Total 1,482 Others chef job vacancies

Roles & Responsibilities

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

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- Any other duties/tasks as requested by management

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- Any other duties/tasks as requested by management

Roles & Responsibilities

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

Roles & Responsibilities

• Daily kitchen preparation
• Responsible for food preparation, maintaining the kitchen, kitchen equipment, utensils at utmost cleanliness & hygiene.
• Meeting food quality expectations of food stages standard.
• Prepare and cooks according to standard operating procedures set by the company.
• Ensures consistency in taste, quality, quantity, temperature and presentation of food served.
• Quick in food preparation and is able to cope with a fast-paced kitchen environment.
• Ensure that there is minimum wastage in food preparation.
• Ensure freshness of food ingredients and raw materials,
• Inspect and clean food preparation area and kitchen equipment to ensure clean safe food handling practices
• Aware of ongoing new launch products promotion
• Any other duties as and when assigned by Management

Requirements

• Ready to work any shift.
• Ready to work for public holidays & Sunday.
• Positive attitude and willingness to learn is a plus
• Minimum 2 years of working experience in F&B or related field

Job Description & Requirements
Overall manage daily kitchen operation, lead back-of-house team (cooks, kitchen helpers), arrange shift, on-job training for kitchen staff, control team discipline & working efficiency。

Develop seasonal new dishes, standardize recipe, portion control, stabilize dish taste & plating standard; cooperate with front desk for menu upgrade & promotion activity。

Purchase & check raw material, manage stock inventory, strictly control food cost, reduce ingredient waste, optimize kitchen gross profit。

Fully follow Singapore food hygiene regulation, maintain kitchen sanitation, pass NEA inspection regularly, supervise staff’s hygiene operation standard。

Directly take charge core cooking during peak hour, handle customer feedback on food quality timely。

EA License No. : 24C2389(0 COMPROMISE RECRUITMENT PTE.LTD.)
EA Personnel Name: HE YA
EA Personnel No: R24124237

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

- Any other duties/tasks as requested by management

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

Operational Ownership

• Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.
• Ensure the quality and cleanliness of all food displays to the minimum standards of the company.
• Ensure maximum creativity in all food displays.
• Responsible for ensuring smooth and effective communication among the host.
• Ensures that host is fully aware and complies with the resort guidelines set by management.
• Comply with local legislation food service standards and temperatures.
• Work closely with the chief steward in monitoring and ensuring that all cleanings are properly done and according to schedule.
• Conducts regular tour of the front and back of the house to check that all equipment is in working order and standards are adhered to.
• Ensures that all kitchen personnel follow the company’s grooming standards.
• Recipe development for new items on the menu or Seasonal Menu’s.
• Menu development for special occasions and events

Administrative
Conducts Monthly Meetings To Discuss The Following

• Information update on functions
• Maintenance updates
• Highlights achievements, identified problems and challenges
• Cost control updates
• Guest critique feedback
• Hygiene and Sanitation issues
• Discusses profit & loss compared to budget / forecast figures
• Attends F&B Communication / strategy meeting
• Attends Executive Committee meetings forecast figures
• Conducts daily briefing which will include: Important hotel / divisional /section information. Emphasizes current priorities, new problem, services and products Daily guest feedback Coordinates details on upcoming Banquet events and food production
• Prepares CAPEX budget to review new equipment requirements for following year to ensure maximum quality output and productivity

Financial Performance

• Maintains proper and adequate controls over purchase orders and requisitions
• Monitor on monthly food inventory turnover and slow-moving items
• Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification
• Reviews food cost analysis on a daily basic to maintain in line budget and forecast
• Analyses top 20 highest consumable purchased items on a monthly basis
• Conduct monthly market survey
• To monitor and fully implement the portion control established with the recipe cards and butcher test
• To check stores and refrigerator and be responsible for the proper storing and recycling of leftover. To practice “FIFO” system at all times
• Reviews and analyses monthly profit and loss statement with Financial controller and GM/Hotel Manager/Resident Manager
• Recommends/ institutes measures for control for any deviation of plus or minus 5%

People Management

• Delegate duties and responsibilities to other hosts in the department as appropriate.
• Maintains hosting level at approved manning guide / productivity level giving due consideration to the volume of business and service standards
• Single out potential host for development and prepare succession plan
• Ensures progressive training for on-the-job skills and technical job knowledge
• Ensures compliance with minimum training level as required by policy is met
• Conducts regular weekly training session
• Conducts performance appraisals of essential culinary management host
• Regularly solicits feedback from supervisors on performance of individual host, and/or personal observes host performance
• Conducts yearly appraisals of direct reports
• To provide honest and fair feedback to GM/ Hotel Manager/ Executive Chef /Resident Manager

Sustainability

• Ensure minimum wastage and sustainability practices are followed in the in the workplace.
  Be harmonious and sensitive to the environment and cultural surroundings.

