Total 66 chef job vacancies in F&B / Tourism / Hospitality category in d27 yishun sembawang

Job Description & Requirements

• ROLE

We are looking to hire an executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• 1 years of experience in a similar position.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

• Prepare and cook food items on placed orders
• Ensure good presentation of each dish served
• Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste
• Handle equipment, appliances, supplies and tools
• Follow and adhere to health and safety procedures
• Maintain a clean working environment
• Any other duties assigned by supervisor/manager

A Chef specializing in Indian cuisine is responsible for preparing authentic Indian dishes with traditional and contemporary flavors. They bring expertise in Indian spices, techniques, and recipes, ensuring an exceptional dining experience. This role involves creating menus, managing kitchen operations, and maintaining high standards of quality and hygiene, with a focus on Indian culinary traditions.

We will need this talented individual to:

• To control the food cost and the consistency of quality and quantity of food served • Assists in the implementation of annual promotion plan and menu change cycle.

• Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.

• Co-ordinates with Assistant F&B Manager in ensuring that operations functions are efficient and timely

• Recommend and organize proper and systematic storage of food items in the kitchen

• Prepares duty rosters schedules vacation and public holidays accordingly.

• Competent with health, safety, and other emergency procedures

• Perform other reasonable duties as assigned by the Executive Sous Chef / Executive Chef Requirement:

• Current Senior Sous Chef or Sous Chef with more than 10 years of experience in a 5-star hotel or reputable restaurant group

• Minimum Degree required

• Intermediate English language proficiency

• Basic knowledge of MS office, Exel and Payroll Software

• High level of flexibility

Key responsibilities:

1. Food preparation : Assist in preparing ingredients by washing, chopping & portioning vegetables, fruits & meats.
   Help prepare sauces, marinades & dressings.
2. Cooking assistant : Support the chef in basic cooking tasks.
   Help plate dishes & ensure presentation.
   Monitor & maintain cooking times.
3. Kitchen maintenance : Ensure work stations, utensils & kitchen equipment are kept clean & organized.
   Assist in dishwashing & the cleaning of pots, pans & kitchen equipment.
4. Inventory management : Assist in managing kitchen inventory by organizing & stocking ingredients.
   Ensure that ingredients are properly stored.
5. Support kitchen operations : Assist with receiving food deliveries & storing them in proper locations.
   Help with preparing special orders & catering events.
6. Teamwork : Work closely with the chef & other kitchen staff to ensure efficient meal service.
   Respond quickly flexibly to the needs of the chef & tasks.

Skills & Qualifications:

• Basic Culinary Knowledge: Familiarity with kitchen equipment, food preparation & cooking techniques.
• Organization: Ability to multitask.
• Physical stamina: Able to stand for extended periods, lift heavy ingredients or kitchen equipment & work in fast paced environment.
• Communication: Good communication with chef & kitchen team.
• Adaptability: Willingness to learn & adapt.

Experience:

• Culinary school or food service experience preferred.
• Previous kitchen or food preparation experience preferred.

Work Environment:

• Flexible working hours, including weekends, holidays & nights.
• Standing for long periods & working in fast paced conditions.

· Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

· Study each recipe and gather all necessary ingredients

· Cook food in a timely manner

· Delegate tasks to kitchen staff

· Inform wait staff about daily specials

· Ensure appealing plate presentation

· Supervise Cooks and assist as needed

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed

· Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

· Study each recipe and gather all necessary ingredients

· Cook food in a timely manner

· Delegate tasks to kitchen staff

· Inform wait staff about daily specials

· Ensure appealing plate presentation

· Supervise Cooks and assist as needed

JOB RESPONSIBILITIES:

• To assist and support Head chef to oversee the kitchen operation
• Ensure proper purchasing, receiving and ingredient storage standards in kitchen
• Responsible for monitoring food quality & consistency and ensure that food presented to our guest is of the highest quality
• Constantly assess freshness, presentation and temperature of food served
• Ensure food portioning, serving and ingredient purchases are controlled, aligned with our standard operating procedures in order to minimize wastage
• Enforce the highest standards of cleanliness, hygiene and sanitation in the kitchen
• Ensure that all perishable item are stored quickly and efficiently, and all items are utilized completely to avoid wastage
• Ensure ingredients are always fresh and within its expiry date
• Prevent the use of spoiled or contaminated products in any phase of food preparation

Requirements

• Must be flexible and able to work during our peak times including weekends and public holidays.
• Possess professional certificate/NITEC/Culinary qualifications.
• Minimum 5 to 7 years related experience.
• Familiar with Oriental Cuisine, and some knowledge on international cuisine.
• Fluent in both English and Mandarin preferred.
• Passion for food, creative and teamwork.

