Total 449 job vacancies in Singapore

As a key member of our team, you will play a vital role in ensuring the highest standards of food quality and service excellence. Your responsibilities will include:

1. Obedience to restaurant rules and disciplines.
2. Effective management of the production department, including labor allocation and supervision of subordinates.
3. Main chef to cook Vietnamese Banh Mi, Pho (Vietnam Noodle) and other dishes.
4. Familiarity and mastery of all supplies, as well as procurement planning and inventory management.
5. Control over food costs and responsible use of raw materials to minimize waste.
6. Maintenance of high food quality standards, regular checks on specifications, timely supply, and organized workflow to meet urgent customer needs.
7. Training and development of chefs to preserve Vietnam dish characteristics and flavors, increasing menu variety and creativity.
8. Promotion of clean working conditions, personal hygiene, and living appearance among kitchen staff.
9. Collaboration between front and rear fields, open-minded feedback from guests.

Required:

1. Understand/knowledge about Vietnamese Cuisine, especially Banh Mi, Pho & Healthy rolls.

2. Passionate about cooking.

We are currently looking for an experienced & self-driven chef tojoin our team

Responsibilities includes:

• Prepare and cook designated items on the menu with specified time
• Responsible for the preparation of raw materials required for item on the menu
• Ensure that all food preparation is carried out accordings to the Standard Recipes and Operating Procedures
• Adhere to all statutory food hygience and sanitation guidlines
• Ensure regular maintenance of all kitchen equiopments, machinery and accessories
• Ensure all items prepared are done with the same level of quality and consistency
• Assist in cooking and plating prepared item according tio standards in the Kitchen Manual
• Overseeing stock and ordering supplies
• Proper labelling of all food items after preparartion, maintaining stock level of all products and ensure correct rotation by FIFO.

Requirements:

• At least 2 year(s) of working experience in the related field is required for this position
• Able to commit shift, weekends and public holidays
• Understanding of current SFA regulation (hygience and health, and safety legislations)
• Able to work under extreme pressure
• Ability to delegate tasks.

Job Highlights

• Be part of a global leader in Augmented Hospitality and Tourism.​
• Discounts at over 3500 hotels globally and other discounts.
• Excellent career and development opportunities.

Job Description

Overview of Duties

• Works as part of the kitchen team. Engaged in cooking, baking, pastry cooking or butchering duties.
• This position involves food preparation and presentation with flair for breakfast, lunch and dinner for ala carte and buffet services.
• Maintain a clean and hygienic work environment whilst ensuring a product of high quality and presentation standards.
• Demonstrate commitment to customer service for internal and external customers.

Reporting Line

• This position reports to the Executive Chef.

Main Responsibilities & Duties

• Prepare and present menu items showing variety and flair.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Prepare and ensures availability of mis en place as required.
• Check that all cooked and pre-cooked foods are properly stored.
• Order necessary food according to proposed business demands.
• Consult with Executive Chef for guidance and authorisation of order.
• Liaise with front of house staff regarding the availability of menu items, additions to the menu and any relevant changes.
• Keeps all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned.
• Be familiar with other areas in the Kitchen so when called upon, assistance can be provided.
• Assist and liaise with chef on duty as required.

Experience & Skills

• Minimum 2 years of related experience in Hospitality/Hotel/F&B Culinary operations.
• Possess a valid WSQ Food Hygiene certificate would be an added advantage.

WE TAKE YOU ABOVE BEYOND

Take your passion to the next level and work alongside other masters of their craft to build a fulfilling and rewarding career at Marina Bay Sands.

Job Responsibilities

Culinary Leadership & Menu Innovation

• Curate and evolve Italian American menus aligned with TAO Group brand DNA
• Drive menu innovation while preserving authenticity and commercial viability
• Develop seasonal and occasion-based menus (festive, collaborations, promotions)
• Lead dish development, tastings, and ongoing refinement
• Ensure all menu items reflect premium ingredients, consistent execution, and presentation standards

Recipe Compliance & Brand Standards

• Establish and enforce strict recipe compliance and standardization
• Maintain detailed recipe specifications, costing, and production guidelines
• Ensure consistency across:TastePresentationPortioning
• Act as brand custodian in collaboration with TAO Group USA Culinary Directors

High-Volume & Event Execution

• Oversee and execute:High-volume lunch and dinner serviceBuyout events (500+ guests)Pool operationsFuture BFS operations (up to 300 guests by 2027)
• Lead structured planning for:Large-scale event productionPre-preparation strategiesService delivery under peak demand
• Ensure seamless execution without compromising quality

