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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.

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.

ZHANG JI PTE. LTD.

Job Description

Job Description:

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales,
• Study each recipe and gather all necessary ingredients,
• Cook food in a timely manner,
• Delegate tasks to kitchen staff,
• Inform wait staff about daily specials,
• Ensure appealing plate presentation,
• Supervise Cooks and assist as needed,
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy),
• Monitor food stock and place orders,
• Check freshness of food and discard out-of-date items,
• Experiment with recipes and suggest new ingredients,
• Ensure compliance with all health and safety regulations within the kitchen area,
• Assist in adhoc duties as and when required.

Requirements:

• Proven work experience as a Head Chef/ Executive Chef,
• Hands-on experience with various kitchen equipment,
• Advanced knowledge of culinary, baking and pastry techniques,
• Leadership skills,
• Ability to remain calm and undertake various tasks,
• Excellent time management abilities,
• Up-to-date knowledge of cooking techniques and recipes,
• Familiarity with sanitation regulations,
• Must be hands on for operations,
• Culinary school diploma preferred.

ZHANG JI PTE. LTD.

Job Description

Job Description:

• Direct and participate in the preparation, seasoning, and cooking of Si Chuan Cuisine dishes,
• Plan and price menu items, order supplies, and keep records and accounts. Monitoring and controlling stock levels,
• Maintaining/raising the food’s profit margins for the restaurant,
• Meeting health and safety standards,
• Assist in adhoc duties as and when required.

Requirement:

• Proven work experience as a Chef or Cook,
• Hands-on experience with various kitchen equipment,
• Ability to remain calm and undertake various tasks,
• Excellent time management abilities,
• Familiarity with sanitation regulations.

HIRA GLOBAL PTE. LTD.

Job Description

• Preparing specific food items and meal components at your station.
• Following directions provided by the head chef.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Keeping your area of the kitchen safe and sanitary.
• Stocktaking and ordering supplies for your station.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen when required.
• Support and guide junior cooks
• Ensure food safety, hygiene and cleanliness standards are met at all times

MANSA COMPUTERS PTE. LTD.

Job Description

SUMMARY:

As a Chef de Partie at Oak & Ember, you will be an integral part of our kitchen team, specializing in the preparation and execution of our dishes. You will work closely with the Head Chef and Sous Chef to ensure that every dish meets our exceptional standards for quality and flavour. This position offers a dynamic opportunity for a culinary professional who is passionate about smoked meats and dedicated to achieving excellence in every aspect of their work.

KEY RESPONSIBILITIES:

Food Preparation and Cooking

-      Assist in the creation and development of new menu items

-      Ensure all dishes are served at the highest quality and consistency

-      Prepare, cook and present dishes in line with our recipes and standards

-      Oversee and execute cooking process, ensuring meats are cooked to perfection with optimal flavour

Kitchen Operations

-      Coordinate with other kitchen chefs to ensure smooth and efficient service

-      Adhere to health, safety and hygiene standards in all food preparation and cooking activities

-      Assist with inventory management, including ordering, receiving and storing ingredients

-      Maintain an organized and efficient workstation, following food safety and sanitation guidelines

Quality Control

-      Conduct regular checks on the quality and freshness of ingredients

-      Implement and maintain portion control and waste management practices

-      Monitor food quality and presentation, ensuring every dish meets Oak & Ember’s high standards

Team Collaboration

-      Mentor and support junior kitchen staff, fostering a positive and productive work environment

-      Communicate effectively with the front-of-house team to ensure customer satisfaction

-      Work closely with the Head Chef, Sous Chef and other kitchen staff to ensure seamless operations

JOB REQUIREMENTS:

-      Proven experience as a Chef de Partie or similar role in a restaurant

-      Excellent knife skills and attention to detail

-      Strong organizational and time management abilities

-      Ability to work under pressure in a fast-paced environment

-      Team player with strong communication skills

MANSA COMPUTERS PTE. LTD.

Job Description

SUMMARY:

As the Junior Sous Chef at Oak & Ember, you will support the Sous Chef and Head Chef in the preparation, smoking, cooking, and presentation of our signature smoked meat dishes. You will play a key role in assisting with daily kitchen operations, supervising junior staff, and ensuring consistency and quality across all menu items. This position is ideal for a motivated culinary professional with strong technical skills, a passion for smoked meats, and a desire to grow into a leadership role within a dynamic kitchen environment.

KEY RESPONSIBILITIES:

Culinary Support & Leadership

-      Provide guidance and support to Junior chefs, helping develop their skills

-      Step in to supervise the kitchen team in the absence of senior chefs when required

-      Assist the Sous Chef and Head Chef with planning and preparing food items for service

-      Oversee assigned stations and ensure all dishes are prepared to Oak & Ember standards

-      Assist in maintaining prep lists, delegating basic tasks, and ensuring timely station readiness

Menu Development

-      Contribute ideas for specials and seasonal menu updates

-      Help assemble and plate dishes with consistency in taste, texture, and presentation

-      Assist with menu preparation for special events, private functions, and catering orders as needed

-      Support the Sous Chef and Head Chef in refining recipes and experimenting with smoking techniques and flavors

Operational Management

-      Monitor prep levels, portion sizes, and food quality to reduce waste and maintain efficiency

-      Maintain high standards of cleanliness and hygiene across all kitchen areas and equipment

-      Support day-to-day kitchen operations, ensuring smooth service flow and station organization

-      Assist with inventory checks, proper storage, and rotation of smoked meats and other ingredients

Team Support

-      Assist with any other tasks needed to support the kitchen operations

-      Work collaboratively with the kitchen team to ensure smooth and efficient service

-      Communicate effectively with junior chefs and sous chefs, guiding their development

JOB REQUIREMENTS:

-      Minimum 5 years of related experience with WSQ Food Hygiene Certificate

-      Experience as a strong Chef de Partie or Junior Sous Chef

-      Strong knife skills and fundamental cooking techniques

-      Able to work in a fast-paced environment and handle peak hours calmly

-      Responsible, punctual, and a good team player with a positive attitude

Jungle

Job Description

About Us

JUNGLE is an award winning Thai Grill & Bar on Ann Siang Hill, driven by good produce, curiosity, and soul. Our team is made up of talented individuals who are passionate about good food, great company, and genuine hospitality.

