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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 and businessmen, requiring warm and personalized service.

Job Description - Restaurant and Banquet Manager

But will you fit this job like a Billie Jean glove? Read on to find out...

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

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us and using our meeting facilities
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Managing daily F&B operations of the restaurant, bar and banqueting
• Soliciting guest feedback
• Using that feedback to help us improve our F&B operation
• Improving the Standard Operating Procedures (SOPs) for your areas of responsibility

We care:

...about what you've achieved. Where you want to go in your career. What you've learned from your mistakes. 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 will know nothing about F&B service.

We care that you would genuinely care - about your team, our guests & corporate clients, and specifically, about giving all our guests at the Settha Palace a memorable experience.

We care that you have the ability to work without constant supervision, 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 business of Fine Dining within the context of a small boutique hotel.
• You have a strong and adventurous disposition.
• You love exploring new cultures.
• You love communicating with people, even if they have trouble understanding you.
• You truly love the 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.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily and build a routine, motivate yourself and work independently.

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. Excuses or non-constructive complaints won't lead you or us to any kind of success.
• Previous experience as a Restaurant Manager, Maitre D or Assistant Restaurant Manager
• Banqueting experience is highly desirable
• Previous experience living/working outside your home country, preferably in Asia.
• Good F&B 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 very well rounded and 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.

Do not miss out on this rewarding opportunity!

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.

Woodlands Health

Job Description

Company description:

Woodlands Health

Duties & Responsibilities

• Check daily mise-en-place and food supplies
• Prepare beverages and food items for each meal service and/or tea breaks
• Prepare sufficient crockery and cutlery for inpatients before each meal
• Assist in the plating of meals in the kitchen as required
• Ensure the food served to patients is accurate as stated in their diet sheets
• Assist with catering of meals for staff and events
• Clean used utensils, cooking equipment and work areas when required
• Ensure that the kitchen is always in safe condition to prevent unnecessary accidents
• Ensure all machine, furniture, equipment and utensils are clean at all times
• Adhere to safety rules and regulation practices
• Carry out other tasks as instructed by the supervisors

Requirements

• Primary school education with at least 1-2 years of experience in F&B, or NTC 2/3 (Food Service)
• Equipped with Basic Food Hygiene Certificate
• Ability to work efficiently and independently
• Ability to work in teams

Work Schedule

• 6 days / week (including PH / Weekends)
• Shift Hours:
  • 5am - 1pm
  • 7am-3pm
  • 9am - 5pm

Please be informed that only application submitted through NHG Career Webpage (corp.nhg.com.sg/Careers), Jobstreet Singapore (jobstreet.com.sg), Singapore Medical Association (sma.org.sg), MyCareersFuture.sg, LinkedIn and WHC appointed recruitment agencies will be considered. If you are accessing this job posting from another recruitment channel, please visit the official channels mentioned above.

Restaurant Beth

Job Description

Restaurant Beth is hiring a Full time Chef role in Ang Mo Kio, Singapore. Apply now to be part of our team.

• Flexible hours available
• 1 year of relevant work experience required for this role
• Expected salary: $1,500 - $2,300 per month

Job Description

About Us:

We are a cafe and wine bar that celebrates Italian-European cuisine with a focus on quality ingredients, thoughtful execution, and a warm, inviting atmosphere. We are building a team of passionate chefs who are eager to learn, collaborate, and grow together.

Who We’re Looking For:

We’re looking for chefs who are:

• Culinary trained or have experience working in restaurants

• Willing to learn and develop skills in Italian-European cuisine

• Efficient in prep work and able to work in a fast-paced kitchen

• Team players who thrive in a supportive and dynamic environment

• Open to learning from experienced chefs and contributing to a growing team

• Passionate about food, quality, and delivering a great guest experience

What You’ll Be Doing:

• Preparing and executing dishes with precision and care

• Collaborating with the team to ensure smooth kitchen operations

• Learning new techniques and improving existing skills

• Maintaining a clean and organized workspace

• Contributing to a positive, respectful, and warm work culture

What We Offer:

• A bright and welcoming work environment

• Opportunities to learn and grow within the team

• A chance to be part of a kitchen that values good food and teamwork

Job Details & Benefits:

• Location: In-person work

• Expected Start Date: 1 June 2025

• Schedule: Shift system, 6 days a week

• Job Type: Full-Time (Part-Time also considered)

• Pay: $1,500 - $2,300 per month

• Staff meals provided

• Opportunities for growth and learning

Work Schedule:

• Day shift

• Holidays

• Late shift

• Monday to Friday

• Shift system

• Weekend availability

Supplemental Pay:

• Overtime pay

We welcome applicants of any nationality who share our passion for great food and teamwork. If you're eager to learn and grow with a dedicated team, we’d love to hear from you!

Application Details:

• Expected Start Date: 1 June 2025

Job Types: Full-time, Part-time, Permanent

Pay: $1,500.00 - $2,300.00 per month

Expected hours: 36 – 48 per week

Benefits:

• Food provided

Schedule:

• Day shift

• Holidays

• Late shift

• Monday to Friday

• Shift system

• Weekend availability

Supplemental Pay:

• Overtime pay

Work Location: In person

Expected Start Date: 1/06/2025

Madi Paidi Bangkok Autograph Collection

Job Description

Marriott International

Job Description

Marriott International

Job Description

Private Advertiser

Job Description

The incumbent is responsible to upkeep and maintain the hygiene standards and highest level of sanitation in the company by ensuring that all food served to guests and employees are free of microbiological, chemical and physical contamination. She or he will also require to ensure that all work areas conform to minimum requirements set by both company and local health authorities.

Responsibilities

• Implement critical control points system, procedures and corrective actions on personal hygiene of employees.

• Protective Measures: Require proper headgear and gloves in specific areas (cold kitchen, pastry, butchery, raw food handling) and restrict excessive jewelry in the kitchen.

• Health Monitoring: Ensure associates report illnesses and seek medical attention when needed.

• Cleanliness Protocols: Maintain cleanliness in hand wash areas and changing rooms.

• Implement critical control points and works with Engineering team on the preventive maintenance as well as rectification plan for F&B premises.

• Kitchen Access & Food Safety: Restrict kitchen access to authorized staff and separate raw and cooked food preparation areas.

• Cleanliness & Maintenance: Ensure all kitchen surfaces, equipment, and structures (floor, ceiling, drainage, etc.) are clean, functional, and free of wooden materials.

• Waste & Pest Control: Maintain covered, regularly emptied waste containers and implement an organized pest prevention system.

• Hygiene Practices: Maintain high hygiene standards in staff washrooms and follow an effective cleaning schedule throughout the kitchen.

• Communication Protocols: Report maintenance issues to the Chief Engineer, hygiene problems to the Chief Steward, and unsafe practices to the Executive Chef.

• Implement Cooking, Storage and Serving control points

• Food Safety Procedures: Strictly follow raw and cooked food segregation, proper cooking time/temperature controls, rapid chilling, and hot holding practices.

• Hygiene & Sanitation: Regularly perform sanitizing and disinfection procedures; dispose of unconsumed food immediately.

• Communication Duties: Coordinate with the Executive Chef for food preparation issues and the Chief Steward for cleanliness and sanitation concerns.

• Conduct regular inspection of F&B premises with Executive Chef and Chief Engineer.

