Total 1,442 job vacancies in Singapore

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government

Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Responsibilities:

• Assist in the preparation and cooking of menu items under supervision
• Follow kitchen procedures and recipes to ensure consistency and quality
• Keep all kitchen areas clean, organized, and in line with hygiene and safety standards
• Properly store food items and assist in stock rotation
• Support the team with preparation tasks like chopping, portioning and plating
• Assist with cleaning duties and washing dishes when required.
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Knowledge of various cooking methods, ingredients, equipment, and procedures
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

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 expectedstandards;
• Attend to kitchen-related duties stock- checking and inventory andordering;
• Practice and ensure good hygiene and housekeeping standards within thekitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

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：

• Past experience as a working chef.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Profound knowledge of different kinds of beverages
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

Cooks guests' orders according to

their preferences

Employs food safety best practices

and makes sure that all kitchen sta!

members do the same

Acts with appropriate caution in a

dangerous environment where there

are knives and high-temperature

surfaces

Selects choice ingredients that will

give dishes the best flavour

Experiments to come up with new

specialties that will draw diners into

the restaurant

Coaches the sous chef and other

members of the kitchen staff, so they

perform at their best

Determines how much food to order

and maintains an appropriate supply

at the restaurant

Keeps up with trends in cooking and

the restaurant business to ensure

that guests have a positive experience

Works quickly and accurately during

busy periods, such as weekends and

evenings

Occasionally takes on extra duties,

such as cleaning, when the kitchen is

short-stafed or the restaurant is

particularly busy

Takes direction and works with the

restaurant's administrative team

Responsibilities:

• Assist in the preparation and cooking of menu items under supervision
• Follow kitchen procedures and recipes to ensure consistency and quality
• Keep all kitchen areas clean, organized, and in line with hygiene and safety standards
• Properly store food items and assist in stock rotation
• Support the team with preparation tasks like chopping, portioning and plating
• Assist with cleaning duties and washing dishes when required.
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Knowledge of various cooking methods, ingredients, equipment, and procedures
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

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
• Able to work longer hours with prolonged period of standing.

Job Description

The Station Chef ensures that all products used for dishes are of a high standard. He/She ensures that all health, safety legislation and guidelines are implemented, adhered to and reviewed regularly. He/She maintains cleanliness of all areas after service. He/She is responsible for preparing kitchen cleaning rosters. He/She supervises cleaning schedules and signs off on a regular basis.~ Facilitate effective communication and engagement at the workplace.

Requirements
~ Apply food safety management systems for food service establishments.
~ Conduct food and beverage hygiene audit.
~ Demonstrate advanced dry heat cooking techniques.
~ Demonstrate sous vide method.
~ Establish relationships for customer confidence.
~ Facilitate effective work teams.
~ Grind wet flour.
~ Identify meat and its fabrication and utilisation in culinary.
~ Identify seafood and its fabrication and utilisation in culinary.
~ Maintain workplace safety and health policies and procedures.
~ Manage productivity improvement.
~ Solve problems and make decisions at supervisory level.
~ Supervise food production.
~ Supervise quality procedures.
~ Understand asian food culture and techniques.
~ Understand nutritional knowledge and dietary requirements.

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of 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

• Assist in operations to ensure the smooth operation of the restaurant.

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experiencev

Experience for Minimum of 6 years in Expertise in Andhra Cuisine, and experienced in South and North Indian CuisinesExperinced in Andhra Cuisine- Authentic dishes like Gongura Mamsam, Avakai , Andhra pickles, traditional sweets like sunnundalu and all authentic specialty items preparation.Experience in Andhra cuisine for minimum of 5 years

Prepare SOP for Authentic Andhra, South And North Indian

Prepare check list for Andhra spices and procurement

Authentic recipes have to be prepared under guidance

Apply food safety management systems for food service establishments.

Overall responsibility for the kitchen’s daily operations.

