Total 902 Senior Executive level F&B / Tourism / Hospitality job vacancies

As an Executive Sous Chef, you’re not just assisting in the direction and administration of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You will lead the charge in our kitchen and work alongside our Head Chef to bring our culinary vision to life. As an Executive Sous Chef, you’re not just assisting in the direction and administration of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Here’s what you’ll do during a typical day:

• Ensure the correct preparation and presentation of a consistent level for all food items prepared.
• Ensure that sanitation standards as set forth by Hilton and local  regulations are in compliance as well as the cleanliness and organization of the kitchen. HACCP
• Plan and develop menus for the hotel considering factors such as product availability, service cost, marketing conditions, number to be served, etc. Established and maintains appropriate food portions with respect to the hotel’s pricing policy.
• Assign prices for food items on daily menus that results in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distributing of menus.
• Prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures. The ability to prepare a daily payroll report.
• Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
• Coordinate and supervise the ordering of all food supplies and kitchen equipment; approve all products to meet quality standards; keep cost accounts; and takes responsibility of food preparation areas.
• Hire, trains, discipline, supervise and organize all kitchen personnel on a regular basis.
• Complete and provide performance evaluations for all kitchen employees making recommendations for salary increases as warranted.
• Hold regular meetings with the kitchen staff as well as attend and participate in all required meetings.
• Treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover.
• Maintain a consistently high level of employee morale and motivation.
• Coordinate with the Food and Beverage Director, the Hotel Manager and the Director of Catering any special functions regarding food preparation and presentation, including additional costs and staffing requirements.
• Ensure that sanitation standards as set forth by Hilton and the state are in compliance as well the cleanliness and neatness of the kitchen. The ability to supervise the maintenance and cleanliness of all food preparation equipment.
• Develop and ensure a safe working environment for people to work.
• Set up control systems which will assure quality and portion consistency.
• Create proper purchasing specifications as stipulated in “Purchasing of Conduct”.
• Monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
• Communicate with the Director of Food and Beverage on a regular basis the activities and result of the kitchen.
• Able to prepare relevant budgets for all the kitchens.
• Respond properly in any hotel emergency or safety procedures.
• Perform other tasks or projects assigned by hotel management and staff.
• Coordinate the job requirements between all the kitchens, the Chefs, in cooperation with Stewarding, Service and Engineering departments. 

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• At least 6–8 years of professional kitchen experience, including supervisory experience as Sous Chef or Senior Sous Chef
• Ability to oversee kitchen operations and act in place of the Executive Chef when required
• Experience in kitchen administration, including menu planning, inventory management, cost control, scheduling, and operational coordination
• Strong knowledge of food preparation, production, and professional kitchen workflows
• Good understanding of food safety, hygiene standards, sanitation practices, and HACCP requirements
• Experience in leading, training, and coordinating kitchen staff
• Strong organisational and planning skills with the ability to manage kitchen systems and processes
• Good communication skills in English, both written and spoken
• Ability to work effectively in a fast-paced, high-volume kitchen environment

How We’ll Help You Thrive

At Hilton, the hospitality we’re known for doesn’t end with our guests. We proudly invest in our Team Members’ wellbeing, supporting you through all of life’s moments. When you join Hilton, our exceptional care extends to you with unmatched perks and benefits, including*:

Incredible travel perks – Enjoy 110 nights of deeply discounted travel, with room rates as low as $40 USD/night at our world-class hotels through our Go Hilton travel program

Health & welfare benefits – From checkups to dental cleanings to new glasses, we offer a variety of health plans that keep you covered

*Benefits availability may vary depending on Team Member’s location as well as terms and conditions of employment and are subject to the terms and conditions of each specific program/plan.

Brief Summary:
Join a dynamic team where you will play a pivotal role in enhancing customer satisfaction within the food and beverage sector. This position offers opportunities for those with experience in customer service.

Responsibilities:

• Greet and assist customers with their orders.

• Prepare and serve food and beverages.

• Operate POS systems and manage payment transactions.

