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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.

TWO CHEFS BAR PTE. LTD.

Job Description

managing operation and take care schedule, ordering , food cost
planning new menu and set menu helping to to head chef and take care of staffs and planning Valentines day menu and take care food cost and hiring chef de pardie and cook and Comis. must take care of all the culinary staffs and schedule.

Jia Jia Le Cuisine F & B Pte. Ltd.

Job Description

Key Responsibilities

1. Kitchen Operations & Food Quality

   • Oversee all kitchen operations and ensure smooth daily food preparation and service.

   • Ensure consistency, quality, taste, and presentation of all dishes served.

   • Develop, test, and refine menus in line with the company’s concept and standards.

   • Ensure compliance with food safety, hygiene, and sanitation regulations (e.g. SFA requirements).

2. Menu Planning & Cost Control

   • Plan menus and recipes with effective portion and cost control.

   • Monitor food costs, minimise wastage, and manage inventory efficiently.

   • Source ingredients and liaise with suppliers to ensure quality and cost-effectiveness.

   • Review pricing and food margins regularly.

3. Team Management & Training

   • Lead, supervise, and train kitchen staff, including sous chefs, cooks, and kitchen assistants.

   • Prepare work schedules and allocate duties to ensure adequate manpower.

   • Enforce kitchen discipline, performance standards, and workplace safety.

   • Conduct on-the-job training to improve skills, efficiency, and consistency.

4. Operational Standards & Compliance

   • Ensure kitchen operations comply with company policies and regulatory requirements.

   • Maintain proper documentation for food safety, temperature logs, and hygiene checks.

   • Coordinate with management on audits, inspections, and corrective actions.

5. Coordination & Business Support

   • Work closely with management and service teams to meet operational and business needs.

   • Support new outlet openings, menu launches, or special events where required.

   • Handle customer feedback related to food quality and make necessary improvements.

• Proven experience as an Executive Chef or Head Chef.

• Strong leadership and kitchen management skills.

• Good knowledge of food costing, inventory control, and hygiene standards.

• Ability to work under pressure and manage multiple outlets (if applicable).

Al Hanif Pte. Ltd.

Job Description

Job Description

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

• Check freshness of food and ingredients

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

• Develop recipes and determine how to present the food

•

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

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

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

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

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

• Plan orders of equipment or ingredients according to identified shortages

Requirements

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

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

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

Al Hanif Pte. Ltd.

Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Ajumma's Private Limited

Ajumma's is the result of our constant search for quality Korean food at pocket friendly prices

Job Description

We are a Korean restaurant with multiple locations across Singapore, committed to fostering a positive and dynamic work environment—'Work Hard, Play Hard!' We're looking for passionate management professionals to join our growing family!

Job Position: Kitchen Assistant

Monthly Salary: From $2,500 onwards

Job Responsibilities:

• Assist in preparing ingredients for various dishes according to the restaurant's recipes and standards.
• Support the kitchen staff in cooking tasks such as grilling, frying, boiling, steaming, and stir-frying.
• Ensure the cleanliness and organization of the kitchen area.
• Monitor and restock ingredients and supplies in the kitchen.
• Accommodate special dietary requests or modifications to dishes as requested by customers, under the guidance of the kitchen staff or management.
• Follow all company policies and procedures related to food handling, safety, cleanliness, and customer service.
• Carry out any ad-hoc duties as assigned.

Job Requirements:

• Basic cutting skills required. Experience with wok cooking is an advantage.
• Ability to work efficiently in a fast-paced environment and manage time effectively.
• Flexibility to handle various tasks and adapt to changing priorities in a dynamic kitchen setting.
• Willingness to collaborate with the kitchen team and contribute to a positive working atmosphere.

Why Join Us?

✔ 20 days of paid leave

✔ Medical benefits & insurance coverage

✔ Various allowances & incentives (Meal allowances, Revenue Incentives, etc.)

✔ Various bonuses (AWS, performance, attendance)

✔ Various rewards (Best Employee Award, Long services award, etc.)

✔ Strong career progression opportunities

✔ Revenue incentives

✔ Sponsored courses for career growth

If you’re the right fit for our team, apply now! We look forward to welcoming you on board!

TIAN TIAN JIAK ORGANIC PTE. LTD.

Job Description

• ensure kitchen is at highest level of hygiene quality in accordance with SFA guidelines
• ensure work place safety which includes but not limited to proper handling of tools & equipments
• ensure all kitchen staff strictly adhere to all safety procedures and regulations
• oversees all culinary operations
• responsible for menu development
• cost control
• maintain stock inventory list and conduct regular stock check/ audit
• ordering of ingredients and quality control
• training of kitchen staff
• ensure kitchen able to meet highest quality and consistency
• conduct risk assessment

GATEWAY INTERNATIONAL RESOURCES PTE. LTD.

Job Description

Job Description & Requirements

Roles & Responsibilities

Key Responsibilities:

Food Preparation and Cooking:

Preparing a wide range of dishes, ensuring quality and presentation standards are met.

Kitchen Management:

Overseeing all kitchen operations, including food storage, inventory management, and equipment maintenance.

Food Safety and Hygiene:

Ensuring compliance with all health and safety regulations, including proper food handling and storage.

Essential Skills:

Culinary Expertise:

Strong cooking skills, knowledge of various cuisines, and experience with different cooking techniques.

Organizational and Time Management:

Ability to prioritize tasks, manage multiple responsibilities, and work efficiently under pressure.

Communication and Interpersonal Skills:

Ability to communicate effectively with kitchen staff, wait staff, and other team members.

SUTL Marina Development Pte Ltd

ONE°15 Marina Sentosa Cove, Singapore is a waterfront lifestyle destination offering world-class marina facilities replete with a comprehensive range of exclusive club amenities. It is an unprecedented lifestyle destination with modern facilities including an infinity pool, fitness centre, members’ lounge, modern spa, tennis courts, 26 tastefully appointed rooms, as well as a selection of restaurants and bars. ONE°15 Marina Sentosa Cove is part of SUTL Enterprise Ltd, which is listed on the main board of the Singapore Exchange. Since its inauguration in 2007, the Club has won several international accolades including Best Asian Marina of the Year and the prestigious FIVE Gold Anchors Award.

Job Description

TWG Tea Company Pte Ltd

TWG Tea Company Pte Ltd implies a long history of perpetual exploration and creativity…

Job Description

Job Descriptions

• Straight-shifts of 5 days 44 working hours schedule

• Station at outlet/central kitchen assigned

• Assist Chef with creation and preparation of cuisines

• Ensure that food handling and hygiene regulations are followed in accordance with NEA standards

• Ensure that quality, quantity, and correctness of food items served and displayed are as per company’s and Chef’s standard recipes

• Check that quantity and quality of items ordered are received and stored in proper condition

• Works closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve highest possible satisfaction of food items

Welfare & Benefits

• 13th Month Salary

• Meal Allowance

• Performance Bonus

• Birthday Incentives

• Medical Benefits

• Staff Discount

• Festive Gifting

Requirements

• At least 2 to 3 years relevant experience in French cuisine

• Able to learn and adapt to various line positions within location

• The ability to work effectively in a team environment

• Must present a positive and professional attitude at all times

• 5 days work-week, 44 working hours including weekends and public holidays

Only shortlisted candidates will be notified.

Please upload a detailed resume, indicating reasons for leaving, last drawn salary, expected salary and date of availability.

Meating Place

Job Description

We’re on the hunt for dedicated, skilled chefs who take their craft seriously. If you’re someone who thrives in the heat of a professional kitchen, values precision, and understands that every dish leaving the pass carries your reputation — we want you.

Responsibilities:

• Report directly to the Sous Chef, supporting daily operations and executing tasks with focus and discipline.

