Total 4,770 chef job vacancies in F&B / Tourism / Hospitality category in Singapore

Job Responsibilities:

• Assist Head Chef on day-to-day operations
• Assist Head Chef in developing and/or creating new menu
• Assist in ordering, inventory, food cost management
• Responsible for overall kitchen operations in absence of Head Chef
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Guide & train junior team members
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• At least 2 years of relevant experience is preferred
• Basic knowledge of food safety and hygiene practices
• Team player with a good learning attitude and keen interest to develop professionally
• Attention to detail is essential
• Self motivated with good people skills

Experience for Minimum of 25 years in Expertise in China Cuisine, and experienced in South and North China Cuisines.

Experinced in China Cuisine- Authentic dishes like traditional sweets like sunnundalu and all authentic specialty items preparation.

• Experience in Andhra cuisine for minimum of 20 years
• Prepare SOP for Authentic Andhra, South And North Indian
• Prepare check list for Andhra spices and procurement
• Authentic recipes have to be prepared under guidance
• Apply food safety management systems for food service establishments.
• Overall responsibility for the kitchen’s daily operations.
• Liaising with the relevant companies for food orders.
• Creating new dishes and menus.
• Interviewing and hiring new staff.
• Maintaining/raising the food’s profit margins for your employer.
• Monitoring and controlling stock levels.
• Ensuring correct stock rotation procedures are followed.
• Implementation of health and safety procedures in the kitchen.
• Estimating costs and ensuring all purchases come within budget.
• Taking care of the kitchen’s accounts and creating a work roster.

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: Up to $ 2800

Job Responsibilities:

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation always remains clean
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with various food preparation techniques and kitchen equipment
• Excellent hygiene standards and have a valid Food Hygiene certificate
• Ability to work at flexible hours and on weekends

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

COMPANY DESCRIPTION

RESPONSIBILITIES

• To oversee and be responsible for the daily operations of the kitchen and food quality with proper housekeeping and high standard of cleanliness and hygiene maintained at all times.
• To ensure quality of preparations, cooking and packing meet the standard and maintain proper consistency in food quality set by management.
• To supervise kitchen staff during meal preparation and cooking to ensure meeting food safety and workplace safety standards.
• To ensure all cooks/kitchen assistants in all production areas work are efficiency and productivity.
• To assist inventory, ordering, control food wastages.
• Flexibility on working schedule timing.
• Any other job duties as assigned by the superior.

• Experience in basic cook chilled processed product
• Preferably from production/manufacturer plant
• Pro-active and able to execute job tasks independently

Job Responsibilities:

• The Chef is responsible to prepare all ingredients and basic mise en place and assist the Chefs in various sections of the kitchen as instructed by his supervisor.
• He/she also has to constantly strive to improve his level of kitchen knowledge under the guidance of his immediate supervisor.
• Guide and train the junior cooks
• Maintain the sanitation and cleanliness of the work station and work tools at all times and in proper order

Job Requirements:

• At least 4 year experience in a professional kitchen operation
• Responsible and hardworking
• Outgoing personality
• Willing to learn and coachable
• Maintain highest standards of professionalism, ethics, grooming and attitude

Job Highlights:

• 5 mins away from MRT
• 5 days work week

Responsibilities:

• Reports directly to the Head Chef
• Proficient and innovative in culinary skills, specializing in French, Italian, Seafood, and Grilled cuisines

Requirements:

• Holds a NiTec or professional certification in culinary skills
• Minimum of 2 years of relevant experience in a similar role
• Preferably experienced in French, Italian, Seafood, and Grilled cuisines
• Demonstrates passion and energy for the culinary field
• Capable of working collaboratively in a diverse team environment

