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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.

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

URBAN F&B PTE. LTD.

Job Description

🌟 Exciting Opportunity: Japanese Sushi & Sashimi Chef with Omakase and Grilling Skills Wanted!🌟

Are you a culinary artist with a passion for sushi, sashimi, and omakase dining? Do you have a flair for grilling and a deep appreciation for Japanese cuisine? If so, we have the perfect opportunity for you!

We are on the lookout for a dedicated and talented Japanese Sushi & Sashimi Chef to join our team. The perfect candidate will possess advanced skills in preparing top-notch sushi and sashimi, demonstrate proficiency in charcoal grilling, and have a strong grasp of Japanese culinary techniques. This role demands a keen eye for detail, a deep commitment to food safety and presentation standards, and experience in creating exceptional omakase experiences.

Key Responsibilities

Sushi and Sashimi Preparation:

• Prepare and assemble sushi and sashimi using fresh, high-quality ingredients.

• Create a variety of sushi rolls, nigiri, sashimi, and other Japanese dishes, ensuring precision in presentation and taste.

Charcoal Grilling:

• Operate and manage charcoal grilling equipment to prepare grilled items such as yakitori, and other traditional Japanese grilled dishes.

• Ensure proper temperature control and grilling techniques to achieve optimal flavor and texture.

• Monitor and maintain the cleanliness and safety of the grilling area.

Execute Omakase: Design and deliver an outstanding omakase experience, curating a tasting menu that showcases seasonal ingredients and culinary artistry.

Ingredient Selection and handling:

• Inspect, and select high-quality seafood and other ingredients, ensuring freshness and authenticity.

• Maintain proper storage and handling procedures for all ingredients to ensure food safety and quality.

Food Safety and Hygiene:

• Adhere to food safety regulations and hygiene standards to ensure a clean and safe kitchen environment.

• Regularly sanitize workstations, utensils, and equipment to prevent contamination.

Team Collaboration:

• Work closely with other kitchen staff to ensure smooth kitchen operations and timely service.

• Provide training and guidance to junior chefs and kitchen assistants on sushi preparation and presentation if required.

Inventory Management:

• Monitor and manage inventory levels of ingredients, ensuring timely ordering and replenishment.

• Keep track of waste and make recommendations for reducing food costs.

Quality Control:

• Maintain consistency in the preparation and presentation of all dishes.

• Conduct regular taste tests and quality checks to ensure the highest standards are met.

Qualifications:

• Proven experience as a Sushi Chef or in a similar role
• Expertise in Japanese culinary techniques and ingredient handling
• Strong attention to detail and commitment to quality
• Ability to work efficiently in a fast-paced environment
• Excellent communication skills and a team-oriented attitude

Schedule: 6 days a week, Monday off

• Shifts: 10:30 AM – 2:30 PM & 5:30 PM – 10:30 PM

Location: 20 Springside Green 01-13 Singapore 786015

Come be a part of our culinary journey and make your mark with us now!

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

UNIVERSAL MALL (S) PTE. LTD.

Job Description

 WE ARE HIRING — KITCHEN SUPERVISOR

• Thai Mookata
• Bento
• Hotpot | Singapore

We are looking for a Kitchen Supervisor to join our growing F&B team!

• Supervise daily kitchen operations and kitchen crew
• Ensure food preparation follows recipes, SOPs and portion standards
• Prepare and oversee Thai Mookata, Bento & Hotpot items
• Manage daily mise en place and ingredient preparation
• Monitor food quality, freshness and presentation
• Manage stock, food storage and FIFO
• Maintain kitchen cleanliness, hygiene and food safety standards
• Train and guide kitchen staff
• Ensure smooth and efficient operations during peak hours
• Assist with cooking and food preparation when required
• Reduce food wastage and maintain proper stock control

• Minimum 2–3 years of kitchen/F&B experience
• Previous supervisory experience preferred
• Experience in Thai cuisine, Mookata, Hotpot or BBQ is an advantage
• Hands-on, responsible and hardworking
• Good leadership and teamwork skills
• Able to work in a fast-paced environment
• Willing to work shifts, weekends and public holidays
• Food Safety Course certification is an advantage

• Competitive Salary
• Staff Meals
• On-Hand Training Provided
• Friendly Working Environment

Location: Singapore

Employment: Full-Time / Shift Work

Interested? Send your CV to WhatsApp: 91•••681

Email: ***email_hidden***

Come join our team and grow with us!