• Ensure all kitchen tools, equipment, and workspaces are clean, functional, and up to standard.

• Collate and compile daily ingredient and order lists for the Sous Chef.

• Maintain mise en place, keeping stations fully prepped and ready for every service.

What You Bring:

• Strong communication skills — you listen, learn, and lead by example.

• The ability to handle pressure without losing your head — service is fast, the pace is relentless.

• Solid knowledge of health, safety, and food hygiene practices — no shortcuts.

• A willingness to share your skills and mentor junior staff — the team rises together.

• Dependability — you show up, on time, every time.

• A sharp eye and a proactive mindset

Why Join Us: We don’t sugarcoat it — this is a tough industry, but if you’ve got the grit and the hunger to push yourself, there’s real opportunity here. We offer career progression across various concepts, with the chance to sharpen your skills alongside a team that takes pride in what we do.

If this sounds like the next step in your culinary journey, we want to hear from you.

Join the team. Let’s cook.

Meating Place

Job Description

We’re looking for a Junior Sous/Sous Chef who knows that great food isn’t just about technique—it’s about heart, hustle, and the relentless pursuit of getting it right. If you thrive in the heat of the kitchen, lead by example, and understand that discipline is the foundation of creativity, we want you on our team.

What You’ll Do

- Work side by side with the Head Chef to keep the kitchen running like a well-oiled machine.

- Keep food quality tight, service smooth, and standards uncompromising.

- Manage inventory and costs without cutting corners.

- Communicate with FOH like professionals—because a great meal is a team effort.

- Keep the space organized, efficient, and ready for service everyday.

What We Expect

- Leadership—someone who takes charge, solves problems, and commands respect.

- Precision and consistency—every dish, every time.

- Real kitchen instincts—you know when to push and when to step back.

- An understanding of food safety that goes beyond just passing a checklist.

- A commitment to the craft, not just a paycheck.

What You’ll Get

- Competitive Salary – No games, no hidden numbers.

- Perks – Staff meals, career growth, and a team that actually gives a damn.

- Respect – If you show up, put in the work, and do things right, you’ll go far.

This isn’t a job for the faint-hearted. It’s for someone who loves the rush, the discipline, and the satisfaction of a perfectly executed service. If that’s you, let’s talk.

Pan Pacific Hotels Group

Pan Pacific Hotels Group is a wholly-owned hotel subsidiary of Singapore-listed UOL Group Limited, one of Asia’s most established hotel and property companies with an outstanding portfolio of investment and development properties. Based in Singapore, Pan Pacific Hotels Group owns and/or manages over 35 hotels, resorts and serviced suites with over 11,000 rooms including those under development in Asia, Europe, Oceania and North America. The Group comprises three acclaimed brands: Pan Pacific, PARKROYAL COLLECTION and PARKROYAL.

Job Description

Job Description & Requirements

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.

• 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.

ATHENA ALLIANCE PTE. LTD.

Job Description

We are seeking a passionate and hands-on Head Chef to lead kitchen operations at our boutique wine bistro. The ideal candidate will manage daily kitchen operations, lead the kitchen team, develop menus aligned with wine offerings, and ensure quality, consistency, and profitability. With freedom to create menu

Oversee daily kitchen operations (hot & cold kitchen)

Supervise, guide, and support kitchen staff

Plan and manage kitchen staff schedules

Ensure kitchen cleanliness, hygiene standards, and equipment maintenance

Handle customer feedback and kitchen-related complaints professionally

Manage kitchen labour costs and food costing, including sourcing of ingredients

Maintain healthy inventory levels and conduct stock control

Create and refresh menus to align with the wine program

Plan menus for special events, including wine pairing dinners

Achieve monthly kitchen sales targets

Benefits:
Competitive salary

Creative input on menu and events

Work in a boutique, quality-driven wine bistro

Growth opportunities

RESTAURANT ZEN PTE. LTD.

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

Job Description

Job Description & Requirements
Pastry Chef de Partie – Brasserie Astoria, Singapore

We are seeking passionate and dedicated Pastry Chef de Parties to join our enthusiastic kitchen team at Brasserie Astoria, as we bring the iconic brasserie experience to Singapore.

Brasserie Astoria Singapore brings a unique blend of timeless sophistication and modern elegance to one of Singapore's most iconic landmarks, the Victoria Theatre & Concert Hall. With roots dating back to the 1800s, this beautifully restored heritage building stands as a symbol of Singapore's rich cultural history. The brasserie aims to recreate the international charm and refined atmosphere of its Stockholm counterpart, while embracing the vibrant energy of its Singapore setting. Here, we focus on offering guests an exceptional dining experience, anchored in warm, knowledgeable service and a carefully crafted menu, all within the grandeur of this historic venue.

The Successful Candidate Will:

• Bring at least 1 year of experience in a similar role within a quality-driven kitchen, ideally with a focus on pastry production.
• Assist in the daily preparation and service of all pastry items, ensuring consistency, quality, and presentation meet the highest standards.
• Demonstrate a solid foundation in classic pastry techniques with a keen interest in learning and perfecting modern styles.
• Work closely with the Pastry Chef and Sous Chef to contribute creatively to menu development and seasonal offerings.
• Maintain a clean, organized, and efficient workspace in line with food safety and hygiene regulations.
• Display excellent teamwork skills, a proactive attitude, and a strong desire to grow within the role and the wider kitchen team.
• Uphold Brasserie Astoria’s standards of excellence and contribute to a positive, respectful kitchen culture that values professionalism and continuous learning.

At Brasserie Astoria, we are committed to working with talented professionals and providing ample opportunities to grow and evolve in the fine dining industry.

Employee Benefits Include:

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

If you are an enthusiastic, skilled pastry professional with a commitment to excellence, we invite you to join our kitchen team and help us create extraordinary dining experiences at Brasserie Astoria.

OCD Hands Pte. Ltd.

Job Description

Responsibilities:

• 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 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

OCD Hands Pte. Ltd.

Job Description

Responsibilities:

• Oversee day to day operations of the facility
• Schedule preparation, pre-planning and resource forecasting to all activities
• Monitor and control food management on site as to ensure proper storage and unnecessary wastage
• Foster positive communications and relationships with team members, management, vendors and clients
• Provide for site safety and security, devise and implement site policies and standard operating procedures
• Handle emergencies appropriately according to established procedures, prepare and file accident reports
• Supervise and evaluate staff, complete employee reviews; keep accurate records of employee attendance and timesheets; provide positive direction to motivate quality performance, discipline personnel when necessary and appropriate
• Interview candidates; onboard and help in training new hires
• Set goals and oversee work to completion, schedule and track assignments
• Communicate with customers regarding products and services
• LiaIse and work closely with customers
• Any other ad-hoc duties as assigned from time to time

Requirements:

• A minimum of 2 years of relevant experience in KTV/Restaurant Service/Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills
• Able to commit shift work, weekends and public holidays

HAENYEO KITCHEN GROUP PTE. LTD.

Job Description

HAENYEOKITCHEN GROUP

HAENYEOKITCHEN GROUP goes beyond serving food.
We are an immersive dining group dedicated to bringing the deep narratives and culinary heritage of Jeju to the global stage.

Starting from Haenyeo’s Kitchen in Jeju, a concept with a 97% reservation rate,
we are expanding our journey into Singapore, Hong Kong, New York, and Europe.

We are looking for creative and passionate chefs to join us in shaping the future of immersive dining worldwide.

