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Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats, 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!

Private Advertiser

Job Description

We’re Hiring: Master Chef

Do you have a passion for authentic Chinese cuisine and take pride in preserving its rich culinary traditions?

As a Master Chef, you will play a key role in delivering exceptional and authentic Chinese dining experiences. From mastering classical techniques and regional flavours to leading and mentoring the culinary team, you’ll be at the heart of the kitchen. Working closely with the team, you’ll ensure every dish reflects consistency, quality, and craftsmanship, while refining menus, introducing thoughtful innovation, and upholding high standards of food safety, discipline, and teamwork.

Key Responsibilities

• Lead and oversee all aspects of Chinese fine dining kitchen operations, ensuring excellence in food quality, service execution, and operational standards.

• Plan, develop, review, and refine Chinese cuisine menus, incorporating culinary trends, seasonal ingredients, and member feedback while preserving authenticity and quality.

• Closely supervise daily kitchen operations to ensure all preparation, production, and service activities are carried out in accordance with established SOPs, recipes, and guidelines.

• Guide, mentor, and develop the kitchen team through hands-on leadership, coaching, and structured training to maintain high culinary standards.

• Conduct performance appraisals and provide constructive feedback to support staff development, discipline, and continuous improvement.

• Work closely with the Food & Beverage and Human Resources teams to plan and implement culinary training, skills development, and succession planning initiatives.

• Ensure full compliance with all food safety, hygiene, fire safety, health, and workplace safety regulations, enforcing strict professional grooming and hygiene standards at all times.

• Manage food cost, inventory control, purchasing, and receiving procedures to ensure budgetary control, cost efficiency, and minimal wastage.

• Liaise with suppliers to ensure a consistent supply of high-quality ingredients and manage inventory systems effectively.

• Oversee proper use, maintenance, and sanitation of kitchen facilities, equipment, and storage areas, including cook-and-chill systems where applicable.

• Apply advanced culinary techniques, food science, food chemistry, nutrition principles, and traditional Chinese cooking methods to ensure consistent quality and innovation.

• Drive risk management, loss prevention, and operational efficiency across kitchen operations.

• Ensure all kitchen staff uphold professional conduct and deliver courteous, service-driven support aligned with fine dining standards.

• Address operational issues and kitchen challenges promptly, professionally, and constructively.

• Support other operational duties as assigned by the HOD or Management.

Requirements

• Extensive experience in Chinese cuisine, preferably within a hospitality environment.

• Strong knowledge of traditional Chinese cooking techniques, ingredients and flavours.

• Proven ability to lead, mentor and develop a culinary team.

• Good knowledge of menu development, food costing and inventory management.

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

• Hands-on, disciplined and able to perform well in a fast-paced environment.

• Able to work split shifts, including weekends and public holidays.

J'AIME Confections Private Limited

Job Description

Company Overview

J'aime Confections is a Singapore-based confectionery and bakery company specializing in premium baked goods. They produce and supply pastries, breads, and confections to retail, corporate, and wholesale customers.

About the role

Full-Time Baker to join our café kitchen team. The ideal candidate should have a strong passion for baking and be comfortable working in a fast-paced kitchen environment.

Key responsibilities

• Prepare, measure, and organise ingredients according to recipes

• Bake and decorate cakes, pastries, and other baked products

• Assist with daily food preparation and overall kitchen operations

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

• Ensure consistency in food quality and adhere to food safety and hygiene standards

• Monitor ingredient usage, stock rotation, and proper storage

• Assist with other kitchen duties when required

About you

• Minimum 2 years of formal baking experience is required

• Strong hands-on experience in baking cakes, pastries, and other baked goods

• Passionate about baking with good attention to detail

• Able to work efficiently in a fast-paced kitchen environment

• Responsible, reliable, and able to work independently

• Comfortable standing and working for extended periods

• Food Safety / Food Hygiene Certificate is an advantage

Benefits

• On-the-job training and guidance

• Opportunities for career growth and development

• Fully sponsored Food Hygiene / Food Safety certification

• Friendly and supportive working environment

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.

SOYLICIOUS F & B PTE. LTD.

Job Description

Position: Chef

Job Responsibilities

* Prepare soups, broths, sauces, sambal, and seasoning according to established recipes.

* Ensure consistency in taste, presentation, and food quality.

* Manage food inventory and ordering of ingredients.

* Maintain kitchen cleanliness and comply with Singapore food hygiene standards.

* Train and supervise kitchen assistants and junior cooks.

Requirements

* Minimum 3 years of experience as a Chef or relevant culinary position.

* Strong knowledge of Singapore local cuisine and flavor profiles.

* Experience in preparation of noodle stocks, gravies, and traditional sauces.

* Able to work weekends, public holidays, and rotating shifts.

* Team player with a positive attitude.

Preferred Skills

* Experience in hawker-style or restaurant operations.

* Knowledge of Singapore local dishes and heritage recipes.

* Ability to develop new recipes while maintaining authentic local flavors.

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

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

• Check freshness of food and ingredients

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

• Develop recipes and determine how to present the food

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

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

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

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

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

• Plan orders of equipment or ingredients according to identified shortages

Requirements

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

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

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

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.

