The best place to find hotel jobs in South East Asia!

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, businessmen & world leaders. We have hosted notable guests such as IMF Chief Christine Lagarde, Mdm Aung San Suu Kyi, former UN Secretary General Ban Ki Moon and President H.E. Michael D. Higgins of Ireland.

Job Description - Front Office Manager

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us.
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Overseeing the daily operations of the Front Desk, including reservations, check-ins, and guest departures.
• Soliciting guest feedback and using it to constantly elevate our guest journey.
• Improving the Standard Operating Procedures (SOPs) for the Front Office to ensure excellence at every touchpoint.

We care:

...about what you've achieved. Where you want to go in your career. What you've learned along the way. 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 may be new to luxury hospitality.

We care that you would genuinely care - about your team, our guests and specifically, about giving every guest a memorable experience.

We care that you have the ability to work proactively, 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 boutique hotel business and the intimacy of a small, high-end property.
• You have a strong and adventurous disposition and love exploring new cultures.
• You love communicating with people, even when there are language or cultural barriers.
• You find a 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.

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.
• Previous experience in front office management in a luxury environment
• Previous experience living/working outside your home country, preferably in Asia.
• Strong administrative skills and 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 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.

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.

SAFFRONSIPS PTE. LTD.

Job Description

SaffronSips Pte Ltd is a North Indian restaurant and bar at Bedok Reservoir Road, Singapore. We serve a wide range of authentic North Indian cuisine alongside Indo-Chinese dishes, with a strong focus on tandoor cooking and slow-cooked curries. Our kitchen operates across dine-in, takeaway, catering and food delivery platforms.

Role overview

We are looking for a skilled and passionate Executive Cook to lead our kitchen team. The successful candidate will be responsible Managing Kitchen operations, Inventory, Purchase for Kitchen, Design Recipe, Maintain Taste, Manage Team, Prepare Roasters, Reduce cost of manufacturing, bring down wastage, Cleaning and Hygiene schedules and manage all kitchen Operations.

Key responsibilities:

Kitchen Operations Management

• Take overall charge of all kitchen operations across dine-in, takeaway, catering and food delivery channels, ensuring smooth and efficient service during all shifts
• Plan and manage daily kitchen workflow including mise en place, station assignments and service readiness
• Implement and enforce Standard Operating Procedures (SOPs) for all kitchen processes to maintain consistency and efficiency
• Coordinate with front-of-house team and Restaurant Manager to ensure seamless service delivery

Recipe Development and Menu Management

• Design, develop and standardise recipes for all dishes on the SaffronSips menu, with a focus on authentic North Indian cuisine including tandoor preparations, curries, kebabs and breads
• Develop seasonal specials, festive menus and catering packages in line with customer demand and market trends
• Conduct regular tasting sessions to ensure dishes meet SaffronSips flavour standards and presentation guidelines
• Maintain detailed recipe cards with exact measurements, cooking methods, plating guides and cost per dish

Team Management and Development

• Lead, supervise and mentor the kitchen team including Chefs, cooks and kitchen assistants
• Prepare weekly and monthly staff rosters, ensuring adequate coverage for all shifts including weekends and public holidays
• Conduct daily pre-shift briefings to communicate service priorities, dish changes and team targets
• Identify training needs and conduct on-the-job coaching to upskill kitchen staff in culinary techniques, hygiene practices and food safety
• Manage kitchen staff performance, attendance and discipline in accordance with MOM Employment Act guidelines

Inventory and Procurement

• Plan, manage and control all kitchen purchases including fresh produce, dry goods, spices, dairy, meat and seafood
• Liaise with approved suppliers for daily and weekly orders, negotiate pricing and manage delivery schedules
• Conduct daily and weekly stock takes, ensure accurate inventory records and minimise stock discrepancies
• Implement First-In-First-Out (FIFO) stock rotation to reduce spoilage and maintain ingredient freshness

Food Cost Control and Waste Reduction

• Monitor food cost percentage on a daily and weekly basis and report variances to Directors
• Analyse dish-level profitability and adjust recipes, portion sizes or ingredients to maintain target food cost margins
• Implement portion control standards across all dishes and enforce adherence by all kitchen staff
• Introduce practical waste reduction measures including batch cooking, cross-utilisation of ingredients and daily surplus planning
• Track and reduce food wastage through daily waste logs and regular review of prep volumes against actual sales

Reporting and Continuous Improvement

• Prepare weekly kitchen performance reports covering food cost, wastage, staff utilisation and any operational issues for review by Directors
• Analyse monthly sales data to identify top-selling and slow-moving dishes and recommend menu adjustments accordingly
• Stay updated on North Indian culinary trends, new ingredients and cooking techniques to continuously elevate the SaffronSips menu
• Support the business in catering events, special bookings and corporate orders as required

Madura's Restaurant

Madura’s has been established for little over 14years and has expanded over three outlets. With the demand of vegetarian food, we have recently open our third outlet is which completely a vegetarian based restaurant. Located at the heart of serangoon road.

Job Description

Job Description & Requirements

Madura’s Restaurant is looking for a Chef who will be part of our South and North Indian Kitchen and handle all departments including starters, main courses and desserts. They will be under the guidance of our Head Chef and will primarily be responsible for cooking the dishes

Job Description:

• Handling daily food preparation and ensuring that restaurant orders are prepared according to the recipes.
• Ability to prepare food quickly in a fast paced environment.
  Profound knowledge of South and North Indian Vegetarian and Non-Vegetarian Cuisine is a must.
• Being able to come up with own recipes and ideas to improve the menu selection.
  Taking directions well and being able to replicate the restaurant dishes according to the recipes provided.
• Knowledge in food preparation for event catering would be advantageous to this role.

Job Expectations:

• At least 5 year(s) of working experience in the related field is required for this position.
• Candidate must possess at least a Diploma in any field. Culinary certifications will be advantageous.
• Full-Time position(s) available with a 6 days work week, 12 hours Shift daily
  Full benefits package upon confirmation - medical, leave etc.

Priority will be given to Singaporeans!

Killiney 88 Pte. Ltd.

Job Description

About the role

The Head Chef is the culinary leader of Mama Shelter Singapore, with full ownership of the kitchen and culinary operation. As the senior culinary authority on property, the Head Chef leads menu creation, R&D, food quality, kitchen operations, team development, food safety, purchasing, food and labour cost, and overall culinary performance. This is a hands-on role combining creativity, commercial awareness and strong leadership to deliver food that is generous, fun, relevant and unmistakably Mama.

Key responsibilities

• Lead all kitchen operations and ensure smooth, efficient service across all F&B outlets

• Maintain high standards of taste, presentation, consistency, portioning and speed of service

• Own all culinary R&D, menu creation and product development

• Develop menus, seasonal dishes, specials, promotions and culinary concepts aligned with Mama Shelter and the Singapore market

• Take full ownership of food cost, culinary labour cost, payroll, wastage, productivity and overall kitchen profitability

• Recruit, lead, train and develop the entire culinary brigade

• Build a positive, energetic and accountable kitchen culture that reflects Mama Shelter

• Take overall responsibility for kitchen hygiene, sanitation and food safety

• Ensure compliance with HACCP, Singapore food regulations and Mama Shelter/Accor standards

• Serve as the senior culinary decision-maker on property

About you

• Proven experience as a Head Chef, Executive Chef or senior culinary leader with full kitchen responsibility

• Strong experience in R&D, menu creation and recipe development

• Passion for bold, generous and approachable food

• Strong understanding of Singapore's dining market and food trends

• Strong commercial knowledge of food cost, labour cost, payroll, purchasing, inventory, budgeting and menu engineering

• Strong people leadership and team-development skills

• Solid knowledge of HACCP, food hygiene and kitchen safety

• Creative, commercially minded and highly hands-on

• Strong communication and cross-department collaboration skills

UPTOWN FUNK PTE. LTD.