Job Description

We’re looking for a skilled and passionate Chef de Partie/Junior Sous to take charge of in our kitchen. If you thrive in a fast-paced environment, love bold flavours, and take pride in consistency and quality, this is your chance to step into a key role within a vibrant, flavour-driven team.

No training or background in Thai cooking is necessary - but what we do look for are curious chefs, with a passion for cooking and an openness to learn.

Job Details

• Run your own section efficiently during prep and service

• Prepare and cook dishes to a high standard, ensuring consistency and presentation

• Maintain strong mise en place and manage prep lists

• Support and guide junior cooks and commis chefs

• Ensure food safety, hygiene, and cleanliness standards are met at all times

• Assist with stock control, ordering, and waste reduction

• Communicate clearly with the Sous and Head Chef during service

Qualifications

• Passion for cooking and interest in developing a culinary career

• Good knowledge of food preparation and kitchen operations ata CDP or Junior Sous Chef level

• Culinary school training is an advantage but not required

• Experience working with woks and high-heat cooking

• Culinary qualifications or food safety certifications

• 
  

Keys to success

• Team player with sense of belonging

• Willingness to learn and work well in a team

• Enable a positive work environment and positive attitude

Benefits Include

• 5-Day Work Week

• 44 Hours A Week

• Bonus incentives and perks

Other Details

• Walking distance MRT (Central area)

• Staff meals provided

• Benefits and Annual Leave upon confirmation

Only short-listed candidate will be contacted.

MANSA COMPUTERS PTE. LTD.

Job Description

SUMMARY:

As the Junior Sous Chef at Oak & Ember, you will support the Sous Chef and Head Chef in the preparation, smoking, cooking, and presentation of our signature smoked meat dishes. You will play a key role in assisting with daily kitchen operations, supervising junior staff, and ensuring consistency and quality across all menu items. This position is ideal for a motivated culinary professional with strong technical skills, a passion for smoked meats, and a desire to grow into a leadership role within a dynamic kitchen environment.

KEY RESPONSIBILITIES:

Culinary Support & Leadership

-      Provide guidance and support to Junior chefs, helping develop their skills

-      Step in to supervise the kitchen team in the absence of senior chefs when required

-      Assist the Sous Chef and Head Chef with planning and preparing food items for service

-      Oversee assigned stations and ensure all dishes are prepared to Oak & Ember standards

-      Assist in maintaining prep lists, delegating basic tasks, and ensuring timely station readiness

Menu Development

-      Contribute ideas for specials and seasonal menu updates

-      Help assemble and plate dishes with consistency in taste, texture, and presentation

-      Assist with menu preparation for special events, private functions, and catering orders as needed

-      Support the Sous Chef and Head Chef in refining recipes and experimenting with smoking techniques and flavors

Operational Management

-      Monitor prep levels, portion sizes, and food quality to reduce waste and maintain efficiency

-      Maintain high standards of cleanliness and hygiene across all kitchen areas and equipment

-      Support day-to-day kitchen operations, ensuring smooth service flow and station organization

-      Assist with inventory checks, proper storage, and rotation of smoked meats and other ingredients

Team Support

-      Assist with any other tasks needed to support the kitchen operations

-      Work collaboratively with the kitchen team to ensure smooth and efficient service

-      Communicate effectively with junior chefs and sous chefs, guiding their development

JOB REQUIREMENTS:

-      Minimum 5 years of related experience with WSQ Food Hygiene Certificate

-      Experience as a strong Chef de Partie or Junior Sous Chef

-      Strong knife skills and fundamental cooking techniques

-      Able to work in a fast-paced environment and handle peak hours calmly

-      Responsible, punctual, and a good team player with a positive attitude

Oak & Ember Pte Ltd

Job Description

SUMMARY:

As a Chef de Partie at Oak & Ember, you will be an integral part of our kitchen team, specializing in the preparation and execution of our dishes. You will work closely with the Head Chef and Sous Chef to ensure that every dish meets our exceptional standards for quality and flavour. This position offers a dynamic opportunity for a culinary professional who is passionate about smoked meats and dedicated to achieving excellence in every aspect of their work.

KEY RESPONSIBILITIES:

Food Preparation and Cooking

- Assist in the creation and development of new menu items

- Ensure all dishes are served at the highest quality and consistency

- Prepare, cook and present dishes in line with our recipes and standards

- Oversee and execute cooking process, ensuring meats are cooked to perfection with optimal flavour

Kitchen Operations

- Coordinate with other kitchen chefs to ensure smooth and efficient service

- Adhere to health, safety and hygiene standards in all food preparation and cooking activities

- Assist with inventory management, including ordering, receiving and storing ingredients

- Maintain an organized and efficient workstation, following food safety and sanitation guidelines

Quality Control

- Conduct regular checks on the quality and freshness of ingredients

- Implement and maintain portion control and waste management practices

- Monitor food quality and presentation, ensuring every dish meets Oak & Ember’s high standards

Team Collaboration

- Mentor and support junior kitchen staff, fostering a positive and productive work environment

- Communicate effectively with the front-of-house team to ensure customer satisfaction

- Work closely with the Head Chef, Sous Chef and other kitchen staff to ensure seamless operations

JOB REQUIREMENTS:

- Proven experience as a Chef de Partie or similar role in a restaurant

- Excellent knife skills and attention to detail

- Strong organizational and time management abilities

- Ability to work under pressure in a fast-paced environment

- Team player with strong communication skills

Patisserie Cle Pte Ltd

Founded in 2018, Pâtisserie CLÉ (CLÉ is French for ‘key’) was created by local pastry chefs as a way to realise their approach to French desserts -- where fresh produce and flavours are the means of invoking comfort and delight in equal measures.

Job Description

• Responsible for the production of Bread items and R&D of related items.

• Responsible for the quality, taste of food, and standardization of recipes

• Ensure consistency, high quality and manage food costs down to the component level

• Supervises the preparation and production of all baked goods

• Assist the Senior Management with the coordination and directing of the bread operation

• Supervises day-to-day activities; provides a “Hands-on” approach to training, planning, assigning, and delegating work. Encourages elevated performance, leads by example, and disciplines employees to improve the Bread Department’s standards of excellence.