SG Hotels Pte Ltd

Job Description

About the role

Join the team at The Duxton Reserve Singapore as a Chef de Partie, where you'll take ownership and play a vital role in delivering exceptional culinary experiences for our guests. In this position, you'll be part of the preparation and presentation of high-quality dishes, ensuring consistency, efficiency, and that every plate reflects the standards of the hotel. You'll work closely with the Sous Chef to uphold the highest standards of hygiene, food safety, and kitchen operations.

Key responsibilities

• Preparation and presentation of high-quality dishes

• Ensure consistency, efficiency, and adherence to hotel standards

• Work closely with the Sous Chef to uphold hygiene and food safety standards

• Supervise and mentor junior team members

• Maintain high standards of quality and efficiency

• Maintain high standards of cleanliness and food hygiene

About you

• Able to work shift work including weekends and public holidays

• Minimum 2–3 years of relevant experience in a professional kitchen, preferably in a hotel environment

• At least 1 year as a Chef de Partie or in a similar role

• Strong knowledge of culinary techniques, food preparation, kitchen operations, and section management

• Proven ability to supervise and mentor junior team members while maintaining high standards of quality and efficiency

• Strong teamwork, communication, organisational, and time management skills

DYNAMIC SAFETY PTE. LTD.

Dynamic Safety is a consulting company based in Singapore established by a Group of professionals, dedicated to providing Environment, Workplace Health & Safety, andQuality services to industries.

Job Description

Job Description

• Support daily operations in the Teacher Preparation Room and two Kitchens.
• Receive and verify food orders and deliveries.
• Prepare and portion ingredients and equipment for culinary lessons.
• Maintain food hygiene, kitchen safety and cleanliness.
• Check and maintain ingredients, equipment, utensils and appliances.
• Conduct inventory and stock-taking of resources.
• Assist NFS Teachers during culinary sessions and guide students on safety and food preparation.
• Perform other duties assigned by NFS Teachers

Requirements

• Minimum PSLE qualification.
• Valid WSQ Food Safety Course (FSC) Level 1Certificate.
• Minimum 3 years’ relevant experience as an FCE/NFS Kitchen Assistant in a secondary school.
• Basic culinary and mathematical skills.
• Able to calculate ingredient quantities based onrecipes.
• Able to read, write and communicate confidently inEnglish.
• Able to work independently and as part of a team

WSH Experts Pte Ltd

WSH Experts Pte Ltd established in Singapore to provide integrated services to the industry. We provide wide range of services to all the sectors. We are dedicative and having capability to provide the best innovative solutions to satisfy your needs. Our Team has the global expertise with local experience to assist the organizations. WSH Experts team constitutes of experienced professionals who have many years of experience in various industries. Our robust end to end HR and staff management plan will assist on every steps of the recruitment, deployment, contingency, Transition, performance monitoring and successful project completion

Job Description

Private Advertiser

Job Description

Contract Period: From 1 Jan 2027 to 4 June 2027, 28 June 2027 to 3 Sep 2027 and 10 Sep 2027 to 30 Nov 2027

Option to extend: From 1 Jan 2028 to 2 June 2028, 3 July 2028 to 8 Sep 2028 and 13 Sep 2028 – 30 Nov 2028

Personnel to be deployed at the following hours:

• Mondays to Thursdays: 7.30am to 3.30pm*

• Fridays: 7.30am to 12.30pm*

*Daily working duration includes a lunch break of 1 hour

• Service is not required on Saturdays, Sundays and gazetted public holidays

Working hours are subject to changes. On certain days (fewer than 10 days in a year), longer working hours up to 6.30pm may be required.The school will endeavour to provide advance notice where possible.

Requirements:

The Personnel shall minimally have the following qualification, certification, experience and skills:

Qualification:

• Minimum qualification of PSLE Certification:

• Valid WSQ Food Safety Course (FSC) Level 1 Certificate

Experience:

• At least 3 years of relevant working experience as a Food & Consumer Education (FCE) / Nutrition & Food Science (NFS) kitchen assistant at a Secondary School.

The Personnel should have the following skills:

Skills:

• Basic culinary skills

• Basic mathematical skills e.g. Able to calculate the amounts of ingredients based on a given recipe for up to eight classes of students per level

• Independent and able to work well with others

Job Scopes：

The Services required are set out as follows:

• Being present in the Teacher Preparation and two Kitchens during working hours.

• Receiving and verifying food orders from the food suppliers.

• Preparing ingredients and equipment prior to lessons, including portioning out ingredients before culinary sessions.

• Maintaining the two Kitchens to uphold high standards of food hygiene and kitchen safety.

• Checking and maintaining the ingredients, materials, equipment, appliances, utensils and furniture in good condition.

• Conducting inventory and stock-taking of resources e.g. books, equipment, appliances and utensils.

• Maintaining the general tidiness, orderliness and cleanliness of the Teacher Preparation Room and two Kitchens.

• Assisting the NFS Teachers during culinary sessions including ensuring that students observe safety rules and guiding students in food preparation skills.

• Performing any other duties as assigned by the NFS Teachers.

ABR Holdings Limited

ABR Holdings Limited (“ABR”) began as the owner and operator of the first full-service Swensen’s ice cream restaurant in Singapore back in 1979. The Swensen’s brand, with over 20 restaurants in Singapore, remains one of the market leaders in the western casual dining category and one of the preferred choices in good value family dining. Beyond Swensen’s, we also manage and develop a portfolio of popular food and beverage companies and brands. These include Season Confectionary & Bakery, Season’s Café, Earle Swensen’s, Yogen Früz, Tip Top Curry Puffs, Say What?! Salted Egg Potato Chips, Chilli Padi Peranakan Café & Restaurant and Chilli Api, an authentic Peranakan catering company.

