Total 1,443 job vacancies in Singapore

We welcome anyones who are :

• Passion in F&B industries

• Self Motivated

• Cheerful & Energytic

• Always smile from heart

Minimum 4 years of working and supervisory experience as a Sous Chef

Experience with Western Cuisine in Events, Hotel, Banquet, Catering, Cruise, or Mass Production environment will be highly desired

Able to handle large volumes of food production on a daily basis (15K+)

Able to multi-task and work under pressure in a fast-paced environment

Flexibility to respond to a range of different work situations

Overall in-charge of kitchen catering operations

Development of menu and seasonal dishes, including maintaining a Recipe Manual setting out recipes of all menu items

Procurement, selection, inspection and preparation of ingredients

Prepare and serve menu items

Lead, supervise and provide guidance to team members

Ensure smooth and efficient running of kitchen operations

Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and kitchen equipment

Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for the business

Ensure self and team’s compliance with all company policies/service procedures/standards at all times

Align with HSE & SFA requirements

Others:

• Sets and maintains service standard by:

• Clearly describing standards

• Constantly comparing performance to standards.

• Responsible for operations during all meal periods.

Benefits :

• 4, 5 and 6 Days Work (*)

• Uniform Provided

• Staff Meal Provided

• 14 days AL

• Medical Benefit

• Health Insurance

• Staff Discount

• Career Development with Continuous Learning

• Incentive program

(*) Your work will be scheduled in a weekly roster with working hours between 7:00am and 1:00am and you will be expected to work on most weekends and public holidays, however we can and we do have exceptions for applicants with justified schedule restrictions.

Working Hours : 6 days work week
Working Location : Dover

JobSummary:

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

Key Responsibilities:

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

·     Maintain and enhance manpower management by daily effective communication.

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

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

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

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

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

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

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

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

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

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

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

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

·     Keeping Food Sampling and Daily Cooking Core temperature recordings.

·     Ensure recording temperature for all refrigerators.

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

About the Role

At temper. Wine Room & Lounge, the Sous Chef plays a pivotal role in delivering a bold, modern dining experience that complements one of Singapore’s most extensive wine programs. This role blends culinary leadership with creativity, precision, and an understanding of a high-energy, wine-driven environment.

You’ll help lead a kitchen that transitions from refined dinner service to a vibrant late-night lounge atmosphere—ensuring consistency, quality, and efficiency throughout.

Key Responsibilities

Kitchen Leadership & Operations

• Support the Head Chef in daily kitchen operations and service execution
• Lead, train, and motivate junior kitchen staff to maintain high performance
• Oversee mise en place, service flow, and plating standards during busy periods
• Step in to run the kitchen in the Head Chef’s absence

Culinary Execution & Development

• Execute a menu focused on modern cuisine with precision and consistency
• Contribute to seasonal menu development, specials, and creative dish concepts
• Ensure all dishes align with the restaurant’s quality, presentation, and flavour standards

Wine & Food Pairing Awareness

• Collaborate with the sommelier team to ensure dishes complement the restaurant’s extensive wine selection
• Maintain awareness of key wine styles and pairing principles to enhance guest experience

Quality Control & Compliance

• Uphold strict food safety, hygiene, and sanitation standards (NEA compliance)
• Monitor food quality, freshness, and portion control
• Manage inventory, ordering, and cost control to minimise waste

Service & Guest Experience

• Work closely with front-of-house teams to ensure seamless service
• Handle guest feedback professionally and proactively
• Adapt to both intimate dining service and high-energy lounge service

Requirements

• Minimum 3–5 years of experience in a professional kitchen, with at least 1–2 years in a supervisory role
• Experience in modern or contemporary cuisine preferred
• Strong leadership, communication, and organizational skills
• Ability to perform under pressure in a fast-paced, nightlife-oriented environment
• Knowledge of wine pairing principles is a strong advantage
• Familiarity with kitchen cost control and inventory management
• Food hygiene certification

What We’re Looking For

• A hands-on leader who thrives in both refined dining and vibrant lounge settings
• Passion for food, wine, and hospitality culture
• Detail-oriented with a strong sense of presentation and consistency
• A team player who brings energy, discipline, and creativity to the kitchen

Why Join temper. Wine Room & Lounge?