• Schedule and coordinate the work of chefs to ensure that food preparation is on time

• Interview, train, supervise, coach, counsel, and discipline all employees in the department

• Liaise with Senior Management on customer satisfaction to enable continuous improvement

• Oversee food inventory, ordering, and stock management to minimize waste and maximize cost-efficiency

5 days work week
Looking for Junior Sous Baker or CDP Baker

AISEARCH PTE. LTD.

Job Description

• Oversee food preparation and ensure all recipes and presentation meets the company's specification and commitment to quality
• Responsible to ensure that quality of the food produced in Catering Kitchen meets Company's standards before it is delivered to catering customers in a timely manner
• Accountable for food cost management, menu planning, development and creation of new products when required
• To ensure the quality of all food (refers to raw and cooked) and condiments received from suppliers, is well-maintained through proper storage and usage
• housekeeping, and cleanliness & tidiness of work area
• Responsible for the hygienic and safe preparation of food as per Food Hygiene standards and legislated health and safety requirements within the workplace
• Responsible for preparing the daily market list and plan the production schedule to meet business demands. Ensure that there is minimal wastage, on time ordering for freshness of ingredients, sufficient food stock and adjust the production according to the demands of catering
• To assist in inventory management. Monitor the stock level for ingredients and finished products and to maintain its minimum stock level

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!

EWAY INTERNATIONAL SERVICES PTE. LTD.

Job Description

Job Description & Requirements

Roles and responsibilities:

1. Arranging orders and assist in kitchen operations

2. Supervise daily stock level 

3. Assistant back of house all duties , such as kitchen cleaning , dishwashing etc

4. handling cooked /uncooked ingredients 

5.Knowledge of the chemical

6.schedule planning

7. Running shift duties 

8.handling feedbacks

9. handling staff roster 

10. need to understand all stations duties 

11.Willing to take charge of few places

12.Willing to work split shifts, weekends, and public holiday.

ALSHIFA PTE. LTD.

Job Description

1. Kitchen Operations: Assist the Head Chef in overseeing daily kitchen operations to ensure efficiency and quality.
   Ensure that all dishes are prepared according to recipes and presentation standards.
   Supervise and coordinate activities of kitchen staff, including line cooks, prep cooks, and kitchen assistants.
   Manage kitchen workflow and ensure timely preparation and delivery of meals.
2. Menu Planning and Development: Collaborate with the Head Chef in developing and updating menus.
   Contribute ideas for new dishes and specials, considering customer preferences and seasonal ingredients.
   Participate in tastings and presentations of new dishes.
3. Inventory and Cost Control: Monitor inventory levels and order supplies to ensure adequate stock without overstocking.
   Conduct regular inventory checks and audits.
   Ensure cost-effective use of ingredients and minimize waste.
   Assist in managing food costs and staying within budget.
4. Quality Control: Maintain high standards of food quality, taste, and presentation.
   Conduct regular tastings to ensure consistency in flavor and quality.
   Address any issues with food quality promptly and effectively.
   Implement and enforce kitchen policies, procedures, and standards.
5. Staff Management and Training: Train, mentor, and supervise kitchen staff.
   Conduct performance evaluations and provide feedback to staff.
   Develop and implement training programs to enhance culinary skills and knowledge.
   Foster a positive and collaborative work environment.
6. Health and Safety Compliance: Ensure compliance with all health, safety, and hygiene regulations.
   Implement and follow food safety standards and procedures.
   Conduct regular inspections of kitchen and equipment to ensure cleanliness and functionality.
   Handle any food safety issues or incidents promptly and effectively.
7. Customer Satisfaction: Ensure that all dishes meet customer expectations in terms of quality, taste, and presentation.
   Handle customer feedback and complaints related to food quality and service.
   Assist in creating a positive dining experience for customers.
8. Collaboration and Communication: Work closely with the Head Chef and other kitchen staff to ensure smooth and efficient service.
   Communicate effectively with front-of-house staff to coordinate service and address any issues.
   Participate in team meetings and contribute to the overall success of the restaurant.

ALSHIFA PTE. LTD.

Job Description

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

AISA RESTAURANT PTE. LTD.

Job Description

Job Description

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

• Check freshness of food and ingredients

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

• Develop recipes and determine how to present the food

•

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

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

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

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

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

• Plan orders of equipment or ingredients according to identified shortages

Requirements

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

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

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

KILLINEY 88 PTE. LTD.

Job Description

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

Job Summary

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

Responsibilities

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

APMA Restaurant

Job Description

Key Responsibilities
1. Food Preparation & Cooking

• Prepare and cook dishes according to recipes or standards

• Ensure food is tasty, well-presented, and consistent

• Test new recipes and improve existing dishes

• Design menus based on trends, seasonality, and customer preferences

• Consider dietary needs (halal, vegan, allergies, etc.)

• Price dishes to ensure profitability

• Supervise kitchen staff (cooks, assistants, dishwashers)

• Assign tasks and manage workflow during service

• Maintain discipline and teamwork in the kitchen

• Check freshness and quality of ingredients

• Ensure proper cooking temperatures and presentation

• Maintain consistent taste and standards

• Follow food safety regulations and cleanliness standards

• Ensure proper food storage and handling

• Maintain personal hygiene and enforce kitchen hygiene rules

• Order ingredients and supplies

• Monitor stock levels and avoid wastage

• Control food costs and reduce losses

• Train junior chefs and kitchen staff

• Teach cooking techniques and plating styles

• Mentor team members and build kitchen culture

• Handle feedback or complaints about food

• Adjust dishes based on customer needs

• Occasionally interact with guests

• Budget planning

• Supplier negotiations

• Branding and concept development

• Managing multiple outlets

SPICE TRAILS HOSPITALITY PTE. LTD.

Job Description

About TaNaKa :

TaNaKa is a retro-futuristic Pan Asian Social Pub with a nod to Japanese Social Izakaya. An electric and vibrant atmosphere for guest to disappear into whether for business celebrations or socializing with friends or family.
If you excel in a fast-paced environment, enjoy being a part of energetic team, and obsessed with providing exceptional guest service then we want you to be part of our team.