Job Description

HOUSE OF KACCHI PTE. LTD.

Job Description

Job Summary

Assist the Head Chef/Cook in preparing and cooking food following Bangladesh recipes and standards, maintaining kitchen hygiene, managing food supplies, and supporting daily kitchen operations in a fast-paced environment.

Responsibilities

• Prepare ingredients by washing, cutting, chopping, marinating, and portioning meat, vegetables, and other food items to meet recipe standards
• Assist in cooking and assembling dishes during daily kitchen operations to ensure timely service
• Maintain hygienic food preparation practices to comply with food safety requirements
• Clean and sanitize kitchen equipment, utensils, workstations, and storage areas to uphold kitchen cleanliness
• Receive, inspect, and store food supplies properly to ensure quality and freshness
• Monitor and assist with food portion control to reduce food wastage
• Follow instructions from the Chef, Kitchen Supervisor, or Restaurant Manager to support kitchen workflow
• Handle and dispose of food waste properly to maintain kitchen hygiene
• Perform other kitchen-related duties as assigned by management to support overall operations
• Work independently and collaboratively within the kitchen team to meet operational demands
• Maintain physical stamina to stand for long hours and work extended shifts, including weekends and public holidays

Preferred competencies and qualifications

• Knowledge of Bangladesh cuisine to support authentic food preparation
• Familiarity with food preparation and cooking techniques relevant to the role
• Ability to work effectively in a fast-paced kitchen environment
• Responsible, hardworking, and eager to learn new skills

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

OVERVIEW OF ROLE

The Demi Chef de Partie is responsible for supporting the daily operations of the kitchen, preparing and cooking high-quality dishes in accordance with established recipes, presentation standards and hygiene requirements.

This role assists the Chef de Partie and Sous Chef in ensuring smooth kitchen operations, maintaining consistency in food quality, and supporting the training and development of junior team members.

The Demi Chef de Partie plays an important role in upholding culinary excellence, operational efficiency and guest satisfaction across all kitchen sections.

QUALIFICATIONS

• Junior Secondary / Middle School education or equivalent and above.
• Minimum 3 years of culinary experience in a 5-star hotel or high-end restaurant.
• At least 1 year experience as Commis I or equivalent in an international hotel or premium restaurant.
• Technical culinary knowledge in kitchen operations, food preparation and cooking techniques.
• Knowledge of HACCP, food hygiene and sanitation standards.
• Valid food hygiene or health certification (where applicable).
• Ability to work in a fast-paced, high-pressure kitchen environment.
• Strong teamwork, communication and coordination skills.
• Culinary school or hospitality training is an advantage.

MAIN DUTIES & RESPONSIBILITIES

The main responsibilities of the Demi Chef de Partie are summarised below; however, the list is not exhaustive.

GENERAL KITCHEN OPERATIONS

• Prepare and cook food items efficiently, economically and hygienically according to standard recipes and procedures.
• Support the Chef de Partie and Sous Chef in daily kitchen operations and service execution.
• Ensure smooth and timely preparation of dishes for à la carte, banquet, in-room dining and special events.
• Follow recipes, portion control guidelines and plating standards consistently.
• Assist in menu preparation and execution of seasonal or special dishes.
• Maintain awareness of hotel occupancy, events and forecasts to support kitchen planning.

FOOD QUALITY & PRODUCTION

• Ensure all food items are prepared to NoMad quality, taste and presentation standards.
• Monitor food quality and consistency across all dishes prepared within the section.
• Make necessary adjustments to maintain high culinary standards.
• Ensure proper handling, storage and usage of ingredients to maximise quality and minimise waste.
• Support continuous improvement in culinary techniques and product presentation.

TEAM SUPPORT & DEVELOPMENT

• Supervise and guide junior kitchen team members during daily operations.
• Assist in training new team members on kitchen procedures, standards and techniques.
• Promote teamwork, collaboration and a positive kitchen culture.
• Support Chef de Partie and Sous Chef in maintaining discipline and operational efficiency.
• Demonstrate leadership by example in attitude, performance and work ethic.

HYGIENE, SAFETY & COMPLIANCE

• Maintain cleanliness and hygiene of all kitchen areas in accordance with HACCP and FSMS standards.
• Follow all food safety, sanitation, health and safety regulations at all times.
• Ensure proper use, cleaning and maintenance of kitchen equipment and tools.
• Report any hazards, maintenance issues or safety concerns promptly.
• Adhere strictly to hotel policies, procedures and safety standards.

COST CONTROL & INVENTORY

• Support food cost control through proper portioning, storage and minimisation of waste.
• Assist with stock rotation, inventory checks and ingredient requisitions.
• Ensure efficient use of ingredients in line with operational requirements.
• Support accurate recording of wastage and breakage where required.

COLLABORATION & COMMUNICATION

• Work closely with Stewarding and other kitchen sections to ensure smooth operations.
• Communicate effectively with team members and supervisors during service.
• Support coordination with service teams to ensure timely delivery of food.
• Participate in kitchen briefings, training sessions and operational meetings.

