Total 1,481 job vacancies in Singapore

Responsibilities

· Set up workstations with all needed ingredients and cooking equipment

· Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)

· Cook food in various utensils or grillers

· Check food while cooking to stir or turn

· Ensure great presentation by dressing dishes before they are served

· Keep a sanitized and orderly environment in the kitchen

· Ensure all food and other items are stored properly

· Check quality of ingredients

· Monitor stock and place orders when there are shortages

Requirements and skills

· Proven experience as chef

· Experience in using cutting tools, cookware and bakeware

· Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)

· Ability to follow all sanitation procedures

· Ability to work in a team

· Very good communication skills

· Excellent physical condition and stamina

· Able to work night shift and public holiday

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 food and beverage
• Proficient with kitchen 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：

• Profound knowledge of food and beverage
• Proficient with kitchen 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 promptly 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 safely and hygienically;

· Uphold high standards of food quality to ensure customer satisfaction.

.At least 4 years of work experience

Requirements

· Strong experience in cuisine including all varieties of noodles and rice

· Profound knowledge of different kinds of beverages

· Deep knowledge of every aspect of  dishes

· Proficient with specialty equipment

· Ability to manage numerous tasks, assign responsibilities and display high patience

Menu Development: Design innovative, seasonal, or specialized menus and recipes while managing ingredient costs.

Staff Management: Hire, train, and schedule kitchen staff, such as line cooks, prep workers, and dishwashers.

Inventory & Purchasing: Monitor stock levels, order ingredients and supplies, and manage vendor relationships.

Food Preparation & Quality Control: Oversee food production, ensure consistent taste and plate presentation, and handle special customer requests or dietary restrictions.

Safety & Sanitation: Ensure compliance with local health codes and food safety regulations, while maintaining a clean and organized workspace.

Characteristics:

• Cook from the heart: You know that food is more than just ingredients—it’s love, memories, and passion on a plate.
• Bring creativity and energy: You’re always looking for new ways to surprise, delight, and inspire with your cooking.
• Pay attention to the details: From the smallest garnish to the perfect plate, you take pride in every element of the dish you create.
• Lift others up: You thrive in a team where everyone’s energy, creativity, and ideas are celebrated, and you’re always ready to support your fellow chefs.
• Have an adventurous spirit: You’re excited to experiment, learn, and grow. You’re not afraid of new challenges.
• Create soul-stirring experiences: It’s not just about the dish—it’s about the feeling it leaves. You want your food to spark joy, comfort, and connection.

Qualifications:

• Relevant culinary experience: Whether you’ve worked in a kitchen, have culinary school training, or have simply honed your craft at home, we value passion and experience over titles.
• Basic kitchen skills: You know the ropes when it comes to kitchen tools, techniques, and safety, or you’re ready to learn them with us.
• A love for learning: We’re here to help you grow—whether you’re a pro or just starting out. If you’re hungry to learn and develop, this is the place for you.
• Team spirit: You know that great food comes from great teamwork. You communicate well, work fast, and keep the energy high.
• A commitment to quality: You take pride in your work, and it shows in every dish you put out. You’re focused on excellence, no matter how small the task.
• Flexibility: You’re ready to jump in wherever needed and are excited by the pace of a new café, where things are always evolving.
• A deep love for food: You’re passionate about food not just as a craft, but as a way to bring people together and make memories.

Only shortlisted candidates will be notified.

Please apply with a detailed resume indicating reasons for leaving, last drawn salary, expected salary and date of availability.

responsibilities:

- managing kitchen (ensuring cleanliness and proper storage of food)

- improving food items (refining current recipes and additional improvements)

- creating new food items

- preparing of ingredients

- preparing of food items

requirements:

- experience in Chinese cuisine such as mala and sichuan dishes
- experience in barbecue skewers (chuan chuan)

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

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 Title: Sushi / Sashimi Sous Chef
Monthly Salary: UP to $9,000 (Negotiable)
Working Address: Multiple locations

Working hours: 6 days work week, split shifts.

Responsibilities and duties
- Daily Culinary Duties of Preparation, Cooking & Presentation of dishes to Customers.
- Works with Owner and other Chefs to create and execute new seasonal dishes as and directed by Owner.
- Understands and works with suppliers to anticipate procurement, delivery, and maintain minimal inventory count.
- Monitors and undertakes to maintain costs within guidelines.
- Assist to train and guide junior chefs.

