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Page 27 of 27 in All Kitchen Jobs in Singapore
 |
Restaurant and Banquet Manager |
Featured |
| Settha Palace Hotel | Laos - Vientiane | |
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
For our refined and personalized F&B Operation, we are now welcoming applicants for the position of Restaurant & Banquet Manager for a small and elegant a la carte restaurant, a small bar lounge, a side walk cafe, pool side dining, room service and a small function room for 150 pax theatre style.
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!
|
Waiter |
Featured |
| Settha Palace Hotel | Laos - Vientiane | |
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
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 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.
Do not miss out on this rewarding opportunity! Apply Now
|
Assistant Hotel Accountant |
Featured |
| Settha Palace Hotel | Laos - Vientiane | |
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.
Do not miss out on this rewarding opportunity! Apply Now
 |
Sous Chef |
2-May-2025 |
| A|S CULINARY CREATIONS PTE. LTD. | 54137 | - Singapore | |
A|S CULINARY CREATIONS PTE. LTD.
Job Description
We are seeking a talented and motivated Sous Chef to support our Head Chef in preparing authentic North Indian, South Indian, and Malay dishes, with a keen interest in learning Korean and Western fusion techniques. The ideal candidate will have hands-on experience with regional recipes, strong kitchen management skills, and a passion for delivering high-quality food while expanding their culinary skills in fusion cuisine.
Key Responsibilities:
- Assist the Head Chef in daily kitchen operations and food preparation.
- Prepare and cook a wide range of North Indian, South Indian, and Malay dishes.
- Support the development and execution of Korean and Western fusion dishes by learning new techniques and flavor profiles.
- Supervise and train junior kitchen staff, ensuring high standards of hygiene and food safety.
- Help with menu planning, inventory management, and quality control.
- Maintain a clean, organized, and efficient kitchen environment.
- Step in for the Head Chef when required.
Requirements:
- Proven experience as a Sous Chef or Senior Cook in Indian (North & South) and Malay cuisine.
- Good knowledge of traditional recipes, ingredients, and cooking techniques.
- Willingness to learn and adapt to Korean and Western fusion cooking styles and flavors.
- Strong leadership, teamwork, and communication skills.
- Ability to work under pressure and in a fast-paced setting.
- Willingness to work flexible hours, including evenings, weekends, and public holidays.
How to Apply:
Please send your resume highlighting your experience with Indian and Malay cuisine and your interest in fusion cooking. Only shortlisted candidates will be contacted.
|
Head Chef |
2-May-2025 |
| A|S CULINARY CREATIONS PTE. LTD. | 54139 | - Singapore | |
A|S CULINARY CREATIONS PTE. LTD.
Job Description
We are seeking an innovative and experienced Head Chef with deep expertise in North and South Indian, Malay, Korean, and Western cuisines. The ideal candidate will have a proven track record of developing creative fusion menus-especially blending Korean, Western, and Indian flavors-to deliver unique and memorable dining experiences.
Key Responsibilities:
- Develop, curate, and execute menus featuring authentic North Indian, South Indian, Malay, Korean, and Western dishes, as well as innovative fusion creations.
- Create new recipes that blend bold Indian spices, Korean ingredients (such as gochujang, kimchi, and ssamjang), and Western culinary techniques to craft original fusion dishes (e.g., Tandoori Kimbap, Kimchi Parantha, Korean Masala Corn Dog, Kimchi Mac & Cheese, Indian-spiced bulgogi, and more)35911.
- Lead, train, and supervise kitchen staff to maintain consistency, quality, and efficiency in food preparation and presentation.
- Oversee all aspects of kitchen operations, including inventory, cost control, and supplier management.
- Ensure compliance with food safety, hygiene, and health regulations at all times.
- Collaborate with management on menu engineering, seasonal specials, and cross-cultural promotions.
- Maintain a clean, organized, and safe kitchen environment.
Requirements:
- Proven experience as a Head Chef or Executive Chef with strong backgrounds in Indian (North & South), Malay, Korean, and Western cuisines.
- Demonstrated creativity in developing fusion dishes that combine Korean, Western, and Indian flavors and techniques35911.
- Culinary degree or equivalent professional certification preferred.
- Excellent leadership, team management, and communication skills.
- In-depth knowledge of regional ingredients, spices, and cooking methods across all specified cuisines.
- Ability to work in a fast-paced, high-pressure environment.
- Flexibility to work evenings, weekends, and public holidays as required.
