Total 166 Manager job vacancies

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Job Summary

Lead kitchen operations at Meatmen, managing the team to ensure high food quality, consistent presentation, menu planning, and cost control while maintaining hygiene and food safety standards.

Responsibilities

• Lead and coordinate kitchen operations to ensure efficient workflow and team performance
• Manage and develop the kitchen team to maintain high standards of food preparation and service
• Ensure consistent food quality, presentation, and adherence to recipes to meet customer expectations
• Plan menus strategically to balance creativity, customer preferences, and cost control
• Monitor and control food costs to optimize profitability without compromising quality
• Maintain strict hygiene and food safety standards in compliance with regulatory requirements

Required competencies and certifications

• Minimum 5 years of kitchen experience

Preferred competencies and qualifications

• Strong leadership skills demonstrated by managing kitchen teams effectively
• Culinary skills applied to menu planning, food preparation, and quality assurance

Other Information

• Work Schedule: 5-day work week (rotating shifts)

Job Description: Head Chef (行政总厨)

Location: Suntec, Singapore

Position Type: Full-Time / Permanent

Job Summary

We are seeking a highly skilled and disciplined Head Chef to lead our culinary team in a high-volume, premium Chinese restaurant. The ideal candidate will be a master of traditional TeoChew Chinese cooking techniques—ranging from wok hei mastery to intricate banquet preparation—while possessing the modern management skills necessary to maintain food costs, hygiene standards (SFA), and kitchen efficiency in a fine dining environment.

Key Responsibilities

• Culinary Leadership: Oversee the daily operations of the kitchen, ensuring every dish meets the restaurant’s high standards for taste, presentation, and consistency.

• Menu Development: Design and innovate seasonal menus, "chef’s specials," and curated sets for different occasions.

• Cost Management: Monitor food inventory, negotiate with suppliers, and manage food waste to maintain healthy profit margins without compromising quality.

• Quality & Hygiene Control: Enforce strict adherence to Singapore Food Agency (SFA) food safety regulations and maintain an A-grade kitchen cleanliness rating.

• Team Mentorship: Recruit, train, and supervise kitchen staff (Sous Chefs, Wok Chefs, and Commis), fostering a culture of professional growth and discipline.

Ad Hoc Tasks & Operational Support

In our fast-paced environment, the Head Chef is a key pillar of the overall business operation and will be expected to assist with:

• Procurement & Vendor Relations: Support the Operations Manager in sourcing specialized ingredients or testing new equipment for kitchen upgrades.

• Cross-Departmental Collaboration: Work with the HR Manager on manpower planning, staff performance reviews, and workplace safety training for kitchen personnel.

• VIP Guest Engagement: Occasionally interact with VIP diners or corporate clients to customize menus or explain specific culinary techniques during special events.

• Facility Oversight: Assist the Maintenance Manager in identifying and troubleshooting kitchen equipment malfunctions (e.g., walk-in chillers, high-pressure burners).

• Emergency Floor Support: During exceptional peak periods, provide high-level coordination between the kitchen and Front-of-House to ensure smooth service flow.

Requirements

• Experience: Minimum 8–10 years of experience in Chinese professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role.

• Technical Mastery: Deep knowledge of Teochew Chinese cuisine, with expert-level wok skills and plating aesthetics.

• Leadership: Strong communication skills and the ability to lead a diverse team under high-pressure, fast-turnaround conditions.

• Language: Professional fluency in Mandarin is essential for managing kitchen operations and communicating with traditional suppliers.

We are looking for a skilled and experienced HeadChef to lead our culinary team and oversee the kitchen operations. As HeadChef, you will be responsible for managing all aspects of food preparation, ensuringhigh-quality dishes are served to our guests.

Responsibilities:

• Develop and curate innovative and appealing menus,considering dietary preferences and seasonal ingredients
• Lead and manage kitchen staff, including hiring,training, and scheduling
• Ensure alldishes are prepared and presented to meet the highest quality standards
• Collaborate with suppliers to source fresh andhigh-quality ingredients
• Monitor kitchen operations to ensure compliancewith health and safety regulations
• Create and implement new recipes and culinarytechniques
• Manage inventory, control costs, and optimizekitchen efficiency
• Maintain a clean and organized kitchen environment,overseeing equipment maintenance
• Stay informed about culinary trends and incorporatenew ideas into the menu

Qualifications:

• Proven experience as a Head Chef or similar role
• Strong knowledge of culinary techniques, flavor profiles, and food presentation
• Leadership and management skills to effectively oversee kitchen staff
• Excellent organizational and multitasking abilities

Location : Tuas West

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 labour costs within budget

· To refine and improve the operation, encourage and recognise 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 Sodexo Singapore.

