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

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats, businessmen & world leaders. We have hosted notable guests such as IMF Chief Christine Lagarde, Mdm Aung San Suu Kyi, former UN Secretary General Ban Ki Moon and President H.E. Michael D. Higgins of Ireland.

Job Description - Front Office Manager

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

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

We care:

...about what you've achieved. Where you want to go in your career. What you've learned along the way. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom may be new to luxury hospitality.

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

We care that you have the ability to work proactively, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the boutique hotel business and the intimacy of a small, high-end property.
• You have a strong and adventurous disposition and love exploring new cultures.
• You love communicating with people, even when there are language or cultural barriers.
• You find a sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why.
• Previous experience in front office management in a luxury environment
• Previous experience living/working outside your home country, preferably in Asia.
• Strong administrative skills and business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

For our refined F&B Operation that includes an elegant gourmet a la carte restaurant and 150 seat banquet room, we are now welcoming applicants for the position of Assistant Accountant.

Key Responsibilities:

• Assisting the Financial Controller in ensuring that the Accounting Department operates smoothly and efficiently.
• Ensuring that the bookkeeping is done accurately.
• Assist with preparing the monthly Financial Package.
• Handling & monitoring the General Ledger Accounts.
• Daily auditing of all records pertaining to revenue of the hotel.
• Prepares daily income and statistics reports.
• Prepares relevant documents for incorporation in the monthly accounts.
• Perform any other duties as assigned by the hotel's management.

This challenging full time hands-on position is for you if you:

• 4-year bachelor's degree in Finance and Accounting or related major.
• Some qualification in OMA/ ICASL/ AAT or equivalent in the Hospitality industry would be an added advantage.
• 2 years work experience required.
• Good command of English language.
• Hotel accounting experience is a strong advantage.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily to foreign cultures.

Position reports to the General Manager.

We welcome all nationalities to apply. You should be available to start the new assignment as soon as possible.

For a single status candidate, we offer economy air ticket, tax free salary, suitable on site accommodation, laundry, and medical insurance in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Alice Boulangerie Pte Ltd

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

Job Description

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

*No split shift

*Fun and friendly working environment

*Food will be provided

Job Description:

• Report to Department Head
• In charge of managing daily operations and restocking mise en place
• Handles ordering of food for savoury menu items
• Assist with R&D that align with the restaurant concept
• Assist in plating up special event meals as assigned
• Cooks & provide staff meal to the whole team
• Oversee food inventory, quality and ordering
• Supervise and monitor the consistency of food standards in kitchen
• Maintain basic kitchen hygiene as well as personal hygiene.
• Proficient in the use of software system to input ingredients usage/wastage
• Conduct daily housekeeping to ensure that the kitchen area is neat, tidy and clean
• Perform any other ad-hoc duties assigned by Company

Job Requirements:

• With minimum of 4 years of relevant experience
• Must be able to communicate well with team members
• Able to report on food wastages and know basic costing of food ingredients for the menu
• Prefers to hold a recognized Basic food hygienic certification
• Food safety and hygiene practice in food handling
• Able to work weekends and public holidays

Please send in your resume to 80563130 for more information

Alice Boulangerie Pte Ltd

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

Job Description

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

*No split shift

*Fun and friendly working environment

*Food will be provided

Job Descriptions

• Report to Head of Department
• Prepare all baked goods, French pastries and other baked items
• Prepare ingredients, handle baking and other kitchen equipment according to SOP to achieve consistency of food execution and food quality
• Food safety & hygiene procedure are practised at all time
• Pack and store raw materials and finished goods
• Store food in accordance with food safety standards
• Create pastries, baked goods and confections
• Decorating pastries and desserts to ensure tasteful presentation
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Inspect and ensure that the work station is clean and meet the NEA hygiene standards at all times
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

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

Please send in your resume to 80563130 for more information

WGT EHR Pte. Ltd.

WGT Group is a premier HR solutions partner specializing in strategic recruitment and bespoke event management. In an era of dynamic talent markets, we provide the clarity and precision businesses need to secure top-tier candidates and foster meaningful industry connections. Our expertise lies in bridging the gap between exceptional talent and forward-thinking companies, transforming the challenges of a fluid workforce into opportunities for growth and innovation.

Job Description

KITCHEN ASSISTANT (FULL-TIME)

Description

Join our kitchen team and be part of the engine that keeps operations running smoothly! As a Kitchen Assistant, you will support food preparation, maintain cleanliness, and ensure the kitchen is well-organised. No experience is needed — training will be provided for all new hires.

Location

Mainly North & East

Salary Package

• Basic: $2,155/month

• AWS Allowance

• Flexi Benefits

• Eligible for Variable Bonus (VB)

Responsibilities

• Assist with basic food prep & simple cooking

• Wash and sanitise tools, equipment & kitchen areas

• Store ingredients & supplies properly

• Maintain a clean and organised kitchen

• Support cooks during peak operations

Requirements

• Able to perform physically demanding tasks & able to work in fast-paced environment

• Willing to work shifts, weekends & public holidays

• No experience needed — on-the-job training provided

How to Apply

Click Apply Now

Personnel Name: Sarah (R2090430)
EA Licence No.: 18C9251

Granmil Holdings

Job Description

Job Description & Requirements

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

• Leads kitchen management team.

• Provides direction for all day-to-day operations.

• Understands 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 encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensures property policies are administered fairly and consistently.

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

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.

• Establishes goals including performance goals, budget goals, team goals, etc.

• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

• Manages department controllable expenses including food cost, supplies, uniforms and equipment.

• Participates in the budgeting process for areas of responsibility.

• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that standards are met.

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

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

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

• Ensures employees maintain required food handling and sanitation certifications.

• Maintains purchasing, receiving and food storage standards.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors 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.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

• Interacts with guests to obtain feedback on product quality and service levels.

• Responds to and handles guest problems and complaints.

• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Ensures employees are treated fairly and equitably.

• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

• Administers the performance appraisal process for direct report managers.

• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

• Observes service behaviors of employees and provides feedback to individuals and or managers.

• Manages employee progressive discipline procedures for areas of responsibility.

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

Fonz International Pte Ltd

Job Description

We are hiring a Chef to join our authentic Japanese restaurant!

If you’re passionate about food & cooking, have an interest in Japanese culture, or are eager to develop your culinary skills.

• Salary : 2,800 to $4,500, based on working experience
• Candidates with Japanese cuisine experience will be preferred

• 4 or 5 days work week
• Can choose 4 or 5 days work week, salary will be adjusted accordingly

• Annual Leave and Public Holidays
• Medical and Hospitalisation insurance

Seven Spices F & B

Job Description

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

• Check freshness of food and ingredients

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

• Develop recipes and determine how to present the food

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

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

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

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

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

• Plan orders of equipment or ingredients according to identified shortages

Requirements

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

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

Marriott International

Job Description

iO Italian Osteria

iO Italian Osteria

Job Description

• Job Title: CDP / Sous Chef
• Type: Full-time position
• Cuisine: Italian
• Location: Hillview

RESPONSIBILITES

• Prepare and cook Menu dishes according to the restaurant's standards
• Ensure quality and consistency of dishes
• Maintain a clean and organized kitchen station

REQUIREMENTS

• 3-4 years of experience in a similar role
• 6 days work week
• Proficiency in Italian cuisine and appetizer preparation
• Ability to work in a fast-paced environment
• Able to handle own work station without much supervision
• Strong attention to detail and organizational skills
• Candidate with lesser experience can start as Junior Position

BENEFITS

• 10 / 18 days Annual leaves
• Higher Remuneration for Relevant Experience in similar set up
• Medical & Dental Benefits
• Staff Meals, Uniforms, Staff Discounts
• Annual Loyalty Salary Increment

HAN'S UNION PTE. LTD.

