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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.

SGE EMPLOYMENT AGENCY

Job Description

Head and manage seafood outlet assigned

Head chef in charge of seafood stall in Food Centre /Coffeeshop

Collecting and tallying daily sales collection

Preparation, marinating and cooking

Manages other employees in the kitchen

Orders ingredients and spices as needed

Portions, arranges, and garnishes food on client preference

Marina Bay Sands Pte Ltd

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

Job Description

Din Tai Fung

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

Job Description

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

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

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

MR SU PTE. LTD.

Job Description

Job Description

As a Sichuan Cuisine Chef, you will be responsible for preparing high-quality, authentic Sichuan dishes and ensuring consistency in taste and presentation.

• Prepare and cook authentic Sichuan cuisine (e.g. 、、)
• Ensure food quality, taste consistency, and presentation standards
• Manage kitchen operations and maintain cleanliness and hygiene standards
• Monitor inventory and assist in ordering ingredients
• Train and supervise junior kitchen staff
• Ensure compliance with Singapore food safety regulations

• Minimum 2–3 years of experience in Sichuan cuisine preparation
• Strong knowledge of Sichuan cooking techniques and ingredients
• Ability to work in a fast-paced kitchen environment
• Good teamwork and communication skills
• Ability to work shifts, weekends, and public holidays

• Sichuan Cuisine Cooking Skills
• Kitchen Operations Management
• Food Safety & Hygiene Knowledge
• Team Leadership

Sentosa Development Corporation & Subsidiaries

Welcome to Sentosa Development Corporation – where discovery never ends! We manage Sentosa Island, transforming it into more than a leisure destination. Our vision is to be the world's best-loved resort, focused on three areas: One Sentosa Experience, Smart Sentosa, and Sustainable Sentosa.

Job Description

The Sous Chef is responsible for the day-to-day operations of the assigned section. He/She provides guidance supervision on the production needs within the section and is responsible for the quality and usage of food produce to ensure controlled wastage and conscious to food costing as well as local sanitation and hygiene requirements.

Key Responsibilities

• Guide the preparation of food across workstations based on speed and rhythm of service

• Guide the plating of food items across the workstations

• Guide the preparation of workstations before the start of each service

• Assist to plan staff schedules based on operational needs

• Monitor inventory level to ensure sufficient inventory for kitchen operations

• Perform audits on portion and waste control practices to minimise loss and wastage

• Provide on-the-job training and performance evaluation to subordinates

• Promote positive working relations within the department and foster cooperation

• Support crisis response and recovery activities in accordance with business continuity policies

• Perform audits on staff's adherence to the organisation's personal, food and beverage hygiene standards

• Provide recommendations for the development of new recipes to renew menus based on suggestions given

• Suggest areas for continuous improvement across workstations

• Implement continuous improvement activities across workstations

• Guide staff in the usage of emerging technology and tools to improve work productivity

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

• Propose to management and plan continuous improvement activities within the team

• Assist to monitor team's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures, food waste management & hygiene standards

Requirements

• Candidate must possess at least ‘O’ level education, professional certificate in Culinary, NITEC, Diploma in Tourism and or equivalent

• Minimum 4 years of experience in similar capacity

• Possess valid Food & Hygiene Certification

• Punctual and discipline to ensure optimal work performance

• Willing to work on weekends and public holidays

EIC RECRUITMENT PTE. LTD.

Job Description

Responsibilities:

• Assist with preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Manage the kitchen team in the executive chef's absence
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Create schedules for kitchen employees and evaluate their performance.
• Develop new menu options based on seasonal changes and customer demand.
• Adhere to and implement sanitation regulations and safety regulations.
• Recruit and train new kitchen employees to meet restaurant and kitchen standards.

• Relevant field in culinary science.
• A minimum of 3 years’ experience in a similar role.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Good understanding of MS Office and restaurant software programs.
• Teamwork-oriented with outstanding leadership abilities.
• Excellent communication and interpersonal skills.

SGE EMPLOYMENT AGENCY

Job Description

Head and manage seafood outlet assigned

Head chef in charge of seafood stall in Food Centre /Coffeeshop

Collecting and tallying daily sales collection

Preparation, marinating and cooking

Manages other employees in the kitchen

Orders ingredients and spices as needed

Portions, arranges, and garnishes food on client preference

HALDI & MEXICANA PTE. LTD.

Job Description

Haleem Chef – Duties and Responsibilities

A Haleem Chef specializes in preparing traditional slow-cooked dishes such as haleem, ensuring authenticity, consistency, and high-quality taste standards.

Key Responsibilities

• Prepare traditional haleem and related dishes using authentic recipes, spices, and cooking techniques.

• Manage slow-cooking processes (long-hour simmering, blending, and consistency control) to achieve the desired texture and flavor.

• Select and prepare ingredients, including meats, lentils, wheat, and spices, ensuring freshness and quality.

• Monitor cooking temperatures and timing to maintain food safety and consistency.

• Maintain consistency in taste and presentation across all servings.

• Develop and refine recipes based on customer preferences and seasonal demand (e.g., Ramadan specials).

• Ensure proper portion control and minimize food wastage.

• Maintain hygiene and food safety standards in compliance with local regulations.

• Coordinate with kitchen staff for smooth preparation and timely service.

• Manage inventory for haleem ingredients and coordinate with suppliers.

• Train junior kitchen staff on preparation techniques and kitchen discipline.

• Maintain cleanliness and organization of the cooking area and equipment.

• Support menu development and special promotions involving traditional dishes.

Core Skills Required

• Expertise in traditional haleem preparation

• Knowledge of spices and slow-cooking techniques

• Time management and consistency control

• Food safety and hygiene standards

• Teamwork and kitchen coordination

Kebab Chef – Duties and Responsibilities

A Kebab Chef specializes in preparing a wide variety of kebabs, ensuring authentic flavors, proper marination, and high-quality grilling techniques.

Key Responsibilities

• Prepare and cook a variety of kebabs (e.g., seekh kebab, chicken tikka, malai kebab, tandoori items) using traditional methods.

• Marinate meats and ingredients with appropriate spices to ensure flavor and tenderness.

• Operate grills, tandoors, and skewers safely and efficiently.

• Monitor cooking times and temperatures to ensure food is cooked to perfection.

• Ensure consistency in taste, texture, and presentation.

• Maintain high standards of hygiene and food safety in the kitchen.

• Assist in menu planning and introduction of new kebab varieties.

• Control portion sizes and reduce wastage to maintain cost efficiency.

• Manage stock levels of meat, spices, and other ingredients.

• Coordinate with other kitchen staff to ensure smooth service during peak hours.

• Ensure proper cleaning and maintenance of grills, tandoor, and kitchen equipment.

• Train junior staff in grilling and preparation techniques.

• Support promotional activities and special menu events.

MR SU PTE. LTD.

Job Description

Job Description

As a Sichuan Cuisine Chef, you will be responsible for preparing high-quality, authentic Sichuan dishes and ensuring consistency in taste and presentation.