• Maintain cleanliness and hygiene in accordance with SFA/NEA standards.

• Support opening and closing duties, including restocking supplies.

Requirements:

• Minimum secondary school education (N/O Levels).

• 2-4 years of relevant experience in the food and beverage industry.

• Strong communication skills, teamwork abilities, multitasking capability, and a customer service orientation.

Interested candidates who wish to apply for the advertised position, please click on “Apply Now”. We regret that only shortlisted candidates will be notified.

EA License No: 01C4394 (PERSOL Singapore Pte Ltd)

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Responsibilities

• Plan, organize, and oversee daily kitchen operations to ensure smooth and efficient food preparation and service.

• Develop and maintain menu offerings, recipes, and food presentation standards.

• Supervise, train, and guide kitchen staff to ensure consistent food quality and productivity.

• Monitor food quality, portion control, and kitchen hygiene standards at all times.

• Manage inventory levels, food ordering, and storage to minimize wastage and control costs.

• Ensure compliance with all food safety, sanitation, and workplace health regulations.

• Coordinate with management on menu planning, promotions, and operational improvements.

• Handle customer feedback relating to food quality and implement corrective actions where necessary.

Requirements

• Proven experience in managing kitchen operations and food preparation activities.

• Strong knowledge of food safety, hygiene, and sanitation practices.

• Ability to lead, supervise, and train a team in a fast-paced kitchen environment.

• Good organizational and time-management skills.

• Ability to maintain high standards of food quality and consistency.

• Experience in menu planning, inventory control, and cost management.

• Ability to work flexible hours

• Strong problem-solving and communication skills.

Responsibilities

• Plan, organize, and oversee daily kitchen operations to ensure smooth and efficient food preparation and service.

• Develop and maintain menu offerings, recipes, and food presentation standards.

• Supervise, train, and guide kitchen staff to ensure consistent food quality and productivity.

• Monitor food quality, portion control, and kitchen hygiene standards at all times.

• Manage inventory levels, food ordering, and storage to minimize wastage and control costs.

• Ensure compliance with all food safety, sanitation, and workplace health regulations.

• Coordinate with management on menu planning, promotions, and operational improvements.

• Handle customer feedback relating to food quality and implement corrective actions where necessary.

Requirements

• Proven experience in managing kitchen operations and food preparation activities.

• Strong knowledge of food safety, hygiene, and sanitation practices.

• Ability to lead, supervise, and train a team in a fast-paced kitchen environment.

• Good organizational and time-management skills.

• Ability to maintain high standards of food quality and consistency.

• Experience in menu planning, inventory control, and cost management.

• Ability to work flexible hours

• Strong problem-solving and communication skills.

Location: Orchard

Working Hours: Monday to Friday, 9:00am – 6:00pm

Salary: Up to $4000 + aws + flexi benefit + staff meal

Our client is a leading international hospitality company. They are looking for a proactive and technically skilled IT Executive to support the daily technology operations of their hotel. In this role, you will be responsible for maintaining IT infrastructure, providing technical support to users, and ensuring critical business systems operate efficiently to support both guests and employees.

Key Responsibilities

IT Support & User Assistance

• Provide first-level technical support for hardware, software, network, and system-related issues.
• Assist employees across departments with troubleshooting and IT-related enquiries.
• Ensure timely resolution of incidents to minimise operational disruptions.
• Deliver excellent service and support to both internal users and hotel guests.

Systems & Infrastructure Management

• Support the maintenance of servers, workstations, network devices, telephony systems, and IT equipment.
• Assist with system upgrades, software installations, security patches, and routine maintenance activities.
• Monitor system performance and help ensure optimal uptime of critical business applications.
• Support backup, recovery, and disaster recovery processes.

Hotel Operations & Guest Technology Support

• Provide technical support for hotel operational systems, including Property Management Systems (PMS), Point-of-Sale (POS), and related platforms.
• Assist with conference rooms, meeting facilities, audiovisual equipment, and event technology setups.
• Resolve guest-facing technology issues promptly to maintain a positive guest experience.