Job Description

Job Description

• Demonstrate exemplary conduct through adherence to SOPs in food preparation, inventory management, hygiene management, and good communication.

• Ensure Kitchen Team adheres to company’s SOPs for the cooking of its Western and Asian Cuisine, and mise-en-place preparation.

• Ensure sufficient kitchen inventory is maintained, while at the same time minimizing food waste.

• Assign duties and co-coordinate with the Kitchen Team to optimize work process for quality food delivery.

• Responsible for the training and upskilling of Kitchen Assistants and Cooks.

• Serve as a stand in for cook in other outlets during peak period and emergencies.

• Ensures that food safety rules are observed, and the cleanliness of the kitchen and its equipments meets the standards of the Quality Assurance Team.

• Perform any other duties and responsibilities as assigned by the Outlet Manger.

Job Requirement

• Strong culinary ability in Western and Asian cuisine.

• Possess a positive attitude towards teaching and teamwork.

• A good communicator with a strong sense of customer service.

CRYSTAL JADE RESTAURANTS PTE. LTD.

Job Description

Job description

• Assist, direct and guide your team of chefs in providing a consistently high quality of food
• Relentless quality product oriented Chinese chef while being in the cutting edge with regards to high-end modern Chinese cuisine
• Be constantly updated with the latest Chinese food trends around the world
• Constantly search for specialty product and have connection
• Be aware of the competition and make suggestion to stay ahead of the competition
• Consistency of the delivery of product will be the key and it is a must requirement
• Able to be aware and anticipate product season around the world in order to plans menus accordingly
• Cost control oriented chef and menu costing
• Develop and define quality standards of food preparation and presentation of the food
• Encourage staff participation while setting expectation for job performance
• Communicate and lease with others chefs and related departments heads
• Work very closely with the restaurant managers (planning & strategy)
• Able to schedule his staff according to business
• Always looking for improvements in all aspects of the operation

• Must have at least 5 years of experience in traditional Cantonese/Teochew cuisine Extremely high quality standard oriented chef to be able to satisfy local and as well international traveler guests with high expectation with new exiting food to try.
• Chef will strive to go above and beyond guest expectation in order to have return guest
• To research and recommend high quality culinary staff in the market
• Good attitude, proactive and reliable
• Team work and passionate
• Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
• Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times
• Instils an atmosphere that encourages employees to share ideas, discuss concerns, to guide and resolve conflicts.
• Retains employees through involvement in training and development.
• Open minded and willing to take constructive criticism
• To communicate regarding the tasks and job responsibility

Hilton Hotel

Job Description

A Junior Sous Chef is responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.

What will I be doing?

As a Junior Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. A Junior Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Contribute to menu creation
• Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
• Ensure consistency in quality of dishes at all times
• Manage customer relations when necessary, in the absence of the Junior Sous Chef
• Ensure resources meet business needs through the effective management of working rotas
• Support brand standards through the training and assessment of your team
• Manage food cost controls to contribute to Food and Beverage revenue
• Knowledge of activities in other departments and implications
• Ensure compliance with food hygiene and Health and Safety standards

What are we looking for?

A Junior Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Strong Chef de Partie or previous Junior Sous Chef Experience
• Approaches food in a creative way
• Strong supervisory skills
• Positive attitude
• Good communication skills
• Committed to delivering a high level of customer service
• Excellent grooming standards
• Excellent planning and organising skills
• Willingness to learn

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Relevant qualifications for role
• Ability to work a variety of shifts including weekends, days, afternoons and evenings

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands.  Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day.  And, our amazing Team Members are at the heart of it all!

The Summer Company Limited

Job Description

Position: Head Chef

Role Summary

At The Summer Coffee Company, we believe that great coffee deserves a great culinary companion. We are looking for a visionary Head Chef who is as much a strategist as they are a culinary artist. This role isn't just about managing a kitchen; it’s about architecting a scalable food and bakery program that can thrive in chic standalone cafes and fast-paced premium shopping mall environments.

Key Responsibilities

1. Culinary Leadership & Bakery Oversight

• Menu Innovation: Design and execute a high-quality brunch and light-dining menu that aligns with our specialty coffee identity.

• Bakery Excellence: Oversee our bakery production line, ensuring consistent quality in everything from artisanal sourdough to signature pastries.

• Standardization: Create "Gold Standard" recipes and plating guides to ensure a uniform experience across all locations.

2. Expansion & Infrastructure Strategy

• Kitchen Design: Collaborate on the layout and equipment selection for new sites, optimizing for both high-traffic shopping mall kiosks and expansive standalone flagships.

• Scalability: Develop systems for central kitchen production vs. on-site finishing to maintain freshness while expanding our footprint.

• SOP Development: Build the "Kitchen Playbook" (Standard Operating Procedures) to ensure seamless launches for upcoming locations.

3. Operational Management

• Inventory & COGS: Manage supplier relationships and food costs to hit aggressive margin targets without compromising quality.

• Team Building: Recruit, train, and mentor a high-performing kitchen and bakery squad.

• Compliance: Maintain rigorous food safety and hygiene standards (HACCP/GHP) across all sites.

Great command of English and Experienced in business expansion is a plus.

Rat Pack LC Limited

Job Description

Pirata Group is seeking a talented Executive Chef to join Pirata Group. You'll oversee kitchen operations, ensure top-notch food quality, and drive menu innovation for our expanding Spanish concepts. 

Duties & Responsibilities

• Ensure compliance with all restaurant policies, procedures, standards, specifications, guidelines, and training programs in a timely manner.
• Monitor, direct, and teach food hygiene standards, kitchen safety procedures, and Back of House operations.
• Train all restaurant staff in food knowledge and technical skills, continuously striving to develop them in all areas.
• Oversee the recruitment of the Back of House team, optimizing kitchen productivity, and ensuring all departmental duties are met within company targets.
• Set and maintain high standards of food quality, ensuring consistency in flavor, presentation, portioning, seasoning, and timing of all food items served. Personally check every dish and give each plate the “final touch.”
• Create new dishes and contribute to menu development.

• At least 2 years experience as a Head Chef in a highly reputable restaurant
• Extensive experience in Spanish cuisine and the ability to execute authentic Spanish dishes
• Multi-unit kitchen management experience
• A proven background in training and teaching in the kitchen
• An in-depth understanding of food purchasing and costing software
• Production kitchen experience
• Excellent communication and interpersonal skills
• Able to meet deadlines effectively and efficiently.
• Fluency in English is a must
• Embodies our behavioural values - Teamwork, Be Nice, Commitment, and Positivity

• Highly competitive bonus tied to revenue
• Medical & Dental Insurance
• 50% discount at all our restaurants
• Annual return flight to your home country for international candidates

Chueca One Limited

Job Description

CHUECA IS HIRING!! 

