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.

JR F & B Concepts

Job Description

About the Role

The Catering / Pantry Assistant is a vital member of the service team, ensuring that dining areas, pantries, and service counters are well-stocked, clean, and guest-ready at all times. This role supports both FOH service and light BOH preparation tasks, embodying the friendly and attentive spirit of our workplace dining experience.

Key Responsibilities

• Assist in the setup and breakdown of service counters, buffet lines, and pantry stations

• Replenish food items, beverages, condiments, cutlery, and service ware throughout service periods

• Maintain cleanliness of dining areas, including wiping tables, collecting trays, and sanitizing surfaces

• Support catering supervisors during corporate functions and meetings

• Assist in portioning and plating of food under the guidance of supervisors or chefs

• Operate the pantry or self-service station, assisting guests with selections and queries

• Conduct basic temperature checks and record food display logs as instructed

• Follow all food safety, hygiene, and personal grooming standards at all times

• Assist in receiving deliveries, checking quantities, and storing items correctly

• Report equipment issues, stock shortages, and guest complaints to the supervisor immediately

JOBSEEK HR CONSULTANCY PTE. LTD.

Job Description

Roles & Responsibilities

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:

• 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:

• Advanced/ Specialist/ Management/ Graduate Diploma/ GCE 'O' Level.
• 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.

HTP ONE PTE. LTD.

Job Description

Job Responsibilities

• Prepare and cook food for the bar and Happy Hour menu, including bar snacks, light bites and other food items.
• Ensure food quality, taste, presentation and portion consistency.
• Assist with daily food preparation and kitchen operations.
• Maintain cleanliness and hygiene standards in the kitchen.
• Ensure proper storage and handling of food items.
• Manage the assigned kitchen section and ensure food is prepared on time.
• Follow food safety and workplace safety requirements.

• Relevant experience as a Chef de Partie or in a similar kitchen position.
• Experience in preparing bar food, snacks or casual dining food will be an advantage.
• Able to work independently and as part of a team.
• Able to work afternoon and evening shifts from 2:00pm to 11:00pm.
• Good knowledge of food hygiene and kitchen safety practices.

We regret that only shortlisted candidates will be notified.

The Garcha Group Marriott International

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

Job Description

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

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

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

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

Restaurants & Bars:

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

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

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

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

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

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

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

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

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

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

- Clean up station and take care of leftover food

- Stock inventory appropriately

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

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- Any other duties/tasks as requested by management

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

Head Chef (Japanese Cuisine)

We are seeking an experienced and passionate Head Chef specialising in Japanese cuisine to lead our kitchen operations and drive a distinctive, high-quality dining experience. This role requires strong culinary leadership, creativity, and a deep understanding of Japanese techniques, ingredients, and presentation.

Key Responsibilities

Culinary Leadership & Concept Development

• Lead the creation and execution of authentic and innovative Japanese menus (e.g., sushi, sashimi, robata, omakase where applicable)

• Drive seasonal menu development, promotions, and new concepts aligned with the brand

• Ensure consistency, quality, and presentation standards across all dishes

• Stay updated on market trends and competitor offerings

Kitchen Operations

• Oversee daily kitchen operations, ensuring smooth service and high performance

• Maintain strict food quality, hygiene, and safety standards

• Manage inventory, food cost, and supplier sourcing (with focus on quality Japanese ingredients)

• Minimise wastage and optimise kitchen efficiency

Events & Business Collaboration

• Partner with sales and operations teams to curate menus for events and special occasions

• Ensure seamless execution and high guest satisfaction for all events

Team Leadership & Development

• Lead, mentor, and develop the kitchen team, including Sous Chefs and line cooks

• Drive training on Japanese techniques, product knowledge, and presentation standards

• Foster a positive, disciplined, and high-performance kitchen culture

People & Performance Management

• Oversee manpower planning, scheduling, and labour cost control

• Conduct performance evaluations and support career development

• Work closely with HR on recruitment, onboarding, and staff engagement

Requirements

• Minimum 5–10 years of relevant experience in Japanese cuisine, with at least 2–3 years in a leadership role

• Strong expertise in Japanese culinary techniques and ingredients

• Proven experience in menu development and kitchen management

• Strong leadership, communication, and organisational skills

• Ability to thrive in a fast-paced, high-standard dining environment

KACHALANKA RESTAURENT PTE. LTD.

Job Description

Job Description & Requirements

We are looking for a Cook who can cook Bangladeshi food mainly to cater to workers. Must be trained in many aspects for Bangladeshi food preparation. Able to manage kitchen activities, create menus, lead staff, control costs, and design dishes. Overseeing kitchen personnel, training and discipline. Focus on quality and taste.

MORNINGTON SUPERGROCER PTE. LTD.

Job Description

About the Role

We are seeking a motivated and organised Kitchen Assistant to join us in a brand new small-scale bistro serving modern fusion cuisine. Think creative dishes that blend Western classics (pastas, grilled steaks) with rich Asian flavor profiles.

Roles & Responsibilities

• Station Prep & Setup: Prepare base ingredients, sauces, marinades, and garnishes accurately prior to service opening.
• Line Cooking: Cook and plate orders, grill steaks to requested doneness, and execute fried/cold items efficiently according to standard recipes.
• Multitasking: Manage multiple tickets simultaneously while maintaining consistent quality and presentation.
• Cleanliness & Maintenance: Clean down stations after service, ensure proper labeling and date-tagging of stored food items.

Prerequisites & Skills

• Experience: Comfortable handling various kitchen equipment and passion for cooking is a must. Experience in a commercial kitchen preferred but not necessary.
• Certifications: Valid Food Hygiene / Food Safety Certification.
• Attributes: Able to work under pressure, detail-oriented, good communication skills.

Good to know

• Expected start date: early Nov 2026
• Working days: Wednesday - Sunday (5 full days)
• Only short listed candidates will be contacted for an interview

MORNINGTON SUPERGROCER PTE. LTD.

Job Description

About the Role

We are seeking a driven and organised Junior Sous Chef / Kitchen Lead to join us in a brand new small-scale bistro serving modern fusion cuisine. Think creative dishes that blend Western classics (pastas, grilled steaks) with rich Asian flavor profiles.

Roles & Responsibilities

• Menu Execution: Hands-on working directly on the cooking line, personally executing key menu items (e.g. grilled meats, pasta). Ensuring all other dishes prepared by kitchen assistants uphold the required standard and quality prior serving.
• Kitchen Leadership: Supervise and when necessary train kitchen assistants to maintain high efficiency and morale during service.
• Cost & Inventory Control: Manage stock levels and ordering, stock rotation (FIFO), raw ingredient storage, and minimize food wastage to hit target food cost margins.
• Hygiene & Safety: Ensure strict compliance with local health regulations, food hygiene standards, and kitchen sanitation.

Prerequisites & Skills

• Experience: Minimum 2 years of experience in a commercial kitchen preferred
• Culinary Mastery: Proficient in Western cooking techniques (eg. pan-searing meats to precise doneness, operating combi oven/sous vide, creating sauces, balancing spice profiles, etc).
• Certifications: Valid Food Hygiene / Food Safety Certification. Certificate/Diploma in culinary skills preferred not necessary.
• Attributes: Strong leadership under pressure, detail-oriented, passion for flavor innovation, and strong communication skills.

Good to know

• Expected start date: early Nov 2026
• Working days: Wednesday - Sunday (5 full days)
• Only short listed candidates will be contacted for an interview

THE FLAVOR HOUSE PTE. LTD.

Job Description

Job Description:

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

Executive Chef Duties and Responsibilities:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

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

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

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

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

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

The Lo & Behold Group

The Lo & Behold Group is a hospitality company that creates, owns and operates a series of timeless, thought-provoking concepts, each with a unique story and a distinct perspective on the cultural-culinary landscape. While each has a personality of its own, the properties are united by a carefully considered sense of place, purpose, pioneering design and above all, a commitment to creating awesome experiences for all who walk through our doors – employees, partners and customers alike.

Job Description

TSI MANUFACTURING PTE. LTD.

Job Description

Job Description & Requirements

Job Summary

Supervise kitchen operations to deliver high-quality food and service. Lead and train staff, ensure compliance with food safety standards, manage inventory, and coordinate with front-of-house teams to achieve operational excellence.