Key Requirements:

· Recognised cooking qualification

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

· Strong interpersonal, communication and organizational skills

· Possess sound operational background

· Able to lead and manage a team of employees.

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

We are looking for a Head Chef who is a highly skilled professionalwho oversees the operations of a restaurant or dining facility. They areresponsible for the food that comes out of a kitchen, from conception toexecution.

Responsibilities:

• Design menus that enhance customers’ culinary experience while keeping up high quality.
• Submit cost proposals for menu items.
• Provide feedback regarding the food quality of large bulk purchases.
• Ensure that all food preparation is in accordance with regulatory guidelines.
• Design standardized food presentation guidelines for each dish.
• Monitor inventory levels of commonly used items.
• Look for ways to reduce spoilage of infrequently used items.
• Hire, train, and mange staff about proper kitchen sanitization methods.

Qualifications:

• Ability to track expenses and manage a budget.
• Ability to lead and inspire a team.
• Strong passion for the art of food design.
• Culinary Degree or equivalent experience.
• Excellent verbal and written communication

Job Description:
We are seeking a talented and experienced Group Executive Pastry Chef to lead and oversee pastry operations across our various concepts. This role involves developing innovative dessert menus, standardizing recipes, ensuring consistent quality, and mentoring pastry teams. The ideal candidate combines creativity with strong organizational and leadership skills, driving excellence in pastry production and presentation across the group.

Key Responsibilities:

· Design and implement seasonal pastry menus across all outlets

· Maintain consistency and high standards in taste, presentation, and hygiene

· Train, supervise, and support pastry chefs at each location

· Oversee ordering, costing, and inventory for pastry sections

· Collaborate with executive chefs and management on menu planning and coordination.

Requirements:

· Proven experience in a senior pastry leadership role, preferably multi-site

· Expertise in classic and modern pastry techniques

· Strong leadership, communication, and organizational skills

· Ability to manage multiple teams and work in a fast-paced environment

Job Description:

Responsible for all the menu creation, cooking and management of the kitchen staffs.

Job Requirements and Qualifications:

1. Fluent Japanese speaker (for communication with directors, staffs and owners).

2. At least 10 years of relevant working experience in ramen or Japanese restaurant business.

We are looking for a passionate Head Chef responsible for ensuringthat the standard and quality of the food production and the hygiene within thedepartment is maintained at the highest level at all times. This role is verymuch hands-on, requiring attention to detail and a positive work attitude.

Responsibilities:

• Supervise the preparation of all food
• Oversee and supervise all kitchen staff
• Manage kitchen stocks
• Ensure catering staff are working safely at all times
• Dealing with suppliers and ensuring that they supply quality goods at affordable prices
• Managing the inventory and ordering stock as needed
• Overseeing the maintenance of kitchen equipment and organizing repairs when needed
• Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
• Developing new dishes and overhauling menus to attract more clientele
• Ensuring that guests receive excellent service and enjoy their culinary experience

Qualifications:

• Experience and success in equivalent job roles
• Punctual, organized and trustworthy
• Professional appearance
• Ability to manage other people
• Ability to motivate staff
• Excellent communication skills

We are looking for a talented and experienced HeadChef to oversee all aspects of our kitchen operations. The Head Chef will beresponsible for designing menus, managing kitchen staff, ensuring food quality,and maintaining a safe and sanitary environment.

Responsibilities:

• Design andupdate menus based on seasonal ingredients and customer preferences
• Overseedaily kitchen operations and ensure efficient workflow
• Supervise,train, and mentor kitchen staff
• Maintainhigh standards of food quality, presentation, and hygiene
• Monitorinventory levels and order supplies as needed
• Controlfood costs and minimize waste
• Ensurecompliance with health and safety regulations
• Collaboratewith management on menu development and special events
• Addresscustomer feedback and resolve any kitchen-related issues
• Implementand enforce kitchen policies and procedures

Qualifications:

• Proven experience as a Head Chef or similar role

•  Culinary degree or equivalent professional training
•  Strong leadership and team management skills
•  Excellent knowledge of food preparation and kitchen operations
•  Creativity and passion for culinary arts
•  Ability to work under pressure and meet deadlines

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

We are looking for a skilled and experienced HeadChef to lead our culinary team and oversee the kitchen operations. As HeadChef, you will be responsible for managing all aspects of food preparation, ensuringhigh-quality dishes are served to our guests.