Chueca modern Spanish restaurant in Central Gough Street is looking for FULL TIME positions: 

BOH:

- Chef de Partie

- Demi Chef

What we offer:

- Competitive salary

- 5 days work week, 2 days off per week

- Statutory holidays, annual leave and MPF

- Monthly bonus

- Daily staff meal

- Staff break room

- Training

- Start immediately

What we need:

- 5 years minimum experience in the role

- "Can do" attitude 

- Team player 

- HKID card holder
 

JOIN US!!

Giorgio Armani Hong Kong Ltd

Job Description

Responsibilities

• Assist the Chef de Partie in preparing, cooking, and plating dishes in the assigned section

• Maintain cleanliness, organization, and readiness of the workstation at all times during service

• Follow the restaurant’s standards and recipes, ensuring consistency in food preparation and presentation

• Support the Chef de Partie by completing prep work and managing ingredient inventory in the section

• Comply with all health and safety regulations, maintaining a hygienic and safe kitchen environment

• Communicate any issues related to ingredients, equipment, or kitchen operations to the Chef de Partie

Requirements

• Minimum of 1-2 years of experience in a professional kitchen, preferably in fine dining or a high-end restaurant

• Experience in assisting senior chefs and working within a team

• Basic culinary skills, including food preparation and cooking techniques

• Ability to work efficiently in a fast-paced environment, under the guidance of the Chef de Partie

• Strong attention to detail, particularly with regard to food presentation and hygiene standards

• Good organizational skills, with the ability to maintain a clean and organized workstation

• Ability to follow instructions and communicate effectively with the kitchen team

• Fluent in oral and written English is an advantage

We offer a comprehensive benefits package

• 8 dayoff per month

• 17 days Public Holiday

• 12-15 days Annual Leave

• Meal Allowance

• Discretionary Bonus

• Life and Medical Insurance

• Staff Purchase Discount

• Marriage Leave

• Maternity Leave

• Paternity Leave

Interested parties please attach your full resume with current and expected salary and your availability to the application.

All information will be kept in strict confidence and will be used for employment related purpose only. 

Chess House F&B Group Limited

Job Description

We are one of the leading F&B Group in Hong Kong. We are now looking for talented service team members to bring an exceptional dining experience to our valuable customers together with the team.

HEAD CHEF

Responsibilities:

• Directing whole kitchen operation, ensuring quality and consistency are of highest standard

• Designing enticing and intriguing recipes and menu aligning Thai cuisine authenticity

• Plan and execute company objective aligning with business strategies

• Effective inventory, budgeting and implementing operational system effectively

• Provide regular training, guidance, feedback to motivate team

• Ensure efficient workflow by managing labour costs, minimizing wastage, and driving business profitability

• Ensure health and safety regulations and safe working environment are followed

• Staying knowledgeable and up to date in a trendy business

• Address customers' complaints or concerns

• Assist and make recommendations to management for promotional activities and creative ideas.

• Maintain kitchen equipment in good working condition with a high standard of hygiene and cleanliness

• Managing a kitchen team with consistency and high discipline by providing training and coaching

Requirements:

• Minimum 8 years’ experience and above in Thai Cuisine.

• Good business awareness for achieving successful performance towards company goal

• Strong organizational, communication and interpersonal skills

• Strong leadership and problem-solving skills

• Creative and able to create recipes, menu and plating independently

• Ability to work in fast paced environment and able to multi-task

• Basic MS Office knowledge is an advantage

• Fluent in written English and spoken

SOUS CHEF

Responsibilities:

• Report, support and carry out task from Head Chef

• Assist and direct kitchen operation with Head Chef guidelines, ensuring quality and consistency are of highest standard

• Overseeing kitchen team members which involve preparing, scheduling and delivering training

• Managing team member performance

• Plan and execute company objective aligning with business strategies

• Ensure health and safety regulations and a safe working environment are followed by all team members

• Ensure team members comply with food safety and sanitation rules

• Staying knowledgeable and up to date trendy business

• Assist Head Chef with menu planning, inventory control and supply management

• Ensure efficient workflow by managing labour costs, minimize wastage, and driving business profitability

• Assist Head Chef to train and coach junior staff

Requirements:

• Minimum 5 years’ related experience

• Good business awareness for achieving successful performance towards company goal

• Strong organizational, communication and interpersonal skills

• Strong leadership and problem-solving skills

• Creative and able to create recipes, menu and plating independently

• Ability to work in fast paced environment and able to multi-task

• Basic MS Office knowledge is an advantage

• Fluent in written English and spoken

We offer:

• 8-days holidays per month

• Up to 20 days annual leave

• Performance bonus

• Discretionary bonus

• Medical benefit

• Group staff discount

• On-job training and opportunities for growth

Interested parties please email your resume to hr@chesshouserestaurants.com.

Bishan Home for the Intellectually Disabled

We are proud of our "family culture" where you will find our residents affectionately referring to our staff as "Kor Kor" or "Cheh Cheh" (dialect for brother and sister).

Job Description

Key Responsibilities:

 - Oversees the Home Kitchen and in-charge of menu planning and maintenance of kitchen equipment.

 - Prepare sufficient food based on the menus planned for residents, daycare clients and staff.  Meals include breakfast, lunch, tea break and dinner.  

  - Check stock inventory and work with the Manager on the ordering of goods/ raw materials. Ensure sufficient stocks.

  - Ensure that the food served to customers is of a consistently healthy and with quality and that it meets the Health Promotion Board guidelines. 

 - Enforce food hygiene and workplace safety awareness in the kitchen.

- Supervise and provide guidance to junior chefs, kitchen staff in order to ensure that the work performance is within expectation. Train new chef /kitchen staff.

- Proven culinary expertise and knowledge of cooking techniques.

- Administrative duties (e.g. Prep list, Kitchen reports, kitchen operations etc).

- Perform other reasonable job duties as requested by the Manager.

Skills/Qualifications:

·Relevant experience as Chef.  Retired / Matured Chefs from Hotels, Food Catering are welcome to apply. 

·Possessed experience in kitchen management.

·Preferably completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 – 3.

·Able to work on weekends.

·Team player and Good people skills

Bishan Home for the Intellectually Disabled

We are proud of our "family culture" where you will find our residents affectionately referring to our staff as "Kor Kor" or "Cheh Cheh" (dialect for brother and sister).

Job Description

Key Responsibilities

·         Set up the food preparation area / sanitizing before operation.

·         Assist with preparation of ingredients, including washing, cutting, and portioning food items.

·         Portioning of cooked/ processed food.

·         Maintain cleanliness of kitchen equipment, utensils, and work areas.

·         Follow food hygiene, workplace safety, and standard operating procedures.

·         Assist with stock handling, including receiving and storing supplies.

·         Carry out other kitchen-related duties as assigned.

Job Requirements

·         Basic understanding of food hygiene and safety practices preferred (training will be provided if required).

·         Physically able to stand for extended periods.

·         Prior kitchen or food handling experience is an advantage but not necessary. Working Hours

·         Shift-based work, including weekends and public holidays.