Job Description

• Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers.

• Supervise Chef De Partie to make sure duties assigned are completed with standards set inclusive of machine/equipment maintenance, stock deliveries, cleanliness, quality of food and set-up for daily operations/events

• Report to Head Chef /Sous Chef on all staff and operation matters

• To constantly be physically involved in all phases of the daily operation requirements

• Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits.

• Attend weekly meeting with Corporate Executive Chef / Chef De Cuisine to discuss future plans and review ongoing actions.

• Attend weekly EO meeting.

• Demonstrate new cooking techniques and new equipment to cooking staff.

• Update menu recipe cards and menu planning for promotion.

• Monitor staff schedules, transfers, overtime, annual and statutory holiday

• Conduct kitchen meetings when Sous Chef is absent, daily briefing and training classes for staff to develop skills.

• Adheres to rules and regulations set by the higher Management.

• Ensure that adequate stock is always maintained in the relevant station.

• Adheres to rules and regulations set by the Management.

• Monitor staff roster, transfers, overtime, annual and statutory holidays and supervise staff appraisals.

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.

• At least 3 Year(s) of working experience in the related field is required for this position.

• Required Skill(s): culinary

• Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.

  Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).

• Performance Rewards: Quarterly incentives and attractive bonuses.

• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.

• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.

• Smooth Transitions: Night transport provided for late-night work or transit.

• Career Growth Opportunities: Explore advancement within our dynamic organization.

• Education Support: Invest in your future with opportunities for further study.

• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

UPTOWN FUNK PTE. LTD.

Job Description

Job Description & Requirements

· Be a direct link between the Corporate Executive Chef / Chef De Cuisine and the various outlets to implement standards across outlets.

· Ensure all standards, policies, and expectations are communicated to the outlets and executed as per standards.

· Ensure equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current.

· Conduct training on a monthly basis.

· Rotate and work at different outlets based on business demands. The rotations are at the discretion of the Corporate Executive Chef / Chef De Cuisine

· Be constantly involved in all phases of the daily operation at the outlets

· Responsible for proper efficiency and profitable functioning of the assigned outlets and to ensure expenses/purchases are within budget limits

· Attend weekly meetings with Corporate Executive Chef /Chef De Cuisine to discuss future plans & review ongoing action plans

· Guide and lead new employees through their career in the outlets

· Adheres to rules and regulations set by the Management

· Monitor staff schedules, transfers, overtime, annual and statutory holiday.

· Conduct staff appraisals.

Minimum Qualifications / Experience:

• Minimum Diploma in Culinary Arts / F&B Management or equivalent.

• At least 5–8 years of progressive kitchen experience, with supervisory or leadership responsibilities.

• Strong understanding of kitchen operations, food safety, and hygiene standards.

• Proficient in spoken and written English.

• Basic knowledge of Microsoft Office (for reports, scheduling, and inventory).

• Pleasant, dynamic personality with strong leadership and teamwork skills.

• Positive “can-do” attitude and willingness to guide and train junior staff.

Ali's Prata

Job Description

• Ensuring promptness, freshness, and quality of dishes.

• Coordinating cooks' tasks.

• Implementing hygiene policies and examining equipment for cleanliness.

• Designing new recipes, planning menus, and selecting plate presentations.

• Reviewing staffing levels to meet service, operational, and financial objectives.

• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

• Setting and monitoring performance standards for staff.

• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• Advanced knowledge of food professional principles and practices.

• Proficient knowledge of human resources management.

• Excellent communication skills.

• Ability to meet deadlines.

Ali's Prata

Job Description

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

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

REQUIREMENTS

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

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

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

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

Marriott International

Job Description

Alice Boulangerie Pte Ltd

Alice Boulangerie & Restaurant began as a mother-daughter tribute to their love for sweets and bakes. With a passion for classic French patisserie and viennoiseries, we assembled a top artisanal team to bring our savoir-faire to life. Inspired by the curious Alice squirrel, we continuously innovate, expanding into a modern contemporary gastronomic experience. Today, Alice Boulangerie is more than just an artisanal French bakery—it’s a destination for culinary exploration in the heart of the city.

Job Description

*5 working days per week

*No split shift

*Fun and friendly working environment

Job Responsibilities:

• Report to Head of Department
• Provide control on food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation, scheduling and decoration
• Monitor the preparation of the productions to ensure adherence to recipes and specifications
• Assist to oversee production process, portioning, presentation and quality of pastry & bakery products
• Perform day-to-day kitchen activities efficiently
• Guide, train, and supervise junior members
• Consistently execute menu items with responsibility to the taste and presentation standards
• Minimise the wastage and spoilage of ingredients and other food items
• Job involves all aspects of pastry including and not limited to
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Inspect and ensure that the work station is clean and meet the NEA hygiene standards at all times
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With at least 2-3 years of pastry experience
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and take initiative
• Able to work weekends and public holidays
• Prefers to hold a recognized Basic food hygienic certification

Please send in your resume to 80•••130 for more information

IRFANA PTE. LTD.

Job Description

Job Desceiption for head chef

We are looking for an experienced and qualified Head 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.

Responsibilities

• 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

• Arrange for repairs when necessary

• Remedy any problems or defects

• Be fully in charge of hiring, managing and training kitchen staff

• Oversee the work of subordinates

• Estimate staff’s workload and compensations

• Maintain records of payroll and attendance

• Comply with nutrition and sanitation regulations and safety standards

• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head 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

• Good understanding of useful computer programs (MS Office, restaurant management software, POS)

• Credentials in health and safety training

• Degree in Culinary science or related certificate

IRFANA PTE. LTD.

Job Description

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Coordinates with the purchasing department for the acquisition of needed goods and services.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

AL AJWAA PTE. LTD.

Job Description

Head Chef having the experience in Middle Eastern/Turkish cuisine

is needed. We are specialized in authentic Middle Eastern/ Turkish

Cuisine and therfore need genuine Masterchef to prepare our dishes

besides introducing new variations to our menu to widen our

offerings over time. Day to day preparation, training to other chef

and monitoring their performance. Maintain and assign standard

checklist in preparation of each menu to maintain the taste and

quality of food

Yummi Umami Co., Ltd.

Job Description

JOB SUMMARY

The Sous Chef supports the Head Chef in the smooth and efficient operation of the kitchen, helping maintain consistent food quality and ensuring seamless service across the venue. This role provides hands-on leadership during busy service periods and supports the development of the kitchen team.

RESPONSIBILITIES

Kitchen Operations: Support the Head Chef in coordinating daily kitchen operations, food preparation, and service to ensure smooth and efficient execution.

Food Quality: Prepare and cook menu items according to standardized recipes and plating guides, ensuring consistent presentation, taste, and quality.