Liaising with the relevant companies for food orders.

Creating new dishes and menus.

Interviewing and hiring new staff.

Maintaining/raising the food’s profit margins for your employer.

Monitoring and controlling stock levels.

Ensuring correct stock rotation procedures are followed.

Implementation of health and safety procedures in the kitchen.

Estimating costs and ensuring all purchases come within budget.

Taking care of the kitchen’s accounts and creating a work roster.

Company Benefits:

• 10 days of Annual Leave
• 1 day of Birthday Leave
• Bonuses & Staff Discount
• Medical & Dental Benefits
• Meals provided
• Uniforms & Safety shoes provided
• Staff Training to boost skills, support career growth

Job Overview
We are currently seeking a proactive and reliable Assistant Chef to join our kitchen team. This position will support the Head Chef and team in the preparation and production of daily dim sum and other menu items, ensuring consistent food quality and maintaining kitchen hygiene and operational standards.

Key Responsibilities

• Prepare and cook key ingredients, including fillings, sauces, congee, wonton soup, and barley water.
• Handle marinated ingredients, mix fillings, and ensure timely delivery to cooking stations.
• Cook fillings and coordinate orders with the central kitchen and external suppliers when needed.
• Prepare a variety of dim sum, ensuring consistent taste, quality, and presentation.
• Provide guidance and on-the-job training to junior chefs as needed to ensure proper skills development and consistent standards.
• Maintain cleanliness and organization of the work area, and complete daily preparation tasks.
• Follow standard operating procedures (SOP) and adhere to food safety and hygiene standards.
• Assist with ingredient preparation, inventory management, and provide support to other stations when required.
• Independently manage assigned stations and daily production tasks.
• Supervise evening shifts to ensure smooth workflow.
• Use systems to place orders and receive deliveries, ensuring accurate and sufficient inventory.
• Order kitchen equipment and ingredients.
• Check the shelf life of food and ingredients to ensure food safety.
• Assist with staff leave planning, scheduling, and shift arrangements.
• Perform other tasks assigned by the Chef / Sous Executive Chef.
• Maintain high standards of food quality, consistency, and kitchen operations.
• Perform any other duties assigned by the Head Chef or Deputy Executive Chef.

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.

We arelooking to hire a commendable executive chef to manage our kitchen staff and toresolve kitchen issues swiftly. The executive chef attracts and retains staff,maintains a cooperative relationship with team members, optimizes staffproductivity, and serves as a replacement in team members' absence. You willtrain staff to use new recipes, cooking techniques and equipment, and overseecooks performing food preparation. You will oversee the delivery of foodsupplies, prepare special dishes, and supervise overall kitchen operationsduring dinner service.

To ensuresuccess you will ensure your team delivers high-quality, cost-effective dishespromptly. Top candidates are creative, service-oriented, and level-headed.

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.

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

Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head 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 head 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 head 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.

Role Overview

We are seeking passionate Junior Chefs who are excited to grow in a purpose-driven kitchen. You will support day-to-day food preparation with a strong focus on wellness, nutrition, and high culinary standards. This role is ideal for rising kitchen professionals who thrive in structured environments and are eager to learn, contribute, and grow in a team committed to redefining health-forward dining.

Key Responsibilities

1. Food Preparation & Cooking

• Prepare ingredients and cook menu items according to standardised recipes and plating guidelines.
• Execute dishes with care toward nutrition, portion control, and visual appeal.
• Confidently work with whole foods, seafood, lean meats, plant-based and alternative protein sources.
• Follow exact specifications for dietary-sensitive dishes (e.g. gluten-free, vegan, keto).

2. Kitchen Operations

• Maintain a clean and organised workstation at all times.
• Follow strict food hygiene and safety practices, complying with all kitchen protocols.
• Assist with receiving, storing, labelling, and rotating food stock.
• Support mise en place and batch prep work to ensure smooth service.