Responsibilities

• Supervise daily kitchen operations to ensure efficient food preparation and timely service
• Lead, schedule, and oversee kitchen staff to ensure effective task execution and team performance
• Prepare and present food according to restaurant recipes, quality standards, and portion specifications
• Monitor and enforce compliance with Singapore food safety, hygiene, and sanitation regulations and company policies
• Train and mentor kitchen staff on food preparation techniques, equipment use, and workplace safety to improve skills and safety awareness
• Monitor inventory levels, assist with stock ordering, and implement measures to minimise food wastage
• Maintain kitchen equipment by ensuring proper use and reporting faults or maintenance needs promptly
• Coordinate with front-of-house teams to ensure timely preparation and delivery of customer orders
• Assist in menu implementation to maintain consistency in food quality and presentation
• Maintain a clean, organised, and safe kitchen environment at all times
• Resolve operational issues during shifts and support management in meeting operational and service targets

Preferred competencies and qualifications

• Diploma or equivalent qualification preferred
• At least 2 years of experience in a commercial kitchen, including supervisory experience
• Good knowledge of food preparation techniques, kitchen operations, and inventory management
• Familiarity with food hygiene and safety standards
• Strong leadership, communication, and organisational skills
• Ability to work under pressure in a fast-paced environment
• Willingness to work shifts, weekends, and public holidays

Vienna F and B

Job Description

Responsibilities includes:

Prepare and cook designated items on the menu within specified time

Responsible for the preparation of raw materials required for items on the menu

Ensure that all food preparation is carried out according to the Standard Recipes and Operating Procedures

Adhere to all statutory food hygiene and sanitation guidelines

Ensure regular maintenance of all kitchen equipment, machinery and accessories

Ensure all items prepared are done with the same level of quality and consistency

Assist in cooking and plating prepared items according to standards in the Kitchen Manual

Overseeing stock and ordering supplies

Proper labelling of all food items after preparation, maintaining stock level of all products and ensure correct rotation by FIFO.

Requirements:

At least 2 year(s) of working experience in the related field is required for this position

Able to commit shift, weekends and public holidays

Understanding of current SFA regulations, (hygiene and health, and safety legislations.

A team player with a positive attitude

Able to work under extreme pressure.

Excellent leadership and management

Ability to delegate tasks.

CUISINES OF INDIA PTE. LTD.

Job Description

Applicant has to be a team player with the team and also have a good knowledge of menu planning and world cuisine.
applicant has to work with Food and beverage manager for menu planning and execution of food festival every month.
applicant need to take care of Kitchen Roster and also placing and choosing vendor the company vendors

Shun Tak Real Estate (Singapore)

Job Description

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• Understand the food concept and directions of the assigned outlet kitchen.
• Ensure the highest standards and consistent quality in the daily preparation.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Follow proper handling and right temperature of all food products.
• Demonstrate proper and safe usage of all kitchen equipment.
• Have full knowledge of all dishes on the menu, signature dishes and seasonal promotions.
• Follow kitchen policies, procedures and service standards.
• Follow all safety and sanitation policies when handling food and beverage.
• Perform the tasks requested in a timely manner.
• Contribute to the kitchen revenue through effective food cost control.
• Be entirely flexible, able to rotate within the different sub departments/sections of the Kitchen.
• Actively share ideas and suggestions, opinions in the daily briefings.
• Inform the Sous Chef/Chef de Partie of any maintenance issues.
• Respond to any changes in the restaurant function as dictated by the hotel.
• Be flexible and able to work in different roles and rotate with other departments.
• Complete other tasks that assigned by Management.
• Maintain high standards of food presentation.
• Support the Chef de Partie in managing their section.
• Step in to take charge of the section during the Chef de Partie’s absence.
• Help junior kitchen staff with training and skill development.
• Work across different sections when needed.
• Adapt to changing priorities, such as catering to special requests or dietary restrictions.
• Time management and organizational skills.
• Ability to work under pressure in a fast-paced environment.
• Creativity and attention to detail.

Qualifications:

• Prior experience in a similar role is preferred, but not essential.
• Strong interest in cooking and a willingness to learn new skills.
• Positive attitude, a team player with a great personality and positive synergy.
• Excellent communication skills and the ability to follow instructions accurately.
• Ability to work under pressure and in a fast-paced environment.
• A passion for food and a commitment to delivering high-quality dishes.
• Good organizational skills and the ability to prioritize tasks.
• Knowledge of food safety and sanitation regulations, and ability to maintain a clean and organized kitchen.
• Must be available to work flexible hours, including nights, weekends, and holidays
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Adaptable and outgoing with excellent interpersonal skill.
• Ability to work under pressure and be flexible.
• Passionate and enthusiastic with a positive ‘can-do’ attitude

Shun Tak Real Estate (Singapore)

Job Description

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• Assist in the preparation of high-quality dishes that meet the restaurant’s standards.
• Take responsibility for a specific section in the kitchen and ensure that it runs smoothly and efficiently.
• Train and mentor junior team members in the section, and provide guidance and support where needed.
• Ensure that all food is prepared and presented to the highest standards of quality and freshness.
• Maintain a clean and safe working environment, and adhere to all health and safety regulations.
• Assist in the ordering and monitoring of stock levels, and ensure that all necessary equipment is available and in good working order.
• Work collaboratively with the rest of the kitchen team to ensure that all dishes are delivered to the guests in a timely manner.

Qualifications:

• Proven experience as a Chef de Partie in a high-volume, fast-paced kitchen environment.
• Strong knowledge of kitchen operations, including food preparation, cooking, and plating techniques.
• Good communication skills, and the ability to work effectively as part of a team.
• Positive attitude, a willingness to learn and the ability to adapt to new challenges.
• A passion for food and a commitment to delivering high-quality dishes.
• Strong organizational and time management skills, and ability to prioritize tasks effectively.
• Knowledge of food safety and sanitation regulations, and ability to maintain a clean and organized kitchen.
• Must be available to work flexible hours, including nights, weekends, and holidays
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Good command of written and spoken English.
• Adaptable and outgoing with excellent interpersonal skill.
• Ability to work under pressure and be flexible.
• Passionate and enthusiastic with a positive ‘can-do’ attitude

Shun Tak Real Estate (Singapore)

Job Description

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• Support the Executive Chef in overseeing daily kitchen operations, food quality, hygiene, productivity, and cost control across outlets.
• Work closely with Chef de Parties to ensure consistency in food preparation, presentation, and service standards.
• Contribute to menu development and seasonal offerings that reflect contemporary regional and sustainable cuisine concepts.
• Ensure compliance with food safety, hygiene, sustainability, and waste management standards in accordance with company policies and local regulations.
• Monitor inventory, minimize wastage, and support cost-effective purchasing and kitchen resource planning.
• Maintain accurate recipes, product specifications, and operational procedures.
• Foster a positive and collaborative team culture with Kitchen, Stewarding, and Service teams to deliver excellent guest experiences.
• Conduct regular inspections and support continuous improvement in cleanliness, safety, and operational efficiency.
• Stay updated on market trends, products, and industry developments to enhance guest engagement and business performance.
• Provide coaching, guidance, and training to kitchen team members to support performance and career development.
• Be operationally hands-on and support kitchen operations during peak service periods.
• Perform any other duties or projects assigned by Management.
• Adapt to operational and business needs in line with industry and hotel requirements.
• Support additional duties and responsibilities assigned by Management as part of operational needs.
• Able to work flexible hours, including shifts, weekends, and public holidays when required.

Qualifications:

• Minimum 2–3 years of relevant culinary experience in a high-volume and fast-paced kitchen environment.
• Strong understanding of kitchen operations, including food preparation, cooking techniques, and presentation standards.
• Good communication and teamwork skills with the ability to collaborate effectively across departments.
• Positive attitude with willingness to learn, adapt, and take on new challenges.
• Passion for culinary excellence and delivering quality dining experiences.
• Strong organisational and time management skills with the ability to prioritise tasks efficiently.
• Knowledge of food safety, hygiene, and sanitation standards.
• Able to maintain a clean, organised, and efficient work environment.
• Comfortable working in a dynamic environment and able to perform under pressure.
• Able to work flexible hours, including shifts, weekends, and public holidays when required.
• Good command of spoken and written English.
• Outgoing, adaptable, and service-oriented with strong interpersonal skills.