• Prepare and cook authentic Sichuan cuisine (e.g. 、、)
• Ensure food quality, taste consistency, and presentation standards
• Manage kitchen operations and maintain cleanliness and hygiene standards
• Monitor inventory and assist in ordering ingredients
• Train and supervise junior kitchen staff
• Ensure compliance with Singapore food safety regulations

• Minimum 2–3 years of experience in Sichuan cuisine preparation
• Strong knowledge of Sichuan cooking techniques and ingredients
• Ability to work in a fast-paced kitchen environment
• Good teamwork and communication skills
• Ability to work shifts, weekends, and public holidays

• Sichuan Cuisine Cooking Skills
• Kitchen Operations Management
• Food Safety & Hygiene Knowledge
• Team Leadership

TASTYHOUSE PTE. LTD.

Job Description

Job Description

Experience in Chinese cuisine dishes.

· Creative thinking on food presentation.

· Prepare, cook and serve a variety of items in accordance with specific menus.

· Assist in creating new dishes and menus.

· Assist with inventory and managing suppliers.

· Maintain food quality and standards.

· Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

· Maintain kitchen cleanliness, hygiene and safety

· Other ad-hoc job duties.

Requirements

· Must be flexible and able to work during our peak times including weekends and public

holiday.

· Possess of professional certificate/NITEC/Culinary qualification.

· Minimum 2 years related experience.

· Familiar with Chinese cuisine.

· Passion for food, creative and teamwork.

XIAO LONG KAN CQ PTE. LTD.

Job Description

Job Description

· Creative thinking on food presentation.

· Prepare, cook and serve a variety of items in accordance with specific menus.

· Assist in creating new dishes and menus.

· Assist with inventory and managing suppliers.

· Maintain food quality and standards.

· Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

· Maintain kitchen cleanliness, hygiene and safety

· Other ad-hoc job duties.

Requirements

· Must be flexible and able to work during our peak times including weekends and public

holiday.

· Possess of professional certificate/NITEC/Culinary qualification.

· Minimum 5 years related experience.

· Passion for food, creative and teamwork.

XIAO LONG KAN CQ PTE. LTD.

Job Description

Job Description

• Familiar with the cooking of Chinese hot pot.

• Prepare raw materials/ingredients for cooking

• Cook food in accordance with the specified recipes and apply different methods of cooking

• Dish out, replenish food during peak time.

• Ensure cooking area and cooking equipment are kept clean and dry after each meal; and etc

• Mentor new culinary staff, Supervise Chef.

• Other duties that Company deem relevant may also be assigned

• Attractive compensation for the right candidate

Xiao Long Kan Osc Pte. Ltd.

Job Description

Job Description

Creative thinking on food presentation.

 Prepare, cook and serve a variety of items in accordance with specific menus.

 Assist in creating new dishes and menus.

 Assist with inventory and managing suppliers.

 Maintain food quality and standards.

 Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

 Maintain kitchen cleanliness, hygiene and safety

 Other ad-hoc job duties.

Xiao Long Kan Osc Pte. Ltd.

Job Description

Job Description

• Familiar with the cooking of Chinese hot pot.

• Prepare raw materials/ingredients for cooking

• Cook food in accordance with the specified recipes and apply different methods of cooking

• Dish out, replenish food during peak time.

• Ensure cooking area and cooking equipment are kept clean and dry after each meal; and etc

• Mentor new culinary staff, Supervise Chef.

• Other duties that Company deem relevant may also be assigned

• Attractive compensation for the right candidate.

Asia JDL

Job Description

Job Description & Requirements

Experience in Chinese cuisine.

 Creative thinking on food presentation.

 Prepare, cook and serve a variety of items in accordance with specific menus.

 Assist in creating new dishes and menus.

 Assist with inventory and managing suppliers.

 Maintain food quality and standards.

 Control costs by minimizing wastage, manage the quantity and quality of food ordering and

storage.

 Maintain kitchen cleanliness, hygiene and safety

 Other ad-hoc job duties.

Requirements

 Must be flexible and able to work during our peak times including weekends and public

holiday.

 Possess of professional certificate/NITEC/Culinary qualification.

 Minimum 2 years related experience.

 Familiar with Chinese cuisine.

Asia JDL

Job Description

Job Description

•Familiar with the cooking of Chinese cuisine eg. Chinese hot pot etc.

• Prepare raw materials/ingredients for cooking

• Cook food in accordance with the specified recipes and apply different methods of cooking

• Dish out, replenish food during peak time.

• Ensure cooking area and cooking equipment are kept clean and dry after each meal; and etc

• Mentor new culinary staff, Supervise Commis Chef

• Other duties that Company deem relevant may also be assigned

•Attractive compensation for the right candidate.

CHICKITA F&B PTE. LTD.

Job Description

Responsibilities includes:

Responsible for the preparation of raw materials required for items on the menu

Ensure that all food preparation is carried out according to the Standard Recipes and Operating Procedures

Adhere to all statutory food hygiene and sanitation guidelines

Ensure regular maintenance of all kitchen equipment, machinery and accessories

Ensure all items prepared are done with the same level of quality and consistency

Assist in cooking and plating prepared items according to standards in the Kitchen Manual

Proper labelling of all food items after preparation, maintaining stock level of all products and ensure correct rotation by FIFO.

Requirements:

No prior working experience in the related field is required for this position

Able to commit shift, weekends and public holidays

Understanding of current SFA regulations, (hygiene and health, and safety legislations.

A team player with a positive attitude

Able to work under extreme pressure

Ability to delegate tasks.

*Salary commensurate with working experiences*

Guzman y Gomez

Guzman y Gomez (GYG) Mexican Kitchen is a dynamic chain of food and beverage restaurants dedicated to enhancing guest experiences with authentic, high-quality Mexican cuisine. Our passion lies in crafting delicious dishes using real ingredients, with processes such as 24-hour marinades and rigorous chip-tasting sessions. We prioritize freshness and authenticity, believing that the extra effort is always worthwhile. Our team, known as the #DreamTeam, is the backbone of our success in Singapore. From service crew to chefs and managers, we embody cheerfulness, positivity, and energy, delighting guests with warm welcomes and genuine smiles. If you share our values and enthusiasm, join us today!

Job Description

Job Description & Requirements

As the Head Chef, you’ll be responsible for ensuring that all kitchen quality standards are always complied with. You will be supporting the recruitment, training, and development of all kitchen crew, supporting the restaurant manager with P&L results which include, COGS, Labor, and Operating Expenses, and ensuring all food safety and WH&S policies and procedures are adhered to.

We appreciate experience comes in many shapes and sizes, what we mean specifically is;

- Experience in a kitchen/cooking role within a busy hospitality environment
- Experience leading and developing a team
- Certificate in commercial cookery or equivalent experience
- Good understanding of food safety concerns
- Excellent interpersonal and communication skills

Benefits

These are just some of the benefits that come with working at GYG:

• Attractive Salary $$
• Performance Incentives (quarterly)
• Rapid Career Growth
• 5 days work week and 2 days OFF, 44 hours
• Outpatient & Hospitalisation benefits
• Staff meals & discounted meals
• Sign-up bonus of $2,000
• Staff referral programme of $500
• Various types of leave entitlements
• Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

We guarantee you will have lots of fun at work and not a single day is the same!

