The COMO Group represents an integrated approach to living well, grounded in a celebration of diversity and a deep respect for authenticity. The Group’s businesses extend across hospitality (COMO Hotels and Resorts), fashion (Club21, Kids21, Dover Street Market Singapore), wellness (COMO Shambhala), organic living and specialty foods (COMO Dempsey, Culina and SuperNature) and philanthropy (COMO Foundation).

Culina is a leading purveyor of specialist epicurean foods and wines, a choice distributor to hotels, restaurants and cafes in Singapore. Culina runs a Bistro and Gourmet boutique, an Organic retail store SuperNature in Dempsey as well as a chain of butcheries in major supermarkets island wide.

Job Summary:

The role includes preparing, cooking and presenting high quality dishes within the assigned section in kitchen.

Key Responsibilities:

• Prepare, cook and present quality dishes according to the standard recipes.
• Assist Executive Sou Chef in creating menu items based on recipes, preparing dishes and supporting all activities in the kitchen.
• Prepare food efficiently and ensure that the food quality and standard is consistent.
• Manage the kitchen inventory and ensure supplies are fresh and of good quality. Monitor the stock level through regular stock count to ensure adequacy of supplies and place purchase orders timely.
• Check storage temperature, labelling, date the food products for expiry. Monitor food portion and waste control.
• Clean, tidy and maintain the kitchen, equipment and tools. Clean the section and equipment before shift changes take place.
• Maintain food hygiene practices. Proper handling of high-risk foods e.g. dairy, meat & seafood and prevent cross contamination
• Ensure cool rooms, fridges, freezers and dry store areas are maintained in a clean and safe manner.
• Proper handling of tools such as knives, sharp utensils etc. in correct safety standards.
• Use of kitchen equipment such as grills, ovens, steamers in food preparation. Ensure that kitchen equipment is properly handled and maintained in accordance with safe operating procedures.
• Work effectively, efficiently, professionally & carry out instructions of Executive Sous Chef / Executive Chef.

Requirements:

• Diploma in Culinary Arts or Diploma in Food Services
• WSQ Basic Food Hygiene Certificate or to attend Food Safety Course Level 1 or Refresher Course arranged by Company
• Relevant working experience in F&B service
• Perform shift duties, 5-day work week, work on weekends & PH
• Good customer handling, good communication skills, multitasking, responsive, a team player with a positive attitude and strong interpersonal skills

Job Highlights:

• Progressive Leave Scheme
• Fast-Paced, Passionate and Energetic Work Culture
• Group Medical & Hospitalization Insurance
• Flexi Wellness Plan
• Staff Card Discount Program

At ATIPICO, we believe in the power of great food to create precious moments. Our cuisine stands as a constantly evolving, eclectic combination of traditional craftmanship with creativity, precise technique with warm touch, eye-catching beauty with indulgence. If you thrive in a dynamic kitchen environment where the motto “keep on pushing” is celebrated, this is the job for you.

Responsibilities

Provides guidance & support to the junior kitchen team member for all aspects of the kitchen’s day-to-day operations .

Assist Head Chef to controls and directs the food preparation process efficiently and professionally.

Ensure exceptional food quality and presentation consistently.

Collaborate with management to drive the culinary direction of the restaurant.

Manages raw material stocks and ensures minimal wastage.

Organise daily food preparations and mise en place to ensure smooth kitchen operations.

Follows and strictly implements all food and sanitary rules as well as safety guidelines.

Ensure all recipes are recorded accurately and up to date.

Requirements:

Proven experience in an upscale dining establishment specialising in European cuisine.

Have a meticulous eye for detail.

Passion for staying abreast of culinary trends and a commitment to continuous learning.

Strong leadership and communication skills.

Able to work in a fast-paced environment

Certification in Culinary would be beneficial

Job Benefits

Exciting career path with career growth opportunities

Annual Leave

Annual performance bonus

Assistance in Kitchen Operations:Assist the Sous Chef in managing the kitchen team and daily operations.
Ensure food preparation, cooking, and presentation are in line with the restaurant’s standards.

1. Menu Planning and Development:Collaborate with the Sous Chef and other chefs in developing new dishes and menu items.
   Ensure all recipes are followed accurately and consistently.
   
2. Training and Supervision:Train and supervise junior kitchen staff, ensuring they adhere to recipes and kitchen hygiene standards.
   Provide guidance and support to maintain high productivity and efficiency.
   
3. Quality Control:Monitor food quality and presentation before it is served to guests.
   Ensure all food safety regulations and guidelines are followed.
   