General

• Strive to perform any additional duties and responsibilities given.
• Behave in a professional manner at all times and be an example to all.
• Abide by the company’s principles, core values, best practices, guidelines and objectives.
• Respect other cultures and nationalities to help build and maintain a strong, loyal team.
• Project a proactive and positive approach in all dealings with the team.
• Respond to change in the departmental function as dictated by the industry, company or property.
• Arrive on time in full uniform in accordance with the company grooming guideline.
• Maintain a thorough knowledge of the services and facilities of the hotel/resort.
• Complete any other duty assigned by management
• Be flexible to be deployed in different business functions in accordance to skills and need of the business
• Able to guide associates and junior staff on technical aspects of the job
• Flexibility to work in any of The Garcha Group hotels as assigned.
• Any other duties/tasks as requested by management.

JOB REQUIREMENTS

Education and Experience

• High school diploma or GED; 5 years’ experience in the culinary, food and beverage, or related professional area.

OR

• Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; at least 10 years’ experience in the culinary, food and beverage, or related professional area.

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!

Responsibilities

• Developing new product according to development requests and involve in improvement of existing products
• Developing application recipes to optimize product design for new and existing products
• Look out for new trends and new products in the market
• Responsible for developing prototypes for customer in a given time frame
• Evaluation of new ingredient submissions
• Conduct food tasting and sensory evaluation
• Maintain proper documentation to support costing, lab scale formulation of new and existing products and any supporting documents.
• Work closely with inter-departments on the development and launch of new or improved recipes
• Perform ad-hoc duties assigned by immediate superior

Job Requirements

• Recognised culinary qualification or similar discipline
• At least 2 - 5 year of relevant experience in restaurant/ hotel business/ food manufacturing industry
• Experience in different Asian cuisine, bakery and Dim Sum would be useful for daily R&D work
• Passionate about food product development
• Creative in food preparation and presentation
• Meticulous with good organizational skills
• Team player with good interpersonal skills
• Proficient with Microsoft Office
• Proficient in Mandarin and English (spoken and written) as need to liaise daily with Mandarin and English speaking associates

For a quicker response, apply directly through our application portal: https://boards.briohr.com/teeyihjiafoodmanufacturingpteltd-32hw8fqhzn/details/679832023668ca000888465a

Shangri-La Rasa Sentosa,Singapore

We are looking for a Pastry Junior Sous Chef to join our team!

Job Summary

As a Pastry Junior Sous Chef, you will assist daily kitchen operations, uphold food quality, update menus, enforce hygiene protocols, and lead kitchen staff to deliver exceptional culinary experiences aligned with Shangri-La’s standards.

As a Pastry Junior Sous Chef, we rely on you to:

• Assist the Pastry Sous Chef in managing daily kitchen operations to ensure efficient pastry preparation and service aligned with Shangri-La’s culinary standards
• Monitor and maintain consistent food quality to meet high culinary standards and guest expectations
• Update menus by incorporating new culinary trends and optimizing pastry offerings
• Implement and enforce food hygiene and safety protocols to comply with health regulations and company policies
• Collaborate with the kitchen team to maximize profitability through cost control and waste reduction
• Supervise kitchen staff to maintain smooth workflow and uphold service excellence
• Foster a learning environment by encouraging curiosity and continuous culinary skill development among team members
• Manage shift schedules and kitchen resources to ensure operational readiness and adequate coverage

We are looking for someone who:

• Demonstrated passion for pastry with a commitment to delivering high-quality food
• Strong interpersonal skills to engage effectively with team members and stakeholders
• Proven ability to plan, organize, and solve problems in a fast-paced kitchen setting
• Openness to learning and adapting to new culinary trends and techniques
• Willingness to work flexible shifts to support kitchen operations

Benefits:

• 5-day work week
• Learning and Development opportunities for career growth
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty meals and shuttle bus provided

If you are the right person, what are you waiting for? Click the apply button now!

About the Employer:

Join our vibrant Japanese Yakiniku restaurant in the heart of Tanjong Pagar! We specialize in premium cuts of meat and authentic yakiniku grilling experiences, and we are seeking a dedicated Sous Chef with exceptional knife skills and a strong background in Japanese cuisine. If you excel in a fast-paced kitchen, enjoy preparing and presenting meat with precision, and thrive working at the counter, we want you to be part of our energetic team.

Job Responsibilities

• Perform precise knife work for meat preparation, portioning, trimming, and slicing according to yakiniku standards.

• Lead and oversee daily kitchen operations to ensure smooth and efficient workflow.

• Supervise and guide junior kitchen staff, ensuring consistency in food quality and preparation standards.

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

• Monitor food inventory and kitchen supplies, and coordinate replenishment when required.

• Work closely with chefs and management to support the restaurant’s operational goals.

• Perform any other ad-hoc duties assigned by management.
  

Job Requirements:

• Strong knife skills, especially in meat preparation and slicing.