• Conduct weekly review of outstanding issues and meeting minutes with Hygiene Committee.

• Involvement in employees' Food Safety training and other relevant hygiene related topics.

• Documentation & Reporting: Maintain weekly checklists and compile monthly reports on food safety training, lab tests, and supplier audits.

• Audit & Compliance: Ensure audit processes are carried out with integrity, confidentiality, and provide actionable recommendations.

• Management Communication: Keep top management informed about high-risk areas and necessary improvements to prevent food-borne illnesses.

• To carry out any other task as assigned by the Senior Management team .

Requirements:

• Minimum 2–3 years of experience in a similar role in the hospitality or F&B industry.

• Experience managing audits, SOPs, and regulatory inspections (e.g., by NEA or SFA).

• Minimum Diploma in Food Science, Environmental Health, Hospitality, or related field.

• Mandatory: WSQ Food Hygiene Officer Course certification. Certification in HACCP or ISO 22000 is highly preferred.

• Deep understanding of food safety regulations (e.g., SFA/NEA guidelines).

• Ability to develop and implement HACCP plans, sanitation procedures, and food hygiene training.

• Strong documentation, analytical, and communication skills.

• Meticulous, with high attention to detail.

• Ability to handle confidential audit and testing data.

• Good team player and individual contributor.

• Able to work in fast paced environment and meeting tight deadlines.

Avenue K

Job Description

Responsibilities

• Assists the Head Chef in carrying out all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Helps control and direct the food preparation process efficiently and professionally
• Ensures that the kitchen runs on schedule and that food and related services are of a high grade
• Supports the Head Chef in planning and coordinating tasks while keeping labor expenses in mind
• Helps create meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Places equipment, tools or ingredient orders in response to possible detected shortfalls
• When directed by the Head Chef, hires, manages, trains and educates kitchen workers to be par with the highest possible culinary standards
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Assists in the preparation of duty rotas for kitchen staff to provide appropriate coverage at all times while accounting for the seasonality of the business and keeping overtime to the minimum
• If and when directed by the Head Chef, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• Three (3) years of experience as a sous chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Updated in control of substances hazardous to health (COSHH) regulations or hazard analysis critical control point (HACCP) methods
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Quick in picking up concepts and possesses good logical and analytical problem-solving skills
• Able to grasp business requirements and processes
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office
• Service oriented, meticulous, attention to detail

Avenue K

Job Description

Responsibilities

• Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals
• Controls and directs the food preparation process efficiently and professionally
• Creates meals using new or current culinary inventions or as the business prescribes
• Approves and polishes dishes before they are delivered and served to customers
• Produces quality menu that could change seasonally as the business requires
• Manage, train and educate kitchen workers to be par with the highest possible culinary standards
• Manages kitchen stocks and ensures minimal wastage
• Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control
• Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses
• Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations
• Maintains payroll, punctuality and attendance records
• Follows and strictly implements all food and sanitary rules as well as safety guidelines
• Keeps updated in the latest trends in culinary trends and kitchen processes and technologies
• Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise
• If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields
• At least 5 years of experience as a chef
• Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2
• Proven ability of kitchen management
• Strong interpersonal and leadership skills
• Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills
• Good understanding of computer software such as POS, restaurant management system, and Microsoft Office

Amari Hotels and Resorts Co., Ltd.

Job Description

Chi Beach Bar and Restaurant

Job Description

Shangri-La Mactan, Cebu

Job Description

Kuhn Artisanales Inc.

Job Description

Job Summary:

The Chef de Partie (CDP) is responsible for managing a specific section of the kitchen, ensuring the preparation of high-quality dishes while maintaining food safety and hygiene standards. The role requires strong culinary skills, leadership, and the ability to work efficiently under pressure.

Key Responsibilities:

• Oversee a designated section of the kitchen (e.g., grill, sauté, pastry, fish, meat, or vegetables).

• Prepare, cook, and present dishes according to restaurant standards.

• Ensure food is prepared efficiently and delivered on time.

• Supervise and mentor junior chefs, including Commis Chefs and Kitchen Assistants.

• Maintain cleanliness and organization in the kitchen.

• Follow food safety regulations and hygiene standards (HACCP).

• Monitor stock levels and place orders as needed.

• Assist in menu planning and recipe development.

• Ensure proper food storage and minimize waste.

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

Requirements:

• Proven experience as a Chef de Partie or in a similar role.

• Culinary qualification or relevant training preferred.

• Strong knowledge of kitchen operations and cooking techniques.

• Ability to work in a fast-paced environment.

• Leadership and teamwork skills.

• Flexibility to work shifts, weekends, and holidays.

O Delice!

Job Description

We are seeking one highly skilled and motivated Executive Sous Chef to join our management team.

You will work closely with the Group Executive Chef to oversee kitchen operations, maintain the highest standards of food quality, and contribute to the development of innovative menus. You will also assist in managing and training kitchen staff, ensuring the smooth running of all kitchen functions, and upholding food safety and hygiene standards at all times.

Key Responsibilities:
- Assist the Group Executive Chef in managing daily kitchen operations. 
- Supervise and mentor kitchen staff, ensuring a collaborative and productive work environment. 
- Maintain consistency in food quality, presentation, and portion control. 
- Contribute to menu planning and development by incorporating seasonal, locally sourced ingredients, staying current with culinary trends, and blending traditional French cuisine with local dining preferences.
- Ensure compliance with health, safety, and sanitation standards. 
- Manage inventory, ordering, and cost control to meet budgetary goals. 
- Step in as the acting head of the kitchen in the absence of the Group Executive Chef. 

Requirements:
- At least 5 years experience in fine-casual French restaurants, with a strong understanding of French culinary techniques and kitchen operations in a high-volume setting, including a minimum of 3 years in a leadership role such as Sous Chef or Head Chef.
- Passionate individual with a flair for creativity.
- Excellent organisational and time-management skills. 
- Understanding of the financial aspects of kitchen operations, including budgeting, cost control, and profitability.
- Ability to lead and inspire a team in a fast-paced environment. 
- Knowledge of food safety regulations and best practices. 
- Flexibility to work evenings, weekends, and holidays as needed. 

What We Offer:
- Competitive salary based on experience. 
- Performance-based bonus linked to company success.
- Generous holiday package with an extra day off each year.
- 5 working days a week.
- Group medical plan.
- 30% Team Discount across the Group.
- Opportunities for professional growth and development.
- A dynamic and supportive work environment where you’ll thrive.

If you are a dedicated culinary professional with a passion for excellence, we would love to hear from you. Please submit your resume and a cover letter detailing your experience and why you are the ideal candidate for this role.

Raffles Hotel Singapore

Job Description

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Main responsibilities include but not limited to quality and cost control as well as learning and development of colleagues.

 We are hiring for the following outlet:

• Raffles Courtyard

Primary Responsibilities

Food Quality

• Monitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.

• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications.

• Daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.

• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.

• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.

• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and Sanitization

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.

• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.

• Ensures that all equipment is hygienically stored in its designated area.

• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.

• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

 Training, Learning and Development of Culinary Team

• Responsible for the induction and on boarding of new hires.

• Ensures that colleagues are trained in, and complies with hotel’s rules and regulations.

• Ensures that colleagues are trained in, and complies with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures.

 Management and Leadership of the Culinary Team

• Oversees the effective and professional operations of assigned kitchen.