Tic Toc Kopi @ Pte Ltd

Job Description

Responsibilities:

• Prepare and cook menu items according to recipes and quality standards

• Maintain high standards of food hygiene and kitchen cleanliness

• Assist in menu planning and daily specials

• Manage food inventory and ensure proper storage of ingredients

• Collaborate with the team to ensure smooth kitchen operations

Requirements:

• Proven experience as a chef or cook in a café, restaurant, or F&B setting

• Knowledge of food safety and hygiene standards

• Creativity and passion for food preparation

• Ability to work in a fast-paced environment and manage time efficiently

The Garcha Group Marriott International

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

Job Description

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

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

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

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

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

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

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

- 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.

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

Responsibilities include but are not limited to:

Operational Ownership

• Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food displays to the minimum standards of the company.
• Ensure maximum creativity in all food displays.
• Responsible for ensuring smooth and effective communication among the host.
• Ensures that host is fully aware and complies with the resort guidelines set by management.
• Comply with local legislation food service standards and temperatures.
• Work closely with the chief steward in monitoring and ensuring that all cleanings are properly done and according to schedule.
• Conducts regular tour of the front and back of the house to check that all equipment is in working order and standards are adhered to.
• Ensures that all kitchen personnel follow the company’s grooming standards.
• Recipe development for new items on the menu or Seasonal Menu’s.
• Menu development for special occasions and events

Administrative
Conducts Monthly Meetings To Discuss The Following

• Information update on functions
• Maintenance updates
• Highlights achievements, identified problems and challenges
• Cost control updates
• Guest critique feedback
• Hygiene and Sanitation issues
• Discusses profit & loss compared to budget / forecast figures
• Attends F&B Communication / strategy meeting
• Attends Executive Committee meetings forecast figures
• Conducts daily briefing which will include: Important hotel / divisional /section information. Emphasizes current priorities, new problem, services and products Daily guest feedback Coordinates details on upcoming Banquet events and food production
• Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity

Financial Performance

• Maintains proper and adequate controls over purchase orders and requisitions
• Monitor on monthly food inventory turnover and slow-moving items
• Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification
• Reviews food cost analysis on a daily basic to maintain in line budget and forecast
• Analyses top 20 highest consumable purchased items on a monthly basis
• Conduct monthly market survey
• To monitor and fully implement the portion control established with the recipe cards and butcher test
• To check stores and refrigerator and be responsible for the proper storing and recycling of leftover. To practice “FIFO” system at all times
• Reviews and analyses monthly profit and loss statement with Financial controller and GM/Hotel Manager/Resident Manager
• Recommends/ institutes measures for control for any deviation of plus or minus 5%

People Management

• Delegate duties and responsibilities to other hosts in the department as appropriate.
• Maintains hosting level at approved manning guide / productivity level giving due consideration to the volume of business and service standards
• Single out potential host for development and prepare succession plan
• Ensures progressive training for on-the-job skills and technical job knowledge
• Ensures compliance with minimum training level as required by policy is met
• Conducts regular weekly training session
• Conducts performance appraisals of essential culinary management host
• Regularly solicits feedback from supervisors on performance of individual host, and/or personal observes host performance
• Conducts yearly appraisals of direct reports
• To provide honest and fair feedback to GM/ Hotel Manager/ Executive Chef /Resident Manager

Sustainability

• Ensure minimum wastage and sustainability practices are followed in the in the workplace.
  Be harmonious and sensitive to the environment and cultural surroundings.

General

• Strive to perform any additional duties and responsibilities given.
• Behave in a professional manner at all times and be an example to all.
• Abide by the company’s principles, core values, best practices, guidelines and objectives.
• Respect other cultures and nationalities to help build and maintain a strong, loyal team.
• Project a proactive and positive approach in all dealings with the team.
• Respond to change in the departmental function as dictated by the industry, company or property.
• Arrive on time in full uniform in accordance with the company grooming guideline.
• Maintain a thorough knowledge of the services and facilities of the hotel/resort.
• Complete any other duty assigned by management
• Be flexible to be deployed in different business functions in accordance to skills and need of the business
• Able to guide associates and junior staff on technical aspects of the job
• Flexibility to work in any of The Garcha Group hotels as assigned.
• Any other duties/tasks as requested by management.

JOB REQUIREMENTS

Education and Experience

• High school diploma or GED; 5 years’ experience in the culinary, food and beverage, or related professional area.

OR

• Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; at least 10 years’ experience in the culinary, food and beverage, or related professional area.

Sheraton Towers Singapore Hotel

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

Job Description

Responsible for the daily management and food production of the Main Kitchen - local, cold or hot section. Ensure maximum quality and profitability.

• Manage culinary operations in the absence of Executive Chef or Executive Sous Chef

• Ensure food handling and work area sanitation as per hotel hygiene standard & SOP.

• Perform all duties of Culinary and related kitchen area

• Oversee production and preparation of culinary items for all outlet & banquet event

• Work closely with Restaurant and Banquet departments to coordinate service and timing of events and meals.

• Communicate areas in need of attention to staff and follows up to ensure follow through.

• Requisite food items from the Market for functions as required, in conjunction with Executive Chef.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

• Supervise and coordinate activities of cooks which engaged in food preparation.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Assist in determining how food should be presented and creates decorative food displays.

• Support and assist with new menus, concepts and promotions for the Restaurant outlets and Banquets.

• Set a positive example for guest relations & provide exceptional customer service

• Handle guest problems and complaints seeking assistance from supervisor if necessary.

• Report equipment malfunctions in department equipment.

• Purchase appropriate supplies and manages food and supply inventories according to budget.

• Regular check to the restaurant and greet guests to obtain feedback on the meal they had.

HEY ROCKET PTE LTD

Job Description

About this role:

To support the Head Chef and ensure the restaurant is managed as a successful profit centre and maximises guest satisfaction through planning, organising, directing, controlling production and administration within the established company’s standards.

Hiring positions: Cook / Chef de Partie / Sous Chef

Job scope:

• To ensure that sushi section is fully prepared before the restaurant is open for business for Lunch and Dinner.

• Prepare the rota for the coming week.

• Brief all staff of any special changes to the menu and also communicate any special events organised for customers.

• To oversee the kitchen team during service, ensuring optimum performance and high standards of cooking.

• To keep the kitchen area neat and tidy and according to health and safety standards.

• To maintain par levels of all ingredients and ensure that there is a plentiful supply for lunch and dinner each day and over the weekend.

Salary: $2,200 - $4,000 (Depending on experience)

Requirements:

- At least 1 year of cook/chef experience in any cuisine.
- Interests in Japan cuisine.
- Good attitude and willing to learn.
- Excellent vibe and environment.

Hey Rocket Pte Ltd (EA 21C0816)
Ong Mao Hong (R25157179)

Lighthouse Recruitment Pte. Ltd.

Lighthouse Recruitment, a Singapore Recruitment Agency. Providing Permanent Placement, Executive Search and Mass Recruitment. Our expertise industry are in both Facilities Management and Food Services.