Team Leadership: Lead and support kitchen team members during busy service periods, provide guidance to junior staff, and assist with training and development.

Station & Inventory Management: Oversee assigned kitchen sections, manage inventory, monitor FIFO stock rotation, and minimize food waste.

Hygiene & Food Safety: Maintain high standards of kitchen cleanliness, hygiene, and organization, and ensure compliance with food safety regulations and company SOPs.

Operational Support: Assist with receiving deliveries, support the kitchen during operational surges, and perform other duties as assigned by management.

JOB REQUIREMENTS

• Previous experience in a professional kitchen environment, preferably as a Chef de Partie or in a similar supervisory role.

• Strong knife skills and sound understanding of both basic and advanced cooking techniques.

• Ability to follow recipes accurately and consistently.

• Strong leadership, communication, and teamwork skills.

• Highly disciplined, detail-oriented, and able to work efficiently under pressure.

• Good command of spoken English, as communication with an expatriate Head Chef is required.

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

• Previous experience in a Western restaurant, café, or brunch concept is highly desirable.

• Genuine passion for food, culinary arts, and delivering excellence in the kitchen.

Hilton Hotel

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You'll be the mastermind behind our mouth-watering pastries and treats. As an Executive Pastry Chef, you’re not just creating show-stopping desserts – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• High school graduate
• 2-3 years as a Pastry Chef in a 4 / 5-star category hotel or individual restaurants with high standards
• Technical education in hospitality or culinary school preferred
• Knowledgeable in HACCP
• International work experience
• Work experience in a similar capacity with international chain hotels

Here’s what you’ll do during a typical day:

• Assist pastry operations:  Responsible for the preparation and production of pastries, desserts, and baked goods, ensuring high standards of food quality, presentation, cost controls, and overall profitability
• Enhance menu offerings:  Partner with the Master Pastry Chef and Food and Beverage Director to develop new pastry offerings and seasonal menus based on current food trends and regional tastes
• Delight our guests:  Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to enhance the pastry experience.
• Monitor financial performance:  Assist with the budget management, forecasting, and reporting to ensure financial targets are met and pastry operations align with the hotel’s goals
• Ensure operational efficiency:  Oversee pastry kitchen systems, processes, and workflows to ensure smooth and efficient operations.
• Inspire and develop the team:  Support team members, monitor performance, provide coaching to junior staff, and foster a positive and productive work environment
• Ensure regulatory excellence:  Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member well-being

SHAO SOCIAL PTE. LTD.

Job Description

• Food Preparation and Cooking: Assist in preparing dishes, sauces, and menu items, ensuring consistency and quality interviewguy.
• Supervision and Training: Oversee line cooks and kitchen staff, assign tasks, and provide coaching to improve performance and morale
• Menu Development: Collaborate with the Head Chef to create new recipes, daily specials, and menu updates Indeed+1.
• Kitchen Management: Monitor inventory, order supplies, manage food costs, and ensure proper storage and rotation of ingredients interviewguy.
• Health and Safety Compliance: Maintain cleanliness, sanitation, and adherence to food safety regulations Vocational Training
• Leadership Duties: Stand in for the Head Chef when necessary, make decisions, and manage kitchen operations independently 

Pao Pte Ltd

Job Description

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

Seed Squared Pte. Ltd.

Job Description

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

BRITISH TEOCHEW PTE. LTD.

Job Description

We're looking for a head chef with a minimum of 10 years of experience

· Prepare food for all customers according to procedures and our service standard.

· Create new dish and menu for some special VIP customer.

· Lead the kitchen team in product innovation, product planning, and menu design

· Managing food purchasing and storage

· Ability to handle the food production processes from beginning to end.

· Make sure the end product and the cooking process conform to procedures and standard.

· Purchasing fresh seafood daily for weekly special dish.

· Prepare the appropriate amount of food according to daily food chart

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

· At least 10-15 years of experience working in the kitchen

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

AlwaysHired Pte. Ltd.

Job Description

About the Role

We're looking for an experienced Halal Central Kitchen Chef to support daily production operations and lead a kitchen team in a fast-paced, high-volume environment.

If you enjoy process-driven food production and leading teams to deliver consistent quality, we'd love to hear from you.

Key Responsibilities

• Support the day-to-day operations of the central kitchen.

• Lead, supervise and motivate the kitchen team to achieve production targets.

• Ensure compliance with food safety regulations, hygiene standards and company SOPs.

• Monitor food quality, consistency, portion control and presentation.

• Plan menus and develop recipes together with management.

• Prepare and cook food while maintaining high quality standards.

• Ensure timely completion of food production according to delivery schedules.

• Manage inventory, stock rotation and ingredient ordering.

• Minimize food wastage through proper planning and inventory control.

• Maintain cleanliness and proper maintenance of kitchen equipment and work areas.

• Work closely with other departments to ensure smooth production and fulfilment.

• Support continuous improvement initiatives to enhance kitchen productivity and operational efficiency.

Requirements

• At least 2 years of relevant cooking experience.

• Experience in a Halal central kitchen, catering, institutional kitchen, school kitchen, food manufacturing, or large-scale food production environment.

• Experience preparing large-volume meals will be an advantage.

• Positive attitude with willingness to learn.

• Comfortable standing for extended periods and handling heavy ingredients when required.

Working Hours

• 6-day work week

• 12-hour shifts

• Location: Woodlands Link

Salary & Benefits

• Basic Salary: $5,000 - $6,000

• Stable long-term career with an established organisation.

• Structured work environment with clear SOPs.

• Opportunity to lead and develop a production kitchen team.

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

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

Grand Hyatt

Job Description

Summary

Hilton Hotel

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You are a culinary visionary and the creative force behind our culinary offerings, crafting menus that delight and impress our guests. As an Executive Chef, and success of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• High School Diploma or equivalent
• 10-15 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards
• Work experience in a similar capacity with international chain hotels

Here’s what you’ll do during a typical day:

• Direct culinary operations:  Oversee the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
• Enhance menu offerings:  Partner with the Food and Beverage Director to develop new menus and individual menu items based on current food trends and regional tastes
• Delight our guests:  Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to elevate the dining experience
• Monitor financial performance:  Oversee budget management, forecasting, and reporting to ensure financial targets are met and culinary operations are aligned with the hotel’s goals
• Optimize kitchen operations:  Oversee and streamline kitchen systems, processes, and workflows to ensure smooth and efficient operations
• Cultivate a high-performing team:  Drive engagement and retention through performance management, professional development, and recognition programs
• Ensure regulatory excellence:  Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member wellbeing

Pan Pacific Hotels Group

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

Job Description

Position summary statement:

To assist the Executive Chef in ensuring the smooth and efficient operations of the Kitchen Department.

The Junior Sous Chef reports to the Executive Chef.

Primary Responsibilities:

a)     To assist in the planning of duty roster of the cooks and pantry staff.

b)     To supervise the work of the cooks and pantry staff.

c)     To arrange for extra staffing during busy operations if necessary.

d)     To control the consistency of quality and quantity of foods served.

e)     To prepare daily market list.

f)      To control foods cost.

g)     To recommend menu and price adjustments.

h)     To ensure maintenance of all operating equipments in the kitchen.

i)      To organize proper and systematic storage of food items in the kitchen.

j)      To ensure that the cooks and pantry staff observe all safety and hygiene standards.

k)     To ensure all junior staff are trained for the jobs.

l)      To ensure good team work in the kitchen, and counsel staff with problems.

m)   To perform other reasonable duties as assigned by the Executive Chef.