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    

Tian Tian Manpower (Pte). Ltd.

Job Description

Job Description & Requirements

· Cook food in a timely manner;

。

· Reporting for duty punctually, presentable and neatly groomed;

，。

· Keep the cleanliness and housekeeping of work station and work areas;

。

· Check freshness of food and discard out-of-date items;

，.

· Must Prepare and cook a variety of Sichuan dishes, adhering to authentic recipes and maintaining high culinary standards.

· Ensure the use of fresh, high-quality ingredients and proper cooking techniques to achieve the desired flavors and textures.

· Be flexible and knowledgeable of the company food & beverage menus;

。

· Top up of condiments and other food preparatory works;

。

· Monitor food stock and place orders;

。

· Promoting teamwork to achieve business goals or targets;

。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

。

· Other duties and responsibilities as assigned by Manager;

。

· Reporting to Restaurant Manager.

。

JOB REQUIREMENTS :

Has a passion to work in Service line;

;

· Multi-tasker, ability to work in a fast-paced environment;

，

· A good team player possesses the ability to work with minimal supervision;

，。

· Strong in execution, communication, time management;

，，；

·Able to work on PH and Weekend

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

RE&S Enterprises Pte Ltd

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

Job Description

When you go to our website you will arrive on our search page. Please select LOCATION, CATEGORY then JOB to find the job you are looking for.

Tian Tian Manpower (Pte). Ltd.

Job Description

Job Description

Our company a Western cuisine restaurant in Singapore, is seeking an experienced and professionally trained Chef to support the restaurant’s daily culinary operations and deliver consistently high standards of food quality, taste and presentation. The successful candidate will be responsible for preparing and cooking a variety of Western dishes, following standard recipes, maintaining food safety standards, controlling ingredient usage and supporting the kitchen team during daily operations.

， Chef，，、。、、、，。

Prepare and cook a wide range of Western dishes according to established recipes, preparation methods, portion specifications and presentation standards.

、、，。

Perform professional preparation and cooking of meat, poultry, seafood, vegetables, pasta, soups, sauces and other Western cuisine components.

、、、、、、。

Apply appropriate Western cooking techniques including grilling, roasting, baking, sautéing, pan-frying, braising and other methods as required by the menu.

，、、、、、。

Carry out mise en place and ensure all ingredients, sauces, garnishes and cooking components are properly prepared before service.

，、、。

Maintain consistency in taste, texture, temperature, portion size and plating for every dish served to customers.

、、、。

Follow standard recipes and contribute practical suggestions for improving recipes, preparation methods and food presentation.

，、。

Assist in developing and testing new Western dishes, seasonal menu items and promotional food products under the direction of the culinary team.

，、。

Monitor the quality and freshness of ingredients and report any unsuitable, damaged or substandard food items to the appropriate supervisor.

，、。

Use ingredients efficiently and practise proper portion control to minimise food wastage and support effective food cost management.

，，。

Assist with stock preparation and inventory checks, including monitoring the usage of meat, seafood, vegetables, dairy products, sauces and other kitchen ingredients.

，、、、、。

Ensure proper storage, labelling, handling and rotation of food ingredients according to established kitchen procedures.

、、。

Maintain high standards of kitchen hygiene, sanitation and food safety throughout food preparation and cooking processes.

、。

Operate and maintain professional kitchen equipment safely and efficiently, including ovens, grills, fryers, mixers and other cooking appliances.

，、、、。

Coordinate closely with other chefs and kitchen personnel to ensure dishes are prepared and served within the required service time.

，。

Support the kitchen team during peak operating periods and maintain consistent food quality under pressure.

，。

Assist in monitoring daily food production and preparation quantities according to reservations, expected customer volume and business requirements.

、，。

Work with senior kitchen personnel to identify operational issues and recommend practical improvements to food preparation and kitchen workflow.