• Work in a design-forward, high-profile venue within Mondrian Duxton
• Be part of a concept that merges wine culture, music, and modern dining
• Opportunity to contribute creatively to a growing and dynamic brand

Roles & Responsibilities

1.         In charge of cooking various fusion cuisines (As per required by outlet)

2.         Support the Unit Manager/Head Chef in all areas of kitchen management.

3.         Assist the Unit Manager/Head Chef in leading, supervising, rostering, and training kitchen staff

4.         Assist in supervising, planning, and organizing food preparation

5.         Ensure standards for food safety, food quality and preparation are strictly adhered to inventory ordering

6.         Set,monitor, and maintain standards of food prepared

7.         Conduct frequent checks in section with regards to food preparation, quality, hygiene, and cleanliness

8.         Any other tasks as and when assigned by Management

• Experience and extensive knowledge in cooking indian food.
• Must be able to operate kitchen efficiently and supervise a team of staff.
• Keep track of all inventory, recipes and ensure quality of food is always at its best.
• Coordinate and carry out the preparation of all meals.
• Prepare meals using a variety of normal kitchen tools, as well as galley appliances such as food processors, mixers, blenders, ovens, and grills.
• Ensure quality of plating/packaging meals for customers.
• Rinse and clean dishes, pots, pans and utensils when needed and store things accordingly.
• Help clean and maintain all cooking items and service items in orderly and absolutely sanitary condition according to good health-keeping practices in keeping with government regulations.
• Ensure cleaning materials are stocked.

• Food preparation, cooking, presentation of food and cleanup.
• Follow food safety and hygiene regulations to ensure a clean and sanitary kitchen.
• Ensure the proper usage of food and minimize food waste.
• Taking stock of ingredients and equipment.
• Placing orders to replenish stock.
• Friendly personality, Positive attitude and Team player.
• Dedicated with desire to strive towards excellence.
• Good communication skills.
• Problem-solving skills.
• Build teamwork to improve productivity.
• Ad hoc duties instructed by Manager.

How to Apply:
By submitting any application or resume to us, you will be deemed to have agreed and consented to us collecting, using, retaining and disclosing your personal information to prospective employer for their consideration.

We regret to inform that only shortlisted candidates would be notified. Wish you all the best.

Tan Wee Boon (EA Reg No: R1102628)
Active Manpower Resources Pte Ltd (EA Lic No: 06C3757)

WE’RE HIRING: DEMI CHEF / CHEF DE PARTIE

Are you passionate about food, creativity, and working in a dynamic kitchen environment? Join our culinary team and take your career to the next level!

Position: Demi Chef / Chef de Partie
Location: KAI RESIDENCES PTE LTD
Employment Type: Full-Time

Key Responsibilities:

• Prepare and cook high-quality dishes according to menu standards
• Manage a specific section of the kitchen with efficiency and consistency
• Ensure proper food handling, hygiene, and safety standards are maintained
• Assist in menu planning and development
• Train and guide junior kitchen staff
• Maintain cleanliness and organization of your workstation

Requirements:

• Proven experience as a Demi Chef or Chef de Partie (or similar role)
• Strong knowledge of culinary techniques and kitchen operations
• Ability to work in a fast-paced environment
• Team player with a positive attitude
• Flexibility to work shifts, weekends, and holidays
• Singaporean or Singapore PR preferred.
• Possess WSG Food Safety level 1 or level 2 .
• Communication fluent in English/Chinese.

What We Offer:

• Competitive salary package
• Opportunities for career growth and development
• Supportive and professional work environment
• Staff meals and other benefits

Ready to join us?
Send your resume to hr@kaisingapore.com or WHATSAPP/OR CHAT WITH US AT 88770722

Be part of a team that values passion, creativity, and excellence in every dish!

Working Location : Dover
6 days work week

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, administration communication (all levels), manpower planning, and hygiene and safety management. To cook and serve all food in the kitchen according to the menu planned.

Key Responsibilities:

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

·       Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).

·       Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.

·       Supervise a team of kitchen staff and ensure that they perform their duties as required.