1. Position Overview

Position: Immersive Chef
Headcount: 2 positions
(Open to candidates ranging from junior level to executive / head chef level, based on capability)

Key Responsibilities

• Develop and execute original immersive course menus that highlight the essence of Jeju ingredients

• Create food performances that interact seamlessly with media art, lighting, and music

• Build and manage kitchen operation systems to support global market expansion

• Communicate directly with guests through menu storytelling, delivering brand values and culinary narratives

2. Qualifications & Preferred Experience

Required

• A deep understanding of cooking as an art form and cultural expression

• Strong curiosity and willingness to explore new ingredients and culinary techniques

Preferred

• Ability to communicate in English (for interaction with international guests)

• Cultural depth: strong interest in food culture beyond cooking, with rich perspectives in gastronomy, humanities, and storytelling

3. Working Conditions (Professional Environment)

Salary

• Up to SGD 75,000 per year,
  negotiable based on experience and capabilities

Working Schedule

• Flexible hours between 12:30 PM – 10:30 PM

• 5 working days per week

• One day per week is designated as a non-service day for preparation and menu development

Location

• Singapore Central Business District (CBD)

Benefits

• Inspiration Trip: Regular round-trip flights between Jeju and Singapore

• Global Path: Priority opportunities to join overseas expansions in New York and Europe as a core team member

• Workplace injury insurance provided

• Staff meals and uniforms provided

4. Recruitment Process & Application

Hiring Process

• Document screening

• Interview (online or in-person)

• Final selection

Required Documents

• Resume (free format)

• Portfolio or a brief statement of your culinary philosophy is highly encouraged

How to Apply

• Email:
  rose@haenyeokitchen.com
  danny@haenyeokitchen.com

“BETTER IS NOT ENOUGH. BE DIFFERENT.”

Your sensibility will travel beyond the seas of Jeju and resonate across the world.
Join HAENYEOKITCHEN GROUP and help define a new global standard in immersive gastronomy.

🌐 Website
www.jejyhaenyeosg.com

TWENTY8 CONCEPTS PTE. LTD.

Job Description

We’re on the hunt for dedicated, skilled chefs who take their craft seriously. If you’re someone who thrives in the heat of a professional kitchen, values precision, and understands that every dish leaving the pass carries your reputation — we want you.

Responsibilities:

• Report directly to the Sous Chef, supporting daily operations and executing tasks with focus and discipline.

• Ensure all kitchen tools, equipment, and workspaces are clean, functional, and up to standard.

• Collate and compile daily ingredient and order lists for the Sous Chef.

• Maintain mise en place, keeping stations fully prepped and ready for every service.

What You Bring:

• Strong communication skills — you listen, learn, and lead by example.

• The ability to handle pressure without losing your head — service is fast, the pace is relentless.

• Solid knowledge of health, safety, and food hygiene practices — no shortcuts.

• A willingness to share your skills and mentor junior staff — the team rises together.

• Dependability — you show up, on time, every time.

• A sharp eye and a proactive mindset

Why Join Us: We don’t sugarcoat it — this is a tough industry, but if you’ve got the grit and the hunger to push yourself, there’s real opportunity here. We offer career progression across various concepts, with the chance to sharpen your skills alongside a team that takes pride in what we do.

If this sounds like the next step in your culinary journey, we want to hear from you.

Join the team. Let’s cook.

Pan Pacific Hotels Group

Pan Pacific Hotels Group is a wholly-owned hotel subsidiary of Singapore-listed UOL Group Limited, one of Asia’s most established hotel and property companies with an outstanding portfolio of investment and development properties. Based in Singapore, Pan Pacific Hotels Group owns and/or manages over 35 hotels, resorts and serviced suites with over 11,000 rooms including those under development in Asia, Europe, Oceania and North America. The Group comprises three acclaimed brands: Pan Pacific, PARKROYAL COLLECTION and PARKROYAL.

Job Description

Position Summary Statement

To assist the Executive Chef /Executive Sous Chef in the daily operations of the kitchen, including supervision of the kitchen and the production of food.

Primary Responsibilities

a) To be responsible for all activities of the particular section they are in charge of.

b) To be responsible for the total quality of food prepared from the Section they are in charge of.

c) To match volume of food prepared in the section in accordance with business thereby avoiding over-production or under-production. Right sizing of food production prevents food wastage and keeps food cost within budget.

d) To be responsible for the cleanliness and tidiness of kitchen with all staff under his care observing strict rules of personal hygiene.

e) Halal team leader who has completed mandatory Halal training programme by MUIS-appointed training provider

f) Oversee the compliance of the MUIS Halal Certification Condition and highlight and assist in rectifying any non-compliance

g) Work together with other Halal team members and advise to ensure full compliance with conditions across all departments

h) Endorse invoices and delivery orders to ensure that all products and raw materials are Halal and have been approved by MUIS.

i) Advise on changes or renewal of Halal application

j) Maintain documentation in accordance to Halal Certification requirements

k) Ensure NEA and MUIS licence criteria is observed both at Central Kitchen and at outlets with regular checks

l) Assist in application of all NEA and MUIS licences

Financial

a) To ensure that there is no wastages and help to keep food cost in his section low.

b) To manage the section within approved manpower budget without incurring unnecessary expenses via overtime, etc.

Corporate Assets

a) To ensure that all equipment are kept in good working conditions and that they are serviced in accordance with suppliers’ recommendations thereby protecting their long term investment value.

b) To ensure that the kitchen is kept in a neat and clean condition thereby posing no safety threat to kitchen staff.

Sales

a) To actively contribute in the outlet business by producing good quality food at competitive prices which meets the expectations of customers

Mandai Wildlife Group

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

Job Description

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

Job Duties and Responsibilities:

• Assists the Sous Chef to schedule the working hours of all kitchen employees, taking into consideration volume of expected business.

• Details & instructs specific duties to all employees under his supervision

• Work closely with Restaurant Managers & Sous Chef to keep kitchen areas clean and orderly.

• Checks on personal cleanliness and proper deportment of all employees under his supervision or working in areas under his supervision.

• Works very closely with the Sous Chef in determining quality of food materials to be purchased and prepared. Keeps a close watch over all materials used with a view of minimizing wastage and spoilage.

• Responsible for the quality, freshness and hygiene aspects of all food prepared and constantly check it for taste, temperature and visual appeal. Makes sure that all dishes are uniform and the established portion sizes are adhered to.

• Assures that soiled or damaged serving utensils are not put into use, watching particularly for cracked or chipped china and glassware and trains his staff to follow this rule.

• Prevent the use of spoiled or contaminated products in any phase of food preparation and ensuring that employees who are ill or suffering from infection from taking part in the preparation or handling of food.

• Checks maintenance for all equipment used in food service from the kitchen and requests immediate repairs when required.

• Constantly on the alert for new products which may improve quality of food or lower food cost or both. Makes suggestions concerning improvements which would increase volume of business or profit and customer satisfaction.

• Coordinates closely with his Chef-de-partie and leading cook so they can supervise the Kitchen Staff in his absence.

• Arrange for food to be served on time. Ensure continuous replenishment of food and proper clearing after service time.

• Work closely with all Sous Chef in the different outlets in order to understand their operation and standard of service.

Job Requirements: 

• Minimum ‘O’ level qualification

• Minimally 3 years of relevant experience

Marriott International

Job Description

SINWEB MANPOWER PTE. LTD.

Job Description

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a chef.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday

Morrow Health

Job Description

MORROW HEALTH

MORROW Health is Singapore’s largest integrated fitness and recovery destination, designed to help individuals build healthier, more resilient lives through intentional daily habits. Grounded in lifestyle medicine, MORROW Health brings together physical activity, nutrition, restorative sleep, stress management, avoidance of risky substances, and social connection through structured programmes and purpose-built environments that make sustainable lifestyle change achievable. Supported by evidence-informed practice and data from wearables and lifestyle inputs, MORROW Health helps members recognise patterns, build consistency, and stay accountable—turning insight into everyday action that supports long-term vitality, strength, and clarity, without medical diagnosis or treatment.