IT Security & Asset Management

• Support IT security initiatives, ensuring compliance with company policies and data protection standards.
• Maintain accurate records of IT assets, licenses, and equipment inventories.
• Assist in monitoring system access, user accounts, and security controls.
• Ensure all IT equipment is properly configured, maintained, and secured.

Continuous Improvement & Collaboration

• Document incidents, resolutions, and system changes accurately.
• Identify opportunities to improve IT processes, systems, and user experience.
• Work closely with vendors, service providers, and internal stakeholders on IT projects and initiatives.
• Collaborate with the wider team to support business and operational objectives.

Requirements

• Diploma or Degree in Information Technology, Computer Science, or a related discipline.
• At least 1–3 years of experience in IT support, systems administration, or technical operations.
• Good knowledge of Microsoft Windows, Microsoft Office, and common business applications.
• Basic understanding of networking, servers, hardware, and IT infrastructure.
• Experience supporting hospitality systems such as PMS, POS, or hotel applications is an advantage.
• Strong troubleshooting, analytical, and problem-solving skills.
• Excellent communication and interpersonal abilities.
• Ability to work independently and manage multiple priorities in a fast-paced environment.

Interested candidates kindly click APPLY NOW to submit your latest CV.

We regret that only shortlisted candidates will be notified.

Search Avenue Pte Ltd

EA License No.: 25C2695

EA Registration No.: R25157669 [Amanda Wee]

Key Responsibilities

Maintenance& Repairs:

Troubleshoot and perform basic repairs for:

Kitchen Appliances and Machinery (Dishwasher/Aircon)

Exhaust and ventilation systems

Basic electrical and plumbing works

Attend to break downs and emergency maintenance issues.

Conduct preventive maintenance and regular site inspections.

Team& Vendor Management:

Supervise and guide in-house maintenance technicians and handymen.

Assign and monitor daily maintenance tasks.

Coordinate and manage external contractors and service providers.

Obtain quotations and recommend repair or replacement solutions.

Maintain maintenance trackers and service records.

Monitor maintenance costs and recurring equipment issues.

Prepare monthly maintenance updates and recommendations.

Facilities Management:

Oversee up keep of company facilities, including Loyang office and warehouse.

Support renovation, reinstatement and improvement works when required.

Requirements

Minimum 3years of maintenance or facilities experience.

Hands-on and willing to travel between outlets.

Able to use Microsoft Excel and maintain maintenance records.

Experience in refrigeration, air-conditioning or F&B equipment maintenance is preferred.

Class 2/3driving license is an advantage

Job Description 

• Recruit and deploy workers/ supervisors for existing and new sites 

• Effective instruction and management of manpower on site to ensure delivery of daily operations  

• Plan and schedule rosters based on available manpower  

• Take charge and resolve operational ground issues when the needs arise 

• Handle clients’ complaints and attend to emergency calls 

• Fulfil clients’ expectations and requirements and ensure good customer relations 

• Coaching and guiding direct reports on work-related issues 

• Ensure a high standard of performance as per contract requirements 

• Conduct inspections to monitor and evaluate the work undertaken by staff and take immediate corrective measures to improve below-standard performance 

• Any additional duties (including hands-on duties) as required  

Requirements 

• Degree or Diploma Holders  

• 2-3 years of hands-on experience in manpower management is preferred 

• Able to accept 6 working days including Public Holidays and last-minute work assignments 

• Fluency in written and verbal English 

• Proficient in Microsoft Office such as Outlook, Word, and Excel 

• Good communication and interpersonal skills 

• Positive work attitude, able to work independently and in a team 

*We regret that only shortlisted candidates will be contacted

GOODWOOD PARK HOTEL

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Food & Beverage Department.

Reporting to the Restaurant Manager, your job responsibilities include, but not limited to:-

Responsibilities

• Assists in recruiting, training, motivating, coaching, directing and supervising the work of the employees in the restaurant/bar and banquet operations.