GRAND MERCURE ROXY HOTEL

Grand Mercure Singapore Roxy is managed by Accorhotels, the world’s leading hotel operator. We focus on developing and offering advancement opportunities to our employees. Join us and be part of a team that provides a total and memorable Singapore travel experience!

Job Description

· Prepare all raw cooking materials and other required products

· Set-up the assigned workstation with all the needed ingredients and cooking equipment

· Assist the Chef in ordering, checking and storing of delivered products / ingredients

· Ensure all Health and Safety standards and policies are followed correctly

· Cleans and maintains work areas and all equipments

GRAND MERCURE ROXY HOTEL

Grand Mercure Singapore Roxy is managed by Accorhotels, the world’s leading hotel operator. We focus on developing and offering advancement opportunities to our employees. Join us and be part of a team that provides a total and memorable Singapore travel experience!

Job Description

Duties and Responsibilities

• Monitor and ensure the quality of food production for the BBQ section
• Ensure the consistency and the quality of BBQ items served in the restaurant.
• Develops, designs, or creates new BBQ items.
• Ensures compliance with food handling and sanitation standards.
• Maintains purchasing, receiving and food storage standards.
• Assists Executive Chef with all kitchen operations and preparation.

Requirements

• Minimum 5 years of relevant experience
• Possess good BBQ Production knowledge and skills will be an advantage
• Highly motivated and good team player
• Able to work independently

ATLAS

ATLAS, a grand lobby and bar celebrating the great Art Deco lobbies of Europe and their rich culinairy and beverage traditions.

Job Description

ATLAS is seeking an accomplished Sous Chef - Pastry to lead our dedicated pastry team. This is a hands-on leadership role for a chef with strong Afternoon Tea, pastry and baking skills; who takes pride in developing younger chefs while maintaining exacting standards and working alongside the team during service.

·       Lead and inspire a dedicated pastry team within the ATLAS brigade

·       Signature Afternoon Tea, European pastry, plated desserts and baking

·       Straight shifts over a stable 5 day working week, 44 hours per week

The culinary program at ATLAS focusses solely on European cuisine style, with elevated bistro classics showcasing simple, yet refined technique. Our food offering within that style is varied; our Dining menu encompasses bar snacks, formal entrée and main course dishes and a focused dessert selection from our pastry team; as well as an Afternoon Tea featuring both sweet and savoury elements, through to large scale canape menus for events and takeovers. Learn from an experienced Executive Chef and further develop your skills in a structured brigade, within a bustling venue.

About the venue:

Nestled in the heart of Singapore, ATLAS is a landmark of the region's cocktail culture, celebrated for its spectacular Art Deco setting and world-class hospitality. Our culinary program complements the bar with refined European-inspired food, from elevated bistro classics and plated desserts to our signature Afternoon Tea alongside regular large-scale events.

About Job Position:

Reporting to the Executive Chef, you will take ownership of the Pastry section and lead a team of up to six full-time chefs. You will be responsible for the quality, consistency and development of ATLAS pastry across Afternoon Tea, desserts, event menus and selected baking production. This is not a desk-based leadership role: we are looking for a chef who leads from the front, works shoulder-to-shoulder with the team and sets the standard through their own craft, discipline and energy.

Just as importantly, you will be a teacher. You should enjoy building confidence and capability in younger chefs, sharing technique openly and creating a section where high standards, curiosity and continuous improvement are part of the daily culture.

Duties and Responsibilities:

·       Lead the day-to-day operation of the Pastry section, ensuring consistently high standards of flavour, technique, presentation and service.

·       Plan and execute production for ATLAS Afternoon Tea, plated desserts, event menus and relevant baking requirements.

·       Train, coach and mentor junior chefs; provide clear direction, constructive feedback and practical on-the-job development.

·       Lead from the front during preparation and service, remaining hands-on and able to step into any part of the section when required.

·       Collaborate with the Executive Chef on menu development, recipe testing and seasonal refinement while protecting consistency and operational practicality.

·       Manage ordering, stock rotation, wastage, recipe costings and section-level food cost awareness.

·       Maintain strong systems for mise en place, production planning, cleaning, maintenance, food safety, storage and labelling.

·       Build a positive, disciplined team culture that encourages accountability, respect, craftsmanship and promotion from within.

Job Requirements:

·       Strong professional pastry experience in a high-end restaurant, hotel or comparable luxury hospitality environment; prior leadership or supervisory experience is expected.

·       High-level technical capability across Afternoon Tea items, general pastry and desserts, with practical baking knowledge.

·       Demonstrated ability and genuine willingness to train, coach and inspire younger chefs.

·       Creative and detail-focused, while understanding that consistency, organisation and repeatable execution come first.

·       Comfortable in a high-volume, fast-paced operation and available for evenings, weekends and Public Holidays as required.

·       A collaborative leader with a positive attitude, strong communication skills and the humility to work alongside the team.

Are there other benefits? 

Our commitment to growth extends to our Employees, and if you have a genuine passion for guest experiences as well as all things food and drink, this is the ideal place for you to thrive.

Join our team and enjoy fantastic benefits, including:

·       Monthly Service Charge: As a member of our team, you'll have the opportunity to earn a monthly service charge. Your dedication and outstanding service will definitely be rewarded.

·       Medical and Dental Benefits: We care about your well-being. As part of our commitment to our Employees, we provide medical and dental benefits to ensure you stay healthy and happy.

·       Yearly Work Anniversary Incentives: We value our Employees and believe in recognizing their hard work. In addition to competitive wages, we offer an annual work anniversary incentive to celebrate your work anniversary with us.

Papa Bear Singapore Pte. Ltd.

Job Description

Job description

Job Responsibilities：

- Prepare various types of dumplings and pastries according to the menu standards, ensuring consistent taste and quality

- Maintain cleanliness and hygiene in the production area to meet food safety standards

- Assist in inventory management by using raw materials efficiently and minimizing waste

- Complete dumpling production tasks on time according to order demands

- Support other kitchen operations to ensure smooth workflow

Job Requirements:

- Ability to work in a fast-paced and physically demanding kitchen environment

- 5.5-days work , Willingness to work in shifts, including weekends and public holidays

- Strong focus on food safety, hygiene, and maintaining high product quality and speed

- Prior experience in handmade dumpling preparation is preferred

- Candidates with kitchen or food stall experience are preferred

Marriott International

Job Description

The Fullerton Hotels and Resorts

Transformed from a magnificent 1928 neo-classical landmark that was once home to the General Post Office, The Fullerton Hotel Singapore with its inspiring legacy and monumental Palladian architecture emanates a timeless grandeur while offering contemporary luxury and Asian hospitality to business and leisure travellers. Each of the 400 rooms and suites has been exquisitely designed by world-renowned architects Hirsch Bedner & Associates and furnished to provide guests the ultimate in opulence.

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.

• Plan in conjunction with the Superior activities, promotions, menu implementations according to the annual marketing plans.

• Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.

• Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.

• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

• Assist the Superior in compiling the annual marketing plans and budgets.

• Ensure disciplinary and grievance procedures are properly adhered to and followed.

• Be constantly aware of customers expectations and ever changing needs.

• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.

• Find ways to improve the efficiency of the operations, which will benefit our clients.

• Assist the Superior in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.

Requirements

• Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.

• Knowledge of food inventory

• Understanding of various cooking methods, ingredients, equipment and procedures

HIPPOT PTE. LTD.

Job Description

Job Description & Requirements

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Good culinary skills

3.Able to work under pressure in a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

Qian Shan

Job Description

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Able to work under pressure in a fast paced, dynamic and challenging work environment

3.Able to work split shift, weekends and public holidays

Interested application please Whatsapp 91•• •746, Thank you.

PINNACLE RECRUITMENT PRIVATE LIMITED

Job Description

Job Responsibilities

• Prepare and cook food according to recipes, quality standards, and presentation guidelines.

• Manage and supervise a specific section of the kitchen, such as hot kitchen, grill, pastry, or garde manger.

• Ensure all ingredients are properly prepared, stored, and available for service.

• Maintain consistent food quality, taste, portion size, and presentation.

• Assist the Sous Chef and Head Chef with daily kitchen operations.

• Monitor food stock and inform senior chefs of shortages or ordering requirements.

• Follow food safety, hygiene, and sanitation standards at all times.

• Train and guide Commis Chefs and junior kitchen staff when required.