Aluna Capital Pte Ltd

Job Description

Executive Chef

Position Overview

The Executive Chef is responsible for leading all kitchen operations, maintaining food quality and consistency, managing food costs, developing the culinary team, and ensuring the kitchen operates efficiently, safely, and profitably.

The role requires a hands-on leader who can balance culinary creativity with strong operational and commercial discipline.

Key Responsibilities

Kitchen Operations

• Lead and oversee daily kitchen operations across all service periods.
• Ensure food is prepared and presented consistently according to approved recipes and standards.
• Establish efficient kitchen workflows, prep systems, opening procedures, and closing procedures.
• Coordinate closely with front-of-house and management teams to ensure smooth service.
• Maintain appropriate staffing levels according to business volume.

Menu & Product Development

• Develop and improve dishes in line with the restaurant’s concept and target market.
• Standardise recipes, portions, plating, and preparation methods.
• Conduct menu testing and seasonal menu development.
• Evaluate menu performance and recommend changes based on sales, customer feedback, food cost, and operational practicality.

Food Cost & Inventory

• Manage food cost and kitchen expenses within agreed targets.
• Establish accurate recipe costing and portion controls.
• Monitor purchasing, receiving, storage, stock rotation, and inventory.
• Minimise food waste, spoilage, overproduction, and unnecessary purchasing.
• Work with suppliers to maintain appropriate product quality and pricing.
• Conduct and review regular stock counts.

Team Leadership

• Recruit, train, supervise, and develop kitchen employees.
• Prepare kitchen schedules and allocate manpower effectively.
• Set clear standards for performance, discipline, cleanliness, and teamwork.
• Conduct training on recipes, preparation techniques, equipment, food safety, and kitchen procedures.
• Develop junior chefs and identify potential team leaders.
• Address performance or disciplinary issues professionally and promptly.

Quality Control

• Conduct regular checks on ingredients, mise en place, finished dishes, and presentation.
• Maintain consistent taste, portion size, temperature, and plating standards.
• Ensure ingredients are stored and handled correctly.
• Take immediate corrective action when standards are not met.

Hygiene, Safety & Compliance

• Maintain high standards of kitchen cleanliness and personal hygiene.
• Ensure compliance with applicable Singapore food safety, sanitation, workplace safety, and licensing requirements.
• Maintain proper food storage, labelling, temperature control, and FIFO procedures.
• Ensure kitchen equipment is properly used, cleaned, and maintained.
• Conduct regular kitchen hygiene and safety checks.

Requirements

• Proven experience as an Executive Chef, Head Chef, or Senior Sous Chef in a professional restaurant environment.
• Strong leadership and kitchen management capabilities.
• Strong understanding of food costing, inventory management, purchasing, and portion control.
• Ability to develop and standardise recipes.
• Strong knowledge of food hygiene and kitchen safety requirements.
• Ability to work effectively under pressure during busy service periods.
• Good communication, organisation, and problem-solving skills.
• Willingness to work shifts, weekends, evenings, and public holidays according to operational requirements.

Key Performance Indicators

Performance will be evaluated based on:

• Food quality and consistency
• Food cost percentage
• Food wastage
• Kitchen labour efficiency
• Customer feedback and food-related complaints
• Hygiene and food safety standards
• Inventory accuracy
• Kitchen productivity and service speed
• Staff training, development, and retention
• Menu performance and profitability

Reporting

Reports to: General Manager / Owner / Operations Manager
Supervises: Sous Chefs, Chef de Partie, Commis Chefs, Kitchen Assistants and other kitchen personnel

Ideal Candidate

The ideal Executive Chef is a hands-on culinary leader who takes ownership of both the food and the business performance of the kitchen. They should be equally comfortable developing dishes, leading service, training employees, controlling costs, managing suppliers, and establishing systems that allow the kitchen to operate consistently even when they are not physically present.

Starting Salary: $5,000 - $7,000

HANAE ITALIAN PTE. LTD.

Job Description

Greetings! We are a new family-style Korean-Italian fusion restaurant opening in the CBD area in 4Q 2026. We are looking for a Sous Chef to join our senior management team in managing the Back of House operations.

Requirements:

- Established skills in butchering, filleting, grilling, and other general food preparation skills
- Established skills in Western food preparations, noodle-making, pasta-making
- Proven record of innovative dish creations
- Strong leadership and a team player
- Willingness to learn and stamina to upkeep with a Head Chef trained in MICHELIN quality standard
- Able to guide juniors well
- Experience in staff rostering, cost management, ingredients ordering and inventory tracking
- Languages: strong command of spoken and written English

If you are interested to join our family, please upload your CV. We require at least 1 contact for reference check to be included.

KHAIRUNMIYAH RESTAURANTS PTE. LTD.

Job Description

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Coordinates with the purchasing department for the acquisition of needed goods and services.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

SJ SICKANDER AMMAL PTE. LTD.

Job Description

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Coordinates with the purchasing department for the acquisition of needed goods and services.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

ANISHA SG PTE. LTD.

Job Description

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Coordinates with the purchasing department for the acquisition of needed goods and services.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

Jannatul Firdaus Pte. Ltd.

Job Description

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Coordinates with the purchasing department for the acquisition of needed goods and services.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

1-Group (Singapore)

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

Job Description

Job Description

Kaarla is seeking a proactive and skilled Junior / Sous Chef (Pastry) to support daily pastry operations and help deliver exceptional dessert experiences. You will assist the pastry chef in preparation, production, and presentation of pastries while ensuring high standards of quality, hygiene, and efficiency.

Key Responsibilities

• Assist the Group Pastry Chef in the smooth day-to-day operations of the Pastry Department.

• Support the team to ensure smooth kitchen operations and that all desserts are produced with consistent quality and presentation standards.

• Ensure desserts, pastries, and baked goods are prepared and served in a timely and efficient manner during service.

• Prepare and execute ingredients and food items according to established recipes, standards, and plating guidelines.

• Support in the development, testing, and execution of pastry and dessert menu items when required.

• Assist in monitoring food cost, portion control, and minimising wastage within the pastry section.

• Check and ensure all ordered items are received in the correct quantity and stored under proper conditions to reduce spoilage and wastage.

• Maintain and uphold hygiene, food safety, and sanitation standards in compliance with company and regulatory requirements.

• Guide and support junior pastry kitchen staff in daily operations and ensure adherence to kitchen standards and procedures.

• Assist in staff supervision, basic training, and performance feedback where required.

• Carry out any other ad-hoc duties as assigned by the Group Pastry Chef / Management.