Job description

• Assist Head Chef in running the kitchen operations smoothly and efficiently
  Responsible for ordering of supplies and cost control management including food costs and wastage
• Maintain & improve the quality of service and operating standards to ensure maximum guest satisfaction
• Train and assist new kitchen staff and help to ensure their consistency in work performance
• Ensure daily housekeeping and maintain proper hygiene practices in all kitchen operations
• Execute each dish on the menu according to a standard SOP for consistent taste and presentation
• Communicate preparation procedures and presentation standards to kitchen staff, observing methods of preparation, tasting and smelling prepared dishes, viewing colour, texture and garnishes, verifying portion sizes
• Ensure that standards for food quality are consistently met
• Assist with inventory and managing of supplies
• Train kitchen staff of proper food handling, maintenance and safety
• Manage labour hours effectively and on scale appropriate to business needs
• Maintain high standards of safety and sanitation
• Make recommendations for maintenance, repair and upkeep of the kitchen and its equipment

Requirements

• Minimum 6 years’ experience working in a restaurant setting
• Well-versed in western menu items and has the ability to think out of the box for new concepts, new menu and keeping up with current trends
• Is a leader, able to guide, coach, motivate and counsel staff
• Proficient in Microsoft Office to run reports, analyse figures
• Ability to commence work on short notice
  

Food preparation

• Plans monthly menu and work with Marketing on prints
• Cook dishes according to daily/ weekly/ monthly/ special festive menu
• Cook and guide kitchen team to cook according to correct number of portions for each meal period, without wastage
• Ensure freshness and quality of ingredients used and dishes served
• Ensure that the kitchen area is always kept clean and dry

Supplies/ Stocks control

• Maintain supplies to ensure adequate but not over-order and no wastage
• Checking of goods receivable from suppliers
• Practice good food hygiene and safety standards
• Inspects and checks operating equipment to ensure good working conditions

Customer Service

• Interact with clients and gather feedback
• Check clients’ satisfaction and provide immediate updates to Operations Manager and team

Communication

• Effectively communicate with team members and in Charge
• Inform Operations Manager or Head Office on operations or employees’ related issues
• Ensure team members provide good customer service during operations

Administration

• Prepare roster accordingly and schedules manpower
• Prepare attendance sheet, overtime process and team leaves application etc
• Ensure all colleagues’ time in and out are taken and accounted for.
• Ensure the team’s Public Holidays and Annual Leaves are planned, approved and cleared
• Record discipline matters after counselling employees
• Ensure team members’ documents eg forms are submitted to Head Office timely
• Ensure that resources, materials and ingredients are ordered accordingly with regards to wastage and delivery orders submitted timely
• Attend meetings when required
• Ad-hoc duties when required

Hygiene and work safety

• Practice good food hygiene and personal hygiene
• Take care to prevent any food contamination
• Reinforce all outlets follow strictly
• Observe safe work procedures when handling equipment
• Strictly follow employees’ entrance and emergency procedures at clients’ premise

Grooming and personal hygiene

• Ensure uniforms are properly laundered and are clean and neat
• Covered shoes and socksHygiene and work safety
• Practice good food hygiene and personal hygiene
• Take care to prevent any food contamination
• Reinforce all outlets follow strictly
• Observe safe work procedures when handling equipment
• Strictly follow employees’ entrance and emergency procedures at clients’ premise must be worn
• Be sure to freshen up after smoking
• Excessive accessories and nail polishes are not allowed
• Contribute to a cohesive environment where colleagues work together regardless of job tasks to ensure our clients enjoy our food served and have good dining experiences.
• To take on any other tasks or projects that may be assigned by the management from time to time.

• Minimum 3 years experience working in Japanese restaurant.
• Sushi and Maki making required.
• Filleting of various kinds of seafood.
• Managing the Sushi counter/cold section independently.
• Daily preparation for opening and closing of Sushi counter
• Update of inventory.
• Able to work in hot kitchen (Washoku cooking) a plus but not necessary.

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: Depend on duty roster
Working Location: Maxwell
Salary Range: $3000 - $3500

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Job Description:

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

A) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Are you passionate about providing excellent customer experience, food, & hospitality?

We're looking for talented people like you to join our opening team for staff. We offer openings for a range of positions to match different skill sets and interests. Continue reading if you want to take part in a thrilling gastronomic journey.