Guzman y Gomez

Guzman y Gomez (GYG) Mexican Kitchen is a dynamic chain of food and beverage restaurants dedicated to enhancing guest experiences with authentic, high-quality Mexican cuisine. Our passion lies in crafting delicious dishes using real ingredients, with processes such as 24-hour marinades and rigorous chip-tasting sessions. We prioritize freshness and authenticity, believing that the extra effort is always worthwhile. Our team, known as the #DreamTeam, is the backbone of our success in Singapore. From service crew to chefs and managers, we embody cheerfulness, positivity, and energy, delighting guests with warm welcomes and genuine smiles. If you share our values and enthusiasm, join us today!

Job Description

Job Scope

Our Cook Crew members are the lifeblood of GYG. You are at the heart of the restaurant operations, preparing fresh and delicious food, problem solving and weighing-in with expertise on vibrant Mexican flavours. Every day you’ll have the opportunity to utilise fresh ingredients to produce high standard products for our new and repeat guests.

Benefits

These are just some of the benefits that come with working at GYG:

• Attractive Salary $$
• Performance Incentives (quarterly)
• Rapid Career Growth
• 5 days work week and 2 days OFF, 44 hours
• Outpatient & Hospitalisation benefits
• Staff meals & discounted meals
• Sign-up bonus of $2,000
• Staff referral programme of $500
• Various types of leave entitlements
• Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

We guarantee you will have lots of fun at work and not a single day is the same!

Lau Wang Claypot Pte. Ltd.

Job Description

Key Responsibilities

· Supervise and coordinate daily kitchen operations

· Ensure food is prepared according to company recipes and SOPs

· Maintain high standards of food quality, hygiene, and safety

· Monitor stock levels and assist in inventory control and ordering

· Train and guide kitchen staff to improve performance and efficiency

· Ensure proper kitchen cleanliness and compliance with NEA regulations

· Assist in scheduling and manpower planning

· Handle kitchen issues and provide solutions during operations

· Minimum 2–3 years of relevant kitchen experience, preferably in a supervisory role

· Strong knowledge of kitchen operations and food safety standards

· Good leadership and team management skills

· Able to work in a fast-paced environment

· Willing to work shifts, weekends, and public holidays

HAIXUAN PTE. LTD.

Job Description

5day work week.

Preparing of food as per restaurant requirement and method.

Ensure that quality, quantity, and correctness of food items served and displayed as per restaurant standard.

Ensure the cleanliness of working area.

Assist in cleaning and washing

Assist in smooth day to day operations of restaurants.

Ensure compliance with Food safety and hygiene policies and procedures.

Other ad-hoc duty as assigned

TWG Tea Company Pte Ltd

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

Job Description

Job Summary

This position is responsible in assisting Chef with the creation and preparation of pastries. This position works closely with all members of the pastry team to achieve the highest possible satisfaction in the pastries prepared in accordance to the standard recipes and procedures set out by the Company.

Primary Relationships

This position reports directly to the Team In-Charge and indirectly to the Executive Pastry Chef and/or Chef Assistant, and has primary working relationships with other members of the pastry team within the organization.

Job Descriptions

• Straight-shifts schedule of 5 days 44 working hours

• Assist Chef with creation and preparation of pastries

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

• Ensure that the quality, quantity, and correctness of food items served and displayed are as per standard recipes of Company and Chef

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

Welfare & Benefits

• 13th Month Salary

• Meal Allowance

• Performance Bonus

• Birthday Incentives

• Medical Benefits

• Staff Discount

• Festive Gifting

Requirements

• 1 – 2 years relevant experience in French pastries

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

• Ability to work effectively in a team environment

• Presents a positive and professional attitude at all times

Only shortlisted candidates will be notified.

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

GLOBAL RECRUITMENT AGENCY

Job Description

Company Profile: F&B Cafe
Position: Junior Baker
Job requirement:

Report to the Chief Baker and support daily kitchen operations

Prepare baked goods, French pastries, and desserts according to standard recipes

Ensure consistency in food quality, preparation, and presentation

Handle ingredients and operate kitchen equipment in line with SOPs

Maintain food safety, hygiene, and cleanliness standards (NEA requirements)

Pack, store, and manage raw materials and finished products properly

Decorate pastries and desserts to required presentation standards

Ensure kitchen and workstation cleanliness at all times

Perform other duties as assigned by the Company

Candidates with 2–3 years of relevant bakery experience will be an advantage.

Working days and timing：5days, 4am-1pm (2 day off follow weekly rooster not necessary off on weekend) Transport provided

Address: Tai Seng
Gross: 2100-2800

Yoshinoya (S) Pte Ltd

Iconic Beef Bowl Chain Brand with over 120 Years of History.

Job Description

Key Responsibilities:

1. Operations Management:

•            Plan production schedules to ensure food is prepared and delivered on time.

•            Manage stock levels to avoid waste and ensure availability.

•            Ensure food quality and hygiene meet safety regulations.

•            Continuously improve processes to enhance efficiency.

2. Team Management:

•            Hire, train, and supervise kitchen staff.

•            Organize staff schedules and assign tasks.

•            Evaluate performance and resolve any team issues.

3. Standardization & SOP Management:

•            Develop, implement, and regularly review SOPs for food preparation, storage, dispatch, and sanitation.

•            Ensure SOPs are consistently followed across shifts and teams.

•            Update procedures in line with menu changes, equipment upgrades, or regulatory requirements.

4. Quality Control:

•            Ensure consistent food quality and standards across all locations.

•            Produce quality control reports and maintain records.

•            Maintain accurate records related to production, hygiene, and quality assurance.

5. Menu Development:

•            Conduct R&D to develop new menu items for outlet sales.

•            Propose alternative ingredients, recipes, or processes that enhance production efficiency and reduce overall food and labor costs.

•            Ensure all new or revised products are operationally feasible for mass production and consistent across outlets.

6. Logistics:

•            Coordinate timely delivery of food products.

•            Optimize delivery routes and logistic processes to control costs and improve efficiency.

7. Budget and Cost Control:

•            Plan and manage budgets for labor, supplies, and equipment.

•            Monitor expenses and find cost-saving opportunities without lowering quality.

8. Inventory Accuracy & Stock Control:

•            Ensure accurate stock records through regular cycle counts and month-end stock takes.

•            Investigate and address variances in raw materials, WIP, and finished goods.

9. Safety and Compliance:

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

•            Maintain a safe working environment for staff.

10. Maintenance:

•            Oversee kitchen equipment maintenance and repairs.

•            Ensure cleanliness and organization of the facility.

11. Audit & Inspection Readiness:

•            Prepare the central kitchen for internal audits, external audits, and regulatory inspections.

•            Ensure all documentation, records, and corrective actions are properly maintained.

12. Sustainability & Waste Reduction:

•            Drive initiatives to reduce food waste, energy usage, and water consumption.

•            Implement better yield management and by-product utilization where possible.

13. Hands-on Management:

•            Actively participate in daily operations to ensure smooth workflow and adherence to standards.