Location: Singapore
Reports To: Head Chef

Role Overview

We are looking for a dedicated, wellness-driven Sous Chef who is passionate about health-forward cooking. You will play a vital leadership role in delivering exceptional meals that reflect our nutritional philosophy, while supporting our Head Chef in daily kitchen operations, recipe execution, team mentorship, and quality control. This role requires high culinary standards, creativity in healthy recipe development, and strong leadership in a fast-paced kitchen.

Key Responsibilities

1. Kitchen Operations

• Assist the Head Chef in daily kitchen management and service readiness.
• Ensure smooth execution of food preparation with consistent quality and portion control.
• Oversee kitchen hygiene, sanitation, and adherence to regulatory food safety guidelines.
• Maintain optimal inventory levels, ensure timely ordering, and reduce food wastage.

2. Menu & Recipe Development

• Support the Head Chef in designing health-forward, seasonal menus.
• Contribute to recipe innovation aligned with diverse dietary preferences (vegan, keto, etc.).
• Ensure consistent presentation and quality of all dishes leaving the kitchen.

3. Team Management & Culture

• Supervise and mentor junior kitchen staff to ensure culinary consistency and efficiency.
• Promote a positive, team-oriented kitchen culture built on wellness, respect, and growth.
• Lead the kitchen team confidently during service, especially in high-pressure situations.

4. Quality & Cost Control

• Monitor ingredient quality and freshness across all stations.
• Implement efficient portioning and cost-effective ingredient usage to reduce food costs.
• Partner with the Head Chef to manage food budgets, track costs, and ensure profitability.

Requirements

Education:

• Culinary Diploma or equivalent professional certification.

Experience:

• Minimum 5 years of relevant kitchen experience, with at least 1 year in a supervisory or sous chef role.
• Demonstrated experience in health-conscious cooking or wellness-focused menus.

Skills & Attributes:

• Strong culinary and plating skills.
• Proven ability to lead and mentor a team in a dynamic kitchen.
• Deep understanding of nutrition, dietary needs, and modern cooking techniques.
• Meticulous attention to detail and commitment to food quality and kitchen hygiene.
• Excellent time management and problem-solving abilities.

Added Skills that we are looking for:

• Familiarity with dietary-specific cooking (e.g., vegetarian, paleo, gluten-free).
• Proficiency in inventory tracking systems and recipe costing.
• Experience in clean-label and whole-food ingredients.
• Strong communication and team-building skills.

Benefits

This is a career-defining opportunity to shape the future of longevity medicine while working alongside world-class clinicians and technologists. You will contribute to initiatives that directly lead to extending human healthspan while establishing Singapore as the global hub for longevity innovation.

At Morrow, you will not only help define operational excellence but also build the culture, rhythm, and future of interventions. You won't just be joining a team. You will be co-creating tomorrow.

Morrow Health Pte Ltd is an equal opportunity employer committed to building a diverse and inclusive team.

TAJIMAYA YAKINIKU PTE. LTD.

Job Description

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

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

• Assisting in the planning and development of menus and recipes

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

• Ensure quality control and presentation of the food

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

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

TAJIMAYA YAKINIKU PTE. LTD.

Job Description

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

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

• Assisting in the planning and development of menus and recipes

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

• Ensure quality control and presentation of the food

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

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

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experiencev

Morrow Health

Job Description

MORROW HEALTH

MORROW Health is Singapore’s largest integrated fitness and recovery destination, designed to help individuals build healthier, more resilient lives through intentional daily habits. Grounded in lifestyle medicine, MORROW Health brings together physical activity, nutrition, restorative sleep, stress management, avoidance of risky substances, and social connection through structured programmes and purpose-built environments that make sustainable lifestyle change achievable. Supported by evidence-informed practice and data from wearables and lifestyle inputs, MORROW Health helps members recognise patterns, build consistency, and stay accountable—turning insight into everyday action that supports long-term vitality, strength, and clarity, without medical diagnosis or treatment.

Location: Singapore
Reports To: Head Chef

Role Overview

We are seeking passionate Junior Chefs who are excited to grow in a purpose-driven kitchen. You will support day-to-day food preparation with a strong focus on wellness, nutrition, and high culinary standards. This role is ideal for rising kitchen professionals who thrive in structured environments and are eager to learn, contribute, and grow in a team committed to redefining health-forward dining.

Key Responsibilities

1. Food Preparation & Cooking

• Prepare ingredients and cook menu items according to standardised recipes and plating guidelines.
• Execute dishes with care toward nutrition, portion control, and visual appeal.
• Confidently work with whole foods, seafood, lean meats, plant-based and alternative protein sources.
• Follow exact specifications for dietary-sensitive dishes (e.g. gluten-free, vegan, keto).

2. Kitchen Operations

• Maintain a clean and organised workstation at all times.
• Follow strict food hygiene and safety practices, complying with all kitchen protocols.
• Assist with receiving, storing, labelling, and rotating food stock.
• Support mise en place and batch prep work to ensure smooth service.

3. Team Collaboration

• Work cooperatively with the culinary team to maintain a positive and efficient kitchen environment.
• Flag any issues with ingredients, equipment, or prep delays early to supervisors.
• Assist with onboarding and training of junior staff or new hires as needed.

Requirements

Experience:

• Prior experience as a line cook, commis, or prep cook in a professional kitchen setting.
• Familiarity with healthy cooking methods (grilling, steaming, roasting, etc.).
• Ability to follow recipes, plating guidelines, and kitchen systems precisely.

Skills & Attributes:

• Basic understanding of nutrition, dietary preferences, and common food allergens.
• Willingness to learn, take feedback, and grow within a structured kitchen team.
• Strong knife skills and familiarity with kitchen tools and equipment.
• Punctual, dependable, and takes pride in quality work.
• High personal hygiene and attention to cleanliness.

Added Skills that we are looking for:

• Experience with Mediterranean, plant-based, or low-carb cuisines.
• Understanding of clean-label and whole-food ingredient standards.
• Ability to multitask and stay composed during busy service periods.
• Good communication skills and team spirit.

Benefits

This is a career-defining opportunity to shape the future of longevity medicine while working alongside world-class clinicians and technologists. You will contribute to initiatives that directly lead to extending human healthspan while establishing Singapore as the global hub for longevity innovation.

At Morrow, you will not only help define operational excellence but also build the culture, rhythm, and future of interventions. You won't just be joining a team. You will be co-creating tomorrow.

Morrow Health Pte Ltd is an equal opportunity employer committed to building a diverse and inclusive team.

Ippudo Singapore Pte. Ltd.

IPPUDO was founded in Hakata, ramen capital of Japan by Shigemi Kawahara, the internationally renowned Ramen King, and the founder of CHIKARANOMOTO GROUP which encompasses some of the finest restaurants in Japan.

Job Description

You get to enjoy 5-day work week. Join Ippudo and you will enjoy the fun in our family!

Job Duties

• 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 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

• 1-2 years working experience in the kitchen
• Basic customer service skills
• Good work ethics (integrity, teamwork, punctuality, respect)
• Good interpersonal and communication skills
• Problem solver and has passion to think out of the box to achieve desires outcome
• Able to work efficiently under pressure

Benefits:

• 5-day work week
• Variable bonus
• Meal provided
• Birthday voucher
• Staff Discount
• Leave
• Medical benefits
• Long Service Award

MAHARAJA GRILL AND BAR PTE. LTD.