Job Requirements

• Minimum 2–4 years of relevant pastry kitchen experience, with at least 1–2 years in a senior CDP or supervisory capacity preferred

• Possess a valid Food Hygiene Certificate

• Strong foundation in Western dessert production, including plated desserts, ice creams, sorbets and specialty cakes

• Experience in fine dining or quality-focused restaurant environments preferred

• Demonstrates the ability to support production planning and coordinate mise-en-place for service

• Able to work independently within assigned section while supporting overall pastry kitchen operations

• Creative, detail-oriented, and willing to learn and refine techniques aligned with Monti’s Italian dining standards

• Good organisational and time-management skills to ensure smooth dessert service

• Strong interpersonal and communication skills; able to guide junior team members and work collaboratively within the kitchen team

• Able to perform under pressure in a fast-paced service environment

• Maintains high standards of personal hygiene, food safety, and workplace cleanliness

• Displays professionalism, reliability, and a positive working attitude

• Willing to work weekends, public holidays, and rotating shifts based on operational requirements

• Open to occasional travel or cross-outlet support within the Group, if required

Tin Lok Xian Pte Ltd

Job Description

Job Description

We are looking for experienced Chinese Cuisine Chefs to join our kitchen team.

We have opportunities across different Chinese restaurant concepts, including positions suitable for candidates with experience in Chinese regional cuisine.

Key Responsibilities

• Prepare and cook dishes according to established recipes and restaurant standards.
• Maintain consistency in taste, presentation and portion size.
• Prepare ingredients before service.
• Ensure food is prepared and served within the required standards and time.
• Monitor food quality and freshness.
• Maintain proper food storage and handling procedures.
• Follow food safety and hygiene requirements.
• Maintain cleanliness and organisation of the assigned workstation.
• Minimise food wastage and control ingredient usage.
• Assist with stock checking and ingredient preparation.
• Work closely with the Kitchen Supervisor and other kitchen team members.
• Support the kitchen during peak service periods.
• Train and guide junior kitchen staff when required.

Job Requirements

• Relevant experience in Chinese cuisine is strongly preferred.
• Candidates with experience in Chinese restaurants or Chinese regional cuisine are encouraged to apply.
• Good knife skills and food preparation techniques.
• Able to work efficiently in a high-volume kitchen environment.
• Good understanding of food safety and kitchen hygiene.
• Team player with a positive and responsible attitude.
• Able to work shifts, weekends and public holidays where required.
• Candidates with relevant experience in Sichuan cuisine or other Chinese regional cuisines will be an advantage.

Martino Agency

Job Description

We are looking for a Head Chef who is a highly skilled professionalwho oversees the operations of a restaurant or dining facility. They areresponsible for the food that comes out of a kitchen, from conception toexecution.

Responsibilities:

• Design menus that enhance customers’ culinary experience while keeping up high quality.
• Submit cost proposals for menu items.
• Provide feedback regarding the food quality of large bulk purchases.
• Ensure that all food preparation is in accordance with regulatory guidelines.
• Design standardized food presentation guidelines for each dish.
• Monitor inventory levels of commonly used items.
• Look for ways to reduce spoilage of infrequently used items.
• Hire, train, and mange staff about proper kitchen sanitization methods.

Qualifications:

• Ability to track expenses and manage a budget.
• Ability to lead and inspire a team.
• Strong passion for the art of food design.
• Culinary Degree or equivalent experience.
• Excellent verbal and written communication

Martino Agency

Job Description

We are looking for a Chef de cuisine who will lead and inspire our kitchenstaff in the creation of culinary masterpieces. The chef de cuisine will beresponsible for designing the menu, hiring and training kitchen staff,collaborating with restaurant management, optimizing staff productivity, andstepping in to help whereverneeded.        

Responsibilities:

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

Qualifications:

• In-depth knowledge of food principles and best practices.
• Passion for creating incredible food that delights and attracts customers.
• Excellent communication skills and leadership qualities.
• Ability to thrive in a high-pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories and stocktaking.

Resorts World at Sentosa Pte Ltd

Resorts World Sentosa (RWS) is Asia’s premium lifestyle destination resort located on Sentosa. Spanning 49 hectares, RWS is home to world-class attractions including Universal Studios Singapore, Singapore Oceanarium and Adventure Cove Waterpark. Complementing the adventure and adrenaline of its theme parks and attractions are seven unique luxury hotels, the world-class Resorts World Convention Centre, and a casino. RWS has been named “Best Integrated Resort” since 2011 for ten consecutive years at the TTG Travel Awards which recognises the best of Asia-Pacific’s travel industry.

Job Description

Job Summary:

The Chef de Cuisine, Italian Cuisine is responsible for leading the day-to-day operations of the kitchen within a large-scale, multi-outlet hospitality environment. This role oversees high-volume production across restaurant and in-room dining operations, ensuring exceptional food quality, consistency, and operational efficiency. The Chef de Cuisine drives menu innovation, maintains strict food safety standards, and manages cost controls while delivering an elevated dining experience for a diverse guest profile.

Key Responsibilities:

Culinary Operations & Production

• Oversee and manage daily operations of the kitchen, ensuring smooth execution across multiple outlets and service points.

• Ensure all dishes are prepared according to established recipes, quality standards, and presentation guidelines.

• Maintain consistency in taste, portioning, and plating across all outlets.

• Supervise high-volume production while maintaining premium quality standards.

Food Safety & Compliance

• Enforce strict adherence to food safety, hygiene, and sanitation standards at all times.

• Ensure full compliance with regulatory requirements, including Singapore Food Agency (SFA) standards.

• Maintain high QA audit scores and uphold cleanliness and food safety excellence across the kitchen.

Cost Control & Inventory Management

• Monitor and control food cost, ensuring alignment with budget and financial targets.

• Implement initiatives to minimize wastage and optimize resource utilization.

• Oversee inventory management, stock rotation, and procurement processes in accordance with company policies.

Menu Development & Innovation

• Develop and enhance Italian and cuisine menus and premium offerings.

• Collaborate with stakeholders to create seasonal promotions and new concepts to drive revenue.

• Stay updated on culinary trends and customer preferences to ensure competitiveness and relevance.

Leadership & Team Management

• Lead, train, and mentor the kitchen team, providing hands-on guidance during operations.

• Ensure proper staffing levels to support extended operating hours, including shift planning.

• Monitor staff performance, enforce SOP compliance, and drive continuous improvement.

• Foster a strong team culture aligned with company values and service excellence.

Administrative & Operational Excellence

• Manage administrative functions such as scheduling, reporting, and documentation.

• Ensure compliance with all company policies, procedures, and audit requirements.

• Work closely with front-of-house and other departments to ensure seamless guest experience.

• Perform any other duties as assigned by Management.

Requirements:

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

• Minimum 6-8 years of relevant Italian cuisine experience, with at least 2 years in a leadership role.

• Experience in high-volume 5-star hotels, integrated resorts, or multi-outlet environments preferred.

• Expertise in Italian cuisine is highly advantageous.

• Michelin/Black Pearl restaurants is an advantage, with exposure to high-end dining, attention to detail, and quality execution.

• Strong knowledge of HACCP and food safety standards.

Elitez Pte Ltd

Established since 2010, Elitez Pte Ltd is a strategic partner in operational projects, general recruitment and payroll management. With the single-minded focus by our founding team, we emerged as a market leader within the FMCG manpower sphere in 2013. There-on, we evolve ourselves to be a strategic partner in managing service-driven outsourced manpower teams.

Job Description

About the Role
We are seeking an experienced Head of Central Kitchen to lead the end-to-end operations of a high-volume central kitchen environment. This is a senior leadership position for an experienced food production or catering professional with a strong track record in production planning, operational excellence, food safety, cost management and large-scale manpower leadership.

Key Responsibilities

• Lead the overall daily operations of a high-volume central kitchen and ensure timely production and fulfilment of demand.