Responsibilities:

• Develop and curate innovative and appealing menus,considering dietary preferences and seasonal ingredients
• Lead and manage kitchen staff, including hiring,training, and scheduling
• Ensure alldishes are prepared and presented to meet the highest quality standards
• Collaborate with suppliers to source fresh andhigh-quality ingredients
• Monitor kitchen operations to ensure compliancewith health and safety regulations
• Create and implement new recipes and culinarytechniques
• Manage inventory, control costs, and optimizekitchen efficiency
• Maintain a clean and organized kitchen environment,overseeing equipment maintenance
• Stay informed about culinary trends and incorporatenew ideas into the menu

Qualifications:

• Proven experience as a Head Chef or similar role
• Strong knowledge of culinary techniques, flavor profiles, and food presentation
• Leadership and management skills to effectively oversee kitchen staff
• Excellent organizational and multitaskingabilities

Responsibilities:

• Involve in kitchen operations from food preparation to final production
• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)
• Ensure kitchen cleanliness, and hygiene standards are maintained
• Manage kitchen stock for daily operation and food cost control
• Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard
• Assist on month-end stock take
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Company Overview

Ledodo Group is a leading Taiwan Food & Beverage company known for rapid expansion and popular brands including Rododo hot pot and MinSuiZen Teppanyaki. It has achieved record growth, high turnover, and aims to be Taiwan’s largest teppanyaki brand by 2025.

Job Summary

Prepare and cook high-quality Teppanyaki dishes while supervising kitchen staff, managing inventory, ensuring food safety, and delivering an engaging dining experience. Lead and train junior chefs to uphold culinary and operational excellence.

Responsibilities

• Prepare and cook a variety of Teppanyaki dishes to meet high standards of quality, taste, and presentation
• Supervise and coordinate kitchen staff activities, including sous chefs and cooks, to ensure smooth kitchen operations
• Maintain a clean, organized kitchen environment by adhering to strict food safety and sanitation guidelines
• Manage food inventory and ordering processes to maintain adequate stock levels and minimize waste
• Assist in developing and implementing new Teppanyaki dishes and menu items to enhance customer offerings
• Train and mentor junior chefs in cooking techniques, food preparation, and kitchen procedures to build team capability
• Engage with guests during cooking to provide a unique, entertaining dining experience and customize dishes for dietary needs
• Communicate effectively with staff, guests, and management through clear verbal and written communication

Preferred competencies and qualifications

• Minimum of 5 years of experience in the Food & Beverage industry, preferably with supervisory or managerial experience
• Proven leadership skills demonstrated by effectively leading, motivating, and developing kitchen teams
• Ability to manage multiple responsibilities in a dynamic, fast-paced environment
• Willingness to work split shifts, weekends, and public holidays as operationally required
• Solid understanding of food safety, hygiene, and health regulations relevant to the F&B industry
• Strong commitment to delivering outstanding customer service

Step into leadership. Hold the standards. Keep the kitchen running right.

We are looking for a dependable Kitchen Supervisor / Junior Sous Chef to support daily kitchen operations, guide the team on shift, and ensure consistency in food quality. This role suits someone experienced in Asian kitchens who is ready to take on more responsibility.

Role Summary

You will support the Head Chef in managing kitchen operations, supervising staff, and maintaining food quality, hygiene, and discipline during service. You are expected to be hands-on and able to lead by example on the ground.

Key Responsibilities

• Support daily kitchen operations and ensure smooth service flow
• Lead kitchen team during assigned shifts when required
• Ensure timely preparation and serving of dishes
• Maintain consistency in taste, portioning, and presentation
• Ensure dishes are prepared according to standard recipes and methods
• Monitor food quality before and during service
• Supervise kitchen staff and assign daily duties
• Guide junior cooks and ensure proper kitchen practices
• Maintain discipline, teamwork, and clear communication in the kitchen
• Ensure compliance with food safety and hygiene standards
• Maintain cleanliness and proper food handling practices
• Ensure safe use of kitchen equipment
• Assist in stock ordering, receiving, and inventory checks
• Monitor wastage and support cost control
• Ensure proper storage and stock rotation
• Work closely with service team to ensure smooth operations
• Report kitchen issues and support improvements
• Assist Head Chef in daily kitchen planning

What We’re Looking For

• Experience as Senior Cook, Chef de Partie, or similar role in Asian cuisine
• Familiar with Nyonya, Chinese, or similar cooking styles preferred
• Ready to step into a supervisory role
• Hands-on, responsible, and able to work under pressure
• Good understanding of kitchen operations and service flow
• Able to work shifts, weekends, and public holidays

Work Arrangement

• 5-day work week (based on operations)
• Stable working environment
• Opportunity to progress to Sous Chef

Keen? Submit your resume to us today!