How to Apply:
Please submit your resume highlighting your experience with Indian, Malay, Korean, Western, and fusion cuisines. Only shortlisted candidates will be contacted.
|
Executive Chef |
1-May-2025 |
| King Omar Consulting Pte. Ltd. | 54122 | - Singapore | |
King Omar Consulting Pte. Ltd.
Job Description
The Executive Chef is the overall in-charge for the kitchen’s operations, including menu planning, food preparation, staff management, cost control, and ensuring high standards of food quality and safety. He/She defines the food quality and drives continuous improvement by reviewing recipes and work processes.
Job responsibilities:
Business Operations
- In-charge on the overall operations of the kitchen
- In-charge of menu planning with constant creation of new items to meet the demands of customers
- Supervise the order of ingredients
- Strong business acumen
- Customize menus for specific client requests
- Oversee food purchasing and inventory management to minimize waste and control food costs
- Monitor the kitchen’s financial performance, maintaining a balance between quality and cost-efficiency
People Management
- Lead team to achieve business goals and drive service excellence
- Manage the training and supervision of new chefs / cooks
- Foster a collaborative and disciplined kitchen environment to promote productivity and morale
Adhering to Quality and Standards
- Drive organization's compliance with hygiene, health and safety
- Enforce and ensure the quality and standards by driving Standard Operating Procedures (SOPs)
- Ensure compliance with all food safety regulations (SFA, etc.)
- Implement rigorous checks on food safety and hygiene practices in compliance with local regulations
Skills/Qualifications:
- Minimum Bachelor's Degree
- At least 5 years of relevant experience in the Food & Beverage industry
- Strong leadership capabilities with a proven ability to lead and motivate diverse teams in a high-pressure, fast-paced environment
- Proficient in budget management, cost control, and enhancing kitchen profitability
- Candidates with Class 3 Driving License will be an added advantage
|
Colony Kitchen - Sous Chef (Modern Western Cuisine)25071302 |
28-Apr-2025 |
| The Ritz-Carlton Millenia Singapore | 53872 | - Singapore | |
The Ritz-Carlton Millenia Singapore
Job Description
JOB SUMMARY
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
CANDIDATE PROFILE
Education and Experience
• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
Leading Kitchen Operations
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures property policies are administered fairly and consistently.
• Communicates performance expectations in accordance with job descriptions for each position.
• Recognizes success performance and produces desired results.
Ensuring Exceptional Customer Service
• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Handles guest problems and complaints.
Maintaining Culinary Goals
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
• Trains employees in safety procedures.
Managing and Conducting Human Resource Activities
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Brings issues to the attention of the department manager and Human Resources as necessary.
Additional Responsibilities
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.
Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
|
Executive Chef |
28-Apr-2025 |
| Qtech Queueing System Pte Ltd | 53875 | - Singapore | |
Qtech Queueing System Pte Ltd
Job Description
Key Responsibilities
- Excellence in North Indian cuisine and baking & pastry, south Indian, Indian sweets.
- Designing delicious and attractive menus and continuously making improvements.
- Develop a relationship with regular customers.
- Follow food and safety regulations.
- Order food supplies for the kitchen.
- Ensure that customers are satisfied with food and service.
- Assist with marketing events.
- Create restaurant policies.
- Maintaining positive customer relationships, processing complaints, and responding to customer needs.
|
Sous Chef (Specialty Restaurant)25070899 |
27-Apr-2025 |
| JW Marriott Hotel Singapore South Beach | 53829 | - Singapore | |
JW Marriott Hotel Singapore South Beach
Job Description
JOB SUMMARY
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
CANDIDATE PROFILE
Education and Experience
• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
Leading Kitchen Operations
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures property policies are administered fairly and consistently.
• Communicates performance expectations in accordance with job descriptions for each position.
• Recognizes success performance and produces desired results.
Ensuring Exceptional Customer Service
• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Handles guest problems and complaints.
Maintaining Culinary Goals
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
• Trains employees in safety procedures.
Managing and Conducting Human Resource Activities
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Brings issues to the attention of the department manager and Human Resources as necessary.
Additional Responsibilities
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
|
Head Chef |
27-Apr-2025 |
| CHARIS MANOR NURSING HOME PTE. LTD. | 53838 | - Singapore | |
CHARIS MANOR NURSING HOME PTE. LTD.