Job Description

 Info:

• Non Halal

• Candidate MUST Have Related Experience - Hamburg / Yakitori

**********************************************************************************************

• Shortlisted Candidate, Must be Comfortable to Travel to Japan for 1~2months Training

• Must be Comfortable to be Bond by Company : 1 year

• Air ticket and Accommodation : It will be under Company

• Chefs who are shortlisted will need to go for a cook-off session : Food Tasting

**********************************************************************************************

Working Location : Vivo City

Work Days : 5 days (Including TWO Weekends)

Working Time : 9:30am/10am ~ 10pm/10:30pm (Including 2 hours break - Split Shift)
E.g 9.30am~3.30pm / 2 hours break / 5.30pm~10pm

Salary : Up to $5,441 monthly gross (OT excluded)
$4,141~$5,441 monthly gross (up to $3,800~$5,000 Basic + $25 Fixed Flexi allowance + $316~$416 Fixed AWS Allowance).
*Depend on experience

**********************************************************************************************

Responsibilities:

• Ensure station is clean

• Prepare of ingredients

• Grilling of customers' order - Hamburg / Yakitori

Requirements:

• At least 2~5 years of related experience (Hamburg / Yakitori)

• Candidate MUST BE able to Communicate Mandarin (to communicate/ liaise Mandarin's speaking colleagues)

 
Staff Benefits (Full-Time Staff):
- CPF Contribution
- Bonus Payout
- Annual Increment
- Medical Benefit
- Annual Leave
- Family Leave (4 days)
- Staff Discounts

Interested candidate may wish to Call : 8829 8029
Lighthouse Recruitment Pte Ltd (19C9852)
Koh Junhao (Royston) | Reg No: R1987463

UOL Claymore Investment Pte Ltd

Based on the philosophy of providing personalised care from genuinely caring, Pan Pacific Singapore strives to be the hotel of choice for guests, associates and stakeholders. Over 300 valued associates form the team that distinguish the hotel and help create memorable experiences for guests. Because we believe that it’s all about the people. Because we genuinely care.

Job Description

Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape and grow your hospitality career with us!

Reporting to the Chef De Cuisine, the Sous Chef is in charge of preparing the menu for our guests and ensuring that food hygiene and sanitation standards are maintained at all times.

Our Expectations:

• Research and prepare under the supervision of the Chef De Cuisine, any new menu items in order to keep abreast with any changes in the market. Follow up on the creation of any dishes for new menu cards, buffets, cocktail special events, etc.

• Organise his section effectively to reduce any over production and wastage of food to a minimum and keeps strict control on the production in order to achieve maximum efficiency and profitability.

• Assign station duties to his team, train and coach them on food preparation and recipes.

• Follow up with Stewarding and Housekeeping department to keep an optimum level of cleanliness and sanitation, as well as proper pest control.

• Check quality of the ingredients and of the end products to achieve the maximum guest satisfaction on this level. Make sure that all products meet the preset standards, the pre-set portion size, and that all Culinary Associates follow the proper procedure and recipes.

• Check and ensure validity of food items in the various storages and freezers on a daily basis.  Take necessary action should there be any non-compliance.

• Coach and guide where needed to motivate and drive performance and encourage teamwork.

• Conduct on-the-job training session and follow through to ensure that Associates practice what they were taught.

• Schedule the working hours of Associates under his supervision.

• Check on all the aspects of the operations, making sure that all deadlines are met and all the mise en place are ready for the outlets, menus or buffets in the banquet area including any special events under his area of responsibility.

• Ensure that all Culinary Associates under his charge are certified with the Food Hygiene certification as required by the Authorities.

• Ensure compliance of all Culinary Associates under his charge with all food hygiene standards, including and not limited to HACCP standards.

We are looking for an individual with at least 3-5 years' experience in a supervisory capacity managing kitchen operation.  You should be creative with a hands-on approach and one who is willing to impart your culinary skills and knowledge to the team.  If you have the ability to adapt to ever changing requirements and needs of customers with at least five years of senior culinary experience, write in to have a chat with us!

We are also dedicated to providing equal employment opportunities, including individuals with disabilities.
 

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

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

Job Responsibilities:

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

• Ensure consistency and quality of dishes during service

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

• Organise and manage mise en place for assigned sections

• Support smooth kitchen operations during peak service hours

• Monitor inventory levels and inform supervisors of shortages

• Properly store and label ingredients to maintain freshness

• Follow kitchen procedures and uphold food safety regulations

• Collaborate with the culinary team to ensure efficient workflow

Job Requirements:

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

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

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

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

• Strong teamwork and communication skills

• Willingness to learn and follow guidance from senior chefs

• Able to work shifts, weekends, and public holidays

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

We are looking for a professional Junior Sous Chef for MONTI. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Job Responsibilities:

• Assist Head Chefs with creation and preparation.

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

• Ensure that quality, quantity, and correctness of food items served and displayed are as per company’s and Chef’s standard recipes

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

• Ensuring highest quality of food served in the appropriate time frame.

• Responsible for food and menu planning, organizing event menu, food costing and quality control.

• Other ad-hoc duties as requested.

Job Requirements:

• Candidate must possess at least 4 to 5 years relevant experience in cuisines;

• Must have completed Basic Food Hygiene course;

• Possess a strong sense of initiative;

• Manage and maintain sanitation and hygiene standards;

• Willing to learn and adapt to various line positions with locations;

• Willing to work on weekends and public holidays.

White Restaurant

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

Job Description

1. Responsible for staff recruitment and oversee kitchen operations.

2. Responsible for kitchen operations.

3. Familiarise with operation of all kitchen equipment.

4. Ensure overall kitchen hygiene and cleanliness is maintained.

5. Plan menu and create new dishes.

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

7. Implement Kitchen Staff discipline.

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

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

10. Conduct Kitchen Staff training and advancement.

11. Handle food-related customers’ complaints.

12. Recommend new ideas to improve business.

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

14. Observe & ensure safety precaution in the kitchen.

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

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

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

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

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

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

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

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

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

FRENCH FOLD PTE. LTD.

Job Description

Bonjour! We’re MERCI MARCEL! A relaxed French social destination where food, design, and culture meet. As we grow, so does our community. And guess what? We’re growing! With 9 outlets (and counting), we’re opening a brand-new location at Serangoon Gardens, we want YOU to be part of this exciting chapter!

New Outlets: Serangoon Gardens & Great World City
Existing Outlets: Orchard & East Coast

What’s In It For You:

• Salary: $2,700 – $3,200 (5 days work week, 44 hours & no split shifts)

What We Expect From You:

• Thrive in a busy, high-energy kitchen; be on your feet and handle food preparation and cooking duties efficiently.
• Flexible with shifts, including weekends and public holidays.
• Prepare, cook, and present dishes to the highest standard, in line with Merci Marcel’s quality and style.
• Work closely with the Head Chef & Sous Chef to ensure consistency, creativity, and excellence in every plate.
• Communicate clearly, proactively, and respectfully with both team and management.
• Enforce hygiene, food safety, and health regulations in all kitchen processes.

What’s In It For You:

• Salary: $2,700 – $3,200 (5 days work week, 44 hours & no split shifts)

Perks & Benefits:

• Monthly Incentive Bonus (KPI up to $700)
• Daily Meal Allowance ($7/day)
• Medical Incentive (co-pay $5 for panel clinics)
• Dental Incentive ($200/year)
• Wellness ($250/year)
• Staff Discounts (dining & retail) & Referral Bonus (up to $400!)
• Welcome & Birthday Vouchers
• Salary Increment upon confirmation
• Long Service Incentives
• Career progression in a growing company that values meritocracy, innovation, sincerity, and responsibility.