，，。

Ensure compliance with the restaurant’s recipes, operating procedures, food safety requirements and quality standards at all times.

、、。

Diploma or relevant professional qualification in Culinary Arts, Western Culinary Arts, Hospitality Management or a related discipline.

、、。

Minimum 3 years of relevant professional experience in a Western cuisine restaurant, hotel kitchen or comparable food and beverage establishment.

3、。

Strong practical knowledge of Western cuisine preparation, cooking techniques and professional kitchen procedures.

、。

Experience in preparing meat, seafood, poultry, pasta, sauces, soups, vegetables and other Western cuisine components.

、、、、、、。

Good understanding of recipe standardisation, portion control, food presentation and ingredient utilisation.

、、。

Knowledge of food hygiene, safe food handling, storage procedures and kitchen sanitation requirements.

、、。

Able to operate professional kitchen equipment and maintain a clean, organised and safe working environment.

，、。

Good communication and teamwork skills, with the ability to work effectively with chefs and other kitchen personnel.

，。

Strong attention to detail and commitment to maintaining consistent food quality and presentation standards.

，。

Able to work independently when assigned to a specific kitchen section and take responsibility for the quality and timely completion of assigned dishes.

，。

Able to work shifts, weekends and public holidays according to restaurant operating requirements.

，。

Tian Tian Manpower (Pte). Ltd.

Job Description

Job Description

Our restaurant is a Western cuisine restaurant in Singapore, is seeking an experienced and highly skilled Master Chef to lead the restaurant’s culinary operations and maintain high standards of food quality, consistency and presentation. The successful candidate will provide professional culinary leadership, oversee kitchen operations, develop Western cuisine menus and recipes, manage food costs and guide the culinary team in delivering a consistent dining experience.

，、 Master Chef，，、。、、，，

Lead and oversee the daily culinary operations of the restaurant, including preparation, cooking, plating and service coordination to ensure efficient kitchen performance.

，、、，。

Develop, test and refine Western cuisine menus, recipes and seasonal dishes in line with the restaurant’s culinary concept, customer preferences and market trends.

、，、、。

Apply professional Western culinary techniques in the preparation of meat, seafood, poultry, vegetables, pasta, soups, stocks, sauces and other specialised dishes.

、、、、、、、。

Establish standard recipes, ingredient specifications, portion sizes, cooking methods and plating guidelines to maintain consistent food quality.

、、、，。

Oversee the preparation and execution of grilled, roasted, sautéed, baked and other Western cooking techniques according to established recipes and restaurant standards.

、、、，。

Monitor food quality, taste, texture, temperature, portion control and presentation before dishes are served to customers.

、、、，。

Manage food costing, ingredient utilisation and portion control to improve kitchen profitability while maintaining product quality.

、，。

Monitor food wastage, identify causes of excessive wastage and implement appropriate measures to improve inventory utilisation.

，，。

Coordinate with suppliers and management regarding ingredient quality, specifications, availability, pricing and purchasing requirements.

、、、。

Inspect incoming ingredients and ensure that meat, seafood, produce, dairy products and other food items meet the restaurant’s required standards.

，、、、。

Plan kitchen manpower deployment and supervise chefs, cooks and kitchen assistants during preparation and service periods.

，、。

Train and mentor culinary staff on Western cooking techniques, recipe execution, food presentation, kitchen procedures and hygiene standards.

、、、。

Evaluate culinary team performance and provide recommendations on staff development, training and work allocation.

，、。

Ensure strict compliance with food hygiene, food safety, sanitation and safe food-handling procedures throughout kitchen operations.

、、。

Maintain appropriate stock levels of key ingredients and coordinate preparation schedules according to projected business volume and reservations.

，，。

Work closely with restaurant management to introduce new dishes, seasonal promotions, special menus and culinary improvements.

，、、。

Review customer feedback and operational results to identify opportunities for improving recipes, food quality, service efficiency and customer satisfaction.

，、、。

Maintain accurate records relating to recipes, food production, inventory usage, food costs and wastage for management review.

、、、，。

Diploma or relevant professional qualification in Culinary Arts, Western Culinary Arts, Hospitality Management, Food & Beverage Management or a related discipline.