We are currently hiring for the following positions:

1. Pastry Chef
2. Commis Chef
3. Service Staff
4. Guest Relations Executive

Requirements:

• Previous experience in the desired role is preferred, but we are also willing to train motivated individuals who are eager to learn.
• Experience in a Fine Dining restaurant/Michelin star restaurant will be an advantage.
• Strong communication skills & a friendly demeanor.
• Ability to work well within a fast-paced team environment.
• Attention to detail & a commitment to maintaining high standards of service and hospitality.
• Flexibility to work evenings, weekends & holidays as per the restaurant's operating hours.
• Positions open to Singaporean, Permanent Resident.

Benefits:

• Competitive wages commensurate with experience & position.

• Opportunities for career growth & development.

• 13th Month Bonus & 14 days annual leave.

• A positive & inclusive work environment that fosters teamwork & creativity.

• Staff meals during shifts.

How to Apply: If you're passionate about the restaurant industry and want to be part of a thriving team, we would love to hear from you!

We appreciate all applications, but only those selected for an interview will be contacted. Thank you for your interest in joining our restaurant family!

About us:

We are an experimental fine dining restaurant which will cover a gastronomic journey revolving around South Asian cuisine. We aim to reproduce traditional dishes & experiment with the finest spices & ingredients with modern cooking techniques, offering each diner with an olfactory, visual & immersive dining experience.

Chef de Partie - High-Quality Neighborhood Restaurant (Wine-Focused)

Position Summary:

The Chef de Partie will be a key member of the culinary team at our high-quality neighborhood restaurant, which emphasizes a wine-focused dining experience. This role requires a dedicated professional with a passion for culinary arts and a keen interest in learning about the integration of food with wine. The Chef de Partie will be responsible for managing a specific section of the kitchen, ensuring the preparation of high-quality dishes in line with our restaurant’s standards. This position offers a unique opportunity to grow in a dynamic environment, working closely with seasoned chefs and sommeliers.

Key Responsibilities:

• Oversee the preparation and presentation of dishes in your designated section, ensuring consistency and quality.
• Collaborate with the Head Chef and kitchen team to develop menu items that complement our wine selection.
• Manage ingredient inventory and order supplies as needed, ensuring cost-effectiveness.
• Maintain the highest standards of food hygiene and kitchen cleanliness.
• Mentor and train junior kitchen staff, promoting a culture of excellence and continuous improvement.
• Adapt to menu changes and work across different sections as required, demonstrating versatility and teamwork.
• Engage in continuous learning about culinary techniques and trends, especially those related to wine pairing.

Qualifications:

• Proven experience as a Chef de Partie or strong experience in a junior kitchen role, ready for the next step.
• A professional culinary qualification is desirable.
• Strong knowledge of cooking techniques and food safety regulations.
• Passionate about food and wine, with a desire to learn and grow in a wine-focused dining environment.
• Excellent time management and organizational skills.
• Ability to work effectively under pressure in a fast-paced kitchen.
• Team player with strong communication skills.

Join our team to contribute to a unique dining experience where exceptional food and wine come together. If you are ambitious, skilled, and ready to take on new challenges, we encourage you to apply.

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure general kitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Good culinary skills, Required Skill: Chinese Cuisine Culinary

3.Able to work under pressure in a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

Master Chef

Salary: $6000-$8000

Location: Islandwide

Benefits:

• AWS & CNY Bonus

• Staff meals provided

Responsibilities

• Oversee kitchen operations

• Come up with new dishes and menu

• Supervise food quality, portioning and presentation

• Ensure highest standards of kitchen cleanliness and food safety

• Plan proper staffing to ensure smooth operations flow

• Manage stock and food cost

• Obtain and handle feedback on food quality

• Manage and train staff

Requirements:

• Prior experience as Executive / Master Chef

EA Name: MANPOWER ACCESS PTE LTD

EA License No: 13C6854

EA Personnel Name: Teo Zhi Wee

EA Personnel Registration No: R22103947

Responsibilities:

• Ensuring the food preparation areas are clean and hygienic
• Ensure highest level of personal hygiene
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing and distributing ingredients
• Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and pre portioning of readymade desserts
• Preparation of various fruit food items
• Packing and organising of cooked and uncooked food
• Disposing of rubbish
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Leading a team of cooks and trainee to execute day to day operations
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Works with Head/Executive Chef to maintain smooth kitchen operations
• Coordinates with restaurant management team on supply ordering and kitchen efficiency
• Assists with menu planning, inventory and management of supplies
• Provides guidance to junior kitchen staff members
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Relevant experience in F&B industry
• Able to work on split shifts, weekends, and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute

Whatsapp 91834574 for more information

Culinary Expertise in Western/South American Cuisine:

• Menu Development: One of the Head Chef's primary responsibilities is to create, develop, and update menus while considering factors such as seasonal availability of ingredients, current culinary trends, and the establishment’s theme and target market.
• Quality Control: They must ensure the highest standards of food quality and presentation are maintained. This includes tasting dishes before they are served, monitoring food preparation methods, and ensuring that all dishes meet the establishment's quality standards.

Operations Management:

• Inventory Management: The Head Chef oversees the ordering of supplies, inventory management, and relationships with vendors. They ensure that the kitchen is well-stocked with the necessary ingredients while also managing costs effectively.
• Kitchen Hygiene and Safety: Ensuring the kitchen adheres to health and safety regulations is crucial. This includes maintaining cleanliness, proper food storage, and handling practices, and ensuring that all staff members follow safety guidelines.

Financial Responsibilities:

• Budgeting and Cost Control: The Head Chef is often responsible for managing the kitchen’s budget, controlling food and labor costs, and setting menu prices in collaboration with the management team to ensure profitability.

Creativity and Innovation:

• Culinary Innovation: They are expected to bring creativity to the table, experimenting with new dishes and flavors, and staying ahead of culinary trends to keep the menu fresh and exciting for customers.

Customer Interaction:

• Handling Feedback: While not always directly interacting with customers, the Head Chef may need to address feedback, accommodate special dietary requests, and sometimes engage with guests to ensure their dining experience meets expectations.

Administrative Duties:

• Scheduling and Planning: Responsible for scheduling kitchen staff shifts and coordinating with front-of-house management to plan for events, special occasions, or expected fluctuations in customer volume.

Kuro Kare is a Japanese Restaurant located in Central Singapore. We specialise in Japanese Curry Rice and want to serve the best version in Singapore. We are looking to expand our team for a new outlet.

Our job requirements are simple:

- Preperation of Simple Food

- Maintain Good Cleanliness

- Basic English

- Follow Recipe and Instructions

- Food Handling Cert Preferred

- Ensure Smooth Operation

- Good Positive Attitude

Benefits:

- Office Hours

- 14 Days Leave Upon Confirmation

- Fixed Weekend Off

- Convenient Location at MRT Station

- Uniform Provided

- Daily Meal

Interested candidates can contact Chef Bing @ 9278 7178

Job Description

1. Responsible for managing all kitchen operations, proficient in all technical aspects of kitchen business.

2. Involved in cooking and preparation of the dishes

3. Directs and instructs assistant chefs in cooking tasks and culinary techniques.

4. Collaborates with the chopping board master to plan banquet and snack menus.

5. Plans and introduces new dishes

6. Cost control

7. Supervises and inspects the work performance of kitchen staff at all levels.

8. Plan & manage attendance for kitchen staff.

9. Any other duty & responsibilities assigned

Manage the entire South Indian kitchen, Preparation of Menu and all Kitchen related job.

Manage all the Kitchen and preperation staffs. Cost control and make sure no running out of preperation iterms or Kitchen inventory by reordering ontime

Budgeting, purchasing and other related duties. Cost control. Minimise food wastage. training of kitchen staff etc.

Upkeet hygiene of preperation area, Daily report to management.

We are looking for a kitchen professional to maintain high standards of cooking according to the chef’s recipes and specifications. We believe that every role is important to achieve an effective workforce and ultimately customer satisfaction. We expect you to express your own opinions with an open mind to be able to share, learn and grow together as a team.

