Total 108 Senior Executive job vacancies

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 81 venues and with presence in 22 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

METT Singapore, a Heritage Icon in the heart of Fort Canning Park.

The hotel blends colonial charm with contemporary soul. Just minutes from Orchard Road, this lifestyle hotel features 84 rooms and suites, 2 pools, and exclusive venues for dining, wellness, and social connection. With every detail designed to inspire meaningful moments, METT Singapore is a destination where simplicity meets refined living.

The Senior Chef de Partie is responsible for preparing all food products in all kitchen sections and making them ready for in-house service.

Your day-to-day responsibilities:

2.1 Prepares and ensures outstanding food quality, appearance, and consistency that adhere to restaurant’s recipes and standards

2.2 Completes assigned prep work duties in an efficient time frame

2.3 Support the Sous Chef in the daily operation and work flow

2.4 Moves prepared food out of the prep area continuously

2.5 Works together in a team-oriented environment to produce food in a timely and orderly manner

2.6 Assists in ensuring the accuracy and quality of received food products and other supplies as required for daily operations

2.7 Keeps all workstations and equipment as clean as possible at all times. Follows a cleaning schedule for designated equipment and storage areas

2.8 Keeps sanitation solutions up to Company codes at all times and ensures that all utensils, plate ware, glassware, storage containers, serving dishes, and equipment are always clean and sanitized

2.9 Collaborates to create new ideas for their sections

2.10 Constantly develop skills and knowledge and provide guidance to the junior staff

2.11 Performs other duties pertinent to this job as assigned

Knowledge, Skills, and Experience:

3.1 Minimum 4-5 years of kitchen experience, previously worked in a fine dining concept or hospitality industry

3.2 Understands oral and written instructions in English

3.3 Handles multiple priorities and works under stress

3.4 Maintains all standards of health guidelines for food preparation and safety

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

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

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.

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]

An executive chef is the highest-ranking culinary leader in a restaurant, hotel, or hospitality venue. They bridge the gap between gastronomy and business,

managing back-of-house operations, developing menus, overseeing food costs, and hiring and training kitchen staff

.

[

1

,

2

,

3

,

4

,

5

,

6

,

7

]

A comprehensive breakdown of an executive chef's job duties and responsibilities includes:

Key Responsibilities:

• To plan and manage the day-to-day operations of the kitchens ensuring the quality, standards and meeting the expectations of the customers on a daily basis
• To oversee kitchen and service staff
• To develop menu rotations; be responsible for budget and cost control, as well as formulate standards to enhance overall efficiency and effectiveness of the operations for all food production.
• To oversee operations to ensure that food quality, costing, food safety and hygiene standards are in line with company requirements.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Monitors the quality of raw and cooked food products to ensure that standards are met
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed

Key Requirements:

• Ability to speak and understand French fluently is required to liaise with French-speaking clients/stakeholders.
• Minimum of 5 years of experience.
• Solid experience in a senior chef position in similar capacity, supervising operations ideally in international hotels (4 or 5 stars), upscale chain restaurants or institutional catering environment.
• Experience with large scale food production and HACCP food safety standard essential.
• Solid hands-on cuisine production skills with good knowledge of the latest market trends and contemporary food presentation know-how.
• A self-driven creative leader with the ability to create and maintain a variety of menu standards from casual to elegant.
• Good administrational, communications, team building and food cost management skills.

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.
• 2+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays

• Direct supervision over Penang and Western Kitchen.
• Undertake full responsibility for department scheduling within budgeted labour cost.
• Set culinary team budget and monitor profit and loss.
• Improve culinary productivity and processes.
• Optimize team’s productivity to meet hotel’s F&B revenue and support the direction of venturing into external catering business.
• Rethink and Reconstruct the new way of work to improve Food Quality, Consistencies and Operating Procedures.
• Source Seasonality Produces to create Curious Menu to entice the guests.
• Drive Optimal Food Cost and Food Quality.
• Further enhancement of the Buffet Set up and Improve Food Varieties.
• Collaborate with other Business Unit to create new Revenue Stream of Food Concepts.
• Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee’s grooming and hygiene.
• Prepare operational reports and analyze setting forth progress, adverse trends and make appropriate recommendations for success.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• In conjunction with F&B management team, assist in maintaining a high level of service principal in accordance with established standards.
• Develops policies and procedures to enhance and measure quality, continually updates written policies procedures to reflect state-of-the-art techniques, equipment and terminology.