EXPECTATIONS

The Demi Chef de Partie is expected to:
• Maintain high standards of professionalism, discipline and culinary excellence.
• Demonstrate strong attention to detail in all aspects of food preparation.
• Work efficiently under pressure in a fast-paced kitchen environment.
• Be adaptable and responsive to operational needs and changes.
• Maintain excellent personal hygiene and grooming standards at all times.
• Contribute positively to teamwork, morale and kitchen culture.

Sinweb Manpower

Job Description

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock-checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Profound knowledge of different kinds of beverages
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

DIAMOND KITCHEN PRIVATE LIMITED

Job Description

Company Overview

Diamond Kitchen is a Chinese seafood restaurant specializing in live seafood and a variety of Cantonese and Teochew dishes. We serve homecooked-style meals in a cosy, comfortable setting for families to enjoy.

Job Summary

Manage kitchen operations across two outlets, develop menus aligned with brand standards, lead culinary and stewarding teams, and ensure compliance with hygiene regulations.

Responsibilities

• Manage daily kitchen operations for two outlets to ensure smooth and efficient service delivery
• Develop and update menus that align with brand standards and market positioning to attract and retain customers
• Recruit, train, and appraise culinary and stewarding staff to build a skilled and motivated team
• Create and implement succession plans for key kitchen roles to maintain operational continuity
• Ensure compliance with all government hygiene requirements to uphold food safety and quality standards
• Handle diverse situations with awareness of individual needs to maintain a positive work environment
• Drive innovation and demonstrate self-motivation to improve kitchen processes and offerings

Required competencies and certifications

• Minimum 10 years of working experience in a similar capacity

Preferred competencies and qualifications

• Perception and awareness of individual needs, the ability to handle all situations
• Innovative and self-driven mindset

Marriott International

Job Description

LUXURY ISLANDS PTE. LTD.

Job Description

The Demi Chef is responsible for producing high-quality food within a designated kitchen section, ensuring consistency in taste, presentation, and hygiene standards. This role supports the Chef de Partie in daily culinary operations and upholds the hotel’s service and safety protocols.

• Prepare, cook, and present dishes according to standard recipes and the Executive Chef’s specifications.

• Ensure all food items meet quality, portioning, and presentation standards.

• Maintain a clean, organized, and sanitary work area in compliance with HACCP and local health regulations.

• Ensure all equipment and utensils are handled with care and stored properly.

• Conduct daily checks on food preparation, including quantity, quality, and freshness.

XIN HAI CHINESE RESTAURANT PTE. LTD.

Job Description

As a noodle chef you will be responsible for making the handmade noodle and cooking the noodle. Need a team player to help out at the kitchen when needed to.

REQUIREMENTS

o Ready to work any shift.

o Need to work long term.

o Ready to work for public holidays & Sunday.

A candidate who wants to become a 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 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 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.

Rudra Employment Consultancy

Job Description

• Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards
• Staying up-to-date with culinary trends and kitchen processes
• Dealing with suppliers and ensuring that they supply quality goods at affordable prices
• Managing the inventory and ordering stock as needed
• Overseeing the maintenance of kitchen equipment and organising repairs when needed
• Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
• Developing new dishes and overhauling menus to attract more clientele
• Ensuring that guests receive excellent service and enjoy their culinary experience

An Xin Business Consultancy

Job Description

Job Description & Requirements

Private Advertiser

Job Description

About the role

We are seeking a talented and passionate Demi Chef to join our dynamic culinary team at Stolen F&B House. This is a full-time position based in Bangkok, offering an exciting opportunity to develop your culinary skills whilst working alongside experienced chefs in a professional kitchen environment. As a Demi Chef, you will play a crucial role in food preparation, kitchen operations, and maintaining the high standards of quality and presentation that define our establishment. This role is essential to supporting our head chefs and contributing to the successful delivery of exceptional dining experiences for our guests.

Key responsibilities

• Preparing and cooking food items according to established recipes, portion sizes and plating standards

• Assisting head chefs and senior kitchen staff with meal preparation and cooking throughout service

• Maintaining cleanliness and organisation of assigned kitchen stations and equipment

• Ensuring all food preparation meets health, safety and hygiene standards

• Monitoring stock levels of ingredients and reporting shortages to kitchen management

• Learning and developing culinary techniques under the mentorship of experienced chefs

• Contributing creative ideas for menu development and food presentation improvements

• Supporting kitchen operations during peak service times and special events

• Assisting with food cost management and minimising waste in the kitchen

• Maintaining professionalism and working collaboratively with all kitchen team members

What we're looking for

• Formal culinary training or qualification from a recognised cooking school or hospitality institution

• Proven experience working in a professional kitchen environment for at least 1-2 years

• Strong knowledge of food preparation techniques, knife skills and kitchen safety protocols

• Excellent understanding of food hygiene, sanitation and health and safety regulations

• Ability to work efficiently under pressure during busy service periods

• Strong attention to detail with a commitment to consistency and quality in food presentation

• Flexibility and willingness to learn new cooking methods and cuisines

• Effective communication skills and ability to work well within a team environment

• Physical capability to stand for extended periods and handle the demands of kitchen work

• Enthusiasm for culinary arts and a genuine passion for creating exceptional food

• Experience with specific cuisines or cooking styles relevant to our menu is highly desirable

What we offer

At Stolen F&B House, we believe in fostering a supportive and inspiring work environment where culinary talent can flourish. We offer competitive compensation packages, opportunities for continuous professional development and training to enhance your culinary skills. Our team benefits from a collaborative kitchen culture where creativity is encouraged and recognised. We provide a supportive workplace with access to quality equipment and resources, and we are committed to the wellbeing and career progression of our staff. Join us and become part of a passionate culinary community dedicated to delivering memorable dining experiences.