• Ensures smooth and effective communication amongst the kitchens and other departments.

• Manages the conduct of subordinates and follows through with any employee grievances when necessary.

• Ensures that all deadlines assigned by supervisors are met.

 Involvement in Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.

• Builds guest loyalty and to develop to a professional relationship with local guests and regular patrons.

• Continually improves product through obtaining feedback from guests and patrons.

• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.

• Follows sustainable procedures and practices that supports Accor’s Corporate Social Responsibility program.

 Candidate's Profile

 Knowledge and Experience

• Minimum Professional Certificate in a Culinary-related field .

• Minimum of 3 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant.

• Proficient in written and conversational English.

 Competencies

• Good interpersonal skills with ability to communicate with all levels of colleagues.

• Service oriented with an eye for details.

• Multicultural awareness and able to work and thrive within a culturally diverse environment.

• Good presentation and influencing skills.

• Flexible and able to embrace and respond to change effectively.

• Ability to work independently and has good initiative under dynamic environment.

• Self-motivated and energetic.

• Leads to constantly improve the guest and colleague service experience.

• Leadership skills required – collaborative, enabling, and entrepreneurial.

• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies.

 Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.

• Duty Meals are provided.

• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.

• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.

• Medical and Wellness Benefit.

• Comprehensive Insurance Coverage.

• Local/Overseas Career Development & Growth Opportunities.

• Holistic Learning and Development Opportunities.

Masters Career Consultancy Pte Ltd

Job Description

Looking for western cuisine chef!

Job Description

• Oversee kitchen operations

• Ensure high food quality from kitchen and in charge of R&D for new dishes

• Take care of kitchen hygiene

• Deal with supplier and ensure stock level is healthy

• Be responsible and take charge of kitchen and food matters

Job Requirements

• 6 days work week

• 9AM - 9PM (1 hour break) (Working hour can be discussed)

EA Personnel Name: Melody Sim

EA Personnel No: R2095899

EA License No: 16C8443

Luxe Noms Pte Ltd

Job Description

Luxe Noms Pte Ltd is hiring a Full time Artisan Baker role in Serangoon, Singapore. Apply now to be part of our team.

• Looking for candidates available to work:
  • Monday: Morning, Afternoon
  • Tuesday: Morning, Afternoon
  • Wednesday: Morning, Afternoon
  • Thursday: Morning, Afternoon
  • Friday: Morning, Afternoon
  • Saturday: Morning, Afternoon
• No experience required for this role
• Expected salary: $2,000 - $2,300 per month

Artisan Baker/ Creative Mantou Artisan

We are a Halal-certified (certification in progress) Mantou Bun bakery in Singapore looking for a passionate and reliable Baking/Pastry assistant to join our growing team! If you love working with dough, pastries, and sweet treats, and are eager to learn & grow in a friendly environment, we will love to meet you!

Looking for Full-time or part-time bakers who are passionate in creating adorable & healthy buns

Job scope

• Assist in the preparation and creation of mantou buns

• Operate and ensure proper functioning of baking equipment & machinery

• Cleaning up of workplace daily

• Ensure high level of hygiene standard in workplace

• Attend to walk-in customers

Requirements

• Food Safety Course Level 1 certified

• Able to work independently and with a team

• Experience in F&B industry preferred but not a must

• Full-time: 5.5 -day work week

• Part-time: Able to commit at least 2 days per week

• Working hours: 10am to 7pm

• All are welcome

Remuneration & Benefits

• Part-time: starting from $9 per hour onwards

• Full-time: starting from $2,000 per month onwards

• All remuneration will be offered based on applicant's experience

Work Location

• Kovan area

THIRTY SIX BREWLAB PTE. LTD.

Job Description

Job Scope:

• Manage a specific section of the kitchen (grill, salad, etc.)
• Prepare and plate dishes according to recipes and standards
• Maintain cleanliness and proper food handling practices
• Assist in stock checks and kitchen prep
• Work closely with team to ensure smooth kitchen flow

Requirements:

· Min 2 years’ experience required

· Must be reliable, hardworking, and a team player

· Ability to work efficiently under pressure

THIRTY SIX BREWLAB PTE. LTD.

Job Description

Job Scope:

• Assist the Head Chef in managing daily kitchen operations
• Oversee food preparation and ensure consistency and quality
• Supervise and support junior kitchen staff
• Step up in the absence of the Head Chef
• Maintain kitchen hygiene and organization

Requirements:

· Min 2 years’ experience required

· Must be reliable, hardworking, and a team player

· Ability to work efficiently under pressure

THIRTY SIX BREWLAB PTE. LTD.

Job Description

Job Scope:

• Lead the entire kitchen team and daily operations
• Design and maintain the menu with seasonal and creative offerings
• Manage food cost, quality control, and kitchen inventory
• Ensure hygiene and food safety standards are upheld
• Train and mentor kitchen staff
• Coordinate closely with front-of-house for seamless service

Requirements:

· Min 2 years’ experience required

· Must be reliable, hardworking, and a team player

· Ability to work efficiently under pressure

Ami and Wood Ear

Job Description

The incumbent will assist the Chef de Cuisine in ensuring smooth day-to-day food production and operations of a specified kitchen section. He /she will also have to monitor high standards of food quality and hygiene in the kitchen.

Requirements:

• 4 years' culinary experience in hotels or western restaurants
• Well-versed in kitchen hygiene, creative, self-motivated and service-oriented
• A good team player with strong communication skills

We offer attractive remuneration package, employee benefits & staff caring items, including:

• Competitive Salary
• Meal Allowance (~HK$1,200)
• Discretionary Bonus
• Medical & Dental Benefits
• 8 Days of Holiday per Month, 14 Days of Statutory Holiday, 12 Days of Annual Leave, 14 Weeks of Maternity Leave, Paternity Leave
• Mandatory Provident Fund
• On-the-Job Training & Training Sponsorship
• Career Advancement Opportunities
• Staff Purchase Discounts
• Staff Activities such as our Christmas Party, Annual Dinner, etc.

For applicants interested in joining the team behind this unique and exciting addition to Hong Kong’s culinary scene, please email to

hrs@gd-group.hk or WhatsApp to 5722 8132 for sending your résumé in addition to expected salary to us.

For more information, please visit our website: http://www.ami-woodear.hk/

Personal data collected will be used for recruitment purposes only.

__________________________________________________________________________________________________________________________

員工福利 Benefits

• 醫療津貼 Medical Insurance
• 牙科保險/福利 Dental Insurance
• 膳食津貼 Meal Allowance
• 員工折扣優惠 Staff Discount
• 晉升機會 Promotion
• 在職培訓 On-the-job training
• 侍產假 Paternity Leave

薪金 Salary

• $21,000 - $25,000 月薪 / Monthly li >

行業 Industry

• 保健 Health Care

工作種類 Job Category

• 餐飲 (客務) Catering (Guest Relations)
• 餐飲 (餐廳經理 / 餐廳主任 / 餐廳部長) Catering (Restaurant Manager / Supervisor / Captain)
• 款待 / 酒店 (客戶服務) Hospitality / Hotel (Customer Service)
• 款待 / 酒店 (客戶關係) Hospitality / Hotel (Guest Relations)
• 款待 / 酒店 (其他) Hospitality / Hotel (Others)

工作地點 Location

• 中環 Central

經驗要求 Experience

• 4 年或以上 / years or above

Creative Eateries Pte Ltd

Job Description

This position is responsible for assisting the Executive Chef and maintaining the entire kitchen operation & ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

•Maintaining the entire kitchen operation, for internal operations and onsite events

•Assisting in the planning and development of event menus and recipes

•Supervising, training and developing staff and ensuring consistency in work performance

•Ensure quality control and presentation of the food

•Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

•Maintain a planned food cost

REQUIREMENTS

•Well-versed in western cuisine, canapes setup and experienced in sit-down dinner

•Preferably to have Food Hygiene Officer Certification

•At least 2 years of related experience

ELEGANT DELICACY PTE. LTD.