We are seeking an experienced Executive Chef to lead our central kitchen operations focused on the large-scale production of Sichuan-style sauces. The successful candidate will be responsible for overseeing day-to-day kitchen management, ensuring product consistency, and maintaining compliance with food safety and hygiene regulations.

Key Responsibilities:

• Manage overall operations of the central kitchen specializing in Sichuan sauce production.

• Lead recipe development and ensure consistent taste, texture, and quality of products.

• Supervise and train kitchen staff to meet production and hygiene standards.

• Monitor inventory, control food costs, and optimize production processes.

• Ensure strict adherence to food safety and SFA/HACCP regulations.

• Collaborate with management to improve kitchen efficiency and product development.

Requirements

• Minimum 8 years of experience in kitchen or central production management, preferably in Sichuan cuisine or sauce manufacturing.

• Strong expertise in traditional and modern Sichuan cooking techniques, including ingredient handling and preservation methods.

• Proven leadership and team management abilities in a high-volume production setting.

• In-depth understanding of food safety and hygiene practices.

• Good communication skills and ability to work under pressure.s.

Job Description & Requirements:

The Unit Chef is the culinary heart of the operation, responsible for the full spectrum of food production across Chinese, Western/International, No Pork No Lard, noodle, and salad bar stations. Drawing on the precision of hotel-grade execution and the creativity of a premium restaurant kitchen, the Unit Chef sets the culinary direction, manages kitchen teams, controls costs, and ensures every dish reflects quality, authenticity, and consistency.

Lead, develop, and manage all BOH culinary staff across all stations and shifts

Design and review menus across Chinese, Western/International/Pizza, No Pork No Lard Menus, Noodle, and Salad Bar cuisines

Ensure consistent preparation standards, portion control, and presentation for all menu items

Develop standardised recipes (SOPs) and train Chef de Partie and line cooks to execute them accurately

Control food costs, wastage, and raw material usage; conduct monthly stock takes

Manage kitchen scheduling, staff deployment, and productivity across all stations

Source and qualify new ingredients, evaluate suppliers, and participate in tasting panels

Maintain the highest standards of kitchen hygiene, safety, and HACCP compliance

Lead new menu launches, themed promotions, and seasonal food events

Collaborate with the Food Safety Officer on HACCP compliance and corrective actions

Support corporate events, VIP dining, and special catered functions as required

Act as the BOH representative in client meetings and food quality reviews

Requirements:

Minimum 8–10 years of progressive culinary experience, with at least 3 years in a Head Chef or Executive Chef role

Proven expertise in Chinese cuisine is essential; strong competency in Western/International cooking required

Experience managing multi-station, high-volume kitchens (500+ covers per service) in hotels, premium corporate dining, or established restaurant groups

Formal culinary training (SHATEC, SICA, or equivalent international culinary school) preferred

Strong leadership skills: able to coach, motivate, and develop a diverse kitchen brigade

Familiar with Muslim dietary requirements and No Pork No Lard kitchen protocols

Commercial acumen: food cost management, supplier negotiations, stock control

Registered Food Hygiene Officer (FHO) or willing to obtain; strong HACCP knowledge

Working Hours : 5 days work week
Working Location : One north - International Campus

JobSummary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities:

·     Responsible for the overall daily food production and back of the house operations.

·     Maintain and enhance manpower management by daily effective communication.

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

·     Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

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

·     Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

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

·     Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

·     Submit weekly and monthly financial/administration reports to the Unit Manager.

·     Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

·     Attend weekly service meetings to improve and enhance service level.

·     Evaluate and administer manpower plans, employee training & development.

·     Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

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

·     Keeping Food Sampling and Daily Cooking Core temperature recordings.

·     Ensure recording temperature for all refrigerators.

·     Perform all other common duties assigned by both the client and management of Sodexo Singapore.

SUMMARY

This role will be responsible for overseeing the preparation, cooking, and presentation of dishes in the restaurant. You will be working closely with the Sous Chef in contributing towards the delivery of quality food to all our guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen and be a role model to the junior chefs. 