Job Summary

You will prepare and cook authentic Japanese, Korean, and Asian dishes while ensuring food quality, consistency, and presentation. You will maintain kitchen cleanliness and hygiene, manage ingredients to reduce food wastage, and support daily kitchen operations in a fast-paced environment.

Responsibilities

• Prepare and cook authentic Japanese, Korean, and Asian dishes following traditional cooking methods to ensure authentic flavors
• Monitor and maintain food quality, consistency, and presentation to meet restaurant standards
• Clean and sanitize kitchen work areas, equipment, and utensils to uphold food hygiene and safety standards
• Manage ingredient inventory by organizing supplies and minimizing food wastage through careful portioning and storage
• Support daily kitchen operations by coordinating with team members to ensure smooth workflow and timely food preparation
• Work independently and responsibly to complete assigned tasks efficiently in a fast-paced kitchen environment

Required competencies and certifications

• Minimum 3 years of experience in Japanese, Korean, or Asian cuisine
• Knowledge of traditional cooking methods

Preferred competencies and qualifications

• Willingness to work weekends and public holidays

HOH WAH BUSINESS SERVICES

Job Description

We are looking for an experienced & passionate chef(s) to join our team, roles & responsibilities as below :-

1. Oversees the overall operational activities of the kitchen.
2. Follow SOP and plan staff roster properly to ensure smooth operation.
3. Comply with all regulations for workplace safety, food hygiene standards, and requirements.
4. Ensure high quality and creative food products, minimize food wastage.
5. Stock control, replenish supplies in a timely manner.
6. Supervises and checks portion sizes, stations, fridges, and perishables.
7. Outstanding communication and leadership skills.
8. Able to multitask and work efficiently under pressure.

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

Job Summary:

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

Key Responsibilities:

·     Responsible for the overall daily food production and back of the 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 co-ordinating 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.

·     Keeping Food Sampling and Daily Cooking Core temperature recordings.

·     Ensure recording temperature for all refrigerators.

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

Key Requirements

·     Minimum 8-10 years’ experience in similar capacity with or without qualification.

·     Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.

·     Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.

·     People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.

·     Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company’s objectives.

·     Customer Relations – ability to relate to customers with an attitude of friendliness while conveying confidence in the company’s professionalism.

·     Team player.

·     Maintaining culinary standard up to company’s requirements.

PINWEI PTE. LTD.

Job Description

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices
• Work with front house staff to facilitate smoother working process

BEREMPAH BROS PTE. LTD.

Job Description

Job Title: Kitchen Supervisor
Company: Berempah Bros Pte. Ltd.
Location: Singapore
Employment Type: Full-Time

Berempah Bros is a small and growing local F&B concept. We are looking for a Kitchen Supervisor to support the daily kitchen operations and ensure food quality and consistency.

The role is hands-on and involves working closely with the founders to run the kitchen efficiently and maintain operational standards.

• Oversee daily kitchen operations and ensure smooth food preparation workflow

• Ensure food quality, portion control, and consistency of recipes

• Supervise and coordinate kitchen staff during service

• Maintain kitchen cleanliness and ensure compliance with food safety standards

• Monitor inventory levels and assist with ordering ingredients and supplies

• Assist with training new kitchen staff on preparation methods and procedures

• Support the founders in improving kitchen processes and operational efficiency

• Minimum 2–3 years of experience in kitchen operations or similar F&B role

• Ability to supervise kitchen staff and manage service operations

• Knowledge of food hygiene and safety practices

• Able to work in a fast-paced kitchen environment

• Team player with good communication skills

$3,000 – $4,200 per month (depending on experience)

• Staff meals provided

• Performance bonus based on outlet performance

• Opportunity to grow with the company as new outlets are developed

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

RTHT RESTAURANTS (S) PTE. LTD.

Job Description

The title of “chef” is

something that has to be earned through hard work, knowledge of the culinary craft, and leadership ability.While there are many top-notch cooks out there, they aren't considered chefs until they actually run a team and their station within a professional kitchen.A Chef is

a skilled culinary professional responsible for leading kitchen operations, ensuring high-quality food preparation, managing inventory, and maintaining strict food safety standards

Key duties include menu planning, staff training, cost control, and delivering consistent, appealing dishes in a fast-paced environment. They require strong leadership, creativity, and relevant, often formal, culinary experience.

EA RECRUITMENT PTE LTD

EA Recruitment Pte Ltd was founded in 2021, with a focused mission, providing our utmost support to individuals and organisations, to achieve their full potential. With a combined experience of more than 10 years, we thrive on providing our clients/candidates with the best and most sincere services. We believe not only in the business aspect of things, but able to help individuals & organisations on a personal level.

Job Description

• Well established Japanese Restaurant

• Salary range: $3000 - $3500

• Working days: 5.5 Days

• Excellent Welfare & Benefits

Job Scope

• Assist the Head Chef in managing kitchen operations, including ordering, cost control, staffing, and efficiency.

• Ensure food preparation and presentation meet recipe, SOP, and brand standards.

• Prepare and cook dishes according to menu specifications.

• Maintain food quality, minimize waste, and control costs.

• Train and supervise kitchen staff, ensuring proper hygiene and grooming standards.

• Handle guest feedback and kitchen-related issues promptly.

• Ensure kitchen equipment maintenance and compliance with SFA food safety standards.

• Maintain a clean, organized workspace and promote teamwork for smooth operations.

Requirement

• GCE O Level and above

• 3 years related experience in restaurant supervision position

• Possess WSQ Food and Hygiene Certification

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities

• Current and Expected salary

• Reason for leaving

• Date of availability

• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)
EA Recruitment Pte Ltd
EA License No: 21C0492

Marriott International

Job Description

Marriott International

Job Description

ALLIED SEARCH PTE. LTD.

ALLIED SEARCH PTE. LTD is a leading recruitment firm focusing on permanent placements in the context of talent acquisition.