Who We're Looking For:

• Energetic & Passionate: You thrive in a fast-paced environment
• Team Player: You’re excited to work with a fun, supportive crew
• Guest-Obsessed: You put the guest at the heart of everything you do
• Eager to Learn: Always growing, always collaborating. Leave your ego at the door!
• Experience: It’s great if you have it, but it’s your attitude and willingness to contribute that matters most!

Sounds like you? Let’s talk. Apply now and join the Merci Marcel community.
Bring your passion, and we’ll bring the rest.

Iamstillhungry Pte Ltd

Job Description

Eligibility: SG/PR

• Handling of high volume of food production

• Preparing sauces, spices and marinates based on standard recipes

• Preparing raw ingredients and cooking of soup

• Packing of food and ensure proper storage

• Cleaning of equipment and waste disposal

• Maintain cleanliness at workstations

• Manage loss/risk prevention

• Manage production line

• Handle any other duties assigned by direct supervisor
  

Shift Details:

• Timing: 9 hours a day

• Days: 6 days a week

• Location: Suntec or Serangoon

• Salary: $2,200-$3500 per month

• Benefits: Overtime pay, attendance allowance, uniforms provided

Marriott International

Job Description

The Garcha Group Marriott International

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

Job Description

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

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

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

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

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

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

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

- 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.

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

Responsibilities include but are not limited to:

Operational Ownership

• Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food displays to the minimum standards of the company.
• Ensure maximum creativity in all food displays.
• Responsible for ensuring smooth and effective communication among the host.
• Ensures that host is fully aware and complies with the resort guidelines set by management.
• Comply with local legislation food service standards and temperatures.
• Work closely with the chief steward in monitoring and ensuring that all cleanings are properly done and according to schedule.
• Conducts regular tour of the front and back of the house to check that all equipment is in working order and standards are adhered to.
• Ensures that all kitchen personnel follow the company’s grooming standards.
• Recipe development for new items on the menu or Seasonal Menu’s.
• Menu development for special occasions and events

Administrative
Conducts Monthly Meetings To Discuss The Following

• Information update on functions
• Maintenance updates
• Highlights achievements, identified problems and challenges
• Cost control updates
• Guest critique feedback
• Hygiene and Sanitation issues
• Discusses profit & loss compared to budget / forecast figures
• Attends F&B Communication / strategy meeting
• Attends Executive Committee meetings forecast figures
• Conducts daily briefing which will include: Important hotel / divisional /section information. Emphasizes current priorities, new problem, services and products Daily guest feedback Coordinates details on upcoming Banquet events and food production
• Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity

Financial Performance

• Maintains proper and adequate controls over purchase orders and requisitions
• Monitor on monthly food inventory turnover and slow-moving items
• Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification
• Reviews food cost analysis on a daily basic to maintain in line budget and forecast
• Analyses top 20 highest consumable purchased items on a monthly basis
• Conduct monthly market survey
• To monitor and fully implement the portion control established with the recipe cards and butcher test
• To check stores and refrigerator and be responsible for the proper storing and recycling of leftover. To practice “FIFO” system at all times
• Reviews and analyses monthly profit and loss statement with Financial controller and GM/Hotel Manager/Resident Manager
• Recommends/ institutes measures for control for any deviation of plus or minus 5%

People Management

• Delegate duties and responsibilities to other hosts in the department as appropriate.
• Maintains hosting level at approved manning guide / productivity level giving due consideration to the volume of business and service standards
• Single out potential host for development and prepare succession plan
• Ensures progressive training for on-the-job skills and technical job knowledge
• Ensures compliance with minimum training level as required by policy is met
• Conducts regular weekly training session
• Conducts performance appraisals of essential culinary management host
• Regularly solicits feedback from supervisors on performance of individual host, and/or personal observes host performance
• Conducts yearly appraisals of direct reports
• To provide honest and fair feedback to GM/ Hotel Manager/ Executive Chef /Resident Manager

Sustainability

• Ensure minimum wastage and sustainability practices are followed in the in the workplace.
  Be harmonious and sensitive to the environment and cultural surroundings.

General

• Strive to perform any additional duties and responsibilities given.
• Behave in a professional manner at all times and be an example to all.
• Abide by the company’s principles, core values, best practices, guidelines and objectives.
• Respect other cultures and nationalities to help build and maintain a strong, loyal team.
• Project a proactive and positive approach in all dealings with the team.
• Respond to change in the departmental function as dictated by the industry, company or property.
• Arrive on time in full uniform in accordance with the company grooming guideline.
• Maintain a thorough knowledge of the services and facilities of the hotel/resort.
• Complete any other duty assigned by management
• Be flexible to be deployed in different business functions in accordance to skills and need of the business
• Able to guide associates and junior staff on technical aspects of the job
• Flexibility to work in any of The Garcha Group hotels as assigned.
• Any other duties/tasks as requested by management.

JOB REQUIREMENTS

Education and Experience

• High school diploma or GED; 5 years’ experience in the culinary, food and beverage, or related professional area.

OR

• Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; at least 10 years’ experience in the culinary, food and beverage, or related professional area.

The Garcha Group Marriott International

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

Job Description

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

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

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

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

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

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

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

- 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.

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

Responsibilities include but are not limited to:

- Maintain kitchen hygiene and safe food storage and rotation.

- Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with standards and procedures.

- Responsible for the day to day management of staff working in the Department.

- Align management style, working practices and conduct with hotel vagabond Vision, Corporate Values and policies. To comply with Code of Conduct at all times.

- Analyze and respond to guest feedback, guest satisfaction and employee satisfaction information; and give a positive commitment to continuous improvement of product and performance.

- Monitor all Kitchen equipment to ensure safe and functional operation and report faults to Engineering

- Complete daily Stores Requisitions

- Liaise with other Chefs to streamline operations.

- Supervise and or prepare daily food preparation and service requirement.

- Conduct or learn to conduct daily briefings and weekly staff meetings, counseling and discipline.

- Conduct or learn to conduct staff appraisals bi-annually (minimum), and analyze training needs for current positions and future promotions.

- Coordinate service between F.O.H and B.O.H.

- Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine.

- Provide training in food skills and knowledge to F.O.H staff.

- Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering.

- Supervise the job tasks and quality of Kitchen Stewards work.

- Completely understand, implement and ensure adherence to Award provisions, and policies.

- Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues.

- Be well versed and knowledgeable of Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure associates are aware of their duty of care as determined by legislation and that they maintain complete familiarity.

-Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislations.

- Undertake any additional duties as requested by the Hotel Management.

- Follow food safety program

- Exercise quality control and portion control measures, as well as wastage minimization.

- Any other duties/tasks as requested by management.

The Garcha Group Marriott International

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

Job Description

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

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

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

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

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

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

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

- 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.

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

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

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

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

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

- Clean up station and take care of leftover food

- Stock inventory appropriately

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

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- Any other duties/tasks as requested by management

THAI DYNASTY HOLDING PTE. LTD.

Job Description

Have experience in preparing Thai food as a chef

· Valid basic hygiene certification

· Manage suppliers, supplies costing, food preparation, compliance to strict hygiene standards

· Team player

· Execute and oversee food preparation process and food standards of the stall

Complimentary staff meal provided daily

High monthly performance bonus will be provided after confirmation

Remuneration commensurate with experience

THAI DYNASTY HOLDING PTE. LTD.