• Assists in developing and implementing all training programmes on a continual basis to ensure a high degree of professionalism within the staff.

• Ensures that the service standards are maintained while operating within budgeted labour cost guidelines. Food and beverage cost control is also important, preventing any wastage and over-ordering.

• Ensures proper care, security and maintenance of hotel equipment.

• Supervises the storage and operational area, ensuring that all restaurants, bars and function rooms are clean and tidy at all times.

• Attends all briefings and meetings in the absence of the Restaurant Manager and disseminates the information to staff.

• Monitors staff grooming, attitude and degree of professionalism to ensure strict adherence to the standards of quality service.

• Attends to guests’ complaints, problems or situations promptly to the satisfaction of the guests.

• Assists service staff at peak periods when possible. Must also be well-versed with F&B operations hours.

• Plans staff duty roster and conducts briefing regularly.

• Monitors and controls crowd when busy, always be on alert and stay vigilant on suspicious/strange findings.

• Performs any other duties as may be assigned from time to time by the management.

Requirements

• GCE 'O' Levels or equivalent

• 3 years of F&B experience

• Ability to work in a fast-paced environment

For more information, please visit www.goodwoodparkhotel.com

Please be informed that only shortlisted candidates will be notified.

Job Description

• Industry/ Organization Type: Japanese Retail and F&B Industry
• Position Title: Cook/Senior Sushi Cook
• Working Location: Islandwide – Choose either one workplace
• Working Hours: 5.5 days, Off day falls on weekday (1.5-2 hours lunch break)
• Salary Package: Gross Salary up to SGD 3000 (Up to SGD 2700 + OT) + Variable Bonus
• Duration: Permanent

Key Responsibilities

• Handle a wide range of raw fish and other ingredient
• Bake, grill, steam and deep-fried meats, vegetables, fish, poultry and other foods
• Prepare ingredients for menu items and ensure adequate quantity to avoid wastage
• Ensure food portions and food presentation meet company standards
• Ensure ingredients and final products are fresh.
• Monitoring supplies and re-ordering stock as needed
• Packing and labeling of sashimi
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food at the correct temperature in order to avoid spoilage
• Maintain food safety and sanitation standards
• Monitor and train subordinates to obtain good-quality skills and performance
• Welcome and bid farewell to customers as part of an open-concept restaurant environment
• Ad-hoc assigned by Chef

APPLY NOW!!!

• Min. 1 year of working experience in a related field
• Maintain quality, excellent service & cleanliness at all times
• Good personal hygiene practice
• A food hygiene certificate is a plus
• Working locations: West Coast Plaza (WCP), Anchorpoint (ACP), 313 Somerset (313), Parkway parade (PWP), Seletar Mall (SLT)

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 #10076 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 | Angel Lim | EA Reg No.: R1769781

Job Description

Job Responsibilities:

• Responsible for ensuring a positive guest experience
• Ability to courteously and efficiently interact and serve guests to ensure their satisfaction while dining, in accordance with all Company standards, policies, and procedures.
• Fully understands the restaurant’s concept other specifics of the Company
• Engage with guests as they make food and beverage decisions
• Serve food courses and beverages to guests
• Pick-up used plates and cutleries and clean tables as needed to ensure a clean dining area
• Enter orders, deliver food and beverages, process payments
• Achieve company objectives in sales, service, quality, appearance of facility, sanitation,cleanliness, and creating a positive, productive working environment
• Manage time effectively with minimum supervision.
• Assist the Managers and/or Supervisors in ensuring that the Steps of Service are met and executed by all restaurant staff members.
• Practicing excellent communication management

Requirements:

• Completion of at least high school "O" Level, Diploma in any field
• At Least 2 years in related field
• Good Interpersonal and Communication Skills
• Superior Food and Beverage Knowledge

Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).
• Performance Rewards: Quarterly incentives and attractive bonuses.
• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.
• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.
• Smooth Transitions: Night transport provided for late-night work or transit.
• Career Growth Opportunities: Explore advancement within our dynamic organization.
• Education Support: Invest in your future with opportunities for further study.
• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