RESPONSIBILITIES

• Ensure that all food production meets/exceeds standards 
• Work effectively with all kitchen team to ensure a high level of service experience
• Exercise cost control in minimizing wastages and spoilage of food products
• To ensure knowledge of the product is maintained and communicated to all relevant personnel
• To liaise with the Sous Chef/Head Chef and implement new menu/dishes/systems where applicable
• To ensure mis en place is completed accordingly
• To report any maintenance issues to the Junior/Sous Chef immediately
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly 
• To be flexible and willing to help in the kitchen at busy times if required
• To attend trainings/meetings as and when required 
• Ad hoc duties/projects assigned by Supervisor

REQUIREMENTS

• Minimum professional certificate in Culinary Arts
• At least 3 years of relevant working experience
• Able to lead and is a team player
• Good communication and interpersonal skills
• Good Microsoft Office skills 
• Able to work in a fast-paced environment!

Responsibilities:

• Support the Marketing Manager for all branding and marketing activities for assigned brands – including brands within the coffeeshop/food court as well.
• Execute online/offline promotions, campaigns and activities; to develop, design and account for all marketing collaterals.
• Liaise with landlords and external vendors, including media and influencers, for marketing through selected publicity channels and follow through on execution.
• Manage the deliverables required within the brand –from POS setup, E-commerce, Menu setup, etc.
• Track and follow up closely on market campaigns.
• Manage the social media accounts and community management channels, including feedbacks and enquiries for all assigned brands.
• Prepare monthly EDMs and execute engagement campaigns and promotions for assigned brands.
• Prepare and submit monthly reports on feedbacks and enquiries accordingly to the sources.
• Support Marketing Manager in all other marketing matters including additional responsibilities as assigned.

Requirements:

• Candidate must possess at least a Diploma in Marketing, Business, Public Relations or Communications
• Must have minimum 2 years of working experiences, preferably in an F&B industry.
• Possess excellent written and spoken English
• Detail-oriented, independent, with excellent business acumen
• Team player with good interpersonal & presentation skills
• Possess enthusiasm in learning and keen to get feedback for improvement

Plan, design, and update menus based on seasonal availability, customer preferences, and market trends

Prepare and oversee high-quality dishes, ensuring consistency in taste, presentation, and portion sizes

Supervise and coordinate kitchen staff, including cooks and kitchen assistants

Train, mentor, and evaluate kitchen team members to maintain high performance standards

Ensure strict compliance with food safety, hygiene, and sanitation regulations

Maintain kitchen cleanliness, organization, and efficient workflow

Control food costs, minimize wastage, and ensure profitability

Collaborate with management on pricing, promotions, and special events

Inspect ingredients and finished dishes to ensure quality and freshness

Develop new recipes and continuously improve menu offerings

Ensure proper use and maintenance of kitchen equipment

Experience: Minimum 5 years experience in Prata Flipping

Job Overview

We are seeking a highly accomplished and visionary Executive Chef to lead and oversee our entire culinary operations across multiple locations. This role is strategic and leadership-driven, requiring a professional who can elevate brand standards, drive innovation, and ensure operational excellence at scale.

The ideal candidate will be responsible for culinary direction, concept development, financial performance, and building a high-performing kitchen culture that delivers consistent, world-class dining experiences.

Key Responsibilities

Culinary Leadership & Brand Direction

· Define and execute the overall culinary vision and standards across all outlets.

· Develop signature menus, concepts, and culinary identities aligned with brand positioning.

· Ensure consistency in taste, presentation, and quality across all locations.

· Lead innovation in menu design, incorporating global trends and customer insights.

Multi-Unit Operations Management

· Oversee kitchen operations across multiple outlets or business units.

· Establish and enforce SOPs for kitchen efficiency, food safety, and service standards.

· Monitor performance metrics including food cost, wastage, and productivity.

· Conduct regular site visits, audits, and operational reviews.

Financial & Cost Control

· Take full ownership of kitchen P&L performance.

· Optimize food costing, supplier negotiations, and inventory management.

· Implement cost-control strategies without compromising quality.

· Analyze sales data and adjust menu offerings to maximize profitability.

Team Development & Leadership

· Recruit, train, and develop Head Chefs and kitchen leadership teams.

· Build a strong leadership pipeline within the culinary division.

· Set performance standards and conduct regular evaluations.

· Foster a culture of discipline, creativity, and continuous improvement.

Quality Assurance & Compliance

· Ensure full compliance with food safety standards including Hazard Analysis Critical Control Point (HACCP).

