Total 1,442 job vacancies in Singapore

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation

• Verify that prepared food meets requirements

• Ensure quality control and presentation of the food

• Adhere to safety procedures

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

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food orders

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

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Work with the kitchen in charge of ordering

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

We will need this talented individual to:

• To control the food cost and the consistency of quality and quantity of food served • Assists in the implementation of annual promotion plan and menu change cycle.

• Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.

• Co-ordinates with Assistant F&B Manager in ensuring that operations functions are efficient and timely

• Recommend and organize proper and systematic storage of food items in the kitchen

• Prepares duty rosters schedules vacation and public holidays accordingly.

• Competent with health, safety, and other emergency procedures

• Perform other reasonable duties as assigned by the Executive Sous Chef / Executive Chef Requirement:

• Current Senior Sous Chef or Sous Chef with more than 10 years of experience in a 5-star hotel or reputable restaurant group

• Minimum Degree required

• Intermediate English language proficiency

• Basic knowledge of MS office, Exel and Payroll Software

• High level of flexibility

This position is responsible for delivering quality food and maintaining kitchen standards.

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

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

What's the job

The Chef de Partie organizes kitchen operations, prepares and serves dishes, and supervises junior kitchen staff while ensuring compliance with health, safety, and brand standards.

Your day-to-day

• Plan menus by assessing ingredient availability, required skills, and hotel standards to deliver quality dishes
• Prepare meals for assigned kitchen sections, ensuring timely delivery of high-quality food items
• Supervise and provide clear direction to kitchen helpers, attendants, and stewards to maintain smooth kitchen operations
• Collaborate with supervisors on manpower planning and kitchen management needs
• Communicate guest and internal feedback, operational difficulties, and relevant information to superiors to support continuous improvement
• Coordinate food service flow, including pass and pick-up processes, to ensure efficient service
• Participate actively in daily briefings, meetings, and training sessions to enhance team performance and compliance
• Prepare food, beverage, materials, and equipment in advance to support service readiness
• Maintain cleanliness and reset work areas to uphold hygiene and safety standards
• Implement hotel and departmental policies, including health, safety, grooming, quality, and hygiene regulations
• Apply Occupational Health & Safety (OH&S) policies by conducting all tasks safely and reporting hazards promptly
• Demonstrate knowledge of property safety, first aid, fire, and emergency procedures and operate equipment safely
• Log security incidents and accidents accurately following hotel protocols

What we need from you

• Minimum 2 years’ experience in a similar culinary role or equivalent combination of education and experience
• Valid food service permit or health/food handler card as mandated by local government agencies
• Demonstrated ability to interact professionally with guests, colleagues, and third parties to uphold the hotel’s reputation
• Proven problem-solving skills applied in kitchen operations and guest service contexts

Monthly Salary: UP to $3800 (Negotiable)

Working Address: ION Orchard

Working Hours: 5.5 day work week, 44 hours 

    shift-based; typically 8hrs x 5 days + 4hrs x 1 day

                             1 day off per week based on rotational basis.

No prior experience required — comprehensive training will be provided

Responsibilities and Duties:

• Prepare nigiri sushi, maki rolls, and sashimi

• Fillet and process whole fish, including all preparation and mise en place

• Engage with guests at the counter — explain dishes, make recommendations, and deliver a memorable dining experience

• Manage freshness and quality control of ingredients

• Adapt menu offerings based on the day’s market deliveries

• Maintain strict hygiene standards in line with HACCP requirements

• Coordinate with Japanese management, kitchen, and service teams

Qualification and Requirements:

Must-Have:

• Genuine passion for sushi and Japanese cuisine — a strong desire to pursue the craft seriously and develop your skills over the long term

• Strong teamwork and communication skills — the sushi counter is a guest-facing position. You should be comfortable interacting with diners and collaborating closely with service and kitchen teams

• Growth mindset — a desire to grow from trainee to leading the sushi counter and eventually into restaurant management

Nice-to-Have:

• Experience in sushi preparation or Japanese cuisine (any level welcome)

• Basic fish filleting and preparation skills

• Food safety knowledge or certifications

Who We’re Looking For:

• Someone who dreams of mastering the art of sushi and delighting guests with their craft

• A naturally curious person with a deep interest in fish, ingredients, and flavours