• Plan and manage daily production schedules, manpower deployment and production capacity.

• Monitor production output, food quality and adherence to recipes, specifications and established standards.

• Establish and monitor KPIs covering productivity, quality, cost, manpower and service performance.

• Ensure compliance with SFA regulations and internal food safety requirements.

• Oversee food hygiene, sanitation, pest control, workplace safety and audit readiness.

• Lead investigations into food safety or operational incidents and implement corrective and preventive actions.

• Manage, coach and develop the central kitchen's management and production teams.

• Oversee workforce planning, recruitment, scheduling, performance management and succession planning.

• Collaborate with Culinary, R&D, QA, Procurement, Sales and Operations teams on product launches and production readiness.

• Prepare and present operational reports, cost analysis, KPI dashboards and improvement plans to senior management.

Requirements

• Diploma or Degree in Food Science, Food Technology, Culinary Arts, Hospitality, Operations Management, Supply Chain Management or a related discipline.

• Minimum 12 years of experience in food manufacturing, central kitchen, large-scale catering or food production operations.

• At least 5 years of senior leadership/management experience overseeing high-volume food production.

• Proven experience managing large operational teams within a central kitchen, food manufacturing or large-scale catering environment.

• Strong experience in production planning and scheduling is essential.

• Experience supporting multiple outlets, institutional catering, airline catering, ready-to-eat meal production or commissary operations will be highly advantageous.

• Strong understanding of food safety, quality management and regulatory requirements.

• Demonstrated ability to manage food costs, labour costs, inventory and operational budgets.

• Able to work collaboratively with senior stakeholders across HR, Finance, Operations and other functions.

Attention to: Felicia Lim

By submitting any application or résumé to us, you will be deemed to have agreed and consented to us disclosing your personal information to prospective employers for their consideration.

We regret to inform you that only shortlisted candidates will be notified. All applications will be treated with the strictest confidence.

Elitez Pte Ltd | EA Licence: 16C8004| Kwok Kia Wei | Registration No: R2110176

Private Advertiser

Job Description

o   Create and introduce innovative dishes and culinary techniques to elevate the dining experience and strengthen the restaurant’s competitive position.

o   Develop and create menus that embrace contemporary culinary trends while staying aligned with the establishment’s brand identity, concept, and values.

o   Develop and curate innovative menus that incorporate current culinary trends while remaining aligned with the establishment’s brand identity, concept, and core values.

o   Ensure the highest standards of food safety and hygiene are consistently maintained in accordance with applicable regulations and company policies.

o   Lead and oversee kitchen staff through effective recruitment, training, scheduling, and performance management to build a skilled, motivated, and high-performing team.

o   Manage food costs and inventory efficiently to maximize profitability while maintaining high-quality standards.

o   Oversee the regular inspection and maintenance of kitchen equipment to ensure optimal performance, safe operation, and compliance with established standards.

o   Perform regular quality assessments and tastings to ensure all dishes consistently meet established standards for taste, quality, and presentation.

o   Procure high-quality ingredients and build strong supplier relationships to ensure consistent availability, quality, and cost efficiency.

o   Procure premium-quality ingredients and maintain strong supplier relationships to ensure reliable supply, consistent quality, and cost-effective value.

o   Supervise all kitchen activities, from food preparation and cooking to plating and presentation, ensuring consistently high standards of quality and execution.

o   Supervise all kitchen operations, including food preparation, cooking, plating, and dish presentation, ensuring the highest standards of quality and consistency.

o   Work closely with Front-of-House Management to maintain smooth service operations and deliver an outstanding guest experience.

Requirements :

1. Creativity of culinary skills

2. Knowledge of menu design, kitchen management and food preparation

3. Knowledge of food safety standards and hygiene

4. Education of Culinary, Diploma of Culinary Institute

5. Experience 2-3 years of Head Chef (Italian Food)

6. Thai Nationality

NT 1 (PHUKET) LIMITED

Job Description

Treville Phuket is a fifteen-key private coastal residence at Naithon, opening December 2026. The house is intimate, the covers are few, the standards are absolute, and the guests are known by name. As we build toward opening, we are recruiting two senior leaders to shape their departments from the ground up and lead them thereafter.

• Minimum five years as Executive Sous Chef or three years as Executive Chef at a high-quality fine Thai dining restaurant, independent or within a luxury hotel group, with genuine command of Western and Mediterranean cuisine.

• Experienced in private dining for discerning clientele.

• Fluent in English and strong working Thai.

• Hands-on, talented, self-motivated, a natural team player with strong leadership and a controlled temper.

• Pre-opening experience is an advantage.

Desem

Job Description

Job Summary

You will work in a commercial setting within a CBD air-conditioned environment, applying your knowledge of cookies and cakes to support daily operations. You will collaborate with team members, maintain diligence in your tasks, and work the 7am-4pm shift on weekdays.

Responsibilities

• Apply your knowledge of cookies and cakes to support commercial operations effectively
• Collaborate with team members to complete tasks and meet operational goals
• Maintain diligence and a strong work ethic to ensure responsibilities are fulfilled accurately
• Work reliably during the 7am-4pm shift in an air-conditioned CBD environment
• Adhere to a 5-day workweek schedule, excluding weekends and public holidays

Required competencies and certifications

• Minimum 1 year of experience in a commercial field

Preferred competencies and qualifications

• Ability to work well within a team environment

Other Information

• Work location: Central Business District (CBD) in an air-conditioned environment
• Working days: Monday to Friday, weekends and public holidays off
• Working hours: 7am to 4pm

The Supreme HR Advisory Pte Ltd

Here at The Supreme HR Advisory, we pride ourselves on being a vibrant recruitment firm with strong Southeast Asia standing. We believe in customizing our services to your unique needs. We are dedicated, enthusiastic and we take innovative approaches in customizing our services. Our depth of experience enables us to understand each industry’s challenges and provide expert advice on hiring requirements. Our goal is to leverage on our local knowledge and global expertise to deliver high-quality candidates specifically matched to the requirements of each of our client.

Job Description

Chef (Spanish Cuisine, Entry Level Welcome)

5 days work week, 10am-9pm with 2 hours break

Salary: $2800-$3000 + OT + AWS + Incentives + Bonus

Location: Paya Lebar

Job Description:

• Food Preparation: Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.

• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.

• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.

• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.

• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.

• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.

• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Requirements:

• With F&B experience is preferred

• Training Provided

Cheong Yeat Long | R25145358

The Supreme HR Advisory Pte Ltd | EA 14C7279

The Fullerton Ocean Park Hotel Hong Kong

Job Description

Responsibilities

• Responsible to prepare all food in his assigned kitchen.

• Ensure mise-en-place is completed according to production plan.

• Prevent food spoilage through daily checks and ensures that all incoming and outgoing food items are up to agreed standards.

• Maintain consistent quality and continuously strive to upgrade products produced in the assigned area

• Check food storage areas and refrigerators for cleanliness and proper functioning, report any discrepancies to the supervisor

Requirements

• Minimum 3 years related experience and/or training; or equivalent combination of education and experience

• Hotel experience is preferred

• Creative, open-minded in acquiring new knowledge and work under pressure 

• Good team player

• Capable of handling various tasks in busy kitchen environment

• Candidate with less experience will be considered as Commis

Competitive remuneration package and career advancement opportunities will be offered to the right candidates. Interested parties should apply with full resume, expected salary and contact details to: Human Resources Department, The Fullerton Ocean Park Hotel Hong Kong, 3 Ocean Drive, Aberdeen, Hong Kong or by clicking the button “Apply Now”.