Job Description
We are seeking an experienced and passionate Head Chef to lead our kitchen operations and culinary team. The ideal candidate will have a strong background in menu planning, team leadership, food quality control, and kitchen management. As the Head Chef, you will be responsible for ensuring a consistent, high-quality dining experience, while maintaining cost control and adhering to health and safety regulations.
|
Kitchen Assistant |
27-Apr-2025 |
| Papa Palheta Pte Ltd | 53853 | - Singapore | |
Papa Palheta Pte Ltd
Job Description
Job Responsibilities:
- Responsible for the daily preparation of ingredients (e.g. boiling, washing, peeling, slicing etc.)
- Assisting Cooks & Chefs with cooking and food presentation
- Maintaining the quality and plating standards of all food items
- Washing of all appliances, utensils, cutting boards, and dishes
- Upkeeping of kitchen cleanliness and personal hygiene at all times
- Restocking of all inventory items
- Any other ad-hoc duties as assigned
Job Requirements:
- No experience required
- 6-days workweek, including weekends and public holidays
- Positive working attitude
- Experience in food preparation and cooking is an added advantage
Salary range: S$1,700 to S$2,000 per month
|
Chef De Partie/Baker |
27-Apr-2025 |
| Papa Palheta Pte Ltd | 53854 | - Singapore | |
Papa Palheta Pte Ltd
Job Description
Job Responsibilities:
- Responsible for the creation, decoration, and presentation of desserts such as cakes and pastries that pairs with coffee
- Responsible for ordering ingredients and supplies for the production of pastry goods and other aspects of the business.
- Responsible for overall kitchen operations;
- Any other ad-hoc duties assigned by Management and/or immediate superior
Job Requirements:
- Previous experience is preferred
- Basic knowledge of food safety and hygiene practices
- Team player with a good learning attitude and keen interest to develop professionally
- Attention to detail is essential
- Self-motivated and good people skills
- Innovative and creative
Salary Range: S$2200 to S$2800 monthly
|
Chef(Seafood) |
26-Apr-2025 |
| ST VENTURE EMPLOYMENT AGENCY | 53774 | - Singapore | |
ST VENTURE EMPLOYMENT AGENCY
Job Description
Responsibilities
- Prepare and cook different type of seafood according to the orders from customers
- Assist the Head Chef in culinary operations and seafood recipe
- Ensure the quality and standard of cooking is in accordance with the recipe standards
- Monitor hygiene, food safety, workplace sanitation and cleanliness in the restaurant
- Able to do food presentation(seafood), seafood recipe and some kitchen skills
- Able to place orders from supplies and control the seafood cost
- Perform other ad-hoc task as required
Requirements
- Minimum 1 year of experience is required for this position
- Able to work under pressure
- Able to prepare and cook good seafood dishes
- Good knowledge in food safety and hygiene standards
- Preferably attained the Basic Food Hygiene Certificate
Please send an updated resume to stvea888@gmail.com if you want to apply for this position
Sam Tan (Reg. No: R1100072)
ST Venture Employment Agency (EA License No: 09C5583)
|
Chef |
25-Apr-2025 |
| Srisun Express | 53702 | - Singapore | |
Srisun Express
Job Description
Chefs work with other kitchen staff to ensure that your kitchen runs effectively, and they have to be experts at ensuring food quality and maintaining kitchen equipment. Other duties and responsibilities that every Chef has include:
- To cook varieties of North and South Indian traditional dishes.
- Able to follow company SOP.
- To keep up with cleanliness and hygenie measures. Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.
- Basic knowledge of safety measures.
- Any other ad hoc duties specified by the Restaurant Manager or Supervisor
- Ensure great presentation by dressing dishes before they are served
- Keep a sanitized and orderly environment in the kitchen
- Ensure all food and other items are stored properly
- Check quality of ingredients
- Monitor stock and place orders when there are shortages, when needed.
- Actively participatein the kitchen training, including on the job training and support junior staffs and trainess in the development.
- Adhere company rules.
- Able to work well in a team, Team player.
- Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)
- Staff meal provided.
- Break included.
Working Days : 5.5 Days, 1.5 days off.
Working hours : 10 hours per day.
Call or whatsapp 93883802 to arrange for interview.
|
Executive Sous Chef |
24-Apr-2025 |
| The Capitol Kempinski Hotel Singapore | 53626 | - Singapore | |
The Capitol Kempinski Hotel Singapore
Job Description
SCOPE
Under the direction of the Executive Chef and within the limits of established Kempinski procedures, assists in the direction of all aspects of the food production and Stewarding operations.
OVERALL OBJECTIVES
· Assist with organizing special events and special food promotions.
· Assume the duties and responsibilities of the Executive Chef in their absence.