• Maintain cleanliness and organization of the assigned kitchen section.

• Assist with menu preparation, daily specials, and food preparation planning.

• Check food temperatures and ensure proper storage and handling of ingredients.

• Minimize food waste and control portion sizes and kitchen costs.

Marriott International

Job Description

Paradise Group Holdings Pte Ltd

Poised as a diners’ paradise for Oriental cuisine, Paradise Group offers gourmet menus of exceptional value in a wide variety of restaurant concepts together with a catering arm. Promising a sensorial experience with service from the heart, every concept immerses the diner in an atmosphere that captures the finer points of Chinese culture, particularly the finest from its rich array of culinary delights. True to our mission to improve, enhance and create for its our customers’ the ultimate experiential enjoyment, Paradise Group marries tradition with innovation – a match made in heaven.

Job Description

Isha Creations Pte. Ltd.

Job Description

Aisearch

Job Description

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

Singapore Ao Wei

Job Description

Job Description & Requirements

Knowledge and creativity in using spices for dishes

Able to use Wok is a must

Experience with menu creation is a plus but not a must

Experience in kitchen inventory and ordering

Able to work with head chef to come up with seasonal specials

Good Knife skills is required

Have innovative research and development of new dishes spirit

Able work weekend

Private Advertiser

Job Description

Chef de Partie (CDP) – Job Scope

Position Summary:
A section/station chef responsible for a specific area of the kitchen.

Key Responsibilities

• Prepare and cook food within the assigned station.

• Ensure mise en place is completed before service.

• Maintain quality, consistency, and portion control.

• Monitor stock levels and inform Sous Chef of replenishment needs.

• Ensure cleanliness and food safety compliance in the assigned section.

• Minimise food wastage and control costs.

• Support menu execution during service periods.

Typical Requirements

• Minimum 2 years of culinary experience.

• Strong technical cooking skills in a specialised area.

• Ability to work independently during service.

Private Advertiser

Job Description

Sous Chef – Job Scope

Position Summary:

Second-in-command in the kitchen, reporting directly to the Head Chef .

Key Responsibilities

• Supervise day-to-day kitchen operations.

• Assist with menu planning and recipe development.

• Ensure food quality, presentation, and consistency.

• Manage kitchen staff scheduling and manpower deployment.

• Monitor food costs, wastage, and inventory levels.

• Ensure compliance with food hygiene and workplace safety standards.

• Conduct stock ordering and liaise with suppliers.

• Handle customer feedback relating to food quality.

Typical Requirements

• Minimum 3 years of culinary experience.

• Supervisory or team management experience.

• Food Safety Level 3 (or equivalent, depending on country requirements).

Private Advertiser

Job Description

We’re on the hunt for dedicated, skilled chefs who take their craft seriously. If you’re someone who thrives in the heat of a professional kitchen, values precision, and understands that every dish leaving the pass carries your reputation — we want you.

Responsibilities:

• Supporting daily operations and executing tasks with focus and discipline.

• Ensure all kitchen tools, equipment, and workspaces are clean, functional, and up to standard.

• Collate and compile daily ingredient and order lists for the Chef.

• Maintain mise en place, keeping stations fully prepped and ready for every service.

What You Bring:

• Strong communication skills — you listen, learn, and lead by example.

• The ability to handle pressure without losing your head — service is fast, the pace is relentless.

• Solid knowledge of health, safety, and food hygiene practices — no shortcuts.

• A willingness to share your skills and mentor junior staff — the team rises together.

• Dependability — you show up, on time, every time.

• A sharp eye and a proactive mindset

Why Join Us: We don’t sugarcoat it — this is a tough industry, but if you’ve got the grit and the hunger to push yourself, there’s real opportunity here. We offer career progression across various concepts, with the chance to sharpen your skills alongside a team that takes pride in what we do.

If this sounds like the next step in your culinary journey, we want to hear from you.

Join the team. Let’s cook.

SOFITEL SINGAPORE CITY CENTRE

Set atop a cliff in 27 acres of lush tropical woodlands and landscaped water gardens, Sofitel Singapore Sentosa Resort and Spa is a stylish, tranquil 5-star hotel in Singapore which boasts glorious views of the South China Sea.

Job Description

Job Description:

• Manage the day to day operations of an area in the kitchen e.g. banquet, pastry, cold food & a la carte.
• Distribute work equally to ambassadors.
• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.
• Maintain a good relationship with other ambassadors, providing instruction and encouragement as needed.
• Fill store requisition & daily ordering for his/her area of the kitchen.
• Assume the responsibility for cleanliness, sanitation and neatness of the kitchen.
• Ensure proper product storage, food rotation, labeling & following FIFO system.
• Able to handle mise en place & hand over shifts.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects assigned by hotel management and ambassadors.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book.
• Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required.
• Disinfect and sanitize cutting boards and worktables constantly during the shift.
• Know and apply ability to operate kitchen equipment safely and properly in the kitchen.
• Report and handle any accident immediately, no matter how minor.
• Respond properly in any hotel emergency or safety situation.
• Provide a courteous and professional service at all times.
• Organise each food service so that it runs efficiently and productively.
• Liaise with Executive Chef and Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.
• Coordinate food production and kitchen team to meet food preparation and service requirements.
• Ensure all food produced is in line with kitchen recipes and standards.
• Check all food is stored and handled as per current food health and hygiene regulations.
• Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations
• Monitor daily kitchen food and product requirements and advise Executive Chef of these well in advance.
• Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes.
• Suggest any improvements that could be made to improve existing service or procedures, log and inform the Department Manager of any service or system problems.
• Do not divulge any Hotel or guest information either during or after employment with the company.
• To ensure all ambassador wear the correct uniform and name badge at all times. Ensuring that they maintain a high standard of personal appearance and hygiene, adhering to the hotel and department grooming standards.
• To ensure that all ambassadors provide a friendly, courteous and professional service at all times.
• To assist in the training of ambassadors, making sure that they have the skills necessary to perform their duties in the most productive way.
• To attend training sessions and meeting as and when required.
• To conduct and/or contribute to regular Hotel and Department Meetings.
• To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required.
• Any other reasonable request as required by Hotel Management.

Job Requirement:

• Previous experience minimum three years in a commercial kitchen environment, preferably 5 star luxury environment
• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
• Has the ability to work autonomously
• Has the ability and willingness to undertake further development
• Appreciates and maintains an effective outlet for stress
• An understanding of luxury guest expectations.

GRACIOUS NATURALS PTE. LTD.

Job Description

Position: Baker (Full-Time / Part-Time)

About Us

We’re a wellness-driven, clean-label café and food brand focused on creating real food that’s allergy-friendly, nourishing, and seriously delicious. Our mission is to make wholesome food accessible and joyful—using only purposeful ingredients that support better energy, digestion, and overall wellbeing.

Your Role

We’re looking for a passionate Baker who’s excited about health-focused baking. You’ll craft freshly baked products—from breakfast bars and energy bites to gluten-free muffins and treats—for both our café and packaged retail range. If you love working with whole food ingredients and believe that food can (and should) make people feel better, read on.

Key Responsibilities

• Prepare and bake signature items such as granola, breakfast bites, muffins, and other gluten-free treats
• Maintain consistency and high standards of quality and presentation
• Manage daily prep, production, and kitchen flow efficiently
• Assist with new product testing and recipe refinement
• Maintain food safety, hygiene, and cleanliness standards (HACCP knowledge is a plus)
• Work collaboratively with the café and kitchen teams to ensure smooth daily service
• Help prep and pack retail products where needed

You Might Be the One If You…

• Have experience in baking or pastry (professional training is a bonus but not a must)
• Are familiar with or interested in gluten-free, plant-based, and allergy-friendly baking
• Have great attention to detail and consistency
• Keep a clean, organized kitchen station
• Work well independently and within a team
• Are passionate about real food and making people feel good through what they eat

Royal Plaza

Royal Plaza on Scotts (RP), Singapore’s first 100% smoke-free business hotel. Located in Orchard, RP has been voted Best Independent Hotel in Asia Pacific by TTG Asia for 10 years and awarded the 2017 TripAdvisor Certificate of Excellence.

Job Description

Job Summary

Chef De Partie (Pastry) is responsible for managing and overseeing a designated kitchen section, ensuringthe preparation and presentation of high-quality A la Carte, Buffet, and Catering dishes in accordance with hotel standards. This role supports the Sous Chef and Executive Chef in maintaining operational excellence, foodconsistency, timely service delivery, and cost control across all outlets and functions.