• Someone with a craftsman’s attention to detail, who also enjoys connecting with guests across the counter

• Someone who wants to help bring authentic Japanese sushi culture to Singapore for the long term 

Benefits: 

• OT Payable

• Variable bonus

• AL entitlement

• Staff Meal Provided

• Growth opportunities and career advancement

• Opportunity to join a new restaurant opening team
  

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

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 Club standards and sanitation regulations

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

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

Position Statement

A Chef de Partie prepares and cooks food according to standard procedures, recipes, and instructions, while assisting the Sous Chef in training team members. This role supports product development and ensures the smooth operation of the kitchen.

What will you be doing?

As Chef de Partie, you will:

• Prepare food efficiently, economically, and hygienically per standard recipes.
• Assist the Sous Chef in day-to-day kitchen operations and maintain high standards of food preparation and presentation.
• Follow recipes, plating guides, and maintain cleanliness and hygiene standards.
• Ensure compliance with HACCP regulations.
• Use kitchen equipment correctly and participate in off-site events as required.
• Complete tasks outside the kitchen area and assist in inventory taking.
• Work closely with the Stewarding department to ensure cleanliness and minimize losses.
• Respond to guest requests promptly and maintain a professional attitude.
• Adhere to hotel rules and team member handbook.
• Coordinate and participate in kitchen production, ensuring quality and portion control.
• Monitor food quality and adjust as needed.
• Perform other duties as assigned.

What are we looking for?

To succeed in this role, you should have:

• High school graduate or equivalent in Culinary.
• At least 2 years’ experience in a 5-star hotel or high-standard restaurant.
• Minimum 1 year as Demi Chef or equivalent in an international brand hotel.
• Valid Food Hygiene certificate.
• Familiarity with HACCP standards.
• Good command of English (preferred).

What will it be like to work for Hilton?

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

About the Restaurant

Loca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honour tradition while pushing creative boundaries, bringing together ingredients from various cultures and traditions, served in perfect harmony in a single space, where guests can enjoy the creations, atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food, we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used, and how it makes an impact in our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining - a learning experience, a journey.

This position as a Sous Chef will report to Executive Chef.

Job Responsibilities:

• Assist with menu planning, inventory, supply management, quality control, and maintaining portion sizes
• Create and refine menus with new or existing culinary creations ensuring variety and quality of the servings
• Approve and finalize dishes before service to ensure presentation and taste meet quality standards
• Manage procurement of ingredients and kitchen equipment, addressing shortages proactively
• Minimize waste and maximize thorough usage of food through proper and well-organized storage
• Maintain excellent standards of food quality and production, ensuring consistency in all dishes
• Maintain the highest standards of kitchen and food hygiene at all times
• Resolve kitchen issues promptly to maintain smooth operations
• Ensure safe and proper use of equipment at all times and to give guidance to other team members
• Overall in charge of the kitchen team during the absence of the Executive Chef to build a high-performing team
• Assist in developing seasonal menu
• Any other duties as assigned

Job Requirements:

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• 5 to 7 years of relevant experience preferably in Japanese / Western fine dining
• Possess comprehensive knowledge of your specialty in handling all equipment and general culinary functions
• Prior experience working in a pre-opening team would be advantageous
• Work independently and good team player
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Japanese Concept for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

Job Description & Requirements

Who We Are

The Nanson is a private member’s club that is a home for bold minds who challenge, create, and think without limits. With exceptional hospitality and world-class cultural programming, it’s a place for those who push boundaries while setting a new standard for modern membership. Located at the InterContinental Robertson Quay, The Nanson brings together versatile spaces, curated content, and refined dining to create a connected, collaborative community in Singapore. 

The Role 

The Chef de Partie plays a key role in delivering an exceptional dining experience within a private members’ club environment. This role is responsible for running a designated section of the kitchen with precision, consistency, and a strong focus on quality, discretion, and service excellence.