Job Description

ELEGANT DELICACY PTE. LTD. is hiring a Full time Sous Chef role in Sembawang, Singapore. Apply now to be part of our team.

• Looking for candidates available to work:
  • Monday: Morning, Afternoon, Evening
  • Tuesday: Morning, Afternoon, Evening
  • Wednesday: Morning, Afternoon, Evening
  • Thursday: Morning, Afternoon, Evening
  • Friday: Morning, Afternoon, Evening
  • Saturday: Morning, Afternoon, Evening
  • Sunday: Morning, Afternoon, Evening
• 2-3 years of relevant work experience required for this role
• Work pass will be provided for this role
• Expected salary: $3,800 per month
• This role is an urgent hire

RMR International

Job Description

A Head Chef in a catering business in Singapore plays a crucial role in overseeing kitchen operations, ensuring the quality of food, and managing a team of chefs and kitchen staff. Here are the main roles and responsibilities of a Head Chef in the catering industry in Singapore:

• Create and design menus that cater to client preferences, dietary restrictions, and the specific nature of events (e.g., corporate functions, weddings, private parties).
• Adapt the menu based on seasonality, availability of ingredients, and current food trends.
• Collaborate with clients to understand their requirements and customize dishes to meet their needs.

• Oversee all aspects of food preparation and cooking to ensure consistency and high quality.
• Manage cooking processes, including portion control, to maintain the best standards of taste and presentation.
• Ensure proper cooking techniques are followed and ensure the quality of every dish before it leaves the kitchen.

• Lead, supervise, and train kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Assign specific tasks and oversee their completion, ensuring efficiency and consistency.
• Foster a positive work environment, encourage teamwork, and ensure the staff follows health and safety protocols.
• Schedule shifts and manage staffing levels according to the volume of orders and events.

• Manage inventory by ordering ingredients, overseeing stock rotation, and ensuring the kitchen has the necessary supplies for daily operations.
• Work closely with suppliers to ensure high-quality and cost-effective sourcing of ingredients.
• Keep track of inventory to minimize waste and control food costs.

• Ensure that all food is prepared according to established standards and food safety regulations (Singapore has strict food safety standards set by the Singapore Food Agency).
• Conduct regular quality control checks on food presentation, taste, and hygiene.
• Maintain cleanliness and organization in the kitchen, ensuring it meets all health and safety regulations.

• Manage food costs and budgets, ensuring that catering services remain profitable without compromising quality.
• Monitor food and labor costs and adjust menu items and staffing as necessary to stay within budget.
• Review financial performance and implement strategies to reduce waste and control expenses.

• Communicate with clients to understand their needs and preferences.
• Oversee the execution of catering events, ensuring food is delivered on time and meets the event's requirements.
• Provide recommendations on food choices, service styles, and presentation.

• Enforce strict adherence to food safety regulations and best practices.
• Ensure proper handling, storage, and preparation of ingredients to prevent foodborne illnesses.
• Regularly train staff on safety protocols, including the use of equipment, sanitation procedures, and emergency responses.

• Collaborate with the business development team to enhance the catering brand and attract new clients.
• Help in promoting signature dishes and unique offerings to set the catering business apart from competitors.

• Resolve any issues that arise during events, such as customer complaints or unexpected challenges with the food or service.
• Work quickly under pressure to ensure the success of high-profile events and large-scale catering jobs.

• Stay updated with current food trends, new cooking techniques, and industry innovations.
• Attend workshops, food expos, and other professional development opportunities to maintain expertise.

• Keep detailed records of orders, inventory, costs, and other important business information.
• Provide reports to the management regarding kitchen operations, financial performance, and any other necessary metrics.

Breakfast Grill

Job Description

Cafe at 19 Lor Kilat, Breakfast Grill

Commitment:  > 1year

Full Timer- 5-6 day work week (9am to 9pm)

Must be able to work on weekends!

Able to start immediately

KITCHEN CREW:

• Assist in daily operations of the store, ensuring cleanliness at all times

iO Italian Osteria

Job Description

SINGAPOREAN ONLY

• Job Title: • Chef de Partie (Preparation Shift) • Hours : 7am-4pm , Sunday OFF

• Type:   Full-time position

• Cuisine:  Italian

• Location:  Hillview

RESPONSIBILITES

• Prepare and cook for production misen plus (Sauce, Soup, pasta etc) according to the restaurant's standards

• Prepare Dessert (Cakes / Cookies) 

• Ensure quality and consistency of dishes

• Maintain a clean and organized kitchen station

REQUIREMENTS

• 2-3 years of experience in a similar role

• 6 days work week

• Proficiency in Italian cuisine and preparation

• Ability to work in a fast-paced environment

• Able to work without much supervision

• Strong attention to detail and organizational skills

• Must be able to lift heavy objects, be able to stand for a long hour

• Candidate with lesser experience can start as Trainee Position

BENEFITS

• 18days Annual leaves

• Higher Remuneration for Relevant Experience in similar set up

• Medical & Dental Benefits, Staff Meals, Uniforms

• Annual Loyalty Salary Increment

RED DOOR GROUP PTE. LTD.

Job Description

Are you warm, outgoing, passionate, authentic, and inspiring? If this sounds like you, we’d love to meet you!

Artemis Grill & Sky Bar, Singapore's premier rooftop dining destination, combines breathtaking skyline views with Mediterranean-inspired cuisine, offering an elevated experience of innovation, flavour, and elegance.

Join a team where passion meets creativity, and every day is a celebration of excellence.

What You'll Do:
As Chef De Partie, you'll play a key role in crafting exceptional dining experiences.

Here’s what you’ll tackle every day:

✔ Lead Your Station – Oversee a designated kitchen section, ensuring efficient and high-quality food preparation.
✔ Maintain Consistency – Follow recipes and plating guidelines to deliver dishes that meet our exacting standards.
✔ Stock & Supply Management – Monitor ingredient levels, manage orders, and minimize waste.
✔ Mentor & Train – Guide junior kitchen staff, fostering a collaborative and skilled team.
✔ Uphold Excellence – Adhere to food safety, hygiene, and sanitation standards at all times.

What Can You Bring to the Table?
We’re looking for someone who radiates positivity and professionalism, with skills and qualities such as:

• A professional and positive attitude, even in high-pressure situations.
• The ability to stay focused and efficient in a fast-paced kitchen.
• A strong commitment to food safety, hygiene, and cleanliness.
• Team spirit—you thrive in a collaborative environment.
• A keen eye for consistency in food preparation, presentation, and quality control.
• A willingness to learn and a problem-solving mindset.