Qualification and Requirements
- At least 8 years experience in sushi preparation
- Has a broad spectrum of sushi making skills and culinary techniques.
- Well verse in food safety, hygiene standards, and kitchen best practices
- Able to track and deliver the latest dining trends and menus
- Strong organisational, leadership, and teamwork skills

Nextbeat Singapore Pte Ltd

EA License Number: 22C1267
EA Personnel: R22107133

Monthly Salary: UP to $3800 (Negotiable)

Working Address: ION Orchard

Working Hours: 5.5 day work week, 44 hours 

    shift-based; typically 8hrs x 5 days + 4hrs x 1 day

                             1 day off per week based on rotational basis.

No prior experience required — comprehensive training will be provided

Responsibilities and Duties:

• Prepare nigiri sushi, maki rolls, and sashimi

• Fillet and process whole fish, including all preparation and mise en place

• Engage with guests at the counter — explain dishes, make recommendations, and deliver a memorable dining experience

• Manage freshness and quality control of ingredients

• Adapt menu offerings based on the day’s market deliveries

• Maintain strict hygiene standards in line with HACCP requirements

• Coordinate with Japanese management, kitchen, and service teams

Qualification and Requirements:

Must-Have:

• Genuine passion for sushi and Japanese cuisine — a strong desire to pursue the craft seriously and develop your skills over the long term

• Strong teamwork and communication skills — the sushi counter is a guest-facing position. You should be comfortable interacting with diners and collaborating closely with service and kitchen teams

• Growth mindset — a desire to grow from trainee to leading the sushi counter and eventually into restaurant management

Nice-to-Have:

• Experience in sushi preparation or Japanese cuisine (any level welcome)

• Basic fish filleting and preparation skills

• Food safety knowledge or certifications

Who We’re Looking For:

• Someone who dreams of mastering the art of sushi and delighting guests with their craft

• A naturally curious person with a deep interest in fish, ingredients, and flavours

• Someone with a craftsman’s attention to detail, who also enjoys connecting with guests across the counter

• Someone who wants to help bring authentic Japanese sushi culture to Singapore for the long term 

Benefits: 

• OT Payable

• Variable bonus

• AL entitlement

• Staff Meal Provided

• Growth opportunities and career advancement

• Opportunity to join a new restaurant opening team
  

Nextbeat Singapore Pte.Ltd.

EA License Number: 22C1267

EA Personnel: R22110252

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

Position Statement

A Chef de Partie prepares and cooks food according to standard procedures, recipes, and instructions, while assisting the Sous Chef in training team members. This role supports product development and ensures the smooth operation of the kitchen.

What will you be doing?

As Chef de Partie, you will:

• Prepare food efficiently, economically, and hygienically per standard recipes.
• Assist the Sous Chef in day-to-day kitchen operations and maintain high standards of food preparation and presentation.
• Follow recipes, plating guides, and maintain cleanliness and hygiene standards.
• Ensure compliance with HACCP regulations.
• Use kitchen equipment correctly and participate in off-site events as required.
• Complete tasks outside the kitchen area and assist in inventory taking.
• Work closely with the Stewarding department to ensure cleanliness and minimize losses.
• Respond to guest requests promptly and maintain a professional attitude.
• Adhere to hotel rules and team member handbook.
• Coordinate and participate in kitchen production, ensuring quality and portion control.
• Monitor food quality and adjust as needed.
• Perform other duties as assigned.

What are we looking for?

To succeed in this role, you should have:

• High school graduate or equivalent in Culinary.
• At least 2 years’ experience in a 5-star hotel or high-standard restaurant.
• Minimum 1 year as Demi Chef or equivalent in an international brand hotel.
• Valid Food Hygiene certificate.
• Familiarity with HACCP standards.
• Good command of English (preferred).

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

About the Restaurant

Loca Niru embodies the harmonious fusion of nature, creativity, and the artistry of both Japanese and French culinary techniques. Helmed by Chef Shusuke Kubota, the restaurant celebrates craftsmanship through innovative dishes that honour tradition while pushing creative boundaries, bringing together ingredients from various cultures and traditions, served in perfect harmony in a single space, where guests can enjoy the creations, atmosphere, and indulge in the moment. At Loca Niru, we don't just serve food, we tell stories through cuisine. Each dish is served with a vision of bringing forward the story behind every ingredient used, and how it makes an impact in our everyday lives around the world. Loca Niru aims to provide guests with a takeaway that is more than just dining - a learning experience, a journey.

This position as a Sous Chef will report to Executive Chef.

