We are looking for an ambitious and talented Head Chef to join one of our esteemed clients in Singapore.

The tasting menu is carefully curated and based on both local and world-class delicacies. Guests can expect the finest ingredients sourced from the region and beyond. The gastronomic experience spans three floors in a classic shophouse building in downtown Singapore.

We are looking for candidates with the qualities mentioned below:

Head Chef Job Prerequisites:

• Have prior experience working in a Michelin-starred fine dining establishment
• Has an excellent record of kitchen and staff management with good communication skills
• Will be responsible for managing and training kitchen staff
• Ensures that the kitchen operates in a timely way that meets our quality standards
• Is highly proficient in spoken and written English
• Be able to work effectively as part of a team

Kitchen management:

• Develop and execute the culinary vision for the restaurant, consistently pushing boundaries to create innovative and exquisite dishes that exceed guest expectations.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure the highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Collaborate with suppliers to source the finest, freshest, and most sustainable ingredients. Manage inventory levels and control costs effectively while maintaining the highest quality standards.
• Provide strong leadership and mentorship to the kitchen brigade, fostering a culture of excellence, collaboration, and continuous learning. Inspire and motivate team members to consistently perform at their best.

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Job Title: Sous Chef

We are looking for a creative and proficient Sous Chef for a fine dining, modern and contemporary Indian cuisine restaurant.

Sous Chef Responsibilities:

• Guide junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversee and organize kitchen stock and ingredients
• Ensure a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance
• Keep cooking stations stocked, especially before and during prime operation hours
• Hire and train new kitchen employees to restaurant and kitchen standards
• Manage food and product ordering by keeping detailed records and minimise waste, work with existing systems to improve waste reduction and manage budgetary concerns
• Supervise all food preparation and presentation to ensure quality and restaurant standards
• Work with the Head Chef to maintain kitchen organization, staff ability, and training opportunities
• Verify that food storage units all meet standards and are consistently well-managed
• Assist Executive Chef with menu creation
• Coordinate with the restaurant management team on supply orders, budget, and kitchen efficiency and staffing

Sous Chef Requirements:

• Thorough knowledge of wood-fired cooking and Barbecue
• Understanding of progressive European/Indian/Japanese cuisine
• Excellent team player
• At least 3-5 years of relevant experience
• Analytical, independent and meticulous
• Excellent interpersonal and communication skills
• Ability to multi-task and work under tight reporting timeline

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We are looking for a passionate, talented, and ambitious Chef de Partie to join a MICHELIN-starred restaurant, known for its ambition and continual pursuit of improvement with each passing day and every dish served.

To achieve this goal, the establishment places significant emphasis on the development of its team. It firmly believes that the strength of both the team and individuals directly correlates with the restaurant’s success.

A bit about how we work…

• We have 3 teams, morning prep, afternoon prep and the service team
• We rotate chefs on each station throughout the kitchen, averaging 3/4 months on each station
• Our senior team has a wide range of experiences, and are alumni of various top restaurants in the world
• We have a philosophy of training every member of the team on all aspects of the restaurant from chefs learning beverages to servers learning food plating.
• We hold annual WSET courses for all staff who want to study wine
• Our current team is composed of 22 talented chefs
• We are in the process of setting up an exchange program with our sister restaurants overseas

Chef de Partie Benefits:

• Share of monthly revenue performance bonus
• Cash and credit card tips are divided equally amongst the team
• Medical insurance including dental benefits
• 22 days vacation
• Meals on duty and discounts at other restaurants that are part of the group

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We are looking for a passionate, talented, and ambitious Demi Chef de Partie to join a MICHELIN-starred restaurant, known for its ambition and continual pursuit of improvement with each passing day and every dish served.

To achieve this goal, the establishment places significant emphasis on the development of its team. It firmly believes that the strength of both the team and individuals directly correlates with the restaurant’s success.