Key Responsibilities

• Lead and manage a specific kitchen section (e.g. grill, fish, larder) to the highest standards

• Prepare and present dishes with attention to detail, consistency, and premium quality

• Ensure smooth mise en place and efficient service during both à la carte and event operations

• Maintain exceptional standards of cleanliness, organisation, and food safety

• Work closely with the Sous Chef and Head Chef to deliver seasonal and member-focused menus

• Support private events, bespoke dining requests, and last-minute bookings with professionalism

• Train and mentor junior chefs, maintaining a strong team culture and discipline

• Monitor stock levels, minimise waste, and contribute to cost control

• Ensure compliance with food hygiene regulations set by the Singapore Food Agency

• Uphold the discretion and service standards expected within a private members’ environment

What we’re looking for

• Proven experience as a Chef de Partie in high-end restaurants, hotels, or private members’ clubs

• Strong technical cooking skills with a passion for premium ingredients

• Experience in both à la carte and high-volume event service

• Ability to perform under pressure while maintaining attention to detail

• Professional, disciplined, and team-oriented mindset

• Strong understanding of food safety and hygiene standards

• Flexibility to work evenings, weekends, and public holidays

Availability

• Able to work weekends and public holidays

• Flexible with shifts, including evenings and late nights

Benefits

• 5 Day Work Week
• Attractive Monthly tips

• Enjoy exclusive employee discounts at The Nanson and partner F&B outlets

• Daily staff meals — from breakfast to dinner, to fuel your day

• Comprehensive group insurance, covering unlimited GP visits, medicine, TCM, and hospitalisation

• Employee partnership plan & bonus scheme

Job Summary

Prepare authentic Myanmar soups and noodle dishes, ensuring consistent quality, taste, and presentation. Maintain food hygiene and kitchen cleanliness following Singapore food safety standards. Work efficiently in a fast-paced environment and collaborate effectively with team members.

Responsibilities

• Prepare authentic Myanmar soups and noodle dishes such as Mohinga, Ohn No Khao Swe, Mandalay Mee Shay, and Shan Noodles to preserve traditional flavors
• Apply strong knowledge of traditional Myanmar recipes, ingredients, and cooking techniques to deliver consistent taste and presentation
• Ensure food quality and taste consistency by following established recipes and standards
• Maintain high standards of food hygiene and kitchen cleanliness in compliance with Singapore food safety regulations
• Work efficiently during peak hours to meet customer demand without compromising quality
• Communicate clearly and collaborate effectively with team members to support smooth kitchen operations
• Adapt to work schedules including weekends and public holidays as required
• Demonstrate passion for preserving and promoting Myanmar cuisine through cooking practices
• Leverage experience from restaurants, cafés, or catering operations to enhance food preparation and service quality

Preferred competencies and qualifications

• Experience working in restaurants, cafés, or catering operations

If you are interested, please help to Whatapp via this number +65 8226 0045, send your resume via avenujsg@gmail.com

Job Summary

You will prepare and cook food promptly, adjust recipes to meetcustomer needs, manage food stock and freshness, ensure kitchen safety andhygiene, and maintain food quality and presentation according to menustandards.

Responsibilities

• Cook food efficiently to meet service timelines
• Modify recipes to accommodate customer dietary requests such as reducing salt or removing dairy
• Monitor food inventory levels and place orders to maintain adequate stock
• Inspect food freshness regularly and discard expired items to ensure safety
• Enforce compliance with health and safety regulations within the kitchen environment
• Perform final quality and presentation checks on finished dishes to meet menu specifications
• Maintain a secure, clean, and safe kitchen area before ending each shift
• Manage multiple tasks calmly and effectively under pressure
• Apply problem-solving skills to resolve kitchen challenges promptly

Required competencies and certifications

• Proven work experience as a Chef or Cook
• Hands-on experience operating various kitchen equipment
• Knowledge of current cooking techniques and recipes
• Familiarity with sanitation regulations
• Ability to work split shifts, weekends, and public holidays

Preferred competencies and qualifications

• Culinary school diploma preferred

• Oversees back-of-house operations.
• Hires, trains, and manages kitchen staff.
• Sets the staffing schedule.
• Leads pre-shift meetings.
• Develops recipes and menus.
• Determines plating and presentation plans.
• Orders and evaluates the quality of new food.
• Stocks the kitchen with necessary supplies.
• Helps with financial planning and budgeting.
• Handles and resolves customer complaints.
• Makes sure the kitchen staff follows all food safety laws.
• Sets and implements the kitchen policies and procedures.
• Creates creative recipes and menus.
• Manages and motivates the kitchen staff.
• Works well in a fast-paced kitchen.
• Demonstrates strong business acumen.
• Excels at project management and is organized.
• Collaborates effectively and has strong interpersonal skills