Job Description

• Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards
• Staying up-to-date with culinary trends and kitchen processes
• Dealing with suppliers and ensuring that they supply quality goods at affordable prices
• Managing the inventory and ordering stock as needed
• Overseeing the maintenance of kitchen equipment and organising repairs when needed
• Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
• Developing new dishes and overhauling menus to attract more clientele
• Ensuring that guests receive excellent service and enjoy their culinary experience
• The ability to constantly perform well in a high-pressure and fast-paced environment
• Excellent organisational skills to ensure the smooth running of a kitchen
• In-depth knowledge of all the sections in a kitchen to efficiently manage operations
• Strong leadership skills to effectively manage and motivate a kitchen team
• Solid financial acumen, including the ability to manage a budget
• Creativity and superior culinary skills to create exceptional dishes for an establishment’s menu
• Computer literacy, including a working knowledge of relevant software programs, such as a point-of-sale system and Microsoft Office
• Business acumen to make sound decisions regarding things like menu prices and kitchen processes

MEI LE PTE. LTD.

Job Description

Job Description & Requirements

Key Responsibilities:

* In charge oversee kitchen operations and staff

* In charge to plan menus and ensure food quality and presentation

* Manage inventory, food costs, and supplier relations

* Monitor the kitchen’s financial performance, maintaining a balance between quality and cost-efficiency

* Customize menus for specific client requests

* Enforce health and safety standards

Requirements:

* Proven experience as a chef and kitchen leader in the Food & Beverage industry

* Strong organizational and leadership skills

* Passion for food and customer satisfaction

* Excellent verbal and written communication

SPIZZA PTE LTD

Spizza first opened its doors in Club Street in 2002 with the vision of offering affordable yet authentic thin-crusted wood-fired pizzas and tasty Italian dishes to the discerning palates of Singaporeans. Today, Spizza is the most renowned Italian pizza chain in Singapore. We serve affordable yet delicious Italian fare; from salads and soups, homemade pastas and desserts, to our wide range of innovative specialty thin-crusted wood-fired pizzas. Our food are made in-house daily with the freshest ingredients and with utmost care and dedication.

Job Description

Job Highlights:

• Staff discount + medical + dental

• Staff meals provided

• Great boss and colleagues

Job Responsibilities:

• Plan, collect and organize food and commodities for menus according to the Company standard

• Ensure all standard recipes are adhered in the preparation process. Read recipes, menus and orders

• Ensure all equipment, crockery, tools and work order are followed through

• Prepare food / ingredients as per the Chef's instructions / menu list

• Ensure high standards of sanitation and cleanliness are maintained throughout kitchen area, cold rooms and all equipment

• Ensure and control food portion of food order- receive and ensure that all food items are of high quality and right quantity

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

• Determine the quantity of food items and mise-en-place to be produced, bought or prepared for that day with a view to exercise maximum control on wastage and achieve optimum profitability

• Perform miscellaneous job-related duties as assigned

Job Requirements:

• Certificate in culinary studies would be an advantage

• Preferably with at least 1 year experience in preparing Italian/Western Cuisine

• Able to work 5.5 days work week on weekdays, weekends and on public holidays. Able to work split shift and straight shift

• Willing to learn

• Able to work independently and also as a team

SHINYA IZAKAYA LLP

Job Description

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Experience as Chef in a restaurant

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Inter Island Manpower Pte Ltd

Job Description

Position: Assistant Chef

Salary range: $3,000 - $4,000

Working days: 1 off day per week

Job Responsibilities:

1) Oversee daily kitchen operations: Ensure efficient workflow, food preparation, and timely service execution. This includes maintaining food quality standards and presentation.

2) Optimize staffing: Strategically schedule and allocate kitchen crew to maximize efficiency and productivity during all service periods.

3) Develop kitchen talent: Train kitchen crew in all stations, providing ongoing coaching and skill development opportunities.

4) Recruit and hire: Participate in the selection and onboarding of highly qualified kitchen crew members.

5) Conduct performance evaluations: Regularly assess crew competencies, provide constructive feedback, and set goals for professional development.

6) Cultivate a positive work environment: Foster teamwork, open communication, and high employee morale to create a strong and supportive team.

7) Maintain a safe and hygienic environment: Ensure strict adherence to all cleanliness, sanitation, and health and safety regulations.

8) Manage inventory effectively: Oversee ordering, receiving, and storage of food and supplies. Control costs, minimize waste, and ensure the availability of necessary items.

9) Provide strong leadership: Set clear expectations, lead by example, and motivate the team to achieve business objectives and exceed guest expectations.

10) Perform other duties as assigned: Support the culinary team and restaurant operations as directed by your Supervisor.

Requirements:

1) Minimum 2-3 years F&B BOH Cooking Managerial Experience.

2) Knowledge of food safety, hygiene, and kitchen standards.

3) Ability to manage kitchen operations, staff, and inventory.

Registration No: R25158347

Inter Island Manpower Pte Ltd (Co Reg: 200810144N / EA License: 08C3527)

Please send your updated resume by clicking “Apply”.

Only shortlisted candidates will be notified.

THE DEMPSEY PROJECT

Job Description

If you are passionate about the food and beverage industry and are serious about advancing your career, we would love to hear from you.

Job Highlights:
- 5 Days (44 hours) Work Week
- 14 Days Annual Leave + Paid OT
- Staff Meal provided
- Shuttle Bus provided from Orchard/Holland V/Botanic Gardens (by Dempsey Hill Management)
- Fun and positive working environment!

Salary: $2500 - $3200

Job Description:

Preparation of raw ingredients (cutting, marinating etc)
Handle stations assigned to you and producing food items according to set standards and recipes
Cooking menu items based on organization's recipes and SOPs
Ensure that cleanliness and hygiene procedures are followed at all times
Always adhere to all company policies and procedures.
Any other duties assigned by Head Chef

Job Requirements:
Basic Culinary Skills
At least 1 year experience in working in a professional kitchen
Prefer those who can start to work immediately
Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate

Working Location:
The Dempsey Project, Block 9 Dempsey Rd, #01-12, Singapore 247697

MODU K PTE. LTD.

Job Description

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

Straco Leisure Pte Ltd

Job Description

OVERALL JOB PURPOSE

Assist the Executive Chef to run the hot kitchen

DUTIES & RESPONSIBILITIES

• Work closely with Executive Chef and Management team to deliver high quality food and services;

• Assist in creating and planning of menu;

• Ensuring all food is prepared in accordance to recipe;

• Ensure that kitchen and food storage areas are well maintained in sanitary; maintain hygiene conditions according to Environment Ministry Regulations;

• Ensure that adequate amounts of ingredients, food preparation supplies, storage containers and packaging supplies are on-hand by ordering, receiving and processing invoices according to standards;

• Any other duties as assigned by management.

QUALIFICATIONS, KNOWLEDGE & EXPERIENCE

• At least 2 year(s) of working experience in the related field is required for this position;

• Chinese culinary knowledge;

• With basic food hygiene certification;

• Good communication and interpersonal skills;

• Experience working with email and MS Office software.

Inter Island Manpower Pte Ltd

Job Description

Position: Chef De Partie

Salary range: $2,500 - $3,500

Working days and hours: 5 days 44 hours per week

*Off day fixed on Sunday & Monday (Restaurant closed both day)

Job Responsibilities:

1) Prepare daily mise-en-place for assigned stations.

2) Execute dishes according to fine-dining standards and recipes.

3) Maintain high food quality, taste, and presentation.

4) Support senior chefs during service for smooth kitchen operations.

5) Ensure workstation cleanliness and compliance with food safety rules.

6) Assist in receiving, checking, and proper storage of ingredients.

7) Manage portion control to minimise wastage.

8) Follow SOPs and maintain consistency in all dishes.

9) Communicate effectively with kitchen team during peak hours.