·       Maintain and enhance manpower management by daily effective communication.

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

·       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.

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

·       Keep Food Sampling and Daily Cooking Core temperature recordings. Recording temperature for all refrigerators.

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

·       Performs any other duties as directed by the Head Chef and Unit Manager.

Roles & Responsibilities

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

• To assist the respective Executive Chef/Head Chef and Outlet Sous Chef in the management and supervision of the related food preparation and respective kitchen operations as assigned.
• To be pro-active towards the training and development of staff, focusing on achieving a consistent five star product and ensuring that the kitchen staff are motivated, disciplined and productive.
• To enforce operational health and safety criteria and food hygiene regulations.
• To assist as required in creative food preparation, whilst being aware and goal oriented towards the established financial budgets.
• To be aware of all financial budgets and goals and consistently seek ways to maximize revenue and profit.
• To ensure that all food items are prepared as per standard recipe cards while maintaining portion control and minimizing waste.
• To place emphasis on correct food preparation and handling to ensure that the kitchen operations adhere to all company and hotel policies and procedures / standards.
• To ensure that food stock levels within the kitchens are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
• To engage a hands-on approach to all kitchen operational tasks.
• To ensure that a consistent first class product of the highest quality is achieved and maintained in all areas, while adhering to operational deadlines.
• To initiate relevant maintenance reports and work orders supported by respective follow-up actions.
• To ensure that all relevant buffet / display set-ups are prepared ahead of guest’s arrival and in adherence with hotel standards.
• To work in close conjunction with the Outlet Chef and respective outlet teams, to create a yearly marketing plan.
• To fully understand the market needs and desires for each outlet and ensure that the product lines (menus) are developed to reflect those needs.
• To ensure that appropriate records are prepared correctly, submitted on time to the Chef’s office and respective departments, according to hotel Policies & Procedures.
• To play an active role towards the training, development and recording of effective training program for the respective associates.
• To ensure maximization of productivity and morale and that staff consistently uphold discipline, following hotel guidelines and local legislation.
• To delegate responsibilities to subordinates as required. To manage staff fairly and provide staff feedback on work performance.
• To conduct frequent and thorough inspections of the kitchen operation.
• To be demanding and constructively critical in food preparation, presentation and service standards.
• To taste the food with the respective chefs and be demanding and critical when it comes to food quality and presentation.
• To ensure all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.
• To be aware of new items, which are introduced onto the market and keep up with the latest product trends.
• To assist where required to ensure that the individual outlets overall operational budgets are strictly adhered to.
• Any other suitable task as and when assigned by the Executive Chef / Head Chef.

Job Requirements

• At least 3 year of working experience in culinary or hospitality field.
• Meticulous and service-oriented.

• Preparing and assembling ingredients for menu items.
• Assisting other cooks to ensure that food orders are completed in a timely manner.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that food health and safety regulations are followed.

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 Junior Sous Chef is responsible for assisting the Sous section of the kitchen while working closely with the Sous Chef and in the absence of Sous Chef.

2.1 Give assistance to day-to-day operations of the kitchen

2.2 Prepares a wide variety of goods by following standard restaurant recipes

2.3 Work closely with Sous Chef and assist in developing, designing and creating new ideas and items

2.4 Follows proper handling and right temperature of all food products

2.5 Supervise and coordinate all preparation and presentation

2.6 Monitor stocks of ingredients and make appropriate orders within budget

2.7 Check quality of material and condition of equipment and devices used for cooking

2.8 Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervise immediately

2.9 Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations

2.10 Performs other duties pertinent to this job as assigned.

High Note Hospitality Group | Singapore

_______________________________________________________________________________________________________________________

The Role

The Head Chef is the culinary leader of a new restaurant. This role is responsible for shaping and executing the restaurant's culinary vision while ensuring excellence in food quality, consistency, team leadership, kitchen culture, cost management, and day-to-day operations. This is a leadership role for a chef who brings together strong operational discipline with genuine taste, sensitivity, and emotional intelligence. The successful candidate will build a kitchen that delivers food of depth, clarity, and relevance while nurturing a team culture grounded in professionalism, honesty, care, and pride.
_______________________________________________________________________________________________________________________