Mandate Of Manpower

Job Description

Job Responsibilities including but not limited to:

• 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.
• Liase 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

Sheraton Towers Singapore Hotel

"To Be A World Class Hotel Reputed For Service Excellence And Product Quality"

Job Description

• Responsible for the hygienic and safe preparation of food within the outlets.
• Assist the Sous Chef and Junior Sous Chef that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimising wastage.
• Assist the Sous Chef and Junior Sous Chef that food stock levels within the kitchen and pantry areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
• Assist the Sous Chef and Junior Sous Chef that all food products received into the kitchen are of the required standard and quality and those they are stored and rotated correctly.
• Assist the Sous Chef and Junior Sous Chef that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained as per schedule.
• Implement and prepare new food concept items and menus, in conjunction with the Sous Chef and Junior Sous Chef.
• Implement quality control procedures.
• Inspect method of food preparation and cooking at all meal periods.
• Liaise with the Engineering as to maintenance within kitchen.
• Inspect plate presentation and continually review and update when necessary.

Concept AC Pte Ltd

Job Description

About the role

As a Chef de Partie at Concept AC Pte Ltd, you will be responsible for overseeing a specific section of the kitchen. This is a full-time, on-site position located in the Central Region. You will play a crucial role in ensuring the consistent delivery of high-quality dishes that contribute to the company's reputation for culinary excellence.

What you'll be doing

1. Preparing and cooking dishes to the highest standards using fresh, seasonal ingredients

2. Supervising and training junior kitchen staff in your area of responsibility

3. Maintaining a clean, organised and efficient work environment

4. Collaborating with the Head Chef to develop new menu items and improve existing ones

5. Ensuring compliance with food safety and hygiene regulations

6. Assisting with inventory management and ordering of supplies

What we're looking for

1. Minimum 2-3 years of experience as a Chef de Partie or in a similar role in a reputable restaurant or hotel kitchen

2. Strong technical cooking skills and a passion for creating innovative, high-quality dishes

3. Excellent time management and multitasking abilities

4. Good communication and leadership skills to effectively manage and train kitchen staff

5. Adaptability to work in a fast-paced, high-pressure environment

6. Commitment to food safety and hygiene standards

What we offer

At Concept AC Pte Ltd, we are dedicated to creating an environment where our employees can thrive. In addition to a competitive salary, we offer a range of benefits, including:

1. Comprehensive health and dental insurance

2. Opportunities for career development and advancement

3. Discounts on our dining experiences

4. A collaborative and supportive team culture

5. Flexible working arrangements to maintain a healthy work-life balance

About us

Concept AC Pte Ltd is a leading hospitality group. Our commitment to excellence, innovation and exceptional customer service has earned us a reputation as a premier dining destination. Join our team and be a part of our continued success story.

Apply now to become our next Chef de Partie!

LATIDO PRIVATE LIMITED

Job Description

Job Summary

We are seeking a hands-on Sous Chef to lead kitchen operations alongside the Head Chef. You will drive consistency, quality, and team development while managing key kitchen sections and ensuring hygiene and cost control.

Responsibilities

• Collaborate with the Head Chef to manage daily kitchen operations and service delivery
• Lead and motivate the kitchen team during preparation and service to maintain high performance
• Ensure consistent quality, presentation, and taste across all dishes served
• Take ownership of kitchen sections, including fire/grill stations, to deliver precise cooking results
• Train and develop junior team members to enhance their culinary skills and efficiency
• Assist in menu development, research and development, and implement cost control measures
• Manage ordering processes, oversee stock rotation, and minimize food waste to optimize resources
• Maintain strict hygiene and food safety standards to comply with regulatory requirements
• Lead the kitchen independently when the Head Chef is unavailable to ensure smooth operations

Preferred competencies and qualifications

• Proven experience as a Sous Chef or Junior Sous Chef prepared to assume greater responsibility
• Skilled in fire, grilling, or high-heat cooking techniques to execute menu items effectively
• Demonstrated leadership with a calm, solutions-oriented approach under pressure
• Passionate about Latin American cuisine and bold flavor profiles
• Ability to maintain focus and deliver quality results in a fast-paced kitchen environment
• Strong attention to detail and dedication to consistency in food preparation
• Collaborative team player with a positive attitude and strong work ethic

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

J. 2 F&B

Job Description

Role Overview

The Chef is responsible for overseeing kitchen operations, preparing high-quality dishes, and ensuring a consistent and exceptional dining experience. This role requires creativity, strong leadership, and a deep understanding of food safety and culinary techniques. The chef in this role will be working in the Zi Char kitchen and should have good understanding and have the necessary culinary skills to execute Zi Char menu items.

1. Food Preparation & Quality Control

• Prepare and cook dishes according to the menu and established recipes
• Ensure all food is of high quality, well-presented, and served on time
• Maintain consistency in taste, portioning, and presentation
• Innovate and contribute new menu ideas

2. Kitchen Operations

• Oversee daily kitchen operations and workflow
• Ensure cleanliness, organisation, and hygiene standards are met
• Monitor stock levels and manage inventory efficiently
• Minimise food wastage and control costs

3. Menu Planning

• Design and update menus based on seasonal ingredients and trends
• Adjust recipes and pricing to meet cost and profitability targets
• Collaborate with management on promotions and special menus

4. Team Management

• Supervise and train kitchen staff (e.g., cooks, kitchen assistants)
• Assign tasks and ensure smooth coordination during service
• Foster a positive and productive kitchen environment

5. Food Safety & Compliance

• Ensure compliance with food safety regulations and standards
• Maintain proper storage and handling of ingredients
• Conduct regular checks on kitchen equipment and cleanliness

• Proven experience as a Chef or similar role
• Strong knowledge of cooking techniques and cuisines
• Ability to work in a fast-paced environment
• Good leadership and communication skills
• Knowledge of food safety and hygiene standards

• Culinary certification or relevant training
• Experience in menu development and cost control
• Creativity and passion for food

Grand Park City Hall

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

Job Description

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

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

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

Job Responsibilities

• Ensure that all food items are prepared as per standard recipe cards while maintaining portion control and minimizing waste.

• Place emphasis on correct food preparation and handling.

• Ensure that food stock levels within the kitchens are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

• Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained.

• Ensure that administrative tasks are completed and submitted on time.

• Focus on high standard in food preparation, presentation and service.

• Ensure all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.

• Perform any other job tasks as assigned.

Job Requirements

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

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

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

DEMETER SPECIALITIES PTE. LTD.

Job Description

Company Overview

IHCL and its subsidiaries offer warm Indian hospitality and world-class service through iconic brands like Taj, SeleQtions, Vivanta, Ginger, and amã Stays & Trails. Bombay Brasserie Singapore brings this legacy of Indian cuisine and hospitality to Singapore.

Job Summary

You will prepare and cook Indian cuisine dishes, ensuring quality and hygiene standards in a high-end restaurant environment.

