Get to know us first!

What is INITIA GROUP?

The biggest lifestyle beauty lounge. INITIA Group sets out to find a consumer service business that is experience-based, differentiated and advantaged, non-seasonal, non-cyclical, highly predictable, has strong senior management, and strong online presence. Initia has been in the beauty industry and has created a series of new concept salons that blend with lifestyle and trends to provide unique and fascinating lounges.

Initia is not just doing beauty business alone, but it also has business in the F&B Industry and Art. It has been around for years and it has been working with local and many Korean companies in Singapore and in Malaysia.

Our brands :

Bada (Previously known as Leekaja Salon) Singapore

Walking on Sunshine

Ministry of Scalp Therapy

F&B

JOB OVERVIEW: As a Chef De Partie (CDP) you are responsible for supporting the Head and Sous Chef, delivering consistently high-quality food, handling purchase orders and ensuring that items arriving are documented. They ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

DUTIES & RESPONSIBILITIES :

• Plan and execute menus in collaboration with other colleagues
• Manage ingredients that should be frequently available on a daily basis
• Follow the directions of the executive and sous chef
• Ensure adherence to all relevant health, safety and hygiene standards.
• Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.
• Give attention to the productivity of the kitchen such as speed and food quality

QUALIFICATIONS :

• Diploma or Qualification from a culinary school.
• Past experience working in a similar role.
• Ability to work well in a team
• Excellent listening and communication skills as well as multi-tasking skills.
• Knowledge of best practices for safety and sanitation.
• Passion for delivering great food and service.
• Available to work shifts during weekends and holidays

JOIN US!

• To maintain standards set by the Pastry Chef in relation to pastry preparation, food quality and presentation in all outlets for the benefit of all guests and resort employees.
• Act as a mentor to the kitchen team responsible for pastries and desserts.
• Prepare and produce varying quantities of bread, pastries, cookies, desserts and other baked goods according to recipe and customer request for events
• Plan out the week: handle rotas, staff absences and assign duties to the team.
• Run the pastry section of a kitchen.
• Develop ideas for new pastry dishes.
• Support the Pastry chef with menu design.
• Assist with weekly ordering, stock rotation, receiving and correct storage of produce
• Ensure all cool rooms, fridges, freezers and dry store areas are maintained in a clean and safe manner, in compliance with health and company regulations.
• Ensure all food is prepared in line with standard recipes to maintain food costs and product consistency.
• Ensure all kitchen staff follows safe working practices.
• Assist in the communication to kitchen staff of any programs, products, training or directives as outlined by the Executive Chef.
• Ensure all equipment within the kitchen is fully functional and safe, reporting any deficiencies to the Pastry Chef following the work order request to the engineering department
• Liaise with Pastry chef in the construction, compilation and costing of all menus.
• Covering all duties required of the Pastry chef in their absence.
• Communicate daily with purchasing to control food costs, yield management and ensure accuracy of all purchasing.
• To maintain personal hygiene and grooming standards and to ensure these standards are maintained with junior staff.

Prerequisite

• A culinary school certification or a diploma is a plus. Practical experience and basic education will also be considered.
• Proven experience in a Pastry Junior Sous role for a minimum of 2 years.
• Good knowledge in the use of various cooking methods, ingredients, equipment and processes
• Ability to multitask and work efficiently under pressure.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Good communication and interpersonal skill with ability to interact with kitchen and restaurant staff.
• Good time management, fair in staff treatment, non-abusive and the use of profanity language and violent behaviour.

We are seeking a professional Chef de Cuisine to join our team. A chef de cuisine serves as a culinary supervisor and is in charge of several kitchens, each specializing in a specific type of food.

Responsibilities:

• Monitor and train all staff in proper sanitation procedures. Ensure that all employees are in assigned uniforms and serving safe food.
• Oversee daily production from each kitchen department to ensure proper presentation and preparation to event guidelines.
• Conduct regular department walk-throughs and random food tastings.
• Establish proper portion sizes and controls to ensure proper amounts are being prepared for events.
• Oversee the creation of standard operating photos, recipes and descriptions for all cooks.
• Oversee the integrity of the kitchen.
• Oversee the culinary aspects of tastings, making appearances as necessary.
• Cook in kitchen as needed, taste products that are produced to ensure quality and consistency.

