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Settha Palace Hotel

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

Job Description - Front Office Manager

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

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

We care:

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

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

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

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

This opportunity is for you if:

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

This role requires:

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

You'll get:

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

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

Settha Palace Hotel

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

Job Description - Assistant Hotel Accountant

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

Key Responsibilities:

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

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

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

But the opportunity is NOT for you if:

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

Position reports to the General Manager.

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

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

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

DYNAMIC SAFETY PTE. LTD.

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

Job Description

Job Description

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

Requirements

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

WSH Experts Pte Ltd

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

Job Description

Private Advertiser

Job Description

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

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

Personnel to be deployed at the following hours:

• Mondays to Thursdays: 7.30am to 3.30pm*

• Fridays: 7.30am to 12.30pm*

*Daily working duration includes a lunch break of 1 hour

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

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

Requirements:

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

Qualification:

• Minimum qualification of PSLE Certification:

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

Experience:

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

The Personnel should have the following skills:

Skills:

• Basic culinary skills

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

• Independent and able to work well with others

Job Scopes：

The Services required are set out as follows:

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

• Receiving and verifying food orders from the food suppliers.

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

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

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

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

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

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

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

ABR Holdings Limited

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

Job Description

HOUSE OF KACCHI PTE. LTD.

Job Description

Job Summary

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

Responsibilities

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

Preferred competencies and qualifications

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

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

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

Job Description

OVERVIEW OF ROLE

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

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

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

QUALIFICATIONS

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

MAIN DUTIES & RESPONSIBILITIES

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

GENERAL KITCHEN OPERATIONS

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

FOOD QUALITY & PRODUCTION

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

TEAM SUPPORT & DEVELOPMENT

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

HYGIENE, SAFETY & COMPLIANCE

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

COST CONTROL & INVENTORY

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

COLLABORATION & COMMUNICATION

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

EXPECTATIONS

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

Sinweb Manpower

Job Description

Responsibilities:

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

Requirements：

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

DIAMOND KITCHEN PRIVATE LIMITED

Job Description

Company Overview

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

Job Summary

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

Responsibilities

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

Required competencies and certifications

• Minimum 10 years of working experience in a similar capacity

Preferred competencies and qualifications

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

Marriott International

Job Description

LUXURY ISLANDS PTE. LTD.

Job Description

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

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

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

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

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

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

XIN HAI CHINESE RESTAURANT PTE. LTD.

Job Description

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

REQUIREMENTS

o Ready to work any shift.

o Need to work long term.

o Ready to work for public holidays & Sunday.

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

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

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

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

Rudra Employment Consultancy

Job Description

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

An Xin Business Consultancy

Job Description

Job Description & Requirements

NAGARA AMK PTE. LTD.

Job Description

Job Summary

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

Responsibilities

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

Preferred competencies and qualifications

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

Other Information

Benefits:

• Meals provided

Future Prospect:

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

Alice Boulangerie Pte Ltd

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

Job Description

*5working days per week

*No split shift

*Fun and friendly working environment

Job Descriptions

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

Job Requirements:

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

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

Little Farms

LITTLE FARMS

Job Description

Elevate Your Culinary Career with Little Farms 👩‍🍳

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

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

🌟 What You’ll Do

🍽 Customer Excellence

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

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

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

🔪 Operational Excellence

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

• Maintain cleanliness and organization in your kitchen section.

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

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

👥 Team & People Excellence

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

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

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

💼 Business Excellence

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

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

• Contribute to accurate stock counts and inventory updates.

🧼 Health & Food Safety Excellence

• Adhere to strict food hygiene and safety standards.

• Practice proper food handling and storage.

• Support compliance audits and proactively address any gaps.

What We’re Looking For

🧠 Knowledge & Skills

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

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

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

🗣 Communication

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

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

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

🧭 Leadership

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

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

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

Why Join Little Farms?

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

• Opportunities for career progression and leadership development.

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

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

Ready to Craft Something Beautiful?

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

Apply now and cook up something meaningful with Little Farms.

Alice Boulangerie Pte Ltd

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

Job Description

*5 working days per week

*No split shift

*Fun and friendly working environment

Job Responsibilities:

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

Job Requirements:

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

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

Alice Boulangerie Pte Ltd

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

Job Description

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

Job Descriptions

New Product Development (NPD): 

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

Supplier Collaboration:

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

Cost Management: 

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

Menu Enhancement: 

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

Trend Analysis: 

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

Concept Development: 

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

Job Requirements:

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

BOSS MANPOWER PTE. LTD.

Job Description

Job description：

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

Ensure that all dishes are cooked well and properly presented

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

Ensure proper hyigene and cleanilness，Complete daily cleaning tasks

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

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

Uphold high standards of food quality to ensure customer satisfaction.

Requirements:

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

Ability to remain calm and undertake various tasks

Excellent time management abilities

Up-to-date knowledge of cooking techniques and recipes

Willingness to work night shift and split shift.

Needs to work on weekends & public holidays

We regret that only shortlisted candidates will be notified

IRFANA PTE. LTD.