What’s in It for You?
When you join us, you’re not just part of a team—you’re part of our family. Here’s what we offer:

💰 Up to $3,500 monthly + Monthly Incentives Package
🎉 Sign-on bonus of up to $3,000 
📅 5-day workweek with flexible shifts|
✨ Group insurance coverage for peace of mind, staff meals and 50% employee discount at both restaurants, late-night transportation for your convenience 

Auberge Hospitality Limited

Job Description

Responsibilities:

• Food production in Western cuisine for Golf Club members and events

• Ensure consistent high quality and standard in food production

• Maintain high level of hygiene and cleanliness in kitchen

• Assist Sous chef in menu planning, food promotions and cost control

Requirements:

• Form 5 or Diploma holder in Hospitality Management or related disciplines

• Minimum 3 - 4 years Western kitchen experience

• Knowledge of food health, safety and hygiene compliance

• Good command of spoken and written English and Chinese

Benefits:

• Dental Insurance

• Five-day work week

• Medical Insurance

• Transportation Allowance

• Education Allowance

• Free shuttle bus

Working Location: Discovery Bay

We offer competitive remuneration package and fringe benefits including discretionary bonus, transportation allowance, annual leave, birthday leave, duty meal, medical and dental coverage and Top-up MPF scheme. We value our employees’ career development and provide them with a variety of internal and external training opportunities and sponsorship.

Application Methods:

• Email – send your detailed resume and expected salary via clicking "Apply Now”

• WhatsApp – 6317 3527

• Fax – 2987 5057

Applicants not invited for interview within two months may consider their applications unsuccessful. All information will be used solely for recruitment purpose and will be destroyed when the recruitment process is finished. Personal data provided by job applicants will be used strictly in accordance with the employer’s personal data policies, and a copy of which will be provided immediately upon request

Auberge Hospitality Limited

Job Description

Responsibilities:

• Assure the kitchen operation and daily production to ensure quality service deliver to guests

• Determine and collect all foodstuff and ingredients needed for each dish in accordance with the recipes and forward all needed materials to the cooks

• Check all equipment used to ensure they meet hygiene and safety standard and are in orderly condition

• Any ad-hoc duties assigned by Head Chef

Requirements:

• Certificate or above in Hotel / Catering management or related discipline

• 5 years relevant experience with at least 2 years supervisory experience in western kitchen

• Well versed in recipes of dishes and Well-knowledge in western cuisines

• Holder of Hygiene Certificate or equivalent Certificate

• Excellent communication skill and ability to work under pressure

• Pleasant, creative, service-oriented and outgoing personality

Benefits

• Dental insurance

• Medical insurance

• Transportation allowance

• Education allowance

• Free shuttle bus

Working Location: Discovery Bay

We offer competitive remuneration package and fringe benefits including discretionary bonus, transportation allowance, annual leave, birthday leave, duty meal, medical and dental coverage and Top-up MPF scheme. We value our employees’ career development and provide them with a variety of internal and external training opportunities and sponsorship.

Application Methods:

• Email – send your detailed resume and expected salary via clicking "Apply Now"

• WhatsApp – 6317 3527

• Fax – 2987 5057

Applicants not invited for interview within two months may consider their applications unsuccessful. All information will be used solely for recruitment purpose and will be destroyed when the recruitment process is finished. Personal data provided by job applicants will be used strictly in accordance with the employer’s personal data policies, and a copy of which will be provided immediately upon request.

มาราเลน่า สปอร์ต รีสอร์ท เกาะสมุย

Job Description

Courtyard by Marriott Phuket, Patong Beach Resort

Job Description

voco® Orchard Singapore

Job Description

IHG Hotels & Resorts' first voco™ hotel in South East Asia is now open on Singapore’s world-famous Orchard Road!

voco® Orchard Singapore provides guests with the world-renowned voco™ experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different.

Your day to day

voco Orchard Singapore is seeking an innovative and dedicated Chef de Partie / Junior Sous Chef to be part of our exciting Culinary Team. You will assist the Sous Chef on duty with overseeing the kitchen section and coordinate kitchen staff in order to prepare, cook and present food according to standard recipes. Assist with storage, preparation and cooking of all food items, whilst adhering to all Health and Food Safety standard. Demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members.

FINANCIAL RETURNS

• Review menus, analyzes recipes, assess food quality and labor requirements.

• Exercise efficient Payroll Management within your kitchen to maintain budgeted labor costs.

• Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment.

PEOPLE

• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include other kitchen outlets, food and beverage, maintenance, business development & front office.

GUEST EXPERIENCE

• Interact with outside contacts such as guests – to ensure their total satisfaction, vendors – to order supplies/ equipment and ensure best prices and quality. To assist with the Health Department and other regulatory agencies – regarding safety matters and kitchen inspections.

RESPONSIBLE BUSINESS

• Serve fresh ingredients to the guests of the highest quality of which reflect the style of the outlet concept

• Monitor methods of food preparation, sizes of portions and garnishing of foods to ensure food is prepared in the described manner

• Approve all food/ dishes leaving your section or kitchen before served to guests

• Estimate food consumption and purchases or requisitions of foodstuffs and kitchen supplies accordingly

• Devise specialty dishes and develops innovative menus

• Establish or enforce hygiene standards for the kitchen outlet.

• Develop and assist with training activities focused on improving skills and knowledge

• Take an active involvement in the welfare, safety, development and well-being of hosts providing advice, counseling and (positive) constructive feedback

• Assist with the development and maintenance of policies & procedures, work processes and standards of performance within the Department. Ensure quarterly reviews to accurately reflect any changes.

• Ensure the cleanliness and tidy of the Kitchen department and ensure all equipment is in good working order

• Maintaining the cleanliness, neat and being well-groom appearance at all times during on duty

• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures

• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.

• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.

• Log security incidents and accidents in accordance with hotel requirements.

• Perform other duties as assigned including assisting staff with their job functions during peak periods.

What we need from you

• Diploma or Degree in Culinary Arts.

• At least 1 year experience in a similar position, or an experienced Chef de Partie will also be considered.

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

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

• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.

What we offer

We’ll reward all your hard work with a great salary and benefits – great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

Bluewater Resorts

Job Description

Key Responsibilities:

• Prepare, cook, and present high-quality hot dishes in your assigned section

• Supervise and train junior staff or commis assigned to your station

• Ensure all food preparation and presentation meet resort standards and guest expectations

• Manage stock control and ensure proper storage of ingredients and cooked items

• Maintain cleanliness and organization of your kitchen station at all times

• Work closely with the Sous Chef and other kitchen staff to coordinate operations and service flow

• Follow strict hygiene, safety, and sanitation guidelines, especially important in remote island locations

• Assist in planning menus and contributing ideas for seasonal or themed offerings

• Adapt quickly to guest feedback, special dietary requests, or unexpected operational needs

Qualifications:

• Diploma or certificate in Culinary Arts or related training

• Minimum of 2–3 years of experience in a similar role, preferably in a 4- or 5-star hotel or resort

• Strong experience in hot kitchen operations (grilling, sautéing, roasting, etc.)

• Knowledge of food safety and HACCP principles

• Ability to lead a small team and work independently with minimal supervision

• Excellent time management and organizational skills

• Willingness to be based in an island/resort environment and work flexible hours, including weekends and holidays

Gameboy Manila Inc.