As a key member of the culinary team, the Chef De Partie brings creativity, discipline, and passion to every dish, delighting guests while maintaining consistency with established recipes and Standard Operating Procedures (SOPs).

Areas of Focus

The primary focus of this role is to ensure consistent food quality, timely preparation and replenishmentof buffet and live cooking items, strict adherence to hygiene and safety standards, and effective coordination within the kitchen team to support seamless service operations.

Strategic Responsibilities / Duties

1.   Prepare daily food items for A la Carte, Buffet, and Catering menus in accordance with approved recipes and current SOPs.

2.   Planning of menus consider availability of raw food and ingredients, availability of skills required in preparing new menus, style and standard of hotels.

3.   Ensure mise-en-place is prepared in advance to support efficient and timely service.

4.   Manage and operate the assigned kitchen section independently while maintaining quality standards.

5.   Station at the live cooking counter when required, ensuring prompt replenishment of buffet items and timely response to guest requests.

6.   Monitor food presentation, portion control, and consistency to meet brand and hotel standards.

7.   Maintain cleanliness and hygiene of the work area, storage facilities, and kitchen equipment in compliance with food safety regulations (HACCP standards where applicable).

8.   Ensure proper storage, labelling, and rotation of food items to minimize wastage and maintain freshness.

9.   Support cost control initiatives by minimizing spoilage, monitoring stock levels, and reporting shortages.

10. Assist in training and supervising cooks and trainees.

11. Coordinate with other kitchen sections to ensure smooth workflow during service.

12. Adhere strictly to health, safety, and fire regulations within the kitchen.

13. Participate in menu tastings, briefings, and continuous improvement initiatives.

14. Communicates to his/her superior any difficulties, guest and other relevant information.

15. Perform additional duties as assigned by reporting manager.

Key Skills and Requirements

1. Diploma certificate in Culinary Arts or equivalent professional training.
2. Minimum 2 years of experience in a similar role within a hotel or high-volume kitchen environment.
3. Knowledgeable in cooking techniques, food preparation,and kitchen operations.
4. Demonstrate awareness of food safety, hygiene regulations, and HACCP standards.
5. Ability to manage a section independently under pressure and detailed oriented.
6. Flexibility to work shifts, weekends, and public holidays as required by operations.
7. Candidates with relevant qualifications but no prior experience are welcome to apply.

Cezars Kitchen Pte. Ltd.

Cezars Kitchen is a leader in food service in Japan and the international community.

Job Description

Please note that this role is open to Singapore Citizens and Permanent Residents only. Applications from non-eligible candidates will not be considered.

Candidate who meets the requirements below will be called for interview.

• Ability to cook a wide range of foods in large batch quantities: International menus

• Be a qualified cook: ( Certificated available upon request)

• Passionate about food!

• Positive and inviting attitude - you will need to engage and have conversations with customers.

• Self-motivated and can work with the team

• Minimum of 1 year of working experience in either school kitchens, hotels or restaurants

• Passionate about food.

Responsibilities :

• Work with the head chef to prepare daily meals

• Plan menus by consulting with head chef, estimate food costs and profits, inventory control system and waste management

• Kitchen operations management when Head Chef not present

• General kitchen duties (prep to cleaning)

• Ability to stand for several hours at a time in a fast pace kitchen

• Ability and willingness to learn new recipes/processes and techniques

• Integrity to follow company policies and procedures (SOPs)

• Work quickly and under time constraints Will be advised during the interview.

Benefits

• Confirmation Bonus 

• Annual Bonus

• Monthly Medical Support

• Yearly Dental Support

• Free uniform provided

• Free parking

• Free staff meal provided

• No Late night shift

• Opportunities to transfer to work in Japan

• Career advancement nationally and internationally

• Comprehensive Training & Development opportunities

• Opportunity to work with international chefs

• Work with a dynamic team

For the right individual, he/she will find this career very rewarding with opportunities to be awarded a contract to work in Japan.

Job Types: Full-time, Permanent

Cezars Kitchen Pte. Ltd.

Cezars Kitchen is a leader in food service in Japan and the international community.

Job Description

Please note that this role is open to Singapore Citizens and Permanent Residents only. Applications from non-eligible candidates will not be considered.

Primary Role:

In charge of all baked goods and desserts. Be the Director of Quality by ensuring highest quality foods are prepared and served.

Essential Functions:

1. KITCHEN PRODUCTION:

a. Designing and improving recipes.

b. Measuring and combining ingredients and using mixers, blenders, heat sources, and other equipment

to make baked goods, such as cookies, bread, cakes, etc.

c. Decorating and displaying finished products.

d. Testing ingredients and finished goods to ensure that each item meets food safety and quality controls.

e. Greeting customers, answering questions, making recommendations, accepting orders and payments,

and providing exceptional customer service.

f. Keeping records relating to deliveries, inventory, and production levels.

g. Taking client information and ensuring that deliveries are fulfilled accurately and on time.

h. Cleaning and restocking workstations and ensuring that all equipment is sanitized and prepared for the

next shift.

2. BAKING FROM SCRATCH WITH LOVE: Baking with passion and love is essential to food quality that represents

Cezars Kitchen and leading the brand. Whenever humanly possible, always use fresh, seasonal ingredients

and bake from scratch. A Baker’s main duty is preparing baked goods and desserts for the Cezars Café and

serving of daily meals, followed by kitchen support and shift relief.

3. ATMOSPHERE: To keep the kitchen atmosphere looking fun and inviting. To keep signage and displays up to

date. To work efficiently, keeping your station organized and clean.

4. TRAINING EXPERIENCE: In charge of all staff training, make sure all new staff are receiving proper attention

and follow proper procedures for handling baked items and desserts.

5. FOOD COSTS: Monitor kitchen to ensure proper use of product and inventory control while keeping waste to

a minimum (under 2%). Make sure there is no theft by staff or students. Perform monthly inventory with the

Kitchen Manager. Maintain baking recipes and ensure all items are sold at 30% or lower Food Cost.

6. SAFETY & SECURITY: Maintain a safe work environment for all staff and guests. Secure kitchen during nonoperating

hours. Keep food samples based on SOP and adhere to all food safety and hygiene standards.

7. COMPANY VISION: Understand and deliver company’s vision and operational objectives. Adhere to and have

knowledge of all company (SOP) policies & procedures.

Education: High School diploma

Benefits

• Annual Bonus

• Medical Support

• Free uniform provided

• Free parking

• Free staff meal provided

• No Late night shift

• Opportunities to transfer to work in Japan

• Career advancement nationally and internationally

• Comprehensive Training & Development opportunities

• Opportunity to work with international chefs

• Work with a dynamic team
  

For the right individual, he/she will find this career very rewarding with opportunities to be awarded a contract to work in Japan.

Cezars Kitchen Pte. Ltd.

Cezars Kitchen is a leader in food service in Japan and the international community.

Job Description

Please note that this role is open to Singapore Citizens and Permanent Residents only. Applications from non-eligible candidates will not be considered.

Primary Role:

Prepare meals, manage staff and oversee all day-to-day operations. Be the Director of Quality, ensuring the highest quality foods are prepared and served.

Essential Functions:

1. KITCHEN PRODUCTION:

a. Oversee all kitchen activities, assign team’s tasks. For the Head Chef, cooking is the main priority!

b. Ensuring promptness, freshness, and quality of dishes.

c. Implementing hygiene policies and examining equipment for cleanliness.

d. Designing new recipes, planning menus, and selecting plate presentation.

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

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

g. Setting and monitoring performance standards for staff.

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

i. Prepare menus as required and submit on time to HO.

2. COOKING FROM SCRATCH WITH LOVE: Cooking with passion and love is essential to food quality and leading the brand. Whenever humanly possible, always use fresh, seasonal ingredients and cook from scratch. Main duty is to prepare delicious and balanced meals. Always taste all dishes before putting them on the line, regardless if you or one of your staff prepare. ALWAYS TASTE EVERYTHING!

3. ATMOSPHERE: Keep the kitchen looking fun and inviting, updating signage and displays. Make sure staff are

working efficiently and the environment projects a clean, organized, and professional business.