10) Assist in training junior staff and support any additional tasks assigned.

Requirements:

1) At least 1 year CDP experience in Western restaurant.

2) Knowledge of Western cuisine and fine-dining standards.

3) Ability to work in a fast-paced, high-pressure kitchen.

4) Good teamwork, communication, and hygiene practices.

5) Willingness to learn and adapt to kitchen operations and SOPs.

Registration No: R25158347

Inter Island Manpower Pte Ltd (Co Reg: 200810144N / EA License: 08C3527)

Please send your updated resume by clicking “Apply”.

Only shortlisted candidates will be notified.

RESTAURANT ZEN PTE. LTD.

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

Job Description

Job Description & Requirements

Demi Chef de Partie – Brasserie Astoria, Singapore

We are seeking passionate and dedicated Demi Chefs de Partie to join our enthusiastic team at Brasserie Astoria, as we bring the iconic brasserie experience to Singapore.

Brasserie Astoria Singapore brings a unique blend of timeless sophistication and modern elegance to one of Singapore's most iconic landmarks, the Victoria Theatre & Concert Hall. With roots dating back to the 1800s, this beautifully restored heritage building stands as a symbol of Singapore's rich cultural history. The brasserie aims to recreate the international charm and refined atmosphere of its Stockholm counterpart, while embracing the vibrant energy of its Singapore setting. Here, we focus on offering guests an exceptional dining experience, anchored in warm, knowledgeable service and a carefully crafted menu, all within the grandeur of this historic venue.

The Ideal Candidate:

• Has at least 2–3 years of relevant experience in a similar role.
• Is confident managing their own section with minimal supervision.
• Exhibits strong culinary technique, ingredient knowledge, and leadership potential.

Key Responsibilities:

• Oversee the preparation and service of dishes in your section.
• Ensure mise-en-place and daily operations are efficient and in line with standards.
• Support the Head Chef and Sous Chefs in new dish development.

Employee Benefits Include:

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

HEY ROCKET PTE LTD

Job Description

Key Responsibilities

• Oversee food preparation and presentation to maintain high quality standards.

• Assist with menu planning, updates, and creation of new dishes and specials.

• Lead, train, and supervise kitchen staff to meet service standards.

• Manage staff scheduling and daily kitchen operations.

• Monitor inventory, control food costs, and minimize wastage.

• Ensure kitchen hygiene, safety compliance, and proper equipment use.

• Deliver dishes on time while meeting guest dietary requirements and addressing feedback.

Salary & Remuneration

From SGD 4,000+ (scales with experience)

Staff benefits provided

Excellent career development and progression opportunities

Job Requirements

• Min. 2-3 years of experience as a CDP and above.

• Preferably with hotel or similar professional kitchen environment.

• Strong expertise in Western and International cuisine.

• Demonstrated leadership, teamwork, and effective communication skills.

• Good knowledge of food safety, hygiene, and sanitation standards.

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

More info-

• Start as early as 6am (for breakfast operations)

• 10hr per day, 5.5 days/week

• Location: Lavender

Interested applicants are invited to click Apply Now!

Hey Rocket Pte. Ltd. (EA 21C0816)

Tan Zi Jian (R23116456)

UOL Claymore Investment Pte Ltd

Based on the philosophy of providing personalised care from genuinely caring, Pan Pacific Singapore strives to be the hotel of choice for guests, associates and stakeholders. Over 300 valued associates form the team that distinguish the hotel and help create memorable experiences for guests. Because we believe that it’s all about the people. Because we genuinely care.

Job Description

Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape and grow your hospitality career with us!

The Chef De Partie is responsible for preparing modern Mediterranean cuisine and creating optimum customer satisfaction by providing the highest standard of food quality and presentation according to hotel procedures.

Our Expectations:

• Conducts daily shift briefings to kitchen colleagues in absence of Jr Sous Chef & Sous Chef.

• Directs and controls all subordinate kitchen staff to ensure that all day-to-day operational matters are handled on time and guest expectations are met.

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

• Maintains cleanliness and proper rotation of product in all chillers to minimize wastage/spoilage.

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

• Supports the senior team members in communicating food consistency & quality.

• Maintains consistent on the job training sessions for Culinary Associates.

• Liaise daily with outlet Chefs to keep open communication on guest feedback.

• Daily checks of all mise-en place to ensure freshness and quality standards.

• Supports, coaches, leads and motivates kitchen colleagues.

• Ensures storeroom requisitions are accurate to minimize repeat visits.

• Ensures all kitchen colleagues are aware of standards & expectations.

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

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

We are looking for an individual with at least 2-3 years of culinary experience in a supervisory capacity. If you have the ability to adapt to ever changing requirements and are passionate in food preparation, write in to have a chat with us!

We are also dedicated to providing equal employment opportunities, including individuals with disabilities.

Rogue Traders Pte Ltd

Job Description

Born from the same fire that built Burnt Ends Hospitality Group, People People Brewery is where great beer, wood-fired food, music, and community come together at Resorts World Sentosa. We’re a working brewery, smokehouse, and social space rolled into one.

Here, beers are brewed just metres from the table, the wood fire is always burning, and the space hums with good conversation, great music, and shared moments. From casual catch-ups and milestone celebrations to big sporting events watched together with a cold beer in hand, it’s a place to gather with friends, meet new people, and often stay a little longer than planned.

We’re building our opening team now; people who love hospitality, thrive in a vibrant, fast-paced environment, and genuinely care about creating memorable experiences for guests.

Job Responsibilities:

• Coordinate all sections in the kitchen

• Ensure consistent and smooth operations of the department

• Drive organisational policies and procedures for inventory management

• Follow food waste control guidelines

• Lead in the training of new staff

• Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating

• Operate kitchen to maintain profitability and costs for the culinary operations

• Support to create new recipes for inclusion in new menus

• Modify existing work processes and procedures in accordance with process improvement reviews

• Support to maintain kitchen organization, staff ability, and training opportunities

• Propose initiatives for continuous improvement

• Evaluate emerging technology trends that can be leveraged to improve productivity and innovation

• Monitor the adherence of customer service standards

• Provide food services to all guests in a manner that is professional, efficient yet friendly

• Evaluate the effectiveness of service recovery strategies to improve customer service delivery

• Evaluate impact of customer loyalty strategies to ascertain its effectiveness

• Monitor team's compliance with the organisation's personal, food and beverage hygiene standards

• Ensure that working areas are always kept clean

• Monitor team's adherence to the organisation's food waste management Standard Operating Procedures (SOPs)

• Monitor team's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures

• Inspect quality of food plating to ensure required standards are met when running the pass

Job Requirements:

• Minimum 2 years of relevant experience

• No minimum cert required

• Good communications skills

• Excellent use of various cooking methods, ingredients, equipment and processes

• Able to multitask and work efficiently under pressure

• Be punctual and well disciplined

• 5 days work week (44 hours)

• Only Singaporean and Permanent Residents need apply

Benefits:

• Medical insurance

• Dental coverage

• Annual performance bonus

• Strong growth and development opportunities

• 12 days Annual leave + 1 day Birthday leave

• 1.5x OT pay for hours worked beyond 44/week

If you’re excited to help shape a brand from day one and be part of a venue that feels like a true community hangout, we’d love to meet you! Apply now and be part of our new opening!

Rogue Traders Pte Ltd

Job Description

Born from the same fire that built Burnt Ends Hospitality Group, People People Brewery is where great beer, wood-fired food, music, and community come together at Resorts World Sentosa. We’re a working brewery, smokehouse, and social space rolled into one.

Here, beers are brewed just metres from the table, the wood fire is always burning, and the space hums with good conversation, great music, and shared moments. From casual catch-ups and milestone celebrations to big sporting events watched together with a cold beer in hand, it’s a place to gather with friends, meet new people, and often stay a little longer than planned.