· Maintain the highest hygiene, safety, and operational standards across all kitchens.

· Implement regular audits and corrective action plans.

Strategic Planning & Business Growth

· Collaborate with senior management on expansion plans and new outlet launches.

· Lead menu strategy for new concepts, seasonal campaigns, and special events.

· Analyze market trends, competitor activity, and customer preferences.

· Drive innovation to maintain competitive advantage in the F&B industry.

Requirements

· Proven experience as an Executive Chef or Senior Culinary Leader in multi-outlet or high-volume operations.

· Strong expertise in kitchen management, menu engineering, and financial control.

· Experience in [specific cuisine, e.g., Asian, Western, Fusion, Fine Dining].

· Recognized culinary qualifications (e.g., Culinary Arts Diploma, WSQ certifications).

· Deep understanding of food safety systems such as Hazard Analysis Critical Control Point.

· Exceptional leadership, communication, and organizational skills.

· Strong business acumen with the ability to manage budgets and drive profitability.

· Ability to thrive in a fast-paced, multi-location environment.

Why Join Us

· Leadership role with strategic influence across the organization.

· Opportunity to shape and grow a strong culinary brand.

· Competitive salary with performance-based incentives.

· Career growth within a rapidly expanding organization.

· Work with a dynamic and innovative leadership team.

Additional Information

· Working Hours: Flexible, including weekends and public holidays.

· Work Environment: High-level leadership role overseeing multiple fast-paced kitchen operations and flagship projects.

About the Employer

Our client is a distinguished 5-star hotel in Singapore, renowned for delivering an exceptional dining experience through a refined fusion of Japanese, French, and Italian culinary techniques. The kitchen emphasizes precision, creativity, and high-quality presentation, supported by a strong culture of professionalism and hospitality excellence.

They are seeking a passionate and capable culinary professional to join their team, supporting both lunch and dinner service in a fast-paced, high-standard kitchen environment.

Key Responsibilities

• Support daily kitchen operations in coordination with the Sous Chef and Breakfast Chef

• Prepare and execute Italian and French dishes for lunch and dinner service

• Ensure consistency in food quality, taste, and presentation according to hotel standards

• Assist in menu execution, mise en place, and service flow during peak hours

• Maintain strict adherence to food hygiene, safety, and sanitation standards

• Support inventory control, stock rotation, and minimization of food wastage

• Contribute to maintaining a clean, organized, and efficient kitchen environment

• Work collaboratively with team members to ensure smooth kitchen operations

Requirements

• Approximately 3 years of relevant experience in Italian, French, or Western cuisine

• Solid foundation in classic cooking techniques and kitchen operations

• Experience in a hotel or high-volume restaurant environment is an advantage

• Strong sense of discipline, teamwork, and communication

• Ability to perform under pressure in a fast-paced service setting

• Positive attitude with a willingness to learn and grow within the organization
  

Tourlife Consultants Private Limited (23C1476)
Leading Recruitment Firm in Singapore

Kylie Ng (Reg No: R24121757)

ROLE OVERVIEW

The Senior Chef De Partie at Mandala Club is to assist the Head Chef and Sous Chef to achieve the highest standards of food production and delivery, contribute to the achievement of Gross Profit targets, maintain a safe and hygienic kitchen environment, work effectively with other colleagues, kitchen and other departments, and provide effective internal service.

KEY OBJECTIVES &DELIVERABLES

●      Supports the Management team with any paperwork required.

●      Ensures daily check lists are followed by the team and filed away according to company sops.

●      Ensures that all food production meets/exceeds standards.

●      Works effectively with all kitchen team to ensure a high level of service experience.

●      Follows cost control procedure to minimize wastage and spoilage of food products

●      Ensures knowledge of the product is maintained and communicated to all relevant personnel.

●      Supports the Sous Chef to implement new menu dishes.

●      Reports any maintenance issues to the Kitchen Management

●      Ensures strict adherence to food safety, sanitation and hygiene requirements and practices.

●      Follows and adheres to Company policies, processes, and procedures accordingly.

●      Is flexible and willing to help in the kitchen at busy times if required.

●      Attends training/meetings as and when required.

●      Performs Ad-hoc duties/projects assigned by Kitchen Management

Company Overview

Pleasure meating you. Located in DUO Galleria, this made-in-Singapore restaurant blends modern European techniques with East Asian heritage on meat, seafood, and greens. It offers a cosy, welcoming space where culinary science and art excite the palate and seduce the senses.

