Join Our Culinary Team

We are seeking a passionate and dedicated Western Chef de Partie to join our dynamic kitchen team. The successful candidate will be responsible for managing a designated section of the kitchen, ensuring the preparation and presentation of high-quality Western cuisine while maintaining the highest standards of food safety and hygiene.

Key Responsibilities

• Prepare and cook Western dishes according to established recipes and quality standards.
• Manage and oversee a designated kitchen section efficiently and effectively.
• Ensure food is prepared and presented in a timely manner and to the highest standards.
• Assist the Sous Chef and Executive Chef in daily kitchen operations.
• Monitor food quality, portion control, and stock levels within the assigned section.
• Ensure compliance with food hygiene, workplace safety, and sanitation regulations.
• Train, guide, and supervise junior kitchen staff where required.
• Maintain cleanliness and organisation of the work area, equipment, and storage facilities.
• Assist in menu planning, recipe development, and special promotions when required.
• Minimise food wastage and support cost-control initiatives.

Requirements

• Minimum 2–3 years of relevant experience as a Chef de Partie or equivalent position in a Western kitchen.
• Strong knowledge of Western cuisine, cooking techniques, and food presentation.
• Ability to work independently and under pressure in a fast-paced environment.
• Good team player with strong communication and interpersonal skills.
• Possess a Food Hygiene Certificate or equivalent certification.
• Willingness to work shifts, weekends, and public holidays.

We Offer

• Competitive remuneration package.
• Medical and staff benefits.
• Training and career development opportunities.
• Positive and professional working environment.

Interested applicants are invited to submit their detailed resume, stating current and expected salary, and availability.

Only shortlisted candidates will be notified.

Chef de Partie

About Maggie’s

Maggie’s is a lively contemporary Chinese bistro in the heart of Keong Saik. Our food is bold, comforting and full of personality, combining familiar Chinese flavours with a modern and creative approach.

The kitchen is fast paced, collaborative and quality driven. We are looking for someone who takes pride in their craft, works well as part of a team and wants to contribute to the continued growth of the restaurant.

The Role

As Chef de Partie, you will be responsible for managing your assigned kitchen section and supporting the Sous Chef and Head Chef in delivering consistent, high quality food during every service.

You will play an important role in preparation, service execution, kitchen organisation and maintaining the standards expected at Maggie’s.

Key Responsibilities

• Prepare, cook and present dishes according to the restaurant’s recipes, specifications and presentation standards
• Take ownership of an assigned kitchen section and ensure it is fully prepared for service
• Maintain consistency in taste, portioning, presentation and quality
• Complete daily mise en place efficiently and within the required timelines
• Communicate clearly with the kitchen and front of house teams throughout service
• Support other sections when required to ensure smooth kitchen operations
• Monitor stock levels and assist with ordering, receiving and proper storage of ingredients
• Follow FIFO procedures and minimise unnecessary food waste
• Maintain a clean, organised and safe working environment
• Follow all food hygiene, sanitation and workplace safety requirements
• Assist with inventory counts, stock rotation and kitchen checklists
• Support the training and development of junior kitchen team members
• Participate in menu development, tastings and research and development
• Report equipment issues, product shortages and quality concerns promptly
• Carry out any additional kitchen duties required by the Head Chef or management team

What We Are Looking For

• Previous experience as a Chef de Partie or strong Demi Chef de Partie
• Good understanding of kitchen operations and food safety standards
• Strong attention to detail and commitment to consistency
• Ability to work efficiently in a fast paced environment
• Reliable, organised and able to take responsibility for a section
• Positive attitude and willingness to support the wider team
• Interest in Chinese cuisine and contemporary restaurant cooking
• Willingness to learn, develop and contribute new ideas

Perks and Benefits

• Competitive monthly salary
• 5 day work week, 44 hours
• Staff meals provided
• Medical benefits
• Annual leave and public holiday entitlement
• Staff dining discounts across Pleasure Craft Group venues
• Training and development opportunities
• Opportunities for career progression within the group
• Exposure to menu development and kitchen R&D
• Supportive and collaborative working environment
• Opportunities to work across different restaurant concepts within the group

Working Location

Maggie’s
1 Keong Saik Road
Singapore 089109

Job Responsibilities:

• Support and assist the Head Chef in managing and administering all facets of the kitchen’s operations
• Assume the full duties of the chefs in their absence to support daily business operations
• Prepare meals in accordance with the portion and quality standards specified in recipes
• Prepare and control food usage in order to minimize waste, as well as update data tracking systems
• Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
• Process all food according to the company / government / client regulatory control
• Ensure safe operations of all equipment, and report any faulty equipment to superior immediately
• Comply with hygiene and safety regulations (HSE) set by the company / government / client
• Follow up on changes in new recipes or work methods pertaining to menus, daily specials and promotional activities
• Perform any other related duties as assigned by immediate superior

Health and Safety Responsibilities:

• Adhere to Compass Singapore HSE systems and procedures.
• Follow all Emergency Response plans on site.
• Follow procedures for identifying, assessing and controlling hazards and risks.
• Adhere to and maintain food handling standards and food safety plan at all times.

Job Requirements:

• Candidate must possess at least a Professional Certificate/NITEC.
• At least 5 year(s) of working experience in the related field is required for this position.
• Possess critical thinking and problem solving skills
• Assist with inventory and managing of supplies
• Ensure quality control and presentation of all food items
• Staff meals provided.

Company Overview

Les Amis Group operates 33 restaurants across Singapore and overseas, offering diverse cuisines from fine French dining to casual Asian fare. Known for excellence and teamwork, the group values inclusiveness and integrity in delivering quality food and service.

Job Summary

Support pastry preparation and baking operations in a French fine dining restaurant, ensuring quality, safety, and cleanliness under the guidance of a Pastry Chef.

Responsibilities

• Measure and mix ingredients accurately to prepare desserts in a French fine dining setting
• Monitor baking times and apply glazes, icings, or toppings using spatulas or brushes to ensure product quality
• Operate baking equipment such as ovens, mixers, slicers, and proof boxes safely and efficiently
• Assist in developing new recipes under Pastry Chef supervision to enhance menu offerings
• Maintain kitchen cleanliness and comply with health and safety regulations to ensure a safe work environment
• Rotate stored products regularly to maintain freshness and reduce waste
• Stand for extended periods to support continuous kitchen operations

Preferred competencies and qualifications

• Prior experience in a similar baking or pastry role is advantageous
• Knowledge of baking techniques and pastry-making processes
• Certification in culinary arts, pastry-making, baking, or related field is a plus
• Attention to detail with an eye for aesthetics in dessert presentation

Job description:

SKOSH is a modern Japanese-inspired café serving handcrafted onigiri, sandos, quality coffee, and matcha-led drinks, with an evening hand roll bar. We're opening a brand-new outlet on Scotts Road and hiring a fresh team to grow it with us. Part of The Hey Co Group, we offer hands-on training, a supportive team, and room to grow your career.

Key Responsibilities:

Take full ownership of an assigned station (e.g. grill, garde manger, pastry), ensuring mise en place is complete and organised before each service.

Prepare, cook and plate dishes to the agreed recipe, portion and presentation standards consistently across every order.

Monitor stock levels for the section, communicate ordering needs, and minimise wastage through proper rotation (FIFO).

Maintain strict compliance with SFA food hygiene and HACCP requirements, including correct temperature control, labelling and storage.

Supervise and guide Commis Chefs and Kitchen Staff within the section, supporting their training and development.

Coordinate with other sections and front of house to ensure smooth, timely service during peak periods.

Keep the workstation, equipment and surrounding areas clean, sanitised and in good working order.

Report equipment faults, stock discrepancies or safety hazards promptly to the Sous Chef or Head Chef.

Requirements

Minimum 2-3 years' relevant kitchen experience, with at least 1 year in a similar section or CDP role.

Experience in Japanese cuisine is an advantage.

Valid SFA Food Safety Course Level 1 (Basic Food Hygiene) certification;

Strong knowledge of kitchen operations, food preparation techniques and ingredient handling.

Able to work in a fast-paced environment, on rotating shifts, weekends and public holidays.

Good team player with the ability to remain calm and organised under pressure..

Apply Now!

We are seeking a dedicated and experienced Assistant Sous Chef (Chinese Cantonese Cuisine) to join our culinary team. In this role, you will support daily kitchen operations to ensure the consistent preparation and presentation of high-quality Chinese Cantonese cuisine in accordance with hotel standards. You will play a key part in upholding food safety, hygiene, and operational excellence while mentoring junior associates and contributing to a dynamic, fast-paced kitchen environment.