• Managing restaurant staff's work schedules.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Monitoring the restaurant’s cash flow and settling outstanding bills.
• Reviewing customer surveys to develop and implement ways to improve customer service.
• Resolving customer complaints in a professional manner.

• Managing restaurant staff's work schedules.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Monitoring the restaurant’s cash flow and settling outstanding bills.
• Reviewing customer surveys to develop and implement ways to improve customer service.
• Resolving customer complaints in a professional manner.

• Managing restaurant staff's work schedules.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Monitoring the restaurant’s cash flow and settling outstanding bills.
• Reviewing customer surveys to develop and implement ways to improve customer service.
• Resolving customer complaints in a professional manner.

• Overall in-charge of kitchen catering operations
• Development of menu and seasonal dishes, including maintaining a Recipe Manual setting out recipes of all menu items
• Procurement, selection, inspection and preparation of ingredients
• Prepare and serve menu items
• Lead, supervise and provide guidance to team members
• Ensure smooth and efficient running of kitchen operations
• Conduct regular inspections to ensure consistency in standards of food preparation, food presentation, cleanliness and kitchen equipment
• Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for the business
• Ensure self and team’s compliance with all company policies/service procedures/standards at all times
• Align with HSE & SFA requirements
• Any other duties assigned

Key Responsibilities:

• Operational Management:Oversee daily operations of the warehouse and assembly line in Malaysia, China, Spain to improve efficiency.
• Team Leadership:Manage and guide a team of employees, promoting teamwork and development.
• Quality Control:Ensure products meet quality standards before delivery, and establish quality assurance processes.
• Process Optimization:Identify and implement improvements to enhance operational efficiency.
• Supply Chain Management:Manage inventory and coordinate with suppliers to ensure timely delivery of materials.
• Customer Engagement:Build and maintain strong relationships with clients, ensuring their needs are met and feedback is incorporated. Oversee the assembly process for customer orders, ensuring high-quality delivery.
• Communication and Coordination:Conduct daily video meetings with the headquarters in China, using the local language to ensure accurate information transfer. Analyze operational performance and report key metrics to the CEO and stakeholders.

Skills:

• Strong strategic thinking and problem-solving abilities.
• Excellent communication and interpersonal skills.
• Knowledge of quality assurance processes and inventory management.
• Ability to communicate effectively with th headquarters in China using the local language.

Our restaurant is seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards.

To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.

Chef 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.

Chef Requirements:

Culinary school degree/diploma.

Past experience as a working chef.

Advanced knowledge of the culinary arts.

Perfectionism in sanitation and quality control.

Portfolio of creative, unique dishes.

Expert multitasking ability.

Great leadership and interpersonal skills.

Ability to run stocktaking and place orders for resupply.

Exemplary work ethic in a high-pressure environment.

Passion and pride for delighting people with food.

We are looking for a talented chef de partie to help our culinary team create memorable meals for our restaurant's patrons. You will be responsible for a specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

To be successful as a chef de partie, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Chef de Partie Responsibilities:

Preparing specific food items and meal components at your station.

Following directions provided by the head chef.

Collaborating with the rest of the culinary team to ensure high-quality food and service.

Keeping your area of the kitchen safe and sanitary.

Stocktaking and ordering supplies for your station.

Improving your food preparation methods based on feedback.

Assisting in other areas of the kitchen when required.

Chef de Partie Requirements:

High school diploma or equivalent.

Qualification from a culinary school.

Past experience working in a similar role.

Ability to work well in a team.

Excellent listening and communication skills.

Knowledge of best practices for safety and sanitation.

Passion for delivering great food and service.

Multitasking and organizational ability.

Available to work shifts during weekends and holidays.

Oishi Manufacturing Pte Ltd, established in 2003, is a prominent manufacturer and wholesale supplier of frozen desserts in Singapore. Specializing in halal-certified ice creams, gelato, and sorbets, the company serves a diverse range of clients including hotels, restaurants, cafes, fast food chains, and distributors.

Oishi operates from a 18,000 sq. ft. facility, offering both its own brands—like ArtisertZ—and customized OEM services. Their product range extends beyond frozen treats, including soft-serve pre-mixes, waffle and pancake premixes, frozen lava cakes, and equipment like soft-serve machines. The company is known for its commitment to high quality and halal compliance, holding certifications like FSSC 22000​ and BRCGS.