Job Description

• Attractive Remuneration Package

• Reputable Organization

• Great Exposure and Opportunity

As a Sous Chef (Healthcare), you will be responsible for the following duties:

• Ensure food quality (taste, texture, temperature, presentation), proper portioning and plating standards, adherence to standardized recipes, and smooth workflow coordination across all kitchen sections.

• Monitor stock levels and par levels, coordinate timely procurement and goods receiving, maintain accurate inventory records, and minimize wastage, spoilage, and cost overruns.

• Conduct routine checks on kitchen equipment and utensils, arrange prompt repairs, enforce cleaning schedules, and uphold cleanliness and organization in all kitchen areas.

• Enforce proper food storage, segregation, labeling, temperature logging, and safety protocols; oversee food sampling and compliance with health, hygiene, and workplace safety standards.

• Work closely with QA teams, dietitians, and service staff to execute diet orders accurately, manage patient diet requests, and promptly report discrepancies.

• Schedule staff, conduct briefings and training, manage attendance and payroll documentation, oversee reporting systems and track operational KPIs and performance metrics.

Requirements:

• Minimum GCE “N” or “O” Level with at least 5 years’ experience in high-volume kitchen operations and large-scale production.

To apply, simply click on the ‘’apply’’ button in the job advertisement or alternatively, you can send in your resume via email: APPLY@ALLIEDSEARCH.COM.SG

We regret to inform that only shortlisted candidates will be notified. 

ALLIED SEARCH PTE. LTD.

EA LICENSE        : 19C9777

Ideals Recruitment Pte Ltd

Ideals Recruitment is a new and dynamic recruitment company that brings effective services to individuals and organisations with a sense of urgency and commitment.

Job Description

Industry: Japanese restaurant

Basic Salary : $2500 - $3500 + VB

Working Hours: 44 hours per week

Working Location : Central region

Minimum 1 year of experience in F&B

Responsibilities

• Assist the sous chef and head chef with daily ingredient preparation

• Prepare and assemble basic menu items such as miso soup, side salads, and hot/cold appetisers, ensuring high-quality presentation before serving.

• Cook, serve and maintained kitchen cleanliness according to company SOP
  

Requirements

• At least 1 year experience in F&B or food preparation is preferred.

• Food Safety Cert is a MUST

Seize This Opportunity !

Click Apply Now to upload your updated Resume/CV, and take the first step toward an exciting new career!

Only shortlisted candidates will be contacted.

Ieran Bey

Registration No: R26159634

EA Licence no: 14C7121

BYD by 1826 Pte Ltd

Job Description

Be part of the Winning Award Brand!

About Us: BYD by 1826 uniquely combines car showrooms with dining experiences and is a leader in Singapore's automotive and hospitality sectors. Committed to delivering innovative and sustainable solutions to our clients. We pride ourselves on exceptional customer experiences and long-term partnerships.

Role Overview: The Outlet Head Chef is responsible for the overall management and performance of the restaurant’s kitchen operations. This role demands exceptional culinary expertise, leadership, and a commitment to maintaining the highest standards of cuisine, hygiene, and service excellence. The Head Chef ensures that every dish reflects the restaurant’s vision, quality, and style while fostering a culture of professionalism and teamwork within the culinary brigade. 

Job Responsibilities:

• Lead and oversee all aspects of kitchen operations, ensuring efficiency, consistency, and adherence to established culinary standards.

• Design and update menus aligned with seasonal trends, guest preferences, and market developments to maintain a competitive edge.

• Enforce strict compliance with food hygiene, sanitation, and safety regulations in accordance with SFA and HACCP standards.

• Manage kitchen budgets, control food costs, oversee inventory, and negotiate with suppliers to ensure cost efficiency.

• Lead, train, and develop kitchen staff while fostering a respectful, accountable, and team-oriented kitchen culture.

• Collaborate closely with management and service teams to ensure alignment on restaurant goals, promotions, and events.

• Promote sustainable sourcing, waste reduction practices, and continuously seek opportunities to enhance productivity and guest satisfaction.

Requirements:

• Diploma or Degree in Culinary Arts or Hospitality Management. 

• Minimum 5 years of experience as Head Chef or Senior Sous Chef in a fine-dining or upscale restaurant. 

• Strong leadership, communication, and organizational skills. 

• Excellent knowledge of food production, menu engineering, and cost management. 

• Certification in food hygiene and safety (SFA Level 3 or higher) is mandatory. 

• Passionate, disciplined, and committed to delivering culinary excellence. 
  

Benefits:

• AWS

• Performance Bonuses

• 1826 Employee Well Being Programme:

  • Dental

  • Medical outpatient

  • Optical / Eye wear

  • Comprehensive health screening

  • Hospital insurance (Up to $100,000 coverage)

  • Home loan subsidy (Up to $1,000/month)

  • Car loan subsidy (Up to $1,000/month)

• Exciting career growth opportunities

• 12 - 14 days annual leave

• Additional leaves: Birthday etc.

• Friends & Family dining discounts!

Ichimatsu Investment Pte Ltd

Job Description

🐟🍣 Join Our Team – New Japanese Robatayaki Restaurant at Duxton Hill!

Join the Culinary Team of Singapore’s Newest Japanese Dining Destination!

Our newly opened Japanese restaurant in the heart of Duxton Hill offers an elevated, authentic experience with premium ingredients and traditional techniques — including Robatayaki and other classic Japanese styles. We are now looking for a talented and experienced Chef to support our Head Chef and lead the kitchen team.

Position: Chef
📍 Location: 10 Duxton Hill
🕒 Working Hours: 8-hour rotating shifts (between 2:00 PM – 12:00 AM)
📆 Rest Days: 6 days off per month
💰 Salary Range: $3,000 – $4,200 per month

Key Responsibilities

• Support the Head Chef in daily operations and team management;

• Oversee food preparation, quality control, and presentation standards;

• Train and mentor junior kitchen staff;

• Ensure compliance with hygiene, safety, and sanitation regulations;

• Assist with inventory, ordering, and supplier coordination;

• Innovate and contribute ideas for seasonal or special menus;

• Manage inventory and stock of ingredients and supplies;
  

Requirements

• Possess at least a valid Food Safety Course Level 1 certificate;

• Strong leadership and organizational skills;

• Excellent understanding of kitchen operations and food safety standards;

• Able to work in a dynamic, fast-paced environment;
  

Benefit:

• Annual leave;

• Sick leave;

• Medical benefit;

• Staff meal provided;

• Staff discount;

• Salary Increment and annual bonus (Performance-based);

• Supportive and friendly working environment.