Job Description

Have experience in preparing Vegetarian food as a chef

· Valid basic hygiene certification

· Manage suppliers, supplies costing, food preparation, compliance to strict hygiene standards

· Team player

· Execute and oversee food preparation process and food standards of the stall

Complimentary staff meal provided daily

High monthly performance bonus will be provided after confirmation

Remuneration commensurate with experience

TANDOOR AND KEBAB NATION PTE. LTD.

Job Description

• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef

SINGAPORE HOSPITALITY GROUP PTE. LTD.

The Landmark takes pride in inviting you to one of Singapore’s most sumptuous and diverse Halal Buffet Singapore restaurant. With a wide selection of an awe-inspiring range of cuisines from various palettes across the region, The Landmark makes for a stunning and impeccable dining experience with its lavishly designed interiors.

Job Description

Job Description & Requirements:

Our group of restaurants is seeking Chef to join our dynamic kitchen. This is an exciting opportunity to be part of a passionate team in a high-performance kitchen, where attention to detail, creativity, and consistency are key. You will be an integral part of the kitchen leadership team, working closely with the Head Chef/Executive Chef to ensure the highest quality of food preparation and service.

Requirements:

• A minimum of 3 years of experience in a similar capacity in the restaurant or hotel industry
• Possess good knowledge and skills required for the respective sections will be an advantage
• Highly motivated and good team player
• Able to work independently
• Adaptable, determined and be someone who wants to be in a fast-paced environment that promotes changes and drive for achievements

Qualifications:

• Strong passion for cooking and a desire to pursue a culinary career.
• Basic knowledge of culinary techniques, food safety, and hygiene.
• Possess good knowledge and skills required for the respective Sections will be an advantage
• Highly motivated and good team player
• Able to work independently

Private Advertiser

Job Description

French chef only!

About the role

We are seeking an experienced Head Chef to join our team on the island of Ko Pha-ngan, Surat Thani. As the Head Chef, you will be responsible for overseeing all culinary operations and leading a team of talented chefs to deliver exceptional dining experiences for our guests. This is a full-time position.

What you'll be doing

1. Develop and implement innovative menu concepts that showcase your culinary expertise

2. Ensure the highest standards of food quality, presentation and consistency

3. Manage and mentor a team of chefs, cooks and kitchen staff

4. Oversee food ordering, inventory and budgeting to control costs

5. Collaborate with the management team to enhance the overall guest experience

6. Maintain a clean, organised and efficient kitchen environment

7. Comply with all food safety and hygiene regulations

What we're looking for

1. Minimum 5 years of experience as a Head Chef or in a similar senior culinary role

2. In-depth knowledge of french and European cuisine and food preparation techniques

3. Proven ability to lead and motivate a team of culinary professionals

4. Strong problem-solving and time management skills

5. Excellent communication and interpersonal abilities

6. Passion for using fresh, locally-sourced ingredients

7. Relevant culinary qualifications or certifications

What we offer

We are committed to providing our employees with a supportive and rewarding work environment. As the Head Chef, you can expect:

1. Competitive salary and performance-based bonuses

2. Comprehensive health and wellness benefits

3. Opportunities for professional development and career advancement

4. Discounted meals and accommodation on the island

5. A dynamic and collaborative team of culinary enthusiasts

About us

We are a leading hospitality group that operates a collection of award-winning restaurants and resorts across Thailand. Our mission is to create unforgettable dining experiences that showcase the best of Thai and international cuisine. We are passionate about sourcing the freshest local ingredients and offering a welcoming, authentic atmosphere to our guests.

If you're ready to take your culinary career to new heights, we invite you to apply now for this exciting Head Chef opportunity.

Belén by Paulo Airaudo

Job Description

Key Responsibilities

1. Oversee and operate an assigned kitchen section

2. Prepare and present dishes to required quality and consistency standards

3. Supervise and train junior kitchen staff

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

5. Assist with menu development and creative dish ideas

6. Maintain efficient workflow during service

 Qualifications

1. Candidates have full working rights for Thailand.

2. Minimum 2 years of experience in a fine dining kitchen

3. Proven experience in a professional kitchen environment

4. Strong culinary skills and understanding of kitchen operations

5. Ability to work well under pressure and within a team

6. Good organizational and time management skills

7. Able to communicate in English (preferred)

Suvana Phuket

Job Description

ponsibilities:

• Prepare, cook, and present dishes within your assigned section

• Supervise and train commis chefs or kitchen assistants

• Ensure all food is prepared according to recipes, standards, and hygiene regulations

• Manage stock, order ingredients, and reduce waste in your section

• Maintain cleanliness and organization of your workstation

• Coordinate with other sections to ensure smooth kitchen operations

• Follow food safety and sanitation procedures at all times

Requirements:

• Proven experience as a Chef de Partie or similar role

• Culinary school diploma or equivalent experience

• Strong knowledge of cooking techniques and kitchen equipment

• Ability to work under pressure and maintain high standards

• Good communication and teamwork skills

• Flexible to work shifts, weekends, and holidays

Work location: Suvana 175 Central Phuket.

Su Va Na

https://share.google/pXnOIRutXoHyGfwzv

WILD/FIRE

Job Description

About the role

WE’RE HIRING – SENIOR KITCHEN POSITIONS

WILD/FIRE is seeking experienced and driven culinary professionals to lead and support our growing kitchen team in the Central Region location. As a key member of our kitchen brigade, you will play a vital role in delivering exceptional dining experiences to our guests through the preparation and presentation of high-quality, innovative dishes. This is a full-time position offering opportunities for growth and development within our dynamic hospitality organization.

Positions Available:
• Head Chef / Executive Chef

• Sous & Assistant Sous Chef

• Chef de Partie

Key Responsibilities:
• Oversee daily kitchen operations and ensure smooth service
• Lead and mentor junior staff with professionalism and care
• Maintain high standards of food quality, consistency, and presentation
• Ensure hygiene, safety, and cleanliness standards are met at all times
• Collaborate with the management team on menu development and kitchen planning

Requirements:
• Proven experience in a similar role in a professional kitchen
• Strong leadership, communication, and organizational skills
• In-depth knowledge of kitchen operations and food safety regulations
• A passion for culinary excellence and a commitment to continuous improvement

What We Offer:
• Competitive salary and benefits
• Supportive, growth-focused work environment
• Staff meals and dining discounts
• Opportunities for professional development and advancement

About Us
WILD/FIRE is a modern wood-fired restaurant and burger bar serving award-winning, flame-grilled burgers and premium meats. With bold flavours, quality ingredients, and timeless technique, it delivers a casual yet elevated experience that celebrates fire, craft, and heartfelt hospitality.

If you're excited about the prospect of joining our dynamic kitchen team, please apply now!

How to apply

• Send your resume to hello@wearewildfire.asia

Roast & Toast Pte. Ltd.

Hub & Spoke Cafe is a cafe located in a garden within Changi Airport Terminal 2. We aim to provide local and western gastronomies at a affordable pricing for the masses. The cafe do have a central kitchen as well which will help support the cafe daily operations.

Job Description

About Mega Collective:

Mega Collective is an up and rising F&B group in Singapore and we have grown to a company size of over 300 employees. Our brands under us include OVERFLOW, Hub & Spoke Café, Time For Thai, Urbans @ Plaza 8. We have Café, Restaurants, Bar concepts and Food Court businesses.