We’re building our opening team now; people who love hospitality, thrive in a vibrant, fast-paced environment, and genuinely care about creating memorable experiences for guests.

Job Responsibilities:

• Support the Executive Chef / Head Chef in managing and administering all facets of the kitchen’s operation.

• Work closely with Executive Chef / Head Chef to produce diversified menus in accordance with the restaurant’s policy and vision.

• Preparation and cooking of restaurant dishes with required standards, specifications and presentation as designated by Management and ensure consistent preparation and production of food.

• Run, manage and coordinate all sections of Kitchen and the kitchen staff.

• Responsible for managing the kitchen in the absence of Executive Chef / Head Chef.

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

• Maintain order and discipline in the kitchen during working hours.

• Actively participate in the kitchen training, including on the job training and support junior chefs and trainees in their development.

• Maintain all standards for food hygiene, cleanliness and sanitation in all kitchen areas.

• Ensure sufficient stocks in storage and order for replenishment.

• Minimise food wastage.

• Perform other job related tasks as and when assigned.

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

• Comply at all times with the Staff Code of Conduct.

• Comply with the provisions of your contract and any of our Company Policies and set an example for more junior members of staff.

• Seek to ensure at all times that all visitors or guests on our sites have the best experience possible.

Job Requirements:

• Possess 2-3 years of F&B experience

• No minimum cert required

• Possess good communication & interpersonal skills.

• Able to work independently and as a team.

• 5 day work week (44 hours per week)

• Only Singaporeans and Permanent Residents need apply

Benefits:

• Medical insurance

• Dental coverage

• Annual performance bonus

• Strong growth and development opportunities

• 12 days Annual leave + 1 day Birthday leave

• 1.5x OT pay for hours worked beyond 44/week

If you’re excited to help shape a brand from day one and be part of a venue that feels like a true community hangout, we’d love to meet you! Apply now and be part of our new opening!

AEMEO Group

Job Description

Key Responsibilities

• Kitchen Management: Supervising staff, managing daily prep, and ensuring smooth workflow.
• Staff Supervision: Training, scheduling, and leading line cooks and prep staff.
• Culinary Tasks: Cooking, plating, and ensuring recipe consistency and quality.
• Operations: Inventory control, ordering supplies, and maintaining health/safety standards.
• Leadership: Acting as the head chef's right-hand and taking charge when they are away. 

Hierarchy

Executive Chef: Head of the entire culinary operation.

Sous Chef: Second-in-command, manages day-to-day execution.

Station Chefs (Saucier, Garde Manger, etc.): Responsible for specific kitchen sections.

Commis/Line Cooks & Prep Cooks: Perform core cooking and preparation tasks. 

KENZEN F&B Pte Ltd

Since our establishment in Singapore back in 2014, Craftsmen Coffee has been dedicated to serving exceptional coffee and food, ensuring it's within reach for all. With a commitment to using only the finest globally sourced coffee beans, we strive to present each customer with a clean and delicate cup of perfection. Our passion for crafting exquisite coffee and delectable dishes is evident in the thoughtfully chosen ingredients we use, guaranteeing an unparalleled experience.

Job Description

We Are Hiring: Kitchen Cook

Location: Several Locations Islandwide

Job Scope / Responsibilities:

• Prepare and cook menu items according to company standards and recipes

• Ensure food quality, taste, and presentation are consistently maintained

• Perform daily food preparation (cutting, marinating, portioning, etc.)

• Maintain cleanliness and hygiene of kitchen, equipment, and workstations

• Follow food safety, hygiene, and workplace safety regulations

• Assist with stock checking, storage, and basic inventory control

• Support kitchen team in daily operations and closing duties

• Carry out any other duties assigned by the Supervisor or Management

Requirements:

Previous experience as a cook or kitchen staff is preferred

Basic knowledge of food preparation and kitchen operations

Able to work in a fast-paced environment

Team player with a positive attitude

Willing to work shifts, weekends, and public holidays

Food hygiene certification is an advantage

Able to start work immediately

Benefits:

• Competitive salary

• Staff meals provided

• Training provided

• Career progression opportunities

📩 Interested applicants, please WhatsApp 98895825

WAREHOUSE CQ PTE. LTD.

Job Description

We are seeking a passionate and disciplined Demi Chef / Chef de Partie to join our culinary team.

Key Responsibilities

• 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

Requirements & Qualifications

• Experience: Minimum of 1 year of experience
• Certifications: Food Safety Certification
• Technical Skills: Mastery of basic cooking techniques

What We Offer

• 48 hours work week (excluding break)
• 5-6 days work wee available
• midnight shift (transport provided)
• $2000 join bonus
• target incentives

Singaporean ONLY

FIVE STAR HAINANESE CHICKEN RICE RESTAURANT (2000) PTE. LTD.

Job Description

* Daily operations of the kitchen

* Responsible for kitchen management including profit & loss and budget / cost control

* Planning, scheduling, preparing, cooking and serving meals

* Designing new recipes, planning menu and selecting plate presentation

* Maintain promptness, freshness and quality of dishes

* Leading team of crews in the preparation, cooking, garnishing and presentation of meals

* Setting and monitoring performance standards for staff

* Performing administrative tasks

* Maintaining a clean working environment and ensure safety when operating kitchen equipment

* Monitoring stock level through regular stock checks and make sure stock is properly stored.

* Assist in monthly inventory checks.

* Any other ad-hoc duties as assigned by the Company

MDESG PTE. LTD.

Job Description

A Pizza Chef (or Pizzaiolo) crafts high-quality pizzas from dough preparation, sauce making, and topping customization to baking in various ovens (wood-fired, deck) while maintaining kitchen hygiene, managing inventory, potentially developing recipes, and ensuring customer satisfaction by adhering to food safety and quality standards in a fast-paced environment.

Key duties involve dough handling, ingredient prep (washing, chopping, slicing), baking, cleaning equipment, monitoring stock, and collaborating with kitchen staff, requiring skills in time management, teamwork, and food safety. 

Key Responsibilities• Dough & Toppings: Prepare pizza dough (various types), make fresh sauces (tomato, pesto, cream), wash, chop, and slice ingredients (vegetables, meats).•

Baking: Cook pizzas in different ovens (wood-fired, electric, etc.), monitoring time and temperature for perfect crust and toppings.
• Order Fulfillment: Execute orders from menu or custom requests, ensuring accuracy and attention to detail for special dietary needs.

• Kitchen Management: Maintain a clean, sanitized, and organized cooking station, sterilize equipment, and manage inventory/stock levels.

• Menu & Quality: Suggest new recipes, ensure quality standards, and uphold portion control.

• Staff Collaboration: Communicate with other kitchen staff, train new cooks, and resolve customer issues. 

Essential Skills & Requirements:
• Experience as a pizza chef or baker.
• Proficiency with pizza ovens and kitchen equipment (dough sheeters).
• Strong understanding of food safety and hygiene practices.
• Ability to work quickly and efficiently in a team.
• Knowledge of different doughs, ingredients, and cooking techniques.
• Willingness to work flexible hours

MDESG PTE. LTD.

Job Description

A Hot Kitchen Chef

Prepares and cooks hot dishes, overseeing a specific section (like grill, sauté) while managing staff, ensuring quality/consistency, maintaining hygiene (HACCP), controlling costs, and handling inventory for their station, reporting to senior chefs and ensuring timely service for all orders. 

Key Responsibilities:
• Food Preparation & Cooking:
◦ Cook and plate dishes according to restaurant standards, recipes, and presentation guidelines.
◦ Prepare daily mise-en-place (ingredients) for the station.
◦ Demonstrate advanced cooking techniques (e.g., dry heat, sous vide).