3. Team Collaboration

• Work cooperatively with the culinary team to maintain a positive and efficient kitchen environment.
• Flag any issues with ingredients, equipment, or prep delays early to supervisors.
• Assist with onboarding and training of junior staff or new hires as needed.

Requirements

Experience:

• Prior experience as a line cook, commis, or prep cook in a professional kitchen setting.
• Familiarity with healthy cooking methods (grilling, steaming, roasting, etc.).
• Ability to follow recipes, plating guidelines, and kitchen systems precisely.

Skills & Attributes:

• Basic understanding of nutrition, dietary preferences, and common food allergens.
• Willingness to learn, take feedback, and grow within a structured kitchen team.
• Strong knife skills and familiarity with kitchen tools and equipment.
• Punctual, dependable, and takes pride in quality work.
• High personal hygiene and attention to cleanliness.\

Added Skills that we are looking for:

• Experience with Mediterranean, plant-based, or low-carb cuisines.
• Understanding of clean-label and whole-food ingredient standards.
• Ability to multitask and stay composed during busy service periods.
• Good communication skills and team spirit.

Why Join Us

Join one of Singapore’s most exciting culinary teams in the wellness space. At Morrow, food isn’t just fuel—it’s medicine, pleasure, and connection. This is a unique opportunity to develop your culinary skills while contributing to a greater mission of longevity and lifestyle transformation.

Morrow is an equal opportunity employer committed to building a diverse and inclusive team.

Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.

• Coordinating cooks' tasks.

• Implementing hygiene policies and examining equipment for cleanliness.

• Designing new recipes, planning menus, and selecting plate presentations.

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

• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

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

• Setting and monitoring performance standards for staff.

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

Requirements:

• Advanced knowledge of food professional principles and practices.

• Proficient knowledge of human resources management.

• Excellent communication skills.

• Ability to meet deadlines.

· Prepare all raw cooking materials and other required products

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

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

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

· Cleans and maintains work areas and all equipments

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 80563130 for more information

. At least 20 years experience in F&B industry

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant degree/diploma

• 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

*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 80563130 for more information

Job Description & Requirements

• Creating an overall vision and plan for the restaurant

• Designing innovative restaurant menus to suit the theme of the restaurant

• Designing new dishes to fit the menu and keeping customers returning to try new dishes

• Developing menus and item pricing

• Sourcing unique ingredients for the menus, and keeping stock levels fully up-to-date

• Keeping the kitchen fully equipped with all the tools and inventory

• Ensuring that the quality of food is consistently high and that hygiene standards are exceeded

• Organising, employing, training new staff and motivating staff in the kitchen and on the restaurant floor

• Organising budgets and finances for the kitchen

• Assisting kitchen staff with food prep and recipe creation

• Purchasing food and supplies from vendors approved by the company

WE TAKE YOU ABOVE BEYOND

Take your passion to the next level and work alongside other masters of their craft to build a fulfilling and rewarding career at Marina Bay Sands.

Job Responsibilities

Culinary Leadership & Menu Innovation

• Curate and evolve Italian American menus aligned with TAO Group brand DNA
• Drive menu innovation while preserving authenticity and commercial viability
• Develop seasonal and occasion-based menus (festive, collaborations, promotions)
• Lead dish development, tastings, and ongoing refinement
• Ensure all menu items reflect premium ingredients, consistent execution, and presentation standards

Recipe Compliance & Brand Standards

• Establish and enforce strict recipe compliance and standardization
• Maintain detailed recipe specifications, costing, and production guidelines
• Ensure consistency across:TastePresentationPortioning
• Act as brand custodian in collaboration with TAO Group USA Culinary Directors

High-Volume & Event Execution

• Oversee and execute:High-volume lunch and dinner serviceBuyout events (500+ guests)Pool operationsFuture BFS operations (up to 300 guests by 2027)
• Lead structured planning for:Large-scale event productionPre-preparation strategiesService delivery under peak demand
• Ensure seamless execution without compromising quality