Responsibilities

• Prepare and cook Indian cuisine dishes using hands-on skills to meet restaurant quality standards
• Apply basic hygiene and food safety practices in compliance with Singapore Food Agency (SFA) regulations
• Maintain cleanliness and organization of the kitchen workspace to support safe food preparation
• Collaborate with kitchen and service teams to ensure timely and accurate food delivery
• Adapt cooking techniques to meet the standards of a hotel or high-end Indian restaurant environment

Preferred competencies and qualifications

• Experience working in hotels or high-end Indian restaurants

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:

• Perform daily culinary operations and coordination to ensure timely execution of daily meals to outlets or customers.

• Delegate and supervise cooking/preparation tasks to Cook and Leading Cook in accordance with the process flow and procedures, ensuring good presentation of each dish served. 

• Prepare and delegate preparation of mise-en-place.

• Supervise and adhere to guidelines of workplace safety, food safety, personal hygiene, discipline and maintain kitchen cleanliness to ensure that it is clean, orderly and safe for operation at all times.

• Work closely with the team on cyclical menu execution, day-to-day operational issues and ensure products and culinary standards are maintained at all times.

• Ensure the integrity of CCP (Critical Control Point) records are recorded.

• Ensure function set-up and clearing carried out according to function sheets.

• Support Junior Sous Chef in maintaining kitchen operations and staff discipline.

• Assume responsibility for the respective outlet/section in the absence of the Junior Sous Chef.

• Ensure food materials are sufficiently replenished and properly stored according to rules and regulations with appropriate control to minimize food cost.

• Any other duties as assigned.

Job Requirements: 

• Minimum ‘O/N’ level qualification

• Minimally 5 years of relevant experience

• Ability to communicate in English

• Good Leadership Skill

• Strong interest in kitchen operations/culinary

• Able to work on rotating shifts (morning, afternoon and evening) including weekends and public holidays

• Candidate with Food Safety Course (FSC) Level 1 Certificate will have added advantage

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

Hilton (NYSE: HLT) is a leading global hospitality company with a portfolio of 23 world-class brands comprising more than 7,600 properties and nearly 1.2 million rooms in 126 countries and territories. Dedicated to fulfilling its founding vision to fill the earth with the light and warmth of hospitality, Hilton has welcomed over 3 billion guests in its more than 100-year history, was named the No. 1 World’s Best Workplace by Great Place to Work and Fortune, and has been recognized as a global leader on the Dow Jones Sustainability Indices for seven consecutive years.

Job Description

THE NOMAD WAY

Hospitality is at the core of what we do and who we are. It’s more than just a job; it’s a path to a career in our industry. Many of us at NoMad have grown from within these walls and we pride ourselves on providing these opportunities. We thrive to achieve our vision to be a thriving hotel combining the best of New York hospitality with Singapore charm. Our values connect us; our behaviours guide us; and our non-negotiables drive us. Welcome to NoMad Singapore

OVERVIEW OF ROLE

The Sous Chef – Western Cuisine supports the Chef De Cuisine in overseeing the daily operations of the Western kitchen, ensuring the highest standards of food quality, consistency and presentation.

This role is responsible for supervising kitchen operations, supporting menu execution and leading the culinary team in delivering exceptional dining experiences. The Sous Chef plays a key role in maintaining operational efficiency, food safety standards and team performance while contributing to the overall culinary direction of the hotel.

MAIN DUTIES & RESPONSIBILITIES

The main responsibilities of the Sous Chef – Western Cuisine are summarised below; however the list is not exhaustive.

GENERAL DUTIES

• Support the Chef De Cuisine.in managing the daily operations of the Western kitchen.

• Supervise food preparation and service to ensure consistency, quality and presentation standards are met.

• Ensure all dishes are prepared according to standard recipes and specifications.

• Maintain a strong presence in the kitchen during service to guide and support the team.

• Monitor food quality and ensure timely delivery during service periods.

• Assist in planning and organising kitchen operations for efficiency and productivity.

• Undertake any other duties or tasks deemed reasonable by the Chef De Cuisine.

MENU EXECUTION & DEVELOPMENT

• Support the execution of Western cuisine menus across all outlets.

• Assist in menu development, recipe testing and refinement.

• Ensure proper portion control and standardisation of recipes.

• Contribute ideas for new dishes, seasonal menus and special promotions.

• Work closely with the pastry, banquets and other kitchen teams for consistency.

LEADERSHIP AND MANAGEMENT

• Supervise and guide kitchen team members, ensuring high performance and teamwork.

• Provide training, coaching and support to junior chefs.

• Assist in staff scheduling and allocation of duties.

• Promote discipline, cleanliness and professionalism in the kitchen.

• Support performance management and team development initiatives.

COST CONTROL & OPERATIONS

• Monitor food cost, portion control and wastage.

• Assist in inventory management, ordering and stock control.

• Work closely with Purchasing and Cost Control to ensure efficient procurement.

• Ensure optimal use of ingredients and minimise waste.

• Support adherence to budget and financial targets.

FOOD SAFETY & COMPLIANCE

• Ensure compliance with food safety, hygiene and sanitation standards.

• Maintain a clean and organised kitchen environment.

• Ensure proper storage, handling and labelling of food products.

• Comply with local regulations and company policies related to food safety.

GUEST EXPERIENCE & BRAND REPRESENTATION

• Ensure all dishes reflect the quality, creativity and standards of NoMad.

• Support the delivery of a consistent and memorable dining experience.

• Maintain attention to detail in presentation and flavour.

• Contribute to the overall culinary identity of the hotel.

EXPECTATIONS:

The Sous Chef – Western Cuisine is expected to:

• Always maintain a consistently professional demeanor.

• Represent NoMad positively in all interactions with internal and external stakeholders.

• Always adhere to company policies and procedures, including food safety and hygiene standards.

• Demonstrate strong leadership, organisation and attention to detail.

• Foster teamwork and effective communication within the kitchen.

• Exhibit reliability and accountability in kitchen operations.

• Champion company values and foster a collaborative working culture.

QUALIFICATIONS

• Diploma or Degree in Culinary Arts or a related field.

• Minimum 5–8 years of experience in Western cuisine, with at least 2–3 years in a supervisory role.

• Strong knowledge of Western cooking techniques, ingredients and presentation standards.

• Experience in hotel or upscale restaurant environments is preferred.

• Strong leadership and team management skills.

• Knowledge of food safety and hygiene standards.

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

• Passion for culinary excellence and innovation.

Kulnari Adventure Golf Pte Ltd

Job Description

Role Overview

The Demi Chef assists the Sous Chef and Head Chef in daily kitchen operations by preparing ingredients, cooking assigned dishes, and maintaining kitchen cleanliness and efficiency. This role is responsible for ensuring food is prepared according to the restaurant’s quality and presentation standards.

The Demi Chef typically manages a specific station in the kitchen and supports the team in delivering consistent and timely service.

Key Responsibilities

Food Preparation & Cooking

• Prepare ingredients and cook dishes according to established recipes and standards.

• Ensure consistency in taste, presentation, and portioning.

• Manage and maintain assigned kitchen station during service.

• Assist in plating and final presentation of dishes.

Kitchen Operations

• Support the Sous Chef and Head Chef in daily kitchen operations.

• Ensure smooth workflow during food preparation and service periods.