、、、。

Minimum 5 years of relevant professional culinary experience, including substantial experience in a senior chef or kitchen leadership position.

5，。

Strong practical knowledge of Western cuisine, including modern European cooking methods, sauces, stocks, meat and seafood preparation, pasta and professional plating techniques.

，、、、、。

Demonstrated experience in menu development, recipe standardisation, food costing and kitchen operations management.

、、。

Strong knowledge of food hygiene, sanitation, ingredient handling, storage requirements and kitchen safety procedures.

、、、。

Proven ability to lead, supervise, train and develop a multicultural culinary team in a professional restaurant environment.

、、。

Strong leadership, organisational, communication and problem-solving skills with a high level of attention to detail.

、、，。

Creative and commercially minded, with the ability to balance culinary innovation, food quality and cost efficiency.

，、。

Able to work independently and make appropriate operational decisions during high-volume service periods.

，。

Willing to work shifts, weekends and public holidays according to the restaurant’s operational requirements.

，。

We appreciate your interest in joining our team. Please note that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA Licence ID : 18C9520

EA Registration ID: R1765753

SAMS GREEN & GRAINS PTE. LTD.

Job Description

About the role

SAMS Greens & Grains PTE LTD is seeking a talented and enthusiastic Junior Chef to join our dynamic culinary team. This is a full-time position based at our location in Raffles Place, Central Region. As a Junior Chef, you will play a vital role in supporting our kitchen operations, assisting in the preparation and cooking of high-quality dishes. This position offers an excellent opportunity to build a solid foundation in professional cooking and contribute to delivering exceptional experiences for our guests.

Key responsibilities

• Prepare and cook food items according to established recipes, portion sizes and presentation standards

• Assist in mise en place activities, including ingredient preparation, chopping, dicing and portioning

• Maintain cleanliness and organisation of the kitchen station, equipment and storage areas in compliance with health and safety standards

• Support senior chef in food preparation and cooking during service periods

• Follow all food safety protocols and maintain high standards of food hygiene

• Monitor stock levels and report requirements for ingredient replenishment

• Assist with plating and presentation of dishes to maintain consistent quality

• Contribute to the development of new menu items and special dishes under guidance

• Communicate effectively with kitchen team members to ensure smooth service operations

What we're looking for

• Culinary qualification or relevant hospitality training from a recognised institution, or equivalent practical experience

• Passion for cooking and genuine enthusiasm for the culinary arts

• Strong attention to detail with commitment to maintaining high food quality and presentation standards

• Understanding of food safety, hygiene and health regulations

• Ability to work efficiently in a fast-paced kitchen environment during peak service times

• Excellent teamwork and communication skills with ability to take direction and feedback positively

• Flexibility to work various shift patterns, including evenings, weekends and public holidays as required

• Willingness to learn and develop culinary skills and techniques

• Basic knife skills and familiarity with kitchen equipment and procedures

Tian Tian Manpower (Pte). Ltd.

Job Description

Job Description & Requirements

· Cook food in a timely manner;

。

· Reporting for duty punctually, presentable and neatly groomed;

，。

· Keep the cleanliness and housekeeping of work station and work areas;

。

· Check freshness of food and discard out-of-date items;

，.

· Must Prepare and cook a variety of Sichuan dishes, adhering to authentic recipes and maintaining high culinary standards.

· Ensure the use of fresh, high-quality ingredients and proper cooking techniques to achieve the desired flavors and textures.

· Be flexible and knowledgeable of the company food & beverage menus;

。

· Top up of condiments and other food preparatory works;

。

· Monitor food stock and place orders;

。

· Promoting teamwork to achieve business goals or targets;

。

· Ensure compliance with all Singapore health and safety regulations within the kitchen area;

。

· Other duties and responsibilities as assigned by Manager;

。

· Reporting to Restaurant Manager.

。

JOB REQUIREMENTS :

Has a passion to work in Service line;

;

· Multi-tasker, ability to work in a fast-paced environment;

，

· A good team player possesses the ability to work with minimal supervision;

，。

· Strong in execution, communication, time management;

，，；

·Able to work on PH and Weekend

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

RE&S Enterprises Pte Ltd

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

Job Description

When you go to our website you will arrive on our search page. Please select LOCATION, CATEGORY then JOB to find the job you are looking for.