  
  

Be part of something new and exciting in Singapore’s vibrant food scene! If you’re passionate about Japanese cuisine and delivering a top-notch dining experience, we’d love to hear from you.

📩 Apply now and grow with us from day one!

Ichimatsu Investment Pte Ltd

Job Description

🐟🍣 Join Our Team – New Japanese Robatayaki Restaurant at Duxton Hill!

Company Overview
Our newly opened Japanese restaurant in the heart of Duxton Hill offers an elevated, authentic experience with premium ingredients and traditional techniques — including Robatayaki and other classic Japanese styles. We’re now hiring passionate and dedicated team members to be part of our crew team!

Position: Assistant Chef
📍 Location: 10 Duxton Hill
🕒 Working Hours: 8-hour rotating shifts (between 2:00 PM – 12:00 AM)
📆 Rest Days: 6 days off per month
💰 Salary Range: $2,800 – $3,500 per month

Key Responsibilities

• Assist with daily kitchen prep, including washing, chopping, and organizing ingredients;

• Prepare and serve authentic Robatayaki-style cuisine;

• Take customer orders, prepare beverages, and process payments;

• Ensure cleanliness and hygiene in all kitchen and dining areas (including dishwashing duties);

• Manage inventory and stock of ingredients and supplies;

• Adhere strictly to food hygiene and safety standards;

  
  

Requirements

• Possess a valid Food Safety Course Level 1 certificate;

• Strong work ethic and ability to thrive in a fast-paced kitchen environment;

• Friendly, service-oriented, and committed to guest satisfaction;

• Responsible, punctual, and a proactive team player;

• Willingness to work rotating shifts, including weekends and public holidays;

• Excellent attendance and reliability;

  
  

Benefit:

• Annual leave;

• Sick leave;

• Medical benefit;

• Staff meal provided;

• Staff discount;

• Salary Increment and annual bonus (Performance-based);

• Supportive and friendly working environment.

  
  

Be part of something new and exciting in Singapore’s vibrant food scene! If you’re passionate about Japanese cuisine and delivering a top-notch dining experience, we’d love to hear from you.

📩 Apply now and grow with us from day one!

White Restaurant

At White Restaurant, we are more than just a restaurant—we are a family that believes in sparking joy and happiness for everyone. Established in 1999, we are the founder of the iconic "White Beehoon", a dish that has won the hearts of many. Over the years, we have built a strong reputation for serving delicious uniquely Singaporean dishes in a warm and welcoming environment across our 9 outlets in Singapore.

Job Description

1. Responsible for staff recruitment and oversee kitchen operations.

2. Responsible for kitchen operations.

3. Familiarise with operation of all kitchen equipment.

4. Ensure overall kitchen hygiene and cleanliness is maintained.

5. Plan menu and create new dishes.

6. Ensure good quality of all ingredients delivered by suppliers.

7. Implement Kitchen Staff discipline.

8. Gather feedback from Restaurant Manager with regard to popularity of dishes served and comments on food.

9. Co-ordinate with Restaurant Manager on pre-arranged functions and/or activities.

10. Conduct Kitchen Staff training and advancement.

11. Handle food-related customers’ complaints.

12. Recommend new ideas to improve business.

13. Train staff on preparations of new items in menu.

14. Observe & ensure safety precaution in the kitchen.

15. Check that gas and stoves are turned off before leaving the kitchen at closing hour

16. Stir-fry and cook dishes in the menu.

17. Monitor the inventory level of all ingredients and notify the Chief Cutter when stock level is low.

18. Familiarise with all sauces and cooking methods for all food items.

19. Defrost and cut poultry, beef and other meat items.

20. Anticipate the following day’s supplies and prepare appropriate quantity of ingredients.

21. Maintain inventory of stainless steel cutlery used for sorting out various dishes.

22. Receive orders issued by service staff and sort out ingredients for the dishes.

23. Strike off items on order-chits for completed dish

AVANGUARDE PTE. LTD.

Job Description

Are you a culinary visionary who believes that a kitchen is more than just a place to cook—it’s a place to inspire?

AVANGUARDE PTE. LTD. is seeking a Head Chef to lead our latest F&B concepts. We don’t just serve food; we create experiences. As our Head Chef, you will be the bridge between culinary excellence and our mission to help youths reach their goals. You will lead a kitchen team that values creativity, discipline, and the "art" of the plate, while directly contributing to the growth of young talents entering the industry.

Key Responsibilities

Concept & Menu Innovation: Design and execute seasonal, creative menus for our F&B concepts that align with the aesthetic and artistic spirit of Avanguarde.

Kitchen Leadership: Oversee daily back-of-house operations, ensuring peak performance, consistency, and a high standard of quality.

Mentorship & Training: In line with our core mission, you will mentor junior staff and youths, providing them with the professional skills and confidence to pursue their culinary dreams.

Operational Excellence: Manage food costing, inventory, supplier relationships, and labor costs to ensure the commercial success of the outlet.

Quality & Safety: Maintain rigorous hygiene and safety standards (SFA compliance) while fostering a clean, organized, and positive kitchen culture.

Collaboration: Work closely with our arts and fashion teams to curate special event menus (e.g., gallery openings, theatre nights, or fashion launches).

Who We Are Looking For

The Creative Professional: At least 5–8 years of experience in high-volume or boutique F&B environments, with at least 2 years in a leadership role.

The Mentor: Someone with a "people-first" mindset who is passionate about teaching and developing the next generation of chefs.

The Artist: A chef who understands plating as an art form and can contribute to the lifestyle-focused vision of the Avanguarde brand.

The Strategist: Strong grasp of P&L, inventory management, and kitchen efficiency.

Why Join Avanguarde?

Purpose-Driven Career: Beyond the kitchen, you are part of a movement to empower Singapore’s youth.

Creative Freedom: We encourage bold ideas and unique culinary concepts.