About us

Stolen F&B House is a distinguished hospitality establishment in Bangkok dedicated to providing exceptional dining experiences through innovative cuisine and outstanding customer service. We pride ourselves on our commitment to culinary excellence, creating memorable moments for our guests through carefully crafted menus and a welcoming atmosphere. Our team is driven by a passion for quality food, professional service and continuous improvement. We value creativity, teamwork and integrity, and we are committed to nurturing talent and fostering a positive workplace culture where our staff can grow and develop their careers.

Apply now

If you are a motivated culinary professional ready to take the next step in your career with Stolen F&B House, we would love to hear from you. Please submit your CV, a cover letter detailing your culinary experience and your enthusiasm for this role. Join our team and help us create exceptional dining experiences in Bangkok.

Paradise Beach Resort

Job Description

Hyatt Regency Hong Kong, Sha Tin

Established in 1969 and operated as the first Hyatt hotel outside of the United States, Hyatt Regency Hong Kong closed its doors on New Year’s Day 2006, both international guests and residents lamented the end of a hospitality era.

Job Description

Summary

NAGARA AMK PTE. LTD.

Job Description

Job Summary

You will maintain hygiene and food safety standards in the kitchen, assist with inventory management, follow company SOPs, and collaborate with kitchen and service teams to support smooth kitchen operations.

Responsibilities

• Maintain cleanliness and hygiene of workstations, kitchen, and dining equipment to meet food safety standards
• Ensure food preparation and handling comply with hygiene and quality standards
• Assist in conducting stock takes, organizing storage, and maintaining accurate inventory records
• Follow instructions from supervisors and adhere strictly to company Standard Operating Procedures (SOP)
• Collaborate effectively with kitchen and service crew to support daily operations
• Follow roster schedules including weekends and Public Holidays

Preferred competencies and qualifications

• Communicate effectively in English to support teamwork and operational coordination
• Proficiency in Mandarin or Thai is an advantage as it supports communication with Mandarin speaking stakeholders and Thai-speaking co-workers
• Previous experience in kitchen service

Other Information

Benefits:

• Meals provided

Future Prospect:

• Opportunities for career growth to Outlet Chef for candidates demonstrating potential and competencies

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

*5working days per week

*No split shift

*Fun and friendly working environment

Job Descriptions

• Report to Head of Department
• Prepare all baked goods, French pastries and other baked items
• Prepare ingredients, handle baking and other kitchen equipment according to SOP to achieve consistency of food execution and food quality
• Food safety & hygiene procedure are practised at all time
• Pack and store raw materials and finished goods
• Store food in accordance with food safety standards
• Create pastries, baked goods and confections
• Decorating pastries and desserts to ensure tasteful presentation
• 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 Bakery experience
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and take initiative
• Prefers to hold a recognized Basic food hygienic certification.
• Able to work weekends and public holidays

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

Little Farms

LITTLE FARMS

Job Description

Elevate Your Culinary Career with Little Farms 👩‍🍳

At Little Farms, we believe food should do more than satisfy—it should inspire. That’s why we’re passionate about crafting delicious, wholesome meals using the freshest ingredients in a kitchen that values quality, teamwork, and continuous growth.

We’re searching for a talented and driven Chef de Partie (CDP) to join our growing culinary team—someone who thrives under pressure, leads by example, and is eager to shape the future of good food in Singapore.

🌟 What You’ll Do

🍽 Customer Excellence

• Delight our guests with beautifully plated, flavorful, and memorable meals.

• Collaborate with chefs to evolve menus based on customer feedback and seasonal ingredients.

• Ensure consistency in taste, presentation, and portioning—every dish, every time.

🔪 Operational Excellence

• Prepare and present consistently high-quality dishes in accordance with Little Farms' recipes.

• Maintain cleanliness and organization in your kitchen section.

• Care for equipment and tools, ensuring proper usage and storage.

• Monitor section inventory and manage stock levels to ensure efficient operations.

👥 Team & People Excellence

• Cultivate a positive, team-first culture in the kitchen.

• Support and mentor junior staff, helping them grow in skills and confidence.

• Work closely with Front-of-House and Retail teams for smooth coordination.

💼 Business Excellence

• Minimize wastage and optimize ingredient use to support cost control.

• Assist with menu specials, promotions, and events to drive engagement and revenue.

• Contribute to accurate stock counts and inventory updates.

🧼 Health & Food Safety Excellence

• Adhere to strict food hygiene and safety standards.

• Practice proper food handling and storage.

• Support compliance audits and proactively address any gaps.

What We’re Looking For

🧠 Knowledge & Skills

• Strong understanding of culinary techniques, kitchen operations, and ingredient handling.

• Ability to anticipate challenges and act with smart, effective solutions.

• Sharp eye for detail and commitment to consistency and quality.