*** Able to work on weekends and public holidays***

*** Able to work split shift***

The Chef de Cuisine, Italian Cuisine is responsible for leading the day-to-day operations of the kitchen within a large-scale, multi-outlet hospitality environment. This role oversees high-volume production across restaurant and in-room dining operations, ensuring exceptional food quality, consistency, and operational efficiency. The Chef de Cuisine drives menu innovation, maintains strict food safety standards, and manages cost controls while delivering an elevated dining experience for a diverse guest profile.

Key Responsibilities

Culinary Operations & Production

• Oversee and manage daily operations of the kitchen, ensuring smooth execution across multiple outlets and service points.

• Ensure all dishes are prepared according to established recipes, quality standards, and presentation guidelines.

• Maintain consistency in taste, portioning, and plating across all outlets.

• Supervise high-volume production while maintaining premium quality standards.

Food Safety & Compliance

• Enforce strict adherence to food safety, hygiene, and sanitation standards at all times.

• Ensure full compliance with regulatory requirements, including Singapore Food Agency (SFA) standards.

• Maintain high QA audit scores and uphold cleanliness and food safety excellence across the kitchen.

Cost Control & Inventory Management

• Monitor and control food cost, ensuring alignment with budget and financial targets.

• Implement initiatives to minimize wastage and optimize resource utilization.

• Oversee inventory management, stock rotation, and procurement processes in accordance with company policies.

Menu Development & Innovation

• Develop and enhance Italian and cuisine menus and premium offerings.

• Collaborate with stakeholders to create seasonal promotions and new concepts to drive revenue.

• Stay updated on culinary trends and customer preferences to ensure competitiveness and relevance.

Leadership & Team Management

• Lead, train, and mentor the kitchen team, providing hands-on guidance during operations.

• Ensure proper staffing levels to support extended operating hours, including shift planning.

• Monitor staff performance, enforce SOP compliance, and drive continuous improvement.

• Foster a strong team culture aligned with company values and service excellence.

Administrative & Operational Excellence

• Manage administrative functions such as scheduling, reporting, and documentation.

• Ensure compliance with all company policies, procedures, and audit requirements.

• Work closely with front-of-house and other departments to ensure seamless guest experience.

• Perform any other duties as assigned by Management.

Requirements

• Certificate or Diploma in Culinary Arts or a related field.

• Minimum 6-8 years of relevant Italian cuisine experience, with at least 2 years in a leadership role.

• Experience in high-volume 5-star hotels, integrated resorts, or multi-outlet environments preferred.

• Expertise in Italian cuisine is highly advantageous.

• Michelin/Black Pearl restaurants is an advantage, with exposure to high-end dining, attention to detail, and quality execution.

• Strong knowledge of HACCP and food safety standards.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

The Coconut Club is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team incredibly passionate about the potential our industry has in shaping a city, we take great pride in grooming what we hope will be the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 to 2025) and one of AON’s Best Employers (2017). Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

The Coconut Club is a Singaporean restaurant that celebrates coconut milk as the lifeblood of our cuisine, over our signature Nasi Lemak or sharing plates. With community at its core, The Coconut Club prioritises an inclusive and diverse culture.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Cooking menu items
• Keeping a sanitized and orderly environment in the kitchen
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

We are looking for someone:

• Eager to grow
• Passion for people (through food & service)
• Lead with empathy and kindness, though never without firmness
• Pursue continuous improvement
• Own outcomes and drive solutions

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange interviews or assessments.

Roles & Responsibilities

A chef is tasked with ensuring the kitchen runs smoothly, preparing food and sauces, and assisting head chefs withservice. Candidates for this role need to be comfortable working in afast-paced and often stressful work environment. They also need passion andenthusiasm for what they do. This is a full-time job and the hours aretypically long, with weekend and evening work quite common. Work is usuallyperformed in a well-lit industrial kitchen and in close quarters withcolleagues. A role as a lead line cook would suit people who are passionateabout cooking, enjoy a challenge, and like working as part of a team.