Grand Hyatt

Job Description

Summary

The Slate Phuket ( )

Job Description

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

Frites Management Limited

FRITES - Belgium on Tap is a Belgian beerhouse restaurant in Hong Kong. It presents delicious, traditional European fare washed down by one of Hong Kong’s largest selections of draught and bottled Belgian beer.

Job Description

• Preparing and cooking all menu items

• Responsible for kitchen operations such as setting up cooking utensils and equipment

• Any kitchen duties assigned by Head Chef

Requirements

• 1-3 years of working experience in western cuisine is highly preferred but not a must

• At least 2 years related experience

• Work in shifts

• Immediate available will be an advantage

• Mature, good manner and good in communication

• Candidates have full working rights for Hong Kong.
   

Location: Quarry Bay
 

Interested parties, please send your CV to us including your expected salary, available period and contact detail through APPLY NOW.

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

SRI NARIVIZHI PTE. LTD.

Job Description

• Ensure consistency in taste, quality, and presentation of all dishes.
• Prepare ingredients, batters, spice blends, and sauces according to recipes.
• Maintain cleanliness and hygiene in accordance with food safety regulations.
• Monitor food stock and assist in ordering and inventory management.
• Minimize food waste and ensure proper storage of ingredients.
• Operate and maintain kitchen equipment safely.
• Develop new menu items and seasonal specials when required.
• Train and supervise junior kitchen staff.
• Work efficiently during busy service periods while meeting customer expectations.

Oro Room PTE LTD

Job Description

We are looking to hire for our new restaurant that is set to open on Q4. We are selling Local Asian Delight and Tapas.

JOIN OUR EXCITING TEAM AND HAVE FUN TOGETHER!!

1) Little to no experience are also welcomed (Most importantly YOU have the passion to work)

2) Singaporean/PR

3) For Cook/Chef de Partie (best to have experience)

Any other enquiry do email us too!

Do send in your resume to ••••@oro-room.com (email).

Looking forward to your application.

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 Chef de Partie to join our Back of House operations.

Requirements:

- At least 3 years' experience in a full-service restaurant
- Established skills in Western food preparations, noodle-making, pasta-making
- Keenness to explore both Western and Korean cuisine styles
- Strong team player
- Willingness to learn and stamina to upkeep with a Head Chef trained in MICHELIN quality standard
- 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.

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.

Deli In The Park Pte Ltd

Deli In The Park is a hospitality company whose concepts intertwine nature with the modern urban lifestyle. We are the pioneers in the creation of green roofs for restaurants in Singapore. We offers three unique dining concepts – Canopy / Toriyard, each an independent experience, within the lush greenery and serene setting of Bishan-Ang Mo Kio Park II. Bring your family, friends and canine companion to pet-friendly Canopy in the day and be spoilt with choices from the extensive all day dining menu. Come nightfall, gather your friends at the bar to share signature tapas over delicious cocktails till late. Good friends, delectable grilled meats and wind-down drinks go hand-in-hand at ToriYard, the first Japanese yakitori joint to be nestled in the lush greenery of Bishan Park.

Job Description

JOB DESCRIPTION

Restaurant Supervisor:

• Assist the Restaurant Manager/Assistant Manager in the daily operations of the outlet 

• Ensure guests’ needs are being taken care of 

• Take charge of a group for restaurant crew

• Ensure the tables are prepared for the start of operations

• Take orders, make recommendations and highlight specials

• Clean tables and ensure tables were ready for the next round of customers

• Maintain overall restaurant cleanliness both indoors and outdoors

• Perform ad-hoc duties as assigned by the manager

Chef De Partie:

• Through knowledge of menu and standard preparation of all items, recipes and restaurant menu

• Plan and prepare adequate quantities of food items for cooking according to recipes/menu

• Cook and prepare items in a timely manner

• Observe and test foods to ensure proper preparation and temperature

• Operate kitchen equipment safely and responsibly

• Ensure proper sanitization and cleanliness of surfaces and storage containers

JOB REQUIREMENTS

Restaurant Supervisor:

• Minimum 1-2 years of relevant work experience

• A high standard of personal hygiene

• A strong desire to ensure great experiences for guests

• Ideally someone with experience in Western Dining Restaurant and Wine Menu

• Able to commit to restaurant's peak period including weekends, eve of and public holidays

• Hygiene certificate would be advantageous

• 5 days work-week

• Able to perform shift duties (including Sat, Sun & PH)

Chef De Partie:

• Minimum 1 year of relevant work experience

• Valid Food and Beverage Safety and Hygiene certificate

• Ability to work in teams and attention to detail

• Positive outlook and outgoing personality

• 5 days work-week

• Able to perform shift duties (including Sat, Sun & PH)

The Upper House

Job Description

Key Responsibilities

1. Assist in Menu Development:Collaborate with the Head Chef to develop authentic and innovative Thai and Burmese dishes.
   Contribute ideas for seasonal menus and special promotions.
2. Support Kitchen Operations:Supervise kitchen staff to ensure efficient workflow and quality output.
   Assist in managing food inventory, ensuring the availability of fresh ingredients.
   Oversee the preparation and cooking of menu items, maintaining consistency and presentation standards.
3. Quality Control:Ensure all dishes meet the restaurant's high standards for taste, quality, and presentation.
   Monitor food preparation processes to comply with health and safety regulations.
4. Training and Leadership:Train and mentor junior kitchen staff in Thai and Burmese culinary techniques.
   Step in to lead the kitchen team during the Head Chef's absence.
5. Innovation and Creativity:Experiment with new recipes and techniques to enhance the menu.
   Stay updated on culinary trends in Thai and Burmese cuisine to incorporate modern elements.
6. Customer Satisfaction:Work closely with the Head Chef and management to address customer feedback and improve the dining experience.

Requirements

• Proven experience in Thai, Western and Burmese cuisine, with a minimum of 1 year in a professional kitchen.
• Strong understanding of traditional spices, ingredients, and cooking methods for both cuisines.
• Ability to work under pressure in a fast-paced environment.
• Leadership skills to manage and motivate kitchen staff effectively.
• Knowledge of food safety and sanitation standards.

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

USMAN RESTAURANT PTE. LTD.

Job Description

Looking for a North Indian or Pakistani Chef who is suitable to perform the following:

1. Must have good experience in cooking Pakistani and North Indian dishes.

2. Experience in handling Tandoor (clay oven) jobs.

3. Produce costing to maintain that monthly profit margins are met.

4. Should be able to work in hot environment (non-aircon).

5. Should be able to maintain the quality control of the food.

6. In-charge of the kitchen.

7. Able to do teamwork with colleagues.

8. Should be able to communicate effectively with the management to ensure the smooth functioning of the Kitchen.

9. Able to work in fast pace environment.

10. Minimum 5 years experience in North Indian and Pakistani cuisine and Tandoor (high heat clay oven)

11. Should be able to communicate in English

12. Able to work in split shift (11 pm - 3 pm and 6 pm - 10 pm) or as per deemed by the Management.

13. Able to work on weekends and public holidays.

14. Able to train new staff

For The Love Of Pratas Manufacturers

Job Description

• To be able to do North and south indian food .
• Able to follow company SOP.
• To keep up with cleanliness and hygenie measures.
• Basic knowledge of safety measures.
• Any other ad hoc duties specified by the Restaurant Manager or Supervisor
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages, when needed.
• Adhere company rules.
• Able to work well in a team, Team player.
• Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)
• Staff meal provided.
• Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Srisun Express pte ltd

Job Description

Chefs work with other kitchen staff to ensure that your kitchen runs effectively, and they have to be experts at ensuring food quality and maintaining kitchen equipment. Other duties and responsibilities that every Chef has include:

• To cook varieties of North and South Indian traditional dishes.
• Able to follow company SOP.
• To keep up with cleanliness and hygenie measures. Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.
• Basic knowledge of safety measures.
• Any other ad hoc duties specified by the Restaurant Manager or Supervisor
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages, when needed.
• Actively participatein the kitchen training, including on the job training and support junior staffs and trainess in the development.
• Adhere company rules.
• Able to work well in a team, Team player.
• Preferably to have completed Food & Hygiene Course. (Keen applicants who has not attend the course will be sent for the Food & Hygiene)
• Staff meal provided.
• Break included.