Job Description:

• Support the implementation and oversight of food safety (HACCP & ISO 22000) and quality assurance programmes across the Central Kitchen and outlets (local and overseas)
• Train staff on Standard Operating Procedures (SOPs), food hygiene, and proper food handling practices
• Assist with quality assurance testing programmes and new product development initiatives
• Perform routine inspections
• Investigate feedback from customers, outlets, and the Central Kitchen
• Ensure compliance with all SOPs across the Central Kitchen and outlets
• Coordinate with vendors and contractors on maintenance matters related to food safety and quality assurance issues

Requirements:

• Diploma in Food Science & Technology or any related fields.
• Minimum 3 year of experience as Quality Assurance role.
• Excellent communication and presentation skills.

Interested applicants for the above advertised position(s), please kindly email an updated copy of your resume to: gs1@talenttradersg.com;

EA License No.: 13C6305

Registration No.: R23117856 CHOE KIN MUN

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

up to 3.5k

•  Ensure Unitized material (UM) food safety, quality and hygiene are in compliance with statutory and company requirements.
• As Food Safety Team Leader to lead food safety management system certification (ISO22K) and factory licence audit. This included HACCP study completion, change management and review to ensure food safety and quality documentation adequacy.
• Lead in CAPA system. This included raw / packaging material issue, process trouble shooting investigation and corrective / preventive action implementation.
• Support food safety and quality aspect of Pilot Plant and beverage concentrate new business. This included QA analysis/release and quality related document issuance.
• Ensure QA digitalization system implementation aligned with company policy incl. UM recipe intellectual property (IP) protection.
• Manage customer queries including regulatory compliance documentation.
• Manage QC lab tech scheduling and plan work force utilization to ensure efficient use of resources
• ·       Monitor and analyze process / product outputs, and drive process improvement to work toward zero-defect quality performance.
• ·       Conduct regular audits for internal operation and external supplier audit to meet food safety and management system compliance.
• Establish new ingredient and end product GHS & SDS.
• Participate continuous improvement project.
• Lead in food safety risk and BCP implementation aligned with Corporate Risk governance.        Any other work-related duties as assigned.

Interested candidates, do submit your resume to: jocelynchan@recruitexpress.com.sg OR telegram @jocelynchan

Jocelyn Chan| Consultant | Recruit Express Pte Ltd (Healthcare & Lifescience)

Company EA Licence number : 99C4599

Personnel EA License: R1331820

Company Overview

D' CUISINES PTE. LTD.

Job Summary

Lead and manage kitchen operations by planning food preparation, supervising staff, controlling costs, and ensuring hygiene and safety standards to deliver high-quality culinary experiences across diverse cuisines.

Responsibilities

• Plan and direct food preparation and culinary activities across diverse cuisines to ensure consistent quality and customer satisfaction
• Modify existing menus or develop new menus that meet established quality and taste standards
• Estimate food requirements and calculate food and labor costs to implement effective cost control measures
• Supervise kitchen staff activities to maintain high hygiene standards and operational efficiency
• Coordinate equipment purchases and repairs to ensure kitchen functionality and safety
• Recruit, train, and manage kitchen staff to build a skilled and motivated team
• Resolve operational problems and customer complaints promptly to maintain service quality
• Apply garnishing techniques to enhance the presentation of prepared dishes before serving
• Perform administrative duties including purchasing and stock management to support kitchen operations
• Ensure compliance with nutrition, sanitation regulations, and safety standards to uphold food safety
• Maintain accurate timekeeping and payroll records for kitchen staff
• Foster a positive and professional work environment through effective collaboration with coworkers and customers
• Support management initiatives by contributing ideas and maintaining a cooperative, revenue-focused mindset
• Execute other ad-hoc duties assigned by the general manager to support overall kitchen operations