Job Responsibilities:

• Assist with menu planning, inventory, supply management, quality control, and maintaining portion sizes
• Create and refine menus with new or existing culinary creations ensuring variety and quality of the servings
• Approve and finalize dishes before service to ensure presentation and taste meet quality standards
• Manage procurement of ingredients and kitchen equipment, addressing shortages proactively
• Minimize waste and maximize thorough usage of food through proper and well-organized storage
• Maintain excellent standards of food quality and production, ensuring consistency in all dishes
• Maintain the highest standards of kitchen and food hygiene at all times
• Resolve kitchen issues promptly to maintain smooth operations
• Ensure safe and proper use of equipment at all times and to give guidance to other team members
• Overall in charge of the kitchen team during the absence of the Executive Chef to build a high-performing team
• Assist in developing seasonal menu
• Any other duties as assigned

Job Requirements:

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• 5 to 7 years of relevant experience preferably in Japanese / Western fine dining
• Possess comprehensive knowledge of your specialty in handling all equipment and general culinary functions
• Prior experience working in a pre-opening team would be advantageous
• Work independently and good team player
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

By submitting your application, you consent to the collection, use, and disclosure of your personal data by Gaia Japanese Concept for the purposes of processing and assessing the job application, and for other employment-related purposes in accordance with the Personal Data Protection Act 2012 (PDPA).

You declare that the information provided in your application is true and complete to the best of your knowledge. You understand that any false or misleading information may result in the rejection of application or, if employed, termination of employment.

• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Participate in interview process and selection of kitchen staff.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices
• Work with front house staff to facilitate smoother working process

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 delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Food preparation

• Verify that prepared food meets requirements

• Ensure quality control and presentation of the food

• Adhere to safety procedures

• Ensuring proper handling and storage of all food items in accordance with the standards and sanitation regulations

• Handle equipment, appliances, supplies, and tools

• Prepare and cook customer’s food orders

• Preparing hot and cold dishes and executing requests based on required specifications

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Work with the kitchen in charge of ordering

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

We will need this talented individual to:

• To control the food cost and the consistency of quality and quantity of food served • Assists in the implementation of annual promotion plan and menu change cycle.

• Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.

• Co-ordinates with Assistant F&B Manager in ensuring that operations functions are efficient and timely

• Recommend and organize proper and systematic storage of food items in the kitchen

• Prepares duty rosters schedules vacation and public holidays accordingly.

• Competent with health, safety, and other emergency procedures

• Perform other reasonable duties as assigned by the Executive Sous Chef / Executive Chef Requirement:

• Current Senior Sous Chef or Sous Chef with more than 10 years of experience in a 5-star hotel or reputable restaurant group

• Minimum Degree required

• Intermediate English language proficiency

• Basic knowledge of MS office, Exel and Payroll Software

• High level of flexibility

This position is responsible for delivering quality food and maintaining kitchen standards.

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

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

What's the job

The Chef de Partie organizes kitchen operations, prepares and serves dishes, and supervises junior kitchen staff while ensuring compliance with health, safety, and brand standards.

Your day-to-day

• Plan menus by assessing ingredient availability, required skills, and hotel standards to deliver quality dishes
• Prepare meals for assigned kitchen sections, ensuring timely delivery of high-quality food items
• Supervise and provide clear direction to kitchen helpers, attendants, and stewards to maintain smooth kitchen operations
• Collaborate with supervisors on manpower planning and kitchen management needs
• Communicate guest and internal feedback, operational difficulties, and relevant information to superiors to support continuous improvement
• Coordinate food service flow, including pass and pick-up processes, to ensure efficient service
• Participate actively in daily briefings, meetings, and training sessions to enhance team performance and compliance
• Prepare food, beverage, materials, and equipment in advance to support service readiness
• Maintain cleanliness and reset work areas to uphold hygiene and safety standards
• Implement hotel and departmental policies, including health, safety, grooming, quality, and hygiene regulations
• Apply Occupational Health & Safety (OH&S) policies by conducting all tasks safely and reporting hazards promptly
• Demonstrate knowledge of property safety, first aid, fire, and emergency procedures and operate equipment safely
• Log security incidents and accidents accurately following hotel protocols

What we need from you

• Minimum 2 years’ experience in a similar culinary role or equivalent combination of education and experience
• Valid food service permit or health/food handler card as mandated by local government agencies
• Demonstrated ability to interact professionally with guests, colleagues, and third parties to uphold the hotel’s reputation
• Proven problem-solving skills applied in kitchen operations and guest service contexts

