating back to Taiwan more than 40 years ago. With its famous signature Steamed Pork Dumpling (xiao long bao) and Steamed Chicken Soup, this authentic Taiwanese restaurant makes waves with branches in Singapore, Thailand, Australia, China, Hong Kong, Indonesia, Japan, Malaysia, Philippines, South Korea, UAE, and USA.

Job Description

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• Has shift responsibilities and is accountable for the smooth running of the Kitchen
• Responsible for staff management, product quality, food cost and staff recruitment
• Develop and maintain the highest standard of product quality
• Create a sound and strong working relationship with all staff and help to develop their maximum potential
• Evaluate the operations and procedures and suggest improvements
• Ensure food items are prepared according to company standards of quality and consistency
• To assist in conducting training for the subordinates to maintain on a constant basis the highest possible of product quality and conduct in a first class manner
• Responsible for food sales and wastage
• Enforcement of hygiene regulations and upkeep of the kitchen cleanliness and hygiene standard
• Responsible for the submission in a timely manner, all reports, schedules etc
• To attend all meetings and training programs when required

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

Din Tai Fung

Ranked as one of the world’s Top Ten Best Restaurants by The New York Times, the celebrated restaurant has its roots dating back to Taiwan more than 40 years ago. With its famous signature Steamed Pork Dumpling (xiao long bao) and Steamed Chicken Soup, this authentic Taiwanese restaurant makes waves with branches in Singapore, Thailand, Australia, China, Hong Kong, Indonesia, Japan, Malaysia, Philippines, South Korea, UAE, and USA.

Job Description

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• To ensure that the food and presentation quality is constantly maintained
• Assist in preparation of ingredients for Chef
• Serve and introduce dishes to customers
• Ensure food items are prepared according to company standards of quality and consistency
• Upkeep of the kitchen cleanliness and hygiene standard
• Receiving of goods and inventory control
• Preparing of staff meals

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Full Attendance Award, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

THE HAPPY TWIG PTE. LTD.

Job Description

1. Daily operations of the kitchen including production, preparation & presentation.

2. Ensure all preparations are of highest quality at all times in terms if taste and plating

3. Efficient management of food costs & wastage.

4. Maximizing the overall food & beverage department profit.

5. Quality levels of production including cleanliness, sanitation & hygiene.

6. Monitor kitchen flow

7. Procurement & purchasing and managing the food costing to optimal for business profitability

8. Managing and training staff and duty roster

Requirements and experience to prepare all the below receipes

Breakfast preparation:

Different types of eggs preparation like omlette, sunny side, over easy, poached eggs, half boiled ….

English styles pancakes with different toppings

Indian dish like Vada, Poha, Upma, paratha, dosa, chutney of different style, as part of the hotel requirement of breakfast

Different styles of potatoes

Baking of cake and cookies for daily breakfast

Lunch and Dinner preparation:

Fusion Pizza like chicken tikka pizza, all day breakfast pizza

Stretching of pizza base

Fajitas

Stuffed jaleponos

Molten lava torte

Samosa

All types of pasta and pasta sauce

Baked Pasta

Able to do butchery

Mexican style fish preparation

Stuffed chicken

Crab Cake

All Mexican and European dishes

Sandwiches and Wraps

· You are required to work on split shifts

· You are required to work 6 days per week.

· Flexible weekly off according to business needs

· Willing to work long hours as per the business requirement

· You are required to work compulsory on weekends and public holidays.

· Daily Breakfast set up, as we are located inside the hotel

· Good command over written and spoken English

· Strictly following all the local requirements of SFA

Srisun Express pte ltd

Job Description

Chefs work with other kitchen staff to ensure that your kitchen runs effectively, and they have to be experts at ensuring food quality and maintaining kitchen equipment. Other duties and responsibilities that every Chef has include:

• To cook varieties of North and South Indian traditional dishes.
• Able to follow company SOP.
• To keep up with cleanliness and hygenie measures. Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.
• Basic knowledge of safety measures.
• Any other ad hoc duties specified by the Restaurant Manager or Supervisor
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages, when needed.
• Actively participatein the kitchen training, including on the job training and support junior staffs and trainess in the development.
• Adhere company rules.
• Able to work well in a team, Team player.
• Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)
• Staff meal provided.
• Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Call or whatsapp 93883802 to arrange for interview.

FOR THE LOVE OF PRATAS MANUFACTURERS PTE. LTD.