Please read our Personal Information Collection Statement at to https://www.sino-hotels.com/en/job-opportunities/personal-information-collection-statement before submitting your application. Equal opportunities are extended to all candidates and the information provided will be treated in strict confidence and used for recruitment purposes only."

Rosewood Hotels

Job Description

• Go Back

Kowloon Shangri-La, Hong Kong

Headquartered in Hong Kong SAR, the Shangri-La Group has grown from a single hotel business to a diverse and integrated global portfolio comprising quality real estate and investment properties, wellness and lifestyle facilities.

Job Description

About Us

Find Your Shangri-La in Shangri-La.

Headquartered in Hong Kong SAR, Shangri-La Group has grown from a single hotel business to a diverse and integrated global portfolio comprising quality real estate and investment properties, wellness and lifestyle facilities.

Today, the Group owns, operates and manages 100+ hotels under our family of five brands: Shangri-La Hotels & Resorts, Shangri-La Signatures, Kerry Hotels, JEN by Shangri-La, and Traders.

Luxury 5-Star Hotel in Hong Kong | Kowloon Shangri-La

About the Role

As an Executive Pastry Chef, you will lead the Pastry Kitchen operation to deliver exceptional pastry and bakery experiences through creativity, operational excellence and the highest culinary standards.

 Key Responsibilities

• Lead and oversee all daily operations of the Pastry Kitchen, ensuring smooth and efficient production for restaurants, banquets and special events

• Ensure the highest standards in pastry and bakery quality, taste, presentation, portion control and food consistency across all outlets

• Develop and introduce innovative pastry, bakery and dessert offerings in line with market trends, seasonal promotions and guest expectations

• Coordinate closely with Culinary, Restaurant, Banquet, Stewarding and Purchasing teams to ensure effective operations and quality control

• Monitor food freshness, inventory, requisitions, food cost and wastage control to achieve operational and financial objectives

• Maintain strict hygiene, sanitation and food safety standards in accordance with HACCP and hotel policies, including proper maintenance and cleanliness of kitchen equipment and facilities

• Conduct regular food tasting sessions, operational inspections and departmental briefings to ensure service excellence and operational readiness

• Lead, coach and develop the Pastry team through on-the-job training, performance management, succession planning and colleague engagement initiatives

• Support the Executive Chef in business planning, menu development, staffing management and continuous enhancement of the overall guest dining experience

•  Engage in regular meetings with Marketing Communications Team on new menu / festival items

 About You

• Minimum of 10 years of pastry experience in international luxury hotels, with at least 2 years of experience in a similar Executive Pastry Chef capacity

• Strong expertise in pastry, bakery and dessert production with creativity, attention to detail and knowledge of current market trends

• Solid knowledge of HACCP, food hygiene, sanitation standards, food safety procedures and kitchen operations management

• Strong understanding of food cost control, budgeting, inventory management and operational efficiency

• Excellent leadership, communication and interpersonal skills with the ability to lead and motivate the pastry & bakery team

• Well versed in computer application, system and email correspondence

• Good command in spoken and written English and Chinese

Why Join Us

• A workplace that values your passion and supports self-realization and personal growth.

• Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills.

• Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication.

• Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive.
  

Please apply in writing enclosing CV and quoting the reference to:

Director, Talent Management & Acquisition (Hong Kong)

Kowloon Shangri-La, Hong Kong

64 Mody Road, Kowloon, Hong Kong

Tel: (85•) •••• •815

Email: ••••@shangri-la.com

Website: https://www.shangri-la.com/

We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes.

We appreciate your interest in joining us. Please note that only successful candidates will be contacted.

Fico Restaurant Pte. Ltd.

Job Description

Fico is a casual, beachfront Italian restaurant along East Coast Park by Chef-Partner Mirko Febbrile. Fico is inspired by Cucina Povera (a waste-not, want-not approach) and celebrates the simplest things in life, from humble ingredients to genuine, no-frills hospitality.

Fico is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Oversee daily operations of the hot kitchen and ensure smooth service
• Lead and supervise the kitchen team during preparation and service
• Prepare and oversee mise-en-place and hot food items according to standards
• Ensure consistency in food quality, presentation and portion control
• Set up and maintain fully stocked kitchen stations
• Monitor stock levels, inventory, proper storage and stock rotation
• Maintain high standards of food hygiene, cleanliness and sanitation
• Train and guide junior kitchen staff

Requirements:

• Proven experience as a Junior Sous Chef, Chef de Partie or similar role
• Strong knowledge of hot kitchen operations and cooking techniques
• Good leadership, communication and organizational skills
• Strong attention to detail and commitment to food quality

What to expect:

• Direct transport in to restaurant from Bedok MRT
• 5 day work week
• Join a dynamic, young and fun loving service team
• Excellent team culture and a defined career growth plan to develop yourself

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange an interview.

Greenwood Fish Market

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

Job Description

Key responsibilities

• Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation

• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets adhered through effective control systems

• Oversee the cleanliness, hygiene and maintenance of the kitchen and ensure compliance with all applicable food safety and regulations

• Exhibit culinary talent and expertise by performing tasks while leading and coaching the staff and managing all food related production

• Assume duties and responsibilities in the absence of the Sous Chef

Requirements

• At least 2 years of relevant working experience in F&B establishments of a similar niche

• Understanding of basic food hygiene practices

• A team player with good and effective communication and interpersonal skills

• Adaptability to change and willingness to embrace new ideas and processes

• Ability to work unsupervised and deliver quality work

Kopitiam Investment Pte Ltd

Kopitiam is a leading name in the local food service management industry. Our outlets are reputed for providing a comfortable, modern dining experience along with the authentic taste of local and international fare - all at competitive prices.

Job Description

The Executive Sous Chef will be responsible for overseeing all aspects of kitchen operations, including menu creation, food preparation, staff management, and ensuring the highest standards of food quality and presentation. The role will also be expected to maintain food safety and sanitation standards while fostering a positive and collaborative work environment. This role will be crucial in collaborating with our purchasing and food manufacturing departments to optimize our cost of goods sold (COGS) and streamline kitchen preparations

Responsibilities

• Lead, train, and mentor all kitchen staff, fostering accountability, skill development, and a growth mindset. Develop future culinary leaders and promote a culture of continuous learning and excellence.

• Uphold the highest standards of food preparation, presentation, and consistency across all menu items. Monitor kitchen workflow and processes to ensure efficiency and operational excellence.

• Collaborate on menu planning, experiment with new recipes, and innovate dishes to enhance offerings, streamline preparation, and leverage insights from the food manufacturing facility.

• Oversee inventory control, sourcing of ingredients, storage, and ordering. Work with procurement and manufacturing teams to optimize cost of goods (COGS) while maintaining high-quality standards.

• Ensure the kitchen adheres to all food safety, hygiene, and workplace health regulations. Maintain a clean, organized, and safe environment at all times.

• Work closely with the Restaurant Manager, front-of-house leadership, and other departments to ensure seamless operations, cohesive teamwork, and exceptional guest experiences.