4. Inventory Management:Assist in ordering and maintaining inventory of food and kitchen supplies.
   Control food waste and manage kitchen expenses within budgetary guidelines.
   
5. Kitchen Hygiene and Safety:Maintain cleanliness and organization of the kitchen and equipment.
   Ensure compliance with sanitation and safety regulations.
   
6. Communication and Collaboration:Coordinate with other departments, such as front-of-house staff, to ensure smooth service.
   Communicate effectively with the kitchen team and management.
   
7. Problem Solving and Adaptability:Address any issues that arise in the kitchen promptly and professionally.
   Be adaptable and able to handle changing priorities and demands.
   
8. Leadership and Teamwork:Lead by example in professionalism and work ethic.
   Foster a positive and collaborative work environment among kitchen staff.
   
9. Continuous Improvement:Stay updated with industry trends and techniques.
   Strive for personal and professional growth in culinary skills and knowledge.
   

Are you passionate about crafting extraordinary dining experiences? At ATIPICO, we believe in the power of exceptional cuisine to create memorable moments.

Job Description

Assist Head Chef in preparing semi-fine dining cuisine

Execute food preparation and assist in presentation to ensure quality standards

Procure and organise kitchen stock and ingredients

Work with Head Chef to maintain kitchen organisation

Assist Head Chef in developing new dishes and recipes

Maintain cleanliness of kitchen and general housekeeping

Requirements

Strong passion for Culinary

Willingness to work on a rotating roster

Strive for excellence in quality and presentation

Excellent interpersonal and organizational skills

Able to work in a fast-paced environment

Certification in Culinary would be beneficial

Job Benefits

Exciting career path with career growth opportunities

Annual Leave

Annual performance bonus

Staff discounts in ATIPICO

5 working days with 2 off days

Four Seasons Hotel Singapore

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with award-winning dining and 24-hour fitness. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

Junior Chef 1 / Commis Cook 1, Sushi (Nobu)

The incumbent is required to manage the preparation of food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

We are looking for an individual who is passionate about your craft! He/She should be attentive to detail and have a strong work ethic. The candidate is expected to work together with other team members on a daily basis to ensure a flawlessly executed final product.

Qualifications

• 3+ years of related experience in a similar capacity in a related position with Four Seasons or other organizations.
• Experience in preparing in hot kitchen
• Ability to assist in the creative process of developing recipes and presentations.

Join us Now!

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties with discounted meals
• Paid holidays/vacation
• Dental and medical/disability/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

The Head Chef manages and oversees operations in the kitchen as well as the kitchen staff of an outlet. He/She plans the menu and liaises with suppliers. He/She controls the budget and ensures the quality of kitchen operations. He/She ensures that problems that arise are rectified in a positive and professional manner.

~ Facilitate effective communication and engagement at the workplace.
~ Apply food safety management systems for food service establishments.
~ Conduct food and beverage hygiene audit.
~ Demonstrate advanced dry heat cooking techniques.
~ Establish relationships for customer confidence.
~ Facilitate effective work teams.
~ Maintain workplace safety and health policies and procedures.
~ Manage productivity improvement.
~ Solve problems and make decisions at supervisory level.

~ Must be able to cook South and North Indian Cuisine ( Vegeterian and Non - Vegetarian)
~ Supervise food production.
~ Supervise quality procedures.
~ Understand Indian food culture and techniques.
~ Understand nutritional knowledge and dietary requirements.

The Head Chef manages and oversees operations in the kitchen as well as the kitchen staff of an outlet. He/She plans the menu and liaises with suppliers. He/She controls the budget and ensures the quality of kitchen operations. He/She ensures that problems that arise are rectified in a positive and professional manner.

~ Facilitate effective communication and engagement at the workplace.
~ Apply food safety management systems for food service establishments.
~ Conduct food and beverage hygiene audit.
~ Demonstrate advanced dry heat cooking techniques.
~ Establish relationships for customer confidence.
~ Facilitate effective work teams.
~ Maintain workplace safety and health policies and procedures.
~ Manage productivity improvement.
~ Solve problems and make decisions at supervisory level.

~ Must be able to cook South and North Indian Cuisine ( Vegeterian and Non - Vegetarian)
~ Supervise food production.
~ Supervise quality procedures.
~ Understand Indian food culture and techniques.
~ Understand nutritional knowledge and dietary requirements.

