This page is exclusively dedicated to our Corporate Members and Partners to advertise any job openings their company may offer. Corporate Members who wish to advertise should write in to . SCA shall not be liable for any content, accuracy and quality of information of the respective job postings. Any agreement / disagreement between companies (hirer) and individuals (hiree) shall be at their own discretion.

Junior Sous Chef /CDP /Commis /Commis pastry/bakery
La Table d'Emma

Will commensurate with experience

Please find below my job posting: 

Elevate Your Culinary Journey at La Table d’Emma!

Dear Culinary Enthusiasts,

Unleash your culinary potential with La Table d’Emma, where we transcend the ordinary to create unforgettable experiences. We’re on the lookout for passionate individuals to join our kitchen family, where a culture of growth, learning, and reinvention takes center stage.

Position: Kitchen Personnel

Why Join Our Culinary Family?

A Nurturing Environment: Beyond a workplace, we’ve crafted a kitchen culture that treats you as a valued member of our culinary family.

Continuous Learning and Growth: Our kitchen is a dynamic hub of creativity and innovation. Explore opportunities for continuous learning and professional growth, embarking on a culinary journey of exploration and self-discovery.

Innovation and Reinvention: We celebrate chefs who push boundaries and embrace reinvention. If you have a creative spark and a desire to bring new flavors to the table, La Table d’Emma is your perfect canvas.

What We Look For:

Right Attitude: Skills can be honed, but the right attitude is invaluable. We value teamwork, positivity, and a passion for delivering exceptional culinary experiences.

Love for French Cuisine: A genuine love for French and Alsatian cuisine is at the heart of what we do. If you share our passion for our dishes, you’ll feel right at home.

Experience the La Table d’Emma Advantage:

? Innovative Environment: Explore your culinary talents in our creative haven where innovation transforms the workplace.

? Competitive Compensation & Benefits: Your dedication is recognized with a competitive salary and comprehensive benefits, showcasing our commitment to extraordinary experiences.

? Delectable Meals: Indulge in top-notch complimentary meals, embodying our dedication to well-fed and energized team members.

? Work-Life Balance: Recharge with two days off, striking the perfect balance between work and personal pursuits.

? Teamwork Environment: Join our collaborative community, where each team member plays a pivotal role in crafting exceptional dining experiences.

? Training for Growth: Whether in the kitchen or providing service, your journey with La Table d’Emma is a pathway to continuous professional growth.

? Unparalleled Hospitality & Culinary Excellence: Be part of a restaurant that crafts unforgettable moments, contributing to an unparalleled experience in both hospitality and culinary arts.

How to Join Our Family:

Ready to elevate your culinary journey? Send your resume and a cover letter expressing your culinary journey, passion for growth, and how you embrace reinvention to []. We’re thrilled to welcome like-minded individuals into our close-knit culinary family.

Join La Table d’Emma, where culinary dreams flourish, and every day is an opportunity to create something extraordinary.

Warm regards from the kitchen,

Michael Muller
Chef/Owner, La Table d’Emma

01-Feb-2024 10:46 PM
Executive Chef (Western)

Then QIN Restaurant at The Clan Hotel
Will commensurate with experience

Send your resume to :

20-May-2023 11:32 PM
Head Chef
Atlantis Paradise Island Bahamas

Paradise Island, Bahamas (Overseas)

Job Summary:
Supervises and coordinates activities of Cooks, Sous Chefs and other workers engaged in preparing and cooking foodstuff, also ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with the standards.  Assumes all duties of the Executive Sous Chef in the chef’s absence.

Main Duties and Responsibilities:

  • Establishes menu forecasts based on house counts or business forecast, previous experience, date, etc.  Posts the menu forecast for all kitchen employees to view.
  • Ensures methods of cooking, garnishing and size portions are as prescribed.
  • Meets with Sous Chef and Executive Sous Chef to review daily specials, schedules, assignments, anticipated business levels, banquet event order, banquet plate up assistance, post-function sheets, equipment needs, cleaning supplies, health/safety and sanitation follow-up and any other business demands.
  • Schedules kitchen employees in conjunction with business forecasts and predetermined budget.
  • Ensure that opening and closing duties are completed to standard.
  • Ensures the F&B service staff is informed of 86’d items and amounts of available menu specials throughout meal period.
  • Verified that quality standards, departmental rules, policies and procedures are maintained by kitchen employees.
  • May be required to prepare special diets according to specific guidelines.
  • Monitors and maintains cleanliness, sanitation and organization of assigned work areas and reach-in coolers.
  • Trains cooking staff in fine points of cooking production, principles and practices.
  • Keeps medical health certificate current.
  • Performs other reasonable duties that may be requested from time to time.

