Total 7 Art / Design / Entertainment job vacancies

Benefits: AL, Medical Leave, Incentive

Requirement:

At least three years relevant experience in a similar capacity

Basic kitchen operations knowledge

Job Description

Follow the instructions of head chef.

Maintain kitchen hygiene and safety before, during and after operations.

Daily food preparation and restocking.

Cooking food up to standard, following the recipes given.

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.

Vacancy: Chef de Partie

Restaurant: Paradise Biryani.sg – Authentic Kerala Cuisine

We’re looking for an experienced Chef de Partie to manage a section in our busy Kerala restaurant. You’ll cook traditional dishes with speed, consistency, and authentic taste for Singapore customers.Key Responsibilities Own your station: Curry, tandoor, fry, or breakfast station as assigned. Full responsibility from prep to platingAuthentic Kerala cooking: Fish curry, meen pollichathu, beef fry, chicken roast, appam/stew, Kerala biryani, avial, thoran, porotta Prep & Mise en place: Daily prep of coconut-based gravies, spice blends, marinades. Minimize wastageQuality + consistency: Maintain SOP for taste, portion, and plating during peak hoursTeam coordination: Work with Head Chef, Sous Chef, other CDPs and Commis during serviceHygiene & Safety: Follow SFA food safety standards, maintain clean station, proper storage, FIFOStock control: Monitor section inventory and report shortagesRequirements 3+ years experience as Chef de Partie / Senior Commis in Indian/South Indian kitchenMust have hands-on experience with Kerala cuisine and coconut-based cookingFamiliar with Singapore SFA hygiene standards is a plusCan handle fast-paced service, long shifts, weekend/public holiday workBasic English for kitchen communication skill.

Job Description & Requirements

As the Head Chef, you’ll be responsible for ensuring that all kitchen quality standards are always complied with. You will be supporting the recruitment, training, and development of all kitchen crew, supporting the restaurant manager with P&L results which include, COGS, Labor, and Operating Expenses, and ensuring all food safety and WH&S policies and procedures are adhered to.

We appreciate experience comes in many shapes and sizes, what we mean specifically is;

- Experience in a kitchen/cooking role within a busy hospitality environment

- Experience leading and developing a team

- Certificate in commercial cookery or equivalent experience

- Good understanding of food safety concerns

- Excellent interpersonal and communication skills

Benefits

These are just some of the benefits that come with working at GYG:

- Attractive Salary $$

- Performance Incentives (quarterly)

- Rapid Career Growth

- 5 days work week and 2 days OFF, 44 hours

- Outpatient & Hospitalisation benefits

- Staff meals & discounted meals

- Sign-up bonus of $2,000

- Staff referral programme of $500

- Various types of leave entitlements

- Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

We guarantee you will have lots of fun at work and not a single day is the same!

Are you an experienced player within the Singapore hospitality landscape?

We are looking for people just like you!

QT Singapore is our latest and one of the most exciting new openings in our company's history. Our first venture into Asia, bringing the unique QT brand and world class service standards to one of the world's leading entertainment, dining and travel destinations.

Aside from being involved from the ground up of what will be one of the most talked about new hotel openings in Singapore in 2024, we offer the following incentives to our staff -

• Market leading, competitive salary packages paid above industry rates

• Unrivalled opportunities for development and growth

• Training and coaching from leading names in global hospitality leadership

A commitment to employees that work-life balance being paramount to a successfully performing team

We are looking for that ‘Top 1%’, the best of the best, the ‘Names’ in the Singapore hospitality scene. We want you to be sharing your flair, wisdom and individuality to launch a completely new brand to the market.

You have been looking for that chance to take your already incredible career to even greater heights, we can give that to you!

The Scope:

A Demi/ Chef de Partie is a skilled and experienced culinary professional responsible for overseeing the preparation, cooking, and presentation in the F&B outlet. 

Responsibilities:

• Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures

• Plan, prepare, and implement high-quality food and beverage products and set-ups in the restaurant

• Work seamlessly with recipes, standards, and plating guides

• Maintain cleanliness and hygiene according to safe and sound procedures as well as established Food Safety Management System standards

• Use all equipment, tools, and machines appropriately

• Prepare menus as requested

• Always maintain a professional and positive attitude towards team members and supervisors

• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly

• Conduct regular taste tests and plate presentations to maintain quality standards and uphold the reputation of the establishment

• Assist in training and development of junior staff members

• Check and follow up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control, and cost at all times

• Assist in managing the kitchen's inventory, ensuring that all necessary ingredients are available for daily production

• Understand, practice, and promote teamwork to achieve missions, goals, and overall departmental standards

• Carry out any other related duties as directed by the senior chefs

• Maintain an acceptable degree of knowledge with regard to food product

• Comply with all of the established hotel operational policies & procedures

Qualification:

• Culinary diploma or equivalent certification from a recognized culinary institute is preferred. 

• Possess a valid Food Hygiene certificate

Experience:

• Proven experience as a Demi/ Chef de Partie or similar role in Western and/or Asian Cuisine within reputable restaurants or hotels

Key Competencies:

• Strong work ethics 

• Meticulous and service-oriented 

• Ability to work without close supervision and within established time frames 

Job Summary

We are looking for a highly independent and reliable Chef de Partie to take full ownership of a kitchen section within a fast-paced café environment. This role requires someone who can run service with minimal supervision, maintain consistency, and proactively manage prep, ordering, and standards.

Key Responsibilities

Section Ownership

• Fully manage and take ownership of an assigned kitchen section (hot, cold, brunch, or pastry)
• Plan and execute daily mise en place independently based on forecasted business
• Ensure readiness for service without requiring supervision

Service Leadership

• Run your section autonomously during service periods
• Maintain speed, organization, and consistency under pressure
• Anticipate issues and resolve them proactively during service

Quality Control

• Ensure all dishes meet established standards for taste, presentation, and portioning
• Maintain consistency across all service periods without reliance on supervision

Stock & Cost Management

• Monitor stock levels and initiate orders when required
• Minimize wastage and manage portion control effectively
• Ensure proper storage, rotation (FIFO), and labelling of ingredients

Food Safety & Compliance

• Maintain strict adherence to Singapore food hygiene standards (SFA)
• Ensure workstation cleanliness and organization at all times
• Take responsibility for hygiene and food safety within your section

Team Contribution

• Support and guide junior staff when needed
• Communicate effectively with kitchen and front-of-house teams
• Step in to support other sections when required

Job Description & Requirements

As the Head Chef, you’ll be responsible for ensuring that all kitchen quality standards are always complied with. You will be supporting the recruitment, training, and development of all kitchen crew, supporting the restaurant manager with P&L results which include, COGS, Labor, and Operating Expenses, and ensuring all food safety and WH&S policies and procedures are adhered to.

We appreciate experience comes in many shapes and sizes, what we mean specifically is;

- Experience in a kitchen/cooking role within a busy hospitality environment

- Experience leading and developing a team

- Certificate in commercial cookery or equivalent experience

- Good understanding of food safety concerns

- Excellent interpersonal and communication skills

Benefits

These are just some of the benefits that come with working at GYG:

- Attractive Salary $$

- Performance Incentives (quarterly)

- Rapid Career Growth

- 5 days work week and 2 days OFF, 44 hours

- Outpatient & Hospitalisation benefits

- Staff meals & discounted meals

- Sign-up bonus of $2,000

- Staff referral programme of $500

- Various types of leave entitlements

- Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

We guarantee you will have lots of fun at work and not a single day is the same!