Responsibilities

• Lead the culinary direction to align with the restaurant’s concept, brand standards, and business goals.
• Oversee daily kitchen operations and service execution to maintain high standards.
• Execute dishes consistently to meet quality and presentation requirements.
• Manage food cost, minimize wastage, and optimize labour efficiency to support profitability.
• Recruit, train, and develop kitchen team members to build a skilled and motivated workforce.
• Ensure strict compliance with food safety and hygiene regulations to maintain a safe kitchen environment.
• Collaborate closely with front-of-house teams to deliver a seamless and exceptional guest experience.
• Contribute to creative research and development and support group-wide culinary initiatives.

_______________________________________________________________________________________________________________________

What We’re Looking For

• Proven experience as Head Chef, Chef de Cuisine, or Senior Sous Chef ready to advance into a leadership role.
• Strong leadership and kitchen management skills demonstrated through team and operational oversight.
• Excellent palate with attention to detail and commercial awareness to maintain quality and profitability.
• Ability to remain calm under pressure and apply a solutions-focused mindset in a fast-paced environment.
• Experience working in quality-driven or concept-led restaurants preferred.
• Strong communication skills with a passion for mentoring and developing culinary talent.

_______________________________________________________________________________________________________________________

What We Offer

• Monthly salary: $7,000 – $9,000 (commensurate with experience)
• Opportunity to shape a flagship restaurant concept
• Collaborative leadership environment
• Long-term career growth within High Note Hospitality Group
• 5-day work week (44 hours per week)
• Group medical and hospitalization coverage
• Staff discounts
• Meals and transport benefits

JOB SUMMARY

To be part of the central kitchen and responsible for the end-to-end operations and services within the premises. To ensure smooth-running operations of all banquet and catering event.

RESPONSIBILITIES & EXPECTATIONS

• Responsible for the creation and preparation of various cuisines.
• Oversee the smooth running of the catering kitchen and its daily operation.
• Responsible for the planning and execution of new menus, including research & development.
• Coach and manage a team of chefs to ensure a well-organized and motivated team.
• Ensure that food handling and hygiene regulations are followed in accordance to NEA and/or AVA standards.
• Responsible for the quality, quantity, and accuracy of food items served and displayed per company’s standard recipes.
• Manage food cost controls to contribute to F&B revenue.
• Work closely with Sales and Logistics departments of the company.
  

REQUIREMENTS:

• Diploma in Culinary Art.
• Minimum 5 years of related experience.
• Ability to work effectively in a team environment.
• Present a positive and professional attitude at all times.
• Good interpersonal skills for dealing with all levels of people.
• Good problem-solving skills.
• Willing to work in the West.
• 6 days work week.

Responsibilities:

• Prepare, cook, and serve a variety of Western dishes
• Manage the kitchen's inventory and supplies for Western ingredients, ensuring optimal freshness.
• Maintain food safety, hygiene, and cleanliness standards in accordance with regulations.
• Train and guide junior kitchen staff in Western cooking techniques and kitchen operations.

Requirements:

• 1-2 years of relevant experience in Western cuisine.
• Knowledge of various Western cooking techniques, ingredients, and flavor profiles.
• Ability to work efficiently in a fast-paced kitchen while maintaining attention to detail.
• Comfortable working shifts, weekends, and public holidays.

Tyson Jay Management Pte Ltd | EA License No.: 24C2479
Ivan Lim | EA Personnel No.: R1109856

· Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation

· Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered through effective control systems

· Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensure compliance with all applicable food safety and regulations

· Lead and ensure staff are cross-trained to support successful daily operations

· Work closely with the Executive Chef to determine menu selections and specials and develop new menus recipes as necessary

· Assume duties and responsibilities in the absence of the Executive Chef

About Our Client:

Our client is a well-established bakery brand with a strong presence across Southeast Asia and is now expanding into Singapore. The Junior Sous Baker will support bakery operations leadership with a focus on baking cakes and ensuring consistent product quality. The role helps foster a culture of excellence, creativity, and teamwork while maintaining high production standards and operational efficiency.