• Experience in a Japanese restaurant is preferred but not required.

• Comfortable working at the counter and in a customer-facing service environment.

• Ability to work efficiently under pressure in a fast-paced kitchen environment.

• Strong leadership and teamwork skills, with experience guiding and mentoring junior staff.

• Excellent communication and interpersonal skills.

• Commitment to upholding cleanliness, hygiene, and food safety standards.
  

Tourlife Consultants Private Limited (23C1476)
Leading Recruitment Firm in Singapore

Kylie Ng (Reg No: R24121757)

Basic Function

Responsible for supervising and coordinating the activities of kitchen staff in the preparation and serving of meals to guests or hotel staff.

Responsibility and Authority

2.1        Report to duty on time and in uniform.
2.2       Supervise, co-ordinate and participate in the activities of kitchen staff engaged in the proper cleaning, cutting, marinating, seasoning and cooking of all food stuffs for respective Kitchens.
2.3       Suggest breakfast, lunch and dinner menus weekly and submit same to the Executive Chef for approval. Check daily menu, function order or forecast to determine kind and quantity of food items to prepare.
2.4       Prepare requisitions of food items based on planned food menu.
2.5        Observe and test food being cooked and sample all food prepared.
2.6       Supervise dishing out of food portions to guests or hotel staff. Attend to meal suggestions and complaints and report the same to Sous Chef.
2.7       Utilize leftover food and convert unconsumed cooked food to other dishes.
2.8       Check on delivery supplies to determine freshness, quality and quantity.
2.9       Prepare weekly duty roster of his kitchen staff.
2.10     Train and evaluate performance of his kitchen staff.
2.11      Ensure that kitchen equipment and utensils are handled and used properly.
2.13     Ensure that the Hotel’s cost control policies and procedures are followed.
2.14     Supply other kitchen outlets with their requirements.
2.15     Ensure the cleanliness and maintenance of equipment, work areas and cold rooms in co-ordination with other Kitchen and the Stewarding.
2.16     Conduct preliminary selection interviews of candidates for positions in his section.
2.17     Conduct orientation for new staff for his section, advising them of the standards against which their performance will be evaluated.
2.18     Identify training needs of kitchen staff within his section.
2.19     Perform the duties of a Cook when necessary.
2.20     Be fully familiar with all emergency procedures established by the Hotel.
2.21     Observe and comply with the house rules and regulations of the department and the Hotel.
2.22 Perform other duties as directed

Job Specifications

3.1       Knowledge & Skills: Knowledge in kitchen operations and culinary skills.
3.2       Education, Training & Qualifications: G.C.E.‘O’ level/ITE/NITEC
3.3       Experience: Minimum 4 years of experience.
3.4       Personality: Pleasant, polite and ability to motivate and control staff.
3.5       Physical Requirements: Fit and healthy.

1. JOB DESCRIPTION

Job Title

Junior Sous Chef

Occupation

Junior Sous Chef

Job Description & Requirements

Talented Cook? Join Us!

WE ARE CURRENTLY LOOKING FOR : Junior Sous Chef

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

You are my Sunshine

F&B

We are looking for a talented Chef/Cook to be our Junior Sous Chef. If you are currently a cook or Chef De Partie (CDP), welcome to challenge yourself by joining and supporting our culinary team in creating delightful meals for our restaurant/cafe. This is an important job in any kitchen that comes with a lot of independence. He/She will be responsible for preparing high-quality food that meets the head chef's standards.

DUTIES & RESPONSIBILITIES :

• Following directions provided by the head chef.

• Collaborating with the whole culinary team to ensure high-quality food and service.

• Keeping the kitchen safe and sanitary.

• Stocktaking and ordering supplies.

• Assisting in other areas of the kitchen when required.

• Handling any problems that may arise.

QUALIFICATIONS :

• Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

• At least 3 years experience working in a similar role.

• Ability to work well alone and in a team.

• Passion for delivering great food and service.

• Knowledge of best practices for safety and sanitation.

• Multitasking and organizational ability.

• Flexibility in working hours subject to the demands of the business.

2. SKILLS

RecipesLifestyleLeadershipIngredientsQuality ControlFood SafetyCookingFood QualityInventoryCritical ThinkingSanitationComplianceSalonsBeauty IndustrySchedulingHotel Management

3. KEY INFORMATION

Job Post Duration

30 Calendar Days

Number of Vacancies

10

Job Function

F&B

Position Level

Executive

Minimum Years of Experience

3

Employment Type

Permanent, Full Time

Minimum Qualification Level

Advanced / Specialist / Management / Graduate Diploma

Field of Study

Culinary Skills/Arts (including food preparation)

Monthly Salary Range (SGD)

$3,000 - 3,800

Government Support

No schemes selected

4. WORKPLACE DETAILS

Workplace Address

Local

Postal Code

228773

Block/House No.

20

Street Name

KRAMAT LANE

Building Name (optional)

UNITED HOUSE