A bit about how we work…

• We have 3 teams, morning prep, afternoon prep and the service team
• We rotate chefs on each station throughout the kitchen, averaging 3/4 months on each station
• Our senior team has a wide range of experiences, and are alumni of various top restaurants in the world
• We have a philosophy of training every member of the team on all aspects of the restaurant from chefs learning beverages to servers learning food plating.
• We hold annual WSET courses for all staff who want to study wine
• Our current team is composed of 22 talented chefs
• We are in the process of setting up an exchange program with our sister restaurants overseas

Demi Chef de Partie Benefits:

• Share of monthly revenue performance bonus
• Cash and credit card tips are divided equally amongst the team
• Medical insurance including dental benefits
• 22 days vacation
• Meals on duty and discounts at other restaurants that are part of the group

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We are looking for a passionate, talented, and ambitious Commis Chef to join a MICHELIN-starred restaurant, known for its ambition and continual pursuit of improvement with each passing day and every dish served.

To achieve this goal, the establishment places significant emphasis on the development of its team. It firmly believes that the strength of both the team and individuals directly correlates with the restaurant’s success.

A bit about how we work…

• We have 3 teams, morning prep, afternoon prep and the service team
• We rotate chefs on each station throughout the kitchen, averaging 3/4 months on each station
• Our senior team has a wide range of experiences, and are alumni of various top restaurants in the world
• We have a philosophy of training every member of the team on all aspects of the restaurant from chefs learning beverages to servers learning food plating.
• We hold annual WSET courses for all staff who want to study wine
• Our current team is composed of 22 talented chefs
• We are in the process of setting up an exchange program with our sister restaurants overseas

Commis Chef Benefits:

• Share of monthly revenue performance bonus
• Cash and credit card tips are divided equally amongst the team
• Medical insurance including dental benefits
• 22 days vacation
• Meals on duty and discounts at other restaurants that are part of the group

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We are looking for a passionate, talented, and ambitious Junior Sous Chef to join a MICHELIN-starred restaurant, known for its ambition and continual pursuit of improvement with each passing day and every dish served.

To achieve this goal, the establishment places significant emphasis on the development of its team. It firmly believes that the strength of both the team and individuals directly correlates with the restaurant’s success.

A bit about how we work…

• We have 3 teams, morning prep, afternoon prep and the service team
• We rotate chefs on each station throughout the kitchen, averaging 3/4 months on each station
• Our senior team has a wide range of experiences, and are alumni of various top restaurants in the world
• We have a philosophy of training every member of the team on all aspects of the restaurant from chefs learning beverages to servers learning food plating.
• We hold annual WSET courses for all staff who want to study wine
• Our current team is composed of 22 talented chefs
• We are in the process of setting up an exchange program with our sister restaurants overseas

Junior Sous Chef Benefits:

• Share of monthly revenue performance bonus
• Cash and credit card tips are divided equally amongst the team
• Medical insurance including dental benefits
• 22 days vacation
• Meals on duty and discounts at other restaurants that are part of the group

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We are looking for a passionate, talented, and ambitious Sous Chef to join a MICHELIN-starred restaurant, known for its ambition and continual pursuit of improvement with each passing day and every dish served.

To achieve this goal, the establishment places significant emphasis on the development of its team. It firmly believes that the strength of both the team and individuals directly correlates with the restaurant’s success.

A bit about how we work…

• We have 3 teams, morning prep, afternoon prep and the service team
• We rotate chefs on each station throughout the kitchen, averaging 3/4 months on each station
• Our senior team has a wide range of experiences, and are alumni of various top restaurants in the world
• We have a philosophy of training every member of the team on all aspects of the restaurant from chefs learning beverages to servers learning food plating.
• We hold annual WSET courses for all staff who want to study wine
• Our current team is composed of 22 talented chefs
• We are in the process of setting up an exchange program with our sister restaurants overseas

Sous Chef Benefits:

• Share of monthly revenue performance bonus
• Cash and credit card tips are divided equally amongst the team
• Medical insurance including dental benefits
• 22 days vacation
• Meals on duty and discounts at other restaurants that are part of the group

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A prestigious private members club renowned for its exceptional hospitality and fine dining experiences, is seeking an accomplished Executive Chef to lead the culinary team. This role requires an individual with a strong background in Asian cuisine, particularly Korean cuisine, although expertise in other Asian-influenced cuisines will also be considered. Additionally, candidates with unique culinary backgrounds, including experience working with renowned chefs or having compelling stories, are highly encouraged to apply.