Operational & Commercial Performance

• Partner with the GM on weekly operations, performance, and menu strategy
• Drive:Food cost control and profitabilityYield optimization and waste reductionMenu engineering and pricing strategy
• Own outlet-level P&L accountability

People Leadership & Kitchen Management

• Lead and manage a brigade of ~40 chefs
• Oversee the Executive Pastry Chef and all BOH leadership
• Build and maintain a disciplined, high-performance kitchen culture
• Drive:Training and developmentSuccession planningPerformance management
• Ensure strong alignment and communication across BOH and FOH teams

Guest Experience & Culinary Identity

• Deliver a consistent, elevated dining experience
• Partner with FOH to strengthen:Product storytellingGuest engagement
• Act on guest feedback and market trends to refine offerings

Food Safety & Compliance

• Ensure full compliance with HACCP, ISO standards, and SFA regulations
• Maintain best practices in:HygieneFood safetyKitchen maintenance and audit readiness

Job Requirements

Education & Certification

• Degree/Diploma in Culinary Arts or Management

Experience

• Minimum 10+ years experience, with significant time in: Italian or Italian-American cuisine, high-volume, premium standalone restaurants
• Proven track record managing:Large kitchen brigades (30–50 chefs)High-volume service and large-scale events

Other Prerequisites

• Strong menu development and culinary innovation capabilities
• Deep understanding of recipe discipline and operational execution
• Experience in large-scale buyouts and event catering (300–500+ guests)
• Ability to balance creativity with commercial performance
• Strong leadership presence with a hands-on approach

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

1. Day-to-Day Operations:

• Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.
• Supervise and support staff to provide excellent customer service.
• Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.
• Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnover.
• Manage inventory, ordering, and waste to optimize resource use and cost control.

2. Staff Management & Development:

• Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.
• Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.
• Manage staff scheduling to ensure optimal coverage during peak hours.

3. Customer Service & Satisfaction:

• Monitor customer feedback and ensure that customer service meets or exceeds company standards.
• Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.

4. Sales & Profitability:

• Collaborate with the Restaurant Manager & Operations Manager to implement strategies for achieving sales and profitability targets.
• Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.
• Report on restaurant performance to the Restaurant Manager & Operations Manager, providing insights on staff, operations, and customer satisfaction.

5. Health & Safety Compliance:

• Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.
• Conduct regular safety checks and audits to identify and resolve any potential hazards.

6. Labour Cost Management

• Ensure that labour expenses are align with budgetary goals.
• Implement strategies to maximize productivity.

7. Administrative Tasks:

• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

Job Responsibilities

· Assist Chefs with creation and preparation of local & western cuisine

· Check that quantity and quality of items ordered are received and stored in proper conditions

· Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues

· Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

Job Requirements

· At least 2 years relevant experience in preparation of local & western cuisine

· Team player but also able to work independently

· Able to multi task and thrive in a fast paced environment

· Able to work on rotating shifts, weekends and public holiday

Responsibilities

• Teach and conduct professional Culinary courses

• Supervise and execute the day to day operations of Academy's kitchens

• Maintain the cleanliness of classrooms and bakery thus providing a positive learning environment

• Part of the team in preparing curriculum and lesson plan for professional courses

• Prepare assessment and examination for the students

• Ensure student evaluations and grading SOPs are executed accurately and as scheduled

• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes

• Participation in student discipline, monitoring and reporting

• Provide counselling and guidance when students may require

• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity)

• Any other special projects or special events as assigned by the management

Qualifications, Skills and Experience

• Degree Holder in Culinary

• Possessing an Advanced Certificate in Training and Assessment (ACTA) / Advanced Certificate in Learning Performance (ACLP) and registered with National Adult Educator Registry under TAEPP are mandatory requirements for this role.

If the applicant does not possess the ACTA/ACLP certification, they will be required to obtain it as part of their professional development. In such cases, the applicant must agree to serve a bond with the organization upon completion of the certification. By submitting your application, you acknowledge and accept this condition if applicable.

• 5 years industry experience in Hotels or Restaurants

• Relevant experience in area of specialization (E.g. Western, Asian)

• Competence in delivering education in English

• Creative and able to develop recipes

• Positive attitude and results oriented

• Good sense of humour and play

• Won medals in international Culinary / Pastry & Bakery competitions will be an advantage

• Competent in the use of Microsoft Office System, primarily MS Word and MS PowerPoint

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);

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

Job Summary

You will prepare and cook food promptly, adjust recipes to meet customer needs, manage food stock and freshness, ensure kitchen safety and hygiene, and maintain food quality and presentation according to menu standards.