• Reporting to Manufacturing Manager and involve actively in hands-on assembly of machines.
• Ensure that production targets are met in terms of production cost, delivery lead-time, quality and reliability of machines with proper packaging before delivery.
• To read mechanical drawing.
• Perform precision lapping and polishing process with machines.
• Comply with all workshop procedures, safety regulations, directives and work instructions.
• Liaison with other personnel on production status, engineering matters, material supply, testing and quality issues for machine rectification and improvement.
• Perform mechanical fitting job, machine assembly and maintenance, which requires knowledge of machine fits and tolerances.
• Final packaging and transportation of machines upon completion.
• Quality Control Inspection.
• Maintain proper housekeeping and 5S and to provide improvement suggestions monthly for continuous improvement.
• Other ad-hoc duty as required, including R&D projects.

About Us

We are an exciting new restaurant and bar concept located in the heart of Circular Road, Singapore. Our menu blends Western favourites, Mediterranean specialties, Thai-inspired dishes, gourmet burgers, artisanal pizzas, and innovative bar bites. We are seeking an experienced and creative Head Chef to lead our culinary team and develop a unique dining experience.

Key Responsibilities

Kitchen Operations

• Manage and oversee all kitchen operations, ensuring efficient and smooth service.
• Lead daily food preparation and service for lunch, dinner, events, and special promotions.
• Maintain consistency, quality, and presentation standards across all menu items.
• Ensure compliance with Singapore food safety and hygiene regulations.

Menu Development

• Design and develop innovative menus featuring:Gourmet BurgersArtisan PizzasMediterranean CuisineThai CuisineBar Bites and Sharing PlatesSeasonal Specials
• Introduce new dishes based on market trends and customer preferences.
• Create cost-effective recipes while maintaining quality standards.

Team Leadership

• Recruit, train, supervise, and motivate kitchen staff.
• Schedule kitchen manpower according to operational needs.
• Develop SOPs and kitchen processes.
• Conduct regular staff training on food preparation and hygiene standards.

Cost & Inventory Management

• Manage food cost targets and profitability.
• Monitor inventory levels and minimise wastage.
• Source ingredients and negotiate with suppliers.
• Conduct stock counts and maintain inventory records.

Quality Assurance

• Ensure food consistency across all service periods.
• Monitor portion control and recipe compliance.
• Maintain cleanliness and organisation of kitchen areas.
• Ensure proper food storage and handling procedures.

Collaboration

• Work closely with management on promotions and food concepts.
• Support special events, catering opportunities, and themed dining experiences.
• Assist in creating food and beverage pairings for promotions and events.

Requirements

• Minimum 5 years of culinary experience in Western, Mediterranean, Thai, or fusion cuisine.
• Minimum 2 years in a supervisory or leadership role.
• Strong experience in:Pizza preparation and bakingGourmet burger conceptsMediterranean cuisineThai cuisineMenu engineering and recipe development
• Experience managing high-volume kitchens.
• Strong understanding of food costing and kitchen operations.
• Knowledge of inventory management and supplier sourcing.
• Familiarity with Singapore food hygiene regulations.
• Ability to work evenings, weekends, and public holidays.

Preferred Qualifications

• Experience opening new restaurants or kitchens.
• Experience working in gastropubs, restaurants, hotels, or premium casual dining concepts.
• Knowledge of international cuisines and modern food trends.
• WSQ Food Hygiene Certification or equivalent.
• Experience with wood-fired, stone-baked, or commercial pizza ovens is advantageous.

Key Skills

• Culinary Management
• Menu Development
• Pizza Making
• Mediterranean Cuisine
• Thai Cuisine
• Burger Concepts
• Kitchen Operations
• Food Cost Control
• Staff Training
• Inventory Management
• Food Safety & Hygiene
• Supplier Management

Performance Expectations

The successful candidate will:

• Develop a profitable and scalable menu.
• Maintain food cost targets and kitchen productivity.
• Deliver consistent food quality and customer satisfaction.
• Build and lead a high-performing kitchen team.
• Support the growth of the restaurant as a leading dining and entertainment destination in Circular Road.