The location for this position is at Changi Airport. Please apply if suitable.

Roles & Responsibilities:

• Lead, mentor, and manage culinary team.
• Create prep lists for kitchen crew.
• Control food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Participate in interview process and selection of kitchen staff.
• Schedule staff and assist in human resources processes as needed.
• Manage shift management
• Execute Chef decisions

Chef Qualifications / Skills:

• Demonstrated knowledge of culinary techniques and practices
• 2-3 years work experience
• Previous kitchen management experience
• Understanding of menu and recipe development techniques
• Strong leadership abilities
• Ongoing awareness of culinary trends
• Understanding of health and sanitation laws
• Excellent knife-handling skills
• Basic computer skills and experience with Microsoft Office (Excel, Outlook)

How to Apply:

·

· Whatsapp 93832238 with your resume and work experiences.

· Regret to inform you that only shortlisted candidates will be contacted by our consultants.

Salary: 3000 to 3600

Roast & Toast Pte. Ltd.

Hub & Spoke Cafe is a cafe located in a garden within Changi Airport Terminal 2. We aim to provide local and western gastronomies at a affordable pricing for the masses. The cafe do have a central kitchen as well which will help support the cafe daily operations.

Job Description

Looking for a head chef in charge of a cafe and bar's menu in Changi Airport Terminal 2

Person must be

- highly motivated

- able to lead a team by example

- willing to grow with the company

- able to come up with new menus, ideas

- do up SOP for kitchen

- team player

Work schedule 6 days work shift, 10 hrs with 1 hr break

Off days and MC as per MOM regulations

Jungle

Job Description

About Us

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

Job Description

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

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

Job Details

• Run your own section efficiently during prep and service

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

• Maintain strong mise en place and manage prep lists

• Support and guide junior cooks and commis chefs

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

• Assist with stock control, ordering, and waste reduction

• Communicate clearly with the Sous and Head Chef during service

Qualifications

• Passion for cooking and interest in developing a culinary career

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

• Culinary school training is an advantage but not required

• Experience working with woks and high-heat cooking

• Culinary qualifications or food safety certifications

• 
  

Keys to success

• Team player with sense of belonging

• Willingness to learn and work well in a team

• Enable a positive work environment and positive attitude

Benefits Include

• 5-Day Work Week

• 44 Hours A Week

• Bonus incentives and perks

Other Details

• Walking distance MRT (Central area)

• Staff meals provided

• Benefits and Annual Leave upon confirmation

Only short-listed candidate will be contacted.

TIME FOR THAI PTE. LTD.

Job Description

Looking for Head Chef who is able to handle thai cuisine comfortably. Experience and knowledge in the thai cuisine field is highly important. Candidate need to be able to lead a team, work together as a team and be a team leader. Costing and menu planning is also under the work scope of head chef

Working hours - 10

6 days work week

Meals and unform provided

NAE:UM

Job Description

NAEUM Restaurant Group operates three concepts: i) NAEUM, a 1 MICHELIN-starred restaurant serving contemporary Seoul cuisine, ii) HIDEAWAY by NAEUM, our private dining space, iii) GUUM Contemporary Grill, a premium Korean steakhouse.

We are currently looking for an Executive Sous Chef to join our senior management team in managing the Back of House of all of our concepts.

Requirements:

- at least 7 years of total Back of House experience with at least 2 years in fine dining (MUST be MICHELIN accoladed or equivalent).
- Established skills in butchering, filleting, grilling, and other general food preparation skills
- Proven record of innovative dish creations
- Strong leadership and a team player
- Willingness to learn and stamina to upkeep with 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 growing family, please upload your CV or email to info@naeum.sg with a Cover Letter. We require at least 1 contact for reference check to be included.

HIRA GLOBAL PTE. LTD.

Job Description

• Create delicious meals, appetizers, sides, and desserts
• Manage kitchen staff while fostering a strong sense of teamwork and minimizing conflict
• Maintain high standards for our food and equipment, helping us determine what needs to be ordered or repaired
• Create and prepare new menu items or specials, as needed
• Take our menu and reputation to the next level by leveraging your expertise, industry knowledge, and culinary creativity
• Ensure that food safety and sanitation standards are met at all times
• 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.

FARM PRODUCTIONS PTE. LTD.

Job Description

Chef

• Demonstrated knowledge of culinary techniques and practices
• Understanding of menu and recipe development techniques
• Strong leadership abilities
• Ongoing awareness of culinary trends of indian cusin
• Understanding of health and sanitation laws
• Excellent knife-handling skills
• Basic computer skills and experience with Microsoft Office (Excel, Outlook) and online ordering system
• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Participate in interview process and selection of kitchen staff.
• Schedule staff and assist in human resources processes as needed.
• willing to do shift work ( some times early morning in order to make the orders)

Ragazzi Limited

Job Description

Bar Leone is a neighborhood cocktail bar which celebrates Italian popular culture in the name of conviviality and craftsmanship in a playful yet curated way and with a touch of nostalgia. The Leone is a nod to Rome and Venice, symbolizing the warm and irreverent hospitality and the love for classic and impeccably executed cocktails.

Key Responsibilities

• Take ownership of the whole kitchen, set up Standards of Operations (SOP) for all food preparation and production, kitchen sanitization and work area manners to ensure an effective and a high hygiene standard kitchen operation

• Develop and maintain a sound relationship with trustworthy food suppliers within budget and implement food procurement process in consistence 

• Design, implement and regularly update food menu to align with overall business strategies of the Bar

• Work closely with the front of house team to ensure a high standard food services are delivered at all times

• Responsible for inventory control for maintaining an optimum level of ingredients and stock in the kitchen and reducing wastage

• Proactively recruit kitchen staff  when needed and provide training and proper guidance in compliance with all safety and sanitation standards and regulations

• Any other tasks and duties assigned by the management team

Skills and Qualifications

• Minimum 6-8 years’ of experience in Fine dining or Michelin Star restaurant 

• Exceptional proven ability of kitchen management and food production

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

• Creative, hard worker, good interpersonal and communication skills, outstanding problem-solving skills

• Credentials in health and safety training

• Degree in Culinary science or related certificate preferred

• Capable of working in a fast-paced F&B environment

• Fluent in English

Dynamic Human Capital Pte Ltd

Connecting talents . Driving dreams

Job Description

Responsibilities:

• Assist in food preparation and cooking tasks as directed by the chef/management.

• Assist in monitoring and managing kitchen inventory, including restocking, supplies and informing the chef or manager when items are running low.

• Ensure the quality of the food and adherence to recipes.

• Work together with the team to ensure smooth operations and timely food prep. Assist in cleaning duties.

• Understand and comply with food safety regulations, hygiene standards and requirements.

Requirements:

• Able to work independently and in a team

• Able to work in a fast-paced environment

By submitting an application or your resume, you are deemed to have consented to Dynamic Human Capital Pte Ltd collecting, using and disclosing your personal data for the purposes stated in our privacy notice (https://dhc.com.sg/privacy-policy). You acknowledge that you have read, understood, and agree with the terms in our privacy notice.

We regret to inform you that only shortlisted applicants would be notified.

Dynamic Human Capital Pte Ltd | EA License No.: 12C6253

Han Tze Jian | EA Personnel No.: R1658384