• Identify opportunities to improve kitchen efficiency, reduce costs, and enhance overall restaurant performance. Implement best practices and drive innovation within the culinary team.

Requirements

• Minimum 8-10 years in the kitchens, with at least 3-5 years of senior leadership experience, preferably in Japanese or fine-dining establishments.

• Strong knowledge of Japanese cuisine, ingredients, traditional cooking techniques, and menu development.

• Proficiency in leveraging inventory management software and data-driven SOP development to ensure operational scalability, cost accuracy, and consistent training across a diverse workforce.

• Proven leadership and team management skills, with the ability to foster accountability, skill development, and a growth mindset.

• Excellent organizational, time management, and communication skills, with the ability to perform under pressure.

• Passionate about food, committed to continuous learning, and dedicated to delivering exceptional dining experiences.

The Garcha Group Marriott International

The Garcha Group owns four Luxury Five Star Hotels in Singapore, all of which are franchised under the worlds largest and most prestigious Hotel Company, Marriott International. Two Hotels are part of the Autograph Collection and the other two are under The Tribute Portfolio Brand.

Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- Any other duties/tasks as requested by management

S&K Enterprise Pte Ltd

Job Description

Job Description

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

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

Requirements

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

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

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

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

Culina Pte Ltd

Culina is a leading purveyor of specialist epicurean food and wines, a choice distributor to hotels, restaurants and cafes throughout Singapore.

Job Description

The COMO Group represents an integrated approach to living well, grounded in a celebration of diversity and a deep respect for authenticity. The Group’s businesses extend across hospitality (COMO Hotels and Resorts), fashion (Club21, Kids21, Dover Street Market Singapore), wellness (COMO Shambhala), organic living and specialty foods (COMO Dempsey, Culina and SuperNature) and philanthropy (COMO Foundation).

Culina is a leading purveyor of specialist epicurean foods and wines, a choice distributor to hotels, restaurants and cafes in Singapore. Culina runs a Bistro and Gourmet boutique, an Organic retail store SuperNature in Dempsey as well as a chain of butcheries in major supermarkets island wide.

The role of Executive Sous Chef manages the daily operations, leads the kitchen team, and oversees the food operation to ensure that the restaurant achieves excellence in food quality and profitability.

• To maintain standards set by the Culinary VP in relation to food preparation, food quality and presentation.
• Lead and supervise the kitchen team in their work and career development. Ensure all kitchen staff comply with safe work procedures and practices.
• Take an active part in the development of new food items. Come up with a variety of high-quality food that are creatively well prepared, presented, and flavorful in a cost-effective manner.
• Prepare and develop new menus with necessary revision on a regular basis to produce delicious, eye-appealing, and nutritious food while adhering to the food cost guidelines.
• Monitor the use of ingredients to minimize leftovers and reuse these in the best productive manner possible.
• Ensure that the ordering of food stock meet the food requirements, checking deliveries and ingredient quality.
• Monitor stock level through regular stock check. Ensure the quantity and range of product prepared is adequate and timely to meet sales levels.
• Implement strategies to minimize stock holding and wastage, develop effective workflow to ensure that Mise En Place is completed on time.

Safety and Sanitation

• Enforce a high standard of hygiene and sanitation. Adhere to the rules and regulations from the local Ministry of Health.
• Ensure that the kitchen team always adhere to the Company policy, including personal hygiene standard.
• Enforce daily reporting of Time and Temperature of products & ingredients in storage. Ensure there is labelling, dating, and rotating of all food products and make sure that the storage and the handling of food meet the statutory health and safety requirements.
• Ensure that all equipment is properly handled and maintained by all staff.
• Train kitchen team in the safe operating procedures of all equipment, utensils and machinery.
• Establish maintenance schedule in conjunction with manufacturer’s instructions for all equipment.

Leadership

• Work alongside with the Management to deliver a robust manpower planning for the kitchen.
• Create a great working environment, through enthusiasm, having a positive attitude, showing respect to all departments & staff.
• Ensure effective training and development plan is in place to make sure all the kitchen staffs understand the importance of recipe specification, portion control and recording wastage so they can achieve food margin and food safety standards.
• Inspire and motivate team to achieve KPI and achieving sales. Lead by example, setting standard and pace and by using effective communication.

Supervision and Development of Staff

• Hire, train and discipline the team when needed, while remaining fair and impartial.
• Conduct regular meetings with the team to maintain effective communication.
• Develop and implement training programs to develop the team and establish a positive work environment.
• Review working schedules of different sections, taking into consideration the volume of expected business, but to conserve labor costs.
• Check periodically the culinary teams’ grooming and uniform cleanliness.
• Coach the team to adhere to COMO philosophy, culture and commitment to quality food and service.

Customer Service

• Treat all customers with professionalism, care and respect. Respond to all comments and complaints promptly.
• Work with the Operations team to identify how complaints can be resolved and minimized. Effectively ensures that problems that arise are rectified in a positive and professional manner.

Cost Control

• Consult with Management in menu pricing. Ensure that business-operating objectives are met according to the standard established, i.e., food cost, portion control, quality of food, productivity, labor cost, and speed in service.
• Determine the pricing of unlisted food items, to implement the quality and size of portions of food at the restaurant.
• Control the quality and quantity of the ingredients, suggest modifications or other ingredients to be used, which may yield a better cost. Control and minimize spoiled or contaminated products.
• Ensure food items prepared are always of the highest quality possible, both in presentation and taste.
• Work closely with the Steward in keeping the kitchen clean and orderly.
• Determine the quantity of food to be prepared based on expected business volume.
• Check the maintenance schedule of all equipment and request immediate repair when necessary.
• Ensure that soiled or damaged serving utensils are not put into use, watching out particularly for cracked or chipped glassware and chinaware.

Wastage and Loss Management

• Work with Management to develop a business plan/budget and carry the plan for achievement of margin and reduce loss and wastage.
• Develop and implement appropriate menu which deliver financial target and meet quality expectations.
• Develop an effective system and establish controls to ensure that food sales revenue and margins are met.
• Ensure holding stock are appropriate to sales level to prevent wastage and maximize sales.
• Monitor the turnover of materials in storage and to eliminate wastage and spoilage.
• Report issues in relation to quality of supplies to supplier and ensure refund are obtained.
• Ensure all stock is securely stored and that periodic stock take is carried out timely.

• Diploma /Degree in Culinary Arts
• WSQ Food Safety Course Level 4
• Minimum 2 year of F&B experience in similar role and lead a team
• Possess F&B operational skills, good management and problem-solving skills

AL HADI BISTRO PTE. LTD.

Job Description

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Coordinates with the purchasing department for the acquisition of needed goods and services.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

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

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

Work Location: One North
Working Hours: 7am-4:30pm Mon-Fri

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, administration communication (all levels), manpower planning, and hygiene and safety management. To cook and serve all food in the kitchen according to the menu planned.

Key Responsibilities:

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

·       Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).

·       Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.

·       Supervise a team of kitchen staff and ensure that they perform their duties as required.

·       Maintain and enhance manpower management by daily effective communication.

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

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

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

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

·       Keep Food Sampling and Daily Cooking Core temperature recordings. Recording temperature for all refrigerators.

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

·       Performs any other duties as directed by the Head Chef and Unit Manager.