Job Description

• Planning and creating menus.

• Ordering and purchasing food and kitchen supplies.

• Managing the budget for the kitchen.

• Ensuring food is prepared and presented to the highest standards.

• Maintaining a clean and organized kitchen.

• Managing and maintaining kitchen equipment.

• Managing food and labor costs to ensure the restaurant is profitable.

• Managing food inventory and controlling food costs.

Required Skills

• An understanding of food, including ingredients, cooking techniques, and food presentation.

• Creativity.

• Organization skills.

• Attention to detail.

• Time management skills.

• Physical strength.

• Great customer service.

• Ability to communicate clearly.

• Leadership skills.

Accor Asia Corporate Offices

Job Description

The St. Regis Singapore

Job Description

Lola Nena's Pichi Pichi Inc.

Job Description

Join a team where you'll feel the love in the work you do!

We're searching for a talented BOH Supervisor who embodies our core values of love, respect, care, warmth, and professionalism. In this role, you'll be an essential part of our mission and be surrounded by a passionate and dedicated team. Your exceptional managing skills will shine as you tackle exciting projects, grow professionally, and make a difference. 

At our company, we cherish a warm and positive work environment where everyone is treated with love, respect, and care. We're committed to professionalism, always striving for excellence and integrity in all that we do. If our values resonate with you, and you're eager to start a fulfilling career, we'd love to have you apply today!

BOH SUPERVISOR DUTIES:

Supervision and Management:

• Supervise all BOH Stations

• Evaluate BOH staff

• Motivate staff

• Inform management of issues

Knowledge and Compliance:

• Knowledge of all BOH Stations

• Ensure food safety procedures

• Ensure cleanliness of station

• Check the accuracy of BOH forms

• Impart core values and core practices to staff

Inventory and Equipment Management:

• Receiving orders from suppliers

• Always aware of current stocks

• Keep equipment in good working condition

Staff Management:

• Uniform & grooming check of BOH staff

• Timekeeping

Production and Quality Control:

• Ensure fulfillment of production quotas

Miscellaneous:

• Perform ad hoc tasks assigned by the immediate supervisor

QUALIFICATIONS:

• At least 2 years experience in Food industry and supervisory level

• Education? Passion for food and people is our priority.

• Math Skills? We'll teach you what you need to know.

• Gender? All are welcome.

• Appearance? Your warmth and authenticity shine the brightest.

• Communication? Respect and kindness are our languages.

• Love for people? Absolutely essential.

SATS Ltd.

Job Description

Job Responsibilities

• Support and assist Snr Executive Sous Chef and his team with daily operations within the department and supporting departments.

• Maximize profitability through managing the cost of sales, inventory and labor productivity and general expenses of the Culinary Operations.

• Able to plan and produce 2000 meal daily.

• Act as a coordination point for communication between Team Members and supporting departments in Marina Bay Sands.

• Create innovative and exciting menus, providing a balanced range of cuisines to meet customer requirements while providing quality in taste, temperature and presentation.

• Provide quality food products for our clients and supports in achieving all goals designated by the Snr Executive Sous Chef

• Involve in the timely pre-preparation before rush hours as well as for the next day “Mise en Place “requirement.

• Comply and ensure hygiene policies are strictly adhered to a daily basis applying “First in First out! “Kitchen best practice.

• Conduct training on hygiene standards and performs regular inspections with outlet chefs and stewarding.

• Liaise with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximizing their life span.

• Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.

• Perform all duties in accordance with Sats   policies and within the realm of the Company’s vision, mission and values.

• Liaise with Chef and Clients   keeping oneself informed of the patron’s feedback and preferences and being involved in the overall planning of the business.

• Ensure a cooperative and professional rapport is maintained with all external controls. Foster and promote a cooperative working climate, maximizing productivity and employee morale.

• Manage and handle all administrative duties effectively for the department with regards to Team Members, payroll records, scheduling and duty rosters, purchase requests.

• Provide constant feedback to the employees on their job performance creating a work environment which valued trust and transparency.

• Help maintaining high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.
  

Job Requirements

• Possesses a Certificate or Diploma in Culinary

• At least three years of managerial experience in a 4 – 5 star hotel or catering kitchen setting
  Must have strong culinary experience

• Excellent in leadership & supervisory skills with a “hands-on” approach

• Excellent logistical, culinary and leadership skills

• Fluent in English, knowledge of additional languages is advantages

• Able to instill safety and sanitation habits

• Able to work shift work

• People and customer-oriented, motivator & self-starter

• Team builder, displays initiative and creativity

• Knowledge in using computer for administration work

• Good knowledge on basic accounting and calculation of food costs
  
  
  

PepperGrill

Job Description

Job Role:

• Ensure the quality of the food items

• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation  in a timely manner

• Support food serving to customer

• Performs other duties as assigned by the superior

Benefits:

• Variable Performance Bonus

• Various Incentives

• 5.5 day work week

• Medical Benefits

• Company insurance 

•  Staff Meal Provided

CE LA VI

Job Description

Join Our Culinary Team at CÉ LA VI

CÉ LA VI is a dynamic, high-energy nightlife and dining destination, renowned for delivering exceptional experiences to a diverse clientele. Our passion for culinary excellence drives us to create unforgettable dining moments for our guests.

Position Overview

As a Chef at CÉ LA VI, you will be an integral part of our kitchen brigade, working alongside our Head Chef and Sous Chefs to deliver outstanding cuisine. You will take ownership of a specific kitchen section, ensuring that every dish meets our exacting standards for quality, presentation, and flavor.

No experience? No problem! If you bring passion for cooking, a willingness to learn, and a strong sense of teamwork, we will provide the training and guidance you need to grow. This is a fantastic opportunity to develop your culinary skills and learn from an exceptional team.

If you're ready to bring your enthusiasm to a vibrant and prestigious venue, we look forward to welcoming you to our team!

Qualifications

• Strong passion for cooking and a desire to pursue a culinary career.

• Basic knowledge of culinary techniques, food safety, and hygiene.

• Ability to work efficiently in a fast-paced kitchen environment.

• Attention to detail and a commitment to maintaining high-quality standards.

• Excellent communication skills and a positive attitude.

• Flexibility to work evenings, weekends, and holidays as required.

Manpower Staffing Services (S) Pte Ltd - Head Office

Job Description

Job Description:

• Prepare, bake, and present a variety of cakes, pastries, and plated desserts.
• Uphold kitchen cleanliness and food safety standards (HACCP knowledge is a plus) - lead & manage the kitchen steward program
• Maintain mise en place and ensure smooth daily kitchen operations, while guiding junior team members and ensuring proper training
• Support in R&D for new menu items and seasonal creations.
• Occasionally assist or travel to nearby outlets when required.