Job Description

Job Desceiption for head chef

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

Responsibilities

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

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

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

• Plan orders of equipment or ingredients according to identified shortages

• Arrange for repairs when necessary

• Remedy any problems or defects

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

• Oversee the work of subordinates

• Estimate staff’s workload and compensations

• Maintain records of payroll and attendance

• Comply with nutrition and sanitation regulations and safety standards

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

Requirements and skills

• Proven experience as Head Chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

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

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

• Credentials in health and safety training

• Degree in Culinary science or related certificate

IRFANA PTE. LTD.

Job Description

Job Description:

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

Executive Chef Duties and Responsibilities:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

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

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

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

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

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

AL AJWAA PTE. LTD.

Job Description

Head Chef having the experience in Middle Eastern/Turkish cuisine

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

Cuisine and therfore need genuine Masterchef to prepare our dishes

besides introducing new variations to our menu to widen our

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

and monitoring their performance. Maintain and assign standard

checklist in preparation of each menu to maintain the taste and

quality of food

Alice Boulangerie Pte Ltd

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

Job Description

Job Summary:

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

Job Descriptions

New Product Development (NPD): 

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

Supplier Collaboration:

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

Cost Management: 

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

Menu Enhancement: 

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

Trend Analysis: 

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

Concept Development: 

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

Job Requirements:

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

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

Alice Boulangerie Pte Ltd

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

Job Description

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

*No split shift

*Fun and friendly working environment

*Food will be provided

Job Descriptions

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

Job Requirements:

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

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

1-Group (Singapore)

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

Job Description

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

Job Responsibilities:

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

• Ensure consistency and quality of dishes during service

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

• Organise and manage mise en place for assigned sections

• Support smooth kitchen operations during peak service hours

• Monitor inventory levels and inform supervisors of shortages

• Properly store and label ingredients to maintain freshness

• Follow kitchen procedures and uphold food safety regulations

• Collaborate with the culinary team to ensure efficient workflow

Job Requirements:

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

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

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

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

• Strong teamwork and communication skills

• Willingness to learn and follow guidance from senior chefs

• Able to work shifts, weekends, and public holidays

Job Location:

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

Cottontail Creamery

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

Job Description

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

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

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

We are looking for someone with:

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

Our Benefits are:

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

More experienced candidates could be considered for more senior roles.

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

We regret that only short listed candidates will be notified.

Sunnyhill Ace

Job Description

Job Description

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

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

Working Hours (No Weekends / Gazetted Public Holidays):

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

Roles & Responsibilities

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

Job Requirements

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

Plu Thai Restaurant

Job Description

Job Description

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

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

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

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

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

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

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

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

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

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

11. Attend all team briefings.

12. Perform miscellaneous job-related duties as assigned.

Plu Thai Restaurant

Job Description

Job Description

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

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

• Prepare and balance Thai sauces daily.

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

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

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

• Plate dishes with precise garnishes.

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

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

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

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

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

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

• Perform miscellaneous job-related duties as assigned

Ideals Recruitment Pte Ltd

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

Job Description

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

• French cuisine Restaurant

• Working Location: Central

• Working Days: 5 days work week with split shift

Your Role, Your Influence:

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

• Maintaining a clean, organised and efficient work station

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

• Providing training and guidance to junior kitchen staff

• Ensuring all food safety and hygiene regulations are followed

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

The Ingredients for Success:

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

• Excellent knife skills and expertise in various cooking techniques

Seize This Opportunity!

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

Only shortlisted candidates will be contacted.

Teh Siew Ying

Registration No: R21103305

EA Licence no.: 14C7121

Bread & Co. pte. ltd.

Job Description

Job Description & Requirements

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

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

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

- Great organisational skills to manage your time efficiently

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

- Able to do ordering and inventory management

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

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

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

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

- Good communication and interpersonal skills would be an added bonus

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

SHAO SOCIAL PTE. LTD.

Job Description

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

Pao Pte Ltd

Job Description

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

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

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

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

· Managing food purchasing and storage

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

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

· Purchasing fresh seafood daily for weekly special dish.

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

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

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

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

Seed Squared Pte. Ltd.

Job Description

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

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

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

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

· Managing food purchasing and storage

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

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

· Purchasing fresh seafood daily for weekly special dish.

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

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

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

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

URBAN F&B PTE. LTD.

Job Description

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

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

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

Key Responsibilities

Sushi and Sashimi Preparation:

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

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

Charcoal Grilling:

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

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

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

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

Ingredient Selection and handling:

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

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

Food Safety and Hygiene:

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

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

Team Collaboration:

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

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

Inventory Management:

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

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

Quality Control:

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

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

Qualifications:

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

Schedule: 6 days a week, Monday off

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

Location: 20 Springside Green 01-13 Singapore 786015

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

BRITISH TEOCHEW PTE. LTD.

Job Description

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

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

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

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

· Managing food purchasing and storage

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

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

· Purchasing fresh seafood daily for weekly special dish.

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

· Assist in training of new staffs.

· Any other job related duties requested from senior staff.