Responsibilities

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

Required competencies and certifications

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

Preferred competencies and qualifications

• Culinary school diploma preferred

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

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

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

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

You’ll be in charge of:

• Execute mise-en-place efficiently; including, setup an array of ingredients, the process of preparing, caring for your workstation
• Preparing a wide range of ingredients, meeting the highest standards of taste and presentation
• Assist with inventory count, quality of ingredients, and place orders when there are shortages
• Guide junior team members demonstrating cooking techniques, and providing guidance on food presentation and plating
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

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

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

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

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

About us

Paradox Singapore is an urban resort that offers guests a sophisticated yet playful blend of traditional refinement and modern elegance. Located in the vibrant river district of Clarke Quay, the hotel is perfect for those looking for a stylish home base during business travel, or a quiet sanctuary to relax and unwind. Our comfortable rooms and spacious suites feature picturesque views of the city's skyline and are equipped with thoughtful amenities for laid-back style without any fuss.

About the role

This is a full-time on-site role for Chef De Partie to lead the preparation of ingredients and cooking in hot kitchen or cold production.

Responsibilities:

• Responsible of daily food preparation and duties assigned by Respective Kitchen in Charge to meet the standard and quality set by the Hotel.
• Estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation, and presentation of food are always of the highest quality.
• Understand of all menu items, recipes, methods of production, and presentation standards.
• Contribute ideas for menus, considering availability, cost of produce, food supply and customers’ tastes.
• Prepare and submit all food requisitions to the Respective Kitchen in Charge to ensure proper inventory management.
• Guides and trains the subordinates to ensure high motivation and an economical working environment.
• Keep the Respective Kitchen in Charge informed about all aspects of the assigned section.
• Attend kitchen meetings in the absence of the Respective Kitchen in Charge and provide guidance to the team when necessary.
• Complete Mise en Place according to standard operating procedures and meet with the Respective Kitchen in Charge daily to plan food and beverage activities.
• Understand all standard procedures and policies about food preparation, receiving, storage, and sanitation.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establish and maintaining effective inter-departmental working relationships.
• Assist in other food production areas as needed.
• Coordinate with the stewarding department to address daily operational needs and maintain cleanliness standards.
• Participate in serving guests during outside catering events as assigned.
• Attend all required training sessions.
• Any other adhoc duties as and when assigned by the Management.

Grand Park City Hall is a sustainable sanctuary of modern comfort that takes pride and care in what we do and find joy in giving our best to positively impact people and the planet. We believe that true hospitality begins with service delivered with love and passion.

If you share our passion for service, we invite you to join us.

Discover your passion. Discover Love at Grand Park City Hall.

Job Responsibilities

• Ensure that all food items are prepared as per standard recipe cards while maintaining portion control and minimizing waste.

• Place emphasis on correct food preparation and handling.

• Ensure that food stock levels within the kitchens are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

• Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained.

• Ensure that administrative tasks are completed and submitted on time.

• Focus on high standard in food preparation, presentation and service.

• Ensure all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.

• Perform any other job tasks as assigned.
  

Job Requirements

• Ability to establish priorities and work independently as well as part of a team

• Ability to handle and resolve recurring problems and customer complaints in a professional and tactful manner

• Applicants must be willing to work shift duties including weekends and public holidays.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Ensuring all food and health and safety regulations are followed.

Job Overview

Pastry & Bakery Chef Instructor will provide training & instruction to all levels of students and deliver the programme content in accordance with Edutrust Criteria, and Internal SOPs, Policies and Processes and thereby meeting the required quality standards set by the Academy from time to time and championing student success.

Make recommendations on improvements to the delivery of courses, content, knowledge and skills as part of the continuous improvement to achieve excellence and improve our competitive advantage. Follow the relevant SOP’s and required Governance before implementation of recommendations.

Provide support and coaching to students where required to ensure their success and avoid any deferment of withdrawal. Make referrals to Student Services where students show signs of needing support.