Working Days : 5.5 Days, 1.5 days off.

Working hours : 10 hours per day.

Call or whatsapp 93•••802 to arrange for interview.

HONG KONG STREET FAMILY RESTAURANT NOVENA LLP

Job Description

- Local Cuisine (Restaurant and Air-con environment)

- Food Preparation in the Kitchen (including cutting, washing etc)

- Requires Basic Food Hygiene Certificate

- General Cooking, Frying and Boiling

- General Kitchen Housekeeping

- Basic Kitchen Management Skills

- Required to report to Head Chef

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.

SINLIEA PTE. LTD.

Job Description

Job Requirements

• At least 2 years of experience as a Chef
• Multi tasking
• Able to work in a fast-paced environment
• Able to work in public holiday & Weekend

Job Descriptions

• Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard
• In charge of cooking local cuisine, and preparations of all dishes
• Following kitchen and hygiene set standards
• Preparations of food
• Responsible of management and progress of cooks
• To remove any hazards and make safe any defects in the kitchen or equipment
• Ensuring of food quality and presentations of food placement
• Training of new team members
• In charge of food ingredient ordering
• Capable to come up with new dishes on a quarterly basis

Martino Agency

Job Description

Our restaurant is seeking a passionate, skilled chef to create deliciousmeals for our patrons. You will be responsible for planning our menu, ensuringthat each dish is nutritious and cost-effective, and collaborating with a teamof kitchen staff to deliver food that meets the highest quality standards.

Responsibilities:

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

Qualifications:

• Past experience as a working chef.
• knowledge of the culinary arts.
• Sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.

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

The Slate Phuket ( )

Job Description

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.

Yolkshine Co., Ltd

Job Description

Work hours: 10 am - 11 pm (Split shifts) ( 1 day off in a week)

Work Location: 55 FL, The Empire Tower

Available: 1 position

Responsibilities:

- Control and maintain the quality of food, ensuring taste, presentation, and cleanliness before serving

- Assist Executive Chef to manage kitchen team

- Assist to control inventory and raw materials, verify incoming goods for quality, and coordinate with procurement or suppliers

- Assist to collaborate with restaurant management, service team, and owners

- Assist to collaborate with special events such as banquets and festivals

Qualifications: 

- 2 Years work experience in Japanese Yakiniku

- Expertise in each part of beef

- Able to communicate in English and Thai

- High Responsibility

- Be able to work under pressure

Employee's Benefits:

- Base Salary (as negotiate)

- OT

- Service Charge

- Tips

-Bonus

- Social Security

- Lunch

- Uniform

- Traveling allowance for company's business trip

- 6 days annual leave per year

- 6 days personal leave per year

- 30 days sick leave per year

- 17 public holiday (refer to the company's calendar; OT or compensational leave will be selected by employees)

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

Vanguard Healthcare Pte Ltd

Job Description

Vanguard is an equal opportunity employer and are committed to creating a diverse and inclusive workplace.

Location: Candidate must be comfortable working in the Bukit Batok / Senja (Bukit Panjang) / Tampines / Hougang Care Home

Job Description

The role will be responsible to perform daily housekeeping functions and maintain high standard of hygiene and cleanliness within the kitchen of the Nursing Home. 

You will support the Operations Support Assistant and Operations Support Executive (OSE) to work with outsourced vendors to ensure the safe and proper management, kitchen cleanliness, handling, plating and delivery of food to residents.

The detailed duties are as follows: 

• Assist in the maintenance of food hygiene (taking delivery of food, storage of food, food temperature maintenance, food preparation).

• Upkeep environmental cleanliness (washing of dishes and cutlery), includes daily cleaning and weekly deep cleaning.

• Ensure proper handling of chemicals.

• Report any maintenance deficiencies detected within the kitchen to the Operations Support Assistant and/or Operations Support Executive.