• Assist with prep work before service and cleaning after service.

Quality Control

• Ensure all food items meet quality and presentation standards before serving.

• Check freshness and quality of ingredients before use.

• Follow proper cooking techniques and kitchen procedures.

Hygiene & Safety

• Maintain high standards of kitchen cleanliness and organization.

• Follow food safety and hygiene guidelines in accordance with Singapore Food Agency (SFA) regulations.

• Ensure proper food storage and labeling procedures.

Inventory & Stock Management

• Assist with stock rotation using FIFO (First In First Out) practices.

• Inform supervisors of low stock or ingredient shortages.

• Help with basic inventory and ingredient preparation.

Team Support

• Work closely with other kitchen staff to ensure efficient service.

• Assist junior kitchen staff when required.

• Follow instructions from the Sous Chef and Head Chef.

Requirements

• Minimum 1–3 years of kitchen experience in a restaurant or hospitality environment.

• Basic knowledge of cooking techniques and kitchen operations.

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

• Good teamwork and communication skills.

• Basic understanding of food hygiene and safety standards.

OCD Hands Pte. Ltd.

Job Description

Job Responsibilities including but not limited to:

• 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

SUGARY SWEETS PTE. LTD.

Job Description

• Experience and extensive knowledge in cooking indian food.
• Must be able to operate kitchen efficiently and supervise a team of staff.
• Keep track of all inventory, recipes and ensure quality of food is always at its best.
• Coordinate and carry out the preparation of all meals.
• Prepare meals using a variety of normal kitchen tools, as well as galley appliances such as food processors, mixers, blenders, ovens, and grills.
• Ensure quality of plating/packaging meals for customers.
• Rinse and clean dishes, pots, pans and utensils when needed and store things accordingly.
• Help clean and maintain all cooking items and service items in orderly and absolutely sanitary condition according to good health-keeping practices in keeping with government regulations.
• Ensure cleaning materials are stocked.

HAVE FUN SUNTEC PTE. LTD.

Job Description

1.         Assist in preparing and replenishing ingredients for food preparation.

2.         Assist in fruits preparation, drinks preparation timely

3.         Ensuring food products are placed in assigned locations at the appointed time.

4.         Ensure cleanliness of the premise before and after opening of outlet

5.         Assist Chef in any ad-hoc duties if needed

KUISINE KONCEPTS PTE. LTD.

Job Description

• Manage and oversee your assigned kitchen section (e.g. grill, sauté, garde manger, etc.)
• Prepare and cook dishes according to company standards and recipes
• Ensure consistency, quality, and presentation of all dishes
• Maintain high standards of food hygiene and kitchen cleanliness (NEA/SFA compliance)
• Assist in stock control, ordering, and minimising wastage
• Support junior kitchen staff and ensure smooth coordination during service
• Work closely with Sous Chef and Head Chef on daily operations

Le Jardin Fort Canning

Job Description

Junior Sous Chef – Le Jardin (Fleursophy Group)

About Us

Set within the lush greenery of Fort Canning Park, Le Jardin is a nature-inspired dining destination by Fleursophy Group. Rooted in modern European cuisine, we focus on refined flavours, thoughtful presentation, and a warm, inviting dining experience.

Job Description

We are looking for a passionate and driven Junior Sous Chef to support our kitchen leadership in delivering high-quality dishes and maintaining strong operational standards.

Key Responsibilities:

• Assist the Head Chef and Sous Chef in daily kitchen operations
• Supervise and guide junior kitchen team members to ensure consistency and efficiency
• Ensure all dishes are prepared to the restaurant’s standards in taste, presentation, and portioning
• Maintain high standards of food hygiene, cleanliness, and safety at all times
• Support inventory management, ordering, and cost control
• Assist in menu execution and contribute ideas for seasonal updates and improvements
• Ensure smooth coordination between kitchen and front-of-house team
• Step in to lead service when required

Job Requirements

• Minimum 2–4 years of relevant kitchen experience, preferably in Western/European cuisine
• Prior experience in a supervisory or senior CDP role is preferred
• Strong understanding of kitchen operations, food safety, and hygiene standards
• Good leadership skills with the ability to train and motivate a team
• Positive attitude, disciplined, and able to work in a fast-paced environment
• Passion for cooking, attention to detail, and willingness to learn
• Able to work weekends and public holidays

Why Join Us

• Opportunity to grow within a multi-concept F&B group
• Work in a beautiful, nature-inspired environment
• Exposure to modern European cuisine and creative menu development
• Supportive team culture with strong emphasis on people and development

Sodexo Singapore Pte Ltd

Founded in 1966 in Marseilles, France, Sodexo is the number 1 French-based employer globally. With 425,000 employees in 80 countries, our array of opportunities is as diverse as our workforce. From facilities engineering to food service management, construction to energy management, medical equipment maintenance to patient care, wellness and nutrition to sustainable practices, Sodexo delivers an integrated suite of innovative services to our consumers. Our experiences with our over 75 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance every day.

Job Description

Working Location : Pioneer
Working Hours : Mondays to Fridays, 6am to 3.30pm

Head Chef in Corporate office staff cafeteria settings

Job Summary:

 Manages the back of house operation, including menu planning, cost control, administration, communication (all levels), manpower planning, hygiene, and safety management. 

Key Responsibilities: 

·    Responsible for the overall daily food production and back of house operations.

·    Maintain and enhance manpower management by daily effective communication.

·    Ensure that quality and wholesome food is served in the facility.

·    Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

·    Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

·    Liaise and produce for banquet events of the day/ week with F&B Coordinator/Supervisor.

·    Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

·    Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

·    Submit weekly and monthly financial/ administration reports to the Unit Manager.

·    Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

·    Attend weekly service meetings to improve and enhance service level.

·    Evaluate and administer manpower plans, employee training & development.

·    Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

·    Maintain and improve hygiene and safety standards of both front of house and back of house operations.

·    Perform all other duties common assigned to by both the client and management of Sodexo Singapore.

Manpower Singapore

Manpower® is a global leader in contingent staffing and permanent resourcing, providing companies with strategic and operational flexibility and creating talent at scale.

Job Description

Job Responsibilities
Support Senior Chefs

• Assist the Head Chef in running daily pastry and bakery operations.

Food Quality & Standards

• Follow standard recipes and presentation guidelines.
• Ensure portion control and consistency in taste and appearance.

Cost & Resource Management

• Monitor food and labor costs.
• Control maintenance and energy usage in the pastry kitchen.

Training & Development

• Train and mentor Chef de Partie and Commis chefs.
• Promote hygiene, safety, and kitchen standards.

Operational Efficiency

• Maintain smooth workflow in line with corporate SOPs.
• Prevent accidents and ensure energy conservation.

Requirements

• Min. 5 years in pastry/bakery, with supervisory exposure.
• Good knowledge of pastry techniques, food safety, and kitchen management.
• Culinary diploma or equivalent is plus.
• Leadership, communication, and ability to work under pressure.

Kantin at Jewel Changi

Job Description

About the role

KANTIN at Jewel Changi is seeking a dedicated Kitchen Assistant to join our team at our restaurant located in the Changi Airport East Region. As a full-time position, this role will involve supporting our experienced chefs in the day-to-day operations of our busy kitchen.