🗣 Communication

• A team player who listens first, speaks with purpose, and leads with clarity.

• Gives and receives feedback constructively to grow team alignment and morale.

• Acts as a bridge between BOH and FOH for seamless guest experiences.

🧭 Leadership

• Leads by example with professionalism, resilience, and heart.

• Encourages a culture of learning, excellence, and mutual respect.

• Takes ownership and responsibility while supporting the success of others.

Why Join Little Farms?

• A kitchen culture built on leadership, creativity, and collaboration.

• Opportunities for career progression and leadership development.

• Be part of a growing local brand known for wholesome food and heartfelt service.

• Staff meals, discounts, and a dynamic working environment where you matter.

Ready to Craft Something Beautiful?

If you’re passionate about food, thrive in a fast-paced environment, and want to be part of a team that values excellence and authenticity, we’d love to meet you.

Apply now and cook up something meaningful with Little Farms.

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

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

Job Summary:
The Chef de Cuisine is responsible for leading and managing the culinary team to deliver an exceptional dining experience. This role involves overseeing menu planning, food preparation, inventory management, and ensuring compliance with health and safety standards. The individual will collaborate with other departments to maintain seamless kitchen operations and uphold the company’s culinary vision. The ideal candidate should possess strong leadership skills, creativity, and extensive knowledge of culinary trends.

Job Descriptions

New Product Development (NPD): 

• Create and formulate recipes, ensuring quality and consistency before market launch.
• Ensure consistent food quality presentation and portion control across all dishes
• Oversee food preparation, ensuring all dishes meet established guidelines and customer expectations.

Supplier Collaboration:

• Communicate with suppliers to gather information on new materials updates.
• Collaborate with suppliers to source high-quality ingredients within budget constraints.

Cost Management: 

• Monitor and control food costs, optimizing efficiency without compromising quality.
• Manage kitchen inventory, including ordering, stocking, and ensuring minimal waste.
• Consistently negotiate with supplier for better ingredient cost

Menu Enhancement: 

• Develop, plan, and execute innovative menus in line with the company’s vision.
• R&D and create seasonal/permanent new dishes for dine-in menu, festive menu and bespoke canape events menu.
• Able to calculate food cost and set proper SOP for consistent deliverance of food dishes

Trend Analysis: 

• Stay informed about culinary trends and ingredient availability to inform menu development and innovation.

Concept Development: 

• Propose and develop innovative culinary concepts inspired by current market trends.

Job Requirements:

• Minimum 8 years of relevant experience in Modern European cuisine
• Proven experience as a Chef de Cuisine or similar leadership role in a culinary environment.               
• Strong knowledge of food trends, culinary techniques, and industry best practices.            
• Excellent leadership and team management skills.
• Guide and train junior chefs in the team; identify and address ongoing training needs
• Lead and manage the kitchen team, fostering a collaborative and productive environment.           
• Maintain a safe and efficient kitchen environment, addressing any issues promptly.
• Ensure compliance with food safety, sanitation, and health regulations
• Required to handle various administrative and paperwork tasks to ensure smooth operations.
• Strong communication and organizational skills.    
• Commitment to work rotating shifts, weekends, and public holidays.

BOSS MANPOWER PTE. LTD.

Job Description

Job description：

Be able to cook classic dishes and follow up on the company's requirements to improve and innovate

Ensure that all dishes are cooked well and properly presented

Oversee food preparation, checking that all kitchen staff are performing their duties

Ensure proper hyigene and cleanilness，Complete daily cleaning tasks

Ensure food is stored, prepare and presented in a safe and hygiene manner.

Monitor equipment quality and order new equipment as needed Help the restaurant determine how much food and supplies need to be ordered

Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

Need 3-5 years of experience as a chef,hands-on experience with various kitchen equipment Advanced knowledge of culinary skills

Ability to remain calm and undertake various tasks

Excellent time management abilities

Up-to-date knowledge of cooking techniques and recipes

Willingness to work night shift and split shift.

Needs to work on weekends & public holidays

We regret that only shortlisted candidates will be notified

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

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

Job Summary:

The Chef de Cuisine is responsible for leading and managing the culinary team to deliver an exceptional dining experience. This role involves overseeing menu planning, food preparation, inventory management, and ensuring compliance with health and safety standards. The individual will collaborate with other departments to maintain seamless kitchen operations and uphold the company’s culinary vision. The ideal candidate should possess strong leadership skills, creativity, and extensive knowledge of culinary trends.

Job Descriptions

New Product Development (NPD): 

• Create and formulate recipes, ensuring quality and consistency before market launch.
• Ensure consistent food quality presentation and portion control across all dishes
• Oversee food preparation, ensuring all dishes meet established guidelines and customer expectations.

Supplier Collaboration:

• Communicate with suppliers to gather information on new materials updates.
• Collaborate with suppliers to source high-quality ingredients within budget constraints.

Cost Management: 

• Monitor and control food costs, optimizing efficiency without compromising quality.
• Manage kitchen inventory, including ordering, stocking, and ensuring minimal waste.
• Consistently negotiate with supplier for better ingredient cost

Menu Enhancement: 

• Develop, plan, and execute innovative menus in line with the company’s vision.
• R&D and create seasonal/permanent new dishes for dine-in menu, festive menu and bespoke canape events menu.
• Able to calculate food cost and setproper SOP for consistent deliverance of food dishes

Trend Analysis: 

• Stay informed about culinary trends and ingredient availability to inform menu development and innovation.