Oishi caters to both local and international markets, priding itself on reliable delivery services and competitive pricing. This has solidified its reputation as a preferred business partner within the food industry​

Job Title: Pastry Chef (Specializing in Gelato & Sorbet)

Location: Singapore

Job Summary:

We are seeking a passionate and creative Pastry Chef with expertise in crafting premium gelato and sorbets to join our R&D team. The ideal candidate will have hands-on experience in frozen desserts, and a flair for innovation while maintaining traditional techniques. You will play an important role is crafting our gelato ranges, ensuring top quality and consistency, and deliver exceptional customer experiences.

Key Responsibilities:

• Production & Innovation: Prepare a variety of gelatos and sorbets from scratch, using high-quality ingredients.
• Innovate new flavors in line with market trends and seasonal ingredients.
• Ensure consistency in taste, texture, and presentation across all products.

Qualifications & Requirements:

• Proven experience in pastry arts with a specialization in gelato and sorbet production (minimum 5 years preferred).
• Strong understanding of ingredient properties and freezing processes in gelato-making.
• Knowledge of modern dessert trends and international cuisines.
• Familiarity with local food safety guidelines in Singapore.
• Excellent time management and ability to work under pressure in a fast-paced environment.
• A diploma or certification in Pastry Arts or equivalent is preferred.

Working Conditions:

• Full-time role with regular office hours (9am to 6pm)
• Hands-on work in a chilled environment, handling freezers and cold ingredients.
• Part of R&D team.

• Supporting the head chef or kitchen manager in the general running of the kitchen.
• Leading a team of kitchen helpers in cooking and preparing meals, including checking food quality and overseeing cooking techniques.
• Taking responsibility for more technical elements of cuisine.
• Training junior staff and onboarding new employees.
• Designing / helping the head chef to create food and drink menus.
• Working within specified budgets.
• Ensuring the kitchen meets high standards of quality.
• Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.
• Establishing strong relationships with staff in other areas of the business, including managers and front of house teams.
• Deputising for the head chef in their absence.
• Ordering supplies and negotiating with suppliers.
• Managing inventory and keeping control of stock.
• Organising produce and ensuring strict adherence to food hygiene regulations.
• Supervising all food preparation.
• Perform other task and duties when assigned to by the Kitchen Manager/Supervisor/Director.
• Your job title does not define or limit your duties and you may be required to carry out other work within your abilities from time to time.

Job Requirements:

• At least 2 years of working experience
• Basic Food Hygiene certified
• Effective communication skills
• Ability to work with figures and manage budget
• Ability to cope under stressful conditions
• Strong leadership skills and ability to make quick decisions
• Ability to maintain a high level of hygiene and cleanliness in the kitchen.
• Ability to work effectively as part of a team and multi task
• Possess strong management and organizational skills

• Supporting the head chef or kitchen manager in the general running of the kitchen.
• Leading a team of kitchen helpers in cooking and preparing meals, including checking food quality and overseeing cooking techniques.
• Taking responsibility for more technical elements of cuisine.
• Training junior staff and onboarding new employees.
• Designing / helping the head chef to create food and drink menus.
• Working within specified budgets.
• Ensuring the kitchen meets high standards of quality.
• Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.
• Establishing strong relationships with staff in other areas of the business, including managers and front of house teams.
• Deputising for the head chef in their absence.
• Ordering supplies and negotiating with suppliers.
• Managing inventory and keeping control of stock.
• Organising produce and ensuring strict adherence to food hygiene regulations.
• Supervising all food preparation.
• Perform other task and duties when assigned to by the Kitchen Manager/Supervisor/Director.
• Your job title does not define or limit your duties and you may be required to carry out other work within your abilities from time to time.

Job Requirements:

• At least 2 years of working experience
• Basic Food Hygiene certified
• Effective communication skills
• Ability to work with figures and manage budget
• Ability to cope under stressful conditions
• Strong leadership skills and ability to make quick decisions
• Ability to maintain a high level of hygiene and cleanliness in the kitchen.
• Ability to work effectively as part of a team and multi task
• Possess strong management and organizational skills

• Prepare and cook food items on placed orders
• Ensure good presentation of each dish served
• Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste
• Handle equipment, appliances, supplies and tools
• Follow and adhere to health and safety procedures
• Maintain a clean working environment
• Any other duties assigned by supervisor/manager

Our Client Profile

Join a new and exciting Japanese soba restaurant in the lively Boat Quay area. This establishment prides itself on delivering a superior dining experience with a focus on quality, seasonal ingredients, and exceptional customer service. We are seeking a passionate and skilled Chef de Partie to join our kitchen team.