4. TRAINING: In charge of all staff training, make sure all new staff are receiving proper training and follow SOPs.

5. REGISTER: (If applicable) Ensure register is properly opened every day and ‘end of day’ is closed out every evening.

6. HIRING: Hire staff. This includes conducting interviews, doing reference checks, wage negotiation (with H/O).

7. COMMUNICATION: Respond to all emails within 24 hours (1 business day).

8. FOOD COST: Monitor kitchen to ensure proper use of product and inventory control while keeping waste to a

minimum (under 2%). Make sure there is no theft by staff or students. Perform monthly inventory and send

results to Head Office by 5th. Meal service, including snacks and catering should be kept at 30% COGS. Accounts

that do not pay rent or utilities need to keep food costs no higher than 40% COGS, depending on lunch pricing.

9. LABOR %: Follow daily labor targets of 20~25%, depending on lunch pricing. When slow, send people home

and/or call off shifts and if busy, ask team to stay late. Ensure staff are following their schedule and taking proper

breaks. SOP for labor is 1 staff member for every 50 lunches in sales.

10. SAFETY & SECURITY: Maintain a safe work environment for all staff and guests. Secure kitchen during nonoperating hours. Keep food samples for 14 days and adhere to all company safety standards.

11. CATERING: Cezars Kitchen is a catering company and contracts with schools that may require catering. All catering events require a booking sheet to be sent to relevant upper management ahead of the event for review and approval. No event is rejected without consulting Head Office.

12. CASH CONTROL: Follow Cezars Management Cash Handling Policy, count and manage all cash funds, do refunds and go to the bank weekly. Always keep safe locked and record prepayment and cash using the safe log. Manage & complete petty cash form, following the reporting policies.

13. PURCHASING: Manage all food and supply orders following approved vendor list and purchasing policy. Office supplies, small-wares, fixtures, and equipment orders are handled by the Head Office.

Education Requirements: High School diploma (culinary degree preferred) and 3 years of management experience.

WORKWAVE CAREERS EMPLOYMENT AGENCY PTE. LTD.

Job Description

HEAD CHEF
JOB SCOPE:

The Head Chef is responsible for the overall kitchen operation at BARK Cafe Restaurant, ensuring consistently high standards of food quality, presentation, hygiene, cost control, and service efficiency. The role involves leading and developing the kitchen team, managing daily kitchen operations, and working closely with management to maintain and improve the restaurant's food offering.

1. Kitchen Operations

• Oversee the day-to-day operation of the kitchen and ensure smooth food production during breakfast, lunch, dinner, and peak service periods.
• Plan kitchen workflow, preparation schedules, and staff deployment.
• Ensure all dishes are prepared and presented according to established recipes and quality standards.
• Maintain consistency in taste, portion size, presentation, and plating.
• Monitor food preparation and service to ensure orders are delivered accurately and on time.
• Lead the kitchen during busy periods and resolve operational issues quickly.

2. Menu Development

• Develop, review, and improve the restaurant's menu in line with the concept, customer preferences, and market trends.
• Create new dishes, specials, seasonal menus, and promotional items.
• Standardise recipes, ingredients, preparation methods, and portion sizes.
• Conduct regular food tastings and quality checks.
• Ensure menu items are commercially viable and aligned with food-cost targets.

3. Food Cost & Inventory Control

• Manage food costs and maintain agreed food-cost percentages.
• Prepare ingredient forecasts and purchasing requirements.
• Monitor stock levels and minimise over-ordering, wastage, spoilage, and pilferage.
• Conduct regular stock counts and investigate discrepancies.
• Work with suppliers to ensure consistent quality and competitive pricing.
• Establish proper portion-control procedures.

4. Team Leadership & Staff Development

• Recruit, train, supervise, and develop kitchen staff.
• Prepare kitchen duty rosters and allocate responsibilities effectively.
• Conduct regular briefings and provide clear instructions to the team.
• Monitor staff performance, attendance, discipline, and productivity.
• Coach junior chefs and kitchen assistants to develop their technical skills.
• Foster a professional, respectful, and teamwork-oriented kitchen culture.

5. Food Safety & Hygiene

• Ensure full compliance with Singapore food safety, hygiene, and workplace requirements.
• Maintain high standards of personal hygiene, kitchen cleanliness, and food handling.
• Ensure proper temperature control, storage, labelling, and rotation of ingredients.
• Implement FIFO procedures and minimise food contamination risks.
• Maintain cleaning schedules and ensure kitchen equipment is properly maintained.
• Take immediate corrective action when hygiene or food-safety issues are identified.

6. Purchasing & Supplier Management

• Coordinate with management and approved suppliers for daily and weekly purchasing.
• Inspect incoming deliveries for quality, quantity, freshness, and specifications.
• Reject products that do not meet required standards.
• Maintain good working relationships with suppliers.
• Identify suitable alternative products when necessary without compromising food quality.

7. Cost & Productivity Management

• Monitor kitchen labour costs and productivity.
• Control overtime and unnecessary labour expenses.
• Improve kitchen processes to reduce preparation time and wastage.
• Monitor equipment usage and report maintenance issues promptly.
• Contribute to achieving the restaurant's overall financial and operational targets.

8. Compliance & Documentation

• Maintain accurate kitchen records, including temperature logs, cleaning schedules, stock records, wastage reports, and other required documentation.
• Ensure kitchen practices comply with applicable Singapore regulations and company policies.
• Cooperate with inspections and internal audits.
• Ensure all kitchen staff understand and follow established SOPs.

The Head Chef will be measured on:

• Food quality and consistency
• Customer satisfaction and food feedback
• Food cost percentage
• Food wastage and inventory variance
• Kitchen labour cost and productivity
• Speed and accuracy of service
• Hygiene and food-safety standards
• Menu profitability
• Staff retention, training, and performance
• Compliance with company SOPs

• Minimum 5 years of professional kitchen experience, with at least 2 years in a Chef de Cuisine, Sous Chef, Head Chef, or equivalent leadership role.
• Strong experience in cafe, casual dining, restaurant, or similar food-service operations.
• Strong knowledge of food preparation, kitchen management, food costing, inventory control, and menu development.
• Good leadership and communication skills.
• Ability to work effectively under pressure in a fast-paced restaurant environment.
• Strong understanding of food hygiene and safety requirements in Singapore.
• Relevant culinary qualifications are preferred.

The successful candidate should be:

• Passionate about food and hospitality
• Hands-on and operationally focused
• A strong team leader and trainer
• Organised and disciplined
• Cost-conscious without compromising quality
• Creative and commercially minded
• Able to communicate effectively with management and kitchen/front-of-house teams
• Able to work weekends, public holidays, and peak restaurant hours when required

Reports to: Restaurant Owner / General Manager / Operations Manager

Direct Reports: Sous Chef, Chef de Partie, Commis Chefs, Kitchen Assistants and other kitchen personnel.

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Chef de Partie, SKAI

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Maintain daily mise en place and prepare ingredients

• Inspect and clean food preparations areas, to ensure safe and sanitary food-handling practices

• Ensure the highest standards and consistent quality in daily preparation

• Keep up to date with the new products, recipes and preparation techniques

• Have full knowledge of all menu items, daily highlights and promotions 

• Adhere to recipes and stock management 

• Adjust cooking based on guest preferences 

• Effective communication between colleagues to ensure a secure and friendly working environment

• Establishing and maintaining effective inter-departmental working relationships

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues

• Actively share ideas, opinions and suggestions

• Efficiency in preparations and execution

• Set example to others on personal hygiene and cleanliness on and off duty

• Guide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environment

• Acquire culinary knowledge and skills to grow as a Junior Sous Chef

Qualifications

• Minimum of 4 years in basic culinary position, preferably in similar operations

• Basic Food Hygiene Certificate

• Certificate in Culinary

• Knowledge of different culinary techniques

• Technical Culinary Skills

• Good Open Communication

• Reliable and consistent

• High Personal Hygiene and Presentation, Clean/Tidy

• Ability to work in a team

• Self-motivated and energetic 

• Eager to learn 

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

If you feel you are ready for your next professional challenge, apply on: https://smrtr.io/vf5Jk

SUSHI TACHI PTE. LTD.

Job Description

We are a new casual Japanese Sushi Restaurant located at Clarke Quay Central (Mall), and we are looking for passionate and hardworking team members to join us!