Concept Development: 

• Propose and develop innovative culinary concepts inspired by current market trends.

Job Requirements:

• Minimum 8 years of relevant experience in Modern European cuisine
• Proven experience as a Chef de Cuisine or similar leadership role in a culinary environment. Strong knowledge of food trends, culinary techniques, and industry best practices. Excellent leadership and team management skills.
• Guide and train junior chefs in the team; identify and address ongoing training needs
• Lead and manage the kitchen team, fostering a collaborative and productive environment. Maintain a safe and efficient kitchen environment, addressing any issues promptly.
• Ensure compliance with food safety, sanitation, and health regulations
• Required to handle various administrative and paperwork tasks to ensure smooth operations.
• Strong communication and organizational skills. Commitment to work rotating shifts, weekends, and public holidays. 

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

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

*6 working days per week / 6 days off in a month

*No split shift

*Fun and friendly working environment

*Food will be provided

Job Descriptions

• Report to Head of Department
• Prepare all baked goods, French pastries and other baked items
• Prepare ingredients, handle baking and other kitchen equipment according to SOP to achieve consistency of food execution and food quality
• Food safety & hygiene procedure are practised at all time
• Pack and store raw materials and finished goods
• Store food in accordance with food safety standards
• Create pastries, baked goods and confections
• Decorating pastries and desserts to ensure tasteful presentation
• 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 Bakery experience
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and take initiative
• Prefers to hold a recognized Basic food hygienic certification.
• Able to work weekends and public holidays

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

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

Kaarla Wood-Fire Grill and Bar is seeking a dedicated demi chef/chef de partie to support our culinary team in daily kitchen operations. In this role, you will assist with food preparation, maintain high standards of quality and hygiene, and work closely with senior chefs to ensure smooth service. You will help execute dishes according to our recipes, manage prep work, and contribute to a well-organized, efficient kitchen environment.

Job Responsibilities:

• Prepare ingredients, sauces, and components according to standardized recipes

• Ensure consistency and quality of dishes during service

• Maintain cleanliness, hygiene, and safety standards in the kitchen

• Organise and manage mise en place for assigned sections

• Support smooth kitchen operations during peak service hours

• Monitor inventory levels and inform supervisors of shortages

• Properly store and label ingredients to maintain freshness

• Follow kitchen procedures and uphold food safety regulations

• Collaborate with the culinary team to ensure efficient workflow

Job Requirements:

• At least 1 year of experience in a professional kitchen, preferably in Western or grill concepts

• Basic culinary training or a relevant F&B certification (e.g., WSQ courses) is an advantage

• Good understanding of food safety, hygiene, and kitchen operations

• Ability to work in a fast-paced environment and handle pressure during peak hours

• Strong teamwork and communication skills

• Willingness to learn and follow guidance from senior chefs

• Able to work shifts, weekends, and public holidays

Job Location:

• 88 Market St, #51-02, CapitaSpring 048948

Cottontail Creamery

We’ve always had a soft spot for chewy, sticky, and truly flavourful ice cream... and that's what sparked the beginning of Cottontail Creamery.

Job Description

At Gusta Sourdough Pizza Co (IG: @gustapizza.co), we are a young & dynamic team of passionate people that love to R&D and create new products. We are looking for enthusiastic and motivated individuals like us to join and expand our team.

Candidates should have the right to work in Singapore. Your Role is to:

• Prepare the daily mis-en-place and food productions
• Execute and maintain standard recipes, cooking techniques and presentation to deliver consistency of food
• Ensure high standards of sanitation, cleanliness and safety throughout all kitchen areas at all time
• Ensure that food storage areas are maintained in accordance with the kitchen’s hygiene, health and safety policies and procedures
• Perform stock taking, stock control, stock ordering
• Perform opening and closing duties
• Manage and maintain hygiene standards as per SFA requirements
• Perform any other tasks assigned by superiors

We are looking for someone with:

• Love to cook and bake and kitchen environments in general
• Deep curiosity and strong drive to learn new skills in and out of the kitchen
• Proactive in giving and receiving constructive feedback
• Optimistic, warm and good interpersonal skills
• Good communication skills
• Proficient in English
• Able to work on weekends and public holidays
• O Level, Diploma or Nitec/Professional certificate
• Min 3 year of experience is preferred

Our Benefits are:

• Salary: $3,300.00 - $3,600.00 per month depending on experience
• 4.5 day work week (44h/week)
• Overtime pay + Monthly performance bonus
• Insurance coverage
• Meal provided during shift
• Fast career development & Training provided

More experienced candidates could be considered for more senior roles.

Apply now to join our team and enjoy fast career development opportunities with more exciting overseas projects to come! Please send your resume with details on experience, last drawn and expected salary.

We regret that only short listed candidates will be notified.

Sunnyhill Ace

Job Description

Job Description

Contract Schedule (10-Month Milestone Basis per Year):

• Base Year (2027): 1 Jan to 4 Jun; 28 Jun to 3 Sep; 10 Sep to 30 Nov.
• Option Year (2028): 1 Jan to 2 Jun; 3 Jul to 8 Sep; 13 Sep to 30 Nov.
• Note: Includes supporting national examinations during the first week of June school holidays.