What you'll be doing

• Assisting chefs with food preparation tasks such as chopping, peeling, and slicing ingredients

• Maintaining a clean and organised kitchen environment, including washing dishes and cleaning cooking surfaces

• Restocking kitchen supplies and ingredients as needed

• Following all food safety and hygiene protocols to ensure the highest standards of cleanliness

• Providing general support to the kitchen team as required

What we're looking for

• Strong attention to detail and a commitment to maintaining high standards of cleanliness and organisation

• The ability to follow instructions and work efficiently as part of a team

• A willingness to learn and develop new skills

• Good communication skills and a positive, helpful attitude

What we offer

At KANTIN at Jewel Changi, we provide a competitive salary, opportunities for career growth, and a range of employee benefits including staff meals. We also offer a supportive and collaborative work environment where you can develop your skills and progress your career in the hospitality industry.

About us

KANTIN at Jewel Changi is a modern and vibrant restaurant located in the heart of Changi Airport's Jewel complex. We pride ourselves on serving delicious, high-quality Bornean cuisine and providing an exceptional dining experience for our customers. Our team of talented chefs and dedicated support staff work together to create a welcoming and enjoyable atmosphere for all our guests.

If you're excited about the prospect of joining our team, please apply now to be considered for this exciting opportunity.

Accor Asia Corporate Offices

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.At Accor we believe that there is a place for everyone in the same way that our brands cater to all of our guests. That’s why we offer the greatest career opportunities, customer service skill training and the chance to work in the most diverse locations in the hotel, resort and hospitality industry.Every day we strive to make our guests Feel Welcome and our people Feel Valued.

Job Description

Flavorworks Singapore Pte Ltd

Job Description

About the role

Join our vibrant kitchen team as a Kitchen Assistant at Flavorworks Singapore Pte Ltd. In this full-time role, you will be responsible for supporting our talented chefs in preparing and delivering delicious meals to our customers. Based in our Orchard Central Region location, you will play a crucial part in upholding our commitment to high-quality food and exceptional customer service.

What you'll be doing

1. Assist with food preparation, including chopping, slicing, and portioning ingredients

2. Maintain a clean and organised kitchen environment, ensuring all equipment and work surfaces are sanitised

3. Follow recipes and food safety protocols to ensure consistent and high-quality dish production

4. Restock and replenish ingredients and supplies as needed

5. Support the kitchen team in delivering orders in a timely manner

6. Contribute to a positive and collaborative work environment

What we're looking for

1. Previous experience in a kitchen, food service or pastry environment, preferably in a similar role

2. Strong attention to detail and a commitment to food safety and hygiene

3. Ability to work quickly and efficiently under pressure

4. Good communication skills and a team-oriented attitude

5. Willingness to learn and adapt to new tasks and procedures

What we offer

At Flavorworks, we pride ourselves on creating a supportive and engaging work environment. In addition to competitive wages, you can expect:

1. Opportunities for career growth and skills development

2. Discounts on our delicious menu items

3. A collaborative and inclusive team culture

4. Comprehensive health and wellness benefits

About us

Flavorworks Singapore Pte Ltd is a leading provider of high-quality, innovative culinary experiences. With a strong focus on freshness, creativity, and customer satisfaction, we are committed to delivering exceptional dining experiences to our customers. Join our team and be a part of our continued success!

Looking for team members who are Singaporeans or Permanent Resident only.

Apply now to become our next Kitchen Assistant and be a part of the Flavorworks family.

Flavorworks Singapore Pte Ltd

Job Description

About the role

We are seeking a talented Pastry Junior Sous Chef to join our dynamic team at Flavorworks Singapore Pte Ltd, located in the vibrant Orchard Central Region. As a full-time Pastry Junior Sous Chef, you will be responsible for overseeing the day-to-day operations of our pastry kitchen, ensuring the highest standards of quality and creativity in our desserts and baked goods.

What you'll be doing

1. Assist the Pastry Chef in managing the pastry team and overseeing the production of a wide range of desserts and baked goods

2. Develop and implement innovative recipes, concepts and presentation styles to enhance the overall dining experience

3. Ensure that all pastry items meet the company's quality standards and customer expectations

4. Maintain strict control over inventory, budgets and kitchen operations

5. Provide hands-on training and mentorship to the pastry team to continuously improve their skills and efficiency

6. Collaborate with the culinary team to create harmonious menus and plating presentations

7. Adhere to all food safety and hygiene regulations

What we're looking for

1. Minimum 3-5 years of experience as a Pastry Junior Sous Chef or in a similar role within a reputable restaurant, hotel or catering establishment

2. Formal culinary training and education, with a strong foundation in pastry and baking techniques

3. Excellent attention to detail and ability to work under pressure to meet deadlines

4. Demonstrated creativity and flair in dessert and pastry development

5. Strong leadership and team management skills to motivate and develop your team

6. Proficient in using various kitchen equipment and tools

7. Flexible and adaptable to changes in the industry and customer preferences

What we offer

At Flavorworks Singapore Pte Ltd, we value our employees and strive to provide a supportive and rewarding work environment.

About us

Flavorworks Singapore Pte Ltd is a leading hospitality group that operates a diverse portfolio of award-winning restaurants and cafes across the city. We are known for our commitment to culinary excellence, innovative menu offerings and exceptional customer service. Join our talented team and be a part of our continued success in the industry.

Looking for team members who are Singaporeans or Permanent Resident only.

If you are excited about this opportunity and believe you have the skills and experience to excel as our Pastry Junior Sous Chef, we encourage you to apply now.

ELEVEN SEVENTEEN CAPITAL PTE. LTD.

Job Description

Company Overview

Eleven Seventeen Capital is a Singapore-based hospitality group behind five dining concepts, including modern and casual steakhouses, a bistro, a specialty coffee stand, and a modern Asian restaurant, all committed to quality dining experiences across Singapore’s vibrant food scene.

Job Summary

We are looking for a dedicated Chef de Partie to maintain dish quality and consistency while collaborating with the kitchen team to ensure smooth operations.

Responsibilities

• Prepare and execute dishes following recipes and guidelines to meet high-quality standards
• Oversee a designated kitchen section to ensure operational efficiency and consistent food quality
• Maintain hygiene and food safety standards throughout food preparation and kitchen areas
• Train and mentor junior kitchen staff to improve their skills and maintain kitchen efficiency
• Monitor stock levels and assist with inventory management to ensure ingredient availability
• Keep the workstation clean and organized at all times to support smooth kitchen operations
• Work effectively under pressure in a fast-paced environment while maintaining attention to detail

Preferred competencies and qualifications

• Previous experience as a Chef de Partie or in a similar kitchen role
• Proficient knife skills; butchery experience is a plus but not mandatory
• Passion for food and commitment to delivering high-quality dishes
• Demonstrate integrity and a strong willingness to learn and grow within the team

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

Singapore

Pan Pacific Orchard, Singapore

Culinary

Pan Pacific Orchard, Singapore is an award-winning destination hotel, recognised with multiple accolades for its excellence in both design and hospitality. Featuring the visionary architecture of renowned WOHA, the hotel is located in the prestigious Orchard Road district and redefines the city’s skyline with four themed open-air terraces—Forest, Beach, Garden, and Cloud—each offering a distinctive experience.