Team Leadership & Supervision:
◦ Lead, train, and motivate junior chefs (Demi/Commis).
◦ Delegate tasks and supervise food production for the section.
◦ Ensure efficient workflow during busy periods.

• Quality & Consistency:◦ Monitor food quality, seasoning, and attractive presentation.
◦ Identify flaws and correct them to maintain consistent taste.• Hygiene & Safety:
◦ Maintain high standards of cleanliness and organization (HACCP).
◦ Implement and adhere to health, safety, and sanitation guidelines.

• Inventory & Cost Control:
◦ Manage stock, minimize waste, and control food costs.
◦ Assist with budgeting and ordering.

• Coordination:◦ Coordinate with other kitchen sections and senior chefs (Sous/Executive).
◦ Participate in setting up buffets and special functions. 

Essential Skills:
• Strong leadership and communication.
• Passion for food and high personal hygiene standards.
• Ability to work quickly, efficiently, and under pressure.
• Detail-oriented with a keen eye for quality.

FIELDNOTES PTE. LTD.

Job Description

Job Responsibilities 

• Oversee day to day overall kitchen operations

• QC and ensure high quality and consistency of all cakes

• Implement SOP and stock taking and cleanliness standards throughout kitchen

• Troubleshoot and analyse customers’ feedback to improve food quality

• Oversee and ensure compliance hygiene, sanitation and safety standards 

• Lead, train and manage new employees and provide ongoing training for all staff 

• Recruiting, hiring and training when needed 

• Efficient manpower planning and rostering

• Work with Head Chef on task assigned or needed

Requirements: 

• At least 3 years of cake/pastry experience with 2 years of supervisory experience. 

• Extensive food knowledge and creativity

• Experience in maintaining rigorous high quality and safety standards

• Strong leadership, self-motivated and good people skills 

• Team player with a good learning attitude

Kuan Zhai Alley Pte. Ltd.

Kuan Zhai Alley Pte Ltd is a Chinese restaurant in Singapore. We are looking for dynamic individuals to join our kitchen and services team.

Job Description

• Prepare, cook and present food effectively and efficiently, general duties in the kitchen
• Assist in the preparation, cooking, garnishing, and presentation of food
• Ensure consistency, high standard food products are served to customers
• Understands and compile with the mandatory hygiene and cleanliness standards
• Maintain good condition of kitchen supplies, equipment and work areas
• Assist in receiving food products and supplies, and controlling the stock rotation and correct storage

Requirement:

• Dynamic, Proactive and Independent with a positive attitude
• High initiative and energetic personality
• Good to have Chinese restaurant experience
• Holds high hygiene and safety standards
• Candidates with/ without working experience are welcome to apply
• 6 days work week (Mon to Sat) on rotating shift
• Free Staff Meals
• Uniforms & Aprons Provided
• Staff discount
• Training provided

AlwaysHired Pte. Ltd.

Job Description

Job Summary:

The Central Kitchen Executive Chef leads all culinary operations within the central kitchen. This includes menu development, recipe standardization, production management, quality control, food safety, team leadership, inventory control, and R&D. The chef also manages the entire operational workflow from planning and preparation to production, packing, storage, and distribution to ensure smooth support for multiple outlets with consistency, efficiency, and high standards.

Key Responsibilities:

1. Menu Planning & Recipe Standardization

• Develop and update menus for various outlets/brands.

• Standardize recipes with portioning, costing, and preparation methods.

• Maintain consistency in taste, appearance, and cost efficiency.

• Adjust menus based on seasonality, feedback, and market trends.

2. Operation Workflow Management (Full Process Control)

The Executive Chef must design, implement, and oversee the entire production workflow:

A. Demand Planning

• Review outlet orders, sales trends, and forecasts.

• Plan production schedule (daily/weekly/monthly).

• Coordinate with operations and logistics teams.

B. Raw Material Preparation

• Issue ingredient requisition to warehouse.

• Ensure ingredients are cleaned, cut, marinated, portioned according to SOP.

• Confirm mise en place readiness before cooking.

C. Cooking & Production

• Assign tasks to chefs/cooks.

• Ensure correct cooking techniques, temperature, and timing.

• Monitor batch consistency and efficiency.

D. Quality Control Checkpoint 1

• Taste and inspect each batch.

• Adjust seasoning or process if needed.

• Ensure compliance with standards before moving forward.

E. Portioning & Packaging

• Supervise portion accuracy and packaging method (vacuum, sealed, chilled, frozen).

• Verify correct labelling (product name, date, batch code, expiry).

F. Quality Control Checkpoint 2

• Conduct final checks on packaging quality, food safety, and storage temperature.

• Approve or reject batches before storage or delivery.

G. Storage Management

• Ensure proper storage (chiller/freezer/dry) with FIFO method.

• Monitor temperature logs and prevent cross-contamination.

H. Coordination with Logistics

• Prepare delivery list for each outlet.

• Work with logistics/driver team to ensure timely delivery.

• Handle urgent orders or special requests efficiently.

I. Post-Operation Review

• Conduct end-of-day review on production output, wastage, and issues.

• Record data for future planning.

• Report to Central Kitchen Manager/Operations Director.

3. R&D (Research & Development)

• Innovate and develop new products, sauces, seasonal menus.

• Conduct taste tests, trials, and cost analysis.

• Improve existing recipes for cost, taste, or operational efficiency.

• Scale recipes for mass production with consistency.

• Work with marketing and operations for product launches.

• Collect customer/outlet feedback for continuous improvement.

4. Food Safety, Hygiene & Compliance

• Enforce strict HACCP, NEA, SFA, and internal standards.

• Monitor temperature logs, cleaning schedules, and hygiene audits.

• Lead corrective actions for non-compliance.

• Ensure staff follow PPE, sanitation, and safe handling procedures.

5. Team Leadership & Training

• Lead, train, and develop chefs, cooks, and assistants.

• Assign roles clearly and build a strong kitchen team.

• Conduct performance evaluations and coaching.

• Implement SOP training and cross-training programs.

6. Inventory & Cost Control

• Monitor ingredient usage and minimize wastage.

• Ensure accurate stock counts and FIFO rotation.

• Work with purchasing for sourcing and supplier evaluation.

• Control food cost and track yield percentages.

7. Facility & Equipment Management

• Ensure equipment is used correctly and safely.

• Schedule preventive maintenance and report breakdowns.

• Plan layout improvements for workflow efficiency.

8. Collaboration & Communication

• Work closely with Warehouse, Logistics, Procurement, Operations, and Outlet Managers.

• Coordinate on menu changes, production needs, and delivery schedules.

• Support new outlet openings with menu setup and training.

9. Reporting & Documentation

• Maintain recipe manuals, SOPs, production logs, and QC reports.

• Submit daily/weekly production and wastage reports.

• Document R&D results and improvement plans.

Requirements:

• Diploma/Degree in Culinary Arts, Food Science, or related field.

• 5–8 years culinary experience, including leadership roles.

• Central kitchen or large-scale production experience preferred.

• Strong knowledge of food safety, HACCP, and workflow management.

• Excellent leadership, planning, and problem-solving skills.

• Creative mindset for R&D and menu innovation.

Key Performance Indicators (KPIs):

• Consistency and quality of food produced.

• Efficiency and accuracy of workflow execution.

• On-time production and delivery.

• Successful new product launches.

• Food cost and wastage control.

• Hygiene audit and regulatory compliance scores.

• Staff performance, training completion, and retention.

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

Alvin Lee Meng Kim (Registration Number: R1435877)
AlwaysHired Pte Ltd
EA Licence No: 24C2293