· Assist the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections and in developing recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
· Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
· Work with Executive Chef and Director of Human Resources to ensure the departmental performance of staff is productive and assists in planning for future staffing needs。
· Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
· Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
· Provide input for probation and formal performance appraisal discussions in line with company guidelines.
· Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
· Approve leave after consideration of hotel occupancy.
· Work with Executive Chef in the preparation and management of the department’s budget.
· Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
· Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
· Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
· Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
QUALIFICATION
· Minimum 10 years culinary experience, with 5 years in a kitchen management role, preferably with an international 5-star hotel chain.
· Experienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants.
· Experience in Banquet (preferred)
· Fluent in spoken and written English
· Possesses great leadership and motivational skills
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Kitchen Assistant |
24-Apr-2025 |
| Tung Lok Millennium Pte Ltd | 53629 | - Singapore | |
Tung Lok Millennium Pte Ltd
Job Description
Responsibilities:
- Assist the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry and meat
- Stir and heat soups and sauces
- Wash and store all cooking appliances, instruments, utensils, cutting boards, and dishes
- Organize and store food supplies properly in kitchen, cold room and storeroom
- Any other ad-hoc duties as assigned by the Company
Requirements:
- Able to perform spilt shift, work on weekends and public holidays
- Have initiative and hardworking with positive attitude to learn and contribute
- Possess good communication and interpersonal skills
Whatsapp 91834574 for more information
|
Chef |
24-Apr-2025 |
| Tung Lok Millennium Pte Ltd | 53630 | - Singapore | |
Tung Lok Millennium Pte Ltd
Job Description
Responsibilities:
- Uphold the standards of food presentation, production and portioning
- Maintain daily mise-en-place and prepare ingredients
- Have full knowledge of all menu items, daily highlights and promotions
- Keep up to date with the new products, recipes and preparation techniques
- Perform day-to-day kitchen activities efficiently
- Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
- Any other ad-hoc duties as assigned by the Company
Requirements:
- Able to perform spilt shift, work on weekends and public holidays
- Able to work independently and lead a team of kitchen staff
- Have initiative and hardworking with positive attitude to learn and contribute
- Possess good communication and interpersonal skills
Whatsapp 91834574 for more information
|
Chef de Partie |
24-Apr-2025 |
| Tung Lok Millennium Pte Ltd | 53631 | - Singapore | |
Tung Lok Millennium Pte Ltd
Job Description
Responsibilities:
- Ensuring the food preparation areas are clean and hygienic
- Ensure highest level of personal hygiene
- Washing utensils and dishes and making sure they are stored appropriately
- Sorting, storing and distributing ingredients
- Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre-portioning of readymade desserts
- Preparation of various fruit food items
- Packing and organising of cooked and uncooked food
- Disposing of rubbish
- Cleaning the food preparation equipment, floors and other kitchen tools or areas
- Leading a team of cooks and trainee to execute day to day operations
- Any other ad-hoc duties as assigned by the Company
Requirements:
- Able to perform spilt shift, work on weekends and public holidays
- Have initiative and hardworking with positive attitude to learn and contribute
- Possess good communication and interpersonal skills
Whatsapp 91834574 for more information
|
Executive Chef |
24-Apr-2025 |
| Private Advertiser | 53682 | - Singapore | |
Private Advertiser
Job Description
About the role
We are seeking a talented and experienced Executive Chef to lead our culinary team. As Executive Chef, you will be responsible for overseeing the entire food operation, from menu development to kitchen management, to ensure the highest standards of quality and consistency. This is a full-time role based in Singapore.
What you'll be doing
Developing and implementing innovative seasonal menus that showcase your culinary expertise and align with the brand's vision
Managing and mentoring a team of skilled chefs and kitchen staff to deliver exceptional dining experiences
Ensuring efficient kitchen operations, including inventory management, cost control, and compliance with health and safety regulations
Collaborating with the management team to identify opportunities for continuous improvement and growth
What we're looking for
Minimum of 3 years' experience as an Executive Chef or in a similar senior culinary leadership role
Extensive knowledge of international cuisine and trends, with a passion for creating innovative and visually appealing dishes
Proven track record of leading and developing high-performing culinary teams
Strong budgeting and inventory management skills to ensure cost-effective operations
Excellent communication and interpersonal skills to collaborate effectively with the wider business team
A commitment to maintaining the highest standards of food safety and hygiene
Apply now to join our talented culinary team and be a part of our exciting journey!
|
Chef de Partie [Asian Kitchen] |
23-Apr-2025 |
| Greenwood Fish Market | 53539 | - Singapore | |
Greenwood Fish Market
Job Description
Key Responsibilities:
- Prepare and manage dishes in the Asian kitchen.