If you are passionate about Chinese Cantonese cuisine, thrive under pressure, and are committed to culinary excellence and continuous improvement, we invite you to be part of our team.

Job Responsibilities:

• Supervise daily kitchen operations to ensure efficiency and consistency.
• Ensure all Chinese cuisine dishes meet quality, taste, and presentation standards.
• Conduct pre-service briefings and ensure station readiness.
• Manage food ordering, requisitions, and inventory based on forecasts.
• Enforce strict food safety, hygiene, HACCP, and FSMS compliance.
• Oversee proper food handling, storage, labelling, and FIFO practices.
• Minimize food waste and control costs through efficient production planning.
• Supervise cleaning and maintenance of kitchen equipment and work areas.
• Train, mentor, and develop junior kitchen staff and trainees.
• Collaborate with Sous Chef and other departments for smooth operations.

Job Requirements:

• Minimum 6 years of experience in Chinese cuisine.
• Experience in hotel, banquet, or large-scale kitchen environments.
• Food Safety certification (FSC Level 1).
• Strong knowledge of HACCP, hygiene, and sanitation standards.
• Ability to work in a fast-paced, high-pressure kitchen environment.
• Experience in supervising and training junior staff.
• Strong organizational and multitasking skills.
• Good verbal and written communication skills.
• High attention to detail in food quality and consistency.
• Positive attitude, professionalism, and strong teamwork orientation.

Join us and be part of a passionate culinary team committed to delivering exceptional dining experiences and upholding the highest standards of quality and service.

As a Demi Chef, you will support the Chef de Partie in managing a specific kitchen section, ensuring consistent food quality and smooth operations. You will play a hands-on role in food preparation while developing your culinary skills within a structured and quality-driven kitchen.

Key Responsibilities

Food Preparation

• Assist in preparing and cooking dishes according to recipes and standards
• Ensure consistency in taste, portioning, and presentation
• Support mise en place and daily kitchen prep

Kitchen Operations

• Maintain cleanliness and organization of workstations
• Follow food safety and hygiene standards at all times
• Assist with stock rotation (FIFO), storage, and inventory checks
• Support receiving and checking of deliveries

Team Support

• Work closely with Chef de Partie and kitchen team during service
• Assist in guiding junior kitchen staff when required
• Ensure smooth coordination with front-of-house team

Requirements

• Some kitchen experience (Commis or similar role) preferred
• Basic knowledge of cooking techniques and kitchen operations
• Willingness to learn and grow in a professional kitchen
• Able to work in a fast-paced environment
• Willing to work shifts, weekends, and public holidays

Company Overview

Set amidst 15 acres of lush greenery, Shangri-La Hotel, Singapore offers luxurious guestrooms, suites, serviced apartments, and residences. Renowned for legendary Asian hospitality, it features exquisite dining, landscaped gardens, and Singapore’s first CHI, The Spa at Shangri-La.

Job Summary

Lead the daily operations of the local cuisine section, ensuring authentic, high-quality buffet and live cooking experiences. Mentor chefs, enforce food safety, and collaborate on menu planning to deliver exceptional guest satisfaction in a fast-paced hotel environment.

Responsibilities

• Oversee daily operations of the local cuisine section, including wok and live cooking stations, to ensure efficient service delivery
• Execute high-volume buffet service with consistent quality, speed, and guest satisfaction
• Supervise live cooking stations to ensure engaging guest interaction and professional showmanship
• Maintain authenticity and excellence in local dishes, focusing on wok-fried specialties
• Lead, train, and mentor chefs assigned to buffet and live cooking stations to enhance team performance
• Ensure strict adherence to recipes, portion control, and plating standards for consistent presentation
• Monitor food replenishment cycles to maintain freshness and appealing buffet displays
• Enforce food safety, hygiene, and HACCP compliance across all stations to meet regulatory standards
• Manage mise en place planning and station readiness to optimize peak service efficiency
• Collaborate with the Executive Chef on menu planning, emphasizing local and seasonal ingredients
• Control food costs by minimizing waste and optimizing ingredient use
• Coordinate with service teams to ensure seamless guest experience and smooth operational flow