Responsibilities

- Preparing ingredients for cooking and service

- Preparation of workstation and cooking station for service

- Maintaining a clean and orderly environment in the kitchen

- Ensuring all food and equipment are stored and labelled properly

- Organoleptic assessment on quality of ingredients

- Maintaining stock of ingredients in assigned station

- Reporting of stock shortage and equipment faults to superior

- Preparing menus in collaboration with colleagues

- Ensuring adequacy of supplies at cooking stations

- Assist with optimizing cooking processes for speed and quality

- Enforce standard operating procedures and health & safety guidelines

- Help maintain an effective and friendly work environment

Requirements

- Good communication skills

- Ability to work well in a team

- Ability to follow instructions and operating procedures

- Knowledge of cooking procedures and methods

- Experience in using cutting, cooking and baking tools

- Proven experience working in a kitchen

- Ability to multitask and maintain efficiency under pressure

- Culinary diploma or related certification will be an advantage

Job Types: Full-time, Permanent, Fresh graduate

Salary: $2,500.00 - $3,000.00 per month

Head Chef - High-Quality Neighborhood Restaurant (Wine-Focused)

Position Summary:

The Head Chef will lead our culinary team, showcasing exceptional skills in menu creation with a focus on integrating our wine selection into the dining experience. This role demands a passion for culinary excellence, a deep understanding of flavor profiles that complement our wine offerings, and a commitment to providing a memorable dining experience. The ideal candidate will have a proven track record in a similar high-quality environment, with a focus on farm-to-table and wine-centric dishes.

Key Responsibilities:

• Develop innovative, seasonal menus that highlight the synergy between food and wine.
• Maintain high standards of food quality, hygiene, and safety.
• Oversee all kitchen operations, ensuring efficient and seamless service.
• Manage inventory, including ordering supplies and controlling costs.
• Train, mentor, and lead kitchen staff to foster a positive and productive work environment.
• Engage with guests to gather feedback and promote a welcoming atmosphere.
• Stay abreast of culinary trends and techniques, incorporating them where appropriate.

Qualifications:

• Culinary arts degree or equivalent experience.
• Minimum 5 years of experience in a similar role, preferably in a wine-focused establishment.
• Strong leadership skills and ability to work under pressure.
• Excellent communication and organizational skills.
• Creative mindset with meticulous attention to detail.
• Knowledge of wine and its interaction with food is a must.

This position offers the opportunity to be at the forefront of a high-quality neighborhood restaurant where wine and food converge to create an unparalleled dining experience. If you are a driven culinary professional eager to make your mark in a dynamic and growing establishment, we would love to hear from you.

Responsibilities:

• Uphold the standards of food presentation, production, and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights, and promotions
• Keep up to date with the new products, recipes, and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Expertise in Western & Japanese cuisine
• Manage all food preparation activities
• Inspecting the ingredients quality daily
• Coordination with service staff before food preparation on special request and/or food allergies
• Monitor food stock and place orders
• Maintaining hygiene & cleanliness in all cooking areas and wash workstation at the end of the shift
• Any other ad-hoc assignments as required

Requirements:

• Relevant experience required
• Possess good communication and interpersonal skills
• Ability to work independently
• Ability to work on weekends and public holiday

Whatsapp 91834574 for more information

Manage all the operations of the kitchen

- Responsible for food ingredients preparation and cook designated items on the menu

- Ensure all foods prepared are done with the same level of quality and consistency

- Upkeep working condition of kitchen equipment

- Adhere statutory food hygiene and sanitation guidelines

- Perform ad-hoc duties as assigned

- 负责管理厨房的一切运作

- 负责食材的准备和菜单上的指定项目的烹饪

- 确保所有准备的食物都具有相同的质量和一致性水平

- 保持厨房设备的工作状态

- 遵守法定的食品卫生和卫生准则

- 执行其他相关职责

Requirement

- Minimum 2 years kitchen experience in similiar role

- Able to work on Public Holiday and Weekends

- 6 days work per week