Requirements:

• Diploma/Degree in Culinary Arts/ Pastry or related field
• Culinary or pastry diploma/certificate is a plus.
• 2 to 3 yrs experience in a pastry kitchen; Extensive experience in pastry arts with focus on high-quality production; Creative mindset with a passion for developing new recipes and bakery innovations;
• Passion for baking & magical craft with expertise in cake creations; (e.g. skilled in piping & cake-decorations)
• Learning mindset; eager to develop new skills & capabilities;
• Good knowledge of baking techniques, chocolate work, and finishing.
• Reliable, detail-oriented, and passionate about pastry.
• Ability to thrive in fast-paced & dynamic environment and manage multiple tasks efficiently with utmost time management;
• Willing to travel slightly if needed between locations.
• A valid Food Hygiene Certificate with Singapore Food Agency (SFA); at least SF1 - else, company will provide for your training / certification as you will also serve as the onsite

See Min Huay, Germain EA License No.: 02C3423 Personnel Registration No.: R23112250

Please note that your response to this advertisement and communications with us pursuant to this advertisement will constitute informed consent to the collection, use and/or disclosure of personal data by ManpowerGroup Singapore for the purpose of carrying out its business, in compliance with the relevant provisions of the Personal Data Protection Act 2012. To learn more about ManpowerGroup's Global Privacy Policy, please visit https://www.manpower.com.sg/privacy-policy

SOFITEL SINGAPORE CITY CENTRE

Job Description

Job Description:

• Manage the day to day operations of an area in the kitchen e.g. banquet, pastry, cold food & a la carte.

• Distribute work equally to ambassadors.

• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.

• Maintain a good relationship with other ambassadors, providing instruction and encouragement as needed.

• Fill store requisition & daily ordering for his/her area of the kitchen.

• Assume the responsibility for cleanliness, sanitation and neatness of the kitchen.

• Ensure proper product storage, food rotation, labeling & following FIFO system.

• Able to handle mise en place & hand over shifts.

• Respond properly in any hotel emergency or safety situation.

• Perform other tasks or projects assigned by hotel management and ambassadors.

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

• Relate guest comments, positive or negative, to the Director of Culinary, making use of the kitchen log book.

• Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required.

• Disinfect and sanitize cutting boards and worktables constantly during the shift.

• Know and apply ability to operate kitchen equipment safely and properly in the kitchen.

• Report and handle any accident immediately, no matter how minor.

• Respond properly in any hotel emergency or safety situation.

• Provide a courteous and professional service at all times.

• Organise each food service so that it runs efficiently and productively.

• Liaise with Director of Culinary and Executive Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.

• Coordinate food production and kitchen team to meet food preparation and service requirements.

• Ensure all food produced is in line with kitchen recipes and standards.

• Check all food is stored and handled as per current food health and hygiene regulations.

• Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations.

• Monitor daily kitchen food and product requirements and advise Director of Culinary of these well in advance.

• Monitor food ppreparation and wastage costs control these by following efficient preparation methods and standard recipes.

• Suggest any improvements that could be made to improve existing service or procedures, log and inform the Department Manager of any service or system problems.

• Do not divulge any Hotel or guest information either during or after employment with the company.

• To ensure all ambassador wear the correct uniform and name badge at all times. Ensuring that they maintain a high standard of personal appearance and hygiene, adhering to the hotel and department grooming standards.

• To ensure that all ambassadors provide a friendly, courteous and professional service at all times.

• To assist in the training of ambassadors, making sure that they have the skills necessary to perform their duties in the most productive way.

• To attend training sessions and meeting as and when required.

• To conduct and/or contribute to regular Hotel and Department Meetings.

• To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required.

• Any other reasonable request as required by Hotel Management.

Job Requirements:

• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors.

• Has the ability to work autonomously.

• Has the ability and willingness to undertake further development.

• Appreciates and maintains an effective outlet for stress.

• An understanding of luxury guest expectations.

SOFITEL SINGAPORE CITY CENTRE

Job Description

Job Description:

• Manage the day to day operations of an area in the kitchen e.g. banquet, pastry, cold food & a la carte.

• Distribute work equally to ambassadors.

• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.

• Maintain a good relationship with other ambassadors, providing instruction and encouragement as needed.

• Fill store requisition & daily ordering for his/her area of the kitchen.

• Assume the responsibility for cleanliness, sanitation and neatness of the kitchen.

• Ensure proper product storage, food rotation, labeling & following FIFO system.

• Able to handle mise en place & hand over shifts.

• Respond properly in any hotel emergency or safety situation.

• Perform other tasks or projects assigned by hotel management and ambassadors.

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

• Relate guest comments, positive or negative, to the Director of Culinary, making use of the kitchen log book.

• Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required.

• Disinfect and sanitize cutting boards and worktables constantly during the shift.

• Know and apply ability to operate kitchen equipment safely and properly in the kitchen.

• Report and handle any accident immediately, no matter how minor.

• Respond properly in any hotel emergency or safety situation.

• Provide a courteous and professional service at all times.

• Organise each food service so that it runs efficiently and productively.

• Liaise with Director of Culinary and Executive Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.

• Coordinate food production and kitchen team to meet food preparation and service requirements.

• Ensure all food produced is in line with kitchen recipes and standards.

• Check all food is stored and handled as per current food health and hygiene regulations.

• Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations.

• Monitor daily kitchen food and product requirements and advise Director of Culinary of these well in advance.

• Monitor food ppreparation and wastage costs control these by following efficient preparation methods and standard recipes.

• Suggest any improvements that could be made to improve existing service or procedures, log and inform the Department Manager of any service or system problems.

• Do not divulge any Hotel or guest information either during or after employment with the company.

• To ensure all ambassador wear the correct uniform and name badge at all times. Ensuring that they maintain a high standard of personal appearance and hygiene, adhering to the hotel and department grooming standards.

• To ensure that all ambassadors provide a friendly, courteous and professional service at all times.

• To assist in the training of ambassadors, making sure that they have the skills necessary to perform their duties in the most productive way.

• To attend training sessions and meeting as and when required.

• To conduct and/or contribute to regular Hotel and Department Meetings.

• To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required.

• Any other reasonable request as required by Hotel Management.

Job Requirements:

• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors.

• Has the ability to work autonomously.

• Has the ability and willingness to undertake further development.

• Appreciates and maintains an effective outlet for stress.

• An understanding of luxury guest expectations.

Expressions Stationery Shop, Inc.

Job Description

Job description

As a Kitchen Assistant member at Golden Bamboo Restaurant, you will work closely with the kitchen team to prepare and cook high-quality dishes, ensuring they meet the restaurant’s standards for taste, presentation, and hygiene. Your role will be essential in maintaining a clean, efficient, and organized kitchen environment. Whether you’re an experienced cook or just starting your culinary career, this is a great opportunity to grow in a fast-paced, team-oriented environment.

Key Responsibilities:

• Steaming Dumplings: Previous experience in steaming.
• Food Preparation: Assist in the preparation of ingredients and dishes according to Golden Bamboo’s menu standards. Ensure proper food handling, storage, and cleanliness.
• Kitchen Organization: Maintain cleanliness and organization of the kitchen, including workstations, equipment, and utensils. Ensure that all areas adhere to food safety and hygiene standards.
• Inventory Control: Assist with inventory management, including checking stock levels, organizing supplies, and notifying management when stock is low or when items need to be reordered.
• Equipment Maintenance: Operate kitchen equipment safely and efficiently. Ensure equipment is clean and in good working order. Report any malfunctions or maintenance issues.
• Team Collaboration: Work effectively with the kitchen and service staff to ensure that orders are completed accurately and promptly. Support other team members as needed during busy periods.
• Safety and Sanitation: Follow all health and safety regulations. Maintain a clean and sanitary work environment in compliance with food safety laws.