👨‍🍳 We are looking for

•⁠ ⁠Sushi Chef with relevant experience

•⁠ ⁠Sushi Assistant who is willing to learn and grow

•⁠ ⁠Experience in Japanese cuisine / sushi is an advantage

•⁠ ⁠Positive attitude, responsible and team-oriented

•⁠ ⁠Able to work in a fast-paced environment

Changi Cove Hotel

About Us

Job Description

Job Responsibilities:

• Assist in the preparation of food according to standard procedures, recipe cards, photographs and given instructions

• Ensure on food quality upon delivery, before & after cooking

• Able to deliver food items on time with consistent standard & presentations

• Manage individual areas of responsibilities and areas delegated by senior chefs

• Ensure food hygiene and kitchen safety

• Maintain kitchen equipment in good condition

• Flexible to menu, promotional and adhoc recipe changes

• Participates in product development and in controlling the smooth operation of the kitchen

• Prepares and cooks food in all areas of the kitchen as and when directed

• Perform ad-hoc responsibilities as assigned
  

Requirements:

• At least 1-2 year experience in a similar position

• Working experience in the hotel industry will be an added advantage

• Commitment to work rotating shifts, weekends and public holidays.

• Team Player

The Barkery Singapore Pte Ltd

Job Description

About the role

The Kitchen Assistant is the backbone of our daily production. Working under the direction of the Kitchen Manager, you will prepare ingredients, assist with baking and production, and maintain the hygiene and food safety standards our products depend on. This is a hands-on, practical role suited to someone who is dependable, detail-oriented, and genuinely interested in the pet industry. You do not need baking or professional kitchen experience — we will train you. What we cannot train is care, consistency, and turning up.

Key responsibilities

• Prep ingredients accurately according to recipes, including weighing, measuring, and portioning

• Handle raw ingredients with appropriate care and hygiene

• Ensure ingredients are ready and staged for the day's production schedule

• Flag any concerns about ingredient quality, freshness, or shortage to the Kitchen Manager

• Assist with daily baking tasks (mixing, shaping, portioning, decorating, finishing) under the direction of the Kitchen Manager or a senior team member

• Operate kitchen equipment safely and as trained (mixers, ovens, scales)

• Follow recipes and standard operating procedures accurately, without deviation

• Maintain product consistency across batches

• Maintain high standards of personal hygiene and grooming

• Keep the kitchen and workstations clean, organised, and sanitised throughout the shift

About you

• Reliable and punctual — the production schedule depends on the kitchen starting on time

• Careful and precise with measurements and instructions; able to follow a recipe or SOP exactly as written

• Strong personal hygiene discipline and willingness to work to strict food safety standards

• Genuine interest in dogs and the pet industry, and comfortable handling ingredients intended for pet consumption

• Comfortable handling raw meat, poultry, seafood and offal-based proteins

• Physically able to stand for extended periods

• Able to communicate clearly in English with the kitchen team

• Willing to learn, take direction, and raise issues early rather than work around them

• Prior experience in a commercial kitchen, bakery, central kitchen, or F&B production environment (advantageous)

• Food hygiene certification (e.g. WSQ Food Safety Course Level 1) (advantageous)

About us

The Barkery Singapore is a home-grown bakery for dogs, founded in 2012 by two sisters who started out cooking in a home kitchen for pups with sensitive stomachs. Fourteen years on, we make human-grade, preservative-free cakes, treats, chews, gently cooked and raw meals, and supplements — all handcrafted in small batches from 100% natural, whole-food ingredients. We are a small, family-run team with high standards and a genuine love for dogs. We are also a long-standing supporter of Singapore's local animal shelters.

Benefits

• SGD$1,900 to SGD$3,500 with potential yearly bonus

• Full on-the-job training — no baking experience required

• CPF contributions, annual leave, sick leave and public holidays in line with the Singapore Employment Act

• A small, close-knit team where your work is visible and your standards matter

• The chance to work for a business that has supported Singapore's animal shelters for over a decade

Sake Labo Pte. Ltd.

Job Description

GYUKATSUKYOTO KATSUGYU IS EXPANDING!

Join Japan's No.1 Beef Katsu family today!

SUMMARY AND BENEFITS

• Work location: Raffles City Shopping Centre / One Holland Village / Parkway Parade
• Work Schedule: 5 workdays, 44 hours per week
• Sign-on bonus (Terms and conditions apply)
• Staff incentive program
• On-the-job Training provided

ROLE & RESPONSIBILITIES

• Oversee mise-en-place, kitchen order, and adherence to standard recipes and presentation.
• Possess in-depth knowledge of the menu, products, kitchen roles, and internal systems (e.g. inventory, food costing, wastage control).
• Manage stock ordering, control, and recipe updates.
• Conduct regular staff training, monitor performance, and assist with inductions.
• Maintain and adapt cleaning schedules and operational checklists (e.g. opening/closing, mise-en-place).
• Ensure compliance with food hygiene, health, and safety standards.
• Support the chef in food production planning, responding to customer feedback, and managing complaints.
• Responsible for cost control related to training, maintenance, and procurement.
• Ensure proper use and care of equipment to minimize breakdowns and food wastage.
• Perform other duties as delegated by the chef or management.

REQUIREMENTS

• Min. 3 to 5 years of relevant experience in the F&B industry
• Min. Diploma or Degree in Culinary Arts / Hospitality Management / Professional Certificate / Nitec.
• Able to start work immediately or within a short notice period would be preferred
• Possess Food safety and hygiene certificate
• Able to work on weekends and public holidays

HOW TO APPLY

Click the APPLY button or email your resume to ••••@hhplgrp.co.please included your availability date and expected salary in your application.

We regret that only shortlisted candidates will be notified. 

Sodexo Singapore Pte Ltd

Founded in 1966 in Marseilles, France, Sodexo is the number 1 French-based employer globally. With 425,000 employees in 80 countries, our array of opportunities is as diverse as our workforce. From facilities engineering to food service management, construction to energy management, medical equipment maintenance to patient care, wellness and nutrition to sustainable practices, Sodexo delivers an integrated suite of innovative services to our consumers. Our experiences with our over 75 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance every day.

Job Description

Working Location : Marina Bay

Mondays to Fridays: 7am to 4.30pm

Coordinate daily bakery operations, manpower scheduling, inventory management, food supplies and food wastage control.

• Prepare and bake a wide range of artisanal breads, pastries, cakes, desserts, and specialty baked items to premium quality standards.
• Ensure all products are fresh, visually appealing, and consistently executed according to recipes and brand standards.
• Manage daily mise en place and production schedules to meet breakfast, buffet, banquet, afternoon tea, and à la carte service demands.
• Maintain strict food safety, hygiene, and sanitation standards at all times.
• Monitor stock levels, ingredient freshness, and proper storage practices.
• Minimise wastage through effective planning and portion control.
• Support menu development with creative seasonal and luxury-standard baked offerings.
• Ensure kitchen equipment is operated safely and maintained in good working condition.
• Work closely with Pastry Chef, Sous Chef, and culinary team to deliver seamless service.
• Maintain a clean, organised, and professional bakery workspace.
• Train and guide junior team members when required.
• Uphold grooming, professionalism, and service culture aligned with five-star hospitality expectations.

• Proven experience as a Baker in hotel, luxury restaurant, premium bakery, or high-volume quality-driven environment.
• Strong knowledge of bread fermentation, lamination, pastry techniques, and baking methods.
• Ability to work in a fast-paced environment while maintaining precision and consistency.
• Good understanding of food safety and HACCP practices.
• Creative mindset with attention to detail and presentation.
• Positive attitude, teamwork, and strong work ethic.

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You'll be the brains behind the kitchen operations, making sure everything runs smoothly and deliciously. You are also a key player in bringing our culinary vision to life. As a Sous Chef, you’re not just leading daily kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

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

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

In addition, this role requires the following minimum qualifications:

• Relevant experience in a professional kitchen, preferably in Western cuisine, banquet, catering, or high-volume food production.
• Good knowledge of cooking techniques, food preparation, presentation, and kitchen operations.
• Ability to plan and coordinate food production according to operational requirements.
• Ability to lead, guide, and develop culinary Team Members.
• Good understanding of food safety, hygiene, food cost, portion control, and stock management.
• Good communication, teamwork, and organisational skills.
• Ability to work effectively in a fast-paced kitchen environment and adapt to changing operational requirements.
• Positive attitude and willingness to learn and develop.
• Willingness to work shifts, weekends, and public holidays according to operational requirements.