Responsibilities & Major Activities

• Preparation for lessons in advance to deliver the required curriculum
• Provide high quality experiential education to students to achieve high level of student satisfaction as determined by the Academy
• Ensure students are successful and complete their course as per course requirements.
• Maintains academic standards of delivery in teaching and assessment and complies with Edutrust Criteria and internal SOPs policies and processes. (Refer Instructors TLA Handbook)
• Preparation and attendance at meetings and line-up
• Ensure student evaluations and grading SOPs are executed accurately and as scheduled.
• Ensure that safety procedures in the kitchen are adhered to by the students.
• Promote and instill high standards of food safety, hygiene and cleanliness in the working environment.
• Lead and encourage students to participate in pastry or bakery competitions.
• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity).
• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes.
• Provide EasyChef Lab and License businesses with faculty support when required
• Support in other business areas as required by the Academy from time to time
• Ad hoc assignments from management
• Cultivation and maintenance of Industry Relationships

Qualifications

• Preferably Degree in Culinary Arts / Pastry & Bakery or equivalent qualifications

• Possessing an Advanced Certificate in Training and Assessment (ACTA) / Advanced Certificate in Learning Performance (ACLP) and registered with National Adult Educator Registry under TAEPP are mandatory requirements for this role.

If the applicant does not possess the ACTA/ACLP certification, they will be required to obtain it as part of their professional development. In such cases, the applicant must agree to serve a bond with the organization upon completion of the certification. By submitting your application, you acknowledge and accept this condition if applicable.ication. By submitting your application, you acknowledge and accept this condition if applicable.

• English is required.

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 Company standards and sanitation regulations

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

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experiencev

Experience for Minimum of 6 years in Expertise in Andhra Cuisine, and experienced in South and North Indian CuisinesExperinced in Andhra Cuisine- Authentic dishes like Gongura Mamsam, Avakai , Andhra pickles, traditional sweets like sunnundalu and all authentic specialty items preparation.Experience in Andhra cuisine for minimum of 5 years

Prepare SOP for Authentic Andhra, South And North Indian

Prepare check list for Andhra spices and procurement

Authentic recipes have to be prepared under guidance

Apply food safety management systems for food service establishments.

Overall responsibility for the kitchen’s daily operations.

Liaising with the relevant companies for food orders.

Creating new dishes and menus.

Interviewing and hiring new staff.

Maintaining/raising the food’s profit margins for your employer.

Monitoring and controlling stock levels.

Ensuring correct stock rotation procedures are followed.

Implementation of health and safety procedures in the kitchen.

Estimating costs and ensuring all purchases come within budget.

Taking care of the kitchen’s accounts and creating a work roster.

Company Benefits:

• 10 days of Annual Leave
• 1 day of Birthday Leave
• Bonuses & Staff Discount
• Medical & Dental Benefits
• Meals provided
• Uniforms & Safety shoes provided
• Staff Training to boost skills, support career growth

Job Overview
We are currently seeking a proactive and reliable Assistant Chef to join our kitchen team. This position will support the Head Chef and team in the preparation and production of daily dim sum and other menu items, ensuring consistent food quality and maintaining kitchen hygiene and operational standards.

Key Responsibilities

• Prepare and cook key ingredients, including fillings, sauces, congee, wonton soup, and barley water.
• Handle marinated ingredients, mix fillings, and ensure timely delivery to cooking stations.
• Cook fillings and coordinate orders with the central kitchen and external suppliers when needed.
• Prepare a variety of dim sum, ensuring consistent taste, quality, and presentation.
• Provide guidance and on-the-job training to junior chefs as needed to ensure proper skills development and consistent standards.
• Maintain cleanliness and organization of the work area, and complete daily preparation tasks.
• Follow standard operating procedures (SOP) and adhere to food safety and hygiene standards.
• Assist with ingredient preparation, inventory management, and provide support to other stations when required.
• Independently manage assigned stations and daily production tasks.
• Supervise evening shifts to ensure smooth workflow.
• Use systems to place orders and receive deliveries, ensuring accurate and sufficient inventory.
• Order kitchen equipment and ingredients.
• Check the shelf life of food and ingredients to ensure food safety.
• Assist with staff leave planning, scheduling, and shift arrangements.
• Perform other tasks assigned by the Chef / Sous Executive Chef.
• Maintain high standards of food quality, consistency, and kitchen operations.
• Perform any other duties assigned by the Head Chef or Deputy Executive Chef.

Job Summary:
The Chef de Cuisine is responsible for leading and managing the culinary team to deliver an exceptional dining experience. This role involves overseeing menu planning, food preparation, inventory management, and ensuring compliance with health and safety standards. The individual will collaborate with other departments to maintain seamless kitchen operations and uphold the company’s culinary vision. The ideal candidate should possess strong leadership skills, creativity, and extensive knowledge of culinary trends.

Job Descriptions

New Product Development (NPD): 

• Create and formulate recipes, ensuring quality and consistency before market launch.
• Ensure consistent food quality presentation and portion control across all dishes
• Oversee food preparation, ensuring all dishes meet established guidelines and customer expectations.

Supplier Collaboration:

• Communicate with suppliers to gather information on new materials updates.
• Collaborate with suppliers to source high-quality ingredients within budget constraints.

Cost Management: 

• Monitor and control food costs, optimizing efficiency without compromising quality.
• Manage kitchen inventory, including ordering, stocking, and ensuring minimal waste.
• Consistently negotiate with supplier for better ingredient cost

Menu Enhancement: 

• Develop, plan, and execute innovative menus in line with the company’s vision.
• R&D and create seasonal/permanent new dishes for dine-in menu, festive menu and bespoke canape events menu.
• Able to calculate food cost and set proper SOP for consistent deliverance of food dishes

Trend Analysis: 

• Stay informed about culinary trends and ingredient availability to inform menu development and innovation.

Concept Development: 

• Propose and develop innovative culinary concepts inspired by current market trends.

Job Requirements:

• Minimum 8 years of relevant experience in Modern European cuisine
• Proven experience as a Chef de Cuisine or similar leadership role in a culinary environment.               
• Strong knowledge of food trends, culinary techniques, and industry best practices.            
• Excellent leadership and team management skills.
• Guide and train junior chefs in the team; identify and address ongoing training needs
• Lead and manage the kitchen team, fostering a collaborative and productive environment.           
• Maintain a safe and efficient kitchen environment, addressing any issues promptly.
• Ensure compliance with food safety, sanitation, and health regulations
• Required to handle various administrative and paperwork tasks to ensure smooth operations.
• Strong communication and organizational skills.    
• Commitment to work rotating shifts, weekends, and public holidays.

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government

Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Responsibilities:

• Assist in the preparation and cooking of menu items under supervision
• Follow kitchen procedures and recipes to ensure consistency and quality
• Keep all kitchen areas clean, organized, and in line with hygiene and safety standards
• Properly store food items and assist in stock rotation
• Support the team with preparation tasks like chopping, portioning and plating
• Assist with cleaning duties and washing dishes when required.
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Knowledge of various cooking methods, ingredients, equipment, and procedures
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expectedstandards;
• Attend to kitchen-related duties stock- checking and inventory andordering;
• Practice and ensure good hygiene and housekeeping standards within thekitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Strong experience in Chinese cuisine including all varieties of noodles and rice
• Profound knowledge of different kinds of beverages
• Deep knowledge of every aspect of Chinese dishes
• Proficient with BBQ and Chinese specialty equipment
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Past experience as a working chef.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Profound knowledge of different kinds of beverages
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift

Cooks guests' orders according to

their preferences

Employs food safety best practices

and makes sure that all kitchen sta!

members do the same

Acts with appropriate caution in a

dangerous environment where there

are knives and high-temperature

surfaces

Selects choice ingredients that will

give dishes the best flavour

Experiments to come up with new

specialties that will draw diners into

the restaurant

Coaches the sous chef and other

members of the kitchen staff, so they

perform at their best

Determines how much food to order

and maintains an appropriate supply

at the restaurant

Keeps up with trends in cooking and

the restaurant business to ensure

that guests have a positive experience

Works quickly and accurately during

busy periods, such as weekends and

evenings

Occasionally takes on extra duties,

such as cleaning, when the kitchen is

short-stafed or the restaurant is

particularly busy

Takes direction and works with the

restaurant's administrative team

Responsibilities:

• Assist in the preparation and cooking of menu items under supervision
• Follow kitchen procedures and recipes to ensure consistency and quality
• Keep all kitchen areas clean, organized, and in line with hygiene and safety standards
• Properly store food items and assist in stock rotation
• Support the team with preparation tasks like chopping, portioning and plating
• Assist with cleaning duties and washing dishes when required.
• Any other ad-hoc duties as assigned by the Superior from time to time

Requirements:

• Proven experience in a similar kitchen role preferred
• Knowledge of various cooking methods, ingredients, equipment, and procedures
• Able to perform spilt shift, work on weekends and public holidays
• Ability to work in a fast-paced environment
• Physical stamina to stand for long periods
• Passion for food and willingness to learn
• Team player with a positive attitude and strong communication skills

Whatsapp 91834574 for more information

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Profound knowledge of different kinds of beverages
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift
• Able to work longer hours with prolonged period of standing.