Qualifications:

• Working experience as a Chef de Cuisine, Chef, or a related role.
• Knowledge of various kinds of cuisines would be an added advantage.
• Demonstrated ability to lead people and get results through others.
• Ability to effectively solve problems and make decisions in a fast paced, high-pressure environment.

Chef de Partie is responsible for managing a specific section of the kitchen and ensuring food preparation and presentation meet company standards. The role supports kitchen operations, maintains hygiene standards, and assists the Sous Chef and Head Chef in daily operations.

Key Responsibilities

• Prepare and cook menu items according to company recipes and standards
• Manage assigned kitchen section efficiently during operations
• Ensure consistency, quality, and presentation of all dishes
• Monitor food stock levels and assist with inventory control
• Maintain cleanliness and comply with food hygiene and safety regulations
• Assist in training and supervising junior kitchen staff
• Coordinate with kitchen team to ensure smooth daily operations
• Minimise food wastage and maintain proper food storage procedures
• Ensure all kitchen equipment is properly handled and maintained
• Support menu development and special promotions when required

Requirements

• Minimum 2–3 years of relevant kitchen experience in a restaurant, hotel, or F&B environment
• Experience in Western / Asian
• Able to work in a fast-paced environment
• Good knowledge of food safety and kitchen hygiene practices
• Team player with positive attitude and good communication skills
• Able to work shifts, weekends, and public holidays

Join Our Culinary Team

We are seeking a passionate and dedicated Western Chef de Partie to join our dynamic kitchen team. The successful candidate will be responsible for managing a designated section of the kitchen, ensuring the preparation and presentation of high-quality Western cuisine while maintaining the highest standards of food safety and hygiene.

Key Responsibilities

• Prepare and cook Western dishes according to established recipes and quality standards.
• Manage and oversee a designated kitchen section efficiently and effectively.
• Ensure food is prepared and presented in a timely manner and to the highest standards.
• Assist the Sous Chef and Executive Chef in daily kitchen operations.
• Monitor food quality, portion control, and stock levels within the assigned section.
• Ensure compliance with food hygiene, workplace safety, and sanitation regulations.
• Train, guide, and supervise junior kitchen staff where required.
• Maintain cleanliness and organisation of the work area, equipment, and storage facilities.
• Assist in menu planning, recipe development, and special promotions when required.
• Minimise food wastage and support cost-control initiatives.

Requirements

• Minimum 2–3 years of relevant experience as a Chef de Partie or equivalent position in a Western kitchen.
• Strong knowledge of Western cuisine, cooking techniques, and food presentation.
• Ability to work independently and under pressure in a fast-paced environment.
• Good team player with strong communication and interpersonal skills.
• Possess a Food Hygiene Certificate or equivalent certification.
• Willingness to work shifts, weekends, and public holidays.

We Offer

• Competitive remuneration package.
• Medical and staff benefits.
• Training and career development opportunities.
• Positive and professional working environment.

Interested applicants are invited to submit their detailed resume, stating current and expected salary, and availability.

Only shortlisted candidates will be notified.

Responsibilities

• Oversee entire kitchen operations, including planning, preparation, and service.

• Design and update menus based on customer preferences and business requirements.

• Supervise kitchen staff and ensure high standards of food quality.

• Control food costs, wastage, and inventory management.

• Ensure compliance with hygiene, sanitation, and safety regulations.

• Train and develop kitchen team members.

• Coordinate with management for business planning and kitchen improvements.

• Maintain consistency in food taste, presentation, and service timing.

Requirements

• Strong experience in kitchen management and food production.

• Proven ability to lead and manage kitchen teams.

• Good knowledge of cost control and inventory management.

• Ability to handle high-pressure kitchen operations.

• Strong leadership and organizational skills.

• Commitment to maintaining food quality and safety standards.

Overall Job Scope:

You will play a crucial role in ensuring the high quality and consistency of our dishes. You will support our Head Chef in executing our menu with precision and creativity while maintaining impeccable standards of food presentation, taste, and hygiene.

Responsibilities:

• Prepare and cook a variety of dishes according to menu specifications, skillfully blending French and Japanese cooking techniques.
• Monitor and maintain inventory levels, ensuring freshness and minimizing waste.
• Adhere to all food safety and hygiene standards, following proper procedures for food handling, storage, and sanitation.
• Mentor and train junior kitchen staff, fostering a culture of excellence and continuous improvement.
• Collaborate with the management team to continuously improve kitchen operations, contributing ideas for menu development, cost control, process optimization and overall kitchen efficiency.
• Engaging in skill enhancing opportunities and taking on additional tasks that contribute to restaurant operation.