- Ensure all ingredients are fresh and properly stored.
- Maintain high standards of food presentation and quality.
- Oversee kitchen helpers and guide them in their tasks.
- Ensure cleanliness and hygiene in the cold kitchen area.
Qualifications:
- Proven experience as a Chef de Partie or similar role.
- Expertise in Asian kitchen techniques and seafood preparation.
- Strong attention to detail and creativity in food presentation.
- Ability to work efficiently in a fast-paced environment.
- Good leadership and communication skills.
|
Chef de Partie [Asian Kitchen] |
23-Apr-2025 |
| Greenwood Fish Market | 53540 | - Singapore | |
Greenwood Fish Market
Job Description
Key Responsibilities:
- Prepare and manage dishes in the Asian kitchen.
- Ensure all ingredients are fresh and properly stored.
- Maintain high standards of food presentation and quality.
- Oversee kitchen helpers and guide them in their tasks.
- Ensure cleanliness and hygiene in the cold kitchen area.
Qualifications:
- Proven experience as a Chef de Partie or similar role.
- Expertise in Asian kitchen techniques and seafood preparation.
- Strong attention to detail and creativity in food presentation.
- Ability to work efficiently in a fast-paced environment.
- Good leadership and communication skills.
|
Chef de Partie [Asian Kitchen] |
23-Apr-2025 |
| Greenwood Fish Market | 53541 | - Singapore | |
Greenwood Fish Market
Job Description
Key Responsibilities:
- Prepare and manage dishes in the Asian kitchen.
- Ensure all ingredients are fresh and properly stored.
- Maintain high standards of food presentation and quality.
- Oversee kitchen helpers and guide them in their tasks.
- Ensure cleanliness and hygiene in the cold kitchen area.
Qualifications:
- Proven experience as a Chef de Partie or similar role.
- Expertise in Asian kitchen techniques and seafood preparation.
- Strong attention to detail and creativity in food presentation.
- Ability to work efficiently in a fast-paced environment.
- Good leadership and communication skills.
|
Chef de Partie [Asian Kitchen] |
23-Apr-2025 |
| Greenwood Fish Market | 53542 | - Singapore | |
Greenwood Fish Market
Job Description
Key Responsibilities:
- Prepare and manage dishes in the Asian kitchen.
- Ensure all ingredients are fresh and properly stored.
- Maintain high standards of food presentation and quality.
- Oversee kitchen helpers and guide them in their tasks.
- Ensure cleanliness and hygiene in the cold kitchen area.
Qualifications:
- Proven experience as a Chef de Partie or similar role.
- Expertise in kitchen techniques and seafood preparation.
- Strong attention to detail and creativity in food presentation.
- Ability to work efficiently in a fast-paced environment.
- Good leadership and communication skills.
|
Kitchen Supervisor |
23-Apr-2025 |
| Tana Development (Singapore) Pte Ltd/CoCoICHIBANYA | 53543 | - Singapore | |
Tana Development (Singapore) Pte Ltd/CoCoICHIBANYA
Job Description
Restaurant Operations
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and food quality standards.
- Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant’s receiving policies and procedures
- Accountable for food cost management
- Control food cost and usage by following proper storage procedures, standard recipes and waste control procedures
- Training of kitchen personnel in safe operation of all kitchen equipment
- Ensure cleanliness and sanitation being practiced
- Perform administrative duties
- Execute plans and instructions from the management
Quality Assurance & Control
- Overall in charge for food quality, cooking standards & hygiene standards
- Improve kitchen productivity and work process flow
People Management
- Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
- Conduct appraisals professionally to track and measure staffs’ performance
- Manage kitchen staff productivity, work schedule and responsibilities
Interested parties please drop your email to coco.recruit@gmail.com or WhatsApp to 87167049
|
Head Chef |
23-Apr-2025 |
| HYJ DELIGHTS PTE. LTD. | 53548 | - Singapore | |
HYJ DELIGHTS PTE. LTD.
Job Description
Head chef duties and responsibilities
A head chef typically has the following duties and responsibilities:
- Planning and designing menus for eating establishments
- Calculating costs and liaising with suppliers
- Directing kitchen operations and managing kitchen staff
- Overseeing the food preparation, cooking and cleaning processes
- Delegating tasks and resolving issues as they arise
- Ensuring compliance with hygiene and health and safety regulations
- Liaising with the general manager to ensure operations run smoothly
- Ensuring all ingredients are fresh and meet quality standards
Page 27 of 27 in All Kitchen Jobs in Singapore
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