Key Responsibilities:

• Train, guide, and mentor bakery team members to ensure consistency, efficiency, and high-quality cake output.

• Oversee the preparation and baking of cakes and other bakery items in line with standard recipes and brand requirements.

• Assist in developing and refining cake recipes suited to local market preferences while maintaining brand identity.

• Manage production planning, including scheduling, staffing, and ingredient preparation for cake production.

• Ensure strict quality control across all baked cakes and bakery products.

• Maintain full compliance with food safety and hygiene standards in all baking processes.

• Work closely with the Sous Chef to improve workflow efficiency and expand cake and pastry offerings.

Key Requirements:

• Diploma or Degree in Culinary Arts, Baking & Pastry, or a related field, with 5–7 years of experience in a bakery environment, including at least 2 years in a supervisory role.

• Strong hands-on experience in baking cakes, with solid technical skills in cake production.

• Proven leadership ability with experience in mentoring and developing bakery teams.

• Strong communication, organizational, and time-management skills in a fast-paced environment.

• Possess a valid Food Hygiene Certificate (SFA); candidates without certification must be willing to obtain it.

• Willing to work shifts, weekends, and public holidays.

How to Apply:

If you're interested in applying for this role, please submit your detailed resume in MS Word format to sherting.neo@luxury-careers.com.

EA Personnel : R24124899

EA Licence : 22C1376

Responsibilities includes:

Responsible for the preparation of raw materials required for items on the menu

Ensure that all food preparation is carried out according to the Standard Recipes and Operating Procedures

Adhere to all statutory food hygiene and sanitation guidelines

Ensure regular maintenance of all kitchen equipment, machinery and accessories

Ensure all items prepared are done with the same level of quality and consistency

Assist in cooking and plating prepared items according to standards in the Kitchen Manual

Proper labelling of all food items after preparation, maintaining stock level of all products and ensure correct rotation by FIFO.

Requirements:

No prior working experience in the related field is required for this position

Able to commit shift, weekends and public holidays

Understanding of current SFA regulations, (hygiene and health, and safety legislations.

A team player with a positive attitude

Able to work under extreme pressure

Ability to delegate tasks.

*Salary commensurate with working experiences*

SOFRA TURKISH CAFÉ & RESTAURANT

We are looking for Turkish Cruisine chef to join our Kitchen team.

• Knowledge of Turkish and Mediterranean Cruisine.
• Ability to teach fellow chef, team-players.
• Good customer service skills, the ability to work flexible hours, and at least six months of kitchen experience are preferred.
• Interpersonal skills – must interact with other chefs, management, and kitchen staff to receive instructions, feedback, and assistance.
• Reading skills – the ability to read and comprehend well is necessary
• Flexibility – may be required to work alternating shifts, weekends, and holidays.

Others:

- Career advancement prospects

- Good working environment

- Salaries will commensurate with qualifications and experience

- Location: Town

- Knowledge of Turkish Language

Qualified or interested candidates, please send your updated resume in WORDS format,

stating the following :-

- Availability

- Current / last drawn salaries

- Reasons for leaving previous employment

- Expected Salary

We regret that only shortlisted candidates will be notified.

Experience the culinary fusion born in Hong Kong and refined in Japan, now making its momentous debut in the vibrant city of Singapore, marking our trailblazing entry into Southeast Asia. Mashi No Mashi, globally acclaimed for its ground-breaking approach to ramen, welcomes you to be a part of this historic milestone.

Distinguished for introducing the world’s first 100% Wagyu ramen, Mashi No Mashi epitomizes innovation intertwined with tradition. Under the stewardship of Chef Hisato, our menu showcases a harmonious fusion of Singapore street food influences and the timeless art of ramen-making.

As we proudly unveil our first Southeast Asian outpost and continue to captivate diners worldwide, we’re on the lookout for passionate individual to join our team. If you’re driven by innovation, dedication, and a love of this extraordinary journey. Join Mashi No Mashi and be a pioneer in shaping an unparalleled gastronomic adventure.

We are looking for passionate individuals to join us as Senior Chef de Partie.  If you’re driven by dedication and a love for exceptional culinary experiences, come be part of our team and help shape this extraordinary journey at Mashi No Mashi.