Job Description

• To be able to do North and south indian food .
• Able to follow company SOP.
• To keep up with cleanliness and hygenie measures.
• Basic knowledge of safety measures.
• Any other ad hoc duties specified by the Restaurant Manager or Supervisor
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages, when needed.
• Adhere company rules.
• Able to work well in a team, Team player.
• Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)
• Staff meal provided.
• Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

SRISUN EXPRESS RESTAURANT PTE. LTD.

Job Description

Senior Chef will be required to plan Menus, Organize, train and lead the kitchen team, in order to ensure the efficient and profitable delivery of desirable food to customers. Optimising the cooking processes with attention to speed, quality and delivery. Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner.

Ultimately, you’ll prepare and deliver a complete menu that delights our guests.

Requirements :

*To cook varieties of North and South Indian traditional dishes.

*Able to follow company SOP.

*To keep up with cleanliness and hygenie measures. Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

*Basic knowledge of safety measures.

*Any other ad hoc duties specified by the Restaurant Manager or Supervisor

*Ensure great presentation by dressing dishes before they are served

*Keep a sanitized and orderly environment in the kitchen

*Ensure all food and other items are stored properly

*Check quality of ingredients

*Monitor stock and place orders when there are shortages, when needed.

*Actively participatein the kitchen training, including on the job training and support junior staffs and trainess in the development.

*Adhere company rules.

*Able to work well in a team, Team player.

*Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)

*Staff meal provided.

*Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Call or whatsapp 93883802 to arrange for interview.

The Loco Group Pte Ltd

Who are we?

Job Description

Who are we?

Super Loco Group is Singapore’s leading Mexican restaurant group, and we are looking for a temporary, experienced Mobilisation Support to join the team. If you want to be part of a fantastic, growing brand, we would love to hear from you!

Who are you?

You’re an enthusiastic foodie, with good communication and teamwork skills, and a willingness to learn. Bonus points if you like tacos!

What will you be doing?

You will work alongside a team of talented and passionate chefs to prepare and plate up our amazing Mexican food, fresh in the restaurant. Experience is preferred.

• Lead daily kitchen operations — supervise food preparation, coordinate service flow, and ensure consistent quality and presentation across all dishes.
• Support the Head Chef in menu development, recipe creation, costing, and seasonal/ promotional menu planning.
• Maintain high standards of food safety & hygiene, ensuring full compliance with SFA, workplace safety regulations, and company SOPs.
• Train, mentor, and supervise kitchen staff, including scheduling, on-the-job coaching, performance support, and maintaining a positive kitchen culture.
• Oversee inventory management — monitor stock levels, manage ordering, control wastage, and ensure smooth kitchen operations during peak periods and events.
• Job RequirementMinimum 5 years of culinary experience in a professional kitchen, with at least 2–3 years in a supervisory or sous chef position.
• Strong knowledge of kitchen operations, food preparation techniques, cooking methods, and food safety standards (SFA / HACCP).
• Proven leadership skills with the ability to train, motivate, and guide junior kitchen staff in a fast-paced environment.
• Ability to manage inventory, costing, and ordering, with strong organisational and time-management skills.
• Willingness to work shifts, weekends, and public holidays, with a positive attitude, strong teamwork, and commitment to high culinary standards.

What will you get?

• A competitive monthly salary
• Additional performance incentives up to $250
• Comprehensive medical and dental insurance
• Paid annual leave and Birthday leave
• Staff meal and transport
• The opportunity to develop and grow with the company
  

What’s next?

We will contact you to arrange a quick chat over the phone.
If it goes well, we’ll introduce you to your line manager, and if you hit it off you’ve got the gig!

DOMESTIC MAID SPECIALIST

Job Description

esponsibilities

Prepare, cook food and present food effectively and efficiently.

Assist in the preparation, cooking, garnishing, and presentation of food.

Keep up to date with the current promotions and new items on the menu.

Ensure that procedures for supplies, equipment, and work areas comply with the established standards.

Work safely around kitchen equipment and report any maintenance issues to the Chef de Cuisine.

Assist in accurate food-ordering and stocking levels.

Estimate amounts and costs of required supplies, such as food and ingredients.

Maintain good knowledge of standard food preparation through training by immediate superior and manuals provided by the company.

Assist in keeping the kitchen clean, hygienic and tidy at all times.

Maintain good personal hygiene as well as high work and safety standards in the workplace.

Report on time, in proper uniform and grooming.

Requirements

Minimum 5 year of experience working in kitchen as food preparation and/or cooking.

Minimum technical certificate or certificate in any relevant fields.

Great team player and customer service oriented.

Possess strong initiative and integrity.