Working Hours (No Weekends / Gazetted Public Holidays):

• Mondays to Thursdays: 7:30 AM – 3:30 PM (Inclusive of 1-hour lunch break).
• Fridays: 7:30 AM – 12:30 PM (Inclusive of 1-hour lunch break).
• Occasional flexibility requested up to 6:30 PM (fewer than 10 days a year).

Roles & Responsibilities

• Lesson Preparation & Ingredient Portions: Receive and verify ingredient orders from food suppliers. Measure, portion, and set up culinary ingredients and tools before Food & Consumer Education (FCE) and NFS classes begin.
• Kitchen & Facilities Management: Supervise and maintain two training kitchens and one Teacher Preparation Room to uphold the highest standards of food hygiene and kitchen safety.
• Inventory Control: Conduct comprehensive stock-taking and inventory logs for textbooks, appliances, culinary utensils, and hardware resources.
• In-Class Teaching Assistance: Assist NFS teachers during practical culinary sessions, ensuring student compliance with safety regulations and guiding them in basic food preparation techniques.

Job Requirements

• Experience: Strictly requires at least 3 years of working experience as a FCE/NFS kitchen assistant in a Singapore Secondary School.
• Certification: Must hold a valid WSQ Food Safety Course (FSC) Level 1 Certificate.
• Qualifications: Minimum of PSLE graduation or equivalent.
• Core Skills: Basic culinary proficiency paired with basic mathematical capabilities (must scale, calculate, and adjust recipe ingredient volumes for up to 8 classes per cohort level).
• Communication: Confident oral and written English communication skills. Able to work well independently and collaboratively under fast-paced school laboratory conditions.

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

Plu Thai Restaurant

Job Description

Job Description

1. Manage the curry station during service, ensuring timely preparation and presentation.

2. Manage the entire curry preparation process during service, ensuring perfect texture, consistency, and temperature for every dish served.

3. Expertly prepare and finish a variety of traditional Thai curries.

4. Maintain strict quality control for all ingredients and finished dishes.

5. Monitor inventory of curry ingredients and notify the Head Chef of low stock.

6. Ensure the curry station is clean, organised, and compliant with food safety standards.

7. Immediately report any inconsistencies in paste quality or flavour to the Head Chef.

8. Interact with Thai guest and represent the restaurant’s authenticity and knowledge.

9. Participate in monthly physical stock take of the restaurant, including but not limited to plates and utensils.

10. Ensure a close professional working relationship with other staff members at all times.

11. Attend all team briefings.

12. Perform miscellaneous job-related duties as assigned.

Plu Thai Restaurant

Job Description

Job Description

• Operate wok burners to cook all menu items related to the wok.

• Achieve and maintain the signature smoky aroma/flavour on all appropriate dishes.

• Prepare and balance Thai sauces daily.

• Par-cook, blanch, and portion proteins for immediate wok use.

• Pre-cook and cool noodles to prevent clumping during high-heat toss.

• Season and maintain the wok surface to prevent sticking and ensure even heat distribution.

• Plate dishes with precise garnishes.

• Maintain cleanliness of the wok station, including hood vents, floors, and splash zones, during service.

• Adhere strictly to portion control to minimise food waste and hit food cost targets.

• Taste and inspect every dish before service to ensure authentic flavour profiles.

• Coordinate with the kitchen team to ensure adequate supply of steamed and chilled fried rice base.

• Break down and deep clean the wok station at the end of each shift.

• Train junior cooks on proper wok techniques and safety procedures regarding high-pressure gas lines.

• Perform miscellaneous job-related duties as assigned

Ideals Recruitment Pte Ltd

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

Job Description

• Salary Package: Basic Up to $3500 + AWS + Split Shift Allowances

• French cuisine Restaurant

• Working Location: Central

• Working Days: 5 days work week with split shift

Your Role, Your Influence:

• Preparing and cooking a variety of dishes to our exacting standards

• Maintaining a clean, organised and efficient work station

• Assisting the Head Chef and Sous Chefs in menu planning and development

• Providing training and guidance to junior kitchen staff

• Ensuring all food safety and hygiene regulations are followed

• Collaborating with the wider team to deliver an outstanding dining experience for our customers

The Ingredients for Success:

• Minimum 1-2 years' experience as a Chef De Partie or similar culinary role

• Excellent knife skills and expertise in various cooking techniques

Seize This Opportunity!

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

Only shortlisted candidates will be contacted.

Teh Siew Ying

Registration No: R21103305

EA Licence no.: 14C7121

Bread & Co. pte. ltd.

Job Description

Job Description & Requirements

Minimum 3 years of experience working in a professional kitchen environment, preferably with Western cuisine.

- Prepare Western cuisine dishes according to established recipes and menus.

- Independently manage the kitchen, ensuring efficient and consistent food production.

- Great organisational skills to manage your time efficiently

- Maintain a clean, organized, clean and safe work environment

- Able to do ordering and inventory management

- Demonstrate strong execution skills and a commitment to quality control.

- Work collaboratively with the front of house to meet service demands.

- Be open to new and innovative ideas of working and adapting to it

- Team player with a positive and open-minded attitude is key

- Good communication and interpersonal skills would be an added bonus

5 day work week ( Wed - Sun ), 0700 - 1600/ 1630

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