Key Responsibilities

• Food Preparation

This will include soba noodle preparation, tempura frying, and other Japanese dishes.

• Cooking and Presentation

Prepare and plate dishes according to the restaurant’s recipes and presentation standards, maintaining consistency across every order.

• Quality Control

Ensure that all ingredients and dishes meet the restaurant's high standards for freshness, quality, and taste.

• Inventory and Supplies:

Manage inventory for your section, ensuring that ingredients are always fresh and readily available. Communicate needs for restocking or special ingredients to the head chef.

• Health & Safety Compliance

Follow all hygiene and food safety regulations, ensuring that your station and the kitchen are always clean, organized, and safe.

Job Requirements

• Minimum of 3 years of experience in an F&B kitchen setting
• Experience in Japanese cooking is advantageous but not necessary
• Strong teamwork skills, with the ability to work effectively in a dynamic and fast-paced environment
• Excellent communication and interpersonal skills
• Commitment to maintaining high standards of cleanliness and hygiene

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

Kylie Ng (Reg No: R24121757)

Duties & responsibilities include assisting chef overseeing operations & cleanliness of the kitchen, inventory management, invention of new menu items, costing and training of junior staffs & any other ad-hoc duties that assigned.

• Responsibilities:
• Kitchen Leadership:Supervise and lead kitchen staff , ensuring smooth operations and adherence to high culinary standards.
• Food Preparation and Cooking:Oversee the timely and high-quality preparation and cooking of dishes according to established recipes.
• Staff Management:Provide guidance and support to kitchen staff, ensuring teamwork and efficient workflow.
• Punctuality and Grooming Standards:Set an example by reporting for duty punctually with a presentable and neatly groomed appearance.
• Cleanliness and Organization:Maintain impeccable cleanliness and organization in the kitchen, adhering to health and safety standards.
• Menu Knowledge and Innovation:Demonstrate a comprehensive understanding of the menu and contribute to its improvement and innovation.
• Stock Control:Monitor and manage food stock levels, initiate orders, and minimize waste.
• Customer Satisfaction:Ensure that all dishes leaving the kitchen meet quality standards to guarantee customer satisfaction.
• Adaptability:Be adaptable to work on public holidays and during night shifts as required.
• Compliance and Safety:Ensure strict compliance with health and safety regulations, especially during night shifts.
• Problem Solving:Address and resolve any kitchen-related issues that may arise during the shift.
• Reporting and Communication:Provide timely and accurate reports to higher management and communicate effectively with the team.
• Training and Development:Train new kitchen staff and conduct ongoing skill development sessions.

• Prepare and cook food items on placed orders
• Ensure good presentation of each dish served
• Monitor inventory and ensure kitchen is stocked with supplies whilst reducing waste
• Handle equipment, appliances, supplies and tools
• Follow and adhere to health and safety procedures
• Maintain a clean working environment
• Any other duties assigned by supervisor/manager

Job Description & Requirements

Roles & Responsibilities

· Preparation of Tasty and Authentic North & South Indian, Indo Chinese Cuisine and Diversity of Menus

· Plan and Direct Food Preparation and Culinary Activities

· Modify Menus or Create New Ones that Meet Quality Standards

· Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus

· Prepare Variety of Indian Recipes Including Snacks and Desserts

· Ensure High Standards of Hygiene and Food Quality, Stock Control of Food and Related Items

· Maintain Records and Manage Food Costing Within Budgets

· Maintain Kitchen Safety, Clean and Tidy Kitchen

· Should Work Shifts and be Able to Work on Weekends and Public Holidays

· Follows Proper Handling and Right Temperature of all Food Products

· Coordinates with the Purchase Department for Acquisition of Needed Goods and Services

· Interacts with Guests to Obtain Feedback on Food Quality, Presentation and Service Levels

· Development of Training and Appraisal of Kitchen Staff

Requirements:

· · Should have a solid 9 years’ experience in North Indian, South Indian, and Indo Chinese Cuisine in similar size or larger size operation.

· Should be able to create Innovative Authentic North and South Indian Recipes for Restaurant and Parties

· Hands-on experience with various kitchen equipments. (e.g. Thandoori, Kadai and Dosa Kal etc,.)

· Works quickly and accurately during busy periods, such as Weekends and Evenings

· Excellent communication and organization skills