Requirements:

• Minimum 2-3 years in a fine dining full-service kitchen with a similar role
• Food Safety and Hygiene certification
• Restaurant Operation
• Team player

Benefits:

• 5 days’ work week.
• Competitive salary and benefits based on experience.
• Opportunities for career growth and advancement.
• Staff meals are provided.
• A supportive and collaborative work environment where your creativity is valued.

Job Responsibilities:

• Support and assist the Head Chef in managing and administering all facets of the kitchen’s operations
• Assume the full duties of the chefs in their absence to support daily business operations
• Prepare meals in accordance with the portion and quality standards specified in recipes
• Prepare and control food usage in order to minimize waste, as well as update data tracking systems
• Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
• Process all food according to the company / government / client regulatory control
• Ensure safe operations of all equipment, and report any faulty equipment to superior immediately
• Comply with hygiene and safety regulations (HSE) set by the company / government / client
• Follow up on changes in new recipes or work methods pertaining to menus, daily specials and promotional activities
• Perform any other related duties as assigned by immediate superior

Health and Safety Responsibilities:

• Adhere to Compass Singapore HSE systems and procedures.
• Follow all Emergency Response plans on site.
• Follow procedures for identifying, assessing and controlling hazards and risks.
• Adhere to and maintain food handling standards and food safety plan at all times.

Job Requirements:

• Candidate must possess at least a Professional Certificate/NITEC.
• At least 5 year(s) of working experience in the related field is required for this position.
• Possess critical thinking and problem solving skills
• Assist with inventory and managing of supplies
• Ensure quality control and presentation of all food items
• Staff meals provided.

Company Overview

Les Amis Group operates 33 restaurants across Singapore and overseas, offering diverse cuisines from fine French dining to casual Asian fare. Known for excellence and teamwork, the group values inclusiveness and integrity in delivering quality food and service.

Job Summary

Support pastry preparation and baking operations in a French fine dining restaurant, ensuring quality, safety, and cleanliness under the guidance of a Pastry Chef.

Responsibilities

• Measure and mix ingredients accurately to prepare desserts in a French fine dining setting
• Monitor baking times and apply glazes, icings, or toppings using spatulas or brushes to ensure product quality
• Operate baking equipment such as ovens, mixers, slicers, and proof boxes safely and efficiently
• Assist in developing new recipes under Pastry Chef supervision to enhance menu offerings
• Maintain kitchen cleanliness and comply with health and safety regulations to ensure a safe work environment
• Rotate stored products regularly to maintain freshness and reduce waste
• Stand for extended periods to support continuous kitchen operations

Preferred competencies and qualifications

• Prior experience in a similar baking or pastry role is advantageous
• Knowledge of baking techniques and pastry-making processes
• Certification in culinary arts, pastry-making, baking, or related field is a plus
• Attention to detail with an eye for aesthetics in dessert presentation

Job description:

SKOSH is a modern Japanese-inspired café serving handcrafted onigiri, sandos, quality coffee, and matcha-led drinks, with an evening hand roll bar. We're opening a brand-new outlet on Scotts Road and hiring a fresh team to grow it with us. Part of The Hey Co Group, we offer hands-on training, a supportive team, and room to grow your career.

Key Responsibilities:

Take full ownership of an assigned station (e.g. grill, garde manger, pastry), ensuring mise en place is complete and organised before each service.

Prepare, cook and plate dishes to the agreed recipe, portion and presentation standards consistently across every order.

Monitor stock levels for the section, communicate ordering needs, and minimise wastage through proper rotation (FIFO).

Maintain strict compliance with SFA food hygiene and HACCP requirements, including correct temperature control, labelling and storage.

Supervise and guide Commis Chefs and Kitchen Staff within the section, supporting their training and development.

Coordinate with other sections and front of house to ensure smooth, timely service during peak periods.

Keep the workstation, equipment and surrounding areas clean, sanitised and in good working order.

Report equipment faults, stock discrepancies or safety hazards promptly to the Sous Chef or Head Chef.

Requirements

Minimum 2-3 years' relevant kitchen experience, with at least 1 year in a similar section or CDP role.