Required competencies and certifications

• Diploma or Degree in Culinary Arts or equivalent professional training
• Minimum 8 years of culinary experience with at least 3 years in a supervisory role, preferably in buffet or high-volume hotel dining
• Strong expertise in local cuisine and wok cooking techniques
• Proven experience managing live cooking stations or open kitchens
• Demonstrated leadership skills with experience supervising kitchen teams
• Solid knowledge of food safety, hygiene, and HACCP standards
• Ability to perform under pressure in fast-paced, guest-facing environments
• Good communication skills with a proactive and service-oriented mindset

JOB DESCRIPTION:

• Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu specification and production schedules
• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To lead and manage the kitchen to achieve production goals, productivity, and profitability KPIs set by the management.
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure the availability of supplies and food or approved substitutions in adequate time for preparation
• To plan and execute the development of new culinary recipes and menus, and to work closely with relevant department to implement new items
• Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times
• Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
• Seek to ensure at all times that customers have the best experience possible
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Any other duties and responsibilities as assigned.

JOB REQUIREMENTS:

• Hands on cooking experience in a Indian restaurant and handling in high volume service operations preferred
• Highly skilled in cooking techniques and comprehensive knowledge of both North & South Indian cuisines
• Thorough experience with preparing and cooking North and South Indian Authentic dishes
• Understand Indian Food culture and techniques and knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Able to cook different types of Indian Briyanis, South & North Indian Meals, dosa, chutneys and also Satti Soru
• North Indian Dishes: Tandoori items, Naans items, Chappati and skilled in prata making and able to cook different varieties of pratas
• Able to cook for atleast 500-1000 pax on a daily basis
• Experience in preparing Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam, Carrot halva etc
• Must be able to work on weekends and public holidays and work overtime if necessary
• 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
• Follows Proper Handling and Right Temperature of all Food Products
• Maintain workplace safety and health policies and procedures

We are seeking a creative and experienced head chef to join our team. Ashead chef, you will manage the back-of-house. You will run the daily operationsof the kitchen, manage the kitchen staff to ensure that the highest quality offood is served to our guests, and ensure that all food and labor cost goals aremet.

Responsibilities:

• Direct all kitchen operations, including food preparation, cooking, and cleanup
• Maintain kitchen equipment as needed
• Supervise chefs and cooks
• Resolve issues as they arise to ensure the continuation of foodservice
• Maintain control of the kitchen to ensure efficiency
• Plan menus and set prices based on the availability of ingredients
• Make sure that all staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
• Inspect raw and cooked food to guaranty quality
• Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment
• Direct monthly inventory
• Maintain vender relationships
• Recruit and train chefs and kitchen staff

Qualifications:

• Ability to remain productive in a high-pressure environment
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations

Key Responsibilities:

·      To assess weekly and monthly trading figures and maintain adequate controls to monitor budget performance

·      Ensure that Sodexo approved suppliers are used when placing food and beverage orders

·      To maintain and continuously improve food presentation, service and standards

·      Effectively lead, develop and motivate service team, monitoring and solving issues within the department

·      Track and prepare all schedules to maximize productivity and keep labor costs within budget

·      To refine and improve the operation, encourage and recognize innovation and incorporate these into work procedures

·      To be creative and innovative in the day to day management and business development potential at the contract

·      To report to the Operations Manager when and as required to do so for the effective overall management of the contract

·      To implement directions from Operations Managers and Sodexo Senior Management and provide feedback

·      To attend all meetings and training sessions as scheduled

·      Responsible for the overall daily food and beverage operations

·      Maintain and enhance on-site client relationship by daily effective communication

·      Plan and execute monthly rotating menus and special food promotion with the Head Chef

·      Ensure that quality and wholesome food is served in the facility

·      Manage daily customer feedback concerning services provided through effective communication and effective customer service management

·      Ensure that all areas of services provided are maintained at the required in-house and corporate standards

·      Co-ordinate activities from the head office during official visits from other related departments ie Purchasing, HR, Finance, Business Development and SEQ Department

·      Submit weekly and monthly financial/ administration reports to the Head Office and relevant department i.e. weekly/ monthly MSR, banking etc

·      Submit all HR required documentation to Head Office for administration including new employment, termination, leave application, timecards, manpower costs etc

·      Evaluate and administer manpower plans, employee training & development

·      Maintain and improve hygiene and safety standards of both front of house and back of house operations

·      Perform all other duties common assigned to by both the client and management of SodexoSingapore.