Fine Dining Executive Chef Responsibilities:

• Lead the culinary team in creating and executing innovative, high-quality dishes that reflect the club’s sophisticated dining concept.
• Develop and oversee menus for a 25-seat restaurant concept with a dining counter, ensuring each dish meets the highest standards of taste, presentation, and authenticity.
• Take ownership of kitchen operations, including food preparation, cooking, and plating, to deliver an exceptional dining experience to club members and guests.
• Collaborate with the management team to develop and implement culinary strategies that align with the club’s vision and objectives.
• Mentor and train kitchen staff, fostering a culture of excellence, creativity, and teamwork.
• Manage food costs and inventory levels, implementing efficient procurement and inventory control practices to maximize profitability.
• Ensure strict adherence to food safety and hygiene standards, maintaining a clean and organized kitchen environment at all times.
• Stay informed about industry trends, culinary techniques, and ingredient sourcing to continually enhance the club’s culinary offerings.
• Build strong relationships with suppliers and vendors to ensure the highest quality and freshness of ingredients.
• Represent the club’s culinary vision and values with professionalism and passion, both internally and externally.

Fine Dining Executive Chef Requirements:

• Proven experience as an Executive or Sous Chef in a fine dining or upscale restaurant environment.
• Expertise in Asian cuisine, particularly Korean cuisine, is highly desirable. Experience with other Asian influenced cuisines is also advantageous.
• Creative flair and a passion for culinary innovation, with a track record of developing and executing unique and memorable dishes.
• Strong leadership and management skills, with the ability to inspire and motivate a team to achieve excellence.
• Exceptional organizational and time management abilities, with a keen attention to detail.
• Excellent communication and interpersonal skills, with the ability to collaborate effectively with colleagues at all levels.
• Flexibility to adapt to changing priorities and work under pressure in a fast-paced environment.
• A commitment to upholding the highest standards of food quality, safety, and sanitation.
• Prior experience working with renowned chefs or in Michelin-starred restaurants is a plus.

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An exclusive private members club renowned for its exceptional hospitality, is seeking a talented Culinary Operations Manager to join their esteemed team. This role requires a seasoned professional with multi-outlet experience, ideally someone who has managed standalone outlets within hotel environments. While the ideal candidate would be based in Hong Kong, we are open to considering applicants from outside the region.

Culinary Operations Manager Responsibilities:

• Oversee and manage culinary operations across multiple outlets within the private members club.
• Ensure the consistent delivery of high-quality culinary offerings that align with the club’s standards and uphold its prestigious reputation.
• Develop and implement operational strategies to optimize efficiency and productivity across all outlets while maintaining an unwavering focus on excellence.
• Collaborate with the executive team to conceptualize and execute innovative menu concepts and dining experiences tailored to the discerning tastes of club members and public.
• Lead and mentor culinary teams to cultivate a culture of professionalism, creativity, and culinary mastery.
• Monitor financial performance metrics, including revenue, cost of goods sold, and labor expenses, to drive profitability and operational efficiency.
• Implement rigorous food safety and hygiene standards to ensure compliance with regulatory requirements and uphold the club’s commitment to health and safety.
• Cultivate strong relationships with suppliers, vendors, and other stakeholders to ensure the seamless procurement of high-quality ingredients and supplies.
• Stay abreast of industry trends, market dynamics, and competitor activities to identify opportunities for continuous improvement and innovation.
• Serve as a brand ambassador for the company, embodying the club’s values of excellence, and impeccable service.

Culinary Operations Manager Requirements:

• Proven experience in culinary operations management, preferably in a multi-outlet environment within the hospitality industry.
• Exceptional leadership skills with the ability to inspire and motivate teams to achieve extraordinary results.
• Deep knowledge of culinary techniques, cuisines, and food trends, with a passion for creativity and innovation.
• Outstanding organizational, communication, and interpersonal skills.
• Ability to thrive in a fast-paced, dynamic work environment with a commitment to excellence.
• Flexibility to adapt to changing priorities and business needs.

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