Skills/Qualifications:

- At least 2 years of relevant Restaurant /institutional catering

- Minimum ‘O’ level or Diploma in F&Bservice or equivalent

- Willing to be involved in hands onoperations

- Excellent communication and interpersonalskills

- Able to lead and motivate to produceresults

- Ability to work in a fast-pacedenvironment

- Team player

Tanjong Beach Club is a surfside restaurant, bar and club, all in one; on Singapore’s best strip of sand. With panoramic views of the sea, Tanjong Beach Club is an urban getaway serving fresh coastal cuisine and artisanal cocktails, over sprawling poolside daybeds and indoor dining spaces.

Tanjong Beach Club is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 to 2025) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Cooking menu items
• Keeping a sanitized and orderly environment in the kitchen
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80832942.
Should your application progress to the next stage, we will be in contact to arrange for an interview.

About Us:

At Tembusu, we’re not just another café, we’re a vibrant, local street-style dining experience nestled in the heart of the Botanic Gardens. Our people, our food, and our atmosphere define who we are, creating moments that guests remember long after they leave.

Role Summary:

We are seeking a skilled and motivated Chef de Partie to manage a specific section of our kitchen. You will need to ensure food quality and hygiene standards, and contribute to menu execution and kitchen efficiency.

Key Responsibilities:

• Section Management: Oversee daily operations of assigned kitchen section (e.g., hot, cold, pastry, or grill)
• Food Preparation & Plating: Prepare, cook, and present dishes according to Tembusu’s recipes and plating standards
• Team Supervision: Guide, train, and supervise junior kitchen staff (Commis, Demi Chefs) on section duties
• Quality Control: Inspect ingredient freshness, portion control, and final dish quality before service
• Inventory & Waste Management: Monitor stock levels, label and rotate products (FIFO), minimise food waste
• Hygiene & Safety: Enforce SFA regulations, HACCP standards, and kitchen cleanliness at all times
• Kitchen Coordination: Communicate with other CDPs, Sous Chef, and Front of House for smooth service flow
• Setup & Closing: Assist in opening/closing procedures, equipment checks, and handover reports

Requirements:

• Experience: Minimum 2-3 years in a professional kitchen, with at least 1 year as Chef de Partie or strong Demi Chef with supervisory exposure
• Education: WSQ Higher Certificate in Culinary Arts or equivalent preferred
• Skills: Strong knife skills, knowledge of various cooking methods, ability to work under pressure
• Personal Attributes: Team player, leadership potential, punctual, with a passion for consistent quality
• Other: Able to work weekends, public holidays, and shifts (rest days provided)

Responsibilities:

• Prepare and cook dishes from menus according to the restaurant’s standards
• Ensuring the food preparation areas are clean and hygienic
• Ensure food quality, consistency, and presentation meet company standards
• Maintain cleanliness & organization of the workstation and ensure compliance with food safety regulations
• Packing and organising of cooked and uncooked food
• Leading a team of cooks and trainee to execute day to day operations
• Ensure adherence to portion control and minimize food waste
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar role preferred
• Strong understanding of cooking methods, ingredients, and kitchen equipment
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work under pressure in a fast-paced environment
• Physical stamina to stand for long periods
• Strong attention to detail and a commitment to quality
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

JOB SUMMARY

The Jr Sous Chef is responsible for supporting leadership to the culinary team, assisting directions in driving stellar business profitability and productivity, alongside leading the team by example in providing outstanding service, adhering to all established standards & procedures.

ACCOUNTABILITIES:

Responsibilities include creating and upholding a positive culture, assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Executive Chef’s absence to ensure that the culinary team has proper direction.

1. Support & oversee food preparation to meet the specifications of guests in a timely manner.

2. Enforcing cost control measures are in place with accuracy in the measurements of kitchen ingredients and food portions.

3. Ensuring the culinary team adheres to set standards, procedures, department rules and sanitation requirements, constantly improving upon for further effectiveness.

4. Support maintenance with all kitchen tools & equipment, taking necessary corrective actions.

5. Managing the kitchen inventory and ensuring supplies are fresh and of high quality.

6. Ensuring proper food temperatures when cooking and managing proper storage at all times.

7. Taking charge of kitchen opening, closing and administrative duties as directed.

8. Supporting in purchases ranging from equipment to managing food stock ordering according to appropriate budget & par levels set and managed according to business needs.

9. Ensure sufficient staffing levels are maintained, with training & development planned, implemented & monitored for all team members; induction and mentorship with continuing development opportunities, supporting their employment & growth journey.

10. Review and implement action plans according to directions shared covering matters ranging from HR, cost control and guest feedback.

11. All workplace safety and food hygiene regulatory guidelines must be strictly adhered to by all team members, at all times.

12. To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives.

QUALIFICATIONS:

· A diploma holder preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.

· Minimum 5 years of experience in European culinary and 3 years managerial experience.

SKILLS:

· Knowledgeable and passionate about European and Asian cuisine preferred.

· Attentive, adaptive, strong team player with an eye for detail, whilst still having the ability to work independently with minimum supervision.

Job Description:

• The Executive Pastry Chef is responsible for the production and quality control of all pastries, cakes, breads, Ice cream and desserts served throughout the hotel.
• Responsible for our signature Sofitel Le haute Croissant production and sales.
• Ensure a professional running of his kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.
• Responsible for in the daily requisitioning of all food goods.
• Be familiar with local requirements and sanitation regulations.
• Provides leadership, training and supervision on all production in his kitchen and oversees the quality as well as timely distribution of the food product served.
• Works closely with the Executive Chef in planning adequate supply of required items for restaurants and banquets, menu development and other related areas.
• Creates enthusiasm for training and development amongst his subordinates.
• Motivates and leads by example.
• Communication of food trends and market needs to ambassadors.
• Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
• Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
• Plan in conjunction with the Executive Chef and outlet Managers activities, promotions, menu implementations according to the annual marketing plans.
• Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
• Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book.
• Assist the Executive Chef in compiling the annual marketing plans and budgets.
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the Pastry department.
• Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre-determined quality standards.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
• Conduct weekly inspections of kitchens and restaurants with follow-ups.
• Prepares monthly work schedule for his subordinates, Creates and develops new dishes and recipes by keeping up with the latest market trends.
• Plan, co-ordinate and supervise all menu implementations in conjunction with the Executive Chef in a timely manner.
• Assist in the preparation and control of daily and weekly market lists.
• Be fully responsible for the labour budget of his assigned kitchen department
• Any other reasonable request as required by Hotel Management.

Job Requirements:

• Previous experience at a senior chef level, minimum two years in a commercial pastry kitchen environment, preferably 5 star luxury environment
• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
• Possess SFA Hygiene Certification – Level 3 and above.
• Has the ability to work autonomously
• Has the ability and willingness to undertake further development
• An understanding of luxury guest expectations.

Come Join the Burnt Ends Hospitality Group!
Founded by Chef-Owner Dave Pynt, Burnt Ends is a modern barbecue restaurant in Singapore’s Dempsey Hill serving modern Australian barbecue and boutique wines and spirits in a fun, relaxed atmosphere. At the heart of this modern barbecue restaurant is an open kitchen concept with a custom four-tonne, dual cavity oven, and four elevation grills. Burnt Ends writes new menus daily and believes that there is magic that comes from cooking with wood.

Job Responsibilities:

• Support and follow direction of Executive Chef in order to perform the role with precision and attention to detail.

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

• Demonstrate a positive attitude with a passion and take pride in the role and responsibility.

• Prepare daily mise-en-place.

• Prepare meals / food items accurately as directed and according to recipe, menu specification and expected standard.

• Contribute to effective kitchen operations and exhibit consistent willingness to assist other team members with job duties in addition to assigned tasks.

• Ensure that day-to-day kitchen activities are performed with efficiency while displaying the strong ability to multi task.

• Adhere to all standards for food hygiene, presentation, production and portioning.

• Monitor the production of food items to ensure compliance with prescribed recipes and specifications.

• Maintain standard cleanliness and sanitation in all kitchen areas.

• Minimise food wastage.

• Ensure sufficient stocks in storage and inform superior for replenishment.

• Other job related tasks as and when assigned

Job Requirements:

• Minimum 3 years of relevant experience

• No minimum cert required

• Good communications skills

• Excellent use of various cooking methods, ingredients, equipment and processes

• Able to multitask and work efficiently under pressure

• Be punctual and well disciplined

• 5 day work week (44 hours per week)

• Only Singaporean and Permanent Resident need apply

Benefits:

• Medical insurance

• Dental coverage

• High monthly incentives

• Annual performance bonus

• Strong growth and development opportunities

• 12 days Annual leave + 1 day Birthday leave

• 1.5x OT pay for hours worked beyond 44/week
  

If you’re passionate about food, love working with a great team, and want to be part of something new and exciting, we’d love to meet you! Apply now and be part of Burnt Ends!

Job Description

• Possess good man-management, decision-making, problem solving, communication and training skills;
• Be able to promote team-building spirit within the work place;
• Be able to assist in planning roster and deployment of staff;
• Be able to interpret menu specifications, estimate raw material requirements, plan production schedule and assign task to staff;
• Be able to interpret menu changes, ensure specifications and work instruction are updated according to airline specification;
• Be able to plan, make decisions, and produce meals according to client requests, especially when the Executive Sous Chef is not around;
• Be able to carry out ordering according to load requirements, follow proper stock control and rotation;
• Be able to ensure that staff adhere to HACCP and medina food safety requirements;
• Supervise meals produced, according to menu specifications, production schedules and menu cycle;
• Monitor the performance of machines/equipment and report any malfunction;
• Prepare adhoc special requests for dishing last minute.

Job Requirements

• Preferably with minimum 8 years of relevant experience as a chef
• Able to use the computer for emails, MS Office, and systems related to areas of work
• Possess good decision-making, problem-solving, communication and training skills
• Have strong knowledge of different types of cuisine plus the various derivatives and be able to prepare for presentation
• Be able to promote team-building spirit within the work place

· To perform weekly and daily ordering of ingredients for individual sections

· Supervise all cooking activities to ensure dishes are prepared in accordance to the established recipes

· Prepare mise-en-place/ingredients and ensure smooth day-to-day operations

· Ensure the highest standard of cleanliness in the kitchen at all times

· Train new employees in order to ensure consistency in food presentation, taste and texture

· Appraise the performance of the subordinate and make recommendations for promotions or other actions

· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards

· Co-ordinate and oversee the receiving/collection of delivery of materials from suppliers

· Dealing with suppliers and ensuring that they supply quality goods at affordable prices

· Set-up for new restaurant

· Make reports on all matters pertaining to kitchen operation

· Menu planning & costing

· Creating new product and recipes

· Maintain a high standard of personal hygiene and observe all guidelines pertaining to the handling and preparation of orders

· Minimum GCE N-Level or ITE qualifications

· Minimum 10 years working experience in F&B or relevant experience

· Possess passion in culinary

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

· Able to speak japanese to liaise with japanese R&D team

1. Menu Development & Culinary Direction

• Recipe Creation: Design innovative recipes and plan menus that align with the establishment's concept and seasonal ingredient availability.
• Plate Presentation: Determine exact plating and aesthetic standards to enhance the overall dining experience.
• Quality Control: Taste and inspect dishes continuously before they leave the kitchen to ensure they meet rigorous standards. [1, 2, 3, 4, 5]

2. Staff Management & Leadership

• Hiring & Training: Recruit, hire, and mentor kitchen personnel, including sous chefs, line cooks, and dishwashers.
• Scheduling: Set staffing schedules to ensure adequate coverage and labor optimization across all operating hours.
• Team Building: Lead pre-shift meetings, encourage teamwork, and foster a positive, productive work environment. [1, 2, 3, 4]

3. Financial & Inventory Control

• Budgeting: Collaborate with general managers and owners on financial planning, setting food costs, and managing overhead.
• Inventory Management: Monitor stock levels, order food supplies from vendors, and evaluate ingredient quality.
• Cost Control: Keep a strict eye on changing food prices and monitor the profitability of menu offerings to ensure financial targets are met. [1, 2, 3, 4]

4. Health, Safety, & Compliance

• Sanitation Standards: Implement and enforce rigorous hygiene and sanitation policies throughout the kitchen.
• Regulatory Compliance: Ensure the kitchen staff follows all local food safety laws, health department regulations, and equipment safety protocols.
• Issue Resolution: Handle customer complaints related to food swiftly and professionally. [1, 2, 3, 4]