Qualifications:

• Educational Background: Senior High or High school diploma or equivalent. Culinary training or relevant experience in food preparation is a plus.
• Experience: Previous experience in a kitchen or food preparation setting is preferred, but not required.
• Skills: Ability to work in a fast-paced environment, attention to detail, and strong communication skills.

Benefits:

• Company events
• Employee discount
• Free parking
• Health insurance
• On-site parking
• Opportunities for promotion
• SL/VL
• Bereavement Assistance/Leave
• HMO
• 13th month salary
• SF
• Meal
• O.T. Pay
• Etc..

Anradus Pte. Ltd.

Job Description

Sous Chef #70400

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title:  Sous Chef/Assistant Head Chef
• Working Location: Senoko
• Working Hours: 5.5 days 
• Salary Package: Up to $4500 + Performance Bonus
• Duration: Permanent 

Key Responsibilities

• Assist the Head Chef in overseeing kitchen operations to ensure smooth functioning.
• Manage the purchasing, receiving, and storage of ingredients, adhering to high standards.
• Monitor the quality and consistency of food to ensure it meets our exacting standards.
• Regularly check the freshness, presentation, and temperature of food served to guests.
• Implement effective food portioning, serving, and purchasing strategies to minimize waste, in line with our standard operating procedures.
• Maintain the highest levels of kitchen cleanliness, hygiene, and sanitation.
• Ensure efficient storage and complete utilization of perishable items to reduce waste.
• Keep ingredients fresh and monitor their expiry dates to prevent the use of spoiled or contaminated products.
• Perform additional tasks as assigned by management to enhance kitchen operations.
• Other tasks as assigned by Management. 

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• At least 3 years of experience in preparing both Western and Asian cuisine.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #70400 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161
Angel Lim | EA Reg No.: R1769781 

DINELINK INC.

Job Description

KITCHEN SUPERVISOR

• Proven experience as a Kitchen Supervisor or similar role in a high-volume restaurant environment.
• Strong knowledge of culinary techniques, food safety standards, and kitchen management best practices.
• Excellent communication and interpersonal skills.
• Ability to work under pressure and handle multiple tasks simultaneously.
• Proficiency in inventory management and cost control.
• Culinary degree or relevant certification is a plus.

RCREIGN Manpower Agency

Job Description

Experienced in French Cuisine, Fine Dining / High end / 5 star hotel and restaurant

with good communication skills

professional and pleasing personality

at least 3 or more years of experience

Natural9 Corporation

Job Description

• Prepare pizzas out of our menu and based on custom orders

• Bake a wide variety of pizza doughs, including thin crust, thick crust and cheese-stuffed

• Make fresh tomato, pesto and white cream sauces

• Wash and chop vegetables (for example, tomatoes, peppers, onions and mushrooms)

• Cut, slice and grill meats like chicken, ham and beef

• Monitor food stock and place orders, as needed

• Use less traditional ingredients to appeal to a larger audience (for example, vegan cheese and gluten-free flour)

• Cook appetizers, like mozzarella sticks, pizza bites, garlic breads and salads

• Recommend new recipes to update our menus

• Maintain a clean cooking station and sterilize equipment

• Requirements and skills

Chilli Fagara

Job Description

Position Summary:

We are seeking a talented and dedicated Chef De Partie to join our dynamic kitchen team. As a CDP, you will play a crucial role in supporting the Head Chef in kitchen operations and ensuring the highest quality of food preparation and presentation. You will be instrumental in maintaining our commitment to culinary excellence and innovation.

Responsibilities:

•⁠ ⁠*Prepare, cook, and present high-quality dishes* according to our menus and recipes.

•⁠ ⁠*Assist the Head Chef* in managing kitchen operations and ensuring efficient workflow.

•⁠ ⁠*Maintain a clean, organised, and hygienic kitchen environment.*

•⁠ ⁠*Collaborate with the wider culinary team* to develop new menu items and improve existing dishes.

•⁠ ⁠*Ensure that all food safety and health regulations* are strictly adhered to.

•⁠ ⁠*Provide guidance and training* to junior kitchen staff as required.

What we're looking for:

•⁠ ⁠*Proven experience* as a Chef de Partie, Demi Chef, or Cook in a similar hospitality or restaurant environment.

•⁠ ⁠*Strong culinary skills* and knowledge of food preparation, cooking techniques, and presentation.

•⁠ ⁠*Excellent attention to detail* and a commitment to delivering high-quality food.

•⁠ ⁠*Good time management* and the ability to work well under pressure in a fast-paced kitchen.

•⁠ ⁠*Strong teamwork and communication skills.*

---

職責：

•⁠ ⁠根據我們的菜單和食譜準備、烹飪和呈現高品質的菜餚。

•⁠ ⁠協助主廚管理廚房運營，確保工作流程高效。

•⁠ ⁠維持乾淨、有序和衛生的廚房環境*。

•⁠ ⁠與更廣泛的烹飪團隊合作，開發新菜品並改進現有菜餚。

•⁠ ⁠嚴格遵守所有食品安全和健康法規。

•⁠ ⁠根據需要為初級廚房員工提供指導和培訓。

我們正在尋找：

•⁠ ⁠在類似的酒店或餐館環境中*擁有Chef de Partie、Demi Chef或Cook經驗。

•⁠ ⁠強大的烹飪技能和食品製備、烹飪技術及展示的知識。

•⁠ ⁠卓越的細節關注以及對提供高品質食品的承諾。

•⁠ ⁠良好的時間管理能力，能夠在快節奏的廚房中承受壓力。

•⁠ ⁠強大的團隊合作和溝通能力。

Ironwood Hotel

Job Description

Job Summary/Overview

As an Executive Chef, you will be responsible for overseeing operations to all kitchen outlets, ensuring the highest standards of food quality and presentation. This role involves creating innovative recipes, maintaining food consistency, and driving the overall culinary direction for the kitchen.

Join Us

Send us your resumé at careers@ironwoodhotel.com or drop it off at Ironwood Hotel located at Burgos Street corner Juan Luna Street, Brgy 34, Tacloban City, Leyte.

For email applications, please use the following e-mail subject: [Last Name, First Name - Position Desired]. Attach your resumé/requirements when you compose your email.

You may also visit our Facebook page, Careers at Ironwood Hotel, for the latest positions for hire and the instructions on how to send your resumé / requirements.

INTERACTIVE MULTI-PURPOSE COOPERATIVE

Job Description

What you'll be doing

• Overseeing the preparation and cooking of dishes in your designated station or area of the kitchen

• Ensuring the highest standards of food quality, presentation and consistency

• Collaborating with the Head Chef and other Chefs de Partie to plan and execute menu items

• Supervising and training junior kitchen staff, delegating tasks and providing guidance

• Maintaining a clean, organised and efficient work environment in your station

• Adhering to all health, safety and hygiene regulations

• Participating in menu development and contributing ideas for new dishes

What we're looking for

• Minimum of 1 year experience as Chef De Partie

• Formal culinary training or certification, such as a degree or diploma in Culinary Arts

• Excellent working knowledge of food preparation techniques, kitchen equipment and inventory management

• Ability to work efficiently under pressure and in a fast-paced environment

• Strong leadership and team management skills, with a proven track record of mentoring junior staff

• Creativity and a passion for producing innovative and delicious dishes

• Excellent communication and interpersonal skills

• Commitment to maintaining the highest standards of food safety and hygiene