·      Ensure legal requirements and standards related to Sodexo Food Safety and Workplace Safety and Health are implemented and adhered during the entire operational processes related to Food Services and its scope of activities.

·      Ensure food safety procedures are adhered to by kitchen and service's team.

·      Ensure only trained employees are deployed and have been briefed on their roles

·      Any other food safety related tasks assigned e.g. temperature monitoring of food, storage and equipment, taking food samples, cleaning activities.        

Authorities

• The incumbent has the authority to manage the contract on a daily basis in line with Company policies and objectives
• Any expenditures outside the scope of normal operations must be authorised by the Operations Manager
• To conduct disciplinary procedures within Sodexo policy guidelines and in consultation with the Operations Manager
• The Chef Manager is empowered to take whatever actions are necessary to ensure the safety of all Customers, Clients and Staff with the operation.

Key Requirements:

·      Recognisedcooking qualification

·      Possessat least 5 to 10 years of experience in a similar role

·      Stronginterpersonal, communication and organizational skills

·      Possesssound operational background

·      Ableto lead and manage a team of employees.

The Dandy Collection is seeking a Head Chef for a modern Japanese Izakaya concept. The successful candidate must have extensive knowledge of Japanese ingredients and cooking techniques, as well as a proven track record leading and developing teams.

The candidate will be open to curating modern takes on classic dishes, including coming up with fun and interesting ideas to relate to the brand.

• Oversee daily kitchen operations
• Food consistency and quality control
• Creation of creative menus aligning with overall concept and brand
• Ordering and cost control
• Compliance with food hygiene and safety standards
• Training and development of kitchen team
• Rostering and Time & Attendance
• Kitchen team payroll management and control
• Deliver on the brand Noble Cause 'Making every night out, better than the last.'

Requirements

• Minimum 8 years of experience in culinary field
• Experience as Head Chef or Chef de Cuisine
• Well trained palate for Japanese cuisine
• High standard of food
• Commitment to delivering a high level of customer service
• Strong leadership and communication skills
• Willingness to train, inspire and develop a team
• Excellent planning and organisation skills
• Positive attitude
• Experience in working on an international spectrum is preferred

must need to know how to cook the following items

·        Idli, Dosa, Pongal, Vadai, Poori Masal & Parotta

·        Fish Molee. Famous in South India

·        Kerala Karimeen Fry.

·        Aila Curry.

·        Prawns Kuzhambu.

·        Kheema with Coconut Curry

·        Chicken Roast.

·        Payyoli Chicken Fry.

·        Chettinadu Chicken

·        Crab (Small and Big Size)

·        Mutton Biriyani

·        Chicken Biriyani

·        Egg Biriyani

·        Prawn Biriyani

·        hettinad Dry Pepper Chicken,

·        Chettinad Kozhi Kuzhambu,

·        Spicy Chettinad Fish Fry Recipe

·        Chettinad Mutton Chops Kuzhambu Recipe

·        Chettinad Nandu Varuval Recipe

·        Thalapakkati Style Chicken Biryani

·        Mutton Chukka Varuval

·        Chicken Ghee Roast

·        Chettinad Chicken Kuzhambu

·        Small Variety Fish Fry

·        Boondhi Raita

·        Boiled Egg

·        Fruit Custard

·        Weigh, measure, mix and prep ingredients according to recipes.

·        Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.

·        Check food and ingredients for freshness.

·        Arrange and garnish dishes.

·        Work well under pressure and within the time limit.

·        Ensure that kitchen area, equipment and utensils are cleaned

Responsibilities

• Manage and supervise a specific kitchen section

• Prepare and present dishes according to standard recipes and quality guidelines.

• Ensure consistency in taste, portioning, and presentation.

• Assist in menu execution and daily kitchen production.

• Monitor stock levels for the assigned section and request supplies when needed.

• Maintain cleanliness, hygiene, and food safety standards in the workstation.

• Guide and support junior kitchen staff in daily tasks.

• Ensure timely preparation and smooth kitchen workflow during service.