Operational & Commercial Performance

• Partner with the GM on weekly operations, performance, and menu strategy
• Drive:Food cost control and profitabilityYield optimization and waste reductionMenu engineering and pricing strategy
• Own outlet-level P&L accountability

People Leadership & Kitchen Management

• Lead and manage a brigade of ~40 chefs
• Oversee the Executive Pastry Chef and all BOH leadership
• Build and maintain a disciplined, high-performance kitchen culture
• Drive:Training and developmentSuccession planningPerformance management
• Ensure strong alignment and communication across BOH and FOH teams

Guest Experience & Culinary Identity

• Deliver a consistent, elevated dining experience
• Partner with FOH to strengthen:Product storytellingGuest engagement
• Act on guest feedback and market trends to refine offerings

Food Safety & Compliance

• Ensure full compliance with HACCP, ISO standards, and SFA regulations
• Maintain best practices in:HygieneFood safetyKitchen maintenance and audit readiness

Job Requirements

Education & Certification

• Degree/Diploma in Culinary Arts or Management

Experience

• Minimum 10+ years experience, with significant time in: Italian or Italian-American cuisine, high-volume, premium standalone restaurants
• Proven track record managing:Large kitchen brigades (30–50 chefs)High-volume service and large-scale events

Other Prerequisites

• Strong menu development and culinary innovation capabilities
• Deep understanding of recipe discipline and operational execution
• Experience in large-scale buyouts and event catering (300–500+ guests)
• Ability to balance creativity with commercial performance
• Strong leadership presence with a hands-on approach

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

1. Day-to-Day Operations:

• Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.
• Supervise and support staff to provide excellent customer service.
• Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.
• Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.
• Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

• Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.
• Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.
• Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

• Monitor customer feedback and ensure that customer service meets or exceeds company standards.
• Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

• Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.
• Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.
• Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

• Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.
• Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

• Ensure that labour expenses are align with budgetary goals.
• Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

Job Responsibilities

· Assist Chefs with creation and preparation of local & western cuisine

· Check that quantity and quality of items ordered are received and stored in proper conditions

· Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues

· Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

Job Requirements

· At least 2 years relevant experience in preparation of local & western cuisine

· Team player but also able to work independently

· Able to multi task and thrive in a fast paced environment

· Able to work on rotating shifts, weekends and public holiday

Responsibilities

• Teach and conduct professional Culinary courses

• Supervise and execute the day to day operations of Academy's kitchens

• Maintain the cleanliness of classrooms and bakery thus providing a positive learning environment

• Part of the team in preparing curriculum and lesson plan for professional courses

• Prepare assessment and examination for the students

• Ensure student evaluations and grading SOPs are executed accurately and as scheduled

• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes

• Participation in student discipline, monitoring and reporting

• Provide counselling and guidance when students may require

• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity)

• Any other special projects or special events as assigned by the management

Qualifications, Skills and Experience

• Degree Holder in Culinary

• Possessing an Advanced Certificate in Training and Assessment (ACTA) / Advanced Certificate in Learning Performance (ACLP) and registered with National Adult Educator Registry under TAEPP are mandatory requirements for this role.

If the applicant does not possess the ACTA/ACLP certification, they will be required to obtain it as part of their professional development. In such cases, the applicant must agree to serve a bond with the organization upon completion of the certification. By submitting your application, you acknowledge and accept this condition if applicable.

• 5 years industry experience in Hotels or Restaurants

• Relevant experience in area of specialization (E.g. Western, Asian)

• Competence in delivering education in English

• Creative and able to develop recipes

• Positive attitude and results oriented

• Good sense of humour and play

• Won medals in international Culinary / Pastry & Bakery competitions will be an advantage

• Competent in the use of Microsoft Office System, primarily MS Word and MS PowerPoint