Within the Forest Terrace, our signature restaurant, Mosella, introduces a Mediterranean sharing concept with a refreshingly modern twist. The Beach Terrace brings a resort-like ambience to the heart of the city, while the Garden Terrace is home to Florette, our luxurious specialty cocktail bar. At the top of the Cloud Terrace, level 18 houses the Claymore Ballroom, Orchard’s highest pillarless ballroom.

Operated by Pan Pacific Hotels Group, a member of UOL Group Limited, Pan Pacific Orchard exemplifies the group’s signature of sincere and graceful luxury. As an award-winning property, it’s not only a premier destination for guests but also an inspiring and rewarding place to work, where employees are part of a team that continues to earn recognition on the global stage.

The Role

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 Junior Sous Chef assists the Executive Chef in creating optimum customer satisfaction by providing the highest standard of food quality and presentation at the same time maximising the profit margins through effective management of all kitchen functions. We are looking for a Junior Sous Chef to support our Bar operations.

Our Expectations:

• Maintain discipline and proper work at all times and display a professional and positive attitude towards colleagues

• Lead team in day-to-day outlet operations, ensuring the highest quality and standard of food served and delivering professional and speedy service to our guests

• Be responsible for the proper care and handling of all food items in the preparation kitchen

• Ensure food hygiene and sanitation are maintained at the workstation at all times and the correct handling and maintenance of the equipment, machinery and tools

• Conduct proper food checking and turnover of the mise en place and check that all inter kitchen transfers correspond to the requirements

• Carry out menu planning, checking on store requisition, making orders for ingredients required etc.

• Be responsible for the work performance and efficiency of all employees under his/her supervision.

• Perform any other duties as required by the Sous/Executive Sous Chef

Talent Profile

We are looking for an individual who is passionate in culinary as well as a good understanding of the hygiene standards as per Singapore requirement. You should be creative with a hands-on approach. If you have the ability to adapt to ever changing requirements and needs of customers with at least three years of culinary experience, write in to have a chat with us!

How to Apply

Click on “

CHAO YUAN PTE. LTD.

Job Description

Job Description: Head Chef ()

Location: Suntec, Singapore

Position Type: Full-Time / Permanent

We are seeking a highly skilled and disciplined Head Chef to lead our culinary team in a high-volume, premium Chinese restaurant. The ideal candidate will be a master of traditional TeoChew Chinese cooking techniques—ranging from wok hei mastery to intricate banquet preparation—while possessing the modern management skills necessary to maintain food costs, hygiene standards (SFA), and kitchen efficiency in a fine dining environment.

• Culinary Leadership: Oversee the daily operations of the kitchen, ensuring every dish meets the restaurant’s high standards for taste, presentation, and consistency.

• Menu Development: Design and innovate seasonal menus, "chef’s specials," and curated sets for different occasions.

• Cost Management: Monitor food inventory, negotiate with suppliers, and manage food waste to maintain healthy profit margins without compromising quality.

• Quality & Hygiene Control: Enforce strict adherence to Singapore Food Agency (SFA) food safety regulations and maintain an A-grade kitchen cleanliness rating.

• Team Mentorship: Recruit, train, and supervise kitchen staff (Sous Chefs, Wok Chefs, and Commis), fostering a culture of professional growth and discipline.

In our fast-paced environment, the Head Chef is a key pillar of the overall business operation and will be expected to assist with:

• Procurement & Vendor Relations: Support the Operations Manager in sourcing specialized ingredients or testing new equipment for kitchen upgrades.

• Cross-Departmental Collaboration: Work with the HR Manager on manpower planning, staff performance reviews, and workplace safety training for kitchen personnel.

• VIP Guest Engagement: Occasionally interact with VIP diners or corporate clients to customize menus or explain specific culinary techniques during special events.

• Facility Oversight: Assist the Maintenance Manager in identifying and troubleshooting kitchen equipment malfunctions (e.g., walk-in chillers, high-pressure burners).

• Emergency Floor Support: During exceptional peak periods, provide high-level coordination between the kitchen and Front-of-House to ensure smooth service flow.

• Experience: Minimum 8–10 years of experience in Chinese professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role.

• Technical Mastery: Deep knowledge of Teochew Chinese cuisine, with expert-level wok skills and plating aesthetics.

• Leadership: Strong communication skills and the ability to lead a diverse team under high-pressure, fast-turnaround conditions.

• Language: Professional fluency in Mandarin is essential for managing kitchen operations and communicating with traditional suppliers.

CHAO YUAN PTE. LTD.

Job Description

Location: Suntec, Singapore

Position Type: Full-Time / Permanent

We are looking for a disciplined and detail-oriented Sous Chef to serve as the second-in-command in our kitchen. You will be the vital link between the Head Chef’s vision and the line team’s execution. The ideal candidate is a hands-on leader who can master the wok during peak service, maintain rigorous food safety standards, and step in to manage the kitchen seamlessly in the Head Chef’s absence.

• Service Leadership: Lead the line during busy lunch and dinner shifts, ensuring every dish meets our standards and presentation.

• Kitchen Supervision: Supervise the Junior Sous Chefs, Station Chefs, and Commis, ensuring tasks are completed efficiently and prepped correctly for service.

• Inventory & Quality Control: Perform daily checks on ingredient freshness and stock levels. Manage the "First-In, First-Out" (FIFO) system to minimize wastage.

• Training: Assist the Head Chef in training new staff on specific Chinese culinary techniques, knife skills, and the restaurant’s unique recipes.

• Compliance: Ensure the kitchen strictly adheres to SFA (Singapore Food Agency) hygiene standards and Workplace Safety and Health (WSH) protocols.

As a key member of the management team in a dynamic dining and entertainment venue, the Sous Chef will handle various flexible duties:

• Administrative Assistance: Help the Head Chef with daily manpower scheduling, food cost reporting, and digitizing recipe cards for the kitchen database.

• Inter-departmental Coordination: Work with the Maintenance & Operations Manager to report and oversee the repair of kitchen machinery or cooling systems.

• Menu Testing: Participate in R&D sessions for new seasonal dishes, providing technical feedback on preparation times and ingredient sourcing.

• Event Support: Coordinate kitchen logistics for large-scale banquet events, ensuring smooth transitions between appetizers and main courses.

• HR Support: Assist in conducting practical cooking tests for new kitchen applicants and providing feedback on their technical proficiency.

• Experience: Minimum 5–7 years in a professional Chinese kitchen, with at least 2 years in a Senior Station Chef or Sous Chef role.

• Technical Skills: Exceptional wok skills and deep knowledge of traditional Chinese cooking methods (steaming, braising, stir-frying).

• Leadership: Proven ability to manage a team of 5–10 kitchen staff in a high-pressure environment.

• Languages: Proficiency in Mandarin is essential for clear communication with the kitchen brigade.