Assistant Chef — Thai & Vietnamese Menu Lead

RECRUIT INTERNATIONAL CONSULTANTS PTE. LIMITED; Singapore; On-site; SGD 78,000 - 145,000; Full time

Job summary

RECRUIT INTERNATIONAL CONSULTANTS PTE. LIMITED seeks a Chef to create and manage Thai/Vietnamese menu development across outlets, ensuring guest expectations are exceeded and an exceptional gastronomic experience.

The role requires 4–5 years as a chef in upscale operations, a culinary/hospitality degree, and fluency in Thai and English. You will lead galley staff, oversee procurement, inventory, hygiene, and staff development to preserve high standards.

Qualifications

• Bachelor's degree or equivalent from a culinary or hospitality school.
• 4–5 years as Chef for upscale outlets/hotels/resorts.
• Specialist knowledge in Thai cuisine from North to South.
• Fluent communication in Thai and English.
• Strong attention to detail and customer service focus.

Responsibilities

• Plan and manage procurement, preservation, production and preparation of all food in a safe, sanitary and cost effective manner.
• Monitor and control the sanitation of kitchen, equipment and related areas to ensure a healthy and safe working environment meeting standards and regulations.
• Forecast and manage menu requirements, consumption and inventory.
• Ensure food quality and compliance with public health/sanitation regulations and required standards.
• Maintain personal appearance/hygiene and uniforms per restaurant standards.
• Enhance customer relations through appearances and culinary demonstrations; provide product details and ensure dietary options are available.
• Develop culinary teams through training, coaching and mentoring to raise skills and performance.

Skills

Thai cuisine expertise

Fluent Thai and English

Leadership & mentoring

Menu planning & procurement

Hygiene & safety compliance

Education

Bachelor's degree or equivalent in culinary or hospitality

Job description

RECRUIT INTERNATIONAL CONSULTANTS PTE. LIMITED seeks a Chef to create and manage Thai/Vietnamese menu development across outlets, ensuring guest expectations are exceeded and an exceptional gastronomic experience.

The role requires 4–5 years as a chef in upscale operations, a culinary/hospitality degree, and fluency in Thai and English. You will lead galley staff, oversee procurement, inventory, hygiene, and staff development to preserve high standards.