Experience in Japanese cuisine is an advantage.

Valid SFA Food Safety Course Level 1 (Basic Food Hygiene) certification;

Strong knowledge of kitchen operations, food preparation techniques and ingredient handling.

Able to work in a fast-paced environment, on rotating shifts, weekends and public holidays.

Good team player with the ability to remain calm and organised under pressure..

Apply Now!

We are seeking a dedicated and experienced Assistant Sous Chef (Chinese Cantonese Cuisine) to join our culinary team. In this role, you will support daily kitchen operations to ensure the consistent preparation and presentation of high-quality Chinese Cantonese cuisine in accordance with hotel standards. You will play a key part in upholding food safety, hygiene, and operational excellence while mentoring junior associates and contributing to a dynamic, fast-paced kitchen environment.

If you are passionate about Chinese Cantonese cuisine, thrive under pressure, and are committed to culinary excellence and continuous improvement, we invite you to be part of our team.

Job Responsibilities:

• Supervise daily kitchen operations to ensure efficiency and consistency.
• Ensure all Chinese cuisine dishes meet quality, taste, and presentation standards.
• Conduct pre-service briefings and ensure station readiness.
• Manage food ordering, requisitions, and inventory based on forecasts.
• Enforce strict food safety, hygiene, HACCP, and FSMS compliance.
• Oversee proper food handling, storage, labelling, and FIFO practices.
• Minimize food waste and control costs through efficient production planning.
• Supervise cleaning and maintenance of kitchen equipment and work areas.
• Train, mentor, and develop junior kitchen staff and trainees.
• Collaborate with Sous Chef and other departments for smooth operations.

Job Requirements:

• Minimum 6 years of experience in Chinese cuisine.
• Experience in hotel, banquet, or large-scale kitchen environments.
• Food Safety certification (FSC Level 1).
• Strong knowledge of HACCP, hygiene, and sanitation standards.
• Ability to work in a fast-paced, high-pressure kitchen environment.
• Experience in supervising and training junior staff.
• Strong organizational and multitasking skills.
• Good verbal and written communication skills.
• High attention to detail in food quality and consistency.
• Positive attitude, professionalism, and strong teamwork orientation.

Join us and be part of a passionate culinary team committed to delivering exceptional dining experiences and upholding the highest standards of quality and service.

Chef de Partie

About Maggie’s

Maggie’s is a lively contemporary Chinese bistro in the heart of Keong Saik. Our food is bold, comforting and full of personality, combining familiar Chinese flavours with a modern and creative approach.

The kitchen is fast paced, collaborative and quality driven. We are looking for someone who takes pride in their craft, works well as part of a team and wants to contribute to the continued growth of the restaurant.

The Role

As Chef de Partie, you will be responsible for managing your assigned kitchen section and supporting the Sous Chef and Head Chef in delivering consistent, high quality food during every service.

You will play an important role in preparation, service execution, kitchen organisation and maintaining the standards expected at Maggie’s.

Key Responsibilities

• Prepare, cook and present dishes according to the restaurant’s recipes, specifications and presentation standards
• Take ownership of an assigned kitchen section and ensure it is fully prepared for service
• Maintain consistency in taste, portioning, presentation and quality
• Complete daily mise en place efficiently and within the required timelines
• Communicate clearly with the kitchen and front of house teams throughout service
• Support other sections when required to ensure smooth kitchen operations
• Monitor stock levels and assist with ordering, receiving and proper storage of ingredients
• Follow FIFO procedures and minimise unnecessary food waste
• Maintain a clean, organised and safe working environment
• Follow all food hygiene, sanitation and workplace safety requirements
• Assist with inventory counts, stock rotation and kitchen checklists
• Support the training and development of junior kitchen team members
• Participate in menu development, tastings and research and development
• Report equipment issues, product shortages and quality concerns promptly
• Carry out any additional kitchen duties required by the Head Chef or management team

What We Are Looking For

• Previous experience as a Chef de Partie or strong Demi Chef de Partie
• Good understanding of kitchen operations and food safety standards
• Strong attention to detail and commitment to consistency
• Ability to work efficiently in a fast paced environment
• Reliable, organised and able to take responsibility for a section
• Positive attitude and willingness to support the wider team
• Interest in Chinese cuisine and contemporary restaurant cooking
• Willingness to learn, develop and contribute new ideas

Perks and Benefits

• Competitive monthly salary
• 5 day work week, 44 hours
• Staff meals provided
• Medical benefits
• Annual leave and public holiday entitlement
• Staff dining discounts across Pleasure Craft Group venues
• Training and development opportunities
• Opportunities for career progression within the group
• Exposure to menu development and kitchen R&D
• Supportive and collaborative working environment
• Opportunities to work across different restaurant concepts within the group

Working Location

Maggie’s
1 Keong Saik Road
Singapore 089109

· Be a direct link between the Corporate Executive Chef / Chef De Cuisine and the various outlets to implement standards across outlets.