Required Qualifications:

  • Degree from a post secondary culinary arts training program
  • Minimum of 3 years experience in culinary position in high volume restaurant/hotel
  • Food Handling certificate
  • Knowledge of food cost control
  • Experience working all kitchen stations
  • Proficient in Microsoft Office and Inventory software

Alan Orreal
VP-Culinary Operations

22-Nov-2021 3:36 PM
Chef (SHATEC Sapling)

21 Bukit Batok Street 22. Singapore 659589
$3200 (Negotiable)


1.Deep understanding of culinary knowledge and expertise

2.Effective communication skills with effective organisation and time-management skills

3.In-depth industry knowledge and connections

4.Passion for training and continuous learning


1.Diploma holder in relevant field of studies from a recognised educational institution with at least 3-5 years industry experience at a supervisory/managerial level

2.ACLP or DACE advantageous

3.Good command of English with an ability to communicate effectively at all levels

4.Familiarity with current developments and best practices in food and industrial trends, safety protocols, and sanitation measures.

5.Proficient and familiar with sustainable initiatives associated with the food and beverage sector

6.Working knowledge of relevant computer software applications pertaining to course delivery, e.g. PowerPoint, Word, Excel or equivalent

7.Team player who is able to work with faculty members and administrative staff

8.Keen interest in nurturing students in their learning journey

Please contact Ms Merlyn Chan at 64153589 or email your resume to


30-Jun-2023 4:45 PM
Chinese Barbecue Chef
Atlantis Paradise Island Bahamas

Paradise Island, Bahamas (Overseas)

Main Duties and Responsibilities:

  • Responsible for the implementation, development and smooth opening of the Chinese BBQ Kitchen Operation.
  • Ensures that the Chinese BBQ Kitchen is managed efficiently and according to the established concept statements.
  • To ensure that the Fire Life Health Safety and Security company standards and HACCP standards are maintained and carried out. They must be monitored regularly to assist in scoring 100% on health and safety audit.
  • Organize food production in a cost effective and hygienic manner.
  • Prepare menu in accordance with quality, availability and seasonality ingredients and ensure market lists are completed on a daily and weekly basis.
  • Assist in formulating, coordinating and supervising all menu planning and implementation in the Chinese BBQ Kitchen.
  • Ensure food standards and presentations are maintained and continuously improved.
  • Together with Executive Chinese Chef be responsible for training and discipline of all Chinese Kitchen colleagues.
  • Use the Colleague Handbook in understanding the consistent way of Communicating Rules & Regulation to our Team.
  • Constantly strive to improve operating procedures.
  • Identify opportunities for improving the efficiency of the operations that will benefit our guests.
  • Identify opportunities for reducing costs without affecting the level of service or product received by our guests.
  • Propose, and initiate when approved, new services and products for our guests.
  • Assists in developing Standard & Procedures.
  • Being an effective listener, before acting is essential. (Seek to understand)
  • Controls the Effort of superior Cleanness thru out all Culinary Departments.
  • Control all efforts that our entire superior Save and Sound codes are in place at all times.
  • Perform any other reasonable duties as required by the Executive Chinese Chef from time to time.

Required Qualifications:

Two-year degree or Apprenticeship.
Up to Date Sanitation Classes.
Minimum of 10 years in the luxury hotel culinary business.
Minimum of Five years experience as a Chinese BBQ Chef.
Thorough knowledge of Gastronomy.
Working knowledge of beverages.
Extensive knowledge of kitchen equipment.
Working knowledge of mathematics for recipes, ordering, and financial research purposes.
Working knowledge of computers and basic software.
Ability to dictate responsibility, pay attention to detail, handle multiple tasks and show a high level of patience.
Possess a good written and verbal command of the English and Indonesian Language.
Be a self-motivator and motivator of others.
Possess a friendly, energized and outgoing personality.
Passionate, creative and a excellent hands on trainer.


Alan Orreal | VP – Culinary Operations


22-Nov-2021 3:57 PM
Cook/Senior Cook /Chef De Partie & Sous Chef
The Lo & Behold Group

Will commensurate with experience


  • Straits Clan (Kin restaurant & Clan café)
  • The Warehouse Hotel (Po restaurant)
  • Le Bon Funk
  • Esora

Contact: Please write in with CV to




29-Nov-2020 10:16 PM