Job Summary

You will support kitchen operations by preparing stations, maintaining cleanliness, managing ingredient lists, and collaborating closely with the Sous Chef/Chef to deliver precise, high-quality dishes in a fast-paced environment.

Responsibilities

• Support daily kitchen operations by executing assigned tasks with focus and discipline
• Clean, inspect, and maintain kitchen tools, equipment, and workspaces to meet hygiene and functionality standards
• Compile and organize daily ingredient and order lists to assist the Chef’s planning and inventory management
• Prepare and maintain mise en place to ensure all stations are fully stocked and ready for service
• Communicate clearly and listen actively to coordinate effectively with team members during service
• Manage stress and maintain composure to perform efficiently under fast-paced, high-pressure kitchen conditions
• Apply thorough knowledge of health, safety, and food hygiene practices to maintain a safe kitchen environment
• Demonstrate reliability by consistently arriving on time and fulfilling responsibilities
• Observe details proactively to identify and address kitchen needs before they arise

SUMMARY

This role will be responsible for overseeing the preparation, cooking, and presentation of dishes in the restaurant. You will be working closely with the Sous Chef in contributing towards the delivery of quality food to all our guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen and be a role model to the junior chefs. 

RESPONSIBILITIES

• Ensure that all food production meets/exceeds standards 
• Work effectively with all kitchen team to ensure a high level of service experience
• Exercise cost control in minimizing wastages and spoilage of food products
• To ensure knowledge of the product is maintained and communicated to all relevant personnel
• To liaise with the Sous Chef/Head Chef and implement new menu/dishes/systems where applicable
• To ensure mis en place is completed accordingly
• To report any maintenance issues to the Junior/Sous Chef immediately
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly 
• To be flexible and willing to help in the kitchen at busy times if required
• To attend trainings/meetings as and when required 
• Ad hoc duties/projects assigned by Supervisor

REQUIREMENTS

• Minimum professional certificate in Culinary Arts
• At least 3 years of relevant working experience
• Able to lead and is a team player
• Good communication and interpersonal skills
• Good Microsoft Office skills 
• Able to work in a fast-paced environment!

Job Description & Requirements

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.
• Experience in Cooking Tandoor Items and other North Indian Dishes
• Experience in cooking south indian dishes including Biryani and Kerala dishes

Singapore Food Services Pte Ltd  is the latest venture under The Plattering Co. Pte Ltd, known for its beautiful grazing tables and creative catering buffet setup displays, sharing platters, bowls and bentos and unique catering setups. Singapore Food Services Pte Ltd aims to deliver innovative and delightful halal catering solutions, building upon the legacy of excellence established by The Plattering Co. Pte Ltd

We pride ourselves on delivering unique catering experiences. As we continue to grow, we are seeking an experienced and innovative Executive Chef to lead our culinary team.

Job responsibilities:

• Oversees back-of-house operations and ensure product quality, presentation and consistency.

• Create and develop new recipes and menus for brands and customisation requests.

• Conduct regular food quality, food safety and cleanliness audits.

• Establish and maintain kitchen processes and policies.

• Establish and review controls and processes to manage food cost, inventory and wastage.

• Review processes to optimise kitchen efficiency and productivity.

• Manage culinary segment P&L.

• Maintain and update recipe cards.

• Lead, mentor and train kitchen team.

• Ensure workplace safety.

• Participate in recruitment, interview and selection of new kitchen staff. 

• Support in managing staff roster and work schedule.

Job requirements:

• Possess a diploma in culinary arts.

• Minimum of 8 years of experience in a similar role, with experience in catering preferred.

• Creative with a strong flair for menu creation.

• Possess foresight on changes and trends in the F&B industry.

• Possess strong leadership and interpersonal skills.

• Organised and detail oriented.

• Possess a valid food hygiene certificate.

• Experience with quality standards such as FSMS and ISO is a plus.

- Design menus, seasonal dishes, and overall food direction.
- Manage kitchen staff and be main in charge of training and performance management.
- Control food costs, reduce waste and ensure profitability without compromising quality.
- Oversee hygiene, food safety and compliance
- Handle inventory, ordering and coordinate with front of house
- Advanced cooking skills required (Arabic cuisine is a big advantage)

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

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