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS
A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manne

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

• Oversee food preparation, checking that all kitchen staff are performing their duties

• Monitor equipment quality and order new equipment as needed

• Help the restaurant determine how much food and supplies need to be ordered

• Train new kitchen staff

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes and pastry

l Proficient with Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

l Able to work night shift and split shift

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Singapore founded brand with opportunity of career advancement. If you’re a F&B passionate working in F&B cafes, we want you to be part of us to grow together with the company.

Job Responsibilities:

• Assist in creating and updating the cafe menu with contemporary and seasonal dishes.
• Oversee the preparation and cooking of meals, ensuring consistency and quality.
• Monitor stock levels, order supplies, and manage inventory to prevent shortages or wastage.
• Train new kitchen staff and conduct ongoing training to enhance skills and efficiency.
• Ensure all dishes meet the cafe's standards for presentation, taste, and portion size.
• Maintain high standards of cleanliness and adhere to food safety and sanitation regulations.
• Assist in managing food costs by optimizing ingredient use and reducing waste.
• Work closely with the head chef and front-of-house staff to coordinate service and menu changes.
• Occasionally interact with customers to gather feedback and ensure satisfaction with the dining experience.

Job Requirement:

• Only good working attitude should apply
• Fresh graduate are welcome to apply
• Able to work retail hours including weekends and during Public Holidays

Job Benefits:

• Free Uniforms
• Career progression
• Medical and leave benefits
• Staff meal provided

. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations.

• Preparing food and ingredients.
• Managing kitchen staff or other employees.
• Ordering kitchen food supply.
• Controlling kitchen costs.
• Cooking food and plating it.
• Meeting with guests to ensure they like their food.
• Creating menus or revising current menus.
• Managing food budget.

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

l Able to work night shift and split shift

l Able to work ot on weekends and public holiday

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Chief Chef Responsibilities:

1. Daily operations of the kitchen including production, preparation & presentation.

2. Ensure all preparations are of highest quality at all times in terms if taste and plating

3. Efficient management of food costs & wastage.

4. Maximizing the overall food & beverage department profit.

5. Quality levels of production including cleanliness, sanitation & hygiene.

6. Monitor kitchen flow

7. Procurement & purchasing and managing the food costing to optimal for business profitability

8. Managing and training staff and duty roster

Requirements and experience to prepare all the below receipes

Breakfast preparation:

Different types of eggs preparation like omlette, sunny side, over easy, poached eggs, half boiled ….

English styles pancakes with different toppings

Indian dish like Vada, Poha, Upma, paratha, dosa, chutney of different style, as part of the hotel requirement of breakfast

Different styles of potatoes

Baking of cake and cookies for daily breakfast

Lunch and Dinner preparation:

Fusion Pizza like chicken tikka pizza, all day breakfast pizza

Stretching of pizza base

Fajitas

Stuffed jaleponos

Molten lava torte

Samosa

All types of pasta and pasta sauce

Baked Pasta

Able to do butchery

Mexican style fish preparation

Stuffed chicken

Crab Cake

All Mexican and European dishes

Sandwiches and Wraps

· You are required to work on split shifts

· You are required to work 6 days per week.

· Flexible weekly off according to business needs

· Willing to work long hours as per the business requirement

· You are required to work compulsory on weekends and public holidays.

· Daily Breakfast set up, as we are located inside the hotel

· Good command over written and spoken English

· Strictly following all the local requirements of SFA

Job Description

1. Prepare and cook food according to the menu and recipes.
2. Ensure that food is cooked to the proper temperature and is presented beautifully.
3. Monitor food stock levels and order supplies as needed.
4. Follow health and safety regulations and maintain a clean kitchen environment.
5. Prepare ingredients and measure portion sizes.
6. Collaborate with kitchen crew to plan menus and daily specials.
7. Manage time effectively to meet deadlines for meal preparation.
8. Taste and adjust seasoning of dishes as necessary.
9. Stay up-to-date with current cooking techniques and trends in the food industry.

Job Requirement

1. Minimum diploma in any field.
2. Able to start Immediately.
3. F&B Experience with Basic Food Hygiene Certification will be an advantage but not necessary.
4. Able to work shift, weekends and public holidays.
5. Able to communicate in basic English/Chinese

• Preparing food and ingredients.
• Managing kitchen staff or other employees.
• Ordering kitchen food supply.
• Controlling kitchen costs.
• Cooking food and plating it.
• Meeting with guests to ensure they like their food.
• Creating menus or revising current menus.
• Managing food budget.

Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations.

1, In charge of the daily work and ordering for the assigned section.