• Ensure kitchen supplies are adequate to meet the daily needs of the nursing home.

• Keep work areas free of hazardous conditions.

• Ensure that kitchen tools / equipment is cleansed and properly stored after usage.

• Work with vendors to receive food.

• Work with the Centre Manager to audit the kitchen facilities.

• Conduct plating activities if required.

Job Requirements

• Basic English Language Proficiency to communicate with colleagues from diverse backgrounds

• Able to work 6 days' work week

• Able to work 2 rotating shifts: 9:00 am to 5.05 pm, 11.30 am to 7.35 pm, subject to changes.

• Able to work 3 rotating shifts: 7.30am to 3.35pm, 10am to 6.05pm, 11am to 7.05pm (Senja Care Home)

ANATOLIA RESTAURANT PTE. LTD.

Job Description

Chef

Company: Anatolia Restaurant
Location: 58 Arab Street, Singapore

• Prepare and cook dishes according to the restaurant’s recipes, standards, and menu requirements.

• Ensure all food is prepared with consistent taste, quality, presentation, and portion control.

• Handle food preparation, cooking, Grilling, plating, and kitchen operations efficiently.

• Maintain cleanliness and hygiene in the kitchen and food preparation areas.

• Ensure proper storage, handling, and labeling of food ingredients.

• Monitor food quality and freshness and report any issues to the Kitchen Supervisor or Restaurant Manager.

• Assist in checking and managing kitchen inventory and ingredients.

• Minimize food wastage and control ingredient usage and portion sizes.

• Follow Singapore food safety, hygiene, and workplace safety requirements.

• Maintain and properly use kitchen equipment, utensils, and appliances.

• Assist with menu preparation, new dishes, and daily kitchen requirements when required.

• Coordinate with kitchen and service staff to ensure orders are prepared and served on time.

• Support other kitchen duties and responsibilities as assigned by the management.

• Relevant experience as a Chef in a restaurant or food service environment.

• Knowledge of food preparation, cooking techniques, and kitchen hygiene.

• Able to work in a fast-paced restaurant environment.

• Able to work shifts, weekends, and public holidays when required.

• Good teamwork, communication, and time-management skills.

• Responsible, hardworking, and able to work independently.

• Relevant culinary qualifications or food safety certification will be an advantage.

• Consistent food quality and presentation.

• Efficient preparation and timely completion of orders.

• High standards of kitchen cleanliness and food safety.

• Proper stock usage and minimum food wastage.

• Positive teamwork and professional kitchen conduct.

Laksa Empire Pte. Ltd.

Job Description

About the role

Join the team at King Of Laksa, a local F&B stall in Aljunied. We are looking for a full-time Stall Assistant / Kitchen Assistant to support our chef with food preparation, cooking and daily stall operations.

Key responsibilities

• Assist the chef with food preparation and cooking

• Prepare ingredients, portion and plate food

• Pack and prepare customer orders

• Wash utensils, kitchen equipment and work areas

• Maintain cleanliness and hygiene of the kitchen and stall

• Organise ingredients and supplies

• Assist with opening and closing duties

• Follow food safety and hygiene procedures

About you

• Reliable, punctual and responsible

• Hardworking with a positive attitude

• Willing to learn and work as part of a small team

• Comfortable working in a fast-paced F&B environment

• Previous kitchen, hawker stall or F&B experience is an advantage, but not essential as training can be provided

EXPRESS TANDOOR PTE. LTD.

Job Description

A North Indian Curry and Tandoor Chef

prepares authentic regional dishes, manages high-heat clay ovens, and maintains kitchen hygiene

Key Responsibilities

• Culinary Execution: Cook rich traditional gravies, specialty curries, biryanis, and rice dishes.
• Tandoor Management: Operate and control the temperature of clay ovens to bake flatbreads (naan, roti) and grill meats or paneer (kebabs, tikkas).
• Prep & Marinades: Master spice blends (masalas) and specialized yogurt or herb marinades.
• Kitchen Operations: Oversee daily prep, manage stock inventory, and control food waste.
• Safety & Hygiene: Enforce local food safety and sanitation laws.
• Team Leadership: Train and supervise junior kitchen staff and assistant cooks

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