Requirements

• Experience in a professional kitchen environment.

• Good knowledge of food preparation techniques and kitchen operations.

• Ability to work in a fast-paced environment.

• Strong attention to detail and consistency.

• Ability to follow instructions and work as part of a team.

• Commitment to food safety and hygiene standards.

Responsibilities

• Manage and supervise a specific kitchen section

• Prepare and present dishes according to standard recipes and quality guidelines.

• Ensure consistency in taste, portioning, and presentation.

• Assist in menu execution and daily kitchen production.

• Monitor stock levels for the assigned section and request supplies when needed.

• Maintain cleanliness, hygiene, and food safety standards in the workstation.

• Guide and support junior kitchen staff in daily tasks.

• Ensure timely preparation and smooth kitchen workflow during service.

Requirements

• Experience in a professional kitchen environment.

• Good knowledge of food preparation techniques and kitchen operations.

• Ability to work in a fast-paced environment.

• Strong attention to detail and consistency.

• Ability to follow instructions and work as part of a team.

• Commitment to food safety and hygiene standards.

Responsibilities

• Manage and supervise a specific kitchen section

• Prepare and present dishes according to standard recipes and quality guidelines.

• Ensure consistency in taste, portioning, and presentation.

• Assist in menu execution and daily kitchen production.

• Monitor stock levels for the assigned section and request supplies when needed.

• Maintain cleanliness, hygiene, and food safety standards in the workstation.

• Guide and support junior kitchen staff in daily tasks.

• Ensure timely preparation and smooth kitchen workflow during service.

Requirements

• Experience in a professional kitchen environment.

• Good knowledge of food preparation techniques and kitchen operations.

• Ability to work in a fast-paced environment.

• Strong attention to detail and consistency.

• Ability to follow instructions and work as part of a team.

• Commitment to food safety and hygiene standards.

Job Description & Requirements

Key Responsibilities

• Assist the Sous Chef and Head Chef in managing day-to-day kitchen operations
• Supervise and guide kitchen staff (Commis Chefs, Cooks) during service
• Ensure all dishes are prepared and presented according to company standards
• Maintain consistency in food quality, taste, and portion control
• Oversee mise en place and ensure readiness for service periods
• Step in to lead kitchen operations in the absence of the Sous Chef
• Monitor stock levels and assist with ordering and inventory control
• Ensure proper storage of food items and minimise wastage
• Enforce food hygiene and safety standards in accordance with Singapore Food Agency guidelines
• Train and mentor junior kitchen staff to improve performance and skills
• Assist in menu development and testing of new dishes when required

Requirements

• Minimum 2–4 years of experience in a professional kitchen
• Prior experience in a supervisory or senior line cook role preferred
• Strong knowledge of kitchen operations and food safety standards
• Ability to work in a fast-paced environment and handle pressure during peak hours
• Good leadership and communication skills
• Positive attitude, disciplined, and team-oriented

Responsibilities

• Prepare and cook authentic Sichuan cuisine according to company standards.

• Ensure food quality, consistency, and presentation.

• Handle food preparation, cooking, and kitchen operations.

• Maintain cleanliness and food safety standards.

• Manage ingredients efficiently and minimize wastage.

• Assist in menu development and new dish creation.

Requirements

• Minimum 3 years of experience in Sichuan cuisine.

• Strong knowledge of traditional and modern Sichuan cooking techniques.

• Able to work independently in a fast-paced kitchen environment.

• Familiar with food hygiene and safety standards.

• Overseas working experience is an advantage.

Preferred Skills

• Mala Xiang Guo

• Mala Tang

• Grilled Fish

• Boiled Fish in Chili Oil

• Hotpot Soup Base Preparation

• Sichuan Cold Dishes

• Braised and Spicy Dishes

As an Executive Sous Chef, you’re not just assisting in the direction and administration of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You will lead the charge in our kitchen and work alongside our Head Chef to bring our culinary vision to life. As an Executive Sous Chef, you’re not just assisting in the direction and administration of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