How We’ll Help You Thrive

At Hilton, the hospitality we’re known for doesn’t end with our guests. We proudly invest in our Team Members’ wellbeing, supporting you through all of life’s moments. When you join Hilton, our exceptional care extends to you with unmatched perks and benefits, including*:

Incredible travel perks – Enjoy 110 nights of deeply discounted travel, with room rates as low as $40 USD/night at our world-class hotels through our Go Hilton travel program

Health & welfare benefits – From checkups to dental cleanings to new glasses, we offer a variety of health plans that keep you covered

*Benefits availability may vary depending on Team Member’s location as well as terms and conditions of employment and are subject to the terms and conditions of each specific program/plan.

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

• Oversee the preparation and production of Western cuisine for banquets, outside catering, and daily kitchen operations.
• Support the preparation and execution of menus for special events, culinary collaborations, and the 7 Paintings launch.
• Coordinate food production, mise en place, portioning, presentation, and quality according to operational requirements.
• Support menu development and contribute ideas for special events and culinary projects.
• Monitor food quality, portion control, food cost, stock usage, and food wastage.
• Lead, guide, and train culinary Team Members to maintain consistent food quality, hygiene, and operational standards.
• Assist with scheduling and deployment of Team Members according to operational requirements.
• Work closely with other kitchen sections and hotel departments to ensure smooth and timely food production and service.
• Ensure compliance with food safety, hygiene, health and safety, and hotel policies and procedures.
• Maintain a clean, organised, and safe kitchen environment.
• Perform other reasonable duties and responsibilities as assigned by Management.
• The Management reserves the right to make reasonable changes to this job description as necessary to meet the operational and business requirements of the hotel.

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You'll be the brains behind the kitchen operations, making sure everything runs smoothly and deliciously. You are also a key player in bringing our culinary vision to life. As a Junior Sous Chef (Pastry), you’re not just leading daily kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

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

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

In addition, this role requires the following minimum qualifications:

• Ability to develop and execute dessert concepts for buffets, seasonal promotions, festive celebrations and special events.
• Good planning and organisational skills, with the ability to manage operational priorities and resources effectively.
• Good communication and interpersonal skills, with the ability to work effectively with kitchen teams and other hotel departments.
• Ability to maintain consistent standards of food quality, presentation, hygiene and service.
• Knowledge of food hygiene, sanitation, health and safety requirements, as well as food cost control.
• Ability to work effectively in a fast-paced kitchen environment and adapt to operational requirements.
• Willingness to learn and develop knowledge and skills relevant to the role.
• Ability to maintain professional appearance and comply with applicable hotel grooming and hygiene standards.
• Relevant culinary or pastry qualification is preferred.
• Willingness to work a variety of shifts, including weekends, days, afternoons and evenings, according to operational requirements.

How We’ll Help You Thrive

At Hilton, the hospitality we’re known for doesn’t end with our guests. We proudly invest in our Team Members’ wellbeing, supporting you through all of life’s moments. When you join Hilton, our exceptional care extends to you with unmatched perks and benefits, including*:

Incredible travel perks – Enjoy 110 nights of deeply discounted travel, with room rates as low as $40 USD/night at our world-class hotels through our Go Hilton travel program

Health & welfare benefits – From checkups to dental cleanings to new glasses, we offer a variety of health plans that keep you covered

*Benefits availability may vary depending on Team Member’s location as well as terms and conditions of employment and are subject to the terms and conditions of each specific program/plan.

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

• Oversee the preparation, presentation and quality of desserts for the Restaurant Buffet and Executive Floor.
• Support the development of dessert menus and concepts for seasonal promotions, festive celebrations, special occasions and themed buffets in collaboration with the Executive Pastry Chef.
• Lead, train and guide 2–3 Team Members, including new trainees and junior team members, to ensure consistent standards in recipes, presentation, hygiene and daily operations.
• Plan and manage work schedules to meet operational requirements and ensure effective deployment of resources.
• Maintain consistency in food quality, presentation, productivity and portion control.
• Monitor food costs and support effective cost control measures.
• Ensure compliance with food hygiene, health and safety requirements and hotel standards.
• Collaborate effectively with other kitchen sections and hotel departments to support smooth operations.
• Contribute ideas and take initiative in developing new dessert products and buffet presentations.
• Adhere to the hotel's safety policies, emergency rules and procedures.
• Perform other reasonable duties as assigned by Management.
• Management reserves the right to amend this job description as necessary to meet operational and business requirements.

Paradise Group Holdings Pte Ltd

Poised as a diners’ paradise for Oriental cuisine, Paradise Group offers gourmet menus of exceptional value in a wide variety of restaurant concepts together with a catering arm. Promising a sensorial experience with service from the heart, every concept immerses the diner in an atmosphere that captures the finer points of Chinese culture, particularly the finest from its rich array of culinary delights. True to our mission to improve, enhance and create for its our customers’ the ultimate experiential enjoyment, Paradise Group marries tradition with innovation – a match made in heaven.

Job Description

JOB DESCRIPTION

Job Summary

We are seeking an experienced and passionate Head Chef specializing in authentic Indonesian cuisine to lead our kitchen operations. The Head Chef will be responsible for maintaining the authenticity, quality and consistency of all dishes while managing and developing the kitchen team.

Key Responsibilities

1. Kitchen Operations

· Lead and supervise the kitchen team in daily operations.

· Ensure food preparation and cooking are carried out efficiently and according to established standards.

· Organise daily kitchen duties, work schedules and manpower deployment.

2. Authentic Indonesian Cuisine

· Prepare and oversee the preparation of authentic Indonesian dishes.

· Ensure traditional Indonesian flavours, ingredients, spices and cooking techniques are maintained.

· Ensure consistency in taste, texture, portion size and presentation.

· Conduct regular food tasting and quality checks.

3. Recipe & Food Standards

· Follow and maintain approved recipes and standard operating procedures.

· Ensure all kitchen staff understand the correct preparation and cooking methods.

4. Team Management & Training

· Train and coach kitchen staff in Indonesian cooking techniques and food preparation.

· Monitor staff performance and provide guidance where required.

· Lead by example and maintain discipline and professionalism within the kitchen.

5. Food Cost & Stock Control

· Monitor food portions, wastage and ingredient usage.

· Ensure proper stock rotation and storage.

· Maintain food cost within the Company's target.

· Check the quality and freshness of ingredients received.

6. Food Safety & Hygiene

· Ensure compliance with food safety, hygiene and workplace safety requirements.

· Maintain high standards of kitchen cleanliness and personal hygiene.

· Ensure proper food storage, temperature control, labelling and handling.

7. Customer & Product Quality

· Monitor customer feedback relating to food quality and taste.

· Ensure dishes are consistently served according to the restaurant's standards.

· Work with the Restaurant Manager to improve food quality and customer satisfaction.

Requirements

· Minimum 5 years of relevant culinary experience

· Strong knowledge of authentic Indonesian cuisine, ingredients, spices and cooking techniques.

· Good leadership and team management skills.

· Strong attention to detail and quality.

· Good understanding of food cost and kitchen operations.

· Knowledge of food safety and hygiene practices.

· Able to work hands-on in a fast-paced restaurant environment.

Personal Attributes

· Passionate about Indonesian cuisine.

· Strong sense of ownership and responsibility.

· Hands-on and practical.

· Good palate and attention to detail.

· Disciplined and organised.

· Able to lead, motivate and develop the kitchen team.

· Committed to maintaining consistent food quality.

· Able to work well under pressure.

GOLDEN DRAGON HUMAN RESOURCES

Job Description

Job Description

• Manage daily kitchen operations and supervise kitchen staff.
• Prepare and oversee food preparation, cooking and presentation.
• Maintain consistent food quality, hygiene and safety standards.
• Plan menus, manage food inventory and control food costs.
• Train and guide kitchen staff to ensure smooth operations.

Requirements

• Minimum 5 years of relevant experience as a Chef or Head Chef.
• Good knowledge of food preparation, cooking techniques and kitchen operations.
• Able to lead, train and manage kitchen staff.
• Good understanding of food hygiene and safety standards.
• Able to work in a fast-paced environment, including weekends and public holidays.