· Ensure all standards, policies, and expectations are communicated to the outlets and executed as per standards.

· Ensure equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current.

· Conduct training on a monthly basis.

· Rotate and work at different outlets based on business demands. The rotations are at the discretion of the Corporate Executive Chef / Chef De Cuisine

· Be constantly involved in all phases of the daily operation at the outlets

· Responsible for proper efficiency and profitable functioning of the assigned outlets and to ensure expenses/purchases are within budget limits

· Attend weekly meetings with Corporate Executive Chef /Chef De Cuisine to discuss future plans & review ongoing action plans

· Guide and lead new employees through their career in the outlets

· Adheres to rules and regulations set by the Management

· Monitor staff schedules, transfers, overtime, annual and statutory holiday.

· Conduct staff appraisals.

Minimum Qualifications / Experience:

• Minimum Diploma in Culinary Arts / F&B Management or equivalent.
• At least 5–8 years of progressive kitchen experience, with supervisory or leadership responsibilities.
• Strong understanding of kitchen operations, food safety, and hygiene standards.
• Proficient in spoken and written English.
• Basic knowledge of Microsoft Office (for reports, scheduling, and inventory).
• Pleasant, dynamic personality with strong leadership and teamwork skills.
• Positive “can-do” attitude and willingness to guide and train junior staff.

Roles & Responsibilities

· Be a direct link between the Corporate Executive Chef / Chef De Cuisine and the various outlets to implement standards across outlets.

· Ensure all standards, policies, and expectations are communicated to the outlets and executed as per standards.

· Ensure equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current.

· Conduct training on a monthly basis.

· Rotate and work at different outlets based on business demands. The rotations are at the discretion of the Corporate Executive Chef / Chef De Cuisine

· Be constantly involved in all phases of the daily operation at the outlets

· Responsible for proper efficiency and profitable functioning of the assigned outlets and to ensure expenses/purchases are within budget limits

· Attend weekly meetings with Corporate Executive Chef /Chef De Cuisine to discuss future plans & review ongoing action plans

· Guide and lead new employees through their career in the outlets

· Adheres to rules and regulations set by the Management

· Monitor staff schedules, transfers, overtime, annual and statutory holiday.

· Conduct staff appraisals.

Minimum Qualifications/Experience:

1. Minimum Diploma qualification.
2. Minimum 8-year experience in Food & Beverage service.
3. Oral and written of English required
4. Basic knowledge in Microsoft office.
5. Pleasant with dynamic personality.
6. Have an absolute 'can do' attitude.

Job Responsibilities:

1. Obey the rules and disciplines of the hotel and the restaurant.Under the leadership of the general manager, strive to do their own work well.

2. Responsible for the overall work of the production department, organizing and directing the cooking                     work.Do a good job of labor allocation, do have a comprehensive understanding of subordinates, close contact with each chef, reasonable arrangement of technical positions of each chef.

3. Take the initiative to listen to the opinions of guests, keep in touch with the service department and other departments, and constantly improve and improve the quality of food in the production department.

4. Be familiar with and master all the supplies, supervise the purchasing plan of the supplies, and the custody of various supplies to prevent the deterioration of raw materials.

5, control the food cost, reasonable use of all kinds of raw materials, reduce waste, do everything.

6, pay attention to the quality of food, often check the specifications, fast supply, do in an orderly way, urgent customer urgent.

7, do a good job in the management and technical training of chefs to maintain the characteristics and flavor of local             dishes.Be familiar with various varieties and new dishes, increase the variety of designs and colors, and create the characteristic food and flavor of the hotel.

8. Do a good job of food, utensils and kitchen workers' personal hygiene, as well as living appearance and style.

9. Coordinated the front and rear fields, and listened to the feedback of guests with an open mind.

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