2, Need to get up early to prepare soup etc.

3, Carry out given recipes and instructions with precision speedy.

4, Ensure strict health and hygiene practices.

5, Cleaning, organize and taking care of kitchen equipment as per

instruction manuals.

6, Monitoring food portion and waste to maintain profit margin.

7, Following safety and precautions in all daily activities (carrying heavy

load, sharp objects, hot objects etc.)

8, Preferably Junior Executive specialized in Food/Beverage/Restaurant

Service or equivalent.

9,Must be able to work night shift and splite shift

10,Must be able to work extra hours if needed

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Strong experience in Chinese cuisine including all varieties of noodles and rice

l Profound knowledge of different kinds of beverages

l Deep knowledge of every aspect of Chinese dishes

l Proficient with BBQ and Chinese specialty equipment

l Ability to manage numerous tasks, assign responsibilities and display high patience

l Able to work night shift and split shift

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with award-winning dining and 24-hour fitness center. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

About the role

Executive Pastry Chef

In this role, you will lead the creation and execution of exquisite desserts and pastries, setting the standard for excellence across our dining outlets. If you are ready to elevate your career, we invite you to bring your creativity and dedication to Four Seasons Hotel Singapore.

What you will do:

As Executive Pastry Chef, you will lead the pastry creations and operations for our multiple dining outlets. Your creativity and commitment to excellence will shine as you craft innovative and delectable desserts/pastries that delight our guests, and leave lasting impressions.

You will inspire and mentor your team, guiding them to achieve their career aspirations while maintaining the highest standards of quality and food safety.

Your interaction with guests from around the world will create unforgettable dining experiences, showcasing your passion for hospitality and exceptional culinary artistry.

What you bring:

• Strong leadership and team management skills, with the ability to lead, motivate, and inspire team members. Commitment to staff training and development, fostering a positive and productive work environment
• Minimum of 2 years of current experience as Executive Pastry Chef in a 5-star luxury hotel or luxury restaurant chain, preferably managing in an all-day dining setting.
• Restaurant pre-opening experience is an asset.
• Excellent knowledge of Western and Asian patisserie/dessert techniques, ingredients, and flavour profiles. Knowledge of the local palate is essential.
• Creative and innovative approach to menu development, with a passion for the profession.
• Excellent communication and interpersonal skills.
• Strong organizational and time-management abilities.
• High level of energy and creativity, with the ability to handle the demands of a dynamic kitchen environment.
• Ability to interact effectively with guests, ensuring a memorable dining experience.

What we offer:

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires a person with a flexible schedule and the ability to work on a rotating shift basis, including weekends, and holidays.

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment, and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with award-winning dining and 24-hour fitness center. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

About the role

Chef de Cuisine - Italian (Mediterranean) Cuisine

If you are a dedicated and visionary culinary leader ready to elevate your career, we invite you to bring your expertise and passion for crafting extraordinary dining experiences to Four Seasons Hotel Singapore. As Chef de Cuisine, you will take the helm of our One-Ninety Restaurant, One-Ninety Bar, and In-Room Dining outlets.

What you will do:

The Chef de Cuisine is responsible for crafting and executing exquisite menus and buffets, ensuring unparalleled quality and delivering culinary excellence at an international level.

You will inspire and motivate your team, guiding them to achieve their career aspirations while maintaining the highest standards of food safety and hygiene.

Your interaction with guests from around the world will create unforgettable dining experiences, showcasing your passion for hospitality and exceptional culinary artistry.

What you bring:

• Strong leadership and team management skills, with the ability to lead, motivate, and inspire team members. Commitment to staff training and development, fostering a positive and productive work environment
• Minimum of 2 years of current experience as Chef de Cuisine in a 5-star luxury hotel or luxury restaurant chain, managing at least two (2) other outlets in an all-day dining setting.
• At least 4 years of experience working in Southeast Asia, particularly in Singapore.
• Restaurant pre-opening experience is advantageous.
• Excellent knowledge of Italian (Mediterranean) culinary techniques, ingredients, and flavour profiles. Knowledge of local cuisine is essential.
• Creative and innovative approach to menu development, with a passion for the profession.
• Excellent communication and interpersonal skills.
• Strong organizational and time-management abilities.
• High level of energy and creativity, with the ability to handle the demands of a dynamic kitchen environment.
• Ability to interact effectively with guests, ensuring a memorable dining experience.

What we offer:

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires a person with a flexible schedule and the ability to work on a rotating shift basis, including weekends, and holidays.