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

· Must have good working attitude

· Ability to innovate and create new menu

· Ability to work effectively as a team

· Willing to go the extra mile for the business

UNIVERSAL MALL (S) PTE. LTD.

Job Description

 WE ARE HIRING — KITCHEN SUPERVISOR

• Thai Mookata
• Bento
• Hotpot | Singapore

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

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

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

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

Location: Singapore

Employment: Full-Time / Shift Work

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

Email: ***email_hidden***

Come join our team and grow with us!

AlwaysHired Pte. Ltd.

Job Description

About the Role

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

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

Key Responsibilities

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

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

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

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

• Plan menus and develop recipes together with management.

• Prepare and cook food while maintaining high quality standards.

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

• Manage inventory, stock rotation and ingredient ordering.

• Minimize food wastage through proper planning and inventory control.

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

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

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

Requirements

• At least 2 years of relevant cooking experience.

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

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

• Positive attitude with willingness to learn.

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

Working Hours

• 6-day work week

• 12-hour shifts

• Location: Woodlands Link

Salary & Benefits

• Basic Salary: $5,000 - $6,000

• Stable long-term career with an established organisation.

• Structured work environment with clear SOPs.

• Opportunity to lead and develop a production kitchen team.

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

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

Tian Tian Manpower (Pte). Ltd.

Job Description

Job Description & Requirements

· Cook food in a timely manner;

。

· Reporting for duty punctually, presentable and neatly groomed;

，。

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

。

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

，.

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

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

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

。

· Top up of condiments and other food preparatory works;

。

· Monitor food stock and place orders;

。

· Promoting teamwork to achieve business goals or targets;

。

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

。

· Other duties and responsibilities as assigned by Manager;

。

· Reporting to Restaurant Manager.

。

JOB REQUIREMENTS :

Has a passion to work in Service line;

;

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

，

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

，。

· Strong in execution, communication, time management;

，，；

·Able to work on PH and Weekend

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

EA License ID: 18C9520

EA Registration ID: R1765753

RE&S Enterprises Pte Ltd

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

Job Description

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

Tian Tian Manpower (Pte). Ltd.

Job Description

Job Description

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

， Chef，，、。、、、，。

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

、、，。

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

、、、、、、。

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

，、、、、、。

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

，、、。

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

、、、。

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

，、。

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

，、。

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

，、。

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

，，。

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

，、、、、。

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

、、。

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

、。

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

，、、、。

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

，。

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

，。

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

、，。

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

，，。

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

、、。

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

、、。

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

3、。

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

、。

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

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

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

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

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

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

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

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

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Tian Tian Manpower (Pte). Ltd.

Job Description

Job Description

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

，、 Master Chef，，、。、、，，

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

5，。

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

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

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

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

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

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

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

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

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

EA Licence ID : 18C9520

EA Registration ID: R1765753

SAMS GREEN & GRAINS PTE. LTD.

Job Description

About the role

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

Key responsibilities

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

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

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

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

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

• Monitor stock levels and report requirements for ingredient replenishment

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

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

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

What we're looking for

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

• Passion for cooking and genuine enthusiasm for the culinary arts

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

• Understanding of food safety, hygiene and health regulations

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

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

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

• Willingness to learn and develop culinary skills and techniques

• Basic knife skills and familiarity with kitchen equipment and procedures

Tian Tian Manpower (Pte). Ltd.

Job Description

Job Description & Requirements

· Cook food in a timely manner;

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· Reporting for duty punctually, presentable and neatly groomed;

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

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

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

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

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

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· Top up of condiments and other food preparatory works;

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· Monitor food stock and place orders;

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· Promoting teamwork to achieve business goals or targets;

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

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· Other duties and responsibilities as assigned by Manager;

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· Reporting to Restaurant Manager.

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JOB REQUIREMENTS :

Has a passion to work in Service line;

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

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

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· Strong in execution, communication, time management;

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·Able to work on PH and Weekend

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

EA License ID: 18C9520

EA Registration ID: R1765753

RE&S Enterprises Pte Ltd

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

Job Description

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

Pan Pacific Hotels Group

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

Job Description

Position summary statement:

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

The Junior Sous Chef reports to the Executive Chef.

Primary Responsibilities:

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

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

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

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

e)     To prepare daily market list.

f)      To control foods cost.

g)     To recommend menu and price adjustments.

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

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

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

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

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

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

Aluna Capital Pte Ltd

Job Description

Executive Chef

Position Overview

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

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

Key Responsibilities

Kitchen Operations

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

Menu & Product Development

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

Food Cost & Inventory

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

Team Leadership

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

Quality Control

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

Hygiene, Safety & Compliance

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

Requirements

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

Key Performance Indicators

Performance will be evaluated based on:

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

Reporting

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

Ideal Candidate

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

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

SRI NARIVIZHI PTE. LTD.

Job Description

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

Oro Room PTE LTD

Job Description

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

JOIN OUR EXCITING TEAM AND HAVE FUN TOGETHER!!

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

2) Singaporean/PR

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

Any other enquiry do email us too!

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

Looking forward to your application.

HANAE ITALIAN PTE. LTD.

Job Description

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

Requirements:

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

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