Multidisciplinary Environment: Work in a vibrant ecosystem alongside musicians, artists, and designers.

Growth Opportunities: As a holding company with multiple concepts, there is significant room for career expansion and project leadership.

How to Apply

If you have a palate for excellence and a heart for mentorship, we want to hear from you. Please submit your CV and a brief portfolio of your signature dishes or menu concepts.

FR KITCHEN PTE. LTD.

Job Description

The Sous Chef (Food Manufacturing) is a pivotal leadership role responsible for the day-to-day culinary operations within a large-scale food production facility. This role involves direct supervision of the production kitchen team, ensuring the consistent execution of recipes, maintaining exceptional product quality, and strictly adhering to all food safety and hygiene regulations. The Sous Chef will be instrumental in optimizing production processes, managing inventory, and contributing to new product development in a high-volume manufacturing environment.

Key Responsibilities:

Production Leadership & Management:

Oversee and manage all aspects of daily food production, ensuring efficient workflow and adherence to strict production schedules and targets.

Lead, train, and motivate a team of junior chefs, commis chefs, and production operatives, fostering a high-performance and safety-conscious culture.

Ensure consistent product quality, taste, and appearance according to established recipes and specifications, from ingredient preparation to final packaging.

Monitor cooking processes, equipment operation, and critical control points (CCPs) to maintain product integrity and safety.

Proactively identify and resolve operational issues, bottlenecks, and deviations from standards.

Collaborate with the Production Manager to optimize production layouts and workflows for maximum efficiency.

Food Safety & Quality Assurance:

Implement and rigorously enforce all food safety management systems, including HACCP, GMP (Good Manufacturing Practices), and Singapore Food Agency (SFA) regulations.

Conduct regular internal audits and quality checks on raw materials, in-process products, and finished goods.

Maintain meticulous records for production batches, temperature logs, hygiene checks, and corrective actions.

Ensure impeccable standards of kitchen hygiene, sanitation, and cleanliness across all production areas.

Oversee proper handling, storage (FIFO), and rotation of all food items to minimize spoilage and prevent cross-contamination.

Lead by example in all aspects of workplace safety and health (WSH), reporting incidents and promoting safe working practices.

Recipe & Product Development:

Assist the Head Chef in developing, testing, and scaling new recipes and product formulations for mass production, considering flavor profiles, shelf-life, and cost-effectiveness.

Provide feedback and insights on ingredient sourcing, culinary techniques, and process improvements to enhance product innovation and quality.

Ensure accurate documentation and standardization of all recipes (Standard Operating Procedures - SOPs) for consistent production.

Inventory & Cost Control:

Manage and monitor inventory levels of ingredients and supplies, coordinating with purchasing to ensure timely procurement and minimize stockouts.

Implement effective portion control, waste reduction, and cost-saving measures without compromising on quality.

Conduct regular stock takes and reconcile inventory discrepancies.

Maintenance & Compliance:

Ensure all kitchen equipment is properly maintained, calibrated, and operated safely. Report any malfunctions or repair needs promptly.

Stay updated on the latest food industry trends, technologies, and regulatory changes in Singapore.

Participate in external audits (e.g., SFA, certification bodies) and ensure readiness for inspections.

Requirements:

Diploma or Degree in Culinary Arts, Food Science, Food Technology, or a related field.

Minimum of 4-6 years of culinary experience, with at least 2-3 years in a supervisory role within a food manufacturing, central kitchen, or high-volume catering environment.

Proven leadership and team management skills, with the ability to inspire and train staff.

Excellent culinary skills with a strong understanding of various cooking methods, ingredients, and flavor profiles applicable to large-scale production.

Proficient in production planning, scheduling, and quality control.

Strong problem-solving abilities and decision-making skills under pressure.

Good communication and interpersonal skills, capable of effectively liaising with different departments.

Proficiency in Microsoft Office Suite (Word, Excel) for reporting, inventory, and recipe management.

Flexibility to work shifts, including weekends and public holidays, as per production demands.

POND TREASURE3 PTE. LTD.

Job Description

Responsibilities:

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

RE&S Enterprises Pte Ltd

RE&S Enterprises Pte Ltd is a leading restaurant chain with more than 70 outlets dotting the Singapore landscape. Our 30 years of presence in Singapore signifies the commitment to continual growth and innovation. Our business and customer mantra seizes opportunities to offer an experience of Japanese culture via relevant, affordable quality and service that are focused on Food for Life.

Job Description

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift)

RE&S Enterprises Pte Ltd

RE&S Enterprises Pte Ltd is a leading restaurant chain with more than 70 outlets dotting the Singapore landscape. Our 30 years of presence in Singapore signifies the commitment to continual growth and innovation. Our business and customer mantra seizes opportunities to offer an experience of Japanese culture via relevant, affordable quality and service that are focused on Food for Life.

Job Description

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

This person must have strong Japanese fine dining cuisine experience and omakase experience

Oak & Ember Pte Ltd

Job Description

SUMMARY:

As the Junior Sous Chef at Oak & Ember, you will support the Sous Chef and Head Chef in the preparation, smoking, cooking, and presentation of our signature smoked meat dishes. You will play a key role in assisting with daily kitchen operations, supervising junior staff, and ensuring consistency and quality across all menu items. This position is ideal for a motivated culinary professional with strong technical skills, a passion for smoked meats, and a desire to grow into a leadership role within a dynamic kitchen environment.