Job Responsibilities

1) Section Leadership & Culinary Excellence

• Take ownership of your designated kitchen section, ensuring all dishes meet Mashi No Mashi’s exacting standards for taste, quality, and presentation.

• Supervise, guide, and mentor junior kitchen staff, including Commis and Chef de Partie, to develop their skills and maintain consistency.

• Maintain mise en place for your section ahead of service and ensure smooth coordination during peak hours.

2) Kitchen Operations & Hygiene

• Enforce strict compliance with food safety, hygiene, and sanitation standards as per SFA regulations and internal SOPs.

• Maintain high standards of cleanliness and organization across your section.

• Alert Head Chef of any quality discrepancies, ingredient issues, or operational challenges.

3) Inventory, Cost Control & Quality Assurance

• Assist in managing inventory, portion control, and ingredient usage to minimize waste and ensure operational efficiency.

• Check deliveries, verify quality and freshness of ingredients, and ensure proper storage and rotation.

• Support the Head Chef in maintaining food cost targets without compromising quality.

4) Team Development & Communication

• Act as a key point of communication between the Head Chef and junior kitchen staff.

• Foster a collaborative, professional, and growth-oriented kitchen culture.

• Train and mentor junior chefs to ensure smooth operations and consistent execution across all services.

5) Continuous Improvement & Additional Responsibilities

• Identify opportunities to improve kitchen processes, efficiency, and quality.

• Take initiative in special culinary projects, new menu development, or events as assigned by management.

Job Responsibilities

• Minimum 3–5 years’ experience as Senior Chef de Partie in a high-paced kitchen; experience in Japanese cuisine strongly preferred.

• Proven experience in supervising or mentoring junior kitchen staff.

• Strong technical cooking skills with attention to detail in taste, presentation, and portioning.

• Food Hygiene certification required.

• Ability to handle high-volume service calmly while maintaining quality and consistency.

• Willingness to work flexible hours, including weekends and public holidays.

Must Have Factor

• Hands-on, dependable, and proactive.
• Strong sense of responsibility for kitchen discipline, quality, and consistency.
• Growth-oriented, eager to learn, and committed to continuous professional development under experienced leadership.

Thank you for your interest in this position. Please note that only shortlisted candidates will be notified.

Primarily responsible for the cooking and preparation of Thai Cuisine.

· Ability to create new signature Thai dishes alongside with traditional lesser known local Thai delicacy.

· Responsible for menu planning, food costing and inventory control.

· Familiar with (4 regions) of Thai Cuisine and its heritage.

· A relevant culinary certification/experience in Thai Cuisine.

· At least 3years Working experience preferably in a Thai restaurant or Thai hotel kitchen environment.

· Familiar with and understand the full usage of Combi Oven.

· Fruit carving presentation skills.

· Able to converse in Thai with Thai diners will be an advantage.

· Good organisational skills and a team player.

· Work well under pressure.

Work days : 6days/week (Monday off Day)

Hours : 10am-3pm, 5pm-10pm

Please whatsapp your interest with full employment details to contact number : 93282928.

Non-smoking candidates preferred.

Salary indicated below is based on Gross Salary.

DISCOVER YOUR FUTURE WITH THE NEWEST FRENCH CONCEPT ON ORCHARD ROAD! BOUILLON GAVROCHE located at 333A Orchard Road, Mandarin Gallery, is currently seeking suitable experienced applicants for the following positions.

Job Summary

You will work in a French casual kitchen, preparing dishes that meet high food quality standards while supporting all kitchen teams and maintaining food hygiene and safety.

Responsibilities

• Prepare French traditional dishes that consistently meet established quality standards
• Maintain food hygiene and safety practices to comply with health regulations
• Collaborate with all kitchen teams to support smooth kitchen operations and timely service
• Communicate effectively in English and Mandarin to coordinate kitchen activities and ensure clarity of instructions

Preferred competencies and qualifications

• Strong interpersonal skills to foster teamwork and positive working relationships
• Motivation to contribute actively and reliably in a fast-paced kitchen environment
• Proficiency in both written and spoken English and Mandarin to facilitate clear communication