Responsibilities:

• Prepare and plate cooked dishes or cold menu items such as salads, cold appetizers and sandwiches
• Assist with mise en place and daily food preparation
• Ensure that all food is prepared in a timely manner and meets quality standards
• Follow recipes and presentation specifications as set by the kitchen
• Keep all working areas clean and tidy, ensuring strict adherence to hygiene and food safety standards
• Receive and store kitchen stock and supplies, ensuring proper rotation (FIFO)
• Maintain cleanliness of kitchen equipment and workstations
• Support the kitchen team in daily operations and contribute to a positive team environment
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Proven experience in a similar kitchen role preferred
• 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

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

Job Description & Requirements

Who We Are

The Nanson is a private member’s club that is a home for bold minds who challenge, create, and think without limits. With exceptional hospitality and world-class cultural programming, it’s a place for those who push boundaries while setting a new standard for modern membership. Located at the InterContinental Robertson Quay, The Nanson brings together versatile spaces, curated content, and refined dining to create a connected, collaborative community in Singapore. 

The Role 

The Chef de Partie plays a key role in delivering an exceptional dining experience within a private members’ club environment. This role is responsible for running a designated section of the kitchen with precision, consistency, and a strong focus on quality, discretion, and service excellence.

Key Responsibilities

• Lead and manage a specific kitchen section (e.g. grill, fish, larder) to the highest standards

• Prepare and present dishes with attention to detail, consistency, and premium quality

• Ensure smooth mise en place and efficient service during both à la carte and event operations

• Maintain exceptional standards of cleanliness, organisation, and food safety

• Work closely with the Sous Chef and Head Chef to deliver seasonal and member-focused menus

• Support private events, bespoke dining requests, and last-minute bookings with professionalism

• Train and mentor junior chefs, maintaining a strong team culture and discipline

• Monitor stock levels, minimise waste, and contribute to cost control

• Ensure compliance with food hygiene regulations set by the Singapore Food Agency

• Uphold the discretion and service standards expected within a private members’ environment

What we’re looking for

• Proven experience as a Chef de Partie in high-end restaurants, hotels, or private members’ clubs

• Strong technical cooking skills with a passion for premium ingredients

• Experience in both à la carte and high-volume event service

• Ability to perform under pressure while maintaining attention to detail

• Professional, disciplined, and team-oriented mindset

• Strong understanding of food safety and hygiene standards

• Flexibility to work evenings, weekends, and public holidays

Availability

• Able to work weekends and public holidays

• Flexible with shifts, including evenings and late nights

Benefits

• 5 Day Work Week
• Attractive Monthly tips

• Enjoy exclusive employee discounts at The Nanson and partner F&B outlets

• Daily staff meals — from breakfast to dinner, to fuel your day

• Comprehensive group insurance, covering unlimited GP visits, medicine, TCM, and hospitalisation

• Employee partnership plan & bonus scheme

Job Summary

Prepare authentic Myanmar soups and noodle dishes, ensuring consistent quality, taste, and presentation. Maintain food hygiene and kitchen cleanliness following Singapore food safety standards. Work efficiently in a fast-paced environment and collaborate effectively with team members.

Responsibilities

• Prepare authentic Myanmar soups and noodle dishes such as Mohinga, Ohn No Khao Swe, Mandalay Mee Shay, and Shan Noodles to preserve traditional flavors
• Apply strong knowledge of traditional Myanmar recipes, ingredients, and cooking techniques to deliver consistent taste and presentation
• Ensure food quality and taste consistency by following established recipes and standards
• Maintain high standards of food hygiene and kitchen cleanliness in compliance with Singapore food safety regulations
• Work efficiently during peak hours to meet customer demand without compromising quality
• Communicate clearly and collaborate effectively with team members to support smooth kitchen operations
• Adapt to work schedules including weekends and public holidays as required
• Demonstrate passion for preserving and promoting Myanmar cuisine through cooking practices
• Leverage experience from restaurants, cafés, or catering operations to enhance food preparation and service quality

Preferred competencies and qualifications

• Experience working in restaurants, cafés, or catering operations

If you are interested, please help to Whatapp via this number +65 8226 0045, send your resume via avenujsg@gmail.com

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control, usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Ensure staffs follow company safety SOP

· Follow company safety SOP

· Backend duties: stock takes, scheduling etc

· Help out at other outlets when needed.

· Handle any other duties assigned by Area Manager

· Minimum GCE N-Level or ITE qualifications

· Minimum 2 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices