Total 1,443 job vacancies in Singapore

· Preparation of Tasty and Authentic North & South Indian, Indo Chinese Cuisine and Diversity of Menus

· Plan and Direct Food Preparation and Culinary Activities

· Modify Menus or Create New Ones that Meet Quality Standards

· Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus

· Prepare Variety of Indian Recipes Including Snacks and Desserts

· Ensure High Standards of Hygiene and Food Quality, Stock Control of Food and Related Items

· Maintain Records and Manage Food Costing Within Budgets

· Maintain Kitchen Safety, Clean and Tidy Kitchen

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:

- Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

- Study each recipe and gather all necessary ingredients

- Cook food in a timely manner

- Delegate tasks to kitchen staff

- Inform wait staff about daily specials

- Ensure appealing plate presentation

- Supervise Cooks and assist as needed

- Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)

- Monitor food stock and place orders

- Check freshness of food and discard out-of-date items

- Experiment with recipes and suggest new ingredients

- Ensure compliance with all health and safety regulations within the kitchen area

Requirements:

- Proven work experience as a Chef or Cook

- Hands-on experience with various kitchen equipment (e.g. Chinese cuisine dishes)

- Leadership skills

- Ability to remain calm and undertake various tasks

- Excellent time management abilities

- Up-to-date knowledge of cooking techniques and recipes

- Familiarity with sanitation regulations

Jober Pte Ltd UEN 201616711G

EA License No: 16C8401

XING CHONG | Registration No: R22109860

#SGUnitedJobs

Website : https://www.jobersg.com/

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a chef.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday

Haleem Chef – Duties and Responsibilities

A Haleem Chef specializes in preparing traditional slow-cooked dishes such as haleem, ensuring authenticity, consistency, and high-quality taste standards.

Key Responsibilities

• Prepare traditional haleem and related dishes using authentic recipes, spices, and cooking techniques.

• Manage slow-cooking processes (long-hour simmering, blending, and consistency control) to achieve the desired texture and flavor.

• Select and prepare ingredients, including meats, lentils, wheat, and spices, ensuring freshness and quality.

• Monitor cooking temperatures and timing to maintain food safety and consistency.

• Maintain consistency in taste and presentation across all servings.

• Develop and refine recipes based on customer preferences and seasonal demand (e.g., Ramadan specials).

• Ensure proper portion control and minimize food wastage.

• Maintain hygiene and food safety standards in compliance with local regulations.

• Coordinate with kitchen staff for smooth preparation and timely service.

• Manage inventory for haleem ingredients and coordinate with suppliers.

• Train junior kitchen staff on preparation techniques and kitchen discipline.

• Maintain cleanliness and organization of the cooking area and equipment.

• Support menu development and special promotions involving traditional dishes.

Core Skills Required

• Expertise in traditional haleem preparation

• Knowledge of spices and slow-cooking techniques

• Time management and consistency control

• Food safety and hygiene standards

• Teamwork and kitchen coordination

Kebab Chef – Duties and Responsibilities

A Kebab Chef specializes in preparing a wide variety of kebabs, ensuring authentic flavors, proper marination, and high-quality grilling techniques.

Key Responsibilities

• Prepare and cook a variety of kebabs (e.g., seekh kebab, chicken tikka, malai kebab, tandoori items) using traditional methods.

• Marinate meats and ingredients with appropriate spices to ensure flavor and tenderness.

• Operate grills, tandoors, and skewers safely and efficiently.

• Monitor cooking times and temperatures to ensure food is cooked to perfection.

• Ensure consistency in taste, texture, and presentation.

• Maintain high standards of hygiene and food safety in the kitchen.

• Assist in menu planning and introduction of new kebab varieties.

• Control portion sizes and reduce wastage to maintain cost efficiency.

• Manage stock levels of meat, spices, and other ingredients.

• Coordinate with other kitchen staff to ensure smooth service during peak hours.

• Ensure proper cleaning and maintenance of grills, tandoor, and kitchen equipment.

• Train junior staff in grilling and preparation techniques.

• Support promotional activities and special menu events.

Head and manage seafood outlet assigned

Head chef in charge of seafood stall in Food Centre /Coffeeshop

Collecting and tallying daily sales collection

Preparation, marinating and cooking

Manages other employees in the kitchen

Orders ingredients and spices as needed

Portions, arranges, and garnishes food on client preference

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a chef.
• The ability to follow recipes.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Able to work on weekend and public holiday

Hiring for position : chef
Location : punggol east

basic salary: $3600
working time : 6 days work week 2pm to 11pm

annual leave and medical leave as per mom requirement

requirement : able to handle chinese food .

2 years experience required

Interested candidate may call me @82338315

Singaporean and PR can apply only

Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape and grow your hospitality career with us!

The Junior Sous Chef assists the Executive Chef in creating optimum customer satisfaction by providing the highest standard of food quality and presentation at the same time maximising the profit margins through effective management of all kitchen functions. We are looking for a Junior Sous Chef to support our Bar operations.

Our Expectations:

• Maintain discipline and proper work at all times and display a professional and positive attitude towards colleagues

• Lead team in day-to-day outlet operations, ensuring the highest quality and standard of food served and delivering professional and speedy service to our guests

• Be responsible for the proper care and handling of all food items in the preparation kitchen

• Ensure food hygiene and sanitation are maintained at the workstation at all times and the correct handling and maintenance of the equipment, machinery and tools

• Conduct proper food checking and turnover of the mise en place and check that all inter kitchen transfers correspond to the requirements

• Carry out menu planning, checking on store requisition, making orders for ingredients required etc.

• Be responsible for the work performance and efficiency of all employees under his/her supervision.

• Perform any other duties as required by the Sous/Executive Sous Chef

We are looking for an individual who is passionate in culinary as well as a good understanding of the hygiene standards as per Singapore requirement. You should be creative with a hands-on approach. If you have the ability to adapt to ever changing requirements and needs of customers with at least three years of culinary experience, write in to have a chat with us!

We are also dedicated to providing equal employment opportunities, including individuals with disabilities.

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Sous Chef / Assistant Head Chef
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $4500 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Assist the Head Chef in overseeing kitchen operations to ensure smooth functioning.
• Manage the purchasing, receiving, and storage of ingredients, adhering to high standards.
• Monitor the quality and consistency of food to ensure it meets our exacting standards.
• Regularly check the freshness, presentation, and temperature of food served to guests.
• Implement effective food portioning, serving, and purchasing strategies to minimize waste, in line with our standard operating procedures.
• Maintain the highest levels of kitchen cleanliness, hygiene, and sanitation.
• Ensure efficient storage and complete utilization of perishable items to reduce waste.
• Keep ingredients fresh and monitor their expiry dates to prevent the use of spoiled or contaminated products.
• Perform additional tasks as assigned by management to enhance kitchen operations.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications
• At least 3 years of experience in preparing both Western and Asian cuisine.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job@anradus.com.sg. Please indicate #70400 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Rachael Lee | EA Reg No.: R2093131

Roles & Responsibilities:

• Reports to the Dim Sum Head Chef
• To assume full operational and supervisory responsibilities as Acting Dim Sum Department Head in the absence of the Head of Department
• Ensuring smooth kitchen operations and adherence to all standards and procedures for the Dim Sum department as Acting Dim Sum Department Head
• Responsible for preparation of food dishes within the Dim Sum department
• Assist when another Dim Sum department member is absent or the workload approach a more hectic pace.
• Assist in kitchen house-keeping.
• Assist in stock-taking and ensure sufficient stock for daily sales of dim sum items.
• Adhere to hygiene and safety standards
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned

Requirement:

• Able to work on rotating shifts and weekends

*6 days work week at Central area*

Job Responsibilities

• 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

• Backend duties: stock takes, scheduling etc

Job Requirements

• Minimum GCE N-Level or ITE qualifications

• Minimum 3 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

About the Restaurant

Chef André Chiang is an award-winning chef, storyteller, mentor and game changer in the culinary arts realm who will be bringing his remarkable culinary vision to Raffles Hotel Singapore. Chef André has received numerous accolades across his illustrious career, including Asia’s Best Chef and industry recognition for his artistic culinary vision. Aimed at being a social and convivial space where guests are fully immersed in the dining experience, the new signature restaurant will present Chef André Chiang’s culinary philosophy and gastronomic mastery within the magnificent setting of the hotel’s new signature restaurant, housed in the elegant, neo-Renaissance Main Building.

Job Description

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Main responsibilities include but not limited to quality and cost control as well as learning and development of colleagues.

Primary Responsibilities

Food Quality

• To be responsible for monitoring food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications.
• Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, Learning And Development Of Culinary Team

• Responsible for the induction and on boarding of new hires.
• Ensures that colleagues are trained in, and complies with hotel’s rules and regulations.
• Ensures that colleagues are trained in, and complies with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures.

Management And Leadership Of The Culinary Team

• Oversees the effective and professional operations of assigned kitchen.
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary.
• Ensures that all deadlines assigned by supervisors are met.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and to develop to a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports Accor’s Corporate Social Responsibility program.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

• Minimum Professional Certificate in a Culinary-related field.
• Minimum of 4 years of relevant experience in the Food & Beverage industry with at least 2 years in fine dining restaurant in similar position, preferably in a reputable establishment or celebrity chef restaurant.
• Proficient in written and conversational English.
• Good interpersonal skills with ability to communicate with all levels of colleagues.
• Service oriented with an eye for details.
• Good presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative under dynamic environment.
• Self-motivated.
• Leads to constantly improve the guest and colleague service experience.
• Leadership skills required – collaborative, enabling, and entrepreneurial.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

Responsibilities:

• Prepare and cook assigned station dishes according to recipes and standard
• Ensure food quality, presentation, and consistency during service
• Maintain cleanliness, hygiene, and food safety standards in the kitchen
• Assist with stock control, ordering, and minimising food waste
• Support the Sous Chef and train junior kitchen staff

**Working Hours: Wednesday to Sunday (Mon & Tuesday OFF), 11am-3pm or 6pm -12pm
**Meals provided & night transport provided after 12am

Wecruit Pte Ltd | 20C0270
Tew Jie Wei | R22106822

Key Responsibilities

• Food Preparation: Prepare sashimi, sushi rolls (makizushi), nigiri, and other Japanese dishes, ensuring meticulous knife work and ingredient freshness.
• Operational Management: Manage kitchen operations, including preparation, cooking, and plating, to meet company standards.
• Customer Interaction: For Omakase positions, interact directly with customers at the counter, providing an engaging and educational dining experience.
• Quality & Safety Control: Adhere to high safety and hygiene standards (e.g., HACCP), including proper raw fish storage and handling.
• Inventory & Cost Control: Monitor inventory levels, manage kitchen costs, and reduce waste to achieve P&L targets.
• Menu Development: Assist in R&D, creating new menu items and seasonal specialties.
• Staff Training: Train and guide junior chefs or kitchen assistants in sushi techniques. Jobstreet Singapore +9

Requirements

• Experience: Proven experience as a Sushi Chef, with specialized knowledge in sashimi and, in some cases, Omakase dining.
• Technical Skills: Proficient in knife skills and traditional sushi-making techniques.
• Education: Relevant culinary training or apprenticeship in Japanese cuisine is often preferred.
• Language: Ability to communicate in English; proficiency in Japanese is a major advantage in fine dining settings.
• Attributes: Strong attention to detail, ability to work in a fast-paced environment, and a passion for Japanese culinary art.

Job Description

• Ensure quality & consistency in preparation of baked items
• Develop new recipes and seasonal menu items
• Ordering of supplies & ingredients & monitoring of inventory levels
• Operate and maintain baking equipment safely and efficiently
• Maintain cleanliness and organization in the outlet, following food safety standards
• Train, mentor & supervise kitchen staff
• Work closely with service team to ensure smooth operations

Requirements

• Minimum 5 years experience in bakery culinary
• Certificate or Diploma in Culinary Arts, Pastry, or related field
• Attention to detail and passion for quality and presentation
• Leadership, communication & organizational skills
• Able to work in a fast-paced environment

Job Description

• Ensure quality & consistency in preparation of baked items
• Develop new recipes and seasonal menu items
• Ordering of supplies & ingredients & monitoring of inventory levels
• Operate and maintain baking equipment safely and efficiently
• Maintain cleanliness and organization in the outlet, following food safety standards
• Train, mentor & supervise kitchen staff
• Work closely with service team to ensure smooth operations

Requirements

• Minimum 5 years experience in bakery culinary
• Certificate or Diploma in Culinary Arts, Pastry, or related field
• Attention to detail and passion for quality and presentation
• Leadership, communication & organizational skills
• Able to work in a fast-paced environment

We are seeking a creative and experienced head chef to join our team. Ashead chef, you will manage the back-of-house. You will run the daily operationsof the kitchen, manage the kitchen staff to ensure that the highest quality offood is served to our guests, and ensure that all food and labor cost goals aremet.

Responsibilities:

• Direct all kitchen operations, including food preparation, cooking, and cleanup
• Maintain kitchen equipment as needed
• Supervise chefs and cooks
• Resolve issues as they arise to ensure the continuation of foodservice
• Maintain control of the kitchen to ensure efficiency
• Plan menus and set prices based on the availability of ingredients
• Make sure that all staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
• Inspect raw and cooked food to guaranty quality
• Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment
• Direct monthly inventory
• Maintain vender relationships
• Recruit and train chefs and kitchen staff

Qualifications:

• Ability to remain productive in a high-pressure environment
• Strong attention to detail
• Creativity
• Ability to oversee and manage kitchen operations

Monthly Salary: UP to $3000 (Negotiable)

Working Address: Bugis

Working hours: 5.5 days / 44 hours + 8 hours Fixed OT per week

Responsibilities and Duties:

• Assist with all kitchen operations including preparation, cooking, and plating

• Handle mise-en-place for lunch and dinner service

• Prepare basic Japanese dishes (grilled items, sashimi prep, appetizers, fried items, etc.) under chef supervision

• Maintain cleanliness, hygiene, and food safety standards (HACCP)

• Support inventory management and stock rotation

• Work closely with the head chef and kitchen team to ensure smooth service

• Deliver consistent quality in a fast-paced environment

Qualification and Requirements:

• Minimum 2-3 year of experience in a Japanese Cuisine kitchen

• Interest in Japanese cuisine and willingness to learn

• Ability to work split shifts and late hours where required

• Good teamwork and communication skills

• Strong sense of cleanliness and kitchen discipline

Nextbeat Singapore Pte. Ltd.

EA License Number: 22C1267

EA Personnel No: R22110252

Roles & Responsibilities

- To prepare ingredients to use in cooking (chopping, peeling vegetables, cutting meat etc)

- To check the quality of raw and cooked food products to ensure that standards are met

- To maintain the clean-up and highest level of sanitation in the kitchen

- To perform all duties assigned by the chefs

- To perform team work

Job Description

We are seeking an experienced Executive Chef (International Buffet) to lead and manage all kitchen operations for an international buffet dining concept in Singapore. The role is responsible for buffet menu planning, food quality, food safety compliance, cost control, and kitchen team management to ensure smooth operations and consistent customer satisfaction.

Key Responsibilities

· Lead and oversee daily international buffet kitchen operations, ensuring efficiency, food quality, and consistency.

· Supervise, train, and manage kitchen staff, including manpower planning, duty rosters, and performance management.

· Develop and update international buffet menus, covering multiple cuisines (e.g. Chinese, Western, Asian), including seasonal and themed offerings.

· Plan buffet food production, replenishment schedules, and presentation to ensure freshness and smooth service flow.

· Standardise recipes, portion control, and plating to maintain consistent quality and control food cost.

· Ensure full compliance with Singapore Food Agency (SFA) food safety and hygiene regulations.

· Conduct regular hygiene checks and ensure all kitchen staff hold valid food hygiene certifications
(company support provided for Food Safety Certificate training and examination).

· Manage food cost, inventory, purchasing, and wastage control for buffet operations.

· Work with suppliers to ensure consistent ingredient quality and cost efficiency.

· Review customer feedback and implement improvements to buffet food quality and kitchen operations.

· Support special events, promotions, festive buffets, and operational requirements as needed.

Job Requirements

· Minimum 10 years of relevant culinary experience, with at least 3–5 years in a Head Chef or Executive Chef role.

· Strong experience in international buffet operations, including high-volume food production and service.

· Broad culinary knowledge across multiple cuisines (Chinese cuisine experience is an advantage).

· Experience managing kitchen operations in buffet restaurants, hotels, resorts, or large-scale F&B concepts.

· Good knowledge of SFA food safety and hygiene standards.

· Strong leadership, organisational, and people management skills.

· Able to work under pressure in a fast-paced buffet environment.

Language Requirements

· Proficient in Mandarin for kitchen and operational communication.

· Conversational English is an advantage for coordination with staff, suppliers, and management.

Junior Sous Chef – Le Jardin (Fleursophy Group)

About Us

Set within the lush greenery of Fort Canning Park, Le Jardin is a nature-inspired dining destination by Fleursophy Group. Rooted in modern European cuisine, we focus on refined flavours, thoughtful presentation, and a warm, inviting dining experience.

Job Description

We are looking for a passionate and driven Junior Sous Chef to support our kitchen leadership in delivering high-quality dishes and maintaining strong operational standards.

Key Responsibilities:

• Assist the Head Chef and Sous Chef in daily kitchen operations
• Supervise and guide junior kitchen team members to ensure consistency and efficiency
• Ensure all dishes are prepared to the restaurant’s standards in taste, presentation, and portioning
• Maintain high standards of food hygiene, cleanliness, and safety at all times
• Support inventory management, ordering, and cost control
• Assist in menu execution and contribute ideas for seasonal updates and improvements
• Ensure smooth coordination between kitchen and front-of-house team
• Step in to lead service when required

Job Requirements

• Minimum 2–4 years of relevant kitchen experience, preferably in Western/European cuisine
• Prior experience in a supervisory or senior CDP role is preferred
• Strong understanding of kitchen operations, food safety, and hygiene standards
• Good leadership skills with the ability to train and motivate a team
• Positive attitude, disciplined, and able to work in a fast-paced environment
• Passion for cooking, attention to detail, and willingness to learn
• Able to work weekends and public holidays

Why Join Us

• Opportunity to grow within a multi-concept F&B group
• Work in a beautiful, nature-inspired environment
• Exposure to modern European cuisine and creative menu development
• Supportive team culture with strong emphasis on people and development

Job Scope

As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef

• The management of a section with the assistance of Commis Chefs
• The preparation and cooking of food to the restaurant specific standards
• Development and supervision of the Commis Chef on section
• Awareness and implementation of waste controls
• Section stock control and rotation
• Completion of the cleaning schedule for the kitchen
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc
• Detailed Knowledge of the full menu
• Team working
• Compliance with legal requirements under the H&S act 1974 and food hygiene
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs
• Reporting of maintenance issues to the relevant parties
• All restaurant and menu standards adhered to at all times
• Food produced to highest standards and to restaurant specification
• Wastage kept to an absolute minimum
• Stock items used in the correct order
• Ability to give a detailed description of all dishes
• All health and safety requirements met and documentation including cleaning schedules and temperature records completed
• Full support given to Sous and Head Chef and colleagues
• Smooth and efficiently run section, tasks completed in a timely manner
• Regular and consistent training, coaching and support given to Commis chefs

Job Requirements

• Diploma in Culinary Arts / Pastry/ Bakery
• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity.
• Possess food hygiene and safety certification
• Able to work on rotating shifts, weekends & public holidays
• Possess a well-groomed, professional appearance
• Demonstrates a full understanding of their role and carries it out in line with their job description
• Works effectively with the rest of the team
• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources
• Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions
• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team

You will be the overall in-charge of the Mooncake Production Team. Your duties will include (and are not limited to) the following:

• Provide the necessary expertise in both baked and snowskin mooncake production in accordance with the Hotel's target.
• Uphold the Hotel's standard in food hygiene, food preparation, production, and presentation.

GYUKATSU KYOTO KATSUGYU IS EXPANDING!

Join Japan's No.1 Beef Katsu family today!

SUMMARY AND BENEFITS

• Work location: Raffles City Shopping Centre / One Holland Village
• Work Schedule: 5 workdays, 44 hours per week
• Sign-on bonus (Terms and conditions apply)
• Staff incentive program
• On-the-job Training provided

ROLE & RESPONSIBILITIES

• Assist in daily kitchen operations, ensuring consistent food quality and safety standards.
• Supervise food preparation and manage inventory, stock orders, and regular stock takes.
• Ensure proper food storage, cleanliness, and adherence to hygiene protocols.
• Inspect supplier deliveries for quality and support junior staff through training and guidance.
• Promote a positive, collaborative, and efficient kitchen environment.

REQUIREMENTS

• Min. of 2 to 3 years of experience in kitchen setting.
• Min. secondary school education with 'O' level passes
• Able to start work immediately or within a short notice period would be preferred
• Possess Food safety and hygiene certificate
• Able to work on weekends and public holidays

Please click on the APPLY button or send your resume directly to recruit@hedonismhospitality.co with your availability date and expected salary.

**We regret to inform you that only shortlisted candidates will be notified. **