KEY RESPONSIBILITIES:

Culinary Support & Leadership

-      Provide guidance and support to Junior chefs, helping develop their skills

-      Step in to supervise the kitchen team in the absence of senior chefs when required

-      Assist the Sous Chef and Head Chef with planning and preparing food items for service

-      Oversee assigned stations and ensure all dishes are prepared to Oak & Ember standards

-      Assist in maintaining prep lists, delegating basic tasks, and ensuring timely station readiness

Menu Development

-      Contribute ideas for specials and seasonal menu updates

-      Help assemble and plate dishes with consistency in taste, texture, and presentation

-      Assist with menu preparation for special events, private functions, and catering orders as needed

-      Support the Sous Chef and Head Chef in refining recipes and experimenting with smoking techniques and flavors

Operational Management

-     Monitor prep levels, portion sizes, and food quality to reduce waste and maintain efficiency

-     Maintain high standards of cleanliness and hygiene across all kitchen areas and equipment

-     Support day-to-day kitchen operations, ensuring smooth service flow and station organization

-     Assist with inventory checks, proper storage, and rotation of smoked meats and other ingredients

Team Support

-      Assist with any other tasks needed to support the kitchen operations

-      Work collaboratively with the kitchen team to ensure smooth and efficient service

-      Communicate effectively with junior chefs and sous chefs, guiding their development

JOB REQUIREMENTS:

-      Minimum 5 years of related experience with WSQ Food Hygiene Certificate

-      Experience as a strong Chef de Partie or Junior Sous Chef

-      Strong knife skills and fundamental cooking techniques

-      Able to work in a fast-paced environment and handle peak hours calmly

-      Responsible, punctual, and a good team player with a positive attitude

POND TREASURE1 PTE. LTD.

Job Description

Position: Full-Time Kitchen Crew

As a Full-Time Kitchen Crew, you will play a vital role in ensuring the smooth operation of our kitchen. Your responsibilities will include:

· Preparing ingredients, following standardized recipes, and cooking delicious dishes with precision and consistency.

· Operating kitchen equipment and maintaining a clean and organized work station.

· Collaborating with the culinary team to ensure timely preparation and delivery of meals.

· Adhering to food safety and sanitation guidelines at all times.

· Assisting in inventory management and ordering supplies as needed.

· Displaying a positive attitude, teamwork, and adaptability to meet the demands of the kitchen environment.

Requirements:

· Previous experience in a similar role is preferred but not required.

· A passion for food, exceptional customer service, and a positive attitude.

· Ability to thrive in a fast-paced, high-pressure environment.

· Excellent communication and interpersonal skills.

· Attention to detail and ability to work well within a team.

· Flexibility to work various shifts, including weekends and holidays.

Benefits:

· Competitive salary and opportunities for career growth.

· Comprehensive training to enhance your culinary and customer service skills.

· A positive and inclusive work environment that values teamwork and creativity.

· Employee discounts on meals and other perks.

Part Time offer $14-15

Chuan Yang Ji Mutton Soup Steamboat Pte. Ltd.

Job Description

you will play a vital role in ensuring the smooth operation of our kitchen. Your responsibilities will include:

· Preparing ingredients, following standardized recipes, and cooking delicious dishes with precision and consistency.

· Operating kitchen equipment and maintaining a clean and organized work station.

· Collaborating with the culinary team to ensure timely preparation and delivery of meals.

· Adhering to food safety and sanitation guidelines at all times.

· Assisting in inventory management and ordering supplies as needed.

· Displaying a positive attitude, teamwork, and adaptability to meet the demands of the kitchen environment.

Requirements:

· Previous experience in a similar role is preferred but not required.

· A passion for food, exceptional customer service, and a positive attitude.

· Ability to thrive in a fast-paced, high-pressure environment.

· Excellent communication and interpersonal skills.

· Attention to detail and ability to work well within a team.

· Flexibility to work various shifts, including weekends and holidays.

Benefits:

· Competitive salary and opportunities for career growth.

· Comprehensive training to enhance your culinary and customer service skills.

· A positive and inclusive work environment that values teamwork and creativity.

· Employee discounts on meals and other perks.

BLOOM RASA PTE. LTD.

Job Description

Roles & Responsibillities

Working Days: 4 days off per month
Working hours : 11am - 11pm (10 hours per day, 2 hours break)

Job Duties:

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

Job Requirements

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

Jws Cuisine Pte. Ltd.

Job Description

Roles & Responsibillities

Working Days: 4 days off per month

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

Job Duties:

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

Job Requirements

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

COMO Lifestyle Pte Ltd

A unique lifestyle destination aims to bring together a community inspired by fashion, food, directional design and new concepts.

Job Description

• Assists the Executive Chef in the daily duties and responsibilities.
• Assists in scheduling and coordination of work and other kitchen staff in the absence of the Executive Chef.
• Verifies the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Enforces controls to minimize food and supply waste and pilferage.
• Execute and maintain standard recipes, cooking techniques and presentation to assure consistency of quality and costs.
• Co-prepares annual, monthly and weekly budget for food, labor and other costs.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Work hand in hand with restaurant managers to assure that food production consistently exceeds the expectations of guests.
• Enforces and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Interacts with guests from time to time to establish positive relationship.
• Support safe work habits and a safe working environment at all times.

LEE & CAI 1 PTE. LTD.

Job Description

Job Description

• Manage and oversee daily kitchen operations.
• In charge of cooking and preparing of all the dishes.
• Responsible for food and menu planning, food costing and quality control.
• Upkeep of kitchen cleanliness and hygiene standard.
• Remove any hazards and ensure safety in kitchen and also check for any defects in the kitchen and equipment.
• To perform ad-hoc duties as assigned by outlet Manager

Job Requirements

• At least 3-5 years of experience in Chinese Cuisine.
• Able to work as a team player.
• Able to commit 6 days of work per week.
• Able to work in a fast paced environment.

HAFLONG TEA PTE. LTD.

Job Description

Job Scope:

The Pastry Chef Intern will work closely with the team to support daily kitchen operations, assist in the preparation of a variety of baked goods and desserts, and learn fundamental techniques in pastry arts. This role offers hands-on experience in a professional kitchen environment, providing the opportunity to develop technical skills, creativity, and kitchen discipline under the guidance of experienced chefs.

• Assist in the preparation and production of pastries, breads, desserts, and other baked items.
• Support in measuring, mixing, and baking according to standard recipes and guidelines.
• Help with plating and presentation of pastries and desserts for service.
• Maintain cleanliness and organization of the pastry station and kitchen areas.
• Monitor inventory of ingredients and notify the team of shortages.
• Assist with storing ingredients and prepared items following hygiene and safety standards.
• Follow all kitchen protocols, food safety standards, and company SOPs.
• Participate in team briefings and contribute ideas during menu development or seasonal changes.
• Be open to learning and support various aspects of kitchen operations as needed

Marriott International

Job Description

Marriott International

Job Description