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

• Ensure the correct preparation and presentation of a consistent level for all food items prepared.
• Ensure that sanitation standards as set forth by Hilton and local  regulations are in compliance as well as the cleanliness and organization of the kitchen. HACCP
• Plan and develop menus for the hotel considering factors such as product availability, service cost, marketing conditions, number to be served, etc. Established and maintains appropriate food portions with respect to the hotel’s pricing policy.
• Assign prices for food items on daily menus that results in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distributing of menus.
• Prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures. The ability to prepare a daily payroll report.
• Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
• Coordinate and supervise the ordering of all food supplies and kitchen equipment; approve all products to meet quality standards; keep cost accounts; and takes responsibility of food preparation areas.
• Hire, trains, discipline, supervise and organize all kitchen personnel on a regular basis.
• Complete and provide performance evaluations for all kitchen employees making recommendations for salary increases as warranted.
• Hold regular meetings with the kitchen staff as well as attend and participate in all required meetings.
• Treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover.
• Maintain a consistently high level of employee morale and motivation.
• Coordinate with the Food and Beverage Director, the Hotel Manager and the Director of Catering any special functions regarding food preparation and presentation, including additional costs and staffing requirements.
• Ensure that sanitation standards as set forth by Hilton and the state are in compliance as well the cleanliness and neatness of the kitchen. The ability to supervise the maintenance and cleanliness of all food preparation equipment.
• Develop and ensure a safe working environment for people to work.
• Set up control systems which will assure quality and portion consistency.
• Create proper purchasing specifications as stipulated in “Purchasing of Conduct”.
• Monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
• Communicate with the Director of Food and Beverage on a regular basis the activities and result of the kitchen.
• Able to prepare relevant budgets for all the kitchens.
• Respond properly in any hotel emergency or safety procedures.
• Perform other tasks or projects assigned by hotel management and staff.
• Coordinate the job requirements between all the kitchens, the Chefs, in cooperation with Stewarding, Service and Engineering departments. 

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

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

In addition, this role requires the following minimum qualifications:

• At least 6–8 years of professional kitchen experience, including supervisory experience as Sous Chef or Senior Sous Chef
• Ability to oversee kitchen operations and act in place of the Executive Chef when required
• Experience in kitchen administration, including menu planning, inventory management, cost control, scheduling, and operational coordination
• Strong knowledge of food preparation, production, and professional kitchen workflows
• Good understanding of food safety, hygiene standards, sanitation practices, and HACCP requirements
• Experience in leading, training, and coordinating kitchen staff
• Strong organisational and planning skills with the ability to manage kitchen systems and processes
• Good communication skills in English, both written and spoken
• Ability to work effectively in a fast-paced, high-volume kitchen environment

How We’ll Help You Thrive

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

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

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

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

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

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

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

Restaurants & Bars:

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

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

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

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

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

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

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

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

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

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

- Clean up station and take care of leftover food

- Stock inventory appropriately

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

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- Any other duties/tasks as requested by management

The Assistant Sous Chef will support the back-of-house kitchen team and assist in daily culinary operations. This role works under the guidance of the Sous Chef and Executive Chef, helping to maintain high standards of food quality, efficiency, and consistency. The Assistant Sous Chef will also contribute to menu execution, kitchen organization, and operational improvements.

Responsibilities

• Assist in day-to-day kitchen operations, ensuring smooth workflow and timely preparation of dishes.

• Support the Sous Chef in leading, training, and mentoring junior kitchen staff.

• Maintain high standards of food quality, presentation, and consistency for all menu items.

• Collaborate with the kitchen team to implement cost control measures and reduce waste.

• Help experiment with new recipes and dishes, providing feedback to enhance menu offerings and efficiency.

• Assist with inventory management, including receiving, storing, and tracking kitchen supplies.

• Ensure compliance with health, safety, and sanitation regulations in the kitchen.

• Support cross-department collaboration to ensure seamless restaurant operations.

• Foster a positive team culture by encouraging a growth mindset, continuous learning and collaborative working habits.

• Step in to lead the kitchen in the absence of the Sous Chef.

Requirements

• Minimum 4 years of proven experience in a professional kitchen, ideally as a Chef de Partie or Junior Sous Chef.

• Culinary diploma or equivalent qualification.

• Knowledge of Japanese cuisine and techniques is an advantage.

• Strong teamwork, communication, and organizational skills.

• Willingness to learn and grow into a leadership role.

About Company:

Our client is a newly opened restaurant located in a 4-star hotel at Central of Singapore. With head chef from Tokyo, Japan, they are offering wonderful Japanese and French fusion cuisine.

Job Description:

- To support the head chef on breakfast buffet operation

- Contribute to kitchen standards, line cooking, food preparation, and dish plating

- Assist in managing kitchen stock and ingredient organization

- Assist in monitoring food and product orders, minimizing waste through detailed records

- Assist in food preparation and presentation, ensuring exceptional quality

- Assist in maintaining kitchen organization, staff development, and training opportunities

- Ensure the safe and proper use of kitchen equipment at all times

- Uphold high cleanliness standards in and around the workstation, adhering to health and sanitation regulations

- To take on any other tasks as reasonably assigned by the direct reporting superior and/or company

Job Requirements:

- At least 3 years of cooking experience in restaurant or hotel settings

- Experienced in preparing breakfast buffet or mass cooking using ovens and fryers

- Experienced in inventory management, food ordering, and shift scheduling will be an added advantage

- Willing to work on weekends and Public Holidays

- Able to start working at 3am

- Strong attention to detail and a commitment to maintaining food quality standards

Compensation:

- Working Location: 3 mins walking distance from MRT Chinatown

- Working hours: 3am - 1pm

- Working days: 5 days/week (shift rotational)

- Transport claimable (during times when public transportation is not running)

- Annual Leave, Medical Leave, Opportunities for career advancement

- The opportunity to work in a prestigious 4-star hotel setting

• Well established Japanese Restaurant
• Salary range: $3000 - $3500
• Working days: 5.5 Days
• Working location: Central / East
• Excellent Welfare & Benefits

Job Scope

• Assist the Head Chef in managing kitchen operations, including ordering, cost control, staffing, and efficiency.
• Ensure food preparation and presentation meet recipe, SOP, and brand standards.
• Prepare and cook dishes according to menu specifications.
• Maintain food quality, minimize waste, and control costs.
• Train and supervise kitchen staff, ensuring proper hygiene and grooming standards.
• Handle guest feedback and kitchen-related issues promptly.
• Ensure kitchen equipment maintenance and compliance with SFA food safety standards.
• Maintain a clean, organized workspace and promote teamwork for smooth operations.

Requirement

• GCE O Level and above
• 1 year related experience in restaurant supervision position
• Possess WSQ Food and Hygiene Certification

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)
EA Recruitment Pte Ltd
EA License No: 21C0492

Job Description

• In charge of specific station in the kitchen and responsible for all dishes that are prepared in this section
• Coordinate food production, stock and quality in the relevant station that the Chef de Partie is assigned to
• Check all set-ups for restaurant and events and coordinate food display and timing
• Supervise demi chef and cooks to make sure duties assigned are completed as per standards.
• Ensure station is organized meals go out on time and the work area is clean and orderly
• Rotates between different stations whenever needed to learn more
• Constantly check the quality of food prepared with regards to taste and temperature as per standard
• Maintain uniform presentation and garnish of all dishes as per set standards
• Monitor and fully implement the portion control established with the recipes to reduce spoilage and wastage
• Ensure smooth and effective communication between various kitchen stations.
• Supervision on receiving stocks to make sure stocks are received are correct.
• Ensure proper and timely maintenance of machineries and equipment, liaising with kitchen in charge if required
• Oversee that cleanliness standards are met for equipment, work stations and environment
• Adheres to rules and regulations set by the Management
• Candidate must possess at least Professional Certificate/NiTEC in Food & Beverage Services Management or equivalent.
• At least 1 Year(s) of working experience in the related field is required for this position.
• Required Skill(s): culinary
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.

Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).
• Performance Rewards: Quarterly incentives and attractive bonuses.
• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.
• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.
• Smooth Transitions: Night transport provided for late-night work or transit.
• Career Growth Opportunities: Explore advancement within our dynamic organization.
• Education Support: Invest in your future with opportunities for further study.
• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

• Prepare and cook menu items at your designated section.
• Manage mise en place so you’re ready before service kicks off.
• Follow recipes and plating standards set by the head or exec chef.
• Work quickly and cleanly during service, keeping quality tight.
• Train or assist junior chefs and commis working under you.
• Keep your station fully stocked, labelled, and hygienic.
• Enforce food safety and cleanliness standards.
• Communicate clearly with front-of-house and kitchen leads.